I am an Indian Cuisine novice. A newborn. Somewhat nervous about the new world I’m about to embark on. I’ve never tasted official “Indian Cuisine.” Most of the seasonings are familiar either on their own, or in other combinations, with a few exceptions…cardamom is new to me, as is fennugreek. I’m not used to combining cinnamon and cloves in my savory dishes…nor am I used to such spiciness… But…I know how to add the heat factor slowly up to the recommendation in the recipe. So, I’m game. I♥CC has voted to cook with Madhur Jaffrey for the next 6 month term. I’m doing the “I-think-I-can” chant in my head, but…I’m GAME!
I selected “Indian-Style Scrambled Eggs” from the cookbook above as my first recipe. The recipe is on page 64. Ms. Jaffrey recommends doing the mise en place first…because once you get started, it goes pretty fast. And she’s right. The eggs go together VERY quickly! Start the toast before the eggs… You are merely moments from this stage…
…and this stage, about midway through the process. You just want a nice, soft curd…scrambled eggs continue to cook for about a minute after they come off the stove if they aren’t immediately removed from the pan. I turned the eggs just a bit more before I added the tomato and cilantro (coriander leaf). These are flavors I’m familiar with. I’ve eaten the combination before in Mexican food. This was a good choice.
I did make one ingredient change… When I got ready to cook, I realized I didn’t have any mushrooms on hand. So, I thought about what I did have that would add bulk without a lot of flavor…that would take on the other flavors…that had a bit of moisture without becoming soggy…and I settled on a baby zucchini.
This got a thumbs up from both of us. We found the cumin (which we like to start with) was quite interesting… I’m getting braver now. I’ve even selected a couple recipes to work on in the weeks to come. In the meanwhile, these eggs are going to have to make another appearance with some kind of Indian bread… Mmmmmm!