vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Egg Chamman

Quails Fry

Quails Fry

Quials birds fry is a delicious recipe smeared with spices and deep fried. It can be eve...

DOODHI VALACHI BAAJI

Doodhi Valachi Baaji

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked i...

MINT PEPPER CHICKEN 2

Mint Pepper Chicken 2

Highly flavored chicken recipe with pepper and mint goes well in the winter season. This ...

Tofu Broccoli Stir Fry

Tofu Broccoli Stir Fry

Tofu and Broccoli stir fry is a tasty dish that you can cook for lunch or dinner. The goo...

CURRY LEAF STUFFED BRINJAL

Curry Leaf Stuffed Brinjal

This is a south Indian recipe especially prepared in Andhra Pradesh. Here curry leaves m...

POTATO FRY PODIMAS

Potato Fry Podimas

This potato fry podimas(mashed potatoes) is a mildly flavored curry to go with hot and sp...

Egg Chamman Recipe, Anda Sabji, How To Make Egg Chamman Recipe

How to make Egg chamman?How to cook Egg chamman?Learn the recipe Egg chamman by vahchef.For all recipes visit vahrehvah.com

Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naa... Read More..

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make Egg chamman

(1 ratings)
13 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Egg chamman
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : February 12, 2019


Ingredients used in Egg chamman
• Ginger garlic paste - 1 tea spoon.
• Oil - 2 tablespoons.
• Mint leaves - 1 bunch.
• Coriander leaves - 1 bunch.
• Nut meg powder - 1 pinch.
• Onion chopped - 3 numbers.
• Green chillies - 5 numbers.
• Garlic - 6 cloves.
• Ginger - 10 grams.
• Spinach - 3 bunch.
• Tomatoes - 2 numbers.
• Eggs - 3 numbers.
• Butter - 1 tablespoon.
• Garam masala - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
Method:
  • First blanch the spinach (whole leaf) keep it aside.
  • Heat oil in a pan add ginger and garlic pieces, green chilly, chopped onion, nut meg powder, coriander leaves, mint leaves, saute it and add blanched spinach switch off the flame and let it cool down and put it into the blender and make a paste.
  • Heat oil in a pan add chopped onions, salt, cook this till onions are golden in colour
  • Add turmeric, ginger garlic paste, cook this till raw flavour is gone, and add tomatoes, coriander powder, cumin powder, chilly powder, mix it well and put the lid on and let it cook for some time till tomatoes are soft, add some water.
  • Add chamman paste, once it comes to boil add butter, garam masala powder and add boiled eggs cook this for few minutes and switch off the flame.





Cooking with images Ande Rassa , Egg rasdar, Motte saaru





Articles


Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naan is made of all-purpose with yeast and oil. Those who do not eat yeast is usually use yogurt, baking powder and milk. The naan is bread is prepared in the traditional tandoor, but for people who don't have tandoors in the kitchens, they can use thick base tawa or grill plates for preparing the naan. Do not forget to brush butter just before serving hot naan. They go wonderfully with rich curry dishes and frequently offered in restaurants.

 

Different types of naan:

 

  • Plain Naan - most basic form which is brushed with ghee or butter.

 

  • Garlic Naan - crushed garlic and butter topping.

 

  • Kulcha Naan - includes a stuffing of cooked onions.

 

  • Keema Naan - contains a stuffing of chopped lamb mutton or goat meat.

 

  • Roghani Naan - sprinkled with sesame seeds, and is particularly well-liked in Pakistan.

 

  • Peshawari Naan and Kashmiri Naan - stuffed with a blend of nuts and raisins which includes pistachios also.

 

  • Paneer Naan - filled with a stuffing of paneer (cottage cheese) distinctive flavored with ground cilantro and paprika.

 

Amritsari Naan - filled with mash potatoes and spices and also called ‘Aloo Naan,’ originating from Amritsar, India.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

kath209 Posted on Mon Dec 02 2013

Wow, indeed! What wonderful tips! Thank you so much :)?

Reply 0 - Replies
profile image

Lady Duchess Posted on Mon Dec 02 2013

omg  looks good...?

Reply 0 - Replies
profile image

Justin Barker Posted on Mon Dec 02 2013

Can you explain the egg? Is it boiled, peeled and fried in butter? I've never heard of frying a hard boiled egg before.?

Reply 0 - Replies
profile image

catwalkpilli Posted on Mon Dec 02 2013

i will try this recipe. thanks chef!!!?

Reply 0 - Replies
profile image

Anjali Rajadhyaksha Posted on Tue Dec 03 2013

Your recipe sounds delicious. Would adding coconut milk instead of water make it still more tasty ??

Reply 0 - Replies
profile image

kokoro nagomu Posted on Wed Dec 04 2013

i can't eat eggs but i will surely try this gravy with tofu!?

Reply 0 - Replies
profile image

gsooo1 Posted on Sat Dec 07 2013

Hello.. chef do u mind listing the quantity of ingredients,else how can u make it.why aren't there any proper quantity measures & instructions in any of ur videos.Some recipes look nice but incomplete without measurements &instructions. ?

Reply 0 - Replies
profile image

sherry phillips Posted on Wed Mar 05 2014

Reply 0 - Replies
profile image

globalcitizenn Posted on Sat Dec 27 2014

I tried this recipe..it was delicious but very very HOT.. Those with weaker stomachs like mine pls drastically cut down on the ginger, green chillies and chilli powder. I would recommend one small green chilli or even just half depending on the heat

Reply 0 - Replies
profile image

roja goud Posted on Fri Sep 25 2015

it was a tasty recipie i made it......tasty.thanks vah chef?

Reply 0 - Replies
profile image

Angela Haq Posted on Wed Mar 23 2016

Assalamualeykum ! First of all I never saw a chef so in love about food !:)) You are funny ! i like the way you pressent the cooking lessons ! Thank you ! You were recomanded to me by an indian doctor working here in Ireland , colleg of mine and my

Reply 0 - Replies
profile image

Angela Haq Posted on Wed Mar 23 2016

love to eat indian food !:))))) not indians !:)))))))loollll , sorry :D?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter