Posts Tagged ‘Eggs’

Choy Sum and Eggs Stir-Fry – Motta Cheera Thoran


2010
08.13

 IMG_7770

This thoran with greens and eggs can be made with any kind of leaves like spinach, kale, amaranth etc. I’ve used Choy Sum here. The slight hint of mustard in these leaves I find complement the eggs very well. The dish calls for coarsely ground coconut with garlic right at the very end. I however usually skip the coconut cause I don’t like to overpower the greens with too many ingredients. For me it is either the eggs or the coconut. Very rarely both. But, if you are the types that can’t do without coconut, add 1/2 a cup of coarsely ground coconut with 2 cloves of garlic in the below recipe right at the very end and sauté 5 – 6 minutes before switching off the flame.

IMG_7775

Ingredients

1 lb choy sum chopped fine
3 eggs
1 medium sized onion chopped fine
1 tsp black mustard seeds
1/2 tsp powdered roasted cumin
1 tbsp oil
1 sprig of curry leaves
3 –4 green chilies finely chopped
1/4 tsp turmeric powder
salt to taste

Directions

  • Heat oil in a wide pan
  • Add mustard seeds and when they pop add curry leaves and green chilies and sauté for 30 secs.
  • Add onions and sauté, till onions turn translucent and pale brown.
  • Add choy sum, turmeric powder and salt.
  • Sauté till the choy sum is cooked (unlike spinach and amaranth, choy sum cooks fairly quick).
  • Once the greens are cooked move it to the sides of the pan to form a well.
  • Add the eggs to the center of the pan and scramble it well.
  • When the eggs are done mix it into the greens and switch off the flame.
  • Serve hot with rice and dal.

  • Choy Sum and Eggs Stir-Fry – Motta Cheera Thoran


    2010
    08.13

     IMG_7770

    This thoran with greens and eggs can be made with any kind of leaves like spinach, kale, amaranth etc. I’ve used Choy Sum here. The slight hint of mustard in these leaves I find complement the eggs very well. The dish calls for coarsely ground coconut with garlic right at the very end. I however usually skip the coconut cause I don’t like to overpower the greens with too many ingredients. For me it is either the eggs or the coconut. Very rarely both. But, if you are the types that can’t do without coconut, add 1/2 a cup of coarsely ground coconut with 2 cloves of garlic in the below recipe right at the very end and sauté 5 – 6 minutes before switching off the flame.

    IMG_7775

    Ingredients

    1 lb choy sum chopped fine
    3 eggs
    1 medium sized onion chopped fine
    1 tsp black mustard seeds
    1/2 tsp powdered roasted cumin
    1 tbsp oil
    1 sprig of curry leaves
    3 –4 green chilies finely chopped
    1/4 tsp turmeric powder
    salt to taste

    Directions

  • Heat oil in a wide pan
  • Add mustard seeds and when they pop add curry leaves and green chilies and sauté for 30 secs.
  • Add onions and sauté, till onions turn translucent and pale brown.
  • Add choy sum, turmeric powder and salt.
  • Sauté till the choy sum is cooked (unlike spinach and amaranth, choy sum cooks fairly quick).
  • Once the greens are cooked move it to the sides of the pan to form a well.
  • Add the eggs to the center of the pan and scramble it well.
  • When the eggs are done mix it into the greens and switch off the flame.
  • Serve hot with rice and dal.

  • Motta Curry / Eggs in Coconut Gravy


    2010
    04.24

    IMG_7061

    This easy to make dish is a variation of my kerala chicken curry. I’ve simply replaced chicken with eggs here. This makes a great accompaniment for rotis or appams.

    Ingredients

    6 boiled eggs each cut into half
    1 medium sized onion, finely sliced
    2 -3 shallots finely sliced
    1/4 tsp kerala garam masala
    1/2 tsp coriander powder
    1 tsp chili powder (base it on tolerable spice level)
    2 tbsp coconut Oil
    1/2 tbsp ginger-garlic paste
    1/2 tsp turmeric powder
    1/4 tsp roasted cumin powder
    1/4 cup canned coconut milk ( use 1 cup thick coconut milk if you are making fresh from scratch)
    salt to taste
    one sprig Curry Leaves
    1/2 tsp black mustard seeds
    1/4 tsp whole black pepper corns

    Directions

  • Heat 1 tbsp of coconut oil in cooking pan, splutter 1/4 tsp mustard seeds, add cumin, pepper corns and onions and sauté till the onions are nicely caramelized. The onions have to attain a deep brown color.
  • Add ginger-garlic to the pan and continue sautéing until the oil separates.
  • Add turmeric, chili, coriander, garam masala powders and salt and mix well for 4 – 5 minutes.
  • Add 1/2 cup of water reduce heat and let it simmer covered for 10 – 15 mins,  stirring occasionally.
  • Add coconut milk, mix it thoroughly and let it remain on very low flame for a couple of minutes.
  • Finally, shallow fry shallots with 1 tbsp of coconut oil remaining mustard seeds and curry leaves and season the curry.
  • Serve with Appams or Indian breads.
  • Whole Wheat Rum and Raisin Cake


    2010
    03.15

    IMG_5556

    With all the baking I’ve been doing in the last couple of weeks, I declare – this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM pum pum pum ;)!!

    Ingredients

    IMG_55822 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores)
    1 1/4 cup butter
    3/4 cup dark rum
    3 eggs
    1/4 cup milk

    It is essential for the butter, milk and eggs to be at room temperature

    1 cup sugar
    2 heaped tsp baking powder
    5 -6 drops of good vanilla extract
    1/2 tsp of instant coffee powder
    1/2 tsp cocoa
    1/3 cup raisins
    1/3 cup cashew nuts chopped
    1/3 cup candied mixed fruit
    1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead)
    1/2 tsp salt
    big pinch of nutmeg
    1/3 tsp cardamom cinnamon clove spice mix
    1 tsp orange zest
    2 – 3 tbsp sugar to caramelize

    IMG_5579

    Directions

  • Soak the raisins, candied fruit and figs in rum, over night.
  • Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder, nutmeg and spice mix  until smooth. Set aside to cool to room temp.
  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture
  • Add in the orange zest.
  • Sift together flour, baking powder and salt using a sieve.
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
  • Mix the rum soaked fruits with the nuts and fold into the batter. Keep a little of the dry fruit and nut mixture aside to sprinkle on top (purely for aesthetics).
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool to a warm temp.
  • Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.
  • Chinese Egg Fried Rice


    2010
    03.13

    IMG_5516

    The trick to getting fried rice, to smell and taste like the ‘Chinese’ kind, is to add the rice when the eggs are 1/2 done. This allows the eggs to stick to the rice grains, forming an unusual aroma and taste, very typical of Chinese fried rice. For me, while making fried rice, eggs, spring onions, peas, carrots and celery are a must have. Everything else you can do with or without. I also refrigerate the cooked rice for a couple of hours before the actual preparation, because I never seem to have left over rice, like the popular advice declares.

    Ingredients.

    2 cups jasmine rice or any other long grain rice
    4 cups of chicken stock or vegetable stock
    4 tbsp oyster sauce
    4 tbsp soy sauce
    2 eggs, beaten
    2 tbsp peanut oil
    2 tbsp toasted sesame oil
    11/2 cups of mixed vegetables (peas, carrots, celery etc)
    4 tbsp spring onion
    2 garlic cloves, minced
    salt and  white pepper to taste

    Directions

  • Cook the rice with 4 cups of chicken stock, 2 tbsp of soy sauce and 2 tbsp of sesame oil and salt to taste. Refrigerate for 2  – 3 hours.
  • Heat 1 tbsp of peanut oil in a wok.
  • Add garlic and sauté for about  15 –20 seconds, just about till the garlic begins to cook.
  • Add the mixed vegetables and  stir-fry for 2 to 3 minutes.
  • Remove the vegetables and set aside.
  • Heat 1 tbsp of peanut oil in the same wok.
  • Add the eggs and stir constantly. When the eggs are about half done, add in the rice. Make sure you fluff up the rice using your fingers before you add it into the wok. Stir well until the egg is cooked.
  • Add in the remaining sauces, stir-fried vegetables and spring onions. Mix well. Add pepper and adjust salt to taste. Turn off the flame.
  • Serve with any meat or vegetable side.
  • Poached Eggs and Curry


    2010
    03.03

    My sister, S, the health freak I mentioned earlier here, is always looking for ideas to make vegetables with gravy. Apparently her boys (my 2 nephews and BIL) don’t eat rotis with dry side dishes and at the same time, are insistent that she bring variety to the table. Not that they get very far with their tantrums. She has them all on a tight leash, and could get them to eat rocks if need be. But unbeknownst to them, her stern exterior is just a facade. She tries hard behind the scenes to appease them and has successfully managed to get  them to enthusiastically eat every vegetable on the planet. Anything edible qualifies for the boys as long as those things float in some gravy. Personally I feel, it is not too much to ask, considering, that they ate bitter melons and broccoli from the tender ages of 2 or 3, things that I refused to touch well into my adult hood.

    So, in an effort to entice my sister who so far has been unimpressed with my food blog, except for an occasional vegetable dish here and there, I decided to make this poached egg curry. Though I’ve used poached eggs here, the recipe can be used for vegetables like potatoes, cauliflowers, brocoli, peas, mushrooms and meats like, chicken or lamb, marinated in lemon juice. This simple and delicious dish is influenced by the Coorg style of cooking, my second favorite cuisine.  You must have by now guessed the number one already ;).

    poachedeggs

    Ingredients

    6 eggs
    1 onion chopped fine
    2 tomatoes chopped
    1/2 cup grated coconut
    1 tsp poppy seeds
    1  tsp red chili powder
    1/4 tsp turmeric powder 
    3/4  tsp coriander powder
    1/2 tsp cumin seeds 
    1/2 tsp cinnamon clove spice mix
    1 tsp ginger garlic paste
    2 green chilies
    2 tbsp refined vegetable oil
    1 tsp lime juice
    1 tbsp chopped cilantro for garnish

    Directions

  • Soak poppy seeds for 10 mins in water and grind it with the coconut and cumin seeds to a fine paste. 
  • Heat oil in a pan and sauté onions till brown, add ginger garlic and sauté for a few minutes.
  • Add tomatoes, spice mix, coriander, turmeric, chili, salt and green chilies and sauté till it forms a mush.
  • Mix ground mixture and sauté until oil separates from it.
  • Add lime juice and pour water to get the desired consistency.
  • Reduce flame, break eggs into a bowl and slide it one at a time  into the gravy.
  • Allow it to set.
  • Garnish with cilantro and serve hot with rotis or rice.
  • Egg Wraps


    2010
    02.04

    eggwrap9

    My Mom always had a full house to run. A bedlam with four girls, a husband , dogs, cats, and at any given time, at least one member of the extended family seeking temporary free boarding while looking for a job or applying for schools in the city. There was never a quiet moment or a dull day and I can’t speak for her, but I loved the melée. Looking back though, now that I have my own house hold to run with just three of us, I wonder  how she managed it all. I work from home mostly, have a preschooler who goes to school, part time and a husband who can eat leftovers, manufacture date of which is beyond the dinosaur era. Yet, at the end of most days I see them cowering around the wife/mother whose exhaustion has transformed her into an ogre at sundown. On very bad days the husband and son, duck from objects hurling at them from out of nowhere and, on not so very bad days, they are ever ready to serve the monstrous brute with back rubs and massages while she bawls and sobs uncontrollably for God knows why!

    eggwrap8

    My Mother on the other hand, worked a full-time job as a high school physics teacher and traveled to work in a chaotic city using the unreliable Bangalore public transport. Yet, when she was back home, after all day having earnestly tried to drive scientific wisdom into ruffians and naughty rascals, she rolled up her sleeves and magically served a lavish warm dinner for the entire household. Of course, before taking off to work she made sure we were adequately stuffed with hearty stovetop breakfasts and our back packs swollen with heavy lunch boxes. Not to mention while juggling the cooking, cleaning, teaching and tending of beasts and humans (go ahead, roll your eyes) she managed to squeeze time for her vegetable garden, which, in no way was a small affair. With all the coconut, tapioca, drum stick, papaya and lemon trees, gourds, yams and the curry leaf plants she definitely did her farmer Dad, proud. So, it is only fair that I carry suspicions that, she either was a superwoman or she was pumping her self with steroids. PsstI think she sleeps with her cape under her pillow because I haven’t found it in her closet.

    In my saner moments, when I dissect how my mother managed this tall order of a working mother/wife/hostess, apart from her ability to just go-go-go, the huge kernel of truth that strikes me is that, she was a very smart woman who had her priorities right.  She ignored the dust behind the TV and instead prepared for her classes, avoided idle gossip with the neighbors and sought solace in her flourishing garden, helped a failing child with language while folding up the laundry and discovered lots of shortcuts and improvisations in the kitchen to serve fresh at every meal for the family in spite of her ever busy roster. No super human powers just plain – competent.

    This recipe is one of her many easy to make breakfast, that comes together in a matter of minutes but provides all the carbs and proteins you need to get you going for the day. The recipe makes a single serving. You can increase the servings by multiplying all the ingredients with the number of servings you want. The first recipe is an exact of my Mom’s, that uses curry leaves. The herb gives an unusual flavor and aroma to the wrap and I always like to have mine this way. The second wrap recipe is modified to my son, N’s American tastes. I’ve used cheese, mushrooms, baby dill and a flour tortilla instead of roti. The best part about this dish is you can mix/match/omit the ingredients based on an individual’s taste without too much work. Only now I realize why my mom made this so often as breakfast for her big league, where no doubt on any given day, had a minimum of five different orders for breakfast.

    Ingredients (for egg wrap with curry leaves)

    eggwrap32tbsp finely chopped onion
    1 egg
    1 tbsp of milk (optional, helps soften the egg while cooking) 
    1/2 tsp finely chopped green chilies (replace with ground black pepper if you don’t do chilies)
    1 medium sized roti (Indian wheat bread)
    2 finely chopped curry leaves
    *updated on 03-05-2010* 1/5 tsp of ginger garlic paste (if you read the comments below, this one is from my sister. Must say it makes a huuuuge difference)
    1-2 tsp refined oil/ghee
    salt to taste

    Directions

    eggwrap4

  • Beat the egg and milk to a fluff.
  • Add salt,  onion, chilies and curry leaves.
  • Smear a hot non stick skillet with oil.
  • Pour in the egg mixture.
  • Top with a cooked roti.
  • Cook on medium heat for a minute or until egg is just set.
  • Turn over so the roti hits the floor of the skillet.
  • Roll up an let it cook for a minute or so.
  • Serve with chili or tomato sauce.
  •  

    Ingredients (egg wraps with cheese and veggies)
    eggwrap51 tbsp finely chopped onion
    1 egg
    1 tbsp of milk (optional, helps soften the egg while cooking)
    1/2 tsp finely chopped green chilies (replace with ground black pepper if you don’t do chilies)
    1 medium sized flour tortilla
    1-2 tsp refined oil/ghee
    2 tbsp chopped mushrooms (any veggie that goes well with eggs, like bell peppers, asparagus, tomatoes etc)
    1 tsp baby dill chopped fine
    1 Tbsp. grated cheddar cheese
    1 six inch whole wheat tortilla

    Directions

    eggwrap6

  • Smear a hot non stick skillet with oil
  • Sauté onion ,mushrooms & green chilies
  • Beat the egg, salt and milk to a fluff.
  • When onion turns translucent pour egg mixture over the top.
  • Sprinkle cheese, baby dill and top with tortilla.
  • Cook on medium heat cook for a minute or until egg is just set 
  • Turn over so the roti hits the floor of the skillet
  • Roll up an let it cook for a minute or so.
  • Serve with chili or tomato sauce
  •  eggwrap7

    Jalapeno Tomato Onion Egg Masala


    2010
    01.19

    This delicately spicy dish, serves very well with all kinds of breads. The secret to getting  the gravy really thick and just right, is to use a lot of onions. I’ve also used jalapenos in this recipe instead of green chilies for a slight twist. But it really doesn’t matter though. You could use any kind of green chili and still be happy with the outcome.

    egg masala

    Ingredients

    6 eggs, hard boiled and shelled
    2 onions, finely sliced
    4 tomatoes, finely chopped
    2 – 3 jalapenos (base it on your tolerable spice levels)
    1tbsp finely grated ginger
    1 tbsp finely diced garlic
    1/2 tsp turmeric powder
    1 tsp roasted cumin powder
    1/2 tsp kerala garam masala
    salt to taste

     

    Directions

  • Slit the eggs length wise, just sufficient to cut through the white, still keeping it whole.
  • Heat oil in a pan, add cumin, onions and sauté until golden brown.
  • Add crushed ginger, garlic, jalapenos and sauté until oil separates.
  • Add tomatoes, turmeric, kerala garam masala and sauté until oil separates.
  • Add boiled eggs and mix into the masala.
  • Serve with any kind of bread.
  • Caramel Custard


    2010
    01.14

    Custards and puddings are very easy to make and can be put together in a matter of minutes. They just need a little extra care while baking. Gentle heat in a water bath allows for slow cooking and is the best way to mold out a perfect custard that is not lumpy and  curdled.

    custard200

    You can make them either divided in cups of individual serving sizes or all together in a big dish that can be sliced up before serving. Either way works fine. I prefer making it all together in a big dish as I find it easier to refrigerate it as a whole. This also allows my guests to decide how big or a small they’d like the slice to be.

    Ingredients

    1 cup sugar(1/2 cup for the caramel, 1/2 for the custard)
    2 cups milk
    3 eggs at room temperature
    1 1/2 tsp good vanilla extract
    big pinch of nutmeg (optional)
    1/5 tsp salt

    Directions

  • Heat sugar on high heat in a heavy-bottomed pan with a few drops of water. As the sugar begins to melt, stir vigorously with a whisk.

    Never leave the stove while making caramel as it takes just a second to burn up on you!

  • When the sugar turns dark amber in color , put off the flame and add in 1/2 tsp vanilla and mix it in. Pour the caramel into the custard dish and set aside to cool.
  • Beat the eggs.
  • Add sugar, salt,nutmeg  and 1 tsp vanilla extract and continue to beat.
  • Add warm milk slowly and mix well.
  • Pour into the dish over the cooled caramel.
  • Preheat oven to 350ºF/175ºC
  • Pour 3/4 inch hot water into a dish big enough to fit the custard dish.
  • Place the dish with the custard mix into the dish with the water and set to bake for 45 minutes or until a tooth pick inserted comes out clean. Cover and refrigerate until serving.
  • To unmold, carefully loosen sides with a clean knife. Place dessert  plate on top of the custard dish, hold tight and turn dish and plate upside down. Tap the dish gently to loosen the custard. Pour any remaining caramel syrup on to the custard.

    In the above recipe, you could replace 1/2 cup sugar and 1 cup milk with a can of condensed milk to add a little more richness

  • Lamb Cutlets – Kerala style


    2010
    01.01

    In Kerala these cutlets are ideally made with minced beef. Since most of my Christmas party guests were non beef eaters, I substituted beef with lamb. It turned out pretty authentic in taste and, a hard core mallu friend of mine couldn’t tell the difference. So my take – you could use any sort of red meat in this recipe and it wont be easy to tell. What does make a difference however, is what you serve them with. To bring out the actual  flavor or these savories you have to, I cannot stress this more, serve these with the Malayalee Charlasthin slices of onions and finely diced green chilies soaked in white vinegar with a dash of salt.

    cutlet

    Ingredients

    1 lb very lean ground/minced beef or lamb
    3 medium sized Yukon white potatoes, cooked pealed and mashed
    1 very large  or 2 medium sized onions finely chopped
    5- 6 green chilies, finely diced
    1/2 tsp turmeric powder
    2 tbsp grated ginger
    2 tbsp diced garlic
    2 tsp Black pepper powder
    1/2 tsp kerala garam masala
    refined vegetable oil
    1 beaten egg
    1 cup bread crumbs
    2 tsp whole coriander seeds, dry roasted and crushed
    Salt to taste

    Directions

  • Sauté the chopped onions in a tsp of oil  in a shallow pan  until golden brown
  • Crush the grated ginger and garlic and add them to the pan along with the green chilies and continue to sauté until oil separates
  • Add in the ground meat, turmeric powder, garam masala, pepper powder and  crushed coriander seeds and let it cook on high flame for 10 – 15 mins, mix occasionally with a spatula to prevent clumping to the bottom of the pan.
  • Add salt to taste
  • When the meat is well cooked take it off the flame and mix in the mashed potatoes
  • Roll the mixture it into lemon sized balls and shape them into round or oval patties
  • Dip each patty one at a time into the beaten egg and coat with bread crumbs
  • Refrigerate them for an hour or 2 or overnight. (This step prevents the patties from breaking apart while frying)
  • Heat oil on high flame and shallow fry them until brown on both the sides

    Serve with sliced onions and minced green chilies soaked in vinegar  with a dash of salt.