Thursday, February 5, 2009

Crispy Eggs

I learnt this recipe from my friend Darshana, she used to bring it in her tiffin and I hogged on it!! I have named it myself for the blog :P
4 egg whites (I have become calorie conscious, thanks to my friend Shuchita :P)
1 onion finely chopped
1 tomato finely chopped
2 to 3 tbspn. Fresh coriander finely chopped
Oil, mustard seeds, cumin seeds, asafetida, turmeric powder for tempering
Red chilly Powder (according to your taste)
Salt to taste
Beat the egg whites slightly. Keep aside.
Take oil in a small frying pan; add cumin & mustard seeds, after they sputter, add turmeric, asafoetida and chopped onion. Fry for a few minutes, add chopped tomato, let it cook for a while, now add chopped coriander, mix well, now add salt, chilly powder, mix well again. Now, pour beaten egg whites, and cover the pan for about a minute, it should become really nice golden brown, and crisp. Now switch off the flame and fry the other side without the flame, your pan is hot enough to cook it.
The idea is to cook one side till crisp and the other side soft. It tastes really delicious, try it for sure! Serve it with hot chapatis or with brown bread in a sandwich form!

Here is a Recipe for Maharashtrian food lovers…..I wanted to post it for a long time, never mind……:P
Its called Kandyachi bhaji peeth perun (Onion sabzi with gram flour)
My mother in law also calls it Jhunka for some reason I don’t know…J It tastes really good and can be made very quickly.
Ingredients (Serves 2)
4 to 5 Onions, chopped in long thin slices
3 to 4 tbspn. Gram Flour
1 tbspn. Oil
½ tspn. Asafoetida
¾ tspn. Turmeric
Mustard seeds & Cumin seeds for tempering
Red Chilly powder (according to your taste)
Salt to taste
Fresh chopped coriander for garnishing
Take Oil in a pan, add mustard & cumin seeds, after they sputter, add hing, turmeric, and chopped onion, fry it without covering, let it become nice golden brown, stir fry till then. Now, add salt and chilly powder, mix well. Then, add gram flour, mix it well again, let it cook for a while, now switch off the flame and cover the pan, let the steam further cook the onions , so that the gram flour and the onions blend together.
Garnish with coriander, serve hot with chapattis. (its also a very good sabzi for tiffins)