For my first post in Cook & Bake, I thought I’d tell you about a recipe my mother taught me. This dish was prepared mostly in our house during Ramadan. Its salty, buttery and spicy. I love this to the core and hope you love it too. But let me warn you, this is a rich snack. So relish this in moderation. 😉
Serves according to how many eggs you’d eat 😉 😉
Hard Boiled Eggs – 6 eggsSalt – 1/4 teaspoon
Turmeric Powder – 1/4 teaspoon
Chilli Powder – 1/4 teaspoon
Pepper Powder – 1/4 teaspoon
Corriander Powder – 1/4 teaspoon
Fennel Seed Powder – 1/4 teaspoon
Ghee / Clarified Butter – 1 tablespoon
Note:- I added paprika one day when I made these and it was delicious! You can innovate too 🙂
AND NOW FOR THE MAGIC:
Some of you might be familiar with this dish and may even have different variations to this recipe.
I’d love to know, do share them in the comment box below.
Until next time, Bubye 🙂
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