Wednesday, August 22, 2018

Egg Curry

This egg curry is quite delicious. Hard-boiled eggs, potatoes and tomatoes are simmered in a curry sauce with spices ; cinnamon stick, star anise, cardamom pods, curry powder, chilli powder and ground black pepper. When the curry has done cooking and while still simmering, it is topped with some tempered spice. To temper the spice, heat some oil, and fry black mustard seeds, curry leaves and sliced shallots until the shallots brown, then pour over the simmering curry.

Delicious with fluffy white rice.

Egg curry
(Step-by-step Cooking Indian, by Dhershini Govin Winodan)
6 cloves garlic, peeled and chopped
1 in knob ginger, peeled and chopped
1/4 cup cooking oil
1 stick cinnamon
5 pods cardamom
1 star anise
3 stalks curry leaves
2 onions, peeled and sliced
3 potatoes, peeled and quartered
4 tomatoes, quartered
2 cups water
10 eggs, hard-boiled and peeled
1/2 cup evaporated milk
2 tsp mustard seeds
4 shallots, peeled and sliced

Curry paste :
2 tbsp meat curry powder (I use 4 tbsps)
1/2 tbsp chilli powder
1/2 tsp ground black pepper
1/4 cup water
salt to taste

  1. Blend garlic and ginger into a paste and set aside. Combine curry paste ingredients and set aside.
  2. Heat oil in a pan and stir-fry cinnamon, star anise and a stalk of curry leaves.
  3. Add onions and stir-fry to a golden brown. Add garlic-ginger paste and simmer until fragrant before adding curry paste. Cook for 3-5 minutes.
  4. Add potatoes, half the tomatoes and water and cook until potatoes are almost done. Add hard-boiled eggs and evaporated milk. Simmer for 15 minutes, then add remaining tomatoes.
  5. Meanwhile, heat some oil in a wok. Fry mustard seeds, remaining curry leaves and shallots. When shallots brown, pour over simmering curry.
  6. Allow curry to stand for 30 minutes before serving.

I'm linking this post with Cookbook Countdown #32 hosted by 
Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Monday, August 20, 2018

Zucchini-Cornmeal Cakes

These cake patties are originally served with Mint Chutney and Yoghurt, but I have taken the easier route of serving them with Thai Chilli Sauce instead.

The only spice used is a small amount of ground cumin (1/4 tsp) , but I have added more of it. Grated zucchini are mixed with some salt, then let sit for 10 minutes. Squeezed out the juice as much as possible, and there will be a lot of juice. Then mix the squeezed zucchini with the rest of the ingredients as per the recipe instruction. Make 2 tablespoons size balls, place in hot oil, flatten with the back of the ladle and fry until brown on both sides. Drain on absorbent paper towel.

I serve the Zucchini-Cornmeal Cakes with Thai Chilli Sauce and some fresh cilantro. The cornmeal adds an interesting texture. Nice cakes.

Zucchini-Cornmeal Cakes
(Dinner : Changing The Game, by Melissa Clark)
2 medium zucchini, grated (about 3 cups)
1 teaspoon kosher salt, plus more as needed
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cumin
2 large eggs
3 tablespoons unsalted butter, melted
3 large scallions (white and green part), minced
1 small garlic clove, grated on a microplane or minced
extra-virgin olive oil, for frying

  1. In a large colander, toss the grated zucchini with 1/2 teaspoon of the salt. Let it sit in the sink (or in a bowl) for 10 minutes to drain.
  2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, cumin, and remaining 1/2 teaspoon salt; mix to combine.
  3. In a separate bowl, whisk the eggs with the melted butter. Then add the egg mixture to the cornmeal mixture, whisking to make a thick batter. Squeeze as much of the remaining moisture out of the salted zucchini as possible, and then add the zucchini, scallions, and garlic to the batter; fold everything together gently.
  4. In a large skillet over medium heat, add just enough olive oil to coat the bottom of the skillet. When the oil is hot, drop as many 2-tablespoons-sized balls of the zucchini batter into the skillet as you can to form a single layer, without the balls touching. Flatten each one with the back of a metal spoon. Fry until they are deep golden brown, 3 to 4 minutes per side. Transfer the zucchini cakes to a paper-towel-lined plate to drain, sprinkling them with salt to taste while they're still hot. Repeat with remaining batter.

I'm linking this post with Cookbook Countdown #32 hosted by 
Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Friday, August 17, 2018

Raisin-Spice Buns

These little raisin buns are a regional specialty from northern Germany. The spice used is ground cardamom. According to the author, historically the buns were doused with hot milk and served with spoons. 

Instead of dividing the dough to make small buns, the dough is rolled out and small rounds are stamped out using a cookie cutter, similar to making a cut-out scone.

The little rounds are then left to rise on baking trays. Brush with egg wash ; whisk egg yolk and milk together, then brush it thinly over the tops of the risen buns. This would give the lovely deep bronze colour on the buns when fully baked.

Freshly baked with deep bronzed top.

Soft, light interior and crisp top crust. Lovely buns, great with either coffee or tea. Makes a nice breakfast and tea-time snack.

Raisin-Spice Buns (Heisswecken)
(Classic German Baking, Luisa Weiss)
Dough :
4 cups, scooped and leveled/500gm all-purpose flour, plus more for kneading
1-1/2 teaspoon instant yeast
1/3 cup plus 1 tablespoon/80gm granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup/120ml whole milk
2 eggs, at room temperature
7 tablespoons/100gm unsalted high-fat, European-style butter, at room temperature
1/2 cup/75gm raisins or dried currants
1/3 cup/50gm chopped candied citron peel (I have omitted this)

Egg Wash :
1 egg yolk
1 teaspoon while milk

  1. Line a baking sheet with parchment paper.
  2. To make the dough : Place the flour, yeast, sugar, salt, and cardamom in a large bowl. Add the milk, eggs, and butter, cut into rough chunks. Knead together by hand for a minute or two in the bowl, and then dump out on a lightly floured work surface and knead until smooth and no longer sticky, about 5 minutes. Pat out the dough slightly. Place the raisins and citron peel on top; fold the dough around them and knead until everything has been well distributed. Form the dough into a ball and place in the large bowl. Cover with a clean dishcloth and set in a warm, draft-free spot to rise for 1 hour.
  3. After 1 hour, gently tug the risen dough out of the bowl and onto your work surface. Roll out the dough with a rolling pin until it is 1/2 inch/12mm thick. Using a 2.5-inch/6cm round biscuit cutter, cut out rounds of dough and place them on the prepared baking sheet, leaving 1/2 inch/12mm between the buns. Knead together the scraps, roll out again, and stamp out the remaining buns.
  4. Preheat the oven to 400F/200C. Cover the buns with the dishcloth and let rise for 20 minutes.
  5. To make the egg wash : Whisk together the egg yolk and milk and then brush it thinly over the tops of the risen buns.
  6. Place the baking sheet in the oven and bake for 15 minutes. The buns will be deeply bronzed on top.
  7. Remove the pan from the oven and let cool on a rack for 10 minutes before removing the buns from the baking sheet. Serve warm or at room temperature. The buns are best the day they are made, but will keep at room temperature for 1 day.

I'm linking this post with Cookbook Countdown #32 hosted by 
Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!