Category Archives: Lunch

Saving The World 1 Cabbage At A Time

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While the country is celebrating the Labor Day weekend and grilling in their backyard. I am busy finding healthier options to reduce the 10 Pounds of extra weight I have so generously received unto myself.

I grew up learning the phrase “Eat And Be Merry, For Tomorrow Is Another Day To Eat”, and the person who taught me that (You Know Who You Are!!)….dint say anything about putting on any weight. It was repeated at every toast and with every host, the words ringing in my head.

” Eat Today, Eat Tomorrow, Eat Everyday…”

So this weekend while everybody is busy grilling and flavoring their meat, I have decided that I am going to spend time and find a healthier vegan alternate. My Food of Choice is the infamous cancer preventing and cholesterol lowering cabbage, who would have known sautéing a little cabbage could have so many healthy benefits. It has been proved in a number of studies that raw or short cooked cabbage has the ability to prevent bladder, colon and prostrate cancers. People at risk might want to include this vegetable in their diet 3-4 times a week.

I like my cabbage a little crunchy and without too many spices, below is my easy 10 minute recipe.

Ingredients:-
– Cabbage – 1/2 thinly sliced
– Jeera /Cumin Seeds – 1 Tsp.
– Rye/Mustard Seeds – 1 Tsp.
– Fresh Curry Leaves – 1 Stalk
– Green Chili – 1 Sliced
– Oil – 2 Tsp.
– Salt – To Taste

Method:-
– Heat oil in a pan, (make sure the oil is hot).
– Add mustard seeds, cumin seeds and green chili, sauté for a few minutes.
– Next, add the curry leaves.
– Finally add the cabbage and sauté it in a wok on a high flame.
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– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.

Kheema Pulao – Meal Fit For A King

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Today’s recipe is one from my list of Party Favorites. You see, I enjoy eating most when I have a lot of people to feed; I was somehow brought up like that. I simply love company and I am most definitely picky about presentation.

Back home in India, parties meant that the fine china was brought out a day in advance, washed, cleaned and hand dried to make sure there was not a spot on any of the cutlery. The table was covered with a beautiful embroidered tablecloth and everything simply felt like a dream.

However, when you no longer live in your parents house and have no help to wash the dishes; the intricacies of organizing a party somewhat disappears. Entertaining friends for dinner and serving them in plastic plates would give my mother a seizure, yet as long as she’s not around or reading my post I think, I will always win her favor.

Today’s party recipe is Kheema Pulao, the reason I chose this recipe is because my last post was a Kheema recipe. This dish is extremely simple and looks gorgeous when placed upon the table. This Kheema Pulao should stuff four big eaters but requires a round baking dish.

I always like keeping a little extra Kheema on the side when serving this dish on the table.

Ingredients

1½ Cup boiled basmati rice
3/4th Cup clotted cream
½ Cup curd
2. Potatoes cut into large pieces and fried
2. Hard boiled eggs cut into pieces
Cooked Kheema – Click here for Recipe

papeta

For Yellow Rice

Half portion of the boiled white rice
1 tsp. Saffron
2 Pcs. Lemon Juice
3 tbsp. of Hot water

Method

In a small bowl add 1 teaspoon of saffron and the juice of two lemons, to this add 3 tablespoons of hot water and keep aside for 20 minutes.
Divide the boiled rice into two portions, in one portion add the clotted cream and in the other add the saffron mixture.

Layer a baking dish with the creamed rice
Next, layer the dish with kheema. Don’t forget to be generous
Add a layer of curd then the potatoes and eggs before covering it all up with the yellow rice.
Cover the dish with silver foil and bake for 30 minutes at 350

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Kheema Chawal

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Eaten hot on a cold rainy day, kheema is essentially an important element to many other recipes but tastes just as good eaten plain. Kheema also known as minced meat, is a traditional south Asian dish that can be prepared in a large range of varieties with any type of meat (chicken, mutton, beef). This dish can be eaten as is with yellow rice, bread, roti, paratha’s or even noodles and pasta.

The most important part of preparing kheema is washing the meat. I usually put all my kheema in a netted utensil/ strainer and wash it under warm water till the kheema washes out clean and without any blood. I know of so many people who don’t wash their Kheema but I think it’s really unhealthy to not do so, washing the kheema also prevents lumps from forming while cooking.

Ingredients For Kheema

1 lb. Minced meat (Chicken – Mutton – Beef)
2 pcs. Bay leaves
3-4 Cloves
2 pcs. Cinnamon sticks
4-5 Whole pepper corns
1 tsp. Kashmiri chili powder
3/4 Tsp. Ginger garlic paste
2 Green chili’s washed and slit in the center
1/2 Cup tomato puree or ketchup
3 Tbs. Lal Masala
2 Medium sized onions
Salt to taste
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Ingredients For Yellow Rice

2 Cups White basmati rice
1/2 tsp. Turmeric powder
Salt to taste

Method For Kheema

-Wash the minced meat in a strainer till the water runs clear of blood
-Fry the onions in 1 tsp. of oil, add the ginger garlic paste and kashmiri chili powder

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-Next add the Lal Masala and cook for 5 min on a medium flame
-Add the kheema and cook covered for five minutes
-Pour the tomato puree and add green chili’s, stir and cook for another five minutes
-Now add the dry spices – bay leaves, cloves, cinnamon sticks and whole pepper corns and continue cooking the meat for twenty-five minutes stirring occasionally
– Add salt to taste

kheema

Method for Yellow Rice

– Soak 2 cups of white basmati rice in water for 1 hour and wash the rice draining all the starch from the water
– Add the soaked rice to 6 cups of boiling water
– Next add 1/2 tsp. of turmeric powder and salt
– Add a 1/2 tsp. of olive oil to the water and boil covered for 3-4 minutes
– Cook partially covered for another 12- 15 minutes and immediately drain out the excess water
– Allow the yellow rice to cool in a perforated utensil

photo yellow rice

Gateway to Heaven – Finally Dhansak on a plate

Dhansak in a plate

Dhansak is a Parsee specialty, for those of you who don’t know it’s a combination of different lentils cooked with either chicken or mutton or potatoes. You will never find it at a wedding and it will never be made on a auspicious day i.e: Happy BirthDay, Happy Anniversary Day, Buy Anything New Day or any other Happy Day..You would think that was crazy because it is one of the best meals on the recipe list and is specially dedicated to the dead.

When someone dies the family becomes vegetarian for the first three days. Tradition holds that on the fourth day when they do eat meat its always in Dhansak. Due to its untimely association with death Dhansak is considered mourning food.

Dhansak is eaten with caramelized basmati rice, a blob of butter and some sliced onions soaked in vinegar and lime. Adding some minced Kebab’s would turn this meal into a Funday paradise.

Note for all vegan’s – Skip adding meat and add potatoes instead

Ingredients

For Dal

250gms Toovar Dal / Yellow Pigeon Peas

100gms Whole Masoor Dal / Red Lentils

50gms Split Masoor Dal / Split Red Lentils

100gms Moong Dal / Split Green Gram

(All the above soaked for 1-3 hours)

200gms Baingan / Aubergine / Eggplant chopped

100gms Koru / Red Pumpkin chopped

1/2tsp of Salt

1/2tsp of Turmeric

1/2tsp Red Kashmiri Chili Powder

1 Tomato chopped

dhansak dal shot

For Dhansak Masala

1tsp Turmeric Powder

1tsp Sambhar Masala

1tsp Chili Powder

1tsp Dhana Jeera / Cumin-Coriander Powder

1/2tsp Pepper Powder

(Dhansak Masala is available at a local Indian store and can be substituted for the above masalas – Add 2Tbsp of Dhansak Masala in case of substitution)

Masala Box

For Dhansak

2tbsp. Parsi Lal Masala

2 Onions finely chopped

Chicken pieces

The Dhansak Masala

Tamarind Paste diluted in 1/4th cup of warm water

2″ block of Jaggery thinly chopped

For Caramelized Rice

1 cup of White Basmati Rice

1 Onion Chopped

4pc Whole Peppercorn

1pc Cinnamon stick

2-3 Cloves

2-3 Cardamoms

1-2 Bay Leaf

4tbsp Brown/White Sugar

1/2 cup of water

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Method

For Dhansak Dal

– Pressure cook all the soaked dal with some salt, turmeric powder, red chili powder, eggplant, green pumpkin and tomato with 2 cups of water, for 4 whistles.

-Allow the pressure cooker to cool completely before opening the lid.

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– Once cooled strain the dal to a smooth paste.

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For Dhansak

– In another dish fry the onions and add the Lal Masala and Dhansak Masala, allow the masala to cook for 4-5 minutes.

– Add the potatoes and cook for another 10 minutes.

– Next, add the chicken and stir till slightly browned.

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– Pour in the dal and allow to cook for 20 min.

– Gently add the Tamarind paste and the Jaggery, stir in to allow the Jaggery to melt.

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For Caramelized Dhansak Rice

– Soak 1 cup of White Basmati Rice in warm water for 1 hour then, wash the rice 2 – 3 times.

– In a pan fry the chopped onion (use very little oil) and add the drained rice, allow the rice to simmer on a medium flame till the aroma of rice fills the air.

Rice prep

– In the meanwhile on another small pan heat sugar till it is completely melted and turns to a dark brown.

– Immediately add 1/2 a cup of water into the melted sugar. Take a step back and be careful while doing this step. I usually add water above my sink to prevent my kitchen from the splatter.

Caramalizing Sugar

Note :-

– I use Demerara Sugar that is why I can achieve this dark color. White sugar tastes just as good but do not burn white sugar to such a dark color.

– If the sugar gets stuck on your spoon just leave it in the water mixture and allow it to heat. The sugar will melt of the spoon automatically.

– Next, add sugar water to the simmering rice and stir once gently.

– Add cinnamon, cloves, cardamom, bay leaves and salt,

– Next immediately add 2 cups of warm water.

rice prep 2

– Cook the rice covered on a medium flame for 5 min, then lift the top and allow it to simmer open so that the water can evaporate. cook for another 10 min or till the rice is done.

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– Dhansak Rice must be allowed to sit for 10 minutes before eating

– Enjoy your Dhansak and don’t forget to snooze….

Tendli Bhaji – Vegetarian Food For The Bawa Soul

Parsi food is notorious for being non-vegetarian, few know that we bawa’s can also whip up awesome vegetarian bhonu. All thanks to the wonderful Gujarati ancestors who let us crash in their kingdom eventually saving us from going extinct centuries ago.

By the way, they are also responsible for our sweet food syndrome and the language we currently use.

For most bawa’s it is difficult to eat a meal without some form of meat or egg, yet I have heard of no bawa who will happily agree to a meal without potatoes. ‘Papeta ma anything’ is the easiest answer to when a bawa is questioned about what he wants to eat.

To all my vegetarian readers, I thank you for being patient and for those bawa friends who love their vegetarIANS – bear with me. This recipe is called Tendli ma Papeta.

Buying and Storage:

Tendli, tindora or ivy gourd should be bright green on the outside with white small seeds on the inside. In order to store it correctly it should be placed in a plastic bag and kept refrigerated.
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Ingredients

– 1 lb Tendli/Ivy Gourd
– 2 Large Potatoes
– 1 tsp. Jeera/Cumin Seeds
– 1 tsp Dhania/Coriander Seeds
– ½ tsp Haldi / Turmeric Powder
– 1tsp Rye / Mustard Seeds
– 1 tsp Kashmiri Chili Powder
– Salt to taste

Method

– Wash the tendli and cut it into medium to thin circular rounds and keep aside.

Kaccha Tendli

– Peel and chop potatoes into small squares, drop them into a bowl of salted water for 10 minutes.
– Drain the potatoes and fry them in a covered pan with very little oil and a dash of haldi.
– In another pan heat some oil then add jeera, dhania and rye.
– Next, add the haldi and kashmiri chili powder, allow this to simmer to 2 – 3 minutes.
– Add the chopped tendli and cook for 20 minutes in a covered pan, mixing the tendli at intervals.
– After 20 minutes, add the potatoes and cook for a further 10 min or until the tendli is cooked.

Tendli

MunchTime – Spicy Poha

Poha, also called flattened or beaten rice is one of my favorite hunger foods. Eaten at lunch or munch time which is between 4 pm and 5 pm my time. It takes a few times to get this recipe right, mostly because you need to be careful not to over-soak the rice as that makes the rice lumpy. The trick is to use a strainer and wet the rice just before cooking the poha.

In order to make following recipes easier for everyone I have taken the advice of my good friend Irina Kovaleva and added directional pictures to this recipe.

I would also like to thank all of you reading ‘The Bawi Bawarchi’ for the wonderful emails and comments about this blog. It’s always a good feeling when you love what you do and follow your heart while doing it.

Ingredients:

2 Cups Thick Poha/ 3 Cups Thin Poha

2 Small Potatoes

10- 15 Roasted Peanuts

1 tsp. Jeera/Cumin Seeds

2 tsp. Rye/Mustard Seeds

10 Curry Leaves

1 Large Onion

2 Green Chilies

½ tsp. Haldi/Turmeric Powder

1/4th tsp. Sambhar Powder

½ tsp. Kashmiri Chili Powder

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Method:

In a small pan, fry the potatoes with turmeric powder.

In a strainer, wet the poha and drain all the excess water (do not soak it in water).

In a larger cooking vessel, heat three tablespoons of oil and fry mustard and cumin seeds for 1-2 minutes on a medium to high flame.

Add the onions and allow to cook until translucent, then add the curry leaves, green chilies and peanuts, then allow to cook for 5 minutes.

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Now add the sambhar and kashmiri chili powder.

Stir for a few moments before you add the poha and cook for 5 minutes then add the fried potatoes.

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Serve Hot

My Twisted Recipe – Papeta Par Eeda Cupcakes

I like to see the New Year, as a day that helps me dream up the future and ponder over my past. I think it is important to learn not only from my mistakes but also from the challenges that get to see my shining set of teeth smiling back at them.

How many times, have you heard someone tell you the past was shitty and tomorrow is going to be a better day? Note to ourselves, hasn’t the past made us who we are today? Should we not be stronger than who we were last year? Are we so blind that we are unwilling to see that we are, who we are? Loosened nuts and bolts and all of that.

I read a smart line in a very dumb book last year, it said “Life is beautiful, as long as you see it that way.” and if like me, you do not judge your book by its cover, you too will find the beautiful things that occurred this past year. Figure them out and boldly go where you have never been before.

Therefore today, to lead by example I am going where I should have gone before, to my own judgments and results from trials and errors, all with the same Bawi Bawarchi flair – The Twisted, Papeta Par Eeda Recipe that will blow the delish out of your taste buds and add some chub to your cheeks.. Can’t end it without saying it – Eat And Be Merry For Tomorrow Is  Definitely Another Day To Eat – Navroze Mubarak Everyone, Have a Happy New Year

Papeta par eeda

Ingredients –

For Crust – 1 cup flour
– 1 stick of cold hardened butter
– Salt
– 3 tablespoons of water

For Potatoes
– 4 potatoes thinly sliced
– 2 tablespoons of butter
– 2 green chilies
– 1 red onion
– Salt to taste

Extras

1 Egg per pie
Cheese for topping
Cupcake baking tray ( Lined with butter or cooking spray)

Method
For Crust
– Sift the flour with the salt and add cubes of cold butter
– Using your fingertips lightly rub the butter into the flour until it  resembles breadcrumbs
– Sprinkle the cold water and knead briefly
– If you find the dough too sticky add some flour on the other hand, if the dough is dry add more water
– Roll the dough into a ball, wrap it in cling wrap and chill for 30 minutes

For Potatoes
– Heat butter in a pan and add the onions and chilies till the onions lose their color
– Next add the potatoes and cook for till done and ready

-Roll the crust into circular rounds and place them in the cupcake baking tray and bake them blind

(Baking blind is a term used when you add weight to your baking dish. Simply wrap uncooked rice or beans in silver foil to add weight to the piecrust to prevent the pastry from rising)

– Bake in a preheated oven 350 degrees F for 10 – 15 minutes till it  resembles the shape of a cup
– Remove the foil covered rice and add the potatoes, then break an egg on the top and bake for 30 min
– Cheese may be added for decoration

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