Heart Shaped Egg Ring

Heart Shaped Egg Ring

This heart shaped ring, which is made of stainless steel, and it’s convenient for shaping an egg while being fried or poached.

Ingredients

½ teaspoon oil (olive oil or sun flower oil)

1 egg

1 heart shaped egg ring

Method

Grease  egg ring with  very little butter or oil.

Heat oil in a pan on medium heat.

Place the egg ring.

Crack egg directly into the ring.

Cook on a low heat for 5 – 8 minutes until desired doneness. Switch off the heat.

Carefully remove egg ring from the pan with a flat spatula. Serve hot.

Basil Soup

Basil Soup

A tasty soup popular in Chinese households in Malaysia. I learnt this recipe from my neighbor Mary Aunty.

Basil Leaves

Serves: 2

Ingredients

For the egg:

2 teaspoon oil (olive oil or sun flower oil)

2 eggs, beat well

Method

Heat oil in a pan on medium heat. Add beaten eggs and fry lightly for 2 – 3 minutes. Switch off the heat. Do not fry till brown. Keep aside.

Other ingredients

2 teaspoon oil

6 cloves garlic, crushed and chop well

Handful basil leaves or 1 cup, wash well and drain out water

2 soup bowls  of water (please measure in soup bow in which soup is serving)

Salt to taste (or 1/2 teaspoon)

¼ to ½ teaspoon white pepper powder or to taste

Shallow fried eggs

Method

Heat oil  in a deep  pan on medium heat.

Add chopped garlic and fry till golden brown.

Add basil leaves and fry for on a low heat for 2 minutes.

Add 2 soup bowls of water. Sprinkle salt to taste.

Cover with a tight lid and cook on a medium heat for 8 – 10 until basil tender and fragrant. Switch off the heat.

Finally add shallow fried egg and sprinkle white pepper powder. Serve hot.

Pathrode Paan Undi

A tasty, spicy and nutritious undi (steamed dish) in Konkani cuisine (Chembila in Malayalam)

To make the best “Pathrodo” undi  one has to plan it a couple of days in advance. The bunch of green leaves should be wrapped in a plastic packet without folding the leaves (away from direct sunlight) - for a couple of days. Ideally – the leaves should be used for making “Pathrodo” only on the 3rd day from cutting / plucking the leaves. This is to allow the sap of the leaves to dry – as the sap is very itchy.

Remove the thick stems and nerves from the Colocasialeaves ( See the photo above- you can find lots of main nerves and sub nerves in the back side of Colocasia leaves ) and wash the leaves well. Wipe with kitchen towel and keep aside. You can starts this process early – a couple of leaves a time – when ever you find time.

Makes:  3 steel thalis / or in 2 deep bowls

Ingredients

Ingredients may differ from region to region (Mangalore region and Cochin GSB's)

Boiled Rice ( Idli rice / ukkada chawal ) – 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)

Raw rice (soorai orovu / pachari ) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) 

Grated coconut – 1 ½ cup

Star fruit  (kermbel)- 4 - 6 nos (depending upon size), wash well and chopped

Red chilly powder – 2 teaspoon (or 2 to 2 ½ teaspoon for more spicy)

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 ¼ - 1 1/2 teaspoon ( or to taste )

Finely shredded Pathrode paan – 15 - 17 paan (leaves) wash well and chopped finely

Method

Wash and soak boiled rice and raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut,  chopped star fruit, red chilly powder, turmeric powder and salt. Grind until the batter is coarse consistency in a mixer in 2 batches (not very smooth, like sooji / rawa). Add water upto the level of rice.

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded pathrode paan.  Add extra water and salt if required and batter should be just like '' idli batter and pouring consistency. No need to ferment this batter. We can prepare it immediately or after 1 – 2 hours.

Grease steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / pressure cooker (without weight)  or rice cooker for 30 - 35 minutes  until done / till a skewer / knife inserted in the centre comes out clean.  Remove from steamer and keep aside to cool for 15 minutes to  half an hour.  Gently remove and  cut into desired shape and size from steel thali / steel bowl .  We can also shallow fry these undi slices in 2 teaspoon ghee  / oil (like undi bajjille).

Photos of our garden