Dessert, Gluten Free, Holiday baking, Easter Annie Muljiani Dessert, Gluten Free, Holiday baking, Easter Annie Muljiani

Galloway's flourless hazelnut cake icing/ganache

Got a last minute cake to bake? Or maybe you’re craving some for yourself? It’s simple. Just add 6 eggs and bake at 350 degrees for 30 minutes and you have a cake to impress your guests in no time. If you’re vegan, just add 6 chia eggs or 6 flax eggs or 6 Tbsp of our egg replacer and you have a vegan cake to enjoy! It’s gluten free and delicious! and only has three ingredients: ground hazelnuts, organic sugar and gluten-free baking powder. We are proud to say our featured product, Galloway’s flourless hazelnut cake mix is in select stores as well.

Easy whipping cream icing recipe:

Whip 500 ml whipping cream or coconut milk whipped with 1 tablespoon cocoa, I tsp instant coffee and add your choice of sweetener to taste (sugar, stevia , maple syrup, honey, or agave)

Ganache Topping:

1 Cup Whipping Cream

1⁄2 Lb Semi Sweet Chocolate, in small pieces

Heat the cream until small bubbles form around the edge. Do not boil. Pour over the chocolate pieces and stir until smooth.

Assembly:

Spread the bottom layer with the filling, replace the top layer and coat with the ganache. Refrigerate until the ganache is set.

Chocolate ganache icing with coconut cream:

Enough to ice a 3 layered cake

2 cans of coconut cream

5 cups of semi sweet chocolate chips

2 tsp vanilla

Bring the cream to a simmer. Turn off the heat. Add the chocolate chips and let sit for 2-3 minutes and whisk till melted.

Lavender flavour - add 1-2 drops food grade lavendar oil and whisk into melted chocolate.

Persian rose flavour-add 2 tsp high quality distilled rose water and honey to taste

Let mixture cool and cover overnight at room temp. The icing will be perfectly spreadable the next day.

Refrigerate any leftovers

Other uses can be chocolate fondue.Microwave for 20-30 seconds at a time until consistency is spreadable.

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Chocolate pistachio coconut bars

This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.

Ingredients for the base:

Directions for the base:

  • Pulse the almonds and cacao in the food processor until it resembles a fine crumb.

  • While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.

  • Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.

Ingredients for the filling:

Directions for the filling:

  • Pulse the cranberries, coconut and pistachios in the food processor until chopped

  • Add the coconut oil and coconut cream and pulse again until the mixture is well combined

  • Pour the mixture on top of the base and return to the freezer to set.

Ingredients for Chocolate topping:

Directions fo chocolate topping:

  • Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.

  • Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.

  • Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.

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Mexican bean salad with home made Tajin and Cumin/cilantro dressing

Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!

Servings:

8 people

Ingredients:

  • 1/2 red pepper chopped

  • 1/2 orange pepper chopped

  • 1/2 English cucumber chopped

  • 1/4 red onion chopped

  • 1 medium firm tomato (seeds removed and chopped)

  • 2 cups cooked black beans

  • 1 cup cooked corn

  • 1/2 cup cilantro chopped

  • 1 lime zested and freshly squeezed juice

  • 1/2 tbsp green chilli paste (optional)

  • 1/2 tsp oregano

  • 1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)

Directions:

  1. Toss everything in a bowl and dress with cilantro cumin dressing

    Makes 1 cup dressing

Ingredients for Cumin Cilantro dressing:

Directions:

In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.

Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.

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Dessert, Gluten Free, Snacks, Valentines Annie Muljiani Dessert, Gluten Free, Snacks, Valentines Annie Muljiani

Kulfi hearts

Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.

I have added some cocoa powder to some of the mixture to make it chocolatey.

You can try different variations like mango pulp, rose water, etc.

Ingredients:

  • 385 ml tin evaporated milk

  • 300 ml condensed milk

  • 250 ml whipping cream

  • 1/4 tsp cardamom ground

  • 6 strands saffron

  • 10 almonds, coarse ground

  • 10 pistachio kernels, coarse ground

Directions:

  1. Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)

    Enjoy!!

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Super healthy Valentine chocolates

These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.

Prep time: 20 minutes

Serves 24 small molds or 12 medium molds

Ingredients:

Directions:

  1. Grind walnuts into powder in a food processor

  2. Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated

  3. Add cocoa and maple syrup and mix all ingredients in a food processor.

  4. Shape into molds of your choice (hearts for Valentines)

  5. Top with your favourite dried fruit, coconut, goji berries or just leave them plain.

Enjoy!

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Red lentil fritters (bhajias)

Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.

  • Serves 8

  • Prep time 20 mins

  • Cook time 40 mins

Ingredients

Ingredients for katchumber

  • ½ red onion, finely chopped

  • ½ carrot, finely chopped

  • ½ cucumber, finely chopped

  • 1/2 cup cilantro, finely chopped (optional)

  • lemon juice of ½ a lemon

  • pinch cayenne (to taste)

  • pinch Himalayan salt (to taste)


Directions

  1. Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.

  2. In a wok or deep frying pan heat oil to medium high

  3. Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.

  4. Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap

Directions for Katchumber


Dice all ingredients and mix.  Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.


Enjoy!!

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Brunch, Chicken, Dinner, Gluten Free, Lunch, Spicy, Sugar Free Annie Muljiani Brunch, Chicken, Dinner, Gluten Free, Lunch, Spicy, Sugar Free Annie Muljiani

Chicken with spinach curry (Palak chicken)

Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.

Serves 6-8

Ingredients:

  • 1/3 cup cooking oil (sunflower oil is preferred)

  • 2 chopped onions

  • 1 green chilli slit

  • 2 Roma tomatoes

  • 8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)

  • 4 cloves

  • 3 cinnamon sticks

  • 3 cardamom pods

  • 1 tsp cumin seeds

  • 1 1/2 tbsp garlic paste

  • 1 1/2 tbsp ginger paste

  • 1 1/2 tbsp ground cumin

  • 1 1/2 tbsp ground coriander

  • 1 tsp cayenne ( to taste)

  • 2 tsp salt (or to taste)

  • 3 tsp lemon juice

  • 2 bags (10oz ) washed spinach

  • 3/4 cup crushed tomatoes

  • 1/2 tsp garam masala

  • 2 tbsp butter

  • 1/2 cup chopped cilantro

  • 1/4 cup chopped green onions


Directions:

  1. In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.

  2. Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.

  3. Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.

  4. Add chopped cilantro and green onions and serve with roti or naan and basmati rice.

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Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani

Shrikand

Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.

Serves 4-6

Ingredients:

Directions:

Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.

Variations:

  • for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals

  • for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango

  • for sugar-free version, substitute Krisda sugar

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Potato bhajias with tamarind chutney

Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….

Ingredients:

Directions:

  1. Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent

  2. In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro

  3. Add water slowly and mix with your hands till batter is thick and not too runny

  4. Heat oil in a deep pan to high heat.

  5. Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time

  6. Keep turning the bhajias till crispy golden brown.

  7. Remove bhajias and place on a paper towel to remove excess oil

  8. Serve right away with tamarind chutney.

Enjoy!!

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Banana peanut butter ice cream

When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.

Ingredients:

Directions:

  1. in a skillet, melt coconut oil on medium to hight heat.

  2. Add bananas and saute till caramelized. Let cool

  3. Transfer bananas to a freezer safe bowl or zip lock bag and freeze

  4. In a blender, add frozen bananas, Galloway’s peanut butter, almond milk

  5. Blend all ingredients till smooth

  6. Garnish with your choice of nuts. We added pistachios and almonds

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Appetizer, Brunch, Chicken, Dinner, Gluten Free, Lunch, Spicy Annie Muljiani Appetizer, Brunch, Chicken, Dinner, Gluten Free, Lunch, Spicy Annie Muljiani

Chicken tikka (oven roasted or barbecued marinated chicken)

This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.

Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.

Ingredients:

Instructions:

  1. Wash and dry chicken pieces

  2. In a bowl mix ingredients from first marinade

  3. Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator

  4. In another bowl mix ingredients for second marinade

  5. Add second marinade to chicken, cover and marinate for 6 hours or more.

  6. Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.

  7. Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.

Click here for recipe for Vegan version paneer tikka


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Khitchari (Rice and mung beans)

Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.

Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.

Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.

Ingredients:

Directions:

  1. Wash mung dal and check for stones. Wash rice till water is clear.

  2. In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil

  3. Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.

  4. Remove from heat and add more ghee/butter and stir vigorously till smooth.

Serve 2-3

Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.

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Pico de gallo

All Mexican food always has this side salsa made with tomatoes, onions, jalapenos and some lime juice. This mixture is called pico de gallo. Once you’ve tried this, you’ll want it with all all your Mexican dishes and everything else! Pictured here is a healthy salad with beans and corn, avocado and pico de gallo. Check our Mexican Fiesta bowl recipe for more Mexican inspiration.

Serves 16

Makes 1 quart

Ingredients:

  • 3 cups of ripe Roma tomatoes diced 1/4 inch (the riper the better) (1 1/2lb)

  • 1 tsp sea salt to taste

  • 3/4 cup large red onion diced finely (1/2 red onion)

  • 1 jalapeno chili finely diced (If you want it hotter, leave seeds in and add more Jalapenos)

  • 1/2 cup finely chopped fresh cilantro

  • 2 tablespoons lime juice from 1 lime

Directions:

  1. Sprinkle sea salt over tomatoes and toss to combine. Transfer tomatoes to a fine mesh strainer and drain the liquid from tomatoes (20-30 minutes)

  2. Combine all ingredients and add more salt if you wish.

  3. Serve with Nachos, Taco chips, salads, fish, and anything you desire.

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Spicy roasted chickpeas

Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.

Ingredients:

Directions:

Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.

Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.

You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.

Enjoy!

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Dessert, Gluten Free, Snacks, Valentines Annie Muljiani Dessert, Gluten Free, Snacks, Valentines Annie Muljiani

Kulfi hearts

Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.

I have added some cocoa powder to some of the mixture to make it chocolatey.

You can try different variations like mango pulp, rose water, etc.

Ingredients:

  • 385 ml tin evaporated milk

  • 300 ml condensed milk

  • 250 ml whipping cream

  • 1/4 tsp cardamom ground

  • 6 strands saffron

  • 10 almonds, coarse ground

  • 10 pistachio kernels, coarse ground

Directions:

  1. Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)

    Enjoy!!

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Super healthy Valentine chocolates

These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.

Prep time: 20 minutes

Serves 24 small molds or 12 medium molds

Ingredients:

Directions:

  1. Grind walnuts into powder in a food processor

  2. Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated

  3. Add cocoa and maple syrup and mix all ingredients in a food processor.

  4. Shape into molds of your choice (hearts for Valentines)

  5. Top with your favourite dried fruit, coconut, goji berries or just leave them plain.

Enjoy!

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Bean Pilaff

Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.

My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.

Serves 2

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

Directions:

 

  1. Heat oil in a saucepan and add chopped onion. 

  2.  Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent 

  3. Then add potatoes and keep stirring so the mixture does not burn.

  4.  Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans

  5. Add water and let boil.

  6. Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.

  7. Cover and simmer till potatoes are cooked through.

  8. I love the combination of spicy corn on the side. Check my recipe here. Enjoy!

 



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Appetizer, Brunch, Gluten Free, plant-based, Snacks, Vegan Annie Muljiani Appetizer, Brunch, Gluten Free, plant-based, Snacks, Vegan Annie Muljiani

Spicy seed crackers ( so many different ways)

Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.

Ingredients:

You can add the following spices and herbs

  1. 1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano

  2. 1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram

  3. 1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground

  4. 1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon

Directions

  1. Preheat your oven to 200 degrees F

  2. Grind the pumpkin seeds in a food processor till coarse

  3. Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)

  4. Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.

  5. Use a knife to score the mixture to evenly sized pieces.

  6. Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.

Store crackers in a sealed container up to two weeks.

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Gluten Free, Lunch, plant-based, Spicy, Vegan Annie Muljiani Gluten Free, Lunch, plant-based, Spicy, Vegan Annie Muljiani

Okra in spicy yogurt curry

Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.

If you don’t like the yogurt version, I have another recipe without the yogurt here.

Ingredients:

  • 3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)

  • 2 medium onions, finely chopped

  • 2 Roma tomatoes, finely chopped

  • 1 tsp garlic paste

  • 1/2 tsp ginger paste

  • 1/2 tsp green chilli paste

  • 1 1/2 tsp coriander ground

  • 1 tsp cumin ground

  • 1/2 tsp turmeric ground

  • 1 tsp fine sea salt

  • 1 1/2 Lb okra ( I used frozen okra)

  • 1 1/2 cup plain yogurt (plant based or dairy)

  • !/2 bunch cilantro, finely chopped (save some for garnish)

Directions:

In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.

Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.

Garnish with cilantro and serve with roti and rice and pickle of your choice.

Enjoy!

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Breakfast, Brunch, Dinner, Gluten Free, Lunch, Spicy, Sugar Free Annie Muljiani Breakfast, Brunch, Dinner, Gluten Free, Lunch, Spicy, Sugar Free Annie Muljiani

Spicy egg curry

Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.

Serves 2

Ingredients:

  • 2 tbsp cooking oil

  • 1/2 red onion sliced length wise

  • 1 green chilli sliced length wise in 4

  • 1 Roma tomato chopped fine

  • 1 tsp garlic paste

  • 1/2 tsp turmeric

  • 1/2 teaspoon cumin ground

  • 1/4 teaspoon fine sea salt

  • 3 organic eggs

  • 1/2 bunch cilantro chopped fine

Directions:

  1. In a skillet, heat oil and saute onions, green chilli till onions are translucent

  2. Add chopped tomatoes, garlic paste and all of the spices.

  3. Add eggs and stir to scramble with the spicy mixture.

  4. When eggs are done, add cilantro and cook for another minute

  5. Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)

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