POACHED EGGS IN A TAMARIND BASED CURRY





I love any sort of tamarind curry. Unfortunately, my family hates anything to do with it..........and I hate cooking just for myself.........so when I do make it.........I  make a BIGGGGG pot so I can eat it for a few days :D

This recipe holds many memories, and hopefully will be carried on for many more generations!It may be 'just another egg curry' for many, but for us it holds many stories.......many memories!
The whole extended family at my grandma's sitting together at one table during dinner........laughing, giggling and reserving(more like fighting!)  the next dosa for themselves........hahaha...............even though 3 dosa pans will be busy making dosas simultaneously, it was never fast enough!......gosh..........what a gluttonous family!!!!!!!!:)

Although you can serve this curry with rice, the best combination hands down would be hot HOT, crispy ghee dosas........Oh my! What a delicious combination!





INGREDIENTS:
5 eggs
Oil - 3 tbsps
onions, chopped roughly - 2 
garlic - 4 cloves
tomato, chopped - 1
green chilies, slit - 2
mustard seeds - 1 tsp
curry leaves - 1 sprig
red chili powder - 2 and 1/2 tsps 
turmeric powder - 1/4 tsp
cumin powder - 1 tsp
coriander powder - 2 tbsps
hing/ asafoetida powder - a pinch
tamarind - 1 big lime sized
thick coconut milk - 1/2 cup
salt to taste
fresh coriander leaves, chopped - 2 tbsps
 
PROCESS:
  • Soak the tamarind in 1 cup warm water. Nicely squeeze the tamarind to extract the juice. Keep aside. Add 1 more cup of water to the pulp, repeat and extract the juice again. So we have 2 cups of tamarind water. Keep aside.
  • Puree the onions and garlic together in a blender until smooth. keep aside.
  • In a wide wok, heat the oil.
  • Add in the mustard seeds.
  • When they start to splutter add in the curry leaves and the chilli powder.
  • After a few seconds add in the green chilies, onion and garlic puree. Cover and let it cook in the oil for a minute or so or until the raw smell goes.
  • Next, add in the tomatoes and some salt. Cover and let it cook until soft and mushy. Add in splashes of water to avoid burning the masalas. Open the lid and stir at regular intervals.
  • Once the tomatoes have become soft, add in the cumin powder, coriander powder and turmeric powder and cook well for about 30 seconds.
  • Once the spices have cooked, add in the tamarind water. Cover and let it simmer till the water level has gone down, and the consistency has become thicker. You can add 1/2 or 1 more cup of water if necessary.
  • At this stage, add in the asafoetida and taste to see if the salt and the curry on the whole tastes perfect. 
  • Next, add in the coconut milk. Simmer for a minute or so.
  • Now that our curry tastes perfect, add in the eggs. With the flame on low, break the eggs directly into the curry one by one into the curry. Cover with a lid and cook for about 5 to 6  minutes. Then, flip the eggs over and cook further for another 3 to 4 minutes.  
  • Garnish with fresh coriander leaves and close the lid.
  • Serve hot with dosas!

CHOCOLATE AND ALMOND BLONDIES



BLONDIES are blonde brownies! :) cute right??? :D 
No cocoa powder is used here and brown sugar is substituted for white sugar. 




The insides are slightly moist and gooey. So do not over bake them. Or else they will turn out hard. The edges of the blondie will become browned and will leave the sides of the loaf pan. That's your cue to check the middle and remove them from the oven when they are done.

They are absolutely delish and I got this recipe off Chetna Makan's website. The brown sugar, the cardamom and the almonds really work together to create magic! Such an addictive snack :D




INGREDIENTS:
unsalted butter - 100g
all purpose flour - 1 cup
baking powder - 1/2 tsp
pinch of salt
cardamom powder - 1/2 tsp
chocolate chips - 1/2 cup
almond flakes - 3/4 cup
brown sugar, packed - 1 cup
vanilla essence - 1/2 tsp
egg yolk - 1
whole egg - 1

PROCESS:
  • In a saucepan, heat the butter until nice and frothy. Keep stirring. Once the butter becomes transparent( clarified butter) switch off the flame. Set aside to cool.
  • In a bowl, mix together the flour, baking powder, salt and cardamom powder. Keep aside.
  • Now take a big bowl and pour in the cooled clarified butter. 
  • Add in the brown sugar and mix well until well combined.
  • Add in the egg yolk and whole egg and give it a good mix until well combined.
  • Now add in your dry ingredients. Mix until everything is well mixed.
  • Add in the chocolate chips.
  • Next, add in 3/4 of the almond flakes and reserve the rest for the garnishing.
  • Mix well and pour into the greased and prepared baking tin.
  • Garish with the reserved almond flakes and lightly press them down.
  • Bake in a pre-heated oven at 180 degrees for about 15 to 20 minutes or until a tooth pick comes out clean when inserted.
  • Cool completely before cutting.
NOTES:
  1. If the tops of the blondies are getting browned before the insides are cooked, just cover it with aluminium foil and continue baking.
  2. When the edges of the blondies become slightly browned and they leave the sides of the loaf pan, it is ready. Check with the toothpick to see if the insides are cooked.


BLACK STICKY RICE DESSERT/ BUBUR PULUT HITAM



This dessert is famous in Indonesia and Malaysia. It is one of my favourite traditional desserts in Malaysia. Got this recipe from my mother in law! she makes the best!
In Malay 'Pulut' means glutinous rice, 'hitam' means black and 'bubur' means porridge. 



The black glutinous rice is cooked until soft and mixed with any form of sugar and coconut milk. It is so simple and tasty. 
The rice takes a very long time to cook. So it is wise to soak it overnight. As the rice cooks it gives you a nice purplish brown colour.


INGREDIENTS:
black glutinous rice - 1 cup
salt - 1 tsp
pandan leaves, knotted - 4
white sugar - 1/2 cup +2 tbsps
thick coconut milk - 3/4 cup

PROCESS:

  • A picture of the black glutinous rice.

  • Wash and soak the rice in water overnight.
  • Pressure cook the drained rice along with 5 cups of water and salt for about 8 whistles or until soft and cooked( the rice must easily be squashed with your fingers ). Alternatively you can cook it in a pot too, but might take longer to cook.
  • Wait till it is completely cooled before opening the pressure cooker. 
  • Once the rice is cooked until soft, add in the pandan leaves and cook further till the water level has gone down and you have a nice porridge consistency. say about 7 to 10  minutes.
  • Then, add in the sugar and cook for 5 minutes and then add in the coconut milk. Simmer for a minute and then switch off the flame.
  • The consistency of this dessert must be like a thick porridge.

NOTES:
  • You can add in more sugar or coconut milk as per your taste.

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