Egg Pasta

Ingredients

1. 3 boiled eggs

2. 2 cups of colored pasta al dente

3. Salt and black pepper to taste

4. 1 tsp of chili flakes

5. 2 tbsp of tomato sauce

6. 1 tsp of garlic minced

7. 1 tsp of garlic powder

8. 1 tsp of red chili sauce

Directions

1. While pasta and egg get boiled you can make the sauce ready.

2. In a non stick pan add 1 tbsp of olive oil, on low flame adds garlic and chili flakes so that it does burn, just flavors the oil.

3. When garlic turns little pink add tomato sauce, and garlic powder, salt and pepper.

4. Mash one egg in the pan and add the pasta to it.

5. Toss it well add the chili sauce to it.

6. Garnish with thinly cut slices of boiled egg.

-Chitra

Egg in a hole Sandwich

Ingredients

1. 2 Egg

2. 2 Brown Bread

3. ½ of green capsicum sliced

4. ½ of yellow bellpepper sliced

5. ½ eggplant/brinjal sliced

6. 2 onions sliced

7. 1 tbsp of ginger and 1 tsp of garlic minced

8. 2 tbsp of tomato paste

9. Salt and Pepper to taste

10. Oil

Directions

1. Cut a circle with knife in middle of bread carefully. Size of one egg.

2. In a non stick pan, in the mean time add 1 tbsp of oil and heat it.

3. Add Ginger garlic and cook till pink color.

4. Now add all the vegetables and grill/ roast/saute them.

5. When they turn little soft add salt, pepper and tomato paste. If you don’t have paste then you can add tomato sauce whichever brand you have.

6. Toss and keep it aside.

7. In a non stick flat surface pan put ½ tsp of oil.

8. Put the bread and in the middle of bread break the egg. Let it cook on medium low heat. Slowly turn the bread, when one side is cooked.

9. Cook both sides, if egg falls outside then don’t worry try to move the egg with wooden spatula back on bread.

10. Egg hole Sandwich is ready serve hot with grilled vegetables.

11. Trust me your children will love it and they will eat vegetables, especially eggplant.

-Chitra

Spanish Tortilla

In Spain, a tortilla is an omelette of eggs, potatoes, salt and olive oil. Additional ingredients may include peppers, tuna, anchovies, artichokes, asparagus, and cucumber. This is very different from Mexico, where tortilla refers to a flatbread of corn or flour.

Ingredients

1. 500 g (1 pound) potatoes

2. 2 sliced jalapenos

3. 1 small onion diced

4. 1 cup of green capsicum/bell peppers

5. ½ cup of sliced mushroom

6. 4 eggs

7. Salt

8. Olive oil

Directions

1. Peel the potatoes and cut them into thin slices.

2. Fry them in a frying pan at low heat with enough olive oil to cover the potatoes completely.

3. When the potatoes are soft take them out and add onions, bell peppers and mushroom.

4. Sauté them and cook them for 3 minutes in same pan.

5. Drain them well and mix them with the beaten eggs.

6. Put this mixture in a heavy bottom, non-stick frying pan coated with a very thin film of olive oil, at low heat.

7. Spread the mixture over the bottom of the pan with a pancake turner and shape the edges.

8. After three minutes, add jalapenos on top of it and then invert the tortilla carefully in the pan with the help of a dish or the lid of a pot.

9. Let it cook on the other side in the same way.

10. It must be golden brown outside, well shaped, and juicy in the center.

11. Serve hot with French fries.

-Chitra

Low Fat Egg Parantha

Ingredients

1. 6 Egg Whites in individuals bowls

2. 1 small onion chopped very finely

3. 1 tbsp of green chilies

4. Salt to taste

5. ½ tsp of red chili powder

6. 1 tbsp of chopped dhaniya / cilantro

7. Wheat dough for 6 parnathas

8. Some dry wheat flour (1 cup)

9. Oil

Directions

1. Make a small ball of each parantha and make it as a triangle. To make the triangle first flatten the balls then brush oil on it. Fold it lengthwise and then brush oil on the surface again. Sprinkle very light flour with fingers and then again fold it diagonally. It will shape in triangle. Keep on making that triangle bigger. Use dry flour so that it does not stick with the surface. Oiling the parantha before while making a triangle helped us to slide the butter knife in it.

2. Before putting on non stick tava or flat pan lightly oil the pan. Heat the non stick tava on medium heat before putting the parantha. Use a non stick pan for this otherwise egg mixture will fall off easily.

3. While it is half cooked both sides. Mix one egg white with some onions, green chilies, dhaniya, salt and red chili powder.

4. When the parntaha is half cooked with light brown spots take it out from the pan and keep it on tray. Make all the 6 parantha’s like that.

5. Now comes the creative part. Slide down the butter knife inside the parantha so that egg mixture can be filled inside the parntha and let it cool for two minutes. Do it very carefully parantha does not break up. Fill the mixture on one parantha with the help of spoon and cook it one side till it cooks fully. Now cook on other side and turn it carefully so that egg mixture does not fall out. Egg will be fully cooked in some time and now remove it from heat. Do this with every parantha.

6. Serve hot to your family, they will forget market hawkers stuff and will be fan of your cooking.

7. It looks complicated but it is very easy when you get it right. You will get use to it in no time.

-Chitra

Tiramisu

 

It is one of the most popular Italian cakes. It is made of Savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

Ingredients

1. 6 egg yolks

2. 3 tablespoons sugar

3. 1 pound mascarpone cheese

4. 1 1/2 cups strong espresso, cooled

5. 2 teaspoons dark rum

6. 24 packaged ladyfingers

7. 4 small circular cake molds

8. 1 plastic wrap

9. ½ tsp of butter to grease the pan

10. Shavings of semi sweet chocolate

11. Store bought golden cake bottom ( can buy from any store in party section or bakery/cake section)

For Garnishing

1. ½ cup coco powder

2. One chocolate covered biscuit/cookie (any different shape like a regular cookie).

3. Whipped cream

4. One chocolate M&M.

Directions

1. Take cake molds (for individual) and the plastic wrap inside to outside; so that when Tiramisu can be take out from the cake pan after it easily.

2. Place golden cake bottom to give support to cake.

3. Grease inside of the pan with very little butter.

4. Cover it with some shaved semi sweet chocolate and cover it with lid shake well so that chocolate sticks inside of the pan.

5. Keep it in freezer for at least 1 hour so that chocolate sticks to the pan.

6. In a large bowl beat egg yolks and sugar until thick and pale, about 5 minutes with electric mixer with whisk attachment.

7. Now add mascarpone cheese and beat until smooth paste.

8. Add 1 tablespoon of espresso and mix until combined.

9. In a small shallow dish, add remaining espresso and rum mix well.

10. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.

11. Place the soaked ladyfinger on the bottom of each cake pan. Fit them in bottom very well.

12. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.

13. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

14. Cover tiramisu with plastic wrap and refrigerate for at least 5-8 hours.

15. Now before serving take them out of the fridge with the help of golden cake support below and place it carefully in the some plate.

16. Sprinkle coco powder on the top with the help of strainer.

17. Garnish with whipped cream, cookie on top and M&M on the top.

18. Now slide it carefully on the serving tray.

Take out the Tiramisu only when your guests arrive, keep it in fridge till then. I made this for a party of 10 people and they all shared one each for 2-4 per person

-Chitra

Egg Curry

Ingredients

For Gravy

1. 4 Boiled Eggs
2. 2 nos. medium Onions (chopped)
3. 2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
4. 2 cloves Garlic (chopped)
5. 1 ½ tbsp. Ginger (paste)
6. 3 no. Green Chilies chopped (Number can vary according to taste)
7. Salt to taste
8. ¼ tsp. Turmeric powder
9. 1 ½ tsp. Red Chili Powder
10. 1 tsp. Coriander powder
11. 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
12. ¼ tsp. Garam Masala Powder (Can get this from any Indian Grocery store for 2 US$)
13. 1 ½ cup Water

For Garnishing
1 chopped Green Chilies and Onion Rings

Directions

1. Heat Oil in Pan/Skillet on Medium high heat.
2. Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
3. When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
4. Add Garam Masala again fry for 1 minute.
5. Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
6. Add 2 chopped Green Chilies.
7. Add Water and let it simmer for 10 mins.(turn heat to Medium Low)
8. Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
9. Cook the Egg Curry for 5 mins. or till very little water is left.
10. Garnish with 1 chopped Green chilies and Onion rings.

Serve with Paratha’s, Chapati’s or Rice.

- Chitra Pal