I start this post with a fact that am not sure what to name this recipe. My dida (grand mom) found out this recipe in a cooking show and and after its huge success in the family, passed it on to me, my mom and many others. Probably I am the only one who finally tried it out, of course thanks to the whole day that I have to myself for such experiments and the constant want for some new food. So I named it according to my fancy but you can choose to give it a better name (and also let me know of the same please).
- Eggs – 4
- Shrimp – 10 – 12
- Onion – 1 medium sized
- Tomato – 2 medium sized, boiled, peeled and chopped (refer to the method given below)
- Ginger – 2 inch piece, finely chopped or grated
- Garlic – 5 cloves, finely chopped or grated
- Green chillies – finely chopped to taste
- Salt – to taste
- Sugar – to taste
- Garam Masala powder – 1 tsp (optional)
- Turmeric powder – 1/4 tsp
- Red chilli powder – to taste
- Paprika powder/Kashmiri lal mirch – 1/2 tsp (optional)
- Pepper powder – 1/2 tsp for garnishing (optional)
- Dried Parsley or finely chopped coriander leaves – for garnishing
Note: You will need a non stick pan (atleast 9 inch) with a lid for the final dish, but you may choose to use any other cookware to fry and mix the ingredients. I used only the pan for the entire process.
- Boil the whole tomatoes for a minute, peel the skin and roughly chop into small (1/2 inch or litlle less approx.) cubes.
- Heat oil in a nonstick pan (or any other cookware).
- Fry the shrimps with little salt and turmeric. Keep aside for later use.
- Add oil if required in the pan; fry ginger and garlic for half a minute.
- Then add the chopped onions and fry for 2-3 minutes.
- Add the chopped boiled tomatoes and fry on medium flame without crushing them completely.
- Add chopped green chillies, salt, sugar, turmeric powder, garam masala powder, red chilli powder, paprika powder, and mix well for almost 5 minutes.
- If using a separate cookware for the frying, follow this step: At this stage, lightly grease the hot nonstick pan with oil or butter and transfer the masala / mixture on the pan.
- Spread the masala/mixture in the pan evenly into a uniform layer.
- Break each egg onto the pan such that the yolk remains intact (same while making an egg poach) and each egg occupies a quarter of the pan. Try not to break the eggs too hard so that the yolk remains intact.
- Sprinkle little salt and pepper on the eggs.
- Place the fried shrimps on the eggs, preferrably at the intersection of the four eggs (so they form a ‘+’ shape). However I had some extra which I placed randomly.
- Garnish it with some dried parsley or finely chopped coriander leaves.
- Cover quickly and simmer for another 5 minutes till the eggs settle in.
- If using a non stick – use a spatula and gently lift one side of the pie and let the spatula slide under the entire pie. Gradually lift it entirely or let it slide into a serving plate.
- Cut it into desired portions / quarters for serving. Ideally each receives a minimum of one egg with the hardened yolk.
- Can be served with garlic/italian bread or with rice and dal or as a snack.
Eggs – so popularly and frequently cooked in non-veg Indian households. So in ours…
I always keep sufficient eggs in my stock, that way even if I have to cook for ourselves in a hurry we can have plain rice, dal and a omlette. When I have nothing else to cook or do not want to strain myself with too much of experiments in the kitchen, I make eggs. Ask my husband what he wants to eat – at any hour – he would say ‘eggs’. Well.. I can tell you, if your husband or kids love eggs, nothing like that! Full of proteins, no hassles, and you can stock them beforehand. Add them to your noodles or Maggie and they are even more yummy!
As far as I am concerned, yes, I am fine with eggs. I am just fine! I have never treated them as special and just take them for granted. My favorite is chicken (though I have not yet mentioned any of the chicken recipes yet… they will follow soon). I not only love having chicken, but I also love cooking them. You can have so many different preparations… wow!
And probably that is the reason the other day I was looking for some nice egg recipes, should be easy to cook,tasty yet different. Not the usual way. And here is what I found – ‘Egg Keema’. Initially I was excited – does this mean eggs and minced meat? No, it definitely does not, rather its minced eggs! I know I can try making minced meat and eggs some other day, but till then we are stuck with this recipe .
Here we go. Make it and am sure it will be a pleasant variation to have the minced eggs served with parathas. Bon Appétit !
- Eggs, hard-boiled – 4 (peeled and grated/finely chopped)
- Egg, hard-boiled – 1 (sliced) optional for garnishing
- Bay Leaf – 1
- Whole garam masala
- Cinnamon Stick – 1 inch piece
- Black Cardamom – 1
- Green Cardamom – 2
- Whole Cloves – 2
- Onion – 1 large, finely chopped
- Ginger – 2 tsp, minced
- Garlic – 2 tsp, minced
- Green Chilies – to taste, finely chopped
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – to taste
- Coriander Powder – 2 tsp
- Cumin Powder – 1 tsp
- Tomatoes – 1 large, finely chopped or puree
- Salt – to taste
- Green Peas, cooked or boiled – 1/2 cup (if using frozen soak in warm water for a minute and drain)
- Garam masala powder – 1/2 tsp
- Oil – 1.5 Tbsp
- Water – as required
- Cilantro – finely chopped for garnishing
- In a pan heat oil on medium heat.
- Add bay leaf, cinnamon stick, black and green cardamom, cloves and stir .
- Add onions and little salt, mix well, cover and cook for 15 minutes. Stir frequently.
- Add ginger, garlic and mix well. Cover and cook till the onions are browned and oil separates.
- Add green chillies and tomatoes, mix well. Cover again and cook for 10 minutes, stirring frequently in between.
- Uncover and cook for a while till the oil separates. From now on cook uncovered.
- Add red chilli powder, turmeric powder, coriander and cumin powder. Stir well.
- Add the grated eggs, salt to taste and a little water . Mix well. Do not add excess water as this preparation is a dry one. The yolk absorbs water, so add accordingly.
- Add cooked green peas and garam masala powder. Let it cook for 2-3 minutes, so that any excess moisture evaporates.
- Serve hot, garnish with chopped cilantro.
- Add sliced boiled eggs on top for garnishing though this is optional
Time for some eggs All time favorite for most of us… and can be made in a number of ways. This recipe “Egg Masala” popularly known as ‘Dimer Kosha’ in bengali is just a variation of the normal egg curry that we cook on a daily basis. This dish will ideally go well with parantha or puri (luchi) , however we have it with plain rice as well. Here is a quick look at how I prepare it.
- Eggs (hard-boiled and cut in halves) – 4
- Whole Garam Masala (optional) -
- Cardamom – 2-3
- Cloves – 4-5
- Cinnamon – 2 one inch sticks
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Onions – 2 medium-sized (made into a paste or else very finely chopped)
- Tomatoes – 1 (made into paste or very finely chopped)
- Green chillies – 2 (1 finely chopped and 1 sliced for garnishing)
- Red chilli powder – 1/2 tsp or to taste (optional)
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Turmeric powder – 1 tsp
- Garam Masala powder – 1 tsp (optional, if whole garam masala already used)
- Yogurt (well beaten) – 1 tbsp
- Salt – to taste
- Sugar – a pinch or to taste
- Oil – 1.5 tbsp
- Freshly chopped coriander leaves – or garnishing (optional)
- Heat oil in a pan and lightly fry the halved eggs (this is optional).
- In the oil add the whole garam masala , fry for 1 minute.
- Add ginger paste, garlic paste and onions and fry them till slightly browned.
- Add salt, green chillies, red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala. keep frying for 5 minutes. Sprinkle few drops of water to prevent it from drying.
- Add tomatoes, cover the lid and let it cook well till the spices blend up.
- Add the yogurt and keep stirring continuously.
- Add water to the mixture if required based on the desired consistency, and let it boil for 5 minutes.
- To this add the eggs and mix well so that the curry gets coated on the eggs.
- Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
- Finally garnish it with chopped coriander or cilantro and 1 slit green chilli.
Note – The more you fry the onions (on medium heat) the darker is the color of the curry, so fry them well yet do not let them be burnt. Cook all the ingredients well to blend in all the flavors.