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Eggciting!

Easter is synonymous with the Easter egg. INDU NARAYANAN shares some eggy recipes with the readers of The Hindu Metro Plus


Egg mayonnaise

Ingredients:
Carrots-3 diced
Mayonnaise sauce- 3 tbsp
Cooked fish- a little
Lettuce leaves-a few
Hard-boiled eggs - 6
Green peas-12 boiled

Method:

Boil and drain the carrots. Shred the fish in tiny flakes. Shell the eggs and cut into two, crossways. Remove the yolks and cream them with mayonnaise. Add the fish and carrots and mix. Stuff each half egg with the mixture. Arrange on a bed of lettuce and top each egg with a boiled pea.

Devilled egg barrels

Ingredients:

Hard boiled eggs, shelled- 8
Mayonnaise sauce- 2 tbsp
Whipped cream- 2 tbsp
Tomato ketchup- 1 tsp
Tabasco sauce- 4 drops

Method:

Slice off both ends of the white portion of the eggs. With a sharp knife cut off only a little more of the egg white from the pointed end of each egg and remove the yolks without damaging the barrel shells. Now mash the yolks or press through a sieve. Add the rest of the ingredients and using a pastry tube with a star nozzle put the filling back into the white shells filling protruding a little. Keep in a cool place, Serve chilled.

Boiled egg fritters

Ingredients:

Full boiled eggs, shelled-3
Bengal gram powder- 3 tbsp
Salt and chilli powder to taste
A pinch of soda-bi-carb
Fat for deep-frying

Method:

Cut each egg lengthwise in 2's and then cut again lengthwise in 2's (12 pieces). Sprinkle a little seasoning on these and keep aside. Make a thick batter with Bengal gram powder, soda-bi-carb, seasoning, and water and beat it well. Heat fat in a frying pan. Dip each piece carefully in the batter so as to coat the egg fully. The batter should not be too thick to give a thick layer on the egg. Fry the egg pieces on a medium flame till golden and crisp. Drain on absorbent paper and serve immediately.

Note: Chat masala can be sprinkled on top before serving.

Egg and Vegetables balls

Ingredients:

Hard boiled eggs, shelled- 6
Carrots boiled and diced-75 gm
French beans boiled diced - 75 gm
Boiled potatoes, diced- 125 gm
Bread crumbs-50 gm
White sauce- 1/2 cup
Egg-1 to be used for frying
Method:

Chop the hardboiled eggs finely. Add the prepared vegetables, half the quantity of breadcrumbs, white sauce and seasoning, Mix well and form into walnut sized balls. Beat the egg with a pinch of salt in it, Dip the balls into beaten egg. Roll them in breadcrumbs and shallow fry till crisp. Serve hot.

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