Archive | November 2013

EGG ROLL

Often I cannot stop myself when there is egg being fried on the streets…specially while coming back from office when hunger just strikes you but there are issues like how old is the egg and the oil and filling was it yesterdays left over? So I learnt it on the streets

Ingredients:

1. Roti  already made (I know we can make them in different shapes but it doesn’t matter :P). I suggest you make them a little thick not very thin like fulkas.

2. Egg (one)

3. Onions (half)

4. Capsicum (half)

5. Tomato (half) (remove seeds)

6. Green Chilli (one)

7. Black pepper (two pinch)

8. Salt (one pinch)

9. Tomato and Chilli Ketchup

10. Oil

Process:

1. Heat a non-stick tawa with little oil and fry the vegetables(till soggy and not crispy). Remove from heat and lower the heat.

2. Heat you roti and pour little oil from the edges.

3. Break the egg on top and spread over the roti with back of a serving spoon and sprinkle salt,  pepper and chilli. You can do this slowly and keep coating the extras until it spreads well.

4. Now turn the roti upside down. Do not worry the egg will be stuck to the roti by now you will  see it cooking. Pour some oil from the edges.

5 .  Put it out upside down on a plate. Spread some chilli sauce , tomato sauce put in your filling.

6. Place a thick tissue paper below and roll it.

7. Enjoy share it with your friends if u like .

TIPS:

1. If you find it difficult to turn it upside down while doing it you can use the flipper at the bottom and back of a serving spoon or another flipper on the top to toss it.

2.  Always use paper to roll it up or else the filling will fall a part.

SUNDAY HO YAA MONDAY ROOZ KHAYE ANNDE….Bass dhiyaan rakhe ki yeh aapki marksheet par naaa dikhe 😛 ( Image taken from goggle)

**Egg-39

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Mutton Sheekh Kabab BIRYANI

Ingredients:

Mutton Sheekh Kababs – 4-5 sticks (cut into three pieces)
Rice – 2 1/2 cups
Boiled Egg- 3
Onions – 2
Ginger- 2 pieces
Yoghurt (Dahi)- Half Cup
Garlic- 6 pods
Sweet Corn- half cup
Cloves- 5
Capsicum- 1
Tomatoes-2
Oil- 2 table spoons (mustard or refined)
Jeera powder- 2 spoons
jeera (sabut)- half spoon
Green chilies: 2 chopped
Chilly Powder: 2 tea spoons
Gram masala- 2 tea spoon
Bay Leaf- 3
Salt – according to taste

Process:
1. Heat oil and fry kababs till surface looks golden and remove from heat.
2. In a shallow kadai or pressure cooker heat oil put bay leaves wait till aroma rises and then discard.
3. Then put jeera (sabut), garlic, ginger, green chilies , onion and fry. Add tomatoes, corn , capsicum and continue.
4. Add all the masalas, salt and kababs. Add dahi and cook.
5. Now add 2-3 cups water and put rice on top.Cut boiled eggs into pieces and place on top.
6. Cover with a plate and seal. You can put a heavy vessel on top with water and let it cook in a low flame. **** Alternatively, if you don’t want this fuss and you are in a hurry just use the pressure cooker lid but keep the flame low.

Serving Suggestions:
Serve with Raita or Curd or Gravy

HEALTH TIPS:

You can use brown rice  instead of white. Brown rice is recommended for diabetics and has less carbohydrates. Please add salt and soak it for 4 hours. Brown rice takes time to cook and I suggest you boil the rice a little bit before adding (just tender not too cooked).images (1)I MAYBE TASTY BUT MY MEAT IS RED!!!! Replace me with white (Chicken) if you love your heart!!! (Image: taken from Google)