Egg Kababs

Ingredients

Hard boiled eggs 4
Besan 2 tsp
Finely chopped onion 1
Egg ( White only) 1
Mint leaves (finely chopped) 1 tbsp
Coriander leaves(finely chopped) 1 tbsp
Green chilies (finely chopped) 2 nos
Chilly powder 1/4 tsp

Method

Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
mix well and kneed into smooth dough.
Devide mixture into 10- 12 equal portions.
shape each portion into medallions and keep aside.
Heat oil in a thick bottomed pan and fry kababs until crisp and golden brown.
Serve hot, garnished with onion rings.

Beetroot soup

Ingredients

Beetroots 2
Basmati rice 2 teaspoons
Butter 2 table spoons
Water or vegetable stock 2 to 3 cups
Salt to taste
Pepper Powder a little

Method

First peel the skin of the beetroots and grate them.
Melt the butter in a thick bottomed vessel and add the grated beetroot and basmati rice and cook till it is soft and make sure it does not lose its colour.
Then add water or the vegetable stock,salt and pepper powder and boil till the grains of rice are soft.
serve hot.

Boiled eggs in tomato sauce

Ingredients

Boiled eggs 4
Black pepper 1 table spoon
Salt to taste

For sauce

Juice of one tomato
Chilly powder to taste
Salt to taste
Tomato Ketchup 1 table spoon
Fresh coriander leaves

Method

Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
Mash the yolk, add black pepper and salt to the yolk and then refill the yolk back inside the white. Seal the top of it by a toothpick.
Heat a thick bottomed vessel
Add tomato juice, chilly powder, salt and tomato ketchup into the vessel.
When boiled add fresh coriander leaves.
Add the eggs into it.
Garnish with fresh coriander leaves and serve hot.