Category Archives: Eggs

Back with an Eclectic Omelette

Eclectic Omelette

  • Servings: 1
  • Difficulty: easy
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Eclectic Omlette

 

 

 

 

 

 

For the past several weeks, I was having serious hardware problems with my laptop which kept me off the internet.

Won’t bore my kooky readers with the saga but the sum of the story: my hard drive had to be reformatted, OUCH! Had a few recipes and photos lined up for posting here, now they are all gone :-(.

I got my laptop back just before I was off on a four day break to Goa and so it delayed my coming online that much more.

Now that I am back with a well-behaved machine, looking forward to resuming my kooky postings :-).

Today’s recipe is one which I threw together at the very last minute. Returned from Goa to a frugal kitchen home to some onions, ginger, chilli, carrot, tomato, coriander and cheese. I had brought back with me local brown bread known as poi (seen in the photograph) so decided to make an eclectic omelette.

The premise of this recipe is to cook the “base”, cool it down and add it to the beaten eggs to make an omelette. This results in a nice, firm omelette (as opposed to watery one which can sometimes happen when you add vegetables).

If you would like to try this recipe (or rather, method) use whatever you have on hand in terms of vegetables and cheese. Bits of bacon or ham would also make a welcome addition.

Poi is a type of Goan bread which you can get in white and brown variety (I had the latter). In terms of taste, it is a bit like the Italian Ciabatta. It is sold freshly made early morning. If you miss the morning delivery, you won’t get it again during the day (at least, this is the case in some parts of Goa). It is moreish and a very good match for any type of egg recipe.

Without further ado, let’s get cracking with this eclectic omelette.

Ingredients

2 Eggs

1 Large onion

1 Large tomato

1 Carrot

Fresh ginger the size of your thumb

Handful of fresh coriander

2-3 Green chilli (or to taste)

1 Tablespoon cheese (I used Cheddar)

1-2 Teaspoons oil

Salt to taste

Freshly ground black pepper to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash, scrub and finely grate the carrot.
  4. Wash and slice the chilli.
  5. Wash, peel and finely grate the ginger.
  6. Wash, dry and chop the coriander.
  7. Crumble or cube the cheese.
  8. Heat the oil in a wide base frying pan.
  9. Once it is hot, add the onion, tomato, carrot, chilli and ginger.
  10. Add salt to taste.
  11. Mix well, lower the heat, cover and cook for 10 minutes.
  12. Once the time is up, take the pan off the heat and let it cool down. You can do this in advance.
  13. When you are ready to make the omelette, beat the eggs in a bowl,
  14. Add the coriander along with a pinch of salt and pepper to taste.
  15. Mix well and tip in the contents of the frying pan to the eggs.
  16. Put the pan back on the burner and turn on the heat.
  17. Mix all the ingredients in the bowl so that the eggs and vegetables are totally into each other (!).
  18. Add the cheese.
  19. Once the pan is hot, add the eggy mixture.
  20. Turn the heat down to minimum, cover and cook the omelette for 10-12 minutes.
  21. Carefully flip over and cook the other side for a few minutes before dishing out.

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A Very Leafy Egg Curry

A Very Leafy Egg Curry

  • Servings: 4-6
  • Difficulty: easy
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A Very Leafy Egg Curry

 

 

 

 

 

Wherever possible, I try to “healthyfy” conventional recipes. This could be through ingredients or cooking method.

So, when we were having an eggetarian friend over for dinner, I decided to cook an Indian style egg curry but with the addition of leafy vegetables to boost its nutritional value.

inclusion of spinach, amaranth leaves (lal saag) and fenugreek leaves resulted in this very nourishing egg curry

You can add whichever greens you can find. As for the fenugreek, I used the dried leaves (kasoori methi) but fresh ones would taste just as good.

Delicious with some roti, naan, sliced bread, tortilla, crusty roll or even plain rice.

Ingredients

10 Eggs

500 Grams fresh tomato

1 Cup ready tomato puree (packet/can)

500 Grams Onion

1/2 Cup ginger-garlic paste

1 Large bunch spinach

1 Large bunch amaranth leaves

1 Small bunch fenugreek leaves (or 2-3 Tablespoons dried fenugreek leaves)

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Tablespoon chilli powder

1 Tablespoon turmeric powder

1 Tablespoon garam masala

1-2 Talespoons oil

4 Cloves

4-5 Cardamom

10-12 Whole black peppercorns

2-3 Bayleaf

Salt to taste

Method

  1. Wash, roughly chop and puree the tomato in a blender (without water).
  2. Peel, wash and finely chop the onion.
  3. Chop and wash the spinach.
  4. Chop and wash the amaranth leaves.
  5. If using fresh fenugreek, chop and wash.
  6. Hard boil the eggs.
  7. Once the eggs have cooled down, peel them.
  8. With a knife, make a cross at the base of each egg, away from the yolk side.
  9. Heat the oil in a large wok like pan.
  10. Once the oil is hot, add the bayleaf, cloves, cardamom and peppercorn.
  11. Next, add the chopped onion with a pinch of salt.
  12. Mix well, cover and cook for about 10 minutes.
  13. Uncover and add the ginger-garlic paste.
  14. Stir it into the onion and cook for about 7 to 8 minutes.
  15. Add the pureed fresh tomato along with packed/can of tomato puree.
  16. Throw in all the spices: coriander, cumin, chilli, turmeric and garam masala powders.
  17. Mix well and cook for about 5 to 6 minutes.
  18. Add about 2 cups of water and bring to boil.
  19. Add the chopped leafy vegetables (and dried fenugreek, if using).
  20. Add salt to taste. Mix well.
  21. Now, carefully, drop in the peeled eggs. Push them down gently with the back of a spoon so that they are submerged in the sauce.
  22. Lower the heat, cover and cook for 10 minutes.
  23. Once the egg curry is cooked, take the pan off the flame and let it rest for about 5 minutes before serving.

Kantola Per Eedu, The Parsi Way/Kantola with Eggs, The Parsi Way

Kantola with Eggs, The Parsi Way

  • Servings: 2
  • Difficulty: easy
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Kantola with Eggs, The Parsi Way

 

 

 

 

 

it’s raining kantola in my kooky kitchen at the moment

Following on from my mum’s recipe for this short-seasoned vegetable, today I am sharing with you an absolutely delicious version which I got from my friend Meher.

A couple of months back, Meher had taken me to see her mum who was just back home following a hospital stay. Mum’s lunch menu was Parsi style karela per eedu (bitter gourd with eggs). I was intrigued by this dish and guess it must have been hibernating at the back of my mind because when I was thinking of a different variation for kantola, I immediately thought of Meher’s mum’s lunch.

I got in touch with Meher who shared the following recipe with me.

Parsis love their eggs and they are happy to cook it on almost anything. Meher’s husband Percy told me that he even enjoys breaking a couple of eggs on potato straws (wafers/chips)!

If you like eggs and if you like kantola, I would highly recommend today’s recipe. The combination totally works.

If you intend to try this in your kitchen, don’t skip the fresh coriander because it freshly enhances the taste of the final dish. Also, according o Meher, the end result has to look green so use fresh green chilli instead of chilli powder.

Enjoy with any type of bread.

Another recipe for keeps.

Ingredients

500 Grams kantola

2 Eggs

1 Large onion

2 Tomato

10-15 Fresh curry leaves

Small bunch fresh coriander

2-3 Green chilli or 1 – 2 teaspoons paste of ginger and green chilli

1 Teaspoon turmeric powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Teaspoon whole cumin

1 Tablespoon oil

Salt to taste

Method

  1. Wash and dry the kantola. You can either leave them in a colander for the water to drain or dry them on a kitchen towel.
  2. Top and tail the vegetable and slice it along its length.
  3. Peel, wash and slice the onion.
  4. Wash and slice the tomato.
  5. Wash and finely chop the green chilli, if using.
  6. Chop, wash and dry the coriander. Use its stalk if tender.
  7. Heat the oil in a frying pan.
  8. When hot, lower the heat and add the cumin seeds followed by the curry leaves.
  9. Next, add the onion and salt to taste.
  10. Stir, cover and cook for 5 minutes.
  11. Uncover and add the tomato.
  12. Again, cover and cook for 3 to 4 minutes.
  13. Uncover and add the kantola, turmeric powder, coriander powder, cumin powder and either chopped chilli or paste of chilli and ginger.
  14. Add more salt if necessary.
  15. Mix thoroughly, cover and cook for 20 minutes.
  16. Once the time is up, take the lid off and check for doneness.
  17. If you feel that the kantola is cooked, add the chopped coriander and mix well.
  18. Now, break the eggs over the vegetables, cover and cook for 5 minutes.
  19. Take the pan off the heat and let it sit for 5 more minutes so that the eggs cook some more in the steam.
  20. Enjoy hot.

Quinoa, The Kedgeree Way

Quinoa Mackerel Kedgeree

  • Servings: 1
  • Difficulty: easy
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Quinoa, The Kedgeree Way

 

 

 

 

 

 

 

The original idea was to use quinoa instead of rice in a mackerel kedgeree. However, for some reason, my water judgement went a tad haywire and so I ended up with a quinoa kedgeree which was a bit wet. Still, the end result was really delicious and I will be repeating the recipe (with more success the next time I hope!).

The mackerel used here was fresh. But for kedgeree, tinned fish would work quite well.

My following version of quinoa mackerel kedgeree is adapted from Jack and Jamie.

enjoy hot with wedges of lime or lemon

Ingredients

2 Medium sized mackerel

2 Bayleaf

4-5 Peppercorns

1/2 Cup uncooked quinoa

2 Onions

1 Head garlic

2 Tomato

1 Cup green pea

A handful of spinach

2-3 Green chilli

Fresh ginger the size of your thumb

3-4 Sprigs fresh parsley

1-2 Teaspoons ghee

1 Teaspoon mustard seeds

3-4 green cardamom

1 Teaspoon turmeric powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

1 Teaspoon garam masala

Salt to taste

1 Egg

Juice of 1 Lime or lemon

Method

  1. First, prep the mackerel. Place it in a pan and add water just enough to cover the fish.
  2. Add a pinch of salt, bay leaf and peppercorn.
  3. Bring to boil, lower heat, cover and simmer for about 8 to 10 minutes till the fish is cooked.
  4. Remove the fish to a plate and let it cool down.
  5. Reserve the poaching liquor (you can remove the bay leaf and peppercorn if you like).
  6. Once the fish is cool enough to handle, separate the flesh from the bones.
  7. Leave the flesh in large chunks and set aside.
  8. Wash and chop the spinach.
  9. Wash the green pea.
  10. Peel, wash and dice the onion,.
  11. Peel and slice the garlic.
  12. Wash and chop the tomato.
  13. Wash and slice the chilli.
  14. Wash and grate the ginger.
  15. Wash and chop the parsley.
  16. In a bowl, combine the powdered spices – turmeric, cumin, coriander and garam masala.
  17. Heat the ghee in a frying pan.
  18. Once it is hot, lower the heat and add the mustard seeds and green cardamom.
  19. Stir for 30 seconds and throw in the chopped onion and salt to taste. Cover and cook for 5 minutes.
  20. Uncover and add the garlic, ginger and green chilli. Cover and cook for 5 more minutes.
  21. Uncover and add the chopped tomato. Cover and cook for 2 to 3 minutes.
  22. Uncover and add the quinoa, peas and powdered spices. Mix well.
  23. Now measure the poaching liquor and add it to the pan along with additional water, if required. Usually, the ratio of quinoa to water is 1:2 or 1:3.
  24. Stir everything together, bring to boil, cover and cook for 20 minutes.
  25. While the quinoa is cooking, hard boil the egg.
  26. At the end of 20 minutes, uncover the quinoa pan and add the spinach, lemon juice and mackerel flesh. Combine very gently making sure that you don’t break up the fish.
  27. Cover and cook for 5 minutes till the spinach is wilted.
  28. Take the pan off the heat.
  29. Shell and quarter the egg.
  30. Plate the quinoa kedgeree. Garnish with parsley and egg quarters. Enjoy hot.

Low Fat Creamy Egg Salad

Egg Salad in Low Fat Creamy Dressing

  • Servings: 1
  • Difficulty: easy
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Egg Salad in Low-fat Creamy Dressing

 

 

 

 

 

 

 

As it is beginning to get a wee bit warmer, my mind is turning to different types of salads from raw to cooked to a mix of both.

Today’s egg salad recipe falls in the latter category.

it has something cooked, something raw and something in between

Although I like to eat healthy, I avoid low calorie alternatives like artificial sweetener, margarine or diet cheese.

The only exception is mayonnaise. I tend to keep a low fat jar of it in my kitchen. Not sure why I do so; it is not as if I eat loads of the stuff. But as Bernard DeVoto wrote, “The mind has its own logic but does not often let others in on it”!

To go with today’s egg salad, I created a calorie conscious creamy dressing by combining low fat yoghurt with a dollop of “lite” mayonnaise. I like to think of it as a guilt free dressing since it offers a mayonnaise-y taste without the associated calories.

the dressing can also be used as a dip for crackers, bread sticks or crudités

The salad is quite substantial and can be had on its own for a meal full of goodness and comfort.

Ingredients

2 Eggs

1 Small beetroot

100 Grams french beans

100 Grams sweetcorn kernel

1 Onion

1 Small head of iceberg lettuce

1 Small cucumber

3 Tablespoons low fat yoghurt

1 Tablespoon lite/diet/low fat mayonnaise

2 Tablespoons cider vinegar

1 Tablespoon prepared mustard

1-2 Teaspoons olive oil

1 Teaspoon smoked paprika

Salt to taste

Method

  1. First make the salad dressing. In a bowl, combine the yoghurt, mayonnaise, oil, cider vinegar, mustard and paprika.
  2. Mix well, check for salt and if you feel it needs a bit, add according to taste.
  3. Set aside or make ahead and refrigerate.
  4. Hard boil the eggs. Once cool, peel and quarter them.
  5. Wash and steam the beetroot till tender but firm. It should have a bite to it, not overcooked.
  6. Once the beetroot has cooled down, remove the skin, halve it and slice each half (you will end up with half moon shape). Set aside.
  7. Top and tail the french beans.
  8. Wash the sweetcorn kernel.
  9. Steam the french beans and sweetcorn for about 5 to 7 minutes. Don’t over-steam the beans, they should be slightly crunchy.
  10. Wash and dry the lettuce. Shred it.
  11. Wash the cucumber, halve it and slice along its width in half moon shape.
  12. Peel, wash and finely slice the onion separating the rings.
  13. In a big bowl, add the lettuce, cucumber, onion, french beans, sweetcorn kernels and eggs.
  14. Toss well and add the salad dressing. Mix thoroughly so that the salad is coated with the creamy dressing.
  15. Transfer to a plate or a bowl and place the sliced beetroot on the outskirts.
  16. Enjoy as is or chill and have.

Spicy Scrambled Eggs with Vegetables

Egg Bhurji with Vegetables

  • Servings: 1
  • Difficulty: easy
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Spicy Scrambled Eggs with Vegetables

 

 

 

 

 

 

 

I had some french beans and sweetcorn kernel lying around in the refrigerator (from the quinoa dinner) and was wondering how to use them up when I hit upon the idea of combining them with eggs.

eggs scrambled with vegetables makes for a very nutritious and delicious “fast food” experience

The addition of onion, tomato, sweetcorn and french beans means this quick meal easily provides your four of five-a-day.

This is the first time I have included vegetables (apart from the ubiquitous onion  and tomato) in egg bhurji. I loved the end result so much that, in the future as well, I will throw in a couple of vegetables when making this spicy scrambled egg dish.

If you want to try it, use the recipe as a template for any vegetables you may have lying around.

Goes very well with any type of bread like roti, tortilla, naan, sliced, roll and even on toast.

Ingredients

2 Eggs

2 Onion

2 Tomato

1/2 Cup French beans, chopped

1/2 Cup sweetcorn kernel

2-3 Green chilli

A piece of fresh ginger, the size of your thumb

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon cumin powder

1 Teaspoon coriander powder

1 Teaspoon garam masala

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and chop the tomato.
  3. Wash and slice the green chilli.
  4. Peel, wash and finely grate the ginger.
  5. Wash the french beans and sweetcorn kernels.
  6. In a small bowl, add the powdered spices: turmeric, chilli, coriander, cumin and garam masala. Cover and set aside.
  7. Heat the oil in a frying pan.
  8. When hot, lower the heat and add the chopped onion, tomato, chilli and ginger.
  9. Add salt to taste and the powdered spice mix.
  10. Stir well, cover and cook for 3 to 4 minutes.
  11. Uncover, add the french beans and sweetcorn kernel along with a couple of tablespoons of water.
  12. Cover and cook for about 10 minutes till the vegetables are tender.
  13. Uncover and gently break the eggs over the vegetable mixture.
  14. Cover and cook for 3 to 4 minutes till the eggs turn white and the yolk is a bit runny.
  15. Uncover and (again, gently) stir the eggs into the vegetables. Try and retain chunks of eggs instead of breaking them up completely.
  16. Cover and cook for a couple of minutes.
  17. Take the pan off the stove and let it rest for a few minutes before serving.
  18. Enjoy hot.

Sweet Potato, Courgette & Green Pea Rösti/Latke/Potato Pancake

Sweet Potato, Courgette & Green Pea Rösti/Latke/Potato Pancake

  • Servings: 1-2
  • Difficulty: easy
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Sweet Potato, Courgette & Green Pea Rosti

 

 

 

 

 

 

 

There are so many different variations of potato pancake all over the world that it can get a bit confusing differentiating between them.

In some countries, you add flour while in others you don’t. Some cuisines add eggs, others don’t. Some add onion and cheese, others don’t. You get the picture…

Traditional Swiss rösti recipe doesn’t call for eggs and flour whereas the Jewish latke does. My version includes eggs and instant oats (instead of flour) so does this mean that I have made a latke or a rösti or neither (because of the oats)? See what I mean about the confusion?!

Today’s recipe is a union of two separate ones that I came across on the internet.

The first was fresh pea, courgette and parmesan rosti by Ainsley Harriott on the BBC food website. While I found it interesting, I wanted to include sweet potato as well. Ainsley’s recipe includes eggs and I wasn’t sure whether a rösti of sweet potato and eggs would work so researched a bit more and came across Sweet Potato Rösti (hash browns) by Julia Mueller of The Roasted Root. Julia’s recipe is a frills-free, elegant one of sweet potato and eggs.

So I decided to combine the two with a couple of my kooky modifications. Firstly, I substituted rice flour (from Ainsley’s recipe) with instant oats. And secondly, I didn’t squeeze out excess moisture from grated courgette and sweet potato nor did I blanch the green pea as that would have meant stripping the vegetables of vital nutrients.

the end result is the most delicious and moreish rösti/latke/potato pancake

Ingredients

1 Large courgette

1 Large sweet potato

1 Cup green pea

1 Large onion

10-12 Basil leaves

1-2 Tablespoon pine nuts

1-2 Tablespoons grated parmesan

2 Eggs

3-4 Tablespoons instant oats

Salt to taste

1 Teaspoon olive oil

Method

  1. First work on the pine nuts. Dry roast them in a frying pan till they turn a couple of shades darker and release a lovely nutty aroma. Set aside.
  2. Next, work on the vegetables. Roughly crush the green pea in a food processor.
  3. Peel, wash and coarsely grate the sweet potato.
  4. Wash and grate the courgette.
  5. Peel, wash and finely chop the onion.
  6. Wash and shred the basil leaves.
  7. In a mixing bowl, combine the grated sweet potato, courgette, crushed green pea, chopped onion, shredded basil leaves, toasted pine nuts, parmesan and salt to taste.
  8. Keep this mixture aside for a couple of hours. This will allow the oats to absorb excess moisture from the sweet potato and courgette.
  9. When you are ready to cook, gently beat the two eggs and fold them into the vegetable mixture.
  10. Heat the oil in a non-stick frying pan.
  11. Add the batter, one spoonful at a time, leaving space in between. Don’t worry if it is a bit watery of runny, it will firm up thanks to the eggs.
  12. Gently pat down the rösti with the back of the spoon. Cook for about 10 minutes.
  13. Flip over and cook the other side for 10 minutes.
  14. Serve hot.

Pearl Barley Stirfry, The Oriental Way

Pear Barley Stirfry, The Oriental Way

  • Servings: 1-2
  • Difficulty: easy
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Pear Barley Stirfry, The Oriental Way

 

 

 

 

 

 

 

There are different varieties of barley liked hulled, pot, pressed and sprouting but pearl barley is the one which is most commonly used in cooking.

Pearl barley has the husk and bran layers removed; you end up with the ‘pearl’ inside which is faster to cook and chewy in texture. In terms of nutrition value, it is the least nutritious type of barley but it is still fairly nutritious.

Cooked Pearl BarleyOnce boiled, it looks very much like some round, plump variety of rice (photo to the right). It is slightly chewy and pretty much bland.

However, in terms of nutrition content, I like to think that it performs better than brown rice because it has slightly less number of calories but – and this is where it really wins – it has four times more fiber.

I fancied some Chinese style stirfry but wanted to avoid having it with rice or noodles so decided to substitute with pearl barley. The combination works quite well.

I couldn’t get hold of tofu so used eggs for protein and added spring onions and peanuts for texture.

a delicious and inviting stirfry

When making stirfry, you don’t want the vegetables soggy. This is what works for me. I wash and cut the vegetables and put them in a colander. I let them sit for a couple of hours till any excess water is drained. When you are ready to cook, the vegetables will be without any moisture.

You can serve the stirfry on a bed of cooked pearl barley or mix the barley at the end of the stirfry. I did the latter simply because when I am cooking for myself, I try to make one-pot meals as far as possible to save on washing up. So I cooked the barley a few hours ahead of time and when the stirfry was done, I tossed it in (a bit like stir fried rice I guess?).

In the past, I have used pearl barley in a soup. But now that I have discovered the world of cooked pearl barley as a substitute for rice, look out for more kooky recipes featuring this ingredient :-).

Ingredients

1/2 Cup uncooked pearl barley

2 Eggs

1/2 Cup babycorn

1/2 Cup mushrooms

1/2 Cup broccoli

1 Bunch spring onion

1 Head of garlic

A piece of ginger, the size of your thumb

5-10 Basil leaves

1/2 Cup Fresh coriander

1 Star anise

2-3 Dry birds eye chilli

1-2 Tablespoons raw peanuts

1 Tablespoon sesame oil

A pinch of pepper

Salt to taste

Method

  1. Cook pearl barley according to instructions on the packet. Drain and set aside till you are ready to make the stirfry. You can drink the drained water, it is very healthy.
  2. Dry roast the peanuts, remove the skin and split them in half. You can use a knife or do this in pestle and mortar. Set aside.
  3. Whisk the eggs, add a pinch pf pepper and some salt and make an omelet. Once it is cooled, roll it and cut it in slices. You will end up with strips of omelet. Set aside.
  4. Wash the coriander, retaining the stem if tender. Set aside.
  5. Wash the basil leaves and set aside.
  6. Now work on the vegetables.
  7. Peel and crush the garlic.
  8. Peel, wash and grate the ginger.
  9. Wash and slice the spring onion.
  10. Wash and chop the broccoli, mushroom and babycorn.
  11. When you are ready to cook the stirfry, heat the oil in a wok.
  12. Add the star anise and birds eye chilli.
  13. Stir for half a minute and add the garlic, ginger and half of the sliced spring onion.
  14. Stir for a minute.
  15. Add the broccoli, mushroom and baby corn along with some salt to taste.
  16. Stirfry on high heat for a few minutes till the vegetables are tender yet have a bite to them.
  17. Add the cooked pearl barley and basil leaves. Stirfry for a couple of minutes till heated through.
  18. Transfer to a serving bowl and garnish with strips of omelet, toasted peanuts and coriander.
  19. Enjoy hot.

goes very well with some soya sauce and chilli oil

Souffléd Aubergine Boats

Stuffed Aubergine Boats

  • Servings: 1
  • Difficulty: easy
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Souffléd Aubergine Boats

 

 

 

 

 

 

 

First off, a clarification. The black crust you see in the photo is not burnt soufflé but aubergine skin. I cooked these boats in a frying pan instead of baking them in an oven and had flipped them over to brown the top side which is when any residue skin of the aubergine from the pan got stuck to them.

I suppose I could have cooked the aubergine side for less amount of time to prevent the skin from getting charred but I got so engrossed in Steve Buscemi’s entrance second episode into the fourth series of The Sopranos that I cooked them a bit longer than needed. Honestly though, when you have two great talents like Mr. Buscemi and the late great Mr. Gandolfini sharing the screen space, for once, it is easy to forget the stove (at least, that’s what happened to me).

Coming to today’s recipe of souffléd aubergine boats, it was an experiment which I thought should work but was also aware that it may not. Specially because I was making these in a frying pan…

if you like aubergine and are fond of eggs, I think you would like these

They are surprisingly very light on the stomach and are good with some steamed vegetables (as you can tell from the photo, I had mine with french beans and sweetcorn).

If you plan to bake them in the oven, put them in an ovenproof dish and cook uncovered for about 40 minutes.

Ingredients

1 Medium sized aubergine

2 Onions

2 Tomatoes

1 Head of garlic

2-3 Red chillies

2-3 Fillets of anchovy in oil (optional)

2 Medium eggs

1 Tablespoon grated cheddar cheese

1 Tablespoon pine nuts

1 Teaspoon mixed herbs

1 + 1 Teaspoon olive oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash and finely slice the chilli.
  4. Peel and chop the garlic.
  5. Dry roast the pine nuts till they turn a couple of shades darker.
  6. Take a wide based frying pan and heat 1 teaspoon oil in it.
  7. Add the chopped onion, tomato, chilli, anchovies (if using) and salt to taste.
  8. Mix well, cover and cook for 5 minutes.
  9. While the vegetables are cooking, get working on the aubergine.
  10. Wash it and slice it horizontally from the tip to the stem.
  11. Scoop out the flesh leaving 1/2 inch wall of aubergine skin.
  12. Finely chop the flesh and add it to the onion mixture along with the mixed herbs.
  13. Cover and let it cook for 5 minutes.
  14. Rub a little bit of salt inside the aubergine boats.
  15. Rub 1 teaspoon oil outside the aubergine boats. Set aside.
  16. Once the aubergine flesh and onion have cooked, take the pan off the heat and let this mixture cool down.
  17. After the mixture is completely cool, add the toasted pine nuts and cheese. Mix well.
  18. Now gently beat the two eggs and fold them into the aubergine mixture.
  19. Combine everything together and stuff the aubergine boats with this mixture.
  20. Heat a frying pan and place the aubergine boats, skin side down.
  21. Cover, lower heat and let the aubergine cook for about 10 to 15 minutes.
  22. Uncover and if you see that the eggs have set and the soufflé risen, flip the boats over gently.
  23. Cook the other side for about 5 to 10 minutes.
  24. Flip over once again so that the soufflé side is up.
  25. Serve hot.

Egg Roll/Egg Wrap, The Kooky Way

Healthy Version of the Universally Popular Egg Roll

  • Servings: 1
  • Difficulty: easy
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Egg Roll, The Kooky Way

 

 

 

 

 

 

 

Although we all come from different cultures and sub-cultures, there are certain experiences which are universal and ubiquitous and which unify us.

To quote Maya Angelou:

in all my work what I try to say is that as human beings we are more alike than we are unalike

The same is the case with food. Each country has its own distinctive culinary identity yet there are certain foods which are cooked all over, albeit with local interpretation. Good examples of global dishes with local flavours would include flatbread, dumpling and meatball.

And to that, we add today’s food item, egg roll or egg wrap.

There is a place near our house which sells the famous Calcutta egg roll. No doubt it tastes good but, personally, I find it way too greasy.

Healthy Egg RollMaking egg roll at home has been on my food bucket list  for a long time but I was putting it off simply because I wasn’t sure whether I would be able to pull it off. I mean I am okay with an omelet but to cook a flatbread over an omelet is something I have never tried before and so was hesitant.

Yesterday, I decided to take the plunge and it is so dead easy, wish I had discovered this sooner!

In the Calcutta version of egg roll, you cook the flatbread over beaten egg and then stuff it with sliced onion, tomato and chilli before wrapping. Recipes for egg wrap on the internet revolve around the stuffing of scrambled eggs into a flatbread.

In my kooky (aka, healthy) version, I have added chopped onion, tomato and chilli to the beaten egg to make an omelet (since cooked tomatoes are healthier) and stuffed the wrap with pickled cucumber and yellow pepper. Also, I used roti made of wholewheat flour without any oil or ghee. And finally, I used a non-stick pan so needed to use very little oil to cook the egg roll.

Instead of roti, you can use flour tortilla or paratha or any other type of soft flatbread (which can be folded).

Ingredients

1 Roti/Tortilla or any soft flatbread

2 Eggs

1 Onion

2 Tomatoes

2 Fresh chillies (optional)

1 Cucumber

1 Pepper

1 Teaspoon oil

1 Tablespoon cider vinegar

1 Tablespoon tomato ketchup and/or chilli sauce

Salt to taste

A piece of foil

Method

  1. First, prep the cucumber and pepper. Wash and cut the cucumber into strips.
  2. Wash, de-core, de-seed and finely slice the pepper.
  3. Place the cucumber and pepper in a non-reactive bowl. Add cider vinegar and a pinch of salt. Set aside.
  4. Peel, wash and finely dice the onion.
  5. Wash and finely chop the tomato.
  6. Wash and slice the chilli (if using).
  7. Beat the eggs. Add chopped onion, tomato and chilli. Mix well.
  8. Add salt to taste and mix once again.
  9. Take a frying pan and add a teaspoon of oil. Swirl it around and heat it.
  10. When the pan becomes hot, add the beaten egg mixture and spread it around the pan .
  11. Place the flatbread on the egg mixture straight away.
  12. Lower the heat and keep pressing down the flatbread to the egg mixture.
  13. After 3 to 4 minutes when the egg mixture is set, flip it over.
  14. Cook reverse side of the flatbread (without the egg mixture) for a couple of minutes.
  15. Remove to a plate (egg side up) and spread the tomato and/or chilli sauce half way down the centre.
  16. Place the marinated cucumber and pepper.
  17. Now carefully lift the side of the flatbread near to you and fold it 2/3rds of the way in.
  18. Next, bring the right side and the left side together to get a wrap.
  19. Put foil at the base of the wrap and enjoy while still hot.

Note:

  1. You can use pickled cucumber and pepper instead of marinating at home.
  2. Leftover roti will work just as well as freshly prepared roti.