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Eggs stuffed with minced meat
Published On: 17 Nov 2002
for more details, click the name of the ingredient
Bengali: Laban / Noone
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Heat oil or ghee in a frying pan.
Fry the onions till golden.
Add the meat, salt, chilly, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
Peel off the shells and cut the hard boiled eggs into half lengthways.
Take out the yolks and add to the frying mixture.
Cook for another 5 minutes and remove from the heat. Allow it to cool.
Stir the corn flour into the beaten egg and make it into a batter.
Place the breadcrumbs on a flat dish.
Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
Heat oil in a kadai or a pan over a moderate heat.
Fry the stuffed eggs, until golden all over.
Remove and drain on a paper towel.
Garnish with fried liver pieces.
It was a very good recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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