Is it just me who feels time is running at super speed? Last week, I had plans to do at least one post on the blog. I did some basics of it but then I don’t know how the days flew by that I just didn’t get the chance to even sit on my blog. Somehow, the blog numbers have been disheartening as well post Ramadan. During Ramadan, being a Muslimah blogger’s food page, I get a good number of hits then, which then dissipates and sinks back to the old or even newer lows. Hehe… Anyway, somehow participating in the Blogging Marathon just makes sure I put some content on the blog, if nothing extra. This week, I have chosen “Trending Recipes” as my theme for the BM #146.

TikTok has become the base of a lot of easy recipes especially during the lockdown period. Dalgona coffee was definitely one of them, among the many that surfaced. When the whole world was trying and posting them in their stories or otherwise, I was still in my cocoon trying to push myself to cook for survival. I somehow don’t get fazed by trends as such. I don’t know if it is a good or a bad trait. Hehe… So I have decided to pick up this theme each time it appears under BM themes because I found so many interesting recipes that I would really love to give a try. One of the most well received recipes has to be this tortilla wrapping idea, that went viral for good reason.

The beauty of this recipe is that you can make it the way you want. The idea of wrapping it into a triangle actually makes the process of eating it less messy. Plus, you don’t have to wrap it up in an extra foil or wrapping paper for the fear of dripping. Hehe… The whole point is to cut the tortilla on one side to depict a one-fourth, keep four different fillings on each of the quarter, flip to cover and then toast lightly. I love the combination of egg and cheese, so made an omelette – you can make scramble too -, used one cheese slice in one quarter, and used lettuce and cherry tomatoes in the other quarters. My only problem was that my tortilla was small. To comfortably make a nice looking triangle wrap, try to use wraps which are more than 9 inch. Mine was 8 inch, so the fillings were tough to contain. Even then, I just ate it down, it was too good… Never going to wrap a tortilla any other way… hehe…

Before going to the recipe, a little personal update… My elder one Rasha is sweet sixteen today. I wonder why this age is called “sweet”. I feel it is the most awkward age where you neither feel here nor there. I still can’t forget how tiny she was when she was born and sometimes my heart swells looking at how fast she is growing. Before we even know, they just grow out of our hands and then just become different people. All we can do is to cling their childhood and accept time that is moving on… As always, my prayer, like is the prayer of every mother, is that the Almighty give her the best, keep her in His Path and Guidance always… Aameen…

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Breakfast Tortilla Wrap | Egg and Cheese Tortilla TikTok Viral Wrap

The TikTok viral tortilla wrap, filled with egg and cheese

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 1 egg
• A splash of oil
• Seasoning of choice
• 1 slice cheese
• 2 leaves lettuce chopped
• 3 cherry tomatoes
• 1 tortilla 9 inch and above

Instructions

• Whisk the egg along with seasoning. In a small pan, add a little oil and make a small omelette or scramble it. I made an omelette.
• Keep the tortilla on a flat surface. Cut from one side to the mid point.
• Place the egg, lettuce leaves, cherry tomatoes and cheese in each quarter.
• Fold three times till you have a triangle shape.
• In the earlier pan, toast the tortilla with or without butter till done. Enjoy!

The post Breakfast Tortilla Wrap | Egg and Cheese Tortilla TikTok Viral Wrap appeared first on The Big Sweet Tooth.

Are you a breakfast person? I am unfortunately not… Even though I love breakfast meals, I don’t like the idea of eating anything much, apart from maybe a cup of black coffee, early in the morning. During work times, all I would carry is a tall mug of hot black coffee with little stevia and a teaspoon of ghee – call it the madness of “fat first” but I loved the taste of it too… – and I wouldn’t finish that coffee till I reached work. Even now, my breakfast is usually during the brunch time. It is always boiled eggs or an omelette at the most. There are very rare times I get into a mood to make something elaborate like an English breakfast. It may look as though you have labored in the kitchen for a long time, but it is easiest yet fulfilling breakfast you could even make.

This week, I am doing the Blogging Marathon #140 with the theme “Restaurant Specials” and I had to choose posting this one. Since I started off saying I am not a breakfast person, let me flip another side too. I love breakfast meet-ups. If any among my friend circle tells me, “Let’s meet up for breakfast”, I will literally be in a picnic mood. I won’t sleep properly and I will wake up before my alarm to get ready. Last year in December, when my sister came here for a brief while, I was already up quite early waiting for her pick-up call. HD was in a half asleep mood and he was like surprised that I was up early on a Friday morning. I then casually asked him, “Can we go for breakfast? Let the girls sleep in…” I wasn’t expecting him to say a “yes”. Then the rest they say was history… We had a lovely breakfast on the Majaz waterfront side and it was really delicious. He commented, “Can’t you make something like this?” He will still not take me for a breakfast without me asking for it…

Usually, a breakfast at a cafe would usually be eggs on toast with some avocadoes, French Toasts in various forms, pancakes or some variation of an English Breakfast. As per Wikipedia, an English Breakfast or a Full Breakfast “is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a beverage such as coffee or tea.” So it basically means that you can have all these items on your plate. To make it more acceptable to the current diet masters, some green leafy salad or boiled vegetables are added into the plate. I guess let us go with it one by one:

1. Bacon – It is salted and cured meat from the belly or back of pork, usually but now you find it for beef. Here, we do find Halal bacon in some stores. I don’t like it much and hence don’t tend to buy them.
2. Sausages – I guess this needs no introduction. You can cook the sausages any way you want. I have used fresh chicken sausages with minimal seasoning.
3. Eggs – this can be totally made to your liking, as a sunny side up, an omelette – just plain or with some veges thrown in like this one or as scrambled, which I will share in the recipe card below.
4. Black pudding – It is a different type of sausage made with non-Halal ingredients, so we can safely skip it out of our platter. The best replacement is a serving of leafy green salad with some microgreens or boiled vegetables like broccoli and carrots. I have used a frozen pack of winter vegetables, which I thawed, boiled, drained and seasoned.
5. Baked Beans – These are usually white beans cooked and soaked in a tomato sauce. It is very easy to find them off the shelves. I used to always get irritated that they would only have the usual 400 gm tins, but now you find smaller ones too, apt for two people. My girls are not fond of them at all and one tin used to be too much for both of us.
6. Potatoes – you can have them fried or roasted, or even as hashbrowns. I completely forgot about it while preparing this platter, considering how we all are potato fans.
7. Tomatoes – you can roast a whole tomato on a flame or pan roast some cherry tomatoes like I did.
8. Mushrooms – this is another ingredient I forgot to buy. HD loves them and he asked specifically for it too. Here is a way you can cook your mushrooms.
9. Toast – The best to have is a toasted piece of sourdough bread. It is just so good to be dunk into the baked beans or if you make sunny side-up. Of course, you can use toasted white or brown bread.
10. Beverage – it is usually a cup of black coffee, black tea or cold orange juice. I haven’t seen milk drinks being served. Of course, you can have it but I feel with how heavy this platter can be, a light beverage is the best bet.

To make it for a lavish weekend breakfast, just make sure to stock up your pantry with the ingredients needed. A simple list would be eggs, a tin of baked beans, cherry tomatoes, baby potatoes, mushrooms, sausages, toast and juice, if using or fruit for freshly squeezed one. The potatoes can be boiled the previous day if using, so that in the morning, you just need to roast it in the oven for 30 minutes. The rest of the platter comes together in no time, if you go one after the other. Even though it isn’t much of a recipe, I am still putting some of the steps I followed…

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Simple English Breakfast

Course Breakfast

Cuisine British

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 4 chicken sausages
• Seasoning of choice I used creole seasoning
• Oil or butter as needed
• 6-8 cherry tomatoes
• 250 gm pack frozen vegetables
• 100 gm baked beans in tin
• 2 cups orange juice fresh or bottled

FOR EGGS

• 4 eggs
• salt and pepper as needed

Instructions

• Heat a skillet and melt some butter and/or olive oil. I love a mix of it.
• Add the sausauges, sprinkle seasoning. Cook on all sides just till done. Drain into serving plate.
• In the same oil, add the cherry tomatoes and roll them till just roasted. Drain onto the plates.
• Whisk the eggs, salt and pepper with a splash of water or milk (optional but recommended). Add more oil into the pan if needed. Add the whisked eggs and keep stirring just till done.
• Drain and divide half into each plate.
• Boil and drain the frozen vegetables just till done. Once the water is gone, divide into plates.
• Keep a serving of the baked beans on the plate. Serve with a cup of orange juice.

Notes

You can serve toast with this plate, either as is or well toasted with some butter.

You can include potato in any form, like mashed, wedges or hashbrowns. 

Instead of the frozen vegetables, you can prepare a fresh green salad with greens like rocket leaves and arugula. 

You may add a serving of lightly roasted mushrooms with seasoning. 

The post Simple English Breakfast appeared first on The Big Sweet Tooth.

I so look forward to the Blogging Marathon every month, so that I would at least try something new instead of lazying around, which has become one of my favorite pastime now. Not mentioning, the climate hasn’t been exactly conducive to feeling energetic either. Anyway, this week, the theme I selected for the Blogging Marathon #139 is “Don’t be Cheesy”. I love how Valli sometimes coins the phrases for themes. Hehe… I know of people who are extremely mad about cheese, but I am not one among them. I like them in a limited dose and if it goes more, it nauseates me – cheese lovers, please ignore me… So the three recipes in this theme will use just enough cheese to make them “cheesy”.

While my head was in a rut regarding making a breakfast that would be well within my macros – yes, I am trying to eat cautiously to push back some of my weight, that I have already derailed shamelessly over the past couple of years… -, the IG post from Fufu Kitchen popped up on my feed and I immediately had to try it. Of course, I didn’t add as much as cheese like she did, but of course, you could. For HD, I used a square cheese plus a sprinkling of shredded mozzarella, and he really enjoyed it. The dipping is simply eggs with very little milk, regular seasonings and the star ingredient – zaatar. I would suggest to increase it as much as you would like by sprinkling on the toast while you get it done. This is something I make once a week now for myself – I love it so much!

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Cheesy Zaatar French Toast

Course Breakfast

Cuisine Arab

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 2 eggs
• 1/2 cup milk
• 2 tbsp zaatar heaped plus more if needed
• Salt and pepper to taste
• 4 slices large bread
• Olive oil for toasting
• 2 cheese slices
• 2-4 tbsp grated mozarella cheese optional but recommended

Instructions

• Whisk together the eggs, milk, zaatar and seasonings till well combined.
• Dunk the bread in the mixture to coat as much as possible and well.
• Heat a pan. Drizzle some olive oil. Cook two toasts at a time. Toss both sides till done. Sprinkle some more zaatar on it while cooking if using.
• Keep one slice of cheese and mozarella if using on one slice. Top with the other slice. Press down and cook briefly on both sides just till all melted.
• Enjoy hot!

Notes

Use more cheese and zaatar as needed. 

The post Cheesy Zaatar French Toast appeared first on The Big Sweet Tooth.

Time for the Shh Cooking Secretly Challenge! I am trying to see if I can do at least the challenges that I am a part of, so that I get some motivation to cook new recipes. This month, the theme for the challenge was “Sri Lankan Cooking”, as suggested by Narmadha. I had already tried a few recipes previously – the Batu Moju, the Wattalappam and the Kukul Mas, only to realize now that I had done those posts way back in 2018. Wait, what??? :O How fast time flies! I thought I had tried it maybe a couple of years ago. Hmm… Anyway, I am paired with Mayuriji this month, after a really long time. She is one of the bloggers that I immensely admire. She works so hard to improving her blog, be it her clicks, her recipes or her videos – this cake post of hers is a huge example.  She gave me tomato and garlic as my secret ingredients. Since it had been really long since I had made an egg curry, I decided to specifically pursue that but with Sri Lankan flavors…

Now, as usual, I scoured through the recipes that I could find on the internet and every recipe had some or the other variation. The most important aspect was the use of Sri Lankan curry powder. It is not difficult for me to source it since the hypermarkets close to me stock on essential Sri Lankan ingredients, but I didn’t want to buy it for the fear of wasting the rest of the quantity. Instead, I referred to Shaheen’s egg curry post to decide on the proportion of spices to be used. I am absolutely relieved that it worked perfect – the flavor was really good and the spices just complemented each other. Boiled eggs are usually used in this curry, but there are gravies which use omelette as well. Let’s face it, the former is better. Hehe… The process is very similar to how normal gravies are made. Some recipes didn’t seem to use tomato, but I added them since they add some volume and thickness to the curry. I love the use of fenugreek seeds, something that we in Malabar use only for our meat and fish curries. The finishing off with the coconut milk makes it so similar to our curries, and hence we really enjoyed it. Before you move onto the recipe, do check out what Mayuriji made with her secret ingredients…

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Sri Lankan Egg Curry

Course Main Course

Cuisine Sri Lankan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 4 eggs hard boiled and peeled
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1-2 sprigs curry leaves
• 3 cloves garlic minced
• 1/2 inch garlic minced
• 3-4 green chillies minced
• 1 onion thinly sliced
• 1 tomato chopped
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• 3/4 tsp fennel powder
• 1/8 tsp cinnamon powder
• 1/8 tsp clove powder
• 1/8 tsp cardamom powder
• 1/2 tsp fenugreek seeds
• 1 cup thin coconut milk
• Salt and pepper to taste

Instructions

• Heat oil in a saucepan. Splutter the mustard seeds.
• Fry the curry leaves, ginger, garlic and green chillies for a couple of minutes.
• Add the onion and saute till wilted.
• Now add the tomato and cook till the tomato is all mashed up.
• Add all the spice powders till cardamom and fenugreek seeds and toss well. Cook till raw smell is gone.
• Draw slits on the hard boiled eggs and add into the sauce. Coat well on all sides. Keep on simmer for five minutes.
• Now pour the coconut milk, adjust seasoning and simmer for 5-10 minutes or till the sauce thickens.
• Switch off and serve warm with rotis or rice.

The post Sri Lankan Egg Curry appeared first on The Big Sweet Tooth.

I was a bit worried when I chose my first post for the theme “Travel through Africa” for the Blogging Marathon #136, the main reason being the confusion on the origin of this dish called Shakshooka.  I am sure this dish needs no introduction – a thick tomato sauce nestling a few light boiled eggs in between, just enough to be scooped up by thick bread slices or flatbreads like khubz. I then came across Wikipedia which mentions some African countries like Algeria and Tunisia being among the countries where it originated from. That made me feel relieved. In fact, this is a breakfast or a brunch dish that is equally popular in the Maghreb region of the Middle East as much as it is popular in some of the North African countries. So I am doing this with a relaxed mind… Hehe…

I don’t know why, but even though Shakshooka as a recipe feels very easy to make, I have been deluded from making a good one back home. I have tried various combinations and somehow it never tasted good to me, as much as I really like having them when I eat from outside. The dish is to be dominated by the tomato and not with overpowering spices. Moreover, somehow I don’t like capsicum in this dish. Finally, Alhamdulillah, I got the perfect combination that worked for me – just enough sauce, just enough spice, with no extra  bites… It actually felt like Baid Tamat for me, but without the scrambling part. I used strained tomato in packet because it gives a different taste and cooks faster than freshly pureed tomatoes, but give some time to cook it down if using the latter. I suggest not to miss adding some sugar to balance out the tartness of the tomato. Trust me, it just makes it better… Off to the recipe…

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Shakshouka | Easy Shakshooka

Course Breakfast

Cuisine African

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 1 tbsp olive oil
• 1 clove garlic minced
• 1 small onion minced
• 1/4 tsp paprika powder
• 1/4 tsp cumin powder
• 200 gm strained tomato I used Pomi
• Salt and pepper to taste
• A pinch of sugar
• 3-4 eggs
• Dried parsley for sprinkling

Instructions

• Heat oil in a saucepan. Fry the garlic briefly.
• Saute the onion till just wilted. Add in the spice powders and saute till raw smell is gone.
• Add the tomato paste along with salt, pepper and sugar, and cook till the sauce is cooked, around 5-7 minutes.
• Now break in the eggs at different points in the sauce. Sprinkle some more pepper and allow it to cook till done.
• Sprinkle dried parsley on top. Serve hot with bread of choice.

The post Shakshuka | Easy Shakshouka appeared first on The Big Sweet Tooth.

I am actually very excited about today’s post for the theme “Brighten your Breakfast” for the Blogging Marathon #136. I am wondering when Korea became such a well known name around the world. The crowd at the Korean pavillion at Expo 2020 used to be crazy with a lot of teens. Whether it is K-pop or K-drama, they have carved their niche for sure. It was my girls who introduced me to the band called BTS, but soon we fell off the bandwagon and are no longer fans of them. However, when I thought I would never be watching K-dramas on Netflix, I have now been literally watching one after the other, especially the feel-good ones. They are warm and cuddly, to say the least, not to mention, totally bingeworthy.

My only tryst with Korean food was when we visited a restaurant in Dubai during Rasha’s birthday last year. HD was pretty much not in a mood to try something new but once we were in, we totally loved the food. We had ordered Bulgogi, kimchi pancakes and fried chicken and we wiped up pretty much everything. We buy packs of ramen noodles and the girls make them with a lot of cheese and topped with a sunny side up. I have never tried eating them because I am not a noodles fan – explains why I don’t even have a basic Maggi recipe on the blog. Then I end up seeing Fami and Semi make this delicious looking toast, and I am tempted to make them. And what timing than now to post it!

The beauty of this toast is that it is filled with vegetables. Our regular masala omelette just has onions and tomatoes, but this is literally brimmed up with cabbage and carrots. I wish I had chopped my vegetables a little more smaller but then I am a lazy head. Chopping the cabbage and carrots as thinly as possible makes it easier to shape up the egg patty. You can add more vegetables by reducing on the cabbage like capsicum and mushrooms. But cabbage and carrots are basic and a must, like it looks like on most of the recipes. Once the egg is done, toast the bread in lots of butter till nice and crisp. I am not even a person who toasts her bread, but here it was must-do.

Far eastern food is always known for a mix of sweetness with their spice. Most of the recipes showed to sprinkle sugar on one of the toast before assembling the sandwich. Another combination was ketchup and mayonnaise combined. Naturally, I went for the second option though I am not a ketchup fan. I stopped the assembly with a cheese slice, but if you have some deli meat, go on and add it to make it a full on brunch item. The sandwich is so filling that you don’t need to eat anything much for quite some time. If you take some time to chop the vegetables, the rest comes around without much trouble. This is definitely going to be a repeat in my kitchen for sure. “Kamsamnida” for reading…

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Korean Street Toast | Gilgeori Toast

Course Breakfast

Cuisine Far Eastern

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 1 cup grated cabbage
• 1 small carrot juliened
• 1 spring onion chopped
• Salt and pepper to taste
• 1 tsp red chilli flakes optional
• 3 eggs
• Butter as needed
• 4 slices large bread
• 2 slices cheese
• Tomato ketchup as needed
• Mayonnaise as needed

Instructions

• In a bowl, mix together ingredients from cabbage to eggs till nicely combined.
• In a fry pan, melt sufficient butter. Spread out the mixture and shape into two squares, approximately the size of the bread.
• Cook on low flame, flipping sides and till the vegetables are just cooked.
• Take out, melt more butter and toast the bread on both sides.
• To assemble, spread ketchup and mayonnaise on both the slices. Top with one square of the egg mix and then with cheese. Close with the second slice on top.
• Cut through the middle and enjoy.

Notes

Cabbage and carrots are basic vegetables. You can add julienned capsicum and onions if you want.

The mix will be quite thick, hence can be a little messy. 

If you have deli meat, you can add a slice on top of the cheese. 

Some recipes use sugar on toast and ketchup-mayonnaise on the other. 

The post Korean Street Toast | Gilgeori Toast appeared first on The Big Sweet Tooth.

I am letting off a sigh of relief that I finally have all posts ready for this week’s Blogging Marathon #131 theme of “All Buttered Up”. After doing the Garlic bread, I was so lost as to what to make, and I wanted it to be a curry or a main dish. My first thought was to make a butter roasted chicken, and I did make it. It wasn’t disappointing, in fact it was delicious, but the butter floating around the chicken was a serious let-off and I couldn’t get myself to post it here. Maybe I will make it again with lesser butter and hopefully then it will make to the blog. Till then, let us welcome what finally becomes the dish for today…

Try opening Google and search “savory with butter” and the first and majority that pops up is butter chicken. I already have a recipe on the blog which is the way I cook all the time, and somehow I didn’t want to another style of this dish, at least not now. Hehe… That is when I ran into making an egg curry almost with the similar sauce. I haven’t had an egg curry on the blog since ages so this was the time! Rasha wouldn’t eat eggs because of her imaginary allergy and Azza doesn’t like them boiled, so egg curry is never on my agenda. But I knew that the sauce would be something that the girls would like if me and HD ate up those eggs. Yes, it is a tough call for me most of the time… So the dish does have a decent amount of butter going into it, but doesn’t taste that heavy, mainly because cashews are used to make the sauce creamier and it is not as heavy as cream can make you. The masala is delicious on its own, I must say. I enjoyed moping it up with some bread over dinner and over next day for breakfast. Off to this simple recipe…

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Egg Butter Masala | Egg Makhani

Course Curries

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 4 eggs boiled and shelled
• 4 tbsp butter roughly 50 gm, divided
• 1 onion chopped
• 1 tomato chopped
• 1 tsp ginger garlic paste
• 2-3 green chillies
• 10-15 cashew nuts soaked in hot water for 15 minutes
• 2 cloves
• 1/4 tsp turmeric powder
• 3/4 tsp Kashmiri chilli powder
• 1 tsp kasuri methi
• 1/2 tsp garam masala powder
• Salt to taste

Instructions

• In a saucepan, heat one tbsp of butter, add the onion, tomato, ginger garlic paste and green chillies along with some salt and cook till wilted and saucy, for around 10 minutes. Allow it to cool.
• Grind the above along with the soaked cashews with some water till a smooth paste.
• Peel the boiled eggs and draw slits on it.
• Melt the rest of the butter in the saucepan and roughly fry the eggs till just golden. Drain and set aside.
• Fry the cloves into the butter. Add the sauce along with turmeric and chilli powder and cook, stirring occasionally till the butter floats on top. Add little water if you feel the sauce is sticking to the pan.
• Add the eggs and toss well. Cook for another couple of minutes.
• Add the kasuri methi, crushed and garam masala and give a final toss.
• Serve with bread of your choice.

Notes

You can garnish with coriander leaves. Since I didn't have it, I skipped it. 

The post Egg Butter Masala | Egg Makhani appeared first on The Big Sweet Tooth.

For me, breakfast are synonymous to eggs and hence I had to post something to do with eggs in this week’s Blogging Marathon #131 theme for “Quick Breakfast”. I have been eyeing this sandwich ever since I saw it on one of my favorite Instagrammer’s page. She does such amazing reels that you feel like cooking immediately. But since I am trying to stay on the already increased weight that I am on, plus I have extremely fussy kids who don’t welcome too much experimentation, I refrain from trying too many new recipes as such. But this sandwich was bookmarked for my breakfast meals.

The beauty about this recipe is that it is absolutely a breeze to make. Don’t we all love such recipes? Japanese egg sandwiches are said to be a convenience store favorite and one of the easiest dishes in their repartee. Having said that, this is my first Japanese recipe on the blog, as well… Hehe… OK, coming back, all you need as filling is boiled eggs, Japanese mayonnaise and your usual salt-pepper seasoning. Since I don’t have Japanese mayonnaise in my pantry, I used replacements close to it, that I figured out from Semi’s video plus my search on Google. The quantity mentioned makes three bread sandwiches. The filling needs to be nice and thick, so don’t fret when you see a lot of filling. Since this is really easy, I urge to try this as soon as you can for your next breakfast…

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Japanese Egg Sandwich | Tamago Sando

Course Breakfast

Cuisine Japanese

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 2 eggs large
• 1 tbsp mayonnaise
• 1/2 tsp mustard sauce
• 1/4 tsp sugar
• Salt and pepper to taste
• Butter as needed spreadable
• 3 slices of large bread

Instructions

• Boil the eggs till done. Peel.
• Using a fork, smash the eggs coarsely, as smooth or chunky as you like.
• Add the mayonnaise, mustard, sugar, salt and pepper and give a good mix.
• Divide into three equal portion.
• Cut each bread into half. Spread butter on both the slices. Spread the egg mixture on one slice and top with the other. Repeat with the others to get three rectangular sandwiches.
• Serve immediately.

Notes

Usually Japanese mayonnaise is used. If you have in your pantry, then skip the mayonnaise, mustard and sugar, and use instead.

The post Japanese Egg Sandwich | Tamago Sando appeared first on The Big Sweet Tooth.

We are almost at the mid of this blessed month. Alhamdulillah… As is always, the month seems to be flying as fast as it can from our hands. I am trying my level best to utilize my time as much as I can, but I am not very sure if I am doing it well. Sometimes the moods set in and derail all my plans. I am really struggling with waking up in the morning. Somehow, the news back home with the explotion of Covid cases is making me feeling very restless and anxious. I was really hoping to bring my parents by this month end so that they would be here for the last ten days of Ramadan. However, all my hopes have been dashed with the suspension of all flights from India until further notice. As much as you would like to be in oblivion, one side is quite worried about the situation. Kerala seems to be in a better situation as far as healthcare is concerned, but the medical system is under such stress that it is palpable despite being miles away from home. The videos and news on the social media is quite disturbing and there is rising turbulence all over the country. We can only pray and make dua for the situation to get better…

In the meanwhile, there was this Aayat that really grabbed my attention and I wish to share it, since we only need constant assurance that we are not in control of anything that is happening in the world:

Every day that passes shows how miniscule and helpless we are, and it is a call to keep us as humble as possible…

Mutta Chutney Kebab is a recipe that has been floating online for a while. I am sure it first appeared in the Malabar Cuisine book that I had earlier reviewed earlier. We ate it for the first time a few years ago when we had gone to my parent’s friend’s home for Iftar. Aunty had made these and umma as usual asked for the recipe. Umma isn’t a very keen cook but if she finds something interesting, she would make sure she asks for the recipe. That is how I learned from her to make delicious snacks like chatti pathiri and the chicken rolls. Before they left for good, we tried to recreate it at home once and totally enjoyed it. Then as usual, this snack went into my archives till I was reminded of it again last year during Ramadan.

Yes, I kept this post in my drafts so that I could post it this year. Sometimes, we are forced to do that when we can foresee that we may not be able to create any new related content. The recipe is quite simple though it can be a little tricky. The eggs are first boiled, cooled, shelled and slit into half. The chutney is also made by the side. It is important to make sure that it doesn’t have any liquid in it. Then the chutney is placed on top of the egg, carefully rolled in whipped egg white and fried till done. We deep fried and hence the dark shade. Do take care of splutters, they are bound to happen especially when you deal with deep frying eggs. I have to say that with a cup of hot chai, these spicy bites are simply a joy. You must try them at least once during this Ramadan or maybe keep them for some time when you need the rains to come by…

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Mutta Chutney Kebab | Egg Chutney Kabab

Course Tea Time Snacks

Cuisine Malabar

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 6 eggs hard boiled and shelled
• 2 egg whites large
• Salt to taste
• Oil for frying

FOR CHUTNEY

• 1 cup grated coconut
• 2 green chillies
• 1 inch pc ginger
• 2 cloves garlic
• 1 sprig curry leaves
• A handful coriander leaves
• Juice of 1 lime
• Salt to taste

Instructions

• Shell the eggs and cut into half.
• Combine all the ingredients under "chutney" and grind into a smooth paste.
• Whip the egg whites slightly. Add salt to taste.
• Heat oil to a level in a pan.
• Take one half of the egg. Top with chutney. Roll into the egg white. Carefully put into the hot oil. Fry till done.
• Serve hot.

The post Mutta Chutney Kabab | Egg Chutney Kebab appeared first on The Big Sweet Tooth.

For Suhoor, my go-to is eggs, ninety percent of the time. It is only when I get bored I go for overnight oats or maybe cereal and milk. Even though my super easy way of having them is just sunny side up with toast, at times, I do make my favorite scrambled eggs if I have onions and tomatoes readily chopped up in the fridge. How much ever I want to, I wake up towards the very end for Suhoor. Ever since our meals have gone from elaborate rice meal affairs from school times to simple meals, our time spent awake has got shortened. If you are wondering about the elaborate thing mentioned, a lot of Malabaris would have gone throught the horrendous time to having rice, curry, fish fry and vegetables right at Suhoor and then being at school trying to ignore the burps that would come by. It took a really long push to convince umma that we were good with light meals and then we moved onto simpler meals. I can’t stress what a relief that was! When my girls knew about it, they literally gave me a stare.

OK, so coming back to today’s recipe, it is a very simple Pakistani style scrambled eggs, that are spiced with green chillies plus red chilli powder. Usually, it is cooked in a little bit more oil but I have kept it minimal as to my usual cooking style, but believe me, a little bit more of oil would have tasted better, if you ask me. Hehe… The final result is a cumin spiked spicy scrambled eggs that would go amazingly well with Pakistani parathay but I was happy having them with some bread. It felt for me a cross between the Baith Tamath and the Turkish style eggs, since all of these recipes have cumin as an important spice. Off to this super simple recipe…

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Khageena ~ Pakistani Style Scrambled Eggs

Course Breakfast

Cuisine Indian/ Pakistani

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 1 tbsp oil
• 1 onion thinly sliced
• 1 green chillies minced (add more for spice)
• 1/4 tsp cumin powder
• 1 tomato chopped
• 1/4 tsp chilli powder
• 4 eggs
• 2 tbsp chopped coriander leaves
• Salt and pepper to taste

Instructions

• Heat oil in a saucepan. Add the onions and saute till just wilted.
• Add the green chillies, cumin, tomatoes and red chilli powder and cook just till the tomatoes are mashed.
• Break the eggs in, add salt and pepper and whisk vigorously. Cook till done to your required consistency.
• Sprinkle in coriander leaves and enjoy hot with bread or parathas.

The post Khageena ~ Pakistani Style Scrambled Eggs appeared first on The Big Sweet Tooth.