2011-04-16

2011-04-16 Eggless "Egg” Rougaille & Potato and Cauliflower Curry (Pamela)

Eggless "Egg" Rougaille (2011-04-16 Pamela)

Quantity: 15-20

Preparation Time: 90 minutes

Cooking Time: 30 minutes

Ingredients

For 30-35 eggs:

Ø 12 L of Full Milk

Ø 8-12 Lemons

Ø Cheese Cloth

Ø Pinch Salt

Ø 1 tsp Turmeric

Rougaille:

Ø 2 T Oil

Ø 1 small onion

Ø Small piece of ginger

Ø 1 bunch Thym

Ø 1 small bunch Parsley

Ø 30 Tomatoes + 4 cans of diced tomatoes

Ø 4 tsp Salt

Ø Pinch of sugar

Ø Garnish: Spring Onions Bouquet

Cooking Instructions

Preparation

· Cut tomatoes, slice onions, peel and grate ginger, chop parsley, chop half spring onions and slice the rest into bouquets for garnishing.

"Eggs"

· Boil milk. Add lemon until all the solid and liquid separate (the water is transparent).

· Drain in cheese cloth. Rinse with water and squeeze out the water with cheese cloth. Separate into 2 batches (1/3 and 2/3 the amount).

· Add salt to both batches and turmeric to only one batch. Knead both batches until each becomes a soft dough.

· Make small balls with the yellow batch and flatten small amounts of the white batch. Enrobe the white part around the yellow part to make an egg.

· Deep fry on medium-high heat until golden.

Cooking

· Heat oil. Add thym and onions. Cook until onions are transparent.

· Add tomatoes. Cook until tomatoes are soft. Add salt, sugar, parsley and spring onions.

· Add fried "eggs".

· Garnish and serve hot.

Potato & Cauliflower Curry (2011-04-16 Pamela)

Quantity: 3-4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

Ø Small piece of ginger

Ø Curry leaves

Ø Little tomatoes

Ø Whole spices (coriander, cumin, cloves)

Ø Masala (mix of grounded spices – coriander, cumin, turmeric, cloves, etc…)

Ø 4-6 potatoes

Ø 1 small cauliflower

Ø ½ cup Frozen peas

Ø Salt to taste

Ø Garnish: Chili (Green and Red) flowers (Sliced half-way and put in freezing-cold water to open into a flower).

Cooking Instructions

Preparation

· Cut tomatoes, peel and cut potatoes into large pieces, cut cauliflower, peel and grate ginger.

Cooking

· Heat oil. Add ginger, curry leaves and whole spices.

· Add masala and a few drops of water and roast.

· Add tomatoes and cook until tomatoes are soft.

· Add potatoes, cauliflower, peas and salt. Simmer until potatoes are cooked.

· Garnish and serve hot.





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