The girls reached back on Friday early morning and things immediately got into a routine. They started off their madrassa classes on Saturday and after a missed week, they started off school too on Sunday, Alhamdulillah. I had mentioned sometime earlier that kids teach us how to come back to reality, without sulking too much in the past. As soon as they landed, they pulled out their teddy bears and were already playing with it. They wouldn’t take much about umma and D. When umma gave me a missed call after a day of calling her, she just told me, “Give the phone to the kids.” and then it was just conversations between them. I realized how after leaving them there for a couple of months, both of them must be feeling the home all spooky. After all, kids just make so much noise in the house that when they empty the nest, you feel so much emptiness, isn’t it?
Coming back to routine, I am slowly trying to get to my eating clean and my workout routine. All I did back home was to hog all food that came my way, though I made sure I didn’t eat so much to screw my whole system! 😀 Thankfully, I stuck to the same weight and now my focus is on losing the remaining few kgs left, plus getting fit. Actually, as long as you don’t see weight moving down, there remains no motivation to work on yourself, but now I realize, nobody will take care of yourself as much as you can – so you have to start somewhere!
The Malabar area has some very interesting snacks – no doubt about it! This recipe was shared by a friend on an FB group during Ramadan. We have never made this at home, so I do reckon this is a Thalassery special. While I was browsing through Faiza Moosa’s Malabar cookbook, I saw the recipe for the Bun Nirachathu. It literally translates to “stuffed bun” but the only difference is you don’t bake the bun by yourself! It is said that bakeries in Thalassery sell un-sliced bread specifically meant for the purpose of making this delicacy. The top portion is chopped off, the inside is taken out, stuffed with the masala, after which the top is put back. The whole bread is then rolled up in beaten egg to seal the side and fried in coconut oil. It is then cut up and served with tea. Sounds super delicious, right?
I totally loved the way how it looks when served. I used the large bread slices from Luisine, as they hold shape very well and looks presentable. The whole preparation comes together quite easily and will be a favorite with the kids. I feel that it is a lovely version of umma’s egg toasties, though it is a bit indulgent with the egg dipping and frying. 😀 If you are in a mood to try something new, then do go ahead with this dish! You won’t be disappointed. Simple flavors yet very comforting… you can make them with burger buns too, but I feel making it with bread makes it look really good. 🙂 Off to the recipe…
- 1 tbsp coconut oil
- 2 small onions, thinly sliced
- 1 tsp ginger garlic paste
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ¼ tsp Kashmiri chilli powder
- ¼ tsp fennel powder
- ¼ tsp garam masala powder
- 1 meduim tomato, chopped
- Salt to taste
- 1 tbsp chopped coriander leaves
- 2 small eggs, boiled and peeled
- 8 large slices of bread
- 1 large egg, whisked
- 1 tbsp milk
- Ghee/ coconut oil for shallow frying
- To make the filling, heat the coconut oil. Saute the onions till wilted.
- Add the ginger garlic paste and cook for a minute till raw smell is gone.
- Add in the powders, saute for a minute. Add the chopped tomato and cook on simmer till the tomatoes are mashed and the mixture is well cooked.
- Adjust salt, add the coriander leaves and switch off. Allow to cool.
- Make a hold in the center of four breads using a cookie cutter.
- To shape the nirachathu, keep one whole bread below, followed by 2 holed bread. Fill with half the masala and press in the boiled egg. Top with another bread. Wet your fingers and press the sides to seal the edges.
- Repeat the above step for the remaining slices of bread.
- Heat a fry pan with little ghee or coconut oil for shallow frying.
- Whisk the egg and milk together. Add salt and pepper if required.
- Dip the prepared nirachathu into the egg and cover on all sides properly.
- Immediately transfer into the hot pan and shallow fry all sides till golden brown.
- Serve warm with tea.