Ande ki kadi (Egg Curry)
Ingredients:
Eggs - 4
Onion - 1 medium size
Tomato - 1 large
Ginger garlic paste - 1 tsp
Dried seedless tamarind pulp - 1 tsp
Vegetable oil - 2 tbs
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fenugreek powder - 1/2 tsp
Curry leaves - a few
Green chillies - 4 small
Method:
1. Hard boil the eggs and keep aside. Please make sure that the eggs and the water are at room temperature before you put them to boil. Switch off the stove when the water begins to boil. Leave for 15 minutes then drain the water and allow them to cool in cold water before you start peeling their shell. Overcooked eggs have a crumbly yolk with a grey green tint, a sulphur like odour which is distasteful and a rubbery white.
2. Cut the onion into thin slices and tomatoes into small quarters. Remove stems from the green chillies.
3. Heat the vegetable oil in a pot. Fry the sliced onion to golden brown. Add the ginger garlic paste, tomatoes, curry leaves, whole green chillies and salt, followed by turmeric, red chilly, coriander, cumin and fenugreek powders. You can enhance the flavour by adding roasted ground cumin and fenugreek (roast the cumin and fenugreek seeds first then grind them to a powder).
4. Stir fry till the tomatoes are soft and tender.
5. Soak the tamarind pulp in a little water after rinsing it. Squeeze the tamarind in the water to extract the juice and add it to the curry. I don't like to use tamarind paste as the taste and flavour is different, plus it has preservatives.
6. Adjust the salt and simmer for sometime. Now remove the shells from the boiled eggs, make long slits and add them to the curry. Leave them on simmer to absorb the curry juices till they get discoloured.
7. Garnish with chopped cilantro. The egg curry is now ready to serve. Enjoy with boiled jasmine rice. It goes so well with this curry.
Steamed Coconut Radish
This is a light side dish which is enjoyed with rice and curry or dal. It is just steamed for a few minutes till tender and then tempered with mustard, dried red chillies and curry leaves. I love to eat this with boiled rice and sambar.
I prefer to use small or medium size white radishes for this dish as they have strong flavour unlike the chinese lobok which are usually very huge and lacking in flavour.
Ingredients:
White radish - 1 medium size
Fresh coconut finely grated - 1/4 cup
Mustard seeds - 1/4 tsp
Curry leaves - 4 or 5
Dried red chilly - 1 small
Canola oil - 1 tsp
Green chilly - 1 small
Salt to taste
Method:
1. Peel, wash and cut the radish into small pieces. Add a little salt, slit green chilly, then cover and steam it with just a teaspoon of water in a sauce pan till it is tender.
2. Grate finely or coarsely grind the fresh coconut and add it to the steamed radish and on low heat turn it over a bit just to coat all the pieces with the fresh coconut. Do not cook anymore.
3. For tempering heat the canola oil in a small sauce pan. Break the dried red chilly into two pieces and add it to the oil followed by mustard seeds. When they begin to splutter add the fresh curry leaves. Switch off the stove and pour the tempering over the steamed radish.
4. Turn over, adjust the salt and enjoy with rice and curry.
Chef John is on Vacation
Anyway, I'm looking forward to a nice, relaxing break, and suggest you use this time to catch up on all the videos you’ve missed. We have lots. Thank you, and we’ll see you next week!
Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup
There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can’t go wrong either way.
Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I’d play it by ear until it’s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
1 1/2 pound leeks (about 4 or 5)
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more to taste
1 1/4 pound Yukon gold potatoes
3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness
1 cup heavy cream
1/2 cup crème fraiche, plus more to garnish (click here for recipe video)
pinch of cayenne pepper
sliced fresh chives for garnish
Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup
There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can’t go wrong either way.
Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I’d play it by ear until it’s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
1 1/2 pound leeks (about 4 or 5)
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more to taste
1 1/4 pound Yukon gold potatoes
3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness
1 cup heavy cream
1/2 cup crème fraiche, plus more to garnish (click here for recipe video)
pinch of cayenne pepper
sliced fresh chives for garnish
Pork Osso Buco – Keeping it Real without Veal
It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It’s great for a few bites, but then I’m over it, quickly. On the other hand, pork shank isn’t quite as rich, and gelatinous, and I personally enjoy it much better.
For some of the same reasons, I don’t generally reduce the sauce too much. It’s not supposed to be a very thick sauce, and I’m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
six thick-cut pork shank sections
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
1/4 cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1 bay leaf
1/8 teaspoon ground clove, or *one whole clove
1/2 teaspoon dried thyme
1/2 teaspoon dried Rosemary
freshly chopped Italian parsley and freshly grated lemon zest for the tops
* if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a “bouquet garni.”
