A simple yet profoundly flavorful Kashmiri breakfast where eggs are fried in mustard oil infused with aromatic spices like fennel and ginger. This unique twist on the classic fried egg, known as 'Kashmiri Ande', is ready in under 10 minutes and offers a warm, spicy start to your day.
Prep2 min
Cook6 min
Servings2
Serving size: 1 serving
338cal
13gprotein
2gcarbs
31g
Ingredients
4 large Egg (Bring to room temperature for even cooking.)
3 tbsp Mustard Oil (Essential for the authentic Kashmiri flavor.)
1 tsp Kashmiri Red Chili Powder (Provides vibrant color and mild heat.)
0.5 tsp Fennel Powder (Also known as Saunf powder.)
0.25 tsp Dry Ginger Powder (Also known as Saunth.)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
About Kashmiri Fried Eggs, Kashmiri Girda and Noon Chai
Aromatic, protein-packed fried eggs with warm Girda and comforting Noon Chai. Perfect for busy mornings!
This kashmiri dish is perfect for lunch. With 956.11 calories and 32.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Freshly chopped, for garnish (optional).)
Instructions
1
Heat the mustard oil in a small, flat-bottomed frying pan over medium-high heat. Allow the oil to heat for about 1-2 minutes until it becomes very hot and you see faint smoke rising. This crucial step mellows the oil's pungent flavor.
2
Immediately reduce the heat to low. Add the hing, Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder to the hot oil. Stir constantly for 10-15 seconds until the spices are fragrant. Do not let them burn.
3
Carefully crack the eggs into the spiced oil, ensuring they don't overlap too much. For best results, crack each egg into a small bowl first before sliding it into the pan. Sprinkle the salt evenly over the eggs.
4
Cook on low-medium heat. As the egg whites begin to set, use a spoon to gently baste the eggs by spooning the hot, spiced oil over the whites and yolks. Continue this process for 3-5 minutes until the whites are fully cooked and the yolks reach your desired doneness.
5
Once cooked, carefully remove the eggs from the pan with a spatula. Garnish with optional fresh cilantro and serve immediately with traditional Kashmiri bread like Girda or Lavasa, or with toast.
Servings
4
Serving size: 1 serving
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
