Egg (Cube??) Curry

At first glance...are you thinking..paneer??I would, you know.When I came across this recipe, I decided to try it just for the sheer fun of it. It is really simple to make..and you even get the wows :). So for all egg-lovers,here goes...

Serves : 2

Ingredients:
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Eggs - 2-3
Onion - 1 medium, grated
Tomato - 1 medium,pureed
Ginger-garlic paste - 1 tsp
Cumin seeds -1 tsp
Green chillies - 2- 3, chopped, or grated with the onions in the mixer
Red chilli powder -1/2  tsp
Cumin powder - 11/2 tsp
Coriander powder-  11/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Turmeric - 3/4 tsp
Fresh coriander leaves - to garnish
Oil

Method:
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1.Break the eggs in a bowl. Add salt,chilli powder and whisk till slightly frothy.
2.Boil water in a pressure cooker or large saucepan.Cover the bowl containing egg mixture and place it in the water.The level of water should be below the halfway mark of the bowl. Let it steam for around 10 minutes.Check in between to see if the mixture is thick.You can insert a knife and check if it comes out clean. We don't want it to be too solid like paneer, but a little softer.
3.Set the bowl aside to cool.Then tip the Egg out of the bowl and cut it into cubes.Fry lightly and set aside.
4.Heat oil in a frying pan.Add the cumin seeds. When they splutter, add the onion- green chilli mixture and turmeric powder,and fry on a medium flame till golden brown.
5.Add the cumin and coriander powder,ginger-garlic paste,salt and fry for 1 minute.Then add the tomato puree.Fry till the mixture separates from the oil.
6.Add water for the gravy, just enough to have a thick consistency. Bring to the boil.Then simmer for 2-3 minutes.
7. Add the egg cubes and garam masala and stir through.Let it simmer for 1 more minute.Check seasoning, add fresh coriander leaves and serve hot.

Patishapta - Bengali dessert (Semolina and flour pancakes with coconut filling)

 Makar Sankranti, in my family, is mostly celebrated as a festival of making and eating special sweets, called Pitha, and usually I associate with it memories of a get together at my maternal grandmother's house, where we would all take part in making the pitha and devouring them as quickly. Pitha are generally made of flour and semolina with a coconut stuffing,but in some households rice flour is also used. Some of the Pithas are dipped in syrup, while others are eaten dry.

Patishapta is almost one of the mandatory sweets made on this occasion.It is simple to make, but one may not get it right the first time.Following is a recipe for the crepes as well as the filling. The measurements may not be exact, and may need a little tweaking as per the taste/ quality of base ingredients.

For the filling:

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1. Grated or dessicated coconut - 100 gms

2. Sugar - 50 gms , add more if you want the mixture sweeter, can be substituted by jaggery also.

3. Water

Heat the sugar and coconut over a medium flame. Sprinkle water if the mixture gets too dry.Keep stirring all the time till sugar melts and the mixture sticks together a little.Keep aside to cool.

For the crepes:

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1. Semolina/ Sooji - 75 gms

2. Plain flour - 100 gms

3. Sugar - 3 tsp (optional)

4. Water

Soak the semolina in water for around 30 minutes.Add the flour and sugar and add water to make it into a paste.Dissolve all lumps.Add water till it comes to pouring consistency (like cream).

Heat a flat frying pan/ tawa(preferably non-stick),and apply a little oil on the surface.Drop a ladle full of the crepe mixture onto the pan.Turn the pan to spread the mixture into a circular shape.When slight bubbles begin to appear below the surface,spoon a tablespoon of the filling onto the crepe.Start rolling the crepe to seal the mixture and form a cylindrical shape(as shown in the picture above).

These can be served hot/cold . A filling of fried spiced vegetables etc,can be substituted for people averse to sweets.

Live to Eat

Hello friends,

I decided to create this food blog to indulge my culinary inclinations.
Cooking, I believe, is something which brings pleasure not only to the person being fed but more to the cook.

I wish to cook all the traditional dishes that I have come to know of,which are hardly eaten nowadays by people of our generation.I also want to come out of my comfort zone and try many new recipes and ideas.
I hope to meet many like minded people who are passionate about cooking and eating.

Cheers to great food!!