Showing posts with label Egg Recipe. Show all posts
Showing posts with label Egg Recipe. Show all posts

Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

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Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.

Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.


  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

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Sunday, December 8, 2019

Nastar (Pineapple Cookies) Recipe With Ingredients

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Pineapple tart cookies are Chinese New Year must have cookies. Nastar are pineapple jam filled cookies.

Course: Dessert
Cuisine: Chinese
Ingredients: Fruits
Prep Time: 4 hours
Cook Time: 3 hours
Total Time: 7 hours
Serves: 100 cookies


Pineapple jam (make 700 gram)
  • 1 ripe pineapple, flesh only, about 1.5 kilogram
  • 1 cinnamon stick
  • 3 cloves (optional)
  • 200 gram brown sugar, or to taste
Cookie dough (make 1 kilogram)
  • 350 gram unsalted butter, room temperature
  • 100 gram sweet condensed milk
  • 2 egg yolks
  • 510 gram all purpose flour
Egg wash
  • 1 egg yolk
  • 1 teaspoon milk

How To Make Nastar (Pineapple Cookies):

Pineapple jam:
  1. In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, and brown sugar.
  2. Turn on heat to medium and cook until boiling. Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.
  3. Transfer jam to a mixing bowl to cool. To speed up the cooling process, you can wrap the bowl with a saran wrap and chill in the fridge.
  4. Once the jam is cool to touch, line a baking tray with parchment paper, scoop a bit of jam (roughly 7 gram each) and make round ball, then place it on the prepared tray. Repeat until the jam is used up. If you prepare are going to prepare the cookie dough on the next day, you can cover the baking tray with a saran wrap and return the tray to the fridge.
Cookie dough:
  1. Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.
  2. Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.
  3. Prepare 2 baking sheets, each lined with a parchment paper.
  4. Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.
  5. Mix egg yolk and milk together to make the egg wash. Brush the top of cookies with egg wash.
  6. Preheat oven to 165 Celsius (325 Fahrenheit). Bake the cookies for 30-40 minutes until golden brown.
  7. Let the cookies cool completely before storing them in nice looking jars.
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Monday, December 2, 2019

Yorkshire Pudding Recipe With Ingredients

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Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water.Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.  It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish.

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!

Prep Time: 5 Mins
Cook Time: 20 Mins
Total Time: 25 Mins
Makes: 8 large puds 24 small


  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil, for cooking

How to Make Yorkshire Pudding:

  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.


  • Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin. ... Allow some air to remain within the mixture and ensure the flour is sifted first, this isn't a pancake mix.
  • While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature. If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.
  • You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.


per pud (8 large puds)
kcal199                     fat13g                         saturates2g                            carbs15g                          sugars1g                   fibre0g                        protein6g                               salt0.12g

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Sunday, December 1, 2019

Panettone Recipe With Ingredients

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Panettone is an Italian type of dessert made with sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year.

The procedure of making this cake like dessert is quite long but interesting.It involves ingredients like nuts, eggs and sugar. Have a wonderful Christmas with this delicious Panettone.


Cuisine: Italian
Course: Dessert
Prep Time: 8 hrs
Cook Time: 40 mins
Total Cook Time: 8 hrs 40 mins
Servings: 10

Ingredients Of Panettone:

  • 250 Gram Flour T-45
  • 10 Gram Fresh Yeast
  • 75 Gram Castor Sugar
  • 155 Gram Milk
  • 75 Gram Whole Eggs
  • 20 Gram Egg Yolks
  • 80 Gram Butter, unsalted
  • 2.5 Gram Bread Improver
  • 3.5 Gram Salt
  • 80 Gram Raisins
  • 80 Gram Candied Orange
  • 35 Gram Candied Lemon
  • 35 Gram Red Cherries

How to Make Panettone:

Prepare the sponge:

1.Take a small bowl. Pour warm 30 gm of milk and add 5gm yeast to it.
2.Let it stand until yeast has dissolved. Stir in 30g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
3.Beat sugar, egg yolks & whole eggs together. Add to sponge and stir until well incorporated.
4.Combine butter and remaining flour until crumbly. Slowly pour in egg mixture.
5.Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in candied fruit and raisins.
6.Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again, about 2 hours.
7.Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate.
8.Divide dough into 2 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place for about two hours, until doubled again.
9.Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
10.After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too brown, cover with foil.
11.Loaves are done when a wooden skewer inserted into the centre comes out clean. Cool on wire rack.
12.Serve and enjoy.

Key Ingredients: Flour T-45, Fresh Yeast, Castor Sugar, Milk, Whole Eggs, Egg Yolks, Butter, Bread Improver, Salt, Raisins, Candied Orange, Candied Lemon, Red Cherries

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Wednesday, November 27, 2019

Simple Homemade Omelette Recipe With Ingredients

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Whoever doesn't like to enjoy eggs on breakfast table! Here's a very simple and quick egg recipe for breakfast within few minutes. If u havn't much time  for preparing something like stuffing and healthy here is that thing which is healthy and quick and easy recipe made with eggs the protein pack nashta recipe.


Prep Time: 2 min
Cook Time: 5 min


  • 2 eggs
  • Pinch salt
  • 1 Onion, chopped
  • 2 green chillies choppes
  • Coriander leaves, chopped

How to Make Homemade Omelette:

  1. Whisk eggs, salt, onion,green chillies and coriander leaves.
  2. Heat over medium heat.
  3. Pour in egg mixture.
  4. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet.
  5. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
  6. When eggs are almost set on surface but still look moist, flip it on other side to cook.
  7. Cook for a minute, then slide omelette onto plate.
  8. serve hot omelette and enjoy.


  • An omelette can be made quickly and easier if the skillet is hot when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.
  • Preparing individual omelettes, rather than one large one, will result in lighter and fluffier omelettes that are easier to handle.
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Sunday, November 17, 2019

French Toast Recipe With Ingredients | How to Make French Toast In Indian Style

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Slice fine white bread, break it into large pieces, soak these pieces in milk and beaten egg, fry in oil, and cover with honey before serving.
French toast is a dish that is made of sliced bread soaked in eggs and milk, then fried. The cooked slices may be served with sugar or sweet toppings such as jam, honey, fruit.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

Let's prepare French Toast in my way:

Prep Time: 5 min
Total Time: 20min


  • 3 egg
  • salt as required
  • 4 teaspoon butter
  • 2 bread slices
  • black pepper as required

How to make French Toast:

  1. For making French toast, take a bowl and crack the eggs in it.
  2. Season it with salt and pepper.
  3. Beat the egg mixture thoroughly until yellowish and creamy.
  4. Now, heat butter in a non-stick pan.
  5. Take the breads and dip in the egg mixture.
  6. Place the bread slices on the pan and cook until golden brown.
  7. When done, flip gently and cook the other side as well.
  8. When the bread slices are cooked, serve it with tomato ketchup or any favorite sauce of yours

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Thursday, November 14, 2019

Egg Masala Curry (Baida Curry) Recipe With Ingredients

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Egg Curry is one of the India’s most popular curry. It is a very popular curry of North India. It is really delicious and flavourful. It is being the wonderful source of proteins can be used to make many delicious dishes.



 One such amazing dish is that of Egg Masala Curry where boiled eggs are just simmered in spicy masala gravy. It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used. You can always use leftover eggs from the breakfast or a party and toss it in a curry when you doesn't feel like cooking elaborate dishes but still like to have a delicious, scrumptious meal for dinner.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 3


  • 5 large eggs, boiled
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 2 cloves
  • 4-5 peppercorns
  • 2 medium onion, finely chopped
  • 3 medium tomatoes, pureed
  • 2 green chili, finely chopped
  • 1 inch ginger, chopped and then crushed
  • 3-4 garlic cloves, chopped and then crushed
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon garam masala
  • 1.5 teaspoon coriander powder
  • 1 cup water,or according to the thickness of your curry 
  • 2 tablespoons chopped cilantro
  • salt, to taste

How to make egg curry:

  1. For making Egg Curry, heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
  2. Saute for few seconds till fragrant and then add cumin seeds. 
  3. Wait till cumin seeds sizzle, add chopped onions now and  saute for 2-3 minutes or till they start turning translucent in color.
  4. Add garlic, ginger and green chili and mix.
  5. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
  6. Add pureed tomatoes and mix.
  7. Cover the pan and cook for 5 minutes on medium heat.
  8. Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder.
  9. Cover the pan again and cook for another 6-7 minutes.
  10. Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan.
  11. Add less water for a thicker consistency or more for thinner.
  12. Add boiled eggs ,potatoes and mix.
  13. Simmer the curry for 5-6 minutes on medium-low heat.
  14. Add chopped cilantro, cover the pan and simmer for another 2 minutes.
  15. Serve egg curry with your fav roti. It also tastes great with rice.


  • You can use onion chopped, grated or pureed. If you prefer to puree, then boil cubed onions in 2 cups water for 2 to 3 mins until they turn transparent. Cool and make a paste.
  • If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
  • To make the gravy richer pour 4 tbsps of cream or blend 10 cashews in a blender with half cup water to smooth milk. You can also substitute with coconut milk.
  • For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.

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Tuesday, November 5, 2019

Egg Biryani Recipe

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Egg biryani recipe easy and quick, flavorful and delicious.It has amazing flavors. With the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet comforting.

Egg Biryani

TOTAL TIME:1h 10min
TIME:30 min

Ingredients of Egg Biryani

  • 2 cup soaked,washed & dried basmati rice
  • 4 cinnamon
  • 1 black cardamom
  • 4 boiled egg
  • 2 sliced onion
  • 4 clove
  • 1 tablespoon garlic paste
  • 3 sliced & slit green chilli
  • 1 teaspoon red chilli powder
  • 1 cup yoghurt (curd)
  • 3 tablespoon milk
  • 1 tablespoon kewra
  • 6 green cardamom
  • 4 bay leaf
  • salt as required
  • 2 tablespoon refined oil
  • 1 star anise
  • 1/2 teaspoon mace powder
  • 1 tablespoon ginger paste
  • 1 teaspoon garam masala powder
  • 2 pinches salt
  • 2 sprigs mint leaves
  • 1 pinch saffron
  • 7 cup water

How to make Egg Biryani

Step 1

For preparing this easy lunch/dinner recipe, wash and soak rice for about 30 minutes. Soak the saffron in luke warm milk.

Step 2

Heat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside in a plate.

Step 3

For preparing eggs, hard boil the eggs and pierce them randomly with a fork. Lightly fry the eggs in the remaining oil. Remove and keep aside.

Step 4

Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.

Step 5

Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt, salt and mint leaves.

Step 6

Add eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.

Step 7

For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.

Step 8

Add the rice and drain it when cooked al dente. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.

Step 9

Layer again with the remaining rice, sprinkle the mint leaves and the rest of the fried onions. Also pour the saffron soaked milk. Sprinkle the reserved water and the kewra water.

Step 10

Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot over a girdle on low heat for 10 minutes.

Step 11

Switch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with a flavourful raita and chutney.

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