Egg Recipe Gujarati
Egg Recipe Gujarati
Eggs are a healthy protein abundant components that can be utilized in various means, as a thickener, in cakes to make them cozy, standalone in omelets, or perhaps as a binding representative. The eggs we eat are generally hen eggs. Not just does an egg have several residential properties, yet it additionally can be prepared in several methods like poached, clambered, fried or hard-boiled and also extra ways.
Egg Masala Recipe
Egg Masala Recipe
Recipe Servings: 6
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Ingredients
For the spice paste
1 tsp red chili powder
1 tsp turmeric powder
to taste salt
1 tsp coriander powder
1 tsp cumin powder
2 tsp ginger-garlic paste
For the eggs
4 hard-boiled eggs, de-shelled
Oil for deep frying
For the base
1 Tbsp oil
1 tsp cumin
1 green chili
Hing, a pinch
1 onion, julienne
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
Red chili powder, to taste
Salt, to taste
2 tomatoes, chopped
Water, to deglaze
1 tsp Kashmiri red chili powder
Juice of 1/2 lemon
For the Tadka
1 Tbsp oil
1 Kashmiri chili, chopped
1/4 tsp methi seeds
1 tsp jeera
1 tsp mustard seeds
4-5 curry leaves
Coriander leaves, to garnish
Directions
For the eggs
1. Mix together all the ingredients for the spice paste. Coat the boiled eggs in it.
2. Deep fry the spiced eggs and drain on an absorbent paper.
3. Slit them in half.
For the base
1. Heat oil in the pan and add cumin, green chili, Hing, onions, ginger, and garlic.
2.Fry onions till it turns yellowish-brown. Add turmeric, coriander powder, cumin powder, red chili, and salt. Saute.
3. Add tomatoes and cook till the oil leaves the sides and add water to deglaze.
4. Add the deep-fried eggs. Coat the eggs in the masala.
5. Pour over the Tadka.
6. Garnish with coriander leaves. Serve.
For the Tadka
1. In a small pan add oil. When its hot add Kashmiri chili, methi seeds, cumin seeds, mustard seeds, and curry leaves. Let them crackle.
2. Pour over the eggs.
Egg Chaat Recipe
Egg Chaat Recipe
Recipe Servings: 6
Cook Time: 20 mins
Total Cook Time: 20 mins
Ingredients
3 boiled eggs
1 Tbsp tomato ketchup
1 tsp tomato chili sauce
3 tsp tamarind extract
1 tsp lemon juice
1 tsp roasted cumin
Salt to taste
1 green chilly
1 spring onion, chopped
2-3 Tbsp Boondi
Directions
1. In a bowl, mix tomato ketchup, tomato chili sauce, tamarind extract, lemon juice, roasted cumin, green chili, and salt.
2. On a plate, Cut the boiled egg into two and spread the chutney over the boiled egg.
3. Sprinkle some chopped spring onion, garam masala, and Boondi over the eggs.
4. And the Egg Chaat is ready to serve.
Garlic and Egg Fried Rice Recipe
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Ingredients
2 Tbsp oil
1 Egg
1 tsp ginger, chopped
6-7 Garlic cloves (mashed)
1 red chili, chopped
2 cups rice, steamed
1 tsp salt
1 tsp black pepper powder
1 tsp soya sauce
1 tsp coriander, chopped
2 tsp spring onion, chopped
Directions
1. Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until lightly golden.
2. Now add a teaspoon of spring onion, ginger, and red chili. Saute for a minute.
3. Break an egg in the pan. Mix and cook until scrambled.
4. Then pour the steamed rice and combine well with the ingredients with light hands.
5. Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.
6. Again add a teaspoon of spring onion to the rice and stir fry for a minute.
7. Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves.
Egg Biryani Recipe
Egg Biryani Recipe
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Cook Time: 50 mins
Ingredients
2 Cups Basmati rice, soaked
6 large Eggs
1 Onion, sliced
10 Green chilies (slit)
1 Bay leaf
4 Cloves
1/2 tsp Peppercorns
1 inch Cinnamon
1 tsp Ginger and garlic paste
1 tsp Pulao masala
2 tbsp Oil
Directions
1.Boil and shell four of the six eggs.
2. Heat oil in a large dish and add the whole spices.
3.After a few seconds add the onion and green chilies along with the ginger garlic paste. Fry till they turn light brown in color.
4. Now break the two eggs into the pan and scramble.
5. Add the drained rice to it and fry for a minute.
6.Season with salt.
7. Now put the boiled eggs into it and pour four cups of water.
8. Cover and cook till the rice is half done.
9. Stir in the pulao masala and a little bit of lemon juice and mix gently.
10. Cover and cook till all the water evaporates and the rice is done.
11. Garnish with coriander and serve hot.
Egg Kheema
Egg Kheema
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Servings: 2
Ingredients
6 hard-boiled eggs (shredded)
1 cup finely diced fresh tomato
1 cup finely diced fresh onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp garam masala
1 tsp tandoori masala (optional)
1/2 tsp turmeric
red chili powder (I use 1 tsp)
6 whole black peppercorn
salt
2 tbsp oil
1 oz water
Instructions
Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown.
Once the onions have cooked, add the chopped tomatoes and mix.
Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
Grate the hard-boiled eggs into the pan, add the water, and stir. At this point, if you want the consistency a bit soupier then add an extra ounce or so of water.
Cook on medium-low heat for about 2-3 minutes (until heated through).
Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.
Anda Keema Ghotala
Anda Keema Ghotala
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Ingredients
2 Eggs and 3 Boiled Eggs
1 Large=90 gms Onions-finely chopped
2 Medium sized=125 gms Tomatoes-finely chopped
2-3 tbsp fresh Coriander leaves-finely chopped
1 Green Chilies-finely chopped
1-tbsp Ginger Garlic Paste
½-tsp Cumin Seeds
¼th-tsp Turmeric Powder
1-tsp Kashmiri red Chili Powder
1-tsp dry Coriander Powder
1-tsp Pav Bhaji Masala Powder
1-tsp Chat Masala Powder
Salt
Cooking Oil
Instructions
Heat 3 tbsp Cooking Oil in a Pan. Add Cumin Seeds in Oil and let it splutter. Now add chopped Chilies. Add chopped Onions and fry on medium-high heat. Fry until onions become soft.
After 5 mins Onions become soft. Now add Ginger-Garlic paste. Add some chopped coriander leaves and fry for a couple of mins. Fry until we get rid of raw flavor and aroma of Ginger-Garlic paste.
We have cooked Ginger-Garlic paste for 2 mins on medium heat. Now add chopped Tomatoes and some Salt and Mix well. Lower the heat. Now cover the pan and cook tomatoes on reduced heat.
Tomatoes become soft in 5 mins. Now add dry Spices-Turmeric Powder, Red Chili Powder. Add dry Coriander Powder, Pav Bhaji Masala Powder and Salt to taste. Cook Masala on medium heat. When it begins to become dry add some water and continue to cook.
Mash the tomatoes with a ladle as you continue to cook the masala. We have used only basic spices in this recipe. The wonderful thing about street food is how the vendors create magic with the same spices and ingredients.
We have cooked Masala for 7-8 mins and Oil begins to ooze out. Add some more water. Now, we will grate boiled eggs and add them to the gravy. Grate with medium-sized holes.
Mix the grated eggs. Mash the bigger pieces with a ladle. Lower the heat and add one raw egg and mix well. Gravy becomes thick by a raw egg. Add some more water. We have added a total of 1 Cup water in gravy. To make this Gravy more flavorful, we will add Chat Masala. Cover and cook on reduced heat.
Take a pan. Heat Cooking Oil in Pan. Crack open an egg on this pan. We will cook a full fry egg on this pan. Add Salt, Chaat Masala, and some chopped coriander leaves. Take Oil from sides and put some Oil on top.
We have cooked Anda Ghotala for 5 mins covered. Now add full fry and mix. Mash well with a ladle and mix well. We have used eggs in 3 forms- boiled, raw, and a full fry.
This gravy must be thick as we are going to relish it with Pav. Now add chopped Coriander leaves and mix. Remove from heat.
Ghotala means confusion. This Ghotala of flavors is really delicious. Anda Keema Ghotala is fun to relish with roasted Pav.
Tomato Egg Curry Recipe
Tomato Egg Curry Recipe
Recipe Servings: 6
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Ingredients
1 Tbsp Oil
2 Onions, sliced
8-10 Tomatoes
2 tsp Cumin powder
1 tsp Haldi (turmeric)
to taste Salt
5 Eggs
5-6 green chilies
2 tsp Cilantro
Directions
1. In a little oil, put the sliced onions and let it brown.
2. Then add blanched tomatoes, cumin powder, turmeric, and salt and let it all cook.
3. Add 5-6 eggs on the top and garnish with cilantro and green chilies.
4. Your Tomato Egg Curry is ready. Serve hot with bread or rice.
Egg Bhurji – Mumbai Style Recipe
Egg Bhurji – Mumbai Style Recipe
Recipe Servings: 4
Prep Time: 05 mins
Cook Time: 20 mins
Total Cook Time: 25 mins
Ingredients
4 eggs
2 onions, finely chopped
2 tomatoes, chopped
3 Green chilies or as per taste
1 capsicum, chopped
2-inch ginger, finely chopped
1/2 cup coriander leaves
3-4 curry leaves
2 tbsp vegetable oil or ghee
1 tsp jeera
1 tsp red chili powder
1 tsp turmeric powder
As per taste pav bhaji masala
A pinch of asafoetida (Hing)
As per taste salt
2 tbsp butter (optional)
Instructions
1. In a large bowl, whisk the eggs using a spoon and keep aside.
2. Take a pan, add oil or ghee and heat. Now add jeera, onions, Hing, green chilies, curry leaves, capsicum, and ginger. Saute for 3-4 minutes.
3. Add tomatoes and few coriander leaves. Saute for 2 minutes.
4. Add 1 Tbsp butter, pav bhaji masala, red chili powder, turmeric powder, and salt as per taste. Mix well.
5. Lastly, pour in the slightly beaten eggs and keep whisking until cooked.
6. Top it up with butter. Garnish with the remaining coriander leaves.
7. Serve hot with buttered pav.
Stuffed Egg Recipe
Stuffed Egg Recipe
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 1 hr
Total Cook Time: 1 hr 10 mins
Ingredients
8 Eggs
For Stuffing
2 Onions
1 tbsp Cumin seeds
2-3 Bay leaves
A pinch of Mace (whole)
1 Star anise
1 tsp Ginger paste
1 tbsp Garlic paste
1 tbsp Garam masala
4 Tomatoes
500 gram Curd
to taste Salt
to taste Black pepper
150 ml Tamarind paste
200-gram Walnuts (crushed)
200-gram Apricot (crushed)
200 gram Almond (crushed)
200-gram Fig (dried, crushed)
300 gram Goat cheese
1 tbsp Yellow butter
5 Lemons (juiced)
For Batter
400 gram Gram flour (besan)
50-gram Flour
3 tbsp Turmeric powder
3 tbsp Red chili powder
2 tsp Cinnamon powder
1 tbsp Aamchoor
500 ml Cooking oil
For Garnish
1 Carrot
1 Turnip
1 Cucumber
For Roshni Naan
500-gram Refined flour (maida)
100 gram Milk powder
50-gram Sesame seeds
5 tbsp Sugar
50 gram Butter
2 Eggs
1 liter Milk
1 tsp Yeast
Instructions
Prepare Stuffed Egg
1.Heat oil in a pan. Add onions and saute to light brown.
2. Then add whole spices and ginger paste, garlic paste.
3. Next, add garam masala followed by tomatoes, and saute.
4. Add water and beaten curd. Keep stirring to avoid curdling.
5.Season with salt and pepper.
6. Add tamarind paste, crushed nuts, goat cheese, butter, and lemon juice.
7. Blend if required, to get a smooth creamy consistency.
8. Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.
9. Then make a batter using the two flours, salt, pepper, and the other powder spices.
10.Dip stuffed egg in the batter and deep fry in cooking oil.
11. Garnish with carrot, turnip, and cucumber.
12. Serve with Roshni naan.
Prepare Roghni Naan
1. Knead the dough with all the ingredients mentioned. Keep aside for 1/2 an hour.
2. Roll out and cook naans in the tandoor.
Omelette Curry Recipe
Omelette Curry Recipe
Recipe Servings: 2
Prep Time: 10 mins
Cook Time: 1 hr
Total Cook Time: 1 hr 10 mins
Ingredients
3 eggs (well beaten with a pinch of salt)
1 large onion, ground to paste
2 tomatoes, ground to paste
1/2 cup coriander leaves, finely chopped
2 Tbsp ginger and garlic paste
Salt, to taste
1 Tbsp chili powder
1 tsp garam masala (optional)
1 tsp cumin seeds
1 tsp turmeric
2 Tbsp oil
Instructions
For the omelet
1. Beat eggs with a pinch of salt, add coriander leaves.
2. Heat 2 tsp of oil in a pan, pour the egg mixture and cover it with a lid to prepare a half-inch omelet. Cut into square pieces and keep aside.
For the curry
1.Heat oil in the pan and add cumin seeds.
2. Add the onion paste and saute till it changes color or till the water is evaporated.
3. Add tomato paste, ginger and garlic paste and fry till all water from the tomatoes has dried up. Add 2 cups of water. Add salt, chili powder, turmeric, garam masala and let it boil for 10 minutes.
4. Add cut omelets and cook for 2 minutes without stirring much. Turn off the heat and let it rest.
5. Garnish with finely chopped coriander leaves. Serve Hot.
Egg Crescents Recipe
Egg Crescents Recipe
Recipe Servings: 2
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Ingredients
8 bread slices (white or brown)
8 lettuce leaves
4 eggs, hard-boiled and chopped fine
Salt and pepper to taste
2 Tbsp onions, chopped fine
2 Tbsp red capsicum chopped fine
1/2 cup mayonnaise sauce
Instructions
1. Brush a little mayonnaise over the bread slices and place a lettuce leaf over each.
2. Press it down to stay in place.
3. Cut each slice with a large round cutter or large Katori. With the same Katori cut a little edge off the round, so that you get a crescent (half-moon). Keep aside till ready to use.
4. Mix the egg, salt, and pepper, onions, capsicum, and mayonnaise.
5. Heap the mixture over the prepared bread, garnish with the capsicum and serve.
Mutta Aviyal Recipe
Mutta Aviyal Recipe
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Cook Time: 50 mins
Ingredients
3 Tbsp oil
4 hard-boiled eggs
2 Tbsp grated coconut
1 tsp cumin seeds
2 pods of garlic
4 green chilies
2 potatoes, diced
6 Tbsp tamarind paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
3/4 tsp mustard seeds
1/2 tsp urad dal
5-6 curry leaves
Salt to taste
Instructions
1. In a pan, parboil the potatoes with three tablespoons of tamarind paste in two cups of water.
2.Dry roast the coconut, garlic, cumin seeds, green chilies, and turmeric powder.
3. Grind the roasted masala with a dash of water into a paste. Heat two tablespoons of oil in a pan, add the masala paste and saute for a minute.
4. Add three tablespoons of tamarind paste along with red chili powder and salt, stir.
5. Then add the potato and tamarind stock and cook for 10-15 minutes.
6. Slice the eggs in half and gently place them in the gravy.
7. Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal, and curry leaves.
8. Let them crackle for a few secs and quickly add it to the gravy. Serve hot.