‘Sunny Side Up’ Egg Curry

This is a simple egg curry, prepared in minutes.

Ingredients:

• 5 Eggs
• 2 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp diced green pepper (capsicum)4 baby mushrooms finely chopped
• 1 tsp ginger garlic paste
• ½ tsp black pepper powder
• ½ tsp red chili powder
• 2 tbsp cooking oil
• Chopped Coriander leaves
• Salt To taste

Method:

• Heat oil in a thick bottom pan or a non sticking pan and fry onion on medium flame until soft and light brown.
• Add all of the ingredients except coriander leaves.
• Cover and cook until tomato is pulpy.
• Spread the tomato onion masala evenly on the bottom of the pan.
• Break the egg and slowly drop on the masala one by one. Don't stir. Cook on slow flame for 4-5 minutes.
• Once the egg white solidifies and egg yolks are settled at their places cover the pan and off the gas. Leave it covered on the burner for 2-3 minutes.Remove the lid and carefully slide the egg curry in a serving flat dish.
• sprinkle pinch of salt and black pepper powder over the eggs.
• Garnish with coriander leaves and serve hot with parathas.

Do You Know?

Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but in most locations, this activity is forbidden.

Is there any difference between Meat and Mutton?

For centuries goat meat has been enjoyed throughout the Middle East, Asia and in many European countries. In fact, it is one of the most commonly consumed meats in the world.

In India, along with many Eastern Countries, including Pakistan, Bangladesh, Malaysia and Singapore, the term mutton refers to Goat's meat and usually not to sheep's meat. Often, the so-called mutton curries of the Indian cuisine use goat meat when cooked at home, although in Indian restaurants sheep meat is often used. In the English-speaking islands of the Caribbean, the word “mutton” is used to describe both goat and lamb meat.

Goat Meat:

In USA goat meat is known as goat meat. But in UK and parts of Europe, goat meat is known as Chevon,
Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age.
Cabrito is meat from very young, milk fed goats between 4 and 8 weeks of age. The meat is tender, juicy and very lean and tasty at this age. The term Capretto comes from the Italian term “kidgoat”.

Sheep Meat:

Lamb, hogget, and mutton are the meat of domestic sheep. Because of dramatically differing economic values of each type of animal (lamb being the most expensive), classification systems have developed to ensure consumers receive the product they have purchased. The strict definitions for lamb, hogget and mutton vary considerably between countries. In New Zealand for example, they are defined as follows:

Lamb — it is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. It has a carcass weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is tenderer than that from older sheep and appears more often on tables in some Western countries. In certain cuts of meat the younger animal is felt to be more tender and delicate and is therefore more highly valued. Because of the confusion in the usage of the word "lamb" mentioned above, meat from the young animal is often referred to in Australia as "spring lamb" - i.e. meat from an animal born only last spring.

Hogget refers to meat from an animal between one and two years old and with two or four adult teeth. It can be a young male sheep or maiden ewe having no more than two permanent incisors in wear. A common name used in Australia is "two-tooth". It is regarded as being a little tougher than lamb but more flavorful.

Mutton refers to meat from an animal that has passed its second birthday. It can be a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. Traditionalists argue that mutton is always the meat from a wether (a wether is a castrated male sheep; it is thought that castration improves the taste of some meats). A more contemporary view is that mutton comes from a breeding ewe (female) that has reached the end of its productive life. It can sometimes be quite tough and generally has more flavor than lamb and hogget.

Hogget and mutton have a stronger flavor than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.


Are Goat and Sheep, same nutritionally?

The taste of goat meat is similar to that of lamb meat.

Nutritionally, Goat meat is lower than mutton in fat and cholesterol. It also has more minerals than chicken, and is lower in total and saturated fats than many other meats. As it ranks right up with chicken and fish in the low fat department, it is being recommended for a heart-healthy diet comparable to chicken.

Chevon is therefore classified as a white meat. One reason for the leanness is that goats do not accumulate fat deposits or "marbling" in their muscles like cows or pigs. Goat leg has the lowest fat content compared to other parts of the goat. It supplies high quality protein along with healthy fat. There is no worry about pesticide or heavy chemical residue as there will be with fish, nor worry about hormones or antibiotics as would be with grocery store chicken.

Most of the fat which is present is external and that can be trimmed easily. Goat meat is one of the best sources of zinc and iron. It also has B group vitamins including B1, B2, B3, B6 and B12. Vitamin B actually helps to burn fat cells. It has choline and selenium which is known to prevent cancer.

Goat meat is approximately the equivalent in caloric value to chicken and has less than half the calories of beef per serving. This is desirable for persons with a need to reduce their caloric intake. Overall, goat meat is similar in most nutrients to other species, but the cholesterol content of goat meat is slightly higher than beef or chicken.

In the end we can say that Chevon (or goat meat) is rapidly gaining popularity as a low-fat, nutritionally dense meat.

Are you confused between a Prawn and a Shrimp?

Are you confused between a Prawn and a Shrimp?

Many consumers and restaurants use the terms “shrimp” and “prawns” interchangeably. Even in commercial farming and fisheries the terms shrimp and prawn are often used interchangeably.

Terminology also varies from nation to nation, which can make matters even more confusing. In European countries, particularly the United Kingdom, the word “prawns” is more commonly on menus than the term “shrimp”, which is used more often in North America.

The term 'prawn' is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “king prawns”, but also “jumbo shrimp”).

Australia and other Commonwealth countries as well as South Africa follow this European/British terminology to a greater extent, using the word 'prawn' almost exclusively.

According to Food and Agriculture Organization (FAO) of United Nations, terminology is based on the habitat. According to this, shrimp is a seawater creature, while prawn's natural habitat is fresh water.

Some people say that the difference is just in the size. ‘Shrimp’ is used to describe the smaller variety, whilst ‘Prawn’ is used to name the larger members of both species.

In biological terms, Shrimps and Prawns are Decapod Crustaceans, which means that they have 10 legs and a hard shell covering their body, although the shell that covers prawns and shrimps is much thinner and not as hard as the shell of most other crustaceans. They have to shed their shells in order to grow bigger. There are some biological differences between Prawns and Shrimps, due to which they two are placed in different suborders. Prawns are in the suborder Dendobranchiata, while shrimp are classified as Pleocyemata.

They both can be found in salt and fresh water all over the world, typically swimming in search of food. Both shrimp and prawns tend to stay near the ocean floor. They also have similar flavors, and come in a wide range of sizes from minuscule to quite large.

Difference between a Shrimp and a Prawn:

So now we know that shrimp and prawns are closely related, but there are a few distinguishing features which divide the two.

The Prawn is transparent with long legs and is found amongst the weed in rock pools on the shore. There are several different species. In the South and West the species in the pools are called by the scientific name of Palaemon.

The Shrimp is the sandy colored crustacean that lives in the sandy shallows. It has short legs and buries itself in the sand. It is called by the scientific name of Crangon and is found all around the British coast.

Some of the biological differences between prawns and shrimps are mentioned below:

1. Gill structure: Prawns have a branching gill structure, whilst the shrimps have lamellar gill structure.

2. Size of legs: Prawn’s legs are longer than shrimp’s legs.

3. Pincers: The front pincers of shrimp are typically the largest, while prawns have bigger second pincers. These differences may seem subtle, but they indicate different steps along the evolutionary path of both creatures.

4. Second Abdominal Segment: The easiest practical way to separate true shrimps from true prawns is to examine their second abdominal segments. The second segment of a shrimp overlaps both the first and the third segment, while the second segment of a prawn overlaps only the third segment.

5. Body Size: Culinarily, many people distinguish between shrimp and prawns on the basis of size. Prawns are considered to be larger, while shrimp are smaller.

6. There is also a difference in the way that the two brood their eggs. A more fundamental difference but one impossible to appreciate in a single specimen is that female prawns do not brood eggs but shed them into the currents where they develop independently.

Interesting fact about Prawns and Shrimps:

Prawns and Shrimp are protandric hermaphrodites, that is, they undergo a change of sex in mid-life, starting out as males and then becoming females in their fourth and final year of life.

Matar Paneer (Paneer Peas Curry)

Paneer cubes (cottage cheese) are cooked with green peas.

Ingredients:
2 cups paneer cubes
1 cup green peas
2 large onions paste
2 medium tomatoes puree
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1 tsp red chili powder
1 tsp turmeric powder
2 green chilies chopped
6 tbsps of oil
Salt to taste
Cilantro leaves chopped fine to garnish

Method:

• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
• In the same vessel heat remaining oil and add the onion paste. Fry till it turns light brown.
• Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
• Add the coriander, cumin, red chili, turmeric and garam masala powders, green chilies and fry, stirring continuously till the oil begins to separate from the masala.
• Add the peas to the masala and fry for 2-3 minutes.
• Then add the paneer, 2 cups of water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick as you would like, turn off the flame.
• Garnish with cilantro leaves and serve with parathas or naans.

Pizza Style Cheese Omelet

This gives the appearance of a pizza. The base is made of omelet topped with onion, green pepper, tomato, mushroom and cheese. The topping of the omelet can be modified according to taste.

Ingredients:

• 2 eggs
• Salt and pepper
• ½ small onion chopped
• ½ small tomato chopped
• 1 tbsp green pepper chopped
• 2 small button mushrooms chopped
• ¼ cup Mozzarella cheese
• 2 tbsp butter

Method:

• Break the eggs in a bowl and whisk them with salt, pepper until well blended.
• Heat 1 tbsp of butter in a non-stick skillet over medium heat. Add onion, chopped bell pepper, tomato and chopped mushrooms. Toss for 2 minutes, remove and keep them aside.
• Heat the remaining butter in same pan over medium heat and pour in egg mixture.
• Spread evenly around the pan and sprinkle the onion mushrooms mixture on top of it.
• Spread cheese over the vegetables and cook on slow heat until cheese starts melting. Do not flip or fold it.
• Remove from the flame and serve hot.

Do You Know?

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in for up to a week, or longer when sold in vacuum-sealed packages.

Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds, are also used for most types of pizza and lasagna.

Egg Kofta (Scotch Eggs)

Hard-boiled egg is removed from its eggshell, wrapped in a minced meat mixture, coated in breadcrumbs, and deep fried.

Ingredients:

• 1 pound minced meat
• 2 tbsp roasted gram flour
• 1 raw egg
• 2 chopped green Chilies
• 1 small onion diced
• 2 garlic cloves chopped
• 1” ginger piece chopped
• 1 tbsp garam masala
• Salt to taste
• 5 hard boiled eggs
• Bread crumbs
• Flour for dusting
• Cooking oil to fry
• 1 tsp brown cardamom powder

Method:

• Cook the minced meat for about 20 minutes with the chopped onions, green chilies, chopped ginger, garlic cloves and salt.
• Dry the liquid and add roasted gram flour and garam masala.
• Knead or grind till slightly sticky, mix egg and knead it again.
• Shell all the eggs and dust them with flour.
• Divide the meat mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the meat mix around the egg until it is completely enclosed.
• Roll them in bread crumbs and keep them in refrigerator for ½ hour.
• Heat the oil in a frying pan, put in the koftas and fry them until they are brown on all sides.
• Cut the koftas into halves, and serve with the eggs facing up.

Do You Know?

Scotch eggs, in London, were traditionally a picnic food, designed to be eaten fresh. In the United States, many "English-style" pubs and eateries serve fresh-made Scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce or hot mustard sauce. At the Minnesota State Fair, scotch eggs are served on a stick.

Paneer Ki Kheer

Boil paneer with milk, add nuts and cardamom and get a taste of soft kalakand.

Ingredients:

• 1 cup freshly prepared paneer from full cream milk
• 3 cups full cream milk
• 1 cup khoya powder or milk powder
• 1 tsp cardamom powder
• Few strands of saffron
• 1 tbsp chironji
• ¼ cup nuts (blanched and slivered almonds, cashew nuts and pistachio)
• ½ cup sugar (adjust according to taste)
• 1 tsp rose water

Method:

• In a large saucepan, boil milk.
• Add the paneer and simmer for about 10 minutes.
• Sprinkle khoya powder slowly over milk. Stir to avoid lump formation.
• Add nuts, saffron and cardamom powder. Stir and simmer for another 2-3 minutes. Turn off the fire. Allow the kheer to cool down.
• Sprinkle rose water.
• Chill in refrigerator and serve.

Note: Kheer always thickens when cooled. So adjust the consistency of kheer by adding milk if it is thick.