Eggs In Purgatory

INGREDIENTS

1 tbsp. extra-virgin olive oil

2 garlic cloves, thinly sliced

3 anchovy filets, chopped (optional)

1/2 tsp. crushed red pepper flakes, or less, depending on heat preference 

1 (28-oz.) can whole tomatoes

2 tbsp. butter

Kosher salt

Freshly ground black pepper 

1 sprig basil

1/4 c. freshly grated Parmesan, plus more for serving

6 room temperature large eggs 

3 basil leaves, torn, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
2. Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
3. Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
4. Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.

"Fried" Ice Cream

           "Fried" Ice Cream

             

                                              

INGREDIENTS

1. 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
2. 1 1/2 tbsp. butter
3. 1 1/4 c. corn cereal, crushed
4. 1/2 tsp. ground cinnamon
5. 2 tsp. granulated sugar
6. Whipped cream, for garnish
7. Sprinkles, for garnish
8. 4 maraschino cherries, for garnish

DIRECTIONS

1. Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
2. In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
3. Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

              Vellarikka Manga Curry

       

Ingredients

• 400- 450 gm Vellarikka (Golden Cucumber) (peeled and seeded and cubed, measured before cleaning)
• 1 Small - medium Raw mango (sliced, adjust the qty according to the sourness of the mango)
• 2-3 Green chilli (Slit lengthwise)
• 1/2 tsp Turmeric powder
• 1 1/4 cup Grated coconut
• 1/4 tsp Jeera (cumin)
• 1/4 tsp Chopped garlic
• 2 Small / pearl onion (sliced)
• 1/2 - 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 4-5 Small / Pearl Onion (sliced)
• 1/2 tsp Mustard seeds
• 2 Dry red chillies
• A pinch Turmeric and chilli powder
• Curry leaves
• Salt
• 2 tsp Coconut oil

           

Instructions

• Cook together cubed golden cucumber, sliced mango, green chilli, 1/2 tsp turmeric powder and salt with 2.5 cups water. Bring it to a boil and cook on lowest flame, till cucumber and mango becomes tender. Around 12 - 15 mins.
  
  

  
  
• Grind together grated coconut, cumin, 2 small onion, chopped garlic, coriander powder and 1/4 tsp turmeric powder with 1/2 cup water for 3-4 mins. Add another 1/2 cup water and grind for 3-4 mins till it becomes a smooth paste.
  
  

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•  Add 1/4 cup water to the coconut paste and mix well using a spatula. Add this to the cooked cucumber and mango. Mix well. Cook on low flame for 7 - 10 mins. Do not let it boil. 
  
  

  
  
• Heat oil in a small pan and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry it till the onion becomes golden brown. Add a pinch of turmeric and chilli powder. Mix well and add to the curry. Let the curry rest for 15 minutes and serve with rice. 

Dates Kalan

Dates Kalan

Ingredients

6 big (50 gms) Dates (remove the seeds)

250 ml Yoghurt, whisked (at room temp)

1 tsp Julienned ginger

1 Green chilli

1 tsp Chilli powder

1/4 – 1/2 tsp Turmeric powder

1/2 tsp Fenugreek seeds

1/2 tsp Mustard seeds

2 Dry red chilli

1/2 cup + 3tbsp Grated coconut

10 Whole black peppercorns

A pinch Cumin seeds

Salt

2 tsp Coconut oil

1 sprig Curry leaves

Instructions

1. Grind together coconut, black peppercorns and cumin seeds with 2-3 tbsp water to a smooth paste. Keep it side.
2. Cook together dates, ginger, green chilli, chilli powder, turmeric powder and salt with 1 cup water till dates softens.
3. Add the ground paste to cooked dates. Mix it well and let it simmer for 3-4 mins, till the raw smell goes.
4. Add the whisked yogurt gradually to the dish, stirring all the time. Once it's incororated, remove from fire.
5. Heat oil in a pan and add fenugreek and mustard seeds. Once it crackles, add dry red chilli and curry leaves. Pour it over the uogurt curry. Let it rest for 15 mins before serving with rice.

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