SCRAMBLED EGGS WITH TOMATOES

SCRAMBLED EGGS

Scrambled Eggs is a Dish made from beaten eggs. A little oil or butter is heated in a pan over medium heat and the beaten eggs are poured into the hot pan and stirred frequently as they coagulate till just small bits are obtained. For savoury  Scrambled Eggs, chopped onions, green peppers, tomatoes, mushrooms etc are first fried in the oil or butter then the beaten eggs are poured into the pan and scrambled.

This recipe for Scrambled Eggs with Tomatoes, is from my new Recipe Book SIMPLE EGG DELICACIES which will be launched shortly

RECIPE FOR SCRAMBLED EGGS WITH TOMATOES
Serves 4  

Preparation Time 20 minutes

Ingredients
4 eggs beaten well
2 onions chopped finely
1 medium size tomato chopped finely
2 green chillies chopped
1 tablespoon chopped coriander leaves or chopped spring onions
100 grams butter or 3 tablespoons oil
Salt to taste

Heat the butter or oil in a pan and sauté the onions and green chillies till brown. Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan. Mix in the tomatoes and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves or chopped spring onions. Serve with hot buttered toast.

 

SPICY ROAST CHICKEN

A simple and easy recipe for a spicy Chicken Roast. Just marinate and let it cook by itself for one hour. The same recipe could be followed for a Chicken Pot Roast.

 

SPICY ROASTED CHICKEN

Serves: 6  Preparation and cooking time: 1 hour 15 minutes

Ingredients
1 whole chicken jointed into 4 to 6 pieces
3 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chillie powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (175 degrees C ) for about 45 minutes to 1 hour. Remove the foil and roast with the top grill only till the chicken turns a gold brown.
Serve with Steamed vegetables and any type of bread.

DHAL AND SPINACH CURRY

 

 DHAL AND SPINACH CURRY

Serves 6           Preparation Time 1 hour
Ingredients
1 cup Tur Dhal,

1 cup of spinach chopped finely,

2 green chilies slit lengthwise,

2 teaspoons chillie powder,

1 teaspoon coriander powder,                     

½ teaspoon turmeric powder,
2 tomatoes chopped,
1 onion chopped,
1 teaspoon crushed garlic,
salt to taste
For the seasoning:
1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.
Method

 Wash the dhal and cook it along with the greens, tomato, chilly powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mash well.  In another vessel, heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts spluttering,  pour in the cooked dhal. Serve with rice.