Tuesday, 26 November 2013

Nargisi Egg


Boiled egg: 4(cut into halves)
Mutton keema:1 cup
Chopped onion:1,large
Ginger-garlic paste:1 tsp
Cumin powder:1/2 tsp
Chopped chilli:1 tsp
Chopped tomato:2 tbsp
Chopped corriender leaves:1 tsp
Turmeric powder:1/2 tsp
Refined oil:2 cups
Sugar:1 tsp
Salt to taste
Egg white:1,diluted with 1 tsp of water
Cornflour:1 cup


Mix ginger-garlic powder,cumin powder,turmeric powder,salt & 1 tsp of oil with 1/4 cup of water in pressure cooker & cook till water absorbs.

Heat 2 tsp of oil in pan & fry onion,chilli,tomato for 5 mins.
Add keema & cook for 5 mins.
Cool the keema mix.
Take the keema mix in a mixer & make a fine paste.
Coat the egg halves with keema paste.
Dip into egg white.
Rub with cornflour.
Heat oil in a kadai.
Deep fry the eggs till they turn golden.
Serve with salad & ketchup.

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