Egg Mustard Curry...!!! Sorshe Dim...!!!

Eggs are the most preferred item at my home. Not only in breakfast, the other two members of my family love to relish it in the evening snacks or even in dinner or lunch. I am not an exception also in this matter. I like to make egg preparations for them and enjoy myself too. Today, I am going to share an egg recipe which is bit different and this one I learned from a culinary clan. Egg Mustard Curry…A very humble preparation which is impressively delicious too.

Since my childhood , I have seen that maa makes egg curry in different ways. One of those is Dim Posto,(eggs in poppy seeds paste) which is our hot favourite . In that preparation she sometimes adds mustard paste and chopped tomato with raw mustard oil to make it more delicious. But today’s egg mustard curry is bit different from that recipe too and  we liked it so much that I am going to cook it over and over.

Anyway, let’s come to the recipe now:

Ingredients:

•  Eggs: 5-6
• Onions: 2 Medium Sized( finely shredded.)
• Smooth Mustard Paste: 1/4 Tea Cup
• Vinegar: 1 tbsp.
• Red chilli flakes
• Bengali Five Spices(Paanch phoron)( mix fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts): 1 tsp.
• Turmeric Powder: 1/2 tsp.
• Green chillies: As per your choice.
• Salt to taste.

Procedure:

• Heat oil, add the panch phoron. When the seeds splutter, add the onions saute till they turn golden brown, 
• Add the eggs slightly slit on three sides. Keep stirring till the eggs start looking uniformly golden, 
• Add chilli flakes, turmeric powder and salt. 
• Add the mustard paste and keep stirring on low heat till the ingredients form a rich gravy. 
• Add vinegar. Mix and cook for 2-3 minutes and turn off the flame.
• Serve garnished with fresh green chillies on plain rice and enjoy .

                                                                                                             Enjoy Your Food...!!!

Palak Aanda....Dim Palong ... Egg Spinach Curry...!!!!

Spinach,a leafy green vegetable, are among the most nutritious of low calorie foods. It is an incredible immune system booster that can protect you against myriad health problems throughout your life.
But to be very frank I don't like its taste so much.So,since few days I was looking for a good recipe which will help me and my family to eat spinach.

 It's none other than the most gorgeous ,"Devalina didi" (Devalina Sen,a renowned doctor by profession) posted a very interesting recipe of spinach and egg curry and I followed the same with few variations and it turned out really good.My heart core thanks to her. Not only it has become my favorite recipe but also my family members liked it very much.

Here is the recipe:

Ingredients:

• Spinach:2 bunches(chopped)
• Eggs:4(hard boiled)
• Onion:2 medium(smoothly chopped)
• Tomato:2(chopped)
• Ginger Paste:1 tsp
• Garlic:3-4 cloves (crushed)
• Cumin powder :1 tsp
• Red chili powder :1 tsp
• Turmeric powder:1/4 tsp
• Whole Garam Masala: 1 Cinnamon Stick, 2/3 green cardamoms and 2/3 cloves.
• Sugar:1/2 tsp
• Salt as per taste
• Oil: 2 tbsp
• 1/2 cup cashew paste
• Water: 1/2 Cup (warm)
• Fresh cream:2 tbsp.(Optional)

Process:

                  

• Boil the eggs and peel them off .Fry them with little oil and turmeric powder until golden.Set them aside.
• Wash and chop the spinach and strain the excess water.
• Soak cashew nuts in warm milk for 15 minutes and make a smooth paste of it.
• Now in your  kodhai/wok heat oil and  add whole garam masala(1 cinnamon stick,2 cardamons and 2-3 cloves). Once you feel the aroma add the sugar and fry it till little brown.
• Add the crushed garlic and fry it slightly .
• Now add the chopped tomato and sprinkle little salt. Soon the tomato will be mushy and pulpy.
• Then add the chopped onion and cook until it becomes translucent.
• Add cumin powder, turmeric powder, red chili powder, and salt.Then add the ginger paste. Mix thoroughly.
• Cook very well until the oil separates from the spices.
• Then add the chopped spinach. As the spinach will release a lot of water it will be cooked in its own water. But I added 1/2 cup of warm water .
• Cook covered until the spinach becomes very mushy .
• Now uncover the wok and add the cashew paste. Give a very good stir.
• Now prick the boiled eggs with a fork and add them into the spinach gravy.
•  Cook the gravy in medium flame for 4/5 minutes.
• Increase the flame little and adjust the gravy according to your choice. Don't forget to check the seasoning. If required add salt and sugar.
• Add the fresh cream(though I didn't add)
• Now your Palak Aanda is ready to serve.
• Serve it with Paratha, roti or puri. It tastes heavenly.

                   Enjoy Your Food...!!!

Egg Capsicum Curry..!!

 

 

 

 

 

Egg Curry or Dimer Jhol is something which always survives me in those situations whenever I feel lethargic to cook or want to cook something very quickly without any difficulty. But still sometimes it becomes so boring to prepare the usual Egg and Potato curry. Thanks to one of my dearest friend, who posted her wonderful Egg Cap Mushroom recipe in her food community,where she gave a twist to the egg curry with the use of capsicum and mushroom instead of potatoes. The recipe was simple yet very nice and something different which I liked very much. Immediately, I tried that but as  mushrooms were not there in my veg basket, I made it with only green bell peppers (capsicum) and potato. The result was indeed good . Capsicums gave the curry a different but beautiful taste. I loved it simply.


Here comes the recipe:


Ingredients:
 

• Egg: 4 (Hard boiled)
• Potato: 2 (diced)
• Capsicums: 2 (Cut in large pieces)
• Tomato: 1 Medium pc.
• Onion: 1 (Large)
• Ginger: 1"
• Garlic: 4-5 (cloves)
• Turmeric Powder: 1 tsp.
• Salt: As per Taste
• Sugar: 1/2 tsp.
• Chilli Powder: 1 tsp.(Or as per your choice)
• Bay Leaves: 1pc.
• Whole Garam Masala: 1 cinnamon stick, 2-3 cloves, 2-3 cardamoms
• Water: 1 cup (little warm water is preferable)
• Garam Masala Powder: 1/2 tsp.(optional)
• Oil:3-4 tbsp. (mustard or any other cooking oil)

Process:

• Hard boil the eggs and peel off the hard shell. Then fry them until golden with little oil ,salt and turmeric powder.
• Now heat little oil in a wok or kadhai and fry the diced potatoes and capsicum with salt and turmeric powder for few minutes.
• Meanwhile make a paste of onion, ginger, garlic and tomato.
• Then heat little more oil in the same kadhai.
• Add the sugar and the bay leaves .Fry the sugar till brown.
• Add the whole garam masala and wait until the nice aroma comes out.
• Now add the onion, ginger, garlic and tomato paste, salt and chilli powder.
• Stir well and cook for 4-5 minutes.
• Add the fried potatoes and capsicums and cook until oil starts to release from sides.
• Add the warm water and make a stir.
• Cover and cook until the potatoes become soft.
• Uncover , taste the seasoning, add little more sugar or salt if needed.
• Add the previously fried eggs and cook for another 4-5 minutes. You may prick the fried eggs before adding them into the gravy.
• Adjust the gravy according to your choice. If needed add little more warm water and cook for only 2-3 minutes.
• Dry roast the garam masala powder and sprinkle on it and cover for just a minute so that the aroma gets captured by the curry.
• Turn off the flame and your Egg Capsicum Curry is now ready to serve.
• Serve it with steaming hot rice, roti or parathas.

                        Enjoy Your Food..!!
 

Spicy Egg Curry( Kosha Dim)...!!

Spicy Egg Curry....Dim Kosha..!! Egg Masala..!!

According to a study, having eggs for breakfast is good for losing weight, as it keeps people satiated for a longer time.But the utmost egg addicted people like me,dont need any excuse to eat them at anytime of the day.:P
 My hubby and my four year old daughter equally love eggs. It's true that both of them never complain against anything I prepare for them but the eggs always bring a smile of satisfaction to their faces.Though I  prefer eggs mostly for breakfast but somewhere the typical Bengali mentality encourages me to cook eggs sometimes  for lunch or dinner also.

Anyway, due to the Bengali New Year celebration and my hubby's birthday ,I made loads of high calorie foods since last few days. So yesterday morning I wanted to go for something very simple. In these times, generally I prefer fruits and sandwiches but my egg craving nature had compelled me to prepare Spicy Egg Curry and Roti for my lunch.

Dim kosha (Spicy Egg Curry) is my very favourite item learned from my best ever teacher Maa. But she never used garlic in her egg/fish or veg preparations but this time I added few crushed garlic and made literally a very spicy and hot  Dim kosha. Ummmmm I simply love it.


Here is the recipe:

Ingredients:

• Eggs: 4 (hard )
• Tomato: 1 medium (chopped)
• Onion: 1 large(finely chopped/paste)
• Ginger paste: 1 tsp
• Garlic Cloves:4-5(crushed)
• Cumin Powder:1/2 tsp
• Turmeric Powder:1 tsp
• Kashmiri Red Chilli Powder: 2 tsp(as per your choice)
• Bay Leaves:1
• Green Chilli:2 (Optional)
• Salt: To taste
• Sugar:1/2 tsp
• Garam masala powder:1 tsp
• Water:1/4 cup.
• Mustard Oil: 4-5 tbsp.

Process:

• Hard boil the eggs and deshell them .
• In a pan add little mustard powder and fry the boiled eggs with little turmeric powder and salt until golden yellow in color. Keep them aside.
• Now add rest of the mustard oil in the same pan.
• Add the sugar and caramelise it .
• Then add the crushed garlic,bay leaves and green chilli.
• Fry the garlic until little brown.
• Then add the chopped tomato and cook until the tomatoes become mushy
• Add the chopped onion,little salt,turmeric powder,kashmiri red chilli powder and the cumin powder.Mix very well and cook for 3-4 minutes on medium flame.
• Add the ginger paste and mix well.Cook until the oil starts to release from the sides.
• Now add the fried eggs into the mix.You may prick the fried eggs with a fork so that during cooking the masala can enter inside the eggs.
• On a gentle flame cook for another 3-4 mintues.
• Add the water and mix very well .
• Increase the flame little, adjust the gravy and taste the seasoning.
• Turn off the flame and sprinkle garam masala powder .
• Garnish with chopped cilantro or coriander leaves
• Serve with roti,rice or paratha.

                  

 
 
 

                       

                      Enjoy Your Food..!!
 

Egg Oblong Rolls..!!!

         Egg Oblong Rolls..Golden and Crisp Finger Food For Hungry Children..!!

 "Why my child is not eating properly..???" this is a common question of all the Moms like me.And the Paeditrician's answer is also always the same,"dont get panic,let them eat which they like, if the weight and development are good ,there is nothing to worry about.." But I know,this answer can't sasitfy us,the moms.Because,everyday we used to literally fight with our little ones to feed them.
For this reason, I used to keep an eye always in different food channels in search of special kid's recipes which I can make for my daughter.

This is a very interesting recipe which I made for her and really she liked it.Moreover it is enriched with nutritions too. Preparation is very simple yet delicious.

Here is the recipe:


Ingredients:

• Eggs: 4(Hard Boiled)
• Onion: 1 (Finely Chopped)
• Cheddar Cheese(in absence,any type of cheese can be used):4 tbsp(Grated)
• Cornstarch:2 tbsp
• Bread:2 slices(toasted and ground in  mixer to get 1 cup of fresh Bread crumbs)
• Salt: As per taste
• Pepper:1/2 tsp
• Mustard Powder:1 tsp(Optional)
• Tomato Ketch up:2tsp

   You may add finely chopped french beans and carrot also.


Process:

 

 

 

 

 

 

 

 

 

 

• Grate the hard boiled eggs,add onions,cheese,corn starch,salt pepper,tomato ketchup and mustard powder.
• Then add the bread crumbs.
• Mix them very well and make a dough.
• Shape into oblong rolls.
• Heat oil in a pan and fry the rolls,few at a time at medium heat,till the rolls become golden brown in color.
• Absorb the excess oil keepng them on a tissue paper.
• Serve them with tomato ketchup.

                                              Let Them  Enjoy Their Food..!!!

 

Egg & Potato Curry..!!!

Choruibhati Style(Jungle style) Egg Curry with Somenath dada's Recipe:

It has been a long time ,I couldnt able to update my recipes.So,first of all I am apologising to all of my dearest freinds.Due to my daughter's final term exam,her annual day program at school and due to some household responsiblities and moreover due to the interruption in the  broadband services I didnt get time or scope to seat in front of my laptop and write the recipes.

Thank you very much for your patience .I would like to request all my friends to keep an eye on my food page,I will update all the pending recipes one by one.
Anyway I should come to the point now.Today I am sharing the recipe of "Dimer Jhol"(Egg Curry) in Somnath dada's style.

Dimer Jhol or Egg Potato curry is one of the soul food of Bengal.At my home,most of the time though I use eggs for  breakfast or evening snacks ,sometimes whenever I feel very lazy, I opt this for lunch and dinner also.Because  egg preparations always requeire a very minimum effort yet satisfy our taste buds completely.

 It's my privilage that through a social networking site I have come in contact with few wonderful food lovers friends. Their preparations,presentations,innovations inspire me in all the ways.This time I was inspired by Somnath Dada's "choruibhati style dimer jhol" (Jungle style Egg Curry). The recipe is slightly different from the usual ones,as it is very rich and has an excellent rich aroma.I modified it slightly in my own way and the reslut was really good.

Here is the recipe:

Ingredients:

• Big Size Eggs(Hen or Duck) - 4 pcs
• Potato- 2 medium, (diced )
• Tomato- 1 medium(chopped)
• Onion - 1 medium, (paste)
• Onion - 1 medium(thin sliced)
• Ginger - 1 inch
• Garlic - 4-5 cloves
• Green chillis:1-2( as per choice/optional)
•  Turmeric Powder- 1 tsp
• Red Chilli powder:1/4 tsp(as per choice)
• Cumin Seeds  - 1tsp
• Coriander Seeds:1.5 tsp
• Cinnamon Stick:1
• Cloves:2-3
• Green Cardamom:3
• Bay leaf:1
• Mustard Oil
• Water:1 cup(or little more)
• Salt:As per taste
• Sugar: For caramelisation
• Garam masala Powder:1 tsp

Process:

• Wash,peel and dice the potato in quarters.Heat little mustard oil in a pan and fry the diced potato with turmeric powder and salt till golden yellow in color .Keep them aside.
• Now hard boil the eggs,deshell them and in the similar way fry them golden yellow and keep them aside.
• Now,make a  paste of ginger and garlic together.Add few green chillies while making paste (optional)
• Chopped the tomatoes finely.
• Dry roast the cumin,coriander seeds and the red chilli.Pound them coarsely.
• Now add the mustard oil in the kadhai and heat it.
• Add little sugar and caramalise it.
• Add the bay leaves,cinnamon,cloves and the cardamoms.
• When the aroma comes out, add the onion paste .Saute until it turns into translucent golden.
• Add the grated ginger, garlic and chilli. saute for a few more minutes.
• When the oil starts to release add the sliced onions and saute it for few more time.
• Now add tomato paste, pounded coriander and cumin, turmeric and chilli powder and saute.
• Sprinkle a little water to avoid burning at the bottom.
• Add the fried potatoes.
• Keep cooking until the nice golden color comes out.
• Add 1 cup of water . Mix well.
• Cover and cooking until the potatoes become soft.
• Add the fried eggs. Mix with the gravy check seasoning (salt, sugar) and cover and cook in medium for 5 minutes.
• Uncover and increase the flame to adjust the gravvy
• Sprinkle little garam masala powder .
• Turn off the flame and serve with rice/roti/paratha or puri.
    

                                              Enjoy Your Food..!!!
 
 

Palak Anda /Egg Spinach curry...!!!

Spinach,a leafy green vegetable, are among the most nutritious of low calorie foods. Not only,it tastes good ,but it is an incredible immune system booster that can protect you against myriad health problems throughout your life.
But to be very frank I dont like it's tatse so much.So,since few days I was looking for a good recipe which will help me and my family to eat spinach.

 It's none other than the most gorgeous and talented "Devalina didi" (Devalina Sen,a renowned doctor by profession) posted a very interesting recipe of spinach and egg curry and I followed the same with few variations and it turned out really good.My heart core thanks to her. Not only it has become my favourite recipe but also my family members liked it very much.

Here is the recipe:

Ingredients:

• Spinach:2 bunches(chopped)
• Eggs:4(hard boiled)
• Onion:2 medium(smoothly chopped)
• Tomato:2(chopped)
• Ginger Paste:1 tsp
• Garlic:3-4 cloves (crushed)
• Cumin powder:1tsp
• Red chili powder:1tsp
• Turmeric powder:1/4tsp
• Whole Garam Masala: 1 Cinnamon Stick, 2/3 green cardamoms and 2/3 cloves.
• Sugar:1/2tsp
• Salt as per taste
• Oil: 2tbsp
• 1/2 cup cashew paste
• Water: 1/2 Cup (warm)
• Fresh cream:2 tbsp.(Optional)

Process:

                  

• Boil the eggs and peel them off .Fry them with little oil and turmeric powder until golden.
• Wash and chop the spinach and strain the excess water.
• Soak  4-6 cahsewnuts in warm milk for 15 minutes and make a smooth paste of it.
• Now in your pan or kodai heat oil and  add whole garam masala(1 cinnamon stick,2 cardamons and 2-3 cloves),when the aroma comes out add the cinnamon stick,cardamoms and cloves. Once you feel the aroma add the sugar and fry it till little brown.
• Add the crushed garlic and fry it slightly .
• Now add the chopped tomato and sprinkle little salt. Soon the tomato will be mushy and pulpy.
• Then add the chopped onion and cook until it becomes translucent.
• Add cumin powder, turmeric powder, red chili powder, and salt.
• Cook very well until the oil separates from the spices.
• Then add the chopped spinach. Cover it and cook for few minutes on a medium flame.
•  As the spinach will release a lot of water it will be cooked in its own water. But still you may add 1/2 cup of warm water if you want.
• Cook covered until the spinach becomes very mushy .
• Now add the cashew paste. Give a very good stir.
• Now prick the boiled eggs with a fork and add them into the spinach gravy.
•  Cook the gravy in medium or low flame for few more time to get your desired consistency.
• Add the fresh cream.
• Now your Palak Aanda is ready to serve.
• Serve it with Paratha, roti or puri. It tastes heavenly.

                                                   Enjoy Your Food!!!!!