EGG TIKKA KEBAB

Ingredients:

Boiled eggs - 4

½ cup onions cubed layers seperated

½ cup capsicum/ bell peppers (green or red cubed)

Butter - 2tspn

Fresh lemon juice - 2tblspn

Chaat masala - 2tspn

For marination:

½ cup of hung curd/yogurt

1 ½ tsp ginger-garlic paste

Cumin powder- 1tspn

Coriander powder - 1tspn

¾ tsp chilli powder

Kashmiri mirch powder- 1tblspn

Black salt - 1 pinch

Black pepper powder - 1tblspn

Lemon juice - 1tblspn

¾ tsp special garam masala or tandoori masala

⅛ tsp turmeric powder

Bengal gram flour- 2tblspn

salt to taste

Oil - 1 tspn

For Special Garam Masala/tandoori masala:

Cardamom - 4

Cinnamon - 1 inch

Clove - 4

Peppercorn -8

Nutmeg(jayfal) -1

Mace(jayitri)- 3-4 blades

Star anise - 1

Bay leaf-2

Fennel seed -2tspn

Method:

Firstly, Firstly,heat a shallow frying pan and take the ingredients mentioned for Special Garam Masala or Tandoori Masala.Put them into the pan and dry fry till the fragrance comes out.Let them cool properly.Then take a blender jar and put them together to make a masala powder.Once,the masala powder is ready,use it proportionately to the Tikka and store rest of it in an air tight container for the future use.

Cut the boiled eggs into two halves.
Now,marinate egg pieces and veggies with the marination ingredients mentioned above & refrigerate it for 1hour.

Heat oil in a wide pan,place marinated egg pieces along with veggies;grease them with butter after every 1 or 2 minutes & cook till the marinade dries up and it turns golden.Over frying can make it harder and rubbery.

Once the marination dries up turn off the flame.Serve Egg Tikka Kebab hot with chaat masala,fresh lemon juice and different types of sauces or condiments.