Drumstick Leaves Egg Recipe

Drumstick Leaves Egg Recipe
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Drumstick Leaves are powerhouse of nutrients, and voted by Vogue as the super food ingredient for 2018. The extensive use of these leaves for cooking is famous in South India mostly but due to its medicinal benefits the usage is now widespread. Here this ingredient is added to make scrambled eggs to make your first breakfast meal . Try it , very easy recipe without compromising with the taste but you will be amazed to hear that these leaves contribute double the health benefits than that of an egg.
Ingredients
  • 4 Large Eggs
  • 11/2 cup Drumstick Leaves
  • 11/2 Onion chopped
  • 2 Green chilly
  • 2 teaspoon Oil
  • ½th teaspoon Black Pepper powder
  • Salt to taste
Instructions
  1. First wash and dry only the leaves .
  2. Chop the onion and green chilly.
  3. Take a medium bowl , crack open all the eggs and beat well with green chilly, black pepper and salt.
  4. Heat a frying pan with oil and fry the onions for few minutes.
  5. Add the beaten eggs and leaves together and toss to scramble on low heat.
  6. Check for seasoning.
  7. Serve hot on a plate with butter toast and a glass of orange juice.

 

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Tom Yum Egg And Shrimp Soup

Tom Yum Egg And Shrimp Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Soup is all time favourite, especially if addition of asian spices is introduced to the recipe making. Here I have used a very simple easy to make Tom Yum Egg And Shrimp Soup, a soup with egg and shrimps but have added the tom yum malaysian fresh spicy readymade paste mix. A fresh aromatic chilli, oil and herb based preparation almost resembles like a pickle. Try this recipe to rejuvinate your tastebuds with this shrimp and egg soup recipe for a refreshing week ahead.
Ingredients
  • 6 Prawns
  • 1 Egg
  • 1 tablespoon Tom Yum Paste
  • 1 inch Ginger , sliced
  • 1 Carrot , sliced
  • Green Bell Pepper (Capsicum) , few (sliced)
  • 1 teaspoon Scallion chopped
  • 1 teaspoon Corn flour
  • 1 teaspoon Water
  • 2 cups Chicken stock , or vegetable stock
  • Salt , to taste
Instructions
  1. To begin making the Tom Yum Egg And Shrimp Soup recipe, first cut all the vegetables and keep all ingredients ready.
  2. The recipe only will need ½ of one beaten egg.
  3. Heat a saucepan with chicken broth and bring to a boiling point. Add prawn, ginger, capsicum, cook for 3 minutes.
  4. Add the tom yum paste and give a single stir. Add cornflour mixed with water and add to the soup. Check for salt seasoning.
  5. Drizzle the egg from top with a fork but dont stir. Stop the flame.
  6. Garnish with scallion and serve the hot soup immediately. Serve Tom

 

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Southern Style Fried Chicken Recipe

Southern Style Fried Chicken Recipe
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
We all are well known about Kentucky Fried Chicken or KFC CHICKEN. In USA,there are different methods of coating used for frying chicken, one of the common style of frying in SOUTHERN UNITED STATES is marination with buttermilk and fried with dry spices with double flour coating and with a egg wash. The secret lies after one takes a hearty chunky bite of crunchiness in the texture after frying of large chunks of chicken pieces and the juicy chicken fibre inside it. This recipe will reward you with almost similar experience if someone cook and serve for you at home.
Ingredients
  • 10 Chicken Wings , wth skin
  • ½ cup Buttermilk , or milk
  • ¼ teaspoon Black pepper powder
  • ½ teaspoon Paprika powder
  • ½ teaspoon Salt
  • 1 cup All Purpose Flour (Maida)
  • ½ tablespoon Baking powder
  • ½ teaspoon Garlic powder
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Rosemary , dry
  • Salt , to taste
  • 2 Eggs , beaten
  • Salt , for seasoning
  • ½ cup All Purpose Flour (Maida)
  • Cooking oil
Instructions
  1. To begin making the Southern Style Fried Chicken recipe, firstly clean the chicken wings and dry it. Sprinkle some salt and pepper over it and mix it properly. Keep aside for 10 minutes.
  2. Take a extra large freezer zip lock bag and place all the wings inside it. Pour the buttermilk/milk and lock the zip.
  3. Refrigerate it for atleast 30 minutes or overnight to use for the next day. Once you are ready to cook assemble all the dry ingredients in a large bowl and toss it well. Keep it aside.
  4. Beat eggs in a medium bowl adding salt for dipping the chicken.
  5. Take out the chicken wings from bag and dry it once more. In a third big bowl, mix the extra flour and dried chicken wings well to coat the skin and leave for 5 minutes.
  6. Now dip the chicken pieces in egg wash and coat each piece in large bowl of flour plus dry ingredients mix. Keep it aside for frying.
  7. Meanwhile turn on the flame on medium low and heat enough oil in a Heavy Bottomed Deep Wok, so that the wings are totally submerged while frying.
  8. Carefully slide the wings in hot oil and fry for about 8 minutes per batch until light golden brown. Drain on paper towels to absorb the excess oil. Serve hot.

 

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