and it’s not a clickbait 😄
It’s been a while I wrote a proper blog about food. I’ve still got a few drafts hanging around, and some where along the way I hit a road block. I took some time out for personal reasons and it’s been a good break. I feel I really got to explore my passion for cooking and food again- without having the need to share or talk about it. To be fair, I did continue to upload on Instagram but it was more for myself, and with the hope people would enjoy the quality, rather than quantity. ( which is what Instagrams algorithm is all about to be honest 😒)
Writing is an interesting one for me- it’s my creative outlet, the way I connect with all you guys who read my blog and follow me on Insta where I ramble incessantly about all things food! *scroll down to the food photo if you don’t want to read this blurb*
After a challenging few months, some how slowly and surely I’m starting to get my flow back. I feel like the brain is slowly starting let its guard down and saying it’s okay to take it slow, not feel rushed and just go back to why I first started writing about food.
SO! Are you ready? I’ve got two banging recipes and if you love spicy food- then this is your jam 🤟🏼 (there’s also an option of toning down the spice level)
If I ever open a cafe/restaurant, this is exactly the kind of wholesome, comforting, nostalgic food I’ll make and force feed you! 😄
Spicy Masala eggs:
This recipe was the last recipe I shared with my dad before he passed. He tried it and loved it. He would excitedly tell me how delicious it came out when he cooked it and that he couldn’t wait to try the one I’d cook for him. I never got the chance but this one’s for you Abu 🥰
The ingredients below are for One 👀 (lol) but you can double the tomato and egg quantities depending on how many people you’re serving.
To be honest I eat for a family, so who care how many eggs and tomatoes 🍅 you use!? 🤷🏻♀️ #YOLO
Note: this recipe is without onions. I’ve realised eating onions really effects my stomach and makes it bloated so I try to avoid cooking with onions if I can. But if you’re all good with onions, then I’d say chop and fry the onions first before you add any other ingredients.
- Two or more tomatoes (more tomatoes you put in, more masala you’ll get), roughly chopped
- Fresh green chillies 🌶, chopped
- Fresh dry herbs mix, optional
- Eggs, quantity up to you
- Turmeric powered, half a teaspoon
- Coriander powder, half a teaspoon
- Red chilli powder, up to you (bearing in mind you’re also adding fresh green chillies so it’s gonna be SPICY 🥵 )
- Salt and pepper, to taste
- Olive oil, to cook ( I highly recommend the brand Monini that you can buy on Ocado, it really is one of the best olive oils I’ve used for cooking and it’s not that expensive either)
Method/Instructions on how to cook:
- In a non stick pan on a medium heat, add olive oil and once it’s starting to heat up- add in tomatoes. I am quite impatient so I like to keep the heat to a level that it cooks the tomatoes quite quickly. But that means, you do have to keep an eye on them. Once they start to cook and get a bit dry, add a dash of water. Stir for a few more minutes.
- Add the spices in one go, including salt and pepper to taste. If you’re new to spices, always good to start with a small quantity and work your way up. Stir and let the spices cook in the tomatoes and olive oil.
- There’s a method of cooking in Pakistani cooking called Bhuna. I can’t really explain it well but basically you add a dash of water, turn the heat to a low flame and let the masala really cook down till a thin layer of oil starts to build around the edges. That’s when you know the masala is ready.
- At this point, add in the chopped fresh green chillies 🌶 and stir the masala.
- Final step, crack the eggs on top and let them cook on a low heat. TIP: If you want a crispy egg at the bottom but also don’t want the yolk to harden up, then cooking on low heat is key.
- At this point, I’ll sprinkle fresh mixed herbs on top and coarse black pepper so it sticks in the uncooked yolk. This way the flavour really absorbs in the eggs.
- Voila!! Your eggs are ready to be devoured 😋
Recipe number two: Dum potato fry with zeera
This recipe is my version of a quick Aloo Bhujia. It’s quite popular back home in Pakistan as a weekend breakfast special (because carbs are life!!) and go perfectly with an egg dish. A proper desi naashta would also have fresh crispy parathas but I gotta watch my waist line so an Afghani naan or a whole meal pita will do 😆
- Potatoes, cut the potato in half and then proceed to cut it in the middle again. Cut it into thin slices (I used one 1 potato for this recipe and I had leftovers )
- Fresh curry leaves
- Zeera/ Cumin, 2 teaspoons
- Fresh red chilli powder, 1/3 teaspoon
- Turmeric, 1/3 teaspoon
- Finely chopped garlic, optional
- Dried red chillies, optional
- Paanch puran, optional (consists of fresh mustard seeds, zeera, and couple of other spices)
- Salt, to taste
Method/Instructions on how to cook:
- In a nonstick pan, add olive oil
- Once the oil has heated up, add in the zeera, curry leaves and paanch puran (optional ingredient)
- Once the dried spices are cooked, (be careful they don’t burn) – add in the slices potatoes, salt, red chilli powder and turmeric. Stir and put the heat on low.
- Cover the pan with foil and let the steam cook the potatoes through. You’d be surprised how quick the potatoes get cooked this way.
- After 15 mins, give it a quick stir- some potatoes will be crispy from the bottom. Don’t worry about squashing some of the potatoes as that’s the whole point behind the word ‘BHUJIA’
There you have it – two cracking recipes for you to try over the weekend 👩🏻🍳🤩
If you do cook them, let me know how they turn out 😊