Sweet egg roll

Ingredient

4 eggs

20g sugar

salt

200g sliced smoked salmon

50g flour

40g cornflour

1 teaspoon baking powder

200g cream cheese

1-3 teaspoons Wasabi horseradish - measure this to your personal taste.

Some like it really spicy others prefer it mild.

250g Quark/Curds - Freya and Paul have a great recipe to make your own curds here.

4 tablespoons dill - finely chopped

2 teaspoons mustard

a handful of breadcrumbs

Method:

Pre-heat oven to 200 degrees Celsius. Line a baking tray (40 x 35 cm) with baking paper.
In a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.
Pour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.
Place a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.
In a separate bowl mix the cream cheese, Washable horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.
Using the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.
Cut in thick slices and serve with some hone mustard sauce.

Notes:

The sugar is to balance the sharp flavors of the Wasabi and mustard.
The batter will become light and fluffy when you mix it using a hand whisk.
Moistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.

Egg Roll

Ingredients:

2 eggs

1/2 cupful of tiny chopped corriander and fenugreek leaves

2 green chillies chopped fine OR green chillie paste . ( the fresh cut ones taste better)

1/2 tsp. ginger / garlic paste

1/4 teaspoon black / white crushed pepper corns or powdered pepper.

salt to taste

grated cheese ( optional )

2 thick left over chappaties or paranthas .
butter or oil for greasing.

Method:


Mix the ingridents in a bowl with a egg whisker or a fork . ( do not use a blender please )

Heat a frying and smear some oil or butter and pour in about 2 tbsps ( or half the amount of the mixed ingredients )
Swirl the frying pan to spread the mixture and let it get a bit set on ONE SIDE ONLY...
Next place one chappatti or parantha and press it down to seal the egg mixture on to it ( so that any runny mixture oozzes out and gets cooked.
spread some more butter or oil on the roti or parantha and flip over and let it get done till it turns a bit crispy.

Fold it in half and serve onto a dish with some Hot and Sweet tomatoe Ketchup. Easy instant egg roll ready.
Make similiar roll with the rest of the mixture and paranthas.

Optional : you can add some left over shredded chicken or boiled veggies to the roll to make a wholesome and healthy meal .

enjoy!

Shahi Tukra

Ingredients:

Milk - 1 litre

Bread slices - 4-6

Condensed Milk - 2-3 tbsps

Heavy cream - 1/4th of a cup

Sugar - 1/2 cup

Jaggery - 1/2 cup

Ghee - 4 tbsps

Cardamon powder - 2 tsps

Saffron - 1 tsp

Vanilla essence - 1/2 tsp

Raisins - to garnish

Almonds - to garnish

Cashews - to garnish

Method:

* Combine milk, condensed milk, sugar and jaggery. Bring it to boil and reduce heat to medium.
* Keep simmering until the milk gets thickened. This might take close to 30 minutes.
* In the mean time, tava roast the bread slices with ghee on both sides. Take care not to burn.
* Reserve a table spoon of ghee and use the rest to fry the almonds, raisins and cashews.
* Add cardomon to the milk mixture and let it cool.
* Layer the bread at the bottom of a flat pan. Pour some milk to immerse it completely.
* Repeat the process until all the bread and milk are used up.
* Garnish with the roasted almonds mixture
* Cool in refrigerator for atleast 30 minutes before serving.