Wafer pur Eedu (Eggs on Chips)

As I’d mentioned on my Eggs on Turnip Greens post, we Parsis love, love, love eggs on almost anything; and eggs on chips is everyone’s favorite. I’ve yet to meet someone who does not like this recipe. I wouldn’t call this a very healthy recipe; however, I do not add any oil to it at all. My husband and I were reminiscing about it recently and so, last night, we had it for dinner as part of my birthday celebration. All in all, it’s an easy, can’t-go-wrong kind of recipe.

Eggs on Chips

1 large bag Lays Salted Potato Chips

Eggs (2 per head)

Chili powder to taste

Salt to taste

Pepper to taste

2-3 chilies, finely chopped (increase or decrease depending on your tolerance for spice)

1 bunch cilantro, finely chopped

Lime for garnish

In a deep frying pan spread out a generous portion of chips, in an even layer. Sprinkle the chopped chilies over it. Next break the eggs over the chips. Place the pan on a medium flame. Sprinkle some salt, pepper, and chili powder over each egg. Cover the pan with a lid, and allow the eggs to fry. Remove from flame when eggs are cooked to your liking. Garnish with cilantro and lime juice, and serve with hot toast or chapatti.

Notes:

*The eggs should be the consistency of fried eggs. If you like a hard yolk, then break the yolk when you put the eggs in or they will not harden properly. These eggs can’t be flipped, so the lid forces the top of the eggs to cook, by retaining the heat and moisture from the pan.

*The flame must be medium or medium-low. If it’s too high the chips may start to burn.

Pancakes

This is a family recipe that we have been eating as long as I can remember. Pancakes were a special breakfast for mornings after all our friends had slept over or when we had a special family breakfast on a Sunday morning. We would drown them in butter and honey, or a preserve or jam, or sugar and lime and they were spectacular.  They are extremely easy and inexpensive  to make.

Pancakes

1 cup flour

1 cup milk

1 egg

Pinch of Salt (optional)

1 tbsp sugar (optional)

1 tsp vanilla extract (optional)

Butter for frying

Place the flour, milk, and egg in a bowl and beat until smooth. Heat a frying pan, and place a little butter in it, to coat the pan well. Pour in a little batter, and tilt the pan to evenly spread across it. Allow the pancake to brown and then flip it over and cook the other side. Serve hot.

Notes:

* Makes 6-8 pancakes, depending on the size of your frying pan.

*Beat the sugar and vanilla into the batter to make the pancakes sweet, and salt when making them savory. 

*Stuff with Barbeque Pork and Beans for a delicious dinner. 

Barbeque Pork and Beans in Pancakes

Barbeque Pork and Beans in Pancakes

This is a time consuming recipe to do from scratch, but very convenient if you've got everything lined up in the fridge.

We had a few friends over for brunch this past weekend, and had a lot of pancake batter left. So I decided to go ahead and roll them into something savory for dinner. Now, growing up at home, we didn’t make pancakes the way you get them at a Denny’s or IHop. They were sort of a smaller version of a crepe, and a little thicker. Perfect for stuffing with chicken or something.

Click on the links for my pancake batter recipe and for the pork loin recipe.  

8-10 pancakes

1 cup shredded barbeque pork loin

1 lrg can BUSH’S Onion Baked Beans

3 tbsp ketchup

2 tbsp Kroger Sweet and Spicy BBQ Sauce

1 tbsp Worchester sauce

3-4 cloves garlic, finely chopped

1 tsp chili powder

Salt to taste

1 cup cilantro leaves, finely chopped

Little oil

Stuffed Pancakes

In a pot, heat a little oil, on medium heat. Add the garlic and fry till brown. Next add the ketchup, Worchester sauce, barbeque sauce, salt, and chili powder. Mix together well and allow to simmer for 2-3 minutes so that they cook. Now add the beans, and stir well. Cook for about 5 minutes before adding the pork, and then cook for another 5.

In a platter, place a pancake, fill with 1-2 tablespoons of pork and beans and roll up as tight as possible. Fill all the other pancakes, and arrange on the platter. Sprinkle the cilantro on top as garnish, and serve immediately. 

Spiced Eggplant

There are a lot of Indian recipes that use eggplant; unfortunately, this is one vegetable that I do not know how to cook very well, except when making it like this. This is another dish we used to eat at home a lot. But the eggplant was always fried. Fried till it was crispy - mmmmmmmm. 


The key to success with this recipe is to cut the slices to the right thickness. If it’s too thick, it takes much longer to cook and the skin does not get that slight crispiness. If it’s too thin, then it becomes dry, leathery, and tough. I usually cut my slices about 3/4^th cm thick.

1 large eggplant

Salt to taste

Chili Powder to taste

½ bunch cilantro, cleaned and chopped fine

Lime juice to taste

Slice the eggplant into medium-thick rounds. Rub the powders on to each slice on both sides. Set aside for 5 minutes.

Preheat the oven to 375 degrees Fahrenheit. Spray an oven proof dish with oil, and place eggplant in the dish. The slices should not overlap each other. Once the dish is full, spray oil over all the eggplant and put it into the oven. Bake till cooked and well browned, about 20-25 mins. Garnish with the lime juice and chopped cilantro and serve hot as a deliciously easy side dish.

Notes:

*I’ve also made this exact recipe on the grill. However, you have to cut the slices a little thicker, so that they do not fall in as they cook. It makes for a great eggplant burger. 

Sweet and Spicy Peas and Carrots

In my efforts to stick to my diet, my cooking has been repetitive and unadventurous. However, every little while, something new (or newish) gets created, and so here is a new recipe that I tried. The basis of the recipe is from a friend; I, of course, just couldn’t resist adding a few things. So here is a sweet and spicy peas and carrots dish, with very little oil.

In most of my recipes, I do not give the amount of oil, because every cook has their own comfort levels when cooking with fats. Generally, when I say a little oil, it means 1 – 2 tablespoons or just enough to coat the onions or garlic that I am trying to brown.

Peas and Carrots

2 pkts frz peas and carrots

3-4 cloves garlic, finely chopped

1 can petite diced tomatoes

2-3 green chilies, finely chopped (remove seeds if you don’t want it too spicy)

½ tsp chili powder

½ tsp turmeric powder

Salt to taste

1 tsp (heaped) sugar

1 tbsp white vinegar (or to taste)

Little oil

In a pot, heat a little oil, on medium heat. Brown the garlic, stirring occasionally, so that it doesn’t burn. Add the peas and carrots, salt, chili and turmeric powders. Stir well. Next add the tomatoes and the chilies. Allow it to cook for a minute or so. Stir in about 1/2 – 1 cup water, cover with a lid, and simmer until carrots are cooked. Once the vegetables are done, remove lid and allow any liquid to evaporate. Add the vinegar and sugar, and simmer for 5-8 minutes without the lid. This dish should be dry and without any gravy. Serve hot with chapatti or bread.