Devilled Eggs

Ingredients
6 eggs
1.5 tbsp mayonnaise sauce
Juice of ½ lemon
1 tbsp finely chopped spring onion / onion
1 + 1 tsp finely chopped coriander
1 tbsp olive oil
½ tsp red chili powder/paprika
Black pepper powder
Salt

Method:

1.      Add eggs to a big pot filled with water. Put it on heat and bring it to boil.
2.      Once it comes to a rolling boil, boil for 1 minute. Switch off heat and keep them covered for 10 minutes.
3.      Remove the hot water and add tap water (or iced water) to cover the eggs.
4.      Perfectly boiled eggs are ready to peel in a couple of minutes.
5.      Peel and cut the eggs in half lengthwise. Gently remove and put the yolks in a bowl.
6.      Now add all the remaining ingredients to the yolks and mix well. Keep it in the fridge for at least 1 hour, longer is better.
7.      Arrange the egg white halves in a plate. Spoon or pipe the yolk mixture in the cavities and serve with a sprinkling of finely chopped coriander.

Egg and Cheese Frankie (Tiffin)

One tiffin dish that has carbohydrates, protein and vegetables all in one! A balance snack for school time.

Ingredients:
3 eggs
4 day old chapatis
1 tbsp olive oil
Pinch of black pepper powder (as per taste)
2-3 tbsp milk
2 tbsp grated carrot
2 tbsp finely cabbage
1 tbsp finely chopped onion
1 tsp finely chopped coriander
Pinch of chaat masala
Grated cheese
Salt to taste

Method

1.  Beat eggs with add salt, black pepper and milk.
2.  Mix the vegetables with salt and chaat masala as per taste.
3.  In a small pan, heat little olive oil on medium heat. Add a tbsp of vegetables and fry for a few seconds. Spread it evenly in the pan.
4.  Now add 1/4^th of the beaten egg mixture and spread it in the pan to cover the vegetables.
5.  Spread grated cheese on this and immediately cover with chapati.
6.  Let the mixture cook till it starts puffing up.
7.  Now gently remove it to a plate egg side up.
8.  Let it cool down for a minute. Roll it and cut into two pieces to make it easy to pack in tiffin.
9.  Repeat with other 3 chapatis.

 

Scrambled Eggs

Ingredients

4 eggs

1 tsp ghee
2 tbsp milk
Salt to taste
Fresh ground black pepper
1 tbsp grated cheese (optional for garnish)
1 tbsp tomato salsa (optional for garnish)

Method

1.  Break and lightly beat 4 eggs.
2.  Add salt, ghee and milk and beat again.
3.  Transfer to a thick bottom pan and keep on medium heat.
4.  Stir continuously till the mixture starts to thicken in about 3-4 minutes.
5.  Switch off gas and keep stirring for another few seconds. Don’t let the mixture become dry.
6.  At this stage add black pepper and cheese.
7.  Serve on toast. (with a spoon of tomato salsa)

Fritata (Omlet Pizza)

Ingredients:

2 tbsp olive oil
1 small onion finely chopped
2 tbsp color peppers finely chopped
1 cup spinach finely chopped
2-3 garlic cloves finely chopped
½ cup grated cheese
6 eggs beaten with 2 tbsp milk
Salt and black pepper to taste

Method:
1.      Heat a non-stick pan and add olive oil.
2.      Add onions and garlic and sauté till translucent
3.      Add colored peppers and spinach and sauté for a couple of mins.
4.      Add salt and black pepper to beaten eggs.
5.      Add eggs to the pan and mix lightly till the vegetables are distributed evenly.
6.      Let it it cook on low flame till its almost set. Now add the cheese on top and cook covered for 2-3 mins.
7.      Serve hot.
8.      You can add finely chopped mushrooms to this.
9.      If your pan is ovenproof then put it in oven for 5 mins after spreading the cheese.

Egg Drop Curry

Ingredients
6 eggs
2 medium onions finely chopped
1 tbsp oil
1 clove
1 tbsp red chilli powder
1 tsp turmeric powder
salt to taste

Blend into a smooth masala paste
4 tbsp fresh coconut grated
3-4 tbsp fresh corriandar
1-2 green chillies (optional)
2-3 garlic cloves
1/4 inch piece of ginger
3-4 curry leaves (optional)
2-3 tbsp water

Method:
1. Heat oil, add clove
2. Add the onion and saute on medium flame for 3-4 mins till onions start to turn light brown.
3. Add the masala paste and fry for a couple of mins
4. Add chilli powder and turmeric and mix well. Cook for 1-2 mins
5. Add 2 cups of water and let it come to boil.
6. Add salt to taste and then let it cook on simmer for 4-5 mins.
7. At this stage you can turn off the heat and continue the rest of the cooking just before serving
10. Raise the heat to high and let the mixture boil.
11. Reduce to simmer and then crack the eggs in the mixture one by one.
12. Do not stir after this.
13. Cover and cook till eggs are almost done 4-5 mins.
14. Serve hot with rice or roti.

Egg Fried Rice

Ingredients:

1 cup long grain rice

1 tbsp ghee/oil

2-3 tbsp green capsicum 1 inch long thin slices
2-3 tbsp coarse grated carrot
2-3 tbsp finely chopped cabbage
1 medium onion thinly sliced
2 tbsp oil
2 cloves of garlic, 1 cm piece of ginger and 1 green chilli blened into paste (dont add water)

1 tbsp Ching's All in One sauce (adjust as per taste)

2 eggs

salt to taste

Method:

Wash and drain rice, set it aside for 15-30 mins

Heat 1 tbsp of ghee/oil and fry the drained rice in it for couple of mins.

Once the rice is well coated with oil add 2 cups of boiling water.

Let it cook on medium heat till rice is almost done, add salt and then cook covered for 5-6 mins

Heat 1 tsp of oil in a small non-stick pan. Beat 2 eggs with salt and black pepper powder.
Add to the pan and make a quick scramble.

Heat 2 tbsp oil and add ginger-garlic-chilli mix when oil is hot

Add onion, cabbage, capsicum and carrot and fry for a couple of mins.

Add a pinch of salt (remember the chinese sauce has salt)

Add 1 tbsp of "All in One" sauce (Change quantity as per taste)

Add the cooked rice in batches and mixed lightly. Mix eggs.

Let it cook on high flame for a couple of mins.