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Egg Chamman

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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 : September 07, 2017


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

 

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Recent comments

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kath209 Posted on Mon Dec 02 2013

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

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Lady Duchess Posted on Mon Dec 02 2013

omg  looks good...?

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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.?

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catwalkpilli Posted on Mon Dec 02 2013

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

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Anjali Rajadhyaksha Posted on Tue Dec 03 2013

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

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kokoro nagomu Posted on Wed Dec 04 2013

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

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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. ?

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sherry phillips Posted on Wed Mar 05 2014

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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

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roja goud Posted on Fri Sep 25 2015

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

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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

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Angela Haq Posted on Wed Mar 23 2016

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

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