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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Monday, February 14, 2011

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.
  • 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.

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


Priya Suresh said...

Never tasted quail eggs, interesting and healthy dish..

Padhu Sankar said...

Sounds yummy!

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