Sanoli's Kitchen: Egg
Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts

Monday, May 19, 2014


Now I am a part of Shhhh.....Cooking Secretly Challenge, brain-child of Priya Suresh akka from Priya's versatile recipes. My secret ingredients for this month were any orange colour vegetable (I choosen Carrot) and any green vegetable (I choosen French Beans) given by Yashodhas Kitchen. Both the ingredients were used in my dish and made this yummilicious and super tasty savoury cake. A great dish for breakfast or evening tea time snack, a delicious appetizer, very less oil is used here, so it is very healthy too. If you are very much calorie consious, may omit cheese, but definitely cheese added some extra flavour to it, if you tryout this simple yet filling dish, you and your family will surely enjoyed it whole heartedly.


1/2 Cup All Purpose Flour (maida)
4 Eggs
1/3 tsp Freshly Pounded Black Pepper
1/2 tsp Baking Powder
1/3 Cup Finely Chopped Carrot
1/3 Cup Finely Chopped French Beans
1/2 Cup Finely Chopped Onions
2 Green Chillies (chopped)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/3 Cup Plain Yogurt / Curd
1/2 Green Bell Pepper (chopped)
2 Processed Cheese Cubes (grated)
1 tbsp + Few Drops of Olive Oil (may use any white oil too)
Salt to taste


Preheat oven to 180 C. Grease the baking tray with few drops of olive oil and flour it nicely.
In a large bowl, break eggs, add salt and black pepper in it and whisk well.
Add flour, baking powder and blend well.
At this time add all vegetables, 1 tbsp olive oil and yogurt. Mix thoroughly.
Pour this mixture to baking tray. 
Sprinkle grated cheese on the top and bake it for 40 minutes.
Take out the tray from the oven and let it cool down completely on a cooling rack.
Garnish with grated cheese on the top.
Cut into desired shapes, serve and enjoy this yummy savoury cake.

Saturday, January 18, 2014


Sri Lankans are mad on snacks. It may be tea-time snacks or any party dish. Fish cutlets are another personal favorite among Sri Lankan cuisine. They are small golf-ball sized portion of joy, dip in egg and rolled, lightly breaded and deep fried........absolutely divine.
(For 20 cutlets)
15 OZ Canned Tuna Fish (may use salmon or jack macherel)
2 Medium sized Potatoes (parboiled)
1/2 of a large Red Onion, finely chopped
1" Ginger (minced)
5-6 Curry Leaves (shredded)
3 Green Chillies (finely chopped)
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp freshly pounded Black Pepper powder
1 tsp Mustard paste (optional)
1 tbsp Lime juice
2 tbsps Corn Flour
1 Egg (beaten)
1/2 Cup Breadcrumbs
Salt to taste
Oil for deep frying

Peel potatoes and cut in cubes.
In a large bowl, combine potato, onion, mustard paste, ginger, curry leaves, green chillies, red chilli powder and black pepper powder. Mash every thing roughly.
Drain tuna fish. Add tuna and corn flour in potato mixture. add salt and lime juice in it.
Mix nicely by using your hands, should not be any lump within the mixture. (Corn flour binds mixture well)
Now time to shape the cutlets. Take about a golf-ball sized amount of mixture, little press from the up and down to give a shape like flatten disc. Next dip the flatten disc into the beaten egg and then into the breadcrumbs. Keep aside on a plate.
I made shapes of cutlets flatten dish with half portion of the mixture and with another half part I gave golf-ball shaped. Because both look very nice.
Heat oil in a frying pan. When the oil is enough hot, add 5-6 fish balls in it. Don't over crowd. Fry the cutlets both sides till golden brown. Follow the same for the remaining cutlets.
Garnish with onions/salad. Serve hot with chilli tomato sauce or mustard sauce as you like.

Linking to:  Chandrani's Holiday Recipes

Monday, December 2, 2013


A lovely light moist textured favourite is Dates Cake. This is very old-fashioned which can be a pleasant alternative to a fruited cake and a great sweet recipe for Christmas. It is very easy to make, full of nutritious and tastes just wonderful!


2 Cups Dates / Khejur (seedless)
1&1/2 Cup Self-Raising Flour
1 tsp Baking Powder
1 tsp Baking Soda (Soda bi Carb)
1 Cup Water
2 Eggs
1/2 Cup Butter
1 Cup Brown Sugar
1&1/2 tsp Vanilla Essence


Combine dates, sugar, butter and water in a sauce pan. Heat together and cook till it comes to the boiling point.
Add baking soda in the paste and mix well. It helps to break up dates well. Let the paste cool down for 20-30 minutes.

Whisk eggs nicely and pour it in dates mixture. Fold well by using a rubber spatula. Add vanilla essence in it. Mix again.
Preheat oven at 180 C. Add flour and baking powder to the mixture. Mix it thoroughly.
Take a square pan. Spread a parchment paper or wax paper inside the pan and grease it little.
Pour the mixture inside the baking paper. Flat the top evently by using a rubber spatula. Bake for 40 minutes.

Take out the pan from oven and let it cool normally on wire rack.

Turn the cake out upside-down onto serving plate. The cake can be kept, wrapped in foil or stored in an airtight container, for upto 5-6 days. Cut and serve in desired shapes.
Sending to:  Lets cook Christmas party food .

Sending to: Favorite Recipes: Christmas Recipes 2013

Monday, September 9, 2013


This buttery moist sponge cake is very easy to make, absolutely delicious and perfect for afternoon tea. Butter sponge cake relies on beaten eggs to make it light and feather. I love the taste, it is simply awesome!

225 gm Self-Raising-Flour + For Dusting
250 gm Sugar
1 tsp Vanilla Extract
4 Eggs
200 gm Butter + For Greasing
50 ml Olive oil

Preheat oven at 180 C / 350 F. Grease an aluminium cake mould with little butter and dust with little flour. Break eggs in a bowl. Add vanilla essence in it. Beat well with electric beater for 10 minutes continuously. Set it aside.

In a large bowl, cream butter, olive oil and sugar together with a electric hand blender for 3 minutes, or till it fluffy.

Add flour into creamed mixture, also add 1/2 of the beaten egg mixture in it. Mix well by using cut and fold method. Add remaining egg mixture and milk in it. Fold very nicely.

Pour mixture into greased cake tin.

Bake for 30-35 minutes, until the middle springs back when touched or a toothpick inserted in the centre comes out clean. Remove from heat now and let the cake stand for 15 minutes to cool.

Demould and cut into desired pieces and serve. You may store it in air-tight container upto 4 days and refrigerate for a week.

Wednesday, August 14, 2013


This is a great snack in most of the potluck or dinner party, not only that it is great in anytime. I didn't add much stuff here, I love it very simple, which tastes just amazing! Tryout and enjoy this yummy, simple, toothsome dish....and enjoy!

2 Hard-Boiled Eggs
1/2 tsp Mustard Sauce
1&1/2 tbsps Mayonnaise
2 Drops of Tabasco Sauce
A pinch of Paprika
A Pinch of Salt
A Pinch of Black Pepper Powder
A Sprig of Coriander Leaves / Cilantro (very finely chopped)

Peel the eggs and slice each egg half, lengthwise. Remove yolks very carefully. Arrange the egg white halves on a serving plate and refrigerate whites.

Mash egg yolks by using a spoon/fork. Add mayonnaise, mustard sauce, tabasco, pepper powder. Season it with salt and pepper powder.

Using a spoon and mash up everything with egg yolk nicely. Refrigerate for 20 minutes.

Spoon egg yolk mixture into egg while halves. Sprinkle with paprika and coriander leave on the top.  Serve immediately.
Sending to: Guru’s Cooking Giveaway Kids Special ’13

Sending to: Virtual Eid Potluck Party 2013
Sending to: Weekend Gala Dinner Extravaganza...

Sunday, July 7, 2013


This is actually my favorite chinese noodle dish, a perfect recipe for a lazy day in kitchen. Definitely very simple recipe, packed with vegetables, eggs, chicken and shrimp - one pot meal. You can stir fry it with different ingredients as per your taste. I put which are available with me. You may add shredded carrot and bell peppers that also goes very well. Soya sauce and ajinomoto both are salty, so add little salt and which works nicely. A healthy and luscious fast food, can be made anytime at home.
4 OZ Egg Noodles
3 tbsps Sesame Oil
1/2 medium sized Onion (thinly sliced)
1 pod of Garlic (minced)
1/2 cup thinly shredded Cabbage
1 Scrambled Egg
8 small sized cooked Shrimp
3/4 cup shredded cooked Chicken
2 tbsps Light Soya Sauce
1 tbsp Oyster Sauce
1/3 tsp Garlic Pepper
1/3 tsp coarsely pounded Black Pepper powder
3-4 sprigs of green onion (finely chopped)
A pinch of Ajinomoto
Salt to taste
Heat water in a sauce pan. Bring water to boil. Add egg noodles in it. Cook till noodles are tender. Drain and rinse noodle on cold water. Lay down on a flat tray. Sprinkle 1 tbsp sesame oil on it and toss noodles nicely, this is for prevention of stickiness of noodles. Keep aside.

Heat remaining oil in a pan. Add chicken and shrimp in it. Fry for 2 minutes, remove from pan and set aside.
Add minced garlic in the same oil, followed by onions. When onion get translucent, add cabbage, fry for 3 minutes on medium high heat. Now add scrambled egg, shrimps, chicken, ajinomoto, garlic pepper, black pepper in it. Fry for another 2 minutes.

Now add egg noodles, soya sauce, oyster sauce and little salt in it. Toss everything on high flame for 2-3 minutes. Fold nicely. Remove from heat.
Serve hot. Garnish with chopped green onions on the top.

Linking to: Guru’s Cooking Giveaway Kids Special ’13