Eggs Curry (Anda Curry)

Ingredients:

12 eggs
oil for deep-frying
4 tbsp oil or ghee

Blended ingredients:

5 cloves garlic, peeled
6 onions, peeled
1 knob fresh ginger, peeled

Seasoning ingredients:

1 tbsp coriander powder
2 tbsp fennel powder
1 ½ tbsp cumin powder
2 tsp turmeric powder
1 tbsp chili powder or to taste

4 tomato, diced and pureed
4 tsp salt or to taste
1 tsp pepper powder
1 cup water
2 tsp garam masala
250 g paneer (farmer cheese) and/or 1 can green peas (optional)
coriander leaves or curry leaves for sprinkling (optional)

Method:

Boil a pot of water and hard boil the eggs.

Transfer cooked eggs to a running cold tap water, shelled and set aside.

In a wok or deep pan, heat enough oil, deep fry peeled eggs till golden brown, drain on absorbent paper towels and cool to a handle-able temperature.

Make a cross-cut at one end of the eggs and set aside.

With blender/food processor, blend together garlic, onion and ginger to paste; set aside.

Heat 4 tbsp oil or ghee in wok or deep pan over medium high heat, saute the blended paste till fragrant and start to golden brown (about 3 minutes).

Add-in all the seasoning ingredients and fry for a few seconds till aroma.

Add-in tomato, salt and pepper, stir for few minutes.

Pour-in water, add-in paneer or green peas (if desired), cover and simmer till gravy is thick (water can be added if the gravy is too dry).

Stir-in garam masala and return eggs into wok, stir to heat through and the gravy is homogeneously dispersed.

Sprinkle-on leaves.

Dish-up and best serve hot with rice.

Streusel Coffee Cake

Ingredients:

Streusel:

1 cup finely grounded cornflakes
3/4 cup brown sugar
3/4 cup r0asted salted peanut, grounded
1/2 cup (90 g) butter, mellted

Cake batter:

2 cup cake flour
1 cup sugar
4 tbsp instant coffee powder
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs
1 cup milk

Method:

Preheat oven to 180 °C.

Lightly grease a cake pan ( 18 cm in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

To prepare the streusel topping:

In a bowl, combine grounded cornflakes, sugar, peanuts and butter.

Stir to mix and form crumbs; set aside.

To prepare cake batter:

In a large mixing bowl, combine flour, sugar, coffee powder, baking powder and salt, stir to mix.

Add-in butter, eggs and milk, whisk until the mixture is smooth and glossy (about 2 minutes).

To assembly:

Pour half of the batter into the prepared cake pan.

Sprinkle with half of the streusel crumbs.

Pour-in the remaining batter over the streusel layer.

And sprinkle-on the remaining streusel onto the batter layer.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and ready to serve.