Baked Ham Eggs

Ingredients....

[1] 16 eggs

[2] 3/4 cup sour cream

[3] 1 cup half and half

[4] 1 1/2 cups shredded cheddar cheese

[5] 2 cups diced cooked ham OR crumbled cooked sausage

[6] 1 tablespoon chopped fresh chives

[7] 2 tablespoons butter or margarine, melted

[8] salt and pepper to taste

Method...

Beat eggs in large bowl; add remaining ingredients. Beat well; pour into a greased 13x9 inch baking pan.
Bake at 350 F until mixture is set and top is golden, about 45 minutes.

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EGG OMELETTE

Ingredients...

[1] 2 Eggs

[2] 1/4th onion (finely chopped)

[3] 1-2 green chilies (finely chopped)

[4] 1/4th tomato (chopped), optional

[5] 2 tbsp chopped coriander leaves

[6] Salt To Taste

[7] 1/4th tsp red chili powder or to taste

[8] 1 tbsp milk

[9] Oil to fry

Method...

1.Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

2.Beat the mixture until foamed.

3.Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.

Serve hot with bread or Paratha.

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CHEESE OMELETTE

Ingredients...

[1] 2 Eggs

[2] 3 tblsp Milk

[3] 1/2 cup grated Cheese

[4] 2 chopped Green Chilli (Hari mirch)

[5] Salt to taste

[6] 1 tsp White Pepper

[7] A pinch of Mustard Powder

[8] 1 tblsp Butter

Method...

1.Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.

2.Melt the butter in a non stick pan over a low flame.

3.Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.

4.Cook on one side till the egg is cooked.fold the egg into half and remove from the flame.serve hot

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EGG TOAST

Ingredients....

[1] 2 eggs

[2] 2-3 slices of Bread

[3] 1/2 onion (finely chopped)

[4] 1/2 tomato (finely chopped)

[5] 1-2 green chilies (finely chopped)

[6] 2 tbsp chopped coriander leaves

[7] Salt To Taste

[8] 1 tbsp milk

[9] 1/2 tsp red chili powder or to taste

[10] Oil to fry

Method...

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

Heat oil in a frying-pan or griddle.

Dip bread slice in the mixture and coat it evenly and fry over low flame.

Fry on both sides until done.

Repeat the same for other slices.

Serve egg toast hot with ketchup.

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Baked Eggs in Mushroom Sauce

Ingredients....

[1] 1/4 cup butter or margarine
[2] 1 pound mushrooms, sliced
[3] 3 tablespoons all-purpose flour
[4] 2 cups milk
[5] 1 beef bouillon cube dissolved in
[6] 1 tablespoon boiling water
[7] 1 tablespoon grated onion
[8] 1/2 teaspoon salt
[9] 1/8 teaspoon pepper
[10] 6 eggs

Method...

1.In a large skillet, melt butter; add mushrooms and sauté for 10 minutes. Stir in flour, milk, bouillon cube, onion, salt, and pepper; cook, stirring constantly, until thickened.

2.Preheat oven to 350°F. Spray 6 individual casseroles.

3.Pour 1/2 cup sauce into each casserole. Break an egg into each casserole.

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INDIAN EGG CURRY

Ingredients :-


[1] 4 Eggs (hard boiled)
[2] 1 onion1/2 tomato (pureed)
[3] 3-4 flakes of garlic
[4] 1/2-inch piece of ginger
[5] 1-2 green chilies
[6] 2 tbsp chopped coriander leaves
[7] Salt To Taste
[8] Red chili powder to taste
[9] 3/4th tsp turmeric powder
[10] 1/2 tsp coriander powder
[11] 3/4 tsp garam masala
[12] 2-3 tbsp vegetable oil / ghee
[13] 1 cup green peas or 250 gms paneer


Preparation :-

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. Add a cup of water and cook till it dry's. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. ..


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REAL SPANISH OMELET

Ingredients :-

1 small potato, sliced

1 small onion, diced

4 eggsOne pinch of baking powderSalt to tasteOlive oil

Method :-
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.

Add the eggs, baking powder and salt and mix everything well in a bowl.

Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.

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Baked Ham and Cheese Omelet

Ingredients :-


8 eggs

1 cup milksalt and pepper to taste

2 cups diced ham

1 cup shredded American cheese

Tips :-

Preheat oven to 350ºF.


Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well.

Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.


Serves 4.

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Daal Pakwan

Ingredients...
For Dal
[1] 3 cup chana
[2] 1/2 teaspoon turmeric
[3] 2 teaspoon coriander powder
[4] salt according to taste
[5] 6-7 cups of water

For Pakwan
[1] 3 cups Maida(bleached flour,pre sifted)
[2] water as needed
[3] salt as per taste
[4] Oil to fry

For chutney
[1] 4 teaspoon tamarind paste
[2] 3 cups water
[3] 1/2 cup sugar
[4] 1/8 teaspoon red pepper
[5] 1/4 teaspoon garam masala
[6] 1/8 teaspoon rock salt
[7] 1/8 teaspoon plain salt

Decoration
[1] 1 Large onion
[2] 3-4 Green pepper


Method...

Finely chop onion and green peppers and set aside in a plate.Soak chana Dal in hot water for 15-20 minutes.Start with the prepration of dough for the Pakwan.Add water in small quantity to maida to make it into a stiff dough.cover it with some cloth or plastic wrap and set aside. Add water and sugar to tamarind paste and put it on medium heat.Add all the spices including rock salt and plain salt and let it simmer.Mix it with a spoon after every 2-3 min.Let it simmer for at least 20-25 min or till sugar start turning to syrup and start getting thicker.After that you can take it down from flame and put it aside to cool down.(you can prepare it in large quantity as you can use it with chat and dahi bade etc.) Now put Dal in a pressure cooker ,add water to it with turmeric powder,coriander powder and salt.put it on medium high heat for 5 -7 min and then slow it to medium heat.Give at least 10-12 whistle.After that open the cooker and if you find that there is still lot of water or daal is not mashed completely,you can put it on high heat without putting the cover and keep mashing it with a heavy spoon.After its gets thick and completely mashed put it aside Now prepare pakwan with the dough.Roll the dough into a big long roll by rolling it onto the kitchen counter top or a big tray.it should not be more then 1-2 inch thick.Then cut it into not very thick circles with a knife.Now take one circle and with the help of rolling pin roll it into thin flat circles .Make them as thin as you can.They should not fluff when you fry them in the oil.You can even prick it with knife so that it do not fluff.This will make them crip.Fry on medium high heat till they golden brown and crisp. How to serve: Take one pakwan and spread mashed daal on it with a spoon.Spread some chutney on it and decorate it with chopped onions and green pepper.

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Mathki Ki Kadi { for jain }

Ingredients...
1/3 cup mathki (soak for 2 hours in water)

For kadhi:
[1] 1 stalk curry leaves
[2] 2 green chillies, slit lengthwise
[3] 1 tsp. coriander leaves freshly chopped
[4] 1 cup slightly sour curds
[5] 1 tbsp. gram flour
[6] 1/2 tbsp. wheat flour
[7] 1 tsp. red chilli powder
[8] 1/4 tsp. turmeric powersalt to taste
[9] 3-4 pinches asafoetida
[10] 1/2 tsp. each mustard & cumin seeds
[11] 2 cups water
[12] 2 tbsp. ghee

Method...
Add plenty of water and pressurecook mathki till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside.

For Kadhi:
Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside. Beat the curds till smooth In 2 cups water add both flours and beat till no lumps are left. Add cooked mathki in the above mixture Heat ghee in large deep pan, add seeds and curry leaves and green chillies. Allow to splutter, add asafoetida, add masala paste. Simmer and stir till ghee floats on top. Remove a tbsp. of this ghee layer in a cup, and keep aside. Add beaten curd mixture, stir continuously, till it boils. Add flour and water mixture and bring it to boil Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness. If not sour at all, add a pinch of citric acid crystals, to taste. Pour into serving dish, garnish with chopped coriander and masala ghee kept aside. Serve hot with steamed hot rice, dry sabzi and papadams.

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Samosas { for jain }

Ingredients...

For cover:

[1] 2 cups plain flour

[2] 1 tbsp. oil

[3] salt to taste

[4] 1 tsp. cornflour

[5] cold water

For filling:

[1] 2 raw cooking bananas

[2] 1 cup cabbages shredded

[3] 1 cup bottle gourd finely chopped

[4] 4 green chillies finely chopped

[5] 1/4 tsp. garam masala powder

[6] 1/4 tsp. turmeric powder

[7] 1/2 tsp. lemon juicesalt to taste

[8] 1/4 tsp. each cumin & mustard seeds

[9] 3-4 pinches asafoetida

[10] 1 tsp. each fresh coriander, mint leaves finely chopped (optional)

[11] 2 tsp. oil

[12] 1 tsp. cornflour

Other ingredients:

Oil to deep fry

Method...

For cover:

Sieve together, flours, salt, add oil, mix gently. Add cold water, make a soft pliable dough. Knead dough for 4-5 minutes, till very elastic and smooth. Cover with moist clean cloth, keep aside.

For filling:
Pressurecook bananas in skins for 2 whistles (or boil till tender). Cool a little, peel, grate and keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add chopped cabbage, bottle gourd, mint. Stirfry till tender. Add bananas, all other ingredients, stir well. When mixture is a soft lump, take off fire,cool.

To proceed:
Make a thin 5\" diam. round with some dough. Cut into two halves. Run a moist finger along edges. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

-: Thank You :-

Ragda Patties { for jain }

Ingredients...

For patties:

[1] 3 raw cooking bananas

[2] 1 tbsp. semolina

[3] 3 slices bread

[4] 4 green chillies

[5] salt to taste

[6] oil to shallow fry

For ragda:

[1] 1 cup dehydrated white peas (soaked in water for 2 hours)

[2] 1/4 tsp. cumin powder

[3] 1/4 tsp. garam masala powder

[4] 1/4 tsp. black pepper powder

[5] 1/4 tsp. turmeric powder

[6] 1/4 tsp. dhania powder

[7] 1/4 tsp. jaljeera or chaat masala

[8] 1/4 tsp. black salt powdered

[9] 1/4 tsp. amchoor powder

[10] salt to taste

[11] 1 tbsp. oil

Grind to a paste:

[1] 2 green chillies

[2] 1 tbsp. coriander leaves

[3] 1 tbsp. mint leaves

[4] 2 slices bread

[5] 1 tbsp. fresh coconut chopped fine

[6] 2 tbsp. boiled white peas

Other ingredients...

[1] Some beaten fresh curds

[2] Red chilli powder

[3] Crushed cumin powder

[4] Salt to taste

[5] Green allpurpose chutney

[6] Tamarind chutney

[7] Fresh coriander finely chopped

[8] Fine bland sev (optional)

Method..

For patties:

Pressure cook whole bananas or halved for 2 whistles or till soft. Drain, cool a little, mash with a potato masher. Toast bread very lightly, crumble fine with chillies. Add semolina, bread crumbs, salt to bananas. Mix well, shape into patties. Shallow fry on a hot griddle, till both sides are a crisp golden. Repeat for all patties.

For ragda:
Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required). Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste. Put oil in a heavy deep vessel, and heat. When smoky, add paste, stirfry for 2 minutes. Add all dry masalas, salt, stirfry further 2 minutes. Add boiled peas, water and all, bring to boil. Simmer till the liquid is thick enough to thinly coat the back of a spoon. Remove, from fire, cover and store.

To proceed:
Place 2 hot patties on individual plate. Pour 2 tbsp. or more of hot ragda over it. Drizzle a tbsp. of curds, followed by both chutneys as desired. Sprinkle salt, cumin, chilli powder. Garnish with sev and coriander, serve hot.

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Peas Kachori { for jain }

Ingredients...

For crust:

[1] 2-1/4 cups plain flour

[2] 1 tbsp. melted ghee

[3] salt to taste

[4] water to knead

For filling:

[1] 1 cup fresh peas, shelled

[2] 1/2 cup green or yellow moong dal

[3] 5 green chillies

[4] 1" piece ginger,grated (optional)

[5] 1/2 tsp. garam masala powder

[6] 1/4 tsp. coriander seeds,crushed coarsely

[7] 1 tsp. chilli powder

[8] 1/4 tsp. turmeric powder

[9] 1/4 tsp. amchoor powder

[10] salt to taste

[11] 1/4 tsp. each mustard & cumin seeds

[12] 3-4 pinches asafoetida

[13] 1 tbsp. oil

Other ingredients:

oil to deep fry

Method...

For crust:
Sieve flour and salt. Add ghee, mix till flour is crumbly. When a fistful of this flour is held tightly, it should hold the shape. If required, add a little more ghee. Keep aside 1 tbsp. of this mixture. Add water little by little, to knead a soft, pliable, dough. Knead dough for 6-7 minutes, till texture is smooth and elastic. Grease hands with a little more ghee, rub over smoothened dough. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.

For filling:
Put plenty of water to boil. When hot, add washed, drained dal. Bring back to boil, simmer for 5-6 minutes. Dal should be firm, not mushy. Drain out water in colander, keeping aside to drain till cool. Crush chillies in a small mixie. Add peas little by little, run in short spurts. Run till all peas a coarsely crushed. Heat oil in heavy or nonstick pan. Add asafetida, seeds, crushed coriander seeds, allow to splutter. Add peas mixture,(ginger), dal, stir and cook till a soft lump is formed. Take care not to allow to burn at bottom of pan. Add all other ingredients, except oil to deep fry. Mix well, allow to cool till warm.

To proceed:
Make a thick paste of the saved flour mixture, for sealing cracks. Divide dough into 10 parts, so also the filling. Make a firm ball of each portion of filling. Shape dough portion in to round. Press into a 3" wide round, with fingers and palm. Place one ball of filling in center. Pull over all edges to make a pouch. Take care not to leave behind any part of edge. Frim press together, pluck off any extra dough. Flatten this round carefully on palm, with side of other palm. A flat, 1/4 inch thick round,with no leaks, folds should result. Heat oil in frying pan, till smoky. Turn off flame, allow to cool for a minute. Add enough kachoris to fit comfortably. Switch on flame again, on low, when sizzling slows. Do not disturb too often. Flip when one side is golden. Fry other side, drain, keep aside. Repeat for all dough and filling. If any cracks of slits appear on frying, seal by brushing with batter paste. Fry further till well sealed.

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Pavbhaji { for jain }

Ingredients...

[1] 3 tomatoes finely chopped

[2] 1 raw banana peeled and chopped

[3] 1/2 cup peas shelled1 cup bottle gourd, peeled,chopped

[4] 2 carrots, peeled, chopped

[5] 8-10 french beans, finely chopped

[6] 1" piece ginger grated (optional)

[7] 1-1/2 tsp. pavbhaji masala

[8] 1/4 tsp. garam masala

[9] 1/4 tsp. turmeric powder

[10] 1/4 tsp. dhania powder

[11] 1/2 tsp. chilli powder

[12] salt to taste

[13] lemon juice to taste

[14] 2 tbsp. butter

[15] 1tbsp. oil

[16] 8-10 pavs (soft rectangular plain buns)

Method...

Pressure cook all vegetables together, except tomatoes,with a little water.

Vegetables must be overcooked and mushy.

Drain water, keep aside.

Mashed drain vegetables to a mush.

Heat oil in a deep heavy pan till smoky.

Add tomatoes, stir and cook till very soft.

Add all masalas, salt, butter, and stir.

Add mashed vegetables and 1 cup of saved water.

Stir, bring to a boil. Simmer on low, till the bhaji is thick and oil separates.

Add lemon juice, stir.

Garnish with chopped coriander, blobs of butter.

Serve hot with , hot buttered pavs.

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Cutlets { for jain }

Ingredients...

[1] 1/2 cup semolina

[2] 1 cup hot water

[3] 1 carrot grated

[4] 1/2 cup peas, crushed coarsely

[5] 1/2 cup cabbage chopped

[6] 1 raw cooking banana, peeled and chopped fine

[7] 1 tsp. cornflour

[8] 4 green chillies, crushed or finely chopped

[9] 1 tbsp coriander leaves finely chopped

[10] 1 tsp. ginger finely chopped or crushed

[11] 1/4 tsp. garam masala powder

[12] 1/4 tsp. turmeric powder

[13] 3-4 pinches asafoetida powder

[14] salt to taste

[15] oil to deep or shallow fry as desired.

Method...

Boil banana pieces in water, till soft, drain, keep aside.

Dry roast semolina on slow flame in a heavy large pan.

When aroma exudes, add hot water, all prepared vegetables.

Add all other ingredients, except oil.

Stir and cook till soft lump forms.

Keep aside to cool till it can be handled.

Shape into 10 oblong or round patties, 1/2" thick.

Shallow fry on hot griddle or deep fry in hot oil, till golden and crisp.

Serve hot with chutneys or sauce.

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