Deviled Eggs

Deviled eggs are a nice and quick treat that are easy to make and taste great. Following is a classic devilled recipe introduced to me by one of dear American friends and from the first time I had it I fell in eternal love with it. And I am sharing a recipe here for all of you to enjoy.

Egg white-pepper Dosa

Ingredients:

Dosa batter - enough for 2 people
Egg whites - from 3 eggs
Pepper powder - 1 tsp
Cumin powder - 1 tsp (optional)

Method of Preparation:

1. Beat the egg whites till frothy and add to the dosa batter. Mix well with a beating motion.
2. Add the pepper powder and cumin powder to the batter and mix thoroughly.
3. Pour a big ladle full of this egg dosa batter on to a hot griddle and make fluffy dosas without spreading the batter much on the griddle.
4. Drizzle a few drops of oil here and there in the corners of the dosa.
5. The dosa will fluff up like a bun.
6. Once golden brown on both the sides remove from the griddle and serve hot with any kind of chutney.

Variation: Spread the dosa batter like a regular dosa on the griddle and make the dosas.

Happy cooking :)

Egg Curry

Ingredients:

Hard boiled eggs - 4 (sliced in 2-3 places without cutting through)
Cauliflower florets - 2 cups (roughly chopped)
Green chili - 1 (cut into roundels)
Onion - 1/2 (slices lengthwise)
Shallots / sambar onion - 1/4 cup (finely chopped)
Tomatoes - 2 (Diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Chili powder - 4 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Seasoning Ingredients:
Poppy seeds / Khasa Khasa - 1 tsp
Cinnamon stick - 1 inch piece (broken)
Cloves - 4 (beat the head)
Bay leaf - 1 (torn in half)

Grind to a coarse paste:
Medium onion - 1
Green chillies - 2
Fennel seeds / Saunf - 1 tsp
Ginger-garlic paste - 2 tbsp

Grind to a fine paste:
Grated coconut - 1/2 cup

Method of Preparation:
1. Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
2. Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
3. Add the ground onion mixture and saute till they change color and nice aroma arises.
4. Add the tomatoes and cook covered on low flame till the onions become pulpy.
5.Add the chili powder, coriander powder, garam masala, salt to taste and turmeric powder and saute for a few minutes.
6. Add the cauliflower and 3 cups of water and cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
7. Add the ground coconut and cook covered for five minutes.
8. Add the eggs and cook covered for a few more minutes.
9. Add the roughly chopped coriander leaves and remove from fire.
10. Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
11. Serve hot with rice, idli, dosa or roti.

Variation: Add one boiled potato instead of cauliflower.

Happy cooking :)

Egg sandwich

Ingredients:

Bread slices - 8 (preferably multi-grain bread or whole wheat)
Eggs - 2 (hard-boiled and shelled)
Big onion (small) - 1 (finely chopped)
Fat-free, egg-less mayonnaise - 1/2 cup (or as required)
Pepper powder - 1 tsp
Salt to taste

Method of preparation:
1. Take the finely chopped onion in a wide bowl.
2. Add finely chopped egg whites to the onion.
:- Discard the egg yolks.
3. Add the mayonnaise, salt and pepper and mix thoroughly.
4. Divide the stuffing into 4 portions.
5. Spread one portion of the stuffing evenly on one slice of bread and cover with another slice. Repeat for the remaining slices.
6. Toast in a sandwich maker till done.
7. Serve hot with ketchup.

Variation:
:- If you do not have a sandwich maker you can toast the bread slices and then make sandwich with the filling and press firmly with your hand and serve.

:- If you want to pack it for lunch, then do not toast the bread. Just keep the filling between fresh bread slices and cut off the side crust. Slice diagonally and pack in a box.

Happy cooking :)

Egg masala

Ingredients:

Eggs - 4 (hard boiled, shelled and cut in half)
Large Onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Curry leaves - 1 sprig
Green chillies - 2 (slit)
Ginger-garlic paste - 1 tsp
Cinnamon sticks - two 1 inch sticks, broken down.
Cloves - 6 (break the heads)
Fennel seeds - 1/2 tsp
Khus khus - 1/2 tsp (optional)
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil - 2 tbsp


Method of Preparation:

1) Heat oil in a wok. Add khus khus and fennel seeds.
2) When khus khus stops spluttering add the onion, green chillies and curry leaves. Saute till the onions start turning golden.
3) Add ginger-garlic paste and saute till nice aroma arises.
4) Add the diced tomatoes and cook covered on low heat till they turn pulpy.
5) Add the sambar powder, turmeric, garam masala and salt, and mix well. Cook covered for a few minutes till the raw smell of the powders disappear.
6) Once all the water from the tomatoes evaporate add the halved eggs and saute for a few minutes.
7) Remove from fire and serve with any kind of variety rice or curry rice.

Happy cooking :)