Irish Soda Bread with an Indian spicy kick!
Get the recipe for Chai Spiced Muffin, Part 1 of this post.
3 ½ C all purpose flour
¼ C + 2 tbsp sugar
1 tsp salt
¾ tsp baking soda
1 ½ tsp baking powder
2 large eggs, lightly beaten
1 tsp Curry’s Chai Spice
2 C sour cream
1 C dried fruits like pineapple, papaya, raisins, dates chopped cranberries etc.
1. Heat the oven to 350 F.
2. Grease and dust a loaf tin.
3. Sift the flour, baking soda and baking powder in a large bowl.
4. Whisk together this flour mixture and all the other dry ingredients.
5. Mix the beaten eggs, sour cream, and the Chai Spice in a separate bowl and beat well.
6. Gently fold the egg mixture to the dry ingredients and mix until just moist.
7. Dust your hands with little flour and knead the dough gently to make a rough lump of dough. Do not over beat the mixture.
8. Put the lump of dough in to the prepared baking tin.
9. Spread the dough to fit the size of the tin.
10. Score the center with a serrated knife about an inch in X shape to prevent the crust from splitting during baking and also for uniform baking in the center.
11. Bake it for 1 hour or until the bread is slightly golden brown in color. You can also do the skewer test. If it comes out clean it is done. Another test is that the bottom of well-done soda bread sounds hollow.
12. Remove the bread from the oven and cool on a wire rack.
Eggs are not only for breakfast! They are equally delicious as an entree or a side dish to plain rice or crusty bread. Try this simple recipe for your next meal!
¼ cup plus 1 tbsp cooking oil, any kind
2 potatoes cut into 1" cubes (optional)
2 medium onions, finely chopped
2 medium sized tomatoes, cut into quarters
1 green chili, chopped (optional)
2 cloves garlic, minced
½ inch piece of ginger, minced
1 tsp Curry’s Curry Powder
½ tsp turmeric powder
¼ tsp cayenne pepper powder (optional)
1 tsp tomato paste
2 tbsp thick plain yogurt, beaten smooth
1 tsp Curry’s Garam Masala
Salt to taste
½ tsp sugar
1 cup water
4 hard-boiled eggs
Fresh coriander leaves for garnish, chopped
1. Heat 2tbsp oil in a large skillet over medium-high heat. Add the potato cubes and cook until three fourths of the cubes are cooked and nicely browned on all sides. Remove and keep aside.
2. Heat 1tbsp oil in the skillet. Add the chopped onion and cook, stirring occasionally, until the onion turns golden brown. Grind the cooked onion, tomato, and green chili (if using) in a food processor into a smooth paste.
3. Heat 1tbsp oil in a skillet over medium-high heat. Add the onion-tomato paste and sauté for 2-3 minutes.
4. Add the minced ginger and garlic, and sauté for 2 more minutes.
5. Add the curry powder, turmeric, cayenne (if using), and tomato paste. Cook, stirring frequently, for about one or two minutes or until the mixture turns dark and highly fragrant.
6. Meanwhile, in a small bowl, mix Garam Masala spice with the yogurt until you have a smooth mixture.
7. Reduce heat to low and, while whisking continuously, add the yogurt-spice mixture to the curry. Cook, stirring frequently, until the mixture is smooth and slightly thickened.
8. Add the water, salt, and sugar, and increase the heat. Bring the mixture to a boil, then reduce heat again to low and simmer the sauce to thicken.
9. While the sauce is simmering, heat the remaining oil in a large skillet over medium-high heat. Make four fine slits on the eggs with a sharp knife so that the eggs absorb the flavor from the sauce.
10. Fry the eggs in hot oil. When they begin to turn golden brown in color, remove, and add to the sauce along with the potatoes.
11. Simmer the sauce for 3-4 minutes to allow the flavors to meld and for the eggs to heat through.
12. Garnish with chopped cilantro and serve with plain rice or grilled flat bread.
A simple muffin recipe using our Chai Spice for a quick breakfast treat.
Part 2 of this post includes the recipe for Chai Spiced Irish Soda Bread!
Chai Spiced Muffins
2 cups all-purpose flour
3/4 tsp Curry’s Chai Spice
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 stick of butter or margarine, at room temperature
1 cup sugar
1 cup ricotta cheese
1 egg, beaten
1/4 cup Curry’s Chai Sugar (optional)
1. Preheat the oven to 350F. Prepare a medium sized muffin pan with 12 wells with liner.
2. Mix flour, Chai Spice, baking soda, baking powder, and salt in a medium bowl.
3. Separately mix sugar and butter in a large bowl until smooth.
4. In another bowl, mix ricotta cheese and the egg. Add this mixture to the butter mixture. Add the
flour mixture gradually until well blended. Do not over-mix.
5. Spoon mixture onto the muffin pan, almost to the brim. If using, sprinkle the flavored sugar on top to give the muffins a crusty texture.
6. Bake for 20 minutes. Remove onto a wire rack and let cool.
Delicious roasted chicken that is tender, juicy, and full of flavors!
2 tbsp. balsamic vinegar
2 tbsp. lemon juice
2 tbsp. oil
Salt to taste
¼ cup light brown sugar
1½ tbsp. Curry’s Tandoori Rub
½ tbsp. smoked paprika
½ tsp. cayenne pepper powder
1 whole chicken
Heat the oven to 450 F.
In a large bowl, mix all the ingredients for the marinade. Put the chicken in the marinade and leave it for at least 2-12 hours, turning the chicken from time to time for better flavor incorporation.
Remove the chicken from the marinade and shake off all the marinade from its surface. Put the chicken on a roasting pan.
Meanwhile, cook the remaining used marinade until it is reduced to one third and nicely thickened. Brush the chicken with this glaze before putting the pan in the oven.
Roast for 15 minutes then reduce the heat to 375 F. Keep basting the chicken with this glaze several times for a nice golden brown color. Roast the chicken for about 1 hour or until it is fully cooked and browned on all sides with a crispy skin.
Note: Don’t worry about making the glaze out of the used marinade. It’s just like making gravy from the pan jus that is collected during roasting. The marinade will be cooked until it is reduced to one third of its original quantity and it will continue to be cooked again when it is used as a glaze during roasting the chicken. If you are still in doubt, then make two batches of the marinade. Use one part to marinate the chicken and cook the second part for the glaze.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.