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

Friday, April 5, 2013


My mom usually made this with full of veggies or veg-egg mixed chowmein for my lunch box in  my school & college days. Since those days till today it is my favourite dish. Once in a week I made this egg chowmein for my family. Its really easy and helps you to clear your refrigerator of all kinds of leftovers. Cooking and eating this delicious chowmein again is trully nostalgic. I have used veggies had in hand, may use any veggies of your choice. Just stir fried all the veggies and added chowmein flavored with different sauces. Don't over cook veggies. Veggies should not be soft and mushy, it should be crunchy. So here is my adorable egg chowmein:

200 gm Egg Noodles
2 Eggs
2 Cloves of Garlic (chopped)
1 Medium Carrot
1 Red Bell Pepper / Capsicum
1 Large Onion
2 tbsps Sesame Oil
2 tbsps White Oil
1&1/2 tbsps Soya Sauce
2 tsp While Vinegar
2 tbsps Tomato Chilli Sauce
MSG as per taste (Ajinomoto)


Boil 4 cups of water. Add salt and 1/2 tbsp white oil in it.

Add egg noodles in this warm water.

Leave it for 5 minutes and drain it.

Leave it for drying. Add remaining 1/2 tbsp white oil and grease it, so that it will not becoming sticky.

Beat the eggs.  Heat 1 tbsp white oil in a pan and cook egg till it gets scrambled.

Heat 2 tbsps sesame oil for 2 minutes in a pan or wok. Add chopped garlic and then onions in it. Fry for 2 minutes on high heat. Add carrot and bell pepper now and fry for another 2 minutes minutes on medium heat.

Add noodles. Fold well. 

Mix scrambled eggs with it.

Pour soya sauce, tomato chilli sauce, vinegar and ajinomoto with it. Fold nicely.

Keep stirring for another 2 minutes. Remove from heat now.

Serve immediately with any soup or chinese gravy dish.

Monday, March 18, 2013


This is an authentic bengali gravy 'mustard-coconut paste' which I mix-matched with boiled eggs and made it in microoven. I love eggs so much, that explore me to make it in different ways and each tastes better than the other. A mouthwatering and very flavorful recipe, simple and healthy dish, just try it. Tastes great!

2 Hard Boiled Eggs (preferably duck's eggs)
1&1/2 tbsps Hanged Curd (plain yogurt)
1 tbsp Mustard Paste
3 Finely Chopped Green Chillies (according to taste)
1/2 of a Small Coconut (pounded)
3-4 tbsps Mustard Oil (first heated till smokey, then cooled down)
1 tbsp Fresh Lemon Juice
1 tbsp Finely Chopped Cilantro (coriander leaves)
1/2 tsp Sugar
Salt as per taste


Shell the eggs and cut each egg into halves. Keep it aside.

In a microoven safe bowl, combine coconut paste, mustard paste, sour curd, lemon juice, chopped green chillies, cilantro, mustard oil, sugar and salt. Add 2 tbsps water in it. Mix everything nicely.

Now place egg pieces on it. Egg yolk side should touch the gravy.

Cover it with a lid. Micro it on 100% MW power for 3 minutes. Open the lid, turn the reverse side of egg pieces (now yolks are on the top).

Again micro for a minute of 100% MW power. Switched off. Keep it as it is inside the oven for 2 more minutes.

Serve hot with steamed rice, pulao as  you like.

Enjoy this luscious steamed egg.

TIPS: Those who don't have microoven, just cook it in wok or non-
          stick pan, it comes out perfectly.

Tuesday, February 26, 2013


200th post??? Yes, dear friends, today I have reached my 200th post in just 10 months, quite a big achievement. When I started writing entries to my blog, I wasn't sure whether people even be reading my post or not, or how it would inspire me to explore new and exciting recipes. Thanks a lot friends for being  part of this little Sanoli's Kitchen space. I have learned and am still learning food photography and recipe writing. Everyday is a new learning experience and my blog helps me to take challenge myself in the kitchen. Thanks to all my blogger friends, viewers and readers. Actually, it really means a lot to me...

Today, I am going to post a yummilicious and favourite breakfast recipe, Savoury Pancake, very easy to make and not only loved by my family, but extremely loved by all generations. We often think of the common pancake as smothered in syrup. Many enjoy it with fruits, confectioner's sugar, or even with chocolate. But why not savory? I am not that much fond of sweets, Thus I developed a simple and hearty satisfying healthier breakfast with loaded with vegetables, you can even eat it plain or simply with ketchup or pickle......its truelly delicious!!!  

2 Cups All Purpose Flour / Self Raising Flour (maida)
2 Eggs
1 Cubed Cheese, grated (optional)
1/2 Cup Finely Chopped Onion
3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Tomato
1/2 tsp Minced Ginger
2 tbsps Finely Chopped Cilantro (coriander leaves)
1/2 tsp Black Pepper powder
1 Cup Milk
Salt to taste
4 tbsps oil for frying


In a bowl, combine all purpose flour, eggs, salt, black pepper powder and milk. 

Keep mixing until the flour dissolves and the batter becomes a thick, yet a bit runny. Add little water (if needed) to make a desired consistency.

Now add onion, tomato, ginger, grated cheese and Cilantro in with the batter. Keep mixing for a minute or two and set aside.

Heat a tawa or a non-stick griddle. Drizzle 3-4 drops of oil in it. Add 1/4 cup batter in it.  

Let it set for 1-2 minutes or until bubbles appear on its surface. Flip the other side when it turns into golden brown.

Let otherside cook for another 2 minutes. Remove from griddle. Follow the same process for the remaining pancakes.

Serve hot. If desire, drizzle maple syrup or butter on each pancake. But I prefer this pancake in Indian style, with simply ketchup or's truelly yummy breakfast!!!

Sending to: Jagruti's Pancake Day celebration

Monday, September 17, 2012


This is a wonderful dark chocolate cupcakes, that you do not have to share. It has a mild chocolate flavor with moist texture. No need frosting, just dusting with liberal coloured sprinkles. I like this plain chocolate cupcake with chocolated chips inside. I made cookies similar with this dough, got addicted on it, so this time just try for cupcakes with little changes in ingredients and it turns out amazing!

Servings : 14

1 Cup + 1 tbsp All Purpose Flour
1 1/2 tbsps unsweetened Cocoa powder
1 tsp Baking Soda
A pinch of salt
1/2 cup unsalted Butter
2 OZ / 55 gm Cream Cheese at room temperature
1/2 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar
1 Egg
1 tbsp Heavy Cream
1/2 tsp Vanilla Extract
1.5 OZ Chocolate cubes, melted and cooled
4 OZ Chocolate Chips


In a bowl shift flour, cocoa powder, baking soda and salt.

In a medium bowl combine butter, cream cheese, granulated sugar and brown sugar. Beat about 3 minutes with electric hand mixer till fluffy.

Beat egg, vanilla and heavy cream in it, till blended.

At the low speed, beat all the dry ingredients and melted chocolated. Add chocolate chips.

Fold it just until incorporated.

Preheat oven to 350 F / 175 C. Line a pan with paper or foil liners. Fill the cupcake mould 1/2 full with the batter.

Bake for 20-25 minutes in the preheated oven or until a toothpick inserted into the center of the cake and comes out clean.

Let cupcakes cool for 5 minutes, then transfer them to a rack to cool completely.

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Sending to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales

Saturday, September 15, 2012


Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers' , our challenge for this month, suggested by Reeni of Cinnamon spice and everything nice is Homemade Oreo Cookies: Fauxreos adoted from Serious Eats.

Very delightful and crunchy, with an intensely chocolate, not too sweet taste, very dark in colour; this cookie tastes divine. This homemade version comes close to matching the taste of those wonderful cookies. The texture here little different, as I wanted to give a square shape. it tastes really awesome!


3 OZ / 85 gm/ 6 tbsps Unsalted Butter, at room temperature
3/4 cup Sugar
3 tbsps Dark Brown Sugar
3/4 tsp Salt
1/4 tsp + 1/8 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Instant Coffee powder
1 1/2 tsp Vanilla Extract
2 Egg Yolks
3/4 cup All Purpose Flour, sifted
3 OZ / 85 gm / 1 cup Cocoa powder, sifted

2 OZ / 56.7 gm / 4 tbsps Unsalted Butter at room temperature
5 OZ / 141.7 gm sugar
1 tsp Vanilla Extract
A pinch of Salt

SPECIAL EQUIPMENT: If you cut cookies in round shape, cookie cutter is required (but here I cut cookies in square shaped so I didn't use cookie cutter) and ziploc bag or pastry bag.

Using a hand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, instant coffee powder and vanilla extract until combined. With mixer still running, add in egg yolks one at a time.
Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.
Turn mixer to its lowest setting. Dump in flour and cocoa powder all at once. The mixer will be stiff. Continue mixing until uniform. Shut off mixer.
Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball.
Use your hands to flatten into a disc.
Preheat oven to 350 F. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the fauxreos their uniquely dark colour). Use a rolling pin to roll the dough in 1/8" thickness. When finished, slide a metal spatula between the dough and counter to be loosen. This will prevent the cookies from sticking.

Here, I cut with my knife and try to give each cookie in a square shaped. Use a metal spatula to lift and transfer to cookie sheet. The cookies will not spead during baking, so they may be arranged quite close together. Set the sheets aside. Gather up, knead and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.

Do some design a top of each cookie. Once the cookies have been decorated, bake for 12 minutes or until firm to touch. If your oven has an uneven heating element, rotate the cookie sheets after 6 minutes. Once the cookies have baked, cool thoroughly directly on the cooling rack.

With a hand mixer, cream together butter, powdered sugar, salt and vanilla extract. Cream on medium speed for 5 minutes; use a rubber spatula to scrape the bowl down periodically. Using a spatula to transfer the filling to a pastry bag or ziploc bag with the corner snipped off.

Flip half the wafers upside down. Onto each pipe 1 tsp of filling directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

Transfer cookies to an airtight containter and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it will solidify the filling, restoring its proper texture and bonding it with the wafers. Serve and enjoy!

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners.
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