How To Make South Indian Style Medu Vada (Lentil Fritters | Chillu Garelu) Recipe

Tweet

As I type this post, I can hear the pitter-patter of the incessant rain and cool wind gush outside my window. It has been pouring cats and dogs since morning and the dull weather isn't helping me stay focused on work at hand. Instead, my mind is wandering in hundred directions, especially towards something deep fried. Usually I am reluctant to heat a pot of oil but today, I gave in. Sharing a easy and fool proof recipe for Medhu Vada as we call in South India. It is one of most adored breakfast dishes and sometimes, we get down to enjoy these as appetizers/snacks. Don't miss out on these golden brown beauties. Enjoy.

How to make Oats Pongal (Oats With Split Mung Dal) and Tomato Gotsu Recipe

Tweet

Ask any South Indian, what is his/her favorite breakfast? I am pretty sure Idli or Dosa will top the list along with Ven Pongal accompanied by a version of Coconut chutney. These are the dishes that defined our care-free childhood days. These are also the dishes we tend to go back to for comfort, time and again in some form or fashion. Today's post is about Oats Pongal, an incarnation of a traditional white rice cooked with mung dal and black peppercorns recipe. It is super simple to make, perfect for busy weekdays. A touch of ghee, grated ginger and curry leaves makes it flavorful just like its original version. The consistency of the pongal is purely of personal choice. I like mine a bit soupy while there are others who would want a little thicker. Adjust water quantity and play with various mix-ins (mentioned in the recipe below) and you have a healthy, one pot meal (for breakfast, lunch or dinner) ready in minutes. Now, a spicy side like a simple Tomato Gotsu makes the pongal even more enjoyable. If you are short on time, a blob of Indian pickle or a handful of potato chips work too. Enjoy!

[Quick Monsoon Recipe] Iyengar Bakery Style Vegetable Masala Bread Toast

Tweet

Don't we all miss those memorable moments of our past? Those tiny incidents that warm our hearts and bring a smile on our faces even today. Well, my short stint in Bangalore sure had many moments to cherish. Eating in Iyengar bakeries was just one of them especially when the weather is slightly cooler than normal. Today's recipe Iyengar Bakery Style Vegetable Masala Bread Toast was made to reminisce & celebrate the time spent in the beautiful city of Bangalore. The intention is also to break the dry spell of no-posts happening on this blog since May and be more regular with my updates. Enjoy...

[Healthy Breakfast Recipes] Kale, Potato and Tomato Mini Frittatas

Tweet

I am a late bloomer when it comes to reading books. Except for text books and occasional Secret Seven pickups from our school library, my childhood was very pretty unadventurous. Then a time came when I was living all by myself in a foreign country and a stranger (who later became my roommate and a good friend) inspired me to delve deep into a regular reading habit. It started small and now, it has become an integral part of who I am. It took me beyond just pure literature. Reading (especially food fiction) helped me develop an awareness that is very hard to describe or put in words. When I read a recipe now, I can imagine myself cooking one step at a time and almost taste an imaginary version. :-) Today's recipe - Kale, Potato and Tomato Mini Frittatas is I must say an upgraded version of a potato chip topped frittata I usually make for breakfast. If you don't have muffin cups, simply make an omelette out of the egg mixture and you are good to go!

[VeganMoFo 2014 Recipe] Sprouted Moong Dal Chilla (Cheela) + Two Book Giveaways To Win: Hot Tea Across India and The Cast Iron Skillet Cookbook

Tweet

Once a week, I make today's dish (Sprouted Moong Dal Chilla) as our breakfast especially for that extra protein kick from the sprouted legumes. A simple chutney on the side and we are not hungry again till lunch; it is such a filling snack too! Also, today is the last day for the book giveaways I planned for 12 lucky readers of this blog. Time flew and still can't believe it is end of the week. There are two more books up for grabs today and scroll down to participate. I will randomly choose and announce the winners on 30th September morning. Two more days to leave a comment on the respective posts. Lady Luck might favor you. Enter today!

 Click here to access all 12 book giveaways on a SINGLE page. 

Last Date for Participation: September 29th 2014 midnight (IST)

Day 6: The Cast Iron Skillet Cookbook and Hot Tea Across India

[VeganMoFo 2014 | Easy Snack Recipes] Cabbage and Onion Vada/Vadai Fritters

Tweet

I love featuring those Indian food recipes that are easy to whip up and remind me of home every time I make them. All my childhood, breakfast on every Sunday was either Mysore Bonda or some kind of Vada, served with a chutney or sambar. When memories are attached to food we eat, they taste even better. Isn't it? Today's version of vada has cabbage and onion that are dunked in ground urad dal. Just remember soaking the dal an hour before and there you have it - crispy and crunchy fritters ready to be chowed down in minutes! 

{Easy Indian Breakfast Recipes} Light and Fluffy Sponge Dosa | Step by Step Recipe

Tweet

Learn how to make the softest dosas ever! A typical dosa is a traditional favorite in every South Indian kitchen. Today's recipe, aptly named as Sponge Dosa has been made many many times in ours is a new family favorite. Give it a try and you will enjoy it immensely. :-)

E for Erra Karam Dosa Recipe | Andhra (Rayalaseema) Style Dosas with Red Chilli Chutney

Tweet

Learn how to make a dosa recipe topped with one of the simplest yet delicious red chilli chutney and lentil powder. Coming from a Telugu speaking family, I was saddened and surprised for the fact that I never tasted this type of dosa until I made especially for this A to Z Blogging series. If you are bored of the usual everyday sada dosas, you will be thrilled by these and make them at least once a week, like us.

[Valentine's Day Recipes] Easy Fruit and Nutella French Toast Stacks

Tweet

Just in time for Valentine's day, here comes a super easy recipe that has the heady intoxication of love and happiness. Learn how to make french toast recipe, stacked together and filled with tons good stuff like bananas, strawberries and nutella. It cannot get better than that! Same recipe can be made as a savory treat or can be served with jam. Make these love filled stacks for your dear ones and watch them say "Fruiticilious!" at every bite. 

[New Year's Special Recipe] Easy Scrambled Eggs with Black-Eyed Peas and Potatoes

Tweet

"Tomorrow [January 1st] is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley

I simply love making new (plus some old) resolutions on New Year's eve, even though am unsure on how many I would be completing by the end of that year. But, the tiny things-I-wanna-change jotted down in my little book gives me that much needed kick - to be happy and hopeful for coming times. This year though, instead of clinking champagne glasses or letting the colorful confetti shower down from the roof, I have decided on a quite New Year's Eve with a book by my side. That is how I envisioned the night of December 31st few days ago as one of my goals for the year 2014 is to - read more and blog more!.

While I was in US, I learnt from my office colleagues that eating black-eyed peas as a part of the Southern Tradition on New Year’s brings in good fortune for the coming year. Well, we wouldn't want to miss that. Isn't it? Since then, it has become kind of a tradition on this blog as well to kick off the year with a black-eyed-peas recipe. Last year, I made these fritters and the year before this curry with coconut.

Will 2014 be lucky for me? Only time will tell. But, meanwhile make this this scrumptious Scrambled Eggs with Black-Eyed Peas and Potatoes, for that perfect January 1st morning. Serve with a toast and coffee/orange juice to make it a filling breakfast. Before I jump into the recipe, I just want to -

"Thank you for the love & support in the past year. May the coming times bring in lots of joy and beautiful moments that can be cherished long after the year is gone! Wishing you all a very Happy and Healthy 2014."

... the lucky winner who won the $25 Amazon Gift Card giveaway is announced at the end of this post.

Enjoy.

[Perfect Sunday Breakfast] Black Current Jam French Toast Recipe

Tweet

It's Sunday today and we are making french toast. yes, that egg-y bread lightly fried in butter and there are plans to make it even better by topping it with some jam-y goodness. The ingredients that you need to make a french toast are quite simple. I have tried a spicy, savoury version many times before but today's recipe kicks that out of the window to become my hot favorite way to eat breakfast, any day, any time!. 

How do you like your french toast? - sweet or savoury? with fruit or without? with tea or coffee? what is your favorite accompaniment? I am all ears for what you have to say! :-)

...Breakfast is served...

{Simple and Easy Meals} Talimpu Roti | Rice and Green Moong Dal Uppittu (Porridge)

Tweet

"I never desire to converse with a [wo]man who has written more than [s]he has read" ~ Samuel Johnson

What have you been reading lately? I, for one buried my nose into the classic Kane and Abel by Jeffery Archer for past 3 straight days (and nights), reading frantically on my Iphone kindle app. Yep, on that small, tiny screen. What a fabulous read it is and what a prolific writer Jeffery Archer is! His portrayal of both the protagonists - Kane and Abel is just brilliant. As a reader, you want both of them to win and taste their share of victory. You root for both of them. There is emotion, suspense, drama in the novel and I was left with a THAT sense of sadness when it came to an end. Doesn't that always happen with every good book we tend to read? :-)

What have you been eating lately? With summer at its peak, I hardly want to enter the kitchen let alone cook. I start sweating so profusely that I feel like having a bath, again.

..a long time ago, I made some talimpu roti (rice and green gram porridge). So long ago that I forgot how it tastes like. So long ago that I almost forgot such a thing exists and it was then an easy super fast breakfast or brunch dish. So I made it again, just to savor its flavor and experience its comfort. The sun god too took a break today and the weather was a little pleasant with slight cool breeze all evening. Perfect with a cup of masala tea to finish with.

Enjoy!

..just two main ingredients...

{Recipe} Talimpu Roti | Rice and Green Moong Dal (Porridge)

Adapted from Sreelu's Tasty Travels
Serve 2-3

Ingredients:

1 cup of short grain white rice
1/2 cup whole green moong dal
2 tsp vegetable/canola oil
1/2 tsp split white urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp of coarsely ground ginger-green chilli paste (or 1-2 green chillies + 1 tsp of minced fresh ginger)
few curry leaves
water

Preparation:

1. Wash and soak rice in enough water for 20-25 mins. Rinse the whole green moong dal as well. Drain.

2. Dry rice and moong dal separately on towel. Grind them together to a coarse powder (rava). You can make this mixture way ahead and store in an air tight container.

2. For 1 measure of rice-green gram mixture, we need 2 measures of water. Heat oil in a kadai, add urad dal, cumin seeds, mustard seeds, ginger-green chilli paste and curry leaves. Let them splutter a bit.

3. Add 2 cups of water and let it come to a rolling boil.

4. Reduce heat to low and slowly add 1 cup of rice-green gram mixture. Keep stirring while doing so. Cover and let the water get absorbed completely. Finally add a small spoon of ghee.

Serve immediately with any podi or pickle. 

Note: The same recipe can be easily made in a pressure cooker. Follow the same steps and cook for 3 whistles. Allow it to naturally cool and Serve.

...Healthy breakfast ready in minutes...

I made few small, thin pancakes out of the left over porridge the next day. Crispy on outside and with soft insides, these tasted so good. Didn't feel like left overs at all. :-)

..left over rice and green moong dal porridge as small pancakes..

This is Recipe 28 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

**********************************************

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

until next recipe,

{Simple and Easy} Curried Egg Tea Sandwiches Recipe

Tweet

 
With a cup of tea, there are very few things I usually crave for. Little sandwiches top the list any day. The best part is that they are so easy to put together. All I need to make sure is that the filling is readily made.

Not just with tea, there might be days when you will not have time to make a leisurely sit down breakfast or a sumptuous lunch. These work very well for such busy times too. The boiled egg and mayonniase are the star ingredients in today's recipe - Curried Egg Tea Sandwiches. Orange zest + juice add the required zing and the slight note of heat is from spice powder. Oh-So-Delicious!

Enjoy.

..a perfect accompaniment for that hot piping cup of tea.

A sandwich a day can definitely keep anybody's hungry cravings at bay! :-)

the curried egg filling serves as a great salad as well!

If I were you, I would slather a copious of egg filling on my bread slice! Yum.

Also Check out, these "Egg"  Recipes -

Tex Mex Migas |
Potato Chip Frittata Muffins |
Egg in a hole | Egg in the basket | Gashouse Eggs | One-eyed Jack with Roasted Vegetables |
Meatless Nargisi Kofte |
Spicy Egg Masala |
Bombay French Toast |
Soft Scrambled Eggs |
Bi Pong Moun [Fried Eggs with steamed rice] |

{Recipe} Curried Egg Tea Sandwiches

Adapted from Food and Wine
Preparation Time: 20 mins
Time to Assemble: 15 mins

Ingredients:

10 slices of sandwich bread (I used white)
4 eggs, at room temperature
1/4 tsp finely grated orange zest (optional)
1/2 tbsp freshly squeezed orange juice
1/4 tsp curry powder (or instead use cumin/coriander powder)
few sprigs of cilantro
1/4 cup mayonnaise
salt and pepper to taste

Preparation:

1. Fool-proof method for perfectly boiled eggs in minutes - Put the eggs in a saucepan filled 3/4th with water and little salt. Bring to a vigorous boil. Cover and let stand for 10-15 minutes. Drain the eggs and cool under running water. Lightly crack the shells and peel. Transfer them into a bowl and cool a bit.

2. Finely chop the eggs and add the orange zest + orange juice + cilantro along with the curry powder (or cumin/coriander powder if using) and mayonnaise. Season with salt and pepper and mash with a fork.

3. Trim off the brown crusts from bread (if you like the edges, let them be) and spread egg filling on one side. Top with the another slice of bread and cut each sandwich in half. Transfer to a platter and Serve. You really don't need any accompaniment for these sandwiches and taste best with a hot piping cuppa of tea.

Aren't they tempting enough to be made some right away..

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.


until next recipe,

Weekend Breakfast: {Recipe} Egg in a hole | Egg in the basket | Gashouse Eggs | One-eyed Jack with Roasted Vegetables + giveaway winners announced

Tweet

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.” 

Mr.Pooh is so very right. I think everybody should regularly ask that question to ourselves instead of just skipping the breakfast. It sets the mood for rest of the day to follow and eating a proper one is the secret of a healthy living. For me, breakfast is eggs as they are readily available & easy to prepare. Even a simple boiled egg + salt + pepper with a glass of milk is filling and a good source of essential nutrients..

More sumptuous breakfast-egg recipes: Soft Scrambled Eggs, Bombay French Toast, spicy ish-tyle, Roti on an Egg, Vegetable Frittata Muffins, Easy Garden Veggie Frittata

Breakfast is ready, in minutes.

Today's recipe is a twist to a very classic - "Egg in a hole". I am sure these are a childhood favorite for many out there. May be you call it a different name: Eggs in a pocket, One-eyed jack, Baby in the hole, Bird in a nest, Egyptian eggs, just to list a few. The classic breakfast version has an egg fried within a crispy ring of bread. To make it more sumptuous and filling, I roasted a bunch of beautiful vegetables with olive, salt and pepper and placed them around the ring & then crack an egg. Also how well the eggs must be cooked is a personal choice. Some like over easy, sunnyside up or completely cooked through. No matter how you make it, this will remain a favorite breakfast option passed on for many generations to come. :-)

Try to cut these veggies equal sized so that they are evenly roasted.

{Recipe} Egg in a hole with Roasted Vegetables

Ingredients:

Serves 1

1 slice of bread (of any kind)
2-3 tbsp of butter or olive oil
1 egg
few tbsp of roasted veggies (recipe below)

Preparation:

1. Wash and pat dry any kind of firm vegetables. I had one of each - zucchini, red & yellow bell peppers, onions, tomatoes (no juice), green chilli and coriander on hand. Cut them into long, equal sized strips. Preheat oven to 190 C or 375 F.

2. In a large mixing bowl, place veggies and drizzle generously with olive oil. Sprinkle some salt and pepper. Arrange them on evenly on a baking sheet and roast them for 30-40 minutes, until crisp and tender. Cool and store in an air tight container if not using immediately. Refrigerate for a longer shelf life.

3. Using a small, sharp jar top, cut a hole out of the center of the slice of bread. Heat a bit of butter in a skillet and pan roast the bread with its cutout on one side. Turn it over and place a layer of roasted vegetable around the hole. Melt a small nugget of butter inside the hole and crack an egg in the middle. Cook over low-medium heat for 2-3 minutes or more depending on how well you want the egg to be cooked.

If you want to cook it through, carefully flip it over and cook for 2 minutes. To use up the left over veggies, the next day for dinner I topped this with one more piece of bread and made it into a sandwich. Two of these with a glass of fruit juice we were stuffed. Yum!

 Giveaway Winners

Randomly chosen, this time by Mr.Husband: Here are the winners.

The lucky winner for a a pair of "Mended" Stoneware Mugs, hand crafted by Rekha Goyal along with a Rs 1,000 Flipkart gift voucher is - Preethi of The Meal Algorithm. Here is her version of Chilli Cornbread

Scarlett O'HaraAugust 23, 2012 6:54 PM

Am making this, or a variant of this now for snacks... :) Will link back :)

Congratulations on this milestone! :)

..and for $50 Amazon gift card, the lucky winner is - Nags of Edible Garden. Looks like lady luck wanted her to have this giveaway. Nags, you should really thank TH to pick your number. ;-)

Nagalakshmi VAugust 23, 2012 8:04 AM

Congrats Siri! It's been wonderful going on this food blogging journey with you, meeting you in MV, having that long chat in Sakshi's car as we dropped you.. and many more :) Your pics are amazing these days, you seem happy to be back home in India and that fund drive you did really made me move my behind and do something to give back. 

Kudos and here's to many more years!

PS: I am totally angliing for the giveaways. I like you already, follow you already, subscribed already on Reader, and I just tweeted too. I am in it to win it ;) HUGS!

Hearty Congratulations to the winners and Thanks all for participating in my 5th year blog-anniversary giveaways. Have a great weekend ahead.

until next time,

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

Amma's Recipes: Nagori Poori | Puri with Paneer Korma

Tweet

 

“A mother's love is something we keep locked deep in our hearts; always knowing it will be there to comfort us.”  ~ Harmony Ferrario

Nagori Poori, all puffed up and ready to be devoured.

Yesterday was Mother's Day - a day that celebrates the essence of a mother, her importance in our lives, to cherish the everlasting bond we share with them and acknowledge their selfless love.

...well, if I may ask, do we really need a special day to express our feelings and make our mothers feel special? Honestly, all my mother would want is to hug her and plant a kiss on her cheek. That in itself is a mother's day for us. :-).  I have talked about her many times before and I never get tired of it. She is an inspiration to me and my little sister and would strive to be like her when I hit 50!

Make sure the dough is stiff.

uncooked poori.

Today's recipe - Nagori Poori is a recipe I bookmarked eons ago and the korma recipe is my mom's classic and a long time family favorite. It is very versatile and works best with any combination of vegetables, meat, eggs and paneer/tofu.

The weather here in Hyderabad is quite unpredictable these days. Durring one such chilly, gloomy days, my mother made these with spicy paneer korma on the side. Amidst some funny family conversations and while watching a old black & white Telugu movie, these pooris were devoured until the last morsel and gone in matter of minutes. :-)

Now, its your turn to enjoy! Buon appetito..

Paneer Korma. 

{Recipe}  Nagori Poori with Paneer Korma

Adapted from here. NDTV Cooks

Makes 5-6 medium sized pooris

Ingredients:

1 cup maida/all purpose flour
2 tbsp ghee
2 tbsp yogurt/dahi
1/4 tsp ajwain/carom seeds
salt- to taste
1/2 cup or less water
oil - for frying

Preparation:

1. In a large bowl, mix maida, ghee, ajwain, salt and yogurt. Add water little by little and knead to a stiff dough.

2. Make small lemon sized balls of the dough and roll out into small rounds.

Note: Click here for step by step pictures of frying a traditional poori.

3. Heat oil. Slide one-poori-at-a-time into hot (not smoking) oil and it almost instantly rises up. For puffy pooris, the trick is to press down slightly.  Fry until light golden brown. Drain all excess oil and drop them onto a paper towel. Serve immediately to enjoy them at their best taste.

Paneer Korma:

Cut paneer into small cubes and fry them in oil until light golden brown. Drain excess oil on paper towels. Follow this post for the korma recipe. Just add the fried paneer at the very end.

We all scream for poori!!!

Previously posted Amma's Recipes:

Instant Mango Pickle
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

Kova Billalu & Kobbari Undalu (Ammama's recipe)

Eggplants stuffed with a Spice paste

Spice Powder for Dry Curries

Poori Bhaji/Poori Koora 

Coconut Chutney and Babycorn Kurma

Vegetable Biryani

Aloo/Tofu Kurma (Version 1)

until next time,

Weekend Breakfast: Lemon Sevai (Lemon Flavoured Rice Noodles)

Tweet

This was never supposed to be a proper recipe post for the blog (hence only one photograph). I thought of posting it on my photo blog as I hardly published any (apart from some book reviews) since my Project 365 2011 ended. But, I was so happy with my first attempt that I HAD to write something about it here. :-)

During our many phone conversations, I mentioned to my SIL that I never made sevai, so sent me a packet to try. Today, being a Saturday with some extra time on-hand for a leisurely breakfast, I made lemon flavoured sevai, which turned our super tasty. It is very light on the appetite and quick to prepare.

 
Idiyappam or String Hoopers is a culinary speciality of many parts of southern India (especially Kerala, Tamil Nadu and Karnataka) and Sri Lanka as well.. Some of my Mallu friends say, it is a common sight to serve these white noodle clusters on a large platter along with side dishes including spiced lentils, kuzhambus and curried meats.

Today am gonna go just basic - boiled sevai with tampering of tadka and fresh lemon juice. Y.U.M!

Ingredients:

3 cups of loosely packed ready made sevai
water
salt
few drops of oil
juice of 1 lemon

For Tadka

2 tsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
a pinch of asafoetida/hing
1 green chilli, slit and chopped finely
1/2 tsp turmeric
salt - to taste
few curry leaves

Preparation:

1. Bring to boil sufficient water in a big pan. Add few drops of oil (so the sevai don't stick to each other) and little salt. Once its boiling, add the uncooked sevai to it. With spoon, make sure all the sevai is in the water. Cook for just 4-5 minutes. Drain the water in a sieve or a colander and loosely separate the strands.

2. In a wok, heat oil and add chana dal, urad dal, asafoetida and mustard seeds. Once they start to splutter, add green chillies and curry leaves. Add the cooked sevai to it. Season with turmeric and salt. Turn off the heat and add lemon juice. Gently toss around so that everything is mixed in properly. I used my fingertips to mix.

Serve.

***********************************************************************************************************************************

I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder.  ~ G.K. Chesterton

I am super excited to let you all know that we have 25 (and counting) amazing raffle prizes for the upcoming Fund Drive (starting on January 26th). Yipeeeeee!

[Update] Remember I announced two giveaways for 2011 holiday season. Nisha won the 75th Anniversary Edition of Joy Of Cooking. Read her post and get the recipe for Herbed Strawberry Lemonade/Limeade. :-)

Cya all soon,

Soft Scrambled Eggs at {The Beach Cafe by Lucy Diamond}

Tweet

 "Community is all about living with each other and for each other!". That's the feeling that stays with you, as you finishing the book - "The Beach Cafe" by Lucy Diamond, chosen by our virtual book club for the month of September. It is a delightful read which will brighten your day instantly. It certainly did for me. Within 24 hours and I was done reading it. Trust me, it doesn't happen , very often.

The story is about Evie Flynn, who has always been the black sheep of her family - a dreamer and a drifter, unlike her over-achieving two elder sisters - Ruth and Louise. Then there is a boring,  IT software guy Matthew as her boyfriend, who loves his spreadsheets more than anything else. Evie, who did a masters degree in drama is a jack of all traits - an aspiring actress, a passionate photographer and a singer. But, nothing ever worked out for her. Now, she is stuck in a humdrum life, dabbling between various temp jobs as she waits for her admission to join her teacher course, which she agreed to do after a lot of persuasion from her family.

Evie's life literally takes a U turn when her beloved aunt Jo dies suddenly in a car accident, leaving Evie an unusual legacy - Jo's precious beach cafe is a remote village in Cornwall, far off from her buzzing Oxford life. After a lot of deliberation whether to sell it or not and tired of her sexist boss and breaking up with her tame boyfriend - she heads off to Cornwall, determined to make a life out of one thing(cafe) which is completely hers. Quite unexpectedly she gets more than she bargained for - in terms of earning respect within her own family, friends, work and of course meeting the 'love of her life' - Ed.

It is my first Lucy Diamond's novel and honestly speaking, it was quite hard to put it down. Evie, her protagonist in the novel is a lovable character with her own flaws & imperfections. Don't we all have those moments when life throws a curve ball at us. It all depends how we overcome those difficulties and learn something valuable out of such experiences. Coming back to the book, Lucy writing style, though very much British is easy on the eyes and very much enjoyable. I must admit, it is quite a long read - 484 pages. and Evie reaches Cornwall by 200th page or so. 100 pages less, it would have been perfect. Having said that, I would highly recommend this book because of the inherent, honest story and its endearing characters, to whom you will start relating to, right from the start. A special mention about the setting of Cornwall - the beach, the romping waves, blue waters with sun-kissed surfers ;-). There are numerous references to food, especially pasties, cakes, sandwiches and many british breakfast classics.

Speaking of breakfast, mine is always heavy on eggs and Scrambled Eggs would top the charts anyday. It is so easy to make, which so many options as add-on. Serves as an wholesome side with bread toast or just ketchup and complete it with a glass of orange juice - there, you have a perfect head start for hectic day ahead.

What's so special about today's recipe is that - these are Soft Scrambled Eggs as it has a hint of cream in it made beautifully beneath a sheen of butter. I had seen Merill make it on Food52, long time ago and finally remembered to give a try. Verdict: sneakily delicious! I don't think I will ever make my eggs scrambled any other way, ever.

Soft Scrambled Eggs

Adapted from Food52

Ingredients:

Serves 1

2 eggs
1 tbsp cream (creme fraiche or mascarporne)
salt & pepper
knob of butter


Preparation:

1. In a bowl, whisk eggs with cream, salt & pepper.

2. Heat a non-stick skillet and add butter and wait until it melts. If the egg starts to cook right away, turn the heat as low as it will go. Add the egg mixture. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for few minutes until its little custard-looking, but not runny.

3. Serve with bread toast and/or orange juice.

Hope you all have a wonderful week ahead.

until next time,

Sabudana (Sago/Tapioca) Khichdi | Navratri Vrat | Dussehra Fasting Recipes

Tweet

After Jeera Aloo, one other quintessential Navratri fasting recipe is "Sabudana Khichdi". Truth to be told, I have had a bitter-sweet relationship with this dish for past many years. I attempted to make it once, but it was a disaster. So, I gave up. But, I loved this dish so much that I used to pester my friend Prachi, to get an extra serving for me, whenever she made some. And she did. :-).

..then I read Jaya's Sabudana Khichdi 101 post some time ago and got to know the nitty-gritty of making this dish. Little did I know that not just me, but many home-cooks fail to get it right. The trick is to not to over-mix or over-work on this khicdi.

Today, I made some just to post on the blog and happy to say, it turned absolutely delicious. Yay! I am sure from now on, me & sabudana khichdi will be together, happily ever after. ;-)

Sabudana (Sago/Tapioca) Khichdi

Ingredients:

1 cup sabudana/sago/tapioca (250gms)
1 meduim sized potato
1/8 tsp turmeric
1/4 cup peanuts, dry roasted and ground into coarse powder
2 finely chopped green chillies
1/2 tsp sugar
1 tsp cumin seeds
1/2 tsp of each - coriander powder & cumin powder (or) 1 tsp of coriander-cumin powder
few sprigs of curry leaves and cilantro
1 tbsp oil (or ghee)
rock salt to taste

Preparation:

1. Wash Sabudana and soak in filtered water for atleast 6-7 hours. Once soaked, drain the water in a colander and let it stand for another 1 hour so that the excess water, if any is drained.

2. Peel and chop potato into small pieces.

3. Gently mix in - salt, sugar, little turmeric, peanut powder and coriander-cumin powder into the sabudana. Keep aside.

4. Heat oil and add cumin seeds, curry leaves and green chillies. Once aromatic, add potatoes. Cover and cook until little tender. Make sure they are not too soft, or else when mixed with sago, it will become lumpy.

5. Add sabudana mixture and toss the ingredients well. Don't over mix. Just toss. Cover with a lid and cook on low heat for 8-10 mins, untouched.

6. Turn off the heat and add coriander and lemon juice if desired. Serve.

Refer to Jaya's Sabudana  Khichdi 101, for her tips & tricks.

  until next time,