Egg Recipes (Part -2)

Drunken Egg Chili 

 

Ingredients:                                     

Drunken Egg Chili

Eggs - 3 Nos

Salt - to taste

Black Pepper - to taste

Refined Flour - 30 GM

Corn Flour - 20 GM

Oil - For Frying

Onion - 30 GM

Green Capsicum - 20 GM

Green Chili - 5 GM

Spring Onion - 10 GM

Ginger - 5 GM

Garlic - 10 GM

Soy Sauce - 5 ML

Aromat Powder - 3 GM

Red Chili Paste - 15 GM

Tomato Ketchup - 10 GM

Old Monk Rum - 15 ML

White Vinegar - 4 ML

 

Process:

1. Hard boil the eggs. Cut into 1/4. 

2. Make sure it will be done with a sharp knife or a thread. (Do not let egg yolk and white separate)

3. Make a batter of Refined Flour, Corn Flour, Salt & Pepper. (can add half of the raw egg)

4. Dip cut boiled Eggs into the Batter and deep fry it till nice golden brown color.

5. In a pan heat oil. Add chopped garlic, ginger, and green chili. Start saute it.

6. Add triangle cut onion and capsicum. Saute it further

7. Add chilly paste, tomato ketchup, soy sauce & vinegar.

8. Add a little amount of stock/water to give it a sauce consistency.

9. Add Old Monk. Add aromatic Powder, Salt, and Pepper. 

10. Add fried egg pieces along with half spring onion. Give toss to it. Allow sauce coat to the egg.

11. Garnish with chopped spring onion. 

 

 

 

Punjabi Anda Curry

 

Ingredients:

Refined oil - 50 ML

Chopped Garlic - 30 GM

Chopped Ginger - 30 GM

Chopped Green Chili - 10 GM

Cumin Seeds - 5 GM

Onion - 300 GM

Tomato - 300 GM

Bay Leaf - 2 GM

Green Cardamom - 2 GM 

Cumin Powder - 3 GM 

Red Chili Powder - 10 GM

Turmeric Powder - 4 GM

Coriander Powder - 3 GM

Kasuri Methi - 3 GM

Salt - to taste

Hard-Boiled Eggs - 4 Nos.

Chopped Coriander Leaves - 5 GM

 

Process:

1. Slice half the Onion and Tomato, and finely chopped the rest half.

2. In a pan heat oil. Add bay leaf, cumin seeds, and green cardamom. 

3. Add Slice onion. Add half amount of ginger and garlic.

4. Once the onion becomes translucent, add sliced tomatoes. Saute it well.

5. Add half red chili Powder and Turmeric powder. Saute it well. Add little water if required. Let onion and tomatoes cooked well. 

6. Remove the bay leaf and make a fine puree of it.

7. Heat oil in another pan. Add Finely chopped onion, garlic, ginger, and green chili. Saute it well.

8. Add chopped tomatoes. Saute it further. Add remaining powder spices. Mix well. Let tomatoes and spices to cook.

9. Add the onion-tomato puree. Mix it well. Allow it to cook further for 2-3 minutes. Adjust the consistency by adding more water if required. Check the seasoning.

10. Finish the gravy by adding crushed Kasuri methi. Now add boiled eggs. Simmer it for 1-2 minutes. Finished with coriander leaves.

 

 

                                                                                                               to be continue........