Egg Thokku - Muttai Thokku

For someone who loves eggs, I just noticed that I have very few recipes that involve eggs (not including cakes and bakes here). So my mission now is to add some more egg recipes and I am going to begin with this easy and pretty fool-proof egg thokku recipe.

Thokku is a thick and sour curry (it probably derives from the word thokkai which means thick). Thokku is either made from sour vegetables/fruits or tamarind paste (or tomatoes) are added to make it sour. The vegetables are cooked along with spices and without adding any water. You stir-fry the vegetables until the water (from the vegetables) has evaporated. The thokku is lastly layered with a few teaspoons of oil before being sealed. The low water content and the acidity prevents it from being spoilt. And you should always use dry spoon and dry hands when serving or opening thokku. This is an effective way to prepare vegetables and make them last a little longer.

Drumstick curry - Murungai kai curry

At my ancestral home, we had a big murungai tree that would blossom after the monsoon season. I never cared much for ours then - my eyes were always set on the mango trees. It was an old and a most stubborn tree that would only blossom periodically. One day, along with some garden work and for whatever reason, we cut down the twigs and branches of that tree. Even though I had never cared much for it, I was saddened to see the state of that beautiful tree. It was only then that I realized its value. I missed the fragrant white flowers that we would inhale. I missed the shadow that we would take refuge in. And most of all, I missed the sight of these green, thin drumsticks that we would desperately try to fetch by jumping up and down with a long stick.    

Pear frangipane tart

I have made this pear tart twice before in the past and both times with canned pears. Since pears are in season now (well, at least here), I decided to make the poached pears from scratch this time. It went well, if I may say so myself. I never get a chance to photograph this tart properly when I make this, simply because this tart is so delicious and once it is out of the oven I start to dig in immediately. However this time, I made two pear frangipane tarts, to make sure that I would have something to click. The recipe is modified from Dorie Greenspan's pear tart recipe. The recipe is actually for one tart but I always have some crust leftover that I eventually throw away. This happens every time I make pies and tarts so I doubled the filling instead so that I could make two pear tarts. 

Middle Eastern Salad

I am not too fond of salads (unless it's fruit salad) and I'm definitely not proud to say that. I would love to include fresh greens in my diet and I think this recipe is a good start. The only salad that I ever enjoyed was this Middle Eastern salad that a Syrian friend of mine prepared for me a couple of years ago. She explained to me that the salad was of Lebanese origin. However, the name of that dish did not stick to my mind as the dish did. I initially did not want to eat it, but took some only to taste, and to my surprise I ended up liking that salad so much so that I took some home with me. It was very flavourful and she served this salad with something that looked like a pizza (a delicious oven-baked flatbread with a filling on top) and dolmas, that means stuffed and cooked vine leaves.

Mocha cake - Mockaruta

This cake is one of my childhood favorites. Mockaruta a delightful chocolate cake with a pretty sweet mocha frosting. It goes by many names in Scandinavia. In Sweden, it is often addressed as mockaruta or chokladruta (literally meaning mocha square or chocolate square) because it is baked in rectangular baking pans and then cut into squares, like brownies. I used to order this at every single cafe I visited in my school days. But those cafe visits were very expensive for me back then and I had look up other alternatives. Even though I was under the impression that this cake was difficult to make at home I gave it a shot. It turned out wonderful the second time and there was no stopping me every since from making this. 

Cake:
150 g butter
2 eggs
1 cup caster sugar
1/2 tsp salt
1/2 tsp vanillin sugar (or 1/2 tsp vanilla extract)
2 tsp baking powder
3 tbs cocoa powder
1 2/3 cup all-purpose flour
1/2 cup whole milk

Frosting:
75 g butter
2 tbs cold coffee (1-2 tsp espresso coffee powder + 2 tbs hot water)
1 tbs cocoa powder
1 tsp vanillin sugar (optional)
3/4-1 cup icing sugar/confectioner's sugar

Garnish:
Desiccated coconut or sprinkles (optional)
Strawberries (optional)

Method:
Melt the butter at below medium heat. Put aside and allow to cool down. Lightly butter either a 7*9 inch square baking pan or a 9 inch round baking pan. Place a parchment paper at the bottom and butter the parchment paper lightly. Prepare the dry ingredients by mixing flour, vanillin sugar, baking powder and cocoa powder and sift twice. In a separate bowl, whisk the eggs with sugar until pale and fluffy. Add the butter and mix until well blended. First, drizzle half of the milk into the egg mixture. Then sift half of the dry ingredients in there and fold with a spoon. Then drizzle the remaining milk and then the dry ingredients. Fold until well-blended.

Spoon in the cake batter into the baking pan and put the cake in the oven. Bake the cake in a preheated oven at 200 C (about 400 F) in the bottom third rack for about 25 minutes or until the skewer comes out clean when inserted in the centre of the cake. Take the cake out of the oven and allow it to cool down and meanwhile, go ahead and prepare the mocha frosting.

To make the frosting, add the coffee powder in a small cup and then pour 2 tbs of warm water and mix. Put aside. Melt the butter at low heat. Once the butter has melted, sift the cocoa powder and then drizzle the coffee. Whisk until well blended. Measure up the icing sugar and sift it in the same bowl, add the vanilla sugar and mix. Cook at low heat for about 2-3 minutes while continuously whisking until it is completely free of any lumps. Once the frosting looks smooth, take it away from the stove. Let it cool for sometime (but not completely) before spreading it on the cake. Drizzle it on top of the cake and spread it evenly. Sprinkle some desiccated coconut or sprinkles on top, if desired. Allow the frosting to stiffen completely before cutting into slices. I prefer to keep this cake in an airtight container at room temperature but you can also store them in the fridge.

Boondi Laddu

I thought I would celebrate my completing six months of food blogging by reposting the boondi laddu recipe. Boondi laddu is my all-time favourite sweet. This recipe was one of my earliest posts and the previous picture made no justice to this delectable sweet, which is why I'm reposting this recipe with new pictures.    

Oven-baked potatoes - Klyftpotatis

It's been eerily quiet in here for a while so I decided to post this simple potato recipe that I made today. It's one of my favourite vegetables and one of the few vegetables that you can never go wrong with. They taste delicious whether deep-fried, baked, roasted, mashed, curried or made into soup. They are not only a comfort food to many, potatoes are also a staple in many countries. Here in Sweden, one of the popular ways to prepare potatoes is by cutting them into 6-8 pieces and baking or roasting them, usually with the skin, with herbs and spices. This way of preparing the potatoes is called klyftpotatis in Swedish. You can season klyftpotatis with endless herbs. I have used a classic Swedish combination, dill and potatoes. You could replace dill with thyme or rosemary.

Browned Butter Brownies

Have you guys heard of these browned butter brownies before? I hadn't. I only recently found out there was such a brownie when I was searching the web for alternative brownie recipes and landed on Bon Appetite's website. This recipe is from last year's February issue (yeah, I know I'm really late). I don't quite like the bitterness from unsweetened dark chocolate and was looking high and low for alternative brownie recipes. After perusing many brownie recipes I found this recipe for browned butter brownies. These are made of cocoa powder and the browned butter gives these a nutty, chewy and toffee-like flavour as opposed to the regular smooth, fudge-like brownies. The raving reviews it received from, seemingly everyone who had tried them, piqued my interest. Naturally, I wanted to try this sensational recipe and find out for myself whether these brownies are all that good as they were made out to be.

Coconut chutney - Thaalicha sambal

This is a simple recipe on coconut chutney or thaalicha sambal as we call it. Coconut chutney is a staple in many households but there are some variations in how people prepare it. It is often served as a side-dish to dosai and/or idli. When I prepare this, I always add some more tamarind paste than my mother does, because I love the tanginess from the tamarind. This chutney is typically prepared with freshly grated coconut kernel but since there is a scarcity of coconuts here, we generally prepare this with desiccated coconut. There is not much difference in the preparation between these two, except that the desiccated coconut has to be soaked in hot water for a while to soften up. I am reposting this recipe because I had posted it without any pictures earlier.

Mushroom and mozzarella lasagna

Basically, I have a weakness for baked cheese and dishes that are generously sprinkled with cheese on top like pizza, lasagna, potato gratins, cheese macaroni etc. Lasagna has remained a firm favourite with me since school-going days. It is one of those scrumptious one-dish meals that can be made both vegetarian and non-vegetarian. For me, nurturing my loved ones is my foremost way of displaying love. On a day such as Valentine's Day, I want to treat my family to something special and in my mind, lasagna is that perfect meal to be served on an occasion like this. I also wanted to make this a vegetarian fare with mushroom and mozzarella.

To assemble the lasagna you need bechamel sauce, ragu sauce and lasagna noodles. I followed Ancy's recipe and steps on everything except to make the ragu sauce. Ragu sauce is the meat sauce and I opted to make a vegetarian mushroom sauce instead. The lasagna turned out creamy and delicious. Making lasagna is less time-consuming than most would think. If you like lasagna, don't be afraid to give it a try. Thank you, Ancy, for the delicious recipe and the clear instructions. You can click here to visit her space and view her recipe. I also want to wish everyone a Happy Valentine's Day! I hope everyone has an enjoyable day today.

Ragu sauce:
5 tomatoes
200 g mushrooms
1 cup water
4 tsp tomato purée
4-5 garlic cloves
4 tsp olive oil
1 tbs dried oregano
Salt and pepper to taste
3 tsp sugar

Bechamel sauce:
50 g salted butter
4 tbs all-purpose flour
2 1/2 cups milk (500 ml)
Salt and pepper to taste
Pinch of grated nutmeg

For assembly:
Lasagna noodles (as required)
20 g salted butter
150-200 g mozzarella cheese

Method:
To make the sauce, begin by cutting the tomatoes. Finely chop the garlic. Slice the mushroom and put aside. Mix the tomatoes and garlic in a mixer, before cooking them. In a large pan, add oil, the tomatoes, water and tomato puree. Mix well. Add the rest of the ingredients, mix and cook on medium to below medium heat, until the mushrooms are soft. The sauce should not be too thick (the water will be absorbed by the lasagna noodles when placed in the oven). Put aside this while preparing the bechamel sauce.

To make the bechamel sauce, heat the butter on below medium heat. Once it has melted, turn the heat to medium heat. Sieve the flour into butter, while stirring so that it doesn't get burnt on the bottom. Continue to stir for another 8 minutes or so until the sauce has turned light golden brown. Then add the milk, little by little, while stirring. You need to continue to stir for another 10 or so until the sauce has thickened. Half way into this process, season the sauce with salt and pepper. Take the sauce away from the stove but don't stop stirring. I stirred for another 5 minutes to steam off the heat (as it was still very hot) so that the cream didn't get burnt on the bottom.

I used lasagna sheets/noodles that don't require pre-cooking. If you have bought lasagna noodles that need to be precooked, please follow the instructions given and pre-cook them accordingly. To assemble the lasagna, use half of the butter to brush the bottom and the sides of a baking or oven-safe dish. Add some bechamel sauce and even it out on the bottom. Arrange one layer of the lasagna sheets, with the edges overlapping. Spoon the ragu sauce over the noddles and spread it evenly on it. Then spoon in some bechamel sauce and repeat the process. I repeated the process until my ragu sauce was finished. Spare some bechamel sauce to place on the topmost lasagna sheet. Grate or slice the mozzarella cheese and spread it over the bechamel sauce. Dollop the remaining butter on top. Bake the lasagna in the bottom third of a preheated oven at 175 C (350 F) for about 30 minutes. Allow to cool down to room temperature before serving.