Monday, October 8, 2012

Dimer Devil (Bengali style Deviled Eggs recipe)

Dimer Devil (Bengali Deviled Eggs recipe)


Last week had a training session at work. Out of the very many things learnt and forgotten with equal ease the one which is worthy of mention here is the lesson on ‘and’ & ‘but’.

The example shared struck a similar chord with my daily conversations and miffs with dear husband (DH)…you’ll know once you hear this.

Me: Both of us are ready and getting late for our show , BUT little one?
DH-No response (which meant I have to be the one getting her dressed)

Me:Is the dress looking ok?
DH: Looking great on you , BUT isn't it too tight?

The 'But't in ruined my day.

So the moral of the story --- to keep our butt out of trouble we must replace “but” and start using “and.”
Well I'll be glad if I and DH can settle the AND’s into more of a routine!

Till then setting up the stove is my task and I get to make the Dimer devil. I can t tell why the ‘devil’ I chose this today over anything else though…

Dimer Devil



Ingredients of Dimer Devil (Bengali style Deviled Eggs recipe)



Ingredients

4 boiled eggs
2 raw eggs  (used for egg wash)
1 tsp Lime juice
1 tbs breadcrumbs
Mustard oil for frying

Mince meat filling

250 gms minced meat
50 gm Bengal gram dal (cholar dal)
50 gms green peas
2-3 flakes garlic minced
1/2 tbs ginger julliened
3-4 green chillies
1/4 cup chopped coriander leaves
1tsp chilli powder
Salt to taste
1/2tsp Bengali garam masala
1/4tsp nutmeg powder

Mashed potato topping (optional)

3-4 boiled potatoes
1 tsp cumin powder

1tsp chilli powder
Salt to taste
1/2tsp Bengali garam masala
1/4tsp nutmeg powder


Directions


Cut theboiled eggs to half.

Mix the mince with all the ingredients for masala. Pressure cook with 3/4cup of water for 10 minutes. Evaporate the excess water over a high heat.

I usually try to mix it all by hand, this leaves a bite when I'm eating, you can grind the cooked mince to a smooth paste if you'd like. Cover each boiled egg with one portion of the mince.

I double coated with a potato mash.You can skip the step if you like. Make roundels.

Once done, heat oil in a pan, coat the deviled eggs with with egg wash.Dip in breadcrumbs and deep fry the eggs over medium heat till golden brown. Cut the devils in halves and serve with chutney. I served it with the onion chutney , recipe courtesy Tamils Kitchen





Further Reading 


(Well I did come across these links earlier while looking up for my devilled eggs, but here they are courtesy research effort of a fellow blogger BengaliCuisine)

Vaidyanathan Pushpagiri on Eggs in Calcutta, Deviled Eggs and everything in between
Check out the website Deviled Eggs Recipes for some great variations in Dimer Devil recipes

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