We proudly own a copy of Hafeez Inayatullah‘s famous book ‘khaana pakaana’ (cooking meals). At first we thought the book was written by a male author named Mr Hafeez, but after reading the preface it dawned on us that author is infact a lady named Ms Hafeez, because she wrote the word ‘raqma‘(female writer) before her name.
After first edition of the book was published, a dejected single male complained to Ms Hafeez that her book doesn’t tell him how to cook eggs. Ms Hafeez immediately paid heed to this important need of single population and 2nd edition of the book now contains 11 priceless recipes on how to cook eggs. Below is an excerpt from the preface where Ms Hafeez explains the reasons of including egg recipes.
The book is great. It is an encyclopedia of recipes. There are 19 recipes of cooking chicken, 17 for rice dishes, 33 for ‘qeema’ (minced meat), 31 for regular meat, 26 for fish and the list goes on and on.
(1) Simple Omelet Number One:
To conserve space and to keep our readership’s suspense intact I’ll share with you only 2 out of 11 egg recipes. The first one is titled: ‘Simple Omelet Number One’. Points to be noted are underlined in Urdu text below. Ingredients include 2 big spoons full of oil. To beat the egg into omelet, author is instructing us to use a fork instead of a spoon. She has also used a word ‘kaR-kaR-aayeN’ which I’ve never heard in Urdu before. It means the oil needs to be heated until it starts sounding like ‘kaR kaR aayeN aayeN’ or just ‘kaR kaR kaR kaR’. This is such a phoenitc invention of a word that I must say this book not only caters to ones stomach needs but also to linguistic thirst. In the last line author gives us a choice to make this omelet in the shape of a fish by flip-flopping it continuously. Now this must be something special. I’ve never eaten an omelet shaped like a fish before. Enjoy :) 
(2) Omelet Number Three:
The recipe’ below is titled as ‘Omelet Number Three’. Ingredients include a little bit of Soda, besides the 4 eggs needed for this type of omelet i.e. the Omelet number three. Under recipe’ instructions, the author asks us to ‘Open the eggs’. Don’t break them ok. Just carefully open them. Drain the white material into a plate but make sure to keep the yolk inside the opened eggs. Now beat the egg-white so much that it turns into foam. Make sure the foam is not temporary. It should remain in foam texture even after the beating is stopped. Now add Soda (the one that is suitable to eat. none other please) to it and blah blah blah. The word ‘kaR-kaR-aayeN’ is used in this recipe’ also. The last couple of lines instruct us to try to make this omelet round as a ball and use low heat. As the heat will start going into the egg it will start getting rounder and rounder. If you want you can make 2 separate round omeletes by repeating the same recipe’ 2 times. The last line reads that the resulting omelet will look very beautiful.
Please feel free to share with us anyother great egg recipes that you may know.
While studying in Karachi, we had a lot of “jhuggi” restaurants run by pathans for construction workers. They were cheap and extremely unhygenic. One speciality they served was “daal ghutala” It comprised a mixture of everything cooked on that day (except meat) and the stale dishes of the previous day. Fun thing was that although we knew it was stale food, it tasted soooooo good compared to single dishes, that we used to take it around three-four times a week.
Here’s a quick-fix recipe for Anda Paratha from a blogger, using Malaysian roti-pratas that one can find in the frozen aisles of most Indian/Pakistani grocery stores in the west.
http://butter-chickenmasala.sulekha.com/blog/post/ 2004/01/memories-of-anda-parathas.htm
Sridhar. Thanks for your comment. I’ve never had chance to eat a paratha which had egg cooked into it. This must be a speciality.
Friendly warning to all
@ I am about to eat a Fluffy light brown
Kashmiri Omelette with Kashmiri paratha
accompanied with Kashmiri
sabaz tea, yum yumy yum yum. what a delice !!!
Owais,
Interesting post, though I am seeing it more than a year after it was posted.
Talking about dishes involving eggs, a personal favourite is the anda paratha that you get on Delhi streets, particularly late on winter nights. It involves cooking a plain paratha, making a hole in it when it is half cooked and breaking an egg into it. The egg cooks along with the paratha. The best ones in Delhi were sold in the middle of the night on Bahadurshah Zafar Road (Delhi’s Fleet Street, where many newspaper offices and presses are located). It is a thriving market in the night, due to the newspapers and attracts students studying late at night, particularly from the Maulana Azad Medical College, which is on the same road.
Anda paratha with a pickle made from winter vegetables (carrots, radishes, cauliflower etc.) and dahi on the side – heaven!