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Tuesday, February 9, 2010

Masala Scrambled Eggs (Appetizers-Egg)

Masala Scrambled Eggs (Appetizers-Egg)


6 Eggs
4 tbsp Milk
Salt to taste
2 tbsp Ghee
½ tsp Cumin
¼ tsp Turmeric
3 chopped Onions
1 tsp grated Ginger
2 green chopped Chilli
1 peeled and diced Tomato
¼ tsp ground Black Pepper
2 tbsp chopped Coriander leaves

Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee in a frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato and fry for a minute or two, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.

Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.

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