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oil -10 ml
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butter15 gm
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cumin -¼t
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cardamom green-2
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cinnamon- 1 small pc
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cloves 2-3
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- Heat oil, add butter and whole spices
then add 500 gms chopped onions and saute on low heat till light brown.
Add ¼ tsp coriander pdr, 1/8tsp cumin powder, pinch turmeric powder.
Add in about 20 gms of ginger and garlic paste. continue to saute.
Add in 400 gm tin of chopped tomatoes , and slow cook till the oil starts to separate out.
Then can add about 1 kg of chicken on the bone which should ideally be marinated with ginger and garlic paste about 20 gms and about 100 gms of plain / greek yoghurt.
at this stage you can also add in chilli powder to your taste or 2-3 green chillies.
let is simmer on low heat with a lid for about 30 minutes.
Season with salt and some garam masala powder. Also a small pinch of nutmeg. Add some fresh coriander and mint for the oomph factor.
We would get a chicken curry or masala like this maybe once every few months when we were growing up. Even chicken was a treat not for daily eating. Aai would take us to the butcher I still remember the name Prakash where they would take a fresh chicken and cut it up and wrap in newspaper to take home .
Knife sharpening part DEUX or how to save your knives from landfill
To get your knives sharpened and in tip top condition here are some handy tips .
- Keep away from the dishwasher and handwash only ..the corrosive chemical and high temp ruins the metal to a point where they just cannot be rescued anymore.
- Buy a decent brand of a knife ,does not have to be a ken onion shun or a hand made thing but a victorinox is a good starting point or a similar by FDick .
- Learn how to sharpen the blades . Remember also that the knife is meant to cut vegetables and tomatoes and so on not shave your arm – that’s just vanity/ sharpening snobbiness.+ You need sharpening stones which are 6000 grit or similar..and they are not cheap. There is a blog post here which tells you how to do this.
- You also need a good stone not one of the pull through gadgets which they sell everywhere .They really ruin your blade not as much as the dishwasher but still not good practice. Get a 400/1000 stone . That’s enough for a normal person. I’ve got a dozen or more between 120- 12000 grits and several diamond ones too
- The angle between the stone and the blade is important and some companies sell decent angle guides,which could be a worthwhile investment after the bomb you will send on the stone/s . I use only water or a little soap water to do the stones .the other blog post has videos on this.
- Or if you are in Sydney you can contact me on gordoyash@gmail.com to make a time for this .
May you live in interesting times with your knife journey. Be safe and don’t drop the knife on your foot, that can hurt. If it’s falling let ita , better than cut yourself and slowly bleed to death.
Hot cross buns – one a penny two a penny.
♦This hot cross bun comes from the pastry maestro Angelo Roche, who was our batch coordinator and trainer many many many moons back in 1994.. I was able to catch up with him again when i moved to Sydney from Aotearoa.
There are 2 parts to the recipe, nay 3 including the cross on the top
The Tanzhong- cooked starch paste- which makes them soft and fluffy.
- water- 65g
- milk -60 g
- flour – 25 g
mix well together and microwave for 30 seconds or if you have a fancy 30k Rational Combi oven steam it there for 5 minutes. The idea is to have a cooked starch paste as the base for the recipe, which then makes the buns super soft and increases shelf life.
The next part has
- tangzhong- 120 g-
- milk-120 g
- milk powder-7 g
- sugar-35 g
- yeast- 6 g
- raisins- 100 g or mix of raisins , currants and mixed peel.
- flour- 350 g
- allspice- 1 g
- cinnamon- 1g
- Butter 30 g soft
- cardamom- pinch
- egg- 1 ea
- salt- 5g
Mix warm tangzhong , with milk flour and yeast and set aside to bubble bubble boil and trouble.
Hehe no incantations required just cos it’s a rich dough do need to activate the yeast a bit more really.
Then add everything else except salt and butter, which goes in the end .
Form the dough, keep it covered in a warmish place ..you know the drill.
Once proofed, knock back, divide into equal sizes -(50 g ) each roughly and arrange on a baking tray close to each other .
For the third part cos the power of three shall set us free.
- Flour 250 g
- Oil 75 g
- Water 300 g
Mix oil and flour and then add water to form a smooth paste which can be piped.
Pipe horizontally on the buns , then vertically.
proof till nearly doubled in size, brush with egg wash. and bake in preheated oven at 180 C for 12-15 mins.
The reinvention/ re invigoration of a knife Abridged.
Mulgapodi / Gunpowder/ Podi
literally means pepper / milagai and powder/ podi but we can add more layers of flavor to it than just that .
Typically made in southern India to put on dosa/ or to mix with ghee or aesame oil to serve with idli it’s very versatile and I’ve even used it to crust on salmon and bake it or serve as a dukkah and olive oil and focaccia.
There are more recipes than you can shake your tail feathers at..and in the end it’s also upto your creativity and to see what you have.
- Roasted chana dal / this comes pre roasted I’m most indian shops and also persian or arabic shops- 20 g / 2 large T
- Peppercorns dry- 5 g roughly
- Shredded coconut not traditional but I like it
- Salt
- curry leaves 1-2 sprigs ..I grow mine fresh at home and the flavor is to die for
- Dry red chilli/ I like to use Chipotle for the smoky flavor.-2-3 can increase depending on how hot you want it..
- Cashewnuts- 20 g/ 2 T
- Cumin seeds -5 g/1 t
Toast the above in the microwave- yes you can ..or in a fry pan if thats what you prefer. Cool down and blend/ grind to a coarse powder.
Sometimes i also add sesame seeds to mix above..Like i said sometime before all food needs your own touch to make it special and to your liking.