Egg Roast (Quick Fix)

In Kerala, egg roast or egg masala is served with Appams, Idiappams or plain rice. This is a simple, easy to prepare recipe which can accompany any main course item.

INGREDIENTS:

Eggs: 6 hard boiled

Onions: 6 sliced fine

Capsicum: 1 sliced fine

Tomato: 3 chopped fine

Ginger-garlic paste: 2 tsps

Red chilli powder: 1 tsp

Turmeric powder: 1/2tsp

Garam masala powder: 1/2tsp

Coconut milk: 2 tbsps thick (optional)

Coriander leaves: 1 tbsp

Curry leaves a few

Oil: 2 tbsps

Salt to taste

METHOD:

Heat oil in a non stick pan, add sliced onions & sauté till light golden brown.

Now, add ginger-garlic paste, sauté further. Add salt.

 Put in the sliced tomatoes, capsicum & the spice powders.

Fry till oil clears up.  

Pour the coconut milk (if using) or 2 tbsps water.

Score the eggs all around & put into the masala.

Also add coriander & curry leaves.

 Now its ready to serve!

Nargisi Kofta /Scotch Eggs(Party Menu)

A very simple, easy to make chicken & egg preparation-stylish too!

INGREDIENTS:

Chicken mince: 300 g

Eggs: 3 hard boiled

Bread crumbs: 1/2cup

Corn flour: 2 tbsp

Ginger-garlic-green chilli paste: 2 tsps

Coriander leaves: 1 tbsp

Oil: to fry

Salt to taste

METHOD:

Grind the chicken mince with ginger-garlic-green chilli paste, coriander leaves & salt.

Transfer into a bowl, add bread crumbs & corn flour & knead well.

Divide into 3 portions, flatten each on your palm, place one whole boiled egg & cover with mince paste to coat all over evenly. Roll in more corn flour, if you think it needs a coating.

Repeat the same with the other eggs.

Keep in the refrigerator for half an hour to set before frying.

Deep fry, swirl it around to brown evenly.

Cut it to serve.   

It can also be put into a tomato based gravy for a kofta curry.