This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Shell and slice some hard boiled eggs into four pieces. Dip them into a very thick solution of besam with a little powdered turmeric and salt, and fry in plenty of ghee till they are brown. Again dip them into a cup containing egg-contents beaten with powdered turmeric, ginger-juice and onion-juice, and then roll on powdered biscuit or suji (middlings), and fry as before.
Shell some hard-boiled eggs and brown them, entire or halved, with ghee. Then brown some big pieces of potatoes and add to them powdered pepper, cumin, coriander, turmeric and salt. Stir a little and add water. Add eggs on boiling. Fry chopped onions, red chillies and cassia leaves in some ghee and season the curry with these. Boil for some time more. Add powdered garam masalla before taking down.
Shell some hard-boiled eggs and bring out the yolks by cutting a little on one side. Boil some ghee and add a few cassia leaves, cloves and cardamom seeds. When the smell of the spices evolves add some minced meat mixed with some minced onions, ginger-juice, powdered turmeric, coriander, garam-masalla and salt. Singe the meat till the water evaporates. Mix with a little sugar before taking down. Then stuff the hollows of the boiled eggs with this spiced meat and close the openings with a little flour paste. Brown the eggs in ghee and serve with pasted mustard, pieces of cucumber, sliced onions, boiled potatoes, etc.
Smear the interior surface of a cup with ghee and pour into it the contents of some eggs. Place the cup on hot water covered with a lid and take it down when hard boiled. Cut in small squares and fry in ghee or oil. Cut the kernel of a ripe cocoa-nut in small pieces, smear ground turmeric and salt, and fry. After this brown some pieces of potatoes and add water with coriander, pepper, cumin, turmeric, ginger, onions and salt, all ground to a paste. Add the pieces of cocoa-nut and eggs on boiling. Fry cassia leaves, minced onions and red chillies in ghee and season the curry with them. Add powdered garam-masalla before finish. It is very tasteful and gives the wrong impression of chhana to taste, hence its name 'Dhonka' meaning illusion.
Prepare egg-baras with green bananas as before. Brown pieces of potatoes in ghee or oil, and cook as 'Dhonka with Eggs' without ginger.
Shell a few hard-boiled eggs, mince finely and add to them salt, ginger-juice, minced onions, powdered turmeric, red chillies, pepper, almonds, raisins and a few -entire aniseeds and cardamom seeds. Mix thoroughly. Boil ghee with a pinch of sugar and fry this in it.
Skin some patois by rubbing against the blunt edge -of a knife. Cut off one or both ends and remove the seeds with a pin. Then fill up the hollows with the egg already prepared. Close the ends with a little flour-paste Dip them into liquid beaten egg-contents, roll on bread crumbs or powdered biscuits, and fry in plenty of ghee.