Monday 6 August 2012

MUTTA CHUTNEY KEBAB





This a very easy to make preparation. The taste of boiled eggs and coconut chutney makes it an impressive combination. This is dipped in egg and shallow fried. It can be served hot with tomato sauce as an accompaniment.

Ingredients:
5 Eggs (hard boiled and cut length wise), 2 egg white, lightly beaten. Oil for deep frying

For Chutney:
½ a coconut grated, 4 green chilies, ½ an inch of ginger, 3 flakes of garlic. 1 spring of curry leaves, ¼ bunch of coriander leaves, 1 tsp lemon juice, salt to taste.

Method of preparation:
Grind coconut, green chillies, ginger, garlic, coriander leaves and curry leaves to a paste.
Add lemon juice and salt and mix well.
Take a piece of boiled egg and cover with chutney over the cut surface.
Evenly dip it in egg white and shallow fry carefully.
Repeat the process with all the eggs.

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