Meringues

Meringues always reminded me of clouds...as a child I was convinced that it was indeed magical fingers that managed to produce these light airy confections...always confused between meringues and the macaroons so famous in Sivakasi and Tirupur...I now as an adult know the difference between the two !!!
Macaroons for us as children were always referred to as Tirupur biscuit ,I was amazed to learn recently that a few of my friends had fond memories of the'tirupur biscuit'...brought to us by a doting family from Tirupur and thus having earned the name !!!
I guess there began our fondness for egg white confectionery...be it meringues,macaroons,nougats...we loved it all ! I was so excited the first time I successfully baked my meringues...one would've thought I'd won gold at the Olympics....boy was I happy !!!! That happiness however paled in comparison to the pure joy expressed by the kids,their friends and my mom after taking their first bite....no wonder I keep experimenting...wonderful to pass on food tales to the next generation ! Do try the meringue recipe and smile as much as I did ;)))))))
Meringues
 Egg whites 3
Castor sugar-220 gms
Vanilla essence-2 tsp- I prefer to use as i don't like them smelling eggy !!!!
Food processor....you can try with a hand beater.
Method
Heat oven to 180 degrees
Add the egg whites to a clean stainless steel bowl...make sure the bowl is clean and dry and also that there is no yolk in the egg whites.
Beat the egg whites until they are a thick white cloud and form soft peaks,when lifted with a whisk
Then as you continue beating,add the sugar gradually tsp by tsp until it's all added.
You will now find that it's changed to a glossy white rather than a frothy white...beautiful !
Now gently fold in the vanilla by hand,very gently.
You can spoon onto a tray lined with grease proof paper or like I do...dollop into muffin cups...easy to serve..no mess !!!
Put them into the oven and turn the temp down to 160 degrees
After 15-20 mts ,you will see that they have turned matt ...let them bake until you see a crack forming
Now,turn off the oven and let them dry out in the warm oven for a half an hour or 40 mts
What this does,it keeps the outside crisp and the inside a bit chewy and almost hollow...airy fairy like :D

Looks quite delicious doesn't it....and it's just a tiny tsp of egg white and sugar/meringue ! Fantastic !

 And now you see what damage little hands can do...with strawberries and chocolate and meringue !!!! Sighhhh....I try...I really do ;P ...meringues topped with stewed fruit and cream is a great dessert !!!

On the 21st of Dec...I was asked by my friend and fello foodie to enter a baking contest which I gladly accepted...not knowing,until later,her brief,that it had to be a tad creative...now that posed a bit of a problem as the one thing I did not have on my hands that day was time !!!! I'm sharing this with you,because thanks to her,I managed to put up something that made everyone smile and I even won a prize for it...reminds me of a saying..."where there is a will there is a way" and my will was simply to do justice to her contest !!!

Santa's magic Winterland

So Santa's Magic Winter land comprised of meringue mountains...strawberry santas who turned blue because i forgot to keep aside some white butter cream frosting...well !!!! No ! actually the Santas were a tad cold!!!  you see ...no one knits Santa a sweater ;P Anyways...it was a lot of fun !!!!

The one thing that a food blogger like me,looks forward to are feedback from my readers...I recently received some photos of this meringue recipe tried by a reader...I do need to share them with you !!!
you can see that she enjoyed making them simply by the way they've been photographed and presented ! Looking forward to hearing from many of you as well !!!

Meringue recipe tried by Priya Satish

Priya's PLT meringues

Shakarpara

After being very good at not allowing temptation to come in the way of sampling the pre Diwali sweets...and I was super proud of myself too and then BHAM !!!...these tempting morsels arrived at my doorstep and I was like a kid in a candy store...haven't eaten Shakarapara in years...not sure if my kids remember eating it at all...well !!!...they're in for a feast now,that's for sure ! Crispy ,light (in texture only) ,that first bite leaves you with a thin coating of powdered sugar on the upper lip to quickly lick away...oh my goodness...the simplest things in life bring the most joy and that in turn brings out the very child in you ! Again,it's amazing how food can transport you to happy times and bring with it a host of other memories tucked away deep in your mind...I am thankful that I can share this with you :)))

 This recipe is from a book ,I believe it is a foolproof recipe...do try and let yourself feel like a kid again,even if it's just one bite !!!

 Ingredients:

 

All-purpose flour - 500 gms

Ghee - 100 gms
Baking powder - 11/2 tsp
Water to knead
Oil for frying

For the coating -
Sugar - 300 gms
Water - 100 ml

How to make shakarpara:

• Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
• Add the baking powder and then with the help of water knead it into a stiff dough.
• Cover it with a damp cloth for 10-15 min.
• Heat oil in a kadai. Divide the dough into three long rolls.
• Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
• When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
• Drain them on a paper tissue and fry the remaining pieces in the same way.
• To make the syrup (coating)
• In a pan boil the water and the sugar till it reaches one-string consistency
• Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
• Do not mix too much, as the sugar will harden.
• Take them out and let them dry for a while.
• Store in airtight container.

Idigarai murukku

A long time ago before the arrival of samosas,kachoris,puris,sev and other fried delicacies from the North, became popular in Tamil Nadu,the people of the South indulged their taste buds in fried snacks made from rice and dhals...murukkus ,seedai , thatta murrukku , ribbon murrukku or ottu pakoda  and many variations of the same were most popular .Usually home made by women who had time on their hands and very nimble fingers,these were made in a clean environment and great care for hygiene was taken by the person involved in making them...almost a reverence was given to the task of making 'palagaram' ...in other words..festive food...not to mention the happiness that surrounded these people who while cooking would indulge in stories and gossip and that I think was the secret behind their long tireless toil!!! Hearing the elders in my family speak of a time when it was easily available at markets in Idigarai...I feel sad that these handmade tiny circles of yumminess are only made by 1 woman now...I'm also very grateful that I was able to see and taste these murrukkus !
 Murrukku in tamil means to twist...the word is also familiar as an errant child would be threatened that he/she would have their ears 'murruki' if they behaved badly :D OUCH !!!

The murukkus were so special to me,that they had to be shared and be a part of my diwali basket this year !!!

Carrot soup with caramelised baby carrots and chives

Carrot soup...just the colour of it will have you salivating...believe you me,I do happen to have anti soup people at home...one look at the end result and they were quite willing to taste and I'm very happy to say finished a whole bowl full and asked for some extra baby carrots on the side...well !!!!...no wonder that i want to keep on cooking and sharing food ideas and recipes ! So...for the non soup lovers...do try,you maybe surprised,and the best part is it's easy peasy !!! Don't make me tell you that carrots are good for your eyes ;p you must have said it to your own a 1000 times....high in beta carotene,they are full of Vitamin A and are very versatile in the way they blend with many cuisines and flavours...a universally loved veggie !
Carrot soup
Carrots-1/2kg
Potato-1 small
Celery-1 stalk
Onion-1
Garlic-1 clove
Ginger-1/2" piece or to taste
Peppercorns-10,bay leaf-1 ,salt to taste
Baby carrots-15 (optional)
Chives-5 leaves-snipped (optional)
EVOO (Extra virgin olive oil )
Honey-1 tbsp
Method:
Pressure cook the carrots,onion,celery,bay leaf,potato,peppercorns,garlic and ginger until the veg are cooked-4 whistles...let it cool slightly
Remove the celery and ginger....if you like the taste of ginger,leave it in,goes very well with carrots.
Blend the carrots,potato,onion and garlic,the water and some peppercorns,depending on how spicy you want it to be.
In a small pan add the baby carrots,some EVOO,honey and heat gently on medium heat until the carrots are sticky and golden...set aside.
Pour the blended carrot mixture back into the pan,add about 2 cups of water and heat gently to a boil,let cook to required consistency...add salt,check seasoning.
The reason I add potato,is for a bit of creamy unctuousness...and it's much healthier than cream !
Ladle the soup into bowls...top with some caramelised baby carrots and snipped chives !
If you don't have baby carrots ,caramelised juliennes of ginger are also quite yummy :)

Cutlets

Cutlets....the little nuggets of deliciousness loved by both young and old ! The one thing I fail to understand is why do people feel the need to deep fry cutlets ???!!!...you can still get a colour on the exterior by crisping them on a flat pan with minimal oil,since all the ingredients are anyway pre cooked...why the need for all that excess oil ?!! There are few things worse than an oily cutlet...it's so much nicer to relish the flavours of all the yummy ingredients than to mar it with the overpowering residue of fat in the form of oil/butter !!!
Cutlets are a mother's magic tool for tucking away nutrients which their fussy kids may otherwise not eat...it's delicious in a lunch box,makes for an elegant tea time snack and is that easy extra dish to add to a party menu...made with veggies or egg or any other non veggie option,it's quick,healthy and delicious !!!
Cutlets
Ingredients    
Carrots-350 g                                                         
Beans -1/4 kg                                                              
Onions-2 finely chopped                     
Green chillies-3 deseeded anf chopped fine
Potatoes-2 
Ginger/garlic paste-1 tbsp (optional)
Coriander leaves-1/2 c very finely chopped
Tomatoes-5 ,deseeded and finely chopped
Turmeric powder-1/4 tsp
Chilli powder...salt to taste
Oil
Dried wholemeal breadcrumbs for dredging
Method
Pressure cook the carrots,beans and potatoes with a little water until well cooked...set aside
While that's cooling,heat a little oil in a pan and saute the onions,when soft add the tomatoes and green chillies and saute.
Add the ginger garlic paste at this point and the turmeric powder,chili powder. and salt.
Cook well until flavours blend,add a dash of water to help it too cook well without burning.Set aside.
Now mash together the carrots,beans and potatoes.
Add the onion mixture to the cooked veggies and add the chopped coriander leaves and mix well.Taste at this point,to adjust seasoning.
Form into balls and flatten slightly.
Dredge with the breadcrumbs lightly or can also use a slight dusting of whole meal flour
Add a little oil on a tava/griddle or pan on low heat and cook on both sides until golden.
Can serve with a mint yoghurt raitha ! :)

NOTE : For those preferring non veggie options...3/4kg of cooked ,shredded chicken can be added or 1/2 kg of steamed ,flaked fish...use this instead of the carrots and beans !

Green gram dhal

Dhals /Lentils/Mung beans....world over they are known by many names...in our Indian kitchen,they are very widely used and every community has their own version of it...I believe an entire cookbook can be written on Indian dhals alone ! from the kollu paruppu ,pachai payir parruppu,the tomato paapu ,the dal makhani ,tadka dal...just to name a few the list is quite long...loaded with protiens and no trans fat or saturated fat these dhals form a nutritious part of our daily diet ! They are very versatile in the way that they can be cooked...sprouting them,adds to the nutrition content...they can also be roasted to eat as a snack or boiled with spices and made into a puree to be eaten with rice or roti !
Green gram dhal also known as pachai payuru paruppu or moong dhal is a very essential part of our diet !
A study published in 2008 in the "Journal of Agriculture and food chemistry" talks about mung beans lowering blood glucose, triglycerides and cholesterol and improve glucose tolerance...1 cup of cooked green gram contains 537mg of potassium,2.83mgs of iron and it has insoluble and water soluble fibre....I'd say that's plenty reasons to eat it more often and for me it's comfort food... a warm bowl of pachai payyir paruppu with rice and a crunchy vegetable poriyal to go with it...yum yum !!!

Pachhai payyir paruppu/Green gram dhal
Ingredients
Green gram dhal -1 1/2 cups
Small onions-10
Whole cumin-1 tsp
Green chillies-deseeded-2
Coriander leaves-tied in a bunch with some string-a few sprigs
Turmeric powder-1/2 tsp
Ginger- a tiny piece 
salt
Method
Wash the green gram
In a pressure cooker,add the green gram with 2 1/2 cups water
Add the onions,cumin,green chilli,ginger and the coriander leaves
Cook for about 4 whistles on the pressure cooker...take off the fire and let cool slightly until you can lift the lid.
Once the lid is removed,remove the coriander leaves and ginger,add salt.
Transfer to a clay/mud pot...you can use any vessel of choice
Using a wooden masher,stir vigorously until the green gram is beat into a puree with the onions,cumin and green chilli...taste at this stage
If ,it's too lumpy add a little warm water and beat again...check seasoning
Serve warm with rice...some do prefer it with roti...it's also quite nice with crusty bread...add a squeeze of lime if eating it with bread !!! ;))
This protein unlike other pulses is free of flatulence causing agents making it a perfect food for convalescents and for babies...It is especially rich in amino acids...also has calcium,phosphorous,magnesium,potassium and other B vitamins and cooking does not affect the protein profile of this seed !

Barnyard cuppycakes

Cooking for children and their friends is a different kind of pleasure altogether !!!! While I always say that all it takes is a little bit of planning ahead and sorting out ideas of what you want to cook,while keeping it healthy...and that usually works out great ! But...every once in awhile little things happen that amaze you and keeps you wanting to do better than what you think your best is ;)) !!! That's what happened with these little cuppycakes of mine...oh,don't get me wrong ,I was definitely planning on "cute" but in a completely different way,was going to do a butter cream frosting and I have little black ,brown and white cow sprinkles to finish with...or so I thought !!!! It was the mini marshmallows that got me started and I amazed myself with what could be achieved and believe you me ...I ain't no artist...nope!!!!...that gene skipped me completely..LOL !
All you,need to do this is a couple of hours...well worth it...I think and a bit of imagination...I abhor fiddly work,so if I could do it,you most certainly can...what's the worst that's gonna happen?!!?...you can still eat the cupcake  ;D
This is a simple water icing...
For a 100gms of icing sugar add about 5ml of hot water...makes a fairly thick frosting...if you are using a liquid food colour instead of a gel,all you need to do is add a bit more icing sugar to make it thicker...it's a very simple icing...to increase the quantity,just add the amount of icing sugar and water and adjust the two ingredients accordingly...you need to stir it in quick motions for it not to be lumpy !
And a small palette knife and toothpick is all you need to do the faces...if you don't find mini marshmallows...cut the regular ones into 4 pieces with kitchen scissors,thoroughly washed and dried before cutting !  

Simple corn pulao

Corn ! An ingredient that looks like sunshine, tastes of goodness and adds that bit of sparkle to whatever it's put into...there are very few people I know,who have a distaste for corn and thank goodness for that because I love cooking with it and many a time has been my go to ingredient to make a simple veggie meal that extra bit special...and it's the colour of a LEMON  ;)) !!!
Now,this particular rice is very simple but full of flavour,it tastes good made with either brown rice or basmati ! It's a great lunch box dish...goes very well with a mildly spiced raitha or can be eaten on it's own and the flavours are so simple that you can add any other veg with it like peas,bell peppers,mushroom,broccoli...just gets healthier and healthier doesn't it...very quick,so perfect for rushed mornings too !
Ingredients
Rice-1 cup-brown//white -cooked and cooled
Corn-2 cups boiled corn or green giant sweet corn niblets-whatever you prefer
Small onions-1/2 cup peeled
Green chillies-3 slit and deseeded
Ginger-a tiny piece
Curry leaves-a sprig
Bay leaf-1
Cardamom whole-2
Oil-2 tbsps
Method:
Keep the cooked rice aside to cool
In a deep pan ,add oil and when hot,add the bay leaf,cardamom and ginger.
Once the aromas arise,add the onions and the curry leaves-when sauteed together these flavours go so well.
Saute well until softened,then add salt and the green chillies,saute until onions are a bit golden
Now add the corn kernels and saute well,check seasoning.
Saute till the flavours blend together,take off the flame .
Mix in the cooked ,cooled rice,gently with wide prongs or forks,so as to not break the rice grains...check seasoning and adjust if necessary !
Now,at this point,to heat it together you can either microwave for 2 mts or put it in a steamer for about 10mts before putting it in a hot case or a lunch box...if u must heat it on the gas,i suggest you place it on a tava and do so,as you don't want the rice kernels to stick to the pan as there is minimal oil ! 

The kind of rice you choose entirely depends on your dietary preferences...if you like a bit of texture and prefer carbs with a lower glycemic index,then you should try this recipe with the brown rice...you can also add a bit of toasted slivered almonds for crunch !

If like many homes,white rice is the general preference,that's an option too...it's a simple dish that can be happily added on to any menu whether simple or elaborate,the clean fresh flavours of this dish are so good because it can be accompanied by a cool raitha or can even stand up to a spicy gravy or masala side dish.
I think every menu should consist of one such simple a dish that is palatable to people of all ages !

 

Drumstick / Moringa

In our fast changing world where everything needs to be achieved yesterday and all possible shortcuts are welcomed and used for daily living...so too is the quest for healthy anti ageing miracle foods which boost our immunity and give us the satisfaction of doing good for our body which we may otherwise ignore while multi tasking from day to day !!!
While many of us look outside of our own cuisine...to the west who thankfully remind us of the health benefits of foods /herbs/grains that we have around us,that we may have long forgotten or tend to take for granted until we are given a reminder in the form of a glossy article in a magazine dedicated to a healthy lifestyle !!!

While we are trying to include flax seed, quinoa, goji berries,alfalfa...in our diet we must keep in mind the benefits of foods that are around us and are far easily available and workable into an Indian diet like our humble DRUMSTICK TREE...or otherwise known as Moringa Oleifera or The Tree of Life !

Pav Bhaji

Pav Bhaji is now popularly considered as one of the top street foods of Mumbai...loaded with butter and ghee,very few resist the temptation but often feels like an overload on the stomach which it probably is !!! It was with a lot of hesitation few years ago that I decided to make a healthier version at home...when there's a whole world of flavours out there,why not try to add those to make a dish that one may otherwise try to avoid ! Despite being frowned upon by the pav bhaji lovers who insist it just cannot taste good without the huge amount of butter....I beg to differ...having served my bhaji to discerning food lovers from both the south of India,Mumbai or Delhi.. who said that they did not miss the butter loaded version after eating it's healthier counterpart...I thought maybe this recipe is worth sharing...not so much the ingredients differ,it's more the cooking techniques,instead of sauteing endlessly in ghee/butter,the masalas are cooked by adding small amounts of water. There is a bit of confusion if it's a Punjabi or Mahrashtrian dish...does it matter as long as it's healthy and tasty ?! I think not ! The people that have eaten it,swear that it's a yummy accompaniment for the staple dosa/uthappam the next day....
Bhaji masala
 Now,as far as the masala goes,you can make it ahead and keep it in a glass jar,it has 2 Tbsp coriander seeds,1 tbsp cumin seeds,dry mango powder,5 dried red chillies,1tsp fennel seeds,2 sticks cinnamon,6 cloves,5 pods of cardamom seeds,star anise-2,turmeric powder,dry ginger..roast all the whole spices over low heat until aroma arises..let cool and blend to a powder with the turmeric and mango powder and dry ginger...or you can also use the everest brand of pav bhaji masala which is also good in a hurry,which is why I have included the packet in the picture...there are many times I have used it when my spice mixture has dwindled or when i'm in a hurry and have no time to roast and cool spices...it's entirely up to you !
Ingredients
Potatoes-3
Carrots-1/2 kg
Beans-1/4 kg
Cauliflower-1 small (optional)
Tomatoes-1 kg
Green chillies-1
Coriander leaves-a big hand full,finely chopped
Lemons-2 
Pav bhaji masala-3 tbsp or to taste
Pav bread-I do try to get whole grain pav /ragi bread
Butter-1 tbsp for garnish (optional)-to make the elders happy ;))
Oil ,Extra virgin olive oil(EVOO)-for the Pav
Method
Pressure cook the potatoes,carrots,beans and cauliflower with just enough water,cutting them smaller will help to cook faster.
Once u remove the lid,using a hand masher mash them well with the liquid,so as to keep the nutrients intact as much as possible
In a deep pan,add 1 tbsp of oil and add the green chili and tomatoes and saute until pulpy and the oil floats,at this time add the bhaji masala and saute well,keep adding a tsp of water each time until the masala cooks well and combines with the tomatoes.
Now add the mashed veggies and mix well.
Then add salt,coriander leaves and some more water,about half a cup and continue stirring.
From this point on,you need to work on getting all the  flavours to come together...that means tasting for seasoning and doneness,adding water and letting it cook down really helps in blending the flavours !
Transfer to a dish,just before serving,add the butter in the middle and serve with lime segments.
Cook the pav/ragi bread on a medium tava with a little EVOO until golden or with butter if you prefer !

Non-Veggie Roast

This awesome recipe for Roast Chicken was shown on a Master Chef episode by Gary Mehigan...he made it look so simple and so easy,I just had to try it out ! True to what he said,it was super easy and absolutely yummilicious...a perfect Roast Chicken...I have added and omitted certain things based on availability but I know ,it would grace my table frequently in the years to come ! I have kept this blog vegetarian for the most part,but a dish like this needs to be shared and I do hope it gives you and your family the pleasure it gave me and mine :) Gary used a whole dressed chicken,I went with drumsticks and breast pieces,I suggest either using a whole chicken or only drumsticks !
Roast Chicken with stuffing balls and dressing
Chicken-1kg
Lemons-2 sliced thin
Thyme dried-2 Tbsp
Salt ,Pepper
Par boiled potatoes-quartered and seasoned-4
Baby carrots-1/2 kg
Garlic-6 fat cloves (optional)
In a hot pan,add some olive oil and sear the chicken on both sides until golden....while searing ,just scatter the thyme and tuck in the lemon slices and add seasoning.You can also sear the garlic if u wish.
After searing until u get some colour for a minute or two...place on a baking tray.
Into that tray,add the chicken juices from the pan,the lime slices,salt,pepper,potatoes and drizzle some more olive oil...let roast in a hot oven for 1 hour
I also added the garlic cloves whole into the roasting tray.
Cook until done and golden.
Stuffing balls
Whole grain bread -3 slices crumbed
Parsley 1/2 c finely chopped
Salt,pepper and 1 egg
Worcestershire sauce(optional)-I added for flavour,u may omit.
Mix all the ingredients well by hand and form into small balls and fry in a little oil in a shallow pan,until golden,set aside.
Dressing
Now Gary made an aioli from scratch,as i don't like to eat raw egg and I did not want the calories,my dressing was yoghurt,mustard,salt,pepper and capers...to taste...no specific quantities really,for 1 cup of dressing,it would be 1 cup of yoghurt,2 tbsp mustard,salt,pepper and 2 tsps of capers...now pl add or lessen any depending on your taste.
Now,the carrots ,I kept it simple as they were so beautiful,just 1 tbsp of olive oil and 1 tbsp of honey in a pan,plopped the carrots and turned it until it simmered for 5 mts and coated it with a sticky glaze ! Yum !...You may add salt if u wish !
To serve...you may do so individually or cut up the chicken and arrange it on a platter with the stuffing balls,veggie and dressing...very chefy like ;))

Broccoli soup

Broccoli is a veggie that I love in any form but there a lot of people who just are unable to bring themselves to enjoy eating this versatile veggie...I think you do need to find a way to get into your system somehow because the health benefits are varied and many ! Cooked broccoli offers more benefits than raw,however I don't mean for you to deep fry them...a light steaming or a quick stirfry or blanching will suffice !

Cooking the vegetable increases the indole content by freeing a crucial enzyme.Broccoli in addition to being high in vitamin C also contains phytochemicals-beta carotene,sulphoraphane and indoles which protect against or slow the growth of some types of cancer ! Being high in Vitamin C .it helps in the absorption of iron from eggs,meat and fish...so it's a good side dish to have...like Orange Juice goes with eggs for breakfast !!!
I have no doubts that you will enjoy this soup...take it from me, from the age groups of 6-60 have licked the bowl clean :))
Ingredients
Broccoli -1/2 a kilo
Onion-1
Veg stock -5 cups
Salt,pepper
Milk-1/2 a cup (optional)
wholegrain bread-3 slices,cut into croutons and toasted in the oven until crisp
Fresh red chillies(optional)-sliced and lightly sauteed in olive oil
Veg stock for broccoli soup
Water-6 cups, carrot-1 , onion-1,bay leaf-1, garlic cloves-3,whole peppercorns-10,salt.
This can be left, after coming to a boil,on a slow simmer for half an hour or...
This can also be put in a small pressure pan,about 5/6 whistles...and then let it cool before u open the lid.
This stock can also be made ahead of time and frozen in an ice tray...for other soups you can also add some celery and herbs like parsley...when u make the soup just add as many cubes as you need directly into the pan !
Method:
Cut the broccoli into florets
Chop the onion finely
Strain the veg stock and set aside reserving the carrot,onion,garlic and peppercorns
Now heat a large pan,add a dash of oil,lightly saute the onions until soft,add the broccoli and stir through for 2 minutes,now little by little ladle the veg stock in...add salt and pepper,let it come to a boil
Take off heat and set aside to cool.
Puree it in a blender/mixer...smooth or chunky depending on your preference....check for seasoning.
Pour mixture back into the pan,add the milk,check for taste and warm through gently.
Ladle into bowls and garnish with the bread and chillies...colourful and YUM ;D

Note; If you are not using the milk,puree it to a smooth consistency and gently heat before serving !

Kitchen Garden

Kitchen Garden... now to most of us the hesitations in having a fully functional kitchen garden is a lack of time ,sometimes a lack of space ,no extra set of hands to help to weed /maintain...the list can be endless !
But I think once you introduce your family to the joy of seeing a fruit or vegetable ripening in your own home and harvesting it just before it needs to be cooked or eaten...well that kind of satisfaction and happiness is unexplainable ! Now thanks to green groups like Swastika ,run by Chitra Krishnaswamy ,who has an amazing array of fruits,vegetables and greens in her home...it has become far easier than before to nurture a modest but adequate kitchen garden in a small area using organic farming techniques !
One has to meet her to be inspired and let me tell you, a taste of your own home grown produce and you will be hooked for life ! These grow bags do simplify things to a great deal...she offers to sell you compost and the panchakavya solution to spray on the plants...that I think is so convenient because one does not need to panic about having to prepare these solutions ! She is very encouraging and generous with her knowledge!
A kitchen garden is not only beneficial for the quality of produce that we will consume but also is so therapeutic for the mind and one who works with nature is a happy soul indeed and you will want to share and make the world around you a healthier place for as many people as you can....I think we all can do with a healthy dose of happiness ,contentment and delicious fruits and veggies...a rich investment to pass on to the next generation. You can contact CHITRA KRISHNASWAMY at 98655 24323...I highly recommend that you at least take a look !

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 !

Veg Torte

Veggie Torte

Thanks to Stephanie Alexander who is so passionate about teaching, I watched her make this torte on an episode In Masterchef Australia, a few days ago and I was delighted by the simplicity,wholesomeness and taste of this dish ! The Quantities were not mentioned,so I went purely by eye and am quite satisfied with the

results!!!                                                                                                                                                    

Ingredients

Spinach            1 bunch

Potatoes               2

Feta cheese -      100g

Pine nuts(optional)     -1/4 

For the shell,1 cup of flour ,110ml of water mixed with 2 Tbsp of olive oil,add salt,mix into a smooth dough,knead it well for a few minutes,add a little more flour if sticky......set it aside for 20 mts.Saute the spinach,with salt,pepper ,in a little olive oil until it wilts,press and squeeze out the excess water and set aside.Boil the potatoes,cut into circles and set aside...Now,roll half of the dough,very thinly and lay it onto a greased dish,layer the potatoes at the bottom,add a dash of salt and pepper on the potatoes...then add in the feta and the spinach,top with the pine nuts...roll out the remaining dough ,very thinly and cover the top of the filling...brush all over with olive oil...Heat an oven at 200 C and bake until the top is brown and crisp....as it's an olive oil dough and we roll it thin,it will not be rich like a puff pastry but more thin and crispy.

Do feel free to go ahead and experiment with other fillings,just keep in mind that it should not be a wet filling as it will make the pastry bottom go soggy !

 

Egg curry

Egg curries vary in every Indian home and are universally loved by all .This is one gravy that is simple to make and makes an otherwise regular lunch feel special !
I like this gravy for many reasons,for starters it can be made with just egg white, the ratio to eggs per person is far less and if you find yourself short of eggs at home,this is one gravy where a few eggs  can easily feed a group of 6/8.
Ingredients
Eggs-3
Small onions-10-finely chopped
coriander leaves-finely chopped
green chillies-3 finely chopped
Whisk all the above ingredients together ,adding salt to taste.
Heat a paniyaram pan or you can bake them in a mini muffin tray
spoon the egg mixture into the holes
Use a long skewer and turn the egg paniyarams over when the base is cooked
Remove and set aside and pour the next batch.
Now once the egg mixture is all cooked,these egg paniyarams can also be used to make like an egg biryani,cut up to add to a salad...quite versatile !
Gravy
Tomatoes-3
small onions- a hand fullcoriander seeds-1 Tbsp
jeera (cumin)-1 Tbsp
dried red chillies-5
ginger-1/2" piece
garlic-4 cloves
Saute the above ingredients together in a pan with a little oil,saute until well combined.
Let cool and grind to a paste.
Now heat oil in a deep pan,add the tempering ingredients,ie a few mustard seeds,curry leaves and dried red chillies.
Once they sizzle ,add the ground paste and mix
Add about 4 C water and let come to a boil
Add salt,check seasoning and let boil to required consistency
Remove from fire...add the egg paniyarams...re heat if required before serving.

Wholemeal Red Velvet Cake

Red Velvet Cake is one of my favourite cakes to make for an occasion,because it always brings a smile filled with child like pleasure to any face,the ingredients are by far healthier and of course it tastes divine.
The original recipe called for beet extract,please feel free to substitute it for food colouring...if you do use food colouring I would recommend going with a good brand like Wilton or any good organic food colours.As you can see the cake in the pic is not a bright red,because I use as less food colouring as possible and because the flour used is not white,it's wholemeal flour...I'm happy with the red colour on this cake and so far no complaints from friends or family,so ..here it is !
Ingredients
2 1/2 C wholemeal flour
1 1/2 C castor/demerrera sugar
1 tsp soda bi carb
1 tsp salt
1 heaped tsp cocoa powder
1 1/2 C oil
1 C buttermilk
2 eggs
1 Tbsp red food colouring...use more if you want to
1 tsp white wine vinegar
2 tsps vanilla essence
Method
Pre heat the oven to 180 degrees C
In a large bowl,sift together ,flour,bi carb,cocoa and salt....mix in the sugar and set aside.
In another bowl,whisk together either by hand or by an electric whisk,the oil,buttermilk,egg,food colouring,vinegar and vanilla.
Add the dry ingredients to the wet a little at a time and fold together until you get a smooth batter,do not overbeat !
Divide the batter into two 20 cm cake tins and bake until a skewer inserted comes out clean
This would take at least 30 mts each in a moderate oven
As every oven varies in cooking time,I find the skewer test the best option !
Once baked,let cool completely before sandwiching the cakes with a cream cheese frosting and on the top as well.
Cream cheese frosting
400g cream cheese
80 g icing sugar
Beat together until combined and spread.
Note :I've found frosting is something you can change to your liking,if u need a thicker consistency or not as sweet a frosting,go ahead and reduce or increase the quantity of either ingredient as u go along,it will not go wrong in any way !

Note : You can also make this cake in a single 23cm cake tin...will still taste great !

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 :)

Chives

Using herbs in the right quantity and for the right dish,enhances the flavour of a dish and adds a subtle depth to the taste...that if you were to cook the same dish minus the herb the next time around you would definitely find it lacking in flavour ! Once you do educate yourself about using herbs in your daily cooking,it really teaches you that not always does one need masalas and spice blends to make a dish taste like you've put a lot of effort into it ! Subtle flavours also add a heavenly zing to a dish. Having been introduced to the world of herbs some years ago,I can honestly say that I do tend to rely a lot on these leaves, packed with fragrance and flavour, for a lot of my food.

Chives belonging to the onion family have medicinal properties similar to garlic but weaker,they are high in vitamin A and C,calcium and iron and they only,like most herbs need to be taken in small quantities...known to have antiseptic properties too but over consumption which none would resort to will lead to digestive problems !!!They are delicious with eggs,snip them in while whisking eggs for an omelet,scrambled eggs...potato salad, a hung dip...all taste divine with a few sprigs of Chives snipped in ! YUM !

This amazing herb was very sweetly gifted to me by a very dear friend's mum,at whose table I've eaten many  a delicious meal, throughtout my growing up years and whose food is, to date among the most delicious of what I've eaten ever !!!!

The joy of growing herbs and watching  them thrive is unparallelled,they require a very small area,most need lots of sunlight and well drained soil rich in organic manure...I would get started on that herb garden,one at a time,they are otherwise undemanding of your time !

South indian lunch

I've often been asked how to figure out a menu where the dishes compliment one another,especially a vegetarian one ,where many feel the choices are so limited... I do believe that our country is a veggie lover's paradise,with so much to choose from and so many variations to the way 1 vegetable can be cooked...nothing can beat Indian food... now while planning a simple tasty Indian  meal I would suggest to keep in mind a few basic rules...
1 or 2 carbohydrate dishes
a light fresh salad
Definitely a crunchy side dish
A gravy dish
A semi dry dish
A yoghurt based dish
Some pickles,chutneys...that can be made ahead not necessarily on that day...
And of course ,the best for last...a sweet dish
so...how does this sound...
Chappathi
Rice-brown/white
Thattapayir kozhambhu(Red lobia gravy)
Sprouts salad
Beetroot vadai
Avvaraikkai poriyal (broad beans stir fry)
Rasam
Curd with mango/lemon pickle
The sweet dish does not have to be a traditional Indian sweet,some ripe yummy mangoes can be just as satisfying,don't you think ?!

Triple chocolate muffins

These were such a joy to make...recipe courtesy Mr.George Calombaris of Master Chef Australia fame....I have made a few alterations,due to unavailability of ingredients...i would also suggest trying these out with a wholegrain flour...I plan to do that soon,however if you beat me to it,do let me know...this takes an hour from start to finish and I have added a few extra steps for the novice baker...just that sometimes a heavy cake can turn out to be such a disappointment after all that hard work and precise measuring...would definitely make me not very chipper,if that were to happen to me ;))
Ingredients
Self raising flour 1 1/4 C
Oil 1/2 C
Milk 1 C
Eggs 2
Vanilla essence- 2 tsp (he suggests 1)
Dark Chocolate couverture 100 gms /Bournville dark chocolate/ Cadbury silk... cut into squares and refrigerate until use
Soft brown sugar 3/4 C...you could use 1 C too
Cocoa powder 1/2 C
12 white chocolate balls / marshmallows were used in the pic ;p
The triple choc is the cocoa,dark choc and white choc...feel free to play around with this recipe :))
Method:
Pre heat the oven to 200 C/ gas mark 4
Sift together the flour and cocoa
Mix in the sugar...set it aside
Now whisk together lightly in another bowl the milk,oil,eggs and vanilla
Make a well in the dry ingredients and pour in the milk mixture
Now,this is where you need to add that special ingredient...love...fold in gently and patiently,thinking of the person you are making it for :)...do not beat...this will take a few minutes of folding until you get a smooth consistency...it's worth it !
Now add the chocolate couverture or cold chocolate squares ad mix in
Line the muffin trays with the paper cups
Spoon in the mixture about half way,add the white chocolate ball/marshmallow and top with some more of the batter
Bake in the oven for about 12-15 mts or until a skewer inserted comes out clean
Let cool and serve
The original recipe says 12 muffins but I got 14 out of this quantity !

Tomato soup

One thing that i have always noticed is when I'm making soup,it's always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it...while this happens with almost every dish I cook...with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked ...in a lingering fashion on the stove...and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
Ingredients
Tomatoes - 1kg
Onions-2-chopped fine
Celery-2 sticks chopped fine
Garlic-2 cloves-chopped
Basil leaves-a few 5-6(optional)
Salt,pepper
Extra Virgin Olive Oil (EVOO)-1 Tbsp
Milk-1/4 cup
Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Method:
De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
Chop up the tomatoes
In a deep pan,heat the olive oil
Add the garlic,onion and celery and saute well until soft
Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
Take off the heat and let cool
Puree it fine or chunky however you prefer...taste for seasoning
Return the puree to the hob,add the milk and then turn heat on low,stirring gently
Check seasoning
Roll up the basil leaves and cut into thin strips
Add to the soup,reserving a bit for garnish
Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.

Soup Trivia

Soups are so versatile and so satisfying that you just do not have to make them only when one is feeling under the weather ! A soup can be wholesome and a full meal,leaving you completely satiated or can be a light snack or part of a meal...in the world of soups ,the possibilities are endless ! There are 2 ways to make a base for any veggie soup...you can either make a master stock and freeze it or build up the flavour base as you go along...either way it's delicious and comforting !
If you happen to have little fuss pots in your family who turn up their noses at the mention of food,it's high time you converted them into soup slurpers...don't you think!?!...let's blend away ;D

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 :))
 

Simple veg menu

Food and celebration go so hand in hand in most cultures bringing with it immense amounts of satisfaction and comfort...while we no longer,in most Indian households ,put in the hard work of grinding,chopping,churning by hand,for large gatherings,we still do feel the need to replicate the occasions from past memories from childhood ! In those days the calories lost by working in the kitchen was quickly replenished by the food consumed...leading to a healthy mind and body !
Since by and large the food for celebrations is supplied by a caterer,these days ,I think while we may not have the time or the inclination to do manual labour,we can still keep our health in check by eating food that is not only delicious but very nutritious and not fattening...even on a long weekend,one finds people planning on having a meal out or a leisurely enjoyable meal at home...a non fussy but satisfying Saturday veggie lunch could be:
Aloo paratha with yoghurt
Spinach and paneer cutlets
Curry leaf and garlic gravy
Baby brinjals saute'
Rice,Rasam and some roasted pappad maybe
I find the aloo paratha can just be lightly brushed with a few drops of ghee and will taste even better than adding dollops of butter/ghee...having been told for years by my mum and grand mum about the health benefits of ghee,I am forced to eat humble pie now as more and more nutritional experts swear by that little bit of ghee everyday along with virgin coconut oil ,so everything is beneficial taken with the right foods and most importantly in the right quantity !

Simple italian veggie menu

A vegetarian menu can be slightly daunting to people who are non-veggie lovers...on many an occasion I have had people, who are excellent cooks,ask me for suggestions for a completely veggie meal.While our Indian cuisine does offer a staggeringly wide variety of veggie options,when one wants to pick another cuisine to cook from,very often,the sheer thought process needed to think up a menu can leave one long exhausted before actually beginning to prepare for a meal !!! And cooking or time spent in the kitchen is not meant to be stressful and exhausting....cooking,to me is an art,one of the best ways to show people how much you care :)) So an Italian veggie menu could go something like this....strict vegetarians,please exclude the egg dish!
For a informal but special dinner for 8
Penne pasta with mushroom
Baked spinach and ricotta
Roasted bell peppers with garlic and tomatoes
Eggs with a tomato caper sauce
Potato and chive salad
This menu was designed keeping in mind ,as i think one needs to,the food groups...The potatoes and pasta are the carbs, the eggs and ricotta offer the protein, the bell peppers apart from being full of vitamins/minerals offer the much needed lightness/freshness to the meal,spinach is the super food ;),the tomatoes really do add the acidity required in any meal...so the guest has the option of eating a light/heavy meal.
Dessert...I would suggest a simple chocolate(no cream ,no butter)fudge pudding
              A fruit sorbet would also be lovely !
Follow with an espresso or a liqueur of your choice ! Yummy !

Roasted bell peppers

Bell peppers promote the formation of lutein which is like a natural sun protector which stops the UV aging of the skin...they are one of the favourite veggie options on my dining table,universally approved and this dish in particular a visual stunner as well...originally a Delia Smith recipe, I have enjoyed tweeking it to my moods in the kitchen !!! Always a winner !
Ingredients
Bell peppers-4- halved
Garlic - 2 cloves
Basil leaves -10/12
EVOO (Extra virgin olive oil)
Tomatoes -4
Salt,pepper
Method:
Blanch the tomatoes for a few minutes,in hot water ,peel the skin off once cooled,cut in half,remove the seeds and set aside.
Grease the roasting tray with a bit of any veg oil
Place the halved bell peppers on the tray
Slice the garlic into thin slivers and add a few slivers into the cavity of each bell pepper half
Place a half of the blanched tomato in each half of the bell peppers
Add a good pinch of salt in each,along with some freshly cracked pepper
Add the basil leaves on top of the tomatoes
Drizzle each pepper with EVOO
Add some whole unpeeled garlic pods for flavour-scatter them around
Add a final sprinkling of salt,as the peppers need some seasoning on the outer side too
Roast in a moderate oven for 45mts-an hour until the peppers are roasted and the edges curl !
Serve hot/warm with some crusty bread...or as an accompaniment to any main course.

Bumble bee cupcakes

These cupcakes were an absolute joy to make,which is probably why they turned out looking the way they did !!!! It's just a basic vanilla sponge cake batter...and the frosting is a simple hot water and icing sugar frosting,for a 100g icing sugar ,you need a Tbsp of hot water,just stir it in ,if it's too thick ,add water a teeny bit at a time,too runny,add icing sugar,no fail ! Add the yellow food colouring for three fourth of the mix and black food colouring for the remaining quarter...using a small palette knife and with a big smile ,apply the yellow icing on each cupcake and let dry...using a toothpick dipped in the black icing,draw lines and eyes to depict the little buzzing bug...mouth and expressions are other options too,have fun with it...it takes an hour for 80 cupcakes...that's not too bad :))

Hokey Pokey

This recipe was originally made with golden syrup...we all don't happen to have golden syrup sitting around in our pantry do we ?! ...so I thought why not try some honey instead,same consistency,colour,ummmm...sounds healthier !!! And it worked...was super happy,hope u will be too !
Now i have modified slightly from Nigella's recipe and cut down the use of bi carb ...so if you do see her recipe ,you will find that difference !
Ingridients
Castor sugar 100g
Honey /golden syrup-4Tbsps
Soda bi carb-1 tsp
Whisk
Baking parchment or greased foil paper
Method:
Keep the bi carb and whisk ready.
Keep the greased paper ready on a plate
Put the sugar and honey in a pan
Stir it together before putting it on the hob
Do not stir after heat is applied
Turn on flame to slow,once the sugar starts melting,gently swirl it around
Continue to watch like a hawk until the mixture turns to a golden caramel/dark maple syrup colour
Switch off fire.
Immediately add the bicarb and whisk in circles vigorously,the mixture will billow like a golden cloud
Quickly turn it over on the greased foil before it starts to harden...this should be done in one fluid motion
You will get a cloud of pale gold foam like you see in the pic
Let cool in the refrigerator or in a cool place for about 20-25 minutes
Once hard ,break into pieces and store in an airtight tin.
This can also be used as a crumble topping for ice cream :)

Hokey pokey

Kitchen Alchemy..you do feel.like a mad food scientist...loads of fun..that's what making Hokey Pokey is all about,super easy,interesting to look at and 10 0ut 0f 10 people love it !!! That's a definite winner and an absolutely must try recipe ! So...must try and must give feed back :))) Crunchy honeycomb is the best way to describe it ! I first watched Nigella make it and have been wanting to try....made it today in honour of a little bumble bee who turned 4 ;)) and most of the mommy and baby bees seemed to love it too...think they were quite buzzed with it !Lol !

Simple veggie menu

It's always a dilemma for a foodie what to serve when inviting people over for a meal...keeping in mind the general preferences,if any,it's always best I think to follow a few simple rules
1.Never try more than 2/3 new dishes for the first time,for a party
2.Stick to a few dishes that you are familiar with and is always well received
3.If it's a slightly bigger group...keep in mind a few dishes that are quick to prepare and easy to serve
4.Sometimes,dips,chutneys,desserts can be made the previous night,so do take advantage of that time saving factor.
5.Since the host needs to have a good time too and that will in turn reflect on the guests,serve food that needs not too much attention to detail...food can look stunning and be super easy at the same time !
For eg...an easy dinner for 2 guests can be;
Drink of choice
starters
Baked potato wedges
veg crudites with a hung curd dip

Main course
a spiced papaya salad
jasmine rice with thai red/green curry
tofu and bell peppers in a herb sauce
baby corn fritters
Dessert
Fresh mango fool
The dessert can be made ahead of time as well as the curry...all it takes is a bit of organising and planning!

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

Food trivia

As I was reading the amazing cookbook,Pure Vegetarian by Smt.Prema Srinivasan,I was amazed at how they excelled at making so many varieties of dishes,for eg, from one batter and the sheer devotion and complete dedication involved in preparing a meal for the family.
The pride they took in their kitchens and home cooked food is incomparable...it was truly food for the soul...the aesthetics involved in preparation,serving and presenting of a dish makes one want to have the time to pass on such traditions ,they involve not only the food itself but of a culture filled with respect and reverence to the art of dining and for the gratitude of prosperity.Few today ,in the world of instant mixes and masala packets,that no doubt helps us to multi-task,even reflect on a moment on the origin of these dishes and the labour involved in making them from scratch :)
In her book,her section of dosais,I learnt a piece of trivia that brought a smile to my face for the sheer simplicity of it... she writes and i quote..."The origin of the popular word dosai is dwi osai ,being also onomatopoeic,mimicking the hissing sound of batter as it is poured over the hot griddle and once again making the same sound when it is turned over to cook on the other side. Dosai has evolved from dwi osai,meaning two sounds"
This book also seems to have many simple dishes for healthy every day eating,I cannot wait to try out some of the recipes :))

Christmas salad

Do try this one, foodie people...even the non-broccoli lovers...the nuttiness of the pecans,the sweet/tart flavour of the cranberries and the freshness of the broccoli really do work well together and is well received ,be it a simple meal at home or for a party...trust me !!!
Ingredients:
Broccoli-1/2 kg,cut into florets
Cranberries-dried-1/2 a cup
Pecan nuts/Walnuts
EVOO (extra virgin olive oil)
White wine vinegar -1Tbsp
Honey-2 Tbsp
Salt,chilli flakes to taste
Method:
Steam the broccoli for a few minutes,just until you see steam coming out of the steamer...if you leave it too long,it will loose it's colour(nutrients) and look rather dull and wilted
Set aside the steamed broccoli,add the cranberries and mix slightly
Toast the nuts in a pan on low heat and set aside to cool
Make the dressing,by whisking together EVOO,white wine vinegar,honey and seasonings.
Taste the dressing.
Pour onto the broccoli and cranberries and toss together with salad prongs or forks...strew the nuts on top,give one final light toss and serve.