Showing posts with label hard boiled. Show all posts
Showing posts with label hard boiled. 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,

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.

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