Sunday, 9 February 2014

Steamed Eggs



Inspired by a post Pritha made , I am sharing my version of steamed eggs - they came out superb and the second time around I gave a twist with curry putta and rai which took the eggs to a new level.

4 Eggs - Beat them well
Salt
Chopped Green Chilies.
1+1 Tablespoon Raw Mustard Oil - Coat the container with 1 spoon of MO and mix the balance 1 spoon MO into the egg mixture.
1 Medium Sized Potato, Diced.
1 Large Tomato, Diced.
1 Medium Sized Onion , Diced.
1/2 Teaspoon Rai.
1/2 Teaspoon Garlic Paste.
Chopped Dhania & Curry Putta leaves.
Salt.
Haldi.
Essentially add what you want - sausages bacon / ham / gobi etc etc
Beat up the eggs , add all ingredients . Place in a well sealed tiffin box , use atta to seal if need be. Take a pressure cooker - add 1" water. Pace a separator on which you rest the tiffin box containing the egg mixture .After 2-3 whistles take off the fire and allow the cooker to cool down on its own , unopened - about 20 minutes.Unmould and you have a delicious steamed egg cake await you !.

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