French Bread Toast

French Bread Toast

Ingredients

Bread  Slices  4

Egg                 3
Peper powder  1/2 tsp
Onion (Chpooed) 1
Green Chili (Chpooed) 3
Oil for frying
Salt and sugar to taste

Method

Cut bread slices diagonally to get triangular pieces.

Beat 3 eggs in a bowl thoroughly. Add salt, sugar, and cinnamon powder. Mix it well.

Add chopped onion and green chili. Mix it again.

Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.

Serve hot with tomato sauce and your crispy bread toast is ready to eat

Enchor Koftas /Balls

Enchor Koftas /Balls

Ingredients :

  For Koftas /Balls :
4 Cups Echore / Raw Jackfruits - Cut into medium size cubes(bolied with turmeric powder and salt)...
1 Medium size boiled potato
2 Green chili chopped
1 tsp Ginger paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
Salt to taste
2 tsp turmeric powder
Oil for frying
2 tbsp Maida

For Gravy :
1 Tomato puree
3 tbsp Mustard Oil/White oil
2 Red Chili Whole
1 tsp Crushed Garam Masala (cinnamon+cloves+green cardamoms)
2 Bay leaves
2 tbsp cashew paste
2 tbsp Char Magaz(watermelon seeds) paste
1 pinch Asafoeatida
1/2 tsp turmeric powder
1 tsp cumin powder

Method:
 Cut into medium size cubes. Now boiled with turmeric powder and salt, then mashed it with hand. Now Add mashed potato with all above mentioned spices and mix with little maida or flours. Adjust salt and sugar.
Now prepare kofta/ balls out of them. Heat oil in pan fry them till golden brown and keep aside.

Heat oil in a pan. Add bay leaf, red chili, asafetida.
Add tomato puree, saute a little. Add cashew and Char Magaz paste,and all dry spices except garam masala powder. Add salt and fry until oils come out. Add 1 cup warm water and adjust salt and add prepared koftas . Sprinkle garam masala. Allows standing time and serve with your choice

Creamy Egg Curry

Ingredients

Eggs                        4 nos.
Fresh Cream          100ml
Tomato                   2 medium sized
Garlic                       4 cloves
Refined oil              4 tbspn
Cumin seeds           1 pinch
Turmeric Powder   ½  tspn
Red Chilli powder  ½ tspn
Green Chilli             4 nos
Kasoori methi         ½ tspn
Salt and sugar to taste

Method

Boil the eggs, peel the cover and add a pinch of turmeric powder and salt.

Wash and blanch tomatoes in boiling water for 4 minutes(or the tomatoes can be cooked in microwave for 4 minutes with out water) . Grined the boiled tomato puree is ready and keep it aside.

Make the garlic paste and slit the green chilli.

Mix the red chilli powder, turmeric powder and garlic paste amnd make a paste of the same by adding three to four tbsps of water.

Heat oil in Kadhai. Fry the eggs and keep them separately. Add the green chillies and cumin seeds and stir fry briefly. Add the mixture and continue to stir fry for 2-3 minutes in a medium heat. Now add the tomato puree and cook it till the oil is getting separated.

Now add the eggs, stir well on a medium heat. Add sugar and salt. Mix well and add the cream and 2-3 tspn of water and cook it for another few minutes on low heat.

Lastly ,You can add the kasoori methi, stir lightly and serve hot.

Dim Kasha (Egg Kasha)

Dim Kasha (Egg Kasha)

Ingredients
Eggs - 6
Onions - 1 medium pest
Tomato - 1 small, chopped
Fennel Seeds (Mouri / Saunf) – ½ tsp
 Ginger - 1 tbsp pest
raw saunfTurmeric - 1/2 tsp
Red Chilli powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Bay Leaf - 1 small
Green Chillies - 3-4, slit
Sugar - 1/4 tsp
Salt - To taste
Green Cardamom - 2
Cinnamon - 1 inch
Mustered  Oil - 5 tbsp

Method
1.Boil eggs for 12-15 min with salt. Remove shell. Rub a pinch of turmeric and salt.
2.Make a masala paste of turmeric, chilli, and cumin powders in 3 tbsp water.
3.Heat 3 tbsp oil in a pan. Fry eggs till lightly brown. Keep aside.  
4.Add remaining 2 tbsp oil and sugar. Heat until the sugar starts to turn brown.
5.Turn the heat to medium. Add Fennel Seeds , bay leaf and whole red chili. Fry for
30 seconds. Then add onion and ginger pest and fry on medium high heat for 4-5 min till oil come out. Add the masala paste and fry for 2 minutes.
6. Add chopped tomato. Fry for 3-4 minutes or till oil separates. Add fried eggs , salt, green chilies and about 2/3 cup water (see note below) and let come to boil.  Cook for 2-3 min on medium high heat. Remove the hit and  add the cardamom / cinnamon powder 10 minutes before served.

  Note: The gravy for this preparation is usually thick so do not add too much water. Adjust water as per your need.

Dim Pousto (Egg Curry with poppy seeds & coconut pest)

Dim Pousto

Ingredients

Boiled Egg 4pices
Coconut Paste- 2 tblsp
Poppy seeds paste- 3 tblsp
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
Sugar- ½ tsp
Mustard/ refined oil – 5 tblsp
Salt to taste

Method

1.Mix together the Poppy seeds paste, Coconut Paste.
2. Cut the boiled egg longitudinally and rub it with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the egg till they are golden in both sides. Keep aside.
4. Add bay leaves and then add poppy seeds pest, coconut pest, salt, sugar and turmeric powder.
    Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried egg and Sauté this for a minute and cover with the lid.
6. Now lower the heat and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao.