Dec 022017
 

All that’s Eggy

Nothing gets us started like good fulfilling breakfast in the morning. And nothing fills us like some eggs!!

We can make countless number of breakfast items using eggs. For the love of all that’s eggy, there are many many types of just the scrambled eggs. And its like scratching the tip of the “tip of iceberg”. How we cook our eggs depends largely on our local culture. And we all have been comfortable in our cultural cuisine zone for very long.

I like to venture out of the comfort zone and I have failed many times. But on the matter of food, for me, failure is another learning step to try out things differently the next time. Though short on time, I do keep on experimenting on food and I do succeed sometimes(may be as per my expectations)

I had been trying out this Parsi dish, Salli Per Edu since quite some time. And today I think I got it somewhat right( may be not a-Parsi-bawa-pats-on-my-back-for-my-effort kind of right, but the kind where I don’t have to look out towards that trip to Hotel Ahura whenever I feel like having it. One important thing I learnt in all my attempts is “Keep it Simple”. So here’s how to make it.

All you Need

(For serving 1 hungry wolfman)

  • 5 tablespoon oil
  • 1 medium sized potato
  • 2 eggs
  • some salt to taste
  • ground pepper to taste
  • 5-7crushed garlic cloves(optional, as per liking)
  • Shredded Cheese(optional, strictly as per preference)

Let’s get going

  • Peel the potato and grate it. Do not use the very fine holed grater which is used for zest. Use the one used for carrot halwa.
  • Sqeeze out about 70 % of water from the grated potato. This depends purely on personal judgement. We do not want the potato to be totally dry, but we also want to get rid of the maximum starchy water.
  • Sprinkle salt and pepper and mix well. At this stage, you can add the crushed(or may be chopped) garlic if you are using it.
  • Break the eggs in a bowl and separate out the yolks(they should be intact). Here’s a trick to separate the yolks.
  • In a flat non stick frying pan, heat oil.
  • Once the oil is heated, reduce the flame to minimum. Spread out the grated potato on the oil evenly to make a flat cake. Pat down wherever required.
  • Sprinkle the shredded cheese evenly, as much as you prefer.
  • Cover the pan and let it cook on lowest flame for about 4-5 minutes.
  • Open the cover and pour the egg white. Spread evenly by tilting the pan in all directions. Sprinkle little salt over the white. Cover it again(Putting in the yolks will depend on how you want them. If you like them fully cooked, put them before covering).
  • After about 2 minutes, check if the potatoes have started changing color on the edges. If yes, place the two yolks at a desirable position on the pan.
  • Cover it an let it cook for about 2-3 minutes.
  • Check the edges, they should be brownish. The yolks should be firmly in place.
  • You can switch of the heat and keep it covered till the yolks cook to your liking.
  • Slide it out on a plate and fork away your Salli per Edu.
Nov 062011
 

Fish as a Health Food

It has been said time and again that fish is a health food. We, living in coastal region, have access to plenty of it and so it has been our daily diet for ages. The most common method of preparing fish in my region has been cooking it in tamarind & curry leaves based curry. Fried fish as a side dish has been the second most favored choice. It’s hard to pass a day when one of our meal doesn’t contain fish.

Having said that, we do understand that in many cases, fish can be as harmful to your cholesterol levels as red meat. Shelled fishes are known to increase cholesterol count, so don’t consider yourself healthy if you eat a lot of crabs and lobsters. There are lot other fishes which are known to carry toxic elements in their body. But I am not writing this to wake your health concerns. This post is to let you know that the cook in me is still alive and cooking. I am experimenting on steamed fishes, and have been achieving better results each time. Though there are variety of fishes which can be steamed, I restrict myself to pomfret as the flesh becomes very soft after cooking. You can also steam Kingfish, mackerel and other types of fish as per your liking.

….….…Wow!! I just took a break from writing to finish off the steamed pomfret which was on the stove while I was writing. I just can’t to wait to share this recipe.

Let’s do it

Ingredients :

(I prefer not to weigh my ingredients because each time you end up having different proportions which creates interesting flavors. Believe me!!Also, you can use the bit extra marinade to go with your appam or rice)

1 Pomfret(size as per your requirement)

4 tablespoon grated coconut(health conscious people can opt out of this ingredient)

1 green chili

1/2 tomato

2 tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon ginger garlic paste

handful of fresh cilantro leaves

turmeric leaves or banana leaves(enough to wrap the pomfret and the marinade, OPTIONAL)

a piece of ambi haldi(OPTIONAL, tastes very good when used with turmeric leaves wrapping)

food grade aluminum foil

4-5 curry leaves

salt to taste

Method:

Except for the pomfret, aluminum foil, the wrapping leaves and ambi haldi, mix everything in the grinder to make a smooth paste for the marinade/stuffing. Keep aside.

Clean and gut out the pomfret, remove the fins and tail. Remove the mouth, eyes. There are two ways of marinating, one is stuffing and second is applying the marinade on the grooves cut on the fish. I prefer grooves, but if you need assistance on stuffing, check out this video. If you don’t want to stuff, cut deep grooves across the breadth of the fish while keeping the fishbone intact. Apply the marinade generously all over the fish and fill up the mouth cavity.

Cut the ambi haldi in to thin strands and spread all over the fish. Place the fish with its marinade on the turmeric leaves or banana leaves and wrap around gently. Then place this entire wrapping on aluminum foil and wrap around(aluminum foil helps in preserving the juices which might seep out of the leaves). If you don’t have the leaves, you can wrap the fish in the foil itself, but remember, the leaves impart a good natural flavor and aroma to the steamed fish.

Photo1436Use a traditional idli maker to steam the fish. Photo1437It can even be steamed in a pressure cooker with the whistle removed. While steaming ensure that there is enough water to last for about 30 minutes of steaming on low heat, but not so much that the water enters the aluminum foil. In the traditional idli maker, you can use the idli plates to separate the fish from the water. In a pressure cooker use suitable stand which is stable and which can hold the fish.

Finish Garnish and ServePhoto1440

Steam the fish for about 30-35 minutes on medium heat. Garnish with fresh cilantro leaves. Serve hot. While serving, try to retain the juices that flow out of the fish. Goes well with idli, dosa, steamed rice, appam, amboli etc..

%d bloggers like this: