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Hyderabadi Anday Ka Khagina is a highly flavourful and spicy side dish that can be prepared in under 15 minutes. This dish is an ideal accompaniment for Indian flatbread or rice. It is quick and easy to prepare, making it a perfect choice for those who are short on time but still desire a delicious and satisfying meal.
How to make Hyderabadi Anday Ka Khagina is given below with step-by-step instructions and images.
Hyderabadi Anday Ka Khagina | Anday Ka Khageena Recipe | Simple and Easy Khagina Recipe Hyderabadi | Hyderabad Style Egg Omelette Recipe | Egg Omelette For Indian Flatbreads | Egg Omelette Recipe Indian | Indian Street Style Egg Omelette | Egg Omelet Recipe
If you tried this Hyderabadi Anday Ka Khagina Recipe. Please let me know in the comment section. I'm very excited to read your comments.
About - Indian Omelette Recipe
Omelette is a popular and simple dish enjoyed worldwide, particularly for breakfast. It is a quick and healthy option that comes in many variations. In Indian cuisine, for instance, there are many types of omelettes, such as Indian Masala Omelette, Spinach Omelette, Parsi Poro (Parsi style egg omelette), Mutta Porichathu (Kerala style egg omelette), Muttai Kalakki (Tamil Nadu style egg omelette) and more. Though the ingredients and preparation styles may vary from one place to another, eggs, onions, and spices are the fundamental ingredients of Indian omelettes.
In this post, I am delighted to share with you a distinctive egg omelette recipe, which is known as "Anday Ka Khagina". This recipe is a savoury delight for anyone who loves to explore new culinary experiences.
About - Anday Ka Khagina Recipe
Anday Ka Khagina is a popular dish from the city of Hyderabad. The origins of the Hyderabadi Anday ka Khagina dish are not entirely clear, but it is fascinating to note that it shares many similarities with the Turkish Egg Dish, Menemen. Anday, which can also be spelt as andey or ande, refers to eggs, while Khagina is a seasoned omelette-like dish.
Unlike the egg burji recipe, where the eggs are scrambled, Khagina leaves the eggs whole. The dish is seasoned with a range of spices, including red chilli powder, ginger, garlic, and turmeric, to give it a distinctive flavour. The eggs are mixed with onion, chillies, and other spices to create a rich and hearty dish that is perfect for breakfast, lunch, or dinner.
The fact that this recipe made its way to Hyderabad and was adapted is what makes it so intriguing. The blend of Turkish, Persian and Indian influences is evident in the dish, and it is a testament to the rich culinary heritage of cultures. Whether you are a food enthusiast or simply looking for a new recipe to try, Anday ka Khagina is a must-try dish that is sure to impress.
Anday Ka Khagina is a filling and satisfying dish that can be prepared quickly and easily. It is perfect for a quick weeknight dinner or a hearty breakfast on the weekends. It is not only a breakfast option but an Iftari dish during Ramadan as well. Try making Anday Ka Khagina at home and enjoy the bold flavours and unique textures of this classic dish.
All right, let's move on to the Hyderabadi Anday Ka Khagina recipe.
How to make Hyderabadi Anday Ka Khagina recipe?
Hyderabadi Anday Ka Khagina is a highly flavorful and spicy side dish that can be prepared in under 20 minutes. This dish is an ideal accompaniment for Indian flatbread or rice. It is quick and easy to prepare, making it a perfect choice for those who are short on time but still desire a delicious and satisfying meal.
Cuisine - Hyderabadi cuisine
Serving - 4 to 5
Timing - 20 minutes
INGREDIENTS
Eggs - 5
Onions - 3
Green chilli - 2
Ginger-Garlic paste - 1 teaspoon
Red chilli powder - 1 tablespoons
Turmeric powder - 1/4 teaspoon
Salt - to taste
Coriander leaves (Chopped) - 2 tablespoons
Water - 1/2 cup
Oil - 3 tablespoons
INSTRUCTIONS
1. To start preparing the Hyderabadi Anday Ka Khagina, gather all the required ingredients.
2. To Prep - Thinly slice the onions and slit the green chillies.
3. To Cook - Heat oil in a flat bottom pan, add sliced onions and fry for 4-5 minutes or until pinkish brown colour.
4. Add ginger garlic paste and green chilli. Fry for a minute.
5. Now add the red chilli powder, turmeric and salt. Give them a mix.
6. Add 1/4 cup of water, close the lid and cook for 2-3 minutes (stir in between cooking).
7. When the onions are soft and the raw smell of masala disappears, time to add the eggs.
8. Reduce the flame and evenly spread the mixture using the spatula.
9. Carefully, crack open the egg in a small bowl without breaking the yolk and drop down one egg at a time. Make sure to leave a little gap between the eggs.
10. Sprinkle half of the coriander leaves on the top and a few drops of water around the edges.
11. Keep the flame at the lowest, close the lid and cook for 3-4 minutes.
12. Open the lid and cut the eggs into 4-5 portions using a spatula.
13. Gently, flip the other side and add the remaining coriander leaves.
14. Close the lid and cook for 2-3 minutes.
15. Turn off the flame.
16. Hyderabadi Anday Ka Khagina is ready.
You can serve Hyderabadi Anday Ka Khagina immediately with any Indian flatbread or with rice. Hyderabadi Anday Ka Khagina is a perfect recipe for a kids' or office lunch box.
PICTORIAL INSTRUCTIONS
1. To start preparing the Hyderabadi Anday Ka Khagina, gather all the required ingredients.
2. To Prep - Thinly slice the onions and slit the green chillies.
3. To Cook - Heat oil in a flat bottom pan, add sliced onions and fry for 4-5 minutes or until pinkish brown colour.
4. Add ginger garlic paste and green chilli. Fry for a minute.
5. Now add the red chilli powder, turmeric and salt. Give them a mix.
6. Add 1/4 cup of water, close the lid and cook for 2-3 minutes (stir in between cooking).
7. When the onions are soft and the raw smell of masala disappears, time to add the eggs.
8. Reduce the flame and evenly spread the mixture using the spatula.
9. Carefully, crack open the egg in a small bowl without breaking the yolk and drop down one egg at a time. Make sure to leave a little gap between the eggs.
10. Sprinkle half of the coriander leaves on the top and a few drops of water around the edges.
11. Keep the flame at the lowest, close the lid and cook for 3-4 minutes.
12. Open the lid and cut the eggs into 4-5 portions using a spatula.
13. Gently, flip the other side and add the remaining coriander leaves.
14. Close the lid and cook for 2-3 minutes.
15. Turn off the flame.
16. Hyderabadi Anday Ka Khagina is ready.
You can serve Hyderabadi Anday Ka Khagina immediately with any Indian flatbread or with rice. Hyderabadi Anday Ka Khagina is a perfect recipe for a kids' or office lunch box.
If you have any more questions about the Hyderabadi Anday Ka Khagina recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
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