Egg Cutlets

Required: 6 eggs, 1/2 packet butter, 1 cup milk, 6 table spoon maida, 1 table spoon pepper, salt, 1/2 table spoon ghee, bread crumbs, 1 green chilli, a few coriander leaves, 6 table spoon cornflour.

Method: Hard-boil the eggs, Chop finely and keep aside to cool. Melt the butter in a vessel, add cornflour, stir it till it turns pink color, then add milk and keep on stirring till a thick paste is obtained and it leaves the sides of the vessel. Remove from fire. Mix in chopped eggs with the paste, together with salt, minced chilli and chopped coriander, till well blended (with hands). Shape into ovals or round and keep in the refrigerator for half to one hour, or keep in the open to cool. Dip the cutlets into beaten egg. Then, roll in finely ground bread crumbs, and deep fry in ghee.