30 August 2010

Settling-in Egg Curry

We just got back from vacation in England, and after numerous pub meals, we were craving some spicy Indian food. Egg curry to the rescue! Apologies for lack of a picture...we devoured it before I could reach for the camera!

Source: Raschandrika Konkani cooking

4 cloves
1" cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
2 red chillies
1 tbsp fresh/ frozen coconut
1 tbsp ginger-garlic paste
1 cup onion, chopped
1 cup tomatoes, chopped
3-4 eggs, boiled, peeled and halved

Heat oil, and when hot add the cumin seeds, coriander seeds, poppy seeds, cinnamon stick, and cloves. When they start to splutter, add the chopped onions, reserving 1/4 cup for later. Add the ginger-garlic paste, coconut, turmeric and red chillies. Cook for a few minutes, and then add the tomatoes. When they turn soft, turn the flame off. Grind this mixture to a paste in a blender.
In the same cooking pot, add a little more oil and fry the remainder of the onions till they turn golden. Now add the mixture from the blender and add 2 cups water (or more if needed). Add salt to taste, and a little lemon juice (optional). After simmering for 2-3 mins, add the halved eggs. Serve hot with roti or rice.

16 August 2010

Spicy Oven Fried Chicken

oven fried chicken legs

oven fried chicken legs

I got this recipe and images from http://everybodylikessandwiches.com, and thought I should give it a try this weekend. So here it is my First post! ha!

oven fried chicken legs

spicy oven-fried chicken
(from epicurious )
1 c yogurt
1/4 c skim milk (I used whole milk)
juice & zest of 1/2 lemon
4 T Sairacha Hot Sauce
2 T Dijon mustard
4 garlic cloves, minced
2 t salt
1 t ground black pepper
1/2 onion, sliced
5 chicken legs with skin and bones (organic & free range)

1 c dry breadcrumbs or crushed crackers
1/4 c flour
2 t dried thyme
2 t cayenne pepper

1 T Butter

In a large bowl, whisk together everything from the yogurt to the onions. Submerge the chicken legs and let marinate for 3 hours or overnight, turning chicken occasionally.

Preheat oven to 425F. In another large bowl, combine the breadcrumbs to the cayenne pepper. Pull out a large baking dish so that it’s handy. Using one hand (for less mess), pull out a chicken leg from the yogurt bowl and give it a little shake to get rid of excess drips. Dredge the chicken in the breadcrumb mixture and place it in the baking dish. Repeat with remaining legs. Dot each piece of chicken with some butter and bake until the chicken browns and gets crispy, about 50 minutes.

I apologize for the quality of the picture but I didn't have a camera on me so I ended up using my ever handy blackberry. Enjoy!

11 August 2010


This summer cucumbers have been coming in aplenty. Gazpacho is a cooling summer soup to make if you have fresh tomatoes on hand.
Serves 2

2 largish tomatoes, cubed
1 large cucumber, peeled, seeded and cubed
2 small cloves of garlic
salt and pepper to taste
1/4 cup of good olive oil
Splash of white wine vinegar - you can use sherry vinehar as well if you that on hand instead
1/4 cup of water
Slice of white bread slightly toasted and torn into pieces
Few basil leaves to garnish

For tempering:

1 tsp mustard seeds
1 tsp cumin seeds
3-4 curry leaves
1 tbsp of olive oil
  1. Puree tomatoes, cucumber, garlic, bread, vinegar, salt, pepper in a food processor. Stream in olive oil while processing.
  2. Add a bit of water if the soup is too thick.
  3. In a smaller pan, heat some olive oil and add mustard and cumin seeds. Once the mustard seeds start sputtering, add curry leaves. Drain the mix into soup. Stir to mix.
  4. Garnish with basil leaves and serve at room temperature.