How to Make Delicious Leftover Keema sabji and egg yolk cutlet

How to Make Delicious Leftover Keema sabji and egg yolk cutlet Delicious, fresh and tasty.

Leftover Keema sabji and egg yolk cutlet. Twenty plus delicious ways to put those leftover egg yolks to good use to make pudding, ice cream, and more. Or did someone in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks? Egg yolks may be too heavy for some recipes, but their velvety rich taste and texture are perfect for these.

Here's what we've covered so far This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or Frying drives off excess moisture from batters and breadings, which leaves behind plenty of open spaces to absorb flavorful liquids.

Egg yolks work wonders in mayonnaise, sweet buttercream or creme brulee - or just crack them into a classic carbonara.

When a recipe calls for egg whites, don't discard the excess, sunshine-orange yolks: they are a magical ingredient that can transform a drab dish into something divine and.

You can have Leftover Keema sabji and egg yolk cutlet using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Leftover Keema sabji and egg yolk cutlet

1. Prepare 1 cup of leftover Keema sabji.

2. Prepare 5-6 of leftover hard boiled egg yolk.

3. It’s 1 of medium sized boiled and mashed potato.

4. It’s 1 of medium sized finely chopped onion.

5. Prepare 4-5 tablespoons of besan.

6. It’s As per taste of Salt.

7. It’s As required of Oil for frying.

Storing egg yolks is as easy as tossing them in the trash.

If you plan to use the yolks within a couple of days, you can keep them in the fridge.

Just place them in an airtight container with some cold water.

The water prevents the yolks from coagulating and drying out.

Leftover Keema sabji and egg yolk cutlet step by step

1. Add Keema sabzi with mashed egg yolk and potato. Add chopped onion, besan and salt. Mix well..

2. Make small cutlets from the dough. Heat oil and shallow fry the cutlets till they are brown on both side. Remove them on kitchen towel..

3. Serve hot cutlets with your choice of chutney or sauce..

Chase away the sniffles with a batch of lemony chicken soup.

Welcome to the latest edition of "Waste Not," a series dedicated to reducing food waste in the kitchen.

You can find older posts in this series for Egg yolks are basically liquid gold, perfect for thickening a sauce, puffing a pastry, or amping up pasta's creaminess.

Use leftover egg yolks in Make the most of your leftover egg yolks with this old-fashioned mayo. "It turns out perfectly if you blend all ingredients a bit before very slowly adding in.

Egg yolks thicken when they are frozen, taking on a gelatinous quality.