Eggs in Rich Moghlai Sauce

I found this recipe in a Madhur Jaffrey cookbook which I had recently borrowed from our town library. Very rarely do I have all the ingredients at home ; this time I did, so customizing was not required ... and the outcome ?!?!  A recipe totally worth sharing with all of you! Here it goes...

Serves: 4 people
Prep Time: 15 minutes
Cooking time: 10 mins

Ingredients:

Lengthwise cut eggs

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp garam masala

1 tsp ground coriander

1 tbsp lemon juice

1/2-3/4 tsp salt

2 tbsp olive oil  (or groundnut oil)

1 medium sized onion finely chopped

1 tbsp ground ginger

2 tsp tomato puree

1 cup chicken stock

180 ml single cream 

2 tbsp chopped fresh coriander

5-7 hard boiled eggs, peeled and cut lengthwise in half

Freshly ground black pepper
Method:

• Mix the cayenne, cumin, garam masala, coriander, lemon juice, salt and some black pepper with 1 tbsp of water to make a smooth paste and set aside.
•  Heat oil in frying pan and set it over a medium high heat.When hot add the onion and stir fry until it turns brown at the edges. Add the ginger and stir for 10-15 seconds.
• Add pre-made paste and stir for a minute.
• Stir in tomato puree, chicken stock, cream  and fresh coriander and bring to simmer. Cover and simmer gently for 2-3 minutes.
• Lay the egg halves in the sauce in a single layer and spoon the sauce over the top. Cover and simmer for another 2-3 minutes.
• Serve with any Indian bread or rice.

Eggs in Moghlai Gravy

You can always try this recipe by replacing eggs with paneer or chicken.

Enjoy !! 

Ajanta from Amherst

Lime curd

They say when life gives you lemons, make lemonade! I say when life gives you egg yolks (and limes), make lime curd!

I was baking an Apple cake for a friend's baby shower. The recipe called for egg whites for the icing. The thought of throwing away perfectly wonderful egg yolks was driving me crazy. I had some limes lying around, so decided to make lime curd out of it. You could use only lemons or even one lime and one lemon. Here it goes.

Ingredients
1-2 lime juiced
4 egg yolks
1/2 cup sugar
4 tbsp unsalted butter, cut in 1 tbsp pieces

1 tsp Lime zest (Optional)

Method

• Set a heat proof bowl over a pot of boiling water (It works like a double boiler).

• Pour lime juice into the bowl, add yolks and whisk continuously. 
• Add sugar gradually, one tablespoon at a time, if you like it tart. Check for sweetness.
• Add butter 1 tbsp at a time. Whisk until well incorporated. Add lime zest at this time.
• Lemon curd should be thick enough to coat the back of a wooden spoon. 
• Cool completely and pour into a clean container and refrigerate. 
• This Lime curd should ideally be consumed within 2-3 days, and may be used in desserts such as lime tarts, cheese cakes. It works great as a spread for scones or bread.

My first memory of a lime/lemon tart is one from Kookie Jar, in Kolkata! While all my friends drooled over the chocolate cakes and desserts, I was crazy about the lime/lemon tart. If I may say so, this lime curd is pretty close! :) 


Bon Apetit!
Hetal from Houston