Category: Egg


Dhoka is a special Bong dish which involves numerous steps and is quite time consuming. It’s basically a gravy of fried lentil cakes. I have never attempted the dish though.

Ma recently saw this innovative version of Dhoka made out of eggs. It was a welcome change to the normal Dimer Jhol that we have at least once a week. Ma forgot a few ingredients and a few proportions. I referred to Sandeepa’s recipe for the egg cakes and made the gravy as per my own Egg curry recipe:

Ingredients:

For the Steamed Egg Cakes or Dimer Dhoka

  • Eggs – 6
  • Onion Paste – 1 small, chopped fine
  • Coriander leaves – finely chopped about 1/4 cup
  • Green Chillies – 3 chopped fine (optional)
  • Tomato – ¼ of a medium chopped fine (optional)
  • Ginger paste – 1 tsp
  • Milk – 3 tbsp
  • Salt – as per taste
  • Baking Powder – a pinch

For the gravy:

  • Potatoes – 2, medium sized, cut into quarters
  • Onion – 1, medium sized, sliced
  • Ginger paste – 2 tsp
  • Garlic paste – 1 tsp
  • Red chilli powder – 2-3 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Cinnamon stick – 1″
  • Bay Leaves – 2
  • Salt – to taste
  • Sugar – a pinch
  • Oil – 2 tbsp (Mustard oil can be used for authentic Bong taste, I genrally mix mustard and sunflower oil)
To pound:
  • Cardamom – 2-3
  • Cloves – 3-4
  • Cumin seeds – 1 tsp

Method:

For the steamed cakes:

  1. Beat the eggs in a bowl.
  2. To it add the chopped onions, chopped green chillies, chopped tomato, chopped coriander, ginger paste, pinch of baking powder, milk and salt. Beat well.
  3. Steam it using a steamer. I greased a steal container and poured the egg mixture and steamed in a pressure cooker till the first whistle and 4 mins on sim. As per Sandeepa’s instructions, I tool out the container as soon as the cooker let off pressure.
  4. Cut into cubes.
  5. The recipe that Ma had seen in TV had an additional step of shallow frying the cubes before putting them into the gravy. This is optional.

For the gravy:

  1. Marinate potato quarters with salt and turmeric powder and shallow fry in oil till the exteriors turn golden. Keep aside.
  2. Temper the remaining oil with cumin seeds and bay leaves.
  3. When the cumin seeds splutter, add chopped onions and a pinch of sugar. Saute till they are golden brown.
  4. Add ginger and garlic paste. Saute till the raw smell goes.
  5. Now add half a cup of water along with red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
  6. Also add the steamed cakes and potatoes. Gently stir.
  7. Now add a cup of water and pound garam masala, adjust salt if required. Cover and cook till the potatoes are cooked. Remove the lid and cook till the gravy has attained your desired thickness.

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Egg Curry with Coconut Milk

This was my Grandpa’s favourite. Amma used to prepare this along with Ghee Rice. It was a combo to die for. I hardly make this egg curry because Abbas is too fond of Bong Egg Curry and also Ma is allergic to coconut. Now that she is not here, I am preparing most of the coconut based dishes and loving it. I prepared this curry along with Bong Mishti Pulao and the combination worked well. Since I used instant coconut milk powder, the curry got done with minimal efforts and time. In my attempt to further reduce the effort of de-shelling eggs, I delegated the task to Mantam only to see that I got uneven scrambled eggs mixed with petty pieces of egg shell. Sigh!

Ingredients:
Eggs – 3-4, hard boiled, de-shelled and halved
Onion – 2 medium sized, finely chopped
Tomatoes – 2 medium sized, finely chopped or pureed
Ginger-garlic-green chilli paste – 3 tbsp
Coriander leaves – a handful, finely chopped
Coriander powder – 1 tsp
Turmeric powder – a pinch
Coconut milk – 1 cup thick milk, 1 cup thin milk
Oil – 3 tbsp
Salt to taste

Method:
1. Heat oil in a pan and add chopped onions. Saute till they are translucent.
2. Add ginger garlic green chilli paste and saute till oil separates.
3. Add chopped tomatoes and keep pressing them against the pan using a spatula. Let them turn mushy and oil has to separate again.
4. Add turmeric powder, coriander powder and salt. Combine.
5. Add coconut milk and give a brief stir. (I generally switch off the flame and add coconut milk due to the fear of it curdling. Then switch on flame on sim and slowly increase.)
6. Bring it to boil, place the halved eggs, add coriander leaves and let it simmer for 6-8 mins.
7. Let the gravy stand for atleast 30 mins before serving. With time, the taste of this curry enhances like with most non veg curries.

Egg Biryani for Ai Buro Bhaat

This post is dedicated to Devleena, my colleague and office bus mate! She is more a friend of my kids than mine. She is going to get married next month. We had her over for a traditional Bengali pre-wedding lunch during the weekend called Ai buro Bhaat! I like this custom coz it meant feast ;-D Did not know traditional values of it. Googling lead me to this site which says: Ai Buro Bhat is the ritual ‘last meal’ that is eaten by the bride / the groom before the actual wedding ceremony takes place. For the bride, it was traditionally the last meal she ate as a daughter in her own home. Since food is such a critical part of Bengali culture, the Ai Buro Bhat is nothing short of a feast that takes place seperately at the bride’s house and the groom’s. It consists of Bengali delicacies such as fish head curry, steamed prawn curry with coconut milk or mustard, shukto (a slightly bitter vegetable stew), five types of fried vegetables, an array of sweets and much much more.
Now she is an eggetarian and hence I got a chance to make this Biryani which was long ago jotted down in my recipe diary. Mostly I make Chicken / Mutton Biryani otherwise. This to-be bride is on a cooking spree and trying to hone all the culinary skills possible to impress her groom. She has been asking for the recipe coz perhaps this would be on the platter on V-day. Well girl, this recipe is dedicated to you! Wish you a great life ahead.
Ingredients:
For Rice:
Rice 3 cups

Tejpatta – 2-3
Cloves – 3-4
Cinnamon – 1”inch piece broken into small pieces
Green Cardamom – 3-4
Black Cardamom – 1
Black pepper – 4-5
Jeera – 1 tsp
Red chilli – 1
Mace – 1
Star anise – 1
Vinegar – 1 tsp
Salt to taste
Mint leaves – 10
Oil – 1 tsp

For Omelette:
Eggs – 3
Onion – 1 small, finely chopped
Green Chillies – 1 or 2, finely chopped
Red chilli powder – 1 tsp
Turmeric powder – a pinch
Salt to taste
Milk – 1 tbsp
Oil – tbsp

For Masala:
Onion – 3 medium sized, finely chopped
Tomato – 2 small, finely chopped
Ginger garlic paste – 1 1/2 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Biriyani masala powder – 1 tsp ( I use store bought masala)
Coriander leaves – a handful
Mint leaves – a handful
Salt to taste
Oil – 2 tbsp

For fried eggs:
Hard boiled eggs – 6, deshelled, slight slits made and havled
Pepper powder – 1/2 tsp
Biriyani masala powder – 1/2 tsp
Salt

For assembly:
Rose water – 1 tsp
Ghee – 1 tbsp
Coriander leaves – a handful
Kesar – 1 pinch
Milk – 1 tbsp
Soak kesar in lukewarm milk. (If kesar is not available, you may use food color to give the rice yellow colour)

Method:

Prepare the flavourful rice:
1. Soak the rice in double the quantity of water for half an hour.
2. Boil water in a vessel along with the whole garam masalas and mint leaves.
3. When the water starts boiling, add the rice, vinegar, salt and 1 tsp of oil.
4. Keep checking the rice until it is almost done but not fully done.
5. Strain the water away.
6. Immediately spread the rice in 2-3 plates. This prevents the rice from being sticky or stops it from cooking further. Let it come to room temperature.

Prepare the omelette:
1. Beat eggs with all the ingredients except oil.
2. Heat oil in a pan and pour the egg mixture to make a think omelette.
3. Remove the omelette and cut into bite sized pieces.

Prepare fried eggs:
1. Sprinkle pepper powder, biriyani masala powder and salt on halved, boiled eggs and shallow fry in a pan till they turn golden brown.

Prepare the masala:
1. Heat oil in a pan and add handful of sliced onions. Fry them till golden brown. Remove from oil and keep aside for garnishing.
2. In the same oil add rest of the sliced onions.
3. When the onion turn transparent, add ginger garlic paste and saute till the raw smell goes.
4. Add chopped tomatoes and saute till the mixture turns mushy and oil starts oozing from sides.
5. Now add finely chopped coriander and mint leaves and the bite sized omelette pieces.
6. Add turmeric powder, red chilli powder, coriander powder, cumin powder, Biryani Masala powder, salt to it and cook for 2 mins. Keep aside.

Assembly
1. Take a wide bottomed pan in which you would arrange the Biriyani in layers. (I used two different servivng bowls)
2. Grease the utensil with a little oil. (This may be omitted if you are using a microwave safe vessel)
3. Divide the rice into 3 parts and the masala into 2.
4. Arrange the first part of rice in the utensil first. Next put half of the masala. Repaeat the rice – masala – rice layer again.
5. Arrange fried eggs on top and garnish with the fried onions and coriander leaves on top.
6. Pour the kesar milk so that it is evenly spread across the utensil.
7. Pour the rose water similarly.
8. Put ghee on top evenly.
9. Heat the utensil on the lowest heat (on stove top) or in microwave if using microwave safe vessel. If the ghee on top melts, then you may know that the biriyani is ready to be served.




This dish has a secret way to my man’s heart. Dimer Jhol or Egg Curry is his all time favourite. Mostly this gets cooked during lunch and gravy is kept as thin as to last till dinner. Abbas would always rave about his Laskhmi (pronounced as Lokkhi) Masi’s Dimer Jhol and challenge that nobody could match her levels. He was very right in saying that coz I myself have tasted this dish cooked by her and nothing can beat it. I feel there are some unique dishes that are like signatures of individuals. If one tries to recreate it, the magical element of a hand’s touch can’t be brought to it.
Lakshmi Masi is Ma’s sister and this is her signature dish. Whenever she would visit us, we took it for granted that she would make it for us. Each time I would stay near her while she cooked it and recorded in my mind each step with proportions, but failed to recreate the magic again. She is no more with us but her memories fail to fade away. This dish is a tribute to her coz the last time I made it, Abbas was bowled over and he said ‘This is IT!!!’ 
Ingredients:
Boiled eggs – 4
Potatoes – 2, medium sized, cut into quarters
Onion – 1, medium sized, sliced
Ginger paste – 2 tsp
Garlic paste – 1 tsp
Red chilli powder – 2-3 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1 tsp
Cinnamon stick – 1″
Bay Leaves – 2
Salt – to taste
Sugar – a pinch
Oil – 2 tbsp (Mustard oil can be used for authentic Bong taste, I genrally mix mustard and sunflower oil)
To pound:
Cardamom – 2-3
Cloves – 3-4
Cumin seeds – 1 tsp
Method:
1. Deshell the boiled eggs and make small incisions randomly all over them. Marinate with salt and turmeric powder. Shallow fry them in oil till their exteriors turn golden. Keep aside
2. Marinate potato quarters with salt and turmeric powder and shallow fry in oil till the exteriors turn golden. Keep aside.
3. Temper the remaining oil with cumin seeds and bay leaves.
4. When the cumin seeds splutter, add chopped onions and a pinch of sugar. Saute till they are golden brown.
5. Add ginger and garlic paste. Saute till the raw smell goes.
6. Now add half a cup of water along with red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
7. Also add the shallow fried eggs and potatoes. Gently keep stirring till the water evaporates.
8. Add another half cup of water and still till the water evaporates. You may repeat this process one or time if you wish to.
9. Now add a cup of water and pound garam masala, adjust salt if required. Cover and cook till the potatoes are cooked. Remove the lid and cook till the gravy has attained your desired thickness.

This dish generally finds its place on our table when the menu has some dish that hubby dislikes. Or during dinner times, when what I’ve cooked for lunch is left over, but nobody is enthusiastic to eat the same for dinner, and being the home maker you can’t afford cooking something special at the cost of all those dishes sitting in the refrigertor unwanted. At times like that, this dish comes as a saviour. Me happy preparing it coz it can be prepared in a jiffy, the only effort that goes into this is that of chopping onions. Also when my folks know that Dim Bhaja is gonna do guest appearance, they are fine with any kinda main course. So this is like my trump card.

What you need:

2 Eggs
1 Onion, medium sized finely chopped
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Cumin powder (optional)
Salt to taste
11/2 tbsp Oil

How to prepare:

I have tried capturing the procedure with the pics below. Initially, heat oil in a pan. Add onions and saute till they turn light golden brown in colour. Add salt, turmeric powder, red chilli powder and cumin powder and mix well. Using a spatula, spread the onions evenly in the pan. Break the eggs on top of the onions as shown below. When the egg white at the bottom has boiled and has formed thin layer, invert half of it on top of the rest of the portion. Make sure while doing this the yolks are covered. Try to separate both peices as they are getiing cooked. Invert both the pieces again and cook till the yolk inside too has cooked well. I cook this whole dish on low flame to get good results. Depending on the width of the pan you can fry more number of eggs in it. Strain and remove the egg pieces from the pan. You can fry more eggs in the same oil.