MASALA EGG FRY

19.05.2020: This is a simple egg fry. The only masala that goes into it is the garam masala. Masala Egg Fry just sounds better than Egg Fry, hence the name.

Mamma would often make boiled egg fry and I loved the burnt onions in this dish. I later learnt that mamma never intentionally burnt the onions. Most times she left the pan on low flame going about with other chores only to later find the onion burnt. I love caramelised onions. They are sweet and enhance the flavour of most dishes. Just be careful not to burn them too much, else they taste bitter.

This dish is reserved for days when we have run out of vegetables or when we have lachha paranthas with a creamy gravy.

The masala egg fry goes well with both rice and rotis.

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MASALA EGG FRY

Ingredients:

Boiled eggs – 5

Boiled potatoes – 2

Onion – 1 (large)

Turmeric – ½ tsp

Red chilli powder – 1 tsp

Garam masala – 3/4th  tsp

Salt- to taste

Method:

1.  Add oil to a pan. Chop the onion lengthwise. Fry them until they turn golden brown.

2.     Add the chopped, boiled potatoes. Fry them until they brown.

3.     Add salt, turmeric, chilli powder and garam masala and mix well.

4.     Make vertical slits on the eggs with a knife and add it to the pan and mix it well until the eggs are coated with the spices.

5.     Fry until parts of the egg turn golden brown.

6.     Done.

BOILED EGG SALAD

Baking is reserved for the weekends, but I generally end up cooking “quick meals” or whipping up a last minute dish on Fridays. A few Fridays ago, as I got back home tired after a long day’s work, our help announced that there were no vegetables at home and dinner was just rice, curd and dal. I opened the fridge and spotted half a capsicum and a carrot, the size of my finger and our saviour for days such as these- The EGG.

I had made the mushroom cheese omelette the week before and didn’t want to repeat that and considered boiling the eggs.

Skip loves boiled eggs. Sky hates boiled egg. And I don’t mind them (boiled egg, I mean) but I do not like the yolk.

I decided on making a Boiled Egg Salad.

This is my own recipe. I added whatever I thought would go best with boiled eggs (oh well, whatever was available in the fridge), mixed a few sauces and herbs for the dressing, added a little nuts and cranberries and had the salad ready in no time.

Skip wasn’t pleased when he saw the cranberries, Sky lifted an eyebrow when he saw the boiled eggs and I was wondering how I’d separate the yolk after having given the salad a hearty toss.

A bowl each laden with the salad and a spoon in hand, the three of us polished off the salad - eggs, yolk and cranberries included and loved it!

Even if you don’t have the sauces I’ve used, I bet the salad would still taste great. The yolk and cheese add creaminess to the salad and will make up for the lack of sauce.  Archie asked me if the capsicum tasted great with the egg. It did! Please do not skip any of the ingredients mentioned here. You may substitute the walnut with almonds, salted pistachios or cashews. I love cranberries in my salads. You may use raisins but I wouldn’t recommend it.

A whole bowl of the salad is good enough for a full meal.

BOILED EGG SALAD  (SERVES 2 ADULTS AND A CHILD)

Ingredients:

Eggs (boiled and cooled) – 3

Carrot  (grated) – 1 (small)

Capsicum (diced) – handful

Cheese (diced) – 1 cube

Walnuts – handful

Cranberries- handful

Sweet chilli sauce – 1 tbsp

Honey mustard sauce – 3 tbsp

Italian herbs – 1 tsp

Salt – to taste

Pepper – to taste

Method:

1.      In a bowl, whisk together the honey-mustard and sweet chilli sauce (dressing).

2.      In a separate bowl, add roughly chopped boiled eggs, capsicum and carrot.

3.      Pour the dressing on the eggs and veggies and give it a good toss.

4.      Add the cheese, nuts and cranberries.

5.      Sprinkle herbs, salt and pepper and toss lightly.

6.      Done.

Recipe notes

·        The salad tastes better with cold ingredients.

  

MUSHROOM OMELETTE

We all love eggs at home and I love experimenting with different ingredients while making an omelette or scrambled eggs.

This is a simple recipe for an omelette. Mushroom is a common ingredient added to eggs, but what makes this recipe different is the addition of garlic. I have never before added garlic to eggs. This omelette has a strong flavour of garlic. If you don’t enjoy that too much, you can reduce the quantity of  garlic but I would recommend not skipping this ingredient.

I am never able to flip 2 egged omelettes. So what I do is, I take a large plate and cover the pan with it once the egg is cooked at the bottom. I flip the pan onto the plate, so the uncooked side of the omelette falls on the plate. I then slowly slide the omelette onto the pan from the plate.   

Skip hates mushrooms. When he saw the omelette, he demanded to know the ingredients. I said it had cheese and other yummy stuff. He gobbled up his share and said he enjoyed it very much, though the next time I should simply just tell him about the mushrooms.

Something fishy? 

MUSHROOM OMELETTE

Ingredients:

Eggs – 2

Mushrooms (chopped) – 200 gms

Garlic (coarsely crushed)- 8-9 cloves

Onion (finely chopped) – 1 (medium sized)

Oregano – 1 tsp

Salt, pepper – as per taste

Green chilly (finely chopped ) – 1 (optional)

Cheese (grated) – ¼  cup (optional)

Oil – as required

Method:

1.     Beat the eggs until frothy. Add a pinch of salt and pepper. Keep aside.

2.  Heat a pan, add oil and then add onions. Sauté them until they turn pinkish brown.

3.  Add the chopped mushrooms and on high flame, sauté them until the moisture evaporates and the mushrooms are browned.

4.     Add the garlic, oregano, green chilly, salt and pepper and sauté for half a minute.

5.    Spread this mixture to form a circle and pour the beaten eggs into the pan onto the above mixture. Cook on both sides.

6.     Sprinkle grated cheese on the omelette.

7.     Done.

Recipe Notes

·        Do not fry the garlic for too long as it gets cooked along with the eggs as well.

·    Once the egg is cooked on one side, I drizzle a little oil on the sides of the egg, before flipping it.

·        You could substitute the oil with butter or ghee.