1 tsp cornflour mixed in 2 tbsp water (for slurry)
Salt and pepper to taste
Spring onions for garnish
🍽️ Instructions:
Prepare the Batter: Mix cornflour, maida, chili powder, salt, and ginger-garlic paste in a bowl. Add water gradually to make a thick batter. Dip the boiled egg pieces in the batter.
Fry the Eggs: Heat oil in a pan. Deep or shallow fry the batter-coated eggs until golden and crispy. Remove and set aside on paper towels.
Prepare the Sauce: Heat oil in a wok or pan. Add garlic, ginger, and green chilies; sauté. Add onions and capsicum; stir-fry for 2–3 minutes. Add sauces, vinegar, salt, pepper. Add cornflour slurry to thicken.
Combine: Toss fried eggs into the sauce. Stir gently to coat. Cook for 1–2 minutes.
Garnish and Serve: Add spring onions and serve hot with rice or noodles.
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🥗 Healthy Veggie Bowl Recipe
Base (Choose One):
1 cup cooked brown rice / quinoa / couscous / millet
OR 1 cup sautéed cauliflower rice (low-carb version)
Veggies (Choose a variety):
1/2 cup broccoli florets
1/2 cup carrots (julienned or sliced)
1/2 cup bell peppers (mixed colors)
1/4 cup red cabbage (shredded)
1/4 cup sweet corn
1/4 cup cucumber (sliced, raw)
Handful of cherry tomatoes (halved)
A few baby spinach or kale leaves
Protein (Optional):
1/2 cup chickpeas or kidney beans (boiled)
OR 1/2 cup tofu or tempeh (grilled or pan-fried)
Dressing:
2 tbsp olive oil or sesame oil
1 tbsp lemon juice or apple cider vinegar
1 tsp mustard or tahini (optional)
1 tsp soy sauce or tamari (optional for umami)
Salt and pepper to taste
A pinch of chili flakes or paprika
🍽️ Instructions:
Cook the Base: Cook rice, quinoa, or chosen grain as per package instructions. Fluff and set aside.
Prepare the Vegetables: Lightly steam or stir-fry broccoli, carrots, and bell peppers. Keep cucumber and tomatoes raw for crunch.
Prepare Protein (Optional): If using tofu, cube and sauté until golden. If using beans, boil and season lightly.
Make the Dressing: Whisk together oil, lemon juice, soy sauce, mustard, salt, and spices.
Assemble the Bowl: In a large bowl, add base. Top with veggies, protein, greens. Drizzle dressing.
Optional: Sprinkle with seeds or nuts.
Serve: Serve warm or chilled. Great for meal prep — lasts 2–3 days in fridge.
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🍜 Egg Masala Ramen (Indo-Fusion Appetizer)
🕒 Time Needed: 30 minutes
🧂 Ingredients:
For the Masala:
2 boiled eggs (cut in halves or quarters)
1 tbsp oil
1 small onion (finely chopped)
1 small tomato (chopped)
1 tsp ginger-garlic paste
1 green chili (optional, chopped)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Fresh coriander (for garnish)
For the Ramen:
1 packet instant ramen noodles (discard flavor packet or use plain noodles)
2 cups water
1/4 tsp soy sauce (optional)
1/2 tsp butter or oil (optional)
🍽️ Instructions:
Boil the Eggs: Boil eggs for 8–10 mins, peel, and cut in halves or quarters.
Optional: Lightly pan-fry with chili powder and salt for extra flavor.
Make the Masala: Heat 1 tbsp oil. Add cumin seeds to splutter.
Add onions and sauté until golden. Add ginger-garlic paste and chili. Cook 1–2 mins.
Add tomatoes, cook until soft. Mix in turmeric, chili powder, garam masala, and salt.
Add boiled eggs, coat gently, and cook for 2 minutes more.
Cook the Ramen: In another pot, boil 2 cups of water. Add noodles and cook until just tender.
Add soy sauce and butter for flavor (optional).
Assemble: Place noodles in a bowl. Pour masala egg mix on top. Garnish with fresh coriander.