Life is All About Making the Best Out of Leftovers!
If you are wondering if Priyanka has turned into a live philosophy preaching blogger, then take a deep breath as I am also standing just as you are in terms of understanding the fine prints of life! I am simply stating the fact that I often enjoy cooking with limited ingredients available in my pantry. Not that I do that on some purpose, but I do enjoy the puzzle part where the key is to figure out which fits with what! This anda-kheema bhurji recipe is one of those puzzles which has its pieces scattered all over the place, but when brought together gave me a wonderful meal along with fresh paranthas.
It all started last week when I got us some fresh chicken kheema or minced chicken meat. I planned to make some Meatball curry which happened but not with the entirety of it. It all boils down to it that I was left with some minced meat mixed with finely chopped onion, grated garlic and ginger.
All I needed to do was to punch it with few more ingredients and make a dish sufficient for two hungry mouths. And, here eggs came to me rescue. My love for eggs knows no bounds and I have been quite vocal about this.
Read my Jolkhabar Special Dimer Porota Recipe.
Some more egg recipes are coming up soon here. Some old which were up already, some new from my kitchen!!
This bhurji recipe is suitable for both dinner as well as lunch meal ideas. In fact, if you are left some it’s leftover as well (haha.. leftover of leftovers!) then, stuff it between slices of bread and make sandwiches out of it. Honestly, I had some so I grated some cheese in it and added some chopped onion, tomato, green chili and coriander leaves to make a hearty filling for breakfast sandwiches. Something quick and tasty for breakfast which can be even had while on the go! I find that option quite helpful as I end up finishing my breakfast after reaching office. So, probably better planning and time management tops my chart of to-do’s.
So, while I come up with better planning mechanism, you catch this super easy and juggad (Hindi for ‘hack’) recipe.
- 250 gms Chicken Keema
- 2 Eggs
- 1 Onion Large - Finely Chopped
- 4-5 Cloves of Garlic Finely Chopped
- 2 Green Chilies Finely Chopped
- 1/2 Capsicum Finely Chopped
- Salt ToTaste
- 1/4 tsp Bengali Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 4 tbsp Refined Sunflower Oil
- Finely chopped Coriander Leaves to garnish
Whisk the eggs with a pinch of salt and pepper.
Heat some oil in a non-stick pan and add the whisked eggs. Let it sit for a minute or two before stirring it well to make some scrambled eggs.
Once it is cooked properly, take them out in a plate.
Heat rest of the oil in the pan and fry the garlic and onion till they turn translucent.
Now, add the chopped Capsicum and green chilies.
Also, add the minced chicken in it and stir it well breaking the lumps, if any.
As you cook, it will release some water. Season it with some salt, and add turmeric powder and garam masala powder. Cook well.
Once the chicken has cooked properly, add back the scrambled eggs and give it a good stir on medium-high heat.
Once it is cooked, add the chopped coriander leaves and serve.