Tuesday, April 16, 2019

FOTE BHUGO TEEVAN / SINDHI STYLE CARDAMOM FLAVOURED MUTTON STEW


This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.


Ingredients:
Mutton with bones .... 1/2 kg
Green cardamoms ..... 8
Cinnamon stick ........ 1 small piece
Bay leaves ............... 1-2
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Wheat flour ................... 1 tbsp (to make slurry)
Salt ..................... to taste
Oil .................... 1-2 tbsp
Freshly crushed black pepper ... 2 pinches or as per your liking.

Method:

1. Clean the mutton pieces and set aside.






2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.






3. When they give out a nice aroma add the mutton pieces.








 4. Saute for few minutes until the colour changes.








5. Next add the salt and turmeric powder.








6. Add 3-4 cups of water.







7.. Close the lid and cook for 7 - 8 whistles.









8. After few minutes open the lid and check if the mutton needs to be cooked further.









9. In a bowl mix the wheat flour with water to make a slurry.










10. Add the slurry into the mutton and mix it well.










11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.







12. Sprinkle the crushed black pepper while serving.

Sunday, April 7, 2019

SABUDANA THALIPEETH FOR FASTING / FARALI SABUDANA ROTIS


Farali sabudana rotis or sabudana thalipeeth for fasting is a simple recipe with the addition of mashed potato, roasted and crushed peanuts and shingade ka ata added to the soaked sabudana. you can also add some crushed anardana if you like.
During the normal days you can make it nice and spicy with finely chopped green chillies, cumin seeds and coriander leaves.

Ingredients:
Soaked sabudana ... 1 and 1/2 cups
Boiled potatoes ..... 3/4 cup
Shingade ka ata .... 1/4 cup or as needed.
Roasted and crushed peanuts .. 2 tbsps
Rock salt .......................... to taste
Desi ghee ....... for brushing on top


Method:

Soak the sabudana with enough water to  cover them for few hours.

Mix all the ingredients mentioned in the list except the ghee together.









Knead them without adding any water. Mashed potato is sufficient for binding them together.









Divide them into equal portions and roll out a roti.









Roast them on a tawa brushing a little ghee to make them crisp.

Sunday, March 31, 2019

MASALA STUFFED EGG PAKORAS



Try out these delicious and spicy masala stuffed egg pakoras... a treat for egg lovers. It is not a time consuming snack and perfect for your dinner party. I made them last week-end and it was a super hit.. the credit goes to Chef Harpal Sokhi. I had seen these on his show recently.

Ingredients:
Eggs .... 4 or as needed
Onions ....... 2 tbsps (finely chopped)
Coriander leaves .. 2 tbsps (finely chopped)
Red chilli powder .... 1/2 tsp (add more if you like it spicy)
Turmeric powder .... 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/4 tsp
Garam masala ...... 1/4 tsp
Amchoor powder ... 1/4 tsp
Cheese ................... 2 tbsps (grated)
Salt ..................... to taste
Baking powder .... 1/4 tsp
Gram flour / besan ..... 1 & 1/2 cups
Carom seeds / ajwain .... 1/4 tsp
Oil ................ to fry


Method:

Boil the eggs.








Peel them.









Cut into halves. Scoop out the yolk and a little of white portion carefully.




Mash the yolks and the egg white that was scooped out.









Add the spice powders, cheese,coriander leaves and salt. Mix well.









Divide the mixture into lemon size portions and fill into the boiled egg whites. Press them well.







In a large bowl make a thick batter with gram flour, baking powder, carom seeds, little red chilli powder and salt. Mix water little by little and whisk it.







Heat oil in a pan for frying. Dip the stuffed egg boats in in and spoon  the batter carefully over them.








Using a spoon pick each egg boat and drop it into the oil carefully.









Fry on medium flame turning them until done. Remove on a paper tissue to drain the excess oil.








Serve hot with chutney / cilli sauce.








Recipe Credits- Chef Harpal Singh Sokhi 

Sunday, March 24, 2019

MURMURA NAMKEEN / SNACK MADE WITH PUFFED RICE


This is a very simple and quick snack that can be made in just few minutes with the basic ingredients usually available in our kitchens. It really comes out so crunchy and tasty that it vanishes in no time. I just can't stop eating once I start. This is a best option for weight-watchers as it is very light and not deep-fried.

Ingredients:
Murmura .... 100 gms (about 5-6 cups)
Peanuts ....... 1/4 cup
Roasted chana dal ... 1/4 cup
Mustard seeds ... 1 tsp
Dry red chillies ... 2-3 (broken)
Curry leaves ...... 1 sprig
Asafoetida ........ 1 pinch
Turmeric powder ... 1/4 tsp
Salt ........................ to taste
Oil ........................ 2-3 tbsps



Method:
In a wok or kadai heat the oil. Fry the peanuts.









Remove them in a bowl. If they are roasted then you can use them without frying.









In the same oil add the mustard seeds.









When they crackle add the asafoetida.










Now add the dry red chillies and curry leaves.










Next add the roasted dal.









Stir-fry a little.








Add peanuts, salt and turmeric powder and mix.









Tip in the puffed rice.







Combine everything together stirring for a couple of minutes on medium flame. Your snack is ready. Cool it and store in an air-tight jar.

Friday, March 15, 2019

PATRANI MACCHI / FISH STEAMED IN BANANA LEAVES


Patrani Macchi is a steamed fish preparation from the Parsi Cuisine. Fish fillets are marinated in Mint, coriander and coconut chutney along with ginger, garlic, and spice powders for flavouring. For tanginess we can add lemon juice or tamarind paste and a little sugar to balance the taste. Select a fleshy fish preferably a boneless variety. I have used Rawas
The marinated fish pieces are carefully wrapped in banana leaves and steamed until done. Some people bake it in the oven too. This preparation is made during weddings and festive occasions by the Parsi Community.


Ingredients:
Fish Fillets ..... 400 gms  (choose fleshy and boneless variety)
Banana leaves .... 1-2 as needed 
Coriander leaves .. 1 cup
Mint leaves ....... 1/4 cup
Green chillies .... 1-2
Garlic .............. 5-6 cloves
Ginger ........... 1/2 inch piece
Grated coconut .. 1/2 cup
Peanuts ............. 1 tbsp (powdered)
Coriander powder .... 1 tsp
Cumin powder ....... 1/2 tsp
Garam masala powder .. 1/2 tsp
Turmeric powder .......... 1/4 tsp
Lemon juice ............... 1 tbsp
Salt ....................... to taste
Oil ..................... 2 tbsps




Method:

Grind all the ingredients except fish and make a coarse paste.








Clean the fish slices and sprinkle salt. set aside for an hour.









Wash them well and marinate with the ground paste.









Wrap the dish with a cling film and refrigerate for few hours.








Now cut the banana leaves and brush some oil on the surface. Place a fish piece in each one.





 Fold the leaf making a parcel. Tie it with a thread or secure it with tooth picks.





Place the parcels on a steamer and keep it on a stand in a bigger pan with water in it.









Cover and steam for 15 - 20 minutes depending on the thickness of the fish pieces.










You can see the colour of the banana leaf has changed which means the fish is ready.








Cut the thread and open the leaf. Remove the fish pieces and plate them.






This fish can be served as a side dish with dal, rice or any curry.

Print Recipe