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I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.
Whizz until purée like about 2 minutes.
In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.
Quickly cover the pan to prevent escape and sizzle for a minute.
Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).
Fry until golden, another minute or so.
Throw in about 20 curry leaves. These splatter so cover the pan again.
Lower the heat and add the blender contents.
Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
Ta da !
Every now and again I come across a recipe that is awesome.
It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here.
In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked.
It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly.
Here is my take on that recipe, which I believe is called Double Chilli Chicken.
Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification.
The ingredients you will need are:
- oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor)
- Chicken mini drumsticks (about 1kg)
- About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish)
- About 20 curry leaves
- Sliced ginger
- Sliced garlic
- 10 to 15 whole dried chillies (I remove most of the seeds)
- Ground dried chilli powder (medium hot)
- Ground coriander
- Ground black pepper
- Jaggery or Palm Sugar
- Lime juice
- Chopped fresh coriander for garnish
- Chopped red onion for garnish
I start with a heavy base fry-pan that has a fitted lid and add the ghee.
Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter.
Saute your dried chillies in the ghee for a few minutes
You will notice they start to darken quickly
Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook.
I should have also added the curry leaves to the oil first, but I forgot so I added them later.
As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference.
Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour
After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product.
A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance.
Stir the powders into the onions and cook for a few minutes.
Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning
Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed.
While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime.
After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken.
For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper.
Prepare some slived red onions for garnish.
And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide!
Serve the chicken on a bed of steamed basmati rice
And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff!
Not sure if the subject line really reflects the situation and my question.
Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS. However, the pattern or cut mark didn't show on the finished loaf. I don't know much more other than she said she made the cut "pretty deep."
What might be the cause of the cut mark not showing on the finished loaf? Thanks!
We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.
How to Make Rye Sourdough Bread
I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
Rye Sourdough Wood Oven Baked Bread
My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
Now if you don't have a starter, I recommend starting one! It is a great investment!
1000 g flour (60% Bread Flour, 40% Rye)
25 g salt
75 g of honey/molasses
200 g of Rye starter
650 g of water, cold
Baker Scale (or other gram scale)
Bread Razor (you could also use one of those straight razors)
Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
I know, some of you just freaked out, cold water? Won't that kill the yeast.
Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has a good amount of time to start making lactic acid, and really get to flavor town!
While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
Repeat this step 2-3 more times, pending on the outside temperature.
If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
If not then just put the dough in the fridge and do the steps below the next day.
Once you have bouled the bread, can put it into the fridge and let it sit over night
Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.
If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
If your oven is steam injected, build up a good blast of steam.
If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
The steam is what creates the sexy crust!
Let it build up for a few minutes!
Right before you put the bread into the oven use a bread razor to slice the top of the bread.
Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
Now serve it with your favorite butter, goat butter or whipped duck fat!
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