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Baked Egg Chili is inspired from the local Chinese dishes in KOLKATA, which was popular Indo-Chinese dish of Hakka Chinese heritage. We all know that many of us didn’t like mutton, chicken and fish, but they do prefer egg in their menu. So, our recipe is primarily made for those who love egg over anythings else. In KOLKATA, we prefer lot of spicy food, but the South Asian contributions of this dish are in the spices used, while the Hakka contributions include the sweet and savoury flavours along with the Chinese cooking techniques used in its preparation.
The key ingredients are:
⦁ Egg
⦁ Onion Paste
⦁ Onion Slice
⦁ Garlic Paste
⦁ Garlic Clove
⦁ Chili Whole
⦁ Red Chili Powder
⦁ Salt
⦁ Ginger Paste
⦁ Capsicum
⦁ Bell Pepper
⦁ Flour
⦁ Black Pepper
⦁ Tomato Sauce
⦁ Chili Sauce
⦁ Vinegar
⦁ Soy Sauce
⦁ Kashmiri Chili Powder
⦁ Mustard Oil
Oven: In the pre-heated mirowave set the timer for 2 min for baking.
Without Oven: Can use a pressure cooker by removing the nose or any covered cauldron (Karahi). Add 2 glass of water in the cauldron, place a bowl in the boiling water in such a way to hold the egg mixer container and cover it until the mixer getting fluffy.
Tip:
To make the gravy thick, add some water to the left over batter to make it slurry and then add it to the gravy for the consistency.
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Editing and Colour: Sumit Chakraborty
Contact: sumitchakraborty95@gmail.com
Mob: 8777353771
For more info contact : souvikkitchen2005@gmail.com
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