Egg Tawa Burger

           

Hello, my Foodie Friends....... I hope you all are doing great as usual. We all love street food, isn't it? Starting from kids to adults to the aged person who doesn't love street food. The aroma and flavors coming out of the street shops are so alluring that we can't keep control of ourselves.

But whenever the hygiene factor strikes our mind we have to think twice before gulping down the street food. No worries.....we can still enjoy the Indian street food keeping the hygiene factor alive. In today's post, we will be making Street Style Egg Tawa Burger.

Making an Egg Burger is not rocket science. If you have Burger Buns available with you then you can make any Burger in a jiffy. You can serve these Burgers in breakfast or pack them in lunch boxes, it's just that you need to microwave (heat) them before eating. 

Making this Street Style Egg Burgers involve two steps:

• Preparing the egg stuffing
• Making the Burger

So, let's begin with the recipe:

Egg Biryani

          

Hello, my foodie friends..........I hope you all are enjoying the holiday season and preparing and relishing the cakes, cookies, and a variety of desserts. What are your plans for the new year party? Do share them with me. If you ask me then ma and family like to enjoy the holiday season in a bit traditional way. Apart from indulging ourselves in cakes and desserts we also make some traditional Indian dishes. 

If you and your family are like us then we have got you sorted. If you have some guests coming your way then you can go completely traditional and some delectable Indian dishes. There are a number of such dishes up on the blog. You can check them here (click here).

Today in this blog post I'm sharing a Biryani recipe. This is I have prepared Biryani with Eggs. Biryani is a very popular Indian dish that is made or served on special occasions. Usually, Biryani is made from Chicken or Mutton but there are veg variations of Biryani too like Paneer Biryani, Veg Biryani, Soya Biryani. Today we're going to make Egg Biryani which is loved by the people who don't eat Chicken or Mutton.

So, let's begin with the recipe:

Egg Roll

            

Hello Foodies......Hope you all are doing great and enjoying the festive season. The biggest festival of Bengalis Durga Puja is just around the corner. Which means lot of shopping, pandal hopping, makeup, adda (meeting and chit-chat with friends) and obviously Food. 

We Bengalis can never think anything without Food. Food takes the center space in everything we do. That's the love we have for Food. Durga Puja means Pandal hopping and lot of junk food. During these days we all forget about diet and hygiene and gulp anything and everything. 

As Durga Puja is just around the corner so we thought of sharing a very popular street food of Kolkata and that is "Egg Roll". Kolkata is the hub of Street Food. There is so much variety in the food that we can find endless options to eat but will not get fed up.

Today's recipe is Egg Roll which is nothing but a paratha stuffed with an omelette and spicy salad. So, let's begin with the recipe:

Egg Devil

                

Hello Peeps.....Hope you all are doing great and relishing upon the Chaats and Bhajiyas this Monsoon time. Kolkata is yet to receive Monsoon in full swing; nevertheless we're still waiting for it and relishing upon those delicacies in hope of the Monsoon, I think that's how the foodies are always!!!

Chaats, Bhajiyas, Pakodas are all synonyms to Monsoon. We can't even imagine Monsoon with my Elaichi wali Chai and a bowl full of Pakodas. It's so comforting and relaxing to enjoy your evening time with your cuppa and some Pakodas.

Today in this post I'm going to share one of the very famous Pakoda from the hub of Indian Street Foods i.e. Egg Devil. Kolkata is very popular for its street food Egg Devil is one of them. Egg Devils or Egg Pakodas are made by coating the boiled eggs with a spicy potato mixture and then dipping in corn flour slurry, coating in breadcrumbs and finally deep fried until golden brown.

Making Egg Devils is a bit tedious task as it has few steps involved:

1. Boiling Eggs & Potatoes
2. Preparing the Potato mixture
3. Coating the Eggs with the Potato mixture
4. Preparing the outer layer of the Pakoda
5. Deep Frying

Believe me if you're a Pakoda lover like me then believe me these 5 steps are nothing when you know the end result. They are enjoyed with some salad, mustard sauce (Kasundi) and piping hot cup of Tea. 

I would like to make a special mention here about the Mustard Sauce (Kasundi). Kasundi is a spicy and tangy sauce prepared from raw mangoes and mustard seeds and is very popular dipping sauce here in Kolkata. You can get it in any local grocery shop but outside Kolkata I don't know whether it is available or not. But availability or non-availability of Kasundi should not stop you from enjoying this delectable Egg Devil. You can still relish it with Tomato Ketchup & salad.

So, without doing any further ado let's begin with the recipe:

Ingredients:

For the stuffing:

1. Boiled Potatoes (medium size): 3

2. Onion (finely chopped): 1/2 cup

3. Ginger-Garlic Paste: 1 tbsp

4. Coriander Leaves: 1/4 cup

5. Turmeric Powder: 1/4 tsp

6. Red Chili Powder: 1/2 tsp

7. Cumin Powder: 1/2 tsp

8. Coriander Powder: 1/2 tsp

9. Green Chilies: 2-3

10. Salt to taste

11. Oil for cooking

For the Egg Devils/ Egg Pakodas:

1. Boiled Eggs: 3

2. Salt to taste

3. Breadcrumbs: 1 cup

4. Corn Flour: 3 tbsp

5. Oil for frying

Method:

1. Cut the boiled eggs into halves and season it with salt. Keep them aside.

2. Heat oil in a pan and add the finely chopped onions. Fry it until it becomes soft.

3. Add ginger-garlic paste and fry it until the raw flavor is gone.

4. Now add the chopped green chilies and cook the mixture for a minute.

5. Add powdered spices and cook the mixture for another minute.

6. Finally add chopped coriander leaves and let the stuffing cool down.

7. Once the stuffing is at room temp take a small portion and flatten it on your palms.

8. Place an egg on it and cover it properly with the potato stuffing. Try to keep the shape of the egg intact so that the Egg Pakora resembles an egg.

9. Dip the egg devil into the prepared corn flour slurry and then coat it nicely with bread crumbs.

10. Heat oil in a pan and add the egg devils one by one. Fry them on medium-high heat until golden brown from all the sides. This will take roughly around 6-7 mins.  

11. Once done take them out on a plate.

12. Serve the Egg Devils or Egg Pakodas with salad, mustard sauce (kasundi) and some elaichi wali chai. Enjoy!!

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If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.

Crispy Onion Rings

            

Onion Rings is a very easy snack item and it is great for any occasion. You can enjoy them with all your friends and family members. Kids love them too. 

Perfect onion rings should be super crispy, have some spice and heat to it. You can adjust the spice level and heat according to your liking.

These onion rings are made with very basic ingredients and you can easily make them at home within a very short span of time. These onion rings are even better than any restaurant because most of the restaurants use frozen onion rings. 

Give them a try and let us know your feedback.

Egg Tadka Daal (Dimer Torka)

Hello my foodie friends......hope you'll are doing good. "Torka- Ruti" (Egg Tadka Daal with Chapatis) is one of my go to food whenever I'm in India. In Kolkata it's a very common scene to come across various roadside carts selling Dimer Torka (Egg Tadka Daal) and Ruti (Chapatis) in evening. 

Even I used to buy that whenever I was not in the mood of cooking. Even the price is so reasonable that it won't hurt your pockets. But, the guilt of having the roadside food laded with all the dust and unhygienic things won't allow me to enjoy the deliciousness of this very popular food.

So, the foodie inside me woke up again and yelled at me to try this recipe at home. Egg Tadka Daal is nothing but Whole Green Moong Daal topped with scrambled egg. There is another version where the egg is beaten and added into the daal while it's cooking. I like the former one so, I'll be sharing that recipe here.

Gulab Jamun Cake......Let's celebrate New Year with some Fusion Food

Hello All, finally I'm back after an ultra long break and managed to get some time and jot down a recipe which is very close to my heart. I'm very fond of fusion dishes and I always find myself experimental with this type of cuisine. Fusion Cuisine doesn't fall under any particular cuisine style and has played a part in innovations of many contemporary restaurant cuisines since 1970's. 

It's really very innovative and at the same time challenging to fuse elements of different culinary traditions into one style of cooking. I usually try to experiment with some traditional dishes and give it a new look and feel. 

This time I tried to experiment with a basic Vanilla cake and Gulab Jamuns. When it comes to cakes you can have zillion of creative ideas. I did it with Gulab Jamuns this time. Yes, a Gulab Jamun Cake....it sounds so Royal, isn't it?

You can make this scrumptious cake with store bought cake and gulab jamuns but I like to do everything from scratch so I made a basic Vanilla cake, mini gulab jamuns, buttercream frosting and finally assembled them.

So, let's get started:

Chilli Chicken

Chinese Cuisine is extremely popular all over the world but at the same time its taste varies across the geographic regions and India is no different. One reason could be that Chinese restaurants try to modify their dish according to the local place and available ingredients but keeping the basic essence same.

In India too we have our own variety of Chinese cuisine known as Indo-Chinese. The recipe which I'm sharing today is called "Chilli Chicken". You may not find this recipe in the menu card of any authentic Chinese restaurant but Indian restaurants offering Chinese food in or outside India is incomplete without this recipe. Chinese restaurants do have a similar kind of dish known as "Kung-Pao Chicken" which looks somewhat like Chilli Chicken but taste wise it's very different.

We both like Chinese and Thai cuisine a lot that's the reason we would love to have noodles, soup etc for dinner once a week. Yesterday was that day when I made Chilli Chicken and paired it with Egg Chowmein and Tomato Soup. A lazy, rainy night is perfect for Chinese food as it takes very less time for preparation and cooking; making happy "me" and so is my family :) 

We like the dry version of Chilli Chicken from it's gravy counterpart so here I'm posting the recipe of the same. So, let's begin with the recipe:

Crème Caramel

Crème Caramel, Flan de Leche or Caramel Custard whatever you call, it won't change the deliciousness of this extremely melt in mouth dessert. Each country whether its America, Spain, France, India or any Asian has its own recipe for this caramel coated custard. 

The variation of names and recipes is self explanatory that how much this dessert is appreciated internationally. Whatever you call it or whichever recipe you follow the taste of this silky smooth custard always pleases your taste buds.

Crème Caramel is said to have a French connection which requires very few ingredients which is easily available in our pantry. It has two main steps:

• Making the Caramel
• Making the Custard

Once you master the first step then you'll always get your Crème Caramel perfect. It is a perfect dessert for any party. For parties we usually make multiple dishes in maincourse but when it comes to dessert we search for something quick and easy. This dessert is the answer to all your search queries.

So let's get started:

Cream Horns

From past one and half month I'm just roaming around my oven. I know that but I'm so addicted to it that I become helpless when it comes to baking. The aroma of freshly baked cakes, cupcakes and cookies pulls me towards my oven. 

Whenever I go to my nearby grocery store I always get stick to the bakery section those cute little cupcakes, beautifully decorated cakes, freshly baked breads magnetize me. I can fell the magnetic properties of that section. My husband literally drags me out of there. Anyway enough of rambling lets come back to today's recipe.

Cream Horns or Kremrole is a pastry made with flaky or puff pastry and filled with flavored whipped cream. My husband love them but the saddest part is we don't get them in our local grocery store. We get them in an Asian Store tough. I'm not a big fan of these cute little pastries, last time when we bought it , they somehow invited me and compled me to try one; that day I decided to try them at home. But I was not having molds or funnels for making the cream horns then I "Googled" a little bit and got the idea to make these cutie pies without molds.

So let's start making these Cream Horns without molds:

Golap Pithe.......Edible Rose Garden

As I'm celebrating "Poush Sankranti" or "Makar Sankranti" on my blog so my posts are revolving around "Pithe". Let me just give you an idea of what this festival is all about, so basically its a major harvesting festival which is celebrated in many parts of India. As India is a very diversified country, this festival is celebrated in many regions but with different names: 

Assam==> Bhogali Bihu

Andhra Pradesh==> Makara Sankranti

Bihar, UP and Rajasthan==> Sankrat

Gujarat==> Uttrayan

Goa and Maharashtra==> Makar Sankranti

Himachal Pradesh==> Magha Saaji

Karnataka==> Suggi

Kerala==> Pongal

Punjab==> Maghi

Tamil Nadu==> Pongal
Goa and Maharashtra==> Sankrant

West Bengal==> Poush Sankranti

I believe it really doesn't matter how a same festival is being celebrated in different regions, but what counts is same level of happiness that it brings along.

We Bengalis celebrate it with "Pithe-Payesh". For those who don't know what is "Pithe" so let me introduce it to you its basically a type of cake or dimsum common in the Eastern India and Bangladesh. They are made up of rice flour or wheat flour batter (or dough), stuffed with sweet or savory ingredients and then cooked and "Payesh" is rice pudding which is made with "Nolen Gur" (date palm jaggery) available only this time of the year.

To keep the spirit up of this festival I chose a very unique dessert called "Golap Pithe". It involves not only "Cooking" but "Crafting" too and when these two combine they give a recipe which pleases your mind aesthetically.

So let's begin:

Strawberry Mousse Cake.........It's his Birthday

Yes, I know since last few posts I have been playing around Strawberries a lot. Strawberry Swiss Roll, Strawberry Shortcake Shoooters and now Strawberry Mousse Cake - they all have Strawberries in common. It's my husband's birthday and he loves strawberry flavor so I was treating him with desserts made with it.

I baked this cake for his birthday party but you don't need any special occasion to bake a cake. As we all know it must be someone's birthday somewhere so have a slice :) Moreover it's holiday season what else we need to dig into a slice of cake!

So, without any further ado let's begin with the recipe:

Strawberry Swiss Roll

Christmas is just around the corner. Decors and fairy lights are widely visible, people sing carols everywhere and everything looks festive and charismatic.

During this time of the year everybody is joyful, delighted and full of life. When everything is happy and merry all around how can food be aloof form these festivity. Since my childhood I have seen my Mom baking cakes throughout December to celebrate Christmas and New Year. I used to love that soft and fluffy vanilla cake.

To embark the festive season I decided to bake that vanilla cake and turn it into a "Strawberry Swiss Roll". No, this cake has nothing to do with "Switzerland" as the name suggests but I have seen these in our local Asian grocery stores.

Swiss Roll also known as Jelly roll or Roulade is a sponge cake layered with jelly or cream, rolled up and served in cross sectional slices. It tastes delicious and divine. Even if you don't get the swirls perfect or your cake gets cracked while rolling it's okay. You will still love the tasty and heavenly Swiss Roll.

Garlicky Egg Curry....A simple recipe to satisfy any Garlic-a-holic

"Sunday Ho Ya Monday Roj Khao Ande"..............we all have seen that advertisement in our childhood. Me and my husband both are egg lovers. Whenever I don't like to cook anything I reach out for the eggs in our refrigerator and yes, they never disappoint me. 

Egg is a very versatile cooking ingredient. You can cook it the way you like and it tastes good in any form you cook either its poached, scrambled, omelette, boiled, or in a curry . Yesterday it was a very dull day for me and I wasn't feeling to cook anything and suddenly this Egg Curry struck in my mind which wouldn't take much time to cook and pairs well with anything starting from naan, paratha, chapati, fried rice or simply a bowl of steamed rice.

For this recipe you need hard boiled eggs. You would have noticed, usually eggs get cracked while boiling or at times even after boiling you have hard time to peel them off. It's due to the temperature. When you take out eggs from the refrigerator and put it in boiling water it tends to crack. So here is the trick which I learnt. Take a pan with cold water, dip the eggs in it and add a teaspoon of salt (this will prevent the eggs from cracking). Place the pan on low heat. After 5-6 mins increase the heat to medium and let it boil for 7-8 mins. Remove the pan and run the eggs under cold tap water. So, here you are with the easily peeled hard boiled eggs.

Now let's start with our recipe: