An associate from my former university who is currently working on his PhD thesis on Pakistan asked me
if I could share a simple and basic recipe from Pakistani kitchen that he
could try. As I sat and thought about it, it took me a while to come up with it.
This was the first thing I learnt to cook as a 13 year old. Nothing fancy! Just
the Pakistani version of spiced scrambled eggs that is eaten with homemade chappati or toasted bread. It’s called Khageena.
Ammi would cook this for a quick lunch or dinner when her fridge would be empty of the groceries or we had just returned from a long journey. It takes about 15 mins to prepare and is delicious. This one is for you Captain Kirk.
Ammi would cook this for a quick lunch or dinner when her fridge would be empty of the groceries or we had just returned from a long journey. It takes about 15 mins to prepare and is delicious. This one is for you Captain Kirk.
Ingredients:
Eggs – 4
Oil – 3 Tbsp
Onions – 1 Large (finally chopped)
Potato – 1 small or ½ medium
sized (finally chopped in small pieces)
Tomatoes – 2 Medium (finally
chopped)
Green Chilies – 2 medium
Cumin – ½ tsp
Salt – ½ tsp (adjust as per
taste)
Chili powder – ½ tsp
Cumin Powder – ½ tsp
Fresh Coriander for garnish (chopped) – a handful
Method:
- Break the eggs in a bowl and beat them lightly. Keep aside.
- In a frying pan heat the oil and add chopped onions and potatoes. Fry for 7-8 mins till the onions are translucent and potatoes are almost done.
- Add Cumin and tomatoes. Be careful as the tomatoes will splash. Add around ¼ cup of water to it. This will help the tomatoes to breakdown. .
- Add green chilies, salt, chili powder and cumin powder to the mixture and wait for the water to dry.
- As soon as the water is gone, add eggs and mix. Cook the eggs and keep mixing till the eggs are done and the mixture resembles minced meat.
- Garnish with fresh coriander leaves. Remove from the heat and serve with roti or bread.
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