Tag Archives: food

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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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.

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

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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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The Versatile Blogger Award

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Every morning I have this monotonous ritual of stretching my hand out to grab my cell phone and read my emails and the news app so I can stay in touch with the things that are happening in India, where I lived for almost all my life. Why lie? It also helps me get a few more minutes in bed before I actually have to wake up and start my day.

Today was like any other I was hunting for my glasses without which I really am such a blind bat and need to practically touch my phone to my nose to get any information transferred to my brain.

So, with my phone in my hand and my cuddle pillow supporting my head I began to read. Delete – delete – delete went the first three mails and the morning Grinch in me starting mumbling and jumbling, flaunting my droopy eyed sleepy face complaining about all the spam mails I receive, when suddenly out of nowhere I read a comment on the blog.

My eyes opened wider I love reading comments on my blog and I was going to love reading this one it was from this wonderful blogger Rose, from forestmtnhike who so graciously nominated me for The Versatile Blogger Award, this is also my first since I started blogging. I accept this award and will most happily share it. Thank you Rose.

Now I must follow three rules:

1- To thank the person who nominated me for the award
2- To share 7 random facts about myself
3- To nominate 15 bloggers of my favorite versatile bloggers for this award

So let me start with random facts about myself:

1- I love to write and I hate to read.
2- I am scared of crows, I have CrowoFobia and it’s a really bad one. If a crow sees me I almost always get attacked.
3- I love chocolate above most things. In order to hide them from my Endocrinologist and my Daddy who also loves chocolate just as much as me, I would hide in my cupboard and shut the doors so I could eat my chocolate in peace without ever having to share it. I got caught once or twice.
4- When I am bored I like to cook even if I am not hungry.
5- While eating a sizzler I always first finish my greens before I get to my steak.
6- I was born 14 years after my older sibling – No chance of any sibling rivalry there.
7- My favorite Television show has always and will always be I dream of Jeannie.

And now for my 15 Versatile Blogger nominations:

1- The Lyceum Blog – by WB
2- Wild Juggling
3- Know the sphere – by Jeremiah
4- Miss Chris Creations – by Christine
5- Rohit Trilokekar – By Rohit
6- Mamas Gotta Bake – by Sheryl
7- Pramudiya – by Pramudiya
8- Fashion Food and Flirts by Eveline
9- I know I have more to go but they will be featured soon enough

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

Valhalla Sandwiches – Poetry In Motion

Valhalla Sandwiches – Poetry In Motion.

Midnight Meal

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