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Jai Maa Kali Group

Ranchi, Jharkhand
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Instant Egg Recipes

Our product range includes a wide range of Egg Patties, Egg And Cheese Toast, Egg Vindaloo, Egg Malai Masala, Devilled Egg Pancake and Devilled Egg Fried Rice.

Egg Patties
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Egg Patties

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ingredients::
6 eggs, 3 - 4 potatoes, 1 tomato, 1 small onion, 2 - 3 green chillies, 1 small bunch of coriander leaves, ghee and salt to taste.

method::
boil the potatoes, peel, mash well and keep on one side. Chop the onion, tomato and green chillies very fine. wash and chop the coriander leaves. heat a tablespoon of ghee and fry till the onion turns tender but not brown. add the tomato and cook for a few minutes. Add salt and coriander and break in 5 eggs, stirring constantly till the mixture thickens and sets.

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Egg And Cheese Toast
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Egg And Cheese Toast

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ingredients::
2 eggs, 4 bread slices, 50 grams cheese, 2 chopped green chillies, coriander leaves, ¼ lime, 1 teaspoon butter, 1 pinch red chilly powder and 1 pinch white pepper.

method::
shell hard-boiled eggs and chop coarsely. Grate the cheese finely and mix with eggs, green chillies, coriander leaves, red chilly powder, lime juice and white pepper. Toast the bread slices and butter them lightly. apply the mixture evenly on toast. bake till the top of the toasts become golden brown. Cut off the edges and serve with tomato ketchup or chilly sauce.

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Egg Vindaloo
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Egg Vindaloo

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Ingredients::
4 - 5 hard boiled eggs, 2 onions, 4 dry red chillies, 5 cloves, garlic, 1 piece ginger, ½ teaspoon cumin seeds,1 piece cinnamon, 1 teaspoon garam masala, ¾ cup vinegar, 1 tablespoon sugar, 2½ tablespoons ghee and salt to taste.

Method::
Grind the red chillies, garlic, ginger and cumin seeds with a little vinegar and salt to taste. Chop the onions and fry in ghee. Add the ground paste and cinnamon to it. Then add sugar, vinegar and garam masala. Shell the eggs, cut in halves, length wise and add to the curry. Cook till the gravy thickens and serve with rice or rotis.

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Egg Malai Masala
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Egg Malai Masala

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ingredients::
6 eggs, cup milk, 2 onions, 1 ginger, 4 green chillies, coriander leaves, ½ teaspoon garam masala, 2 tablespoons ghee and salt to taste.

method::
hard boil the six eggs and cut them into halves. Grind the onions, chillies and ginger to a fine paste. heat the ghee in a saucepan and fry this paste for a minute. Put in the eggs and fry till the onions turn pale brown. Add the milk and salt. When the milk starts boiling, add the finely chopped coriander leaves. Simmer on low heat till the gravy thickens. sprinkle with the powdered garam masala and serve with parathas or tandoori roti.
 

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Devilled Egg Pancake
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Devilled Egg Pancake

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ingredients::
3 eggs
1 tsp. Salt, or to taste
1/2 tsp. Scallions, chopped
5 tsp. Vegetable oil

method::
1. Beat the eggs in a bowl and add the  scallions and salt, mixing well.

2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned , turn and cook until browned on the other side. Remove and serve.

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Devilled Egg Fried Rice
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Devilled Egg Fried Rice

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ingredients::

onion -1 medium
green chillies- 4
eggs- 3
ginger garlic paste -1 tbsp
mint leaves -1/2 bunch
bay leaves -3
garam masala powder- 1 tbsp
vegetable -oil 3 tbsp
salt according to taste
coriander leaves for garnishing
 

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Sweet And Sour Eggs
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Sweet And Sour Eggs

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4 hard boiled eggs, ½ cup chicken stock or water, 2 tablespoons cornflour, ½ cup sugar, ½ cup malt vinegar, 1 crushed clove of garlic, 1 finely chopped slice of ginger, 1 cut pineapple, 1 carrot cut into strips and 1 tablespoon groundnut 0il.

Method::
Fry garlic and ginger in oil. Add sugar and vinegar. Strain the pineapple and add the juice to the chicken stock. Pour this mixture into the pan and bring to a boil. Add carrot strips and simmer for a few minutes. Add the pineapple pieces. Blend the cornflour with a little cold water and mix into the pan. Bring to a boil and allow it to thicken. Cut the eggs into quarters and put it into the pan. Serve on a bed of rice.

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Devilled Baida Roti
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Devilled Baida Roti

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ingredients::

for the roti
refined flour (maida) 1 cup
salt to taste
oil 1 tbsp
baking powder 1/8 tsp
egg 1

for the filling
oil 1 tbsp + for frying
onion (minced) 1 medium sized
mutton mince 1 cup
green chillies (chopped) 2
salt to taste
garam masala powder ¼ tsp
fresh coriander leaves (chopped) 1 tbsp
eggs 8

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Egg Nargisi Kofta
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Egg Nargisi Kofta

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Ingredients::
4 eggs, 1 - 2 slices bread, 2 peeled tomatoes, 1 teaspoon mashed onion, 1 mashed green chilly, coriander leaves, ½ teaspoon garam masala, 1 teaspoon chilly powder, 1 tablespoon ghee, salt and pepper to taste.

Method::
Hard boil the eggs, shell them and keep on one side. Crumble the bread and soak in cold water till soft. Drain and squeeze out all the liquid and mash well with a fork. Cut the eggs length wise, and remove the yolks. Mash the egg yolks into the bread and add melted ghee. Stir in the mashed onion, chilly and a pinch of salt and mix well. Replace the yolk with this mixture. Place the stuffed eggs carefully in a fire-proof dish.

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Devilled Egg Salad
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Devilled Egg Salad

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Ingredients::
6 hard boiled eggs, 1 cucumber, 1 large finely chopped onion, 4 big tomatoes, salad leaves, mayonnaise, green chillies, coriander leaves, salt and pepper to taste.

Method::
Boil the eggs and cut them into halves. Remove the yolks. Mash them and mix with mayonnaise, salt, pepper, chopped green chillies and coriander leaves. Replace the yolks with this mixture. Cut the salad leaves, cucumber and tomatoes into very fine slices and decorate in a tray with the eggs.

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