Scrambled Egg with Chinese Chives

INGREDIENTS

· 75-100 g (3-4 oz) Chinese chives

· 6 large eggs

· 120 ml (8 tbsp) groundnut or corn oil

· 2.5 - 4 ml (½ - ¾ tbsp) salt

· several turns pepper mill

· Serves 6 with 2-3 other dishes

Method

1. Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.

2. Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

3. Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg has just set.

4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.

Note: a small bunch of chives can be used as a substitute for Chinese chives.

Red Tomato Gravy

Ingredients:

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

Method:

1. Dry roast peanuts or cashews lightly. Dry grind coarsely.

2. Semi puree tomatoes and capsicum together.

3. This should be done in a food chopper or grated.

4. Chop onions very fine or run in a chopper.

5. Heat oil or ghee in a heavy pan.

6. Add ginger garlic and stir for a moment.

7. Add onions and stir fry till light pink.

8. Add tomato capsicum puree, stir bring to boil.

9. Add all other masalas, salt, sugar and crushed nuts. Stir.

10. Add veggies at this stage. Mix.

11. Cover and simmer till gravy is thick and fat starts separating.

12. Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated

Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Athirasam - Chettinadu Recipes

INGREDIENTS (SERVE TO 4)

· 650 grams raw rice

· 650 grams jaggery

· 1 kg dalda

· ¼ kg ghee

METHOD OF PREPARATION

· Wash and rinse the rice. Strain well and set aside. When dry, powder it.

· Make thick syrup of jaggery and mix it with the flour in slow fire and stir well to avoid lumping.

· Add sufficient ghee while mixing and keep it a side for 2 hrs

· Then, make balls and press it with hand to bring it to flat round shape and fry in dalda till crisp and golden.

· When cold, store in an airtight container.