Monday, 12 December 2011

Egg Kebab

I recently started observing that every time I go to India, I come across many innovative and great range of food that is prepared using new techniques and new flavours yet retaining that rich Malabar whiff. Whenever I visit my relatives, the food they serve never stopped to surprise me. They are nothing of the sort that I used to have while I was young.  It has all taken a new twist. I can’t stop praising and admiring one of  my husband’s cousin’s mother in law who makes great variety of finger licking food in no time. She is the best cook I have met and come across. Every time we visit her, no matter how late we give her notice, she lays the table with at least four dishes of her own, most of which I have never had before. They may not be the authentic trademark dishes, but something with previously acquainted flavours and a new outlook.  Her dishes are very appealing and the tantalizing flavours will leave a lingering taste making you crave them forever. The amount of stuff she makes is just unbelievable. She is so innovative and talented. If I ever get a chance, I would love to take lessons from her, seriously! She is that damn good. I so wish she makes a book of her own, I would be obliged to be her first customer. I did ask her the recipes and bits and pieces of them remains in mind, but I don’t think I can ever create those great masterpieces. She gave me approximate measures that you usually get when you ask elderly people about recipes including our moms. Not really helpful for amateurs like me. Especially when it comes to elaborate cooking.
Anyhow, here is a snack that I tried quite recently. It is a sensational recipe that is perfect for picnics, Iftar or as an evening snack. In egg Kebabs, the boiled and shelled eggs are encased in seasoned meat mixture and then deep fried until golden brown. It is always preferred to use lamb or beef mince as chicken mince is quite tasteless no matter how much ever you season it! These are similar to Scotch eggs we get here. This can be had with ketchup or mayonnaise.
Egg Kebab
Makes 10-12 Kebabs
5-6 eggs, boiled, shelled and halved
½-1 egg
½ kilo minced meat (chicken, mutton or beef)
1 tsp coriander powder
1-1½ tsp  Kashmiri chilli powder
½ tsp turmeric powder
4-5 slices of bread, 120g, ground
2 green chillies
2 ” piece, 30g ginger
30g, a good handful or coriander leaves
1 Tbsp lime juice
¼ tsp garam masala powder
5 cloves
2” piece of cinnamon sticks
salt as required
Oil- to deep fry
1. Cook minced meat along with salt, turmeric, chilli powder and coriander powder until cooked and void of any moisture.
2. Place chillies, ginger, cinnamon sticks, cloves in processor and crush them all. Add cooked minced meat and coriander leaves to this and mince fine.
3. Tip the whole mixture to a bowl, add in the bread crumbs, lime juice and garam masala and mix well. Add egg little. You may not need a full egg. Just add enough egg to combine the mixture.
4. Divide the mixture into 10-12 portions, depending on the number of eggs and shape each of them into a ball.
5. Flatten each of these minced meat mixture in your palm, place an egg halve into it  and cover the egg with the mixture. Place them in a greased place and do the same with rest of th egg and minced meat mixture.
6. Heat oil in a deep pan and fry these stuffed eggs on low-medium flame until golden brown all over. Do not fry on high heat as it gets burnt quite fast. Everything is pre-cooked, so you don’t have to worry about inside being uncooked. It will take just couple of minutes frying.
Tip: While boiling eggs, add ½ a teaspoon of salt and it will be very easy to peel your eggs. Similarly, add eggs to tap water and bring to boil rather than adding it to boiling water and cooking. This will prevent eggs cracking when you add them to water. Eggs, especially the ones kept it fridge crack open when they are plunged into boiling water immediately.
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