Hot Chilli Egg Recipe by Shreeya Rakshit
Cooking Instructions 1 hr 1 In a katori, make corn slurry of 1tsp cornflour and 1tsp water and in another take dry corn flour and add salt to it. 2 Then, put a pan and add some oil roll one egg in cornflour slurry and then roll it in dry mix and fry it in hot oil. Till its golden. Repeat this for all eggs. 3 Now in the same oil, add chopped garlic and green chillies.Keep the flame high. 4 Add onion and capsicum and add some salt. Sauté. 5 Too this add, the all the sauce mix and add the eggs and coat them with the sauce properly. 6 Then add in the ginger and then add 1 cup water simmer for 4-5 min. 7 Then, add the sugar and simmer 2-3 mins. 8 Now, make the slurry of remaining cornflour using 0.5 cup water. Add it too. Cover and Simmer for 4-5 min. 9 In end, add some sesame seeds and tada done! 10 Enjoy this spicy and tangy dish with family and friends. 1 In a katori, make corn slurry of 1tsp cornflour and 1tsp water and in another take dry corn flour and add salt to it. 1 In a katori, make corn slurry of 1tsp cornflour and 1tsp water and in another take dry corn flour and add salt to it. 2 Then, put a pan and add some oil roll one egg in cornflour slurry and then roll it in dry mix and fry it in hot oil. Till its golden. Repeat this for all eggs. 2 Then, put a pan and add some oil roll one egg in cornflour slurry and then roll it in dry mix and fry it in hot oil. Till its golden. Repeat this for all eggs. 3 Now in the same oil, add chopped garlic and green chillies.Keep the flame high. 3 Now in the same oil, add chopped garlic and green chillies.Keep the flame high. 4 Add onion and capsicum and add some salt. Sauté. 4 Add onion and capsicum and add some salt. Sauté. 5 Too this add, the all the sauce mix and add the eggs and coat them with the sauce properly. 5 Too this add, the all the sauce mix and add the eggs and coat them with the sauce properly. 6 Then add in the ginger and then add 1 cup water simmer for 4-5 min. 6 Then add in the ginger and then add 1 cup water simmer for 4-5 min. 7 Then, add the sugar and simmer 2-3 mins. 7 Then, add the sugar and simmer 2-3 mins. 8 Now, make the slurry of remaining cornflour using 0.5 cup water. Add it too. Cover and Simmer for 4-5 min. 8 Now, make the slurry of remaining cornflour using 0.5 cup water. Add it too. Cover and Simmer for 4-5 min. 9 In end, add some sesame seeds and tada done! 9 In end, add some sesame seeds and tada done! 10 Enjoy this spicy and tangy dish with family and friends. 10 Enjoy this spicy and tangy dish with family and friends. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sticky ginger lime chicken Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy Sticky ginger lime chicken Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy Oat pinni Mint and Chibad(Cucumis Callosus) Chutney Veggie delight pan cooked Dhokla Tri colour gujarati dhokla Boiled egg Open toast Kolkata style special biryani Soya bean chilli Mughlai potatoes Feni (Gaja) Oat pinni Mint and Chibad(Cucumis Callosus) Chutney Veggie delight pan cooked Dhokla Tri colour gujarati dhokla Boiled egg Open toast Kolkata style special biryani Soya bean chilli Mughlai potatoes Feni (Gaja)