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Egg Muffins

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Egg Muffins

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min

Ingredients

Serves : 6
  • 1 potato, boiled & cubed
  • 1/2 cup frozen green peas
  • 1 cup boiled & shredded chicken
  • 1 green chili, chopped
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. amchur powder
  • 4 eggs
  • 1/4 tsp. baking powder
  • 1 tbsp. coriander leaves, chopped
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • 1/4 cup milk
  • 1/2 cup grated cheese or as required
  • 1 tsp. coriander leaves to garnish
  • 1/4 tsp. red chili flakes to garnish

Directions

  • To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
  • Add the potatoes, peas, chicken, salt, turmeric powder, red chili powder, coriander-cumin powder and amchur. Mix well and continue to fry on a medium flame for 2 minutes. Keep aside to cool.
  • In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.
  • Now spoon a greased muffin tray with a little of the potato curry, followed by some grated cheese, a little of the egg mix and lastly some more cheese.
  • Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool. Garnish with coriander leaves and red chili flakes. Serve as a tea time snack.
Bethica Das

Bethica Das

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#Tags

Non-Vegetarian