With Orthodox Easter just gone by, some of you might still have a large amount of boiled eggs at home which you can use to make this beautiful curry and have it with pita bread and / or rice. It is a mild curry full of flavour and a great way to use up those boiled eggs!
What can be so Indian about scrambled eggs, right? Well, let me tell you - first of all it has finely diced chillies, then there is onions and tomatoes and lastly coriander leaves for garnish and an added zing. This dish was one of appa's favourites. We used to have it with chappaties, rice or small white rolls called "buns" freshly baked and slightly sweet. This is also a very quick and easy dish to prepare and if you are tired or really hungry, this is one meal that is nutritious and yet can be classified as fast food. Literally.
This dish is of Parsi origin and we have had it for as long as I remember in our family. My husband and children also love it and it is an easy dinner when all you want to do is sit in front of the TV on a Friday night after work.
A quick and easy meal that you can have on its own or with a slice of toast. After over 10 days of really hot weather we suddenly went to a cold snap in Melbourne with the temperatures dropping 15 degrees C overnight. We all felt like soup and this is one very easy soup to make even if you have to run to the store to get the ingredients.
This recipe is from https://mamalolacooks.com/corn-soup-egg-drop-soup/ - I have modified it slightly.
A couple of years ago, when I made my very first pavlova, I was thrilled that it came out perfect. Except - the colour of the pav was a light tan. Though my guests were absolutely thrilled with it, I was disappointed with myself and tried again, following the recipe very carefully. This time too, the result was the same. The pav was crisp and fluffy on the inside but the colour was tanned. I joked to my friends and called it the Indian Pav due to the tan.
At one of my cousin's party I was jokingly telling this story when one of our friends who is a pâtissier advised me to lower the oven temperature right down to 90 degrees.
I was keen to try it out - and at the first opportunity I decided to make this wreath Pav for our X'mas lunch at home. The day was humid and I was sweating even as I was beating up the egg whites.
I turned the temperature right down and cooked the pav at 90 deg C - and viola! the colour was right - but due to the humidity, the pav was very close to collapsing. I quickly dressed it up and served it before it turned into a disaster.
Update: I managed to crack the "white" ceiling - got a snowy white pavlova. But the humidity decided to spoil the day and my pav cracked. But I am not going to let anything spoil my happiness!
A very quick and easy Sunday dinner - with some left overs for lunch tomorrow! This week has been hectic and tiring. So I am just relaxing with a glass of Moscato and a slice of this zucchini frittata and some salad.
This frittata looks better downside up:
This is an easy, creamy, warm curry for a cold night, simple to make and very satisfying. It can be made with your pantry staples and can be had with rice, roti, chapati, bread or pita bread. If you ever get duck eggs, this curry is particularly tasty with duck eggs.
I make my own garam masala, by the way and I make it and use it right away so it does not lose the fresh fragrance. Store bought garam masala will do the job so do not stress if you do not have the ingredients to make garam masala.
