Microwave Scrambled Eggs

1MW_Scrambled_eggs

Scrambled eggs? That too on a microwave? I know what you are thinking! It shouldn’t be in a blog, right?! Its that simple a recipe!! And yet, yours truly had no idea that this can be done until I saw it in a cookbook.

Growing up, microwave wasn’t a part of our kitchen. Amma would cook only what is needed for the day. She would cook in the morning  and leave it on top of the stove. It would all be consumed by dinner time. Rice is prepared fresh for dinner and that would impart the effect of a hot meal. You take a plate, serve yourself and eat. That’s it! There was no question about reheating the meals.

It was only after my son was born that we bothered to get a microwave. The sole purpose was reheating food as I was refrigerating food more than my mother did. So what I trying to say is that, though this recipe is very simple, I have never thought about preparing eggs this way until recently. Please don’t laugh at me :D. I am compensating for my ignorance and delayed enlightment by making this recipe regularly though.

The recipe is adapted from Pam Anderson’s  The Perfect recipe for losing weight and eating right. The original recipe had buttermilk and a small chopped scallion too in it. My husband wasn’t a fan of the tangy flavor of buttermilk at first, but he was happy man when I served it as a filling for a sandwich. So I would recommend milk instead of buttermilk if you prefer. Now I completely skip it and cook the eggs alone with salt and pepper.

Another thing to keep in mind is the timings. That would vary from one machine to another. I followed the book as such and it turned out to be okay for me. You need to experiment a bit in case the timings don’t work out for you. The idea is to cook until it is almost done and to cover and cook using the residual heat for the last part.

2MW_Scrambled_eggs

Recipe adapted from:  The Perfect recipe for losing weight and eating right.

Serves : 1

Ingredients:

  • 2 eggs
  • 2 tablespoons milk or buttermilk
  • 2 tablespoons grated cheese
  • salt, pepper and red chilli flakes as needed for seasoning

Method:

Grease a microwave proof dish very lightly with cooking spray or teeny tiny bit of butter. Crack the eggs, add the buttermilk or milk and salt, red pepper flakes and pepper onto the bowl.Whisk until its mixed well.

Microwave for about a minute until its partially set. Take out, scramble with a fork and microwave again for another 45 seconds or 1 minute until its almost set.

Add cheese and scramble again with a fork. Cover and keep aside for a minute at least for the eggs to set completely. Serve as such or as a filling for a sandwich.
3MW_Scrambled_eggs

This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.
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Dal dhokli

1dal_dhokli

There are many recipes from this space that I keep trying again and again. Yet I don’t try taking better pictures of some of the old favorites. Unless there is a push, I don’t think I would. So for this marathon, I had checked with Valli about redoing some of the old posts with new pictures. Dal dhokli was one of the posts I was planning to redo.

Dal dhokli is chapati dough seasoned with spices cooked in lentils. There are so many variations to this dish. My original post was an adapted version with a lot of vegetables. When I started cooking, I decided to make the original version and not redo my take on it before. So no vegetables and just dal with cooked dough in it. I went to the original source for my previous post and followed it for most part. I halved the recipe and added a handful of peanuts, but other than that, no changes.

Read on for the recipe.

2dal_dhokli

Serves: 4

Recipe source: Flip Cookbook

Ingredients:

For the dal

  • 1 tablespoon ghee
  • 1/2 teaspoon jeera seeds
  • 1/2 teaspoon mustard seeds
  • 3-4 dry red chillies
  • a good pinch of hing
  • 1 cup moong dal, cooked
  • 2 tablespoon toor dal, cooked
  • 2 tablespoon chana dal, cooked
  • 2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • handful of peanuts, optional
  • coriander leaves
  • salt to taste
  • lemon juice to taste

For the dough

  • 1 cup wheat flour
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ajwain
  • 2 teaspoons oil
  • salt as needed
  • water to kneed into a dough

Method:

To make the dough, add the spices and oil to the flour and mix lightly using your hands. Then slowly add water, little by little and kneed into a soft dough. Cover the bowl and let it rest at least 20 minutes.

Wash and pressure cook the dals together with about 4 cups of water. I did this in Instant Pot for 8 minutes in Manual mode. Once the dal is cooked and the pressure is released, lets start the tadka. Heat ghee in a pot big enough to hold the cooked dal. Add the jeera seeds, mustard seeds, hing and dry red chillies. Let the seeds splutter.


Add the cooked dal, spice powders and salt as needed. Mix well and let it come to a slow boil. Meanwhile take a lemon sized ball out of the dough, pat it in some flour and roll it out into a circle. Cut out diamond shapes using a pizza cutter.

Add the dough pieces into the dal and let it cook.  Keep adding the dough until you are done with the dough. You can add more water if there isn’t enough liquid. Let it cook for about 10-15 minutes until the dough is cooked completely. If you feel like, you can roast one handful of peanuts in ghee and add it to the dal dhokli as well. Take off the heat, add a handful of chopped coriander leaves. At the time of serving, squeeze some lemon juice if preferred.

4dal_dhokli
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Egg and Cheese Chutney Sandwich 

2eggncheese_sandwich 

Some of the regular dishes at home never make it to the blog. It could be that I feel it’s too simple for a blog, but these recipes are gems as well. So here I am today with an oft repeated lunchbox or brunch recipe at my place. It’s not a recipe as such, to be honest, but it’s a tasty dish that’s quick to put together. 

My family loves egg and cheese croissants from Dunking donuts. But it was my friend Purnima who served it as a sandwich with an Indian touch to it. Bread toasted in a bit of butter with a chutney that packs flavor with my favorite egg and cheese combination….it’s delicious! 

The egg and cheese combination as a filling works out good for tortilla or roti as well. Covering the pan while cooking on a low heat helps the cheese melt better. 

Read on for the pictorial and recipe.  
1eggncheese_sandwich

Serves 1

Recipe source: My friend Purnima 

Ingredients:

  • 2 slices of bread 
  • 1 teaspoon readymade green chutney/sandwich chutney 
  • One slice of cheese 
  • One large egg 
  • A little Butter for greasing the pan

Method:

Heat a little butter in a pan. Crack an egg, season with salt and pepper. let the bottom cook. Flip it over using a silicone spatula. Let the top cook too. 

Once you flip it over, add a slice of cheese on top. The heat will melt it slightly. 

Meanwhile Spread some green sandwich chutney onto the bread slices. Slowly remove the egg and cheese from the pan and carefully keep it on the bread. 

Spread some butter in the pan if you wish. Return the bread with the egg filling back to the pan. Cover and cook in medium to low flame for a few minutes until the bottom is golden brown. Flip over and cover and cook  until the top also turns golden. You can add sriracha or any other hot sauce also along with the green chutney on the sandwich. 

Pack for the lunchbox or serve with ketchup for a hearty brunch with a strong cup of coffee. 

3eggncheese_sandwich 

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Egg Aappam

upload-eggappam (1)  

I have a thing against keeping unwanted things at home. If something is not used at least once in an year, I discard it. The only exceptions to this rule has been my appam pan(abelskeiver pan) and aappachatti. I have been clinging onto those two pans all these 12 years even though I almost never make sweet appam or aapam. 

But all that changed in the past few years. I now make aapam a lot. The main reasons is that the soaking time is less and you can use a mixer jar over grinder which makes it very easy. The quantity of the batter is also less thus making it ideal for a family of three. Above all I like the taste and the happiness that comes from serving food that you love. One of the variations I try is the egg aapam. 

Aapam batter can be made with grated coconut or coconut milk. I prefer making with grated coconut. Some recipes call for cooked rice that has completely cooled down. Others don’t. I try to add the cooked rice, but if I don’t have any I just skip it. Some recipes call for a teaspoon of soaked fenugreek seeds, I try to add it if I remember to soak it ahead. 

Though aapam is traditionally made in the aappachatti, it’s only for getting the bowl like shape. You can cook aapam in any pan you like without compromising the taste.

Read on for the recipe.   

upload-eggappam (2)

Ingredients:

  • 1.5 cups basmati rice or raw rice
  • 1 teaspoon fenugreek seeds, optional 
  • 1/2 cup grated coconut 
  • A handful of cooked rice that’s not hot anymore, roughly 1/4 cup (optional)
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • Salt as needed 

Method:

  1. This recipe serves about 4-5 people. Soak 1.5 cups raw rice (basmati would also do) for at least 2-3 hours. Soak 1 teaspoon fenugreek seeds(uluva/ vendayam) in a small separate bowl for the same amount of time. This is optional. 
  2. Drain and grind the rice along with fenugreek seeds(if using), 1/2 cup grated coconut, a handful of cooked rice that is completely cooled down, 1 teaspoon instant yeast (if using active dry yeast, follow the package directions to activate) and 1 teaspoon of sugar in a blender. You need to add water as needed to grind this into a smooth batter. The batter has to be a little on the watery side. Store it in a tall bowl with room to grow. Let the batter ferment until it’s grows double in size, it takes about 3-4 hours for me. Once it ferments, add salt, mix it well and refrigerate. 
  3. At the time of serving, heat the aapam pan. If you don’t have one, you can use a regular flat pan. Mix the batter well and if it’s thick, add a little water to loosen it up. The batter should be runny enough to be swirled in the pan to get the bowl-Ish shape. That’s the consistency you are looking for. 
  4. Add a ladleful of batter to the pan, swirl and cover the sides. For egg aapam, Crack an egg into the middle of the aapam. Cover and cook until the egg is done. Take off the pan and continue cooking the rest of the batter. Serve with sweetened coconut milk or kadala curry

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