Love Served Daily

Cooking up Smiles..Across the Miles


Baked Chicken Nargisi Kofta..Indian Scotch eggs


Hello there. Sorry for being away for so long. We just came back from a trip to the Niagara Falls in Canada. It is undoubtedly the best fall in the world. Here is a picture of the beauty. If you have never been there, I highly recommend it. 🙂


Today I am sharing some Chicken Nargisi Kofta with you, or Indian scotch eggs. It is made by coating hard boiled eggs with minced meat and then deep frying them. These koftas are then added to a delicious gravy and the result is a treat you don’t want to miss. So just like the Niagara Falls above, this is one of a kind and definitely a must try. 😛


Here is how I made it:


For the Kofta

Hard Boiled Eggs – 6

Minced chicken – 1 pound (Use your choice of meat)

Ginger Garlic Paste – 1 tbsp.

Roasted Chickpea flour – 1/2 cup

Red Chilly powder – 1 tsp

Salt to taste

Mint Leaves – 1/2 cup, made into a paste, optional

For the curry

Oil – 1 tbsp

Onion – 1 medium, finely chopped

Tomatoes – 2 medium, pureed

Ginger Garlic Paste – 1 tbsp

Cashew nut paste – 1/4 cup

Cumin Seeds – 1/4 tsp

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1 tsp

Garam Masala Powder – 1.5 tsp

Salt to taste

Water – 1/2 cup

Cilantro leaves – for garnish


  1. Hard boil the eggs, peel and keep aside.
  2. In your minced chicken, add in the ginger garlic paste, roasted besan or chickpea flour, red chilly powder, salt and the mint paste. You can totally skip the mint if you don’t like the taste. Make a smooth paste of this mixture.
  3. Wet your hands and gently coat the eggs with this minced meat mixture making sure an even coating on all sides.
  4. These eggs are usually fried but I baked them instead to make a healthier version. You can definitely fry them. To bake them, preheat your oven to 400F and bake them for about 30 minutes, turning sides midway.
  5. While the eggs are baking, we can make the gravy. Heat oil in a pan and add in the cumin seeds.
  6. Once, the cumin seeds crackle, add the ginger garlic paste and let it cook for a minute. Now add the finely chopped onions and let them cook till they get a beautiful brown color, about 5 minutes.
  7. Its time to add in the tomato puree now. Some people also like to use yogurt for the gravy. You can add half cup of yogurt in place of the tomatoes if you like. Cook the tomato puree till you see some oil oozing out from it.
  8. Once the onion tomato masala is ready add in all the dry spices – salt, red chilly powder, turmeric and the garam masala. Mix well.
  9. Finally, add in the cashew nut paste and about half cup of water. Mix everything well and let it come to a boil. Cook for a few minutes.
  10. Now gently slide in the egg koftas in the gravy, making sure not to break them. Cover and cook for about 2 minutes.
  11. Finally, garnish with some chopped cilantro leaves and serve hot with your choice of Indian Bread or rice.


So that is how I made this delightful dish. It looks beautiful when you cut the koftas and the eggs inside are such a pleasant surprise. I hope you will give this a try.

Thanks for stopping by.


Ritu. 🙂


Egg Muffins..An easy, make ahead, breakfast option


I love eating eggs for breakfast. They are a good source of protein and keep you full for longer. I have already done a post before mentioning some of my favorite egg recipes for breakfast. You can check them out here.

Egg muffin is a great make ahead breakfast option. You can make and refrigerate them for up to a week. Just heat them in the microwave the next day and your delicious breakfast is ready. The good thing about these muffins is that they can be customized to your taste buds. Add sausage if you like or your choice of veggies. You can also make it with just cheese (or omit it, for healthier version). I personally like the veggies version as it keeps me full plus it is such a good way to enjoy vegetables for breakfast. Sounds good  ? 🙂

Lets make some.

This recipe will make 12 large egg muffins.


10 large eggs (You can also use just egg whites here or a combination of whole eggs and whites for healthier options)

1/3 cup milk

3/4 cup chopped broccoli

1/4 cup chopped red bell pepper

Salt and pepper to taste

1 cup shredded cheese of your choice (I have used cheddar) (Reduce cheese for healthier version)


  1. Preheat oven to 350F. Grease well a 12 hole muffin tin or line it with muffin cups.
  2. Whisk the eggs in a bowl and add the milk, salt and pepper to it.
  3. Add in the broccoli and red pepper to the mix. Feel free to use your choice of veggies here. You can also add sausage here.
  4. Next carefully fold in the cheese. You can also top your muffins with cheese as opposed to mixing it here. That will make for a more crispier topping.
  5. Finally, fill the muffin cups with this mixture, about 1/4 cup in each. Bake them for about 15 – 20 minutes till the center of the muffins is well set and they get a pretty golden color.
  6. The muffins will rise during cooking and sink when they cool down. That’s perfectly ok. Slide them out and let them rest on the cooling rack.
  7. Enjoy them hot or put them in the fridge in an air tight container and heat them in a microwave before serving.

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Poached Egg, Egg in a Potato Nest and Egg in a Bread Hole..Some interesting twists to your eggie brekkie.

Eggs is what my daughter and I love for breakfast. There are so many different ways you can have them. It keeps you full longer and is a good source of protein. Here are a few interesting ways you can make eggs and twist your regular breakfast menu. Because as they say, breakfast is sure the most important meal of the day and should not be missed. Here I am giving you three ways to look forward to your next egg breakfast.


Poached Eggs:

Poached eggs are prepared by poaching eggs in simmering liquid. Its such a pleasure to see the flowing yellow yolk when you cut into your egg. Here is how to make it.

Take a deep saucepan. Not too big. Fill it half with water. Add some vinegar and salt and bring to boil. Mean while break an egg in a small bowl. Once the water starts to simmer, take a spoon and create a whirlpool in the water and slide the egg right in. Bring down the heat to low and let the egg sit in there for about  5 mins. That’s it. Take it out on a paper towel to soak the moisture and then transfer onto a toast or eat it just like that. Enjoy.

If you would like to have this poached egg with flavored yogurt, use 1/2 cup of thick yogurt and add one minced clove of garlic. Pour it over the poached egg. Melt some butter in a pan and add paprika to it. Let it sizzle for a few mins and then add it over the poached egg. Garnish with mint leaves or your choice of herbs. Enjoy.

Egg in Potato Nest:

Take one small potato and grate it.  Put the strings in a kitchen towel and squeeze out all the water. Heat oil in a pan, put these potatoes in it trying to make your best round shape with them. Make a hole in between. Season your potatoes. Once cooked, flip them over. Break an egg in between the hole and cook for another 3 mins till both potatoes and egg is cooked. Season the egg with salt and pepper. That’s it. Done.


Egg in a Bread Hole:

This one is the easiest. Take a slice of bread and cut a hole from the center.  Heat some butter in a pan and toast the bread till crispy on one side. Then flip over the bread and break an egg into the bread hole. Let the egg cook for about 3 minutes. Season it with salt and pepper and serve.

Another way to enjoy this bread would be to flip it over again on the other side and let it cook for just about a minute. That will seal the yellow yolk inside. Its such a pleasure to bite into that crispy bread, with a firm white and runny yellow yolk. Trust me, you have to make this easy egg delight to know what I am talking about.


So there you have it, three delicious way to serve eggs for breakfast. I hope you will try them and let me know which one you liked best.


Ritu 🙂


Egg Curry…Because Eggs shoudn’t be just had for Breakfast.

egg curryA popular Indian advertisement quotes…Sunday ho ya Monday..Roz Khao Ande. (Eat eggs everyday).

Especially on days when you are out of all possible veggies, this delicious curry comes to your rescue.

Egg curry is a dish prepared by cooking boiled eggs in an onion tomato based gravy. Tastes great both with Rice or Naan/Roti. (Indian Flat Bread). It could be made both mild and spicy. I like to keep it a little on the lower spice side as per my family preference, but feel free to change the spice levels as what works best for you.

Also, I do not prefer using a lot of oil in my cooking. Trust me, it tastes just as delicious without that extra 1 table spoon of oil floating on top. Feel free to add more oil if you prefer.

Here is how I make it.  


4 hard boiled eggs

1 medium onion, chopped

1 medium tomato, chopped

1 tbsp. ginger garlic paste or minced

2 slit green chilies – optional

Oil 2 tbsp.

cumin seeds 1 tsp

1 bay leaf

1 small stick of cinnamon

red chilly powder 1/2 tsp

coriander powder 1/2 tsp

garam masala 1/2 tsp

turmeric powder 1/4 tsp

salt to taste

water as needed

Cilantro for garnishing


Heat 1 tbsp. of oil in a large pan. Poke some wholes in the egg using a toothpick and add them to the oil. Cook them on low flame till you get a nice brown color. Eggs could also be deep fried if you wish too. Take them out on a plate.

In the same pan, add the chopped onions and the ginger and garlic. Sautee them for good 10 minutes till the onions have become brown in color. You can also add salt here to speed up the process. Now add the tomatoes and let them cook till they start to release some oil. That’s when you know its done.

Transfer the above mixture to a blender and make a smooth paste. Feel free to add a little water, if needed.

Now in the same pan, add the remaining 1 tbsp. of oil. To this add the bay leaf and cinnamon stick. Let it cook for a minute or two and then add the cumin seeds. If using green chilies, add them now. Finally mix in the blended onion tomato paste here. You can also skip the pureeing process and just use very finely chopped onions and tomato here but I like the silky smooth gravy that I get from pureeing my masala.

Its time to add the spices now.  Add in the red chilly powder, coriander powder, turmeric powder and the garam masala. Mix everything well. Add some water here so that your masala doesn’t burn. Once everything is well combined, add water depending on how thick you want your egg curry. I have used about a cup of water in total here.

Let the water come to a boil and cook it for another 5 minutes. Now its time to add the eggs. You can add the whole eggs as it is or cut them and serve. I personally like them cut only because the eggs absorb the flavors better, plus it looks prettier. Cut the eggs in half and add it to the gravy. Cover and let it cook for another two minutes.

Finally, garnish with cilantro leaves and serve hot.