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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Spinach Dal

1spinach dal

This time our India trip wasn’t exactly a vacation. Our to do list was a long one but at the end of it, we could scratch off most of the items in the list. That meant our days would be spent outside going from one place to another, ticking off things from our list once they get done. 

One of the things was to sort out our personal things left behind in Chennai. We had rented out our house with one bedroom used as our storage. It was a huge task going through each and every thing, give off whatever we didn’t need and bringing back everything else to my in laws place. It sounds simple but it honestly was time and effort consuming. It took more than 2 complete days to get the stuff back to my in laws place and even more to sort it out.  I got a lot of stuff back to US including cooking books, food props and even my favorite wooden board. 

This recipe is from a bunch of print outs that I brought back from there. I just couldn’t throw it out even though it’s ten plus years old. So that makes the recipe a perfect candidate for Cooking from Cookbook challenge. It’s protein rich so that makes it good for Blogging Marathon #80 as well. 

Ingredients:

  • 1 cup moong dal
  • 1/2 a medium tomato, chopped
  • a pinch of turmeric powder
  • 1 bunch of spinach, about 250 gms
  • 3 green chillies
  • 1/2″ piece ginger
  • 1 garlic clove 
  • 1 teaspoon ghee
  • 1 teaspoon each jeera seeds and mustard seeds
  • salt and lemon juice per taste 

Method:

  1. Wash and clean the dal.  Pressure cook along with the chopped tomato, a pinch of turmeric powder and enough water to cover everything completely.
  2.  Grind half of the spinach bunch with green chillies and ginger. Chop the rest of the spinach and keep aside.
  3. Once the dal is cooked and the pressure is released naturally, heat ghee or oil in a pan. Add the jeera seeds and mustard seeds. Let it splutter.
  4. Add the garlic and once it’s brown slightly, add the chopped spinach. Sauté for a few minutes. 
  5. Add ground spinach and cook for a few minutes. Add in the dal and salt as needed. Add water to bring it to the consistency you prefer and bring everything to a boil. Taste test and adjust the seasonings. Take off the heat and add lemon juice if preferred. 
  6. Serve with hot rice, a spoonful of ghee and a papad on the side.

2spinach dal
This goes for the September Week 4, Cooking from Cookbook Challenge Group.
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Pumpkin kootu without coconut

1pumpkin kootu

Yesterday, I posted a kootu recipe with spinach and lentils and coconut in it. Today’s recipe is also a kootu, but with pumpkin, moong dal and no coconut. This is a very simple dish to make and tastes excellent. My son likes this dsh since its not very spicy and has a very mild sweetness from the pumpkins. Sometimes the pumpkin gets replaced by a combination of chayote/chow chow and carrots.

This is my friend’s recipe and  one I had tried many times now. I have been using  powdered hing for a long time now, but I am slowing making the switch to whole asafoetida. Hing aids in digestion and is used in almost all the places where you use lentils and beans. There is a nice and noticeable difference in aroma and flavor when using the whole hing.

The problem with whole hing is that it comes as a block and becomes rock hard in a day or two after you open the packet. My MIL told me that it is soft when its right out of the box. So that’s the time to cut it into very small pieces or make small balls using your hands. You have to store the pieces in air tight jars with a tablespoon or two of whole wheat sprinkled in. The wheat prevents the pieces from sticking together and becoming a solid mass again. At the time of cooking, you take a small piece and use it as usual. If a couple of pieces stick together, you can soak it in water overnight and by next morning, it would have melted. The flavor of whole hing is so much better than the powdered version.

Read on for the pictorial and the recipe.

4pumpkin kootu

Serves : 3

Recipe Source: My friend Mangalambigai

Ingredients:

  • 1/2 cup moong dal
  • 1 teaspoon jeera seeds
  • 1/2 teaspoon turmeric powder
  • a good pinch of hing
  • salt to taste
  • 1 medium tomato
  • about 1 cup of chopped pumpkin

For the tadka

  • 1 teaspoon ghee or oil
  • 1 teaspoon mustard seeds
  • 2 red chillies, optional
  • 5-6 curry leaves

Method:

In a steel bowl, add the washed dal, chopped tomato and pumpkin pieces, jeera seeds, a good pinch of hing and salt as needed.

Add 1/2 teaspoon turmeric powder and enough water so that it covers the dal completely by about an inch on top. Pressure cook for about 3 whistles.

Once the pressure releases naturally, open the cooker and mash it a little using a ladle. Heat oil or ghee in a separate pan, add mustard seeds. Once it splutters, add the red chillies and curry leaves. Add this tadka to the kootu and serve hot with rice, papad and pickle. If the kootu is dry, you can add more water and bring it to a boil.

3pumpkin kootu

 

 
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Keerai Mulagootal – Keerai Kootu

keerai_mulagootal1

Indian meals have at least one lentil based curry everyday. I use the term curry on a broad sense here. When we say Indian curry, the image is that of a creamy, red color gravy with ghee or oil running on the top. But that’s not what you eat at home everyday. Everyday cooking is a completely different than what you get in restaurants.

On an everyday basis, rice is served with a lentil based gravy and some veggies on the side. A popular South Indian gravy is sambar, which is toor dal or pigeon pea cooked with vegetables in a tangy tamarind base. Rasam is another one. In my house, the Kootu comes to a close third place.

There is no single recipe for sambar or rasam or kootu. There are so many different variations for each of these. You can make sambar 5 days a week and yet come up with five completely different flavors each day. For example, this kootu here is a combination of spinach with lentils and coconut. I have another version coming up soon which has pumpkin cooked with dal and with no coconut. So the taste is completely different even though the base of the dish is same.

Kootu is usually a mix of one or  more vegetables cooked with lentils and then rounded off with ground spicy coconut paste. So the recipe has three components. Cooked lentils, cooked vegetables and finally the roasted and ground coconut spice paste.  The coconut paste imparts flavor and it also helps thicken the gravy a bit. What goes into the coconut paste also differs from recipe to recipe. And sometimes its completely skipped also.

Today’s recipe is spinach kootu. This is about a bunch of spinach cooked with lentils. I cannot say that I was a big fan of this preparation when I was a kid, but it is one of my favorites now. I love my mother in law’s mixed vegetable version a lot. It is her weekend special along with masicha keerai (spinach, mashed and cooked in a tamarind base). I am yet to blog that recipe, but will do it soon.

Read on for the recipe.

keerai_mulagootal3

Recipe adapted from: Subbu’s Kitchen

Ingredients:

To saute and grind:

  • 1 teaspoon oil
  • 2 tablespoons urad dal
  • 3-4 dry red chilies
  • 1 teaspoon jeera
  • 1/4 cup coconut
  • water as needed

For the kootu:

  • 4 cups spinach, chopped
  • 1/2 cup moong or toor dal, cooked separately
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 dry red chillies

Heat 1 teaspoon oil in a pan. Roast 2 tablespoons urad dal, 3-4 red chillies. Once the dal turns brown, add 1 teaspoon jeera seeds and turn off the heat. Once cool, add to a mixer jar along with 1/4 cup coconut. Grind to a smooth paste adding a little water.

Heat 1 teaspoon oil in a pan, add one teaspoon mustard seeds and 2-3 red chillies to it. You can do the tadka later, but sometimes, I prefer to do it together. Once it splutters, add about 3-4 cups of cleaned and chopped spinach. Add a little water and let it cook. 

Cook 1/2 cup moong dal (or toor dal) with 1/4 teaspoon turmeric powder separately. Add the dal to the spinach once its cooked.

Mix well, add water as needed and add the ground paste. Mix everything in, adding salt to taste. Add water as needed to bring it the consistency you prefer. Serve with rice and pickle.

keerai_mulagootal2
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