The first time I saw a roti jala (Malaysian Net Pancakes) was some 8 years ago at Malaka Spice, a really pretty restaurant in Koregaon Park in Pune. The eye-catching pancake soon turned into a Piece de resistance! Since then I have always hoped to make it at home but never got down to it. Last week whilst surfing for some recipes for work I came across this dish again and it was quickly noted down to be made the following weekend. I needed time to design the mould to drop these pancakes too!
This sandwich is inspired completed by Facebook and I wouldn’t be wrong if I said this, but even John Montagu, the 4th Earl of Sandwich would want to be born again to eat this one! If you remember since September last year, videos have started to come alive on our Facebook newsfeeds. Some of us hated it, others watched it without sound, and some actually lapped up every byte that flowed onto their screens. I was somewhere in between. I initially hated it, then started watching it and saving some too and last night used one of the videos my husband was watching for the first time ever to conceive something similar. And am I pleased!
Warning: This sandwich cannot be eaten without getting crumbs and sauces all over your face and beard if you sport one! And it’s definitely not for a sit-down dinner. It’s one of those messy meals that ends up with a tummy that’s ready to burst at the seams. 🙂But you will love it. This is also the longest post I’ve ever written.
The idea for this recipe was inspired from Masterchef Australia. They often cook their meats (or proteins as they are called) with whole masoor (lentils) and I’ve wondered what kind of a combination that was. My mom does use a mix of three dals, which include masoor dal, when she’s cooking mutton on the bones, but just masoor? Umm, it needed to be tried out.
Since I wasn’t too sure of the marriage of flavours, I went back to my bible, the Food Thesaurus. The combination didn’t exist. Should I or shouldn’t it. I have never been one to shy away from experimentations. So out came the dal and the chicken. What followed thereafter were pure instincts. And am I glad I did try this one out.
This is a breakfast dish you will find in every Gujarati home. It’s simple, easy to make, can be churned out in 30 minutes and what’s more can be created out of as many different kinds of veggies as you wish. What’s more since it is traditionally steamed before it is sautéed, it can be made in advance and sautéed just before you are ready to serve it with a dollop of green chutney.
This is one of those evergreen recipes that are passed on from mother to daughter or son and from there on to the next generation. I however happened to get it some 20 years from a chef, whose name I sadly can’t recollect anymore, but he worked at the Taj property in Periyar, Kerala. Of course he used the freshest produce possible (plucked off the tree and dried in his own backyard) whereas I had to go to the closest mall!
Weekends call for some quick and colourful meal options. I mean even for breakfast I hate seeing a boring sunny side up or poached eggs with toast or even an egg sandwich. It does nothing for my desire for the day to start off on a different (read happy, lazy) note. Enter Internet and Google search engine. Words keyed in: Colourful, eggs, wholesome, diet, Images. And out pops this colourful picture of a baked egg or Shakshuka.
I love drama on a plate which is probably why I love Masterchef with Gordon Ramsay. And when I manage to create a plate that doles of oodles of love and gets the camera snapping, I am beside myself with pride. Cooking at home is so easy, if you just let your imagination run wild. Boiled eggs can never be boring, but they are just ingredients, convert them into a stunner by using this simple process. Boil. Crack. Dip. Boil. Peel! Viola! You have a stunner.
Some days you just want a quick nutritious meal, without spending too much time in the kitchen. This is the kind of recipe you need in your cookbook for those times. What’s more it works for breakfast, lunch, dinner and even in between meals!
My love for feta knows no bounds…and its such a versatile ingredient! Toss it with watermelon and basil and u have a superb fresh summer salad, mix it with peaches and bacon and you have a warm winter salad, bake it with dates and you have a mind blowing dish at hand…do I need to go on… 🙂
When you think of vegetarian protein source the first thing the pops up is tofu and cottage cheese. I have grown up in a family that loves its food, and each weekend was a gourmet challenge to create something new. When my friends turned vegetarian for health reasons, I literally needed to go back to the roots and unearth new flavours.