Douglas & McIntyre
Vij's at Home

Book details:

September 2010
ISBN 978-1-55365-572-5
Paperback - Trade
8" x 11 1/2"
232 pages
50 colour photographs, 30 b&w photographs
Cooking / Food and Wine
$40.00 CAD

Awards

Douglas & McIntyre

Vij's at Home

Relax, Honey
The Warmth and Ease of Indian Cooking

Excerpt / Additional Content

Curried Devilled Eggs

Serves 4 to 6 | Prep & cooking time 35 minutes + 30 minutes to chill

1 /4 cup cooking oil
1 /2 tsp cumin seeds
1 cup chopped (or halved and thinly sliced) red onion (1 medium)
1 Tbsp finely chopped garlic (3 medium cloves)
1 /2 cup finely chopped tomato (1 medium)
1 tsp salt
1 tsp crushed cayenne pepper (optional)
1 /2 tsp ground cumin or garam masala
1 /2 tsp ground fenugreek seeds (optional)
dash of black pepper
1 /4 cup plain yogurt (minimum 2% milk fat), stirred
4 to 5 eggs, hard boiled, cooled to room temperature and peeled
1 /4 large jalapeño pepper, finely chopped

Vikram and Meeru both come from egg-loving families, and we have passed on this love of eggs to our own children. We believe that eggs are nutrient rich, and the talk of cholesterol doesn’t scare us one bit. We believe that one boiled or poached egg is healthy and quite filling, and we do love our weekend omelets. However, we eat only eggs from organic, cage-free hens because what the hen eats will be in her eggs, and we want our eggs to be as pure as possible.

This recipe was inspired by a feast of boiled eggs with various Ukrainian condiments and white wine at the home of our friends Oleg and Victoria. After that meal Meeru started eating boiled eggs with Ukrainian horseradish for breakfast. It was a healthy, quick meal that filled her up for a few hours. When she ate one of these eggs at a managers’ meeting one morning, however, the staff complained that the smell interfered with the aroma of their coffee. We don’t recommend these curried eggs for breakfast, either, but they’re great as hors d’oeuvres with a glass of white wine or bubbly.

We avoid using the copious amounts of mayonnaise found in traditional devilled eggs—and increase the flavour—by mixing the egg yolks into the masala. Our kitchen staff, who are not fans of mayonnaise, gobbled these up the first time we made them. Now we make them often. You will most likely have a small amount of the yolk filling left over. It can be refrigerated, covered, for a few days, and it tastes great in a sandwich or with some crackers. Although the jalapeño pepper is a garnish, it adds a bit of heat and a slight acidity; chop the pepper as finely as you can. You won’t need very much. The cumin is optional, but it adds to the curry flavour of the dish. Devilled eggs will keep covered and refrigerated for 2 to 3 days.

Heat oil in a small pot on medium-high for 1 minute. Add cumin seeds and allow them to sizzle for 30 seconds, or until the seeds are dark brown but not black. Add onion and sauté for 4 minutes, or until light golden. Add garlic and sauté for another 2 to 3 minutes, or until golden brown. Stir in tomatoes, then immediately add salt, cayenne, ground cumin (or garam masala), fenugreek seeds and black pepper. Sauté the masala for 4 to 5 minutes, or until oil glistens on top. Turn off the heat.

Place yogurt in a small bowl. To prevent curdling, spoon 1 Tbsp of the hot masala into yogurt. Stir well, then pour the yogurt mixture into the masala. Turn on the heat to medium, and mix well but gently. Cook for 3 minutes, stirring continuously, then remove from the heat. Cut eggs in half lengthwise and carefully scoop the yolks into a medium bowl. Mash yolks with a fork until they are smooth (don’t add any water). Add the warm spice masala to yolks and mix well. Using a teaspoon, stuff egg white halves with the filling. Sprinkle with 1/8 tsp of the jalapeño pepper over each egg half. Serve immediately, or refrigerate, covered, for 30 minutes, or until chilled.

Serve with:
Quinoa Salad with Lentil Sprouts, Celery and Navy Bean Salad, and Baked Jackfruit in Garlic Marinade (as part of a side dish platter)
Yam and Tomato Curry