CURRIED EGG BALLS

CURRIED EGG BALLS

Ingredients:

•    4 hard boiled eggs
•    ½ cup cooked rice
•    1 beaten eggs
•    1 tsp salt and pepper
•    Little seasoned flour
•    Milk
•    Cornflakes
•    4 ounces of butter
•    2 large onions
•    1 large capsicum
•    ½ cup flour
•    2 tbsps curry powder
•    1 tsp ground ginger
•    2 cups chicken stock or water.

    Method:    Chop hard boiled eggs. Put them into a mixture of the beaten egg. Seasoned flour, corn-flake crumbs, salt and pepper. Shape into small balls and deep fry until golden brown. To make the curry, melt butter and fry onions and capsicum to a  light brown. Add flour, curry powder, ginger and salt and pepper to taste. Cook for 5 minutes on low heat. Add chicken stock or water and stir until the mixture boils and thickens. Simmer for half and hour. Serve with egg balls and rice.

SWEET AND SOUR EGGS

SWEET AND SOUR EGGS

Ingredients:

•    4 hard boiled eggs
•    ½ cup chicken stock or water
•    2 tbsps cornflour
•    ½ cup sugar
•    ½ cup malt vinegar
•    1 crushed clove of garlic
•    1 finely chopped slice of ginger
•    1 cut pineapple
•    1 carrot cut into strips
•    1 tbsp groundnut oil.

    Method:    Fry garlic and ginger in oil. Add sugar and vinegar. Strain the pineapple and add the juice to the chicken stock. pour this  mixture into the pan and bring to a boil. Add carrot strips and simmer for a few minutes. Then add the pineapple pieces. Blend the corn flour with a little cold water and mix into the pan. Bring to a boil and allow it to thicken. Cut the eggs into quarters and put it into the pan. Serve on a bed of rice.

TOAD IN A HOLE

TOAD IN A HOLE

Ingredients:

•    3 eggs
•    1 cauliflower
•    4 tbsps maida
•    1 tbsp grated cheese
•    Butter
•    1 cup milk
•    ½ tsp salt
•    ½ tsp pepper.


    Method:  Remove the leaves from the cauliflower. Apply a little butter to one small baking dish. Arrange the cauliflower in the dish and put a pinch of salt and pepper on it. Separate the yolk from the egg. Then mix the yolk with maida, salt and pepper. Beat the white of the egg stiffly and add this to the yolk mixture. Then add milk and mix thoroughly. Let this mixture stand for two hours. Pour it on the cauliflower and bake in a moderate oven for half an hour. While serving garnish with tomato slices and salad leaves.

DEVILLED EGG SALAD

DEVILLED EGG SALAD

Ingredients:

•    6 hard boiled eggs
•    1 cucumber
•    1 large finely chopped onion
•    4 big tomatoes
•    Salad leaves
•    Mayonnaise
•    Green chillies
•    Coriander leaves
•    Salt and pepper to taste.

    Method:      Boil the eggs and cut them into halves. Remove the yolks. Mash the yolk and mix it with mayonnaise, salt, pepper, chopped green chillies and coriander leaves. Replace the yolks with this mixture. Cut the salad leaves,cucumber and tomatoes into very fine slices and decorate in a tray with the eggs.

EGG AND CHEESE TOAST

EGG AND CHEESE TOAST

Ingredients:

•    2 eggs
•    4 bread slices
•    50 grams cheese
•    2 chopped green chillies
•    Coriander leaves
•    ¼ lime
•    1 tsp butter
•    1  pinch red chilly powder
•    1 pinch white pepper.

    Method:       Shell hard boiled eggs and chop coarsely. Grate the cheese finely and mix with eggs, green chillies, coriander leaves, red chilly powder, lime juice and white pepper. Toast the bread slices and butter them lightly. Apply the mixture evenly on toast. Bake till the top of the toasts become golden brown. Cut off the edges and serve with tomato ketchup or chilly sauce.

POTATO PANCAKES

POTATO PANCAKES

Ingredients:

•    2 eggs
•    3 big potatoes
•    1 small onion
•    ½ cup maida
•    Ghee
•    Salt and pepper to taste.

Method:      Scrape potatoes and the onion into thin slivers. Add maida, salt and pepper. Beat the eggs and add to the above. Heat ghee in a frying pan and then add ¼ cup of the mixture. Fry like an omlette. Serve hot with ketchup.

EGG PARATHA

EGG PARATHA

Ingredients:

•    16 eggs
•    Wheat dough sufficient for 8 parathas
•    Chilly powder
•    Ghee and salt and pepper to taste.
  
      Method: Beat 2 eggs at a time. Divide the dough into 8 sections. Roll each piece out into a round paratha. Add ghee to tava or frying pan and heat. Fry each paratha lightly on both sides, pour two beaten eggs on one side and let them spread over the whole paratha. Sprinkle with salt and pepper and chilly powder. Add a Little ghee to the edges and turn it when the eggs have set slightly. Fry to a golden brown on both sides. Serve hot.

EGG CHAAT

EGG CHAAT

Ingredients:

•    6 hard boiled eggs
•    1 onion
•    4-5 green chillies
•    Coriander leaves
•    ½ cup tomato ketchup
•    1 tsp red chilly powder
•    1 tsp chaat masala
•    2 tbsps tamarind,
•    2 tsps jaggery
•    Salt to taste.
 
 Method:   Make chutney by boiling tamarind and jaggery in a little water for 4-5 minutes and strain. Cut boiled eggs into quarter pieces. Mix well with chopped onions, green chillies, corriander leaves, ketchup, chaat masala, red chilly powder, tamarind chutney and salt. Serve garnished with lime wedge and chopped coriander leaves.

EGG BONDA

EGG BONDA

Ingredients:

•    1 boiled egg
•    3 onions
•    3 small potatoes
•    3 green chillies
•    Coriander leaves
•    1 cup gram flour
•    2 tbsps ghee or oil
•    Salt to taste.
Method:  
          Fry chopped onions. Cut the potatoes, chillies and coriander leaves into small pieces and add to the onions. Cook the mixture. When cooled, add the chopped eggs. Make a batter with gram flour and water. Then form balls out of the mixture, dip into the batter and fry. Serve hot with tomato chutney or ketchup.

AKOORIONTOAST

AKOORIONTOAST

Ingredients:

•    6eggs,
•    2 small onions
•    1 tomato
•    3 green chillies
•    Coriander leaves
•    ½ tsp garam masala
•    ¼ tsp turmeric powder
•    Ghee or butter
•    Salt and pepper to taste.

Method:      chop onions and fry till golden brown. Chop green chillies and tomato and add to the onions. Add all the remaining ingredients, except the eggs, and fry. Remove from heat, break in the eggs, stir well and replace on fire. Cook on a low heat. Serve hot on toasts.

EGG PATTIES

EGG PATTIES

 Ingredients:

   •    6eggs
   •    3-4 potatoes
   •    1 tomato
   •    1 small onion
   •    2-3 green chillies
   •    1 small bunch of coriander leaves
   •    Ghee and salt to taste.

Method: 
   Boil the potatoes, peel, mash well and keep on one side. Chop the onion, tomato and green chillies very fine. Wash and chop the coriander leaves.
    Heat a tbsp of ghee and fry till the onion turns tender, but not brown. Add the tomato and cook for a few minutes. Add salt and corriander and break in 5 egggs, stirring constantly till the mixture thickens and sets, Remove from heat and let it cool. Beat the remaining egg well in a saucepan and keep on one side.     
    Knead the potato dough again and make flat cases. Place a heaped spoonful of the egg, mixture in the centre and cover, folding in the sides to seal the stuffing. Press between your palms to make a flat cake. Heat ghee in a pan. Dip each patty in the beaten egg, roll in bread crumbs, if desired, and fry till nicely browned. Serve hot with tomato sauce or chutney. 

 

    

EGG SAUSAGE SNACK

EGG SAUSAGE SNACK


Ingredients:

   •    Eggs
   •    Sausages
   •    Butter
   •    Tomatoes
   •    Milk
   •    Oil
   •    Salt and pepper to taste.

Method:    Fry the sausages in butter and cut them into small pieces. Add chopped tomatoes. Beat the eggs, milk, salt and pepper and add to the sausages. Heat the oil in a pan and pour the mixture into it. When the underside and top side is set, cut into wedges and serve immediately.