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.
- 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
- Fry the garlic and the chilies in a little oil.
- Add the onions and fry till golden
- Add the Haldi and Chili powder and let that cook on an open flame for a few minutes
- 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
- Slowly add the eggs into the mixture and reduce heat stirring continuously to make sure no lumps form.
- Add the coriander leaves.
- Once you have brought the eggs to the consistency you like pull it off the hot stove.
- Serve with cheese and ham. My favorite pairing is Mini Babybel Cheese and “The Maple Glazed Boars Head Ham”.
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.
1 Tbsp. Fennel seeds
2 Tbsp. Coriander/Dhana Seeds
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
– 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
– 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
– 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.
Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.
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
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
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
-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
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
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.
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
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.
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.
You know that one dish that reminds you of home however far you are, This is the one for me. I wait eagerly to get this dish on the table, its just so easy and delicious. Just the way you want comfort food to taste. But dont expect to loose any weight and dont eat the grated cheese like I do.
1 cup steamed rice
1/2 a box of processed cheese grated
1 cube of chicken stock
Pre boiled sausages cut into small pieces (Optional)
1 cup Milk ( might need more)
1 capsicum finely chopped into pieces
1 onion chopped
1 Tbsp flour + 3 Tbsp water (made into a paste)
50 grms butter
Fry the onions in butter till translucent, then add chopped capsicum.
Add the stock and then the milk slowly stirring continuously.
Next add the cheese and flour.
Bring it all to a boil,add the mushrooms and sausages and Tobasco.
Mix in the steamed rice and heat.
P.S:- To reheat this dish add a little milk or water and bring to a boil.