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.
Sago Vermicelli Payasam
Ingredients:
1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins
Method:
Soak the sago in water for an hour. Boil it with water.
Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent.
Lower the heat and leave it for 15 minutes. Stir occasionally.
Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago. Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ready to serve.
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Sweet Coconut Stuffed Dosa
Ingredients:
1 cup all-purpose flour
1 egg
1 cup milk
3 tbsp of sugar
2 cups of shredded coconut
3 cardamom pods
pinch of salt
Method:
Combine sugar, coconut and crushed cardamom powder together and keep it aside.
Mix salt and flour and sift.
Put egg and half cup of milk and mix into a smooth batter.
Keep aside for 30 minutes.
Then put the remaining milk to the batter and mix well.
Heat the shallow pan and grease it with little oil and pour three tbsp of the batter. Cook both sides until it becomes brown.
Repeat the same procedure for the remaining dosas.
Fill the coconut mixture in each dosa and fold into triangles.
Keep in a refrigerator and serve it cold.
