Those who follow Sameera Reddy on social media are familiar with her popular cooking video called ‘Messy Mama and Sassy Sasu’ with her mother-in-law Manjari Varde. Both keep entertaining us with their culinary adventures from time to time. Recently, he invited celebrity chef Saransh Goila to create a storm for the audience. Sameera posted the recipe video, which Goila also shared on Instagram, where the chef and Manjari Varde together cooked ‘Lal Maat Shakshouka’ with some mouth-watering thecha. The trio made the cooking process a lot of fun with a video featuring a joke between Sameera and her mother-in-law.
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In the caption, Sameera mentioned, “Lal Maat Shakshouka with Saransh Goila, Massy Mama and Sassy Sasu, Masti Mirchi and Madness!”
He further added that the dish was an instant creation by Saransh Goila, inspired by Manjari Verde’s love of the gorgeous red amaranth or red mat leaves. Talking about the benefits of red amaranth, Sameera wrote, “It is packed with iron, antioxidants and a great immunity booster. It’s a super leaf yam and has great health benefits.”
Ingredients for the teacher:
1) Red Maat or Red Amaranth – 1 big bunch
2) Eggs – 5
3) Green Onion or Green Garlic – 1/2 cup
4) Leek – 1/2 cup
5) Cumin – 1 tsp
6) Garlic – 6-8 cloves chopped
7) Fresh grated coconut – 1/2 cup
8) Coriander Powder – 2 tsp
9) Salt to taste
10) Lemon juice –
11) Coriander leaves – for garnish
12) Peanut thecha 4 tsp
Ingredients for Thecha:
1) Roasted Green Chillies 10
2) Roasted Peanuts 2.5 tbsp
3) Garlic 8 buds
4) Roasted cumin 1.5 tsp
5) Coriander chopped 2 tbsp
6) Oil 2 tbsp
7) Salt
How to make a contract?
For this, they grind roasted green chilies, peanuts, cumin, garlic, green coriander and salt along with some oil in a mortar and pestle and grind them coarsely so that some texture remains. After missing all this, the contract was ready.
How to make Lal Maat Shakshuka?
1) Heat 2 tbsp oil in a large pan over medium heat. When hot, add cumin and garlic and wait for them to crackle. After this, add leeks and chopped green onions and cook for three to four minutes. Add coconut, coriander powder and salt and fry for some more time.
2) Add the red maat in batches and mix well in the pan. You have to keep stirring till it becomes soft. Once cooked, you can check and adjust the salt and seasonings.
3) Make five wells (five places in some places) in the kadhai and crack an egg in each well and sprinkle each one lightly with salt or the ankh prepared by you. Cover the pan and cook for some time.
Watch the video here:
Lastly, we can see the trio relishing the delectable Lal Maat Shakshouka and Thecha.
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