dry bar mai tai

BARA BRITH

Bara Brith, a classic Welsh tea loaf, is a moist and flavorful fruit cake, beautifully topped with a sweet, sticky tea glaze!

EQUIPMENT

  • 2lb/1kg loaf pan
  • Large bowl and medium bowl
  • Whisk
  • Spatula
  • Pastry brush (for glaze)

INGREDIENTS

  • 400g mixed dried fruit
  • Zest of 1 large orange
  • 200g dark brown sugar (substitute with light brown sugar or light/dark muscovado sugar)
  • 280ml strong hot tea (two tea bags)
  • 260g plain flour
  • 2 tsp baking powder (level)
  • 1 tsp mixed spice (level)
  • 1/4 tsp salt (level)
  • 1 medium egg (room temperature)
  • 30g unsalted butter (melted)

INSTRUCTIONS

The Night Before Baking:

  • Add two tea bags to a jug and fill with 280ml of boiled water. Stir and let it brew for 5 minutes, then remove the tea bags.
  • In a medium bowl, combine the dried mixed fruit, orange zest, and dark brown sugar. Pour in the hot tea and stir. Cover with film and refrigerate overnight.

The Day of Baking:

  • Preheat your oven to 160°C/140°C fan.
  • Remove the bowl from the fridge. Set aside 1 tablespoon of the fruit liquid in a small bowl for glazing the cake later.
  • Line a 2lb/1kg loaf pan with parchment paper or spray with non-stick cooking spray.
  • In a large mixing bowl, whisk together the plain flour, baking powder, mixed spice, and salt.
  • Add the egg and melted butter to the fruit mixture and stir to combine.
  • Pour the entire fruit mixture (including all the liquid) into the dry ingredients. Use a spatula or wooden spoon to fold the mixture together until just combined, ensuring no pockets of flour remain. The mixture will be quite thick.
  • Pour the batter into the prepared loaf pan and level the top with a spatula or spoon. Place the pan on the lowest shelf of the preheated oven and bake for about 80 minutes. After 40 minutes, loosely cover the pan with foil to prevent the top from burning.
  • Check the cake’s doneness by inserting a cake skewer or cocktail stick into the center. If it comes out clean, the cake is done; if there’s batter on it, bake for another 5 minutes before testing again.
  • Once baked, remove from the oven and place the pan on a wire cooling rack. Brush the top with the reserved fruit liquid. Let it cool in the pan for about 20 minutes before transferring it to the wire rack to cool completely.

Bara Brith can be stored at room temperature in an airtight container or double-wrapped in film for up to 5-6 days.

PORICHA MUTTAI MASALA – SCRAMBLED EGG MASALA

Poricha Muttai Masala, also known as Scrambled Egg Masala, is a flavorful and satisfying dish that combines the simplicity of scrambled eggs with the aromatic spices of Indian cuisine. It’s a versatile dish that can be enjoyed as a quick breakfast, a light lunch, or a side dish with roti or rice.

This recipe offers a delicious twist on the classic scrambled eggs, incorporating a medley of spices like turmeric, chili powder, and garam masala to create a vibrant and aromatic dish. 1 The eggs are scrambled with onions, tomatoes, and green chilies, resulting in a flavorful and satisfying meal.

INGREDIENTS

For the Egg Scramble:

  • 4 large eggs
  • 4 pinches of salt
  • 2 tablespoons oil

For the Masala:

  • 1 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 6 cloves garlic, crushed
  • 2-inch piece of ginger, crushed
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Kuzhambu Milagai Thool (All Purpose Curry Powder) See notes for substitute
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon coarse ground black pepper powder
  • 3/4 teaspoon salt (or to taste)
  • 1 teaspoon cumin seeds
  • 5 curry leaves
  • 2 tablespoons fresh coriander leaves
  • 3 tablespoons oil

INSTRUCTIONS

  • Lightly beat the eggs with salt. Heat 2 tablespoons of oil in a frying pan and cook the egg mixture over medium heat, stirring occasionally. Scramble the eggs until they are soft, then remove from the pan and set aside.
  • In the same pan, heat the remaining oil. Add the cumin seeds and curry leaves and allow them to splutter.
  • Sauté the chopped onion, crushed garlic, and ginger until the onions turn golden and crisp.
  • Add the chopped tomatoes and cook until they soften.
  • Stir in the turmeric powder, Kuzhambu Milagai Thool, red chili powder, black pepper powder, and salt. Cook the spices with the onion mixture until they are well blended and the masala starts to brown and dry slightly.
  • Add the scrambled eggs to the pan and mix them well with the masala. Use the sharp end of the spatula to mince the eggs into the masala as you cook.
  • Once combined, garnish with fresh coriander leaves and remove from heat.
  • Serve as a side dish with sambar, rasam, or curd rice.

Notes: Kuzhambu Milagai Thool is a South Indian all-purpose curry powder made from a mix of red chilies, coriander, black pepper, cumin, and red gram. It adds thickness and flavor to gravies and curries. If you can’t find or make this powder, substitute with 1 tsp spicy red chili powder, 2 tsp coriander powder, 1/2 tsp black pepper powder, and 1/2 tsp cumin powder.

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