Egg Stumbler

I cannot believe it, but the first day of the six week summer vacation of the kids is over. More than them, I have been waiting like crazy for this break. While schooling here in Deutschland is completely different to that in India, there is a kind of frenzy towards the final two months before the holidays. It's not exams, the kids are assessed throughout the year, so towards the month of May they are aware as to whether they move on to the next class or remain back in the same. German schools pile up on activities before they close. I do not know whether it has got to do with the arrival of summer. But it takes a huge toll on parents especially mother's like me who have got to run to different venues and also prepare the kids for the same. So much so, hubby dear has to not only drag the kids out of bed, but a wifey too...:D

Today, I guess it was some respite for my poor man who could wake up in peace and go to work calmly. Well, it was the first day, so we took our own sweet time to wake up, the three of us. And when we did, it was past breakfast time and close to lunch. So brunch is what we had.

Shireen from Ruchik Randhap posted this breakfast preparation last week. Shireen's blog is one with awesome pictures of food and write up's related to my home town Mangalore. Her blog is actually what keeps me going when I remember food that I miss, and gives me the inspiration to carry on till we return back home.

Ingredients:

• 4 large eggs
• 4 slices bread(brown or white)
• 1 large onion finely chopped
• 2 medium sized tomatoes finely chopped
• 1 medium sized green chilli finely chopped
• 1/4 tsp turmeric powder
• 1/4 tsp pepper powder
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• 1 tbsp chopped coriander leaves to garnish
• 2 tbsp ghee
• salt to taste

Method:

1. Beat the eggs well. Trim the side of the bread and cut into cubes. Keep aside.
2. In a heavy bottomed pan/Kadhai, heat the ghee. Toss in the chopped onion and green chilli. Fry till onions turn golden brown. Add the chopped tomatoes and fry for a few minutes till the mixture turns mushy.
3. Add the salt, turmeric, red chilli, pepper and cumin powders, mix well and fry on low heat for a few minutes. 
4. Pour in the beaten egg mixture and stir on medium heat for about 4 to 5 minutes . Take care to not scorch them.
5. When the eggs have cooked just right, add in the bread cubes and mix gently.
6. Garnish with coriander leaves and serve immediately. If kept for a while the bread can get soggy.

Blueberry pancakes with cinnamon butter and syrup

Source: BBC GoodFood India
Serves 4-5
Preparation time: 40 minutes

Ingredients
The pancakes:

• self raising flour 300g
• bicarbonate of soda 1 tsp
• eggs 2
• buttermilk 275ml
• milk 4tbsp
• melted butter 75g
• 225 gm fresh blueberries(the original recipe called for 2 apples and 50g dried cranberries)
• butter or sunflower oil for frying
• maple syrup to serve

The cinnamon butter:

• softened butter 75g
• cinnamon powder 1tsp
• caster sugar 2tsp

Method:

1. To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
2. Mix the flour, bicarbonate and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the blueberries.
3. Melt a little more butter in a non stick pan or smear with sunflower oil. When hot, add 1-3 small  ladles of batter to the pan to make 1-3 small pancakes(its dependent on the size of your pan).
4. Cook for 2-3 minutes until bubbles appear and the underside of the pancake is set and golden. Flip and cook for a few minutes more. 
5. Transfer pancakes to a plate, cover with baking parchment and keep warm in an oven. Cook the remaining pancakes.
6. To serve, stack pancakes on plates, top with a big knob of cinnamon butter and drizzle with maple syrup.
7. ENJOY!! 

Batata Poha

I am married to a mama's boy....:) And mama's boy has a long list of favorite dishes solely prepared by mommy dearest. Batata poha or beaten rice with potatoes is one of them. For the 12 years that we have been married, I never attempted to learn or prepare these select recipes simply for the fact that they should be enjoyed during our visits back home or when mum in law visited us. Well, things have changed now. With us living so far away, trips to and fro have reduced. Plus when you have a husband pining for his favorite food, you have got to give in some time..:D

Batata Poha makes for a very nutritious breakfast. Rich in iron and paired along with potatoes and groundnuts gives you a power packed breakfast to begin your day.

BATATA POHA (serves 4)
Source: Modern Cookery by Thangam E Philip


Ingredients:

• Beaten Rice                 225 gms
• Potatoes                       225 gms
• Onions                         200 gms
• Groundnuts                    50 gms( added by me)
• Cumin                            1 tsp
• Mustard seeds                1 tsp
• Coriander leaves            to garnish
• Turmeric                        1 tsp
• Curry leaves                   2 sprigs
• Oil                                  4 tbsps
• Salt                                 to taste
• A dash of lemon juice.

Method:

1. Peel and dice potatoes. Chop onions and coriander leaves finely.
2. Heat oil. Add mustard and cumin seeds. When they splutter drop in the curry leaves. Fry onions till brown.
3. Add potatoes, groundnuts and turmeric powder. Cook on a slow fire till potatoes are cooked. Be careful not to burn them.
4. Put rice in a colander. Hold under a running tap or pour water for about half a minute. Let it drain.
5. Add the rice to the potatoes and salt to taste.. Cook for another 5 minutes. Add a dash of lemon juice to taste. Serve garnished with chopped coriander leaves.