mixer - Travels for Taste

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Serves:2

Total Preparation Time:20 Minutes

Ingredients:

4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
2 medium-sized red onion finely chopped
2 medium-sized tomatoes
2 tsp red chilli powder
2 tsp turmeric
1 heaped tsp garam masala
1 heaped tsp cumin powder
1 heaped tsp coriander powder
2 green chillies
1 tsp ginger paste
fresh coriander to garnish
1 clove of garlic finely chopped
a pinch of asafoetida
salt to taste
2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!

Method:

Boil the eggs in an open saucepan and leave aside to cool
Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it’s a light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders.
Stir in the onion and tomato puree.
Cook on a low flame for 2 minutes.
Then add some water to make a gravy-like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!

Looking for a Curry Recipe? You might also like:

While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂

Egg-citing egg recipes to inspire you!

We all crave comfort food and at times the need is so great nothing else will do. Since I have been making variations of rice dishes in the past few days I didn’t want to do anymore rice but wanted a light yet rich in taste and spicy one pot meal for dinner.

I also wanted to cook a savoury dish with red meat and use apples as an ingredient to enter the recipe competition for the best apple recipe hosted by Gourmandize Uk and Ireland and making a sweet preparation was not what I wanted at all.

Still taking a leaf from the sweet preparations from apple , I think cinnamon and apple go very well with each other. It’s these well paired fellas that can spice up even the most drab foods.

So I decided to get some lean lamb shanks and marinate them overnight in a hot Indian marinade.

I have tried to tone down the amount of spice here so as to cater to taste buds that don’t take kindly to overpowering spices and yes ”heat” in food shouldn’t mask the other subtle flavours should it? But if your palate is used to heat feel free to AMP you the volume 🙂 I have mentioned by how much the heat can go in the ingredient list to stay with acceptable levels of taste.

Serves:2

For the marinade:

1 green chilli hot (2 green chillies if you handle spice well)
1/2 a bunch of coriander
salt to taste
red chilli powder 1 heaped tsp (2 -3 heaped tsp if you can handle the heat!)
freshly ground black pepper to dust onto the lamp chops

Wash and clean the lamb chops and marinate for atleast 2 hours, preferably overnight with salt,red chilli powder,black pepper freshly ground and a puree of half a bunch of coriander and one green chilli. Smear the chops well and cover the dish with plastic and leave in the fridge overnight for the flavours to really sink into the meat.

For the sauce

2 cinnamon rolls, the light brown tightly curled ones, not the thick bark variety – more on the difference between the two in a different blog post!
2 Bay leaves
1 apple sweet
half a juicy tomato
half a bunch of coriander
1/2 red onion sliced lengthwise
2 bunches of spring onions finely chopped

Method:

In a saucepan add 2 large tbsp of sunflower oil or vegetable oil, saute’ the finely chopped spring onions,red onion chopped lengthwise with the bay leaves, cinnamon sticks and cloves till the red onion turns pink and reduces.
Now add the half an apple chopped into bite sized chunks.
Saute’ on a low flame for about 1 min and then add a puree of half a bunch or coriander,half a tomato and half an apple.
Ensure you do not waste any of the purée and scoop out every last precious drop from the mixer by adding water and pour all of this into the saucepan,stir continuously and as it begins to bubble add the marinated lamb chops.
The tomato in the puree and the apple in the puree and the bits in the saucepan should all work to now offset the otherwise hot spices – red chilli powder,black pepper and cloves.

Cook on a low flame for 25-30 minutes or until the lamb chops are cooked well,add just enough water to ensure the sauce is not going dry as we want a thick rich gravy and open the lid in between and give the whole thing a stir to ensure it does not go dry or stick to the saucepan.
You now have the most tender and well cooked lamb chops with a thick, well flavoured tasty green sauce.I loved biting into the bits of apple now then which had gone soft and yum during the process of cooking , what an absolute delight!

Serve with warm bread, better still smear some butter and top it off with some finely diced bits of garlic ,pop it in a pre-heated for about 5 minutes and it’s just so good to polish off that thick sauce after you have savoured the lamb ummm !

What I love about this dish is that the recipe is 100% original, it was deeply satisfying experimenting with flavours and reaching a successful outcome and because I cooked it for my birthday lunch for hubs n me it was rather special too. The powerful spice was beautifully balanced by the sweet apple and as they cooked with the meat they lent a unique richness of flavour. It is wonderful to see how we can marry polar opposites in flavours and create something unexpectedly delightful – an absolute pleasure for the taste buds.

Now all I need is a whole lot of luck to win the very coveted prize of a Kenwood Stand Mixer!