recipe #145 & 146
Finally something that worked out alright.
The eggs are from Mangoes & Curry Leaves and the pancakes are from epicurious:
Andhra Scrambled Eggs
4 to 5 large or extra-large eggs
1 teaspoon salt
2 tablespoons raw sesame oil or vegetable oil
1 cup chopped shallots
1 tablespoon minced garlic or garlic mashed to a paste
1 teaspoon minced ginger or ginger mashed to a paste
2 green cayenne chiles, seeded and minced
1/4 teaspoon turmeric
2 tomatoes, cut into 1/2-inch dice
1/2 cup coriander leaves, finely chopped
Beat the eggs lightly in a bowl, and whisk or stir in the salt.
Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil, and when it is hot, add the shallots, garlic, ginger, chiles, and turmeric and stir-fry for 2 minutes. Add the tomatoes and fry for another 2 to 3 minutes, until they are softened.
Add the eggs and swirl and tilt the skillet to distribute them. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed. Then continue to cook for 2 to 3 minutes more, until the eggs are well cooked. Turn out onto a flat plate to serve, garnished with the fresh coriander.
BEET AND CARROT PANCAKES
1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
Makes 4 servings
The recipe for the pancakes suggest serving it with sour cream, which I guess would be fine, but kind of pedestrian. At the very least include apple sauce with the sour cream. I had some left over waldorf salad dressing from Thanksgiving and I used that, which was really delicious. The recipe for that is somewhere in this post.