Garam Masala Deviled Eggs Recipes

Steps:

• Shell eggs, then cut in half lengthwise.
• Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
• Spoon yolk mixture into whites. Top generously with chopped radishes.

Steps:

• Slice eggs in half and remove yolk.
• Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
• Add chives, parsley and bell pepper.
• Pulse until blended.
• Spoon yolk mixture into egg halves.
• Granish eggs by dusting each with more ground red pepper.
• If desired you can add more chives and parsley as well to garnish.

Steps:

• Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat.
• Toast until fragrant, about 2 minutes.
• Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
• Spoon in the turmeric, and process to combine.
• Use immediately, or store in a sealed jar for up to 1 month.

Steps:

• 1. Slice peeled, hard boiled eggs in half lengthwise, removing yolks to a bowl, and placing halved whites on a serving platter. 2. Mash yolks into a fine crumble using a fork. Add RawSpiceBar’s Garam Masala Spices (leave pinch for sprinkling at the end), mayonnaise, vinegar, mustard, salt, and pepper, and mix well. 3. Evenly disperse heaping teaspoon of yolk mixture into egg white shells. Sprinkle with remaining RawSpiceBar’s Garam Masala Spices and serve.

Steps:

• Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
• * To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
• * For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
• * For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
• * For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.