Ande ka Funda: Must-try spice infused egg recipes you can’t miss

Confused about how to make a quick yet healthy meal Eggs are the most basic and also the most manipulative food item You can have a simple boiled egg for breakfast or a uniquely spiced egg curry for a meal While eggs are considered to have high nutritional value they are a lowenergy nutrientdense source of food and thus are consumed widely To signify the health benefits of eggs in our diet June 3 is observed as National Egg Day in India Many studies have proved benefits of eating eggs it has been found that a single large boiled egg contains all essential vitamins and mineralsFrom an uniquely spiced omelette to Kosha Mangsho Eggs Benedict below are all the musttry recipes from chefs around the countryKosha Mangsho Eggs BenedictWhile Eggs Benedict is a widely popular dish among Mumbaikars Kosha Mangsho is a beloved Bengali mutton curry Kosha Mangsho Eggs Benedict adds a twist to your traditional Kosha Mangsho If you are a Bengali purist but are open to experimentation you must try this Kosha Mangsho Eggs Benedict recipe by Chef Avishek Bagchi Poached eggs added on top of Kosha Mangsho with the creamy Hollandaise sauce drizzled over the eggs perfectly complementing the spicy mutton curryIngredientsMutton 500 gSliced onion 150 gGreen chillies finely chopped can reduce or increase according to spice intake 4 piecesGinger paste 1 tspGarlic Paste 1 tspCoriander powder 1 tspCumin powder 1 tspKashmiri Red chilli powder 3 tspOil preferably Mustard Oil 12 cupSugar 1 tbspGhee 1 tbspSalt to tasteEnglish muffin 1 pieceVinegar 2 tbspButter 2 tspHollandaise Sauce 2 tbspGondhoraj lemon 1 piecesEggs 2 piecesIngredients for marinationMedium sized onion ground to a paste 3 pcsGarlic paste 1 tspTurmeric powder 1 tspRed chilli powder 1 tspMustard Oil 2 tspCurd 4 to 5 tspSalt 1 tspIngredients for temperingBay leaves 3 to 4 piecesDry red chillies 3 to 4 piecesGreen Cardamom 6 piecesCinnamon 1 frac12 inch stickCloves 5 pcsBlack cardamom 1 pieceMethod1 Wash the mutton pieces thoroughly and pat them dry In a large bowl marinate the mutton pieces with onion paste made of 3 onions 1 frac12 tsp garlic paste 1 heaped tsp turmeric powder 1 tsp red chilli powder 2 tbsp mustard oil 4 to 5 tbsp curd frac12 cup grated raw Papaya to tenderise and soften the meat and 1 tsp salt2 Rub and massage all the ingredients for marination into the mutton pieces Cover and marinate for at least four to six hours in the refrigerator It is even better if you can marinate it overnight3 Take out the marinated mutton at least 30 to 40 mins before you start cooking to bring the marinated mutton to room temperature4 In a deep heavy bottom pan or wok heat 12 cup mustard oil over medium flame When hot we donrsquot want smoking hot temper it with bay leaf red chilli cardamom cloves cinnamons Wait for the spices to turn light brown in colour and starts releasing aroma5 Next add 1 tbsp sugar Stir continuously and allow it to get dissolved and caramelised6 Now add 1 cup chopped onion along with 3 to 4 finely chopped green chillies and cook till they turn deep golden brown in colour Stir frequently for even browning of the onions Add 2 tsp ginger paste and 2 tsp garlic paste Keeping the heat to a medium keep stirring frequently and cooking for another 4 to 5 mins or till oil separates7 Now add 1 and 12 tsp Kashmiri chilli powder 1 and 12 tsp Cumin powder 1 and 12 tsp Coriander powder Mix well and sauteacute for one to two minutes8 Add the marinated meat to the pan along with the marination9 The next step is very important as this is where the Mutton dish gets its name from ldquoKoshardquo as this step is called ldquoKoshanordquo which is nothing but cooking and stirring frequently over high heat10 Cook over high flame for a good 15 to 20 minutes stirring often Normally the marinated mutton should release enough water But if you require add very little hot water from time to time to make sure the spices do not stick to the bottom of the pan11 Check the gravy for salt and other spices Adjust according to your requirement12 Now bring down the flame to a low cover and cook the mutton on a sim Simmer the mutton for another 50 to 60 minutes stirring from time to time Try not to use any water to cook as the mutton will release moisture However add a few tablespoon full of hot water occasionally if needed13 Cook till the Mutton is soft but not overdone The meat should retain its shape and not fall off the bone14 Before taking off add 1 tbsp ghee and some slit green chillies if you like Cook for 1 to 2 minutes before turning off the heat15 Shred the mutton pieces and cook in that gravy Add some Gondharaj lemon juice in it16 Cut the English Muffin into two spread melted butter and toast it17 Keep the shredded Kosha Mangsho mixture on top of English Muffin18 Put the poached egg on top of that mixture pour Hollandaise sauce on top of poached egg19 Garnish with Gondharaj lemon zestRecipe by Chef Avishek Bagchi Executive Sous Chef JW Marriott KolkataThaiInspired Egg Curry with Coconut MilkEgg curry is one of the most popular egg recipes among Indian households One of the many variations of egg curry is Thai egg curry with coconut milk It has creamy coconut milk with aromatic spicesWhether yoursquore a seasoned curry enthusiast or a curious foodie this recipe by chef Ruffy Shaikh is sure to transport you to the bustling streets of ThailandIngredientsLarge eggs 6Vegetable oil 2 tbspFinely chopped onion 1Minced garlic cloves 3Minced ginger 1 tbspFinely chopped red chilli 1Thai red curry paste 2 tbspCoconut milk 1 canDiced tomatoes 1 cupFish sauce 1 tbspBrown sugar 1 tspVegetable broth 12 cupBaby spinach leaves 1 cupFresh basil for garnishMethod 1 Place the eggs in a saucepan with cold water Bring to a boil reduce the heat and simmer for 10 minutes2 Remove the eggs from the boiling water and place them in an ice bath to cool Once chilled peel the eggs and set them aside3 Heat the vegetable oil in a large skillet over medium heat Sauteacute the chopped onion for five to seven minutes until cooked and transparent4 Combine the minced garlic ginger and red chilli Sauteacute for an additional 2to 3 minutes until fragrant5 Stir in the Thai red curry paste and heat for 1 to 2 minutes to allow the flavours to combine6 Add the coconut milk diced tomatoes fish sauce brown sugar and vegetable broth Stir to mix7 Bring the mixture to a simmer and cook for about 10 minutes until the sauce thickens slightly8 Cut the boiled eggs in halves and carefully add them to the curry sauce Simmer for another 5 minutes to thoroughly cook the eggs9 Stir in the baby spinach leaves until they soften10 Add some fresh basil leaves to the curry as a garnish11 Serve the spicy egg curry with Thai flavour over cooked jasmine rice or with naanRecipe by Chef Ruffy Shaikh Sr Sous Chef ITC Grand CentralALSO READ Bowl full of goodness This monsoon follow simple and easy recipes to make innovative soups broth and ramenBombayinspired Spicy Egg Masala ToastIf you are a Mumbaikar or not everyone has had multiple variations of the Bombay sandwich This Bombayinspired spicy egg masala toast is yet another addition to the listIf you are a sandwich enthusiast you must try this Bombayinspired spicy egg masala toast by chef Amandeep Singh This Spicy Egg Masala Toast is a fusion of flavours and textures offering a spicy kick from the masala and the rich creaminess of the eggsIts perfect for breakfast or brunch and it brings the taste of Mumbais popular street food to your tableIngredientsSlices of bread white whole wheat or multigrain 4Eggs 4Finely chopped large onion 1Finely chopped tomato 1Finely chopped small bell pepper 1Finely chopped green chillies 2 gmMinced garlic cloves 2Mustard seeds 12 tspCumin seeds 12 tspTurmeric powder 12 tspRed chilli powder 1 tspgaram masala 12 tspOil or ghee 2 tbspSalt to tasteFreshly chopped coriander leaves for garnishButter for toasting breadLemon wedges for servingMethod1 Prepare Masala Heat oil or ghee in a pan over medium heat Add mustard seeds and cumin seeds Let them splutter Add minced garlic and sauteacute for a minute2 Cook Vegetables Add chopped onions and green chillies and sauteacute until the onions turn golden brown Add the chopped bell pepper and tomatoes and cook until the vegetables soften3 Add Spices Stir in turmeric powder red chilli powder garam masala and salt Cook for another 2 to 3 minutes until the spices are well blended and aromatic Remove from heat and set aside4 Toast Bread Butter the bread slices on both sides Toast them on a griddle or in a pan until they are golden brown and crispy5 Assemble Spread a generous amount of the prepared masala mixture evenly over each toasted bread slice6 Cook Eggs In a separate pan cook the eggs sunnysideup or overeasy as per your preferencemdashseason with a pinch of salt and pepper7 Combine Place a cooked egg on top of each masalacovered toast slice8 Garnish and Serve Garnish with fresh coriander leaves and serve with lemon wedges on the sideRecipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden CityEggs BenedictEggs Benedict is a popular American breakfast and brunch now gaining popularity in Indian metropolitan citiesIt has an English muffin split and toasted topped with a slice of Canadian bacon or ham a perfectly poached egg and finished with a rich and creamy hollandaise sauce A bite of Eggs Benedict brings out the taste of buttery muffin savory meat delicate egg and tangy sauce all in oneThis Eggs Benedict recipe by Chef Sandeep Deshmukh brings out the luxurious velvety texture and balanced flavorsIngredientsFor the Hollandaise SauceEgg yolks 3Lemon juice 1 tbspUnsalted melted butter 12 cupPinch of cayenne pepperPinch of saltFor the Eggs BenedictEggs 4 largeEnglish Muffins split and toasted 2Slices of Canadian bacon or ham 4Freshly chopped chives or parsley optional for garnishMethodFor the Hollandaise Sauce1 Prepare a double boiler Fill the bottom of a double boiler with about 1 to 2 inches of water and bring to a simmer over medium heat Make sure the water does not touch the bottom of the top part of the double boiler2 Whisk the egg yolks and lemon juice In the top part of the double boiler or a heatproof bowl whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume3 Cook the sauce Place the bowl over the simmering water do not let the bowl touch the water and continue whisking vigorously Be careful not to let the eggs scramble4 Add the butter Slowly drizzle in the melted butter while continuously whisking The sauce should thicken and become creamy Remove from heat and whisk in the cayenne pepper and salt Keep warm until ready to useFor the Eggs Benedict1 Poach the eggs Fill a large saucepan with about 3 inches of water and bring to a gentle simmer Add a splash of vinegar optional to help the eggs hold their shape Crack each egg into a small bowl and gently slide it into the simmering water Poach the eggs for 3 to 4 minutes until the whites are set but the yolks are still runny Remove with a slotted spoon and drain on a paper towel2 Cook the bacon In a skillet over medium heat cook the Canadian bacon or ham slices until they are heated through and slightly browned3 Assemble the Eggs Benedict Place a slice of bacon on each toasted English muffin half Top with a poached egg4 Add the Hollandaise sauce Spoon the warm Hollandaise sauce over the top of each poached egg5 Garnish and serve Garnish with chopped chives or parsley if desired Serve immediatelyRecipe by Chef Sandeep Deshmukh The Bluebop CafeLocalinspired Masala Egg BenedictStreet food is the savior for all Mumbaikars when you have 9 to 5 and no time to prepare a quick healthy breakfast For them street food comes to the rescue to save every minute of their 9 to 5This Bombayinspired Masala Egg Benedict reimagines the classic breakfast or brunch favorite with the flavors of MumbaiInfused with a combination of spices and topped with a rich tangy hollandaise sauce this recipe by chef Amandeep Singh offers a unique twist on traditional Eggs Benedict indulging the local flavors of MumbaiIngredientsEggs 4English muffins or pav buns halved 2Slices of ham or paneer for a vegetarian version 4Onion finely chopped 1 largeTomato finely chopped 1Bell pepper finely chopped 1 smallGreen chillies finely chopped 2Cloves garlic minced 2Mustard seeds 12 tspCumin seeds 12 tspTurmeric powder 12 tspRed chilli powderGaram masala 12 tspOil or ghee 2 tbspSalt to tasteFresh coriander leaves chopped for garnishButter for toasting muffins 2 tbspLemon wedges for servingFor Hollandaise SauceEgg yolks 3Lemon juice 1 tbspMelted butter 12 cupRed chilli powder optional 12 tspSalt and pepper to tasteMethodPrepare Masala1 Heat oil or ghee in a pan over medium heat2 Add mustard seeds and cumin seeds Let them splutter3 Add minced garlic and sauteacute for a minute4 Add chopped onions and green chillies and sauteacute until the onions turn golden brown5 Add the chopped bell pepper and tomatoes and cook until the vegetables soften6 Stir in turmeric powder red chilli powder garam masala and salt Cook for another 2 to 3 minutes until the spices are well blended and aromatic Remove from heat and set asideToast Muffins1 Butter the halved English muffins or pav buns2 Toast them on a griddle or in a pan until they are golden brown and crispyPoach Eggs1 Fill a large saucepan with water and bring it to a gentle simmer2 Add a splash of vinegar optional to help the eggs hold their shape3 Crack each egg into a small bowl then gently slide it into the simmering water4 Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks are still runny5 Remove with a slotted spoon and drain on paper towelsPrepare Hollandaise sauce1 In a heatproof bowl whisk the egg yolks and lemon juice until the mixture is thickened and doubled in volume2 Place the bowl over a pot of simmering water double boiler making sure the bowl does not touch the water3 Continue whisking constantly and slowly drizzle in the melted butter until the sauce is thick and creamy4 Stir in red chilli powder if using and season with salt and pepperAssemble1 Place the toasted muffin or pav halves on serving plates2 Top each with a slice of ham or paneer3 Spoon a generous amount of the prepared masala mixture over the ham or paneer4 Place a poached egg on top of each5 Drizzle with Hollandaise sauce6 Garnish and Serve7 Garnish with fresh coriander leaves and serve with lemon wedges on the sideRecipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden CityLocalinspired Eggs KejriwalNamed after the legendary dish from the Willingdon club in Mumbai this Bombayinspired Eggs Kejriwal adds a modern twist to a classic favoriteBy combining rich Indian spices with gooey cheese and perfectly cooked eggs this recipe by chef Amandeep Singh offers a unique and innovative take on breakfast or brunch celebrating the bold flavors of MumbaiIngredientsEggs 4Slices of bread white whole wheat or multigrain 4Grated cheese cheddar or a blend of cheeses 12 cupFinely chopped onion 1 largeFinely chopped tomato 1Finely chopped green chillies 2Cumin seeds 12 tspTurmeric powder 12 tspRed chilli powder 1 tspGaram masala 1 tspOil or ghee 2 tbspSalt to tasteFresh coriander leaves chopped for garnishBlack pepper to tasteButter for toasting breadMethod1 Prepare Topping Heat oil or ghee in a pan over medium heat Add cumin seeds and let them splutter Add the chopped onions and sauteacute until they turn golden brown2 Cook Vegetables Add green chillies and chopped tomatoes and cook until the tomatoes soften Add turmeric powder red chilli powder garam masala and salt Mix well and cook for another 2 to 3 minutes Remove from heat and set aside3 Toast Bread Butter the bread slices on both sides Toast them on a griddle or in a pan until they are golden brown and crispy4 Assemble Place the toasted bread slices on a baking sheet Spread the cooked vegetable mixture evenly over each slice Sprinkle grated cheese generously on top of the vegetable mixture5 Add Eggs Make a small well in the centre of the cheese and vegetable mixture on each slice Crack an egg into each well6 Bake Preheat your oven to 180degC 350degF Place the baking sheet in the oven and bake until the egg whites are set the yolks are cooked to your desired level of doneness and the cheese is melted and bubbly This should take about 10 to 12 minutes7 Garnish and Serve Remove from the oven and sprinkle with freshly ground black pepper and chopped coriander leaves Serve immediatelyRecipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden CityALSO READ Kuch meetha ho jaye Why Indians crave something sweet postmeals and healthy dessert alternatives to tryOmelette CurryWhether it is North or South East or West you will find omelette curry in every corner of the country with its own variations It ranges from a simple omelette cooked in a pan with raw flavors to a spiced omelette curry that brings out the combined flavors of Indian spicesThis omelette curry recipe by Chef Klinth Lissy Crasta is a perfect blend of spices across kitchens around the nation It is a dish that combines the simplicity of eggs with flavorful spices in the curryIngredientsFor GravyBay leaf 1Kalonji 1 gmBlack Peppercorn 1 gmMustard Oil 20 mlChopped onion 100 gmChopped tomato 50 gmCashew Paste 10 gmSalt 2 gmTurmeric 2 gmDeggi chilli Powder 2 gmJeera Powder 1 gmCoriander Powder 1 gmGaram Masala Powder 1 gmWater 100 mlGreen chilli Chopped 2 gmPotato 24 gmFor OmeletteEggs 2Salt 1 gmMustard oil 5 gmMethod1 In a heated pan add mustard oil bay leaf kalonji black peppercorn until they splutter2 Add onion chop and saute it until it turns goldenbrown3 Add turmeric Deggi Chilli powder jeera powder coriander powder garam masala powder mix well and cook until they are well roasted4 Add freshly chopped tomatoes green chilli chop and sprinkle some salt5 Cook the ingredients until the tomatoes becomes soft and plump When the Tomatoes are soft pour water6 Add cashew paste and fried potato cook the gravy until the oilmasala starts to leave pan7 Cover with lid and let it cook for few more minutes on slow heat8 Till the time is gravy is getting ready In a bowl crack open 2 eggs and salt mix it thoroughly and make a fluffy batter9 In a pan add mustard oil pour the better and cook it on the either side on a slow flame10 Once the omelette is ready cut it into two equal halves11 Serve the omelette with hot gravyRecipe by Chef Klinth lissy Crasta Byg VenturesCilbirFrom a simple boiled egg to Turkish eggs this simple ingredient can be manipulated in many ways to bring out numerous flavorsThis Cilbir recipe by Chef Agnibh Mudi is a revised version of Turkish eggs which were a very popular dish during the time of the Ottoman Empire The dish is basically beaten yogurt topped with poached eggs and Aleppo pepper butterIngredientsHung curd 120gmGarlic 5gmChilly Oil 5mlDill oil 5mlKeggs 2 nosPoaching liquid 1ltr water 20ml white vinegarDill leaves for GarnishSour dough slicesMethod1 Make a smooth creamy mixer of hung curd and fine grated garlic make sure that garlic is evenly crushed add a pinch of salt2 Plate yogurt it in a semi flat bowl and reserve3 Poach two eggs in boiling water with white vinegar Make sure the yolk is runny4 Plate eggs on the yogurt Drizzle Dill oil and chilly oil Garnish with fresh Dill leaves5 Serve with warm toasted Sourdough slicesRecipe by Chef Agnibh Mudi Neuma