Category Archives: Family Favorite

Halloween Cooking – Chicken Gizzard and Heart Curry

Happy weekend everyone, I have been thinking of gruesome dishes to make for Halloween. My Birthday is the day after and I am always planning a crazy looking cake or a scary theme to celebrate with but this year I don’t have any friends around so instead I am spending time coming up with a creative idea on how to create some scary looking meals.

This crazy curry is in honor of all my friends who always played along with my whims and fancies, dressed up for me at my parties and have been an awesome part of my life. Cant wait to see all of them again.

Here is a small preview of the craziness we used to come up with

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This recipe maybe a little scary at first but is also the most delicious and simple curry I have ever made in my entire life and the secret ingredient is without doubt the Gizzard itself. My love for Gizzard goes back a long way so when I found a whole tray of them and no one to share it with. I simply just ate them all.

Ingredients:-

  • Gizzard and Heart Uncooked – 1 Lb.
  • Onions  – 2 Finely chopped
  • Fresh Coriander Leaves – ½ Bunch
  • Ginger-Garlic paste – 1 Tsp.
  • Coriander powder – 1 Tsp.
  • Cumin Powder – 1 Tsp.
  • Turmeric Powder – ½ Tsp.
  • Kitchen King Masala – 1 Tsp.
  • Green Chilies – 2 Finely chopped
  • Tomatoes – 2 Chopped
  • Potatoes – 2 Optional

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Method:-

  • In a pressure cooker add a little oil and brown chopped onions.
  • Add the ginger garlic paste and stir gently for 2 minutes.
  • Next add the coriander powder, cumin powder and turmeric powder.
  • When all the masala is dry add chopped tomatoes.
  • Add the Kitchen King masala and cook for a few minutes.
  • Add the Gizzard/Heart and cook for 2 whistles in the pressure cooker.
  • Add fresh chopped coriander leaves.

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This is not a curry you eat with rice….

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Akoori – Scrambled Eggs Bawa Style

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Summer is leaving me‼… it makes me sad to see the sun go down so quickly.

It’s a Sunday afternoon, the day I hate most of all. I am hovering around in my kitchen trying to find something summery to fill in my belly at dinner tonight.

At home my dad would have dialed the cooks in the kitchen and said “baby ke liye toasty banao.”

For my Gora friends that translates ‘make a grilled sandwich for my little one.’

But, on a day that I was feeling like the way I am feeling today my daddy would go into the kitchen himself and make me a special fry…

What’s a special fry?

It’s a fried egg with so many rules and regulations that I don’t have the audacity to make without the master himself by my side and hopefully on my next trip home I will have some pictures to show you…

So in my dilemma and me missing my dada like crazy I have no choice but to make an alternate.

Mind you, while the special fry is my favorite, the Akoori is my dad’s and I can’t wait for him to be here so I can cook for him again.

Akoori is a Parsi specialty, spiced scrambled eggs with onions and coriander leaves and a ton of love.

Yes, a ton of love is the real special ingredient you need when you are working with eggs. A few seconds here and they aren’t quite there and a few seconds more and my darlings, I am sorry to say you’ve lost the plot completely.

 

Ingredients:-

  • Eggs – 4 scrambled in a bowl with a little salt
  • Onions – 1 chopped
  • Kashmiri Chili Powder – ½ Tsp.
  • Haldi/Turmeric Powder – !/2 Tsp.
  • Tomato – 1 chopped
  • Green Chili – 1 chopped
  • Garlic – 2 finely chopped
  • Coriander Leaves – to garnish

 

Method

  • Fry the garlic and the chilies in a little oil.
  • Add the onions and fry till golden
  • Onions
  • Add the Haldi and Chili powder and let that cook on an open flame for a few minutes
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  • When the onion and spices are dry add the chopped tomatoes and continue to cook till the tomatoes are soft and well blended into the dish
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  • Slowly add the eggs into the mixture and reduce heat stirring continuously to make sure no lumps form.
  • Add the coriander leaves.
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  • Once you have brought the eggs to the consistency you like pull it off the hot stove.
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  • Serve with cheese and ham. My favorite pairing  is Mini Babybel Cheese and  “The Maple Glazed Boars Head Ham”.
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  • Enjoy.

 

 

Cooking For The Parsi New Year – Dal Chawal and Prawn Patia

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Navroze Mubarak Bawaji’s, It’s that time of the year when all Parsis from all over the world celebrate their New Year and what better way to celebrate such an auspicious day than with delicious Dal Chawal and Kolmi Na Patia.

For all those who are trying to interpret my gibberish Dal is a staple dish made from curried lentils sautéed with garlic and spices and eaten with rice. However, this dish is incomplete without the right amount of Kolmi Na Patia, (Kolmi) Prawns in a tomato based sweet and spicy gravy.

Dal Chawal (Rice) and Kolmi Na Patia is always eaten on a happy day. So what better way to start the New Year than with this recipe?

Recipe for Dal

  • Toovar Dal/ Split Pigeon Peas – 2 Cups
  • Garlic – 3 Pods Finely Chopped
  • Kashmiri Chili Powder – 1 tsp
  • Cumin Seeds – 2 tsp
  • Turmeric Powder / Haldi – 1 tsp
  • Salt – To Taste

Method

  • Soak the toovar dal/split pigeon peas in water for 2 hours till the dal swells up.
  • Add turmeric powder and salt to the dal and pressure cook it for up to four whistles.
  • Remember to allow the pressure cooker to cool down completely before opening.
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  • Once cooled mash the dal and strain it using a strainer.
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  • In small dish heat some oil and add cumin seeds, garlic and Kashmiri Chili powder.
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  • Add it to the strained and mashed dal and allow it to simmer for 15 min on a medium flame.
  • If the dal is too thick add some water.
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Recipe for Prawn Patia

Ingredients

  • Lal Masala – 4 tbsp.
  • Haldi/ Turmeric powder – 3/4th tsp.
  • Sāmbhar Powder – 1 tsp.
  • Tomatoes – 3 chopped
  • Onions – 5 (Chopped)
  • Medium sized Pcs of Gaud/Jaggery cut into thin slices (cuts best with a serrated knife) – 2
  • Tamarind Paste  – 2 tsp.
  • Salt to taste

Method

  • In a bowl, mix the tamarind paste with warm water and add the jaggery. Allow it to sit for 1 hour.
  • Fry chopped onions till golden.
  • Add the lal masala, haldi powder, sambhar powder and allow it to cook for 10 min on a high flame.
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  • Add the tomatoes and cook for a further 10 min till all the tomato is blended well.  Add prawns and reduce flame
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  • Once the prawns are cooked add the jaggery and tamarind paste.
  • Add salt to taste
  • Remember to always eat Patia with Dal and Chawal
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Crab Rangoon

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Getting ready for a big party need some finger food??? Crab Rangoon is just the thing to make. I call these my Win-Win Recipe. Easy On the chef and delicious on the tongue.
I always have a box of 12 ready and frozen before time. Remember to freeze them in parchment paper or cling wrap, foil tends to stick and tear the wrapper shells.
Uninvited Guest?? You are now welcome home.

Ingredients

• Imitation Crab Sticks – 50 gms Shredded
• Cream Cheese – 100 gms
• Spring Onions – 3 Sticks Finely Chopped
• Wanton Wrappers – Defrosted
• Egg – 1 beaten for Egg Wash
• Oil – For Frying
• Tabasco – To Taste
• Green Chili – Deseeded and Finely Chopped

Method

• In a bowl mix the cream cheese, crab, spring onions, green chili, then add a dash of Tabasco.
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• Brush the edges of a sheet of wanton wrapper with the egg wash.
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• Place a dollop of the cream cheese mixture in the center of the wanton wrapper. Do not over fill.
• Join the edges of the wanton wrapper so that it resembles the shape of a triangle;
continue this method till all the cream cheese mixture has been filled.
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• In a skillet, heat oil for frying. Gently place the wanton wrappers and fry till golden brown and crispy.
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Eat With These Recommended Sauces:-

• Kimball’s Thai Chili Sauce,
• Maggie Hot and Sweet
• Sriracha Hot Chili Sauce

 

P.S :- TURN THIS INTO A VEGETARIAN RECIPE BY SUBTRACTING THE CRAB

When the Color of Summer is Lemon – GOOEY LEMON SQUARE’S

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It’s that time of year again, Summer’s here and going away
So, cut the fruits and butter the pans, lemon is this season’s plan
Prep the oven’s, mittens on. Its time to bake from sun to dawn.

Summer always seems to make me put my baking shoes on. It’s the season of Pies and Cookies, Apple crumble and this recipe of Lemon Squares. I have never been able to make the perfect batch of lemon squares until now where I can proudly say that the filling is perfectly gooey and the crust buttery and crumbly. Results that I have achieved after a number of additions and subtraction from all the recipes I have used in the past. I am proud to say I have finally found the perfect balance of flavor and consistency in these BawaLiciousDelicious Lemon Squares.

Ingredients:-

FOR BASE
• ALL- PURPOSE FLOUR – 2 CUPS
• CONFECTIONERS SUGAR – 1 CUP
• SALTED BUTTER – 2 STICKS

FOR FILLING
• GRANULATED SUGAR – 2 CUPS
• ALL PURPOSE FLOUR – ¼ CUP
• BAKING POWDER – 1 TSP
• EGGS – 4
• LEMON JUICE – ½ CUP

ingredients
METHOD
• PREHEAT THE OVEN TO 350° F AND BUTTER THE BASE OF A 9 X 13 INCH PAN
• IN A BOWL SIFT THE ALL PURPOSE FLOUR WITH THE CONFECTIONERS’ SUGAR
• ADD 2 STICKS OF MELTED BUTTER, THIS SHOULD RESULT TO APPROXIMATELY 1 CUP OF MELTED BUTTER

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• STIR THE MIXTURE AND LAYER IT IN A PAN. USE YOUR HANDS TO ACHIEVE A PERFECT LAYER AT   THE BASE
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• BAKE THIS IN THE OVEN FOR 20 MIN OR TILL NICE AND GOLDEN. TO ACHIEVE A CHEWY BASE  REDUCE BAKING TIME TO 15 MIN
• IN THE MEAN WHILE, IN ANOTHER BOWL BEAT EGGS TILL LIGHT AND FLUFFY
• IN ANOTHER BOWL, SIFT THE SUGAR, FLOUR AND THE BAKING POWDER TO MAKE SURE NO LUMPS ARE VISIBLE, THEN ADD IT TO THE BEATEN EGGS
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• STIR IN THE LEMON JUICE AND POUR THE MIXTURE INTO THE BAKED CRUST
• BAKE AT 350° F FOR 35 MINUTES UNTIL BARS ARE SET.

Almondereo Truffles

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I find heaven in every bite of really good chocolate. My exploration into chocolate making came from the winter weekends when my daddy and I would throw everyone out of the house, shut all the windows and switch on all the air conditioners.

Bombay winters are not the best for chocolate making so the air conditioning was a must. We would temper the chocolate, roast the almonds and bake the biscuits, then lay it all on straightened sheets of parchment paper and watch while the chocolate settled. I remember those Sundays like they were yesterday. This recipe is a twist from our chocolate making expeditions and the so very famous Oreo Truffles that nearly everyone now knows how to make.

These Almondereo Truffles have never failed me, the roasted almond is the soul of this recipe and adds a delicious flavor that is simply unforgettable.

Ingredients

16 oz. Bakers Semi Sweet Chocolate if you live in the USA

If you live in India Selbourne milk or semi sweet tastes just fine

8 oz. Philadelphia Cream Cheese

36 pcs. Oreo Cookies Original

20 Almonds

Method

Roast almonds in a non stick pan for 20 min at 300°F in a preheated oven.

Allow the almonds to cool then grind them to a coarse powder and keep aside.

Break the Oreo cookies and grind them in a food processor, then transfer the powdered contents into a glass or plastic bowl.
Broken Oreo

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Add softened cream cheese and mix till blended. I use a potato masher which eases the process tremendously.
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Next, shape the mixture into round balls and place on silver foil or parchment paper.
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Freeze them from anywhere between twelve to twenty-four hours.

Melt the chocolate in a double boiler making sure water does not reach the chocolate pan.
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Roll the truffles into the roasted almond mixture and dip them into the melted chocolate.
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Be sure to place the dipped truffle balls onto foil or parchment paper.
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Refrigerate and eat once set.
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Bharelu Baingan – Stuffed Eggplant

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While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.

This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.

Ingredients:-

Small Eggplants
Brinjal
1 Tbsp. Fennel seeds
Fennel Seeds
2 Tbsp. Coriander/Dhana Seeds
Crushed Dhania
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
Salt

Method

– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
Cut Brinjal
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
frying the masala
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.
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Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.

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