Scrambled Egg On Sourdough With Chives

Creamy scrambled egg on sour dough toast, slow roasted tomato, garnished with chives.

Ingredients - 1 portion (221.6g per portion)

2	x 60g each (120g)	Size 7 egg
5	grams	Chive
30	ml	Fresh cream, Anchor
12	grams	Unsalted butter, Anchor
1	x 60g each (60g)	Vine tomato
1	x 0g 1 x slice (0g)	Sourdough potato

Method

slow roast tomato on sea salt, olive oil and seasoning, 150C, 5-10 min.
cut sourdough thickly and toast, keep warm
blend eggs and cream or milk with a whisk and season.and add finely chopped chives
Heat butter till foaming add eeg mix and stir to a moist, creamy consistently
Plate up with eggs on top of the toast garnish with chives, and tomato.

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

INGREDIENTS 

2 CUPS (250GM) ALL PURPOSE FLOUR

1/2 CUP CASTER SUGAR

1 EGG

1/2 TSP SALT

3 TSP BAKING POWDER

2/5 CUP VEGETABLE OIL (95ML)

190 ML WHOLE MILK

1 TSP VANILA EXTRACT

2/3 CUP SEMI SWEET CHOCOLATE CHIP

METHOD

1. IN A LARGE BOWL SIFT FLOUR AND BAKING POWDER.

2. MIX TO COMBINE AND KEEP ASIDE.

3. TAKE ANOTHER BOWL PUT EGG AND SUGAR,SALT & VANILA EXTRACT.

4. MIX ALL WELL.

5. NOW ADD VEGETABLE OIL & MILK AND MIX ALL TOGETHER.

6. MAKE A WEL IN THE FLOUR BOWL AND PUT THE MILK MIXTURE & MIX.

7. ADD CHOCOLATE CHIP & MIX.

8. PUT THE MIXTURE IN MUFFIN MOLD.

9. FILL ONLY 2/3 EACH MOLD.

10. BAKE AT 400 F (200 C ) FOR 20-25 MIN.

kASHMIRI STYLE ROGAN JOSH

kASHMIRI STYLE ROGAN JOSH

INGREDIENTS:

MUTTON - 1 KG
TOMATO - 1 MEDIUM DICED 
ONION - 2 MEDIUM SLICED
YOGHURT,PLAIN - 2.5 CUPS
MILK/FRESH CREAM - 1 CUP(200GM)
GHEE/OIL/BUTTER - 175-200 GM
ROGAN JOSH CURRY MIX 1 PACKET USE LESS FOR MILD HOT

STEPS FOR COOKING:-

1. IN HOT GHEE FRY THE MEAT UNTIL MEDIUM AND BROWN. STIR FREQUENTLY

2. ADD ONIONS AND TOMATOES AND FRY FOR AROUND 5 MINS. ADD YOGHURT AND COOK UNTIL GHEES /OIL SEPARATES FROM THE GRAVY. STIR CONSTANTLY.

3. ADD ROGAN JOSH CURRY MIX N FRY FOR FEW MINS.

4. THEN ADD 2 GLASSES OF WATER AND COOK ON LOW HEAT UNTIL THE MEAT IS TENDER.

5. WHEN THE MEAT IS TENDER INCREASE THE HEAT AND COOK TILL OIL/GHEE SEPARATES. STIRR CONSTANTLY. THEN ADD MILK / FRESH CREAM AND STIR FRY FOR FEW MINS ON MEDIUM HEAT.

SERVE HOT WITH NAAN .RICE. KULCHA.