turmeric powder Archives - Travels for Taste

Weekend mornings demand a good breakfast, especially if you have had a tad too much wine on Friday evening 😉

I love making a simple Indian omelette and my dinner guests who stayed with us for the night, last Friday, had to be fed a hearty breakfast before they set out to go home. Like my aai I am obsessed with feeding people and cannot imagine sending off guests on an empty stomach.

Luckily, now that I am part of the Happy Eggs Taste 100 Blogger network a #happyeggtastemakers, I had 2 boxes of these lovely Happy eggs at home, red onion or the Mumbai pink onion which I buy from my fav Indian-Pakistani grocery store and loads of frozen coriander.

This is a very basic recipe for the Indian masala omelette- with a bit of twist , added in my me . I also love adding in cheese and bulking it up with ham or sausages which I did for my guests, but hubster is a purist of sorts when it comes to the masala omelettes (read fussy hehehe) and so made 2 huge omelettes , one using the recipe that follows and another with the cheese, sausages and Parma Ham – so… so… so… good !!

Indian Masala Omelette

Serves:2

Ingredients:

1 medium sized red onion or pink Mumbai onion chopped fine
3 Happy eggs
1 green chillies chopped into fairly large chunky pieces- easy to pick out for the faint hearted!
a pinch of turmeric powder
1 /4th tsp red chilli powder
1/2 tsp garam masala
1 tbsp finely chopped coriander
2 large tbsp butter
Salt to taste

Additional Ingredients to bulk up the omlette:

1 cheese single
2 sausages
2 thin slices of Parma Ham
1 /2 tsp red chilli powder
1.5 medium sized red onion.

Adding the garam masala is something I like to do as it gives the omelette a fabulous amped up flavour but feel free to leave that out if you aren’t a fan.

Method:

Finely chop the red onion.
Chop the green chilli into fairly big pieces so they can be picked out by those that don’t want to chew on them.
Crack the happy eggs into the bowl.
Add in the chopped onions, green chilli chopped, red chilli powder, turmeric and salt. Whisk with a fork till the mixture foams and is well aerated , this will give you a beautifully ‘fluffy’ omelette .
Then add the chopped coriander and mix again.

Masala Anda Omelette recipe by Travelsfortaste

I add in the turmeric as it has loads of health benefits – it has powerful anti-inflammatory effects and is a very strong antioxidant, and our guest who do not consume turmeric on a regular basis loved the idea.
Now add in the cheese – torn roughly if it using a cheese single or crushed if using a soft cheese or crumbly cheese, sausages and Parma Ham.Lightly beat the egg mixture once more with a fork to mix well.
Place a big pan on medium heat and when it begins to heat up melt the butter.
See the photo below – when the butter begins to sizzle and pan resembles what you see in the image then it’s the right time to add the egg mixture.

Move the pan around so that the mixture spreads evenly and cook on a low flame for about 2 minutes .
When the omelette leaves the sides of the pan ,slightly lift it with a wooden spatula and check , if it has browned it’s time to FLIP , you can tell by the aroma wafting around too.
With a big wooden spatula gently flip over and cook on the other side, I place a lid over my pan at this stage to trap the steam and it also gives me a really fluffy omelette, of course it will fall flat if you don’t serve immediately.
Once done, turn off the heat and cut in half using a wooden spatula. Fold and place in between hot buttered toast for a fabulous breakfast.

An Indian masala omelette, served at breakfast with hot buttered toast and hot cups of masala chai, I think is a breakfast fit for a king – Made better with Happy Eggs I say!

I am so egg-cited to be part Happy Eggs Taste 100 Blogger network, they sent me this beautifully packaged cute box with a massive chocolate cookie made using Happy Eggs and a lovely picture of the latest campaign – Top of The Flocks – where Happy Eggs produced an original album of classical music following a study by the University of Bristol looking at the positive benefits of music on hens.The results showed that Happy Hens prefer Bach to Beyonce – they have refined taste these hens! Happy Hens produced 6% more eggs in nest boxes playing classical music compared to pop! Awesome or what?! – always good to know where your eggs are coming from isn’t it?!

Ahem… as you can that by the time I actually got around to taking a photo of the welcome kit , hubster and me had managed to devour most of the cookie …well , don’t blame us – it was soo yum!

Well a new year and a new beginning and with tomorrow being the first day for getting back to work, I will be making us egg omlettes and devouring them with freshly ground coffee and buttery toast – after all Monday mornings are never kind especially in the winter and more so after a long break!

Make Ahead – perfect for a make ahead style breakfast, this mixture can store in the fridge very easily.

Linking my savoury Indian Masala egg omelette recipe with the monthly link up at Belleau Kitchen for the Simply Eggcellent recipe link-up – love the name!

Also linking up with #BrilliantBreakfasts at Made with Pink blog by Andrea, for I think without a doubt a masala omelette makes a darned good breakfast!

*With thanks to Happy Eggs for taking me on as part of their Exclusive Blogger Network and for a complimentary voucher sent with their cute welcome pack . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry, is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

Valache Birdhe or field beans curry

वालाचे बिरडे

ThisValache Birdhe or field beans curry recipe is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Valache Birdhe or field beans curry

Manjiri Chitnis

Hieloom recipe from the CKP community from the western coast of Maharashtra, India

5 from 1 vote

Print Recipe

Prep Time 2 d

Cook Time 20 mins

Course Main Course

Cuisine Indian

Servings 2 people

Equipment

Pan to cook the curry
Blender to make a paste from the garted coconut
Kitchen cloth to tie up beans for sporuting

Ingredients

1.5 Cup Vaal/ Field Beans – soaked, sprouted and skin removed – takes a few days
3 -4 Cloves Lasun/Garlic with skin
1 pinch Hing/Asafoetida
1 Kanda/Red onion – one small finely chopped for the pan
2 -3 tsp Dried Kokum 2 pieces or Tamarind (Chinch/ Imli) -tamarind paste OR dried tamarind soaked in water -remove the pips and use the gooey thick bits
1/2 tsp Jaggery
1 tiny pinch Mohri/Mustard Seeds
1 Pinch Cumin/Jeera
1.5 tbsp Oil
1 tsp Laal Mirchi / Red Chilli Powder
1/2 tsp Halad / Turmeric powder
1 tsp Coriander powder
1 tsp Jeere/Cumin powder
1/2 fistful Fresh Coriander finely chopped to garnish
3 – 4 tbsp Grated coconut paste * see notes
Salt as per taste

Instructions

Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
Remove sprouted vaal into a bowl and pour like warm water on them, stir with your palms to loosen the skin and many will float to the top, decant the water and remove all the rest of the skins and discard
Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma, add the chopped onion.
When the onion turns a delicate pink add turmeric powder, red chilli powder and then add the vaal/field beans.
Now add the turmeric, red chilli, coriander and cumin powders and quickly stir in enough water to cover the beans
On a low flame cook with lid
When the vaal is almost done, add the jiggery, coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
Valache Birdhe or field beans curry is best enjoyed with steaming hot rice

Keyword Vaal

Vaalache Birdhe with text resized — Valache Birdhe or field beans curry

Food pairing

This Valache Birdhe or field beans curry is a delicacy pairs best with a portion of pressure-cooked rice of the Ambemohar variety, Basmati will do too. Always remember, a generous dollop of home-made sajuk tup or pure ghee is a must.

Stages of Vaal sprouting in photos

Notes:

Grated coconut paste: made by running fresh grated coconut or frozen grated coconut through a mixer/blender. Add 1 green chilli and 1 clove of garlic. My Aai (mum in Marathi) also prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
Making Chinche cha kool ( usually, a block of tamarind is available packaged in any well-stocked Indian grocery store here in London, if not major spice brands now do tamarind paste in a bottle, find these online or any leading supermarket) – remove some in a bowl – add lukewarm water and gently ease the flesh of the tamarind loose from the seed. Use this thick mix to add to the curry. If you have fussy eater then maybe you want to strain this before adding into the curry. I would avoid straining as the gara – the thick flesh of the tamarind – is flavour packed so embrace it – fibres and all. 🙂

I do know this process for cooking Valache Birdhe or field beans curry, sounds rather labor-intensive and complex but believe you me, its easy-peasy, and the main bit of hard work is only getting rid of the field bean skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes, happy memories are always welcome. And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram, and Facebook and I will re-post it.

Bon Appe’tit !

P.S: coming soon a Valachi Khichadi ( Field Beans Pulav) recipe that’s another firm family fav!