Hard-Boiled Eggs Masala
A delicious late-Sunday breakfast, this is one of my favorite ways to eat eggs. The dish can be put together in about 20 minutes..
Masaledar Ublay Unday (Hard-Boiled Eggs Masala)
To prepare hardboiled eggs, place eggs in a pan and cover with cold, filtered water. Eggs should be 2 inches below the surface. Bring the water to a fast boil, then immediately remove from heat, cover and let stand exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with ice water and allow to stand another 5-10 minutes.
Masaledar Ublay Unday (Hard-Boiled Eggs Masala)
(adapted from a recipe by Madhur Jaffrey)
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
2 tablespoons ghee (clarified butter)
1/2 teaspoon whole cumin seeds
4 green or 1/2 yellow onion, chopped
1 1/2 teaspoons fresh ginger
1 cup chopped fresh tomatoes
2 tablespoons fresh cilantro
6 hard boiled eggs
Combine the cayenne, turmeric, ground coriander, salt, pepper, lemon juice and 1 tablespoon water in a bowl. Mix and set aside.
Fry cumin seeds in ghee in a heavy skillet set over medium heat until brown and fragrant, about 20 seconds.
Add onions and ginger and fry until the onions are lightly browned, about 1-2 minutes.
Add the spice paste and stir until combined.
Add the tomatoes, cover the pan and simmer 5 minutes.
Add halved eggs and chopped cilantro. Cover the pan for 2 minutes to warm the eggs, then spoon into a serving dish.
Punjabi Gobi with Onion and Garlic Naan
Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices. Naan is an oven-baked flatbread commonly served in South Asia..
Punjabi Gobi with Onion and Garlic Naan
For the naan (adapted from Anjum Anand)
3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions
Sift the dry ingredients together in a glass bowl. Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.
Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.
Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.
Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.
For the Gobi
Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets. Steam until partially cooked, then plunge into ice water to stop the cooking process.
Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.
Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt. These spices are commonly available in Indian food markets or by mail order. Don’t worry about it if you don’t have this exact combination.
Toast the whole spices in a dry skillet until fragrant, about 3 minutes.
Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.
Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.
Add cilantro and 1 tablespoon ghee. Toss to combine and serve with hot naan.
Like this:
Healing Tomato Curry
Tomato curry is one of the most delicious and nutritionally powerful healing dishes around. Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..
Peel, seed and chop just-picked tomatoes and set aside.
Turmeric (Curcuma longa)
Cook jasmine rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper. The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.
Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.
Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.
Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.
Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.
Coconut Curry Chicken
Yoghurt-marinated coconut curry chicken with jasmine rice, toasted cashews, raisins and creamed spinach..
Remove the skin and bone from fresh, pastured chicken (I prefer thigh pieces for this) and cut into large pieces. Marinate 4 hours or overnight in a combination of plain, whole milk yoghurt, coconut milk, turmeric, curry powder and black pepper.
To prepare, heat ghee in a Dutch oven over medium heat. Add chopped onions, garlic, ginger, and cracked green cardamom pods, coriander, cloves, black pepper, shards of Ceylon cinnamon and a whole red or green chili that has been slit open with the tip of a knife. Sauté, stirring continuously until brown.
Add chicken pieces and all of the yoghurt marinade to the pot, and stir to comine with the onions. Thin with a little filtered water or chicken stock, cover and simmer, stirring occasionally until tender, about 30 minutes.
Meanwhile, wash and rinse a bunch of fresh spinach, cilantro and parsley. Blanch in boiling water for several seconds, then purée with an immersion blender or food processor. Season with salt and pepper and keep warm.
Meanwhile, prepare jasmine rice according to package directions. Remove from heat, add raisins and cover until raisins are plump and all the water has been absorbed.
To serve, ladle spinach onto the center of the plate, top with rice and spoon curried chicken over the top. Dress with toasted cashews and chopped parsley or cilantro.
Chana Masala with Raisin Chutney
A vegetarian dish of chana dal, yams, fresh coriander, onions, spices and raisin chutney..
Rinse, pick over and soak chana dal overnight in filtered water with a tablespoon of whey.
Cook rinsed basmati rice in a 4:1 water to rice ratio in an open pan. Cover and keep warm.
Meanwhile, sauté diced yam in ghee until soft. Add dal and continue to cook until golden brown.
Add the sliced white part of a large spring onion and a tablespoon or two of a masala containing black pepper, curry leaf, coriander, cumin, cardamom, bay leaf, ginger, cloves and mustard seeds. Continue to cook until onions are browned.
Add a volume of water equal to 1/2 that of the vegetables and continue to cook, stirring often, until the water is absorbed and the dal is tender.
Add the sliced green tops of the spring onion and a handful of chopped coriander leaves.
Stir to combine and serve over rice. Dress with raisin chutney and garnish with nigella seeds and additional coriander.
Chicken Korma
A simple, comforting dish of chicken simmered with toasted spices, ginger, garlic, onions, coconut and almonds..
Marinate pieces of boneless, skinless chicken in plain yoghurt with chopped onion, garlic, salt and pepper for 4 hours or overnight.
Make a garam masala by toasting whole star anise, a chili pod, cloves, green cardamom pods, Ceylon cinnamon, cumin and coriander seeds in a dry pan over medium heat. Crush with a mortar & pestle or give it a couple of spins in a spice blender.
Heat ghee or coconut oil in a heavy pan. Add chopped onion, garlic, ginger and spices and and sauté until fragrant. Add chicken and its marinade, crushed toasted almonds, a little tomato paste, turmeric and enough coconut milk to just cover. Simmer until chicken is tender, about 1 hour.
Serve with rice or chickpeas and lots of freshly chopped coriander (cilantro).
Here’s another spin..
