SIMPLE EGG DELICACIES



‘SIMPLE EGG DELICACIES’ is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few  Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given.
I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I've also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc.  The recipes are very easy to follow and only easily available ingredients are made use of.
Price per Book:  India : Rs.130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
To buy a copy contact Bridget Kumar on :
+919845571254 or 08025504137. Email bridgetkumar@yahoo.com

COCONUT SWEET or COCONUT FUDGE



Coconut Sweet / Coconut Fudge / Coconut Barfi - call it whatever name you want.
A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped ) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!
Serves 6      Preparation and cooking Time 45 minutes
2 cups scraped coconut
2 cups sugar
½ cup milk
1 tablespoons butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Mix in the butter / ghee. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into squares.