MASALA OMELETTE RECIPE

Ingredients:

2 Eggs
1 meduim sized chopped Onion (Pyaj)
1 small sized chopped Tomato (Tamatar)
2 chopped Green Chilli (Hari mirch)
Salt to taste
1/2 tsp Garam Masala
A pinch of Curry Powder
1/2 tsp Cumin Seed Powder (Jeera)
1 tsp Olive Oil

How to make masala omelette:

• Beat the eggs thoroughly in a basin.
• Add the onions, tomatoes and the green chillies. mix thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan and add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.( reduce the flame) serve hot.

POACHED EGGS RECIPE

Ingredients:

Eggs
Water
Salt & pepper powder to taste

Preparation:

• In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
• Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
• Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
• Serve poached eggs hot sprinkled with salt & pepper powder to taste.
  

STUFFED EGGS RECIPE

Ingredients:

4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying

Preparation:

• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
• peel the shell and cut the hard boiled eggs into half lengthways.
• Take out the yolks and add to the frying mixture.
• Cook for another 5 minutes and remove from the heat and allow to cool.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
• Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
• Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
• Remove and drain on a paper towel.
• Serve garnished with fried liver, coriander leaves and with chutney or sauce.
  

EGG TOAST RECIPE

Ingredients:

2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

Preparation:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying-pan or griddle.
• Dip bread slice in the mixture and coat it evenly and fry over low flame.
• Fry on both sides until done. Repeat the same for other slices.
• Serve egg toast hot with ketchup.
  

INDIAN EGG CURRY RECIPE

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
  

Grilled Cheese Recipe

8 slices white bread
4 tablespoons (1/2 stick) unsalted butter
Four ¾-ounce wedges Laughing Cow cheese or other spreadable mild cheese
½ cup grated mild cheddar cheese (4 ounces)
¼ teaspoon garlic powder
1 large tomato, thinly sliced

Serves: 4 kids or 2 adults

Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.