Friday, January 23, 2009

Anda Kaleji (Liver filled Deviled Eggs)

Eggs are hard-boiled and when cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed with fried goat liver and filled in white cups of hard-boiled eggs. It is an Indian version of Deviled Eggs.

  • 6 eggs
  • 1 cup chopped goat liver
  • 1 small onion finely chopped
  • 2 tbsp cooking oil
  • ½ tsp black pepper powder
  • ½ red chili powder
  • 1 tbsp lime juice
  • Salt to taste
  • ½ tsp ginger finely chopped
  • ½ tsp garlic finely chopped
  • 1 green chili finely chopped
  • 1 bunch of cilantro finely chopped

  • Heat oil in a frying pan on medium heat; add chopped onions, green chili, ginger and garlic. Stir-fry until onion is transparent. Now add chopped goat liver and fry until liver changes its color. Mix in dry ingredients and add enough water to cook liver covered. Remember cooked liver should be dry and ‘bhuna’(fried).
  • Place eggs in a pot of salted water and put it on medium flame.
  • Bring the water to a boil and let eggs cook in boiling water, until they are hard-boiled (approximately 10 minutes).
  • Drain eggs and let them cool (at least for 10-15 minutes).
  • Remove the shell from all the eggs and cut each egg lengthwise.
  • Take out the egg yolks and mash them together with masala liver in a small mixing bowl.
  • Mix in the chopped cilantro and lime juice.
  • Now sprinkle little salt and pepper on eggs white cups.
  • Spoon liver mixture into these egg white cups.
  • Deviled Eggs are ready.

Do You Know?

Deviled eggs or eggs mimosa are a common dish in France, Hungary and the United States, known as "Russian Eggs" in Germany, but they actually originated in Rome according to the show The Secret Life Of….. Made with hard-boiled eggs, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food.

Deviled eggs are one way of using Easter eggs after the children have found them. In the Midwestern and Southern U.S., are commonly served as hors d’oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for them. Prepared deviled eggs are now available in some supermarkets.

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