Saturday, July 6, 2013

Egg Chop \ Egg Pakora

This is another popular street food of Bhubaneswar. Not sure about the street flavors of this dish since I have always had it home-made. My MIL used to make it for my nephew and niece and they love it. During a recent party menu-planning, I remembered this dish and gave it a shot. It turned out quite well, to be honest. The only problem is you will have to make it as close to your eating time as possible, so that you enjoy it hot and crisp when the flavor is fully there. This is another kids-favorite recipe -enjoy!

Eggs about 12-15

Besan - 1.5 cups
Garam Masala - 1 tsp
Amchur - 1 tsp (or as per taste)
Salt - as per taste
Sugar - a pinch
Baking Soda - 1/8 tsp
Ajwain - a pinch (aids digestion of deep-fried food, prevents heart-burn)

Canola Oil - for deep frying 


Layer the eggs in a saucepan and fill with cold water so the eggs are fully covered in water. Bring to a boil in high heat. Reduce heat to Medium and let it simmer for another 5 mins. Cover and keep aside for the eggs to continue cooking. When the container becomes room temperature or easy to handle, remove the water and peel the eggs. (This was Rachael Ray's tip for perfect boiled eggs.)

Chop the eggs into halves length-wise.

Make a batter of the remaining ingredients (except oil and baking soda). Keep the consistency thick so that it will stick to the slippery egg. Add the baking soda to the batter just before dipping the eggs in the batter and mix the batter well. Note - If there is more batter than you need, keep it aside before adding the baking soda; the batter lasts longer (one of my friend's mom's tip).

Heat the oil. Drop in one egg piece at a time gently so that the oil does not splatter and burn your hand, etc.

If there is time before you eat, keep it warm in oven at 175 degrees F. Don't microwave it else the egg may turn rubbery and the crispiness of the outer shell will no longer be there.

Serve with Tomato ketchup, slice of Onion and Lime. Chilli Sauce would also be a good accompaniment.

Tuesday, July 2, 2013

Home-made Paneer Spread

I am surprised that I have not posted this recipe so long. Quite rightly, this may have been my very first attempt at preparing a food. We used to have a class dedicated to crafting called SUPW (Socially Useful Productive Work) - every parent's nightmare to help their kids excel in this subject. :)

If I remember right, it was during 7th or 8th grade that girls were assigned to make a sandwich. My cousin had provided a certain version of this sandwich and it was a huge hit. After that, me and my mom must have made it a few times before we lost track of it and did not make it. Fast forward to me hosting a baby shower after almost 15 years and while deciding the menu, this spread came to mind. It is quite easy to make and assemble - something that both kids and grown-ups like! Ever since, if I am organizing a party with people of mixed tastes and palatte, this sandwich is a safe bet! Try it - am sure you won't regret it... :)


White Bread - 2 large packs (using a fine knife, chop off the edges - if you don't want to waste the edges, toast them and prepare bread-crumb to store for later use)

Paneer - 3/4 cup
American Cucumber - 1 large (Remove the seeds)
Tomato - 1/2 medium (Remove the seeds and liquid - we want the flesh alone)
Onion - 1/4 th of a small-sized

Salt - as per taste
Black Pepper - this gives the entire flavor to the spread - I like to put almost 1/2 tsp but go easy if kids will be eating it as well - for the first time, I would put 1/4th tsp or even lesser at a time and stop when the flavor is just right for your taste-buds


Except the Bread, blend the rest of the ingredients till it results in a smooth flavorful spread. The Tomato gives the spread a beautiful Pinkish color.
Assembling the Sandwich involves preparing the Bread by chopping off the edges and spreading the above spread on one side of each bread. Cut them again into halves (as shown in pic) or triangles. 

Enjoy the soft delectable Sandwiches!! :)