Ingredients with Measurements:
- 4 eggs
- 1/2 cup coconut milk
- 1/2 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. In a bowl, beat the eggs with a pinch of salt and keep aside.
2. Heat oil in a non-stick pan and add chopped onions. Saute until they turn translucent.
3. Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
5. Add the beaten eggs and stir continuously until they are scrambled and cooked.
6. Pour coconut milk over the scrambled eggs and mix well.
7. Cook for 2-3 minutes until the coconut milk is heated through and the mixture is slightly thickened.
8. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Serves 2-3 people
Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Protein: 10g
- Carbohydrates: 7g
Substitutions for ingredients:
- You can use any type of milk instead of coconut milk.
- You can add vegetables like bell peppers, carrots, or peas for added nutrition.
Variations:
- You can add shredded coconut for more coconut flavor.
- You can add chopped cilantro for garnish.
Tips and tricks:
- Make sure to continuously stir the eggs while cooking to prevent them from sticking to the pan.
- Adjust the spice level according to your preference.
Storage instructions:
- Store leftover egg kalakki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with rice or bread.
Garnishes:
- Garnish with chopped cilantro or shredded coconut.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Serve with a side of salad or roasted vegetables.
Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
- Egg kalakki is a popular dish in South India, particularly in Kerala.
Flavor profiles:
- Spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
- Serve as a breakfast or lunch dish.
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Region: Indian