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Egg Recipes

Egg Recipes

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Published by Suganya

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Categories:Types, Recipes/Menus
Published by: Suganya on Jan 29, 2010
Copyright:Attribution Non-commercial


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Coconut Pumpkin Custard  Coconut Pumpkin Custard  Coconut Pumpkin Custard  Coconut Pumpkin Custard  Coconut Pumpkin Custard  
pumpkin pieces - 1 cupmilk powder - 4 tbspwarm milk - ½ cupcoconut cream ( thick coconut milk) - 1 cupbrown sugar - ¾ cup or to tasteeggs - 8cardamom powder - ½ tspnutmeg powder - ¼ tsp
Steam cook pumpkin till soft.Combine milk, milk powder, brown sugar and cooked pumpkin and blend till smooth.Mix with Coconut cream.Add lightly beaten eggs, cardamom and nutmeg powders.Pour the mixture in a pudding mould.Cover and Steam for 45 minutes or till the pudding is set.Serve chilled in the mould.
Khova Egg Pudding Khova Egg Pudding Khova Egg Pudding Khova Egg Pudding Khova Egg Pudding 
eggs - 4ghee - 1/3 cuppowdered sugar - 3/4 cupalmond powder - ½ cupkhova - 200 gmsrose essence - few dropschopped dry fruits and nuts - 6 tbspIf khova is not available, mix ¾ cup of full cream milk powder with some milk to make astiff paste.
Separate the whites and yolks of eggs.Beat the yolks with sugar.Add ghee , almond powder, Khova and essences. Mix wellBeat the whites stiffly and gently fold into the Khova mixture. .Pour in a greased wide and shallow baking dish.The thickness of the mixture in the dish should be about 2.5 cm.Sprinkle chopped dry fruits and nuts on top.Bake in a moderate oven, (1700 centigrade) till golden brown on top.Cool and cut into 8 portions.
Methi Egg Scramble Methi Egg Scramble Methi Egg Scramble Methi Egg Scramble Methi Egg Scramble 
oil - 4 tbsponion - 1 cup, chopped finelyginger - 2 cmchilli powder - 1 tspcoriander powder - 1 tspturmeric powder - 1/4 tspgaram masala - ½ tsptomatoes - ½ cup, choppedfenugreek leaves - 2 cups, choppedeggs - 8, lightly beatensalt - to tasteIf fenugreek leaves are not available, use a mixture of parsley, mint and coriander tomake a herb scramble.
Heat oil, add onions and fry till light brown.Add all the powders, fry for ½ minute.Add tomatoes, cook till they are reduced to a pulp.Add fenugreek leaves, cook covered on a low flame for 5-7 minutes.Add eggs and salt, cook stirring till the eggs are lightly cooked.Makes a good filling for sandwiches or an accompaniment to chappathis or rice and dal.

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