Egg Korma With Almonds And Coconut Milk 


Egg korma with almonds and coconut milk.

A very delicious and rich egg curry with thick and creamy gravy. If you don’t like eggs you can make this gravy with any vegetables or kofta or vegetable balls.

I love to try different egg recipes. I have already shared some in this blog earlier.

 

 

Egg in mustard and poppy seeds 

 
Egg in yogurt sauce 

 
spicy egg or masala egg 

 
egg biryani

 
Potato stuffed enchiladas 

 
Tomato cilantro egg drop soup 

 
Dimer chop or devilled eggs 

 
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.

source 

Our this week’s 86th #Foodiemonday bloghop theme is coconut milk. And my contribution is this egg korma with almond and coconut milk.

Coconut milk and almond gives the gravy creamy texture.

Coconut milk is highly nutritious and an excellent source of vitamins, fibre and minerals.

This egg korma is very easy to cook and super delicious. It goes well with rice and bread both.

Recipe 


Eggs  – 4 – 6, hard boiled

Onion  – 2 medium

Garlic paste – 1 teaspoon or 4 garlic cloves

Ginger  – 1 inch piece

Tomatoes – 3 medium or 2 large, chopped

Oil  – 2 – 3 tablespoon

Green chilli – 2 – 3

Green cardamom  – 3

Cloves – 3 – 4

Cinnamon  – 1 inch piece

Mace or javitri  – 1 string, optional

Almond  – 6 – 7 soaked and peeled

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/4 teaspoon

Kashmiri red chilli powder  – 2 teaspoon

Coconut milk  – 1 cup

Water – 1 cup

Chopped cilantro for garnishing

Method 


Peel the hard boiled eggs. Make some slits on the eggs with a knife.

Grind onion, garlic and ginger.

Grind tomatoes, green chilli, cardamom,cloves ,cinnamon, almonds  and mace.

Make a smooth paste and keep aside.

Heat oil in a pan. Fry the eggs in it. When the eggs become golden brown remove from the oil and keep aside.

Add onion, ginger and garlic paste in the same oil. Saute until oil leaves the side.

Add tomato, green chilli, almonds and whole spices paste.

Saute and add salt, cumin powder, coriander powder, kashmiri red chilli powder and turmeric powder. Mix well and saute until the oil leaves the side.

Add coconut milk and water. Stir well and add the eggs.

When it starts to boil cover and cook on simmer for 10 minutes or until you get your desired consistency. Make a thick gravy, Stir occasionally.

Remove from heat. You can add 1 – 2 tablespoon cream. I didn’t.

Garnish with chopped cilantro and serve with hot streamed rice, roti or Indian flat bread, paratha, puri or any bread of your choice.

Enjoy the delicious, rich and creamy egg korma.

Potato Stuffed Egg Enchilada 


Potato stuffed egg enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.

Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.

Recipe 
For stuffing 


Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap 


Eggs – 5

salt to taste

Black pepper powder to taste

For sauce 


Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon

Method 


For stuffing 


Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.

Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

For sauce 


Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.

Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

Sorshe posto dim or eggs in mustard and poppy seeds. 

Eggs are easy to cook and always available. Whenever I want to cook in a hurry eggs are there for rescue. 

But it will be boring if we have to cook onion tomato gravy everytime. So here is a delicious curry recipe with some different spices. Mustard and poppy seeds or sorse/sarso posto/khaskhas curry. The recipe is from Bengali cuisine. Very easy, quick, spicy  and tasty.

Eggs are not only delicious, they are extremely nutritious too. Eggs are an excellent source of protein and provide essential nutrients. 

With high quality protein its provide vitamins and minerals such as zinc, iron and copper.

I have made this egg curry with potato. Potatoes makes the curry more yummy. 

Recipe 


Eggs – 2 -3

Potato – 1 large 

Mustard powder – 1 & 1/2 teaspoon 

Poppy seeds or khaskhas/posto – 2 teaspoon 

Tomato – 1 chopped 

Green chilli – 3 – 4

Garlic cloves – 3

Turmeric powder – 1/2 teaspoon 

Kashmiri red chilli powder – 1 teaspoon 

Salt to taste 

Nigella seeds or Kalonji – 1/4 teaspoon 

Mustard oil – 2 tablespoon

Method 


Peel and chop the potato in length wise. Wash them properly. 

Boil the eggs and peel them. Pierce with a knife and keep aside. 

Soak the mustard powder in little water. Stir well. Make a smooth paste. 

Soak poppy seeds in hot water or microwave with water for 1 minutes on high power. Let it soak for 1/2 an hour. Soaking make it easy to grind. 

Now grind the poppy seeds with 2 green chilli and garlic. Make a smooth paste. Add tomato in it and grind again into a smooth and fine paste. 

Heat oil in a pan. Add the nigella seed or kalonji. Then add potatoes. Fry till the potatoes starts to change it’s colour. Add the poppy seeds, green chilli, garlic and tomato paste. 

Saute and add salt, turmeric powder and red chilli powder. Saute till oil leaves the sides. 

Add soaked mustard powder, mix well and add water as require to make gravy. Add the eggs and 1 -2 green chilli. Let it boil. Cover and cook on low flame until the potato becomes soft. 

Remove the cover. Check and adjust the seasoning. Adjust the thickness of the gravy. You can add more water if require. I like the gravy thick. 

Add 1 teaspoon mustard oil mix and switch off the flame. Adding oil at the end is optional. You can skip it if you don’t like. 

Make the eggs half before serving. You can half them before frying too. Cut the eggs length wise.  Or keep the eggs full if you like. 

Garnish with chopped coriander leaves and green chilli. Serve hot with steamed rice.

Dimer Chop Or Devilled Eggs 

Dimer chop or egg devil.

Kolkata is famous for it’s street food. And dimer chop or egg devil is one of them .You can get it in almost every street side food stalls.

Deviled eggs are known as stuffed eggs. Hard boiled eggs shelled, cut in half and filled with the yolk with mayonnaise and mustard etc. These eggs are usually served cold.

But these Kolkata style dimer chop or devilled eggs are hard boiled eggs, covered with a spicy potato or ground meat mixture, egg washed or dipped in flour batter, coated with breadcrumbs and deep fried. A very delicious and filling snack. Something like nargisi kofta without gravy.

Why this yummy fried eggs are called devilled eggs ?

The word derives from the association with the demon who dwells in hell 😀

No, this word was used to describe a highly seasoned dish. Now devilled word is used for food grilled or fried after coating with breadcrumbs. I think that’s why this delicious appetizer called devilled eggs 😀

Here is the recipe of a very popular delicacy of Bengal.

Usually it made with spicy ground meat and potatoes. But I have made it with only potatoes. To get the exact taste of dimer chop of street side stalls don’t forget to sprinkle black salt before serving.

 

Recipe 


Eggs  – 4 hard boiled
Potatoes  – 4 large boiled
Onions – 2 large finely chopped
Green chilli  – 2 Finley chopped
Grated ginger  – 1 teaspoon
Garlic paste  – 1 tablespoon
Cumin powder  – 1 teaspoon
Chat masala  – 1 teaspoon
Garam masala powder  – 1/2 teaspoon
Roasted spices powder  – 1 teaspoon, optional
Salt to taste
Oil – 3 tablespoon
Egg – 1 beaten with little salt and pepper
All purpose flour/maida – 1/2 cup or as require
Oil for deep fry
Breadcrumbs – 1 cup or as require
Chopped coriander leaves – 2 tablespoon
Black salt to sprinkle

 

Method 


Peel the hard boiled eggs. Cut them lengthwise and sprinkle little salt and pepper. Keep them aside.

Peel and mash the potatoes.

 

Heat oil in a pan. Add chopped onion and green chilli. Fry till the onion becomes light brown. Add garlic paste and grated ginger. Saute till the raw smell goes away.

Add mashed potatoes,salt and all the spices.

 

For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds, 4-5 cardamom, 4 cloves, 1-2 dry red chilli. Let it cool down. Grind and store in a airtight container for later use.

 

If you want to use ground meat then reduce the potatoes and add it before adding the potatoes. Add sufficient water to boil the meat. When it cooked and dried up completely add the potatoes.

 

Or you can cook the ground or minced meat with little salt and turmeric then add before potatoes. You don’t need to add water in it. Just reduce the amount of potatoes.

 

Mix well. Saute for few minutes. Taste and adjust the seasoning. Add chopped coriander leaves, mix and switch off the flame. Let the mixture cool down.

 

Take two plates. Spread all purpose flour/maida in one plate. And spread the breadcrumbs in another.

 

Take a piece of egg. Cover it with potato mixture. Half egg should be covered from all the sides. Shape it as a full egg with your palm.

 

Roll in all purpose flour/maida then dip in beaten egg. You can use a batter of all purpose flour/maida, cornflour and water instead of beaten egg. I have used beaten egg with little salt and pepper.

 

Now roll it on breadcrumbs and place it on a plate. Make all the four dimer chop or egg devil like this. Keep in refrigerator for an hour.

 

Heat sufficient oil in a wok or kadahi. Slide the dimer chop gently in the hot oil.

 

Fry from all the sides. When it turns golden brown remove from the oil.

Sprinkle little black salt. Serve hot with kasundi/tangy mustard sauce or any sauce of your choice.

Enjoy the Kolkata style hot crispy dimer chop or egg devil .

Egg In Yogurt Sauce

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Egg in yogurt based curry and flavoured with aromatic spices.
Delicious, light and flavorful gravy. Give a different taste to the usual onion tomato based egg curry.

I often make egg curry because its a favourite dish in my home. This time I had no tomato in my pantry so tried this. And believe me taste is finger licking.
Everyone like the new taste.

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Egg curry is a great and easy way to add protein in our diet. . Like other animal products, eggs contain complete protein, which means that egg protein provides all the amino acids you need to survive.

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Recipe

Egg  – 4

Onion  – 3-4 chopped

Ginger  – 1/2 inch piece

Garlic cloves  – 3-4

Green chilli  – 1

Yogurt  – 1/2  cup

Cumin powder  – 1 teaspoon

Coriander powder  – 1/2 teaspoon

Turmeric powder  – 1/2 teaspoon

Kashmiri red chilli powder  – 1 tablespoon

Salt to taste

Sugar  – 1/4 teaspoon optional

Cardamom  – 4 broken

Cinnamon  – a small stick

Cloves  – 3

Mustard oil  – 2 tablespoon

Method

Boil and peel the eggs. Pierce with a knife to helps the eggs to absorb flavours. Keep aside.

Grind onion, garlic, ginger and green chilli.
Mix all the spices, salt and sugar in the well beaten yogurt, mix well.

Heat oil in a nonstick pan. Fry the eggs till light brown and keep aside.
Add broken cardamom, cloves, cinnamon and bay leaf. Saute and add onion, garlic, ginger and green chilli paste.

Saute till oil leaves the sides.
Now add the yogurt mixture. Saute till oil leaves the sides.

Now add water to make thick gravy. Add the eggs. Let it boil. Cover and cook on simmer for 5-6 minutes.

Yogurt based egg curry is ready. Garnish with coriander leaves and green chilli.

Serve with steamed rice, roti or Indian flat bread, paratha, naan, pulao or toasted bread.

Spicy Egg Or Masala Egg

 

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A spicy egg curry. Very easy recipe and taste is finger licking.

Its very similar to shakshuka. Shakshuka is a traditional Turkish dish. Basic recipe consisting crushed tomatoes, peppers, garlic, salt, paprika, olive oil and poached eggs.

But I made it in Indian style. Little more spicy.

Recipe

Eggs – 4

Onions – 2-3

Garlic – 3-4 pod. You can add more if you like the garlicky taste

Ginger – 1 inch piece

Tomatoes – 2 large

Green chilli  – 1-2 or as per your spice tolerance

Salt to taste

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 3/4 tsp

Kashmiri red chilli powder – 1 tbsp.

Garam masala powder – 1/2 tsp

Cream or malai – 2-3 tbsp

Oil – 2 tbsp

Method

Make a paste of onions, garlic, green chilli and ginger.

Grind the tomatoes.

Heat oil in a broad pan. Add onion garlic ginger paste.

Fry well then add the tomato paste. Stir well.

Add all the spices and salt.

When the masala fried well and the oil leaves the sides add the cream or malai. ( beat well before adding) Stir continuously.

When dried up add little water. Let it boil.

Now break the eggs one by one and drop on the masala. Don’t overlap keep the eggs separate.

Just like you make half fry or poached egg.

Cover the pan cook on low flame for 5 minutes. After 5 minutes flip the eggs.

And again cook on low flame covered.

And your masala egg or spicy egg is ready. Isn’t a easy recipe? Easy and delicious.

Serve hot with steamed rice, naan, bread or paratha.