6. Once the omelette is ready, stuff it in egg keema and place it in a plate. 7. In the same pan, heat more oil and butter. Sautee peppercorns, cumin seeds, onion paste, garlic, ginger and tomato ...
rub the top of each slice lightly with a cut side of the garlic. In a medium bowl, whisk the eggs, chives, ½ teaspoon salt, and ¼ teaspoon pepper. In a 12-inch nonstick skillet, melt the butter ...