Saturday, 26 May 2012

Egg- Devil

Egg- Devil

Recipe type: Starter
Number of serving: 6
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Difficulty: Very Easy

 Ingredients of Dimer Devil (Deviled Eggs recipe)
• 4 eggs (3 for cooking + 1 for dip)
• 1 big potato
• 3 medium onion
• Carrot (gajar, gajor) and Beet
• Ginger and garlic (or ginger garlic paste)
• Green chilies
• Jeera (Cumin)
• Garam Masala Powder
• Bread Crumbs
• Maida or Besan
Preparing Dimer Devil (Deviled Eggs recipe)
• Boil the Eggs and potato for 15 min. Cover the eggs with at least an inch of water.
• Meanwhile, cut onion, chilies and grate the carrot/beet
• Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells
• Cut the boiled eggs length wise.
• Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well.
• Heat a frying pan, put some cooking oil (any) and then the onion pieces. Heat till the color changes to brown. Add the mashed potato-vegetable mixture.
Next, need to stuff egg and fry
• Fill the egg halves with the mixture. Make it tightly fit since we need to fry this later.
• In a separate bowl, break an egg carefully and add a spoon of Maida/Besan. Add salt, ½ tsp mirchi powder to taste and blend it well.
• On a pan (I used a paper J), pour some bread crumbs.
• Heat a frying pan and add oil.
• Now do this in sequence – roll the stuffed egg half in egg besan, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.
• Your Dimer Devil (Deviled Eggs recipe) is complete

Chiken Malai Kofta

300 gms Chicken Kima
2 Tablespoon onion ginger juice                
1/2 Piece lemon juice
1 Big size onion

2 Piece green chili
2 Tablespoon coriander leaf
1 Piece egg
1/2 Teaspoon black pepper
1/2 Teaspoon garam masala powder
1 Tablespoon corn flour
1 Tablespoon Olive oil
1/2 Teaspoon Cumin Powder
1 Tablespoon Butter

1 Cup cream
1 Teaspoon mustard powder
   Salt & Chili as per test


Marinate the  chicken kima with onion ginger and lemon juice for half an hour and freeze it.
Now heat your pan and sauté the finely chopped onion for a minute.
Take out the kima from freeze and mixed with the sautéed onion, one piece chopped green chili, black pepper, garam masala powder, olive oil, cumin powder corn flour, one egg and salt as per test.
Make kofta and steamed it for 5 minutes of each side in 900 w in micro oven and check the softness.
Gravy: Beat the fresh cream. Now heat the kadai and boil the cream with butter, grated coriander leaf and add mustard powder and salt (as per test).
stir well to mix it thoroughly and cook  for 5 minutes till become thik.
Add kofta and cook it for 2-3 minutes on low heat till the kofats are soft.

Serve hot with Pulow, or Poratha.

Tip: This is thick gravy, adjust chili, pepper to desired spiciness.