Tuesday, January 28, 2014

KEEMA PAKORAS ( Mince Meat Fritters)



Pakoras are relished by one and all specially on a rainy day. Have you ever tried making them with mince meat ? If not you must give it a try. I have used chicken keema in this recipe.. you may use mutton keema or minced beef also. Vegetarians can replace it with soya granules. We can make use of the left over keema also. Take care while mixing the batter and add the water according to the consistency of keema.

For chicken keema:



Onions ...... 1 chopped finely
Chicken mince .. 100 - 150 grams
Turmeric powder ... 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder .. 1/4 tsp
Ginger garlic paste ... 1 tsp each
Red chilli powder ..... 1/2 tsp
Garam masala ....... 1/2 tsp
Salt ... to taste
Oil ..... 2 -3 tbsps
Heat oil in a pan and stir fry the onion, ginger, garlic. Add the chicken mince and saute until it changes colour. Add all the spice powders and salt. Set it aside to cool.

For the Pakoras:
Besan / gram flour ... 1 cup
Keema ................ 1/2 cup
Onions ............. 1/4 cup (finely chopped)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful (chopped)
Mint leaves ......... few (chopped)
Baking soda ....... 2 pinches
Cumin seeds ...... 1 tsp
Red chilli powder .. 1/2 tsp (as per your taste)
Salt ................. to taste
Oil .............. to fry

Method:
1. Mix all the ingredients together (except oil) adding a little water to make a thick batter.


2. Heat oil in a kadai / frying pan.

3. Drop small quantities of batter and deep fry until crisp and golden brown.
3. Serve with chutney or sauce.


SEYALA MAANI ( Green Masala Rotis)




This is a Sindhi breakfast dish, usually made from left over rotis. They are broken into pieces and cooked with flavourful green masala made with fresh coriander and mint leaves.

Ingredients:
Rotis ....... 6-7 (you may use the left over rotis)
Coriander Leaves.....1 cup
Mint leaves .............. 1/2 cup
Green Chillies............2-3
Onions........................1 chopped
Tomatoes...................1 chopped
Garlic..........................7 to 8 cloves
Ginger .......................1 inch piece
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Cumin powder ...... 1 tsp.
Garam masala ........ 1/2 tsp (optional)
Oil ................... 2-3 tbsp.
Method:



1.Grind coriander leaves, mint leaves, onion, tomato, green chillies, ginger and garlic. ( Grind coarsely)

2. In a pan pour the oil and saute the green masala for a few minutes.
3. Add the dry masalas and salt and mix well. Pour 2 cups water and let it boil.( If using left over rotis then add a little more water)

4. Break the rotis into small pieces and stir into the masala. Check the salt and let it cook on low flame until the rotis are cooked.

5. Sprinkle garam masala on top and pour a little hot oil on it.
Serve immediately.

For variation you can also make chapati rolls using this masala.
(Will add the recipe soon.)


Monday, January 27, 2014

KESARIA PARATHA



I saw this recipe on a cookery show "Rasoi Se" on ETV Rajasthan. Liked the idea of making saffron flavoured parathas. They would go well with all the shahi curries.

Ingredients:
Wheat flour ..... 3/4 cup
Maida ............. 1/4 cup
Dessicated coconut .. 1 tbsp.
Paneer chena or grated paneer .. 2-3 tbsp.
Saffron ................... a pinch (Soaked in warm milk)
Cardamom powder ...... 1/8 tsp.
Ghee
Salt

Method:


1. Knead ata and maida adding a little ghee, paneer, coconut, cardamom powder, saffron and salt to taste.You can use milk/water to knead. Set aside for a couple of hours to bring out the colour of saffron.
2. Roll out the parathas and roast on a griddle adding a little ghee.
Can be served with any curry. A different kind of paratha for your next party.

Tuesday, January 21, 2014

CHEMMEEN MASALA ( Prawn Masala Kerala Style)



Chemmeen masala is a dry and spicy prawn preparation from Kerala. This preaparation is more tastier with small prawns / shrimps. In Kerala they use coconut oil for cooking all their dishes. It tastes really awesome. But I have used the normal cooking oil as we don't get it here in Brazil. Serve them with dosas, appams, rotis or as a side dish with dal and rice. The dry version can be relished like a snack also.



Ingredients:
Shrimps ... 200 grms
Onion ..... 1 cup ( cut into small cubes or use shallots )
Ginger .... 1 small piece (julienned)
Garlic ..... 1 tsp (crushed)
Tamarind extract... 1-2 tbsps
Garam masala ... 1/2 tsp
Salt .... as needed
Turmeric powder ... 1/2 tsp
Oil .... 2-3 tbsps (preferably coconut oil)
Coriander leaves .. handful.

Dry Roast and Grind:
Coriander seeds .. 1 tsp
Cumin seeds ..... 1 tsp
Methi seeds ..... 1/4 tsp
Dry red chillies ... 1-2
Coconut (grated)....... 1 tbsp (optional)
Curry leaves ... few

Tempering:
Mustard seeds ... 1 tsp
Curry leaves ... few


Method:
1. Clean the shrimps, devien them and marinate with salt and turmeric powder. You can leave the tails intact if you prefer.
2. In a chatti or pan, heat the oil and add the tempering. When it crackles, tip in the shallots, ginger , garlic and saute for half a minute.
3. Now put the ground masala, salt and stir to mix.. Add the marinated shrimps and saute.
4. The shrimps cook in their own water. Now add the tamarind extract and garam masala , coriander leaves and simmer.
5. You can sprinkle a little water if you want a little gravy type masala.


Monday, January 6, 2014

SINDHI PHAKKI


Sindhi phakki is a very traditional and age old recipe that we have learnt from our ancestors.. This was served as an accompaniment along with Sindhi Daroon (daru) during the ceremonies. It has healthy nuts, sweet toffees and mints which are broken into pieces. As a shagun this is also distributed among relatives during the weddings. Preparing this also was one of the rituals. As it is time consuming many ladies would get together to do it. 

Pistachios - Half cup(Sliced)
Almonds - Half cup(Sliced)
Strong pepper mints - One-fourth cup (Broken onto small pieces)
Lump sugar/ misri - One-fourth cup (Broken into small pieces)
Colourful toffees - 1 cup of various colours and flavours like fruity, orange, pineapple, kala khatta etc.(Broken into pieces)
Cardamoms - 3-4 tablespoons(Crush lightly and remove the seeds. Only seeds are to be used)
Shah jeera or Saunf - 3-4 tablespoons(Dry roast it lightly and let it cool before mixing. This ingredient is optional)

Preparation:


Mix all the ingredients together and store in an air tight container.



Sindhi Phakki packed beautifully for distribution to friends and relatives during wedding ceremonies.