Summer- vacation time and mango time. I come from a really really hot part of India - Gujarat - so actually in summer it is too hot to go out of the house after 9 am. Average temperatures were around 48 degree centigrade or around 118 Fahrenheit. So most of the summer day was spent indoors, reading or just lounging around. The real fun began after 6 pm. The big maidan near my house would fill up with wannabe sachin tendulkars, my brother and I would play badminton. At 8 in the night, we would go to the big lake near my house and enjoy really strong and cool breezes and golas! My favorite is kala khatta:). Most of my neighbors would sleep on their terraces because night temperatures really dropped and the best part is this sort of communal sleeping meant that people would be up until two or three in the night playing antakshri or just chatting.
Sia of Monsoon spice is hosting this edition of WBB Summer, the weekend breakfast blogging event started by Nandita of Saffron Trail. This is my entry for this cool and healthy event.
Summer in the US seems much milder than my childhood summers, and yet , now - I escape to central AC at the merest hint of heat. Oh well, Ive always enjoyed summer more on my plate than in any other form.
My entry for WBB Summer is Huevos Rancheros. It is a Traditional Mexican breakfast with eggs and tortillas topped with beautiful roasted summer Poblano Peppers and onions ( the rajas part) and a spicy and tangy tomato sauce. The recipe may seem long but it is easy if you break it into its four components, the sauce ,the tortillas, the eggs and the Poblano Peppers. The sauce and peppers are do ahead and may be made the night before. You can "outsource" tortillas from your supermarket( or make your own), and the eggs are simple- just fry them up at serving time. If you donot have Poblano Peppers, you could try using green bell peppers or capsicums.
Ive always liked Nanditas emphasis on health and nutrition and this breakfast is very healthy too - it has eggs , tomatoes and a lot of veggies along with carbs from the tortillas. Traditionally , this dish is topped with a little queso or cheese. But its just a garnish so a little cheese is more than enough.
This recipe is from Diana Kennedy's The Cuisines of Mexico. In her other book, Diana Kennedy also mentions a variation on this recipe, called Estate huevos rancheros which has fried tortilla and refried beans
Huevos Rancheros(Serves two hungry adults :)) :
2 cups Salsa Ranchera
Small frying pan
2 tb oil
4 small tortillas
Raja de chile Poblano
Simply assemble the Huevos Rancheros - heat the tortillas on a hot tava or pan briefly with a little oil- just to make the tortillas pliable. Top with eggs fried however you like. Top generously with Salsa Ranchera Sauce and a generous fistful of Rajas de chile poblano.
1 Jalapeno Pepper
1 Clove garlic Peeled
Broil the tomatoes in an oven( or take a tava on a flame, and keep rolling the tomatoes around until they turn brown all over) , add chopped Jalapeno pepper and Garlic. Blend. Chop the onions , saute. Pour the blended tomato sauce and cook for about five minutes until it thickens a little.
Rajas de chile poblano:
Chile poblano strips
5 chiles poblanos, charred and peeled( see here for how to char and peel poblanos)
A frying pan
6 tbsp oil
2 medium onions, thinly sliced
1 tsp salt
Remove the stems, seeds and veins from the chilies and cut the flesh into strips about 3 inches long and 1/2 inch wide. Heat the oil in a frying pan, add the onions and cook gently without browning for about three minutes. Add the chili strips and salt, and cook stirring from time to time, for about 8 minutes.