Delicious Fast Food Recipe - "Egg devils with mutton keema"

Hello readers,

Hope you all are safe! Today I'm going to share with you a popular snack recipe " Egg devil with minced Mutton". So let's start.

Ingredients:

1. Hard boiled eggs- 6

2. Flour- 3 tbs.

3. Mutton minced-200 gm.

4. Mustard oil-2 tbs

5. Vegetable oil- As per requirement for deep frying egg devils.

6. Sugar-2 tsp.

7. Salt- to taste.

8. Bread crumbs- as per requirement.

9. Chopped coriander leaves- 1 tbs.

10. Lemon juice- 2 tsp.

11. Egg-2 raw.

12. Ghee(clarified butter)-1 tsp.

13. Toothpicks.

Spices:

1. Onion paste-2 tbs.

2. Garlic paste- 1 tsp.

3. Ginger paste-2 tsp.

4. Red chili powder- 1 tsp.

5. Green chili paste- 2 tsp.

6. Turmeric powder-1 tsp.

7. Garam masala powder-1 tsp.

8. Cumin powder-1 tsp.

9. Coriander powder-1 tsp.

Preparation Method:

Step 1- First take a bowl, cut boiled eggs halves, take out egg yolk and smashed them very well. Keep white part separately.

Step 2- Beat raw eggs with pinch of salt and keep aside.

Step 3- Heat a pan add mustard oil, once oil will became very hot add onion paste, garlic paste, ginger paste and saute them for 1 min.

Step 4 - Add mutton mince and stir, now add cumin powder, coriander powder, red chili powder, green chili paste, turmeric powder, salt and sugar. Mix all spices well and add small amount of water, cook in a medium flame until mince cooked well. Once mince cooked well sprinkle garam masala powder and mix. Turn off gas oven. Transfer the mixture in a bowl.

Step 5 - Add lemon juice and fresh coriander leaves with cooked mutton mince and set aside.

Step 6- Take another bowl and make a thin batter with flour, ghee and water.

Step 7- Now take cooked mutton mince and mixed smashed boil egg yolks with it and combine them well.make yolk size balls with this mince mixture.

Step 8 - Take half part of the boil egg white, place the Mutton mince ball in the place of yolk. Dip the part into the flour batter and cover the egg with another half part of the egg white with the help of a toothpick.( Follow the same process for another eggs).

Step 9 - Now dip eggs in (step-2) and cover them well with bread crumbs. Keep aside.

Step 10- Heat vegetable oil and deep fry the egg devils in medium flame. Once it turns into golden brown take out them from oil and place them on a tissue paper so that extra oil can absorb by the tissue.

Step 11 - Serve hot with tomato sauce and fresh ring onion slices.

image credit

Comments

Last week's top

Royal Mughlai Cuisine- "Nalli Nihari"

Hello readers, Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...

Hong Kong Chicken Pan- fried noodles

image credit Hello readers, Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles". Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...

Yakhni Pulao

Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the Yakhni Pulao was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....

Search This Blog