"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Wednesday, January 13, 2016

EGG ROAST/ EGG MASALA



Egg roast/ masala is an easy and simple recipe. It makes an excellent combination with breakfast dishes like appam, chapathi, puttu and even with bread slices. It only requires 10 to 15 minutes to prepare this dish. Egg roast can be made anywhere from less spicy to flaming hot depending on your preference. 

Let us get started on how to make egg roast/ egg masala.



RECIPE IN STEP BY STEP

1.Boil the eggs with 1 tsp salt and de-shell. Adding salt prevents cracking of eggs while boiling.
If an egg gets broken while boiling, add a teaspoon of vinegar. It helps preventing the egg yolk and egg white from coming out from the shell.

2.Heat oil in a pan over a medium heat. Splutter mustard seeds and add chopped onions, curry leaves, slices green chilies, crushed ginger and garlic and saute it for few minutes until the onion is tender and golden brown.

3.Add Kashmiri chilly powder, garam masala, turmeric powder and salt and saute it until the raw smell of the spices is gone. Add chopped tomatoes and saute till the tomato slices are mushy and oil starts appearing on the surface of the masala.

4.Add 1/4 cup of water and mix everything well. Make some slits vertically over the eggs with knife before putting them into the gravy. Making slits on the eggs get all the spices steep into the egg.

5. Cover and cook it on a low flame for 5 to 7 minutes. Stir occasionally. Do not stir too hard, the egg might crumble. Remove from heat.
SERVE HOT WITH APPAM, PUTTU, CHAPATI OR BREAD.
ENJOY !!!

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