No need to soak fruits and nuts for months in advance or take half a day to make this Christmas cake. Shortcuts are the way to go when you have missed the long route. I’ve been seeing many posts on my Twitter and Facebook timeline about soaking fruits in booze months ahead of Christmas. It looked quite lovely, I must say. But I didn’t think I wanted to bake the cake. Turns out, I did. What did I do then? Just cook out the fruit mixture in juice and simply add the booze!
It all sounds too familiar, no? Masala cheese bhurji meets savoury French toast, I suppose. There’s no background story for this one. It was simply the result of me being my laziest self on a Sunday morning. Since I’d made a sweet French toast for breakfast the previous day, I wanted something savoury for Sunday. But French toast is so easy and quick that I just didn’t want to make anything else. So the masala cheese version of it happened. Simply whisk eggs and milk, add chillies and garam masala and follow the usual steps required for French toast. Once it’s off the pan and on your plate, grate cheese on it and see how great it tastes!
A good fish curry is an absolute favourite of mine. Ideally, fish curries at home are made with sardines and mackerels. Sear fish (surmai) is usually pan fried. I made my curry with rohu fish. Full of bones yet works very well with Mangalorean curries. I already had the spice paste from the kori sukka I’d made. I just simmered the fish in this spice paste with tamarind water and my curry was ready.
Got stock? Make soup.
In my previous post about mutton roast I mentioned how I saved the stock to use it in another dish. That’s how this soup came about. This soup can also double as a stew. With a very few ingredients, you can whip this up in under 15 minutes. No chopping, cutting or any big prep work needed here. But the stock is a must. If you don’t have chicken or meat stock, use a stock cube with water. Won’t match the real deal, but close enough.
I love my meat and you can tell by the number of mutton dishes I’ve posted of late. Every other week I like trying out a new kind of mutton dish. More often than not they have been in curry form. This time I tried a roast dish. No, it isn’t where you pop it into the oven to roast. Here roast means cooking the meat out till there’s no more liquid left and you end with a well cooked and dry dish. And like with chicken sukka, this roast goes well with a simple dal and rice.
French toast ✓
Cream cheese ✓
All of the above came together for a fantastic Sunday breakfast. Strawberries are in season and I got myself a box of these ruby beauties. I have baked with strawberries before, but prefer them ‘un-baked’. Why lose them in cake batter when you can eat them fresh? So I just whipped some cream cheese with fresh cream and folded some berries into it. Then cut open a bun half way and spread the cream cheese mixture into it. A dip in eggy milk and on to the pan to become French toast. Simple!
When you’re in no mood to cook but have enough material to whip up something for dinner in just a few minutes and about two steps, it’s time for makeovers for leftovers. Remember my kori sukka from a few days ago? In that post I mentioned I was saving the curry for something else. Here it is. One lazy night I turned it into an egg gassi. I could have made it easier by just cracking open the eggs into the curry but I hard boiled a few eggs and dunked them in the gassi.
About these pancakes. No, they aren’t totally guilt free or completely healthy. But they are definitely healthier than regular pancakes. For starters, most of the base is oatmeal and there’s no sugar of any kind in them. I’m not including the syrup you see in the pictures. These are also made with buttermilk and just one egg. Apple puree goes into the batter giving the pancakes a lovely brown colour.
Coming from Mangalore, most dishes at home was made with coconut. Either curry or a dry dish, they had a coconut base. Chicken sukka is a dry dish made with freshly ground spice paste and lots of freshly grated coconut to finish it off. Once the chicken in cooked, we wait for it most of the liquid to evaporate so it turns dry enough. When there’s still a little left we add the grated coconut and a tempering of fried onions and curry leaves. We often had this with rice and dal.
I should call them ebony and ivory cookies I think. Anyway, I found a recipe on Baker By Nature and wanted to give it a shot because they looked pretty good. Mine don’t look that pretty, though they taste really good. It’s basically a chocolate chip cookie and brownie cookie rolled into one big cookie. It’s great when you want a bit of both.