Eggs Kejriwal, Eggs Kejriwal Sandwich

This recipe for Eggs Kejriwal is a cheese, egg and chilli sandwich invented by the Willingdon Club in Mumbai. Its spicy and delicious.

First things first. I did not make up this dish. Mr. Eggs Kejriwal is for real. It happens that this recipe Eggs Kejriwal was invented in Southern Mumbai at the Willingdon Club. Its an egg and chilli cheese sandwich. Its said that there was a man named Devi Prasad Kejriwal who liked eggs but his family were strict vegetarians. Kejriwal was a popular in the club and since he couldn’t get his favorite eggs at home, he had it in the club his way. It was a toast and a fried egg sprinkled with spicy green chillies as he liked spicy food. This Eggs Kejriwal is a little refined version that’s served in most places nowadays which uses cheese and tomatoes. The cheese helps to cut the hit of the green chilli. Come, lets make an awesome breakfast. Here is the video recipe of Eggs Kejriwal

First, lets make an easy spicy fried salsa for Eggs Kejriwal. Heat oil in a pan and add in the finely chopped onions and fry for a minute. We don’t need to cook the onions for long. We want to saute the onions for just about a minute to avoid the harsh raw bite. So a minute is more than enough. Add in the tomatoes, chopped chillies, pepper powder and the salt. Fry for 15-20 seconds and switch off the flame. Add in the chopped coriander leaves and mix well. Set aside.

Next, the fried eggs for Eggs Kejriwal. This is how to do an easy fried egg. I got a neat tip for eggs that holds its shape. Cut an onion ring about half inch high. Place it on the pan that’s been heating on low flame. Break the eggs into the ring. If you are like me, little spillage will happen. Never mind. I am no Ina Garten. So I just let it go. Sprinkle some salt and pepper and cover it with a lid and cook on low flame for 2 minutes. I like my eggs runny. If you want to fully cook your eggs, then turn it over and cook for a minute more. Remove the eggs from the pan and set aside.

When the eggs are cooking, gently toast the buns with some butter. Set aside. If you want your cheese on the bun to be melted, then add a slice of cheese to the bun when toasting and cover the pan with a lid for 30 seconds. The steam inside will melt the cheese.

Now lets assemble. Add some salsa on top of the cheese melted bun. Top it with a fried egg and you are good to go. Eggs Kejriwal is ready. Breakfast should be this good.

For the fried salsa

• 1 teaspoon oil
• 1/2 onion, finely chopped
• 1/2 tomato, finely chopped
• 1 green chilli, finely chopped
• few sprigs coriander leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper powder

For the fried eggs

• 1/4 teaspoon oil
• Onions cut into half inch rings
• 2 eggs
• 1/4 teaspoon freshly ground pepper powder

Assembly

• 2 buns toasted
• 2 Cheddar Cheese slices

1. Heat oil in a pan and add in the finely chopped onions and fry for a minute. Add in the tomatoes, chopped chillies, pepper powder and salt. Fry for 15-20 seconds and switch off the flame. Add in the chopped coriander leaves and mix well. Set aside.
2. Next the fried eggs. Cut an onion ring about half inch high. Place it on the pan that’s been heating on low flame. Break the eggs into the ring. Sprinkle some salt and pepper and cover it with a lid and cook on low flame for 2 minutes. Set aside.
3. When the eggs are cooking, gently toast the buns with some butter. Set aside.
4. If you want your cheese on the bun to be melted, then add a slice of cheese to the bun when toasting and cover the pan with a lid for 30 seconds. The steam inside will melt the cheese.
5. For assembling – Add some salsa on top of the cheese melted bun. Top it with a fried egg.
6. Serve immediately.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Indian

For the fried salsa

• 1 teaspoon oil
• 1/2 onion, finely chopped
• 1/2 tomato, finely chopped
• 1 green chilli, finely chopped
• few sprigs coriander leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper powder

For the fried eggs

• 1/4 teaspoon oil
• Onions cut into half inch rings
• 2 eggs
• 1/4 teaspoon freshly ground pepper powder

Assembly

• 2 buns toasted
• 2 Cheddar Cheese slices

1. Heat oil in a pan and add in the finely chopped onions and fry for a minute. Add in the tomatoes, chopped chillies, pepper powder and salt. Fry for 15-20 seconds and switch off the flame. Add in the chopped coriander leaves and mix well. Set aside.
2. Next the fried eggs. Cut an onion ring about half inch high. Place it on the pan that’s been heating on low flame. Break the eggs into the ring. Sprinkle some salt and pepper and cover it with a lid and cook on low flame for 2 minutes. Set aside.
3. When the eggs are cooking, gently toast the buns with some butter. Set aside.
4. If you want your cheese on the bun to be melted, then add a slice of cheese to the bun when toasting and cover the pan with a lid for 30 seconds. The steam inside will melt the cheese.
5. For assembling – Add some salsa on top of the cheese melted bun. Top it with a fried egg.
6. Serve immediately.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/eggs-kejriwal/

Recipe for South Indian Tamilnadu style Badam Halwa with step by step pictures. Best halwa ever.

I really don’t like to use things like ” the worlds best recipe”, “the best thing I ever ate” and things like that. But I do not know how else to describe this amazing Badam Halwa. Its the best thing I have ever eaten. Two years back, we celebrated Diwali with all our family together at Ooty. Vinodh’s aunt had come to Ooty and she had brought this Badam Halwa. It was the best best best ever Badam Halwa. Vinodh’s Aunt Shantha Amma makes the most delicious sweets. This is her signature Badam Halwa dessert. She got married when she was 16 years old. At that time, she did not know how to cook. Her husband was living away from home in a place near Coimbatore called Palani due to work. She joined him there to be with him. They appointed a cook. But his food turned out to be awful. She was so disappointed that the food was bad but she did not have any other option. She was away from home, very young and longed for simple home cooked good food. Restaurant scene was almost non-existent those days. It was the 1960’s – 1970’s period. Finally, she was done with the cook’s food. She took matters in her own hand and entered the kitchen. She got help over phone from her mother and sisters and that is how her culinary journey began. She has mastered her recipes well over the years. Really well. There were no good cookbooks available and that was also the age of no internet. So if you wanted to know something, you learn from someone in person. Those were the golden days where there was no wi-fi and people spoke with each other. Shantha Amma is an extremely sweet person and I am so so happy to share her recipe here. I wish her loads of health in the coming years. We love you Amma.

Here is how to do the most authentic Badam Halwa. Dishes with very simple ingredients are the most difficult to make. This is one such dish. Its all about the technique for Badam Halwa . This Badam Halwa has Almonds, Ghee, Sugar, saffron and little milk. That’s about it. But when these ingredients cooked in a right way can transform into something genius.

First soak a generous pinch of saffron in half a cup (125 ml) of milk. Set aside.

Then, soak Almonds in boiling hot water for 20 minutes.

Now, drain the water and peel the almonds. After 20 minutes, it should peel off easily. If it does not peel, add more boiling hot water and leave it for 5-10 minutes. Drain the water and peel all the almonds. Once its peeled, grind it in a mixer/blender with a cup of milk (250 ml). Do not grind it to a fine paste. It is important to have the texture of the ground almond paste to resemble semolina / upma rava. So keep checking the mixer and stop when the almonds are grainy. This is a very important step. So eyes on the mixer please…..

Next, lets talk about the pan in which we are going to cook the Badam Halwa. You definitely need a heavy bottomed pan. Sugar burns fast. So heavy bottomed pan is very essential for any indian dessert. If you do not have a heavy pan, you can use the pressure pan ( cooker ) for making this Badam Halwa. One more important thing. The flame should be at low at all times. So do not get tempted and increase flame. You need to cook low and slow.

Mix the almond paste and sugar in the pan and keep it on stove on low flame. Keep stirring continuously.

Slowly some foam will start forming on top of the pan. Keep stirring. Stirring is key. Be at the stove at all times.

Once the foam subsides, little bubbles will form. If you stir vigorously, the bubbles might splash. So slowly, but constantly, keep stirring until all the bubbles have subsided and very few bubbles are remaining. Add in the saffron milk mixture. You can notice the color change into yellow soon after the saffron is added.

Bubbles will start to appear again after saffron milk is added. Keep stirring until all the bubbles have mostly subsided. One or two bubbles here and there is fine.

Now is the time to add ghee. Don’t add all the ghee at once. Add 1/4 cup of ghee at a time. Once the ghee is added, keep stirring and notice that the ghee is totally absorbed into the Badam Halwa.

Once the first addition of ghee is absorbed, add the next 1/4 cup of ghee. Wait for the ghee to be absorbed before adding more ghee. Repeat the procedure until all the ghee has been added.

After all the ghee has been added, keep stirring until the mixture is slightly thick like below.

When the consistency of Badam Halwa is thick but not solid like above, Switch off the flame. Badam Halwa will thicken when it cools. Remove the pan to the kitchen counter and start mixing the Badam Halwa with a spatula. Use a folding motion to mix. Keep mixing Badam Halwa until its warm.

Once its warm, take big bite size pieces of the Badam Halwa mixture and pack like a candy on a parchment paper.

Enjoy the Badam Halwa!

• 200 grams Almonds
• 300 grams Ghee
• 400 grams Sugar
• 1 cup ( 250 ml ) milk for grinding Almonds
• A big pinch Saffron
• 1/2 cup ( 125 ml) warm milk for soaking saffron

1. Soak a generous pinch of saffron in half a cup (125 ml) of warm milk. Set aside.
2. Then, soak Almonds in boiling hot water for 20 minutes. Drain the water and peel the almonds. Once its peeled, grind it in a mixer/blender with a cup of milk (250 ml) to a grainy paste.
3. Mix the almond paste and sugar in the pan and keep it on stove on low flame. Keep stirring continuously. Slowly some foam will start forming on top of the pan. Keep stirring. Stirring is key. Be at the stove at all times. Once the foam subsides, little bubbles will form. keep stirring until all the bubbles have subsided and very few bubbles are remaining.
4. Add in the saffron milk mixture. You can notice the color change into yellow soon after the saffron is added. Keep stirring until all the bubbles have mostly subsided.
5. Add 1/4 cup of ghee at a time. Once the ghee is added, keep stirring and notice that the ghee is totally absorbed into the halwa. Once the first addition of ghee is absorbed, add the next 1/4 cup of ghee. Wait for the ghee to be absorbed before adding more ghee. Repeat the procedure until all the ghee has been added.
6. After all the ghee has been added, keep stirring until the mixture is slightly thick.
7. Switch off the flame. Remove the pan to the kitchen counter and start mixing with a spatula. Use a folding motion to mix. Keep mixing until its warm. Once its warm, take big bite size pieces of the mixture and pack like a candy on a parchment paper.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 90 mins
• Category: Dessert
• Cuisine: South Indian