How to make Steamed Egg Katori with Salad -
Healthy way to enjoy eggs – steam them with some vegetables and enjoy with a salad
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs (अंडे), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : Fusion
Course : Main Course Egg
For more recipes related to Steamed Egg Katori with Salad checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Kolhapuri Egg Curry Noodles And Vegetables In Coconut Sauce Baked Aubergine and Eggs Kodi Guddu Pulusu
Steamed Egg Katori with Salad Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Steamed Egg Katori with Salad Recipe
Eggs 4
Broccoli 1 small
Red capsicum 1/2
Button mushrooms 3
Cherry tomatoes 4
Salt to taste
Black peppercorns , crushed to taste
Red chilli flakes 1 teaspoon
Baby spinach leaves 3-4
Salad
Baby spinach leaves 10-12
Cherry tomatoes 4
Red radish slices as required
Mustard sauce 2 tablespoons
Method
Step 1
Separate broccoli into small florets and dice red capsicum. Slice button mushrooms and have the cherry tomatoes. Keep all these vegetables in a bowl.
Step 2
Add salt, crushed black peppercorns and red chilli flakes. Tear baby spinach leaves and add to the bowl and mix well.
Step 3
Divide this mixture equally into 4 silicon cups and break an egg into each.
Step 4
Heat sufficient water in a steamer, keep the silicon cups in it and steam for 8-10 minutes.
Step 5
Meanwhile, to make the salad, tear baby spinach and spread them on a plate. Halve cherry tomatoes and add. Halve red radish slices and add and lightly toss everything together.
Step 6
To make the dressing, take mustard sauce in a small bowl, add 6 tbsps water and mix well.
Step 7
Spread the salad on a serving plate, gently run a knife around the eggs to loosen the edges and demould onto the serving plate.
Step 8
Drizzle the dressing over them and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
