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Today is my 108th birthday! I never thought I would get to be this old, but hé, I made it. Well actually it’s my blogs 108th post birthday. Wow, how much this blog has seen. It has been my best friend, my date, my kitchen soul mate and everything in between. And sometimes even my pillow (well at least my i-pad has!).
At times it also caused me stress. A way lot of stress. Like when I was cooking for retreats abroad and still insisted on writing a new blog post every week. When you are staying somewhere on the top of a mountain in Ibiza or deep in the jungle in Bali, having a fantastic internet connection is not always do-able and far from realistic. And thus I have been seen sitting at the oddest places, like between a palm tree and a concrete parking lot, cross legged in the blazing sun writing on my i-pad.
Also taking pictures of your food is a lot less glamourous than actually eating your food. Many a winters day I’ve found myself standing on my balcony in pyjamas with my thickest winter coat and moon boots on, just because that’s where I have the best light. By the time I could eat the food it was stone cold, dry, unhappy and seriously depressed. Much like its creator…
But highs and lows aside I would not have want to miss one icy cold bite, one photograph or one word of it all. Starting this blog has been the single most impactful thing I have done for myself so far. And I hope to keep doing it for as long as inspiration calls me to.
So today I celebrate my 108th blog post. 108 is a sacred number in many Eastern wisdom traditions. It’s the number of beads on a mala used in meditation or prayer. I learned this not from actually ever owning a mala, but from the wonderful novel “Eat, Pray, Love by Elizabeth Gilbert, who arranged her book in 108 parts as a homage to the sacred. From Hinduism to Buddhism to Sikhsism; 108 is considered the number for spiritual completion.
Ha! I hear you laugh! Me, or this blog even, spiritually complete? I didn’t even know how to spell spiritual until I looked it up online! But what I do know is that food to me has always, always been sacred. Finding the best ingredients, the cooking of the meal, the laying of the table and the sharing with loved ones. To me, there is no act more sacred than that. And the daily moments I spend in my kitchen are more holy than any religious or so called spiritual service I have ever attended.
It was no easy feat to decide on what to cook on such a momentus occasion. In the end I went with a dish I recently tasted at Dishoom Bombay Café during my inspirational trip to London. These parsi inspired eggs instantly transported me to probably one hundred and eight lifetimes ago. Although it was the first time I ever ate this spice laden yellow happy scramble, so familiar was the taste to me I could have sworn it was I who had invented the recipe myself centuries ago. And you know what? It probably was….
This dish symbolises wat true spirituality is all about. Simplicity, pureness, ease and love. You need but a few easy to come by and affordable ingredients and can literally whip it up in minutes. But their beautiful taste will stay with you like the silent presence of that which you hold sacred does. If I were to die tomorrow this is what I would want my friends and family to eat after my funeral. And loads of it! I am certain they would taste my fire, zest and love in it.
This blog came about with one intend and one intend only. It was my way of saying to you “I love you” through food. I may not know you in person. You may have never left a comment on my blog. You might not even know my name (It’s Daniëlle by the way.). But I hope that if you have tried even one of these 108 blissful bites you have tasted the love in them. If that has been so you can rest assured that I, spiritually challenged though I may be, am divinely and utterly complete. Thank you!
- 2 tablespoons ghee
- 1 medium onion, finely diced
- 1 teaspoon finely chopped ginger
- 1/2 garlic, finely chopped or grated
- 1 deseeded chopped green chilli
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chilli powder
- a pinch of cinnamon
- 6 well beaten eggs
- himalaya salt
- 2 to 3 tablespoons heavy cream or coconut milk
- 1/2 a small bunch roughly chopped coriander leaves
Heat 1 tablespoon of ghee in a frying pan. Fry the onions on medium heat until translucent. Add the ginger and garlic and fry for another minute. Now add the green chilli and all spices and fry for a minute more.
In a small bowl mix the beaten eggs with himalaya salt to taste. Add the remaining ghee to the pan and when hot pour in the beaten eggs. Mix constantly so the eggs get well scrambled and remain just a touch moist. Mix in the heavy cream or coconut milk and stir one last time. Scoop out on a plate and sprinkle with coriander leaves.
Serve with chapati’s and steaming hot sweet chai. I made my chapatis based on a recipe from Tanzania using coconut milk instead of water and they were divine.
Dishoom’s pittige roereieren
Voor 2 personen
- 2 eetlepels ghee
- 1 medium ui, fijngehakt
- 1 theelepel fijngehakte verse gember
- 1/2 knoflookteen, fijngehakt of geraspt
- 1 groene chilli, zaadjes en zaadlijsten verwijderd en fijngehakt
- 1/2 theelepel kurkuma
- 1/4 theelepel korianderpoeder
- 1/4 theelepel komijnpoeder
- 1/2 theelepel chillipoeder
- een snufje kaneel
- 6 eieren, goed losgeklopt
- 2 tot 3 eetlepels slagroom of kokosmelk
- een half bosje grof gehakte korianderblaadjes
Verwarm 1 eetlepel ghee in een koekenpan. Bak hier de uien in tot ze doorzichtig zijn. Voeg de gember en knoflook toe en bak nog een minuutje. Dan gaan de groene chilli en alle specerijen erbij en bak je dit nog een minuutje.
In een kleine bowl mix je de losgeklopte eieren met himalayazout naar smaak. Doe de overige eetlepel ghee in de pan en gier er de geklopte eieren in wanneer die heet is. Roer de eieren constant met een vork of houten lepel maar zorg dat ze een beetje vochtig blijven. Tot slot gaat de room of kokosmelk erbij en roer je nog een maal. Schep dit op een bord en bestrooi met korianderblaadjes.
Serveer met chapatis en hete zoete chaï thee. Ik maakte mijn chapitis met een recept uit Tanzania waarin kokosmelk in plaats van het gebruikelijk water wordt gebruikt en ze waren echt verrukkelijk.