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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, October 26, 2007

EGG VINDALOO


Serves 6 Preparation time 45 minutes

6 Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ cup tomato puree
2 pieces cinnamon
2 table spoons vinegar
1 teaspoon sugar
Salt to taste
3 tablespoons oil

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

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