Egg Appetizer

Ingredients:

Eggs - 6 ( boiled )

Mayonnaise- 3 tbsp

Yellow mustard seeds powder- 1/4 tsp

Pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Salt to taste

Italian seasoning for garnishing.

Paprika for garnishing.

Method:

• Slice hard boiled eggs in half.
• Remove yolks and place in a small bowl.
• Mash yolks with a fork. add mayonnaise, mustard powder, lemon juice, salt and pepper. mix everything.
• pipe the yolk mixture into empty, egg whites.
• Garnish with Italian seasoning or paprika. Store covered in refrigerator.

Serve Chilled.

Kothu Parotta / Egg Paratha

Ingredients:
Cooked parotta / Store bought parotta - 5 pieces
Onion- 1 ( finely chopped )
Ginger garlic paste- 1tbsp
Tomato-1 ( finely chopped )
Green chillies-3 nos
Turmeric powder- 1/4 tsp
Chicken masala powder - 1 tbsp
Curry leaves - few
Corriander leaves - 2 tbsp( chopped )
Eggs-2 nos
Chicken kuruma - 1 cup
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

Method:

• Heat the parotta in skillet and tear them into small pieces.
• Heat oil in a kadai . Add mustard seeds when it pops up add cumin seeds. Then add onions, chillies and curry leaves.
• When the onion gets cooked add ginger garlic paste. Fry it 2 minutes.
• Then add chopped tomatoes & fry it till the tomatoes are soft.
• Then add Turmeric powder and chicken masala powder &fry 1 minute.
• Then add parotta pieces and fry for a minute.
• Now add eggs,salt and pepper. Blend everything together.
• When the egg is almost done add chalna ,( If u have left over chicken gravy you can use it or use little bit of garam masala powder,corriander powder,and chilli powder )
• Mix well . so that it will get coated over parotta pieces.
• Finally add fresh corriander leaves.

Serve hot with onion raita.

Egg omelette / Vegetable Omelettee

Ingredients:
Egg - 2 nos.
Onion -1 ( finely chopped )
Carrot - 1/2 ( finely grated )
Green chillies -2 ( finely chopped )
Small tomato - 1/2 ( chopped )
Corriander leaves - 2 tbsp ( chopped )
Oil - 1 tsp
Salt to taste.

Method:

• Beat the eggs thoroughly in a bowl.
• Add the onions, tomatoes,carrots, green chillies, corriander leaves and salt..
• Mix thoroughly.
• Heat the oil in a non stick pan.
• Pour the egg mixture and cook on both sides till light brown in colour.
• serve hot.