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