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Ingredients:
Potatoes : 1½ kg (boiled, peeled, mashed)
Dry Yeast : 1 tsp
Lukewarm Milk : 3 tbsp
Butter : 25 gm
Eggs :
2 (beaten)
Corn Flour : 50 gm
Mustard Paste : 1 tsp
Salt and Pepper
: to taste
Spring Onion : 1 (chopped finely)
Coriander Leaves : 2 tbsp
(chopped)
Tomato : 1 big (cut into circles)
Oil : as required
Preparation:
Sprinkle yeast over lukewarm milk. Cover an dkeep
in warm place for 10
minutes. Add butter, eggs, corn flour, mustard paste,
salt and pepper to mashed potatoes and mix well.
Add spring onions and
fermented yeast mixture into potato paste. Beat well and keep it covered in a
warm place for 30 minutes.
Grease a frying pan with oil and put o moderate
heat.Put potato misture over the hot pan and pat it into a circle. Cook cover
a medium flame till it turns golden on top and crusty on the underside.
Garnish with coriander leaves. And serve with cut tomatoes. |
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| Ingredients:
Coriander Leaves
or Parsley : 1½ cups(chopped)
Onion : 3/4 cup (chopped)
Dry Mint
: 1½ tsp (crushed)
Eggs : 3 (beaten fluffy)
Self Raising Flour
or Maida : 2 level tsp
Garlic : 1 flake (crushed)
Black Pepper : 3/4
tsp (ground)
Salt : 1 tsp
Oil : for frying
Preparation:
Mix together coriander leaves, onion, mint, eggs, flour, garlic, pepper
and salt till they are blended well. If the mixture is not thick add more coriander
and onion.
Heat a gridle and sprikle little oil on it. Pour the blended
mixture on the gridle to form an omelette. Sprinkle oil around the omelette. Fry
till it turns golden brown on both sides. Serve hot!
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| | Ingredients:
Eggs : 4 large
Salt : to taste
Pepper : to taste
Onions
: 2 big (minced)
Green Chillies : 2 (finely chopped)
Grated Paneer :
2 tbsp
Buter or Oil : 1 tbsp (for frying)
Preparation:
Break the eggs into a small bowl and whisk. Add salt, and pepper, chopped
onions, grated paneer, chopped green chillies and mix well.
Heat oil
or butter in a non-stick pan and pour in the eggs mixture. Hold the handle of
the pan and tilt it in circular motion to spread the mixture till it reaches an
omelette shape. sprinkle little oil or butter around the omelette. Simmer the
stove and let the omelette cooked on one side.
when the other side of
the omelette turns golden colour, flip the omellette to cook the other side by
using a spatula. When it is done on both sides remove from fire and serve! |
| | | Ingredients:
Eggs : 4 (boiled and shelled)
Onions : 2 (chopped)
Green Chillies
: 2 long (chopped)
Red Chilli Powder : ½ tsp
Turmeric powder
: a pinch
Oil : 2 tbsp
Salt : To taste
Ginger Garlic Paste : ¾
tsp
Tamarind Pulp : ¾ tsp
Grated Jaggery : ½ tsp (optional)
Coriander Leaves : 1 tbsp (chopped)
Preparation:
Prick boiled eggs all over using a fork.
Heat oil in a pan add chopped
onions and ginger garlic paste. Fry till the onions become translucent. Add turmeric
powder, chilli powder, salt and chopped chillis and fry for few minutes. Add tamarind
pulp and fry for 2-3 minutes.
Pour ½ cup of water and let it
boil. Cook for 2-3 minutes. Add pricked eggs gently into the boiling mixture.
Cook till the gravy becomes thick. Garnish with coriander leaves and serve with
hot rice. | | |
Ingredients:
Eggs : 7
Onions
: 3 (chopped)
Garlic : 10 flakes (peeled)
Cinnamon : 1” inch piece
Grated Fresh Coconut : ½ cup
Black Pepper Corns : ¾ tsp
Red Chillies : 2
Ani Seeds : ¼ tsp
Salt : to taste
Coriander Leaves : 1 tbsp (finely chopped)
Preparation:
Grind grated coconut, peppercorns, red chillies and ani seeds together to form
a smooth paste.
Boil eggs and remove shells. Cut eggs into pieces. Heat
oil in a pan and add cinnamon, cloves, garlic and onions one by one. Fry for 3
minutes. Add ground mixture and fry for 2 minutes. Add egg pieces and mix gently
and cook on a slow fire for 2-3 minutes more. Garnish with coriander leaves and
serve with hot cooked rice. | |
