Son-in-law Eggs

  • Servings: 4
  • Difficulty: easy
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A sweet and sour recipe of boiled eggs which are fried and served with tamarind-sugar sauce and topped with fried shallots.

0474 large hard boiled eggs
2 dried red chilies
4-5 asian shallots, finely sliced
1 tbsp fish sauce
3 tbsp tamarind paste
4 tbsp palm sugar
half bunch of fresh coriander, finely chopped
a pinch of salt
oil for deep frying

Cut dried chilies in half.

Heat up the wok and add 1/3 cup of oil. When the oil is hot, deep fry chilies for few seconds. Do not burn them. Remove and drain on paper towel.

Peel and thinly slice shallots. Deep fry the Asian shallots in the same wok for 3-4 minutes until they turn golden brown. Remove with slotted spoon, then drain on paper towels.

Now deep fry all the eggs at a time into the same hot oil. Deep fry for 10-15 minutes until each egg is golden brown. Remove eggs from oil and keep warm.

In a small saucepan over a medium heat, add fish sauce, tamarind paste and palm sugar. Stir it for 5-7 minutes until sauce reaches smooth consistency.

Cut fried eggs into halves and arrange on the serving plate. Drizzle tamarind sauce over it and sprinkle fried shallots and coriander leaves over it.

Bengali Dimer Egg Chops

  • Servings: 3
  • Difficulty: medium
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Egg chop is Indian street food made of boiled eggs enveloped in spiced potato mixture and then deep fried.

0433 hard-boiled eggs
2 potatoes, boiled and peeled
1 tbsp ginger garlic paste
half bunch of fresh coriander, finely chopped
1 tsp black pepper powder
1 tsp red chilli powder
½ tsp cumin powder
¼ tsp turmeric powder
2 green chillies, finely chopped
2 eggs for coating
1 cup breadcrumbs
salt to taste
oil to fry

In a large bowl, mash boiled potatoes and add ginger garlic paste, coriander leaves, black pepper powder, red chilli powder, cumin powder, turmeric powder, green chillies and salt.  Mix well using hands.

Cut boiled eggs into halves and keep aside.

Divide potato mixture into equal portions. Now take some potato mixture in your hand and press it flat in the palm. Put one half of the boiled egg in the middle and cover it with a little more of the potato mash to make a fine oval shaped ball. Repeat this with all boiled eggs.

In a bowl whisk raw eggs for coating and in a plate spread breadcrumbs.

Heat oil in a heavy bottomed pan and once the oil is hot, dip the balls in whisked egg and then coat with breadcrumbs. Deep fry on a medium heat till golden brown in colour.

Serve hot with tomato ketchup.

Vermicelli Coated Chicken Cutlets

  • Servings: 6
  • Difficulty: medium
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Chicken patties made with cheese, flour, vegetable and stuffed inside potato mixture and coated with vermicelli.

041For filling mixture:
200 gms chicken boneless and boiled

3 tbsp capsicum finely chopped
2-3 tbsp half bunch of fresh coriander, finely chopped
2-3 stems of spring onions, finely chopped
100 gms cheddar cheese
1 tsp black pepper powder
1 cup milk
1 tbsp butter
2 tbsp refined flour
salt to taste

For Patty:
400 gms potatoes, boiled and peeled

1 tsp red chilli powder
½ tsp salt
1 egg for coating
3 tbsp breadcrumbs
vermicelli for coating
oil to fry

First prepare the chicken mixture filling.

Heat butter in a pan and fry flour. Add milk and stir continuously until it becomes a thick sauce. Add cheese, salt, black pepper powder, chicken, capsicum, spring onion, coriander and keep stirring and mixing for 2 minutes. Remove pan from heat and keep aside to cool.

In a large bowl, mash boiled potatoes and add red chilli powder and salt to it.  Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of chicken filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Crumble vermicelli in a plate and add some bread crumbs to it.

Heat oil in a heavy-bottomed non-stick pan.

Coat cutlet/patties first with egg and then with vermicelli-breadcrumbs mixtures.  Fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve hot with sprinkle of coriander and/or spring onions.