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Chennai

Nargisi Kofta Curry

Ingredients:

Green chillies, chopped fine: 1 

Besan (gram flour): 5 gms 

Egg, beaten: 1 

Hard boiled eggs: 2 

Oil for deep frying: 200 ml 

Garam masala powder: 5 gms 

Coriander, chopped: 10 gms 

Mutton, minced: 100 gms

Cinamon stick: 1 

Salt to taste 

Turmeric powder: 2 gms 

Cumin powder: 2 gms 

Coriander powder: 5 gms 

Red chilli powder: 5 gms 

Ginger garlic paste: 10 gms 

Onion, finely chopped: 75 gms 

Tomato puree: 50 ml 

Pinch of saffron 

Ghee : 20 ml

Method: 

• Make mutton mince with salt, coriander powder, cumin powder, red chilli powder and garam masala. 
• In a large bowl add beaten egg, gram flour and mix well. Refrigerate for at least 30 minutes so the mixture binds well. 
• Peel the hard boiled eggs. Make 2 equal sized portions from the meat mixture. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it and wrapped the egg one by one. If possible, refrigerate the eggs again. 
• Heat oil in a pan for deep frying. Fry the koftas. To serve, slit the eggs in halves lengthwise. Heat the ghee in a pan and add the chopped onions. Fry till light golden in colour and then add the green chilli, ginger and garlic paste. 
• Fry for 2-3 minutes and add the tomato paste along with all the spice powders including the garam masala. Mix well. Fry till the oil begins to separate from the masala. 
• Add the koftas and cook for 2 more minutes. 
• Garnish with freshly chopped coriander and saffron.

Recipe: Chef Gourab Pattanayak, Chef de Cuisine, Spice Haat, Hyatt Regency.

Baked Egg Mille Feuille (with mushroom, cheese, ham, tomato, onions and cheese)

Ingredients: 

Shredded Cheddar cheese: 100 gms 

Shredded Mozzarella cheese: 100 gms 

Sliced mushrooms, drained: 100 gms 

Onion, shredded: 2 

Tomatoes, de-seeded, sliced: 2 

Chopped, bell pepper: 50 gms 

Broccoli: 50 gms 

Chopped parsley, basil: 10 gms 

Chicken ham slices: 200 gms 

Egg: 2 

Basil leaves: 10 

Salt as required 

Pepper as required 

Olive oil: 100 gm

Method:

• Preheat oven to 175 degrees Celsius  or 375 degree Fahrenheit.
• Combine Cheddar and Mozzarella cheese in a small bowl, place it in the baking dish. 
• Blanch the broccoli and keep aside.
• In a non stick pan, add little of oil, saute the vegetables and season it (each vegetable to be sauteed seperately).
• Place the vegetables on the cheese layer by layer by adding in cheese in between. Top it with ham, sprinkle with remaining cheese mixture.  
• Beat 1 egg in a bowl with parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish, break one whole egg on top before baking. 
• Bake in preheated oven until a knife inserted near the center comes out clean, 15 to 20 mins. Allow it to rest for 15 mins, cut or de mould and serve as required.

Recipe: Chef Jacob Justine, The Raintree, Anna Salai

Mutta Paniyaram

Ingredients: 

Egg: 2 

Onion, finely chopped: 1 small 

Green Chillies: 1 

Turmeric Powder: 1/4 teaspoon 

Pepper Powder: 1 teaspoon 

Salt to taste 

Oil: 1/2 tablespoon

Method:

• Break and pour the eggs. 
• Beat them well by adding turmeric powder and salt.
• Add chopped green chillies, onion, pepper powder and beat them well. 
• Heat the paniyaram kadhai and add oil. Wait till the oil becomes hot. 
• Pour the egg mixture into the kadhai, and cook both the sides. 
• Once both the sides are cooked completely, transfer it to a plate and serve hot.

Recipe: Chef Harish Rao, Sous Chef Dakshin, Crowne Plaza Chennai Adyar Park

Steamed Egg topped with seafood salad

Ingredients: 

Egg: 2 

Prawn: 2 

Squid ring: 3 rings 

Fish cube: 3 cubes 

Sliced onion: 20 gms 

Chopped chili: 5 gms 

Chopped coriander: 5 gms 

Lime juice: 10 ml 

Sugar syrup: 5 ml 

Fish sauce: 10 ml 

Light soy sauce to taste 

Sesame oil to taste 

Water: Egg 1.5 : 1 

Fried Garlic to garnish

Method:

• Beat eggs, add light soy sauce, sesame oil and cooled boiled water to egg and mix well. Strain the mixture and put in the bowl. 
• Bring the water to a boil over high heat. Place the bowl with beaten eggs on a rack and turn to low heat and steam for 15 minutes. 
• Boil seafood and put in mixing bowl, then add sliced onion, chopped coriander, chopped chili, lime juice, sugar syrup, fish sauce and mix well. 
• Top the steamed egg with seafood salad, garnish with fried garlic and serve hot.

Recipe: Thai Masterchef- Chef Kittisak, Lotus, The Park, Chennai

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