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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, January 23, 2011

EGGS ARE EXCELLENT - EGG VINDALOO, SCRAMBLED EGGS, SIMPLE OMLETTE

Eggs have been a symbol of creation, fertility and new life since ancient times. Many cultures believe that eggs have powers of renewal and rebirth.

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Apart from being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs are also known to be rich in cholesterol so many people avoid eating eggs. However, the American Heart Association says that one egg a day is ideal for a person. Those with heart disease, diabetes, or a high level of LDL 'bad' cholesterol should probably choose a small or medium egg as against larger eggs which have more cholesterol. Eggs are easy to prepare in a number of different ways and are delicious in what ever form they are eaten. Here are some easy recipes using eggs.

1. EGG VINDALOO
Serves 6 Preparation time 45 minutes
6 Eggs Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger and garlic paste
1- teaspoon cumin powder
2 tomatoes chopped
2 pieces cinnamon
2 table spoons vinegar
1- teaspoon sugar
Salt to taste
3 tablespoons oil
Boil the eggs in sufficient water till hard then remove the shells.Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

2. SCRAMBLED EGGS
Serves 6 Preparation Time 20 minutes
8 eggs beaten well
2 onions chopped finely
3 green chillies chopped
Salt to taste
2 tablespoons oil or butter
Heat the oil or butter in a pan and fry the onions and chillies till the onions turn golden brown. Add the beaten eggs and salt and cook till the eggs begin to set. Keep stirring to break it up into bits. Serve hot with toast and butter.

3. SIMPLE OMLETTE
Serves 1 Preparation Time 15 minutes
2 eggs beaten well
1 medium size onion chopped finely
2 green chilies chopped
Salt to taste
2 tablespoons oil
Heat oil in a pan and sauté the onions till slightly brown. Let the pan remain on low heat. Add the fried onions to the beaten egg, salt and green chilies and pour on the heated pan. Spread the mixture and cook well. When one side is done turn and cook on the other side till brown. Carefully remove the omelet from the pan with a wooden or steel spatula and serve hot with toast and sauce.