Egg Roll Breakfast, Egg, Streetfood by Sudeshna Banerjee

Egg Roll Breakfast, Egg, Streetfood by Sudeshna Banerjee You can follow me on Twitter, visit my Flickr photostream, add me to Facebook. “A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked” – Bernard Meltzer The final recipe for the “Breakfast with eggs” series is Egg roll. I’ve posted six different easy to cook and quick egg recipes for the morning meal. Previous posts in the series: 1. Mughlai Paratha 2. French Toast 3. Scrambled Eggs 4. Banana Pancake 5. Boiled Egg Sandwich But I just couldn’t finish the series without a little flavor from the street food of Calcutta (Kolkata). Though many different Asian countries claim for the origin of this dish and among them southern China has the most number of votes, but this particular preparation very well known to everybody who hails from Kolkata or even those who had a visit to the city is typically from the make shift stalls on Kolkata foot paths. Egg rol There was one such stall near my dance school called Iceberg (quite contradictory for a joint that sold everything hot), and every month it was a ritual for our gang of friends to have an egg roll from there. I still remember it cost just seven rupees then, but still that was quite expensive for a school-going girl like me. At home, outside food was a taboo and so I always had to cook some stories to have those egg rolls. But alas, eventually mom found out my secret and instead of scolding me I was offered with two egg rolls the next day at tiffin, of course prepared by my mom in her kitchen. School days have passed a long time ago, but I still can’t forget the taste of those road side egg rolls, though my mom’s were quite similar but not that good. My father suggested that the dirt from the road made it taste better. The egg roll in Kolkata is similar to Frankie of Mumbai and resembles the kathi rolls prepared in many roadside stalls throughout India. Egg roll in Kolkata was probably first introduced by Nizam’s, a very popular restaurant in Kolkata serving Mughlai dishes. Another famous joint serving egg roll in Kolkata is Haji Saheb in Behala (Hazi Saheb for some), it’s my personal request, don’t miss it if you ever visit this place. Preparation time: 10mins Cooking time: 8mins Serves: 2 Ingredients: Whole wheat flour (Maida): 1 cup Eggs (Dim): 2 Onion (Peyaj): 1 medium, chopped finely Cucumber (Sasha): one-half of a medium sized, julienned Green chili (Kacha lanka): 2, chopped Sunflower oil (Sada tel) for frying Salt to taste Tomato sauce for seasoning Preparation: Knead the flour well and make two round paratha with it Beat the eggs with little salt Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan. Place the egg covered paratha on a flat surface with the egg side up Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables Roll the paratha and cover half of it with an aluminum foil or kitchen paper and tuck the paper well so that the roll doesn’t open up Serve hot with little lemon juice over the filling Hot tips – You can put in a filling of mashed potatoes seasoned with chili powder and salt or even a filling with chicken or mutton kebab tastes great. What variety of Egg Roll do you prefer? Nizam Kathi Rolls Ujwala Prabhu If you're from Kolkata you'll surely know what i'm talking about. When I first left home and went to Pune to study the one thing that I kept talking about to my new college friends whenever the topic of food came up was Kathi Rolls. When they didnt understand me I told them that they were Chicken Rolls. They said no problem you can have some delicious ones at Marz-O-Rin. And then I waited eagerly till we could go to Camp, where the shop was located - near Kayanis - the Shrewsberry biscuits shop. When it was eventually put in front of me I was terribly disappointed, the Pune Chicken Roll turned out to be hot dog bread with lettuce and chicken with a sweet mayo dressing. I grew to like these too but nothing compares, nothing compares to Nizam Rolls. Out of Kolkata I tried the Frankies and the Baida rotis but that was not what my taste buds yearned for. For years I've tried to replicate it at home but not very successfully. So I'd save up all the wanting for my annual visit home and eat these rolls every time! And then a few years ago we heard that Nizam had shut down - labour problems. Kolkata has changed so much from when I lived there as a kid. Nizams was an important part of eating out for us and now it's no longer there. Nor is Skyroom or the Chicken Champ place at the petrol pump. For a while when we were in Bangalore, I think for the last two years of our stay, a Nizam outlet opened up in Indira Nagar and their Rolls were finger licking good. When I went to Kolkata a few weeks back, I decided to try out the Park Street guy. His rolls are good too but he adds some kind of red and green sauce. I didnt let him add those in mine but there was just that something missing. While writing for the meme that Sonali tagged me for I googled for Nizam Kathi Rolls and was dismayed with the recipe that appears all over the web which has mashed potatoes as a stuffing! Scandalous :D Here's my version for Chicken Anda Parathas. You could replace the Chicken with Aloo, Paneer, Mutton or Beef. I'm willing to try any suggestions that you may have to make it taste more authentic. Ingredients Knead dough for 6 parathas - i use atta but i'm told that maida makes them more authentic and that's what i'm going to try out the next time. Make Chicken Tikkas - about 4-5pcs in each paratha - shouldnt be made too dry - soft and succulent is what you want 6 eggs - beat, add salt and keep aside Onions - halve, finely slice and seperate into half rings. mix with chopped coriander, finely chopped green chilly, salt and pepper and a generous amount of lime juice. Mix well and set aside. Method Cook one side of the Paratha. Flip over and add egg on top - a ladle full. Spread across the top of the paratha with a spoon. Make sure the flame is on low. After a few minutes flip the paratha and move around on the pan to ensure that the egg remains below and stuck to one side of the partha. Be generous with the oil prior to the flip. When the paratha starts to expand and bloat upwards flip it again and let that side cook. Remember it has to stay soft. Dont let it turn crisp. And I repeat be generous with the oil while cooking. You can wipe some off on tissues later. Keep the other two ingredients - chicken and onions - ready. Remove the Anda Paratha from the Pan and put on the counter. Put the next Paratha in the pan before proceeding further. In the middle of the paratha spread some onions mixture in a line. Add the chicken tikka pieces over this. Squeeze some lime. Add another layer of onions. Roll the paratha and roll half of it in some brown paper. This will catch the extra grease and keep the paratha in a roll format. Eat hot. Post a Comment Bombay Street Food Special #5 - Chicken Frankies - Mumbai Style Chicken frankies are yet another version of a chicken wrap, but yeah, Mumbai style. I don't know what it is about wraps, but a lot of cuisines seem to have a version of their own. The Americans have the ever so versatile Wrap, the Mexicans have the burrito, the Asians have the spring roll, the Italians the calzone. In India we call wraps Frankies. It is another version of street food. Its not uncommon to see stalls around the city selling these wraps piping hot. Today, I'm going to show you how to make one from scratch in the comfort of your own home. The street stalls have many varieties on offer. The Chicken, Mutton, Veg., Aloo, Egg are just a few. Then you also have the option of adding cheese to these wraps. And we know cheese makes everything better. I made a couple of these this time around - the chicken one for the meat lovers and the potato or Aloo version for those of you who don't eat meat. We love them both. Today I will focus on the Chicken Frankie and stay tuned for the meatless version tomorrow. Chicken Frankie For the naan roti - Makes 8 1 1/2 cups all-purpose flour 1/2 cup wheat flour 1 tsp salt 4 tsp oil 2-3 eggs, whisked well Mix the ingredients except the beaten egg in a bowl and using water, bind to a soft, pliable dough.

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