Eggs In a Spicy Cream Sauce
Ingredients:
3 tbsp vegetable oil
2 oz onion, finely chopped
1″ cube ginger, grated
1 fresh green chili, finely chopped
½ pt single cream
1 tbsplemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps. tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped
Method:
Heat the oil over medium heat in a large frying pan.
When hot put in the onions.
Stir and fry for about three minutes or until the pieces are brown at the edges.
Put in the ginger and chili. Stir and fry for a minute.
Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.
Mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up.
Spoon the sauce over them. Cook over medium heat for about five minutes, Spooning the sauce over the eggs.
Serve sprinkled with fresh coriander.
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Egg Masala
Ingredients:
4 eggs, hardboiled and shelled
2 onions, sliced finely
To be mixed together with little water:
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil
Method:
Make 2-3 slits on each egg with a thin bladed knife and set aside.
Heat the oil and fry the onions till it becomes brown.
Now add the gram flour and fry till the gram flour is completely fried.
Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes. Ready to serve.
Egg Kababs
Ingredients:
4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying
Method:
Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.
Egg Florentine
Ingredients:
200 gms spinach
10 gms cheese grated
100 ml white sauce
2 egg boiled and sliced
salt to taste
1 tbsp butter
Method:
Heat butter in a vessel and add chopped spinach and salt. Cover and cook the spinach.
Spread spinach in a small pyrex dish.
Sprinkle grated cheese. Add sliced eggs and white sauce.
Place the dish in pre heated oven for 3 minutes.
Egg Curry With Coconut
Ingredients:
5-6 hard boiled eggs
1 large-sized onion
1″ piece of ginger
1 tsp cumin seeds
2 green chillies
1 cup coconut (freshly grated)
½ tsp turmeric powder
5-6 tbsp mustard oil
1½ tsp garam masala powder
salt to taste
Method:
Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
Prick the eggs with a fork.
Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.
Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Transfer the gravy to a serving bowl.
Slice the eggs into halves or keep them whole and place in the gravy.
Sprinkle the garam masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving.
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