Desi Style Scrambled Egg Pasta

Tweet

This is one of my all time favorite dishes of the lot that Amma makes. I simply die for this. When we were kids, mom would make this with Anil semiya whenever we asked for egg noodles. Me and anna would be fighting over the dinner table to get more... We would literally gobble the dish down so that we could get more before the other does. Such die hard fans we were for this noodles.
I had this sudden craving for having a big bowl of egg noodles and hence made some with the telephone instructions from Amma. Making this pasta with Anil semiya to the right consistency sounded a bit tricky and hence I substituted it with fusilli pasta. The dish missed Amma's kai pakkuvam but other than that I had done justice.

~*What U Need*~
Pasta(any type) - 1 packet
Onions(large) - 2
Tomatoes(large) - 1
Tomato ketchup - 1 tbsp
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Eggs - 2
Salt & Pepper - to season
Oil

How I Made it:
Cook the pasta as per package instructions / cook in water along with salt and few drops of oil till the pasta is cooked but not too soft and then dump in cold water to stop the cooking.
Heat oil in a kadai, add chopped onions and cook till the onions are translucent. Then add in the chopped tomatoes and cook till mushy. Add tomato ketchup and mix well.

Add salt, pepper, turmeric, coriander and chilli powder and cook till oil separates. Push the masala to one side of the kadai. Break open the eggs and scramble. Then mix this with the cooked mixture. Strain the pasta and mix with the egg masala. Season with salt and pepper.

Serve with tomato ketchup.


Sending this to For U Mum event held @ at Nupur's space



So thats it Folks...
With Love,

Signs off!!!

Pssst... Like my post... Don't miss any recipes from us

Get the latest updates straight to your email! Subscribe NOW for free!