Flavour Diary

Cute Deviled Eggs

Deviled eggs are one of the dishes which can be served as side dish or an appetizer or even as dessert. Yes i said dessert if your stuffing is made of chocolate and nuts. There are n number of ways to stuff these deviled eggs.
These eggs are great party food, kid friendly and bit size snack and above all these can be made a day head.These can be served hot or cool. Today's post is the basic version of deviled eggs...boil the eggs, cut the eggs vertically...pop the yolks out ...crumble the yolk add the ingredients and popping it back into the egg whites. For attracting the kids i shaped it to look like tiny chicks.
Today's deviled eggs are going to be part of #bloghop under #internationalstarters #foodiemonday

Level: Easy

Total time: 20 mins
Makes: 6 servings

Ingredients

Eggs: 6
Mayo: 3 tablespoons
Mustard: 1 teaspoon
Salt a pinch
Black Pepper to taste

Directions
Boil the Eggs
In a pan add eggs fill the water 1 inch above the eggs. Bring it to rolling boil and turn of the heat and let the eggs rest with lid closed for 10 mins. Drain the water and run under tap water. Crack and peel the shell.

Stuff and decorate the Eggs
Cut the eggs the top part and take out the yolks out. In a bowl take out all the yolks and finely crumble it using a fork. Add mayonnaise,mustard,salt and pepper and mix well. Evenly disperse it using a heaping teaspoon of the yolk mixture in the egg whites (big part). Take the small part of egg white and cap it on the mixture. Press 2 pepper wholes on it (these are eyes hahaha). Chop up the carrots in to tiny thin pieces and pop them as beak and legs.

Note
Before stuffing the yolk mixture, place the big egg white on the plate, If your egg whites are not standing on the surface, then you can flat cut small piece from the bottom.

Wanna try....let set go....

Few recipes are not famous but tastes great one such is Murgh cholay (chicken in chickpea curry). Chicken is cooked separately and mixed with tomato and chickpea gravy. Murgh cholay uses all basic indian cooking ingredients which are already available in every household. And this is a quick and easy recipe if you already have boiled chickpea or canned one. Murgh Cholay is full of proteins in it. So lets dig into the ingredients and the process to do it.

Level: Easy

Total time: 30
Serves: 2

Ingredients

Chicken: 300gm
Boiled Chickpea : 1 cup (or drained canned chickpea)
Onion : 1 medium (finely chopped)
Tomatoes: 2 medium (puried)

Ginger Garlic Paste: 1 tablespoon

Garam Masala: 1/2 teaspoon
Cumin Powder(jeera powder): 1/4 teaspoon
Coriander powder (dhaniya powder): 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Red Chilli powder : 1 teaspoon (to spice level)
Green Chillies: 2 ( chopped in 2)
Oil : 3-4 tablespoon
Salt to taste
Fresh Coriander for garnish

Directions
In a pan add washed chicken, 1 tablespoon of oil and salt. Cook it covered for 5- 7 mins and then remove the lid and cook until chicken is thoroughly cooked.

While the chicken is cooking, take another pan and add 3 tablespoons of oil and add finely chopped onion. When the onion turns golden brown add tomato puree, turmeric,garam masala, cumin powder, red chilli powder, salt and coriander powder and at last green chilli.

Mix well and cook till the water is evaporated and when oil starts to leave add boiled chickpea, 1 cup of water and chicken. Cook for 5 mins or until the desired consistency.

Garnish with coriander and Serve hot with roti's or Jeera Rice or any other flavored rice

Wanna try....let set go....

Autumn has started officially last week and its all colorful again all around...its like its second spring with so many shades of orange....roads and parks have started to cover with leaves...so beautiful.. In indian tradition to start any new thing we start with a sweet thing...so to kick start this season today recipe best match and it called "Sandesh".
Sandesh is a popular bengali dessert which is made with milk. Sandesh in english means message, so its called sweet message when you send a sweet along with any good news. Most of the bengali sweet desserts are made with milk solids called chenna/paneer, few to state are Rasgolla, Rasmalai.....these recipes made with chenna are so yum that you can't stop having one. Try out this chenna based dessert which is easy to do...but few steps to follow and keep in mind.
Presenting this recipe to the #foodiemonday #bloghop under #indiancuisine

Level: Easy

Total time: 50 min
Serves: 2-3

Ingredients

Milk: 1 liter
Cardamom powder: 1/4 teaspoon
Lemon juice: 2 tablespoon
Powder Sugar: 1/2 cup
Cocoa powder: 1 tablespoon

Directions
Bring milk to boil and let it cool for 5 mins.
Turn on the heat and add lemon juice to the milk and keep stirring. After 5 -7 mins milk solids and whey(water) gets separated.
When it completely milks solids(chenna) and whey separates then drain the whey using colander/sieve with muslin cloth on it. Run this under the cold water to remove the lemony taste.
Tie the corners of the muslin cloth and squeeze out the excess water or hang for 30mins.
Transfer milk solids(chenna) in a large bowl and start kneading it for 5 mins until smooth.
Add sugar,cardamom and mix well until well combined.
Transfer the mixture in heavy bottom pan and keep stirring and fry it for 5 mins on low flame until the mixture is little dry and still moist.
Turn off the flame and let mixture cools for 5 mins and divide it two parts. Add cocoa powder to one part and knead it till well combined. Even knead other part for a minute.
Wrap a cling film to a small box and layer it cocoa mixture and then plain mixture and refrigerate it and serve cool.

Tips
While frying the mixture, if the mixture dries out then add milk (1 or 2 tablespoons) make it a paste and carry on the rest of the steps.

Wanna try....let set go....

Are you looking for quick flavored rice with no hassle cooking then this is one great option. Its easy and uses very few ingredients and flavors great. This Jeera rice best goes with korma curries or chicken or mutton curries. Lets dig in the ingredients and the procedure to do.

Level: Easy

Cook time: 20 min
Serves: 2

Ingredients

Jeera/Cumin Seeds: 1 teaspoon
Rice: 1 cup
Oil: 2 tablespoons
Fresh Coriander: 1 tablespoon (chopped)
Green Chillies: 2 big (to taste)
Salt: 1 teaspoon (to taste)
Water: 1 1/2 cup

Directions
Wash and soak rice for 20 min. Drain the water.
In a pan add oil, add cumin seeds to hot oil. Allow cumin seeds to splatter (make sure not to burn) add cut green chillies and fry for 30 secs.
Add drained rice to the pan and mix well with cumin seeds and roast it for 5 mins.
Add Water and salt.When water starts boiling reduce the flame and cover the lid.
Add chopped Coriander and mix and Cook on low for 10-15 mins until the rice is cooked.

Tips
You can add finely chopped onion along with Jeera(cumin seeds) and green chillies and fry till soften.

Wanna try....let set go....

Spaghetti Nest with Cabbage Balls recipe

Pasta and noodles are the best recipes for a change apart from regular Indian cooking. Spaghetti with meatballs are one of the best combination but for meatless day these cabbage ball are best substitute which are made the same way but ingredients goes in it. These cabbage balls have indian touch in it.
Instead of serving in regular way i one step further and baked them in muffin tin so these look like nests once they are out.This is one more fun way for kids to have pasta and they get surprised when they start digging in.

You might be interested in other Cabbage Recipes
Kurkure Cabbage Pakora
Cabbage Carrot Kofta Curry
Vegetable Spring Roll

Level: Moderate

Total time: 1 hour
Makes: 12-15 nests

Ingredients

Spaghetti: 200 gm
Pasta Sauce: 1 1/2 cup
Parmesan Cheese: 1 cup (for spreading)

For Cabbage Balls
Cabbage: 400gm
Ginger: 1/2 inch piece
Green Chilli: 2-3
Gram Flour (besan): 1 cup
Salt to taste

Directions

Prepare the spaghetti:
Boil the spaghetti according to the packet directions and keep it a side. Add 2-3 tablespoon of cheese and mix well.

Cabbage Balls:
Grate the cabbage and ginger and chop the green chillies. Mix all the ingredients and the mixture we get should be able to form ball.
Fry the oil on medium heat and fry the cabbage balls in oil on medium heat until golden brown. Place it on kitchen towel, so that oil is absorbed.

Assemble:
Preheat the oven.
Spray oil to the muffin pan and place the spaghetti and place 1/2 tablespoon of pasta sauce and then place cabbage ball and then 1/2 tablespoon of pasta sauce again and sprinkle the grated cheese. Bake for 20-30 mins at 180c, until the cheese melts and becomes little brown and crispy.