Ingredients with Measurements:
- 4 eggs
- 1/2 cup cooked chickpeas
- 1 cup chopped spinach
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- Salt and pepper to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk the eggs until frothy.
2. Add in the cooked chickpeas, chopped spinach, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, salt, and pepper. Mix well.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and spread it evenly.
5. Cook for 5-7 minutes or until the bottom is golden brown.
6. Flip the khagina using a spatula and cook the other side for another 5-7 minutes or until golden brown.
7. Once cooked, transfer the khagina to a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- You can use any type of cooked beans instead of chickpeas.
- You can use any leafy greens instead of spinach.
- You can use any type of oil instead of olive oil.
Variations:
- You can add chopped tomatoes or bell peppers for extra flavor.
- You can add grated cheese on top of the khagina before flipping it.
- You can add chopped herbs such as parsley or cilantro for freshness.
Tips and Tricks:
- Make sure to whisk the eggs well to get a fluffy texture.
- Use a non-stick skillet to prevent the khagina from sticking.
- You can add a splash of milk or cream to the egg mixture for a creamier texture.
Storage Instructions:
You can store the leftover khagina in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
You can reheat the khagina in the microwave or on a skillet over medium heat until heated through.
Presentation Ideas:
You can garnish the khagina with chopped herbs or a sprinkle of paprika for color.
Garnishes:
Chopped herbs, paprika
Pairings:
This khagina goes well with toasted bread or pita bread.
Suggested Side Dishes:
Roasted vegetables, salad
Troubleshooting Advice:
- If the khagina is sticking to the skillet, use a spatula to loosen it gently.
- If the khagina is not cooked through, cover the skillet with a lid and cook for a few more minutes.
Food Safety Advice:
Make sure to cook the khagina until it reaches an internal temperature of 160°F to ensure that it is safe to eat.
Food History:
Khagina is a popular dish in Pakistani and Indian cuisine. It is usually made with eggs and spices and can be served for breakfast or as a snack.
Flavor Profiles:
This khagina has a savory and slightly spicy flavor from the spices and garlic.
Serving Suggestions:
Serve the khagina hot with toasted bread or pita bread.
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Region: Indian