Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

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,

Apr 10, 2017

Tips & Tools: How to Hard-Cook Eggs

How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,
via

Today I'm going to share with you my preferred method to hard-cook eggs. Making hard-cooked eggs is easy! Follow the simple steps below for perfect hard-cooked eggs with tender whites and brilliant yellow yolks every time.

How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,
Egg-cellent eggs from our chooks!!!
What you need:
Eggs
Large enough pan to hold eggs in a single layer
cold water/ice

Here's what to do:
1) Place eggs in a wide, shallow pan just large enough to hold them in single layer. Add enough cold water to cover the eggs by one inch. Bring to just boiling on high heat.

How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,

2) Remove pan from burner. Cover pan with tight fitting lid. Let eggs steep in hot water for 15 minutes. Removing the pan from the heat allows the eggs to cook gently in hot water. This produces tender eggs and reduces cracking.

How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,

3) Pour hot water off immediately and cool completely under cold running water or in bowl of ice water. This will cause the egg to contract in the shell making peeling easier.

How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,
4) Allow the eggs to cool for at least 10 minutes. Then gently crack the shell of each egg on a hard surface.  Starting peeling at large end. Hold the egg under cold running water to help ease the shell off in necessary.
How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,

5) Keep hard-cooked eggs in refrigerator safely for up to one week. Once peeled, hard-boiled eggs should be eaten that day.
How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,
Perfection!
Tips for perfect hard-boiled eggs:

Want easy to peel hard-cooked eggs? The old saying is true, "Old eggs are for boiling, fresh eggs are for frying." The fresher the egg, the harder to peel. Use eggs that are at least 12 days old. I put mine in a a sealed plastic container labeled with the date at the back of the refrigerator for two weeks. As eggs age they take in air, which helps separate the membranes from the shell.

No! 
Avoid the unappetizing greenish-grey halo. The harmless discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the white and iron in the yolk. It occurs when eggs have been cooked at too high a temperature. At 170F/77C the yolk starts turning green and smelly sulfur compounds begin forming. Cooking eggs in hot water (not boiling) and then cooling immediately minimizes this.
How to Hard-Cook Eggs, tips, tools, eggs, hard, cooked, hard-cooked, hard-boiled, easy, simple, perfect, egg, green, ring, grey,
Yes!
Recipes to enjoy hard-cooked eggs with:
Chettinad Style Egg Curry
Looking for new and delicious ways to enjoy hard-cooked eggs? Try my recipes for Chettinad Style Egg Curry (pictured above) and Punjabi Dhaba Style Egg Curry

Interesting new way to use hard-cooked eggs:


Yup, it's a thing. Some beauty YouTuber called Nadi demonstrated that you can use a hard-boiled egg to blend makeup. Sounds kind of gross to me. Certainly not as unsanitary as those festering BeautyBlender or Silisponges so 'on trend' for blending cosmetics though. Not sure what you do with the egg after you've used it either. Now all the YouTube makeup vloggers are applying their makeup with weird things ranging from bras to tomatoes. No thank you, I shall stick to applying my foundation with my freshly washed hands. Some sage advice from your resident glamour guru Bibi: If it's taking more than your clean fingers to apply your foundation, buy a better foundation! Don't spend your money on gimmicky tools that require more time and products than your face to clean them! Or maybe try any random household item to apply your makeup. Whatev's.

Mar 1, 2017

Parsi Style Scrambled Eggs (Akuri)

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Scrambled eggs take a spicy twist in this classic dish from the Parsi community of India. Ginger, garlic, green chilis, tomatoes, a hint of cilantro, and a pinch of garam masala make these eggs the ultimate breakfast for dinner. A quick and easy recipe that's ready in twenty minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Parsi scrambled eggs, akuri, or akoori is one of my favorite dishes to order when we eat out. So when I saw this recipe in Saveur a few years back I had to try making them myself. The Saveur recipe was a little different than what I've tasted in restaurants in India so I've tweaked it a bit. I've added ginger, turmeric, and garam masala because that's what I've tasted in restaurants here. The turmeric gives the eggs a brilliant color while the ginger and garam masala gives them a bit more Indian pep. I usually use a little milk in the recipe rather than cream simply because I rarely have cream on hand. Whether you choose to enjoy these Parsi scrambled eggs atop buttered toast with orange juice in the continental manner or with rice and rotis in the subcontinental way I'm sure you'll love'em!

Ingredients:
4 eggs
3 TBS cooking oil or ghee
1/2 C onion, finely diced
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2-3 green chilis, finely chopped (omit for less heat)
1 tomato, finely diced
1/4 tsp garam masala or ground black pepper
1/4 tsp turmeric/haldi powder
2 TBS milk or cream
2 TBS cilantro/dhania leaves, chopped coarsely
optional for garnish- 2 TBS chopped cilantro/dhania leaves

Here's what to do:
1) Heat oil or ghee with one tesaspoon salt in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent. Add ginger, garlic, chiles, and tomatoes. Cook until tomatoes soften, about 5-6 minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

2) While onion mixture is cooking mix eggs, garam masala or black pepper, turmeric, milk or cream, and chopped cilantro together until thoroughly mixed. (Sometimes I cheat a little and run this through the mixie.) 
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

3) Add egg mixture to fried onion and tomato mixture in skillet with a half teaspoonful of salt. Mix well. 

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

4) Stir and cook egg mixture until set into soft curds, about 6 minutes. Transfer eggs to a platter. Garnish with cilantro sprinkled over eggs and serve hot with toast, rice, or as a fiiling for a kati roll or breakfast burrito.
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,
Helpful Hints:
For breakfast on-the-go or a tea time treat we like to roll Parsi scrambled eggs in a roti with a dollop of chutney. This is sort of like the street food called a kati roll in Kolkata, a frankie in Mumbai, or a breakfast burrito in the United States.

Nov 22, 2016

Chettinad Style Egg Curry

Chettinad Style Egg Curry black pepper, chettinad, eggs, Indian, recipe, south, spicy, tamil nadu, curry, gravy, kuzhambu, easy, vegetarian, hard boiled,

Chettinad is a region of southern India famed for it's vibrant and fiery cuisine. Hard boiled eggs are tossed in a delectably spicy sauce in this signature dish from the area. Black pepper, cloves, cumin, red chili, and cardamom are first freshly ground for maximum flavor. The spices are then simmered to perfection recipe in a rich tomato gravy that compliments the richness of the eggs. Best served with steamed rice or hot chapattis.

Chettinad Style Egg Curry black pepper, chettinad, eggs, Indian, recipe, south, spicy, tamil nadu, curry, gravy, kuzhambu, easy, vegetarian, hard boiled,

I've been making this recipe for so long I've forgotten where I got the recipe. I think it was from the Times of India. It has become a family favorite at our house. At the time I had never heard of an egg curry or egg gravy dish. This recipe is quite spicy and definitely for those who like a lot of heat. Not for the timid in taste at all! Get your best Tellicherry peppercorns out for this dish as they're the star of the show here! The pepper is beautifully balanced by the cumin, cloves, cardamom, and coriander. Kashmiri mirch adds an extra dimension to the black pepper's pungent heat but does not overpower it. The spicy sauce over hard boiled eggs is brilliant take of the old classic combination of cracked black pepper and eggs. You don't have to fry the eggs if you don't wish to. Another way to serve this dish is to shallowly score the hard boiled eggs a few times end to end with a knife so they soak up a bit of the sauce. Either way this makes quite a tasty lunch or dinner served with rice or chapattis. Enjoy!

Ingredients:
5-6 hard boiled eggs, peeled
3 TBS cooking oil
1 C onion, diced finely
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tsp black mustard/rai seeds
3 large tomatoes (about 1&1/2C) chopped roughly or pureed
Grind until smooth for masala:
3 green cardamoms/elaichi
3 cloves/laung
2 tsp black peppercorns/kali mirch
2 tsp coriander/dhania
2 tsp cumin/jeera
2 tsp Kashmiri mirch (or 1 tsp paprika pllus 1 tsp cayenne)
1 tsp shahi jeera/black cumin (optional)
1/2 tsp turmeric/haldi

Here's what to do:
1) Grind all spices listed for masala into powder and set aside. (I used an electric coffee grinder.)


2) Heat oil and 1 teaspoonful salt in a kadhai or deep heavy bottomed skillet for 7 minutes. Fry peeled hard boiled eggs on oil about 3 minutes on each side or until golden brown. (If you wish to be authentic and have yellow fingers for a weeks you can rub the eggs with a bit of turmeric.) Put fried eggs aside and continue to next step.


3) Add mustard seeds to the same salted oil and fry for a minute. Add finely diced onions and fry until golden brown. 


4) Add ground masala powder, garlic paste, and ginger paste to fried onions. Stir well and fry for two minutes. Add masala powder and tomatoes to mixture and allow to simmer for five minutes ir until oil separates from mixture.


5) Add 1 cup of water to to fried mixture and allow to simmer for 10 minutes or until sauce is to desired consistency. Salt to taste and stir in fried hard boiled eggs. Serve with rice and or chapattis.

Helpful Hints:
You don't have to fry the eggs if you don't wish to. Another way this dish is typically served is with the hard boiled eggs shallowly scored a few times end to end with a knife so they soak up a bit of the sauce.

The shahi jeera/black cumin is traditional but it won't alter the flavor of the dish is you leave it out. It's delicate flavor gets a bit covered up by all the pepper and cumin anyway.

Sep 7, 2016

Punjabi Dhaba Style Egg Curry

Punjabi Dhaba Style Egg Curry eggs, anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple,

Punjab is a region in northern India and a dhaba is a typical inexpensive roadside restaurant you'll see all over South Asia. This egg curry is a great example of the simple and delicious food you'll find served at any traditional dhaba. A boldly spiced tomato and onion sauce tops crispy fried eggs in this traditional dish. So easy to make and pairs perfectly with rice, rotis, or parathas for a fantastic Fall lunch or dinner!

Punjabi Dhaba Style Egg Curry anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple

As I've said before, Nepali eggs are just incredible. Look at those beauties in the photo above! Those would be like grade AAA super jumbo premium eggs in the US. I don't normally even care for eggs that much but these buttery, saffron yolked Nepali eggs are something else. We get them so fresh they're still warm here in Nepal but older eggs work better for this dish. Yes, fresh eggs stick to their shell and don't make for smooth hard boiled eggs when peeled. Frying the hard boiled eggs gives them more texture and extra flavor. If you don't have time to fry the hard boiled eggs or don't wish to, just score them shallowly with a knife so they'll soak up some of that spicy sauce.

Ingredients:
5-6 hard boiled eggs, shelled
3 TBS cooking oil or ghee
3/4 C onions, sliced thinly into half moons
1 cassia leaf/tej patta
1&1/2 inch piece cassia bark/dalchini (or cinnamon stick)
2 tsp garlic/lahsun paste
2 tsp ginger/adrak/paste
1 tsp salt
2 tsp kasoori methi/dried fenugreek leaves
Grind until smooth for masala:
4 tomatoes/tamatar, chopped roughly
2 tsp garam masala
2 tsp cumin/jeera
2 tsp coriander/dhania, ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
3 green cardamoms, elaichi
3 cloves/laung
1/4 tsp turmeric/haldi
Here's what to do:
1) Grind all ingredients listed under masala to smooth paste in mixie, blender or food processor and set aside. Heat oil in deep, heavy bottomed skillet or kadhai for 7 minutes. Sprinkle one teaspoonful of salt in hot oil. Fry shelled hard boiled eggs for about three minutes on each side in hot oil until golden brown. Remove eggs from  hot oil and set aside on plate.

2) In the same oil and pan fry onions until golden brown, this should take about 7 to 9 minutes.


3) Add cassia leaf/tej patta, cassia bark/dalchini, garlic paste, and ginger paste. Fry for 2 minutes or until raw smell has left garlic paste. Add ground masala paste from step 1 to fried onion mixture, stir well. Crumble dried fenugreek leaves/kasoori methi into mixture, stir well and allow to simmer for 5 minutes. If mixture begins to stick or scorch reduce heat, add 1/4 cup of water, stir well, and continue simmering.


4) When oil separates and floats to the top of the simmering masala mixture your sauce is ready. Add fried hard boiled eggs to sauce, stir well, and allow to heat through for 3-4 more minutes. Salt to taste and serve with rice or rotis.

Jun 16, 2016

Puhtzah Ghanduh Tool (Kashmiri Green Onions and Eggs)

In Kashmir, "putzah ghanduh" means green onions and "tool" means eggs. In this recipe mild spring onions are braised until succulent with tender bits of egg omelet and a wallop of fiery Kashmiri mirch. The result is a deliciously Kashmiri rendition of the humble egg omelet in a richly savory and spicy manner. Traditionally this dish is served for lunch or dinner with heaps of steamed white rice. 


This is one of my husband's signature dishes so he will be doing the cooking today. (Most Indian men are very good cooks.) This is also the last of the spring onions until Fall so I'm posting this now. It's an easy dish to make with the simplest of ingredients but it's really hard describe the process of making it. Therefore I'm letting pictures do most of the talking!


The only similar dish I can think of that Westerners would be familiar with is "egg foo yung." Although this is definitely a uniquely Kashmiri dish the bits of omelet in a savory sauce are very Chinese in flavor to me. Once again pairing eggs with rice seems a bit odd to me but it works perfectly with all that eggy richness contrasting with fiery red Kashmiri mirch sauce and the pungent yet mild spring onions. Despite the heat from all the Kashmiri mirch this dish has been a hit with every guest we've who has eaten at our home! 

Ingredients:
1/2kg or 1lb green onions
3 TBS cooking oil
3 eggs
3 TBS Kashmiri mirch (no substituting here)
1 tsp turmeric/haldi
salt to taste

Here's what to do:
1) Clean green onions thoroughly. With the low sanitation and sandy soil we have here in Nepal this requires a 20 minute soak in salted water.


2) Quarter and slice green onions into two inch strips. Rinse the strips in fresh water twice and set aside.


3) Heat oil in heavy bottomed skillet or kadhai for 7 minutes. While oil is heating beat one egg with two teaspoons of Kashmiri mirch, try to make sure there are no lumps.


4) Fry egg and Kashmiri mirch mixture in heated oil. Try to make a thin omelet by spreading the mixture with a spatula.


5) Flip the omelet over and fry until thoroughly cooked. 


6) Repeat this process with the other two eggs and set the mini omelets aside.


7) Place washed and sliced green onions into hot oil in same pan with two teaspoons salt. Stir and allow to simmer for five minutes. The onions will soften and release fluid. 


8) Add one heaping tablespoonful of Kashmiri mirch plus one teaspoon turmeric to simmering onions. Stir well and allow to cook for three minutes.


9) Tear the mini omelets into one inch pieces and add to onion mixture in pan.



10) Add two cups of water to omelet and onion mixture. Stir gently and bring to a simmer. 


11) Allow mixture to simmer until liquid has reduced to about a half inch in pan. Onions should be tender and sauce will thicken a bit. Salt to taste and serve with heaps of steamed rice.


Helpful Hints:
Use the best quality Kashmiri mirch you can find as that's the big flavor component in this dish.


Ramadan blessings to you and your family,
Bibi

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