The last recipe in the Asian series is Roti John. After much research, thinking and disregarding obvious choices – noodles, fried rice etc. I picked this street food from Singapore for two reasons. First that it has an Indian connection and second its something new for a lot of you out there. I mean I didn’t know about it before I started looking for a Singaporean recipe to make.
This recipe is similar to a recipe that is common in every household in India – its our own version of french toast. Yes, french toast in India is made savory and I mean with spices, green chili, cilantro and onions. Here is a funny story – when I moved to the States for the first time – I pretty much knew what was what in food except for bagels and that french toast were not savory. So in my school cafeteria once I picked up a bagel thinking it was a donut and once I picked up a french toast and poured shit loads of ketchup on it without tasting. And let me tell you, if you haven’t tried…cinnamon and ketchup DO NOT pair well. When I took my first bite I tasted the odd combination and thought to myself – who puts cinnamon in a french toast?!?! Oh well, I figured it out soon enough that I am supposed to pour syrup and not ketchup on the french toast.
But this recipe is closer to the Indian version of french toast. You use a baguette instead of a bread and flavor the egg mixture with curry power. This dish is mostly made with some kind of a meat but of course my version is vegetarian. I used finely diced up veggies like onions, bell peppers and mushrooms…but feel free to throw in your favorite veggie in the medley. It is a lot like a sandwich so its great to pack for picnics or to take to a barbecue party and not to mention it makes for a great lunch or breakfast.
For those who are interested in the upcoming workshop in France on yoga and healthy Indian cooking made easy (V+GF) you can find all the details on the following link http://www.littlefrenchretreat.com/?events=yoga-vegetarian-indian-cookery-workshop-with-veggie-zest The deadline to register for it is June 15, 2015. Please share the information with family and friends who you think might be interested in it. Thanks!
Serving 2 medium size baguettes
Cooking time 20 minutes
2 medium size baguettes
4 to 5 button mushrooms, diced into small chunks
1 onion, diced into small chunks
1 onion thinly sliced
1/4 of bell pepper, diced into small chunks
1/4 bell pepper thinly sliced
3 tsp curry powder
1 tbsp cilantro, chopped + few extra fresh sprig
2 tbsp mayonnaise
a few squirts of sriracha or any other hot sauce
1 cucumber , thinly sliced
2 tbsp olive oil
- In a skillet heat a tbsp of oil. Add the chopped up onions, belle pepper and mushrooms. Stir with a sprinkle of salt and saute till the veggies become soft.
- Turn the heat to low and add the curry powder. Cook on low till the mixture becomes fragrant – for about 2 minutes. Remove from heat and let cool. Mix in the chopped cilantro.
- Slit open the baguettes from the center while still keeping them attached from the back and keep aside.
- Once the veggie mixture is cooled..add eggs in it and mix to combine well.
- In a non stick pan heat 2 tsp of oil on medium low. Pour the egg mixture in a linear direction. Once the mixtures starts cooking on the edges place the baguette facing don on the mixture.
- Press the baguette lightly on the mixture so that the bread soaks up all the egg. Cook for a minutes and then flip the baguette and cook for a few seconds. If you feel that the egg is not cooked through – just flip the baguette back and cook till its done.
- Remove from the an and place on a cutting board.
- Mix the mayo and sriracha and smear it generously on the baguette.
- Place slice cucumbers one side of the baguette followed by slices of bell pepper, onions and a few sprigs of cilantro. You can squirt some more sriracha if you wish. Close the sandwich and slice into 4 pieces. Serve immediately.