LoR: 07 - Egg Burji with leftover Tomato curry

LoR 07  - Leftover Remake Series

 

 

Quick Egg Burji with leftover Tomato Curry.

 

 

This has become kindof customary in our household now. Each time we have this tomato curry on board, as a dinner side for chapathi, a small portion of it will be moved aside for this remake .

Can go in as a dish by itself, or even sandwich filling.

 

To make the tomato curry ,

 

You need :

Oil (coconut oil) 1 tablespoon 
Mustard seeds 1 teaspoon
Curry leaves few
Green chilly 2
Onion (sliced) 2
Turmeric powder 1/4 teaspoon
Chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Tomato 4
Salt to taste
Water 1/4 cup

 

Method

1. In a pan heat oil, add mustard seeds. When they splutter, add green chillies and curry leaves. Saute it for a few seconds.

2. Then add sliced onions and saute it till they become brownish in colour.

3. Next stage, add all the dry powders, turmeric powder, chilly powder and coriander powder. Saute till the raw smell goes off.

4. Now add chopped tomatoes and saute till oil starts separating. Add little salt at this stage.

5. Now add 1/4 cup water, bring it to boil, simmer the stove, cover with a lid and leave it to cook for some time.

 

May add some coconut milk too to it at this stage, but its optional. I have not added in here.

 

 

(these two does indeed go well together)

 

 

For the remake, in a wok heat a few tbsps of oil and add 3-4 beaten eggs.

 

Scramble ..scramble !!!

 

 

 Once the eggs are almost cooked, add in the leftover tomato curry.

I do not have any specific measurements, just as you see in the picture..kindof what is enough to well coat the eggs.

You do not need any additional spices as its already there, in the curry. May be an extra dash of salt, would be sufficient.

 

Mix....Mix !!!!

 

shouldn't we ???
 



 

Alright...in goes, some peas too...

 

Mix..Mix...Mix !!!

 



 

Serve HOT..HOT...HOTTT !!!

 

click "here", to go to the previous post in the LoR Series.

LoR - 06 : Inji-Puli-Idli

Leftover Remake Series - 06

 

Puli-inji  (ginger cut to tiny pieces and cooked in spices and mainly tamarind sauce) is one of the  main ingredients of the Kerala Ona-sadhya, and ask me which is my favourite of all the n number of dishes we have served on the banana leaf for the sadhya, the answer is again ..Puli-inji.  Infact, I don’t mind adding  the tangy flavouring of the tamarind in literally anything, esp upma, veggie dishes, chutneys....

 

 

Had some idlis leftover from morning breakfast and thought about some remake for it. Idli Manchurian, Idli 65….the options were various, but deciding on the flavor… you know how it is, your mind keeps wandering around your favourites (the selfish me, afterall) and some how want to bring those on board.

(no wonder i love this thing ! )



Wanted to get tamarind somehow in…that was for sure..either tamarind paste combined with something and that’s when I happened to notice some puli-inji (recipe shared above in the link) in the refrigerator. Life made easy….was what came to mind, after some thought.  

(look alikes)

And  Tamarind + GInger = Puli - Inji.

(a borrowed image of the same from google)

 

You need

Leftover idli’s, cut to small pieces

Puli-Inji (Ginger-tamarind chutney)

Chopped garlic

Chopped shallots

To temper

Mustard seeds

Cumin Seeds

Seseme seeds

Asafoetida seeds (optional)

Curry leaves

Dry chilles

 

How to:

Splutter some mustard seeds in oil, followed by cumin, seseme and asafoetida seeds.

Once tempered, add the rest – chopped garlic, onions, curry leaves and dry chillie. Saute for a few minutes till the shallots turn golden brown.

Now add few spoon fulls of the puli-inji and few spoonfuls again of water to make it loose.

 

When the mix gets to boil, add the idli-cuts and mix well till combined.  

 

Garnish with some chopped coriander leaves and serve hot as such.

Add some fried cashewnuts too for added taste.

 

 

It has all the flavours..the spicy, the tangy and you don’t even need any other side chutney or sauce for it. 

Idli-ki-kasam !!! ;) ;)

click on LoR- 05 to go to the previous post in this series.



 

SSS - 05 : Apple - Coleslaw Spread

Its quite soem time since I posted something in the SSS - School Snack Series.

The previous one (here) was also a simple coleslaw sandwich spread. This is just another.

A quicky post on a quick make ahead sandwich spread for your kids school snack box.

 

Apple - Coleslaw

You need

 

Apple

Raisins

Cheese Spread

Remove skin and grate the apples.

 

Apple - cheese ;)



  

Mix the spead cheese well with a fork to make it a bit loose. Add the grated apples and raisins. Mix well till combined.

 

Keep in closed container if making over night to save on the morning breakfast, school-tiffin packup rush time.

 

Click on the link (here) to go the entire School Snack Series.

 

Till next...bye for now :)