Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, October 15, 2010

Masala Fried Quail Egg Salad

Recipe No: 97
“Salad making is an art.” These are not a 'once said' golden words from a famous person. These are the words that my husband uses to show his resentment whenever I make a salad for dinner… So in order to put a temporary halt to his resentment and tempt to him to eat a salad... well I need some extra ordinary measures. This one came as a first step in mastering that 'art'….inspired from a picture in a cook book….
Ingredients                                         Serves 1
  • Hard Boiled Quail Eggs……..3
  • Lettuce…………………………...3 Medium sized leaves (Tear by hands)
  • Shallots………………………...…3 (Slice into thin rounds)
  • Garlic……………………………...1 Clove (Slice into thin rounds)
  • Dry Whole Red Chilly…….....1 (Split into two with your hands before using)
  • Oil……………………………….....1/2 Teaspoon + for deep frying the egg
For the Masala Powder
  • Red Chilly Powder………...…1/8 Teaspoon
  • Coriander Powder……………1/8 Teaspoon
  • Turmeric Powder…………….A Pinch
  • Roasted Cumin Powder……1/8 Teaspoon
  • Garam Masala Powder…….1/8 Teaspoon
  • Salt………………………………...1/8 Teaspoon
For the Sauce
  • Brown Sugar………………...4 Tablespoons
  • Worcestershire sauce…….2 Tablespoons
  • Tamarind Water………...…4 Tablespoons
Method of Preparation
To make the Sauce
  1. Boil the ingredients to make the sauce in a pan on medium high heat. Once the sugar is melted lower the heat to medium low and let it simmer till the sauce become a syrupy consistency. Keep aside till ready to be used.
To make Masala Fried Eggs
  1. Mix the ingredients for the Masala and coat the eggs. Keep the remaining Masala aside for later use.
  2. Heat oil for deep frying on high and fry the eggs for a minute or till the outer side of the egg attains a light brown color. 
  3. Drain the excess oil on a paper towel. When it is still hot sprinkle the remaining Masala on the Egg and keep aside till ready to be used.
To make the fried Shallots
  1. Heat ½ Teaspoon of Oil in a pan and fry sliced Shallots, Garlic and Dry Red Chilly till golden brown.
  2. Drain the excess Oil if any.
To Assemble the Salad
  1. Arrange the Lettuce in the bottom of a plate and place the fried Eggs on top.
  2. Sprinkle the fried Shallot mixture on top of the salad followed by a drizzle of the Tamarind sauce.
  3. Serve while the Eggs are still hot.
Notes:
  • If Quail Eggs are not available substitute it with one regular Egg and don’t forget to quarter it before serving.
  • The Tamarind Sauce should be sweet, sour and salty. Adjust the amount of ingredients according to your taste. 
  • The Tamarind Sauce will thicken when it cools down. So switch the stove off a bit in advance. If in case it thicken a bit too much, add a tablespoon of water to loosen it  just before using.




Make it, enjoy the deliciousness and
serve it to your family with love...

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