Eggs Kejriwal

 

           Eggs Kejriwal is an iconic dish from South Mumbai since decades. It is named after Late Devi Prasad Kejriwal, a regular at Willingdon Sports Club. He started requesting for this recipe which is a combo of eggs, pav, onion, tomato, cheese, etc. 

          This dish later became very popular. and was included in the menu of that club. Thus, a new recipe was created. So check out the step by step pictorial recipe to prepare this heavenly delight.

             There is an interesting story behind this particular dish. It is said that Mr. Kejriwal was a vegetarian. However, he loved eggs. Hence, on his visits to this particular club, he would request for toasted bread / pav with eggs, cheese, sautéed onion, tomato and green chilies to camouflage the eggs. 

           

                At present there are many versions of this Iconic dish. You can customize it according to your preference. It has also become popular in New York where it is served with cheddar cheese, Dijon mustard and few other toppings. Anyway, Eggs Kejriwal, no doubt is a great comfort food, that can be enjoyed for breakfast, as a snack or any time you wish.

• 2 eggs 
• 2 pav bread
• 2 cheese slices
• butter as required
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 2 tbsp. coriander leaves, chopped
• salt, pepper & red chili powder to taste

                 Heat butter in a pan and sauté the onion till it turns translucent. 

               Then add the chopped green chilies, tomatoes, salt to taste, pepper powder and red chili powder.

               Give it a mix and continue sautéing till the tomatoes turns slightly soft. Add the chopped coriander leaves and give it a toss. Keep aside.

               Butter the pav on both sides and lightly toast them on a pan. Add a cheese slice on each of the pav. Cover and cook for few seconds till it melts a little. Transfer to a serving plate.

              Heat 1 tsp. butter on a pan and carefully break open an egg. Be carefully not to break the yolk.

              Sprinkle some salt, pepper and red chili powder. Add 1-2 tbsp. of the onion mix over the white part of the egg. Cover and cook for 30-40 seconds. 

               Place 1-2 tbsp. of the onion-tomato mix on the pav. Then gently place the omelette over the pav and serve as breakfast or as a snack. 

                        Heat butter in a pan & sauté the onion till it turns translucent. 

                               Add the chopped green chilies, tomatoes,

                          salt to taste, pepper powder & red chili powder. Give it a  

                       mix & continue sautéing till the tomatoes turns slightly soft. 

                     Add the chopped coriander leaves & give it a toss. Keep aside.

                        Butter the pav on both sides & lightly toast them on a pan. 

                       Add a cheese slice on each of the pav. Cover & cook for few                                                seconds till it melts a little.

                      Transfer to a serving plate. Place 1-2 tbsp. of the onion-tomato 

                       mix on the pav. 

                     Heat 1 tsp. butter on a pan & carefully break open an egg. Be 

                     carefully not to break the yolk. Add 1-2 tbsp. of the onion mix 

                     over the white part of the egg. Cover & cook for 30-40 seconds. 

                       Gently place the omelet over the pav & serve as breakfast 

                       or as a snack. 

Paneer Butter Masala

          This is a most popular and favoured Indian curry where Paneer (cottage cheese) is cooked in a thick tomato based creamy gravy. It has the richness of cashew nuts, cream and butter. This melt-in-the-mouth yummy side dish goes extremely well with naan, tandoori roti, kulcha, poori, jeera rice, pulao or plain biryani. So check out the step by step pictorial recipe to prepare it.

• 200 gms. paneer cubes 
• 1 onion, roughly chopped
• 2-3 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 3-4 tbsp. butter
• 1 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tsp. kasuri methi, crushed 
• 3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat 1 tbsp. butter in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          Add remaining butter and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the cream and give it a stir. Then add 1/2 cup water and salt and bring it to a boil. Now add the fried paneer and kasuri methi.

          Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                     Heat 1 tbsp. butter & sauté paneer cubes till light brown. Drain &
                     keep aside. 

                     Add remaining butter & temper with cumin seeds, cinnamon, cardamoms 

                     and cloves. Sauté for a few seconds. 

                                   Add all dry spices & stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                                 Add the cream and give it a stir. 

                                Then add 1/2 cup water & salt and bring it to a boil. 

                                Now add the fried paneer and kasuri methi.

                     Cover & cook for 3-4 min. or till gravy thickens. Switch off flame &
                      add the coriander leaves. 

                                Serve as a side dish with any form of rice or Indian bread.

Aloo Matar Ki Sabzi (Potato-Peas Curry)

          Aloo Matar is the most simple and common side dish with any Indian bread. It tastes awesome with poori and some onions and green chilies on the side. We of course do not get tired of having it any time of the day. It is considered to be a favourite with young and old alike. This dish is actually considered a North Indian recipe but, it is equally relished in all parts of the country. It can be made dry (to be had with chapatis) or with gravy (to be had with rice).
        

• 2 med. potatoes, cubed
• 1/2 cup green peas
• 2 med. onions
• 1 tbsp. ginger-garlic paste
• 1 tomato or 1/2 tsp. tomato paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. red chili powder or to taste
• 1/2 tsp. garam masala powder
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 1" stick cinnamon
• 2 cardamoms
• 3-4 cloves
• 2 tbsp. oil
• 1 tsp. ghee (clarified butter)
• 1/2 tsp. coriander leaves, chopped to garnish

         Grind the onion along with the ginger-garlic paste and tomatoes to a smooth paste. Keep aside. Heat oil and fry the potatoes till light brown. Drain  and keep aside.

          In the same oil fry the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. After it stops spluttering, add the ground paste and sauté till oil separates from the sides of the pan.

          Now add the coriander-cumin powder, turmeric powder, red chili powder and garam masala powder and continue to sauté for a few seconds till well mixed. Add 1 1/2 cups water, the fried potatoes, salt and the peas.

          Cover and cook on low flame after the first boil till the potatoes are soft. Add the ghee and stir well. Serve, garnished with coriander leaves.