Saturday, 6 July 2013

Crème Fraîche and Chilli Egg Roll

Since I got up this morning, I didn't do anything apart from browsing internet and drinking coffee. I was just getting bored. Usually, I do my weekly grocery shopping on weekends, so by Saturday there are hardly any edible items left in my kitchen cupboards. I knew there were two 2-minutes instant noodle packets in my kitchen. I always keep  these noodle packets handy, as these can be a lifesaver when you starve to death. I was really disappointed to find out that these noodle packets were already expired by two months... ah what a shame! All most half of the world's food thrown away and I feel like a regular contributor to this stats. I always try to stick with my shopping list while I am at the superstore, but their marketing guys know how to convince you to spend your hard-earned cash on unnecessary items by displaying massive BOGOF (Buy One Get One Free) posters. Never mind, I decided to fry two eggs and make a egg roll with paratha. If you never heard about Paratha, here is the wiki link for you.



What you need

2 Frozen Parathas (from any asian grocery shops or Tesco if you live in UK)
2 eggs, beaten
1 tbsp Crème Fraîche (soured cream)
1 tbsp fresh chopped coriander
2 fresh green chili chopped
1 tsp Olive/Sunflower Oil 
salt
ground black pepper
chili Flakes
chili sauce (optional)




What to do
  • Fry frozen parathas as per package instructions
  • Combine eggs, crème fraîche, chopped green chili, chili flakes, ground black pepper and mix well
  • Pour all of the egg mixture into a heated oil pan
  • Fry it on a medium heat
  • Add the cooked eggs on top of the paratha
  • For more spicy roll add chili sauce or Tabasco
  • Serve immediately 











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