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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