Egg Cashewnut Salad: Boil eggs, remove shell, quarter each egg and keep aside. Soak few cashewnuts in water for 5 mts. Heat olive oil in a vessel. Add curry leaves, chopped onions, slit green chilli and toss them for a minute. Add pinch of turmeric powder, roasted cumin powder, chaat masala pwd and cashewnuts and combine. Add the quartered eggs and toss. Turn off heat, garnish with chopped coriander leaves. I served the egg salad along with a bowl of mixed fruits.
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