This is a recipe handed down to me by my dear friends – the Patels – yes, the same amazing cooks that brought us the gujarati khichdi and kadhi recipe. Not sure why we call it “half” fry but I suppose you can choose to completely cook the egg or leave it half cooked. It’s somewhat of a hybrid between fried egg and omelette. Either ways, this is a weekend staple breakfast dish and Nikhil’s and Girish’s favorite.

Ingredients – (for one egg)

Egg -1

Finely chopped onions – 1 tbsp

Finely chopped green chilies – 1/4 tsp

Finely chopped cilantro – 1/4 tsp

Garam masala powder – a pinch

Red chili powder – a pinch (optional)

Salt to taste

Method:

1. Heat 1/2 tsp of olive oil in a fry pan. I use the small egg fry pan but you can use any sized fry pan, preferably the non stick kind.

2. When the oil is hot, break the egg and spread the yolk slightly so it breaks.

3. Sprinkle the chopped onion, green chili, cilantro mixture.

4. Add red chili powder, gram masala and salt to taste.

5. Once the egg mixture starts to lightly brown on the sides, use a small, flat spatula and flip it over so the yolk, white and the onion chili mixture are now facing the bottom of the pan. This step is important to cook the yolk well.

6. Press the flipped egg lightly so the yolk gets completely cooked.

7. Serve hot with whole wheat toast.

This Banana Bread French Toast is inspired from this breakfast place we went to a a few months ago. “Bread Winner’s Cafe” is a popular restaurant in the DFW area and , in my opinion has the best pancakes and french toasts . Easy recipe, and not sure why I didn’t think of it before, but that’s why I don’t call myself a cook…my recipes are all inspired. Its made with my favorite ingredient…bananas so I couldnt resist sharing it here.

Ingredients:

4 slices banana bread (recipe link here)

2 eggs beaten lightly

1 tbsp maple syrup

Banana slices and pecans/walnuts for garnish

Method:

Beat the eggs in a bowl. Soak a slice of banana bread for about a minute on each side till completely coated.

In the meantime, melt some butter in a skillet (or use oil/butter spray). Add the egg-coated slice of banana bread and cook each side till done and browned.

Serve the french toast with banana slices, pecans or walnuts, whipped cream and of course, a drizzle of maple syrup.

As you can see here, I went a little overboard on the syrup and cream, making this look like a scrumptious ice cream instead, but you get the idea!

A very Happy New Year to all. I know this is a belated wish as with most of my recent posts. I’m not going to start this year with another resolution like last January….resolutions are jinxed, at least mine seem to be:).
Amidst the pick ups and drop offs from school, work and back, its been chaotic. But there is always time for food, lunch box food and otherwise. I try hard to not compromise on that. Its just writing it all down that I find it hard to keep up with. Trust me, I’m trying to get better at it, so hopefully 2011 will be a better year for RKK.

I had not personally tasted Kothu Parotta as it is dished out in the streets of South India, Chennai and south of it. Girish told me about it as he remembers eating it while in college in Chidambaram at the Railway Station. So when our local Indian restaurant (the same one that had Pondicherry Masala Dosa on thier menu) had this on thier menu, we had to venture out to try it. That was my first taste of Kothu Parotta, probably not close to the authentic street food version, but enough to tantalise my taste buds and try it for myself. A search online led me to Kanchana’s blog “Married to a Desi“, where she tastefully recounts her connection to India after being Married to a Desi, that is. I used regular wheat chapathis here but as she specifies, layered parottas or flaky flat bread will add to the aunthentic taste. I followed her recipe for the most part, and Nikhil loved it for lunch. I added some cucumber
raita as an accompaniment and to cool it down a bit (we like our food spicy if you haven’t figured it out with the extra green chilies in the recipe:)
Ingredients:

• 2-4 leftover or store bought parottas torn into pieces (if using store bought, use the Malaysian parathas or any parathas with layers)
• 1 large tomato chopped or 2 small tomatoes
• 1 red onion chopped
• 1 tsp turmeric
• 1 tsp chili powder
• 2 tsp pav bhaji masala
• 3 Thai green chili minced
• 1″ piece ginger minced
• 1/2 cup chopped cilantro
• 1 egg beaten (optional)

Method:

Saute the green chilies, ginger, and then onions in oil. Add the turmeric, and chili powder.

Add the tomatoes and cook them until they get mushy. You may also add the salt to make it a little pasty. Add the beaten egg now and mix well till it resembles a scrambled mixture (this step is completely optional as the parotta tastes great even without eggs) Add the pav bhaji masala, and then the parotta and mix. Garnish with cilantro. Serve with a squeeze of lime, and cucumber or onion raitha.

Nupur from One Hot Stove was my inspiration to try this out for Lunchbox Series this morning. Nikhil is not a huge fan of Egg Salad Sandwich so thought I would give this a try. He has acquired some “desi” tastebuds from both Girish and I so I’m keeping my fingers crossed that this lunchbox will come back empty and eaten, of course:) I thought it was a brilliant idea by Nupur to Indian-ise this lunchbox staple with the paprika, cilantro and “kitchen king” masala.

Ingredients:

5 hard-boiled eggs (I use a color-changing egg-timer for perfectly boiled eggs, that I bought at Bed Bath and Beyond, but you can find this in many home/kitchen specialty stores)

1 small chopped yellow onion

1 small tomato, chopped

1/2 tsp crushed green chilies (I use thai chilies but you can also use jalapenos)

1/4 tsp crushed garlic

1/4 tsp crushed ginger

1/4 cup chopped cilantro

1/4 tsp red chili powder

1/4 tsp kitchen king masala (available in Indian grocery stores)

1 tsp turmeric

1 tsp mayo

1 tsp spicy brown mustard

1- 1 1/2 tsp oil

Salt to taste

Method:

1. Peel the eggs and chop into small chunks.

2. Heat the oil in a pan and add the chopped onions.

3. When onions become transluscent, add the crushed ginger, garlic and green chilies.

4. Add turmeric, red chili powder, kitchen king masala and salt to taste.

5. Saute for a few minutes and then add the chopped tomatoes. Cook till the mixture is a little dry.

6. Cool the mixture and add this to the chopped boiled eggs.

7. Add the mayo and mustard and mix well. Add chopped cilantro.

8. You may also add a dash of red chili powder for additional color.

9. This egg salad will taste great in pita bread or pita pockets. I used bread this morning but will suggest toasting the bread a little and adding a lettuce leaf to the bread slices to prevent them from getting soggy by lunchtime. I used red cabbage today but only because I didn’t have all the ingredients.

The tian was quite delicious, don’t get me wrong, but I think the same orange cream pie/creamsicle taste could have been achieved via a recipe that took half the time. At least, that was my immediate reaction after I tasted it.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. These were the variations/conditions of the challenge-
Variations allowed:
* You can choose to serve the dessert ‘family-style’ and don’t have to make it in individual portions. (This is how I made it)
* You can use your favorite “Pate Sablee” recipe if you have one, but it must be a pate sablee
* You can add any additional flavoring to your whipped cream
* You can play with different citrus in this dessert (grapefruit, blood orange, lemon) at any step in the recipe.
* However, you must make the tart dough, the whipped cream, the caramel sauce, citrus segments and marmalade.

I ended up making everything on the same day which didn’t help. By the time I was done and put the Tian in the freezer, it was close to midnight . I will suggest that you make the marmalade, caramel sauce and the pate sablee a day ahead and the whipped cream the next day, so you can assemble the dessert and leave it in the freezer overnight. Then put it out to thaw in the refrigerator the next day and possibly out at room temperature about 2 hours prior to serving.Mine was probably in the fridge too long as the base was still a little frozen when I served it to my guests. When I ate it the next day, it felt perfect but I’d already made an impression (not the right kind) on my 30 guests who tried to eat it with a fork at first and eventually had to pick it up with their fingers to eat it like a scone with whipped cream on top!

Well, on  a positive note, I learnt how to make marmalade that turned out perfect and I survived my first Daring Baker’s Challenge . April DBC, here I come!

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
6 tablespoons + 1 teaspoon granulated sugar 2.8 oz; 80 grams
½ teaspoon vanilla extract
¼ cup + 3 tablespoons Unsalted butter 3.5 oz; 100 grams ice cold, cubed
1/3 teaspoon Salt 2 grams
1.5 cup + 2 tablespoons All-purpose flour 7 oz; 200 grams
1 teaspoon baking powder 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogeneous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Place a parchment (or silicone) lined baking sheet inside a round cake tin or a springform pan. Place the dough on the paper and bake for 20 minutes or until the edges start to get golden.

For the Marmalade:

Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measure and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients :
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients :
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp vegetarian Gelatine (I bought this at Whole Foods and it’s called vegetarian jello. You may also use agar agar)
1 tablespoon of confectioner’s sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out a springform pan onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circle of dough ready to use.

Arrange the orange segments at the bottom of the springform pan. Make sure the segments all touch either and that there are no gaps. Make sure they fit snugly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of the pan, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cpan in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on the circle of dough.

Carefully place the circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the dessert to set in the freezer to set for 10 minutes to overnight.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Resources:

http://www.wisegeek.com/what-is-a-tian.htm(An article about the dessert known as tian.)

YouTube link on how to segment an orange: http://www.youtube.com/watch?v=ZG5mcEEBlcI

To learn more about Pectin: http://en.wikipedia.org/wiki/Pectin

What to substitute for Pectin: http://www.gourmetsleuth.com/Dictionary/P/Pectin-6222.aspx

This time, Girish and I decided to venture to cook together. The result was not really a “spoilt broth” (going by the adage) but quite an unusual and very edible twist to a common Indian dish.

We usually make Egg Curry with the tomato, onion, garam masala gravy, but the coconut milk here gave it the “Kerala touch”. Definitely less spicier than the former version as it has the unexpected sweetness of the coconut.

Ingredients: