Egg Puff

These days,since I am not working, I have a full day with me to do whatever I want. It is a great change from working 12-14 hrs a day to complete rest. I am enjoying every bit of it. But there are a few days when I get bored, I wouldn’t want to go out. Then what should I do? Its very very predictable, atleast in my case.I would take up a new recipe (though I get some of the ready made ingredients easily, I would make them all at home).

Few of my friends had repeatedly warned me that I would get bored here, but this is what I do when I get bored.

Yesterday was one of such days when I was getting a bit bored. I tried to read some technical books and I was getting bored of them too. So I thought of preparing this dish for the evening snack. I tell you, this needs some patience, don’t even try it when you are very busy and want to get some good result in a very short time. (Ofcourse I could have used the ready made pastry sheets and made my life easy, but that would not be a great timepass and I would not have felt that I have prepared the dish on my own).

Egg(Boiled) 1
Plain flour(Maida) 3/4 cup
Cumin powder 1/4 tea spn
Garam masala 1/4 tea spn
Vanaspathi or Crisco shortening 1/4 cup

Add salt and ice cold water to flour/maida and make a smooth dough. Roll it into rectangular shape.
Apply the shortening/vanaspathi to 2/3rd portion. Fold the remaining 1/3rd portion as shown.

Now fold the remaining 1/3rd portion (to which shortening is applied) on top of it.

Roll it again. Repeat these steps 3-4 times more. (You have to repeat more times to make the puff more crispy).

Now keep the egg on this and sprinkle cumin powder, garam masala, salt on it.

Keep some shortening/vanaspathi on the egg, fold the empty part of the sheet and seal the ends using a little water. Now keep this puff on a greased baking dish.

Bake this in oven for 35-40min on 250 F Or till the puff becomes crispy (Open the oven after every 10min and turn the puffs so that puff gets baked from all sides evenly).
Serve with tomato ketchup.

Serves : 2
Preparation time : 1hr

Scrambled egg in coriander curry

For last 2-3 weeks, I had been posting only Konkani Recipes. Then there were a few mails from my friends, who wanted some easy to do recipes(basically they wanted something other than Konkani food, because these friends of mine are great Konkani cooks). One of my friend is a great lover of egg and he asked me for egg recipes. So I thought of sharing some interesting recipes, which I am sure everybody will like. (Any comments welcome).

So I am back to my this weeks theme. Egg recipes.. When I was in Belgaum, my pachi(mom’s sister,I think I never mentioned it here, but she is the person from whom I had learnt all my easy-to-do cooking initially, because those were the things I could have prepared in my hostel room without using mixer) always prepared a “cauliflower gravy”. It had a very peculiar taste. I just loved that gravy. When I started cooking, I asked her for this recipe, but she was confused, because she did not know what I am referring to. She had so many different gravies and I was unable to give her any description. I just knew it had cauliflower in it. So I always kept my eyes and ears open for getting this recipe.

Recently, when I was trying different things with egg, I came across this recipe. I prepared it and it had the same taste of my favourite ‘cauliflower gravy’. I just loved it. The scrambled egg increases the taste of the gravy to a great extent.

Eggs 4
Onions 2
Tomatoes 2
Coconut 1/2 cup
Ginger 1″ piece
Garlic 3-4 flakes
Green chilles 4
Coriander leaves 6-7 strands
Coriander seeds 1/2 tea spn

Heat oil in a pan and break eggs into it. Add a bit of salt and scramble the eggs. Keep aside.
Grind together 1 onion, 1 tomato, coconut, coriander seeds, coriander leaves, green chillies, ginger, garlic to a smooth paste.
Heat oil and fry onions. When they turn brownish in color, add the chopped tomatoes. Cook for 5 mins. Add the ground masala and salt. Cook till the gravy is almost done. Now add the scrambled eggs, mix well and cook for 5 mins.
Serve hot with rice or chapathi.

Serves : 3
Preparation time : 20min

Egg chaat

I studied my Engineering from Belgaum, Karnataka. Most of the people I know (both friends and relatives) have also done their BE from the same place. It is the place where I had the chaats for the first time(except Pani Puri. My mother and grand mother are experts in pani puri and I grew up eating it). You name any chaat and Belgaum had the best of it. One thing I missed eating there was the famous omlet available at the railway station. I don’t know why it was so famous ;). All the guys knew about it. They had this omlet at 12 in the night while returning home from their studies (or taking a night walk to overcome their sleep!!!).
Though I never went out and had egg chaats/omlets in roadside stalls, my brother, hubby and some of my friends very well knew about this famous egg chaat. Since I never tasted it before, I had to completely rely on my hubby’s description for this recipe. Now I can say I am a big fan of this chaat.

Eggs (boiled) 2
Onion 1
Tomato 1
Lemon juice 1 tbl spn
Chaat masala 1/2 tea spn
Chilli powder 1/2 tea spn
Coriander leaves 3-4 strands

Finely chop onion, tomato and coriander leaves. Add chilli powder, salt, chaat masala, lemon juice and mix well.
Cut the eggs into halves. Keep the mixture on the egg and serve.

Serves : 2
Preparation time : 15min (including the time to boil eggs).

Sesame egg

I have been thinking from many days to share some of my favourite egg recipes here, mainly because, I will forget them if I don’t write them down somewhere. I feel this is the best place to store the recipes, since this will be helpful to me and others who are interested. So this week I will share all the egg recipes which I tried in last few days.

Few days back, I was searching in google for some delicious egg recipe. This sesame egg recipe caught my attention(I am extremely sorry for not saving the original recipe link). I was surprised when I read the ingredients. Milk, sesame with egg !!!. Still, I thought let me give it a try. When I prepared this, I simply loved the taste.

Egg(boiled) 3
Sesame Seeds(white Til) 3 tbl spns
Onion 1
Mustard seeds 1 tea spn
Coriander powder 1 tea spn
Garam masala 1/2 tea spn
Green Chilies 4
Milk 1 cup
Cumin Seeds ½ tea spn
Oil 2 tbl spn

Grind green chillies and sesame seeds to get a smooth paste adding a little water if needed.
Heat oil, add mustard and cumin seeds. When they start spluttering, add onions and fry till onions become slightly brownish. Add the sesame-chillie paste and fry for 5min.
Now add milk, mix and put boiled eggs (put some slits into the egg so that the masala reaches the yellow part). Cover and let it cook for 5-6 minutes.
Add salt, garam masala, coriander powder and let it cook for a while.
Serve hot garnished with coriander leaves.

Serves : 2
Preparation time : 20min

Prawns and Greens curry (Vali bhajji sungta ambat)

Few days back I blogged about Vali bhajji ambat and prawns curry. Now it is time for a delicious dish having both vali bhajji(Indian Spinach, Malabar Spinach or Vietnamese Spinach) and prawns(sungat).

This dish is cooked in almost all houses in North Kanara. Usually Prawns or khubbe(clams) are used for this dish.I recently tried this dish with Spinach (Palak) because I was not having the Vali. It came out very delicious. The greens and prawns give an out of the world taste to this gravy.

15-20 prawns
1 cup vali bhajji (or spinach)
3/4 cup fresh/frozen coconut
1/2 cup toor daal
4 red chillies
1/2 cup chopped onion
1/2 tea spn tamarind extract or 1-2 pieces of normal tamarind
1 tea spn coriander seeds
A pinch turmeric

Cook toor daal and greens with a pinch of turmeric.
Heat oil and fry coriander seeds. Grind fried coriander with coconut, red chillies and tamarind to a smooth paste.
Heat oil and fry onion till they turn slightly brownish. Add prawns and fry for sometime(till the prawns turn white in color). Add cooked daal and ground masala. Add salt and cook till masala and prawns are completely cooked.
Serve hot with rice.

Serves : 4-5
Preparation time : 20 min

Fish Curry (Alle Kande Ambat)

alle kande ambat

In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.

We prepare two specific type of fish curries. One is called Kande Ambat (Onion curry) and other is Teppla ambat (Curry using teppal ). But for mackerel(bangda) gravy, we add ginger too and call it alle kande ambat (ginger onion gravy).

1 cup fresh/frozen coconut
3/4 cup onion
7-8 fish pieces
1/2 tea spn tamarind extract or kokum
1 green chili
5-6 red chilies
2" piece ginger

Grind together coconut, red chillies, tamarind(if using kokum, add them later when the gravy is boiling) and 1" piece of ginger to a very smooth paste.
Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala, green chili(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.

Note: Fish curry tastes well after 8-10hrs.

Serves : 4
Preparation time : 20min


alle kande ambat1

alle kande ambat2

alle kande ambat3

alle kande ambat4

alle kande ambat5

alle kande ambat

Kokum Fish (Sola bangade)

Spicy Mackerel with Kokum

Isn’t that very tempting??

This is a Marathi dish I guess, because aayi learnt it from pachi(aayi’s sister). The burst of flavor in the mouth when you taste this is amazing.

Some of my bachelor friends keep asking me about easy to do dishes. So I think they will definitely like this one.

Preferably Bangada(Mackerel) is used for this. I haven’t tried this with any other fish, but prawns can also be used in the place of bangada. It tastes great.

We call it Bangade kholu(Mackerel pickle) or sungata kholu(Prawn pickle) in Konkani.

4-5 big mackerel (or prawns 1/4 kg)
6 big cloves of garlic
1 tea spn Coriander powder 
A pinch Turmeric powder
1 tea spn Chilli powder
6-7 Kokum pieces

Mix crushed garlic, coriander powder, chilli powder, turmeric and salt.
Heat oil and fry the mixture for 1 min.
Add fish or prawn.
Add half cup water (If prawn is used, fry it for sometime before adding water).
Now add kokum pieces.
Cook till the fish is completely cooked (The color of the fish changes from transparent to white).
Serve hot.

Serves : 4-5
Preparation time : 15min

Fish fry


Finally I am happy to say, I can cook fish!!!. This was my weak point for a long time. I recently tried this delicious Bangda(Meckeral) fry and it was great.

As I said earlier, since I am from North Kanara, a coastal area, we used to get very fresh river and sea fish. Unlike my brother, who is a great fan of fish, I seldom liked fish. One small piece of fish, thats all I could eat in a meal. That too, I liked the fried fish more than fish curry.

While in India, even though we used to go out and have fish, we never used to order fish fry. The reason being, in almost all restaurants it used to be deep fried one and my brother hated deep fried fish. So we used to wait until we went to our native during some vacations to eat this delicious dish.

4 fish pieces
1/2 tea spn crushed garlic
1/4 tea spn tamarind extract
1 tea spn red chili powder
2 tbl spns Sooji (rava)

Clean fish and apply crushed garlic, tamarind, chili, salt to the pieces and leave it for around half an hour.

Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish.


Fry on a low flame on all sides.

Serve hot with rice and Kande tamboli.

Serves : 4
Preparation time : 20min

Egg and Veg Fried Rice

A lazy evening, I did not want to cook anything. I thought of preparing something easy-to-do, healthy and tasty dinner. I had a lot of different vegetables in the refrigerator. So this was the final result.

I cannot say that, this is authentic fried rice, because I used whatever came to my mind at that time.

Basmati rice 1 cup
Vegetables (corn, yellow pepper, green beans, carrot, onion) 1 cup
Green chillis 3
Cloves 3
Cinnamon 1″ piece
Soya Sauce 1 tea spn
Vinegar 1 tea spn
Eggs 2
Pepper powder 1/2 tea spn
Sugar 1/2 tea spn
Ghee/Butter 1 tbl spn

Cook rice with a drop of oil and salt in a vessel. Drain excess water and keep aside.
Heat butter and add cloves, cinnamon, green chillis. Fry for a minute. Add vegetables, salt(since salt is added to rice already, add little salt to vegetables) and fry till they become little soft(should not cook completely).
In another pan, scramble eggs till they are done.
Add eggs, cooked rice, pepper, sugar, soya sauce and vinegar to the fried vegetables and mix well. Cook for 2-3min.
Serve hot with tomato ketchup.

Serves : 2
Preparation time : 20min

Egg Patia

I like any egg dish. This is one of the easy dishes from my Pachi(Mom’s sister is called pachi in Konkani). She prepares this in those innumerable dinner parties at their home. A delicious dish with minimum work.

Usually this can be served with chapathi or roti or rice.

5 eggs
1/2 cup onion
3-4 green chillies
1/2 tea spn pepper powder
4-5 strands coriander leaves
Salt as per taste

Heat oil or ghee, add green chillies(slit into halves) and finely chopped onion. Fry till onions turn slightly brownish. Add half the coriander leaves and a little salt. Spread out the onions so that it covers the full pan. Break eggs and add on the onions. (There should be a thick layer of eggs on the onion layer). Sprinkle coriander leaves, pepper powder and salt. Cook covered until eggs are completely cooked. Cut into pieces and serve hot.

Serves : 2-3
Preparation time : 15min

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