WBB# 15 - Leftovers

I had some extra cooked macaroni from last night's dinner. As I highly value food, I did not have the heart to throw it away. I am a person who eats until my plate is clean. Hence, the pasta went to the fridge.

This morning, I opened the fridge and wondered of what to do with the pasta. My thinking bell rang and I came up with a super simple breakfast.

Macaroni Frittata

What do we need:

1/4 cup cooked macaroni
1/4 cup frozen mixed vegetables, thawed
2 eggs
2 tbsp milk
1/4 tsp garam masala
1/4 tap oil
freshly milled black pepper
salt

How do we do it:

Beat the eggs with milk and garam masala.

On a non stick frying pan, heat the oil and pour the egg mixture. Sprinkle the pasta and mixed vegetables onto the egg. Season with salt and pepper. Cook on low heat to prevent burning. When the top is almost cooked, very carefully flip it over and cook for another 30 seconds.


Serve Macaroni Frittata hot with dash of ketchup or chilli sauce. Along with a glass of orange juice, it makes a great breakfast.

The Food That I´d Die For # 2

Everybody's mother is their best cook. My mom too is a great cook. All my friends fondly remember her for her food. Just imagine how much I would miss it.

As she works the whole day, Amma cooks quick and simple food in the night. Most of her cookings are her own creation. Almost everyday we get to taste a different type of food which will not be available elsewhere. One of the many of her masterpieces is a dish made of curried eggy potatoes and achovies. This is one of the food that I'd die for. Each time she cooks this dish, she would have to cook an extra portion of rice while the normal portion would not be sufficient.

Suddenly, today, I had this fierce feeling that I have to eat it, now!!! Though I have never cooked it before, with the guidance of my memory, I managed to cook it up. Not bad I would say but nothing beats Amma's.

Eggy Potatoes and Anchovies


What do we need:




2 potatoes, diced
2 eggs
3/4 cup dried anchovies
1/2 cup water
1 sprig curry leaves
1 onion, sliced
2 cloves garlic, sliced
1 tbsp fish curry powder
1 tsp fennel powder
oil
salt to taste

What do we do:

Wash the anchovies and drain the water. Set aside.

Heat oil and sauté the sliced onion, garlic and the curry leaves. Add the washed achovies. Fry until it is aromatic. Now, put in the diced potatoes. Cook until the potatoes are almost cooked. Add the curry powder and fennel powder. Simmer until the liquid becomes nearly dried. Season with salt.

Push the potatoes to the side. In the centre, pour half a tablespoon of oil and break the eggs. Before the eggs start to set, quickly stir the potatoes and the eggs together to ensure all the potatoes and anchovies are covered.

Eggy potatoe and achovies with rice and stir fried red cabbage

Serve the eggy potatoes and anchovies with hot piping rice.