Rollin’ with Friday night egg rolls

Eggs are just so darn convenient, no? They’re a regular escape route for when our cook doesn’t show up or on Friday nights which typically are our junk food nights because we are celebrating the upcoming weekend, of course ! ;)

Recently, on my walk down the road I discovered “hand bread” at our corner provision store. What is this hand bread?, I thought… Bread made by hand? Bread made to soak curries?  It looked nothing like bread…and when I asked the store owner he stared blank in my face and said “hand bread is hand bread, you can see no?” Sure, that helps a lot now. Thanks, uncle!! Anyway, it’s this really flat and thin roti, made from rice flour. It’s super soft and must be consumed on the same day or else it gets dry and brittle.

I looked at it and instantly wondered if I could use it for an egg roll. A little apprehensive at first, it turned out quite nice.

eggroll_01

Here’s what you will need:

  • 1 Rice roti (hand bread) or Wheat roti
  • 1 Beaten egg with salt and pepper
  • Finely chopped coriander
  • Dash of lime
  • Chaat masala
  • Long finely chopped onions
  • Cheese grated
  • Honey mustard mayonnaise
  • Ketchup or fresh tomato salsa

 

Method:

  • With a little ghee on a pan lightly fry the roti both sides

eggroll_03

  • Pour the beaten egg over the top and spread it out evenly
  • Filp the roti and cook the egg side for a couple of mins
  • Flip back to the non egg side and let it crisp up to a flaky light brown
  • Take the egg roll off the pan and place on the plate
  • Arrange the diced onions with the coriander in the centre of the roll edge to edge
  • Season with chaat masala and a generous squeeze of lime
  • Top it up with the honey mustard mayonnaise and ketchup or salsa

roll02

  • Roll it up, wrap it in either butter paper or foil and serve warm

These are great as tiffin, snack or a meal option!

 

 

Back to basics the second time around!

So, with Tara having recovered well post op, I am back to basics with her. I must admit though, some of my ideals about “the right weaning food” have been mercilessly thrown out of the window thanks to her. The beauty of second time parenting is that sometimes you re-learn things and then you look back at your first, chuckle and say “poor kid” as you finally slacken your rules. :)

This time around I discovered the joys of cereals and I don’t mean just the rice and daal variety, I mean water chestnut, fox millet, makhana, virtually anything that can be roasted and ground to a powder. There are a number of permutations and combinations one can indulge in or keep a premix combining a few. It all stores rather well in the fridge.

 

pic

Heres a list of cereals one can easily make at home (conventional ones included)

  1. White rice (I love Ambe Mohar)
  2. Brown rice
  3. Moong daal
  4. Masoor daal
  5. Raagi
  6. Amaranth (Raajgira)
  7. Quinoa – (A dear friends suggestion)
  8. Makhana
  9. Finger Millet
  10. Fox Millet
  11. Water chestnut atta (Mine and Taras fav!)
  12. Wheat atta

Heres what you can do:

Wash the grains then roast and mill to a fine consistency and store in an airtight container.

For the powders/attas: Simply roast and store away in the fridge.

Preparation:

Take desired spoonfuls and add milk, breastmilk or water and cook on slow flame until it reaches the consistency of a pasty porridge. One can adjust the consistency by adding more liquid to it.

Sweeteners:

This time around I am not so fussy about sugar, I use raw organic sugar for the cereal unless I am using breastmilk. One can even use date paste.