Sneha's Recipe: Egg

Showing posts with label Egg. Show all posts

Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

In: Alphabet Challenge, Baked, Breads

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches.

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches.
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L"

Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Lamb Shoulder Roast from Food Lust People Love
Greek Pork Chops from A Day in the Life on the Farm
Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
Lasooni Palak from Mayuri’s Jikoni
Lemon Lavender Scones from Blogghetti
Lemon Lush from Jolene’s Recipe Journal
Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

7 comments

Kheema Anda Paratha#BreadBakers

In: Bread Bakers, Breakfast, Egg

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious.

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

Bread Bakers Jun 2026 Breakfast Breads The final link list:

Brown Sugar Lemon Cassava Loaf from Food Lust People Love
Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
Kheema Anda Paratha from Sneha's Recipe
Sourdough Gingerbread Waffles from A Messy Kitchen
Sourdough Plum Almond Bread from Zesty South Indian Kitchen
Zucchini Cassava Muffins from Passion Kneaded

4 comments

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

In: Asian Cuisine, Cheese, Chicken

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set, Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper.

Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
Shrimp Rice Paper Rolls from Making Miracles
Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
Thai Chicken Summer Rolls from Food Lust People Love
Vegan Summer Rolls from Mayuri's Jikoni

7 comments

Algerian Mlayum- Couscous With Eggs#EatTheWorld

In: African, Algeria, Couscous

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

A Day in the Life on the Farm: Algerian Chicken
Sneha's Recipe: Algerian Mlayum- Couscous With Eggs
Culinary Cam: Flafla
Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)

3 comments

Creamy Avocado & Egg Salad - Keto#SundayFunday

In: Avocado, Carrot, Cucumber

Creamy Avocado & Egg Salad is a healthy, protein-packed, and low-carb alternative to traditional egg salad. This is my to go salad meal which have for my lunch, especially carry it whenever I, attend a first Saturday retreat. I love this salad, it's filling and satisfying.
Ingredients
2 Hard Boiled Eggs
1 Large Hass Avocado
1 Small Carrot - finely chopped
1 Medium Onion - finely chopped
1 Medium Cucumber -finely chopped
1 Tomato - chopped
1 Tablespoon Extra Virgin Olive Oil
Salt & Pepper to taste
2 Tablespoons Mayonnaise
2 Tablespoon Fresh Cream
1 Teaspoon Sriracha Sauce
Chopped Coriander Leaves - for garnishing
Method

Cut the eggs into large pieces, reserve 2 wedges for garnishing.
Mash the avocado lightly, there should be few chunks in it.
In a small bowl add the olive oil, mayonnaise, fresh cream Sriracha sauce, salt and pepper to taste mix it well, keep aside.
In a large bowl, add the chopped veggies, egg and avocado, toss to combine. Add the mayo mix and lightly mix it. Place it into a serving bowl, garnish with coriander leaves.

Enjoy!! This is a perfect filling keto meal.
Labels: Keto, Low Carb, Avocado, Egg, Cucumber, Mayonnaise, Fresh Cream, Sriracha Sauce, Carrot, Tomato, Healthy, Main course, Sunday Funday

For Sunday Funday we are celebrating National Avocado Month. Check the recipes using Avocado!

A Messy Kitchen: Avocado Chicken Salad
Mayuri's Jikoni: Avocado Strawberry Salad
Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas
Making Miracles: Chocolate Avocado Pudding
Food Lust People Love: Chunky Avocado Egg Salad
A Day in the Life on the Farm: Crab and Avocado Salad
Sneha's Recipe: Creamy Avocado & Egg Salad- Keto
Cook with Renu: Grilled Tofu Avocado Sandwich
Sizzling Tastebuds: No cook Avocado Spread
Karen's Kitchen Stories: Pineapple Avocado Salsa
Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs
Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

9 comments

Brown Bread Omelette#AlphabetChallenge

In: Alphabet Challenge, Breakfast, Brown Bread

Bread Omelet is a very popular street food. This makes a good and healthy breakfast or filling meal too. This is quick and easy to prepare.

Ingredients
4 Eggs
2 Medium Onions - finely chopped
Turmeric powder-1/2 tsp
2 Green Chillies -finely chopped or according to taste
2 Tablespoons Coriander leaves - finely chopped
Salt to taste
Oil as required
4 Brown Bread slices

Method

Toast the bread slices lightly and keep aside
Add the onions, turmeric, salt, green chillies and coriander leaves in a bowl, mix well.

In a another bowl break an egg and whisk it lightly, add to it a tablespoon or two of the onion mixture and mix it all up.

Heat oil in a non stick frying pan, over medium flame. Pour a little of this egg mixture on the pan, in small circle

place the toasted bread in the center, with a spatula fold the edges of the omelet around the bread on top of the bread

again spread the egg mixture on top and let it cook it on low flame for 3 minutes,until the base of the omelet is lightly browned.

Carefully flip over the omelet,press it down lightly with the spatula and cook this side too till done and browned.

Remove this on to a plate and continue making omelets with rest of the mixture.

When done cut each slice into triangle drizzle tomato ketchup. Enjoy the yummy and delicious bread omelette!

Labels : Egg, Omelette, Brown Bread, Breakfast, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "B"

Food Lust People Love: Baby Cos Peach Salad with Blue Cheese Dressing
Mayuri’s Jikoni: Bateta Ringad Nu Shaak
A Day in the Life on the Farm: Beef and Noodles
Magical Ingredients: Beet and Cheese Rolls
Karen’s Kitchen Stories: Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions
Blogghetti: Broccoli and Swiss Cheese Stuffed Chicken Breasts
Sneha’s Recipe: Brown Bread Omelette
Jolene’s Recipe Journal: Brown Sugar Banana Bread
A Messy Kitchen: Creamy Broccoli Soup
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Small-Batch Blue Cheese Dip with Dried Herbs

8 comments

Soft Bread Rolls For Soup#BreadBakers

In: Bread, Bread Bakers, Egg

These soft and buttery, these fresh bread rolls are perfect for soup. They’re pillow-soft, most delicious & have a buttery texture. Your family will demand you bake them on repeat.

Cup Measurement = 250Ml Cup
Ingredients
2½ Cups All Purpose Flour
30 Grams Salted Butter
1 Egg
125 Ml Milk
½ Teaspoon Salt
3 Tablespoons Sugar
12 Grams Instant Yeast

For The Topping

1 Egg Yolk mixed with a tablespoon milk or water

Sesame Seeds - as required

Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough. Take this dough on to work surface and knead the dough until it is very soft, smooth and elastic.

Grease a bowl with oil and place the dough in it, cover and let it rise till double in volume.

Once the dough is risen, punch the dough and flatten it into a round circle. Divide the dough into equal 8 pieces.

Roll each into shape of a round ball.

Place them in a oiled baking tray.

Cover and let them sit and rise in a warm environment until they are double in size.

After the dough balls double in size. Brush the rolls with egg and sprinkle sesame seeds on each roll.

Bake at 200°C preheated oven for 14 - 15 minutes.

When they are baked brush the with butter and place them on a cooling rack to cool.

Perfectly baked soft and buttery rolls for soup.

Cut the rolls in the center and place a cube of butter. Serve with a hot bowl of soup.. Enjoy!!
My Notes

These soft dinner rolls can be stored at room temperature in a zip lock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.