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Recipe
Egg kababs
Ingredients
4 eggs hard-boiled
3tbsp gram flour (besan)
1 egg white beaten
1 onion chopped
2 green chillies chopped
½ tsp ginger/garlic paste
1tbsp coriander leaves chopped
Salt to taste
Red chilli powder to taste
¼ tsp all spices
Oil for deep frying
Method
Peel the shell of eggs and grate them finely. In a bowl mix gram flour, chopped onions, chillies, ginger/garlic paste, salt and all spices. Then add the grated eggs and mix well. Pour in the beaten egg white and form dough. Divide the dough into 10 equal portions. Shape each portion into a flat half inch thick disc. Heat the oil in a wok and deep fry the kababs till golden brown and crisp. Serve hot with chutney.
Scotch eggs
Ingredients
4 hard-boiled eggs
3tbsp breadcrumbs
2tbsp corn flour
300gms chicken mince
½ tsp red chilly powder
¼ tsp all spices
½ tsp chaat masala
½ tsp coriander powder
Salt to taste
1 beaten egg
Oil for deep frying
Method
Place mince in a bowl and add salt, coriander powder, chaat masala, red chilly powder and all spices. Mix well. Shell the hard-boiled eggs and wrap each with the mince. Roll the eggs in the flour and dip in the beaten egg. Cover with breadcrumbs. Shake off the excess breadcrumbs and deep fry in oil until golden brown. Serve hot with chutney.
Egg korma
Ingredients
500gms boneless chicken cut into small pieces
250gms ghee
2tsp salt
1tbsp white pepper
1tbsp green chillies chopped
3 eggs
Few coriander leaves chopped
Method
In a pan heat ghee, add chicken pieces with salt, pepper and chillies and cook till it is well done. The korma is ready. In a frying pan, put 2tbsp of the korma. In a bowl, break an egg and pour over the korma. Leave it till the egg is cooked. Repeat the process till all the korma is used up. Garnish with coriander leaves.
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