Ande ka Qageena
Qageena (also called Qagina) is an onion+egg preperation enjoyed along with parathas, or along with Khichdi and Qimah for breakfasts. Below is my Ammi’s version of this delicious curry. Onions are pressure cooked along with seasonings and a little water until meltingly soft, then cooked until oil leaves. Lastly, eggs are poached in the spicy onion mixture until done and served warm immediately.
Ande ka Qageena – Onions With Egg Curry
Ingredients:
Yellow Onions – 3, large, sliced
Eggs – 2, large
Red chilli powder – 1 tsp
Salt – 1 1/2 tsp
Canola Oil – 3 tbsp
Water – 1 cup
Green chiliies – chopped (optional)
Hyderabadi Qageena
Method:
1. Heat a pressure cooker and pour oil into it. Add onions, salt and chilli powder and mix. You can also add a few teaspoons of chopped green chillies if you want it hot and spicy. Add a cup of water to it pressure cook for 15 – 20 minutes so that the onions become very soft and almost melting. If the onions have not become very soft, add a little more water if needed, and pressure cook it again for 5-10 minutes.
2. Once the onions have become soft, then let it cook till most of the water dries up and it starts leaving oil, and keep stirring, so that it forms into a silky mixture. Later, reduce the heat to medium low, and make two wells in it. Crack open the eggs and pour them into their individual wells in the onion mixture. Cover the lid for 3-5 minutes until the eggs have cooked well. Do not stir after you add eggs. Serve the prepared qagina garnished with finely chopped cilantro immediately while still warm. Enjoy the dish.
Luv,
Mona
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July 13th, 2007 at 1:44 pm
hi mona
this is the first time i am visiting ur blog
nice blog with good recipes…will visit u often
keep up the good work
preeti
July 14th, 2007 at 2:59 pm
hi mona
i have been a silent reader till now
but now i think its time to leave a comment 🙂
gr8 blog wth wonderful recipes
love ur blog…it is so gud
now i have access to all ur recipes in just a click away 🙂
ranjitha
February 29th, 2008 at 1:27 pm
such a unique and beautiful dish!!
June 27th, 2009 at 6:39 am
Hi,
I am new to this blog, I tried kadu ka kheer and Dahi ki kadi on two different days…
They really came out very well…My hubby and son appreciated me and that’s all I want to make them happy.
Its all because of ur blog…thank you…
Now, I daily surf through ur blog to make something exciting before both of them return home…and I am sure a day will come where they both will step in and say, “Hey mumma what’s cookin”….
Thanks a lot…God bless.
Dimple
September 6th, 2010 at 6:32 pm
At home we make it using the same ingredients but we don’t pressurize the onions.we fry them until slight brown.then we add in the rest of the ingredients(no water).you could also add fried potatoes(cut in small slices) to make the qageena more rich and tasty.
Ayesha, Jazakallahu Khair for sharing your tips.
August 14th, 2011 at 5:05 am
dear mona ,
i have no words to thank you , actually i,m also from hyderabd and all your recipes reminds me of my childhood and mothers cooking . Now that i got married to someone who iz not from hyderabad and has no idea of hyderabadi food , your recipes help me a lot to teach my wife of our culture and cuisines .
MAY ALLAH BLESS YOU ALWAYSSSSSSSSSSS.
THANKS A MILLION , KEEP UP THE GOOD WORK.
ZM.