Our Sunday Brunch this week was a new twist on a favorite of ours: Indian Eggs or to be more specific Scrambled Eggs with Cumin and Fragrant Herbs from our new Indian cookbook Classic Indian Cooking by Julie Sahni.
Meg has made variations on a Madhur Jaffrey egg recipe for some time and it is one of my favorites - especially when she goes heavy on the chilies! This recipe, though simpler, was a real wake up call. It is basically chunks of onions lightly sautéed with scrambled eggs and then topped with freshly roasted/crushed cumin, fresh cilantro and fresh chopped (seeded) chilies.
Meg and I have become huge fans of gently toasting whole cumin seeds and then crushing them in a mortar and pestle to release their fragrant goodness. The crushed toasted cumin in this recipe, combined with the fragrant cilantro and burning chilies, transforms this simple crunchy egg dish into something really special. We will definitely be making this again and again! Thanks Julie!
No comments:
Post a Comment