Shahi anda masala
Chef Raj Kumar, Novotel Hyderabad Convention Centre
Ingredients
8 eggs, boiled, halved
100 gm cashew nut boiled, ground to a paste
100 gm ginger garlic paste
500 gm tomatoes,chopped
4 onions, peeled and sliced
2 cinnamon sticks
4 to 6 cardamom
½ tsp cloves
Fresh coriander, chopped
½ tsp turmeric powder
2 tbsp coriander powder
2 tsp cumin powder
Juice of two lemons
A little tomato paste
Oil for frying
Salt to taste
1 tsp garam masala powder
Method
Heat oil in a wok and add cinnamon, cardamom and cloves. Let it crackle, then add sliced onions, cook till brown. Add ginger-garlic paste and the ground spices. Add 100 ml water and cook the masala. Add tomatoes, tomato paste, and salt and cook. Add cashew paste, adjust the seasoning and add boiled eggs to the gravy. Serve hot, garnished with chopped coriander and sprinkled garam masala.
Mexican deviled eggs
Mexican deviled eggs
Chef Ramarao
Ingredients
8 eggs, boiled and halved
500 gm pineapple, chopped
200 gm each of red, yellow and green peppers
500 gm tomatoes, deseeded and chopped
2 raw bananas, sliced
3 varieties of micro greens
Fresh coriander, chopped
Salt and pepper to taste
Cumin seeds, roasted and ground
Juice of 2 lemons
A little tomato paste
Oil for frying
Method
Halve the eggs and remove the yolks. Set aside in a bowl. Mix chopped pineapple, peppers and tomatoes. Add tomato puree, cumin powder, lemon juice, chopped coriander, salt and pepper to make salsa. Add scooped out egg yolk.
Slice raw banana and fry in oil. For assembling the dish, place fried banana on plate and top with egg halves and place salsa into the cavity. Garnish with micro greens.
