Deviled Eggs

Deviled Eggs – Simple & Easy snacker.

Ingredients required for Deviled Eggs:

Eggs – 10 Nos (Room Temperature)

Mayonnaise – 4 Tbsp

Dijon Mustard – 1 ½ Tsp

Sweet Pickle Relish – 1 Tbsp

Tabasco – 1 Tsp

Onion – 1 Tsp (Grated)

Dry Parsley – 2 Tbsp

Paprika

Salt to taste

How to prepare Deviled Eggs:

Hard boil the eggs:

Take a saucepan and place the eggs horizontally, preferably in a single layer. Pour in water just to immerse the eggs. Now bring the water to full boiling. Turn off the heat but leave the pan on the hot burner & let it sit for 10-12 minutes.

Take out the eggs after 10 minutes & pour in cold water & peel. You will have lovely golden yolk, just right for the recipe.

Deviled Eggs Prep:

Cut the eggs into halves. Scoop out the yolks into a bowl from each egg and set aside the egg whites. Mash the scooped yolks well. Now put in the mayo, mustard, sweet pickle relish, tabasco, onion, parsley & salt. Give all of them a good stir till the mixture becomes a smooth paste like. All the ingredients are in accordance to my taste. Please get going with your experiments too.

You can choose your own flavor of Mayo & Mustard. I’ve used garlic mayo & classic dijon mustard.

Sweet pickle relish can be found in any hyper market. It’s basically sweetened pickles that will have a little tang. Tabasco or you can use capsico. Paprika can also be bought in any store or else can be replaced with red chilly powder.

I haven’t used pepper in the recipe as it would change the colour of the beautiful yolks. You can go ahead and use it.

And here we are, at the last step, to put the yolk mixture back into the egg whites. I’ve used a piping bag for a proper presentation. You can as well use a spoon to fill in the egg whites.

Garnish the eggs with parsley & paprika before serving. This dish is best served after chilling it for a little while.

Laham Khabsah

Laham= Meat, Khabsah = Rice.It’s an Arabic preparation which is seasoned meat flavored rice. This mildly spiced yet delicious dish would definitely make your day. 

Ingredients required for Laham Khabsah:

Lamb Meat – 500g (Big pieces)

Long grain rice (Basmati rice) – 11/2 Cup

Onions – 2 Cups (1 Big, finely chopped)

Tomatoes – 2 Cups (2 Big, finely chopped)

Tomato Paste – 2 Tbsp.

Ginger Garlic Paste – 1 Tbsp.

Green Chillies – 2-3 Nos

Coriander Powder (Dhaniya)– 1 Tbsp.

Cumin Powder (Jeera) – 1 Tbsp.

Cinnamon Sticks – 2-3 Nos

Cloves – ½ Tsp.

Cardamom (Elaichi) – ½ Tbsp.

Pepper Cons – ¼ Tbsp.

Fennel seeds – ½  Tsp.

Turmeric – 1 Tbsp.

Bay Leaves – 2-3 Nos

Dried Lime – 1 (We will get it in any hyper market)

Salt

Oil

How to prepare Laham Khabsah: (Soak the rice in water for 45 min)

Take a deep rice pot on medium flame and heat oil in it. Then put in the cleaned mutton and let it fry for few seconds. Then goes in the salt, onions, cloves, cinnamon, lemon, bay leaves, cardamom, peppers cons, turmeric & fennel seeds. Give all of it a good stir and put lid to cook for 2-3 minutes. Remove the lid and put in the ginger-garlic paste, cumin powder, coriander powder & chillies. Once again stir well and put the lid. This process will make the meat cook well in spices. After 5-7 minutes, take off the lid and put the tomatoes along with the tomato paste. Let everything cook for 2-3 minutes without the lid. Now pour 1Lt cold water. This is the time you give the dish a taste and add salt/spices etc., in accordance to your taste buds.

Bring the water to boil to an extent till you find the meat to be cooked, tender and moist. Now remove just the meat out of the pot and place it on a baking tray lined with aluminum foil. Do not turn of the stove. Set the tray aside.

Meanwhile, put rice in the boiling flavored water in the pot and let it cook for 20 minutes with lid on. You can have a check on the water levels and turn of the rice once done. Do not stir rice immediately when it’s hot as it will break the rice. Let it cool down before you stir. This way, your rice will be flaky and non sticky.

While the rice is being cooked, sprinkle little oil on the meat & broil it in the oven. Jus place the tray on the middle level with bottom coil “ON”. Keep the oven at 300°C. Broil it just for 5-10 minutes. This will make the meat moist and yummilicious to eat J

Once the rice is cooled down a bit, garnish it with ghee fried almond flakes, pistachios & serve it with the broiled meat.

Hope you enjoy the dish as much as I did cooking it.:)

For orders, please mail me at violeteman@gmail.com or call me on +91-9966103993.

Roasted Potato & Chicken Bake

Here’s a nippy recipe of a Roasted Potato & Chicken Bake.

Ingredients for the Roasted Potato & Chicken Bake:

Chicken – ½ Kg (Boneless)

Potatoes – 4 Big

Milk – 3 Cups

Butter – 50g

Cheese -  200 gms Grated (Pizza Cheese/Mozzarella/Cheddar/Parmesan)

All Purpose Flour – 3Tbsp

Bell Peppers (Capsicum -Green, Yellow, Red) – 1 Each (Sliced into thin long strips)

Onions – 1 Big (fine Sliced)

Chilly Powder – 2-3 Tbsp.

Tomato Ketchup

Green Chilly sauce

Red Chilly Sauce

Thyme (Dry herb)

Parsley (Dry herb)

Olive Oil – 2-3 Tbsp.

Salt & Pepper to taste

How to prepare yummy Roasted Potato & Chicken Bake

** Pre-heat the oven at 350C for ten minutes.

Chicken Prep:

Clean chicken and keep it aside. Take a wide pan on medium heat. Next, put in the sliced onions. Once the onions are golden brown, put in the chicken. Once the chicken starts cooking, put in the chilly powder, ketchup, green & red chilly sauces along with parsley, salt & pepper. Let your palette decide the quantities of the sauces. Give it a good stir and let it cook for about 5-10 minutes. There should be no water remaining by the time the chicken gets cooked. It has to be dry yet moist, and definitely not saucy. Take it off heat and then stir in the Capsicum. This will help in retaining the colour & crunch of the veggie.

Meanwhile, season the potato slices with thyme, salt & pepper and place them in the baking tray. Need not grease the tray. Put the tray in the oven at 200°C and let it roast for 20 min. Make sure the potatoes don’t turn brown. 

Béchamel Sauce:

Place a sauce pan on medium heat and put in the butter. Once the butter melts, put the flour and give it a good stir. Make sure the flour does not burn but at the same time leaves its raw smell. Now goes in the milk slowly with continuous stirring. Season the milk with salt & pepper and stir continuously till it thickens. The consistency should be of a soup.

Layering the Bake:

By now the potatoes should be roasted well. Sprinkle little cheese on potatoes. The next layer is the chicken and then on top goes the béchamel sauce, again topped with cheese.

Let it bake for 15-20 minutes at 180°C with the bottom coil and then 5 min with the top coil.

Take it out of the oven & let it rest for 10 minutes before you serve.

Best accompanied with toasted garlic bread.

Hope you enjoy this dish as much as I did J

For orders, please mail me at violeteman@gmail.com