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.

Egg Korma.

This post is in continuation with my last week's posting. I had served my hubby a scrumptious lunch to give him a break from the cafeteria food. Since then, his company has been kind enough to send him to work an hours distance away, hence he hasn't come home for lunch :D (I do love him coming home though).

Ingredients :

• 5 eggs(boiled)
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 1 tsp cumin seeds.
• 2 tomatoes(chopped)
• 1 cup coconut milk

Method :

1. In a bowl mix the powders along with some water and the paste. Keep aside.
2. In a vessel heat oil. When hot add the cumin seeds.
3. As they splutter, add the paste from the bowl and fry on a low flame.
4. Add the chopped tomatoes and fry well.
5. Now add the coconut milk and a little water only if required.
6. Add slit eggs(or whole) and let it boil till done.
7. Add salt to taste.
8. Garnish with coriander leaves.
9. Serve hot with roti or rice.

      

Egg Pulao

The day I read this recipe on Kim's blog I knew it would be an instant hit with my kids!!! They both love eggs and pulaos or biryanis of any kind. So a combination of egg and pulao would make it easy for me in the kitchen and for them to eat. Also as Kim noted it is easy and fast to prepare. Kim's recipe is meant for two and since I needed servings for four I altered the measurements accordingly. For servings of two head over to Kim's blog, for four proceed as follows....

You need :-

• 8 eggs(boiled)
• 2 cups rice(my cups are huge, more so mugs)
• 4 cups hot water
• 1 and a half lime
• salt to taste
• 3 tbsps oil

Grind to a paste :-

• 2 onions
• 5 green chillies(large)
• 2 " ginger
• 1 pod garlic
• 2 " cinnamon
• 5 cloves
• 2 black cardomom

Method :-

1. Boil the eggs, shell and keep.
2. Wash rice and soak in water.
3. Grind the above ingredients to a paste.

4. In a pressure cooker warm the oil and add the ground paste. Fry well till you get an aroma! (I fried 

            for 10 - 12 mts).

        5. To the fried masala, add the rice, mix well and fry some more.

         6. Add 4 cups water, juice of lemon, salt to taste and boiled eggs. Close the cooker and cook till done.

         7. Serve with a chilled cucumber or tomato raitha.

Final verdict : As predicted it was an instant hit!!! Thanks to Kim!!! This pulao will be prepared quite often at our home, what about yours???