Skip to main content

Chicken Egg Devil

By

 


image: Chicken Egg Devil

Hello friends,

     Today again I came with an exotic snack recipe "Chicken Egg Devil". In Bengal this dish is popularly known as 'Dimer Devil's and it's a famous snack. Devil egg originated in 'Rome', probably in 13th century. They were traditionally served as first course. This dish is also popular in 'Europe' and in 'North America'. So let's start making ''Chicken Egg Devil".

Ingredients:-

1. Hard boiled eggs- 4 pieces.

2. Boiled potatoes-2 large(mashed).

3. All purpose flour-2 tbsp.

4. Chicken mince- 200 gm.

5. Vegetable oil-As per requirement (for deep frying devils).

6. Onion paste- 1 tbsp.

7. Garlic paste-1 tsp.

8. Ginger paste-1 tsp.

9. Salt- To taste.

10. Turmeric powder-1/2tsp

11. Green chili paste- 1tsp.

12. Bread crumbs- As per requirement (to coat devils).

Whole spices:-

1. Bay leaf- 1(whole).

2. Green Cardamom- 2-3 pods(whole).

3. Cinnamon stick-1/2 inch.

4. Black pepper corns- 10-12(whole).

5. Dry red chilies-2(whole).

6. Mace- 1/2 blade.

7. Cloves- 2(whole).

Preparation Method:-

Step 1- Take a fry pan and dry roast all whole spices mentioned above until well fragrant. Turn off flame let the spices cool down.

Step 2- In the mean time cut all boiled eggs halves and set aside.

Step 3- Take a bowl add all purpose flour and water make a medium thin batter. Keep aside.

Step 4- Now transfer all dry roasted spices into a grinder and make a smooth powder with them. once done set aside.

Step 5- Heat a frying pan add 1 tbsp vegetable oil, once oil will became very hot add Onion paste, Garlic paste, Ginger paste and green chili paste,saute till raw aroma goes away.

Step 6- Place a pan on medium flame.Now add chicken mince into the frying pan, combine well. Add salt, turmeric powder stir well and cook until moisture evaporates. Turn off flame.

Step 7- Next take a large bowl, add mashed boil potatoes, roasted spices power, cooked chicken mince, combine all ingredients with your clean hand. 

Step 8- Now take half part of boiled egg. Cover the egg with chicken & potato mixture (step-7). You can give shape according your choice.

Step 9- Next dip this egg devils into flour batter and coat with bread crumbs. Follow the same process for the remaining eggs.


image: raw chicken egg devil

Step 10- Once all eggs will coated well with bread crumbs, keep them in your refrigerator for 30 minutes.


image: frozen raw devil

Step 11- After 30 minutes take out the devils, place a deep frying pan on medium flame,add large quantity of vegetable oil. Let the oil became hot.

Step 12- In the mean time again coat all devils with bread crumbs again. Now deep fry them into oil by rotating until became golden in color. 



image: Delicious Chicken Egg Devil Dish

Step 13- Serve hot with ring onions and ketchup.

** Thank you all my dear friends for reading my post🙏 today again I posted a recipe of my mother while I am preparing the dish. Next time please follow my recipes. My intention is to represent the recipes only. Thanks again to all my dear friends for supporting my mother's recipes, though she is physically not present with me but I believe she definitely showering her blessings from heaven to all of us. Stay blessed and happy.🙏



Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Haleem

By
  Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more