Stale bread ? Make Pudding.

Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!

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Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects

Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.

I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.

However, this is one ‘cake’ that will have your family asking for more.

How to make bread pudding

Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.

Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.

Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.

Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.

Serve warm either plain or with some cream or vanilla ice cream.


You could grate some nutmeg as well in the milk and egg mixture for added flavour.

Black currants give a special tangy crunch but you could substitute with regular raisins too.

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Eggs Perfectly Scrambled.

This entry is part 2 of 2 in the series The joys of a Mumbai Winter


The secret of the Perfectly Scrambled Egg


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Breakfast is the perfect start to a day. Especially when it’s a good old scrambled egg to begin the day with. The soft, fluffy light as air, scrambled egg on a thick, buttered toast . It’s quite an art to make the perfect scrambled egg. Cook it a tad too much and it becomes hard and lumpy, with a runny liquid that makes the toast a soft and soggy.

So what is the secret to the perfectly, scrambled egg? One that leaves it light, soft and warm as it slips down your throat leaving you really satisfied.

It’s simple really :

The secret of the perfect scrambled egg is to stir in a just the right amount  of milk in a lightly beaten egg and cook over a slow fire, stirring all the time to prevent a lumpy mess.  Add a dash of butter and a pinch of salt to the egg and milk mixture and heat gently over slow heat till the egg just begins to set into a soft, custard. That’s the time , to take it off the heat and gently pour this gooey mess over a hot, buttered toast.

I allow the egg to cook in its own heat as I take the dish to the table. There I open my fresh newspaper and  sit down to a hearty breakfast . As I sip my cup of hot steaming coffee, I cut the toast into small squares and delicately lift one morsel at a time. I  pop it into my mouth and wait for a million sensations to just burst forth. It is a warm, fuzzy feeling that fills my entire being as I savour bit by bit of my perfectly scrambled egg.

Fritatta when #BlueApron doesn’t show up

Staying in a serviced apartment and without a car, we thought that using #BlueApron would solve our eating issues. It is difficult to eat or order out with a toddler in tow and since #BlueApron delivers ingredients and recipes, it seems ideal for people with limited kitchen space and no prior knowledge from where to source stuff.

But yesterday we were proved wrong when #BlueApron failed to deliver!

As a matter of fact , we are still waiting.

But hunger doesn’t wait does it?

So I rummaged around in the fridge and found some left over ingredients from pervious #BlueApron deliveries ( tomato, potato, spinach) and with some eggs, milk, ham and cheese that I’d picked up from the neighbourhood grocery store, I whipped up this healthy and nutritious #fritatta.

I must say I added a bit of Dijon mustard for that extra zing but this was entirely my choice!

However, whenever you are in a bind, this is a great dish .

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Eggs on potato straws #Salli per eeda

Eggs and Potato straws

I love collecting recipes from dear friends and my recipe book is filled with many  such treasures. I love eggs and this delightful Parsi dish has become one of the mainstays in my food repertoire. I am really glad I invited Piroja and Darius to tea one afternoon.

This give me the opportunity to use my tea trolley and my silver service. I could also use my tea cups and tea cosy and serve up dainty cucumber sandwiches and biscuits. But above all,  it also introduced me to salli per eeda.

Piroja brought along a packet of potato crisps or salli as they are called and as we sat down to tea, explained how they were to be used with eggs.  Salli per eeda as they are called in Gujerati are great for breakfast but can also serve as a substantial snack or light meal .

As we munched the sandwiches, Piroja explained how the eggs were made. This Parsi recipe has now become a staple of my household especially on wet, mornings when just plain eggs on toast won’t do.

The Parsis are a non indigenous people who came to our shores a thousand years or more?  earlier to escape persecution by the Muslim expansion into Iran. I, for one, am happy that they came here as they have adopted our spices to make a unique cuisine that is tasty and easy to make. 

Scrambled Eggs on the Deccan Queen

Way back in the 60’s when the Deccan Queen was truly a majestic train, its dining car served the most amazing scrambled egg on toast – the memory of which still makes me drool.

The beauty of this dish was the fat, toast with soaked with butter that dripped on to the other side ( Polsons no less – a salty yellow butter that we grew up on) on which lay the fluffiest, gooiest, just about set scrambled egg.

Now making scrambled egg is truly an art – if it cooks just a bit too much the egg actually separates into solid and liquid while if it is underdone, it tastes distinctly of raw egg. So the trick is to get the eggs cooked just right.

Way back in the 70’s when old Mrs. D was in the neighbourhood, she taught my mom the secret to making perfectly gooey scrambled egg , in almost the same style as that of the Deccan Queen. That I realised was hard to replicate simply because the eggs we use nowadays have very pale yolks as is the butter which is a delicate shade of yellow rather than the lurid yellow that we used to get on the Deccan Queen. But Mrs. D’s tip is the closest I can get to the original.

On a cold winter’s day or late in the evening when you are looking for some warm comfort food , this is the best dish to make.

Here’s what I did

  • 1 egg
  • 1 tbspn butter or oil
  • 1 tbspn milk
  • salt & pepper to taste

To make them nice and easy, crack the egg in a cold pan. Whisk lightly with a wire whisk and then add the remaining ingredients . Place the pan on low heat and continue stirring the mixture till the eggs just begin to set. Turn off the heat and quickly transfer on top of a slice of toasted bread. The eggs will continue to cook in their own heat and by the time you transfer the first bite to your mouth, will be perfectly set!

I avoided the butter on the toast as an acknowledgement of   my battle of the bulge and it in no way detracted from the original pleasure. So go ahead and indulge in this delightful scrambled egg.


p.s. Another version of this egg preparation is the Bharuchi Akuri which is a great favourite at Parsi weddings. But that I’ll leave till my next breakfast indulgence…..