Salmon and Egg Rice

Recipe No: 269
This is one easy yet very delicious Rice dish that will be ready to serve in a matter of minutes, making it an excellent after work dinner or a lazy late afternoon lunch. 

Ingredients                                   Serves 3

• Basmati Rice…………….........1 1/2 Cups (Washed and drained)
• Hard boiled Eggs………….....2 (cut each into 4 pieces)

To cook the Salmon

• Salmon……………………….......300 Grams (clean and wash; but don’t cut)
• Salt…………………………......….1/2 Teaspoon
• Pepper Powder………….........1/2 Teaspoon
• Water…………………………......2 Cups

To make the Rice

• Oil……………………………….......2 Tablespoons
• Cumin seeds……………….........1/3 Teaspoon
• Onion chopped……………........1/2 Cup
• Ginger Garlic Paste…………....1 Teaspoon
• Coriander Powder……………...1 ½ Teaspoons
• Turmeric Powder……………….1/4 Teaspoon
• Garam Masala Powder………3/4 Teaspoon
• Coconut Milk……………………..1 Cup (medium thickness)
• Salt……………………………………as needed (I used around ¾ Teaspoon)
• Chopped Coriander Leaves….2 Tablespoons

Method of Preparation

1. Soak the washed and drained Rice in warm water for about 20 minutes. Drain well.
2. Combine all the ingredients in the ‘to cook the Salmon’ section in a deep pan and boil on high heat. (It is good if the Fish is immersed fully in the Water otherwise, turn it over half way through cooking.)
3. Once boiled, lower the flame to medium low and cook for 5 minutes. (By this time Fish will be fully cooked.)
4. Take the fish out of the Water and keep aside. Once slightly cooled, tear it into big bite size pieces with the help of a fork. (As Salmon is delicate it will be a bit difficult to cut them into small pieces, but you are more than welcome to do so if you want. But I preferred irregular pieces. If your husband or guests ask why, tell them that it is 'rustic'!!)
5. Measure the remaining cooking liquid and add more Water to make it up to 2 cups.
6. Heat Oil in a wide pan on medium high heat and splutter the Cumin seeds.
7. Add the Onion and saute till translucent for about a minute or two.
8. Add Ginger Garlic paste and cook till the raw smell is gone.
9. Lower the heat to low and add Coriander Powder, Turmeric Powder and Garam Masala Powder; saute for 30 seconds.
10. Add the drained Rice and fry it for about 3 minutes on medium high heat.
11. Once fried, add the Fish cooking liquid (the one that we added Water to make 2 cups), Coconut Milk and the Salt (consider the fact that the Fish cooking liquid has Salt). Mix well, cover and let it boil.
12. Once boiled, reduce the heat to minimum and let it cook.
13. Once the Rice is half cooked, add the Fish; mix gently and let it cook covered till all the liquid is absorbed and the Rice is cooked perfectly.
14. Once cooked, switch off the heat; sprinkle the Coriander Leaves and mix gently.
15. Serve hot topped with Egg.

Notes:

• If you are squeezing fresh Coconut Milk, do combine 1st and the 2nd milk to make a cup for this preparation.
• The Salt for this dish should be adjusted in such a way that the Rice should have Salt if eaten without any curries.
• Cumin seeds in this dish can be substituted with Black Cumin seeds too.
• I like this dish a lot with Salmon and hence too stubborn to try with others.

 



Make it, enjoy the deliciousness and 
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Potato n Egg Curry

Recipe No: 223

Our Church here in Indiana is really amazing… a bunch of people with goodness in their hearts, values in their deeds, helping and supporting each other… from whom we can learn a lot… and look forward to... Yesterday after a prayer meeting, when all the chits and chats faded, my eyes wandered among the many cookbooks arranged neatly in a shelf of the host's house and suddenly hooked to one written by Mrs. K.M Mathew (I forgot the title of the book). While eagerly running my eyes through the many recipes in that book, I think I heard voices behind… ‘Don’t copy our recipes’, followed by a bunch of friendly laughter… 

Even though I forgot to borrow that book, one of those recipes lived in my mind long enough to withstand my efforts to recreate. I can’t exactly say recreate, as I was not able to remember the exact measurements, and I substituted some ingredients; but I should say , I followed the same procedure and it came out heavenly. We sat around the table on Sunday morning licking every bit of that delicious gravy. This is how I did…

Ingredients                                           Serves 3-4

• Hard Boiled Eggs……………..4 (cut into two)
• Oil…………………………………..1 1/2 Tablespoons
• Onion sliced thin……………...1/2 cup
• Ginger sliced thin…………….1 Tablespoon
• Garlic sliced thin……………..2 Tablespoons
• Indian Green Chilly slit...…2 Big
• Tomato………………………..…1/2 medium
• Potato…………………………….2 Small/ 1 big (cut into wedges)
• Thin Coconut Milk……….….1 ½ Cups
• Thick coconut Milk…….…...1/2 Cup
• Salt to taste

To grind

• Chilly Powder………………….1 Teaspoon
• Coriander Powder…………...2 Teaspoons
• Turmeric Powder…………….1/4 Teaspoon
• Pepper Powder…………….….1/4 Teaspoon
• Garam Masala Powder…….3/4 Teaspoon
• Aniseed/ Fennel Powder.....1/2 Teaspoon (Peringeerakapodi)
• Vinegar…………………………..1 Teaspoon

For Tempering

• Coconut Oil…………………....1 Tablespoon
• Mustard seeds……………..…1/2 Teaspoon
• Shallots sliced………………..2 big
• Curry Leaves…………..…….1 Sprig

Method of Preparation

1. Grind all the ingredients in the ‘to grind’ section into a smooth paste using just enough Water and keep aside till ready to be used.
2. Heat Oil in a pan on medium high heat and saute Onion, Ginger, Garlic, Green Chilly and Salt till wilted.
3. Add the ground paste; lower the heat and saute till the raw smell is gone and Oil starts to ooze out. (As we are not using too much Oil, it may not ooze out in large quantities, but small droplets will be seen in the sides of the pan.) Do stir continuously at this stage.
4. Add Tomato followed by thin Coconut milk and Potatoes; let it boil.
5. Lower the heat; cover the pan and let the Potatoes cook.
6. Add thick Coconut Milk and the Eggs; mix well; let it simmer along the edges. Add more Salt if needed.
7. Switch off the heat and keep it covered till the tempering is done.

For Tempering

1. Heat Coconut Oil in a small pan over medium heat and splutter the Mustard Seeds.
2. Add Shallots and Curry Leaves and fry till golden brown.
3. Pour this over the prepared Egg Curry and serve hot with Appam, Puttu, Idiyappam or any Flat Breads after mixing well.

Notes:

• Grinding the Spice Powders will make the gravy really thick. So please don’t skip the process.
• If you don’t have Fennel Powder at home, please use ½ teaspoon whole Fennel seeds while grinding. This extra amount of Fennel is very important in this recipe.
• Don’t cook Potatoes till it disintegrates. Continue the next step once it is just cooked or the curry will taste like Potato Curry.
• Please use good Coconut Milk (fresh, canned or reconstituted Coconut Powder) in this recipe. If squeezing fresh do combine 2nd and 3rd Milk together to make thin Coconut Milk; if using canned combine ½ Cup thick  Coconut Milk with 1 cup Water to make it thin. The Coconut Milk using at the end should be really thick.
• Don't skip the tempering part; it gives a signature taste. Please don't do it in the beginning of the process too. (Should do only at the end.)

 





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Egg Stuffed Cutlets

Recipe No: 205
Cutlets are one of the most popular appetizers among us. Well I should say, if you want your guests to go ‘hmm’, then try this… It can be made using whole hard boiled Eggs and when you serve you can cut them into halves or quarters. But I love to conceal the Egg inside and let the person who eats, discover the secret.
This can be a two in one recipe… The Beef- Potato mixture is the same as of regular Beef Cutlet; when you want it simple, just leave the Egg out. But if you want to take it to another level and surprise your guests, use the Egg for the stuffing.

Ingredients                                        Makes 12

• Cooked and minced Beef…............1 ½ Cup
• Hard boiled Eggs……………...........3 (Cut into quarters)
• Oil……………………………………....….2-3 Tablespoons
• Garam Masala Powder………........3/4 Teaspoon
• Pepper Powder………………........….1/2 Teaspoon
• Coriander leaves chopped…….......2 Tablespoons
• Potato (Boiled and mashed)….......1 Large (or 1 ½ Cups)
• Oil for deep frying
• Salt to taste

To Grind or Chop fine

• Onion cubed.........................1 cup
• Garlic……………………………...6 big cloves
• Ginger………………………….….1 big piece
• Indian Green Chilly…………..4 big ones

To coat and fry

• Eggs……………………………….2 beaten with 2 Tablespoons Water and a pinch of Salt
• Bread Crumbs……………….…1 Cup

Method of Preparation
To make the Meat- Potato mixture

1. Grind coarsely or chop fine Onion, Green Chilly, Ginger and Garlic.
2. Heat Oil in a pan and saute the ground mixture until slightly brown, together with a bit of Salt.
3. Add minced Beef followed by Garam Masala Powder, Pepper Powder and Coriander Leaves. Mix thoroughly.
4. Off the heat and add the mashed Potato and mix well. Add more Salt if necessary at this point.

To make and fry the Stuffed Cutlets

1. Divide the Beef - Potato mixture into 12 equally sized balls.
2. Take one portion and press it with your palms and fingers to make a thin round.
3. Place a piece of Egg in the middle and cover it with the Beef mixture from the sides so  that the Egg is sealed inside the Beef - Potato mixture. Repeat this with all the 12 portions.
4. Dip it in the beaten Egg and roll in the Bread crumbs. Keep them aside.
5. Heat at least two inches of Oil in a pan and deep fry these stuffed Cutlets until golden brown on both sides and serve hot.

Notes:

• Cook Beef with ¼ teaspoon of Pepper Powder and ¼ Teaspoon of Salt in a pan until the Water oozed out dries up. (Not necessary to cook in a Pressure cooker) Then shred it in a food processor or a blender.
• If you don't eat Meat, please substitute it with Chicken, Turkey, Soy chunks or Paneer.
• The Onion and Green Chilly should be very fine; otherwise they will keep coming out of the mixture. I love to add chopped Curry Leaves too while sauteing.
• In any case if the Beef Potato mixture is sticking, then wet your hands a bit.
• Cut fresh Bread into small pieces and grind into Crumbs in a food processor or a blender for fresh Bread Crumbs.
• There shouldn’t be any cracks on the Cutlets otherwise it may splatter while frying.
• The Cutlets should be immersed in Oil while frying. If you use less Oil the temperature of the Oil will drop once you put the Cutlets which results in over absorption of Oil by the Cutlets.
• If in any case Oil is only coming up to the sides of the Cutlets, then temperature will increase in the portion of the Cutlet lying in the Oil. This will cause cracks in between these two portions. So a way to avoid this is to turn the Cutlet over after 30 seconds of putting it in hot Oil so that the temperature will be even on both sides which will prevent a lot of cracking.

 



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Sautéed Spinach n Chickpea with Quail Eggs

Recipe No:196
This can be served as a side dish to Rice or Chappathi as well as a Warm Salad. The Eggs are completely optional, so whether to use it or not is entirely up to you but, I think the presence of Eggs makes this dish complete.

Ingredients                                             Serves 2

• Oil………………………………..1 Teaspoon
• Shallots sliced……………....2 big
• Garlic sliced………………....1 big
• Dry Red Chilly………………2 crushed
• Spinach………………………..3 Cups (Washed and drained thoroughly)
• Cooked Chickpea………....1/2 cup (Channa)
• Hard Boiled Quail Eggs….4
• Salt to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and fry the Shallots and Garlic till transparent.
2. Add the dry Red Chilly, followed by Spinach and cooked Chickpea.
3. Mix everything together and cover the pan for two minutes or until the Spinach is wilted thoroughly.
4. Open the pan and let the excess Water (if any) evaporate.
5. Add Salt and the cooked Quail Eggs; saute everything together for a minute and serve hot.

Notes:

• Add Salt only at the end or you may add more seeing the amount of Spinach which will reduce considerably.
• If you are a vegetarian, please avoid Eggs. 
• I used baby Spinach in this recipe.
• Quail Eggs are available in most of the stores that sells Asian groceries.

 






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Mutta/ Egg Ularthiyathu

Recipe No: 182

This is an idea given to me by one of my relative. One day while talking to her over  phone, she mentioned that this used to her Mother’s specialty and how much everyone at theirs used to enjoy it. According to her, Duck’s Egg is better for this preparation, but as I had only Chicken Eggs in my refrigerator, I went with it and I should say it was pretty good.

Ingredients                                       Serves 3

• Hard Boiled Eggs………………….5 (chop into cubes)
• Coconut Oil…………………….…..2 Tablespoons
• Mustard Seeds……………………..1/2 Teaspoon
• Coconut Pieces…………………….2 Tablespoons
• Shallot sliced……………………….1/3 Cup
• Ginger sliced thin…………………1 Tablespoon
• Garlic sliced thin…………………..1 Tablespoon
• Curry Leaves………………….……2 Sprigs
• Red Chilly Powder………….…….1/2 Teaspoon
• Coriander Powder…………………1 Teaspoon
• Turmeric Powder………..………..1/4 Teaspoon
• Pepper Powder……………..………1/4 Teaspoon
• Garam Masala Powder…..……...3/4 Teaspoon
• Water………………………………….1/3 Cup
• Salt as needed
• Pinch of Garam Masala, a teaspoon of Coconut Oil and a sprig of Curry Leaf to sprinkle on top at the end

Method of Preparation

• Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
• Add the Coconut slices and fry them until slightly brown.
• Add Shallots, Ginger, Garlic and Curry Leaves and saute till slightly brown.
• Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute or two until the raw smell is gone and the powders are fried a bit, taking care now to burn them. Add enough Salt and mix well.
• Add Water followed by Egg pieces and mix gently until combined.
• Sprinkle a pinch of Garam Masala Powder, a teaspoon of Coconut Oil and some torn Curry Leaves on top; off the heat; close the pan and let it sit for 5 minutes before serving.

Notes:

• Be careful while mixing once the Eggs are added, so that the Egg Yolks stays intact.

 





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Bullseye Appam/ Egg on Appam/ Egg on Laced Rice Pancake

Recipe No: 297
My Mother in Law used to make this whenever she make Appam. But when I came to US, I came to know that this is a usual dish in Sri Lankan restaurants. I can’t call this a recipe, but only a recipe idea…

Ingredients

• Appam batter…………………1 big or two small ladle (for recipe click here)
• Egg………………………….…..1
• Salt and Pepper to taste

Method of Preparation

1. Heat a Palappachatti (special pan to make laced  Rice Pancake) on medium low heat and pour the batter.
2. Swirl the pan to make the signature lace; cover and let it cook till the Appam is almost done.
3. Crack an Egg on top of the Appam, taking care not to break the Yolk.
4. Sprinkle Salt and Pepper on top of the Egg; cover the pan and let the egg cook through. The Whites should be cooked thoroughly but the Yolks should be runny.
5. Serve hot with or without a side dish.

Notes:

• Don’t use more heat than mentioned in the recipe or it will make the lace brown fast.
• I like the Egg Yolk runny, but you can cook it to the extend you want.

 




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Breakfast Bruschetta

Recipe No: 144
This is excellent for a lazy morning brunch, which can be prepared very fast; one of my shortcuts for a Breakfast when time is short on me.

Ingredients                                         Makes 16

• Bread Slices…………………..…16 (I used ¾ cm thick French Baguette slices. The soft white Bread will also work, but as it is big it may not give so many pieces)
• Melted Butter or Olive Oil…..as needed
• Grated Cheese……………….....as needed (Optional)

For the topping

• Oil…………………………………..2 Tablespoons
• Onion chopped…………………1 Cup
• Tomato chopped………………3/4 Cup
• Beaten Egg………………..…….4 no
• Pepper…………………….………1/2 Teaspoon
• Salt as needed

Method of Preparation
To make the Filling

1. Heat Oil in a pan on medium high heat and saute the Onion until transparent.
2. Add the Tomato and continue sauteing for a minute. Don’t let the Tomato mash up.
3. Mix in the beaten Egg, Salt and Pepper. Don’t let this mixture dry up; it should be a bit on the wet side.
4. Off the heat and keep it aside till ready to be used.

To make the Bruschetta

1. Switch on the Oven on a Broil mode (high) and set the Oven rack on the second level from the top.
2. Brush the Bread slices with melted Butter/Oil and arrange on a baking tray in one layer.
3. Put this on the second rack from the top in the Oven and broil for 2-3 minutes or till the edges of the Bread browns slightly. This time will vary depending on the freshness and softness of the Bread, so keep an eye on it.
4. Take it out and turn it over and let the other side also crisp up.
5. Take it out of the Oven and top it with the Egg mixture.
6. Sprinkle Cheese on top of the Egg (if using) and keep it back in the oven for a minute or two till the Cheese melts and the sides of the Bread and top of the Egg starts to brown up slightly.
7. Remove it from the Oven and serve hot.

Notes:

• If you are using soft white Bread, set the Oven rack on the third level from the top and toast it for some more time.
• If your Bread starts to darken fast without becoming crispy, move it to a lower level in the Oven.
• If you keep this dish  for long the Bread will become soggy. This will happen fast if you use soft bread.
• This tastes the best when served hot.
• Instead of brushing the Bread with Butter or Oil, you can simply use a cooking spray.

 




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Egg Masala Stuffed Bread

Recipe No: 138
This recipe makes use of the same Bread dough that was made for Bread Sticks. So if you have tried it with good results then this will be a breeze.

Ingredients                                 Serves 3

• Bread Stick Dough……………1 batch (for recipe click here)

For the Stuffing

• Hard Boiled Egg…………….…3
• Oil……………………………..…..2 Tablespoons
• Onion sliced thin……………..1 ½ Cups
• Ginger- Garlic Paste………...1 Tablespoon
• Green Chilly chopped……….1 small
• Red Chilly Powder…………...1/2 Teaspoon
• Coriander Powder…………….3/4 Teaspoon
• Turmeric Powder…………..…1/4 Teaspoon
• Garam Masala Powder………1/2 Teaspoon
• Pepper Powder………………...1/4 Teaspoon
• Tomato sliced……………….....1/2 Large
• Coconut milk……………………1/4 Cup
• Coriander Leaves chopped...2 Tablespoons
• Salt to taste

Method of Preparation

1. Make a batch of Bread stick dough. Let it double as mentioned in the recipe.

To make the Stuffing

1. Heat Oil in a pan on medium heat, and saute Onion, Green Chilly and Salt till Onion starts to brown along the edges.
2. Add Ginger-Garlic paste and saute till the raw smell is gone.
3. Reduce the temperature to low and add Turmeric Powder, Red Chilly Powder, Coriander Powder, Garam Masala Powder and Pepper Powder and saute for a minute till the raw smell is gone.
4. Add Tomato and cook till it is mashed thoroughly.
5. Add Coconut Milk and the Egg and let it dry out. Check for seasoning and adjust if needed.
6. Switch off the flame and sprinkle Coriander leaves; mix well.

To Make and Bake the Stuffed Bread

1. Roll out the doubled Bread dough into a 12 inch circle.
2. Place the Egg mixture on one end in a row leaving an inch of the  sides. (Please take a look at the picture)
3. Fold the end over the Egg followed by the two sides.
4. Roll it tightly into a log and place in an oiled 9 ½ / 5 inch bread tin, cover it with a damp towel and let it rise for 45 minutes.
5. Preheat oven to 350˚F/ 180˚C with a small pan filled with 2 cups of Water in the bottom rack.
6. Place the Bread on the top rack and bake for 30- 40 minutes or till its top is lightly browned and the internal temperature (Temperature at the middle of the Bread) is 165˚F/ 74˚C
7. Let it cool down slightly on a wire rack .
8. Slice and serve while still warm.

Notes:

• The pan filled with water will produce water vapor that will keep the Bread from drying out.
• If you try to slice the bread while still piping hot it will be very crumbly.

 





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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...

Egg Noodles

Recipe No:77
This dish makes use of egg noodles that are available in the market. Generally these come without taste makers. Here in this dish I am using only egg but it you want to use shredded Chicken, fried Prawns or Sausage go ahead. That will give a different but very delectable taste.

Ingredients                                      Serves 4

• Egg noodles (Long variety)….200 gm (2 oz)
• Garlic chopped…………………..1 Tablespoon
• Carrot……………………………….1 Small (Slice into thin long pieces)
• Beans……………………………....10 No (Slice into thin long pieces)
• Cabbage……………………………1 Cup (Shredded into thin long pieces)
• Onion……………………………….1/2 Small (Slice into thin long pieces)
• Spring Onion……………………..3 No (Slice into thin long pieces)
• Egg…………………………………..2
• Vegetable Oil………………….....3 Tablespoons
• Red Pepper Flakes……………..1/2 Teaspoon (or more if you want)
• Hoisin Sauce…………………..…2 Tablespoons
• Soy Sauce………………………….2 Tablespoons
• Sesame Oil………………………...1 Tablespoon (Optional)
• Salt and Pepper if needed.

Method of Preparation

1. Boil at least 6 cups of water in a pot over high heat with 1 Tablespoon of salt. Put the noodles into the boiling water and cook till it is done. Time of cooking will be on the back of the cover. Take care not to overcook. Drain and wash it immediately with cold water and keep it aside till ready to be used.
2. Heat Oil in a pan and saute Garlic and Red pepper flakes for 30 seconds followed by Carrot, Beans, Cabbage and Onion. Saute on high heat for 2 to 3 minutes. It should be still crispy.
3. Move all the Vegetables to the sides of the pan and crack the eggs to the middle of the pan and immediately scramble. Once scrambled, mix the Egg with the Vegetables on the side of the pan.
4. Add the cooked Noodles, Soy sauce, Hoisin Sauce and Sesame Oil and mix well.
5. Check for Salt and Pepper and add if needed.  Finish off the dish with Spring Onions.

Notes:

• Egg Noodles is available in most of the grocery stores. But I like to use the ones from Chinese stores and other International Grocery stores, where you get dry egg noodles  just like Top Ramen Noodles...but without the taste maker. Look for long and thin Egg noodles that are bundled into blocks  and not the variety that comes in all sort of shapes and sizes.
• Hoisin Sauce is present in most of the Grocery stores in the Asian Isle. This sauce is a bit on the sweeter side and it is perfectly okay to use some extra sauce if you like it.

 





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Egg Pinwheel Sandwich

Recipe No: 42

 I know this snack from one among the many snacks that we used to serve at my husbands house for church prayer gatherings. This is very easy to make, even in bulk and also it can be made way in advance. 

Ingredients                                                         Serves 6

• Bread………………………………9 slices

To make the filling

• Hard boiled eggs…………….3
• Mayonnaise…………………..1/3 cup
• Chopped Spring onion……3 Tablespoons
• Chopped Onion………………2 Tablespoons
• Salt and Pepper to taste

Method of Preparation

1. Grate the Eggs and mix together with Mayonnaise, chopped Onion, Spring Onions, Salt and Pepper. Taste the filling and adjust the salt and Pepper level. If you have a food processor then put all the ingredients for the filling in it and pulse a few times.
2. Cut the crust off from all four sides of the bread. If your bread is not very fresh then microwave it for a few minutes. This will make them soft to roll.

3. Place 3 slices of bread side by side with the ends just overlapping. Sprinkle a few drops of water on the bread only in the portion where it overlaps. Then press this portion with your fingertips. The  water and the pressing will make the bread stick to each other at the ends.
4. Apply 1/3rd of the filling onto the bread and spread it, leaving a small portion at the ends. This will avoid spilling while rolling.
5. Roll the bread into a log and wrap tightly with a plastic wrap and keep in the fridge till everything is set. I’ll keep this in the fridge for at least 4 hours.
6. Repeat the same process with the remaining bread slices.
7.  After refrigeration, take off the plastic wrap and cut it into circles of at least ½ an inch in thickness. Serve cold as an appetizer or as a teatime snack.

Notes: This Sandwich can be made way in advance (2-3 days) and refrigerate. Slice it just before serving.
Using an electric knife will make perfect circles of Sandwich. Otherwise you can cut with the help of a serrated knife.  If in case, the shape goes off you can always manipulate it with your hands to make it into perfect circles.
This can be made with white or wheat breads or you can alternate the breads in one sandwich itself and get nice patters of white and brown layers.

 




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Egg Roast

Recipe No: 19

When hunger struck us while we were roaming around in Ernakulam during our visit to Kerala last year, we got into this comparatively small sized restaurant for breakfast inVytilla. I forgot the name of the place but, the taste of the egg roast they served with Appam still lingers my taste buds. With this recipe I tried to recreate that taste as much as I can….

Ingredients                                    Serves 4

• Hard boiled eggs………..…4 no.
• Coconut oil………………..…3 Tablespoons
• Mustard Seeds…………....1/2 Teaspoon
• Onion sliced thinly…….....4 cups
• Indian Green Chilly……...3 sliced lengthwise
• Ginger………………………..One 1 inch piece sliced lengthwise
• Garlic………………………... 4-5 large ones sliced lengthwise
• Curry Leaves……………….2-3 Sprigs
• Red Chilly Powder………..1 Teaspoon
• Turmeric Powder………....1/4 teaspoon
• Garam Masala Powder.…1/2 Teaspoon (homemade)
• Tomato sliced……………….1/2 Large
• Coconut milk………………...1/3 cup
• Water…………………………..1/2 cup
• Salt……………………………....as needed

Method of Preparation

1. Heat oil in a pan and add Mustard Seeds.
2. When the Mustard seeds crackle, add Onion, Ginger, Garlic, Green chilly, and Curry leaves and saute till the Onion starts to brown on the sides. Don't burn the onions.This will take around 8 to 10 minutes on medium high heat.
3. After Sauteing, reduce the heat to medium low and add Chilly powder, Turmeric powder and Garam Masala Powder and saute well for 3 to 4 minutes till the raw smell is gone. This stage is very important and will determine the color and the taste.
4. Add tomato slices and saute for a minute.
5. Add water and the Coconut milk and allow simmering.
6. Add whole eggs or egg halves as you like and mix with the gravy.
7. Switch off the flame when the desired thickness is reached. Allow it to rest for 15 minutes before serving. As this roast sits, it will become dark.
8. Egg roast goes well with Appam or Chappathi.

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

Egg and Veggie bake

Recipe No: 12

This is a very delicious, fast and healthy breakfast. Add a piece of bread and you will have starch, protein and vegetables all in one delicious bowl!!!

Ingredients                                                        Serves 1

• Bacon or Sausage (optional) sliced….........2 or 3 Tablespoons
• Onion cubed…….…………………........1/2 cup
• Garlic sliced into long pieces……........…..1 Tablespoon
• Broccoli florets……………….…….........1/2 cup
• Bell peppers (Green, red and/or Orange)...1 cup (chopped into big cubes)
• Spring onion sliced into long pieces……….2 Tablespoons
• Egg…………………………….……..…1
• Salt, Pepper as per taste
• Oil………………………………………1 Tablespoon
• Cheese (optional)…………………..……1 Tablespoon

 Method of Preparation

1. Start preheating the oven to 350˚F/180˚C
2. Heat a shallow pan with oil on medium heat.
3. If you are using bacon or already cooked sausage, add them and fry. Remove the slices and reserve for later use. If you are using raw sausage, take it out of the covering before adding to the pan. In this case make sure that the sausage is well cooked and there is no need to take it out of the pan. Cook the rest of the vegetables with the sausage. If you are not using any of these start, with the next step.
4. Add onion and saute for a minute before adding garlic. Continue to saute.
5. After a minute add broccoli and bell peppers and continue to cook. Adjust salt and pepper….
6. Cook it for 3 minutes stirring often.
7. Add the bacon or sausage back at this stage followed by spring onion. Switch off the flame.
8. Take a small oven proof dish/ Ramekin and add the vegetable mixture. Make a small well in the middle.
9. Crack an egg into the well taking care not to break the yolk.
10. Salt and pepper the egg and cook in the oven till the egg white is cooked well but the yolk still runny.
11. If you are using cheese add it on top at the last minute n let it melt in the oven.
12. Garnish with spring onion and serve hot.

Notes: You can use cauliflower, potato etc: but boil it till half done before using.

While you eat break the yolk and let it ooze into the veggies, making it tastier!!!!

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