Omelette with Betel Leaf Pesto

IMP - Omelette with Betel Leaf Pesto is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com. 

After almost a decade, I am visiting my native in Western Odisha during the scorching summer. While I always time my visits to coincide with the pleasant weather prevalent during the months of October-November, circumstances dictated my travel plans this time. It is strangely comforting to be back in the midst of an oppressive heat wave that makes its presence felt even as early as daybreak and extends well into the late hours of the night. A train journey to this part of Odisha presents a stark contrast with the Coastal regions of the state which still has some greenery to boast. A landscape of yellowed, wilted, scorched and burnt vegetation stretches out for as long as one cares to look. Everything stands still and if at all the winds blow, they are hot enough to scald the skin.

Pakhala seems to be the only source of respite for most folks as the roads wear a completely deserted look during midday. But today's post is not about Pakhala. This one has been in the drafting stage for sometime as I had been tied up with a couple of things in the past weeks. A very daring and experimental recipe that involves making a pesto out of betel leaves, this is part of my efforts to add a touch of gourmet to everyday food. Getting the flavors of the pesto right is the toughest part of this recipe. One might just need to tweak the proportions of the pesto ingredients to adapt it to their taste-buds.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

For the pesto -

• 1/2 of 1 tender betel leaf
• a handful of coriander leaves
• 2 garlic cloves
• 4 tsp sesame seeds
• 1 tsp sugar
• 1 tsp lime juice ( or tamarind paste )
• 1 tsp oil
• salt to taste

Other ingredients -

• 2 eggs
• a few cherry tomatoes
• 2-3 betel leaves
• 2 pinch salt
• a few drops of oil

Preparation - Grind all the ingredients for the pesto into a coarse paste. Taste and modify the proportions of the coriander, sugar and lime to balance the acrid taste of the betel leaf.

 Cooking - Break the eggs into a bowl. Add a little salt and beat gently.

Heat a non stick frying pan . Smear with a few drops of oil.

Toss a few cherry tomatoes and sprinkle a little salt over them. Cook for 2-3 mins and then remove.

Pour the egg onto the same pan and spread it into an even layer. Cook on both without browning.

Remove and keep aside.

Spread a layer of the pesto on one half of the omelette and fold.

Serve on betel leaves along with the cherry tomatoes.

Baked Malpua Tarts with Creamy Khira !! (Diwali Desserts Collaboration)

The fairy lights have come up and the house smells of freshly washed curtains and cushion covers. A sporadic burst of crackers can be heard now and then. The cracker shops can be spotted at every clearing with the crowds thronging them seeming to be rather oblivious to the fact that it is all about perfectly good money up in smoke. Something we could do without in cities that already have their lungs choked with smoke and pollution.

Personally, I have resolved to skip bursting crackers to celebrate Diwali and instead use the money to spread a few cheers. A rocket worth five hundred bucks may not make you smile for more than five seconds but imagine the joy of your maid/driver/watchman when they get a few hundred extra bucks to celebrate this festival. It may translate into that new t-shirt that their kid has been demanding or the high school textbook that their child score better marks in the board/entrance examination. Small gestures can make a lot of difference.

And I am really one to believe in the power of small changes. That is why I ended up buying a lot more clay lamps this year to support the potters who earn the lion's share of their living during this season. Even as I enjoy the faint sizzle and the earthy smell as these lamps soak a tub of water, it is time to add the most awaited post for the ongoing Diwali collaboration.

Giving the perfect twist to the traditional Malpuas, I baked them in the shape of earthen lamps and filled them with lightly chilled Khira (or chenna payas ) just before serving.

[ Yumm Alert - More mouthwatering dishes to be discovered at the bottom of this post !! ]

Read on for the recipe -

Preparation Time - 25 mins for Malpua  + 1 hour  for Chenna Payas

Ingredients -

For Malpua -

• 1 cup Whole wheat flour
• 1 overripe banana 
• 2 tsp condensed milk 
• 2 tsp cream 
• 1 tsp powdered fennel (pana mahuri)
• oil for frying
• pinch of baking powder
• a pinch of salt
• 1 tsp butter
• 1/2 cup brown sugar ( as per taste  )
• milk required to make a tight dough

For Khira - 

• 1.5 liters whole milk ( or 1 liter milk and 2/3 cup Ricotta cheese )
• 1/2 cup sweetened condensed milk
• 7-8 cashews
• 2 tbsp raisins
• 1 tsp vinegar
• 1-2 tbsp Demerara sugar ( or as per taste )
• 1 vanilla bean or few drops of vanilla extract 
• 1/2 tsp ghee/clarified butter

Preparation - 

For the Malpua - Add the butter to the wheat flour and rub it in so that it resembles bread crumbs.

Take the banana in a mixing bowl and mash it nicely using a fork. Add the remaining ingredients and mix everything into a tight dough. Pop it into the fridge for 30 mins.

Dust a working surface. Take out the dough and roll it into a sheet about 3 mm thick. Cut out circles from the rolled dough, pierce them with a fork and place them into the cavities of a muffin tray. Using slightly wet fingers shape the edges to resemble earthen lamps. 

Pre heat oven to 180 degrees for 10 mins. Put in the tray and bake for 12-14 mins till the tarts start browning a bit. Remove from the oven and allow to stand outside till completely cooled down.

For the Creamy Khira -

Dilute the vinegar with 2 tbsp water.

Boil 1/2 litre of milk in a pan. When it comes to full boil, add the diluted vinegar. Boil for another 4-5 minutes so that the chenna/ricotta cheese ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Wash the chenna/ricotta cheese under running water to remove traces of vinegar. Squeeze out the remaining liquid from the chenna/ricotta cheese. Allow it to cool down.

Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside.
Add the raisins to the same pan and lightly fry for 30 seconds. Remove from pan.

Heat a thick bottomed wok. Add the remaining milk and bring to a boil. Put a slit in the vanilla bean and toss it into the wok. Allow milk to reduce to half the original volume.

Then add condensed milk, sugar and fried cashews. Let it simmer for 10 mins before you add the chenna/ricotta cheese.

Keep stirring at regular intervals till the mixture becomes thick ( 'rabdi' like consistency ), Add the pistachio flakes, remove from the flame and keep aside.

Allow it to chill in the refrigerator for 1 hour before serving.

Take the Baked Malpua tarts and fill them with the slightly chilled and delicious creamy khira . Serve to your guests and brace yourself for the deluge of compliments.

And do check out these fabulous recipes by my fellow bloggers !!!

Saswati's luscious  Mawa Cupcakes with Kesar Pista Malai Frosting !


And

Parinaaz's tantalizing Paan Pops !!

Happy Diwali ! Let the lights guide you !!