Dyeing Easter Eggs

Yesterday we dyed Easter Eggs with natural dyes that we made using recipes from "Naturally Fun Parties for Kids" by Anni Daulter. We tried making red, green, blue, yellow, and orange. I emphasize the word "tried", because it didn't quite work out the way we wanted it to. Granted we did not make the recipes exactly as stated nor did we cook them long enough, we think. All was not lost though...we had one very blue egg. I will try this again next year with the exact recipes and perhaps cooking the dyes a bit longer. In the end the kids had fun and that is all that matters. The children also picked wildflowers (ahem weeds) to set the table, but they do look beautiful don't they. To use up the dyed eggs, I made egg curry (sorry forgot to take a picture) which was delicious and very popular with the children. So success.

Egg Curry Recipe:

Serves 4 to 6

Tandoori Masala Spice Mix                                 

1/4 cup Garam Masala                                          

2 Tbsp Ground Coriander                                    
2 Tbsp Ground Cumin                                          
2 Tbsp Spanish Paprika                                        
                                                                              
 Ingredients                                                                              
  6 eggs hardboiled cut in quarters                                                                             
  2 Tbsp Oil (I used Peanut)                                                                           
  1 Tbsp minced Ginger
  1 Tbsp Tandoori Masal Spice
  1 cup fresh Tomatoes chopped
  1 cup vegetable broth
  Pinch of salt & pepper
  1 cup of Plain yogurt
  2 Tbsp of flour (I used Rice Flour)                                                                            
Method
Heat oil in a heavy bottomed pan, such as cast iron. Add Ginger and Tandoori Masala Spice and let cook for about a minute. Add chopped Tomatoes and let cook for one more minute. Add Vegetable Broth and cook for two more minutes. Meanwhile mix Yogurt with the Rice Flour in a separate bowl. Add yogurt mix to the tomato broth slowly and whisk it in. Bring the curry mix to a boil and turn down to a simmer. Let Simmer for fifteen minutes. Turn heat off and add the eggs.
Serve the egg curry with rice and naan bread if you would like.
It was truly delicious, easy, and filling. This curry recipe is not too spicy because of the yogurt added and there is something magical about adding the previously dyed Easter Eggs to it. A hit for the 4 children that ate it today. Yumm.

Peace, Yasmin