Tuesday, 19 September 2017

Bulls Eye | Fried Eggs

The third week I have selected a sub theme of posting paneer and egg related recipes for protein rich dishes. I didn't mean recipes containing both paneer and egg rather 3 recipes with egg and 3 recipes with paneer. Starting this week with a very simple egg recipe.

Fried Eggs are one of the common preparations done in many countries around the world. These can be done with any eggs (chicken, duck...). In India, it is known as Bulls Eye and is a popular item served by street vendors (known as Thattu Kadai) in TamilNadu as well as Kerala. I remember one of our friends; after visiting Kerala asked us - Do keralites even eat the eyes of the bull? I had the heartiest laugh that day. I didnt get exact reasons as to why this is called Bulls eye - probably because after cooking these look like bull's eye.

Fried Eggs are usually cooked until the egg whites become opaque and fully white. The yolks will be runny. As with other dishes, it can be cooked a little longer until the bottom is crispy or with a sprinkle of water to cook perfectly. It depends on personal preference. It is usually not flipped but some people like to do it that way too. In our place fried eggs is the best combo for wheat dosa.


Egg - 1
Salt - a pinch
Pepper - a pinch
Oil/Butter - 1/2 tsp


  • Heat a pan over medium low heat. You can use a cast iron griddle or non stick pan. If you have a wide pan, you can make more than one eggs at a time. 
  • Add the oil/butter to the pan.
  • After about 10 seconds, crack the egg. 
  • Hold the cracked eggs about 2 inches from the hot pan and break it open. If you are scared to break it directly onto the hot pan, break the eggs in a small bowl and pour it gently into the pan. 
  • Sprinkle a pinch of salt and pepper on top of the eggs. You can add this while serving too.
  • Cook until the egg whites are fully set. It takes about 3 minutes. The yolks should be runny.
  • Remove it carefully on to a serving plate.


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Blogger Tricks

Chicken Masala

This chicken masala recipe is my MIL's staple recipe. We all love to have this along with chapathi or parottas. There are many many ways of making a chicken masala across India. Each region has their own way of making it with locally available taste enhancers like coconut, cashewnut, poppy seeds etc. Restaurants also serve many chicken masala recipes and most of them uses yogurt or cream to make a rich gravy. In this recipe the gravy is made just with onions.


Chicken - 500 grams
Onions - 250 grams
Tomato - 1 small
Oil - 2 tbsp
Salt - to taste
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few

To Marinate:

Garlic - 10 grams
Ginger - 10 grams
Green chillies - 10 grams
Salt - to taste
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp


  • Clean the chicken pieces. Cut them into small pieces.
  • Mix the chicken pieces with the ingredients given under "to marinate". Refrigerate and marinate for about 4-6 hours.
  • Pressure cooker these chicken pieces for one whistle so that the chicken pieces are 90% cooked.
  • Chop the onions and tomatoes into very fine pieces.
  • In a kadai, add oil. Once oil is hot add the chopped onions.
  • Fry for about 15 minutes until the onions turn light brown. Add a pinch of salt so that the onions turn brown faster.
  • Add all the powders and mix well.
  • Add the chopped tomatoes and curry leaves. Fry for another minute.
  • Now add the cooked chicken pieces along with the water. Simmer the stove and cook for another 10-15 minutes or until the gravy thickens.

Delicious chicken masala is ready!! Enjoy with chapathis.


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Fried Chicken Kebab

Most of the Chicken Kebab or Kabab recipes are the skewed and grilled or tandoor variety where the chicken chunks are marinated in special spices and then grilled on skewers or cooked in tandoor. This is so even though the word Kabab or Kebab in Arabic actually means fried meat and not grilled meat.

This fried Chicken Kebab recipe is different in that the marinated chicken are fried instead of being grilled and it tastes heavenly.


Chicken – 1 kg/2.2 lbs
Cooking Oil - As required for deep frying

Chicken Marinade Ingredients:

Maida (All purpose flour) – 4 tbsp (tablespoon)
Corn Starch – 2 tbsp
Eggs – 2
Ginger Garlic paste – 2tbsp
Lemon – 2 medium size
Red Chili powder – 2 tbsp
Garam Masala – 2 tsp (teaspoon)
Dhania (Coriander) powder – 1 tsp
Jeera (Cumin) powder – 1 tbsp
Kebab powder – 1 tsp (optional)
Green chili – 3 nos (finely chopped)
Ginger – 1 tsp (finely chopped)
Coriander or cilantro leaves – 2 tbsp (finely chopped)
Oil for deep frying
Salt to taste


  • Break the eggs into a container and whisk them using a spoon.
  • Add all the above ingredients except the chicken and mix well. 
  • If the paste is too thick then you can add more lemon juice or little water.
  • Once a thick paste is formed, taste the marinade and then based on your taste needs you can add more of the ingredients.
  • Then add the chicken pieces and coriander leaves and mix well until every chicken piece is evenly coated with the marinade.
  • Now set aside the marinated chicken for about 4 hours. These 4 hours are important to allow the flavors from the marinade to get into the chicken.
  • Heat the cooking oil on a heavy-bottomed pan and deep fry the kebabs till golden as seen in the picture 
  • Allow the Chicken Kebabs to cool on paper towels. Serve hot with onion slices and lemon pieces.


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