Thursday, April 10, 2014

Dim er Jhol: Simple Egg Curry

Sometimes we do not plan the week ahead sensibly - in terms of groceries that is - and we run out of supplies  (fish, meat) bang in the middle of the week. That is when the eggs or shrimps (frozen) come to the rescue. We always buy 2 dozens of eggs each week since all three of us would have one for breakfast each day (okay... I skip sometimes), we will always have scrambled eggs for breakfast on Sundays plus I need some for baking! So on days like today I make egg curry for lunch and we will have pasta with shrimps or Shrimp Scampi for dinner. This egg curry (Dim er Jol or Dim er Dalna) is quick to make, light and very flavorful. 
Dim er Jhol: Simple Egg Curry

  • Eggs - 4, boiled, de-shelled
  • Onion - 1 medium, thinly sliced
  • Tomato - 1 small, roughly chopped
  • Green Chili - 2 or 3, slit
  • Garlic - 1 tsp, finely chopped
  • Ginger - 1 tsp, grated
  • Cilantro - 1 tbsp, finely chopped 
  • Whole Garam Masala - 1 inch cinnamon, 2 split green cardamoms and 3 cloves
  • Turmeric - 1/2 tsp + 1 fat pinch
  • Paprika - 1/2 tsp
  • Sugar - 1/4 tsp
  • Salt to taste
  • Oil - 1 tbsp, I used mustard oil, you can use canola or sunflower
  • Water - As required
Dim er Jhol: Simple Egg Curry

Season the boiled and de-shelled eggs with salt and a fat pinch of turmeric. Using a knife score the surface of the egg whites. In a non-stick pan heat oil and fry the eggs till golden-brown on all sides. If you want a darker reddish brown color you need to use a little more oil and deep fry. Take the fried eggs out of the pan and keep aside. Now to the same pan (add a little bit of oil if you want, I did not) add the Whole Garam Masala and fry till fragrant. Add the onions, salt and sugar and fry till they caramelize. Add the tomatoes, green chilies, chopped garlic, grated ginger, turmeric and paprika and cook till the tomatoes dissolves and the oil starts separating. Add water enough to submerge the eggs and cook till the gravy thickens a bit. Add the eggs back to the gravy and cook till the eggs get a chance to soak up some of the yummy gravy. Throw in the chopped cilantro leaves and you are done! Serve with rice or roti! 

Tuesday, April 08, 2014

Eggs in a Hole - Sunny-side up Eggs in Bell Pepper Rings

We love it when a little twist here or there makes a otherwise mundane meal a little more special! When I saw this for the first time a few months back I knew I had to give this a try but never got around to doing it till today! It sure made our breakfast a little extra special today. My husband and I have been trying hard to eat healthier. But it becomes hard when healthy equals depressing looking stuff! Some fun options that we are trying are - Granola with nuts (always check the sugar content), plain yogurt and fresh fruits, Whole-wheat Banana Muffins with Chocolate Chip, Whole-wheat Apple Cinnamon Muffins and using little bit of agave here and there to sweeten things up a bit! 

Eggs in a Hole - Sunny-side up Eggs in Bell Pepper Rings

  • Eggs - 2, at room temperature
  • Bell Pepper Rings - 2, 1/4th inch thick
  • Oil - 1 tsp
  • Pepper - a pinch for each egg, freshly crushed
  • Salt - To taste
Eggs in a Hole - Sunny-side up Eggs in Bell Pepper Rings

Heat oil in a pan. Add the bell pepper rings, one or two at a time depending on the size of your pan. Now carefully crack open the eggs into the capsicum rings. Sprinkle salt and pepper. Cook till done and using a spatula slide it onto a plate very gently. If you are not a fan of sunny-side up, go ahead and flip the bell pepper ring and cook for a minute or two. It won't look as pretty but you will have your 'Fried Egg in a Hole'. The bell pepper adds a nice bite and kicks up the flavors a notch.