I could not wait for the new year to share my new idea. I am planning to cook a dish from each country in the face of this world in my kitchen. Yes! you read it right! For more details please read this.

Vermicelli Pudding | Semiya Payasam

INGREDIENTS 

To temper:
1 tablespoon ghee
5 to 8 whole cashews, split
2 to 3 tablespoons golden raisins

For the Semiya Payasam:
1 cup fine vermicelli
2 cups of full fat milk
2 cups of water
2 cardamom pod
1/2 cup sweetened condensed milk
1/4 cup sugar
1 teaspoon rose water (optional)
a pinch of Saffron threads crushed for garnish

METHOD:

1. Heat ghee in a wide and deep pot 
2. Fry the cashews and raisins one after the other, strain and remove and keep aside
3. Add more ghee if required and roast the vermicelli until aromatic
4. Stir in the milk and water 
5. Drop the cardamom pods 
6. Keep stirring the mixture and bring it to a boil 
7. Reduce to medium flame when it starts to boil
8. Stir until it starts to thicken
9. Stir in the condensed milk and sugar and let it simmer
10. Taste and add more sugar if required.
11. After switching off, stir in the fried cashews and raisins
12. Serve warm, room temperature or cold. 

Yields just enough for two

Onion Fritters | Pakoras | Pakodas

INGREDIENTS

1/4 cup rice flour
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
1/2 teaspoon ginger powder or grated fresh ginger
a pinch of asafoetida
a pinch of baking soda
Salt to taste

In spite of having so many other things that I want to share, I opt to share this cake that I baked yesterday. I could not wait any longer as this is totally my creation and I am so proud of it. I know its the holiday season in the rest of the world... but there is zero vibes of it here but this cake just lifted my spirit up and has boosted my confidence too well. I blame the internet because it is cakes and cookies all over everywhere I go...

One of my friend casually mentioned the other day that she never bakes cakes because she ends up eating too which is detrimental for her health. I had then told her that she should bake at least for her kids. But you all know self control is stamped out when we see delectable food served am I right?. That conversation was lingering in my mind for a few days until I had posted this on instagram. She quickly asked what I am making out of beets. So that got me thinking its been a long time I baked with beets.

I usually make stir fried veggies for dinner and I had two beets and one carrot left. This time I chose to grate them instead of chopping... because I was too lazy to be too careful to adhere to my too picky hubby. Yeah he needs veggies chopped neatly of same size and not too big etc.. so grating helps isn't ? The sight of the mount of finely grated beets and carrots, screamed that they should go into a cake. So quickly stored a portion of beet and all of the carrot and stir fried the rest. F did not like it. He still prefers the chopped version.. humph... Thankfully I had stored.

Waiting for F....

Time to bake. I first sat down to decide what I want to add into the cake. Wheat flour, carrots and beets, and usually carrot cakes are made with some spice. I have cinnamon powder, but no walnuts. I have almonds but was too less. I had cashews but that is too precious for me to "test" a recipe. After a lot of contemplation and checking pantry.. I decided to go with a middle east inspiration. Cardamom powder, Pistachios and raisins. I would have added rose water but F is not fond of it.

The big chunk that I gobbled... 

I also chose to make the cake on my non-stick sauce pan and it was perfect as it had a lid with a hole that works perfectly for baking on stove-top. I always use my flat pan as the base that will help in evenly distributing heat to the batter in the sauce pan. You can use any stainless steel flat lid too. I set the flame to the lowest, and continued with my dinner prep when checking occasionally through the glass lid. I must tell you it is so exciting to watch the cake rise. In an hours time, the cake had started leaving sides of the pan and a toothpick inserted had come out super clean. I then flipped on to a plate and slid it back into the pan so the top side is browned during the cooling time with the help of the heat in the pan. What is it with the aroma.. yum!

The folded-in stuffs has not sunk down.. they are spread across the cake... 

I just could not wait for F to arrive, for two reasons. 1. I always cut the cake after he comes home. 2. I love to use his phone to capture the baked goodness :-) but I had zero patience and before I could realize, I was munching on a big chunk...

Ok time for the recipe!

Beet Carrot Cake with Pistachios and Raisins | Stove-top

You will need: 

1/4 cup pistachios
1/4 cup raisins
1 1/4 cups finely grated beet and carrot (any ratio)

1/2 cup all-purpose flour (you can replace this with whole wheat flour or semolina)
1/2 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoons ground cardamom

2 large eggs
3/4 cup of granulated white sugar
1/2 cup oil
1 teaspoon pure vanilla extract

Direction:

1. Prepare the baking pan (grease, baking sheet etc. ) (I greased my sauce pan)
2. Place the flat tawa/pan on low flame (this is to pre-heat) 
3. Toast the pistachios and then the raisins lightly on a pan
4. Crush the pistachios (I used a rolling pin and ziplock bag)
5. In a bowl whisk together the flour, baking soda, baking powder, salt, and ground cardamom
6. In a bigger bowl use electric mixer or a hand mixer to beat the eggs until frothy 
7. Add the sugar and beat until the batter is thick and light colored (say about 3 - 4 minutes)
8. Add the oil and then beat in the vanilla extract. 
9. Add the flour mixture and beat just until well incorporated. 
10. With a rubber spatula fold in the grated carrots, beets, pistachios and raisins ( do not over mix) 
11. Pour the batter into to the prepared dish and place it on the hot tawa/pan
12. Bake for an hour (check every 25 mins, as it depends on the stove)
13. Insert a toothpick or a knife, if it comes out clean then you cake is ready
14. Switch off and take the sauce pan to the kitchen counter
15. Run the the blunt side of the knife around 
16. Place any plate on top of the sauce pan and holding the plate firmly, tip the cake on it by flipping. Slide the cake back into the saucepan with the top part facing down (this is to brown/dry the top part)
17. Let it cool for a few minutes
18. Cut and serve warm or room temperature

Tip: Ground a batch of cardamom and stock it for quick use. For every 1/2 cup of whole cardamom, add a teaspoon of sugar and use a spice blender to ground it.

While I was cutting the cake, I realized that I would have preferred to bake this cake in a loaf pan if using an oven. Just a thought. Also, as my sauce pan was deep and not wide, the cake was a really tall one.. so if you want to have short ones, then divide the batter and bake in two pans.

As I already gobbled a big chunk, I waited for F to join in for my next share. I also convinced him to take the rest to his work place the next day. But before the dawn, there is nothing much left to pack :-|

This is how I served F...

Happy Holidays! Even though we do not celebrate xmas, we used to benefit from the long holiday during schools, colleges and even while working! So have a safe and fun filled holidays with your love ones and this cake!

In order to make time for other activities or let me call it responsibilities:-P, I tend to blog a post alternate days. Yesterday I had to do the post on saving fresh greens on my friend's request though it was free from blog day. So, ideally today I could have done a bit of my ever pending crochet project of a blanket, or read some actual books, or fold the laundry, press his shirts, etc. instead I am here again... :-P As I am here, I shall share a quick recipe that I strongly recommend.



My close friends and family know my love affair with pasta. I think I have already rambled about it enough. So like I had promised myself in this post, I am getting back to making Italian-inspired pasta. The main reason I am documenting this recipe is because we loved how this turned out and there was no leftover.at.all. I was so glad because I was making these after a long time with a help of roughly hand written recipe which had no measurement... So when I made this, I carefully noted down the recipe. The actual colour of the cooked dish did not translate well on the photograph. This is the best way I could present it here after a little editing. So off to the way I made this...

Updated Image 17th Jan 2017

When I made this back in 2015, I had no knowledge about different pasta sauces. Upon reading more food articles, I learnt that this sauce I used to make is Marinara and as there is Chilli in it this can be tagged as Arrabbiata. Hence I updated the title to reflect the same.

Penne in Arrabbiata Sauce with Chicken Chunks

Yields: 2 to 3 servings

INGREDIENTS: 

200 grams boneless and skinless chicken breast
1" Cinnamon Stick
1 bay leaf
1/4 cup water

1  1/2 cup of penne pasta cooked as per packet instruction

For Arrabiata Sauce:
2 tablespoon olive oil
1 medium onion finely diced
3 garlic cloves finely diced
2 tablespoon tomato paste
2 fresh tomatoes puréed
1 long carrot shredded
1 to 2 teaspoon oregano
1 to 2 teaspoon basil
a handful of chopped parsley
1 teaspoon of sugar/honey
1 to 2 teaspoon of black peppercorn grounded
2 tablespoon pine nuts grounded (optional)
1/4 cup chicken broth (you can use the water from the cooked chicken)
Chilli flakes as per taste * more the better
Salt to taste

Choice of cheese shredded (I used cheddar)*Optional
2 to 3 tablespoons of finely diced  red and green pepper (capsicum)

METHOD:

1. Cut the chicken breasts into small cubes
2. Cook the chicken breasts chunks with salt, pepper, cinnamon stick, a bay leaf and little water until done and keep aside
3. Let the pasta cook while you work on making the sauce 
4. Place a saucepan or deep pot on medium heat and add olive oil
5. Add diced onion, shredded carrots, chopped garlic and some salt and pepper - sauté  
6. Add tomato paste and cook for 5 minutes 
7. Add the tomato purée along with parsley - mix well and close the pot to cook for a 15 to 20 minutes stirring occasionally
8. Open and add the dry herbs, ground pine nuts, chilli flakes along with sugar and mix 
9. Add the chicken chunks along with a 1/4 cup of the broth and mix well
10. Close and let it cook on low flame for 10 to 15 mins (keep stirring in between) until the sauce thickens to desired consistency
11. Stir in the diced red and green pepper
12. Fold in the well drained pasta carefully into the sauce until well coated 
13. Sprinkle shredded cheese while hot and some more chilli flakes
14. Serve hot with garlic bread or toasted bread 

Even though the addition of pine nuts is optional, I recommend you try that as it gave very nutty flavour, We had this for dinner, and F could not wait for the garlic bread that I had planned to make after he arrives...so, we had this without any accompaniment and still wiped clean. So go ahead and make these..


.update 17th Jan 2017 - I prepared this last night for dinner and this time I had no bread to make garlic bread :-( would have made the pictures complete.

This image here reminds me my early blogging days where I used to click the images on the kitchen counter in the night. I was never happy with the image even then and so made this last evening to capture while the sun is still on.. I am glad I did. What do you think?

Fenugreek Leaves Flat Bread | Methi Paratha

INGREDIENTS

2 teaspoons oil
1 teaspoon cumin seeds
1 medium sized onion, finely diced
4 to 5 garlic cloves, crushed and chopped finely
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
2 cups methi leaves
1/2 teaspoon chaat masala
2 cups wheat flour
salt if required as chaat masala is salty
water - if required to make the dough
Ghee or butter to spread 

METHOD

1. Heat oil in a shallow pan over medium heat then add cumin seeds and let them splutter
2. Add the chopped onions and grated garlic, fry until garlic starts to brown and onions become golden
3. Add the spice powders and sauté again for few seconds.
4. Add the chopped methi/fenugreek leaves along with salt and chaat masala. 
5. Stir and cook the methi over medium flame until wilted and reduced moisture.
6. Switch off and transfer the mixture to a bowl and set aside to cool completely.
7. Once cooled, add them to the bowl of whole wheat flour and start rubbing the mixture together between your palms little at a time. 
8. Start adding a little water at a time to bring the dough together and knead to form a firm and smooth but not sticky dough. You can grease your hands with oil while kneading or use more flour if it gets too sticky. 
9. Divide the dough into equal sized balls 
10. Heat a tawa 
11. Roll each dough ball into a flat thin paratha and place the rolled out paratha on the hot tawa and cook both sides with or without spreading ghee. (I used very little on each side)
12. Keep the cooked paratha over a cup or towel to prevent it from getting soggy underneath
13. Serve as soon as possible with yoghurt, pickle, onion chunks, etc.

(look how well the cherries are distributed on the slice! Glad they did not sink as feared)



Do you know how to pit cherries? I followed the same method to pit stone fruits to pit cherries, but this video will give you the perfect way to pit cherries faster. The first method shown was the way I did, as it was just a handful of cherries.

The taste is exactly the same but look how different the images are. LOL. I can't believe I showcased this old picture to the world with the same enthusiasm I have now. How innocent! 

The mini loaf pan is a hero for my portion controlling phase.
Adapted from Joy of Baking. I have used a mini loaf pan that gave 6 slices of cherry cake.

A Stove-top Cherry Cake 

Yields: Servings for two (ok, room for one more) that's all.

INGREDIENTS

1/4 cup butter
12 to 15 cherries
1/2 cup all-purpose flour
1/4 cup almond flour (grind 2 to 3 tablespoons of whole almonds for the flour)
3/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
6 tablespoon sugar
1/4 teaspoon vanilla essence
3 tablespoon milk

METHOD 

1. Prepare the baking pan (grease it with butter or oil and flour or keep baking sheets)
2. Melt the butter and keep aside to bring it to room temperature 
3. Wash and pit all the cherries
4. Place 12 to 14 pieces of halved cherries on a sheet of paper towel, cut side down (this is to be placed on the top of the cake after partial baking)
5. Cut the rest of the halves into quarters (as these will be folded into the cake batter)
6. Beat the egg and sugar with an electric whisk for about 3 to 5 minutes on medium to high speed or until it gets creamy in texture 
7. Add vanilla essence
8. Fold in the melted butter, then the milk, then the flour mixture in small batches and finally the quartered cherries 
9. Transfer the batter into the prepared pan

Stove-Top Bakers:

1. Place a flat pan or comal on the stove burner on a very low flame. Over this pan, place a pressure cooker (big enough to fit your cake pan) 
2. Place the batter filled pan inside the pressure cooker and close it without the regulator/weight and let it bake for 20 to 30 minutes
3. Open the cooker after 20 to 30 minutes and check if the top wobbles or is firm to hold the cherries. This is to ensure the cherries don't sink. If you find it is not done at all, then bake for a few more mins and then place the halved cherries cut side down all over the top. 
4. Close and let it bake for another 30 to 45 minutes 
5. Test the cake's doneness by checking the middle of the cake with a toothpick inserted into the middle of the cake comes out clean. 
6. Remove from the pressure cooker and place it on wire rack and let it cool completely
7. Slice and serve warm or room temperature 

Oven Bakers
Please check this site for details.


We had these melting in mouth, soft and crumbly pieces of cherry-filled cake without any guilt.  I know this post has become a photo heavy one! lol but trust me I have spared you from more. These are the best of the lot.


I usually end with the note that no oven should not be a reason not to bake but honestly deep inside me I know it is a pain. :-) But no pain no gain right?

Photos updated on 12th March 2017

Old - first original image

You can grate each big florets using the hand-grated or transfer all into a food processor and pulse it for a few seconds and you are done.

Cauliflower Stuffed Flatbread | Gobi Paratha 

INGREDIENTS:

*Clean the heads and slice off any bad sections of the cauliflower. Rinse quickly and drain or pat dry well. Use a hand grater to grate finely or pop them all into the jar of a mixie and give it a pulse! Squeeze off excess moisture before you toss them into the pan. 

DIRECTION:

Prepare the Paratha Dough:

1. Add flour, salt and oil in a wide-mouthed bowl or basin and mix
2. Add water while kneading the mixture until all come into one big mass
3. Cover and let the dough rest for 30 to 40 minutes 
4. Knead lightly and divide the dough into 8 to 9 equal-sized balls

Prepare the Stuffing: 

1. Heat ghee in a Kadai or any deep and wide vessel on a low flame 
2. Add coriander seeds, ajwain and ginger - Sauté this until the raw smell of ginger is gone 
3. Add the grated cauliflower (read * above), salt and all the spice powders - Sauté this on a medium flame until all the remaining excess moisture is gone 
4. Add the fresh coriander and mint leaves along with finely chopped green chillies or chilli flakes
5. Combine well and keep it aside OPEN. ( If you close it with the lid, then the steam will fall back like water and make the stuffing wet again) 

Assemble the Gobi Paratha:

1. Take one dough ball and divide that into two equal balls (if trying one ball method, then stuff, close, poke, dip in flour and roll)
2. Roll each of them into a round shape in the size of poori or hand pie
3. Place 2 to 3 tablespoons of the prepared stuffing in the middle of the rolled dough
4. Use the spoon to spread it across leaving space around the edge
5. Place the other rolled dough over this and press the sides 
6. If you find air pocket, then use a fork to get rid of the air pockets 
7. Dip this in flour or dust flour over both the sides and the work area
8. Roll this without ANY or least pressure - and without turning the side

1. Heat a tawa on a medium to high flame 
2. Place the rolled stuffed dough 
3. Flip in less than 30 seconds
4. Apply ghee all over the paratha and flip again in 30 seconds
5. Apply ghee this side too and flip to cook evenly 
6. Adjust the flame accordingly and do the rest of the balls
7. Serve hot with pickle and yoghurt! 

Tips: 

• I first make the stuffing, let it cool while I make the dough, and let it rest while I have my chai.. :-P 
• I usually make three or four stuffed pieces and then roll one by one.. and cook them and then move on to make the next three. this way, the stuffed dough will not get dried and you can save gas too. 

Update 2017: As parathas continue to reign in my dinner table, I plan and make two to three around my chai time and click pictures with the natural light. Then I go ahead and stuff rest of the balls and wait for F to arrive before I roll and roast. Parathas from tawa to plate is the best way to eat! :-) Isn't F one lucky man? :-p

Its MENA CC time! Every month I look forward to this event with full vigour. I get to try a totally new cuisine and also learn something about their culture. But some how I had completely forgotten about this month until last week when I was waiting in the car for F to get me freshly made Kunafa. I was frantically trying to get his attention as I did not have my phone with me. Grabbing his phone, I checked the MENA site. But when I saw the country name I was totally saddened. Whatever is happening to the people of Syria and the country itself is unfair and reminds me how blessed we are and that nothing is permanent. This month MENA is travelling to Syria and is hosted by Joumana who blogs at Taste of Beirut.

We were given the following options:
Drink: Sharab Tamr Hendi
Main: Oven Potato with Lemon, Garlic and Oil
Sweet: Aqras Helweh

Sharab Tamr Hendi is a juice made with tamarind pulp, and I was pretty sure there are no takers in my home. The main course of Oven potato.. was interesting and seemed very simple and easy, and so thought I will make it if Aqras Halweh does not turn out good. I chose to try this, because I have never made cookies as it requires an oven which I am yet to get. I know to bake cakes on stove top but thought I should try cookies too. I searched the internet and found a huffingtonpost on how to bake a cookie on stove top. Ta da! so, Aqras Helweh it is.




I chose to adapt the recipe from Dimah's blog. A wonderful work on collecting and recording authentic Syrian recipes from her family since 2009! I hope all my friends take some time to read her blog. She has really interesting collection of recipes and history about Syria with images. In her own words:



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A lot of my cooking basics outside my home cuisine were picked up during my life in Bangalore. One of them was eating pastas! (read again, not cooking :-P ) I fell in love with lasagne and bechamel sauce also called as white sauce which is my all time favourite. We used to dine in or home deliver from Little Italy and Veekes &Thomas, and then my best friend and flat mate J used to cook pastas on my demand even on a lazy weekend...and M made it for one of my Birthday...So you see, I never had to make pastas as it was readily available or loved ones make them whenever I wanted it... A more serious pasta cooking happened when I moved here to this land of opportunities! Yeah, it is in a way, don't you think?

My first Italian food experience in KSA was at Al Khobar, there is none in Yanbu (Duh!)  Absence of certain things that you crave for, brings the best out of you and pushes you to the limit where only finger lickin good can please and nothing less than that. Isn't it? I started to make bechamel sauce pastas, and used to add loads of cheddar cheese and then moved on to make with tomato base.. slowly even made garlic bread to go with them. I am so thankful that oregano, basil and all that you need to make pastas are always in-stock in Yanbu super markets. :-)



F loved it and that was the only dish which I cook with eye-balling... Somehow too much of it just made me give them a rest... its been three months since I am back in Yanbu and I haven't made those pastas yet. Instead, I make this macaroni in Indian style. My mom makes this differently. She adds the macaroni to beef or mutton curry and the whole dish is rich in gravy. At some friend's place it was served like haleem which was over cooked macaroni is a meat stew. I have made my this version quiet a few times, so I guess its time to put this to rest and get back to my bechamel and pestos or try my mom's recipe...

Hence I decided to post this recipe lest I forget how to make this Indianized macaroni when I am done with Italian. The recipe ratio is not rigid, you can add more or reduce the total veggies, chicken or just add a scrambled egg at the end. I like to retain the vegetable color so I do not add too much water. The moisture from the veggies and the chicken is enough to get them cooked..

Macaroni | Indian Shtyle

Yields: 2 servings 

Ingredients:

1 cup elbow pasta  (4 cups water, 1 teaspoon salt, and a teaspoon of oil)*

2 tablespoon ghee
2 cardamom pods
1 inch cinnamon stick
2 cloves
1 bay leaf

1/4 cup mint leaves chopped
1 to 2 chicken breasts cut into smaller pieces  OR 2 eggs beaten
1 large onion thinly sliced
2 cups of mixed veggies (Carrots, beans, frozen green peas, potatoes, zucchini) You can use in your desired proportion.)
1 1/2 teaspoon ginger garlic paste
1 1/2 teaspoon tomato paste
1/4 cup of water

1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala/tikka masala
2 tablespoon lemon juice

1/2 cup fresh coriander leaves chopped

Directions

1. *Cook the pasta as per the packet instruction and drain the  pasta in a colander 
2. Heat ghee in a pot
3. Add the listed whole spices and fry for a few seconds
4. Add the mint leaves, chicken pieces, sliced onions, ginger garlic paste, and tomato paste
5. Sauté this for one to two minutes and then close the pot with a tight lid on a medium flame
6. Add the veggies and saute it for a couple of minutes 
7. Add all the spice powders except for the garam masala and mix well 
8. Add up to 1/4 cup of water and close and cook for 4 to 5 minutes 
9. Use a wooden ladle to fold in the drained pasta into the prepared mixture 
10. Once each pasta is coated well, sprinkle garam masala and lemon juice 
11. Keep the flame at the lowest 
12. Keep a tawa/pan on the flame and then the  pot with the lid closed tightly on top of the tawa - this will infuse the flavour into pasta and prevent the bottom from getting burnt. (something similar to dum process)
13. Check if the veggies like potatoes and chicken pieces are cooked
14. Fold in the fresh chopped coriander leaves 
15. Serve Hot with tomato ketchup or Tabasco chilli sauce

Note:

• You can use fresh tomatoes instead of tomato paste
• You can use Kabsa spice powder instead of garam masala 
• If you are using egg, add it hard boiled and sliced or scramble and add them to pasta 

So there you go.. I am sure there are so many other ways to make Indianized macaroni. Share your ideas and let me know your pasta story.

Mutta Roast | Egg Roast Curry in Coconut Milk 

INGREDIENTS

4 hard-boiled eggs

3 tablespoon coconut oil
1/4 teaspoon fennel seeds
2 to 5 green chillies, chopped finely
3 large red onions (370 to 400gms), sliced thinly
2 sprigs of curry leaves
1-inch ginger
4 to 5 garlic cloves
1 large tomato (~150gms), halved and quartered


1 teaspoon red chilli powder
1 teaspoon Kashmiri red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder


3/4 cup of water

3 tablespoon coconut milk powder
1/2 cup hot water

Salt to taste
1/2 teaspoon malabar garam masala

METHOD: 

1. Heat the coconut oil in a wide mouthed shallow pan or pot
2. Add the fennel seeds and let it splutter for a few seconds
3. Add the thinly sliced onions, green chillies, and curry leaves along with a dash of salt
4. Sauté this mixture for about 20 mins in low to medium flame
5. Add the ginger and garlic and sauté until the raw smell of these is gone
6. Add the chopped tomato and give it a mix 
7. Cover the pot and let the tomato get cooked along with the onions for 2 to 3 minutes 
8. Open and add all the turmeric powder, red chilli powders and coriander powder - saute for few minutes until the spice powders are roasted
9. Add water and cover the pot again - cook for 8 to 10 minutes 
10. Meanwhile, prepare the coconut milk by mixing coconut powder with warm water (or if you can extract the milk from fresh coconut, nothing like it) 
11. Make four gushes on the boiled egg or choose to halve it
12. Add the prepared coconut milk, place the sliced eggs, and sprinkle the garam masala and cover again
13. Now holding the pot, lift it and give it a swirl so that the eggs get coated
14. Bring to boil and then reduce the flame and cook for 2 more minutes 
15. Switch off and serve hot with chapatis, parathas, appams, etc. I think it goes with anything. :-P