World Egg Day 2022: Make these four recipes made with the versatile product

Dimer devil West BengalIt is no secret that the fishloving Bengalis also adore their dim or egg From dim pauruti bread coated in a fluffy omelette made in mustard oil to dim er dalna egg curry egg assumes pride of place at the Bengali dining table Bengali home chef Arpita Roy who runs cothelunchbox points out that even in the street food arena egg offerings are muchloved such as egg roll Mughlai porota egg paratha stuffed with keema and dimer devil ldquoDimer devil was a favourite at birthdays in middleclass households as it wasnrsquot as costly as a fish fry or cutletrdquo she reasonsIngredientsFor the fillinggtgt 3 mediumsized boiled potatoesgtgt 1 large finely chopped oniongtgt 2 tbsp ginger garlic pastegtgt 1 tsp chopped green chilliesgtgt frac12 tsp turmeric powdergtgt 1 tbsp roasted bhaja masalagtgt Salt as per tastegtgt 4 eggsgtgt 150 gm boiled mutton keemagtgt 2 tbsp vegetable oilFor the coatinggtgt 2 eggsgtgt 1 cup bread crumbsgtgt 1 pinch saltgtgt 14 tsp black pepper powdergtgt Oil to deepfryMethodBoil the potatoes for 10 minutes in a pressure cooker and let them cool Mash them into a smooth paste Hardboil four eggs for 10 minutes Heat oil in a pan and add chopped onions Stirfry till they turn light brown Add ginger garlic paste chopped green chillies and cook for a few minutes Tip in turmeric powder and red chilli powder Add the boiled keema mashed potato paste and bhaja masala mix wellThe mixture should come together like dough Now in a bowl break two eggs Add corn flour salt and black pepper powder and whisk to make a batter On a plate spread the breadcrumbs Divide the potato keema mixture dough into four portionsTake a full boiled egg and coat the surface with one portion of the potato and keema dough Dip the potato keemacoated egg in the egg batter and swiftly coat in the breadcrumbs Repeat the process twice Heat two cups of oil till itrsquos boiling Slide the devil in the hot oil and fry till brown and crisp Serve hot with a cucumberonion salad and kasundiketchupPalak te thool KashmirWhen in doubt add an egg Kashmiri home chef Jasleen Marwah namakswaadanusaar swears by this philosophy In everyday kitchens in the northern union territory egg or thool is slipped into a homestyle curry tossed with palak or shalgam added in dal and even baked in layersIngredientsgtgt 3 bundles of palakgtgt 4 to 5 eggsgtgt 4 to 5 tbsp mustard oilgtgt 12 tsp hinggtgt 14 tsp dry ginger powdergtgt 1 tsp fennel seed powdergtgt 2 tsp Kashmiri red chilli powdergtgt 12 tsp garam masalagtgt A mix of cinnamon cloves black cardamom and green cardamomgtgt Oil for fryinggtgt Salt to tasteMethodClean the palak and pressurecook it for two whistles with a little salt two green chillies and five to six garlic cloves Meanwhile hardboil the eggs make small slits on two sides Then deepfry them and set aside After the palak has cooled down chop it up finely Now heat mustard oil in a kadhai Add hing and some cinnamon cloves black cardamom and green cardamom Tip in the palak and salt sauteacute well Add the red chilli powder ginger powder and fennel seed powder and sauteacute till the oil separates from the palak and it becomes shiny and smooth Now pour a little water and add the eggs Give it a final boil Sprinkle garam masala switch off the gas and cover with a lid Serve with rice or parathasKoni aloo pitika AssamFiddlehead fern with eggs duck eggs with babori xaak and the pungent tangy and flavourful koni aloo pitika are among the many delicacies that are enjoyed in the Assamese cuisine shares home chef Tahin Ojah Sharma who runs the delivery kitchen Helonci helonci_bliss_in_a_bowlIngredientsgtgt 2 mediumsized boiled potatoesgtgt 3 boiled eggsgtgt Half an onion finely choppedgtgt 1 green chilligtgt 30 ml mustard oilgtgt 2 to 3 fresh sprigs of coriander leaves finely chopped gtgt Salt to tastegtgt 1 tbsp fermented bamboo shoots or pickled bamboo shoots in mustard oil optionalMethodSplit the potatoes into half Boil the eggs and potatoes in a pressure cooker Donrsquot leave them in for more than three whistles Remove from water Peel the egg shells and the potato skin Mash the eggs and potatoes together with your hands Add the rest of the ingredients Mash coarsely and then make round balls You can have this with plain rice and dalAnde ka achar Madhya PradeshFrom flavouring pickles and kebabs to fluffing up as halwa eggs have been a favourite among the royal families of Malwa shares chef Anuradha Joshi Medhora of Charoli charoli_foods which preserves the royal culinary heritage of the regionIngredientsgtgt 1 tsp kasuri methigtgt 3 elaichisgtgt 4 clovesgtgt 1 badi elaichigtgt 12 tsp shahi jeeragtgt 1 tsp jeeragtgt 1 tsp saufgtgt 1 javitrigtgt 2 tbsp meat masalagtgt 1 cup roughly chopped gingergtgt 1 cup cleaned garlicNote Make a paste of the above ingredients without watergtgt 100 gm jaggery1 cup vinegarNote Heat and melt the jaggery add vinegar to form a mixturegtgt 12 eggsgtgt 1 cup mustard oilgtgt 1 tsp turmeric powdergtgt 1 tsp deghi mirchgtgt Curry leavesgtgt 4 dry red chilliesgtgt 12 tsp dhania powder gtgt Saltgtgt Pepper powderMethodHardboil the eggs and use a fork to make holes in them In a kadhai take a cup of mustard oil Add a tsp of turmeric powder and a tsp of red chilli powder Now deepfry the eggs Set aside in the same oil add the curry leaves fry red chillies black pepper powder and deghi mirch and then sauteacute the masala paste on slow heat till there is no moisture left Add a pinch of hing and onion seeds Take off the heat Now add the jaggery and vinegar mix through a sieve To this add the eggs and mix together Keep in an airtight glass jar for a month