Stuffed Egg with Chef Noor Khan on Cooking Table

Stuffed Egg

Chef	:	Noor Khan
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

Ingredients

• 8 eggs
  
  
  For Stuffing:
  
  2 onions
  
  1 Tbsp cumin seeds
  
  2-3 bay leaves
  
  A pinch of mace, whole
  
  1 star anise
  
  1 tsp ginger paste
  
  1 Tbsp garlic paste
  
  1 Tbsp garam masala
  
  4 tomatoes
  
  500 gms curd
  
  Salt to taste
  
  Black pepper to taste
  
  150 ml tamarind paste
  
  200 gms walnuts, crushed
  
  200 gms apricot, crushed
  
  200 gms almond, crushed
  
  200 gms dried fig, crushed
  
  300 gms goat cheese
  
  1 Tbsp yellow butter
  
  Juice of 5 lemons
  
  
  For Batter:
  
  400 gms gram flour (besan)
  
  50g rice flour
  
  3 Tbsp turmeric powder
  
  3 Tbsp red chilli powder
  
  2 tsp cinnamon powder
  
  1 Tbsp amchoor
  
  500 ml cooking oil
  
  
  For Garnish:
  
  1 carrot
  
  1 turnip
  
  1 cucumber
  
  
  For Roghni Naan:
  
  500 gms refined flour (maida)
  
  100 gms milk powder
  
  50 gms sesame seeds
  
  5 Tbsp sugar
  
  50 gms butter
  
  2 eggs
  
  1 ltr milk
  
  1 tsp yeast

Method

For Stuffed Egg:

Heat oil in a pan. Add onions and saute to light brown.

Then add whole spices and ginger paste, garlic paste.

Next, add garam masala followed by tomatoes, and saute.

Add water and beaten curd. Keep stirring to avoid curdling.

Season with salt and pepper.

Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.

Blend if required, to get a smooth creamy consistency.

Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.

Then make a batter using the two flours, salt, pepper and the other powder spices.

Dip stuffed egg in the batter and deep fry in cooking oil.

Garnish with carrot, turnip and cucumber.

Serve with roghni naan.


For Roghni Naan:

Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.

Roll out and cook naans in the tandoor.