DIMER DEVIL OR EGG BOMBS

A delicious mouth watering snack made with boiled eggs, chicken mince, potatoes and spices. Can also be had as a side dish.

Serves: 2

INGREDIENTS

• 500 gms chicken mince

• 3 boiled eggs halved

• 2 large potatoes, boiled and mashed

• 1 tsp ginger paste

• 1/2 tsp pepper powder or to taste

• 1/2 tsp salt or to taste

• 2 green chillies finely chopped

• 1/4 cup finely chopped coriander.

• 2 tbsp finely chopped mint

• 3/4 cup breadcrumbs dry or fresh.

• 1 egg beaten

• 1 cup oil for frying.

METHOD

1. Cut the boiled eggs into halves.

2. Mix the chicken mince with ginger paste, salt, pepper, chillies, coriander, mint and mashed potato.

3. A tbsp of bread crumbs.

4. Mix well.

5. Now cover the eggs with this mince and potato mix.

6. Give a oblong shape.

7. Dip in beaten egg.

8. Roll in bread crumbs.

9. Keep aside in the fridge for 10 mins ( Not freezer)

10. Remove and deep fry in medium hot oil, in a deep wok.

11. Taking care it cooks well. And turns golden brown.

12. Fry only 2 pieces at a time or they will get stuck and break.

13. Arrange in a serving dish, serve with mustard and tomato sauce.

SPINACH AND MUSHROOM OMELETTE

Spinach and mushroom omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is folded around with the filling of cheese, spinach, spring onions, mushrooms, baby tomatoes, bell peppers and seasoning.

Serves: 2

INGREDIENTS

• 4 eggs

• 10 mushrooms

• Small pieces of red and yellow bellpeppers

• 1 green chilli

• 2 - 3 baby tomatoes

• Few spring onion leaves

• Few Baby spinach

• Salt to taste

• Pepper pd to taste

• Chillflakes to taste

• Oregano seasoning

• Mozzarella cheese / cheese of your choice ( optional )

• 2 - 3 tsp oil

METHOD

1. Clean, peel and rub with some wheat flour before washing the mushrooms.

2. Slice the mushrooms.

3. Chop the baby tomatoes into four.

4. Roughly chop bellpeppers, baby spinach and spring onion with leaves.

5. In a frying pan heat little butter and saute onions, bellpeppers and mushrooms with salt and pepper pd.

6. This leaves a lot of water so dry it up completely.

7. Add tomatoes, spinach and spring onion leaves mix it well. Remove and keep aside.

8. Beat up 2 eggs with salt.

9. In the same frying pan add oil and pour the beaten eggs.

10. Cook till eggs set well. Spread half the mushroom mixture on the egg.

11. Sprinkle Chillflakes, oregano seasoning and some grated cheese and flip it over or fold it into half and cook till done.

12. Similarly make another omelette with 2 eggs and remaining mushroom filling.

13. Serve hot with toasted bread .

CHICKEN SWEET CORN SOUP

Chicken sweet corn soup is basically egg drop soup made with chicken and fresh sweet corn / cream style tin corn and lots of pepper. This simple soup is quite tasty and nutritious.

Serves: 4

INGREDIENTS

• 250 gms chicken pieces with bones / left over chicken bones after cutting off the chicken meat for boneless recipe.

• 1 fresh sweet corn / cream style corn tin

• 1 tsp whole pepper

• Salt to taste

• 2 egg whites

• 3 - 4 tbsp cornflour or more depending upon how thick you want your soup to be

• Soya sauce ( optional )

• 3 - 4 tsp vinegar

• Pepper pd

• Coriander leaves/ celery / parsley / spring onions

• 5 cups water

METHOD

1. Pressure cook chicken with bones, sweet corn, salt and whole pepper corns for 15 -20 mins to make the stock.

2. In a small bowl soak chopped green chilli in vinegar.

3. Strain the boiled stock in a sauce pan, debone the chicken and shred it.

4. Grate the sweet corn roughly and add it to the stock.

5. Boil the stock with chicken and grated sweet corn.

6. Mix cornflour with little water so that there are no lumps.

7. Stir in the cornflour mixture into the soup and mix it well till it thickens. Adjust corn flour according to the desired thickness of the soup. More corn flour yields a thicker soup.

8. Taste and check for salt.

9. Slowly add the beaten egg whites continuously stirring in one direction only. Keep the flame low so that the eggs will form thin white threads in the soup. Keep stirring for few more seconds and turn off the heat.

10. Garnish with some coriander / celery / parsley whatever is available.

11. Serve the soup hot with some green chilli soaked in vinegar, pepper pd and little soya sauce ( optional )

NOTE:

1. If you are using cream style sweet corn tin then you can use it directly into the boiled chicken stock

2. You can also add sauteed vegetables of your choice to the chicken stock to make it more healthy.