Calories Don’t Count on the Weekend

Main Dishes | August 16, 2016 | By

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Calories don’t count on the weekend #chickencurry#spinach #vallarai #soyabeans #Eelamflavour#eelam #flavour #spices #spicy #curry #tamil#tamilfood #tamilcooking #colorfulfood #colourful#instagood #instafood #foodie

Spicy Omelette – Can you take the heat?

Eggs are the perfect filling meal. This was a quick recipe to make, but very spicy. For this, I added 4 eggs. If you are just making it for yourself, you can halve all the ingredients. What adds the flavour to this is the cumin powder – make sure you use cumin powder and not cumin seeds and ensure that all the ingredients are all well mixed together before adding it to the hot pan.

I ate this with yogurt as a dip, and it really helped to balance the hot and spicy flavours.

Here you can see all the ingredients being mixed.

Eggs

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Spicy Omelette
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Ingredients
  1. Eggs - 4
  2. Shallots - 8-10
  3. Green chillies - 1.5
  4. Spinach - a handful
  5. Curry leaves - 5-6
  6. Salt - to taste
  7. Turmeric powder - half a tablespoon
  8. Jaffna curry powder - half a tablespoon
  9. Cumin powder - half - 3/4 a tablespoon
  10. Ground peppercorns - ground about 5 peppercorns
  11. Mustard seeds - 1/4 tablespoon
  12. Baking powder - a pinch
  13. Oil - to heat pan
Instructions
  1. Cut up the shallots, green chillies, spinach and curry leaves finely. You can adjust how many green chillies depending on your heat level. I used one and a half large chillies from my mother's garden, which will make it pretty spicy.
  2. In a bowl, mix together the salt, turmeric powder, Jaffna curry powder, chilli powder, cumin powder (use powder not whole) and ground peppercorns with the shallots, chillies, spinach and curry leaves.
  3. Add eggs to this mixture and whisk together. Add a tiny bit of baking soda powder to help the eggs become fluffy and rise.
  4. Heat oil in a pan, add a few mustard seeds, and when they pop add the mixture to the pan. Cook on each side for 2-3 minutes (or as long as you need until it cooks completely through) to preventing burning. This will depend on the size of your pan and how many eggs you added. I added a medium stir fry pan and 4 eggs. Cover with a lid for another minute then serve.
Notes
  1. Serve with plain white yogurt as a side dip to help balance the flavours - it tastes pretty good with this.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Maravalli Kilangu Chips (Cassava Chips)

Maravalli Kilangu Chips (Cassava Chips) are one of my favourite snacks.

The thing about food is that it has the power to evoke so many memories. When you have the perfect taste, it can transport you to another time, place. This is one of those recipes. My Periyamma from Norway makes the best maravalli kilangu chips. When she use to visit us in Canada, I would always ask her to make some and bring it, and also get her to make a big tin full for after she leaves. I think of her whenever I have homemade maravalli kilangu chips. It almost feels like she’s nearby even though she’s in Norway. This is the warmth and comfort that food brings – great memories of our loved ones. 

These chips are very easy to make – the most important part of these is really preparing them, and cutting the maravalli kilangu into really thin wafers. If you cut it too thick, then it won’t be crispy.

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Maravalli Kilangu Chips (Cassava Chips)
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Ingredients
  1. Maravalli kilangu - 1, sliced very thinly
  2. Jaffna curry powder - quarter tablespoon
  3. Chili powder - 1-2 tablespoons
  4. Curry leaves - 3 sprigs
  5. Dry red chillies - 5
  6. Salt - to taste
Instructions
  1. Cut the maravalli kilangu into thin round slices. Pat dry and remove any excess water. This will help prevent sputtering when you are frying.
  2. Add the chilli powder, salt and Jaffna curry powder to the slices and let it marinate for half an hour to one hour.
  3. Heat oil in a pan and wait to the oil to get hot. Once the oil is hot, add the marinated slices, a few curry leaves and dry chillies and fry throughly until it becomes crispy. I had one medium sized maravalli kilangu and fried it in 2 batches to ensure everything was cooked through. Your cooking time will really depend on how thick or thin you cut the slices.
  4. Once the chips are fried and crisp, set aside on top of some paper towels so the oil gets absorbed.
  5. Fry the remaining dry red chilies and curry leaves in the remaining oil for garnish.
  6. Place the chips on a oven-friendly tray and let it broil on low heat for one minute. This is optional, but I find this really enhances the crispiness.
  7. Add some more salt (and chilli powder if needed) mix the chips in a bowl and store in an air-tight container.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/