Month: February 2020

Devilled eggs

Devilled eggs also known as eggs a la Mimosa have been around since the late 1800’s. Essentially a halved hard boiled egg with the yolk seasoned and whipped is piped back into the egg. Its a wonderful base to add various flavours to. I do a coconut and Thai curry version, an Indian version with green chutney, sometimes  I add parsley or chives.

8 eggs

1/2  cup good quality mayonnaise

1.5  teaspoon lime juice

1 teaspoon ground yellow mustard paste such as Dujon or hot sauce of your choice

2 tsp water

salt and pepper to taste

cayenne pepper for sprinkling

Freshly ground black pepper

4 tablespoons of Ikura (salmon roe) (optional)

 

Optional additions and topping

Chopped herbs like parsley and tarragon

Chorizo, ham, smoked salmon

METHOD

  1. Place eggs in a in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, and cook for 8 minutes. Remove from heat and then rinse under cold tap water continuously for 2 minutes. Let sit in cold water for 10-15 minutes until totally cool.
  2. Prepare a small bowl of cold water. Crack egg shells and carefully peel them inside the cold water. Gently dry with paper towels and place the egg on another plate.
  3. Once all the eggs are done slice the eggs in half lengthwise. Carefully spoon out  yolks to a medium bowl, and reserve the whites on a serving platter.
  4. Using a hand or stand mixer whip the egg yolks with lime juice, mustard, 2 tsp water a little salt and black pepper until smooth about 2 minutes on medium speed.
  5. .Add mayonnaise and whip again until smooth and creamy. Adjust for salt.
  6. Spoon this mixture into a piping bag with a tip of your choice and pipe into each egg cavity.
  7.  Sprinkle with cayenne, herbs if you choose and some Ikura on top and serve.

HOMEMADE MAYONNAISE

Mayonnaise first came on the scene in the 1700’s a recipe that is believed to have been conceived and developed by the great Chef Anton Careme. Mayonnaise changed the culinary world because it could replace ingredients like cream, enrich, thicken, stabilize so many different recipes and ingredients that it became a substitute for cream and gelatine and soon led to the north of hundreds of recipes based on its qualities. it is used in salads, sandwiches, soups,  as a side, a spread and a thickening agent.

It involves beating egg yolks over a long period of time while slowly incorporating oil into it.

The technique and the recipe is very simple. What is required is patience because in the ‘old’ days it was prepared by hand with a wire whisk.

The lack of time and patience is what created millionaires like Hellmans and Heinz who quickly

created packaged mayonnaise to replace homemade mayo and soon this ingredient because. permanent fixture in every kitchen worldwide.

Even today when hand and stand mixers make this task so much easier folks buy their mayonnaise. But nothing beats a homemade mayo. Its just two ingredients oil and egg yolks and you can use pretty much any oil you like. Add a few drops of basil or chilli oil to your vegetable oil. Add sesame or avocado oil.

Add any flavouring spice and herb you choose. Add minced garlic to make aioli. The sky is the limit.

For this of you who are vegan try my vegan tofu mayonnaise recipe also on this site. Watch the video on my IGTV feed.

Ingredients

. 3 egg yolks room temperature not cold

1 tablespoon wine vinegar or lemon juice (

½ teaspoon salt

¼ teaspoon dry or prepared mustard

1½ to 2¼ cups of vegetable or olive oil room temperature and not cold

1 tablespoon boiling water

 

METHOD

Beat the egg yolks for 1 to 2 minutes  using a hand or stand mixer with a ballon whisk until they are thick and sticky.

Add a drop of oil and beat again. Every one minute add one drop of oil for about 6-7 minutes.

Then increase the speed and add a teaspoon at a time. Keeping whisking.

Once the mayonnaise begins to thicken add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

Add more oil and continue to beat until all the oil is used up.

Now whisk the boiling water into the sauce quickly. This is an anti-curdling measure that will help produce a smooth mayonnaise that will be more resistant to splitting when added to say a hot soup or baked.

Season to taste. Scrape into an airtight container and refrigerate upto 10 days.

EGG SALAD WITH VINEGARED ONIONS AND TOMATOES

Egg Salads can be spiced and flavoured in many ways. This is a recipe I make at home when I want a quick lunch.

 

INGREDIENTS FOR 4

8 SLICES GOOD QUALITY SANDWICH BREAD THICKLY SLICED OR CRACKERS OF YOUR CHOICE

SOFTENED UNSALTED BUTTER (OPTIONAL)

LETTUCE LEAVE SOF YOUR CHOICE

1 CUP HOME-MADE MAYONNAISE (REFER RECIPE) OR GOOD QUALITY STORE BROUGHT EGG BASED MAYO

8 SOFT BOILED EGGS PEELED AND QUARTERED (REFER HOW TO BOIL AN EGG)

1/2 CUP RED ONION FINELY CHOPPED AND SOAK IN A TEASPOON OF WHITE VINEGAR

7-8  FIRM CHERRY TOMATOES QUARTERED OR 2 SMALL FIRM PLUM TOMATO CHOPPED FINELY, LIQUIDS DISCARDED

1 TSP TOMATO PASTE OR KETCHUP

CAYENNE PEPPER OR RED CHILLI POWDER

1/4 CUP FINELY CHOPPED CURLY PARSLEY OR FRESH CORIANDER LEAVES

METHOD

 

COMBINE THE MAYONNAISE, TOMATO PASTE OR KETCHUP, 1/2 TSP CAYENNE PEPPER, 1 TEASPOON SALT, CORIANDER OR PARSLEY, TOMATOES AND ONIONS AND STIR WELL. ADD THE EGGS AND MASH CORASELY.

ADJUST FOR SEASONINGS.

BUTTER BREAD OF YOUR CHOICE. PLACE THE SALAD LEAVES OVER THE BREAD AND THEN SPREAD THE EGG SALAD OVER IT. GARNISH WITH CORIANDER OR PARSLEY LEAVES AND SPRINKLE LIGHTLY WITH CAYENNE.

 

MINT EGG SALAD ON BREAD

 

 

 

 

INGREDIENTS FOR 4

10-12  SLICES OF BAGUETTE SLICED OR USE 8 SLICES OF GOOD QUALITY SANDWICH BREAD THICKLY SLICED OR CRACKERS OF YOUR CHOICE

SOFTENED UNSALTED BUTTER (OPTIONAL)

4 TSP MUSTARD PASTE SUCH AS DUJON

3/4 CUP HOME-MADE MAYONNAISE (REFER RECIPE) OR GOOD QUALITY STORE BROUGHT EGG BASED MAYO

8 SOFT BOILED EGGS PEELED AND QUARTERED (REFER HOW TO BOIL AN EGG)

1 CUP FRESH TENDER SPEARMINT LEAVES WASHED, ALL STALKS REMOVED AND FINELY CHOPPED

JUICE OF HALF A LIME

1/4 TEASPOON GROUND CARAWAY (AJWAIN) SEEDS (OPTIONAL)

2-3 INDIAN GREEN CHILLIES FINELY CHOPPED

1 TSP FRESHLY GROUND BLACK PEPPER

SALT TO TASTE

METHOD-

SPREAD BUTTER AND MUSTARD ON THE BREAD OF YOUR CHOICE. IF USING CRACKERS ADD THE MUSTARD TO THE MAYONNAISE AND MIX WELL.

COMBINE MINT LEAVES, CHILLIES, AJWAIN, LIME JUICE AND MAYONNAISE IN A BOWL AND MIX WELL. ADD THE EGGS AND MASH COARSELY. ADD SALT TO TASTE. ADD BLACK PEPPER AND STIR AGAIN.

SERVE AS A DIP WITY CRACKERS OR SPREAD OVER PLAIN OR TOASTED SANDWICH BREAD OR SLICED BAGUETTE.

 

 

 

 

 

 

GREEN MASALA EGG SALAD SANDWICH

THIS INDIAN STYLE EGG SALAD SANDWICH IS DELICIOUS WITH A COLD BEER OR LIMBOO PAANI.

 

INGREDIENTS FOR 4

8 SLICES GOOD QUALITY SANDWICH BREAD THICKLY SLICED OR CRACKERS OF YOUR CHOICE

SOFTENED UNSALTED BUTTER (OPTIONAL)

1 CUP HOME-MADE MAYONNAISE (REFER RECIPE) OR GOOD QUALITY STORE BROUGHT EGG BASED MAYO

8 SOFT BOILED EGGS PEELED AND QUARTERED (REFER HOW TO BOIL AN EGG)

1 CUP CILANTRO OR CORIANDER LEAVES CLEANED AND WASHED (ALL STALKS REMOVED)

1 FEW SPRIGS TO GARNISH

1-2 INDIAN GREEN CHILLIES STALKED REMOVED

1 LARGE CLOVE GARLIC

1 TSP WHITE VINEGAR OR TO TASTE

PINCH SUGAR OR TO TASTE

SALT TO TASTE

PUREE THE CORIANDER, GREEN CHILLI AND GARLIC IN A SMALL MIXER WITHOUT WATER.

STIR AND BLITZ AGAIN. ADD 2 TABLESPOONS MAYONNAISE AND GRIND TO A SMOOTH PASTE.

ADJUST FOR SOUR SWEET AND SPICY BY ADDING MORE VINEGAR, SUGAR OR GREEN CHILLIES.

ADD THE CHUTNEY AND REMAINING MAYO TO A MIXING BOWL AND STIR WELL. ADD THE EGGS AND COARSELY MASH THE QUARTERED EGGS. DO NOT MAKE THIS INTO A PASTE. THE MIXTURE SHOULD BE CHUNKY.

TASTE FOR SALT. SEASON WITH SOME BLACK FRESHLY GROUND PEPPER.

REMOVE CRUSTS FROM BREAD IF DESIRED. TOAST THE BREAD OR KEEP PLAIN AS IN PHOTO BELOW. BUTTER BREAD IF DESIRED. SLATHER ONTO TOAST OR PLAIN BREAD OR SERVE WITH SOME THICK CRACKERS. GARNISH WITH FRESH CORIANDER SPRIGS. KEEP REFRIGERATED.

 

BRINJAL/EGGPLANT/AUBERGINE BADENEKAYI GOJJU

This is a style of roasted and mashed eggplant from the  southern state of Karnataka.

It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.

You can watch the video on my Instagram feed @deshpandetara

SERVES 4

2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS

1/2 TSP URAD OR WHITE BENGAL GRAM

1/2 TSP MUSTARD SEEDS

1/4 TSP FENUGREEK SEEDS (OPTIONAL)

PINCH ASAFETIDA

1 TSP TAMARIND EXTRACT OR TO TASTE

1 TABLESPOON CASHEW PIECES UNSALTED

1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED

1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)

1/2 TSP JAGGERY (TO TASTE)

1/2 TBSP PEELED AND CHOPPED GINGER ROOT

1/2 TSP TURMERIC POWDER

3 TABLESPOONS VEGETABLE OIL

CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH

 

METHOD-

Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.

Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.

Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.

Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.

Garnish with fresh chopped coriander leaves.

Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.

 

 

VAANGI BHARIT-MAHARASHTRA STYLE ROASTED AND MASHED EGGPLANT WITH YOGURT AND PEANUTS

Mashed eggplant is made in different ways in Maharashtra where it is very popular. This version is served with yogurt and crushed peanuts. Other versions include a Varhadi style prepared with linseed oil and a  “each” or raw version where the eggplant is roasted and stirred together with raw ingredients such and chopped chillies.

I love this version because it is lightly spiced and you can enjoy the flavour of eggplant.

The peanuts bring a lovely crunch and the whisked yogurt balances out the spicy green chillies.

The yogurt is cold while the mashed eggplant is hot. If you dont add the chopped onions the dish is Satvik or suitable for religious occasions.

Serve with Phulkas or Chappatis and a lentil preparation.

 

SERVES 6

3 400 -450 GRAM PURPLE BRINJAL/AUBERGINE OR ITALIAN EGGPLANTS

3/4 TEASPOON TURMERIC

1 CUP FULL FAT YOGURT WHISKED TOGETHER WITH HALF CUP LIGHT CREAM AND SALT TO TASTE

2 TBSPN FINELY CHOPPED ONION (OPTIONAL)

3/4 CUP SALTED, ROASTED PEANUTS CRUSHED

1 INDIAN GREEN CHILLI FINELY CHOPPED (OPTIONAL)

FOR TEMPERING-

PINCH ASAFETIDA

1 TEASPOON MUSTARD SEEDS

2-3 GREEN CHILLIES FINELY CHOPPED

6-7 FRESH CURRY LEAVES TORN

3 TABLESPOONS VEGETABLE OIL

METHOD

ROAST EGGPLANTS OVER AN OPEN FLAME UNTIL THEY FALL APART AND SKIN IS COMPLETELY CHARRED ON ALL SIDES. COOL THEN PEEL OF SKIN AND DISCARD. LIGHTLY WASH EGGPLANTS AND REMOVE LARGE PATCHES OF SEEDS IF ANY. RESERVE.

HEAT VEGETABLE OIL IN A NON STICK SKILLET AND ADD MUSTARD SEEDS AND SAUTE 1 MINUTE. ADD CURRY LEAVES AND ASAFETIDA AND SAUTE UNTIL LEAVES BLISTER.

ADD GREEN CHILLIES AND SAUTE 30 SECONDS. ADD MASHED EGGPLANTA DN TURMERIC AND STIR WELL. ADD SALT TO TASTE.

PLACE THE HOT EGGPLANT IN THE CENTER OF A BOWL AND POUR THE YOGURT AROUND IT. GARNISH YOGURT WITH PEANUTS, GREEN CHILLIES AND RAW ONIONS. SERVE IMMEDIATELY.

 

 

 

 

 

 

 

 

 

PUNJABI BAINGAN BHARTA/FIRE ROASTED EGGPLANT WITH TOMATOES

THIS STYLE OF ROASTED AND MASHED EGGPLANT IS POPULAR ALL OVER INDIA AND A CLASSIC STYLE OF HOME COOKING EVERYWHERE AND POULAR IN DHABAS IN PUNJAB. IN HOME KITCHEN THE EGGPLANT IS NOT PUREED BUT COARSELY MASHED.

I ATE THIS DISH AT SEVERAL DHABAS IN BOTH PUNJAB AND CHANDIGARH AND WHILE THEY WERE ALL GOOD I PREFER THE ONES MADE AT HOME WHERE THE BULK OF THE DISH IS EGGPLANT SEASONED WITH A RESTRAINED AMOUNT OF MASALA.  A YELLOW DAL IS A GOOD ACCOMPANIMENT TO A BHARTA.

SERVES 6

3 400 GRAM PURPLE EGGPLANTS/AUBERGINE/ITALIAN EGGPLANTS

1 TEASPOON CUMIN SEEDS

2 DRIED RED KASHMIRI CHILLIES STALKED REMOVED

1 INCH PIECE OF CINNAMON

1 BLACK CARDAMOM

1 TEJPATTA OR DRIED BAY LEAF

4 TBSP VEGETABLE OIL

1/2 CUP FINELY CHOPPED RED ONION

2 TBSPNS GARLIC AND GINGER PASTE

1 CUP PLUM TOMATOES CHOPPED

1 TEASPOON TURMERIC

SALT TO TASTE

 

METHOD

ROAST THE EGGPLANT ON AN OPEN FLAME OR A CHARCOAL BARBEQUE UNTIL COMPLETELY CHARRED, SOFT AND TENDER. COOL THEN REMOVE CHARRED SKIN GENTLY AND DISCARD.  WASH EGGPLANT VERY LIGHTLY IN WATER AND DISCARD LARGER PATCHES OF SEEDS. RESERVE

HEAT OIL IN A LARGE NON STICK SKILLET AND ADD CINNAMON, BAY LEAF AND CARDAMOM AND SAUTE 1 MINUTE. REMOVE WITH SLOTTED SPOON. ADD THE RED CHILLIES AND CUMIN SEEDS AND SAUTE 1 MINUTE. ADD ONIONS AND SAUTE 2 MINUTE UNTIL SOFT AND OPAQUE. ADD TOMATOES AND SAUTE UNTIL PULPY AND SOFT 2-3 MINUTES.

ADD GARIC AND GINGER PASTE AND STIR WELL. SAUTE 2 MINUTES UNTIL FRAGRANT.

ADD TURMERIC, AND STIR WELL.  ADD THE EGGPLANT AND MASH COARSELY . ADD SALT TO TASTE.

GARNISH WITH FINELY CHOPPED CORIANDER OR CILANTRO LEAVES.

SERVE HOT WITH PARATHAS, KHULCHAS OR ROTI.

 

 

JAGGERY AND COCONUT MILK SHEERA

This cream of wheat dish is a variant of the traditional sheera I make with coconut milk.

 

 

 

 

If you use margarine this sheera is vegan.  You can also replace the coconut milk with whole milk and use charoli seeds instead of cashews.

 

Serves 6

2 cups fine semolina (raw or sooji)

3/4 cup  ghee or margarine

3/4 cup jaggery grated

1 teaspoon nutmeg powder

1/2 cup unsalted cashew pieces (1 tsp reserved for garnish)

1/4 cup fresh finely grated white meat of coconut

2.5 cups boiling hot water

1 cup coconut milk

METHOD

Roast the rawa or semolina in a large non stick skillet on high heat about 5 minutes, stirring constantly. Add the cashews and or almonds and stir again. Add the margarine or ghee and stir it into the nuts and semolina and roast another 4-5 minutes. Add the  nutmeg and stir well. Add jaggery to the hot water and coconut milk and stir well. Stir in shredded coconut Immediately add the hot liquid to the semolina.

The mixture will splutter and steam so keep stirring vigorously until the water evaporates and the halwa/sheera thickens to a consistency you like. The sheera will have a faintly amber color on account of the jaggery.

Cool for a few minutes and serve. You can garnish with a few more  cashew pieces.

BUTTER SHEERA OR SUJI KA HALWA WITH BUTTER

Sheera or semolina halwa is really a spiced up version of cream of wheat. It is one of India’s most enduring desserts served to man and God, on sad and happy occasions. It is comfort home cooking at its best. I don’t make mine with ghee which is the norm and I use less sugar and butter than the standard recipe. I prefer a slightly salty butter. The combination of sweet and salty is irresistible.

Serves 6

2 cups fine semolina

1 cup butter (if using unsalted add a pinch of salt)

3/4-1 cup castor sugar (as per your taste)

1 teaspoon green cardamom seeds powder

8-10 crushed saffron strands

1/2 cup slivered almonds or cashew pieces or both (1 tsp reserved for garnish)

4.5 cups boiling hot water

METHOD

Roast the raw or semolina in a large non stick skillet on high heat about 5 minutes, stirring constantly. Add the cashews and almonds and stir again. Add the butter and stir it into the nuts and semolina and roast another 4-5 minutes. Add the saffron and cardamom and stir well. Add sugar and stir quickly and immediately add the boiling hot water.

The mixture will splutter and steam so keep stirring vigorously until the water evaporates and the halwa/sheera thickens to a consistency you like.

Cool for a few minutes and serve. You can garnish with a few more almonds and cashews.