Benefits and recipes of egg: It is very important to eat eggs in winter. Here are two delicious egg dishes, which will not only make the tongue water, but also provide nutrition.
Winter is a time when one has to be more careful about the body. Just as the warmth of the blanket is needed by closing the doors and windows when necessary, so it is necessary to keep the body healthy and warm from the inside. Fever, cold, cough etc. diseases are more common in winter. For this, the immune system of the body needs to be very high. Eggs are one such protein source.
Keep in mind that nutritious foods play an important role in boosting the immune system and enhancing the body’s ability to fight infections. Many infectious agents thrive in cold and dry weather. Therefore, various diseases are more common during this time. The main benefits of eggs are that they help the body fight harmful germs and strengthen the immune system. So it is very important to eat eggs in winter. Here are two delicious egg dishes, which will not only make the tongue water, but also provide nutrition.
Egg Curry (Butter Style)
1/4 cup yogurt 1 tablespoon olive oil 1 tablespoon ginger garlic paste 1 teaspoon whole coriander 1 teaspoon Kashmiri red chili powder 1 teaspoon cumin to taste 8 to 10 whole almonds 8 to 10 whole cashews 2 tablespoons unsalted butter, divided 1 tablespoon ginger Garlic paste 1 tsp sugar 1 tomato cut into pieces 2 tbsp dry coriander seeds 1½ tsp garam masala powder 1/2 tsp Kashmiri red chilli powder 1/2 tsp salt 1 cup water 1/2 tbsp Kasuri methi
Eggs should be boiled until soft. Peel the boiled eggs and keep them in a bowl. Coat well with boiled eggs, curd and all the mentioned spices. Keep aside for 20-25 minutes.
In another pot add oil and half teaspoon butter together and fry raw spices like bay leaves, garam masala, Kashmiri red chillies, red chillies, cinnamon, ginger garlic paste, then sugar, coriander and salt for 1-2 minutes. After that add almonds and cashews, chopped onions and tomatoes. Pressure cook for 10 minutes. Blend the mixture in a blender or food processor to make a smooth paste. Keep the paste in a cooking pot on medium heat. Add water to the paste to make a smooth sauce. Stir occasionally. When the sauce begins to boil, add the marinated boiled eggs and thick cream. Stir well. Cover the pot and cook for 5 minutes.
Finally add half a teaspoon of butter and fenugreek seeds. Cover again and allow 8 to 10 minutes so that the taste of kasuri methi gets mixed with the egg gravy.
2 whole boiled eggs 1 cup whole wheat flour 1 tbsp oil/ghee 1/4 tsp ginger garlic paste 1/4 tsp whole coriander 1/4 tsp Kashmiri red chillies 2 green chillies chopped 1 onion finely chopped
Make a soft dough and leave it for some time.
In a bowl, break two eggs and add the above mentioned spices, freshly chopped green chillies and chopped onion and stir well until foamy.
Heat a pot, grease it with ghee and knead the dough in it. Cut the lychee, sand it and fry it on both sides with paratha. Parotta should be cooked till semi-raw. When half baked, carefully pour half of the egg batter into the layer. Flip both sides and cook until golden brown.