Egg & Cabbage scramble

Egg & Cabbage scramble | Muttai Muttagose podimas

I am feeling jittery and overwhelmed. Come next week, I have 2 snack boxes and 2 lunch boxes (3 when Jagan returns from his trip) to pack, a breakfast to make that not everybody hates,  2 spoilt little kids to ready for school, a tennis lesson for Hasini squeezed somewhere in-between and all this by 8:30 am!! Hasini’s school reopens next week. Terror Yuvi will also be starting school next week. Terror Yuvi is a mighty spiderman at home but wails the shrillest in school. I’ll have to be fanatically-prepared and extraordinarily organized none of which I am. And I’ll have to wake up early which my neural network has been unable to ‘get’ in its 30 year history. I tend to round off my age to the nearest lowest round number divisible by 10 to keep things simple and to feel better. There’s no better time to use my Meal planner than now. I created the meal planner at the beginning of the year meaning to use it every week but haven’t used it continuously. Now is the time. I need to plan my menu for the week, stock groceries and produce for the week and also prep them as far I can so that I can pull something out and finish quick. I need quick, healthy and tasty recipes. This Egg & Cabbage scramble is just the thing, perfect for lunch boxes too. It is super quick, tasty and most definitely healthy. My kids love eggs in any form and they love this one too. If you’ve never tried the combination, egg and cabbage may sound weird but try this one and you won’t be disappointed. Serve this scramble alongside variety rice, rolled in rotis with a little ketchup if your kids are the ketchup loving ones, with pooris or sandwiched between toasted bread, mayo and some fresh veggies.   Prep time: 10 mins Cooking time: 15 mins Serves: 4 Ingredients Cabbage – 3 cups shredded or chopped Eggs – 3 Salt to taste Turmeric powder – ¼ tsp Green chillies – 3 or 4 chopped fine Onion – 1 medium chopped fine Oil – 3 tbsp Method 1.      Beat eggs lightly in a small bowl. Add turmeric and salt and beat till frothy. Set aside. 2.      Heat 1 tbsp oil in a pan. Add the chopped onions and green chillies and sauté till the onions turn translucent. 3.     ...

Milagu Rice

To tell you the truth, variety rices make me angry. They’re depressing, especially if you carry packed lunches every day to school or office. At our home, Lemon rice will most definitely make an appearance every week, mostly Mondays when we’re rushed and unprepared for the work week. Rest of the days I find myself staring at Tamarind rice, Tomato rice or Karuveppillai rice in my lunch box. Variety rices may be okay on a couple of conditions (3 conditions, but anything more than one we call “a couple”). 1.      Either the side dishes are stellar enough to punch above the weight of the variety rice (what happens when you try to be a food-blogger and work full-time? – you use bullshit phrases in your writing and jot menu notes/ideas during calls) OR 2.      You’ve got potato chips (or my potato vathals). Anything tastes good with potato chips. OR 3.      You’ve got some variety in your variety rice. What I’ve got for you today is Milagu rice – a variety rice that is simple, super quick and tastes great. I love eggs. So I paired the Milagu rice with fried hard-boiled eggs and a mild beetroot poriyal. So there you have it – a little varied variety rice along with a solid side dish – my favourite fried hard-boiled eggs and a mild poriyal to complement the spice and heat. For dessert, I snucked in a few chunks of “Cadbury’s Dairy Milk” into my lunch box. There, much better than lemon rice and potato thokku. I am linking this milagu rice to my ongoing “lunch box” event. I am sure you have your own lunch box favourites too. Link them to the “Lunch box” event and you could win a pretty dual tone Tupperware lunch box giveaway! Prep time: 5 mins Cooking time: 10 mins Serves: 4 Ingredients Rice – 3 cups cooked Whole black peppercorns – 1 tsp Black gram/Urad dal – 3 tbsp Whole dry red chillies – 3-4 Salt to taste Mustard seeds – ¼ tsp Curry leaves – 2 stems Peanuts – 2 tsp (optional) Oil – 3 tbsp Ghee – 1 tsp Method 1.      Fluff up cooked rice and set aside to cool. 2.      Dry roast whole black peppercorns, urad dal and whole dry red chillies on low heat till the urad dal colours. Remove from heat and cool. 3.      Grind the roasted ingredients to a...
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