FROM SOMIYA MUKEET’S KITCHEN
Breakfast Devilled Eggs
Ingredients:
3 eggs (hard boiled)
1 tbsp mayonnaise.
1 tbsp cream cheese
1 tbsp chopped onions.
Salt and pepper to taste.
Paprika for sprinkling.
Method:
Cut the boiled eggs into halves. Scoop the yolks out of the hard boiled eggs and mash them. Add the remaining ingredients and make a fine paste. Put the mash in a piping bag and pipe into the egg whites. Garnish with some paprika.
Main course: Boiled egg pilaf
Ingredients:
2 boiled eggs.
1 potato
1 cup rice (soaked in water)
Oil as required
2 tbsp chopped onion
2 tbsp chopped tomatoes
2 green chilies
1 tsp red chili
1/2 tsp turmeric
1 tsp coriander powder
1 tsp salt
1 tsp cumin powder.
Method:
Heat oil in a pan. Fry the onions till they are golden brown. Add the potatoes and fry till tender. Add the spices till the oil separates from the gravy. Now add 1 cup water and bring it to boil. Add the soaked rice and let them boil. When the rice are half way done, add the boiled eggs into it. Add some fresh coriander and tomatoes. Simmer on slow flame for 10 minutes. Serve piping hot.
Dessert: Chocolate Soufflé
Ingredients:
3.5 oz chocolate
2 tbsp butter
1/4 cup and 1 tbsp sugar.
2 egg yolks
4 egg whites
2 tbsp warm water
1 tsp vanilla essence
1 tsp cocoa
Method:
Take three 6oz ramekins and butter them and dust with cocoa and put in freezer. Now melt the chocolate and butter on a double boiler till they are smooth. Beat the warm water and egg yolks till they turn fluffy. Add 1 tbsp sugar to this and beat till it’s dissolved. Fold the egg yolks into the chocolate and set aside. Take a separate bowl and beat the sugar and egg whites till they turn fluffy. Add vanilla essence to it. Now fold in this mixture to the chocolate maintaining its consistency. Put the mixture into the ramekins. Bake on 200c for 15 minutes and serve hot.
