Chicken Rashida

Servings:4

Ingredients

• Chicken, 700gm
• Egg, 2
• Poppy seeds, 2 tbsp
• Cashews, 5-6(whole)
• Yoghurt, 100 gm
• Onion, 1 medium
• Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
• Tomato puree, 1/2 cup
• Dry red chillies, 2 
• Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
• Coriander powder, 3 tsp
• Cumin powder, 1 & 1/2 tsp
• Green chiles, 5
• Ghee, 1 tbsp
• Refined oil, 6 tbsp
• Salt to taste
• Turmeric powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Kasuri methi, 2 tsp

Method

1. Preparation:

• Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.

• Whisk eggs in a seperate bowl.

       2. Cooking

• Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame. 

• As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame. 

• Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.

• Add the cashew and poppy seeds paste and cook for another 3 mins. 

• Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.

• As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins. 

• Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao

Other recipes for you to try out:

Achari Chicken

Kathal ki Tikki

Mutton Curry

Wheat flour pancake with egg filling

A simple and healthy pancake recipe with egg inside that will tantalize your tastebuds. This one egg filled pancake is enough to make you fill full. Made of wheat flour and added with goodness of seasonal vegetables and egg protien, can be included in your breakfast options. *See notes below.

Ingredients(2 servings):

For pancake:

• Wheat flour, 1 cup
• Bakng powder, 1/2 tsp
• Salt to taste
• Water, 2/3 cup
• Soybean oil/Olive oil, as required to make pancakes ( I used 3/4 tbsp oil per pancake)

For egg filling:

• 2 egg , one per pancake
• Capsicum, 1/2 of a whole and sliced
• Carrots, 1 medium , sliced thinly
• Onion, chopped, 1 medium
• Garlic cloves, 2, neatly chopped
• Scallion, chopped, 2 tbsp+ for garnishing
• Black pepper powder
• Salt to taste
• Soybean oil/Olive oil, 3 tbsp
• Lime juice, half of a lemon

Methods:

• Pancake:

Mix all the ingredients mentioned for pancake except oil and make a semi-thick batter. You can check the consistency in the way as shown in the 2nd picture- the batter you drop from above is getting absorbed in the batter kept in bowl and doesn't make any fold.

In a frying pan heat 3/4 tbsp oil and spread it all over the pancarefully. Make sure that the oil is hot enough. Drop 1 ladle of batter and spread the batter slowly using a spatula. While spreading the batter keep the spatula intact with the batter. Wait for 2 minutes and flip the pancake carefully for the other side to fry. 

You will see brown patches like this when both the sides are done.

*Keep the flame medium-low while making those pancakes

For the egg filling:

After you are done with the pancakes keep them aside and in a pan add 3 tbsp oil. Add all the vegetables, seasone them with salt as per your taste and give them a good toss for about 2 minutes, keep the flame medium. Add chopped onion and nicely chopped garlic. Saute.

Beat 2 eggs in a bowl, add 2 pinches of salt. Add into pan. Do not scramble them. Allow it to set with vegetables. This will take upto a minute.

As the eggs set with the vegetables flip to other side, cook for a minute and remove from flame.

 Divide the filling into two portions and set them in each pancake. Sprinkle some lime juice on the filling. Fold one side of the pancakes to the other side.

Serve hot.

Notes:-

• Instead of egg you can use paneer/tofu/boiled chicken/soybean

You may also like:

Cottage cheese aka paneer  sandwich

Egg Tarka

Egg tarka is found in most of the street roti shops in Kolkata, it does not  necessarily to be a dhaba , but a simple roti shop also offer tarka sometimes.. When ordered for a plate of egg tarka they make that carefully on a large tawa( yes they do not use any kadhai or pan), where they saute there preboiled dal or green grams with onion,tomato and some selected Indian spices. I am an egglover so often give it try at home.

Ingredients:

• Green grams, 250 gm
• Eggs, 2
• Onion, 2
• Tomato, 1
• Garlic cloves, 4
• Ginger , 1"
• Green chillies, 4
• Whole dry red chilli, 1
• Bay leaf, 1
• Kashmiri red chilli powder, 1 tsp
• Turmeric powder, 2 tsp
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Salt to taste
• Sugar, 2 tsp, to balance the acidity
• Mustard oil

Methods:

Soak dal overnight and then cook in pressure cook with 4 whistes and wait untill the pressure inside the cooker releases. Open the lid after 15 minutes and then mash the dal using a spatula or a non-electric hand blender. When you pressure cook dal add a cup of water.

• In a pan heat oil and temper with bay leaf and whole dry red chilli. Slice onion and tomatoes and add into oil. Seasone with a pinch of salt. Slit green chillie and add. Saute them until the onions turn golden brown. 

• In a bowl break 2 eggs and add into oil. Mix the egg with spatula.

• Blend ginger, garlic coriander powder, turmeric powder, garam masala powder and 2 tbsp water together. Add into oil and saute for a minute. Add salt to taste and sugar. After a minute add 4 tbsp water and wai until oil seperates.

Now add precooked dal and cook until it turns thick. Mix chopped coriander leaves,1 chopped green chilli and removefrom flame.

Serve with roti, paratha.

Related Recipes:

Low fat tarka dal

Steamed Egg Noodles

Previously two recipes were posted on steamed egg, one was how to make it and the other one was schezwan steamed egg followed by the steamed egg preparation. And now this one which I made for lunch one day. For me I do not have any preference for lunch like I have to rely upon the daily rice and curry, but something that makes me full at the same time allowing me to enjoy the taste of food too. I enjoyed this preparation and so is sharing with you.

Ingredients (serves 2):

• Noodles, 100 gm ( I used low fat noodles, you can use pasta instead of noodles)
• Egg, 2
• Onion, 1 small
• Garlic cloves, roasted- Put garlic cloves on direct flame before feeling and keep for 30 secs, peel the outer skin )
• Chives, chopped, 4 tbsp
• Salt to taste
• Black pepper powder
• Extra virgin olive oil, 2 tbsp ( You may use soybean oil) 

Methods:

Cook noddles untill soft, strain water and keep aside. 

The best way to cook noodles is, In apan take 4 cups of water(for 100 gm noodles), when the water comes to boiling point add few drops of oil and also raw noodles, boil for 20 secs and remove from flame, Strain the water and instantly seperate them with a fork to prevent them sticking to each ther. This is how I get non-sticky noodles that doesn't stick to my pan.

Steam egg, click the link for recipe of steamed egg. In a pan heat oil, slice and add roasted garlic, chopped chives and a pinch of salt for seasoning. Square cut steamed eggs and saute in pan for a minute. Add noodles, salt to taste and blackpepper powder. Toss for 2 minutes. Turn off the flame, combine lime juice with noodles. Serve!!

Tips- Instead of steamed egg, you may add soybeans( if you prefer vegetarian food) or boiled and shredded chicken or scrumbled eggs.