Friday, January 22, 2010

OPEN SESAME!!!

..........January can be kinda tricky… the flush of enthusiasm for the new year slowly starts to fade, and then starts the thinking for the new year, the planning for the new year, the money matters and the health matters begin to weigh heavily.



And this is the time when the kitchen comes in. like a life saver, I will say.


I find it extremely comforting standing neat the stove and boiling or baking something. I feel happy when I see something bubbling there in the vessel it kinda helps me think better. Don’t ask how!!!


January I would say is the season of til-guls(sesame seeds and jaggery sweets), it’s the season of kites and the season of sweet and soothing talks.


So I thought it would be kinda great to write a blog on some recipes with sesame seeds.


So without procrastinating anymore I decided to sit at my keyboard and thought of punching some recipes… so, OPEN SESAME!!! 

 Carrot and Ginger Pancakes

Ingredients:

• 2 Tablespoons sesame seeds

• 2 cups shredded carrots (about 3 medium)

• 4 Tablespoons finely chopped onion

• 2 Tablespoons grated fresh ginger

• 1 garlic clove, crushed through a press

• 1/4 cup rice flour

• 2 large eggs, lightly beaten

• 1 teaspoon salt

• Vegetable oil

Preparation:

Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.

Combine the carrots, onion, ginger, and garlic in a large bowl; stir to blend. Add the rice flour, eggs, sesame seeds and salt; stir to blend.

Heat oil in a pan until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.

Serve hot with a tangy dipping sauce.



A tangy dipping sauce with sesame oil:

• 1/2 cup fresh lime juice

• 1/2 cup toasted sesame oil

• 1 or 2 Tablespoons rice vinegar or balsamic vinegar

• 1 or 2 teaspoons soy sauce

• 2 Tablespoon sugar, to taste

• 2 cloves garlic, minced

• 1/2 teaspoon fresh ginger, grated

• 1/4 cup onions, chopped finely

• 1/4 cup cilantro leaves, chopped

• 1/4 teaspoon jalapeno, minced

Blend all the ingredients well and serve with the pancakes.


Sesame Crackers

Ingredients:

• 1 cup wheat flour

• 1/4 cup soy flour

• 1/4 cup sesame seeds (make sure they are not rancid)

• 1/2 teaspoon salt

• 1/4 cup vegetable oil

• 1/2 cup water (as required)

Preparation:

Kneed a firm dough with all the ingredients and then roll out a thick chapatti. Cut diamonds or squares out of it and bake them or fry them.

If baked and preserved in an air-tight container can stay for a week.

Can be served as a tea time snack or as a starter with Tahini or spicy Sichuan peanut sauce.


Spicy Sichuan peanut sauce

Ingredients:

• 1 cup peanut butter

• 1/4 cup soy sauce

• 1/4 cup sesame oil

• 3 Tablespoons rice vinegar

• 2 Tablespoons finely chopped garlic

• 2 Tablespoons grated ginger

• 1-1/2 teaspoons chili paste OR 1 teaspoon dried hot red pepper flakes

• 1 Tablespoon hoisin sauce

• 1-1/2 to 2 Tablespoons fresh lime juice

• 3/4 cup water

Blend all the ingredients well. If refrigerated can stay for 3-4 weeks.



Til-Laddoo, Sesame on toast, Prawns or Chicken rolled in Sesame are some other must trys!!

-Amrutha Langs

Wednesday, January 6, 2010

PARSI FOOD RECIPES

Well, I'm back from my Udwada Trip. I've just downloaded my pics and - true to form - I see that most of my photographs are of food. But then, I did eat some fabulous things. I am too embarrassed to list them all, but let me give you the highlights.


At this Parsi place, gorgeous Parsi food I have gorged on- incl some Dhansak, Akuri & Fluff but if I just name them then, I may fail to explain what they are: so here are the Parsi Recipes for you all, and I am sure you all will enjoy them - not haute cuisine, I'll grant you, but boy, did they hit the spot.


For the rest, what I'm savouring in retrospect, is the variety of fried seafood, and let me tell you this – the sea food was FRESH!!! I have never eaten anything so fresh in Mumbai!!!

And the whole darn menu was so good, at Globe Hotel.
That was Udwada with a lot of eating opportunities.


I yielded a breakfast of Bhurji – Paav and Kheema – Paav – Beleve me … that was so gorgeous, I uploaded a pic of it on orkut and the response was amazing …


Lunch gave me - courtesy of BOI MACCHI FRY, SURMAI MACCHI KADHI and PARSI DRY CHICKEN WITH FINGER CHIPS … I will never, ever forget.


The apogee of it all, though, has to be my dinner - I've had TANDOORI CHICKEN – like never before ... it tasted devine! and the very traditional Dhansak...

Food for ages, just that you have to be a non-veggie!

I dream now of 'BOI MACCHI', KHEEMA PAAV'
Guys just think of our breakfast with 20 slices of bread with a bowl full of butter and another bowl of sweet confiture (jam) - and the gorgeous FLUFF.


Mind you, the memory of the food there is a salivating-inducing souvenir that I treasure. But much as I loved the food, what really made my visit was the people I met there.
Truly, Wedding Anniversary Celebration was great no doubt but my Christmas and New Year also came early this year!!!


Here are some Parsi Recipe only for you all ...
 
1. AKURI (BHURJI)

(Parsi breakfast dish.)
Spiced Scrambled Eggs

INGREDIENTS:

2 tbsp oil + 1 tbsp buter
5 eggs
2 small onions, chopped fine
5 green chilies, chopped fine
3 cloves of garlic, chopped fine
8-10 stalks fresh coriander, chopped fine
1 large tomato, skinned, chopped fine
pinch of dhanajeera / mixed masala (optional)
salt to taste

METHOD:
Heat the oil and butter and add chillies and garlic fry the onions till golden in color. Add the rest of the ingredients (except eggs) and fry till oil begins to exude and the tomatoes are well done. Leave aside.
Break the eggs in a bowl and beat them with a fork. And add to this mixture on pan, mix them well and let it cook for a while.
Garnish with corriander and put a nice tbsp of butter on top and serve hot with bread!

2. PARSI RAVO


INGREDIENTS:

1 cup rawa
1 tbsp ghee
3/4 - 1 cup sugar
1 1/2 cup milk
For garnishing:
1/2 tsp vanilla essence
1 tbsp almond slivers
1 tbsp pistachio slivers

METHOD:
Heat ghee in a pan. Roast rawa for about 15 minutes on a very low flame. Keep stirring continuously so it doesnt burn. Meanwhile, boil milk and sugar.
Add this boiled milk-sugar mixture to the roasted rawa.
Stir till all the liquid is evaporated and pudding like consistency is achieved.
Switch off the gas. Add vanilla essence, almonds, and pistachios, and serve hot!

BHAKRA
A TEA TIME SNACK

INGREDIENTS:

500 gms Whole wheat flour

150 gms Rava
100 gms Powdered sugar
3tbsp Nutmeg powder
50gms Cashewnuts
3tbsp Cardamom powder
1/2 bottle of Toddy (Tadi)
some Oil and Salt to taste

METHOD:
Mix flour and rava.
Add powdered sugar, cashew nuts, oil, sugar, salt, nutmeg powder and cardamom powder.
Mix toddy and make a dough.
Cover it and keep it for 3 hours in a warm place.
Roll out thick rounds from the dough.
Fry them over medium flame, and Serve hot with tea.

CHICKEN DHANSAK

500g Chicken Breast

2big bowls Tuar Dal
Salt and Pepper to taste
some Oil
1 tsp Chilli Powder
3 Onions - chopped
3 Tomatoes - chopped
2 cloves of  Garlic - crushed
1 tbsp Tamarind Paste
2 tbsp Ginger & Garlic paste
1 twig Mint Leaves - chopped
1 bunch Coriander Leaves - finely chopped
1-2 large Potato cut into big squares
2 tbsp Dhansak Masala
METHOD:
Wash the chicken and cut it into pieces. Let it marinate in the mixture of salt, ginger and garlic paste for atleast an hour.
Meanwhile, wash tuar dal and put it in a pressure cooker.
In a pan, take some oil, and saute some onions till transparent, now add the tomatoes, potatoes, the mint leaves and the cooked dal add some water and once it starts boiling add some freshly chopped corriander.
In another pan, take the rest of the onions and saute over little oil, adding chilly powder and little salt, now put the marinated chicken and cook till it is tender enough.
Once cooked add Dhansak Masala and the Tur Dal Curry made earlier to this chicken.

Now let it cook till it all mixes together and becomes thick.
Chicken Dhansak is ready.
Serve hot with rice.

CHICKEN FARCHA

6 pieces of Chicken (drumsticks or breasts cut into sizeable pieces)
3 Eggs - beaten
1 Cup bread crumbs
2 tbsp Red Chilli powder
1/2 tbsp Turmeric powder
1 tbsp Garam masala
3 Ginger & Garlic paste
Salt to taste

METHOD:

Marinate chicken with salt, turmeric powder, red chilli powder, garam masala and ginger garlic paste. Keep it for 1 hour.
Steam cook till the chicken is cooked.
Put in beaten egg one by one and then roll each piece in bread crumbs.
Fry rolled pieces till they turn crispy.
Chicken Farcha is ready.

There is one more way of serving this Chicken Farcha. In a pan saute some onions add little salt, some red chilly powder and then some tomatoes and cook till it attains a thick sauce like consistency. Now add the CHICKEN FARCHA to it. Meanwhile fry some Potatoes and make Finger Chips.
Now add these Finger Chips to the Chicken, and its ready to be eaten!


PATRA NI MACHCHI
FISH WRAPPED IN BANANA LEAVES

INGREDIENTS:
4 pieces of Fish

1/2 cup Coconut, grated
1twig of Mint Leaves - finely chopped
1 bunch of Coriander Leaves - finely chopped
10 Green Chilies
5 Cloves Garlic
1 tsp Sugar
2 large Onion
2 tbsp Cumin Seeds
3 tbsp lime juice
2 tbsp Ghee
Banana Leaves
Salt to taste

METHOD:
In the mixer, grind - mint, coriander leaves, grated coconut, chilies, garlic, sugar, onion, cumin seeds and salt until it turns into a fine paste.

Clean the fish and slice them both to get 4 pieces.

Apply the above made chutney to the fish piece and sprinkle lemon juice over it.

Now, cut the banana leaves in such a way that it is big enough to wrap each fish piece properly.

Heat the leaves on both the sides and wrap it up. Then tie it with a string.

Now, grease the baking tin and place the wrapped fish in it. Pour some ghee over each piece and allow it to bake for about 10-15 minutes.

OR the wrapped fish can be put on a pan with some oil/ghee and can be made cooked till brown and crisp.

PATRA NI MACHCHI is ready to be served!


BOI FRY

INGREDIENTS:
3-4 BOI Fish

2 tbsp Lime juice
2 tbsp Red chili powder
1 tbsp Turmeric powder
1 tbsp Salt
Oil for frying
2 tbsp garlic paste
3tbsp Besan
3tbsp Rice flour

METHOD:
Wash the fish and clean it but do not cut into slices.
Pour lime juice all over the fish and rub in the red chili powder, turmeric, salt, garlic paste.
Leave for at least 1 hour to get nicely marinated.
Now make a thick batter of Besan and rice flour with water and dip the marinated fish in this batter and deep fry them.
BOI FISH is ready!!!


Happy Fooding
Amrutha Langs