oeufs en cocotte

oeufs en cocotte is a french way of making baked eggs.
Its super easy and super yum. Here is how I prefer to make and eat them :)

Ingredients:

2 tea spoon creme fraiche

1 egg 

little bit dill for garnish/finely chopped coriander
oregano, thyme, chilly flakes
salt and black pepper for taste

Recipe:
-Put 1 teaspoon creme fraiche in a oven proof cup/ramekin
-Crack egg and drop straight on top of creme
-put salt and pepper for taste
-Add herbs and dill
-Put 1 teaspoon creme fraiche on top
- Take boiling water in oven tray, and keep cup in it. Bake on 180 degree celcius for about 20-30 minutes.

Note:

- French prefer to keep yolk little runny (just a tip)

- It can also be baked in double boiler.

- Creme fraiche is nothing but yogurt/dahi made of full fat/double cream. 

Tangadi kabab

Nothing I mean no other cuisine can beat a beautiful, moist, tender tangadi kabab. All time favourite starter for most of the Indians and I am no different than them :)

Here is my version for the same.

Ingredients (for 2 chicken thighs)
2 tsp coriander seed powder
2 tsp cumin seed powder
4 tsp salt
2 tsp garam masala powder
1/2 tsp cinnamon powder
1 tsp black pepper powder/fresh cracked peppers are even awesome
2 tsp hung curd
1 tsp vegetable oil
1 tsp garlic paste (fresh)
1 tsp ginger paste (fresh)

Recipe:
-Mix all ingredients in hung curd and make nice smooth paste.
-Make cuts on chicken thighs and nicely coat in marinade.
-Make sure marinade sets well in cuts, so that moisture retains inside chicken.
-Now apply oil on chicken thigh and let it seat in fridge for about 2 hrs minimum.
-Bake in oven on 230 degree celcius for about 20 minutes and then on 180 degree celcius for 5 minutes.
-If flesh is separated from bone, Thats the sign of perfect time and 100% cooked chicken.
-Let it rest in oven till you prepare side salad etc and then enjoy.
- Sprinkle chat masala and lime juice just before serving.

Chicken tangadi kabab served

Note: One can change level of hotness with adding more chilly powder or adding green chilly paste in marinade. But key thing is aroma of masalas.