Being stationed in North India, which can unarguably be regarded as “land of parathas”, I come across every possible kind of parathas to be imagined and you start to doubt if anything more can be done with them. Today, however, I present you a very different and one of its kind of paratha, with a history going back decades in the past and known as Mughlai Paratha. As the name suggests, adored by the Mughals, ideally Mughlai Paratha is stuffed with egg, mutton keema and sometimes with fish minces to be served with salads and potato curries. Pretty heavy for being categorized as a snack, mughlai paratha is indeed a fulll fledged non-vegeterian dish which finds a huge fan following in East India, particularly in and around Calcutta. Try it out to know that Parathas can be more than what we can imagine.
Egg roll is perhaps the most quintessential Kolkata street food one comes across these days. It acts a form of quickie cheap filler when you are out on the road, feeling hungry and not in a mood to spend too much bucks. Stop by at one of the umpteenth roll corners, buy the roll which as the name suggests, is nothing but a wrapped paratha with egg and salads inside and just pass over while munching. It is amazing how the roll took over the once mighty traditional mughlai street foods slowly but vehemently in Kolkata. Egg roll however is the simplest form of non veg wraps. One can find chicken or mutton role, tikki roll, kebab roll and even the veg paneer role which are equally lucrative. I hope this recipe will give you a lead on how to prepare roll at home which you can always try as an evening snack.
My husband has an undying love for egg which propels me to carry out different experiments. Whenever I found an interesting recipe with egg, I pinned it in my ‘to do’ list. “Dudh Dim” is one such dish where fried eggs are immersed in milky gravy. The combination of egg with milk was completely new to me which I found in Andy’s Kitchen of acbistro. Andy has a lovely blog full of tempting foods and wonderful photographs, of which I am a big fan. Coming back to ‘Dudh Dim’, it is a very light preparation and if you do not like the spicy egg curry, it should be your call. As you can see below, the half eggs floating on the gravy looks very nice. Enjoy it preferably with rice.
“Dimkosha” or egg curry is a very common dish in Bengali households. Though I am not a big fan of eggs, I still prepare it sometimes when my husband demands. For some of my vegetarian friends who takes egg, the spicy egg curry can prove to be quite tempting.
Ingredients to serve 5 :
- Hard boiled egg – 5
- Boiled potato (cut into two halves) – 5
- Finely chopped onion – 2
- Crushed garlic – 2 – 3 cloves
- Ginger paste – 1 tbspoon
- Chopped tomato (small size) – 1
- Cumin seed – ½ teaspoon
- Whole garam masala (Cinnamon – 1″ stick, Cardamom – 3, Clove – 3)
- Bay leaf – 1
- Turmeric powder – ¼ teaspoon
- Cumin powder – ½ teaspoon
- Chilli powder – 1 teaspoon
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Cooking oil – 2 – 3 tbspoon
Smear salt and turmeric powder on boiled potato and egg.
Heat oil in a pan over medium flame. Shallow fry the eggs and potatoes into it. Take them out and keep aside.
Now add whole garam masala, bay leaf, cumin seeds and crushed garlic in the same oil. Fry the garlic till light brown, then add chopped onion. Add ginger paste when onion turns translucent. Continue frying till onion turns brown and then add chopped tomato. As the tomato gets softened, add turmeric powder, chilli powder, cumin powder and salt. Cook till oil separates from the mixture.
Then add fried eggs and potatoes and mix them very well with the mixture. Add water depending on your preference of gravy (I usually don’t add much water as I want gravy a bit dry). As the gravy starts boiling check for salt and add if needed. Then cover the pan and let it cook for few minutes.
Put the gas off as gravy thickens and sprinkle over garam masala powder. Again put the lid on and leave it for few minutes.
Serve with rice or roti or paratha.
- Onion paste can also be used instead of chopped onion.
I often prepare egg rice when I am not exactly in mood of serious cooking. 🙂 This is an easy way out for me if I just have to cook for myself. The best part of this simplest ever egg rice recipe is that it can be made in no time and is quite self-sufficient. You do not need any supplementary dish with it. If you are in a hurry and want to wrap up cooking in few minutes without any hassles, go for it.
Ingredients to serve 2 :
- Rice – 1 cup
- Egg – 2 or 3 (I used 3)
- Onion powder – 2 teaspoon
- Ginger powder – 1 teaspoon
- Chicken masala powder – 1 teaspoon
- Chopped green chilli – 2
- Chopped spring onion – 3 tbspoon heaped
- Salt to taste
- Cooking oil
Rinse the rice well with water a few times. Cook it with sufficient amount of water. After draining the water from cooked rice spread it over a plate and let it dry.
In the meanwhile heat 3 tbspoon of oil in a wok over medium flame. Beat the eggs with salt and add to the hot oil. Make small fragments of it with a spatula while frying.
Now add the rice, salt, green chillies, onion and garlic powder and fry very well till the raw flavour of rice goes away. You can also add little oil if the rice starts sticking to the bottom of the pan.
Now add the chicken masala powder and spring onions and again fry for another couple of minutes.
You are done with a very simple yet tasty egg rice 🙂
- To make any kind of fried rice you should keep in mind that your rice should not be either sticky or very soft. Keep an watchful eye while cooking the rice. Try to cook it in a large vessel and use generous amount of water.
- Fry the rice very well till its raw flavour disappear otherwise the dish will not taste good.
- You can even use left over rice from previous day to prepare egg rice.