• Egg Dishes

    Date: 2007.12.22 | Category: Indian Recipes | Tags:

    Egg pakora

    Ingredients : – 4 hard boiled eggs, 3 tablespoons gram flour, 2 pinches red chilly powder, 1 pinch black pepper powder, oil to deep fry and salt to taste.

    Preparation time : – 5 minutes     Serves : – 2

    HOW TO PREPARE : – Peel the egg shell and then cut it into half. Then take a bowl and add the gram flour, red chilly powder and a little bit salt. Now pour in water little by little and make a paste thick as chutney. Now sprinkle salt and pepper on the eggs as desired and then dip it in the batter. Ensure that each piece is coated with the paste on all sides. Take a frying pan and pour oil enough for deep frying. When the oil is very hot add a drop of the paste. If it floats it means the oil is hot enough and then fry each egg piece till the outer coating is golden brown. Remove and pat dry all the extra oil with some paper towels. Serve hot with some spicy tomato chutney.

    Akoori andaa

    Ingredients : – 4 eggs, 1 onion, 2 green chillies, ½ inch ginger, 2 garlic flakes, 1 teaspoon garam masala(hot spice mix), 3 tablespoons oil, pepper and salt to taste.

    Preparation time: – 10 minutes Serves : – 2

    HOW TO PREPARE:-  Click Here >>

    Egg kebabs
    Ingredients : – 4 hard boiled eggs, 1 small onion, 2 green chillies, 2 teaspoons gram flour, ½ teaspoon black pepper powder, ¼ teaspoon red chilly powder, 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves, oil for frying and salt to taste.

    Preparation time : – 15 minutes     Serves : – 2

    HOW TO PREPARE : – Grate the hard boiled eggs and put it in a bowl. Now take a blender and add the pepper, red chilly powder, coriander, green chillies, gram flour, mint, onion, salt to taste and coarsely grind it. Now add this paste to the grated eggs. Then make dough out of all the ingredients. Make small balls from this dough and then press it between both hands to give it a patty shape. Take a frying pan and pour oil enough for deep frying. When the oil is very hot, fry the patties in two or three batches. Garnish with onion rings and serve with mint chutney.
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