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Sunday, August 21, 2016

Simple Egg Roast

Eggs 8, boiled, peeled and silted.
Turmeric powder 1/2 tsp., lemon juice 2 tbsp., salt to taste, red chilli 2, sliced diagonally, curry leaf 2 sprigs, coconut oil 1tbsp., garlic paste 1 tsp.
Heat oil in a pan, drop in curry leaves, allow to splatter, add salt, turmeric powder, red chilli and garlic paste. Sauté till aroma spreads out. Add the eggs, roll over, add lemon juice, roll over and over. Serve into a bowl. Garnish with the curry leaves and red chilli in the dish on the top to make the presentation beautiful. Excellent as an evening snack.

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