Stuffed Crepes

Stuffed Crepes

These stuffed crepes are also called Moghlai Parathas in India. 

Scrambled Eggs

To enrich this snack, ground meat could be cooked along with the scrambled eggs and crepes made larger to accommodate the bulkier filling.

Crepes

The inspiration video I followed had a simple recipe for making crepes, but do modify the amount of liquid to make a fairly runny batter so that the batter can spread to a desirable size.

Scrambled Tofu & Eggs Akuri

Scrambled Tofu & Eggs Akuri

Eggs Akuri is a common Parsi breakfast dish that is served all over India.

Prepped Ingredients

Beaten eggs are combined with diced onions, tomatoes, green chilies and cilantro for a very tasty accompaniment to buttered toast. In Bengali households this style of scrambled eggs are given a bright golden colour with the addition of turmeric powder.

Extra-Firm Tofu

I figured tofu would taste great with the scrambled eggs because of its firm and silky texture. To give it an Indo-Chinese twist, the diced cubes of tofu were tossed in chicken bouillon powder to give the tasteless tofu some punch. After allowing them to sit for 10 minutes, the cubes of tofu were mashed with a fork and soaked in beaten eggs before scrambling.

Chicken Bouillon Powder

No salt was added because the bouillon powder was salty enough.

These scrambled eggs taste great with buttered toast or hot chapatis or even steamed long-grain rice. I can imagine them stuffed inside egg parathas or bread pakoras...the possibilities are endless!

Scrambled Eggs, Cabbage & Peas

Scrambled Eggs, Cabbage & Peas

Here's another dish that places Mum's presence front & center in my consciousness. I remember having this with hot rice in Rangoon and more frequently in Darjeeling. It's really simple to make with just a few ingredients and is so delicious! It goes well with rice or tortillas.

Burmese Stir-Fried Cabbage with Scrambled Eggs

Cabbage with Scrambled Eggs

Weekends were very special when we were growing up, made even more festive by Mum's cooking. She was a consummate cook of Indian, Burmese and Asian cuisines and passed on her love for cooking to all eight of us. We were curious and eager to try all kinds of food, both vegetarian and non-vegetarian. 

Being a single mother of eight and a professor in a women's college meant that she was not able to spend as much time in the kitchen as she would have liked. Evenings and weekends were festive affairs because visitors dropped by unannounced, tea and snacks were constantly being served and meals were prepared by Mum with a lot of help from all of us and the hired help. There were occasions when her Thai students who lived at the hostel would arrive with all the necessary ingredients to prepare a feast for all of us. They were so happy to have a kitchen that was open to them so they could enjoy their cuisine, which they missed terribly.

This stir-fried cabbage dish is one that I associate with Mum's loving and nurturing nature. Cabbage is totally tasteless on its own, but is transformed when stir-fried until crisp, flavoured with the zing of black pepper powder and the umami of fish sauce. Add eggs into the mix and it assumes an unforgettable contrast in texture from the crispness of the cabbage to the creaminess of the scrambled eggs.

This is served as a side dish to accompany any Asian meal and is best suited to be had with hot, steamed long-grain rice.

Tofu Eggs Akuri - Indian-Style Scrambled Eggs with Tofu

Tofu Eggs Akuri

Eggs Akuri is a common Parsi breakfast dish that is served all over India. 

The Ingredients

Beaten eggs are combined with diced onions, tomatoes, green chilies and cilantro for a very tasty accompaniment to buttered toast. In Bengali households this style of scrambled eggs are given a bright golden colour with the addition of turmeric powder.

Extra-Firm Tofu

I figured tofu would taste great with the scrambled eggs because of its firm and silky texture. To give it an Indo-Chinese twist, the diced cubes of tofu were tossed in chicken bouillon powder to give the tasteless tofu some punch. After allowing them to sit for 10 minutes, the cubes of tofu were soaked in beaten eggs before scrambling. No salt was added because the bouillon powder was salty enough.

Chicken Bouillon Powder

These scrambled eggs taste great with buttered toast or hot chapatis or even steamed long-grain rice. I can imagine them stuffed inside egg parathas or bread pakoras...the possibilities are endless!