CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Eggs are one of those ingredients we all have been finding in our kitchens over the years and we are aware how handy and useful they are when nothing else comes in mind. The late night hunger pangs enjoying egg bhurji pao, the morning breakfast omelettes, the variety of egg preparations for a Sunday brunch from the boiled, sunny side up, double fried egg to baked and poached varieties to the egg frittatas and Spanish omelettes!
While for some these days’ egg whites are more important and beneficial than the yolks and for some recipes we prefer using the yolks rather than whites for puddings, cakes, muffins, pastries etc. It is somewhere a matter of perception and a matter of nutritional requirement as well. A balance between the two is imperative to have a good overall well-being of ourselves.
Eggs are not only preferred lunches and dinners but also for starters and snacks, be it a cocktail bite or an egg pakoda, savoury egg pancakes with fillings using chicken/vegetables etc. Eggs also go well in curried forms. I personally like the one with the coconut milk curry base it simple elevates the dish to level next, enjoy a nice coconut egg curry with piping hot appams, laccha parathas or even a hot phulka or steamed rice!
Here are a few simple and varied ways with eggs
OMELETTE EXTRAVAGANZA
Ingredients
Eggs-3 no
Salt and pepper to taste
For the stuffing of the omelette:
Onions- ½ sliced
Tomatoes- ½ chopped
Green capsicums-1/4 chopped
Mushrooms-3-4 sliced
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Chopped green chilies- 1 tsp
Chopped coriander leaves-1 tbsp.
Oil-1 tsp
Butter-1/2 tsp
Cheese- 1 tbsp. grated-optional.
Sliced bread/brown bread- to serve with.
Method
- Prepare all the ingredients for the omelette.
- Heat butter in a pan and saute the onion, capsicums, tomatoes and mushrooms with a little salt and pepper for 2 mins and remove, cool.
- Beat the eggs in a bowl, add salt and pepper, add herbs and chili flakes and mix well, add 1 tbsp. cold water and beat.
- Heat oil in a pan and spread out the egg mixture allow to settle on a medium flame, place the prepared filling, coriander and chilies add a little grated cheese if desired on one side and try to cover it as the omelette cooks.
- Get a nice color on both the sides as you carefully flip the omelette, remove and serve hot with toast.
EGGCITING PAN PARADE
Ingredients
Eggs- 3-4 no
Oil- 1 tsp
Butter- 1 tsp
Onions- 1 small chopped
Tomatoes- 1 medium chopped
Green chilies- 1 tsp chop
Salt and pepper to taste
Parsley/coriander/basil- 1 tbsp.
Green capsicums-1/2 no sliced
Mushrooms-4- 5 sliced
Chicken sausages- 3-4 sliced
Baked beans- 1 cup
Tomato sauce- 1 tbsp.
Chili sauce- 1 tsp
Cheese -2 tbsp.
Garam masala powder-1/4 tsp
Water- ¼ cup
Mixed herbs & chili flakes to taste
Method
- Assemble all the ingredients for this brunch recipe.
- Heat oil and butter in a pan saute the onions, tomatoes, capsicums, chilies and mushrooms for 3-4 mins.
- Add in the salt and pepper, herbs and chili flakes, garam masala powder, tomato and chili sauce and little water and allow cooking for 2-3 mins.
- Reduce the flame and break open the eggs and drop them in the same pan at intervals and space and cover and cook them for 6-8 mins until set.
- Garnish with coriander/basil/parsley and serve this one pot recipe for a brunch with assorted breads and spreads.
EGGITERIA TOAST
Ingredients
Eggs- 3 no
Sliced bread/ french bread/ herbed bread- 4-5 sliced toasted
Butter- 2 tsp
Oil- 2 tsp
For the spread and topping
Avocado-1 ripe, peeled and stoned, mashed.
Salt and pepper to taste
Chili flakes and mixed herbs to taste
Mint and coriander leaves- 1 tbsp. chop mix
Cream cheese- 1 tsp
Mix all the above in the avocado spread and keep chilled.
Also needed
Blanched spinach leaves- 1 cup tossed in 1 tsp butter with a little salt and pepper.
For garnish
Cherry tomatoes/ micro-greens/ basil/ assorted seeds/nuts
Method
- Toast the bread of your choice and keep ready.
- Prepare the avocado cheese spread and chill
- Blanch spinach and saute, keep aside.
- Prepare half fried egg or sunny side up eggs and keep ready.
- To assemble the loaded wonder toast, spread the avocado mix on the toast, place the spinach on top and finally place the eggs and garnish, serve hot.
EGG WOK TOSS WONDER
Ingredients
Eggs-3-4 no.
Cooked white/brown rice- 2 cups
Oil- 2 tsp
Butter-1 tsp
Lemongrass- 4-5 pieces
Ginger-1 tsp shredded
Green chilies- 2 slit
Garlic- 1 tsp chopped
Spring onion- 2-3 sliced
Boiled chicken cubes- ½ cup
Salt and pepper to taste
Red chili sauce-2 tsp
Peanut butter- 1 and half tbsp. dissolved in ½ cup warm water.
Soy sauce- 2 tsp
Assorted capsicums-1/2 cup small diced.
Spring onion greens- 2 tbsp. chopped
Method
- Prepare the rice by draining water method and keep cooled.
- Heat oil in a pan and saute the lemon grass, ginger, garlic, onions for 1 min.
- Add in the eggs and scramble them, add seasonings and herbs to taste, add in the peanut butter mixture, soy and chili sauce.
- Mix well and add in the cooked rice and chicken cubes and give them all a nice mix.
- Add a little chili vinegar if desired and mix well, cook for 2-3 mins and serve hot garnished with spring onion greens.
CURRIED EGG CASSADELLA
Ingredients
Eggs-3-4 no boiled and shelled cut into halves.
For the curried mix
Oil- 2 tsp
Butter-1 tsp
Ginger-garlic paste-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- 4-5 no.
Onions-1 chopped
Tomato puree-1/2 cup
Chopped green chilies- 1 tsp
Salt and pepper to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1/4 tsp.
Water-1/2cup
Coconut milk- 1 cup
Coriander leaves- 2 tbsp. chopped
Method
- Prepare all the ingredients for the curried eggs.
- Heat oil and butter in a pan add in the cumin, curry leaves, onions, chilies, ginger garlic paste and give it a nice saute for a couple of mins add a little water if desired to cook.
- Add in the tomato puree, salt and all powdered spices and bhunao the curry mix well for 2-3 mins, add little water and simmer for 3-4 mins.
- Add in the coconut milk and roasted crushed peanuts into the curry mix and simmer for 8-10 mins, add in the halved boiled eggs and cook for 2 mins, serve hot garnished with coriander.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
