A few weeks ago I was hooked on Yotam Ottolenghi’s recipes. Inspired, also read as easy-to-make, I made one of his Turkish breakfast dishes called Ciblir. It was a delight. Who would’ve thought eggs and yoghurt could be on the same plate? After that, I made another one of his dishes. Well, almost. He baked his eggs, I went with the stove. There are a few other tweaks too, but that’s not important. What’s important is that it turned out just as delicious as the cilbir.Wilted spinach atop of which nestled eggs that were cooked just enough so their yolks would run, dollops of cold Greek yoghurt with streaks of hot chilli butter and of course, crunchy bacon bits. What’s not to love?
Sunday pancakes are the best thing about weekends. But last weekend I made the savoury kind. With cheese. And topped with a poached egg. It looked damn cute and tasted damn good. What’s not to like? Cheese, runny egg and spicy sriracha. With my hot cuppa it was the perfect breakfast. If poaching eggs scare you, welcome to my world. I can’t get it to look like a perfect quenelle. But I do have my little trick that saves the day and gives me a poached egg, slightly disfigured nevertheless.
I wasn’t going to create a post for this but someone asked for it in my Instagram. It’s way too cold here – 4 degrees C this morning to be precise (brr!). Spending time in the kitchen is something I keep to a minimum during nights. When I do cook, I up the quantity so I have leftovers for the next dinner. There was leftover Thai veg curry for him and I made myself a quick omelette sandwich. Simply caramelize onion slices till they are nice and golden brown. Cook the mushrooms in it and then go in the eggs. Sandwiched between two buttered bread slices and lettuce (if you have any), and pan toasted to get that perfect tan on both sides. A dinner sandwich is ready.
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.
Be it Koshy’s in Bangalore or Kyani & Co. in Bombay, the masala cheese omelette that these old school folks make is simply amazing. It’s just eggs, chillies and cheese. But the comfort it gives is what makes it so good. Add the nostalgia factor and you have a winner. The cheese slice sitting right in the centre of the omelette with little specks of green chilly scattered around..sigh. I wanted to replicate it, but instead turned it into masala cheese bhurji. Works brilliantly and made effortlessly.
I must admit, this plate of food looked so gorgeous it was hard to run a knife through it. When I’d think of waffles I always picture them with loads of fruits and syrup dripping down the edges. But this time around I wanted to make some savoury ones. I didn’t do much except for add grated cheese in the batter along with some paprika and thyme. It tasted great but I should have made smaller ones so it’d crisp up better. Anyway, I topped each of them with a fried and a side of cherry tomatoes.
Egg dosae because I’ve moved on from sweet breakfasts every Sunday like waffles, French toast and the likes. I wouldn’t mind the sugar rush occasionally but I sure don’t want it every Sunday. That’s why I’ve been on a dosae streak of late. Every Sunday we have dosae with chutney or leftover curry. I for one go on to have dosae for lunch as well. Why wouldn’t I, when it goes perfectly well with any kind of chicken or mutton curry? But I must admit, I don’t make the batter at home from scratch. There are plenty recipes online and you don’t need one more repeating the same thing, trust me. But no, I don’t use ready to use powders. Instead, I get my batter from the local shops. They’re nothing short of what we make at home.
The 90s take me back to Mangalore, where I spent most summer holidays. I also stayed there at granny’s place for 5 years to finish school and college. My favourite and my best years, of course. There was this petty shop in the neighbourhood where the owner, Vinayaka, treated his customers like family. Well, those were such times. There was this sense of belonging to a place, to its people and its food. That shop didn’t have a name. He said he’d have to pay extra taxes and rent if he got it commercialized (or something to that effect). He anyway sold things like newspaper, cigarettes, chocolates and other small things.
This one’s a staple back at mom’s place. It’s basically eggs poached in a coconut based masala. Ideally it’s supposed to have potatoes as well, but I didn’t have any at home so I went with just the eggs. Most Indian egg curries have boiled eggs in a spicy gravy. But this one’s got them poached. I love eggs in a curry this way. The base of the curry is pretty much like the one for a kori (chicken) gassi. I went a little low on chillies though.