Egg'O Pie

Egg'O Pie

I have cooked this recipe so many times in past but couldn't think about a suitable name. During our last get together when I cooked it for my friends, one of them finally came up with a name "Egg'O Pie" 

This recipe is for those who love half cooked egg :) 

No of Person : 2

Ingredients:

1. Eggs - 5 (2 boiled)
2. Onion - 5 table spoon finely chopped
3. Tomato - 5 table spoon finely chopped
4. Green Chilly - 2 pieces (if hot) / 4 (if mild)
5. Garlic - 3 cloves
6. Red Chilly powder - 1 tsp
7. Turmeric powder - 1 tsp
8. Black pepper powder - 1 tsp
9. Coriander - 2 tsp finely chopped
10. Salt - to taste
11. Cooking Oil - 2 tsp

 Preparation:

1. Boil 2 eggs in water for 10 - 12 minutes. Once done set it aside to cool down
2. Finely chop Onions and Tomatoes
3. Finely chop green chilies & cloves of garlic
4. Finely chop Coriander. Set it aside as we do not require it immediately

Cooking:

1. Start the burner and heat the sauce pan
2. Once the pan is hot, lower the flame and add 2 tsp cooking oil in it. Note that we will now cook the ingredients on low flame. You can adjust the flame if you feel the pan have cooled down
3. Then add chopped green chilly and garlic in the oil and let them cook for 20 seconds
4. Add chopped onion to the pan. Cook it until they change to translucent
5. Now add chopped tomatoes to the pan
6. Add red chilly powder and turmeric powder to the onion tomato mixture
7. Also add salt to taste. Make sure you add salt only with respect to this mixture
8. Also add little bit of water so that spices do not burn. Cover the pan and let the mixture cook for 5 minutes
9. Do keep a check on the mixture, just to see it does not stick to pan. If you find that happening add little water
10. Get the boil eggs out of water and peel them off
11. Slice the boiled eggs in thick round shape
12. Take a clean bowl and break the remaining eggs in it
13. Add Black pepper powder and salt to taste in the bowl and whisk the eggs. Just the way you would have done while cooking an egg omlet
14. By now your Onion & Tomato mixture (thick gravy) will be cooked. Turn off the burner
15. Now take a small microwave compatible vessel
16. Spread the thick gravy on the base of your vessel
17. On top of the gravy bed the boiled eggs slices
18. Sprinkle pinch of salt and black pepper powder on the boiled eggs to add some taste
19. Sprinkle chopped coriander on top of boiled eggs
20. Now pour in whisked eggs mixture in the vessel. Take care you pour the mixture evenly in the vessel
21. Now place the vessel in microwave for about 4 minutes
22. After 4 minutes if you see the whisked egg cooked on the outer part then your dish is done. If not then leave in microwave for 1-2 minutes more
23. To add some extra flavor, you can also add grated cheese on top
24. Savor the dish with or without bread :)

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Sweet & Spice Chicken

Ingredients

1. Boneless Chicken - 500 grams (Breast piece preferable & skinless)
2. Capsicum- 2 medium size/150 grams
3. Spring onions - 2
4. Spring onions greens - 1/2 cup
   Soya sauce - 2 tsp
5. Salt - to taste
   Black pepper powder - 1 tsp
   All purpose flour (Maida) - 3/4 cup
6. Egg - 1 
7. Vegetable oil -1/2 ltr
8. Sweet Chillie sauce - 2 tsp (Red)

Preparation

• Wash chicken pieces properly and try to remove all the fats
• Cut the chicken in strips (1 inch thick and 3 inch long)
• Dice the Capsicum into medium cubes
• Medium Slice the spring onions and greens

Merination

• Mix Salt, Soya Sauce and Black pepper powder in a bowl.
• Into this mixture add 1/2 tsp oil
• Add the chicken strips in this mixture and mix it well. Check if all the chicken strips are coated with the merination
• Cover it with a lid or Fresh wrap and leave this for at least 2 hours in refrigerator 

Cooking

1. Start the burner and heat the wok in which we will deep fry our marinated chicken
2. Add 1/2 ltr of oil into the wok and let it heat
3. Now get our chicken out of refrigerator, crack an egg into the marinated chicken
4. Whisk the egg and chicken so that they are properly mixed
5. Add all purpose flour in the bowl and mix it well with the chicken. Make sure it coats to all the pieces of chicken
6. When the oil is hot, start frying the chicken pieces and please drop one piece a time in oil to avoid to form lumps
7. Set the fried chicken on a plate with Paper napkins so that it soaks all the extra oil
8. Switch off the burner of the wok and add capsicum cubes in the hot oil. Fry the capsicum for 10 secs or until they get a glaze. We want them to be crisp and not soggy
9. Now heat a sauce pan and add 1 tsp of oil
10. Add sliced spring onions and its greens into the pan and stir it
11. Add chicken and capsicum in the pan and stir them with the spring onions
12. Add sweet and chillie sauce and mix it well. If you do not have sweet chillie sauce, you can use normal Tomato ketchup. Dilute it with some water and add red chilly flakes/chilly powder to make it spicy.
13. Let them cook for 2 mins and then turn off the heat
14. It is ready to be served. Garnish it with some spring onions greens
15. I prefer to serve it with Cabbage and onion Salad and Green chutney Mayonese. It is delicious even without the salad and chutney

Corn Mushroom (with little cheese)

Cooking Time  - 60 mins
 
Ingredients
Corn - 150 grams
Mushrooms - 10 buttons
Green chillis - 2
Ginger - 1/2 tsp paste
Garlic - 1/2 tsp paste
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 3/4 tsp
Dhaniya & Jeera powder - 1 tsp
Salt - to taste
Black pepper powder - 1 pinch
Onion paste - 1 1/2 cup
Tomato puree - 1 cup
Cashew paste - 1 1/2 tsp  paste/ 7-8 pieces
Cooking Oil - 2 tsp
Cheese - 3/4 cube 
Coriander - 2 tsp chopped 

Preparation
Peel off the Corn and boil it for 10-15 (You can do this even when you start cooking Onions and Tomato. It will save time)
Cut Mushrooms in thick slices
Paste Cashew nuts by adding 2-3 tsp water (it helps to get a proper paste)
Churn Onions and Green Chilli to create a paste (you can avoid chopping the chilli) 

Cooking

1. Start the burner and heat the Wok (I am using a nonstick wok)
2. Once the wok is hot, reduce the flame and add oil to the wok
3. Add ginger and garlic paste to the hot oil and cook them for approx a minute
4. Then add onions & chilli paste to the already cooking Ginger & Garlic and cook them for couple of minutes or until you see paste releasing oil
5. While this is cooking you can start boiling the corn (you can skip this step if the corn is already boiled) 
6. Once the paste release oil, add tomato puree to the mixture and mix  
7. Next add our Masalas (red chilli, turmeric, Garam Masala, Dhaniya & Jeera, pinch of Black pepper powder) and mix well 
8. Add Salt to taste (you can add less salt and adjust after tasting if necessary) 
9. Add half cup of water and leave the gravy on sim for 5-7 minutes 
10. Strain all the water from boiled corn and keep it aside (only if Step 5. is followed)
11. After 10 minutes when the gravy is on a boil, add our sliced Mushrooms, boiled Corn and Cashew nuts paste
12. No need to add water here as Mushroom will release its moisture
13. Mix everything together and leave it on sim for 15 minutes. Keep stirring at regular intervals
14. If you see all the moisture evaporated then add little water (as per you need. I usually do not prefer to put water as I like to keep gravy thick)
15. After 15 minutes once everything is cooked and come together, taste you sabji and add salt if need. Check thickness of the gravy, if you are happy then do not add water else add as per you requirement
16. Now its time to add cheese and mix it well (This gives a nice creamy and cheesy texture to our sabji)
17. Leave the sabji on low flame for 5 minutes
18. Turn off your burner
19. Garnish it with Coriander and Serve hot

Chilli Mushroom & Paneer

Ingredients
Paneer - 100 grams
Mushrooms - 10 buttons
Green chillis - 6-7
Ginger - 1 1/2 tsp copped
Garlic - 2 tsp chopped
Capsicum - 1 1/2
Spring onions - 4
Spring onions greens - 1 cup
White vinegar - 1 tsp
Soya sauce - 2 tsp
Chilli sauce - 2 tsp
Salt - to taste
Black pepper powder - 1/2 tsp
Cornflour - 1 tsp
Vegetable oil - 2 tsp

Preparation
Cut Paneer & Mushrooms in thick slices
Slit green chillis. You can even chop it (I use slit and chopped both)
Dice capsicum and spring onions. You can even use red & yellow bell pepper. That will give nice color to the dish.
Roughly chop spring onion greens
Dilute the cornflour in 2 tsp water. We will use it for thickening the sauce

Cooking
Start the burner and heat the pan
Once the pan is hot, reduce the flame and add oil to the pan
Add ginger, garlic and green chillis to the hot oil. Let them cook for a minute
Then add onions in the pan and cook them for a minute
Add mushrooms in the pan
Add white vinegar
Add soya sauce
Add green chillis sauce
Add Black pepper powder
Add salt to taste
Mix all the above ingredients well and leave it to cook for 5 minutes with lid on
Mushrooms may release some moisture, reduce the moisture by cooking in open for 2 minutes
Add diced Paneer. We don't have to cook our Paneer for long or else it will lose it's softness
Add capsicum. We add them last to retain its crispness
Add cornflour mixture and give a quick stir
Taste the sauce and add salt if necessary
Cook for 2 mins and then switch off the flame.
Serve hot