Lemon ricotta pancakes (Makes 12)

Ingredients

1. Ricotta cheese 1 cup, softened
    Milk 1 cup
    Egg 3 nos, yolks separated
    Sugar ¼ cup
    Lemon juice and zest from 1 big lemon
2. All purpose flour 1 ½ cup
3. Baking powder 1 TBSP
4. Salt as needed

Preparation

• Separate the whites and yolks from the eggs. Now using an electric mixer, beat the egg whites until foamy. Set this aside.
• Now in a mixing bowl, add all the ingredients numbered 1 and beat well using an electric mixer.
• In another bowl, sift the ingredients numbered 2. Now slowly incorporate this with the cheese mixture until no lumps are formed.
• Lastly, slowly fold in the foamy egg whites to the batter and incorporate well.
• Heat a non stick pan and when hot, add 1/3 ladle batter and wait for 2 minutes. Flip the pancakes and cook for another 2 minutes on that side and transfer to a serving plate. Repeat the same with rest of the batter and serve warm with butter and honey or your choice of pancake syrup….

Cheers!!!
Suji

Ridge gourd egg stir fry/Peechinga mutta thoran (Serves 3)

Ingredients

1. Peechinga/Ridge gourd 1 medium sized, cut to small cubes
2. Egg 3 large, beaten well
3. Shallots 2 nos
    Grated coconut ½ cup
    Green chilly 2 nos
    Cumin seeds ¼ tsp
4. Turmeric powder ½ tsp
5. Curry leaves a few
6. Mustard seeds ½ tsp
7. Oil 1 TBSP
8. Salt as needed

Preparation

• Wash the peechinga/ridge gourd well and using a peeler, peel off the sharp ends. Cut to half longitudinally and cut each half to stripes and chop to pieces. Transfer this to a cooking pan and add water till level. Add turmeric powder and enough salt and cook till dry. Switch flame and set aside.
• Crush together ingredients numbered 3 using a blender and set aside.
• Now in a non stick pan, heat oil and splutter mustard seeds. Add the beaten egg along with salt and scramble well.
• Next add the cooked vegetable, and curry leaves. Mix well.
• Lastly add the crushed coconut mixture and mix well to incorporate and cook for 3 more minutes.
• Turn off flame and serve with rice.

Cheers!!!
Suji

Egg potato kuruma (Serves 4)

Hello friends, Hope the holiday season is treating you all well. We have reached India and is having loads of fun here. As promised, I have managed to photograph a few of my mom’s and MIL’s recipes but yet to transfer the pictures to the PC. Meanwhile I leave you with this wonderful egg potato kuruma that uses very common ingredients but tastes totally different from usual egg curries. This could be a new side dish for rotis or chappathis for your dinner from now on, hope you all will enjoy!!!!

Ingredients

1. Boiled egg 4 nos, shelled
2. Red onions 1 big, finely chopped
3. Ginger garlic paste 1 TBSP
4. Green chilly 2 small, slit
5. Potato 1 medium, cut to cubes
6. Red chilly powder ¾ tsp
    Coriander powder 1 TBSP
    Turmeric powder ½ tsp
    Black pepper powder ¼ tsp
    Garam masala ½ tsp
7. Cinnamon 1 stick
    Cloves 2 nos
8. Thick coconut milk ½ cup
    Water ½ cup
9. Salt as needed
10. Oil 1 TBSP

Preparation

• Make slit on all sides of boiled egg and set aside.
• Heat oil in a non stick pan and add the cinnamon and cloves. Let it cook for 1 minute.
• Add the ginger garlic paste and green chilly and cook till aromatic for 3-4 minutes at medium flame.
• Next add the chopped onions and salt and sauté until golden brown in color, for about 12 minutes.
• Meanwhile in another small pan add ingredients numbered 6 and roast in slow flame for 2 minutes.
• Add this to the onion masala and mix well to combine, next add the potatoes and water. Cook till potatoes are soft.
• Lastly add the thick coconut milk, mix well and add the boiled egg. Mix well and once the curry starts to boil remove from flame and serve with rotis, appam, idiyappam etc..

Cheers!!!
Suji

Easy egg curry (Serves 4)

Egg curries are always a favorite at home and I tend to experiment with it a lot every time I prepare it. This is an easy preparation which uses regular ingredients but still gives a delicious end result. The crushed shallots and ginger garlic add a special flavor. Hope you all will enjoy this too…

Ingredients

1. Egg 4 nos, boiled and halved
2. Red onions 2 medium, thinly sliced
3. Shallots 2 nos
    Green chilly 1 no
    Ginger 1 inch piece
    Garlic 2 pods
4. Garam masala 1 tsp
    Red chilly powder ½ tsp
    Coriander powder 1 tsp
    Pepper powder 1 tsp
5. Tomato 1 medium, sliced
6. Water 1 cup
7. Oil 1 TBSP
8. Salt as needed

Preparation

• Crush together ingredients numbered 3 using a mortar and pestle. Set aside.
• Heat oil in a deep pan and sauté the crushed paste till an aroma develops.
• Add the onions and sauté till translucent.
• Add the powders and sauté for 5 minutes at medium flame.
• Next add the sliced tomato and cook till mushy. Adjust salt.
• Add water and cook till gravy reduces to half. Add egg and switch off flame. Enjoy with Appam, rotis, idiyappam, puttu etc..

Cheers!!!
Suji

Egg masala–Restaurant style (Serves 4)

Ingredients

1. Hard boiled eggs 4 nos, halved
2. Red onions 2 big, thinly sliced
3. Green chilly 2 small, slit
4. Tomato puree from 2 medium tomatoes
5. Ginger and garlic crushed 2 TBSP
6. Curry leaves 1 sprig
7. Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Turmeric powder ¼ tsp
    Garam masala ½ tsp
    Chicken masala 1 heaping tsp (I used Eastern brand)
8. Salt as needed
9. Oil 2 TBSP

Preparation

• Hard boil and shell the eggs, SET ASIDE.
• Heat oil in a pan and sauté the onions, curry leaves and green chilly till light golden brown.
• Once onions start to change the color add crushed ginger and garlic and sauté until aroma develops.
• Make a paste with ingredients numbered 7 with little water. Add this to the onions and mix well at a low heat until oil separates from the onion masala mixture.
• Next add the pureed tomatoes and cook at a low heat until oil starts to appear on the sides of the pan.
• Add ½ cup water and adjust salt. Cover and simmer until gravy is thick.
• Halve the eggs and add to the gravy, serve this egg masala with chappati, naan, appam, idiyyapam..

Notes: You can also add 1/4 cup thick coconut milk before adding the eggs which gives a creamy texture to the egg masala.

Cheers!!!
Suji

Crème Caramel/ Caramel flan/Caramel pudding with condensed milk (Serves 6)

A perfect and easy dessert which can never go wrong! This is super easy as it uses sweetened condensed milk. I got this recipe from one of Sri Lankan friend which makes this for every party that she throws up and has now become a regular one at our parties too !
Sweetened condensed milk 1, 14 oz can
Eggs 3 large
Water 14 oz, measure this in the condensed milk’s can
Vanilla essence 1 tsp
For the caramel sauce/ Toffee sauce
Granulated sugar ¾ cup
Water 1-2 TBSP
Preparation
Pre heat oven @ 350 F.

Add sugar and water to a sauce pan and bring to a boil. Do not use a spoon to mix, instead swirl the pan occasionally. Once the syrup comes to the boil, reduce the heat and simmer till the syrup begins to change color to a dark brown and become quite viscous. Pour equal volume of the sauce immediately into 6 custard cups (I used 6 ramekins) and swirl to coat the bottom (the above quantity will be enough to make 6 individual servings). Set aside to cool.

Now place 2-3 cups of water to boil in a pan.

Meanwhile, in a mixing bowl add the condensed milk and water. Using an electric mixer beat them for 2 minutes at medium speed to combine well. Now crack each egg at a time and beat well until everything mixes well. Add vanilla extract and mix. Pour this mixture equally onto the prepared custard cups or ramekins. Now take a 9*13 baking dish and place the ramekins inside. Pour the boiling water into the dish till 1-2 cms up the sides of the ramekins. Place in the pre heated oven and bake for 30-35 minutes or until a toothpick inserted to the middle of the custard comes out clean (mine was done in 32 minutes). Turn off oven and allow to cool for 30-45 minutes on counter top. This tastes best when served chilled. Keep in the refrigerator at least for 2 hours or until ready to serve.

To Serve: To un mould, run a sharp knife around the edge of the custard. Put the serving dish over the mould and quickly invert. Pour the remaining caramel around the custard and enjoy!

Alternately, you can pour the caramel sauce into an 8*8 pan and allow to set. Then pour in the custard and bake in the same way. In this case do not unmould, rather slice out desired amount of custard onto a bowl and Pour the sauce over it.

Penne pasta with green vegetables (Serves 4-5)

Penne pasta one 16 oz packet, cooked al dente (see package instructions)
Garlic 5 cloves, chopped
Green onion 5-6, chopped
Green beans 10 nos, sliced thinly
Asparagus 10 nos, cut to batons
Carrot 1 no, sliced diagonally
Tomato 1 medium, chopped
Black pepper powder 1 tsp
Heavy cream ½ cup
Cheese ½ cup (I used a blend of provolone and pepper jack)
Salt as needed
Olive oil 1 TBSP

Preparation

Heat olive oil in a wide pan and sauté the chopped garlic until golden brown. Next add the chopped green onions and sauté for a minute and add the vegetables. Mix well and cook this on a medium flame until the veggies are soft. Next add the salt and black pepper powder. Stir for 2-3 minutes and add the chopped tomato and cook until tomatoes are mushy and soft. Now add the cheese and heavy cream and combine everything well. Lastly add the cooked pasta and mix well combine. Enjoy!!!

Cheers!!!
Suji

Fried egg and cheese sandwich with avocado spread

These sandwiches have a special place in our breakfast menu as we have a lot of grad school memories associated with it. Back then, when we were grad students at Oklahoma, there was this small restaurant “SHORT CAKES” where we first had these. We used to drive straight to the restaurant after school as we would be tired and hungry. I learned to make these from the “chefs” there, as it was open kitchen and we watch them while waiting for the food. These are easy, filling and are perfect for picnics too..

Bread slices 2 (I used whole grain bread)
Egg 1
Cheese slices 1 (I used kraft singles)
Butter/margarine 1 tsp
Salt, pepper

For the avocado spread

Avocado ½ of one
Salt, pepper

Cut the avocado to half and scoop out the flesh; Mash it with a fork and season with salt and pepper. Spread the same onto one of the bread slices and set aside.

Now heat a pan and add the butter/ margarine. Crack the egg and cook on a medium flame for 2-3 minutes. Season egg with salt and pepper. Now turn the egg (sunny side down) and cook for a minute. Poke the center (yolk) a little (yolk will be still runny, that’s ok) and place the cheese slice. Now top the cheese with the other bread slice and turn over. Place the bread with avocado spread above this and toast both sides. Serve immediately.

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Orange Surprise cake!!!

Happy 3rd birthday, Pazham Pappadam Paayasam…

Hurray, it’s the 3rd birthday!!! With pregnancy and ensuing motherhood, last year was truly unforgettable and incredibly exciting. The new roles made me so busy that I could not keep up the regularity in my blogging. But now things are falling into a new routine in which I have found a tiny little space for my dear blog. I hope and wish that all my friends on this page would continue to support me and this small space of mine. Three years down the lane, when I look back I cannot believe that I could amass so many recipes belonging to different lands and cultures. I hope this endeavor will continue to bear fruit down the lane both for you and us in terms of both culinary experiments and satisfied palates. What more would be more apt to celebrate the 3rd year than a yummy 3 layer orange cake. Keep cooking and enjoy its fruits!!!

Three 8 inch cake pans
Butter for greasing
Parchment paper
Yellow butter cake mix 1 box
Eggs 4 nos
Margarine 1 stick (8 oz), softened
Mandarin oranges in light syrup one 15 oz can

For the filling

Instant vanilla pudding mix 1 packet
Crushed pineapple in 100% juice one 20 oz can
Cool whip one 12 oz tub
Lemon juice 1-2 tsp

Preparation

Mix instant pudding, crushed pineapple with its juice and lemon juice in a large bowl. Fold in cool whip and combine well. Refrigerate until ready to use.

To prepare the cake

Prepare the cake pans by greasing with butter on the bottom and sides. It is advisable to place a parchment paper on the bottom as the orange slices may tend to stick while baking.

In a mixing bowl, add eggs, softened margarine and juice from the orange can. Blend this well using an electric mixer for 2-3 minutes at medium speed. Next add the cake mix and blend for 2 minutes at the same speed. Lastly add the orange slices and fold in using a spatula. Pour the prepared cake batter equally onto 3 greased 8 inch round pans. Bake at 350 for 20-25 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool completely.

Frosting

Once the 3 layers of cake are completely cooled, place the cake upside down and spread the frosting evenly, top with second cake and repeat the same and then the 3^rd cake and frost completely on top and sides. Refrigerate this for at least an hour before digging in..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe courtesy: I got this recipe from a family friend of ours Shobha chechi who got the same from her friend Yzonne daigle (Cajun cooking from the heart of bayou country).

Cheers!!!
Suji

Canned Tuna cutlets (Makes 12-15)

One of Kerala's most preferred snacks, “cutlets”. As a kid I literally grew up eating these yummies almost every evening as an after school snack. Cutlets can be made veg or non veg and you can check our veg cutlet recipe here and chicken cutlet recipe here. This is really easy to make and I hope you all will enjoy these delicious snack as much as my family does!!!

Canned tuna in oil one 12 oz can
Red onion 1 small, finely chopped
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Green chilly 2 nos, finely chopped
Curry leaves 1 sprig, roughly chopped
Any kind of meat masala 2 tsp (I used Mutton masala here)
Black pepper powder ½ tsp
Garam masala 1 tsp
Tomato 1 small, finely chopped
Potato 1 medium, boiled and mashed
Salt as needed
Egg 2 nos, beaten
Bread crumbs
Oil 2 tsp + more for frying

Preparation

Drain oil from the canned tuna and set aside.

In a pan, heat 2 tsp oil and sauté onions and add salt. Add ginger, garlic, green chilly and curry leaves. Sauté for 3 more minutes. Once sautéed, add pepper powder, mutton masala and garam masala. Cook this for a few minutes and add tomato, continue cooking till oil separates. Next add the fish. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..

Cheers!!!
Suji

Varutharacha mutta curry/Boiled egg curry in roasted coconut gravy (Serves 4)

Boiled egg 4 nos, cut to halves
Grated coconut ½ cup
Garlic 2 cloves, sliced
Red chilly powder 1 tsp
Coriander powder 1 TBSP
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Curry leaves a handful
Mustard seeds ½ tsp
Oil 1 tsp
Salt as needed

Preparation

Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves. Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder. Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down. Grind this to a smooth paste adding little water, if needed.

Heat oil in another pan and splutter mustard seeds. Add curry leaves followed by the ground coconut paste. Cook for about 3-4 minutes at medium flame and add ¾ cup water and mix well. Allow this to come to a boil and add the halved eggs. Cook for another 2 minutes and switch off flame. Keep the curry covered until ready to use. Serves best with puttu, appam, idiyappam or even rice..

Notes: If you prefer, add a tablespoon of sliced shallots along with coconut while frying. This adds more flavor to the curry..

Cheers!!!
Suji

Tilapia baked with Tapioca (Serves 2)

There is little doubt that the combination of Kappa and Meen curry (Tapioca and fish curry) enjoys the status of being the signature dish of Kerala. It is healthy, have the key nutrients in the right proportion and is accessible to all. Once considered the main fuel of the working class, this dish now enjoys a cosmopolitan status and has slowly found its way from the road side thattukadas to the five star hotels. Here is a twist to the traditional kappa and meen, developed using modern cooking techniques. Hope you all enjoy this simple baked fish preparation…

Tilapia 2 fillets (you can use neimeen(king fish), karimeen(pearl spot) or ayala(mackerel))
Tapioca 1 cup, cooked with salt and turmeric and grated
Grated coconut 2 TBSP
Shallots ¼ cup, finely chopped
Green chilly 1 no, finely chopped
Ginger and garlic 1 tsp each, finely chopped
Egg 1 no
Juice of one lemon
Salt as needed
Black pepper powder ¼ tsp
Butter spray

Preparation

Clean and pat dry the tilapia fillets. Marinate the fish fillets with juice of one lemon, salt and pepper powder for about 10-15 minutes.

In a mixing bowl, add the grated tapioca, grated coconut, chopped shallots, green chilly, ginger and garlic. Add the egg and enough salt. Mix this well to combine.

Line a baking tray with aluminum foil and spray with oil. Place the marinated fish and top the surface with the tapioca mixture evenly. Spray oil lightly and bake in a preheated oven for about 40-45 minutes at 400 F. Change the temperature to BROIL mode for the last 5 minutes of baking. Enjoy!!!

Cheers!!!
Suji

Restaurant style egg curry/ Mutta curry (Serves 4)

Here is a delicious restaurant style egg curry which is the best to go with appams. Appam and mutta curry (Egg curry) is one of Kerala’s signature breakfast combinations. I absolutely loved it, and no other egg curry can beat this one on its taste. This curry is definitely going to be my pair for appams from now on. Thanks to the Maroli Indian restaurant, Toronto’s blog for introducing this awesome treat to all foodies….

Eggs 4 nos, hardboiled
Egg, beaten 1 no (secret ingredient )
Red onions 2 medium, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Ginger garlic, freshly crushed 1 tsp each
Red chilly powder 1 tsp
Coriander powder 2 heaped tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Coconut milk, thick ½ cup
Water ¾ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP

Preparation

Hard boil the eggs and de-shell the same, set aside. Beat one egg well and keep aside.

Heat oil in a non stick pan and add the oil. Sauté onions along with curry leaves until golden brown. Next add the crushed ginger and garlic, mix well and cook for 2 more minutes. Now add the red chilly powder, coriander powder and turmeric powder. Mix well to combine and cook until the raw smell from powders are all gone. Next add the tomato slices and cook for another 3 more minutes. Reduce heat to medium and add the coconut milk, pepper powder and water. Adjust salt and mix well, allow it to boil. Once boiling add the halved eggs. Mix well and let it boil again. Once boiling reduce heat to simmer and add the beaten egg and stir immediately. Switch off flame and transfer to a serving bowl. This is an excellent pair for appams, puttu, idiyappam and rotis..Enjoy!!!

Recipe courtesy: Maroli Indian restaurant, Toronto

Cheers!!!
Suji

Egg Omelette fried rice (Serves 4-5)

Today I am here with a variety rice dish. This recipe is also my own creation which I did try out on one of those days, when I was in a really good mood for cooking. The final verdict was yummy and this is a one pot rice preparation with a very distinct flavor. Hope you guys will like it as much as I did..Enjoy!!

For making omelette

Eggs 3 nos
Green onions 1 TBSP, finely chopped
Onions 3 TBSP, finely chopped
Pepper powder 1 tsp
Fennel powder ¼ tsp
Ginger ½ tsp, finely chopped
Mushroom 2 TBSP, finely chopped (optional)
Curry leaves 1 TBSP, chopped
Salt as needed
Oil 1 tsp

Preparation

In a bowl, crack the eggs and add all the other ingredients except oil. Beat this well and set aside.

Heat a pan and add the oil. Add half of the egg mixture and spread it. Wait for 4-5 minutes and turn the omelette. Once cooked  on both sides remove and set aside onto a plate. Repeat the same with rest of the mixture. Stack the omelettes and cut the same into small cubes. Set aside.

For the rice

Basmati Rice 2 cups (any kind of long grain rice can be used)
Red Onions ½ cup, finely chopped
Cabbage ½ cup, thinly sliced
Carrots ½ cup, thinly sliced
Green onions 4 stalks (white bulb part and green part separated)
Tomato sauce 1 tsp
Green chilly sauce 1 tsp
Soy Sauce 4 TBSP
Black pepper powder 1 tsp
Chicken masala 1 TBSP  ( I used eastern brand)
Oil 2 TBSP
Salt as needed
Water to cook the rice

Preparation

Pre-cooking instructions..

Wash and soak basmati rice for 30 minutes. Cut the green part (diagonally) of green onions for garnish. Slice the white part to go into the rice. In a bowl, mix the tomato sauce, soy sauce and green chilly sauce and keep aside.

Cook the rice in 5 to 6 cups of water and drain in a colander when they are 80% done. Allow the rice to cool and stick in the refrigerator for 15 to 20 minutes (this helps rice to hold its texture). Meanwhile heat (med-high) oil in a deep bottomed wok or kadai and add white onions, and chopped red onions. Sauté them well for 3 minutes and add salt and pepper powder. Give them another minute to sauté and add in the cabbage and carrots. Cook the veggies for 2 minutes. Add the cubed omelettes and add in the sauces and wait for everything to come to a boil. Simmer the stove and add cooked-cooled rice in batches and mix well. Turn the heat off and transfer to a serving plate. Garnish with green part of green onions and enjoy this lovely vegetable fried rice with any kind of Indo Chinese curries or just by itself.

Tips
Add green beans (thinly sliced) or any color bell peppers (finely chopped) for more color to the rice.
Thinner the veggies, better the taste ...
Use butter for oil and get a richly flavored fried rice..

Cheers!!!
Suji

Sri Lankan Egg curry (Serves 5)

An amazingly different  egg preparation straight from the coasts of Sri Lanka. This recipe is loosely adapted from Raghavan Iyer’s 660 curries cookbook. It uses a blend of spices which gives the  curry a very unique flavor and aroma. We enjoyed this curry with rotis, it sure will be yummy with rice or other breads. Enjoy!!!

Hard boiled eggs 5 nos
White onions 1 big, thinly sliced
Green chilly 3 nos, slit
Ginger ½ tsp
Turmeric powder ½ tsp
Curry powder (recipe follows) 2 tsp
Coconut milk, thick ¼ cup
Salt as needed
Oil 2 tsp

For the curry powder

Coriander seeds 1 TBSP
Cumin seeds 1 tsp
Garam masala ½ tsp (made from cinnamon, cloves, star anise, cardamom)
Fennel seeds ½ tsp

Blend all these well into a fine powder and set aside.

Preparation

Hard boil eggs, de shell and make slits on them. Set aside.

Heat oil in a pan at medium heat and sauté onions along with green chilly and ginger until golden brown. Next add the curry powder (prepared) and the turmeric powder. Mix well and cook this for about 3-4 minutes. Add salt and coconut milk. Mix well and add the hard boiled eggs and cook until gravy thickens for about 10 minutes or so…

Cheers!!!
Suji

Egg fry (Serves 12)

Though this is in no way an exquisite recipe, when visitors come unannounced and when the traditional shahi and mughalai dishes fail to meet a short notice, this one is definitely a winner.I made this at the last minute for a get together, and was ready with the ziplock bags to stove it away as the party finishes, but to my surprise this recipe was an instant hit. I know this is not a special recipe worthy enough for some blog space, but still thought would share with you guys.…

Hard boiled eggs 6 nos, cut into halves
Black pepper powder 1 tsp
Garam masala ½ tsp
Salt as needed
Olive oil ½ tsp
Onions 1 big, sliced
Red chilly powder ½ tsp
Green onions for garnishing
Oil 1 tsp

Preparation

Heat oil in a pan and sauté the onions till golden brown. Add salt and red chilly powder. Mix well and cook until raw smell goes off. Set aside.

Heat olive oil in a skillet. In a bowl mix together, pepper powder, garam masala and salt. Take each half of the boiled egg and dip in the masala mixture and fry both sides until browned.

Make a bed with the sautéed red onions onto a rectangular plate. Arrange the fried eggs and sprinkle chopped green onions.

This serves as an excellent appetizer for parties. You can substitute pepper powder with chilly powder to your preference.

Cheers!!!
Suji

Mutta urulakizhagu ularthu/ Egg and potato stir fry (Serves 5-6)

Here is another simple ularthu/ stir fry from us which is a great accompaniment for rice or rotis. One might think how would potato and eggs taste together, but friends believe me, that’s one of the best combinations I ever tasted!!!Try it for yourself and enjoy!!!

Hard boiled eggs 5 nos, each cut to 8 pieces
Potatoes 2 medium, cubed
Shallots 6 nos, peeled
Dry red chilly 4-5 nos
Garlic pods 8 nos
Whole pepper 1 tsp
Kashmiri red chilly powder 2 tsp
Oil 2 TBSP
Salt as needed
Water ½ cup
Mustard seeds 1 tsp
Curry leaves 2 sprigs

Preparation

Boil potatoes until ¾ cooked. Set aside.

Pulse together shallots, dry red chilly, garlic and whole peppercorns twice. Set this aside.

Heat oil in a pan and splutter mustard seeds, followed by curry leaves. Next add the crushed shallots mixture and cook until the raw smell goes off. Add red chilly powder and cook for a minute or two. Throw in the ¾ boiled potatoes and mix well so that the masala gets coated to each cube of potato. Add ½ cup water along with salt and cook covered for 10 minutes or until the water is completely evaporated. Open lid and give a good mix. Add the egg pieces and mix well. Cook for 2-3 more minutes. Adjust salt and switch off from flame. Enjoy with rice or even rotis….

Recipe courtesy : Slightly adapted from Lakshmi Nair’s cookery show “Magic Oven”..

Cheers!!!!
Suji