South Indian Mazanec

Ingredients

In this South Indian adaptation of Mazanec, we incorporate traditional South Indian spices and flavors to give the dish a unique twist. The addition of coconut, curry leaves, and mustard seeds adds a distinct South Indian flavor profile to the original Czech recipe. The result is a bread that is both familiar and exciting, combining the best of both culinary traditions. We alse have the original recipe for Mazanec, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 3 eggs 3 eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) shredded coconut 1/4 cup (30g) shredded coconut
• 1 tablespoon mustard seeds 1 tablespoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 43g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a loaf pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, and eggs.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Fold in the shredded coconut, mustard seeds, and curry leaves.
6. 6.
   Pour the batter into the greased loaf pan and smooth the top.
7. 7.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor.
• Mustard seeds — Toast the mustard seeds in a dry pan before adding them to the batter to enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or finely chopped green chilies.
• Serve the South Indian Mazanec warm with a dollop of ghee or coconut oil for an extra burst of flavor.
• This bread can be enjoyed on its own or paired with a cup of South Indian filter coffee for a complete breakfast experience.
• If you don't have curry leaves, you can substitute with fresh cilantro for a different flavor profile.
• Experiment with different spices and herbs to customize the South Indian Mazanec to your taste preferences.

Serving advice

Serve the South Indian Mazanec as a breakfast bread or as a snack with a cup of tea or coffee. It can be enjoyed plain or with a spread of butter or jam.

Presentation advice

Slice the South Indian Mazanec into thick slices and arrange them on a platter. Garnish with a sprinkle of shredded coconut and a few curry leaves for an attractive presentation.