Saturday 11 February 2012

And(a) More

The Methi Aloo was amazing last night. 

So much so that he ate half of it with rice & left his share of the rotis. And the magnanimous,"I'll make breakfast today. You chill," made me freak some more.

I grudgingly have to admit though, that when brekky arrived, I was kinda impressed. More so when I saw him upload pics in the lappy! So the blog bug is catching on, I thought happily.
So guys, this was my Saturday breakfast. Rotified Scrambled Eggs!

1. Rotis(leftover)
2. 3 eggs(for 2 rotis)
3. Chopped:
 i. Onions- 1/2cup
ii. Tomato- 1/2cup
iii. Green Chillies- as you like it
iv. Cilantro- 3 tsp
v. Garlic- 1-2 cloves
vi. Ginger- 1/2tsp
4. Salt- to taste
5. Oil- to cook


 1.  Saute chopped onions on high flame for 3-4 mins.

2.  Add the chopped tomato, garlic, ginger & salt & fry for 5 mins on medium flame.

Let the tomato soften.

3.  Add the roti pieces & fry for 2-3 mins.
4 Pour the beaten egg over the mixture & cover the wok.

     Let it cook on medium flame for 5-7 mins.

    Add cilantro now. 

   (You can add it later as garnish if you like the raw taste.)

Insight: Covering the pan after pouring the beaten egg helps it(the egg!) solidify & the roti pieces soak well in it. 

5 Scramble the mixture when you see the egg 3/4th done.

Viola! Your Rotified Scrambled Egg is ready! Serve hot with ketchup.

We give Thee thanks O Almighty God for all the benefits we have received from Thy bounty. Amen!
Thank you, P!

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