1 cup flour¾ teaspoon salt1 ½ teaspoon baking powder1 egg½ cup milk2 tablespoon oil1 cup coarsely grated gouda/cheddar cheese Curry-1 large onion (sliced)2 pieces taj (cinnamon sticks)¼ teaspoon Jeeru (Cumin) seeds (optional)Pinch mustard seeds (optional)3 curry leaves (optional)1 elachie pod (optional)2 tablespoon oil2 large tomatoes (liquidized)2 teaspoon chilli powder1 teaspoon salt2 teaspoon dhana jeeroo powder¼ teaspoon turmeric powderPinch ground green chillies¼ teaspoon black pepper2 tins baked beans in tomato sauce
Curry-1. Braise onions and taj in oil till golden (with other whole spices if using).2. Add tomatoes, chillies and spices and cook till reduced.3. Add 2 tins baked beans and ¾ can of water.4. Bring to boil.5. At this point, you add in the prepared dumplings. Dumplings-1. Mix milk and oil together. Lightly whisk in egg.2. Then mix into dry ingredients, including the cheese.3. Spoon into gravy of curry, using a tablespoon.This should make approx 8 dumplings.4. Cover pot and place something heavy over so steam does not escape.5. Cook on medium heat for 5min, then drop heat to lowest and cook for further 10-15min.6. Dumplings should be fluffy and light in texture, well risen. Note: a) Use a deep pot so that there is place for steam & dumplings to rise. Make sure the gravy is wettish because it must steam as well as the dumplings soak up the gravy.b) I usually add lightly fried diced polony into the baked beans when cooking.c) You may also make a vagaar of curry leaves, mustard & Jeeru (Cumin) (cumin) seeds with a little oil, heat and pour over dumplings. But my family prefers it without.