A quick rush to work calls for a faster cooking menu."Egg" does behave a sincere saver in such cases. Between I am not a pro-egg person specially in recipes that comes natural to its state of existence. But when by all means in a rather deliberate state of mind one fine day I decided to indulge in doing away with this aversion to egg, I added Palak/Spinach which were more to make sure I used them before I lost them freezing in the refrigerator.I was surprised the eggs tasted more like spiced Cottage Cheese in texture.
I have been ever since trying to make this highly nutritious food a compulsion in my weekly menu !You can add grated carrots by all means, I had to omit has I did not have stock and obviously cant have my mornings to such leisure chores :)
Palak / Spinach - few leaves (8-10)
Salt - to taste
Garam Masala - a pinch
Green Chilli - 1
Tomato - 1 chopped
Dhania leaves - few
1. Saute the chopped Palak leaves in Olive oil or butter(if making for kids)with little salt, till it tenders.
2. In a Bowl, add this palak,egg, garam masala, little salt, chopped dhania leaves and tomatoes.
3. Pour on tava/kadai and keep stirring slowy , so that they form lumps
4. Serve hot with bread toast /paratha's
Monday, August 23, 2010
Sunday, August 15, 2010
More for the look of the vegetables, I like this particular recipe.Am an sincere veg-freak , I relish recipes that get these vegetables closer to reality and Jalfrezi gets them in real big chunks. The advantage here is apart from the masala the taste of vegetable itself is so evident owing to their large size that it ends up giving a rather refreshing taste !
Potato - 2
Capsicum - 1 1/2
Garlic - 3-4 pods (chopped)
Jeera Powder- 1 1/2 tsp
Dhania Powder- 1tsp
Red Chilli - 1/2 tsp
Turmeric Powder- 1/2 tsp
Salt - to taste
Oil - to use
1. Cut all vegetables in length.
2. Heat oil in pan. Add Jeera to it and allow to splutter. Add chopped garlic.
3. Finally add potato first.fry for 3 minutes.Add all masalas- Jeera pwd, dhania pwd, turmeric pwd and Red chilli pwd.
4.Followed by capsicum and tomato. again stir fry for 2 minutes. add salt and mix well.
5. Just make sure while stirring the shapes of the vegetable are retained.There is nothing better than a good presentation to arouse one's apetite !
6. Serve hot with roti or steamed rice and dal combination
Thursday, August 12, 2010
I fancy cakes which are not too sweet but are simple in taste.Coincidently ,my son is also not fond of sugary flavored cakes. I was introduced to "Almond Cake" by my sister in law, a expert baker.Ever since, I have always convinced her to make this for me whenever I visit her irrespective of her busy schedule.So ,with all due credits to Deepali, here we go with the heavenly savory.
Monday, August 9, 2010
Yesterday we had Karai Kozhambu for dinner, a spicy southindian gravy that needs a sturdy taste on tongue to relish.The base flavor can be altered by increasing / decreasing the Kara Kozhambu Podi or by choice of vegetables.I love the tangy ,spicy gravy which is accompanied with vegetables which partially absorb the flavor from the gravy while still retaining their own entity in a way.