An EGGzotic Dish For Easter

(I had written and posted it in Sulekha last year. I saw a farmaish for some Easter Eggs and decided to post this. Even though they are not EGGjacktly Easter eggs...:-}Happy Easter!!)

My mom is an excellent cook. Not the usual dal-chawal-roti-sabzi making kind. But the unusual- uncommon- unpronounceable dishes making types. Not the cutting- grinding- grating-chopping kind. But the commanding-cordon bleu- supervising- chef types. Therefore whenever she was on a cooking spree, along with too many cooks, there were also too many books in the kitchen. But nary a broth was spoilt. Instead life seemed to leap into every item that she chose to make.




This particular dessert was her speciality. She loved to surprise her guests and this was definitely one big surprise. I truly don’t know if this was her original recipe but she says it is. Of course nobody dares to challenge her . Actually I believe her because we kids have grown up seeing her perform magic in the kitchen. The only problem is that to get a recipe from her is akin to pulling out nails from a wall:-}

Of late however, when age and dormancy has started to rob her mind of all her fertile ideas, she has started sharing her secret formulas- not so much with her kids as with her grandkids. Perhaps she believes that this is the best legacy she can hand them. The recipe below was given to my daughter. We were both keen to try it out before her wedding but somehow it never happened. I think we should have done it together because probably then I’d not have made such a mess of things. Anyway, without any further ado let me give you a step- by- step method of this eggzotic dessert- complete with the do’s and the err .....don’ts.

This is a vegetarian sweet. However, the moulds required are eggshells. But if you are not an eggitarian and feel hesitant to use them, you can…well, actually forget about it because I really don’t have any other alternative . Unless you can get hold of moulds that look like eggs :-}

Make tiny holes in the eggs and c..a..r..e..f..u..l..l..y remove the contents. Rinse well. With detergent wash the insides. Wipe well and dry it in the sun. The inner contents can be used for making omelette, fries, scrambled or any other egg dish. Anything except boiled eggs. (Thanks to my daughter for so painstakingly preparing the moulds beforehand, thus making this step pretty easy for me. If not I’d have probably cracked a million eggs to get a dozen moulds)

Next, take strips of Falooda (China Grass) or Agar Agar as it is more popularly known as, and soak it in water. Earlier this grass was easily available in all markets but of late I guess it’s easier to go to China and pluck it out than search here . These packets were got from New Market in Calcutta.

Put the milk to boil. If you have a cat like my Nelson please be careful because he is actually not a cat but a Food Inspector in disguise. Anyway, since this recipe was just an experiment I gave him enough time to enjoy. Moreover I also wanted to freeze this moment for the ‘Don’ts’ of this recipe . Had it been for my foes, I’d have probably turned a Nelson’s eye ;-} Maybe even invited Champagne to drool over it. And made the dessert with the same milk. Okay...no more of these useful tips!!

When the milk starts to boil, add the soaked china grass, the sugar, some vanilla essence and continue to cook. But NOT TOO MUCH!! I let it boil till kingdom come, thinking that the more I boil the tastier it would be. The result was it got phatoed (curdled). So I had to discard that too. And start all over again!

But before my third attempt, I had a ‘phone’y discussion with mummy and my sis. Sis exclaimed ‘ Arrey arrey..…the china grass should be cooked pahle in water and only last mein added to the milk. Mummy said I’d probably added thoda zyaada sugar and gave a cheeni kum advice. I followed my sis’s instructions and to be on the safer side of safe, did not add sugar at all. Hey, don’t laugh! There was only one packet of china grass to experiment with and I had just about enough for two eggs. So now it was more of a challenge that the eggs come out in good shape. It was better to have a diabetic dessert than another milk curdling experience.

When the mixture is still hot, pour the mixture into the mould. Since I’m not blessed with a bull’s eye like Rathod, I made a paper funnel. Take care to fill ONLY half of the shell. W

Immediately put the shell in crushed ice for it to set. Meanwhile take a small portion of the mixture and add lemon colour to it. Pour a little bit of the yellow into the shell right away. And almost immediately pour the rest of the white on top. These steps have to be taken super fast because once the mixture is out of the fire, the setting process begins instantaneously. Immediately put it in the fridge. Not freezer. Since I don’t have ten hands I could not Kodak those frenzied moments. Hence no pics .

Anyway, this is how they look like after they are set. I know, I know… one of them looks a wee bit dishevelled. But kya karein, instead of being blessed with a Bull's eye I am blessed with butter fingers and in all that hadbad gadbad I dropped the poor fellow. Had Masha been here all this wouldn’t have happened. The mother and the daughter team could have done something to that Humpty Dumpty who took a fall. Of course I did give the men Champagne and Nelson a chance to put him together again. But guess what, they simply polished him off.

This eggzotic dessert can be served directly with the shell, so that the guests peel it thinking it is an egg and in turn get a delightful surprise . I gave my lone Humpty Dumpty a tiny umbrella to enhance his looks. And to keep him safe from those glaring looks from behind. You can use your imagination and put a tiny cap to hide his shining pate. Or paint a smiling Humpty face.

Or if people shy away from peeling off Humpty’s clothes, you can do the honours and serve him peeled. Like so. Actually this time I gave orders to Nelson to watch over the egg while I clicked some snaps. So like a good boy he's merely 'eyeing' it.

Or if you are in a devilish mood, you can even slice him. And name the dessert 'sweet' Devilled Eggs! If the guests still want to know why you are doling out boiled eggs after dinner, you can tell them the truth. That it is only a ‘sweet’ dish. And NOT boiled eggs. Well…not Eggjacktly!