Kerala Duck Eggs curry with flaky Paratha

 Duck Egg Curry (an excellent way to start the day)

If you can't find Duck eggs, large chicken eggs are also fine.

3 hard boiled duck’s eggs, shelled and with one or two slashes on each end. (11 minutes and then a cold water bath for a jammy yolk)

to taste – salt and vinegar

3 tbs oil

1 ½ tsp cayenne

1 tsp ground black pepper

1 cup sliced onion

1 tbs oil

Fry the onion in oil and lift it.

Fry the eggs in the same oil and lift them. Remove the skillet from the heat and add the cayenne and pepper. Add a spoonful of oil and return the skillet to the heat. Add salt, vinegar and eggs. Stir for a minute and cook until the gravy is thick.

Lift the eggs. Put the fried onion in the skillet. Mix well and remove from heat. Arrange the onions around the eggs.

Flaky Paratha 

• 3 cups 

  all-purpose flour, plus more for dusting

• 2 tsp sea salt 

• 1 tablespoon 

  neutral oil

• 1 cup 

  warm water 

• 3/4 cup 

  ghee

• In a large bowl, mix flour, salt, and oil together. 

Form a well shape into the mixture and add the warm water. 

Mix and knead until the dough has incorporated the flour. It will be lumpy. 

Cover the dough with a little bit of oil and then plastic wrap. Let the dough rest for at least 30 minutes. 

Turn dough out onto a lightly floured surface. 

Divide the dough into 8 equal pieces. Roll out each piece into a thin circle and brush with softened ghee or butter. Sprinkle a few pinches of flour on top. This helps with making the paratha flaky. Roll each piece into a spiral, like a cinnamon bun, cover, and let rest for about 15 minutes. 

Roll each paratha into a circle. 

Heat a nonstick pan to medium heat. Place a paratha on the pan. Cook until it begins to look translucent. Turn the paratha over. Continue to turn the paratha over every few minutes and then add some ghee or butter to the pan. Finish cooking all the paratha and enjoy!

Chocolate Banana Squash Muffins

 

Made with Callebaut Dark Chocolate cocoa and chips, Nature’s Farm eggs, and squash grown by Kelly Ditz, Fair Trade and Local are delicious choices  

Chocolate Banana Squash Muffins

Wet ingredients at room temperature:

1 cup yoghurt or buttermilk or sour cream 

1/2 cup milk

2 eggs

2 tsp vanilla 

2 banana, mashed (or one, as you like)

1-2 cups cooked mashed squash (any variety, including zucchini)

Dry ingredients:

1 cup sugar 

1 tsp baking soda 

1/2 tsp salt 

2 cups flour (often more, for a thick batter)

2 cups dark chocolate chips

1/2-3/4 cups dark cocoa powder 

Set oven to 415°F. You will turn it down to 350°F after 5 minutes of baking. 

Mix wet ingredients into mixed dry ingredients until well combined. 

Portion into large muffin cups with two passes of filling, for an easier fill. 

Bake at 450°F for 5 minutes and then turn down to 350°F to finish baking, about 15 minutes. Test for doneness, with a skewer, before removing from the oven. 

Let cool in the pan for about 5-10 minutes before setting out on a cooling rack. 

Enjoy!

*Bananas and squash are optional. Sprinkle with sugar crystals before baking, if you like, and/or 1 tsp cinnamon in the batter. 

*If using mini muffin tins, set oven to 415°F and turn down to 350°F directly after placing the pan in the oven.