Mughlai Spiced Rupjmaize

Ingredients

In the original Latvian Rupjmaize, the bread is typically made with rye flour and has a dense texture. However, in this Mughlai adaptation, we use cornmeal as the base ingredient to give it a lighter and fluffier texture. Additionally, we incorporate Mughlai spices such as cardamom, cinnamon, and cloves to infuse the bread with rich and aromatic flavors. We alse have the original recipe for Rupjmaize, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) baking powder 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) ground cardamom 1/2 teaspoon (2.5g) ground cardamom
• 1/2 teaspoon (2.5g) ground cinnamon 1/2 teaspoon (2.5g) ground cinnamon
• 1/4 teaspoon (1.25g) ground cloves 1/4 teaspoon (1.25g) ground cloves
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Butter, for greasing the pan Butter, for greasing the pan

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking pan with butter.
2. 2.
   In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, salt, baking powder, baking soda, cardamom, cinnamon, and cloves.
3. 3.
   In a separate bowl, whisk together the buttermilk, milk, eggs, and vegetable oil.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
5. 5.
   Pour the batter into the greased baking pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing.
8. 8.
   Serve warm and enjoy the delightful flavors of Mughlai Spiced Rupjmaize.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the bread.
• Cardamom — Use freshly ground cardamom for the best flavor.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For a sweeter version, you can add 1/4 cup of honey or maple syrup to the batter.
• Serve the Mughlai Spiced Rupjmaize with a dollop of ghee or butter for extra richness.
• This bread pairs well with Mughlai curries and kebabs.
• You can toast the slices of Mughlai Spiced Rupjmaize and serve them with chutneys or dips.
• Leftover bread can be used to make delicious sandwiches or croutons.

Serving advice

Serve the Mughlai Spiced Rupjmaize warm as a side dish to complement your Mughlai main course. It can also be enjoyed on its own as a snack or breakfast item.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar or ground cinnamon on top of the bread before serving. You can also garnish with a sprig of fresh mint or a dusting of edible gold flakes for an elegant touch.