Chicken Fried Rice

Ingredients:
1 1/2 cup rice (Basmati rice)
100 gms chicken boiled with pepper, salt and chopped finely
2 eggs
1tbsp Ginger minced
1tbsp Garlic minced
100 gms finely chopped french beans
100 gms finely chopped carrot 
1 tbsp finely chopped celery
100 gms finely chopped capsicum
1/2 cup shredded cabbage
3 Green Chilli cut in lengthwise
4 sticks celery (ajmoda)
1 bunch spring onions
2 tbsp soy sauce
a pinch of freshly ground white pepper powder
4 tsp refined oil
salt to taste

Method:
Boil the rice with 1 tsp salt and 1 tsp oil 
so that each grain of the cooked rice should be separate. 
Drain and rinse under cold water. 
Drain and Keep aside.
Whisk together the eggs, 2 teaspoons of water , 
salt and pepper and shallow fry in a pan to make an omlette. 
Cut into bite-sized pieces and keep aside.
In the same pan shallow fry the chicken and keep aside
Cut the vegetables into small pieces. 
Finely Chop the leaves of the spring onions.
Heat the oil thoroughly in a vessel/wok 
Add ginger, garlic and green chilli and mix well
Add the vegetables and toss well. 
Cook on a high flame for 3 to 4 minutes.
Add the rice, omlette,chicken soya sauce and salt. 
Mix very well and cook for 2 minutes.
Garnish with spring onions and serve hot with chillies in vinegar, soy and chilli sauce.

Cheese Omelette

Ingredients:
2 eggs 
salt to taste
1/4 tsp freshly ground pepper 
1 Green chilli, finely chopped 
1 tsp Milk  
1/4 cup grated cheese 
A pinch of red chilli powder
3 tbsp butter or oil
 
Method:
Beat the eggs,milk and seasoning together. 
In a warm pan heat butter or oil. 
Pour the egg mixture into the pan as soon as the butter melts. 
When the underside cooks a little, sprinkle the cheese over it and fold the omelette over,
forming a semi circular shape. 
When the inside is set, slide out onto a plate and serve immediately.

Courtesy: Niru Gupta

Bombay Egg Bhurji

Ingredients:
4 eggs 
2 onions, finely chopped 
2 tomatoes, chopped 
3 green chilies or as per taste 
1 capsicum, chopped 
2 inch ginger, finely chopped 
1/2 cup coriander leaves 
3 to 4 curry leaves 
2 tbsp vegetable oil or ghee 
1 tsp jeera (cumin)
1 tsp red chilli powder 
1 tsp turmeric powder 
Pav bhaji masala (As per taste) 
Pinch of hing (asafoetida)
Salt as per taste 
2 tbsp butter (Optional)


Method:
Whisk the four eggs gently with a spoon and keep aside. 
Take a pan, add oil or ghee to it. 
Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger to it. Saute. 
Add tomatoes and few coriander leaves. 
Saute for 2 minutes. 
Add 1 tbsp butter, pav bhaji masala, red chilli powder, tumeric powder and salt as per taste. 
Lastly add slightly beaten eggs and keep whisking them until cooked.
Top it up with butter. 
Garnish with the rest of coriander leaves. 
Serve hot with buttered pav/bread.

Courtesy: Smita

Mediterranean Omelette

Ingredients:
3 eggs
2 tsp olive oil
2 tbsp white onions
1 tbsp spinach, blanched with butter
1 tsp oregano
2 tbsp olives
Salt and pepper to taste

Method:
Gently whip the eggs and add salt and pepper.

Heat oil in a pan and cook the whipped eggs.

Take a fork and gently stir the eggs.

Spread onions, spinach, olives and oregano on top and fold. 
Once done, fold it again and serve.



Courtesy: Chef Niru Gupta

Fried Mexican Ice Cream

Ingredients:
1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs (crushed fine)
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream

Method:
Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer.
Mix cornflake crumbs, cinnamon and sugar.
Roll frozen ice cream balls in half the crumb mixture and freeze again.
Beat egg and dip coated balls in egg,then roll again in remaining crumbs. 
Freeze until ready to use.

For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees.
Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute.

Immedietly remove and place in dessert compote.
Drizzle with honey and top with a dollop of whipped cream.
Continue to fry ice cream balls one at a time.
Ice Cream Balls will be crunchy on the outside and just beginning to melt on the inside.
Serve.

Simple Chicken Cordon Bleu

Ingredients: 
4 chicken breast - skinless and boneless
4 slices cheese
4 thin slices of ham Or Spinach-for vegetarian substitute
1 cup all-purpose flour/maida
1 egg - beaten
1 cup bread crumbs
a greased baking dish
4 tbsp butter
1 cup chicken broth/stock
1 cup cream
1/2 tsp garlic paste
salt
black pepper powder
1/2 tsp dried oregano/2 tbsp fresh oregano

Method: 
Slit the chicken breasts, lenghtwise and pound to 1/8 inch thickness. 
Sprinkle salt and pepper on both sides.

Keeping the smooth side down, place the a slice of ham over each chicken breast and then a slice of cheese.

Roll up each breast using toothpicks to secure if necessary. 
Dredge each in flour, shake off excess, then roll again in egg and finally in bread-crumbs.

Place seam side down in the baking dish. 
Place one tbsp of butter on each piece of chicken. 


Bake at 350 degrees for 35 minutes or till the juices run clear.

Meanwhile, in a saucepan, combine broth and whipping cream. 
Season with salt, pepper, garlic and oregano. 
Simmer on low and keep stirring till it becomes thick.

Pour it over the chicken and serve.




Courtesy: Chef Niru Gupta

Chicken Club Sandwich

INGREDIENTS
6 white bread slices-edges cut off 
butter to spread over the bread 
Slices of cooked chicken 
2 slices of large tomatoes
2 cheese slices 
2 fried eggs 
3-4 cabbage or lettuce leaves 
2 tsp mustard 
2 tbsp mayonnaise sauce
 
METHOD:
Toast the bread slices and butter on one side each. 
Brush with mustard and a tablespoon of mayonnaise. 


Place lettuce or cabbage leaves over a toast and cover with a slice of cheese and some cooked chicken. 
Cover with another toast and cover with tomato slices. 


Place a fried egg over the tomato. 
Cover with another toast, buttered side down and secure together with tooth-picks. 


Cut diagonally into half and serve with tomato sauce and mustard on the side. 
Make the other sandwich in the same way.


Serve with Tomato Sauce and French Fries.

Courtesy: Chef Niru Gupta

Spanish Omelette

Ingredients:

7-8 eggs
2 onions - finely chopped
5-6 potatoes - finely chopped
3 tbs coriander leaves - chopped
3-4 green chillies - chopped
2-3 slices of cheese
6-7 tbsp oil
salt - to taste
pepper - to taste


Method:
Heat oil in a pan and lightly brown the onions till they become light brown in colour.
Keep aside.


Heat oil in another pan and saute the potatoes.
Add salt and fry till they turn brown.


Beat eggs in a bowl, add salt and pepper, coriander leaves,
onions, green chillies, cheese and fried potatoes. Mix well.


Take another pan and heat oil. Pour in the egg mixture.
Cover and cook for sometime on low flame.
Gently flip it and cook the other side well.


Serve hot.



Courtesy: Tanisha

Egg Biryani

INGREDIENTS
2 cups Basmati [long grained] rice - soaked for 10 minutes 
6 large eggs 
1 onion - sliced thin 
10 green chillies - slit 
1 bay leaf 
4 cloves 
1/2 tsp peppercorns 
1 inch cinnamon 
1 tsp each of ginger and garlic paste 
1 tsp pulao masala 
2 tbsp of oil 
salt - to taste


METHOD:
Boil and shell four of the six eggs. 
Heat oil in a large dish and add the whole spices. 


After a few seconds add the onion and green chillies along with the ginger garlic paste. 
Fry till they turn light brown in colour. 


Now break the two eggs into the pan and scramble. 
Add the drained rice to it and fry for a minute. 


Season with salt. 


Now put the boiled eggs into it and pour four cups of water. 
Cover and cook till the rice is half done. 


Stir in the pulao masala and a little bit of lemon juice and mix gently. 
Cover and cook till all the water evaporates and the rice is done. 


Garnish with coriander and serve hot.

Courtesy: Asha Ramalingaiah

Chettinad Egg Curry

Ingredients:

6 eggs - hardboiled

3 tsp coriander powder

1 1/2 tsp chilli powder

1 tsp fennel seeds

1 tsp cumin seeds

1/2 tsp turmeric

1/2 ginger, 2 tsp garlic paste

2 tbsp oil, 1/2 tsp fenugreek seeds

1/2 tsp fennel seeds

a 2 inch cinnamon stick

3 onions - ground

250 gm tomatoes - peeled,seeded & ground

250 ml water

350 ml coconut milk

1 tbsp lime juice (or tamarind juice)

chopped coriander

Method:

Peel eggs and halve lengthwise.

For the spice paste, grind coriander powder, chilli powder,

1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds.

Stir in onion.

Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.

Pour in coconut milk. Reheat.

Sharpen with limejuice.

Season.

Add eggs and serve.

courtesy: Anonymous

Chinese Egg Roll

Ingredients:

1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:

1 pound fresh pork (or barbecued pork)

1 medium onion (sliced)

2 stalks celery, cut diagonally

1/2 pound fresh mushrooms, sliced

6 water chestnuts (fresh if possible), sliced

1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise

2 green onions, diced

1 pound fresh bean sprouts

Pork Seasoning:

1 teaspoon soy sauce

1 teaspoon oyster sauce

salt and pepper to taste

a bit (less than 1 teaspoon) cornstarch

Gravy:

4 tablespoons water

1 tablespoon cornstarch

1/2 teaspoon soy sauce

2 teaspoons oyster sauce

salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water*

2 tablespoons oil for stir-frying

2 to 4 cups oil for deep-frying

Method:

Mix seasoning ingredients together.

Cut the pork into thin strips, add the seasonings

and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables,

and the gravy mixture.

Heat the wok over medium-high to high heat.

Add the oil for stir-frying. When the oil is iready,

add the celery and onion and stir-fry.

Taste and add salt and sugar if desired.

Remove from the wok.

Add the pork to the wok and cook until well done (place cover on wok).

Remove. Clean the wok and stir-fry separately the mushrooms,

water chestnuts, and bean sprouts.

Check the seasoning while stir-frying the bean sprouts

and add salt and/or sugar as desired.

Stir-fry the suey choy, covering and cooking for approximately 1 minute,

again adding salt and/or sugar if desired.

Combine all the ingredients in the wok.

If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok,

to form a well in the middle for the gravy, and stir to thicken.

Mix thoroughly.

Add green onion.

Set the filling aside to allow to cool before wrapping.

Wrapping:

Mix the cornstarch and water,

slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap:

lay the egg roll wrapper out with the short (4 1/2") side directly in front of you.

This will be the dry side.

The two long sides will be called sides 1 and 3,

and the other short side directly across from you will be called side 2.

Place approximately 1 tablespoon of filling in the middle of the wrapper,

spreading it out but not getting too close to the edges.

Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3.

Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap.

Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying:

When oil is ready, slide each egg roll carefully into the wok one at a time.

Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.

Keep on a tray lined with fresh paper towels until needed.

The egg rolls should not be stacked.

If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, 

reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

If desired, instead of cornstarch and water you can substitute beaten egg or egg white.

 

Courtesy: Chef Rhonda Parkinson, 

Chicken Fried Rice

Ingredients:

4 cups cold cooked rice

8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

2 eggs (more if desired)

1/2 cup green peas

1 medium onion, diced

1 green onion, diced

Seasonings (add according to taste):

Light Soy Sauce

Oyster sauce

Salt

Pepper

Oil for stir-frying, as needed

Method:

Beat the eggs lightly with chopsticks,

add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.

Heat wok and add oil.

When oil is ready,

pour 1/2 of the egg mixture into the wok and cook over medium heat,

turning over once.

Cook the other half the same way.

Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments,

remove and set aside.

Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice.

Add the soy sauce, salt, pepper and oyster sauce.

Add the chicken, onion and green peas and combine thoroughly.

Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. 

(Alternately, you can mix the green onion and egg in with the other ingredients).

Courtesy: Chef Rhonda Parkinson, 

FRENCH TOAST

Ingredients

1 cup half and half

3 large eggs

2 tbs honey - warm

¼ tsp salt

8 stale country loaf

4 tbs butter

Method:

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. 

You may do this the night before. 

When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F.

Dip bread into mixture, allow to soak for 30 seconds on each side,

and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon

of butter in a 10-inch nonstick saute pan. 

Place 2 slices of bread at a time into the pan and cook until golden brown, 

approximately 2 to 3 minutes per side.

Remove from pan and place on rack in oven for 5 minutes. 

Repeat with all 8 slices. 

Serve immediately with maple syrup, whipped cream or fruit.

Courtesy: Chef Nikhil

Scotch Eggs (Nargisi Kabab)

Ingredients:
1/2 kg pork sausage meat
1 peeled and chopped onion
1 tsp mixed, dried herbs
salt and pepper
4 hardboiled, shelled eggs
flour for coating
1 beaten egg
150 gm dried breadcrumbs
oil for deep frying

Tomato salad
4 sliced tomatoes
1 sliced onion
3 tbsp oil
1 tbsp lemon juice
1/2 tsp chopped garlic
pinch mustard powder

Method:
Mix sausage meat, onion, herbs and seasoning together.
Press mixture firmly around eggs.

Roll in flour; dip in egg and coat with breadcrumbs.
Chill for 1 hour.

Deep fry for about 10 minutes until crisp.
Drain and serve with salad.

For the salad, arrange tomato and onion on a plate.

Whisk remaining ingredients together.
Pour over tomatoes.

Season and serve.



Courtesy: Roopa Gulati, 

Tahu Telur (Indonesian bean curd omelettes)

Ingredients:

For Sauce
1 tbsp peanut oil
1 small onion - finely chopped
2 cloves of garlic - finely minced
1 ripe tomato - finely chopped
2 tbsp dark soy sauce
2 tbsp water
1 tbsp sugar

For Omelette
3 square fresh bean curd
3 large eggs - beaten
1/2 tsp salt
1/4 tsp ground black pepper
6 green onions - finely chopped
peanut oil - for frying

Method:

For the sauce:
Heat oil in a saucepan and fry onion and garlic over low heat, stir frequently for five minutes.

Add tomato and fry for 4 minutes or until tomato is cooked to a pulp.
Add soy sauce, water and sugar, bring to a boil. Serve warm.

For the omelettes:
Chop bean curd into small pieces or mash roughly with a fork.
Stir into the eggs, season with salt and pepper; add the green onions.

Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size.
Make a few and keep warm on a hot plate until all the mixture is cooked.

Serve immediately topped with the sauce.



Courtesy: Chef Nikhil

Thai Fried Noodles

Ingredients:
3 tbsp oil
4-5 tbsp garlic - finely chopped
1/2 cup tofu - diced and fried
2 eggs
120 gm dry sen lek noodles (flat noodles) - soaked in water for 20 minutes, then drained
4 tbsp spring onions - finely chopped
1 bowl bean sprouts
peanuts - roasted and crushed
2 tbsp lemon juice
1 tsp sugar
1/2 tsp chilli powder
2-3 tbsp light Soy sauce
1 lemon wedge

Method:
In a wok or skillet, heat the oil until a light haze appears.

Add the garlic and fry till golden brown.

Add the tofu and stir briefly.

Break the eggs into the wok mixing quickly while they cook.

Add the noodles, mix well, then add the spring onions, half the amount of peanuts and beansprouts.

Stir well then add the lemon juice, sugar, chilli powder and light Soy sauce.

Mix it up, plate it and garnish with more peanuts.

On the side, arrange the remaining beansprouts leftover peanuts and spring onions with the lemon wedge.





Courtesy: Samir Modi and Chef Thomas Figovc.,