Egg Curry

I love eggs!!  This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)

 

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer/ or sauted peppers

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas/ sauted peppers and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

 

Potato dauphinoise

This is one of Gordon Ramsay's recipe and I love it - Was a perfect treat for me last night after the horrendous fall :-)

For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.

Ayush's Banoffe Pie

Banoffe Pie - I am not very keen on fruits but bananas are manageable (only in a pie). I had found this recipe on the internet ages ago but had never had a chance to try it - so yesterday to cheer myself up after being miserable in the snow for the last few days I gave it a shot and my my it was delicious. I have already scoffed off more than half of it!!!

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tined Caramel
• 3 large bananas, sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.