Made my signature dish today (came up with it myself) and some flatbreads to go along with it.
I call it Grandma’s Secret Recipe, as it was inspired by the dishes my maternal grandmother used to make.
Ingredients and recipe are detailed below
Ingredients
1 can of peeled potatoes
1 can of chopped tomatoes
1 can of garden peas
Three tablespoonfuls of rice
Chilli powder
Cajun seasoning
A pinch of salt
Olive oil
Four large free range eggs
Recipe
Pour some water into a large saucepan and bring it to the boil.
Slowly lower the eggs into the water with a spoon, then leave them to hard boil for 15 minutes.
While the eggs are boiling, assemble the rest of the ingredients.
When the eggs are done, carefully remove them from the saucepan and place them in a large bowl. Drain the saucepan.
Fill the bowl with cold water and leave it in the fridge for 20 minutes.
While the eggs are cooling, open the can of potatoes and drain it.
Cut the potatoes into quarters and add them to the saucepan.
Add the chopped tomatoes, the peas, the chilli powder and Cajun seasoning, along with a pinch of salt. Mix them all together and cook them on a high heat.
In the meantime, pour the rice into a small saucepan and add some salt, olive oil and boiling water.
Boil the rice on high heat, stirring frequently.
Once the rice has absorbed all the water and oil, drain it with a sieve and then add it to the vegetables and spices, stirring it all in thoroughly.
Turn off the heat and place a lid on the saucepan.
By now, the eggs should be done. Remove them from the fridge and peel them.
Cut the eggs in half symmetrically.
Serve the vegetables and rice in a large bowl and place the sliced boiled eggs on top.
Also, here’s how to make the flatbreads
Take three large spoonfuls of plain full fat Greek yogurt and three large spoonfuls of self raising flour and knead them together into a stretchy dough.
Slosh some vegetable oil over the dough and continue kneading until it’s no longer sticky.
Once it’s flattened out, place the dough in a frying pan on high heat.
When it has solidified on one side, continuously flip the flatbread with a spatula until both sides are golden brown.
And there you have it, the most elaborate dish I’ve managed to create yet. Hope everyone finds this helpful!
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26.06.23
Japanese writers especially Haruki Murakami will always be my personal favorite. There's just something to the quiet rhythm of their prose that calms me down. Anybody else for whom a certain writer is like a spiritual guardian?
And honestly, I'm so frustrated with math right now that I can't think about anything else. Not being able to solve questions makes me doubt my capability itself. I'm just feeling so dumb right now😭
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Tonight's at least semi-nutritious delight: some cabbage pulao with quick lemon pepper butter salmon on the side! Both turned out looking darker/brighter here than in person.
The rice got a quarter of a big dense head of cabbage wilted down in the pan a little before adding the rice, plus what was left in a bag of peas, half a big carrot cubed up, and half a cubed yellow pepper for variety and color. As usual, I followed my own inspiration more than any particular recipe.
But, I consulted both of these and ran from there. With plenty of cabbage.
That got some bottled lime juice at the end, because that's what was open in the fridge. I also added in a little dried methi/fenugreek leaves instead of using cilantro, because my partner gets not just the soapy taste--but also tin foil. The methi has a very different kind of flavor, but it's herbal and works great with a lot of leafy vegetables in particular.
The salmon was just baked from mostly frozen with salt, lemon pepper seasoning, and a little butter on top. Some convenient protein, with flavors that don't clash with the rest.
It all tastes pretty good, and I was really in need of some freshness. South Asian spice combos can do really good things for cabbage. That was more veggie prep work than I really felt like doing today, but glad to have the results!
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Eggless Saffron Pistachio Cupcakes with Saffron Buttercream ... perfect for Diwali
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … perfect for Diwali
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream …. sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now. The saffron pistachio flavours, kesar pista as popular locally, scream Happy Diwali!
It’s that time of the year on the subcontinent when the festival of lights is round the…
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