Egg Rolls for Brunch

My husband is a big fan of rolls, and he being a non-vegetarian he always orders for a double chicken double egg roll, to give him company I have to order an egg roll. (me being an eggetarian :)). Once I said that there is nothing at all in these rolls only a chapati with onions filled…My husband actually challenged me to make the same @ home… I took the challenge but then I had no clue what to do… Somehow played around with stuff in my kitchen and whatever was the final outcome will call it egg roll… He had 4 of those and I knew immediately that the experiment was a success…:)

Egg Roll

Preparation Time:- 15 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls

INGREDIENTS:

  • For the Dough:-
    • 1 cup wheat flour (Gehun ka Aata)
    • 1/2 cup all Purpose Flour (Maida)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the filling:-
    • 2 medium sized Onions chopped finely length wise
    • 1/2 Capsicum de-seeded and chopped finely length wise
    • 1 tea spoon oil
    • 2 tea spoon chaat masala
    • 1 tea spoon Pepper (Kali Mirch Powder)
  • For the eggs:-
    • 6 Eggs (Ande)
    • 6 packets of Oregano Seasoning from Dominos (Separate ingredients in the oregano can also be used, I love the flavor of the seasoning so I use it)

PREPARATION:

Dough Preparation:-

Mix the wheat flour, all purpose flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis.

Dough

Dough Ready..!!

Cover the dough and set aside for 10 minutes.

Filling Preparation:-

Heat the oil in a pan and add the onions and capsicum to it. Fry them lightly till the onions turn transparent.

Switch off the stove and add the chaat masala and pepper to the filling and mix properly.

Filling

Filling Ready

Eggs Preparation:-

Lovely Eggs..

Lovely Eggs..

Whisk the eggs and add the oregano seasoning  to it, whisk it again properly to mix the seasoning.

Eggs

Eggs Whisked..!!

Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Dough

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

Chapati

Time to turn..!!

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely because once the egg is spread over it then the chapati will not get cooked from this end.

Chapati Cooked

Time to pour the eggs..!!

Once the other side is cooked turn over the chapati and simmer the stove.

Take the eggs and pour about two big spoonfuls of egg on the chapati. Slowly turn the chapati, the eggs will fall on the tawa, but once the chapati is placed on it, rotate it gently to cover the entire surface with eggs.

Eggs Poured

The eggs start cooking and swell up a bit. Allow the eggs to cook for around 1 minute.

Eggs Cooked

Time for the filling..!!

Now turn over the roll and take a spoonful of the filling and place it as a thin line in the middle of the chapati.

Filling in the roll

Sprinkle some chaat masala over the  entire chapati before rolling. Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil on one edge to avoid the filling to fall, and serve hot.

SERVING:
  • Egg Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.

Ready to eat

Tasty Cooking..!!

This recipe becomes part of Fun-Fair Food Event:

Also it goes to Spotlight: Healty Snacks  & the Spotlight Event

Haldiram’s Bhel Puri

Haldiram's Bhel Puri

Haldiram’s Bhel Puri

Haldiram’s is a big brand name for the crispy namkeens we get.. Lately I tried out the Bhel Puri from them.. Ohh and it was lovely, a real good bhel that came out in no time at all, and was loved by all…

Do try this out when you have surprise guests at your place and you need to serve them some good snack..!!

It is a very simple preparation:

Preparation Time:- 5 mins |  Cooking Time:– N/A |  Serves:- 3-4 people

INGREDIENTS:

  • 1 packet of Haldiram’s Bhel Puri
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1/4 cup Coriander leaves (Dhaniya Patta) finely chopped
  • 1 green chilli finely chopped (optional)
  • 1 medium sized potato boiled and finely chopped (optional)

PREPARATION:

Open the Haldiram’s Bhel Puri packet and empty the contents in a bog mixing bowl. The contents will include a packet with sauces and one other with sev. Separate these packets from the other raw material.

Break the Puris in the contents to smaller pieces.

Add all the sauces provided in the contents and mix properly. I usually toss the whole thing to mix.

Now add the chopped onions, tomatoes, green chilli, corainder leaves and potato and mix thoroughly.

Lastly add the sev and mix lightly. Voila its done..!!

Haldiram's Bhel Puri

SERVING:
  • Try this at tea time.

Tasty Cooking..!!

Poha

Another quick to make breakfast dish is Poha… It is a good, light & healthy dish… Do try it out…

Ready to eat..!!

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 2-3 people

INGREDIENTS:

  • 1-1/2 cup Flattened Rice (Poha)
  • 1 medium Onion finely chopped
  • 1 medium Potato finely chopped
  • 2 table spoon Peanuts
  • 1 tea spoon Mustard seeds (sarson ke daane)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 table spoon oil
  •  half lemon juice

PREPARATION:

Wash the poha and drain the water from it completely. Separate out the poha using hands if it sticks to each other.

Washed Poha

Washed Poha

Heat the oil and fry the peanuts and potato till they turn brownish in color.

Now remove them from the oil and keep separately. To the oil add the mustard seeds and allow it to splatter. Now add the chopped onions and fry them till golden brown.

To the onions add salt, turmeric powder and chilli powder and mix well. Add the potatoes and peanuts fried earlier.

Now add the poha and mix properly. Add the lemon juice and mix again. (If you don’t have a lemon chaat masala can be sprinkled)

SERVING:
  • Garnish with fresh coriander leaves chopped finely.
  • Try it at tea time with a hot cup of tea.
  • You can top it with Haldiram’s Aaloo Bhujiya.

Tasty Cooking..!!

Onion Pakoras for a Rainy Day

On any rainy day, just try these amazing quick to make onion pakoras with a hot cup of tea. Serve overlooking the rains as they hit your balcony window…

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 1-1/2 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 large Onion chopped length wise
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Oil to deep fry

PREPARATION:

Mix all the ingredients except oil in a big mixing bowl. Separate the onion rings using fingers. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

Now take some onion covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.
  • Add them to Kadhi and enjoy the same.

Tasty Cooking..!!

Besan ke Chille

Breakfast is something that I am clueless on what to cook.. Besan ke chille comes to my rescue as the preparation for them is hardly there..

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 5-6 chille

INGREDIENTS:

  • 1 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion finely chopped
  • 1 medium Radish (Mooli) grated (optional)
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Ghee/oil to fry the chilla

PREPARATION:

Mix all the ingredients except ghee in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

Tasty Cooking..!!