Methi Pulao with Fried Onions
For all methi lovers, try out this delicious recipe made with fenugreek seeds, basmati rice and melange of spices.

1 tbsp Ghee
1 leaf Bay leaf
3 pods Cardamom
1 stick Cinnamon
1 tsp Peppercorn
1 tsp Cloves
4 cloves (crushed) Garlic
2 whole (chopped) Green Chillies
1 whole (diced) Tomato
2 cups (soaked for half an hour) Basmati Rice
25 gms EGK Crispy Fried Onions
Salt to taste
2 cups Water
40 gms Methi
The best part about most Indian cooking, you don’t need to be precise as your recipe will change as per your preference of spice, salt and done-ness. So feel free to increase or decrease the amounts in the recipe as per your tastes. Below is how we like to eat Methi Pulao with EGK’s Crispy Fried Onions.

– In a hot pan, add 1 tablespoon of ghee or clarified butter, while it’s hot add your spices, i.e bay leaf, cardamom, cinnamon, peppercorn and cloves.

– Let the flavours seep into the fat, then add EGK's Crispy Fried Onions, about 10 gms, to give it a bit of sweetness and that well rounded flavour. Quickly add in garlic, chillies followed by tomato.

– Once cooked down and the tomatoes are tender, add drained basmati rice and sauté in the pan.

– You can choose to add methi now or after you add 2 cups of water and let it simmer for 15 minutes until the water evaporates and cooks the rice.

– When you add methi, you can choose to add them whole or diced, do not make it too small as it will wilt once in the pan.

– Incorporate into the rice well and if needed, add in a tiny bit of water to the pot, a bit of your EGK’s Crispy Fried Onions and some ghee to give it a final steam cook through.

– Once the rice is at the consistency you prefer, remove from the heat and serve with a garnish of EGK’s Crispy Fried Onions and yoghurt/raita on the side.

Fluffy Fried Onion Omelette
Add a bit of crunch to your morning breakfast. Add EGK’s Crispy Fried Onions to your fluffy omelette and taste the difference.

3 Large Eggs
Salt to taste
25 gms Ricotta or Paneer
10 gms EGK Crispy Fried Onions
5 gms Chives
2 tbsp Butter
Start by separating the egg whites from the yolks and beat them individually, until the the yolks are creamy and thick and the whites form soft peaks.

Then fold the whites and yolks together but do not mix, fold them in, until combined so we do not lose the fluffiness.

In a large non stick pan, add 1 tbsp of butter on a low heat.

Add the egg mixture then salt it to taste.

Add the shredded paneer or ricotta (ricotta adds a nice tanginess), EGK Crispy Fried Onions for sweetness and chives for a fresh herby flavour.

Raise the omelette and add more butter, and while the heat is still on low, cover the pan for 2-4 minutes to cook the added ingredients slightly, and then fold the omelette once, let rest in pan for a bit of time, you can turn the heat up if you like, try not to flip too much at this point.

Serve on a plate and top with EGK Crispy Fried Onions and chives.

A crunchy, crispy anytime snack try the Fried Onion Focaccia at home.

20gms Active Dry Yeast
1 cup Warm water
1 Tbsp Honey
2.5 Cups Bread Flour
To taste Salt
1/2 Cup Olive Oil
12 slices Tomato (Thinly Sliced)
20gms EGK Crispy Fried Onions
20gms Processed Cheese (Grated)

In a bowl add yeast, warm water and honey. Mix till the yeast granules are dissolved. Then let the mixture rest in a warm place till bubbles form

In another bowl add bread flour and incorporate the yeast mixture and 1/2 a cup of olive oil. Mix thoroughly with salt if required

Once incorporated into a doughy mixture, remove onto a floured surface and knead till elastic

Oil the base of a bowl, and coat the surface of the dough with the olive oil before covering the bowl with a damp cloth or cling film. Let rise for an hour or till it doubles in size

Grease a baking pan with olive oil, and flatten out the dough onto it, oil the surface. Then let rise for another 20 mins

Add toppings such as tomatoes, EGK Crispy Fried Onions are a must for that wholesome flavour and crunch. Top with Cheese and salt to your liking

Preheat Oven to 450°F or 235°C and bake at the same for 20 mins 

Have it straight of the bowl or mix with some curry, this Spicy Thai Fried Rice is sure to be a hit. Here's how you make it:

300gms Basmati Rice
100gms Coconut Milk
260gms Water
2tbsp Vegetable Oil
2 Cloves Chopped Garlic
40gms EGK Crispy Fried Onions
2Pcs Chopped Green Chillies
4Pcs Chopped French Beans
1 Bunch Basil Leaves
20gms Crushed Roasted Peanuts
To Taste Salt

In a saucepan, add Basmati Rice, Coconut Milk, and Water. Let simmer on low for 15 mins

Stir once in a while so that it doesn't stick to the bottom

In a wok or pan, add Oil, Garlic, EGK Crispy Fried Onions, and let it roast for a minute

Add Chillies, French Beans and cook for a minute as well, lastly add the Basil Leaves and Roasted Peanuts

Add Rice once cooked, to the pan and let it cook for a few minutes while stirring to incorporate the rice with the flavour

Add Salt to taste

Serve with EGK Crispy Fried Onion as a garnish

Breakfast is just about to get yummier with this simple recipe of Onion Basil Mozzarella Sandwich

1 cup EGK Crispy Fried Onions
100 gms of crumbled Mozzarella
Few stems of Basil
1 tsp Red Bird's Eye Chilli
100gms of Butter
2 slices Sandwich Bread

In a bowl, mix EGK Crispy Fried Onions, Mozzarella, Basil and Chillies – these will be used as the filling

Butter the Sandwich Bread and add the filling

Heat a grill pan and butter the base

Grill the sandwich till golden brown on each side – about 3 minutes a side

Serve hot

Easy to whip up, this dip is a perfect accompaniment for all the snacking during the exhaustive festive season.

200gms Hung Curd
1 clove Diced Garlic
2pcs Chopped Green Chillies
2 x 25gms Cream Cheese Cubes
Salt to taste
20 gms Chives
20 gms EGK Crispy Fried Onions

In a Blender, add Hung Curd, Diced Garlic, Chopped Green Chillies, and grate one of the 25gm Cream Cheese Cubes with salt

Blend together, one or two blitz

Grate in another 25gm Cube of Cream cheese. Blitz again

Remove into a bowl, add freshly chopped Chives and EGK Crispy Fried Onions

Serve immediately

Change you dinner mood today. Cook up these easy-to-make pan fried noodles and add the zing to your table.

5 garlic cloves, thinly sliced
1 tbsp fresh grated ginger
1 cup mushrooms
1 tbsp soy sauce, more to taste
1 to 2 teaspoons sriracha or other hot sauce
¾ cup of sliced spring onion
¼ EGK Crispy Fried Onions
2 tsp sherry vinegar
170 gms noodles
2 tbsp peanut oil

In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.)

Drain well and toss with 1/2 tablespoon of peanut oil to keep them from sticking, and spread them out on a plate or baking sheet

In a large skillet over medium-high heat, warm another 2 tablespoons of peanut oil

Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes

Add the grated ginger, mushrooms, soy sauce and sriracha and half the spring onions, stir-fry until fragrant, about 1 minute

Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds

Remove from heat and garnish with the remaining spring onions and EGK Crispy Fried Onions

Serve hot

A perfect accompaniment to a jasmine rice. Here's the complete recipe of the Padang Style Chicken Curry.

1 tbsp Coriander Seeds
5 pieces Cashew Nuts
4 cloves Garlic, peeled
1 tsp Cumin Seeds
10 fresh Red Thai Chillies
1 tsp Fennel Seeds
1 tsp ground Turmeric
½ cup EGK Crispy Fried Onions
4 tbsp Peanut Oil
2 sticks Cinnamon
2 pieces whole Cloves
2 pieces Cardamom Seeds
5 Kaffir Lime Leaves
1 stalk Lemongrass, trimmed and knotted
1 tsp grated Nutmeg
1 (3 1⁄2–4-lb.) Chicken, cut into 6 pieces
2 cups Coconut Milk
1½ cup Water
Salt, to taste
Jasmine/ Steamed Rice, for serving

Grind coriander, cashew nuts, garlic, cumin, chillies, fennel, turmeric and EGK Crispy Fried Onions with a little water into a paste and set aside

Heat oil in a pan over medium-high heat and add the cinnamon, cloves, cardamom, the kaffir lime leaves and lemongrass until golden, 5–7 minutes

Add chicken; cook until browned, 8–10 minutes

Stir in half the milk and 1 1⁄4 cups water; boil

Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes

Stir in remaining milk and salt; cook until slightly thick, 2 minutes more

Garnish with EGK Crispy Fried Onions

Serve with rice

A hearty soup perfect for the windy monsoon evenings.

3 tbsps Vegetable Oil
80 gms EGK Fried Onions
1 tbsp Minced Garlic
1 stick Cinnamon
1 leaf Bay Leaf
4 cups Vegetable or Chicken Stock (add more as per your preferred thickness of soup)
300 gms Carrots, diced
Salt to taste

In a pan add your vegetable oil and heat till smoking.

Add your EGK Crispy Fried Onions and minced garlic. Do not let it sit for too long as the onions will brown quickly. We want to maintain the auburn rich colour.

Add bay leaf and cinnamon, followed by vegetable or chicken stock, to give the vegetable stock more umame flavours, use a bunch of dried mushrooms in the stock.

Add in diced carrots, make sure they are even as we want them to cook at the same rate. Let it simmer till a bit of skin starts to form at the bottom, then add more stock and let simmer again until the vegetables have softened.

Remove from the heat, and ideally, in a blender like a vitamix, blend your soup first at a low RPM, slowly going higher for a few seconds.

Remember this process will also keep the cooking process going so it may change colors, which is why one must not overcook it while it is in the pan.

Once done with blending, we will strain the soup and serve with a dollop of cream and some Crispy Fried Onions.

You can adjust the thickness of your soup buy using more or less of the stock, water too would work.

This super easy & wholesome salad takes less than 10 mins to put together.

Roughly cut vegetables:
100 gms Bell peppers
100 gms Carrots
100 gms Sweet Potato
(Add whichever vegetables you would
like at any quantity you like)
4 tbsps Olive Oil
60 gms EGK Fried Onions
3 cloves Garlic, diced
300 gms Soaked Quinoa
2 tbsps Oregano flakes
2 tbsps Tarragon flakes
2 tbsps Basil flakes
3 cups Vegetable or Chicken Stock
Salt to taste

Roughly cut your vegetables, season them as per your taste, using 2 to 3 tbsps of olive oil to blend it in well

Lay out your vegetables on a tray, lined with foil or in a non stick pan, and place in a preheated oven at 200°C for 20 minutes

Soak your quinoa in water for roughly 1.5 to 2 hours

Place a pan on your stove and on a medium heat add olive oil and EGK Crispy Fried Onions, followed by 3 chopped cloves of garlic and then the quinoa

Stir the pan till the ingredients are well blended

Then add the chicken or vegetable stock to the pan and let it simmer until the water evaporates for roughly 30 mins

Serve the salad in a bowl and mix in the the roasted veggies, top with a sprig of lime and a few sprinkles of EGK Crispy Fried Onions

A rich, creamy textured pasta in affair with golden, crispy fried onions. A perfect go to meal at the end of a tiring day. Here's the recipe!

2 tbsps Butter
2 tbsps Flour
300 gms Grated cheese
1 cup Whole Milk
2 tsps (approx) Pepper
300 gms Pasta
35 gms EGK Crispy Fried Onions
2-4 tbsps Olive Oil
Salt as per taste (depends on the saltiness of the cheese)

First in a sauce pan, heat 2 tbsps of salted or unsalted butter, add 2 tbsps of flour to the melted butter and stir till combined.

Then little by little keep adding the milk, remember to try and keep everything at room temperature before combining.

Stir until a thick sauce starts to take shape. Following which add your grated cheese. Go wild, add any and all cheeses you would like. We used regular processed cheese and it turned out great.

Keep stirring and add milk as to the thickness you would like, remember that when this cools it will become dense.

Next add a teaspoon of freshly ground pepper and salt as to your liking.

In another pan heat up 2 tbsps of Olive Oil, and add EGK Crispy Fried Onions, this cuts the saltiness and gives a very comforting sweetness to the dish, so add as much as you would like.

Then combine in 300 gms of par boiled pasta, it should be a bit undercooked as it will cook again in the pan once we add the Béchamel Sauce / White sauce.

Add your Béchamel and combine well, add more olive oil to round the flavours if you wish and season with salt and pepper before serving.

You can use as much sauce as you'd like, you can't have too much.

Top with EGK Crispy Fried Onions.

Note: This dish can be used as a base for making a baked macaroni and cheese, just top the finished product with cheese and breadcrumbs and broil in the oven till the top layer is golden brown.

Here's an easy to make recipe of a delicious light broth perfect for the monsoon weather.

250 gms Ramen Noodles
90 gms Thinly Sliced Button Mushrooms
50 gms Red Miso Paste or Miso Soup Paste (less salty so adjust with soy)
1 clove Grated Garlic
½ tbsp Black Bean Paste (replacement: 1 tbsp Broad Bean Paste)
60 gms EGK Crispy Fried Onions ( processed in a blender to make a paste)
To taste Soy Sauce
800 ml Water
1 tbsp Coconut Oil/ Sesame Oil / Vegetable Oil

Optional ingredients – all thinly sliced to cook quickly or to top off
Bean Sprouts
Spring Onions

First boil your noodles, and then strain and run under cold water to stop the cooking process.

Thinly slice your mushrooms, you can use shiitake mushrooms for a more umami flavour.

Add that to a pot with your miso paste, garlic, black bean paste, EGK Crispy Fried Onion paste, soy sauce, coconut oil and water.

Bring to a boil until the mushrooms are tender and if you have added bean sprouts, until they are cooked but still have a bit of bite to it.

Next, in a large bowl, first add your noodles and then pour in the broth we just made, make sure to get some of the mushrooms in there.

Then you can top it with thinly sliced or julienned spring onions or leek or carrots.

Make sure to eat the noodles quick as they will get soggy if left in the broth for too long.