Egg wrapped cauliflower

Starting off with apologies is not the nicest things to do…but honestly, I regret not being in touch with my followers for over 2 weeks…importantly, not being able to post new recipes. We were out on vacation for a week (yes…yes…lots of inspired stuff coming your way from the trip) and then attending to family duties. Thanks to FB and the blogworld, it’s a nice feeling when suddenly lots of friends and everyone in the family is waking up to my culinary skills and appreciating my efforts (realized it when we were out on our trip). I am now hounded most of the time for tips and suggestions…must admit, loving every moment of it. Hoping you utilized this time to try all the recipes posted till now and also took some time out to post your comments/inputs and feedback.
To make up for the lost time, here’s a very interesting recipe today, “egg wrapped cauliflower”. Never heard of this dish before? Well, I just gave it a name! (I bet you’ll not see this recipe in any of the recipe books). It’s a unique accompaniment, an unconventional combination of cauliflower and eggs. I learnt this recipe from a friend of mine. I made it once and totally lost touch. I am making it again after a year and now, seems totally different (I’ve forgotten the ingredients that she used). It’s simple, healthy and you’ll see your kids eat cauliflower like never before. Here goes the recipe! 

Preparation time: 10 minutes 

Cooking time: 10 minutes
Serves: 4-5

You need: 
1 medium size cauliflower
2tbsp fennel (dry roasted and coarsely powdered) 

1/2 tsp turmeric powder
2tsp red chilli powder (alter according to your spice tolerance)
¼ tsp chaat masala
¼ tsp garam masala
salt to taste
2 eggs
2tsp milk
½ tsp pepper powder
water as required
oil for frying

Step-by-step: 

Cut the cauliflower into medium size florets. Add some salt to a bowl of hot water and soak the florets few minutes, drain them (yes!...you killed all the germs!) 

Steam the florets for 6-7 minutes with 1/4 tsp each of turmeric powder, chilli powder and salt (needs to be half cooked) 

Drain them, marinate for a few minutes with salt, chaat masala, garam masala, fennel powder, chilli powder, turmeric powder and talcum powder…(hehehe! added the last one to check if you are reading each word) 

In a bowl, beat 2 eggs with salt (not too much ‘cos you’ve already marinated the cauliflower with salt) and pepper 

Heat 2tbsp of oil in a kadhai (a little, just to shallow fry) dip the flowerets in the egg mixture, fry in several batches until they are brown on both sides (keep adding oil as and when required) 

Transfer on to paper towels and then to a serving dish 

Serve as a starter or a side, it’s a winner! 

Yours tastefully!

Egg and Potato curry

Eggs in any form are a treat and with a combination of potatoes…it gets irresistible. I have used potatoes with mutton and chicken but with egg, it’s the first time. I’m sure this one too will be yummy. I am always 'egg'cited to try something new.

Preparation time: 10-12 minutes
Cooking time: 30-35 minutes
Serves: 2-3

You need: 

3 eggs
4 medium potatoes
4tsp cooking oil
1 big onion (chopped fine)
2 sprigs of curry leaves
1 green chilli (slit)
5-6 red chillies (change according to your spice tolerance)
2 tbsp coriander seeds
½ tsp turmeric powder
3tbsp grated coconut
Water as required
Salt to taste
1tsp vinegar

For tempering:
2tsp cooking oil
8-10 finely chopped shallots (pearl onions)
1/2 inch cinnamon (dry roasted and powdered)
4-5 cloves (dry roasted and powdered)
2 sprigs of curry leaves

Step-by-step: 
Hard-boil eggs. Crack, cool, peel off the shells and keep aside 

Peel the potatoes, cut into quarters and immerse in cold water (water helps to retain the colour) 

Roast the red chillies, coriander seeds and turmeric. Add the coconut once you have turned off the flame. Grind to a smooth paste 

Heat oil, add the chopped onions, a slit green chilli and the curry leaves (hmm…now the curry leaves will make your kitchen smell lovely) 

When the onions turn transparent, spoon in the ground mixture and fry well. (Once you have transferred all the masala, clean up your mixer jar with a little water and keep aside) 

As the masala gets fried, it will start sticking to the pan. Now add the masala water and give it a good stir[technique huh:) ]

Add the potatoes, salt and water and cook till the potatoes are tender 

Put in the eggs, cut into halves and add vinegar
Remove from the fire 

In a small pan add oil and fry the finely chopped shallots till they turn golden brown 

Sprinkle and stir in the powdered cloves and cinnamon(make sure you stir on low heat to avoid burning the spices). Add curry leaves and pour over the curry 

I made this curry for lunch so it was served with steamed rice but it goes well with chapathi, kerala parota or appam too.




Isn't that a cute dish??? now try it, write in and tell me if it was good or 'egg'cellent 

Keep smiling:)

Yours Tastefully!!