Where do the weekends go? I can't imagine how soon the weekends just pass off. By the time you get the real feeling that you are going through the weekend, Saturday afternoons arrive. Overall, weekends are a much welcome slowdown from the normal frenzy of activities.
Last week, I took an off on the last working day of the week (Thursday). Wednesday evening looked so heavenly that I felt that Sunday morning needs an eternity to reach us. Thursday at home with the little one was blissful and when you are happy, you are energetic also. And that means the hob will take up an extra load of cooking.
For me blissfulness means, it has to be celebrated with color, tranquility and elegance. So scanning through my written recipes bunch, I found a simple, rustic and delicious side dish that pairs beautifully with rice and pickle.
Eggs were my first choice. They are the best super foods anyone can consume. They are the most versatile of all ingredients in the kitchen and are my first choice to bind, thicken or lighten a dish, and served to suit your individual taste.
To keep it all light and effortless, I dropped a few eggs in boiling water to harden them. Once done, I peeled them, separated the egg whites from the yolks and cut the egg whites in cubes. Chopped a few vegetables of different colors to bring in the splashy look of hue to the dish. The vibrant color shines from every angle of the dish bringing into your kitchen an inspiring combination of indulgent spices. So slathered with homemade condiments with a powerful combination of proteins and vegetables, this dish is surely a crowd pleaser.
Overall ,this is a side dish with a sophisticated twist for eggs comined with vegetables.I have been savouring this dish from quite recently. A good one to be served with a light meal like dal & rice.
INGREDIENTS:
2 cup egg whites, boiled and cubed
Last week, I took an off on the last working day of the week (Thursday). Wednesday evening looked so heavenly that I felt that Sunday morning needs an eternity to reach us. Thursday at home with the little one was blissful and when you are happy, you are energetic also. And that means the hob will take up an extra load of cooking.
For me blissfulness means, it has to be celebrated with color, tranquility and elegance. So scanning through my written recipes bunch, I found a simple, rustic and delicious side dish that pairs beautifully with rice and pickle.
Eggs were my first choice. They are the best super foods anyone can consume. They are the most versatile of all ingredients in the kitchen and are my first choice to bind, thicken or lighten a dish, and served to suit your individual taste.
To keep it all light and effortless, I dropped a few eggs in boiling water to harden them. Once done, I peeled them, separated the egg whites from the yolks and cut the egg whites in cubes. Chopped a few vegetables of different colors to bring in the splashy look of hue to the dish. The vibrant color shines from every angle of the dish bringing into your kitchen an inspiring combination of indulgent spices. So slathered with homemade condiments with a powerful combination of proteins and vegetables, this dish is surely a crowd pleaser.
Overall ,this is a side dish with a sophisticated twist for eggs comined with vegetables.I have been savouring this dish from quite recently. A good one to be served with a light meal like dal & rice.
INGREDIENTS:
2 cup egg whites, boiled and cubed
1 cup veggies (carrot, beans and cabbage, yellow capsicum, ), chopped
I tomato chopped
I tomato chopped
1 teaspoon split black lentils (urad dal)
¼ cup onion, quartered and finely sliced
½ teaspoon ginger, shredded
2 small green chilies, sliced
10 curry leaves
1 teaspoon black mustard seeds
½ teaspoon chili powder
1 ½ tablespoon oil
salt, to taste
HOW TO MAKE:
1) Boil eggs and cool them. Peel tham and separate the egg whites from the yolks.
2) Cube the egg whites and keep aside.
3) Heat oil in a pan. Add mustard seeds and cook until they crackle, add lentils and fry till golden..
4) Stir in onion, curry leaves, slit green chili and ginger and cook for 2 minutes till onions are soft.
5) Add in the veggies, tomatoes with salt and chili powder and cook on medium heat for 3-4 minutes until slightly tender.
6) Add the egg and gently toss everything together for 2 more minutes. Remove from heat and serve warm.
1) Boil eggs and cool them. Peel tham and separate the egg whites from the yolks.
2) Cube the egg whites and keep aside.
3) Heat oil in a pan. Add mustard seeds and cook until they crackle, add lentils and fry till golden..
4) Stir in onion, curry leaves, slit green chili and ginger and cook for 2 minutes till onions are soft.
5) Add in the veggies, tomatoes with salt and chili powder and cook on medium heat for 3-4 minutes until slightly tender.
6) Add the egg and gently toss everything together for 2 more minutes. Remove from heat and serve warm.
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