DEVILED EGGS

DEVILED EGGS

Deviled eggs or devilled eggs, also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally.

Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.

Ingredients

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Method 

Place eggs in a single layer 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, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

EASTER EGGS

MARZIPAN EASTER EGGS

Ingredients

250 Grams Cashews

500 Grams Sugar

1 Egg White

1 wine glass rose water

1/2 tsp Almond Essense

1/2 tsp Vanilla essence

1 tbsp unsalted butter

Method

1.  Soak cashews in warm water for 1 hour. Drain water, wash and wipe the cashews.

2.  Grind to a smooth paste with rose water.

3.  Take a thick bottom pan and add the sugar. 

4.  Add 1/4 glass of water and let the sugar melt and boil to 1 string consistency

5.  Add Vanilla essence and cashew paste

6.  Next add the cashew paste and stir continuously to avoid sticking to the bottom and burning.

7.  Keep stirring till it begins to leave the sides of the vessel

8. At this stage add the butter and keep stirring till it leaves the side and the mixture becomes a little difficult        to stir.

9.  Take a teaspoon of  the mixture and place in water. If it forms a ball the mixture is ready.

10. Turn off the gas and let it cool for some time.

11. Once cool, grease your palms make small balls and add different colors to it.

12. Place in moulds and shape it.

Plants

HOME GROWN METHI PLANT

Methi or fenugreek seeds and leaves form an important ingredient in Indian households. It is used in almost every Indian preparation be itdal, paratha or curry

Being loaded with various minerals, vitamins and anti-inflammatory compounds, methi is packed with many health benefit.

Tips for cooking Methi Vegetable

1. Before you cook methi leaves, it is necessary to clean methi leaves atleast 2 to 3 times with water.
2. Like other green leafy vegetables while cooking methi / fenugreek leaves, do not close the lid. Cooking greens while lid close turn them dark or black.
3. Adding a little extra oil cooks the methi leaves well and methi tends to loose its bitterness.
4. In methi recipes you can add a teaspoon of sugar to counter the bitterness. Sugar in small quantity lift ups the taste.
5. In all methi bhaji or methi sabzi recipes do squeeze a lemon. Like sugar that also helps in enhancing its flavor.