6 hard boiled eggs
1 cup oil
2 tsps khus khus seeds
2 tsp ginger paste
1 cup dried grated coconut
1 tsp coriander seeds
2 cloves, 1 stick cinnamon
1 tsp turmeric
2 tsp mustard seeds
Make horizontal spots on the eggs on four sides with a knife and fry in oil until golden brown. Remove and keep aside.
Mix grated coconut, khus khus seeds, coriander seeds and grind to a fine powder.
Make a fine powder of cloves, cinnamon, cardamoms separately.
To the lemon juice, add salt, chili powder, turmeric, cloves mixture and mix well.
Heat oil in a pan, add mustard seeds and fry. Also add fried eggs, coconut mixture, cloves mixture, lemon juice and mix well.
Remove from heat and store the pickle in a jar.
Eggs - 4
Ginger paste 1 tsp
Garlic paste 1 tsp
2 Thinly sliced medium sized Onions
2 Chopped Medium sized Tomatoes
Fresh Coriander Leaves a few sprigs
1 tsp turmuric
Oil 2 tbsps
Red Chilli Powder 1 tsp
Salt to taste
Lemon Juice 2 tbsp
Hard Boil eggs(for around 10 minutes) in a pan. Take them out of pan and cool. Shell and chop the eggs.
Heat oil, add the onion slices and sauté till brown. Add chopped tomatoes, ginger garlic paste, red chilli powder
and salt. Fry for 5-6 minutes on medium heat. Stir and add the chopped eggs.
After five minutes, stir lightly. Garnish with tomato slices, lemon juice and chopped coriander leaves.
Serve hot with chapati or naan.
Wheat flour 1 cup
Minced meat 500 gms
Eggs 2, beaten
Onion 1, chopped
Tomato 1, chopped
Green chillies 5, chopped
Ginger, garlic paste 1 tablespoon
Coriander leaves a handful, chopped
Oil 2 tablespoons
Ghee 2 tablespoons
Salt and red chilli powderTo taste
Add water to flourand knead into smooth dough.
Heat oil in a pan and fry the onions till pink.
Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chilli powder and ½ cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapathis.
On one chapatti place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chillies and coriander and cover with the other omelette.
Top this with the next chapatti and press the edges of the two chapattis tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.
Coconut egg pakodas
3 hard-boiled eggs, quartered and kept aside to fry in oil
For the chutney (filling)
2 cups grated coconut
2-3 green chilies
For the batter
1 cup flour (maida)
1 egg, beaten
Prepare the batter by mixing together all the ingredients mentioned under"For batter".
Take a piece of egg and press a little chutney on top of the yolk (make sure it is stuck_).
Repeat this for all the egg pieces.
Then, heat oil in a pan.
Dip the egg in the batter mixture.
Fry into simple and tasty egg pakodas.
Serve with a sauce of your choice.
Paneer, grated 200 grms.
Onions 1 cup
Eggs 6 nos.
Cornflour 1 tsp.
Lime 1 nos.
Tomato ketchup 2 tsp.
Garam Masala 1/2 tsp.
Green chilies 3 nos.
Ginger as required
Garlic 20 flakes
Pepper and salt to taste 1 tsp.
Oil for frying
1 green pepper deseeded & cut into rings
1 Carrot cut into thin strips
Grind the ginger, garlic, onion and chilies to a fine paste.
Fry the garam masala in a little oil then add the onion paste and fry for some time.
Add the grated paneer & salt to taste and stir fry for 3 minutes.
Keep aside to cool and when cool divide into six portions.
Take a bowl, beat the eggs, cornflour, salt and pepper.
Heat oil in a pan and make six omlettes of the egg batter.
Apply one teaspoon ketchup on each omlette followed by the paneer filling.
Form into a roll.
Garnish with green pepper, onion and carrot.
¼ cup Milk
3 tbsp Ghee
A piece of Ginger
1 stick Cinnamon
Some Green Chilli
2 Cardamom pods
1 tbsp grated Coconut
½ tsp Turmeric powder
3 tbsp Coriander powder
2 tbsp chopped Cashewnuts
Salt to taste
Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
Separate the Egg yolks and egg whites. Beat them separately. Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top.
Now add half a cup of water and bring to a boil.
Add the egg cubes and cook gently till the korma thickens.
Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney.
Tip: Add a tsp full of vinegar in water while boiling eggs. Even if they crack content will not come out.