Akoori – Savoury, spicy eggs

Posted by admin | Eggs,Recipes | Tuesday 8 May 2012 2:22 am

I’ve said it before and I’ll say it again, “eggs are us” when it comes to Parsi cuisine. Here’s another common breakfast specialty. And I’ve illustrated it for TheyCookandDraw. You can got to the site here
Akoori savoury spicy eggs breakfast

 

 

Click to read the instructions 🙂

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Paatra-ni-Machhi

Posted by admin | Recipes,Sea Food | Tuesday 14 February 2012 1:23 am

I finally managed to get an illustration done for TheDrawandCook.com I’m such a procrastinator, I’ve been planning this for months, ever since I actually made this delightfully simple Parsi dish. Well, here it is finally!
Fish steamed in banana leaves Click the image to see it in a larger size.
In more detail though…
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PAATRA-NI-MACHHI (Fish in banana leaves) Serves 6
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INGREDIENTS
12 pieces of silver Indian pomfret sliced. Clean and marinate for 1/2 hr in lemon juice & salt.
4-5 medium sized banana leaves

For the Chutney
1 coconut grated
6 green chillies
120 grams chopped coriander
6-7 pods garlic
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 limes, juiced
1 tablespoon oil (preferably coconut)
1 teaspoon sugar
Salt to taste

PREPARATION
Grind together the ingredients of the Chutney

Marinate the fish in generous amounts of the chutney and set aside for 2-3 hours

Cut up the banana leaves into pieces large enough to cover the fish pieces and lightly steam them or heat over a griddle so they will fold easily.

Wrap up each piece separately adding more chutney into each packet if there is any left over. Tie with cotton thread if you need to.

Put them into a steamer and steam for 10-15 minutes.
I did them in a microwave steamer and it only took me 6 minutes.

The fish can also be baked in the oven for 10 minutes on one side, then turn over and 10 minutes on the other.

Serve hot with more lime.

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Papeta-par-Eedu

Posted by admin | Eggs,Recipes | Saturday 21 January 2012 11:28 am

It’s been aaaages. Five months almost, ah…well, what to say, life came in the way.
But I was rustling up something for friends the other day when I suddenly remembered to get my camera; that’s the basic problem, usually I just forget, and somehow, if I don’t have a photograph, I don’t feel like posting.

Well, back to food. Papeta-par-eeda, or eggs on potatoes. This is a simple Parsi dish that can be eaten for breakfast, or as a side with any meal. Or even as a snack. It really doesn’t take long and there are all kinds of short-cuts, ( some of which taste better than the original – like replacing potatoes with deep fried potato wafers / crisps / chips – but then doesn’t the sinful stuff always taste better? ). It’s a bit like a fritata. Incidentally, Parsis put eggs on just about everything, especially if it’s a vegetable.

Here’s what I did, in a step-by-step

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PAPETA-PAR-EEDU (Eggs on Potatoes) Serves 4
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INGREDIENTS
3 eggs
4 large potatoes
2 onions
2 cloves garlic
1 chili
1/2 teaspoon red chili powder
A pinch turmeric powder
Oil to fry – about 2 tablespoons
Salt to taste
1 tablespoon chopped Coriander for garnish

PREPARATION
Cut the onions long and thin, and the potatoes a thin and flat as possible. Chop the chili up fine.

Put the oil in a skillet and when hot, put in the onions to fry. When the turn pale brown add the garlic cloves after crushing them slightly. Fry a little more.
eggs on potatoes

Meanwhile to save time, boil the potatoes in water with salt. Don’t let them get completely soft, about 5 minutes short of done.

Add the turmeric powder, chili and red chili powder to the onions.

Drain the potatoes thoroughly and add to the onions let them fry till cooked properly but not soft. Flatten them evenly in the skillet.
eggs on potato
Meanwhile break the eggs carefully, separating the yolk from the white and beat each separately. The whites should be as stiff as you can get them. eggs on potatoesMix them together quickly and pour immediately over the potato mixture. eggs on potatoesCover and leave till it sets, between 3-5 minutes.

Cut up into squares, garnish with coriander and serve hot. Yum!!Parsi favourite - Eggs on Potatoes

As I mentioned, Parsis can add eggs to anything. Try this on cooked fried okra, tomatoes or white pumpkin. More details soon.

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Posted by admin | Desserts,Vegetarian | Saturday 24 September 2011 9:50 pm

I promised myself sometime back that I’d actually use the recipe books I have. Well, I did make this dessert from Sanjeev Kumar’s book quite a while back, and the people I served it to said, “yummm, and “I’m impressed!” and “this is sinful”, etc, but I really easy-mango-dessertwasn’t very convinced myself. Well for one, I’m not much of a fan of condensed milk. I find the taste absolutely cloying. There was a little granular texture that I didn’t care for, but that’s possibly because the mango pulp I used was frozen for over a month. It certainly got finished, though my 5 year old who has a real sweet tooth couldn’t be persuaded beyond 3 bites.

Would I try it again? Yes, once more. It was super simple and quick. It had no eggs. I loved the way it unmoulded so perfectly. It looked fabulous. I want to see if the texture is improved with fresher pulp. For that I’ll have to wait for summer again I guess.

Here goes. This is my version. His had some oranges and sweet limes to garnish which I didn’t have at home.
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SANJEEV KAPOOR’s MANGO BAPA DOI Serves 8
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Ingredients
1 tin (400 grams) Condensed Milk
1 cup thick yogurt
1/2 cup mango pulp [ I used 1 full cup ]
1/2 cup chopped mango to garnish
(more…)

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My Kachhi Dabeli. Make the Veggies go down faster

Posted by admin | Child friendly food,Recipes,Vegetarian | Thursday 7 July 2011 9:54 pm

Healthy Veggies in bread This is about as healthy as street food can get, and the added plus is that because it’s street food my little one loves it, and is willing to have it happily even at home. In fact last night I got the best complement ever! “This is better that what we get on the road.” Wow!
I won’t even get into the recipe for the “real thing”, my main intent making this at home is to get a larger than normal serving of vegetables into the meal. The real thing is spicier and has a more extreme sweet and sour taste.
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KACHHI DABELI HOME-STYLE make about 6 dabelis
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INGREDIENTS
2 large potatoes
1 small onion
1 large tomato
1 carrot
1 cup of cauliflower florets
1 tablespoon jaggery / 1 1/2 tablespoons sugar
1/4 cup tamarind pulp
1/4 cup cilantro (coriander / kothmir) leaves cut fine
1 teaspoon ginger-garlic paste
1 teaspoon red chilli powder
Yellow fine sev (optional)
2 tablespoons butter
Salt to taste
Some pomegranate if you have it.
Oil
Indian Pav. Burger buns will do the job as well. (more…)

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