Indian Style Scrambled Eggs Food

INDIAN SCRAMBLED EGGS

Steps:

• Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
• Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
• Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

INDIAN SCRAMBLED EGGS

Steps:

• melt butter.
• add chilies and onions.
• cook until almost golden.
• beat up eggs
• pour over chilies and onions
• salt and pepper.
• add curry leaf if you have it and like it
• stir until set.

INDIAN SCRAMBLED EGGS

Steps:

• Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
• Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

INDIAN SCRAMBLED EGGS WITH ONION AND TOMATOES (KHICHRI UNDA)

Steps:

• Put the oil in a large nonstick frying pan and set over medium heat.
• When hot, put in the oniona nd stir for 20 seconds.
• Add the green chile and tomato, and stir until the onion ad tomato are soft, 2-3 minutes.
• Now add cilantro, eggs, and salt and pepper to taste.
• Stir the eggs gently until they form thick, soft curds or are done to your taste. Remove from the heat and serve immediately.

SCRAMBLED EGGS - INDIAN STYLE

Steps:

• Heat the butter in a skillet, over medium heat, until hot. Turn the heat down to med-low, then add the onion and ginger and cook for approximately 5 minute. Add the chile, cumin and turmeric and then cook for approximately 1 minute, while stirring.
• Beat the eggs with the yogurt and 1/2 t salt, lightly. Turn the heat to low and add the eggs to the onion mixture. Cook this all, stirring , until the eggs are just set, approximately 12 minutes.
• Stir in the tomatoes, cilantro and salt and pepper, to taste.
• Serve!

INDIAN SPICY SCRAMBLED EGGS

Steps:

• Fry the onion, garlic and chilli until the onions are translucent.
• Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
• Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
• Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
• You can serve this garnished with fresh, finely chopped coriander leaves.
• Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.