Egg Kheema

Egg is a power house of nutrients, vitamins and minerals. It’s an ingredient in numerous recipes. Egg kheema is one of the many egg curry recipes. Boiled and chopped eggs are simmered in sautéed onions and tomatoes with ginger garlic paste and garam masala.

Ingredients

4 eggs boiled shelled and chopped
1 large onion finely chopped
2 – 3 tomatoes finely chopped
1 tsp ginger garlic paste
½ tsp garam masala
1 tsp chili powder (adjust to taste)
¼ tsp turmeric
Salt to taste
1 tbsp oil

Tampering

½ tsp mustard
½ tsp cumin
Curry leaves

Heat oil in a pan. Add tampering. Add onions and sauté. Add ginger garlic paste and sauté till it looses its raw smell.

Add tomatoes and cook for about 3 – 4 minutes. Add salt, turmeric, chili powder and cook till the tomatoes and mushy.

Add chopped eggs, garam masala and mix well. Simmer for about five minutes till the tastes are well incorporated.

Great side dish for Rice or Roti.

Note: You can prepare this when time is of the essence. Start with boiling the eggs, while they are boiling chop onions and tomatoes. When sautéing onions and tomatoes shell and chop the eggs. This is a quick n easy recipe.

Vegetable Cutlet

Vegetable cutlet -- crispy on the outside, soft and moist on the inside is an absolutely satisfying snack with evening tea. While coarsely mashed potato takes the top spot as the main ingredient, sautéed onions and green chilies add flavor, fresh coriander and ginger add wonderful aroma and bread crumbs form the crisp texture.


Ingredients
3 large potatoes boiled and semi mashed
1 medium onion finely chopped
3 green chilies finely chopped (adjust to taste)
½ cup peas boiled
½ tsp coriander powder
2 tsp grated ginger
2 tbsp finely chopped coriander
2 tbsp all purpose flour
½ cup bread crumbs
3 tbsp oil
Salt to taste

Sauté onions and green chilies in 2 tsp of oil. When the onions turn transparent add boiled peas and sauté for couple more minutes.

Add boiled and partially mashed potatoes and mix all ingredients together.

Add salt, coriander powder and mix well.

Remove from stove, add grated ginger and chopped coriander. Let it cool.

When it is cool enough to touch, make large lemon size balls.

Mix all purpose flour with ½ cup of water. Consistency should be thin, it should lightly coat the balls when dipped in it.

Sprinkle bread crumbs generously on a large plate.

Dip the potato ball in the flour batter. Let it coat evenly. Then roll it on the bread crumbs to evenly coat with crumbs on all sides.

Gently press with your fingers to change the shape into a patty.

Repeat this procedure for each potato ball.

Heat 2 tbsp of oil in a wide pan. Place patties gently next to each other.

When they turn golden brown flip them to other side, let the other side turn into golden brown too.

Mouth watering cutlets can be eaten with ketchup or any other sauce of your choice.