Egg Souffle

Ingredients


Quantity:	Measure:	Ingredients:	Description:
800	Grammes	Potatoes	A1 - Boil the potatoes and mash.
1	Large	Coconut	A2 - for juice extractions
4	Nos	Eggs	A2 - Break and mix
200	Grammes	Flour, Maida - (Refined)	A2 - Mix with egg mixture
	As Required	Salt	A2 - to taste
3	Tablespoon	Ghee	B1 - Heat in a pie dish.
6	Nos	Eggs	B1 - Break and put in pie dish
1	Teaspoon	Pepper Powder	B1 - Sprinkle over eggs
1	Teaspoon	Garam-Masala	B1 - Sprinkle over eggs
2	Tablespoon	Cheese - Grated Cheddar	B1 - Spread on batter
2	Tablespoon	Ghee	B2 - Melted and bake
6	Nos	Eggs	B2 - Break and spread
	As Required	Bread Crumbs	B2 - Sprinkle on pastry

Method

A.1 Boil the potatoes, peel and mash them well.   Keep aside
A 2 Grind the coconut, and extract two or three cups of juice.   Mix the coconut juice, four eggs, Maida, mashed potatoes, salt to taste and make a thick batter.   Keep aside. (B1 = 1/3;    B2 = half of 2/3 at the beginning; the other half at the end.)

B.1 In a deep pie dish on the fire, put three spoons of ghee.   When it is boiling hot, pour one third of the batter, spreading it all over.   Five minutes later, break six eggs, and slide them without breaking one by one into the pie dish all over the batter and sprinkle over each egg, a little pepper and Garam masala, and as much salt as required for each egg.   Place the pie dish in the microwave oven.   After the eggs are a little set, remove the dish from the oven and sprinkle two spoons of grated cheese.   Pour half of the remaining batter.   Spreading all over and place it in the microwave again on low temperature.

B.2 When the batter is sufficiently brown, remove from the oven and pour two spoons of melted ghee, then break the remaining six eggs and carefully slide them as before, sprinkling spice powders and salt.   Again place in the oven, and when the eggs are slightly set, sprinkle two spoons of grated cheese.   Pour the remaining batter all over and bread crumbs. Pour a spoon of ghee and bake the dish till quite brown.