Wednesday, August 20, 2008


SCOTCH EGGS (Serves 4)
4-6 Eggs
2 large sized Onion finely chopped
3 medium sized Tomatoes finely chopped
½ tsp Green chilly finely sliced (optional)
¼ tsp Black Pepper powder
½ tsp Oregano herb (optional)
Coriander leaves for garnishing
2 tbsp Fresh cream
2 tbsp Milk
50 gm Oil
50 gm Butter
Salt to taste

Take a flat base nonstick pan (preferably 6-8 inch in diameter)
Heat oil in it, add finely chopped onions sauté till light pink.
Add finely chopped tomatoes butter and salt, stir for 2 min on high flame.
Add milk and cream sauté for 1 min or till tomatoes are soft.
Add green chilly mix well
Spread the entire mixture all over the pan making a even layer
Break open the eggs one by one on top of this layer as shown in the picture
Sprinkle black pepper powder and oregano herb and little salt all over
Cover the lid and cook on low flame for 7-10 min
Garnish with finely chopped coriander leaves
While serving cut it into such a way that it looks like a pizza slice
Serve hot with toasted buttered bread



Large sandwich Bread slices 6Nos.
Cheese grated 4 tbsp
Black pepper powder
Butter 1 tbsp
Oregano herb ½ tsp
Finely chopped cabbage 1 tbsp (Optional)
Finely chopped Capsicum 1 tbsp (Optional)
Salt ¼ tsp
Milk ½ cup
Oil for frying
Bread crumbs 4 tbsp

In a bowl mix Cheese, butter ,Black pepper powder, Oregano herb, Cabbage, Capsicum and salt
Cut the bread slices diagonally in to 4 triangles each, if the bread is small cut in to 2 triangles only.
Dip all the bread slices in milk and squeeze the extra milk
Place bread triangle on flat surface, layer it generously with cheese mixture, sandwich it with another bread triangle.
Close the end of the sandwich, coat it nicely with bread crumbs and deep fry in hot oil till light brown in colour.
Serve hot with tomato Ketchup



6 slices soft bread fresh
2 tbsp. butter softened
2 flakes garlic coarsely crushed
¼ tsp black pepper powder
OR ¼ tsp coarsely crushed red chili
¼ tsp Salt
1 tbsp. grated cheese
Milk to sprinkle

In a small bowl mix butter, salt, chili, or black pepper and garlic
Sprinkle little milk on the bread slices just to make them moist
Place the bread slice on a flat base; roll the bread flat with the help of a rolling pin
Apply the butter mix on all slices generously.
Roll each slice tightly from end to end.
Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices.
Bake the rolls in a hot oven at 250 degree centigrade for 8-10 minutes or till golden brown and crisp.
Serve hot with ketchup.

Note: If the rolls don’t stay in place, secure them with toothpicks before placing in the oven. Remove toothpicks before baking.



Boiled Potatoes ½ Kg
Carrot chopped and boiled 1 cup
Green peas boiled 1 cup
Bread slices 10-12
Amchur powder ¾ tsp OR Anardana 1 tbsp
Green chilly chopped 1 tsp
Coriander leaves chopped 2 tsp
Corriander powder 1 tsp
Oregano seeds (Ajwain) ½ tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Oil for frying

Mix all the ingredients except bread and oil.
Make lemon size balls of the potato mix and keep aside
Cut the edges of the bread and dip it in milk one by one, squeeze out extra milk.
Place the potato ball in centre of the bread and roll it in to cylindrical balls by sealing the ends with hand.
Heat oil in pan and deep fry the cutlets till golden brown
Serve with tomato ketchup