Eggy Muggy (Toddler Special)

I got this recipe from a colleague of mine when my little one was 15 months old and my elder son was 9 yrs.  There was no name for this recipe, so my sons christened it as Eggy Muggy. Both my kids like it even today when they 6 and 13 years old.   Whenever my elder son feels like eating something sweet they team up and make it together, so it’s that simple.

Ingredients

Egg - 1

Milk powder  - 4 tsp ( you can use children milk powder (lactogen) also)

Milk - 1 cup

Sugar - 1 to 2 tsp

Nutmeg power – 1 pinch ( optional while make for toddlers )

Or Vanilla essence – ½ tsp  ( don’t add it while make for  toddlers)

Method

1.     Beat milk powder and egg nicely till it becomes a thick paste and all the milk powder dissolves.

2.     Boil the milk with the sugar. 

3.     When the milk starts boiling, low the flame.

4.     Now start pouring the egg mixture slowing without steering ( spoon by spoon).

5.     If you adding nutmeg powder or vanillas essence, this is the time. 

6.     Let it cook for 2 mins (it takes a curdle form ).

7.     Stir it well and it is ready to eat. 

8.     It can be eaten warm or cold. 

Jaathikka Chammanthi / Nutmeg Fruit Chutney

Pleasantly aromatic, nutmeg is actually seed kernel of fruit-nutmeg.  We always use the nut and the mace of this fruit.  In my childhood my grandfather’s house had an old Jaathi (nutmeg tree) near the family well. I would tag along with him every morning  to collect the fallen nutmeg fruits. During these walks I have tasted the fruit but never liked it.  These are few of the summer vacation memories I have.

I never knew that we could make such taste chuttney out the nutmeg fruit. Thanks to my cousin's husband who mentioned it and i went hunting for the recipe.  So, this year’s visit to Kerala taught me this new recipe. It’s my Grandmothers special recipe. Thanks to her I have found one more traditional recipe.

So now try to find this fruit and make this chammanthi and ENJOY!

 Ingredients

Jaathikka fruit/Nutmeg fruit – 2

Grated coconut – 1 cup

Green chilli – 2 – 3 (according to your taste)

(Note : I prefer kandari chilli / birds eye chilli if it is readily available)

Shallots/ sambar onions – 5

Ginger – small piece

Garlic – 3 piece

Salt – according to your tast

Curry leave – 10 finely cut

  Method

1.     Break the Jaathikka into half and remove the red inner coat (mace) and the nut.

2.     Now roast the fruit directly on the gas flame/stove till the out layer burns and the inside cooks. ( authentically it done in a hearth/chulha)

3.     Peel of the burnt outer skin, clean  the remaining with a dry towel and cut it into small piece

4.     Grind all the ingredient except the curry leave into a smooth paste.

5.     Mix the finely cut curry leaves.

6.     It’s ready to serve.

Aam Panna

Aam panna is tangy summer cooler made out of raw mango.  This is homemade summer cooler which all of us must have had during our childhood. As it prevents from sun stroke and stomach problems in summers, my mother always stocked it in her refrigerator during summer. It was such a refreshing drink to have when we come in from the scorching heat of Nagpur with the outside temperature being 45 – 48 ⁰C. I really miss those lovely childhood days.

Anyway, do try it and let me know, did you enjoy it.

Ingredients

Raw mango  – 3 medium size

Sugar – 100gm/ as per taste

Cumin powder/ jeera  - 1tsp

Pepper powder – ½ tsp

salt – ½ tsp

5 glass chilled water

  Method

1.     Clean the mangos and boil it with ½ cup water in a pressure cooker for 2 whistles

2.     When it is cool, take out the pulp completely and mash. Throw of the seed and the skin.

3.     To this pulp add water, sugar, cumin powder, pepper & salt. Mix well till the sugar dissolves.

4.     Strain this mixture (optional :  if you like to get tit-bits of mango pulp in your drink, then don’t strain.

5.     Your aam panna is ready to serve.

6.     Or refrigerate and use when required.