ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Thursday, May 7, 2009

EGG & CAPSICUM RICE

Serves 6
Preparation time 45 minutes
1 big onion chopped finely
1 capsicum chopped into thin slivers
½ cup chopped celery
3 eggs beaten well
3 tablespoons oil
2 or 3 green chilies chopped finely
1- teaspoon pepper powder
1 tablespoon tomato sauce
2 cups cooked rice
Salt to taste
Heat oil in a pan and fry the onions till brown. Add the green chilies and the capsicum and sauté for a minute. Now add the beaten egg and scramble well. Add salt, pepper, celery, soy sauce and cooked rice and mix well. Cook covered on low heat for 2 minutes then take down. Serve hot with tomato sauce or fried chicken.

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