Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Jul 24, 2017

Hot & Spicy Hyderabadi Tomato Chutney

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

From Hyderabad comes this hot, garlicky, smoky, and spicy tomato chutney! Hyderabadi cuisine is known for it's lavish use of spices and love of red chilis. In this easy recipe tomatoes are simmered with roasted garlic, red chili, cumin, mustard, ginger, and fenugreek to caramelized perfection. A tasty vegan and vegetarian addition to any rice or roti based meal or a zesty new dip for tortilla chips. 

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic,

It's that time of the year again when tomatoes are cheap and a'plenty! A cooked tomato chutney is a great way to enjoy Summer's vegetable largesse. This recipe takes about eight tomatoes and cooks down to a little less than a cup of chutney. My Kashmiri contingency here won't touch a raw tomato but when fried into a sauce or chutney they love'em! In fact, a batch of this relish lasts only a day at our house. And that's a lot of tomatoes!!! This recipe is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking (1981). I bought this book from a secondhand bookstore yonks ago in San Francisco and it was fairly decrepit then. Anywho, it has 400 recipes from all over Asia that are all darned good and are suited to what you could probably find in supermarkets in the early 80's. (Nothing terribly exotic.)


Over time I have changed a few things in the recipe in accordance with my family's tastes. The original recipe called for peeling and seeding the tomatoes. We all know Bibi isn't going to do that! Didn't Ms Jaffrey's mom tell her that's were all the vitamins are? If you are the sort who seeds and peels tomatoes Ms Jaffrey also suggests canned tomatoes can be used in this recipe instead of fresh. (I would not dare to try that in our house- but it seems like it would work.) My Kashmiri clan loves their Kashmiri mirch so I've used that instead of the cayenne powder/degi mirch in the original recipe too. Feel free to adjust the amounts of red chilis in both dried and powdered form to suit your tolerance for heat. Other than that the ingredients are pretty much as in the original recipe. Are you wondering why Ms Jaffrey uses both garlic cloves and garlic paste? You'll notice the garlic cloves are fried until golden brown while the garlic paste is added later with the tomatoes. This gives both forms of garlic a different taste. This is the typical layering of flavors that makes Indian cuisine so deliciously complex. Frying the dried chilis until blackened lends the chutney a smoky flavor that's quite nice and very Hyderabadi too. I do prefer to run the chutney through the mixie after cooking and cooling. Ms Jaffrey does not advise this but the dried chilis and garlic cloves don't always break down into small pieces during cooking. I fear someone eating the chutney might get a big unpleasant bite of garlic or dried chili. Yikes! So I blitz the fried mixture in the mixie when cool to a lovely smooth texture. Enjoy!

Ingredients:
2 TBS cooking oil
4 garlic/lahsun cloves, peeled
1 tsp cumin/jeera seeds
1/2 tsp black mustard/rai seeds
1/4 tsp  fenugreek/methi seeds
2-3 whole dried hot chili peppers (use less for less heat
1 tsp salt, or to taste
Mix together in a bowl:
2 C roughly chopped tomatoes, (canned tomatoes will work for this recipe too)
1 tsp ginger/adrak paste
1 tsp garlic/lahsun paste
1/2 tsp turmeric/haldi
1/4 to 1 tsp Kashmiri chili powder/mirch (or 1/2 tsp cayenne/degi plus 1/2 tsp paprika powder)

Here's what to do:
1) Mix the tomatoes, ginger paste, garlic paste, turmeric, and Kashmiri mirch in a bowl and mix. Set aside.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic,

2) Heat the oil and one teaspoonful salt in a heavy skillet over medium for about 5 minutes. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the dried chili peppers. They should puff up and darken.

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3) Add the tomato mixture to the spices in the hot oil. (Be careful as it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced and oil separates from the mixture. (If mixture begins to stick or scorch reduce heat and add 1/4 cup water- but keep stirring!) Use a wooden spoon to mash the tomatoes and garlic cloves into a paste.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,
hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

4) The chutney is cooked when the oil separates from the mixture and rises to the top. Salt to taste. You should have about 3/4 cup of chutney. If your chutney isn't as smooth as you prefer allow the mixture to cool for about 15 minutes and run it through a mixie or blender. Serve hot, cold, or at room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

Helpful Hints:
When salting chutneys to eat with rice and or rotis you'll want to add just a little more salt than you think you should. Like maybe 5% more. Remember that rice and rotis are generally served unsalted and chutneys or relishes served with them provide the salt that makes them tasty.

Ladies Sharing Wine, India, Andhra Pradesh, Hyderabad
Early 18th century Drawings; watercolors, ink, opaque watercolor, and gold on paper. 

Jun 26, 2017

Chinese Chews

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

Chinese Chews are a delicious combination of walnuts and dates. These chewy date cookies are baked in a pan, cut like bars, and then rolled in granulated sugar to give them a unique knobby shape. A nostalgic recipe that's easy to make and perfect for holiday platters, snacks, or packed lunches.

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

This classic recipe first appeared in the American homemakers' magazine Good Housekeeping in 1917. I had an aunt that made these every year for Christmas and have seen the recipe in many vintage cookbooks. No one is certain why this recipe is deemed Chinese. None of the ingredients nor the techniques involved are Chinese in any way. My guess is that this recipe was part of the 1920's fad for all things Chinese. From mahjong to Anna May Wong, anything Chinese was the bee's knees in the 20's. Dates were revered as Oriental and therefore exotic in the 20's. Commercial date farms in the American Southwest were just beginning to market their produce in the US in the early 20's too. I've seen several pamphlets filled with date recipes published in the 1920's. I'll bet some date farmer's association sponsored a contest for a recipe containing dates. Rather than call these date squares or date slice why not roll them into balls and call them Chinese Chews? Swell! Wouldn't that be the cat's pajamas to serve at your next mahjong party?
1920's "Plum Blossom"chalkware bust by American artist Esther Hunt made into lamp with fanciful Napoleon shade
Probably not PC by today's standards but 'on trend' in the 20's
Anyhow, this is a great recipe for Ramadan or Eid! I think dates fell out of fashion in the US due to their exorbitant cost. And the quality of dates you get in the US really isn't great either. I didn't really care much for dates until I tried the ones from Iran, the UAE, and Saudi Arabia. Dates from the Middle East are more caramel in flavor than ones from other regions. This recipe showcases their rich flavor beautifully in an eggy batter which bakes up crisp and chewy. The walnuts also mellow and improve when baked in this tasty treat. I prefer to use brown sugar in this recipe as I like the dark color and deeper flavor it lends. Anyway you choose to make them this old fashioned treat is sure to please!

Ingredients:
1C dates, chopped
1C walnuts, chopped
1C sugar (I prefer brown sugar)
3/4C flour
1tsp baking-powder
2 eggs
1/2 tsp vanilla (optional)
1/4 tsp salt

Here's what do:
Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

1) Preheat oven to 325F/165C. Grease and flour a 9 inch by 13 inch pan.  In a medium sized mixing bowl beat together sugar, eggs, vanilla, baking powder, and salt until smooth.


2) Add flour to mixture and stir until smooth. Fold in dates and walnuts.

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

3) Pour mixture into greased and floured pan and spread with back of spoon or spatula.  (Batter will just barely cover the bottom of the pan.)

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

4) Bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

5) Remove pan from oven and allow to cool for 10-15 minutes. Slice into small squares or scoop and roll into balls. Roll balls in granulated sugar.  Keeps well for up to 3 weeks at room temperature in airtight container.

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

Helpful Hints:
I've also seen these served simply sliced into small squares and dusted with powdered sugar. If you choose to serve your Chinese Chews this way be sure to place them in paper candy cups as they're very sticky.


On Eid al-Fitr may Allah's blessings and love be showered upon you!

Bibi

Jun 12, 2017

Cucumber and Mint Raita

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

Try this cool and refreshing Cucumber and Mint Raita recipe paired with any spicy meal. Traditionally, this dish is served in warm weather months in India alongside fiery curries and kebabs for it's cooling properties. Yogurt, mint, and cucumber really beat the heat in this famed Indian condiment! 

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This is about as close as you'll get to a western-style salad in our Kashmiri home. Grated cucumbers and an onion dressed in spiced yogurt. It is amazingly simple and amazingly tasty! It's also great way to use up all those amazingly prolific cucumbers and fresh mint from a summer garden. We enjoy this yummy treat every year when the weather warms and cucumbers abound. The local variety of cucumber you see in the above photo is not quite as firm fleshed as the fancy English cucumbers you'll see in the western countries. They're a bit more pulpy and can grow to an astonishing two feet in length. Plant one vine and you're supplied with fresh cucumbers for the season around here. Choose a thick and tangy yogurt like the Greek-style ones in western markets for the most authenticity in this recipe. I prefer this dish with dried mint and whole cumin seeds but it can be made with fresh mint and ground cumin for a slightly different flavor. Some folks insist on dry roasting the cumin seeds to mellow their peppery warmth but I don't. If you can't handle the heat of green chilis - leave them out. As with most Desi dishes there's enough flavor going on here that you really won't miss them. Be sure to make this dish at least 2 hours in advance of serving to allow the flavors to meld. Always serve a raita chilled too. A fabulous paired with spicy curries, fiery kebabs, or as a cooling dip for peppery pappadums. Enjoy:

Ingredients:
1&1/2 C grated cucumber, (be sure to peel and deseed cucumber before grating)
1/3 C grated onion
1 C yogurt, beaten until smooth
2 TBS fresh mint/pudina chopped finely or 1 TBS dried mint
1-2 green chilis/hari mirch, minced finely (omit for less heat)
1 tsp ground cumin/jeera or 1&1/2 tsp cumin/jeera seeds
salt to taste
Optional for garnish: 1/4 tsp Kashmiri mirch or paprika

Here's what to do:
1) Whisk together yogurt, mint, cumin, green chilis, and 1 teaspoon salt.

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2) Add grated cucumber and onion and toss until well mixed. Salt to taste. Cover and refrigerate for at least 2 hours. Serve chilled and garnish with a pinch of Kashmiri mirch or paprika before serving if desired. Can be prepared up to one day in advance.

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,




May the Spirit of Ramadan stay in our hearts and illuminate our souls. 
Happy Ramadan!

Bibi

Jun 1, 2017

Mexican Chocolate Snowballs

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These Mexican chocolate snowballs are a spicy twist on an old favorite with almonds, chocolate, cinnamon, and a pinch of chili powder. Buttery, delicately spiced, and rich with chocolate flavor this egg free recipe can easily be made vegan too. A simple to make treat to serve on Cinco de Mayo or any holiday! 

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I love the way the Mexicans spice their chocolate with a little cinnamon and a hint of chili. So when I saw this recipe on Allrecipes a few weeks ago I had to make it. It was absolutely delicious! I did make a few changes though. The original recipe called for ancho chili powder, a little less sugar, and dark chocolate chips. I didn't have ancho chili powder so I used degi mirch or cayenne powder. Ancho chili powder has a bit less heat than cayenne and a slight fruity flavor, but the chili flavor in these cookies is so subtle I didn't find it made a difference. If you can't handle any sort of chili heat I'd substitute paprika for the chili powder or simply leave it out. I bumped the sugar up to the amount I use in all my snowball cookies. Dark chocolate chips were recommended for use in this recipe. Unfortunately, I did not have dark chocolate chips so I used milk chocolate chips. Although these cookies were delicious with the milk chocolate and regular cocoa powder I used, I think using dark chocolate chips and dark cocoa powder would make them even more delicious! I think the next time I make these I'll grind up a dark chocolate bar and use it in place of the chocolate chips and cocoa powder. To make this recipe vegan-friendly just substitute a good quality vegetable margarine or shortening for he butter. Off to the recipe:

Ingredients:
1 C butter, softened (use margarine or vegetable shortening to make these vegan)
3⁄4 C powdered sugar
2 tsp vanilla
1/4 C unsweetened cocoa powder
2 tsp cinnamon
1⁄4 tsp cayenne powder/degi mirch or Kashmiri mirch (for less heat use paprika)
1⁄4 tsp salt
2 C all-purpose flour
2⁄3 C toasted almonds, finely chopped (optional)
1⁄3 cup dark chocolate chips
To roll cookies in after baking: 
1/2C powdered sugar
1 TBS cocoa powder
1 tsp cinnamon

Here's what to do:
mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

1) In a large mixing bowl beat together butter,  powdered sugar, vanilla,  cocoa powder,  cinnamon, chili powder, and salt until creamy and well combined.

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2) Add flour, almonds and chocolate chips to butter mixture. Continue to mix. Dough will be crumbly at first but after about 2 minutes it should pull together and stick to itself. When dough forms a large ball and sticks to itself it's ready. Chill dough covered with cling film in refrigerator for at least 4 hours.

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3) When ready to bake preheat oven to 325F/165C. Form tablespoonfuls of dough into balls. Place balls of dough on baking sheets lined with parchment paper or silicone mats. Bake cookies for about 18-25 minutes or until lightly browned on the bottom being careful not to over bake. Cookies will harden as they cool.
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4) In a large shallow bowl, whisk together 1/2 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined.

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5) Cool cookies about 5-7 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again if desired. Store in an airtight container for up to 1 week.

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Helpful Hints: 
Chilling the dough is important as it allows the flavors of the chocolate and spices to develop as well as making the cookies easier to shape.

Keeping the dough wrapped in in a plastic bag or cling film while chilling prevents it from drying out and absorbing other flavors from the fridge.

Substitute a good quality margarine or vegetable shortening for the butter to make these cookies vegan.

May 5, 2017

Fresh Mex Fire Roasted Salsa

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Deliciously fresh and so simple to make, this fire roasted salsa is my favorite! Vibrant with summertime vegetables and bold smoky flavor this recipe is healthy and vegan too. This is the typical salsa you'll find served in Mexican-style restaurants across the US. It's not just a tasty dipping sauce for tortilla chips though, try it atop steaks, scrambled eggs, or even with rice and rotis!

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This recipe does resemble the salsa served at a famous Mexican-style American restaurant chain whose claim to fame is fresh ingredients. In fact, you could even call this recipe "Fresh Mex" as their slogan states. I had a friend who worked at the original location of that restaurant chain in Alameda, California the mid-80's. She learned how to make their famous salsa and taught me how too. She told me she used to make 10 gallons of this famed dipping sauce daily at the restaurant So we had to scale the recipe down a bit and here it is! Now if I could only find decent tortilla chips here I'd be deliriously happy! But seriously, I miss Mexican food and the Californicated version of it a lot. They have the American chain Chili's in Delhi but it is horrid. As in soggy tortilla chips out of a bag, jarred salsa, and mashed kidney beans for frijoles awful.

A certain restaurant that shall remain nameless.....

So when tomatoes get ridiculously cheap or all turn ripe in my garden at once I whip up some of this yummy salsa! I can eat this stuff straight up I love it so much. Charring the vegetables really adds complexity and depth of flavor to the salsa. I char the vegetables on the gas burners of my stove but you can use a cast iron skillet also. Choose tomatoes that are really ripe and a little bigger than a ping pong ball so they'll cook just about through. Jalapeno and serrano peppers are the commonest chilis used in the American southwest and northwestern Mexico. Serranos are the hotter chili and jalapenos are milder and fleshier. Serranos are also closest in flavor to the green chilis used in most Indian cuisines too. Of course this salsa tastes great atop traditional Mexican foods like tacos, tostadas, and burritos. But give this a try with your scrambled eggs at breakfast, with a grilled chicken breast or steak, or even as a zippy chutney alongside any rice or roti based meal! Off to the recipe:

Ingredients:
8-10 medium sized tomatoes
5-6 green chilis (for less heat use half of a small bell pepper)
3 cloves garlic, peeled
1 small onion, peeled and sliced in half
1/2 tsp freshly ground black pepper
1 TBS oil (I use olive oil)
1 TBS white vinegar or the juice of 2 limes
2 TBS cilantro, chopped roughly
salt to taste

Here's what to do:
1) Using tongs char the chilis, tomatoes, garlic cloves, and onions thoroughly over a gas flame. Make sure vegetables are blistered and slightly softened. If you don't have a gas burner: heat a cast iron skillet until smoking hot. Drizzle tomatoes, chilis, garlic cloves, and onion with olive oil and sprinkle with salt. Char all vegetables in hot skillet.

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 2) Set aside all charred vegetables and allow to cool for at least 20 minutes. Remove stems from chilis and butts from tomatoes.

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3) Place cooled tomatoes, chilis, garlic, onion, ground black pepper, oil, vinegar or lime juice, cilantro, and 2 teaspoons salt in a blender, mixie, or food processor. Do not peel the charred bits off. Pulse until smooth.

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4) Salt to taste and keep in an airtight container until ready to serve. Refrigerate for up to 3 days.

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Helpful Hint:
This recipe make a great salsa even if you don't char the vegetables! Just pop them in the blender and blitz and you're good to go!


HAPPY CINCO DE MAYO!!!
The date is observed to commemorate the Mexican Army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. In the United States, Cinco de Mayo has become associated with the celebration of Mexican-American culture. I am a native Californian and so I'm going to be celebrating Mexican-American culture on this blog by posting Mexican-style recipes I've learned over the years throughout May. Plus, I really love Mexican food ;)

Hasta la vista, baby!

Bibi

Apr 12, 2017

Garam Masala Deviled Eggs

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,For a more authentic Indian take on curried deviled eggs try this recipe with garam masala instead of curry powder. Garam masala is a traditional Indian spice mix whose warm and peppery notes brilliantly contrast with creamy egg yolks. Tangy tamarind from Worcestershire sauce and tart lime lend added zest to this dish also. An easy treat to make that can be served as an elegant appetizer before a posh dinner or at a springtime picnic!

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,
Nepali Style Garam Masala
I really think garam masala works much better with deviled eggs than the usual curry powder. Traditional blends of garam masalas are varying ratios of black pepper, cassia/cinnamon, cloves, cardamom, nutmeg, and possibly cumin, fennel, or star anise. The slightly sweet and richly aromatic warmth of these spices are far more complimentary to the delicate, creamy flavor of hard-cooked eggs than the readymade curry powders you'll find in western markets. Most of the curry powders you find for sale in western countries are far too harsh and fenugreek heavy. Try this recipe with your favorite store-bought brand of garam masala or make your own with one of these regional recipes from South Asia: Nepali Style Garam Masala, Basic Garam Masala, Mughlai Garam Masala, Kashmiri Garam Masala, or Parsi Garam Masala.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

This recipe came about as I was looking for an appetizer to serve at a dinner party we were hosting. I wanted to showcase the beautiful eggs we have here in Nepal. (Above you see our handsome Gaston in black and white checks with with his lovely ladyfriend in red, Mademoiselle Belle.) We certainly don't have any curry powder in our Indian household so I used a recent batch of garam masala I had made. Shabash! It was a hit at the dinner party and has been requested at every meal we've hosted since! My Indian husband had never tasted deviled eggs of any sort but now these are his favorite which he lovingly calls "Eggs with cream." (Most Indians call mayonnaise cream.)

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

Look what I found at our local supermarket! All the way from New Orleans it's Crystal brand Worcestershire sauce. It's somewhat the worse for wear as one of the bottles in the case broke and leaked all over. How it got to Nepal from Louisiana boggles my mind. I do love the sharp, sweet, and tangy tinge of tamarind that worcestershire sauce gives to these deviled eggs. Worcestershire sauce has a slight asafoetida/hing-like umami punch that adds Indian flair too. I put a pinch of turmeric in for rich color and to cut the eggy taste a bit. Lime juice is another ingredient typical of Indian cuisine that brings it's floral tartness. Cilantro's fresh green herbaceous note is typically Indian also.You could certainly customize this recipe to your tastes and to what you have on hand. In place of the cilantro I've tried fresh mint, chopped chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, finely diced red onions, and pickled jalapenos with great result!And so without further ado is the recipe:

Ingredients:
6 eggs, hard-cooked and peeled.
1/4 C mayonnaise
1 TBS lime/nimbu juice (or 2 tsp white vinegar)
1 tsp ground mustard powder or prepared mustard
1 tsp garam masala
1/2 tsp Worcestershire sauce
1 TBS chopped cilantro/dhania (fresh mint, chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, & pickled jalapenos are all options too)
salt to taste
For garnish: paprika, Kashmiri mirch, cayenne powder, chopped mint or cilantro

Here's what to do: 
1) Slice peeled hard-boiled eggs in half lengthwise, removing yolks to a mixing bowl. Placed halved whites on a serving platter.
Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

2) Combine yolks with the mayonnaise, lime juice, Worcestershire sauce, mustard, garam masala, turmeric, chopped cilantro, and 1/2 teaspoonful salt in mixing bowl.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

3) Mix ingredients until creamy using fork, food processor, blender, or mixie. Adjust salt to taste.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

4) Spoon or pipe egg yolk mixture into halved egg whites. For a do-it-yourself pastry bag, clip the end of a small sandwich bag and fill with the egg yolk mixture. Gently squeeze the bag from the top to pipe the mixture into the egg white halves.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

5) Garnish each egg with chopped mint or cilantro. Sprinkle a little Kashmiri mirch, paprika, or cayenne pepper for an extra kick of flavor and color. This recipe can be made up to 4 hours ahead of serving. Cover and refrigerate until ready to serve. Makes 12 deviled eggs.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

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