Nargisi Kofta

Ingredients

1 lb. Ground lean meat or beef
1/4 c Chopped onion
4 cloves Chopped garlic
1 piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
Salt and pepper to taste
4 T Besan (chick-pea our)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying
For curry (Masala):
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1″ piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
Salt and pepper to taste

Procedure

• Heat the water and add the meat, onions, ginger, garlic, salt and pepper.
  
• Pressure cook for 10 minutes at 15 psi or 25 min over low heat.
  
• Reduce pressure and drain half the liquid.
  
• Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes.
  
• Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
  
• Coat the hard boiled eggs with the above and deep fry.
  
• Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste.
  
• Add water to the mix if necessary.
  
• Add the green sprigs of onion, 1-1/2 c water and cook for 10 minutes covered.
  
• When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry.
  
• Cover and bake at 250 F for 15-20 minutes.
  
• Serve garnished with coriander leaves and Garam Masala.
  

Prawn omelette

Ingredients

3 tablespoons sunflower oil
2 leeks, sliced
4 tablespoons cornflour
1 teaspoon salt
350g/12oz raw tiger prawns,peeled and deveined
175g/6oz mushrooms, sliced
175g/6oz bean sprouts
6 eggs

Procedure

• Heat a wok or large frying pan over a medium heat.
  
• Add the oil and,when the oil is hot enough, add the leeks and stir-fry for 3 minutes.
  
• Mix the cornflour and salt together in a large bowl.
  
• Add the prawns to the cornflour and salt mixture, and toss to coat all over.
  
• Add the prawns to the wok, and stir-fry for 2 minutes or until the prawns have changed color and are almost cooked through.
  
• Now add the mushrooms and beansprouts to the wok, and stir-fry for a further 2 minutes.
  
• Beat the eggs with 3 tablespoons water in a small bowl.
  
• Pour the egg mixture into the wok and cook, stirring, until the egg sets, carefully turning the omelette over once.
  
• Turn the omelette out onto a clean board, divide into four and serve hot

Shrimp Egg Rice

Ingredients

cooked Rice - 450 gm, long-grain
Eggs - 2, beaten
Salt - 1/2 tsp
Oil - 4 tbsp
Onion - 1, large, chopped
Garlic Clove - 1, crushed
Shrimps - 120 gm, peeled
Green Peas - 60 gm, shelled
Spring Onions - 2, chopped
Soy Sauce - 2 tbsp
carrots 2.
Method:

1. Mix the salt into the eggs.
2. Keep aside.
3. Heat 1 tbsp oil in a kadai.
4. Add the onion and cook till transparent.
5. Pour in the egg and stir gently.
6. Do not scramble the egg mixture.
7. When done, remove and keep aside.
8. Heat another 1 tbsp of oil and fry the garlic, shrimps, peas and spring onions for 2 minutes.
9. Remove and keep aside.
10. Heat the remaining oil.
11. Add the cooked rice and salt.
12. Stir fry to heat the rice through.
13. Add the eggs, the shrimps mixture along with soy sauce.
14. Mix well.
15. Serve immediately.

Egg sandwich

 Ingredients:

1. 3 boiled Eggs
2. Bread for 4 people or 8 people suit for yourself
3. Salt to taste
4. Salt: 1/2 teaspoon
5. Black pepper power: 1/2 teaspoon
6. Margarine: 100 gram
7. Mayonnaise: 2 tablespoons + extra to spread on bread slices
8. Tomato Ketchup: 1 teaspoon

Method:

1. Boil eggs in water with 1/2 tablespoon salt for 20-25 minutes.
2. Cut the slides of the slices and spread mayonnaise generously in order to have soft sandwiches.
3. Once egg are boiled, remove from water.
4. Peel and mash them with fork.
5. Add salt to taste, black pepper power, margarine, mayonnaise, ketchup and mix them well with fork. Adjust salt if needed.
6. Spread the egg material on 4 slices and cover them with remaining 4. Cut them diagonally in half.
7. Serve with potato chips or french fries anything you like or any chutney with your flavor.

Club Sandwiches.. with Egg, Salad n cheese

You will need:

3 slices of Brown bread (of your choice)
1 Egg ( Fried into an omelet)
Mayonnaise (sugar added- well blended)
Ketchup
Mozzarella Bar cheese (cut into slices)
Lettuce
Tomatoes slices
Cucumber slices

Recipe:

Take 1st slice and apply the sweet mayo paste on. Put omelet finely folded and then add tomato slices, cucumber slices, lettuce leaves and then sliced cheese.

Take 2nd slice and apply mayo on both sides of the slice and put it on the prepared sandwich. Now add Lettuce, tomato slices, cucumber slices ketchup and then sliced cheese.

Now take the 3rd slice apply the same mayo and close the sandwich. slightly press the sandwich.

If you have a sandwich maker or a panini maker then put the sandwich on it to give it a tighter and grilled look. Or like I just put the sandwich on a frying pan and let it heat up for 5 min each side.

Cut them into sideways 1st and then again. Present them facing up
Serve them with Ketchup

SOUTHWEST DEVILED EGGS

INGREDIENTS:

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons Mustard, Ground
1/2 teaspoon seasoned salt
1/2 teaspoon Cumin, Ground
1/2 teaspoon Chili Powder
1/4 teaspoon Red Pepper, Ground
Chives or chopped green onion (optional)

DIRECTIONS:


Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, seasoned salt, cumin, chili powder and ground red pepper until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle lightly with additional chili powder and garnish with chives or chopped green onion, if desired.
Refrigerate 1 hour or until ready to serve.
To hard cook eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week

Cheese Omelette Pizza

The procedure is more important than ingredients... otherwise the omelet gets burnt from the base
so few things to remember
1. use non stick pan
2. cook at very low heat..at 1/5
3. use very lil oil (just enough to lubricate the surface of pan)

beat 2 eggs add salt red chilli flakes and one tea spoon milk....

heat oil and pour the eggs.. after a minute or so shake the pan a bit to make sure omelet is not sticking to the pan... now add chopped onions, capsicum and tomatoes, green chillies and spread some cheddar cheese slices (shredded) over the top

dish out wen u think its cooked from the base...and you can heat it in microwave oven for 45 sec (at 60% power) if u think its not cooked from the top...
eat it fresh to enjoy the melted cheese