Masala Egg Bhurji with Potato || Anda Bhurji || Allo Anday ki Bhujia

author Couples Rasoi   5 month ago

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Chilli Gobi recipe || Easy and quick veg Chinese Recipe || Crispy Chilli Gobi Recipe in Hindi

A simple veg chinese recipe, easy to cook and great taste to eat. Ingredients: 250-300 gms Gobi 2 medium capsicum 2 medium onion 8-10 garlic 1-2 inch ginger Maida (All purpose Flour) Corn flour Tomato Sauce Chilly Sauce Soya Sauce Sabji Masala Red Chilli Powder Salt Oil Water Preparation Time: 30-40 minutes Serving: 2-3 Peoples

Honey Chicken Recipe || How to make honey chicken || Chinese recipe

A Lovely and Tasty Chinese Recipe Which Looks Tempting at First sight and Quite Easy to Prepare at Home.. Method: Chicken Marination & Preparation: 1.In a bowl add chicken pieces, black pepper,salt,ginger garlic paste,soy sauce and egg & give it a good mix. 2.Now add corn flour slowly into the mixture to make a very smooth batter as shown in the video. 3:Heat the oil and fry the chickens till golden br Sauce Preparation:

World's Best Breakfast Recipe - Shakshuka AKA Tomato Eggs

All Ingredients and Method Below!!! Check out my for recipes and pics @primal_gourmet Turn on HD for maximum awesomeness! When it comes to Shakshuka, I'm a purist. I like to keep things simple and easy, focusing on the two star ingredients - the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down. Give it a try and let me know what you think in the comments! Lots of Love, PG N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy! Ingredients: 1/8 cup Organic extra virgin olive oil 8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making) 5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here) 1 medium onion – diced 3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.) 1 tsp smoked Spanish paprika 1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!) Salt and Pepper to taste 1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here) 1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon) Method: 1. Heat a large, cast iron skillet over medium heat. 2. Add olive oil to the pan. 3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn. 4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning. 5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper. 6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it. 8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.) 9. Remove from heat and garnish with your olives and fresh herbs. 10. Serve and enjoy your Paleo Shakshuka. Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.) Music: Bensound - Funny Song

10 മിനിറ്റിൽ ഒരു തട്ടി കൂട്ട് കറി|| Potato Egg Fry english translation in description box

Ingredients: Potato – 3 big (Peeled and cut into small pieces) Egg – 3 Onion – 1 small (Finely chopped) Green chilly – 6 (Finely chopped) Garlic – 6 fat cloves (Finely chopped) Curry leaves Turmeric powder - ½ tsp Pepper powder - 1½ tsp Coriander leaves Coconut oil Salt Steps: Leave the cut potatoes in water until you are ready to use them, to avoid discoloration. Heat oil in a pan. Add onion, green chilly, garlic and curry leaves. Once the onion becomes soft, reduce the flame and add turmeric powder and pepper powder. Once the raw smell of masala is gone, add potatoes and salt. Cover and cook potatoes on medium flame stirring occasionally. It is not required to add extra water. Once the potatoes are done, crack in the eggs. Add salt. Mix well. Add coriander leaves. Once the eggs are cooked, cover and cook for another 2 minutes on medium flame. Switch off and transfer to a serving bowl. Enjoy with hot rice or chapathi. Other easy potato recipes: Easy Potato Masala - Potato curry with boiled potatoes - Potato Masala in Pressure Cooker - Potato stew - Potato thoran - Mia Kitchen Beginner's cooking channel - Follow me on Facebook - Twitter - Mail me - iOS App - Android App -

Egg Bhurji Recipe | How To Make Anda Bhurji | The Bombay Chef - Varun Inamdar

Learn how to make Egg Bhurji at home with chef Varun Inamdar only on Get Curried Egg Bhurji is a dish popular in north and western India and Pakistan. It is often confused with scrambled eggs and the Parsi dish akuri but Egg Bhurji is a different dish in totality.So watch and learn how to make Egg Bhurji at home with chef Varun Inamdar only on Get Curried. Ingredients 3 large onions 3 large tomatoes 4 green chillies 1 inch piece Ginger 2 tbsp butter 2 tbsp vegetable oil Salt as required 1 tbsp red chilly powder 1/2 tbsp turmeric powder 1 tbsp pav bhaji masala Handful coriander leaves 6 large eggs Method - Chop onions finely - Add oil, butter and onions and allow the onions to sweat - Chop chillies and ginger and add it to the pan - chop tomatoes and add into the pan - Add salt, turmeric, red chilli powder and pav bhaji masala - Mix everything - Beat the eggs add salt and put the eggs into the pan - Egg Bhurji is ready to be served. Share this video on Facebook - Tweet about it - Subscribe to YouTube: Subscribe and Get regular Updates:

Different and simple recipe: Masala egg bhurji with potato.

1. 4 Eggs
2. 1 medium sized potato
3. 2 Small sized onion
4. 1 medium sized tomato
5. 2 green chilly
6. 1 tsp Ginger garlic paste
7. Turmeric Powder
8. Salt
9. Chicken Masala/Sabji Masala
10. Oil

Preparation time: 12-15 minutes
Serving: 2 People

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