Akoori – Savoury, spicy eggs

Posted by admin | Eggs,Recipes | Tuesday 8 May 2012 2:22 am

I’ve said it before and I’ll say it again, “eggs are us” when it comes to Parsi cuisine. Here’s another common breakfast specialty. And I’ve illustrated it for TheyCookandDraw. You can got to the site here
Akoori savoury spicy eggs breakfast

 

 

Click to read the instructions 🙂

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Papeta-par-Eedu

Posted by admin | Eggs,Recipes | Saturday 21 January 2012 11:28 am

It’s been aaaages. Five months almost, ah…well, what to say, life came in the way.
But I was rustling up something for friends the other day when I suddenly remembered to get my camera; that’s the basic problem, usually I just forget, and somehow, if I don’t have a photograph, I don’t feel like posting.

Well, back to food. Papeta-par-eeda, or eggs on potatoes. This is a simple Parsi dish that can be eaten for breakfast, or as a side with any meal. Or even as a snack. It really doesn’t take long and there are all kinds of short-cuts, ( some of which taste better than the original – like replacing potatoes with deep fried potato wafers / crisps / chips – but then doesn’t the sinful stuff always taste better? ). It’s a bit like a fritata. Incidentally, Parsis put eggs on just about everything, especially if it’s a vegetable.

Here’s what I did, in a step-by-step

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PAPETA-PAR-EEDU (Eggs on Potatoes) Serves 4
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INGREDIENTS
3 eggs
4 large potatoes
2 onions
2 cloves garlic
1 chili
1/2 teaspoon red chili powder
A pinch turmeric powder
Oil to fry – about 2 tablespoons
Salt to taste
1 tablespoon chopped Coriander for garnish

PREPARATION
Cut the onions long and thin, and the potatoes a thin and flat as possible. Chop the chili up fine.

Put the oil in a skillet and when hot, put in the onions to fry. When the turn pale brown add the garlic cloves after crushing them slightly. Fry a little more.
eggs on potatoes

Meanwhile to save time, boil the potatoes in water with salt. Don’t let them get completely soft, about 5 minutes short of done.

Add the turmeric powder, chili and red chili powder to the onions.

Drain the potatoes thoroughly and add to the onions let them fry till cooked properly but not soft. Flatten them evenly in the skillet.
eggs on potato
Meanwhile break the eggs carefully, separating the yolk from the white and beat each separately. The whites should be as stiff as you can get them. eggs on potatoesMix them together quickly and pour immediately over the potato mixture. eggs on potatoesCover and leave till it sets, between 3-5 minutes.

Cut up into squares, garnish with coriander and serve hot. Yum!!Parsi favourite - Eggs on Potatoes

As I mentioned, Parsis can add eggs to anything. Try this on cooked fried okra, tomatoes or white pumpkin. More details soon.

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Supreme Orange Sponge Cake

Posted by admin | Desserts,Eggs,Recipes | Tuesday 3 May 2011 3:59 am

I mentioned recently about They Cook & Draw. Orange Supreme CakeWell, a few days back I came across a recipe that I scribbled down and that was held up by magnets on my refrigerator since. This morning I actually woke early enough to try the Supreme Orange Sponge Cake. For a change, I actually had every single ingredient – not that there are many, in my kitchen. It was simple and it turned out wonderful! There’s nothing quite like the tangy flavor of orange wafting round your kitchen on a summer morning! Mmmmmmmm!

This is the recipe, almost ditto, but I added some milk and butter, simply because at one point the batter was just too thick to stir! I think I would have liked double the orange juice too but I had no more. And the walnuts are my addition too.
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SUPREME ORANGE SPONGE CAKE Serves 8
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INGREDIENTS
1 1/2 cups all purpose flour (maida)
1 cup white sugar
3 eggs
5 tablespoons orange juice ( 1 small orange should be enough)
1 teaspoon orange zest
1 teaspoons baking soda
3 tablespoons milk
1 teaspoon salted butter
7-8 walnuts. 4 whole for the top, the rest crumbled (optional)

PREPARATION

Turn your oven on high and grease your baking tin. (more…)

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Lemon Souffle

Posted by admin | Desserts,Eggs,Recipes | Monday 4 April 2011 1:40 am

This is an ancient recipe from my mother, who got it from her aunt. It requires a bit of jugglery, and moving like you have 6 hands instead of just 2 but, and frankly I’ve never tasted a cold, sweet, dessert souffle as good as this one. Give it a try.
Lemon Souffle
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LEMON SOUFFLE Serves 8
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INGREDIENTS
2 cups milk
2 flat tablespoons Custard Powder (vanilla or lemon flavored)
1 flat tablespoon gelatin (Soaked in 1/4 cup water)
3 egg whites
1 egg yolk
1/2 cup sugar
2 limes juiced
Keep ice available.

PREPARATION
Mix together sugar, egg yolk and custard powder. Add just 1/2 cup milk and mix till it is totally smooth.

Add the remaining milk and heat them on a low flame to blend. Stir constantly, don’t let it reach a boil, until it just begins to thicken slightly.

Use a large tray and fill with ice cubes. Place the hot vessel over this to cool as soon as possible. Stir occasionally.

Meanwhile quickly melt the gelatin completely in a double boiler. Then bring to room temperature by taking it off the stove and stirring vigorously.

Quickly whisk the egg whites in a clean dry bowl till absolutely stiff.

Add the cooled gelatin to the cooled custard mixture, mix thoroughly and add the lime juice. Quickly fold in the beaten egg whites. our into serving dishes and put in the refrigerator.
Serve cold when set.

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3 minute-Cake-in-a-Mug!

Posted by admin | Child friendly food,Christmas,Desserts,Eggs | Tuesday 16 November 2010 12:24 am

Believe it or not!
3 minute cake in a mug
I haven’t been posting, but I’ve certainly been cooking. And baking. Donno why, somehow getting a dish done, photographed and onto the blog, often becomes a monumental task. I’ve got recipes typed out, but no matching photographs, or photographs for which I never did make an entry and then feel I might as well repeat it to make sure.

Well, to cut a long story short, I did try out this enchanting 3 minute-Cake-in-a-Mup. I’ll be honest, it’s not the best cake I’ve tasted, nor the best texture. It’s a little chewy. But there’s something absolutely enchanting in a simplicity, and the magic of watching it just rise in a minute, and grow and grow and grow like something out of an Enid Blyton book. And the wonder of having it done within minutes of thinking of it, and NOT having to clean up any mess. I’ve actually made it 3 times so far, the 3rd with my own variation. But I’ll come to that.
(more…)

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