Noodles Omelet

Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
1 Packet Dired Noodles (Approx. 75 gms)
4 Eggs
½ Green Capsicum
½ Red Capsicum*
½ Yellow Capsicum*
1 Small Onion
½ cup Shrimps
¼ cup Diced Bacon**
½ tsp Pepper Powder
20 gms Cheese
½ tsp Pepper Powder
1 Green Chilli
1 tsp Vinegar
6 tbsp Oil
Salt to Taste

DIRECTIONS

1. Boil the noodles in water with salt till just done. Drain out water and mix about a tbsp of oil to avoid the noodles sticking to each other.
   
2. Dice the onions and the capsicum into small cubes.
3. Heat 1 tbsp of the oil in a saucepan. Use a pan which is approx. 8” in diameter.
4. Add the shrimps and sauté till lightly fried. Add the bacon and fry for a little longer.
5. Take them out and leave aside.
6. Now add 4 tbsp of the oil and add the onion. Allow the onions to get fried for about a minute before adding the capsicums.
   
7. Finely chop the green chilli and add them as well.
8. Fry till the capsicums have softened a little.
   
9. Now add the shrimps and bacon back into the pan.
   
10. Add the pepper, vinegar and a little salt.
11. Mix in the noodles.
12. Add the remaining oil along the sides of the pan.
13. Beat the eggs and pour on the noodles.
14. Cover and cook on low to medium heat until the eggs are done.
15. Remove from heat. Grate the cheese and sprinkle over the omelet.
16. Put the pan inside an oven and grill the top till the cheese is melted and browned.***Let the omelet cool a little. Now carefully, with a flat ladle, take out the omelet onto a plate and divide into 4 equal portions and serve hot.

NOTES
*Add green capsicums only if you do not have red and yellow ones at home.
** Optional.
*** If you can’t put the whole pan inside the oven, using a flat ladle, carefully take out the omelet from the pan onto a foil and then grill it.

Potato and spring onion hash with fried eggs

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 3 Servings

INGREDIENTS
3 Eggs
3 Stalks Spring Onion
1 Medium Potato
¼ tsp Pepper
1 tbsp Oil
Salt to taste

DIRECTIONS

1. Cut the spring onions into 2” pieces.
2. Peal and dice the potatoes. Dice them into small sizes, about ¼” cubes.
3. Heat oil in a pan (ideally a non-stick pan) and add the potatoes.
4. Stir and fry until they are half cooked.
5. Now add the spring onions and a little salt.
   
6. Stir for another minute or two.
7. Now divide the vegetables into 3 segments, keeping a gap in between for you to drop the egg.
   
8. Break one egg at a time and drop them into the empty space. Repeat for all the eggs.
9. Now sprinkle some more salt and the pepper.
10. Cover the lid and cook on low heat until the yolk is fully done.
    
11. For browning the top, put the pan into the grill and grill it till you get a nice golden brown colour on top.*
12. Now serve with toasts for breakfast. Each portion should have one egg along with some of the spring onions and potatoes.

NOTES
*You can avoid this step. Like, in the picture I did not grill it as I did not have a large oven to do the same.

Poached Egg Curry

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 2-4 Servings

INGREDIENTS
4 Eggs
½ Medium Onion
2 tbsp Poppy Seed Paste (Posto/Khas khas)
6-7 Cashew Nuts**
2 tbsp Tomato Ketchup*
1 Medium Pod Garlic (½ tsp paste)
½ tsp Cumin Powder
½ tsp Red Chilli Powder***
3 tbsp Oil
Salt to Taste

DIRECTIONS

1. Finely slice the onion.
2. Make a paste of the poppy seed paste, cashew nuts, tomato ketchup, garlic and the cumin powder.
3. Heat the oil in a pan.
4. Add the onions and fry til they turn translucent in colour.
   
5. Now add the paste mixture, red cillie powder and the salt according to taste.
6. Cook it for a while on medium heat.
   
7. Once oil starts separating, add about a cup of water.
   
8. Simmer and bring the gravy to a boil.
9. Now carefully break the eggs and drop them raw into the boiling gravy. Be very careful not to drop some pieces of shells inside as well.
10. Sprinkle a wee bit of salt on top of the yolks while its still soft. This will ensure that salt goes inside them.
    
11. Now cover and cook for 2-3 mins on medium or until the eggs are fully cooked.
12. The gravy should be thick in consistency, so adjust the water accordingly.
13. Also check seasoning and adjust to your taste.
14. Remove from heat and serve with steamed rice.

NOTES
*Adding ketchup gives a nice tangy but sweet and souring taste to the gravy. If you prefer you may instead use tomato puree which will not give you the sweet aftertaste.
** May omit this. Though this gives a creamy texture to the gravy. And ofcourse, it gives a better taste as well!
***Add according to taste.

Egg Curry

Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste

DIRECTIONS

1. Hard boil the egg and remove it's shells.
2. Peel the potatoes and cut each of them into four pieces.
3. Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
4. Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
5. To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
6. Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
   
7. Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
8. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
9. Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
10. Now add salt according to your taste along with the potatoes.
    
11. Add about 1 cup of water, cover and let the potatoes cook under low flame.
12. Once the potatoes are cooked, add the eggs.
13. Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
14. Remove from flame and serve hot with steamed rice, chapati or parathas.

NOTES
This is a typical bengali egg curry.

Egg Pakora with Filling

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins | Yield: 4-5 servings

INGREDIENTS
5 Eggs
Oil for Deep Frying

For Filling
½ Small Onion
½ Small Tomato
2 Green Chillies
1 tsp Coriander Leaves*
1 tsp Salt

For Batter
6 tbsp Flour
1 tbsp Oil
¼ tsp Chillie Powder
½ tsp Salt
½ tsp Baking Powder

DIRECTIONS

1. Hard boil the eggs. Remove it's shells and cut them into halves.
2. Gently take out the egg yolks from the egg pieces and collect the yolks in a small bowl.
3. Sprinkle a little salt over the egg whites and leave them aside.
4. Finely chop the onion, tomato, coriander leaves and green chillies. Add them to the egg yolks along with the salt and mix well.
5. Now make equal 10 portions of the yolk mixture and fill them back into the cavities of the egg whites.
6. To make the batter, take the flour in a bowl and mix the oil well with the flour. Then add the other ingredients and a little water so as to get a thick and consistent batter.
7. Make sure not to add too much water as the batter should not be thin.
8. In a pan heat enough oil for deep frying the pakoras. Coat each egg carefully with the batter, without spoiling it's filling and drop them into the oil.
9. Fry till golden brown on high flame.
10. Take them out on an absorbent paper so that the excess oil is drained out. Serve as snacks or as accompaniment.

NOTES
* You may consider this as optional.