Dim'er Devil—Egg Devil—Calcutta Cabin Style Spicy Scotch Eggs—Kolkata Street Food—Durga Pujo Special
Dim'er Devil may sound like devilled eggs, but is in reality much closer to the Scotch egg or the Nargisi kofta. A basic dim'er devil has one or half an egg encased in a spicy wrapping. The outer wrapping is usually potato for egg devils sold in street-side stalls in Calcutta. In cabins or older dine in cafes/restaurants the egg is wrapped in minced meat cooked with spices. Finally, the whole thing is coated in breadcrumb or in a batter and deep-dried. Dim'er devil is served with kasundi, and a simple salad of onions, cucumbers and beetroots.
In this Durga-Pujo-special video we have chosen the more festive cabin-style dimer devil that is made with minced mutton. We have borrowed heavily from the Niranjanagar's devil recipe available on YouTube on the Uttar Bangla channel (linked below). __ ???? RECIPE WITH INGREDIENT LIST ????
Devilled Chicken - Sri Lankan recipe Ingredients 01). 600g of Chicken 02). 1 Tsp of Salt 03). 1/2 a Tsp of Turmeric Powder 04). 3 Tbsp of Lime Juice 05). 4-5 Green Chilies 06). 1 Tomato 07). Some Curry 08). Pandan Leaf 09). 3 Big Onion 10). 3 Capsicum 11). 4 Garlic Cloves 12). 1 Tbsp of Sugar 13). 1 Tsp of Pepper 14). 1.5 Tbsp of Chili Flakes 15). 2 Tbsp of Sweet Chili Sauce 16). 4 Tbsp of Tomato Sauce
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Chicken recipe, Deviled chicken | FYNCOOK
This delicious chicken dish is a puller on a bed of steamed rice! You can use any parts of chicken, I used chicken breast with bones.
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Deviled Chicken with Roasted Vegetables
How to make Deviled Chicken with Roasted Vegetables
Instructions 1 whole chicken mustard 1 head of fennel, core removed, cleaned and sliced 2 zucchinis, sliced 3 carrots, sliced 2 stalks of celery, sliced 1/2 tsp of oregano 1/2 tsp of salt 1/4 tsp of pepper
Instructions 1. Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp knife. *Wash your hands and board with hot water and soap after handling the raw poultry. 2. Brush mustard on the skin side of each piece. 3. Place the pieces in a plastic bag and refrigerate for at least one hour, or up to 24 hours. 4. Place all the cut vegetables into a baking pan and toss with oregano, salt and pepper. 6. Remove the chicken from the plastic bag and place over the vegetables. Season the meat with salt and pepper. 7. Bake in a preheated oven at 375 F for about 1 hour or until the internal temperature of the chicken reaches 170 degrees.