My adventures in the kitchen began more than four decades ago when as a wide eyed six year old, my mum made me peel boiled potatoes, eggs and beetroots for a salad. I probably ate more than I helped but that simple task introduced me to the magical world of cooking and I have been a fan ever since.The first recipe on my blog is a tribute to my mum, a fabulous cook. Whatever she cooks makes my mouth water and I owe my passion for all things edible to her.
Egg Stew has always been a family favourite. Any occasion whether ordinary or special demanded a stew in some form or the other (meat, vegetables or fish). It is not only simple, but so delicious and satisfying that even a novice could attempt it. Everyone who tastes it asks for the recipe and it has graced many a table in many a household.
In honour of a great cook, my mother Gladys Elisha culinary expert extraordinaire!
1) 6 hard boiled eggs, peeled and kept aside.
2) 1/2 tsp. turmeric powder; 1 onion, sliced fine; 1 medium tomato chopped; 2 green chillies slit; 2 cloves garlic, minced fine; ½ inch ginger, minced fine; 2 cloves; 1 inch cinnamon; 2 cardamoms; ½ tsp. pepper powder; 1tbsp. vinegar; 250 ml water; 250ml coconut milk(ready made or make it yourself like they did back then);salt to taste.
3) Seasoning: 1 small onion sliced; 1 sprig curry leaves; 2 tbsp oil. Heat oil in a non stick pan. Add curry leaves and then the onions. Stir fry till onions are dark brown.
NB: Can add potatoes or vegetables if desired.
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