- Dates 200g
- Hot water to soak 300g
- Baking soda/ soda bicarb- 5 g
After 30 mins blend to a thick paste with a stick blender.
Don’t put too much bicarb otherwise will taste horrible.
- Whisk 3 eggs with
- Sugar 200 g
- Vanilla essence
When thick add
- Melted butter 50 g
- Oil -40 g
Add date paste and fold in carefully
Flour 225 g+ baking powder 5 g
Steam or bake for 20 mins – 175 C.
Steaming makes a softer and lighter product.
Can scale this to go up to a batch multiplied by 10. We make this at work for 300 people .
Great with a salted caramel butterscotch sauce .
S as anpice mix
- Cardamom 2 g/ 1/2 t
- Cinnamon stick -1 small one /1 g
- Cloves – 2g
- Peppercorns 1 t/ 3 g can double it if you can handle the heat.
- Dry coconut – 50 g
- Bayleaf-1-2
- Coriander seeds -1T.
- Fennel seeds – 5 g/ 1 t
- Dry red chilli – 1-2/ 5 g
Toast coconut in the microwave .when lightly browned add rest of the spices and toast yet again for upto 1.5 mins .
Cool down and grind. It should be a darkish coloured powder.
- Chicken thighs boneless or bone in skin off – 1 kg
- Goraka extract / tamarind/ lemone juice – 10 ml
- Turmeric -1 t/ 5 g
- Chilli powder -10 g/ 2 t
- Salt
- Oil-25 g
- Chopped onions – 250 g
- Crushed tomatoes – 150 g
- Crushed garlic-25 g
- Crushed ginger – 20 g
- Coconut cream – 200 ml
- Heat oil, saute the onion till light browned.
- Add the chicken and the spice mix.
- Add the crushed tomatoes coconut cream ginger and garlic and simmer on low for 30-3 min.
- Best eaten the next day with some hoppers/ appam or porotta.
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..
