EGG RECIPES FOR LENT

 

EGG RECIPES FOR LENT

 Eggs are Egg-cellent and Egg-ceptional!!! Eggs are a store house of essential nutrients!

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Besides 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 form the basis of hundreds of delicious dishes and sauces. They taste good in any dish and can be combined with any number of accompaniments.

Eggs are not only the answer to a quick breakfast but they can also take the place of meat as a main dish on the menu at other meals as well. Eggs are easy to prepare in a number of different ways and are delicious in whatever form they are eaten.

Sharing some of the recipes from my Cookery Book SIMPLE EGG DELICACIES that are just right for Lent

 1. DEVILLED EGGS

Ingredients

6 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 medium sized onion chopped finely

2 tablespoons finely chopped coriander leaves or parsley

1 teaspoon freshly ground black pepper

Salt to taste

 

Slice the hardboiled eggs lengthwise.

Scoop out the yolks with a teaspoon into a suitable bowl and then mash well.

Add the mayonnaise and Dijon Mustard until desired consistency is reached.

Stir in the onion and most of the chopped coriander leaves or parsley.

Add salt and pepper to taste.

Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.

Garnish with the remaining chopped coriander leaves or parsley.

Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves with sliced tomatoes around the plate.

 

2. SPICY SCRAMBLED EGGS

Ingredients

6 eggs beaten well

1 large tomato chopped

1 large onion finely chopped

2 green chilies chopped finely

Salt to taste

½ teaspoon cumin powder

½ teaspoon chillie powder

3 or 4 tablespoons oil or butter

2 tablespoons chopped coriander leaves

 

Heat the butter or oil in a pan and sauté the onions and green chillies for about 5 minutes on medium heat.

Add the tomatoes and stir fry for 2 more minutes.

Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan.

Mix in all the other ingredients and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves.

Serve with hot buttered toast

 

3. SIMPLE EGG AND CAPSICUM FRITTATA

A Frittata is an egg-based dish similar to an omelette or quiche, flavoured with herbs and enriched with additional ingredients of one’s choice such as meats, cheeses, vegetables etc. It is an excellent dish for breakfast or brunch. This recipe is for a simple one that could be made in a frying pan. However, it could be baked if desired.

Ingredients

3 eggs beaten well

2 tablespoons butter

1medium size green or red bell pepper / capsicum chopped finely

½ cup chopped mushrooms

2 medium sized onions chopped finely

3 small tomatoes roughly chopped

2 green chilies finely chopped

3 tablespoons grated Parmesan Cheese

½ teaspoon chillie powder

½ teaspoon crushed or ground black pepper

Salt to taste

½ cup milk

2 tablespoons fresh chopped coriander leaves for garnish

 

Melt the butter in a suitable frying pan over medium heat.

Add the mushrooms, onions, green peppers / capsicum and green chilies and sauté until tender.

Transfer it to the beaten eggs in a bowl. Mix in the grated cheese, chillie powder, pepper and salt.

Heat some more butter in the same frying pan and pour in the egg mixture.

Cover and cook on low heat for about 5 minutes.

Once the Frittata is perfectly cooked, remove it carefully from the pan on to a plate.

Garnish with chopped spring onion and coriander leaves

Serve it hot in wedges or as an  individual dish along with fried sausages or bacon.

 

4. BOILED EGGS AND CAPSICUM CURRY

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum / green pepper deseeded and chopped into medium pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

½ teaspoon cumin powder

½ teaspoon coriander powder

Salt to taste

2 or 3 tablespoons oil

 Heat oil in a pan and sauté the onions till they turn golden brown.

Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp.

Add the ginger garlic paste, chillie powder, turmeric powder, cumin powder, garam masala powder and coriander powder and mix well. Fry for a few minutes.

Add salt and ½ cup of water and bring to boil.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

 

5. EGG AND BRINJAL CURRY

Ingredients

4 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon cumin powder

Salt to taste

3 tablespoons oil

1 sprig curry leaves (optional)

 Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and Brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and coriander powder and mix well.

Add salt and 1 cup of water and cook till the brinjals are cooked.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, Bread or Chapattis.

 

6. EGGS AND DRUMSTICK (MORINGA) CURRY

Ingredients

4 Hardboiled eggs, shelled and halved

2 or 3 Drumsticks (Moringa), wash and cut into medium size pieces

3 onions sliced

2 tomatoes chopped

2 green chillies chopped (optional)

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons coriander powder

Salt to taste

2 tablespoons thick coconut milk or coconut paste

2 tablespoons oil

Heat oil in a pan and fry the onions well.

Add the green chillies, ginger and garlic paste and sauté lightly.

Add the tomato, chillie powder, coriander powder, turmeric powder and fry for some time.

Add the chopped drumsticks and mix well.

Add 2 cups of water and cook on medium heat for some time till the drumsticks are tender

Add the coconut milk or paste and the boiled eggs and mix gently.

Cover and cook on low heat for 3 more minutes.

Serve with rice and a salad

 

7. EGG MOLIE

Ingredients

4 hardboiled eggs shelled and halved

2 big onions sliced finely

4 or 5 green chilies sliced lengthwise (reduce the quantity if desired)

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1cup thick coconut milk

½ teaspoon turmeric powder

1 teaspoon ground pepper / pepper powder

3 tablespoons oil

Salt to taste

 

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown.

Remove the eggs and keep aside.

In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy.

Now add all the other ingredients including the eggs.

Mix well so that all the Eggs get covered.

Add a little more water if required.

Cook on medium heat till the gravy thickens.

Serve with Rice, Bread, Dosa or Hoppers.

 

VEGETARIAN RICE DISHES FOR LENT

VEGETARIAN RICE DISHES FOR LENT

SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL
Some easy recipes for one pot rice dishes which could be eaten for lunch with a vegetable side dish or just a salad and some pickle
All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES
1. A SIMPLE MIXED VEGETABLE PALAO
Serves 6 Time Required: 45 minutes
Ingredients
2 cups basmati rice or any other raw rice
3 onions sliced finely,
1 cup ground coconut / coconut paste
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
½ cup oil or ghee
2 green chilies chopped
2 teaspoons chillie powder
1 teaspoon garam masala powder / all spice powder
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
2 tablespoons chopped mint
Salt to taste
Heat oil in a suitable pan or vessel and fry the onions till brown.
Add the ginger garlic paste and green chilies and sauté for a few minutes.
Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.
Add the coconut and fry till the oil separates from the mixture.
Add 4 cups of water and bring to boil.
Add the rice and mix well.
Cook on medium heat till the rice is cooked and each grain is separate.
Garnish with chopped coriander leaves.

2. MASOOR DHAL PALAO (RED LENTIL PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups raw rice wash and keep aside
½ cup masoor dhal (Red Lentils) wash and keep aside
3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf
2 teaspoons ginger garlic paste
2 teaspoons chillie powder
Salt to taste
4 tablespoons oil or ghee
2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
3 boiled eggs shelled
Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.
Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.
Add the washed raw rice and dhal and stir-fry for a few minutes.
Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.
Garnish with the boiled eggs on top
Serve with curds or any curry and pickle.

3. PEAS PALAO
Serves 6 Time Required: 1 hour
Ingredients
2 cups basmati rice or any raw rice – wash and keep aside
½ cup green peas,
3 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
½ teaspoon cumin powder
1 teaspoon garam masala powder / spice powder,
4 green chillies slit lengthwise
½ cup coriander leaves
Salt to taste
Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.
Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.
Add the rice, green peas, salt and chopped coriander leaves and mix well.
Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.
Serve with salad and any curry.

4. TOMATO PALAO
Serves 6 Time Required: 1 hour
Ingredients

4 large tomatoes chopped finely
3 tablespoons chopped coriander leaves
2 large onions sliced finely
2 cups basmati rice
Salt to taste
2 teaspoons chillie powder
2 teaspoons ginger garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf
4 or 5 tablespoons oil or ghee
2 teaspoons chopped mint leaves
2 green chillies chopped

Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.
Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.
Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.
Add 4 cups of water and cook on medium heat till the rice is done.
Simmer on low heat for a few minutes then turn of the heat.
Serve with salad and any curry of your choice.

5. CARROT AND ROASTED PEANUTS RICE
Serves 6 Time Required: 1 hour
Ingredients
2 cups cooked rice
2 onions chopped finely
1 cup of finely cut carrot
2 tablespoons oil
2 small pieces of cinnamon, 2 cloves
4 or 5 whole pepper corns
1 bay leaf, 2 cardamoms
Salt to taste
½ teaspoon ground pepper / pepper powder
2 tablespoons roasted and crushed ground nuts
2 teaspoons chopped coriander leaves
Heat oil in a pan and add the cinnamon, cloves, cardamom, bay leaf, pepper corns and onions and sauté till the onions turn light brown.
Add the carrots and stir fry till the carrots are cooked but still crunchy.
Add the cooked rice, salt and pepper and mix well.
Simmer on low heat for a few minutes then remove from heat.
Garnish with the crushed groundnuts and fried onions
Serve with any sauce.

6. CORIANDER LEAVES PALAU (GREEN MASALA PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups rice wash and keep aside
½ cup cashew nuts fried in ghee,
4 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 tablespoons grated coconut
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
2 teaspoons ginger and garlic paste,
1 teaspoon chillie powder
1 teaspoon cumin powder
2 green chillies
1 cup chopped coriander leaves
Salt to taste
Grind the Green chillies, coriander leaves and coconut together to a paste
Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.
Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes
Add the rice and salt and mix well.
Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.
Garnish with a little chopped coriander leaves and fried cashew nuts.
Serve with any curry or raita.