Everyone heard of scrambled eggs but my “Masala Scrambled Eggs” are to die for! Try my recipe this Easter and rediscover scrambled eggs for dinner – yes you heard it right- not for breakfast!
That’s called reinventing scrambled eggs.
Try my Masala Scrambled Eggs with any kind of bread/ Pita/ tortilla!
Ingredients
4 eggs
1 onion
1 tomato
2 cloves of garlic
Ginger, about an inch
Pinch of Turmeric
1 tsp cumin seeds
Salt to taste
Crushed Black peppercorn preferably Tellicherry grade
A tablespoon of Garam masala
Preparation
Crack open 4 eggs into a bowl. Add salt and crushed black pepper. Chop onion, ginger and garlic and tomatoes finely. Heat a pan with oil. Add the chopped ginger, garlic and onions and sauté for 3 minutes or so. Now add salt, turmeric, Garam masala and sauté for another minute or two. Transfer the chopped tomato and sprinkle some water and mix well. Cook till water evaporates and you get a nice onion tomato paste like consistency. Now add the eggs from the bowl and mix well on low heat. Enjoy this masala scrambled eggs with any kind of bread/ pita/ even tortilla!
Nutrition Facts
Eggs:
One egg is considered to be the equivalent (for protein) to one ounce of meat. One of the egg’s most important nutritional benefits is that it is the best source of a B vitamin called choline. Eggs are a good food source of certain vitamins and minerals essential for good health. Eggs are rich in riboflavin (vitamin B2). Eggs are a good source of minerals like phosphorous and selenium. Egg yolks provide rich source of lutein which is one of the carotenoids that acts as an important antioxidant.
Ingredients
1/4 head of cabbage
1/4 cup snow peas (if frozen, thawed)
Salt to taste
1/2 tsp Lemon Pepper
1 tsp Curry Blend
Pinch of Turmeric
1/2 tsp Mustard seeds
Preparation
Chop the cabbage very finely and evenly. Heat oil in a pan and add mustard seeds. Wait till it splutters. Then add salt, turmeric, lemon pepper and my curry blend. Make sure not burn the mixture. Transfer the chopped cabbage and sauté for 2 minutes, transfer the thawed snow peas and mix well. Now sprinkle some water, reduce the gas and keep covered. Keep checking in between and mix to avoid burning of the cabbage. Once its cooked completely the cabbage would be soft. Now to retain the crunch of cabbage, remove the lid and cook for 2 more minutes till all water evaporates. Now transfer to a plate and enjoyyyyy!
Pic 1: Chop cabbage very fine Pic 2: Add mustard seeds and all spices to oil
Pic 3: Transfer the cabbage Pic 4: Transfer Snow Peas and mix
Pic 5: Keep covered till it cooks
Nutrition Facts
Cabbage is a vegetable rich in Vitamin C. It also contains large amounts of glutamine, anamino acid that has anti-inflammatory properties. Cabbage is a low-calorie food.
Green Peas are one of the most nutritious leguminous vegetable, rich in phyto-nutrients, minerals, vitamins and anti-oxidants. Peas are relatively low in calories and contain good amount of soluble and insoluble fiber but contains no cholesterol. They are excellent source of folic acid and folic acid helps prevent neural tube defects in the newborn babies. Fresh green peas are very good in ascorbic acid (vitamin C). Peas contain phytosterols especially ß-sitosterol. that help lower cholesterol levels in the body. They are also good in vitamin K and contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A.
Cabbage is one of the vegetables that I never liked to eat as a child. Now when you become a mother, you have to find smart ways to cook the veggies you hated just so you can eat them for the Kid” s sake at least! Role model and all phew! . I love to chop my veggies, garlic, onion -anything, you name it- with my knife and not use any of those zillion contraptions like mandolin that is marketed (would love to show off my knife skills)!
I chop my cabbage very fine and even (so it cooks evenly) and toss it with some bright green snow peas and a curried blend!
You can find it in my recipe section with pictures taking you step by step:)
One of the most humble dishes that tasted awesome was the (Punjabi Kadhi) or Vegetable Fritters in a Spicy Yogurt Sauce. I had never come across this dish until after our wedding. My husband was born and raised in the North of India and this dish was one of his favorites. Once when he had invited a group of his friends home for dinner, he wanted me to make this dish. I remember there was nothing left in the pan after they left! They loved it and I gave myself a pat on the back:)
I have tried this dish with several ingredients and have finally mastered a recipe with my variations and you can find it on my recipes section. I have mentioned a few tips and a few spices that I add to make this dish stand out from the others and taste Curryliciousssssssssss!
