Butter Roasted Egg Masala (Serves 2-3)
4 eggs, soft boiled, shelled
4-1/2 Tbsp butter, divided
1-1/2 cups chopped onion
2 cups deseeded, chopped ripe tomatoes
20 whole cashew nuts
1 tsp salt, more to taste
1-1/2 tsp chili powder (regular, not hot)
3/4 to 1 tsp ground turmeric
4 green cardamom pods
1 two-inch piece of cinnamon stick
1-1/4 rsp Garam Masala powder
1 tsp ground coriander
1 tsp dried fenugreek leaves
1-1/2 tsp finely chopped garlic
1-1/2 tsp finely chopped fresh ginger root
TIP: To deseed tomatoes, cut in half horizontally and squeeze so that seeds and watery pulp come out.
OPTION: You could use chicken if you don't want to use eggs. Cook a couple of chicken thighs seasoned with salt, pepper, a bit of chile powder, coriander, even some Garam Masala if you want until done. Cool and shred or chop meat into bite-sized pieces. Add in at the point where you put the eggs back into the finished gravy.
Make a paste of the garlic and ginger by using your chef's knife or a morter and pestle or small food processor. Set aside. (HINT, if making biryani, it needs this paste too, so add another tsp of each.)
Heat 3 Tbsp butter in a large skillet over medium to medium-high heat. Sautee eggs until golden. Set aside.
In the same skillet, sautee onions, tomatoes, cashews and salt until onions are translucent and tomatoes have broken down completely. Add chili powder and turmeric. Sautee until fragrant and raw smell goes away. Cool slightly, then place in a food processor or blender and blend until nuts are pulverized. Add 3/4 cup water and blend again. Set aside.
In same skillet, melt 1-1/2 Tbsp butter, and fry cinnamon, cardamom and cloves for a minute, then stir in the garlic/ginger paste and fry until raw smell goes away and mixture is fragrant.
Pour the puree into the skillet with the butter/spice mixture and cook until it thickens some. Add the Garam Masala, coriander, stir well and cook until it thickens into a thick gravy. Add the fenugreek and cook a couple of minutes. Add the eggs, cover and cook for several minutes to warm eggs through. You can add a little bit of cream or yogurt at this point if you wish, mix well.
Garnish if using and serve.
Serve with plain Jasmine or Basmati rice, or vegetable biryani, and/or naan.
1 cup Basmati rice (soaked for at least 20 minutes or per your package directions)
2 Tbsp oil or Ghee
1/2 cup chopped onion
1 small hot chili, chopped, deseeded if desired, or whole with a slit if you don't like a lot of spice
2 tsp ginger/garlic paste (50/50 ratio)
2 Tbsp mint leaves, chopped
2 Tbsp cilantro, chopped
1/2 tsp chile powder (or cayenne, adjust to your taste)
1 tsp Garam Masala powder
1 small tomato, chopped
1-1/2 cups water (or a 50/50 mix of water and unsweetened coconut milk)
2 Tbsp yogurt
3/4 tsp salt plus extra pinch
1/2 Tbsp lemon juice
1/3 cup each of 2 or 3 vegetables of your choice, chopped into small pieces - carrots, green beans, potatoes, bell peppers, peas, cauliflower.
1 bay leaf
2-inch piece of cinnamon
1/2 tsp ground cumin
4 green cardamom pods
1 star anise
Place the rice into a fine mesh colander and set aside to drain.
Chop all ingredients. Set aside.
Add oil or ghee to a pot over medium to medium-high heat. Add the spices and sautee until fragrant. Add onions and fresh chili, and saute until onion is becoming translucent. Add the ginger/garlic paste and saute until raw smell is gone. Add tomatoes and cook until they break down. Add your chopped vegetables, mint and cilantro, and cook for 2 minutes. Add the Garam Masala, chile powder, and 3/4 tsp salt, cook for a couple of minutes, add yogurt and stir, making sure to scrape up any stuck bits on pan bottom. Add rice, water, lemon juice, and a pinch more salt, and stir. Liquid should taste a bit salty. Cover and cook over low heat until all of liquid is absorbed, about 20 minutes. Fluff with a fork, remove any of the whole spices you see, as well as the hot chili if you left it whole, and serve with garnish if using.
NOTE: If using the water/coconut milk mixture, check the rice about halfway through cooking to make sure you have enough liquid to finish cooking, as you may need to add a bit more water so it doesn't burn.
(Serves 2-3, may double or triple if desired)
This was the sofest, fluffiest naan I have ever made. I don't know if it's just the recipe itself or the fact that it ended up having an overnight rise/rest in the fridge as we changed our mind about dinner after I made the dough, or a combo.
1 cup AP flour
1/4 cup plain yogurt
3-4 Tbsp lukewarm milk or water, divided
1 Tbsp oil or melted butter
1 tsp sugar, divided
3/8 tsp salt
1 to 1-1/2 tsp grated garlic or 3/4 tsp granulated garlic (optional)
3/8 tsp regular yeast
2-3 Tbsp melted butter for brushing
small amount of oil for frying
Toppings (optional, use as many or as few as you like)
2-3 cloves garlic very thinly sliced on a mandolin
1 Tbsp or so chopped cilantro
Nigella/kalonji/black cumin seeds, different names for same thing
Place yeast, 1/2 tsp sugar, and 1-2 Tbsp of the lukewarm milk or water in a small bowl, mix, and set aside. It should bubble and foam up if your yeast is good.
In a medium bowl, add the flour, remainder of sugar, salt and garlic if using. Mix well. Add the yeast mixture, rinsing out the small bowl with remainder of liquid. Mix well and knead until dough is smooth and elastic. Form into a ball, use a bit of oil in the bowl to coat dough lightly so it doesn't form a skin, cover and let rise in a warm place for 1-1/2 hours or so. If resting overnight, let rise for about an hour in warm place and then transfer to refrigerator. About an hour before you are ready to use, take dough out of refrigerator and allow to warm up. This is a very soft, fluffy, airy dough.
On a lightly floured board, divide dough into 6 pieces and form balls. Allow to rest for 10-15 minutes. Flatten each ball, then press and stretch with your fingers until it is about 1/4 inch thick. Top each disk with whatever toppings you are using and press lightly with your fingers so that they adhere.
Heat a skillet over medium to medium-high heat, add a little bit of oil and use a brush or wadded up paper towel to spread it around. Place dough disks topping side up in the pan, you may have to do this in batches, adding a bit of oil each time, and fry until a light golden brown on the bottom. Flip dough over and fry until light golden brown on top. Remove from skillet and brush top with melted butter. Serve.