Tag Archives: bell peppers

Indian Scrambled Eggs

1 Mar

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I don’t mind spending a little extra time on the weekends to prepare breakfast. For me it’s a welcome change from my typically hurried weekday breakfast cereal. Indian scrambled eggs, also called ‘anda bhurji’, was one of my favorite weekend breakfasts growing up. My mom, an excellent cook in her own right, would always leave preparing this meal to my dad. His not-so-secret to really good scrambled eggs was letting the onions saute in the oil until browned and pouring a little extra oil once the peppers and tomatoes were added to the mix. This compensates for some of the oil absorbed by all of the veggies.

Anda bhurji is a great substitute to standard scrambled eggs. The veggies (leftover from this recipe) lend a flavor to the meal that plain eggs simply don’t have. After all this talk of eggs, I think I will prepare this breakfast tomorrow ;)

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A Christmas-colored spread of veggies

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Crack the eggs directly into the vegetable mixture (being careful not to include eggshells)

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Finished! Good for any meal of the day.

Let me know in the comments how yours turns out.

Ingredients:

3 tbsp + 1 tbsp vegetable oil

1/2 cup diced onion

1/2 cup diced tomato

1/2 cup chopped bell pepper

1/2 tsp diced green chilli peppers

1/4 tsp ginger, diced

1/4  teaspoon red chilli powder

5 eggs

Salt to taste

Chopped cilantro leaves, for garnish

Directions:

In a heavy-bottomed skillet, fry the onions, green chillis, and ginger in 3 tablespoons of oil. Let soften and brown, stirring frequently. Add the bell pepper and cook until soft. Add tomatoes. Stir all of the veggies together and add remaining oil. Add salt and red chilli powder. Crack the eggs directly into skillet, stirring frequently to create a scramble. Continue to stir until eggs are thoroughly cooked.

Garnish with cilantro. Serve hot with warm buttered bread.

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Curried bell pepper and potato

20 Feb


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This is an delicious dish that requires simple ingredients that you probably already have in your fridge or pantry, especially if you’ve made Indian food before. Serve hot with naan or roti and enjoy with a side of raita.

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I love cooking colorful dishes. Have fun with this one by using various hues of bell peppers

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Saute the onion and cumin seeds in the oil

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All of the veggies (except the bell peppers) simmering with the tomatoes and spaghetti sauce

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Garnish with cilantro…and voila! Dinner’s ready!

Ingredients:

1 potato, cut into bite-sized cubes

1 small green bell pepper, cut in 1/2 inch by 1 inch slices

1 small yellow bell pepper, cut into 1/2 inch by 1 inch slices

1 small onion, diced

1 teaspoon ginger, diced

1 clove garlic, minced

1/4 tsp green chili pepper, minced

1/2 teaspoon red chili powder

1 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon garam masala powder

2 tablespoons spaghetti or tomato sauce

1 small roma tomato, diced

salt to taste

1 tablespoon oil

3 tablespoons water

Cilantro leaves for garnishing

Directions:

Heat about a tablespoon of oil in a saute pan; add the cumin seeds, ginger, onions and garlic. Saute for a few minutes until brown.

Next, stir in the potatoes, stirring frequently to prevent sticking. Once softened, add spaghetti sauce, tomatoes, garam masala, turmeric, green chili, red chili powder, and salt. Let simmer for a few minutes, then add bell peppers. Stir the vegetables along with the spices until all veggies are well coated. Pour about 3 tablespoons of water and turn the heat to low. Cover the pan and allow the vegetables to simmer for about 10 minutes.

Garnish with fresh cilantro leaves and serve hot.

Recipe adapted from here.