As I have often mentioned on this blog before, my mother enjoys being creative and experimental in her cooking. When she gets into that mode, she starts whipping up several dishes in succession. This weekend, we have been treated to a number of new dishes at home.
Today’s dish is a special treat and ideal for a weekend breakfast treat.
Time taken: 30 mins
- Rice flour – ½ cup, roasted or Wheat flour – ¾ cup, steamed
- Semolina – ¼ cup, roasted
- Onion – ½, chopped
- Green chilli – 1, chopped
- Carrot – 1 tbsp, grated
- Walnuts – 1 tbsp, chopped
- Vegetable oil margarine – 2 tbsp
- Kesari powder or saffron – pinch
- Salt, to taste
- Pepper – pinch
- Mix the flour with salt and pepper and hot water to make a dough. Divide the dough into 4 balls. Keep aside.
- Heat 2 tbsp margarine in a pan and lightly fry the chopped walnuts, onion, chilli and grated carrot for about 2 mins.
- Add ½ cup of water to the pan as well as salt, pepper and a pinch of kesari powder.
- As the water starts bubbling, add the semolina to the pan and stir it till it thickens and the chopped onion and walnuts have mixed well with the semolina. Make 4 balls from the semolina mixture.
- Roll out the rice flour dough balls into an oval disk.
- Place the semolina mixture balls at the center and close the edges, shaping it like an egg with the semolina mixture at its center.
- Steam the vegan eggs for about 5 – 10 mins.
- After cooling, slice the eggs into halves and serve with sliced onion, tomato and sauce.
Recipe source: Raji Thillainathan.