June 25, 2016

Ivy Gourd - Potato & Egg Stir Fry

This tasty, healthy and less spicy stir fry is an excellent option for kids lunchbox menu as it contains kids favourite potato along with a healthy ivy gourd and egg. The addition of peanuts gives a crunchy taste to the stir fry and also gives a delicious taste when eaten with veggies. I have used only green chillies for the spicy taste which can also be replaced with red chilli powder or extra chillies to adjust according to the taste bud. This stir fry goes well with any varieties of rice and personally, I served with lemon rice.

Ingredients :

12 Ivy Gourd, chopped or sliced into small diagonal pieces
2 Potatoes, chopped into cubes or diagonal pieces
2 Eggs 
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Groundnuts / Peanuts 
2 Springs of Curry leaves 
3 Green chillies, Finely chopped ( Adjust according to taste bud ) 
Less than 1/4 Tsp Turmeric powder
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by peanuts, finely chopped green chillies, turmeric powder and curry leaves.

Add the potato pieces and saute it together for a minute.

Add 2 Tbsp water and cook it till the potatoes gets half cooked in a medium flame.

Now add the ivy gourd pieces along with the required amount of salt and 2 tbsp of water.

Cook it again in the low flame till the veggies gets cooked.

Meanwhile, break the eggs in a small bowl and slightly beat it using fork.

Move the veggies to one side of the pan and add the eggs.

Scramble it for a minute and combine it along with the veggies.

Adjust salt and cook it for another couple of minutes or till the stir fry becomes dry.

Once done, remove from the flame and serve hot.

Serving Options :

Serve with any Rice varieties and Roti.

June 24, 2016

Egg Rice Noodles Using 5 Spice Powder

Rice Noodles is a quick noodles which can be prepared in a jiffy. The noodles has to be soaked in a boiling water for couple of minutes and drained is further rinsed with a cold water to use in delicious soups and stir fried recipes. In my today's recipe, I have used simple egg noodles using rice noodles and 5 spice powder. The five spice powder is a mixture of five spices like star anise, cloves, cinnamon, pepper and fennel seeds which is also a very popular seasoning in Chinese cooking. Addition of this powder, enhances the taste of dish and also gives a delicious authentic taste. I have also added generous amount of spring onion leaves to give a yummy taste and flavor to the noodles.

Ingredients :

200 gms Rice Noodles / Rice Vermicelli ( I have used MAMA brand )
1 Tbsp Oil
1 Onion, sliced
1 Tbsp Garlic, finely chopped
4 Eggs ( 3 for preparing Noodles and 1 for Omelette )
2 Tbsp Spring onion bulb, finely chopped
1/4 Cup Spring Onion leaves, finely chopped
1 Tsp 5 Spice powder
1 Tsp Lemon grass powder
1 Tsp Red chilli paste
1 Tsp Soya sauce
Salt to taste

Method :

Cook rice noodles according to the packet instructions and keep aside or soak the noodles in a boiling water for 2 minutes and drain the water. Rinse and use the noodles.

Heat oil in a pan and add chopped garlic followed by onion slices and chopped spring onion bulb.

Saute till the onion turns translucent and add the eggs.

Scramble the eggs and add the rice noodles followed by five spice powder, lemon grass powder, red chilli paste, soya sauce and spring onion leaves.

Gently mix well, add salt and cook it for another 3 - 4 minutes.

Once the spices get blends well with the noodles, remove from the flame and transfer it to a bowl.

Break the egg to a pan and add little soya sauce, chilli paste and spring onion leaves on top of the egg.

Cook it for 3 minutes in a low flame and transfer it to a rice noodles bowl.

Serve hot.

Serving Options :

Serve with any Manchurian or Tomato sauce.

June 23, 2016

Egg Drop Ginger Soup

Egg drop ginger soup is a a flavourful and easy Chinese soup in which beaten egg is added in a chicken stock. The beaten egg is added like a thin stream at the final stage of cooking to the soup which in result gives a silky thread / strands like texture. Adding finely chopped ginger pieces to the soup gives a strong flavourful taste and also excellent for digestion and cold. Simple yet tasty and delicious soup to serve with a toast.

Ingredients :

1 Egg 
2 1/2 Cups Water
1 Tbsp Chicken powder 
2 Tbsp Ginger, Finely chopped 
3 Tbsp Spring Onion leaves, Finely chopped 
Salt to taste 
1/4 Tsp Pepper powder 
1 1/2 Tsp Cornflour 

Method :

Mix chicken powder in a measured amount of water and let it boil in a medium flame.

Add the chopped ginger pieces and boil it further for 3 minutes.

Meanwhile, mix cornflour with little water and keep aside.

Add spring onion leaves along with cornflour to the boiling ginger soup.

Let it boil in a medium flame till the soup gets thicken.

Break the egg and beat it with the fork.

Slowly drop the beaten egg to the soup and stir it vigorously using fork.

Add pepper powder and let it boil for couple of minutes.

As chicken powder contains salt, add salt after tasting the soup.

Once the egg gets cooked and soup gets its consistency, remove from the flame.

Serve hot.

Serving Options :

Serve hot with Toasted bread.

June 22, 2016

Minty Aloo Egg Frankie

Frankie, a very popular street food which is mostly available in the entrance of malls and movie theatres is nothing but a heavy wrap stuffed with delicious stuffings like potatoes, chicken, egg etc. The base is generally prepared using All purpose flour / maida but in this recipe, I have used an equal amount of wheat and maida to make it healthy. The boiled potatoes are cooked in a mint masala along with a spices to get a tasty and flavourful filling. Addition of chat masala in the end of cooking gives a delicious street food taste to the stuffing. This is an excellent option for kids lunchbox menu and also a tummy filling breakfast. One frankie will make your tummy full and happy for sure. As the roti is stuffed with potato masala, no extra side dish is required but if necessary, this can also be served with Tomato sauce.

Ingredients :

For Roti :

1 Cup All Purpose Flour 
1 Cup Wheat Flour 
Salt to taste 
1 Tbsp Oil 
Water, as needed to prepare dough

For Minty Aloo :

3 Potatoes, medium sized, boiled and cut into small cubes
1 1/2 Cups Mint leaves 
2 Green chillies 
1 Big Onion, Chopped 
1 Tbsp Oil 
1 Tsp Jeera / Cumin seeds
1/4 Tsp Turmeric powder 
1/4 Tsp Chilli powder ( Adjust according to taste bud ) 
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Garam Masala powder 
1/2 Tsp Chaat masala
Salt to taste 

For Preparing Frankie :

3 Eggs, beaten 
Oil for preparing Frankie 
1 Cup Onions, Finely chopped 
1/2 Cup Cheese, Grated

Method :

Mix all purpose flour / maida and wheat flour in a bowl along with the required amount of salt and oil.

Add water little by little and knead into soft dough.

Cover and rest it for half an hour.

Meanwhile, grind mint leaves along with green chillies and onion into fine paste by adding little water.

Heat oil in a pan and add jeera seeds followed by the ground paste.

Cook it for couple of minutes and add all the masala powders ( Turmeric, Red chilli, Cumin, Coriander and Garam Masala ) along with the required amount of salt.

Cover and cook till the oil separates from the masala.

Add the boiled and cubed potatoes pieces to the mint masala and mix well.

Add the chaat masala and cook it for another couple of minutes or till the masala becomes dry in a medium flame.

Once done, remove from the flame and keep aside.

Now, divide the dough into equal sized balls.

Take one ball and roll it into big circular shape with 8 inch diameter using rolling pin.

After rolling, place it on the hot tawa and smear little oil.

Cook it for a minute on both the sides and pour the beaten egg on one side of the roti.

Spread the egg evenly and cook both the sides.

Once done, Remove from the flame and repeat the process for the remaining dough.

Now, place the prepared egg roti in a flat board and fill the centre with the mint aloo masala.

Sprinkle some grated cheese and finely chopped onions on top of the masala.

Gently roll and wrap it using aluminium foil or butter paper.

Serve hot.

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