Chawanmushi

  Steamed Egg Custard Recipe By Anu Elisha

We all love to experiment in the kitchen and try out new recipes.  I am not a fan of Japanese food, but this recipe was the exception.  It's very simple and quick to make and great for those on a diet and for those who love eating simple, healthy food.

The Recipe:

3 eggs;  2 cups chicken stock;1/2 tsp salt; 2 tsp thin soy sauce;  2-4 prawns, sliced into 2 pieces each if big; 1/2 chicken breast, diced; few button mushrooms, sliced;  1 ½ tsp sake.

     Marinade chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix prawn and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.

  Meanwhile, in a large bowl, mix eggs, stock, salt, 1 tsp soy sauce. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

  Place 1/4 amount of chicken, shrimp, and sliced mushrooms in each of 4 small cups or idli bowls, then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.  I used the idli steamer.

    Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.

     Garnish with carrot and spring onion leaves and steam for 1-2 minutes.

Into Spain

Spanish Omelette

Spanish Omelette or Spanish Tortilla  is a typical Spanish dish consisting of a thick omelette made with eggs, potatoes and fried in olive oil.  Over the years it has evolved into a thick omelette made with any or every leftover in the kitchen and you can be as innovative and creative as you like.  Eggs have always been one of our back up dishes and eating an omelette can be one of the most satisfying, soulful experiences.

The Recipe:

4 large eggs; a bunch of spring onions, chopped; 1 chicken breast, boiled and diced; 1 cube Amul cheese, grated; vegetables of your choice; 2 green chillies, minced; 1 large onion, minced and fried till glazed in a little oil; salt to taste; oil for frying.

Seperate the eggs and beat whites till stiff.  Add salt and yolks and mix well.  Heat pan and pour 1 dsp oil into it.  Pour in the beaten egg and layer the ingredients one at a time on the beaten eggs- onions, vegetable, chicken, cheese and spring onions.  Cover and cook for 5 minutes.  Remove cover and fold omelette in half.  Make sure both sides are nicely browned.  Garnish with spring onions. Serve immediately with hot buttered toast.

Made In India

Recipe By Anu Elisha

Summer In Kundapura was a special time because we could eat and play to our hearts content .  All of us converged to our grandparents house and some of the happiest moments of my life were spent there.Our grandmother really spoilt us and one of the highlights of our holiday was the  varieties of mangoes available there.    The garden was filled with mango and coconut trees and we had a blast climbing them. Mangoes came in different shapes and sizes and colour and we could eat whatever we wanted.  Each of us had our own favourites and enjoyed them in jams, pickles, sauces, curries, ripe, raw and as a dessert as well.  Kalapadi, Mulgoa, Mundappa, Pyrie, Alphonso, Bennet Alphonso, Ladyhill, Polly Mango, Apus, Neelam and many more  are some of our childhood favourites.  Once the holiday was over it was back to our respective homes laden with mangoes and memories to last awhile.  It is no surprise that over the years mangoes have retained a special place in our hearts.  Here is a recipe for Mango Kulfi, a popular Indian Dessert made in the way only  my sister Anu Elisha can make it.

The Recipe

1 large Alphonso Mango; a portion bought mango kulfi or mango ice cream

Cut the top of the mango.  Remove the seed. (I ran a knife around to loosen the seed, and then firmly held the seed with scissors and twisted).  Stuff it with kulfi/ice cream and replace the mango top.  Freeze for 3 hours.  The mango should not get frozen stiff – you should be able to cut it easily)

Take out from freezer.  Remove the mango top.  Cut vertically into quarters (If the mango is huge, you can cut vertically into more pieces).

Serve on a plate and eat with fingers like eating a mango quarter.  Its delicious.  I am sure you've never eaten anything like this before.

In A Pickle

 Tender Jackfruit Pickle

 We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer.  We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate.  One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it.  Every summer my Mum would start her pickling and gift bottles to her friends and family.  If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.

The Recipe:

1 medium sized tender jackfruit.  Rub cooking oil lavishly all over your hands and the knife you will be using  to cut the jackfruit.  This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces.  Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit.  To test insert a metal or wooden skewer into a piece.  When it goes in easily, it is ready.  Keep aside.

Masala:  1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard;  Stir fry in hot pan without oil  for 10 minutes until dry and crisp. .  Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste.  Keep aside.

Seasoning:  1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil.  Salt to taste.

Heat oil and add the mustard seeds.  When it spurts, add the curry leaves and stir fry a minute.  Add the garlic and brown on medium flame.  Remove from fire.  When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required.  Add salt to taste.  Store in the refrigerator as it does not last long when stored at room temperature.  Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.

Omlette In Mango Sauce

Moz San Go

I was very excited when my recipe for Mango Sauce was published in the Eve's Weekly years ago.  I have always loved experimenting in the kitchen and the Mango Sauce I made is today a household favourite.  I always have a bottle handy and use it with fried eggs, omlettes, chaat, bread and butter and plain boiled vegetables as well.  I gave it a fancy name because that's just what it is- a delectable figment of my imagination stored in a long glass bottle.

The Recipe:  

One  2 egg omlette cut into 3 pieces.  Keep warm

For The Sauce:  2 cups water; tamarind to taste; 4 country mangoes, skinned; 3 dried red chillies, broken into bits; a pinch of mustard; a sprig of curry leaves; 1 tsp ginger garlic, minced; oil for frying; jaggery or brown sugar to taste; a pinch of salt.

Soak the mango skins and tamarind  in the water for twenty minutes.  Squeeze and keep aside.  Heat the oil and add the mustard.  When it spurts, add the curry leaves and broken chillies.  Add the minced ginger garlic and stir for a minute.  Lower heat and add the tamarind water and the mangoes, jaggery and salt.  Bring to the boil.  Lower heat and simmer till sauce consistency is reached.  Cool, remove mangoes (can eat them) and bottle.  Keep in the refrigerator and use as and when desired.

A Very Special Treat

Sweet Mango Curry

My visit to Bangalore this year was spent catching up on all my favourite childhood recipes made to order  by my Mum .   During summer in Mangalore, the market would be flooded with all kinds of mangoes and the kaat or country mango was always destined for the Sweet Mango Curry, which I loved.  I would sit at the table for hours gnawing on the fibrous fruit and savouring the thick, aromatic curry.  It is quick and easy to prepare and one cannot help smacking one's lips in anticipation of yet another tradional favourite.

The Recipe:

10 country mangoes, skinned; 3 dry, red chillies broken into pieces; large sprig  curry leaves;  lime sized ball of tamarind soaked in 1 cup water for 15 minutes; jaggery or brown sugar to taste;  2 tbsp oil for cooking.  and a pinch of salt.


Soak the mango skins in 1 cup water for 15 minutes and squeeze all the juice out.  Discard the skins.  Heat oil in a deep pan.  Add mustard seeds.  When they splutter add the curry leaves and stir fry a minute.  Next throw in the broken pieces of dried red chilli and stir till crisp and colour intensifies.  Add the tamarind water, the mango water and the peeled mangoes with the jaggery to taste and a pinch of salt.  Bring to the boil, lower flame and simmer till thick.  Can be eaten plain or with rice.  Either way, this is one dish guaranteed to warm the cockles of your heart.

Jack (Fruit) Of All Trades

Tender Jackfruit

As a child, whenever my Mother cooked vegetables like jack fruit, pumpkin, ladies finger, greens and what not, we turned our noses up and surreptitiously dumped our portions in the dustbin. Last week my brother bought some tender jack fruits and requested my Mum to cook it.    I was aghast!  Memories of my childhood bete noire surfaced and I wrinkled my nose in disgust.  I liked the pickle but the vegetable was a different matter.  To cut a long story short, I liked it and am sharing the recipe today.


The Recipe:

1 small tender jack fruit, cleaned and chopped (this is an art; rub oil all over your fingers before you even attempt to cut it); 1/4 coconut, grated; 1 tsp mustard; 1 large onion, sliced fine; 3 dried red chillies broken; 1/2 tsp jeera (cumin seeds) powder; a few sprigs curry leaves; salt to taste a pinch of haldi (turmeric); a pinch of mustard and 2 tbsp oil for stir frying.

Grind the coconut and mustard together.  Keep aside till required.  Heat the oil in a non stick pan and add the mustard seeds.  When they crackle add the curry leaves and broken red chillies.  Stir fry a minute.  Now add the sliced onions, lower flame and cook till golden brown.  Add the ground coconut and fry for a few minutes till a delectable aroma arises.  Lastly add the turmeric, jeera powder and the tender jack, stir fry a minute, lower flame and cover and cook for 5 minutes.  Add water if required.  Serve hot with rice or chappathis.