Aaaand... we are back !! Well it isn't in the happiest of times but then they say that if "life gives you lemons...." you make some yummy dish out of it.
This blog is after more than two years and something really dramatic had to happen in the world for us to find time to get back to it... we have the usual excuses... busy jobs and a super attention-worthy baby. But now let's get back to food. While we haven't written a recipe blog in a while, we continued to post food pics on our handle (https://www.instagram.com/when.i.ate/); mostly from our eating out ventures. We hope to post recipes more often now - retaining our focus on recipes with a twist, balance of flavors and optimization of calories. Let's go....
This dish (and many more that will come) are inspired from the Indian Accent restaurant recipe book. The real trick was to get the masala gravy right and to make the "fried poached egg". We adapted a bit to make a soft-boiled egg and then do a panko-crust broiling... got a similar if not the same effect !
6 medium sized eggs
For masala gravy
3 tsp oil
2 bay leaves
1/2 tsp cumin
1 tsp ginger garlic paste
2 medium onions, finely chopped
3-4 plum tomatoes - pureed
1/4 tsp turmeric
1/2 tsp kashmiri mirch
1/2 tsp coriander powder
salt to taste
3/4th cup stock (veg/ chicken)
For aloo chokha (we don't make ours the mashed style)
4-5 boiled potatoes
diced- 2 tsp ghee
1/2 tsp cumin
1/2 tsp ginger chopped
1/2 tsp green chilies chopped
1 tbsp fresh chopped coriander
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp coriander powder
1 tbsp of masala gravy (prepared in Anda curry recipe)
salt to taste
Chaat Masala - as per taste
1 tsp lemon juice
Method
The eggs
1. For casual cooking one can always just use basic boiled eggs but there are a couple of things this recipe looks for - a soft gooey center and a crisp outer so the gravy sticks to it - and for that you need this slightly tricky version
2. Soft boil the eggs - take a heavy bottom pot and put enough water that the eggs would submerge, bring the water to a boil, bring down to simmer and gently drop the 6 eggs in the water
3. Prepare an ice filled water bowl to take out the eggs at about 5 1/2 minutes. Transfer the bowl to a refrigerator for at least 20 minutes
4. Prepare the coating: make a slightly thick mix of water and cornflour (about 1/2 cup water with 1 tbsp cornflour). Take panko (or normal) breadcrumbs in a flat plat and add some salt
5. Take out the eggs, peel (you'd have to be careful as these eggs would be soft) and then roll the eggs first in the cornflour mix and then in the breadcrumbs. Put them back in the refrigerator till you are ready to eat (minimum 20 min in the refrigerator)
6. Just before you are ready to eat: pre-heat the oven at 250 degrees C for 10 minutes
7. Place the eggs on parchment/baking paper and broil for 5-7 minutes till the eggs are slightly brown
It is a little complex but trust us - totally worth it !
Masala Gravy
1. In a wok, heat oil and add cumin and bay leaves
2. Add onions and saute till they turn golden brown and then add the ginger garlic paste
3. Add tomato puree and all the spices and let it cook on slow till oil separates from masala and its consistency is of a paste and not a pouring curry
4. Save 1 tbsp of this masala for Alu chokha
5. Add stock and let the curry boil. Garnish with coriander
Alu Chokha
1.Heat up ghee in a pan and add cumin
2. Add ginger and green chilies to it. Now, add all spices, coriander chopped and 1 tbsp of masala saved from the masaly gravy recipe
3. Add diced potatoes to it and mix it well and adjust masalas/salt as needed
4. Turn off the heat, add lemon juice
These two recipes can be made separately too but we followed the Indian Accent cookbook and they really do go well together!! Enjoy with some papad and paranthas
2 bay leaves
1/2 tsp cumin
1 tsp ginger garlic paste
2 medium onions, finely chopped
3-4 plum tomatoes - pureed
1/4 tsp turmeric
1/2 tsp kashmiri mirch
1/2 tsp coriander powder
salt to taste
3/4th cup stock (veg/ chicken)
For aloo chokha (we don't make ours the mashed style)
4-5 boiled potatoes
diced- 2 tsp ghee
1/2 tsp cumin
1/2 tsp ginger chopped
1/2 tsp green chilies chopped
1 tbsp fresh chopped coriander
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp coriander powder
1 tbsp of masala gravy (prepared in Anda curry recipe)
salt to taste
Chaat Masala - as per taste
1 tsp lemon juice
Method
The eggs
1. For casual cooking one can always just use basic boiled eggs but there are a couple of things this recipe looks for - a soft gooey center and a crisp outer so the gravy sticks to it - and for that you need this slightly tricky version
2. Soft boil the eggs - take a heavy bottom pot and put enough water that the eggs would submerge, bring the water to a boil, bring down to simmer and gently drop the 6 eggs in the water
3. Prepare an ice filled water bowl to take out the eggs at about 5 1/2 minutes. Transfer the bowl to a refrigerator for at least 20 minutes
4. Prepare the coating: make a slightly thick mix of water and cornflour (about 1/2 cup water with 1 tbsp cornflour). Take panko (or normal) breadcrumbs in a flat plat and add some salt
5. Take out the eggs, peel (you'd have to be careful as these eggs would be soft) and then roll the eggs first in the cornflour mix and then in the breadcrumbs. Put them back in the refrigerator till you are ready to eat (minimum 20 min in the refrigerator)
6. Just before you are ready to eat: pre-heat the oven at 250 degrees C for 10 minutes
7. Place the eggs on parchment/baking paper and broil for 5-7 minutes till the eggs are slightly brown
It is a little complex but trust us - totally worth it !
Masala Gravy
1. In a wok, heat oil and add cumin and bay leaves
2. Add onions and saute till they turn golden brown and then add the ginger garlic paste
3. Add tomato puree and all the spices and let it cook on slow till oil separates from masala and its consistency is of a paste and not a pouring curry
4. Save 1 tbsp of this masala for Alu chokha
5. Add stock and let the curry boil. Garnish with coriander
Alu Chokha
1.Heat up ghee in a pan and add cumin
2. Add ginger and green chilies to it. Now, add all spices, coriander chopped and 1 tbsp of masala saved from the masaly gravy recipe
3. Add diced potatoes to it and mix it well and adjust masalas/salt as needed
4. Turn off the heat, add lemon juice
These two recipes can be made separately too but we followed the Indian Accent cookbook and they really do go well together!! Enjoy with some papad and paranthas
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