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.

Saturday, March 9, 2019

SWANJHRO / SWANJHRE JI BHAJI / DRUMSTICK FLOWERS CURRY


 Drumsticks are used extensively in almost all the cuisines but seldom do we come across any dish made with the drumstick flowers. Swanjhre ji bhaji (drumstick flowers curry) is a delicacy and a speciality of the Sindhi Cuisine. These flowers are available mostly during winter season.
Swanjhre ji bhaji can be made plain or sometimes we add lotus stem, green peas or varyun (dried lentil dumplings) for a variation. These curries taste well with fulko or dodho (bhakris) Apart from making curries we also use them to make raita with crushed mustard seeds for the flavour.


Before we proceed to cook the Swanjhro the stems have to be discarded which a a bit tedious.. nevertheless it is worth the efforts. The flowers are then boiled  changing the water once to remove the bitterness. Drain them well and they are ready to be used.


You can store the boiled flowers for a couple of days in the refrigerator or freeze them in a zip lock bag for later use. You can also sun-dry them and store in a jar. The dried flowers are also available in the Sindhi grocery stores but the curry made with these does not taste as good as the one with fresh flowers.


Ingredients:
Swanjhro / drumstick flowers ... 400 gms
Daag / brown onion paste ......... 1/2 cup
Yogurt ............................... 2-3 tbsps
Turmeric powder ............ 1/4 tsp
Coriander powder ........... 1 tsp
Cumin powder .............. 1/2 tsp
Red chilli powder ......... 1/2 tsp
Garam masala powder ... 1/2 tsp
Salt ............................ to taste
Vinegar .................. 1 tbsp (to add while boiling the flowers)
Oil ....................... 4 tbsps
Coriander leaves ... handful




Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
 Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
 Oil ...................... 6 -7 tbsp
Saute the onion until golden brown.
Add all the ingredients and water to cook.
Blend it with hand blender.



To make the Swanjhre ji Bhaji:



1. Boil water in a large pan adding salt and vinegar. Tip in the flowers.






2. Boil for 5 minutes.










3. Drain the water and repeat the process.









4. Boil again for a couple of minutes.









5. Drain them and set aside.








6.Heat the oil lightly in a pan. Add the mentioned spice powders except garam masala.








7.When they give out an aroma add the fried onion paste.









8.Add salt to taste.








9. Stir in the yogurt.









10. Mix well to avoid curdling.









11. Now add the boiled and drained flowers.









12. Saute for 4-5 minutes. Add the garam masala and simmer for few minutes until done.








13. Garnish with coriander leaves.

Saturday, March 2, 2019

FISH TIKKA TAWA PULAO


Tawa pulao is a street food of Mumbai usually made with vegetables and cooked rice with pav bhaji masala. I wanted to try it out with a twist and made it with fish tikka giving it biriyani masala flavour. It was a super hit and everyone relished it.
I am posting it in our A-Z Recipe Challenge as the alphabet of the month is -



Ingredients:
Boneless fish cubes ..... 500 gms
Cooked rice .................. 3 cups
Brown onion paste ....... 2 tbsps
Tomato puree ................ 2 tbsps
Crushed garlic ............... 2 tsps
Yogurt ............................ 2 tbsps
Mint leaves ................... handful
Coriander leaves .......... handful
Birista (deep fried crisp onion)... 1 tbsp (for garnishing)
Turmeric powder ........... 1/4 tsp
Biriyani masala ............... 1 tsp
Cumin powder ................ 1/2 tsp
Coriander powder .......... 1/2 tsp
Red chilli powder .......... 1/2 tsp (add more if you like)
Garam masala powder .... 1/2 tsp
Salt ............................... to taste
Oil .............................. 6 tbsps
Lemon juice .............. 2 tbsps
Orange food colour ... 1 pinch

Method:

Wash the fish cubes and marinate them with lemon juice, salt and orange food colour.








Shallow fry the fish pieces.










Remove them in a plate and set aside. You can even grill them if you like.








In a pan add oil and saute the crushed garlic.







When it is golden brown add the onion paste.








Saute a little and add the tomato puree.








Now make a mixture of the mentioned spice powders.










Add them to the pan and stir.










Next add the salt and whisked yogurt.







Stir immediately to avoid curdling.









Tip in the fried or grilled fish tikkas and saute.









When the masalas are well coated on the tikkas,  stir in the cooked rice.









 Mix everything carefully.










Plate the tawa pulao on a flat serving dish and garnish with mint and coriander leaves and some birista. (deep fried crisp onion)







This recipe is a part of A to Z recipe challenge wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.



Tuesday, February 26, 2019

ALLAM PACHADI / GINGER CHUTNEY ANDHRA STYLE


Delicious and spicy Andhra style allam pachadi (ginger chutney) made with roasted lentils, ginger, chillies, tamarind and spices can be served with dosas, idlis, uttappams etc etc.. If you want to make it a bit milder you can add a little onion, grated coconut and tomato. But I prefer the strong ginger flavour and skip adding them.

Ingredients:
Ginger ......  3 or 4 inch piece
Urad dal ..... 1 tbsp
Chana dal .... 1 tbsp
Dry red chillies .. 2
Coriander seeds .. 1 tbsp
Methi seeds ........ 1/4 tsp
Cumin seeds ..... 1/2 tsp
Tamarind .......... size of half a lemon or as per your liking
Salt ................... to taste
Oil .................... 1 tbsp

Tempering:
Mustard seeds .... 1 tsp
Asafoetida .......... 1 pinch
Curry leaves ....... 4-5
Oil .................... 1 tbsp


Method:

In a pan dry roast the lentils, red chillies and spices.








Add 1 tbsp oil and the ginger pieces, tamarind.










Saute for half a minute till the spices give out a nice aroma.










Transfer them to the mixie. Add  salt to taste and little more water to grind.








Remove it into a bowl. Heat 1 tbsp oil in a small pan and add the tempering ingredients. Mix them into the ginger chutney.

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