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Cooking up Smiles..Across the Miles


Baked Chicken Nargisi Kofta..Indian Scotch eggs


Hello there. Sorry for being away for so long. We just came back from a trip to the Niagara Falls in Canada. It is undoubtedly the best fall in the world. Here is a picture of the beauty. If you have never been there, I highly recommend it. 🙂


Today I am sharing some Chicken Nargisi Kofta with you, or Indian scotch eggs. It is made by coating hard boiled eggs with minced meat and then deep frying them. These koftas are then added to a delicious gravy and the result is a treat you don’t want to miss. So just like the Niagara Falls above, this is one of a kind and definitely a must try. 😛


Here is how I made it:


For the Kofta

Hard Boiled Eggs – 6

Minced chicken – 1 pound (Use your choice of meat)

Ginger Garlic Paste – 1 tbsp.

Roasted Chickpea flour – 1/2 cup

Red Chilly powder – 1 tsp

Salt to taste

Mint Leaves – 1/2 cup, made into a paste, optional

For the curry

Oil – 1 tbsp

Onion – 1 medium, finely chopped

Tomatoes – 2 medium, pureed

Ginger Garlic Paste – 1 tbsp

Cashew nut paste – 1/4 cup

Cumin Seeds – 1/4 tsp

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1 tsp

Garam Masala Powder – 1.5 tsp

Salt to taste

Water – 1/2 cup

Cilantro leaves – for garnish


  1. Hard boil the eggs, peel and keep aside.
  2. In your minced chicken, add in the ginger garlic paste, roasted besan or chickpea flour, red chilly powder, salt and the mint paste. You can totally skip the mint if you don’t like the taste. Make a smooth paste of this mixture.
  3. Wet your hands and gently coat the eggs with this minced meat mixture making sure an even coating on all sides.
  4. These eggs are usually fried but I baked them instead to make a healthier version. You can definitely fry them. To bake them, preheat your oven to 400F and bake them for about 30 minutes, turning sides midway.
  5. While the eggs are baking, we can make the gravy. Heat oil in a pan and add in the cumin seeds.
  6. Once, the cumin seeds crackle, add the ginger garlic paste and let it cook for a minute. Now add the finely chopped onions and let them cook till they get a beautiful brown color, about 5 minutes.
  7. Its time to add in the tomato puree now. Some people also like to use yogurt for the gravy. You can add half cup of yogurt in place of the tomatoes if you like. Cook the tomato puree till you see some oil oozing out from it.
  8. Once the onion tomato masala is ready add in all the dry spices – salt, red chilly powder, turmeric and the garam masala. Mix well.
  9. Finally, add in the cashew nut paste and about half cup of water. Mix everything well and let it come to a boil. Cook for a few minutes.
  10. Now gently slide in the egg koftas in the gravy, making sure not to break them. Cover and cook for about 2 minutes.
  11. Finally, garnish with some chopped cilantro leaves and serve hot with your choice of Indian Bread or rice.


So that is how I made this delightful dish. It looks beautiful when you cut the koftas and the eggs inside are such a pleasant surprise. I hope you will give this a try.

Thanks for stopping by.


Ritu. 🙂


Egg Muffins..An easy, make ahead, breakfast option


I love eating eggs for breakfast. They are a good source of protein and keep you full for longer. I have already done a post before mentioning some of my favorite egg recipes for breakfast. You can check them out here.

Egg muffin is a great make ahead breakfast option. You can make and refrigerate them for up to a week. Just heat them in the microwave the next day and your delicious breakfast is ready. The good thing about these muffins is that they can be customized to your taste buds. Add sausage if you like or your choice of veggies. You can also make it with just cheese (or omit it, for healthier version). I personally like the veggies version as it keeps me full plus it is such a good way to enjoy vegetables for breakfast. Sounds good  ? 🙂

Lets make some.

This recipe will make 12 large egg muffins.


10 large eggs (You can also use just egg whites here or a combination of whole eggs and whites for healthier options)

1/3 cup milk

3/4 cup chopped broccoli

1/4 cup chopped red bell pepper

Salt and pepper to taste

1 cup shredded cheese of your choice (I have used cheddar) (Reduce cheese for healthier version)


  1. Preheat oven to 350F. Grease well a 12 hole muffin tin or line it with muffin cups.
  2. Whisk the eggs in a bowl and add the milk, salt and pepper to it.
  3. Add in the broccoli and red pepper to the mix. Feel free to use your choice of veggies here. You can also add sausage here.
  4. Next carefully fold in the cheese. You can also top your muffins with cheese as opposed to mixing it here. That will make for a more crispier topping.
  5. Finally, fill the muffin cups with this mixture, about 1/4 cup in each. Bake them for about 15 – 20 minutes till the center of the muffins is well set and they get a pretty golden color.
  6. The muffins will rise during cooking and sink when they cool down. That’s perfectly ok. Slide them out and let them rest on the cooling rack.
  7. Enjoy them hot or put them in the fridge in an air tight container and heat them in a microwave before serving.

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