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.

 

MASALA BATATA WADA-POTATO FRITTERS

Batata Wadas are among the most popular street food of India. made with potatoes and spices my version is ideal for festive and religious occasions when onion and garlic is absent from menus. I use a dark Khandeshi masala to bring zing to this recipe.

You will find it here  http://www.taradeshpande.in/khandeshi-kala-masala/

MAKES 8

1/2 KG BROWN COOKING POTATOES STEAMED AND PEELED

1.5 TBSP KHANDESHI KAALA MASALA (readymade or home made) OR USE A GOOD GARAM MASALA

JUICE OF HALF A LIME

2 TBSP FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)

FOR TEMPERING-

1 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

2 TBSP VEGETABLE OIL

2-3 INDIAN GREEN CHILLIES FINELY CHOPPED (OR TO TASTE)

FOR BATTER-

1.5 CUPS BESAN OR CHICKPEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

WATER

VEGETABLE OIL FOR FRYING

METHOD

PLACE THE PEELED POTATOES IN A MIXING BOWL. ALLOW THEM TO COOL.

HEAT OIL IN A SMALL SKILLET OR TEMPERING SPOON ON HIGH HEAT. ADD THE MUSTARD SEEDS AND COOK 1 MINUTE. ADD ASAFETIDA AND GREEN CHILLIES AND TURN OFF FLAME. POUR OVER THE POTATOES.

STIR WITH A SPOON. ADD ALL REMAINING INGREDIENTS AND MASH COARSELY.

ADD SALT TO TASTE. ADD MORE MASALA TO SUT YOUR PALATE. DIVIDE THE POTATOES INTO 8-19 BALLS.

STIR TOGETHER INGREDIENTS FOR THE BATTER AND ADD WATER ABOUT 3/4 CUP TO FORM A THICK BATTER THAT YOU CAN DIP THE POTATOE BALLS INTO.

HEAT 3 INCHE SOF OIL IN A MEDIUM SIZE KADAI OR WOK ON HIGH HEAT. WHEN OIL IS HOT BUT NOT SMOKING REDUCE TO MEDIUM FLAME. DIP POTATO BALLS IN THE BATTER SO AS TO COVER THE BALL COMPLETELY. RELEASE INTO HOT OIL USING A SLOTTED SPOON. DO UP TO 3 AT A TIME. FRY UNTIL GOLDEN ON ALL SIDES. DRAIN AND SERVE WARM WITH A CHUTNEY OF YOUR CHOICE SUCH AS KARWARI CHUTNEY OR A AMBADA CHUTNEY.

http://www.taradeshpande.in/ambada-and-cocon…-coconut-chutney/

http://www.taradeshpande.in/karwari-red-chut…h-chopped-onions/

http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney/

MANGO,AVOCADO AND CUCUMBER SALSA

Mango Avocado Cucumber Salsa

This is a simple but delicious dip I like to serve with baked potato or tortilla chips, banana chips even rice crackers. Add more or less green chilli to suit your taste. Avocado blackens very quickly so if you plan to wait several hours before you eat this dip peel, chop and add the avocado just before you serve it.

Ingredients for 6-7 persons

2 large ripe but firm mangoes (lambda, Chausa) peeled and cubed into half inch pieces
1 large ripe avocado (1 Florida or 2 Haas) peeled and cubed into half inch pieces
Zest of one lemon
Juice of half a lemon
2-3 Indian green chillies or use 2 bird chillies finely chopped and mixed with a teaspoon of kitchen salt
5 bulbs scallions or green onions finely chopped, set aside 2 tablespoons as a garnish
5 inches of green onion stalks or scallion stalks finely chopped
1 seedless cucumber peeled and diced into half inch pieces
More salt to taste

Method-
Combine all the ingredients and toss well but do not mash, you want the pieces to stay intact. Add more salt to taste. Garnish with two tablespoons green onion stalks Serve cold with chips of your choice. If you are worried about spiciness serve some sour cream or strained yogurt on the side.

Karwar style Clam Fritters or Tisri Wade

Karwar style Clam Croquettes

Karwar style Clam Croquettes

Ingredients

TISRI WADĖ

Small, Black Hard-Shelled Clam Fritters

Makes 17-20 fritters

These are so unusual you have to try this recipe at least once. Ideal bar food. It’s New Orleans meets India. I serve these wadé as finger food without a sauce, just a squeeze of lime to highlight the flavour of the clams. Around 2½-3 kg of small clams will give you about 1 packed cup of clam meat.

Use a non stick frying pan as these fritters are delicate and should not stick to the bottom of the pan.

Ingredients

1 cup freshly shelled and washed, raw clams or tisri

1 tsp rice flour

1½ tbsp very finely chopped red or white onions

½ tsp salt or to taste

¼ cup fine semolina or rava/sooji

Vegetable oil for frying

Spice paste

½ cup finely grated fresh; or frozen, defrosted, unsweetened coconut

2 tsp Karwari sambhar powder or methkoot or use a commercial sambhar powder

½ tsp cayenne pepper powder or red chilli powder

1/8 tsp turmeric powder

½ tsp tamarind paste

Instructions

Squeeze out all the liquid from the clams. Squeeze them several times. The liquid can be added to a fish curry or a seafood stock. Cover and reserve drained clams in a sieve.

Grind the spice paste ingredients to a coarse consistency without any water or oil in a food processor.

Stir in the clams with the rice flour and pulse just once to incorporate the clams and spices. Do not grind to a paste. The clams must not be whole but they must not be blitzed to a mush either.

Remove and transfer to a bowl.

Mix in the onions and salt to form a loose dough.

Put the semolina on a plate.

Make small balls, about ¾” wide of the clam mix between your palms and pat each ball in the semolina. Flatten slightly between your palms, till the dough keeps its shape and holds together. Arrange on a plate.

Pour 1” of oil into a non-stick frying pan and place it over medium heat. When the oil is hot, but not smoking, fry the clam fritters till golden and crisp on all sides.

Drain on paper towels and serve warm with a crisp, dry, white wine, beer or limbo pani.

http://www.taradeshpande.in/karwar-style-clam-fritters-or-tisri-wade/

Miracle Chocolate Roasted Almond Oat Cookies

Miracle No Bake Chocolate Almond Oat cookies

Miracle No Bake Chocolate Almond Oat cookies

Ingredients

1⁄2 cup butter or margarine

2 cups packed brown sugar

1⁄2 cup unsweetened evaporated milk or soy milk

4 tablespoons regular cocoa

2 teaspoons vanilla

pinch salt

1⁄2 cup semi sweet chocolate broken into small pieces

1/4 cup almonds with skin, toasted and broken into small pieces

3 cups plain dry quick-cooking oats

Instructions

Add the first 6 ingredients into a large sauce pan.

Bring to a vigorous boil on high heat. Add the oats and stir quickly no more than 30-50 seconds.

Switch off flame and immediately add the chocolate pieces.

Stir quickly until smooth.

Stir in the toasted almonds until well incorporated.

Drop cookies by tablespoonfuls onto wax or parchment paper. Smoothen them with the back of a clean tablespoon. Keep refrigerated.

Let cool until set.

http://www.taradeshpande.in/miracle-chocolate-roasted-almond-oat-cookies/

Miracle Chocolate Almond Oat cookies

Photo Credit:

Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter

Ingredients

FOR THE FRITTERS

1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped

FOR THE BATTER

1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt

Instructions

Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.

http://www.taradeshpande.in/gobi-ke-pakore-cauliflower-fritters/