A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
257cal
15gprotein
13gcarbs
17g
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
A traditional Goan sweet made from rice flour, coconut, and rich jaggery. This steamed cake has a dense, fudgy texture and is fragrant with cardamom, perfect for festivals or as a teatime treat.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Aromatic, protein-packed Anda Bhurji with sweet Goan Dodo and refreshing, tangy chaas. Homestyle bliss!
This sindhi dish is perfect for dinner. With 834.8599999999999 calories and 22.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
8
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
505cal
4gprotein
75gcarbs
23gfat
Ingredients
1 cup Rice Flour (Coarsely ground preferred for authentic texture)
1.5 cup Jaggery (Grated or powdered; dark palm jaggery is traditional)
1.5 cup Fresh Coconut (Finely grated)
1 cup Thick Coconut Milk (Use full-fat for richness)
1 cup Water (For making jaggery syrup)
2 tbsp Ghee (Plus extra for greasing the pan)
1 tsp Cardamom Powder (Freshly ground is best)
2 tbsp Cashews (Roughly chopped)
0.25 tsp Salt (To balance the sweetness)
Instructions
1
Prepare the Pan and Jaggery Syrup
Generously grease an 8-inch square or round pan with ghee and set it aside.
In a saucepan, combine the grated jaggery and 1 cup of water. Place over medium-low heat.
Stir occasionally until the jaggery completely dissolves, which should take about 5-7 minutes. Do not boil it.
Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Keep the syrup aside.
2
Create the Dodo Batter
In a large, heavy-bottomed pan or kadai (off the heat), add the rice flour, freshly grated coconut, and thick coconut milk.
Whisk these ingredients together until you have a smooth, lump-free paste.
Gradually pour in the strained jaggery syrup while continuously whisking to maintain a smooth consistency.
Stir in the salt to balance the flavors.
3
Cook the Mixture
Place the pan on the stove over medium-low heat. Begin stirring the mixture continuously with a sturdy spatula or wooden spoon.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
Continue to cook and stir for about 25-30 minutes. The mixture will gradually thicken. It is crucial to stir constantly to prevent lumps and scorching at the bottom.
The mixture is ready when it becomes a thick, glossy mass that starts to pull away from the sides of the pan.
At this stage, add the 2 tbsp of ghee, cardamom powder, and chopped cashews. Mix vigorously for another 2-3 minutes until everything is well incorporated and the mixture is shiny.
4
Set and Steam the Dodo
Working quickly, transfer the hot dodo mixture into the greased pan. Use the back of a greased spatula to spread and flatten it evenly.
Prepare a steamer or a large pot with a rack and boiling water. Place the pan on the rack.
Cover and steam the dodo for 20 minutes on medium heat. If using a pressure cooker, do not use the whistle.
After 20 minutes, the dodo should be set. You can test it by inserting a toothpick; it should come out clean.
5
Cool and Serve
Carefully remove the pan from the steamer and let it cool on a wire rack. Allow the dodo to cool completely to room temperature, which can take at least 2-3 hours.
Do not attempt to slice it while warm, as it will be too soft and sticky.
Once fully cooled, run a knife along the edges of the pan to loosen the dodo. Invert it onto a cutting board or plate.
Cut into diamond or square-shaped pieces and serve.
4
Serve
Give the chilled chaas a final stir before serving.
Pour into glasses and garnish with a fresh mint sprig or a sprinkle of roasted cumin powder.
Serve immediately as a refreshing drink alongside a meal or on its own.
