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 

 

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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.

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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.

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