Egg pakora

Ingredients:

4 Boiled eggs    
1 cup Gram flour        
1/2 cup Finely chopped onions    
1 Finely chopped green chilli    
2 tbsp Chopped coriander leaves
1/2 tsp Red chilli powder        
 1 tsp Soya sauce
3/4 cup Water
Vegetable oil    
Salt to taste    
     
Method:
Add salt, red chilli powder to gram flour and mix well.. Add water slowly and beat the mixture well either with your hands or with an electric beater to make a thin and smooth paste.Add chopped onions, green chilli, coriander
leaves, soya sauce and mix well.Cut the boiled egg into small pieces- 1 egg into 8 pieces.Heat oil in a deep frying pan. Reduce the heat to medium.Dip each egg piece in the gram flour batter and put in pan. Be sure not to put more than 6-7 pieces at a time. Deep fry the pieces over medium heat till they become golden brown in color.
     
 Serve hot with any chatni or pickle.


Egg Curry

Ingredients:
4 Boiled eggs    
1 Onion    
1 Tomato    
1 tsp Ginger paste    
1 tsp Garlic paste
Green chilli    1
1 tsp Red chilli powder        
3/4 tsp Turmeric Powder    .
1 tsp Garam Masala Powder         
2 Bay leaves    
2 Cloves        
4 Black pepper corns    
5 tbsp Vegetable oil    
Salt to taste    
Coriander leaves     
     
Method:
Cut onion, tomato and green chilli into small pieces. Grind it in a mixer to make paste.Cut the eggs into half.Heat oil in a frying pan. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other side till light golden brown in color.
Remove the fried eggs from pan and keep aside.Add bay leaves, cloves, black pepper and fry for 30 sec.Add onion tomato paste. Add ginger-garlic paste. Fry until oil starts separating.Add red chilli powder, turmeric
powder, garam masala, salt. Heat for a few seconds and then add 3 cups of water to make gravy. Bring the gravy to boil and let it cook for 10 minute on low heat.When the gravy becomes thick, switch off the gas.Place the fried
eggs (with egg yolk facing the top) in a dish and pour this gravy over the eggs.
     
 Serve hot. Garnish with finely chopped coriander leaves

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