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
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.
- 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
- 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.
This is not a curry you eat with rice….
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”.