Friday, May 22, 2015
Tuesday, April 7, 2015
EGG KORMA
EGG KORMA
Ingredients:• 6 eggs
• 6 onions
• ¼ cup milk
• 2 tbsps cashew nuts
• 3 tbsps ghee
• 8 green chillies
• 1 tbsp grated coconut
• 3 tbsps corrinader powder
• 6 cloves,
• 1 stick cinnamon
• 2 cardamon pods
• 1 piece of ginger
• ½ tsp turmeric powder
• Salt to taste.
Method: Grind together the green chillies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the yolks, milk and salt to taste.
Beat the mixture again for 10 minutes. Place the egg mixture into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
To make the korma, heat ghee in a saucepan and fry till the chopped cashew nuts turn golden brown. Put in the sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top. Add half a cup of water and bring to boiling point. Add the egg cubes and cook gently till the korma thickens. Garnish with freshly cut coriander leaves. Serve hot with rice or parathas and chutney.
Wednesday, March 4, 2015
EGG NARGISI KOFTA
EGG NARGISI KOFTA
Ingredients:
• 4 eggs
• 1-2 slices bread
• 2 peeled tomatoes
• 1 tsp mashed onion
• 1 mashed green chilly
• Coriander leaves
• ½ tsp garam masala
• 1 tsp chilly powder
• 1 tbsp ghee
• Salt and pepper to taste.
Method: Hard boil the eggs, shell them and keep on one side. Crumble the bread and soak in cold water till soft. Drain and Squeeze out all the liquid and mash well with a fork. Cut the eggs length-wise, and remove the yolks. Mash the egg yolks into the bread and add melted ghee. Stir in the mashed onion, chilly and a pinch of salt and mix well. Replace the yolk with this mixture. Place the stuffed eggs carefully in a fire-proof dish. To make the tomato sauce, fry one small finely chopped onion. Then add the tomatoes, coriander leaves, garam masala, chilly powder, salt and pepper to taste. Simmer till the sauce is cooked. Pour the tomato sauce over the stuffed eggs. Cover the dish and cook in a moderate oven.
Ingredients:
• 4 eggs
• 1-2 slices bread
• 2 peeled tomatoes
• 1 tsp mashed onion
• 1 mashed green chilly
• Coriander leaves
• ½ tsp garam masala
• 1 tsp chilly powder
• 1 tbsp ghee
• Salt and pepper to taste.
Method: Hard boil the eggs, shell them and keep on one side. Crumble the bread and soak in cold water till soft. Drain and Squeeze out all the liquid and mash well with a fork. Cut the eggs length-wise, and remove the yolks. Mash the egg yolks into the bread and add melted ghee. Stir in the mashed onion, chilly and a pinch of salt and mix well. Replace the yolk with this mixture. Place the stuffed eggs carefully in a fire-proof dish. To make the tomato sauce, fry one small finely chopped onion. Then add the tomatoes, coriander leaves, garam masala, chilly powder, salt and pepper to taste. Simmer till the sauce is cooked. Pour the tomato sauce over the stuffed eggs. Cover the dish and cook in a moderate oven.
Sunday, February 22, 2015
CURRIED EGG BALLS
CURRIED EGG BALLS
Ingredients:
• 4 hard boiled eggs
• ½ cup cooked rice
• 1 beaten eggs
• 1 tsp salt and pepper
• Little seasoned flour
• Milk
• Cornflakes
• 4 ounces of butter
• 2 large onions
• 1 large capsicum
• ½ cup flour
• 2 tbsps curry powder
• 1 tsp ground ginger
• 2 cups chicken stock or water.
Method: Chop hard boiled eggs. Put them into a mixture of the beaten egg. Seasoned flour, corn-flake crumbs, salt and pepper. Shape into small balls and deep fry until golden brown. To make the curry, melt butter and fry onions and capsicum to a light brown. Add flour, curry powder, ginger and salt and pepper to taste. Cook for 5 minutes on low heat. Add chicken stock or water and stir until the mixture boils and thickens. Simmer for half and hour. Serve with egg balls and rice.
Ingredients:
• 4 hard boiled eggs
• ½ cup cooked rice
• 1 beaten eggs
• 1 tsp salt and pepper
• Little seasoned flour
• Milk
• Cornflakes
• 4 ounces of butter
• 2 large onions
• 1 large capsicum
• ½ cup flour
• 2 tbsps curry powder
• 1 tsp ground ginger
• 2 cups chicken stock or water.
Method: Chop hard boiled eggs. Put them into a mixture of the beaten egg. Seasoned flour, corn-flake crumbs, salt and pepper. Shape into small balls and deep fry until golden brown. To make the curry, melt butter and fry onions and capsicum to a light brown. Add flour, curry powder, ginger and salt and pepper to taste. Cook for 5 minutes on low heat. Add chicken stock or water and stir until the mixture boils and thickens. Simmer for half and hour. Serve with egg balls and rice.
Thursday, February 19, 2015
SWEET AND SOUR EGGS
SWEET AND SOUR EGGS
Ingredients:
• 4 hard boiled eggs
• ½ cup chicken stock or water
• 2 tbsps cornflour
• ½ cup sugar
• ½ cup malt vinegar
• 1 crushed clove of garlic
• 1 finely chopped slice of ginger
• 1 cut pineapple
• 1 carrot cut into strips
• 1 tbsp groundnut oil.
Method: Fry garlic and ginger in oil. Add sugar and vinegar. Strain the pineapple and add the juice to the chicken stock. pour this mixture into the pan and bring to a boil. Add carrot strips and simmer for a few minutes. Then add the pineapple pieces. Blend the corn flour with a little cold water and mix into the pan. Bring to a boil and allow it to thicken. Cut the eggs into quarters and put it into the pan. Serve on a bed of rice.
Ingredients:
• 4 hard boiled eggs
• ½ cup chicken stock or water
• 2 tbsps cornflour
• ½ cup sugar
• ½ cup malt vinegar
• 1 crushed clove of garlic
• 1 finely chopped slice of ginger
• 1 cut pineapple
• 1 carrot cut into strips
• 1 tbsp groundnut oil.
Method: Fry garlic and ginger in oil. Add sugar and vinegar. Strain the pineapple and add the juice to the chicken stock. pour this mixture into the pan and bring to a boil. Add carrot strips and simmer for a few minutes. Then add the pineapple pieces. Blend the corn flour with a little cold water and mix into the pan. Bring to a boil and allow it to thicken. Cut the eggs into quarters and put it into the pan. Serve on a bed of rice.
Wednesday, February 18, 2015
TOAD IN A HOLE
TOAD IN A HOLE
Ingredients:
• 3 eggs
• 1 cauliflower
• 4 tbsps maida
• 1 tbsp grated cheese
• Butter
• 1 cup milk
• ½ tsp salt
• ½ tsp pepper.
Method: Remove the leaves from the cauliflower. Apply a little butter to one small baking dish. Arrange the cauliflower in the dish and put a pinch of salt and pepper on it. Separate the yolk from the egg. Then mix the yolk with maida, salt and pepper. Beat the white of the egg stiffly and add this to the yolk mixture. Then add milk and mix thoroughly. Let this mixture stand for two hours. Pour it on the cauliflower and bake in a moderate oven for half an hour. While serving garnish with tomato slices and salad leaves.
Ingredients:
• 3 eggs
• 1 cauliflower
• 4 tbsps maida
• 1 tbsp grated cheese
• Butter
• 1 cup milk
• ½ tsp salt
• ½ tsp pepper.
Method: Remove the leaves from the cauliflower. Apply a little butter to one small baking dish. Arrange the cauliflower in the dish and put a pinch of salt and pepper on it. Separate the yolk from the egg. Then mix the yolk with maida, salt and pepper. Beat the white of the egg stiffly and add this to the yolk mixture. Then add milk and mix thoroughly. Let this mixture stand for two hours. Pour it on the cauliflower and bake in a moderate oven for half an hour. While serving garnish with tomato slices and salad leaves.
Tuesday, February 17, 2015
DEVILLED EGG SALAD
DEVILLED EGG SALAD
Ingredients:
• 6 hard boiled eggs
• 1 cucumber
• 1 large finely chopped onion
• 4 big tomatoes
• Salad leaves
• Mayonnaise
• Green chillies
• Coriander leaves
• Salt and pepper to taste.
Method: Boil the eggs and cut them into halves. Remove the yolks. Mash the yolk and mix it with mayonnaise, salt, pepper, chopped green chillies and coriander leaves. Replace the yolks with this mixture. Cut the salad leaves,cucumber and tomatoes into very fine slices and decorate in a tray with the eggs.
Ingredients:
• 6 hard boiled eggs
• 1 cucumber
• 1 large finely chopped onion
• 4 big tomatoes
• Salad leaves
• Mayonnaise
• Green chillies
• Coriander leaves
• Salt and pepper to taste.
Method: Boil the eggs and cut them into halves. Remove the yolks. Mash the yolk and mix it with mayonnaise, salt, pepper, chopped green chillies and coriander leaves. Replace the yolks with this mixture. Cut the salad leaves,cucumber and tomatoes into very fine slices and decorate in a tray with the eggs.
Monday, February 9, 2015
EGG AND CHEESE TOAST
EGG AND CHEESE TOAST
Ingredients:
• 2 eggs
• 4 bread slices
• 50 grams cheese
• 2 chopped green chillies
• Coriander leaves
• ¼ lime
• 1 tsp butter
• 1 pinch red chilly powder
• 1 pinch white pepper.
Method: Shell hard boiled eggs and chop coarsely. Grate the cheese finely and mix with eggs, green chillies, coriander leaves, red chilly powder, lime juice and white pepper. Toast the bread slices and butter them lightly. Apply the mixture evenly on toast. Bake till the top of the toasts become golden brown. Cut off the edges and serve with tomato ketchup or chilly sauce.
Ingredients:
• 2 eggs
• 4 bread slices
• 50 grams cheese
• 2 chopped green chillies
• Coriander leaves
• ¼ lime
• 1 tsp butter
• 1 pinch red chilly powder
• 1 pinch white pepper.
Method: Shell hard boiled eggs and chop coarsely. Grate the cheese finely and mix with eggs, green chillies, coriander leaves, red chilly powder, lime juice and white pepper. Toast the bread slices and butter them lightly. Apply the mixture evenly on toast. Bake till the top of the toasts become golden brown. Cut off the edges and serve with tomato ketchup or chilly sauce.
Sunday, February 8, 2015
POTATO PANCAKES
POTATO PANCAKES
Ingredients:
• 2 eggs
• 3 big potatoes
• 1 small onion
• ½ cup maida
• Ghee
• Salt and pepper to taste.
Method: Scrape potatoes and the onion into thin slivers. Add maida, salt and pepper. Beat the eggs and add to the above. Heat ghee in a frying pan and then add ¼ cup of the mixture. Fry like an omlette. Serve hot with ketchup.
Ingredients:
• 2 eggs
• 3 big potatoes
• 1 small onion
• ½ cup maida
• Ghee
• Salt and pepper to taste.
Method: Scrape potatoes and the onion into thin slivers. Add maida, salt and pepper. Beat the eggs and add to the above. Heat ghee in a frying pan and then add ¼ cup of the mixture. Fry like an omlette. Serve hot with ketchup.
Saturday, February 7, 2015
EGG PARATHA
EGG PARATHA
Ingredients:
• 16 eggs
• Wheat dough sufficient for 8 parathas
• Chilly powder
• Ghee and salt and pepper to taste.
Method: Beat 2 eggs at a time. Divide the dough into 8 sections. Roll each piece out into a round paratha. Add ghee to tava or frying pan and heat. Fry each paratha lightly on both sides, pour two beaten eggs on one side and let them spread over the whole paratha. Sprinkle with salt and pepper and chilly powder. Add a Little ghee to the edges and turn it when the eggs have set slightly. Fry to a golden brown on both sides. Serve hot.
Ingredients:
• 16 eggs
• Wheat dough sufficient for 8 parathas
• Chilly powder
• Ghee and salt and pepper to taste.
Method: Beat 2 eggs at a time. Divide the dough into 8 sections. Roll each piece out into a round paratha. Add ghee to tava or frying pan and heat. Fry each paratha lightly on both sides, pour two beaten eggs on one side and let them spread over the whole paratha. Sprinkle with salt and pepper and chilly powder. Add a Little ghee to the edges and turn it when the eggs have set slightly. Fry to a golden brown on both sides. Serve hot.
Friday, February 6, 2015
EGG CHAAT
EGG CHAAT
Ingredients:
• 6 hard boiled eggs
• 1 onion
• 4-5 green chillies
• Coriander leaves
• ½ cup tomato ketchup
• 1 tsp red chilly powder
• 1 tsp chaat masala
• 2 tbsps tamarind,
• 2 tsps jaggery
• Salt to taste.
Method: Make chutney by boiling tamarind and jaggery in a little water for 4-5 minutes and strain. Cut boiled eggs into quarter pieces. Mix well with chopped onions, green chillies, corriander leaves, ketchup, chaat masala, red chilly powder, tamarind chutney and salt. Serve garnished with lime wedge and chopped coriander leaves.
Ingredients:
• 6 hard boiled eggs
• 1 onion
• 4-5 green chillies
• Coriander leaves
• ½ cup tomato ketchup
• 1 tsp red chilly powder
• 1 tsp chaat masala
• 2 tbsps tamarind,
• 2 tsps jaggery
• Salt to taste.
Method: Make chutney by boiling tamarind and jaggery in a little water for 4-5 minutes and strain. Cut boiled eggs into quarter pieces. Mix well with chopped onions, green chillies, corriander leaves, ketchup, chaat masala, red chilly powder, tamarind chutney and salt. Serve garnished with lime wedge and chopped coriander leaves.
Wednesday, February 4, 2015
EGG BONDA
EGG BONDA
Ingredients:
• 1 boiled egg
• 3 onions
• 3 small potatoes
• 3 green chillies
• Coriander leaves
• 1 cup gram flour
• 2 tbsps ghee or oil
• Salt to taste.
Method:
Fry chopped onions. Cut the potatoes, chillies and coriander leaves into small pieces and add to the onions. Cook the mixture. When cooled, add the chopped eggs. Make a batter with gram flour and water. Then form balls out of the mixture, dip into the batter and fry. Serve hot with tomato chutney or ketchup.
Ingredients:
• 1 boiled egg
• 3 onions
• 3 small potatoes
• 3 green chillies
• Coriander leaves
• 1 cup gram flour
• 2 tbsps ghee or oil
• Salt to taste.
Method:
Fry chopped onions. Cut the potatoes, chillies and coriander leaves into small pieces and add to the onions. Cook the mixture. When cooled, add the chopped eggs. Make a batter with gram flour and water. Then form balls out of the mixture, dip into the batter and fry. Serve hot with tomato chutney or ketchup.
AKOORIONTOAST
AKOORIONTOAST
Ingredients:
• 6eggs,
• 2 small onions
• 1 tomato
• 3 green chillies
• Coriander leaves
• ½ tsp garam masala
• ¼ tsp turmeric powder
• Ghee or butter
• Salt and pepper to taste.
Method: chop onions and fry till golden brown. Chop green chillies and tomato and add to the onions. Add all the remaining ingredients, except the eggs, and fry. Remove from heat, break in the eggs, stir well and replace on fire. Cook on a low heat. Serve hot on toasts.
Ingredients:
• 6eggs,
• 2 small onions
• 1 tomato
• 3 green chillies
• Coriander leaves
• ½ tsp garam masala
• ¼ tsp turmeric powder
• Ghee or butter
• Salt and pepper to taste.
Method: chop onions and fry till golden brown. Chop green chillies and tomato and add to the onions. Add all the remaining ingredients, except the eggs, and fry. Remove from heat, break in the eggs, stir well and replace on fire. Cook on a low heat. Serve hot on toasts.
Monday, February 2, 2015
EGG PATTIES
EGG PATTIES
Ingredients:
• 6eggs
• 3-4 potatoes
• 1 tomato
• 1 small onion
• 2-3 green chillies
• 1 small bunch of coriander leaves
• Ghee and salt to taste.
Method:
Boil the potatoes, peel, mash well and keep on one side. Chop the onion, tomato and green chillies very fine. Wash and chop the coriander leaves.
Heat a tbsp of ghee and fry till the onion turns tender, but not brown. Add the tomato and cook for a few minutes. Add salt and corriander and break in 5 egggs, stirring constantly till the mixture thickens and sets, Remove from heat and let it cool. Beat the remaining egg well in a saucepan and keep on one side.
Knead the potato dough again and make flat cases. Place a heaped spoonful of the egg, mixture in the centre and cover, folding in the sides to seal the stuffing. Press between your palms to make a flat cake. Heat ghee in a pan. Dip each patty in the beaten egg, roll in bread crumbs, if desired, and fry till nicely browned. Serve hot with tomato sauce or chutney.
EGG SAUSAGE SNACK
EGG SAUSAGE SNACK
Ingredients:
• Eggs
• Sausages
• Butter
• Tomatoes
• Milk
• Oil
• Salt and pepper to taste.
Method: Fry the sausages in butter and cut them into small pieces. Add chopped tomatoes. Beat the eggs, milk, salt and pepper and add to the sausages. Heat the oil in a pan and pour the mixture into it. When the underside and top side is set, cut into wedges and serve immediately.
Tuesday, January 6, 2015
All Telugu Vegetable Names
Telugu Terminology For Foods:
The items names in Telugu are as below:
The Telugu name for chanadal is known as "సెనగపప్పు"
The Telugu name for tamarind is known as "చింతపండు"
The Telugu name for cinnamon is known as "దాల్చినచెక్క"
The Telugu name for cloves is known as "లవంగ"
The Telugu name for ginger,garlic is known as "అల్లం,వెల్లుల్లి"
The Telugu name for coriander powder is known as "ధనియాలపొడి"
The Telugu name for coriander leaves is known as "కొత్తిమీర ఆకులు"
The Telugu name for mint leaves is known as "పుదినా ఆకు"
Special Egg Dosa Special
Hi ,
adding youtube link for How to prepare special Egg Dosa.
Special EggDosa1 with onion red chilli chutney in lakshmifoods.blogspot.com
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Egg dosa with onion chilli chutney , Egg dosa with tomato chutney ,
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