Egg aapam

Hoppers as they are known in Sri lanka..... aapams make you visualise the cuisine of Kerala with 'ishtew'(stew) or chicken curry. Since many years now Aapam with coconut milk is the favoured Sunday breakfast for my parents in law and I'm very grateful that some of the aapam batter is set aside for me to make use of, later at my convenience.I am the only other one in the family who has a liking for the simple comforting meal of aapam and coconut milk...for the rest of them it has to be 'refined' a notch !!!

Egg aapam is commonly ,found at restaurants or made in homes...the bulls eye yolk sitting in the middle of a soft fluffy aapam with crisp edges is a filling treat !It never occurred to me to make it any other way until my meal at Nalas Aapakadai...I was quite amazed to see the way the aapams were filled with mince and other veggies without it being overpowering !

I guess that visual stayed firmly planted in my mind...I did not really plan on replicating it ,at home at any point in the near future...but one morning,as I was all set to make egg aapams for the children...it was a bit of a shock to open the refrigerator and find one lone egg (I'm usually a bit more organised than that!)...I'm so thankful for the 'eureka' moment,that I remembered the stuffed aapams at Nalas...so using the one egg and adding our favourite herbs and spices...this 'now family favourite' egg aapam came into existence in our home..I am happy to share the recipe with you.

Aapam in the aapakkal

Flavour filled egg aapam

Crispy...soft...yummy aapam

Recipe for aapam filling-serves 2

Egg-1

Small onions-5 chopped fine

Green chillies-2 chopped fine

Milk-1 Tbsp

Coriander leaves-1/2 C Chopped

oil,salt,pepper

Method

In a bowl,beat the egg,milk,salt and pepper.

Add the other ingredients and mix them into the frothy egg mixture.

Ladle the aapam batter into the aapakal and swirl it around.

Close the lid.

After 2 mts ,when it is just set,pour half of the egg mixture and spread it to the edges gently with a fork/spoon.

Close and let cook on a slow fire for a few minutes,until the egg is cooked.

Serve hot.

Usually this egg aapam needs no accompaniment,but some folks just need something... out of habit,so ,if that is the case, the simple coconut chutney works very well...if you are planning on making some aapam batter...do try this recipe,for your sunday morning treat and let me know if your family loves it as much as mine does...as always,I look forward to hearing from you ! Ta :))

Akuri on toast

Some memories are imprinted in our mind for posterity. It's these memories of insignificant ,normal moments that make a lot of sense later, of how important these moments were ,when you reflect back on them as an adult or sometimes relive those very moments not with your parent but with your child !

Among one of those memories,is one,of me tasting Akuri on toast for the very first time :) It was at the Taj Coromandel Hotel at Madras,as it was referred to then...at breakfast with my mother,I must've been about 8 years old,I remember feeling all grown up ,reading the menu card,with the napkin unfolded on my lap...I was very intrigued by the name Akuri on toast,as I'd never heard of it before...my mother after explaining to me about what it was,encouraged me to try it... and boy,did I enjoy every mouth full !!! After that, breakfast at that coffee shop for many years was and could only be Akuri on toast...ha ha...nothing else even came close ! It never occurred to me to ask mum to make it ,for me ,at home...unlike kids today,who think we are capable of conjuring up anything that they desire,at home ,in our very own kitchen !!!!So Akuri at home it is,usually over the weekend...an eagerly awaited breakfast,to indulge in on a lazzzy Sunday morning !

This Parsi style scrambled egg dish is full of flavour and is perfect for a relaxed weekend breakfast with the family or with friends !

Recipe for Akuri on toast-serves 4

Eggs-4

Tomatoes-2 finely chopped

Onion-1 finely chopped

ginger garlic paste-1/2 tsp

coriander leaves-1 C-chopped fine

green chillies-2 finely chopped

milk-1/4 C

Olive oil

If you look at a traditional Akuri recipe,it will include turmeric and cumin...I however do not add turmeric to eggs anymore after I read an article about turmeric being an aid  to the growth of salmonella !!! I also felt that it did not really need the cumin and at times I skip the ginger and garlic as well...just to give you an option !Traditionally ghee is used for Akuri...I prefer to use olive oil.

Method

In a bowl,whisk together the eggs,milk and salt

In a pan ,heat the oil and add the g&g paste,saute'

Add the onion ,let it soften ,then add the tomatoes,chillies and let  it sweat for a bit.

Add the coriander leaves and mix

Turn off the flame

Add the beaten egg and mix in

On a slow flame,keep stirring the mixture until the egg scrambles

Serve hot.

Akuri on toast !

Serving suggestions for Akuri are hot buttered Pav or puris...but I always have it on toasted whole grain bread...I first read it on the menu card as Akuri on toast and that's the only way I want to eat it...and yes I do smile,whenever I make it, thinking of that first bite ,so very long ago!!!

Green chutney double fry

Most Indians love a spicy breakfast,while we do relish the oatmeal , bagel ,preserves etc...most of us would rarely say no to a hot savoury/spicy breakfast !Some months ago when the BBC good food India magazine was first launched,they had mentioned this dish on one of their covers,it looked and sounded very interesting and yet simple...just 'my' kind of recipe ! I did make it then a few times for breakfast and my family absolutely loved it,it was such a wonderful idea of combining two very common breakfast ingredients,green chutney and fried eggs !!!! I wondered why I hadn't thought of it before... and to my surprise,not too many people that I knew, had thought of it either !

Well...anyway,like it happens sometimes,the recipe just kinda slipped from my mind,until a few days ago when my kids reminded me of 'that green fried egg' that I used to make...Lol !...I was rather amazed how I could've so easily forgotten such a simple but delicious recipe...but then again,my blog did not exist way back then... ;))...so ,that's my excuse ;p...Since I was reminded, on a busy week day morning,I really did not bother looking for that exact recipe,I just quickly put together what I thought went into it...They loved it but I will also give you the original recipe ,nevertheless ! The freshness of the green chutney is so perfect with the richness of the egg,it just adds that perfect zing to an otherwise mundane breakfast of fried eggs ,not to mention so much healthier with the addition of herbs and ginger and garlic !

On toast ...some like it like that ;)

This was how I made it a few days ago !

Recipe for green chutney double fry-serves 2
Eggs-2
Garlic-1 tiny clove
Coriander leaves-1/2 C
Mint leaves-1/2 C
Green chili-1/2 de-seeded (optional,u can leave it whole)
Salt and freshly cracked black pepper
EVOO (Extra virgin olive oil)-1/2 Tbsp
Method
Blend the garlic,chili and herbs together with a little bit of water to make a smooth paste
In a flat non stick griddle add a bit of EVOO,on low heat
Add the green chutney,add salt and let cook v slightly
Break the eggs carefully on the chutney...add a light sprinkling of salt on the top and freshly cracked pepper
Cover with a lid and let cook to your liking...my family likes the whites just set and the yolks oozy (covering with a lid makes the eggs cook faster,very essential on a week day morning !!!!)
Serve with some toast...to mop up the oozy yolk along with the yummy chutney !

I love the way the edges of the egg are all crinkly with a border of the green chutney,the flavours are just perfect,the herbs make sure that there is no hint of garlic on the breath and get you feeling all energised to kick start your day ! And with these flavours,the possibilities are many...do try and keep those comments coming folks !!!!!!!!!

The original recipe had no mint,asked for 8 eggs for 1 Tbsp of chutney(1 Cup of coriander leaves) and contained a half inch piece of ginger,5 green chillies and the serving suggestion was,hot buttered Pav bread ! Yummy Yum !

Onion chutney

 Onions come in so many sizes,colours and shapes...they can be crunchy,spicy,sweet,intense or mellow depending on how they are prepared or what variety you choose.This vegetable lends itself quite easily to all cooking techniques and adds a unique flavour to most cuisines from all parts of the world ! There are onion fans who can eat them in any form and there are people who tolerate them and of course the ones who wonder why such a veggie exists...I actually feel sorry that the onion haters miss out on the amazing flavours these add to a dish :)
Pickled,fried,pureed,sauteed,roasted or eaten raw,it can be as delicate or as robust as you want it to be ! The kind of acrid burn that a raw onion imparts is so very different from the almost sweet jammy flavour they give when cooked in a pan with a little oil and salt ! They also pair very well with all sorts of herbs coriander,thyme,rosemary,curry leaves etc...onion pachadi is a favourite accompaniment to a biryani in Southern India...an acquired taste for many visitors from other parts !
An onion chutney on the other hand is almost like a sweet and spicy onion marmalade...made with pearl onions (shallots) and red (Spanish)onions,they make a great side dish for an Indian breakfast of dosai or idli (Indian rice cakes/pancakes)...they keep well refrigerated for about a week...it's very good with bread as well,I'm told...so it's definitely something for children in boarding school or university to keep in storage ! I was told by my grand mum that back in her youth,this chutney was made entirely with the tiny pearl onions for a family of 10 or more...my goodness,the number of onions they would've needed to peel to get a sizable amount of chutney....!!!! I do think the large onions don't really diminish the flavour of the chutney in any way...it is made with a whole lot of love after all...and since it is cooked down until soft and golden,it can be eaten for breakfast and you don't have to worry about it being too strong for the palette in the morning...just toss in a mint after,if you must ;)

 Ingredients
Small pearl onions-3 c (peeled and chopped)
Onions- 3 sliced
Dried red chillies-4/5
Tamarind pulp-1 tsp
salt,oil
Method:
In a pan ,heat some oil (just about 1 tbsp) ,add the small onions ,saute,when soft,add the Onions and saute,add salt.
Add the dried red chillies and continue to saute on very low heat until soft and golden and sticky.
The onions are caramelised at this stage...careful that they don't get crisp.
Add the tamarind pulp and mix through well for a minute or so.
Set aside and let it cool.
Once it is cool,check seasoning and grind it either by hand or in a blender...there is no need to add water...that will shorten the shelf life of the chutney.
Grind it to a smooth paste and check seasoning...the colour comes from sweating the onions to a golden brown .
Some people do temper it with curry leaves and urad dhal and red chillies,but I prefer it as it is...why add the extra oil unnecessarily !!!
Enjoy :)

Onion chutney

 

 

 

Mini idlis

Though this is not a great pic,the dish was gobbled down so fast that I had to share it as it was. Idlis in all sizes form a staple part of the Indian breakfast,but in a lot of south Indian homes,the younger lot usually prefer to eat dosas rather than the healthier steamed version of the rice and urad dhal batter !!!
While many homes do wonders in flavouring idlis and offering them in many exciting avatars...which i do plan on discovering and experimenting with soon....this particular dish is very very simple,flavour full and bursting with the freshness of coriander,chillies and tomatoes...so as humble and simple as it is,do try once,on a busy morning,you maybe surprised how satisfying it could be !
Ingredients
Tomatoes-2 finely chopped
Green chillies-2 finely chopped
Coriander leaves-a small hand full,chopped very fine
Onion-1 finely chopped(optional)
Method :
Steam the idlis and set aside...this recipe is for two platters of mini idlis.
In a small pan, add a tbsp of oil,saute the onions,green chillies .
When soft,add the tomatoes and saute until slightly pulpy.
Add the coriander leaves and stir well a few times
Add salt and stir.
Take off the fire and add to the slightly cooled idlis and toss through gently.
People who like the taste of coriander and tomato will love it as it is...alternatively you could serve it with a coconut chutney or a mint chutney or also add in some idli podi as extra flavouring...simple and tasty !

Jaffles !

Jaffles...this is a new word in my food dictionary...until now these were just plain old fashioned grilled sandwiches ;))...now thanks to Master Chef Australia...I now know them as Jaffles !!! Lol...whatever you want to call them,they are delicious,quick and make a healthy breakfast for school going kids !
These in the picture are filled with a combination of grated Kodai cheddar cheese,chopped onions,finely chopped gherkins and a sprinkling of chili flakes...add a few drops of olive oil on the bread before grilling ,if you prefer...a healthy bowl of fruit and a serving of Jaffles makes for a nutritious breakfast ! You can have fun with the fillings,depending on what your child favours :)

Crunchy Granola

Oops...sorry,add the raisins after the other ingredients have been baked and mix well together and then let cool !!!

Crunchy Granola

The one thing I find is a huge time saver is to make something that is so versatile,which can be delicious served in many ways ! Having received a request for a Granola recipe...I think this is something we should all make and store at home,it's quick,healthy,light and can be crumbled and make a simple vanilla icecream,very special,can be mixed into simple muffin batter to make healthy granola muffins,eaten with a dollop of yoghurt,or just as a simple but satisfying snack !
Ingredients
350 g rolled oats ,200g unsalted peanuts , 100g almonds , 100g sunflower seeds, 150 g light broen sugar/jaggery, 5 Tbsp honey, 3 Tbsp oil, 5 Tbsp maple syrup, 2 tsp cinammon powder / 2 Tbsp cocoa powder ,300g raisins/cranberries/dried berries,pinch of salt
Method:
Pre heat the oven to 180C
Mix all the ingredients,except the raisins
Mix together in a large bowl using hands or rounded spatulas
Pile the mixture in a greased baking tray
Let bake for 30-35 mts,after 10mts,keep turning the mixture ensuring that nothing burns,should only be lightly toasted
Once golden,let cool and store in an airtight jar
Other options for flavour are,apple sauce,golden syrup,seasame seeds,walnuts,pecan nuts...experiment away :))
 

Breakfast trivia

Breakfast, ideally ,I hear should be the most important meal of the day...while it may not be for most,people with children at home,need to come up with healthy breakfast options that will make the time before school, a pleasant experience for both parent and child...while our staple idli/dosa is on the menu in most homes,the lack of time and the exhaustion of thinking up a dish can often lead one to turn to cereals and other instant foods. I was told very recently and did read up that while you do have a wide variety of healthy whole cereals to choose from,most are along with being fortified with vitamins,have many forms of hidden sugars...this is not very advisable to eat on a regular basis...so With that in mind let's exchange ideas about breakfast options,my apologies to the vegetarians...I will include other veggie breakfasts too !

Eggs down under

     The picture here is without the cheese...that's an option,which could be included  !

 This was made with giving the young ones a fully balanced breakfast,that having been said there is really nothing unhealthy about it for adults either,you can change it depending on your dietary requirements !
This breakfast has whole carbs,Vitamin A from the egg yolk,lycopene from the tomatoes,calcium/Vitamin D from the cheese and healthy fats from the EVOO
Ingredients-for 1 portion
Organic multi whole grain bread-1 slice
Ripe tomato-1
EVOO (extra virgin olive oil)
Grated cheddar-1 Tbsp / 1 Britannia cheese slice single
salt,pepper,oregano-to taste
Method;
Using a round cutter,cut out a circle in the centre of the slice of bread and keep aside
Cut tomato into circles-de seed
Add a tablespoon of EVOO on a flat omelet pan
Place the slice of bread the bread disc and the tomatoes on the pan
Break an egg into the scooped out portion of the bread
Add salt  and pepper on the egg
Season the tomatoes too and add a dash of dried oregano
Now turn on the stove to low heat,cover with the lid and let cook until eggs are just set with the yolks still soft
Turn off the heat,open the lid and add the cheese to the bread disc and cover again for a minute
The residual heat will melt the cheese
Serve hot
Serving suggestions...those wanting added flavour can add a dash of Tabasco or balsamic vinegar

Breakfast idea

This Saturday morning breakfast turned out to be a bit out of the ordinary...it was so instantly liked by all,that it may well become a part of future breakfast /brunch ideas !
I had some leftover sundried tomato and black olive tapenade...too small a quantity to make a meal out of,but i thought maybe it would work as a spread for toast, so i set it out this morning and paired it with chive omelets and whadya know...it worked ! No waste and everyone felt like they had a 'pampered breakfast' so win win !!!Worked great with egg white omelets too...even better i thought !
If you do try this combo and you love it like we did,let me know !

Ingredients-makes for 2 omelets
Eggs -2
Milk-5 tbsp
Chives-chopped-1 or 2 tbsp
Salt,pepper,olive oil
Tomatoes-deseeded and quartered(optional)
Method:
In a bowl,add the eggs,milk,seasoning and whisk well with a fork.
Add in the chives and whisk
Heat a flat pan,with a little olive oil
Pour in the egg mixture-half,for 1 omelet
With a wooden spoon draw the liquid in,so that the liquid egg in the middle will flow outward and cook,this ensures that the omelet stays fluffy and moist.
Just when it starts to set,if using,add the quartered tomatoes...a crack of fresh black pepper..turn off the flame
Fold the omelet and serve hot !
Repeat with the remaining half of the egg mixture.
Note: If you want a more hearty omelet,you can also add in some grated cheese(cheddar) or some bits of ham or bacon would go well too !