Tag Archives: Egg recipe

Egg Cream Korma


Egg Cream Korma :

Ingredients :

6 boiled eggs
1/3 rd cup onion paste
2 tea spoon ginger paste
1/4 th cup yogurt , beaten
1 cup , thick milk
1/2 cup heavy cream
1 cinnamon stick ( 1″ long)
4 green cardamoms
1 bay leaf
1 tea spoon raisin paste ( optional)
Salt to taste
Sugar to taste
Split green chilies
Keora water

Procedure :

1. Heat ghee and fry the eggs for a while . Keep them aside .

2 . Add whole garam masalas and fry for a while . Add the onion -ginger paste . Cook well adding water little by little . Add the beaten yogurt . Cook well .

3. Add the milk and the eggs . After few minutes add the cream , salt , sugar and split green chilies . Cook until the desired consistency comes !! Sprinkle some keora water .

Serve with polau !!

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)</

Today's post (ilish macher dim bhorta) is dedicated to Amma , my Mom-in-law , who sometimes calls me " Maiji" !!!!! She hardly addresses anyone "maiji", not even to her daughters, as it being exclusively fixed for her Mom, my grand mother-in-law !!!! alhamdulillah, really feel blessed for the love she always shows to me !!!!! I came to learn "macher dim er bhorta" from her !!! Before that never thought fish roe can be made bhorta too !!!!!!To me she makes the best "macher dim er bhorta" ( mashed fish roe) ever !!!!!!!! She used to coat the eggs with little salt and oil and then fry them on a skillet with lid on , on low flame until tender ! no extra oil while frying , no spices ! and then she used to make bhorta in the regular procees .. but the taste was always "out of the world" !!!! Since we get only frozen fish and roe , my version is slightly diff than her !! obviously doesn't taste as great as her's , but taste wise it's still very good !!!!!!!


Hilsha roe ( or any fish roe)
Chili Powder
Chopped onion
Chopped green chilies
Chopped cilantro
Mustard oil


1. Coat the fish roe with little turmeric, red chili powder and salt .Fry them well .

2. Mash chopped onion, green chili and cilantro well with the help of your fingers . add salt and mustard oil . Now mash the fish roe too and mix well with that.

Serve with rice !!!!!!!!!!

Tortilla de Patata / Spanish omelette

Tortilla de Patata / Spanish omelette

Tortilla de Patata / Spanish omelette , an improvised version of classic Spanish omelette.


3 eggs
1 large potato
1 medium sized onion, sliced
Bell peppers/capsicum, chopped
Tomato, chopped
Mushroom, 1/4th cup
Chopped shrimp 1/4th cup
Grated Cheese (optional)
Crushed black pepper, 1/4th teaspoon
Salt to taste

You may add crunchy beef fry , sausage, chicken, carrot in it .


1. Peel the potatoes and cut half lengthwise. Now slice them thin ( it would look like potato chips cut, but a little thicker than it). It is not necessary to slice the potatoes paper thin but try to make thin, should be like thick crisps. Rub them with salt.

2. Fry the potatoes in oil . The oil should be over potatoes. It’s not deep frying but you need more oil than usual. leave the potatoes in the pan until they are cooked . When it breaks into two , if u poke a piece of potato , it is done . It shoudn’t be crispy or burnt. Add the mushroom, onion, bell peppers into it . Fry for a while . Now drain the excess oil and let them cool.

3. Whisk the eggs , now add crushed black pepper , salt, the cooked potato, mushroom, onion, bellpeppers. Add chopped shrimp and tomatoes. Mix well but don’t break the potatoes.

4. Take a non-stick pan and wipe the pan with little oil . Don’t heat it too much , otherwise the omelette will be burnt at the bottom. The heat should be on medium flame. pour the mixture into the pan. Allow the egg to cook around the edges. Add the grated cheese if you like. With a spatula keep scraping the edges of the omelette. Reduce the heat of the stove a bit. When the bottom is done or it comes away from the pan if you try with spatula , its time for turn it over to cook the other side. Don’t try to do it with your spatula, it may break. So we are going to use a little trick here.

5. Take a plate and put it over the pan . Put one hand on the top of the plate and with the other hand hold the handle of the pan and flip over. So the omelette flips on the plate without breaking.

6. Wipe the pan again with little oil and transfer the omelette into the pan again and cook the other side on medium heat.

7. Serve hot!!!!!!!



1. The smaller pan you take the more volume you will get . So always use small pan to have the volume and fluffy look.

2. People who are on diet or loves to eat healthy, they can always boil the potato instead of frying and may take 2 egg whites and 1 egg with yolk to make it more healthy.

Egg Kofta with Wax Gourd in coconut milk

Egg Kofta with Wax Gourd in coconut milk

Egg Kofta with Wax Gourd in coconut milk

This is a fusion of two different recipes of my mom. One is egg kofta and other is Wax gourd/ chaalkumra in coconut milk. Both are my favorites..I combined two recipes in one and it tasted too good. In original recipe my mom used to steam the egg mixture like pudding or flan. We used to call that JHAAl PUDDING or “Savory Pudding” . Then she would slice them and cook in gravy of our choice. Sometimes in coconut milk, sometimes regular curry way. Here, I didn’t steam the kofta, instead I microwave them for two minutes. Huge time saving!!!!!!!!!!!! The whole preparation took me less than 20 minutes !!!!!!!!!!!!!!!

I already posted microwave egg kofta curry previously. There I used cup for making Cup kofta, but today I gave it the original , authentic look. Here’s the link of my Microwave egg kofta curry..


For kofta:

3 eggs
Half of one medium sized potato ( boiled and mashed)
Half a teaspoon garlic paste
Half a teaspoon ginger paste
Little turmeric powder
Little chili powder

Other ingredient:

Wax gourd or chaalkumra cut in thick square or cube.

For gravy:

6 tbl spoon of onion paste
1 teaspoon of ginger paste
Half a teaspoon of garlic paste
Half teaspoon turmeric powder
1 teaspoon of chili powder ( or according to taste)
1/4th teaspoon of coriander powder
1 cup of medium thick coconut milk
Bayleaf, cinnamon, cardamom
Cumin seed and cardamom- roasted and grinded together into a powder.
salt to taste

Cooking Method:

1.For Kofta beat 3 eggs and blend it with mashed potato ( half of one medium sized potato), little ginger-garlic paste, little turmeric powder, chili powder and salt.

2. Now pour some of the mixture into a greased square box. The kofta will rise up to the top of the box,so pour only half of the box at a time..Microwave for 2 minute or until done …You can also pour the mixture into a greased microwave oven proof dish and bake it like a cake.Then slice it and cook it in the gravy.
In the original recipe it’s being poured into a mould and was cooked on steam like pudding. That is how it looks after slicing.


3. In the mean time fry the wax gourds in oil . Before frying , rub them with little salt and turmeric. Don’t deep fry them. Heat oil in another wok . Add bayleaf, Cinnamon and fry a little. Then add onion paste, ginger-garlic paste, turmeric-chili, coriander powder and salt..cook adding water little by little. Now add 2/3 rd cup of water and 1 cup of coconut milk.Add the kofta and gourd . Cover the lid.. I used Maggie coconut milk powder . To enhance taste , I Mixed my coconut milk powder in regular milk while making the coconut milk.

4. Cook them on medium low heat. The koftas may expand a little, so make sure the gravy should go into the koftas..

5. Microwave Cumin seed and 2/3 cardamoms. Grind them into a powder. Add them into the gravy.Add some green chilies too.

6. Turn off the heat and let it be on the stove like that for 5/10 minutes with the lid on until oil separates.

Enjoy with plain rice or pilaf/ Polau !!!!!!!!!!!!


1. Always use small boxes for thick volume of kofta.

2. When done, don’t try to unmold the pudding as it may break from the bottom. Just slice keeping them on the box and take out the pieces from the box.

3. Make sure the gravy goes into the koftas.


Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)

Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)

Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)


3 eggs (hard boiled)
potato, boiled and cubed, 1 medium
onion paste 1 medium
Poppy seed 4 tbl spoon
Turmeric powder half teaspoon
Red chili powder 1 tea spoon
Green chilies
Bayleaf, Cardamom and cinnamon
salt to taste

Cooking Method:

1. Make the poppy seed paste.For that crush the poppy seed very well in a grinder. Now add water to make a smooth paste. Your “POSTO BATA” /poppy seed paste is ready..:)

2. Rub little turmeric , chili powder on the eggs.Cut the eggs into halves. Fry both sides carefully in oil. Fry the potatoes.

3. In a pan heat oil, add the bayleaf, cinnamon and cardamom. Fry for a while. Add the onion paste. Add Chili powder, turmeric powder and salt. Cook well adding water little by little. Now add the poppy seed paste.Cook for a minute. Add little water and put the eggs and potatoes. Cover the lid .Add some green chilies just few minutes back you turn off your stove.

Serve hot with rice..


1. To peel the eggs easily add little salt in the water while boiling the eggs.

2. You may add yellow mustard in this recipe too. For this just add 1 tea spoon of mustard with the poppy seed. Grind them into a smooth powder and add water to make a paste.