Greetings! Welcome to Grandma hut kitchen
Today lets see how to make a novel and rare dish
It is a tasty dish that is easy to make
This dish was very popular in 1980's at Stanley Medical College (Chennai, India)
The students enjoyed it and was available at all times in the canteen
Lets us see hot to make it now...
The dish is conducive to be eaten out of a lunch box as it wont get spoilt fast
Bachelors and working professionals can also make this dish very quickly and easily.
Lets us see how to make it now...
Two thinly chopped big onions
The dish is best only with thin onion strips
3 eggs, 1 teaspoon chilli powder
If you do not prefer hot food then take three-fourths of a teaspoon
one-fourth teaspoon of salt
Lets see how to make this...
Place a pan on the stove and light it. Pour 3 spoons of oil
Once the oil is heated - put the onions first
This dish can be done very fast
It is tasty. So most children prefer it and eat it without much hassles
Now add salt
We wont require much, so be careful with how much salt you use
Then add chilli powder
Stir to mix the chilli powder well and then immediately switch off the stove or the chilli powder will get burnt
Wait for the heat to subside a little and then add the eggs
Stir and mix the eggs well. Then reignite the stove
Do not let the dish to become dry -
The dish must be in a semi solid consistency. Only then will it be best as a side dish for Chappatis
When half of the eggs start to solidify - switch off the stove
The dish will continue to cook in the remining heat of the pan and come to the right consistency
Check for salt and the heat to match your taste
This is goes perfectly with chappatis
And you can also pack it for lunch in a lunch box
It can be placed in a chappati and rolled to create a frankie or roll
The egg coimbathoor is now ready
As said earlier you can have it with chappatis and also toasted bread
The consistency of the dish is key - it must be in a semi solid consistency and not dry, as it is to be used as a side dish.
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