Make your guests go wow this Easter with this pretty snack!
- 6 Eggs
- 1.5 tbsp Kasundi
- 2-3 tbsp Mayonnaise
- ½ tsp Panch Phoran Masala
- Salt & Pepper to taste
- Kashmiri chilli powder, to garnish
- 1.5-2 tsp Turmeric
- 1 Beetroot, medium sized (boiled)
Boil the eggs to the hard boil state which will take about 10 minutes, refresh in cold water & peel once cool. Cut them in half, remove the yolks & keep aside.
In a bowl, take 2-3 cups water & add the turmeric powder. Add half the egg whites in this water, stir keep aside.
In another bowl take 2-3 cups water & add roughly chopped beetroot & add the rest of the egg whites. Give it a stir & keep both the bowls in the fridge & rest overnight.
The next morning you will see the egg whites get a beautiful yellow & purple colour, drain & put them in a bowl of fresh water once. Drain nicely to get rid of any water & keep aside.
Meanwhile pass the boiled egg yolks through a strainer to get a smooth & light texture. Add the mayonnaise, kasundi, the panch phoran masala, salt & pepper to the yolks. Mix it into a smooth mixture & put it in a piping bag with a star nozzle. Chill in the refrigerator until ready to serve.
Pipe the yolk mixture in the egg white cavity & sprinkle some Kashmiri chilli powder & enjoy these pretty little eggs.
For Panch Phoran Masala
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tbsp nigella seeds/kalonji
- 1 tsp fenugreek seeds
Combine all the ingredients keeping in mind that fenugreek seeds are just 1 teaspoon or your masala will be very bitter.
Dry roast them in a pan on low flame & powder them using a motor pestle or grind them in a mixer jar.
Store them in an airtight jar.
Note – You can make & store a big batch of this masala too & use it for various other mar