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.