Balaleet (Emirati Breakfast)

 

          Balaleet is a traditional Emirati breakfast that many people are not aware of. It is a sweet and savory dish, comprising of fragrant vermicelli and fried egg. The vermicelli is sweet and is flavored with cardamom powder, turmeric powder, saffron and rose water. 

          This is then served with a topping of an egg omelet that is also flavored with the same ingredients as that of vermicelli. So a very unique style of breakfast. This was my first try and I quite liked this combo. You can enjoy the sweet vermicelli as a dessert too, minus the egg. So check out the step by step pictorial recipe to prepare this easy classic UAE dish.  

Ingredients - 

• 200 gms. vermicelli 
• 1 tbsp. oil
• 1 tbsp. butter
• 2 cups hot water
• 2-3 tbsp. sugar or to taste 
• 1/2 tsp. cardamom powder
• pinch of turmeric powder
• pinch of saffron soaked in 2 tbsp. rose water
• 1 tsp. chopped pistachios or any dry fruits

Fried Egg - 

• 1 tbsp. olive oil
• 2 eggs, well beaten
• 1/4 tsp. cardamom powder
• pinch of salt & pepper powder or to taste 
• few strands of saffron soaked in 1 tbsp. rose water

Vermicelli - 

          Heat oil in a pan and sauté the vermicelli till light brown. Add 2 cups of hot water and cook till done, but al dente. Drain well and bring it back to the pan.

          Add butter, sugar, cardamom powder, turmeric powder and saffron infused rose water. Mix well and cook till the sugar dissolves and all the moisture has evaporated. 

          Transfer to a serving plate and keep aside. Meanwhile prepare the omelette.

Fried Egg - 

          In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and saffron infused rose water.

          Heat oil in a pan and make an omelette with the beaten egg. Fry on both sides till done. Place it on the prepared vermicelli. Garnish with chopped pistachios and enjoy as a breakfast. 

                   Heat oil in a pan & sauté the vermicelli till light brown. Add 2 cups of hot 

                   water & cook till done, but al dente. 

                                  Drain well.

                      Bring it back to the pan.  Add butter, sugar, cardamom powder, turmeric 

                      powder & saffron infused rose water. Mix well and cook till the sugar 

                      dissolves and all the moisture has evaporated. 

                                  Transfer to a serving plate and keep aside.

                      In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and 

                      saffron infused rose water.

                                 Heat oil in a pan and make an omelette with the beaten egg. 

                                  Fry on both sides till done. 

                                  Place it on the prepared vermicelli.

                                 Garnish with chopped pistachios and enjoy as a breakfast. 

Steamed Date Pudding

           This is a simple and a yummy Date Pudding that is steamed to perfection. I have not added any sugar or artificial colour. So this dessert can be relished guilt free. It is a very easy recipe as very few ingredients went into dishing out this amazing pudding. Any sauce of your choice like chocolate sauce, caramel sauce or maple syrup can be drizzled over it and enjoyed. 

• 2 eggs
• 1 cup milk
• 10-15 dates, pitted
• 1 tsp. vanilla essence
• 1 tsp. melted butter
• chopped pistachios, tutti frutti & dry rose petals to garnish (opt)

          Soak the dates in milk for an hour or two. Then blend into a puree. Whisk the eggs well and strain. 

          Now in a bowl, mix the date-milk puree, strained egg mix and vanilla essence. Whisk well to combine.

          Grease an aluminum / steel bowl or a baking tin with the melted butter. Transfer the contents into it and steam either in a pressure cooker or steamer for 25-30 minutes on a low flame. 

          Let it cool down a bit. Then run a knife around the edges and demould it on a serving plate. Garnish with chopped pistachios, dry rose petals and tutti frutti and enjoy. 

Double Egg Sandwich

          Sandwich is a wholesome meal-on-the-go as it is super easy to prepare. You can mix and match with various ingredients that are easily available in your kitchen. They can be enjoyed for breakfast, snacks or as a lunch box meal. 

          So calling all egg lovers, you will simply love this double egg sandwich, where the bread slices are first dipped in beaten eggs and shallow fried. They are then stuffed with a mix of grated boiled egg, hung yoghurt and few basic seasonings. So simple and at the same time healthy and very yummy. So do give it a try by following an easy step by step pictorial recipe to prepare it. 

• 4 bread slices (I used brown bread)
• 1/2 cup hung yoghurt
• 1 boiled egg, grated / mashed
• 2 eggs, beaten
• 2 tsp. butter
• 2 tsp. coriander leaves, chopped
• 2 green chilies, chopped (opt)
• salt to taste
• 2 pinches of pepper powder
• 2 pinches red chili flakes
• 2 pinches of roasted cumin powder
• 1-2 tbsp. oil

          To the beaten eggs add half of the coriander leaves, green chilies, salt, pepper powder, chili flakes and cumin powder. Mix well and keep aside.

          In a bowl, mix together grated boiled egg, hung yoghurt and remaining coriander leaves, green chilies and dry spices. Keep aside.

          Heat oil in a grill pan. Dip a slice of bread in the egg mix and fry on both sides till light brown in color. Drain and keep aside. Similarly fry rest of the slices.

          Spread some butter on one side of the fried bread slices. Then spread the egg-yoghurt mix. Cover with another sliced bread. 

          Similarly make another sandwich with the remaining slices of bread. Serve just as it is for breakfast or snacks.

                        Heat oil in a grill pan. Dip a slice of bread in the egg mix.

                        Fry on both sides till light brown. Drain & keep aside.

                        Spread some butter on one side of the bread slices. 

                       Then spread the egg-yoghurt mix. 

                       Cover with another sliced bread. 

                       Serve just as it is for breakfast or snacks.

Pasta & Prawn Frittata

          Frittata is basically an Italian omelette that has eggs, herbs, meat, veggies and seasonings in it. So here is my version of a frittata which I made using some prawns and pasta. This is a super quick dish when time is a constraint. 

          It can be had for breakfast, brunch, snack or anytime you wish. You can also pack for a lunch box meal too. Enjoy preferably, with some ketchup, chutney, mayo or hummus. So check the step by step pictorial recipe to prepare it. 

• 3 eggs, well beaten
• 8-10 prawns, cleaned & deveined
• 1/2 cup pasta, boiled al dente
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1-2 sprigs curry leaves 
• 1/2 cup spinach, chopped
• 1 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 1 tbsp. peanuts
• salt to taste
• 1/4 tsp. pepper powder
• 1-2 tbsp. mixed nuts, chopped
• 2 tbsp. oil 
• 1 tbsp. coriander leaves, chopped

          Dry roast coconut, sesame seeds and peanuts till light brown. After it cools down, grind and keep aside. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside. 

          In the same oil, stir fry the onion, ginger, garlic, green chilies and curry leaves till light brown. Drain and keep aside. 

          Now add in all the remaining ingredients followed by the eggs (except oil and coriander leaves). 

          Spread it evenly and cook, covered on a low flame till one side is done. Carefully flip it over and cook the other side too.

          Transfer to a serving plate and garnish with coriander leaves. Cut as desired and enjoy preferably with some ketchup, chutney, mayo or hummus. 

                       Heat 1 tbsp. oil & sauté the prawns till it changes colour. 

                     In the same oil, sauté onion, ginger, garlic, green chilies & curry leaves
                     till light brown. Drain and keep aside. 

                       Now add in all the remaining ingredients.....

                      .....followed by the eggs (except oil and coriander leaves). 

                     Spread it evenly & cook, covered on low flame till one side is done.
                     Carefully flip it over and cook the other side too.

                     Transfer to a serving plate & garnish with coriander leaves. Cut as desired
                     & enjoy with some ketchup, chutney, mayo or hummus. 

Chai Tow Kueh (Singaporean Fried Carrot Cake)

          Chai Tow Kueh / Kway is a popular traditional Singaporean breakfast dish enjoyed by the locals and found in most of the hawker centres. It is actually an omelette made of radish and egg and it has nothing to do with carrot. Cut into pieces it is served, garnished with chopped spring onions. 

          It is a very simple and a quick recipe, but absolutely yummy in taste. So do give it a try by following an easy step by step pictorial recipe to prepare this amazing street food for your weekend breakfast.
                 

• 1 medium size radish, cut into long strips
• 2 eggs, well beaten
• 1 tbsp. oil
• 1 tsp. chopped garlic
• salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. fish sauce
• 1 tsp. light soy sauce
• 1 tbsp. chopped spring onion

          To the eggs, add pinch of salt, pepper, soy sauce and fish sauce. Keep aside. 

          Heat oil in a pan and saute the garlic for few seconds. Add the radish and continue to stir fry on a low flame till it is well cooked.

          Now pour in the egg mix and cook till one side is done. Flip it over and cook the other side too. Serve, garnished with chopped spring onion. 

                   To the eggs, add pinch of salt, pepper, soy sauce & fish sauce. Keep aside. 

                     Heat oil 7 saute garlic for few seconds. Add radish & stir fry on low 
                     flame till it is well cooked.

                       Now pour in the egg mix and cook till one side is done.

Flip it over & cook the other side too.

                      Serve, garnished with chopped spring onion.