High Protein Spinach-Egg Burji

Ingredients

3-4 eggs

1 tbsp cooking oil

1/2 large onion, finely chopped

2 cloves garlic, minced

1-2 green chilies, chopped

1 cup fresh spinach, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chili powder

Salt and pepper to taste

1 medium tomato, chopped

 

 

Preparations

Wash the spinach thoroughly and chop it finely. Dice the onion, tomato, and green chilies. Crack the eggs into a bowl and whisk lightly with a pinch of salt and pepper. Prepping everything beforehand ensures smooth cooking.

Heat oil in a pan over medium flame. Add chopped onions and cook until soft and golden. Then add green chilies and tomatoes. Cook until tomatoes release moisture and form a flavourful base.

Add chopped spinach to the pan. Stir well and let the moisture evaporate. Cook until spinach turns deep green and blends with the onion-tomato mixture.

Reduce the heat slightly and pour in the whisked eggs. Let them set for a few seconds, then gently scramble by pulling cooked parts inward and pushing raw mixture outward. Cook until eggs are soft and fluffy.

Sprinkle turmeric, chili powder, salt, and pepper. Mix well and turn off the heat when the burji reaches your desired texture. Serve hot with roti, paratha, or toasted bread. A squeeze of lemon adds a refreshing touch.

Ready in minutes, this dish is perfect for breakfast and works equally well for lunch or dinner.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Masala Omlet

 Ingredients

1/2 onion, chopped

1 tomato, chopped

2 green chilies, chopped

3 tbsp olive oil

3 Eggs

Salt and pepper (to flavor)

2 tbsp butter

Handful of fresh coriander leaves

Handful of spring onions, chopped

Handful of cheese, grated

Burger bun

 

Preparations

Heat  oil in a pan and add onion, tomato and green chilies.

Let the vegetables sweat lightly then turn down the heat and let the vegetables cook.

Then break 3 eggs and whisk them nicely.

Add salt and pepper to flavor.

Mix the eggs and the vegetable and saute them.

Then heat the pan with butter and pour the mixture in the pan.

Sprinkle fresh coriander leaves, spring onions and grated cheese on the mixture and let it fry.

Make two folds of the omelette.

Turn off the heat and add butter under the omelet.

Serve with a toasted bun and garnish with fresh coriander.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

One-Pot Egg Biryani

 Ingredients

• Basmati rice
• Eggs
• Onions, thinly sliced
• Ginger-garlic paste
• Green chilies
• Tomatoes or yoghurt
• Biryani masala
• Whole spices (bay leaf, cinnamon, cloves, cardamom)
• Fresh coriander and mint
• Ghee or oil
• Salt and water

Preparations

Start by washing and soaking basmati rice for 20–30 minutes. This step ensures long, fluffy grains. Meanwhile, hard-boil the eggs, peel them, and lightly score the surface so they absorb the masala later.

2. Build the Flavour Base

Heat ghee or oil in a heavy-bottomed pot. Add whole spices like bay leaf, cinnamon, cloves, and cardamom. Once they release aroma, toss in thinly sliced onions and sauté until golden brown for that classic biryani depth.

3. Create the Masala

Add ginger-garlic paste and green chilies, sauté well. Stir in chopped tomatoes or whisked yoghurt and cook until the mixture thickens into a rich masala. Sprinkle biryani masala and salt, mixing thoroughly for a balanced spice profile.

4. Add Eggs and Rice

Place the scored eggs into the masala and coat them gently. Drain the soaked rice and add it to the pot, ensuring it mixes evenly without breaking the grains.

5. Cook and Rest

Pour in measured water, bring it to a boil, then cover and cook on low heat until the rice is perfectly done. Turn off the heat and let the biryani rest for 10 minutes before fluffing. This resting time locks in aroma and prevents sogginess.

Cooking everything together allows the rice to absorb the spices directly, resulting in deeper flavour. It also prevents overcooking or dryness, which can happen during traditional layering. The steam trapped in a single pot helps the eggs remain soft while the rice cooks evenly.

Common Mistakes to Avoid

1. Skipping the rice soaking step: Affects grain length

2. Using too much water: Makes the biryani soggy

3. Overcooking eggs: Makes them rubbery

4. Cooking on high heat throughout: Burns the base

1. Can I Make One-Pot Egg Biryani Without Biryani Masala?

Yes! You can use a mix of garam masala, coriander powder, and a pinch of turmeric for a similar flavour profile.

2. How Do I Prevent Eggs From Breaking While Cooking?

Score them lightly and stir gently after adding to the masala. Avoid vigorous mixing once eggs are in the pot.

3. Can I Cook This Biryani In An Instant Pot Or Pressure Cooker?

Absolutely. Use the saute mode for the masala, then pressure cook on low for 5–6 minutes after adding rice and water.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Pumpkin Halwa

  

Ingredients

pumpkin grated ½ kg / 2 cups

sugar  ¼ cup or as per taste

nuts and raisins as desired

ghee 1-2 tbsp

cardamom pdr ¼ tsp

milk ¼ cup

Preparations

Wash, peel and grate pumpkin

Add ghee, fry nuts and raisins, remove to a cup

Add the cooked pumpkin, fry for about 4-5 minutes till raw smell goes off.

Pour the milk, mix and cook till the milk is absorbed

Add sugar and cook till it is completely absorbed and the halwa thicken.

Add cardamom pd, mix well, garnish with nuts and raisins, serve hot / warm.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Papaya halwa

 

 

 

Ingredients

Papaya chopped 5 cups

Desiccated coconut 2 tbsp / rice flour/ almond flour

Sugar ½ cup or as per taste

Cashews chopped ¼ cup

Raisins 2 tbsp

Ghee 2-3 tbsp

cardamom pdr 1/2 tsp 

 

Preparations

Peel and grate papaya, if ripe, peel, chop into pieces and blend in a mixer

Heat a pan with ghee, add nuts and raisins, fry till golden, remove in a cup.

Add papaya and begin to cook till it releases juices.

Sprinkle desiccated coconut, ½ tsp at a time and mix well to prevent lumps. Repeat till the entire flour is use up. Cook till the juice almost evaporate. Flour is used to absorb juice/ else cooking time will be more.

Add sugar, cardamom pdr, mix well. Taste, add more sugar if needed.

Cook stirring till the sugar blends well with the papaya

Turn off the stove, when papaya halwa turns thick, garnish with nuts and raisins.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Tiramisu Panna Cotta

  

Ingredients

2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)

1⅔ cups whole milk

2 Tbsp. instant espresso powder

1 Tbsp. vanilla extract

¾ cup plus 2 Tbsp. plus 1 tsp. (179 g) sugar, divided

2 Tbsp. cocoa powder, plus more for dusting

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

8 oz. mascarpone

4 cups heavy cream, divided

3 Tbsp. dark rum* ( for non-alcoholic substitute)

Chopped chocolate-covered coffee beans (for topping; optional)

 

Preparations 

1. Mix 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.) and 2 Tbsp. cold water in a large bowl; let sit 5 minutes to soften.

   Meanwhile, whisk 1⅔ cups whole milk, 2 Tbsp. instant espresso powder, 1 Tbsp. vanilla extract, ¾ cup plus 2 Tbsp. (175 g) sugar, 2 Tbsp. Dutch-process cocoa powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small saucepan to combine, then place over medium-high heat and bring to a very gentle simmer (a few bubbles are all you need), whisking occasionally. Immediately pour half of hot milk mixture over gelatin; stir to melt gelatin. Add 8 oz. mascarpone to remaining milk mixture in pan and stir to combine. Pour over gelatin mixture and whisk until smooth. Add 2⅔ cups heavy cream and whisk to combine. Let cool, then whisk in 3 Tbsp. dark rum. Strain mixture through a fine-mesh sieve into a 13x9" baking dish, cover with plastic wrap, and chill until set, at least 6 hours and up to 12 hours.

   
   

   When ready to serve, whisk a pinch of kosher salt and remaining 1⅓ cups heavy cream and 1 tsp. (4 g) sugar in a large bowl until soft peaks form. Dollop whipped cream over panna cotta and spread, swooshing decoratively as desired. Dust with cocoa powder; top with chopped chocolate-covered coffee beans if using.

 * a DIY syrup with molasses, brown sugar, vanilla, cinnamon, and allspice, or substitute with pineapple juice, orange juice, or strong black tea

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs