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.

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.

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