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”.
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.
– 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
– 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.
– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.
Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.
This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.
- Low fat Yogurt – 300 grams
- Fresh Coriander Leaves – ½ bunch finely chopped
- Chilies – 2 Pcs finely chopped
- onions – 1 small finely chopped
- Chaat masala – 2 tsp
- Cumin / Jeera Powder – 1 ½ tsp
- Kashmiri Chili Powder – 1 tsp
- Salt – To taste
- Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker
- Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form
- Next add the coriander leaves and refrigerate. Serve Cold
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.