Za'atar is a tangy spice mix used extensively in the Middle Eastern Cuisine. It is used to flavour the salads or meats, or used as a topping or dip added with olive oil. Sumac is a sour dark purplish powder that gives the tanginess to this mix. Za'atar can be bought ready made from the Middle Eastern Markets or speciality food stores . But if you want to prepare this at home it is very simple with just few ingredients like sesame seeds, dried thyme and mint leaves, and sumac. Probably sumac is one ingredient which is not easily available everywhere. At such times I just replace it with mango powder (amchoor) or anardana powder.
Sumac Powder Ingredients:
Dried thyme leaves ... 2 tbsps
Dried mint leaves ...... 1 tbsp
Sumac powder ........ 1 tbsp
Sesame seeds ......... 1 tbsp
Salt ...................... 1/2 tsp
These are the ingredients traditionally used to make it. But to make it a little more flavourful I also add 1/2 tsp of cinnamon powder and 1/2 tsp ginger powder. You can try both ways and see which you prefer.
Method:
Lightly dry roast the sesame seeds and crush them in a pestle and mortar.
Add the rest of the ingredients and crush them with the pestle to blend the flavours.
Store it in the refrigerator.
You can make more quantity and freeze it also but I avoid doing that. It looses its flavour.
Fresh is always the best.
This is a very delicious Bengali preparation of Muri Ghonto, (meaning fish head ) cooked with potatoes, rice and spices. I have adapted this from "Bong Mom's CookBook " . The original recipe has very little rice but I have used a little more quantity to make it like a pulao. In Bengal a special variety of rice called " Gobindo Bhog " is used and the dish is usually made with Rohu or Rui Fish. But since those are not available in Brazil I have used Pintado fish and normal rice The head of Pintado fish is large, fleshy and fatty and was perfect for this preparation. It gave a kind of stickiness to the pulao and it was delectable.
Ingredients:
Fish head ... 1
Rice ..... 1 cup
Potatoes . 1 (cut into cubes)
Onions .. 2 medium sized (chopped finely)
Green chillies .. 1-2
Ginger ... 1 tbsp (grated)
Bay leaf ... 1
Cinnamon stick ... 1" piece
Green cardamoms .. 3-4
Black cardamom ... 1
Cloves .. 3-4
Turmeric powder ... 1/2 tsp ( use half for marination and remaining half for cooking )
Red chilli powder ... 1/4 tsp (or more if you like it hot)
Garam masalaa ... 1 tsp
Salt .. to taste
Oil .. as needed
Desi ghee / clarified butter .. 1 tbsp
Corainder leaves .. to garnish
Method:
Wash the fish head and marinate it with salt and turmeric powder for one hour.
Peel the potato and cut into cubes. Keep them in salted water until you fry them..
Heat oil in a flat and thick bottomed pan. Fry the fish head turning sides until it is done.
Try to break it into smaller pieces.during this process.
Remove it and set aside
In the same oil fry the potato cubes until almost done.
Remove them and set aside
Reduce the flame and add the whole spices and let them fry until you get a nice aroma..
Now add the grated ginger, green chillies and onion to the pan and saute until it is light brown in colour..
Now tip in the washed and soaked rice and the spice powders. Add the salt carefully as the fish head and potatoes already have salt. Saute for a minute.
Add 2 cups of water ( a little more if you want a softer consistency ) and bring to a boil. Reduce the flame and when rice is half done add the fish pieces.
Tip in the potatoes and cook on low flame until the rice is done.
Spoon the ghee at this stage.Garnish with coriander leaves and serve hot.
This is a breakfast dish from Karnataka. It is almost the same as the normal upma but with a little sugar and grated coconut added to it. Chana dal is used in the tempering in the place of urad dal.
Ingredients:
Semolina ... 1/2 cup
Onion ....... 1 small
Green chillies .. 1-2
Chana dal ... 2-3 tbsps
Cashew nuts .. 5-6
Dry red chillies .. 2-3
Coconut .... 2 tbsps (grated )
Curry leaves .. few
Asafoetida .... a pinch
Mustard seeds ... 1 tsp
Cumin seeds ...... 1 tsp
Salt ..... to taste
Oil / ghee
Method:
1. Soak chana dal for 1 hour. Put in a bowl with water and microwave it for 2-3 minutes or boil it a little.
2. Heat a little oil or ghee in a pan and add the asafoetida, dry red chillies, mustard and cumin seeds, cashew nuts and chana dal. ( save a little for garnishing. )
3. Now add the finely chopped onions and slit green chillies. Saute for a minute.
4. Add the semolina and grated coconut. Stir fry for a minute. Add the salt.
5.Add one and half cups of hot water and keep stirring continuously to avoid lumps.
6. While stirring add a little ghee to get a perfect texture and taste.
7. garnish with the remaining chana dal and grated coconut.
Serve hot with any chutney.
This is sort of a fusion dish. I have given the pasta an Indian touch like I always prepare the Maggi noodles trying out with different masalas and veggies to suit my taste buds.
Ingredients:
Pasta ---- 1 cup (use any variety)
Red, yellow and green Capsicums/bell peppers --- 1 each
Onion ------ 1
Tomato ---- 1
Garlic ------ 1 tbsp
Cumin powder -- 1/2 tsp
Turmeric powder --- 1/4 tsp
Red chilli powder --- 1/4 tsp
Tomato ketchup --- 1 tbsp
Pav bhaji masala --- 1/2 tsp ( add any masala available at home )
Coriander leaves --- handful
Salt ---------------- to taste
Oil
Method:
1. Boil the pasta adding a little salt and oil. Drain and run cold water. Add a little oil to avoid sticking. Set aside.
2. Slice the onion, tomato and capsicums into long strips.
3. Heat oil in a wok and saute the garlic. Add onions and fry for a couple of minutes.
4.Tip in the capsicums, tomato and all the spice powders. Check the salt. saute and simmer for a minute until the capsicums are cooked. Keep them crunchy and do not over-cook.
5. Stir in the ketchup, boiled pasta and mix. Garnish with chopped coriander leaves.
Serve with garlic bread.
GARLIC BREAD:
Use any kind of bread rolls.
Mix a little crushed garlic. oregano and a pinch of salt with butter.
Apply to the bread inside and on top. Place it in the oven before serving.
Uggani is a popular street food of Andhra Pradesh. It can be made in a jiffy and can be served at any time of the day. Unlike other Andhra dishes this is not spicy. Usually mirchi bajjis are served along with this.
Ingredients:
Puffed Rice .. .......................100 gms
Onions thinly sliced ........... 1 medium
Roasted Gram Powder....... 2 tbsps
Salt ....................................... to taste
Turmeric Powder .............. 1/4 tsp
Chilli powder ........................1/4 tsp
Green Chillies .................... 1
For Tempering:
Mustard Seeds .................. 1 tsp
Cumin Seeds ...................... 1 tspDry
Whole Red Chillies ..... 2 (broken)
Curry Leaves...................... 1 sprig
Asafoetida (hing) ................ a pinch
Coriander ............................ for garnishing
Method:
1. Soak puffed rice in water for 5 mins and drain. Transfer in a bowl.
2. Mix it with salt, turmeric powder, chilli powder & roasted gram powder (putani).
3. Heat oil. Add hing, mustard seeds, cumin seeds, curry leaves, red chillies and green chillies. Add the onions and fry till pink. Add puffed rice and mix well. Check for salt.
4. Cover & simmer for 2-3 minutes.
Garnish with chopped coriander leaves. Serve hot with mirchi bajjis (pakoras).
This is a traditional recipe from Kashmir, baby potatoes simmered with yogurt and spices. This curry tastes better when cooked with mustard oil or desi ghee (clarified butter) . It is a perfect party dish and can be served with rice or rotis. Potatoes are liked by one and all made any which way.. all time favourite.
Ingredients:
Baby potatoes .. 1 kg
Kashmiri red chillies ... 6-8 (soak in warm water and grind them to a paste)
Yogurt ..... 2 cups
Clove powder .. 1/4 tsp
Aniseed / saunf powder .... 2 tsps
Dry ginger powder / saunth .. 1 tsp
Green cardamom powder .. 1/2 tsp
Roasted cumin powder ..... 1 tsp
Red chilli powder .. 1/4 tsp or more if you like it spicy
Asafoetida .. a generous pinch
Salt .. to taste
Oil ... as needed to fry and cook. (use mustard oil or desi ghee )
Method:
1. Boil the potatoes until half done. Cool and peel them.
2. Heat oil in a pan and deep fry the potatoes until golden brown. If you are using a little bigger sized potatoes, prick them with a fork.
3. Mix the ground chilli paste , spice powders ( except asafoetida) and salt with the yogurt.
4. Heat a little oil in a pan and add asafoetida. When you get the aroma, add a cup of water, little salt and bring to a boil. Stir in the yogurt with spices and mix well.
5. Tip in the fried potatoes and simmer to cook until done.
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