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Friday, 5 July 2019

Bacon Papeta Par Eda – Eggs on Bacon-Potato



(Parsi lingo: Edu = one egg / Eda = many eggs)

If you have Parsi friends, you are sure to know that we are a community that loves eggs. We love cracking eggs over various vegetables and certain fruits too. We usually make Papeta Par Eda but this time the carnivore in me was craving hardcore non-veg. What better than bacon, eh? 😉 I had no intention of posting this 

Ingredients:

6 large potatoes, quartered and then cut into thin slices
200 grams smoked bacon cubes (I used Prasuna brand)
1 teaspoon cumin seeds
3 large onions, chopped
8-10 green chillies, finely chopped (adjust according to your spice tolerance)
3 cloves garlic, finely chopped
1 tablespoon ginger-garlic paste
Salt, to taste
4-5 tablespoons oil
6 eggs
Coarsely ground black pepper


 Method:

1.    Heat oil in a wok, splutter cumin seeds.
2.    Add green chillies, onions, garlic and sauté till the onions turn a tad soft.
3.    Add the bacon and continue cooking the onions until golden brown. 



4.    Add the ginger-garlic paste and sauté for a few seconds until you get that lovely ginger-garlicky aroma.
5.    Add the potatoes and toss them well in the onion-bacon mixture. Season the potatoes with salt.



6.    Cover and cook on very gentle flame, stirring very carefully and intermittently, till potatoes are cooked.
7.    Empty out the cooked potatoes in non-stick pan and flatten them out, evenly.
8.    Carefully break the eggs over the hot potatoes.
9.    Cover and cook on gentle heat.
10. When the eggs are semi set, sprinkle some coarsely ground black pepper over it. 



11. Cover and cook till eggs are set to your liking (hard yolk or soft).



Chef’s Notes:
  1. Alternately, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, layer that over the potatoes and cook on low flame till the eggs set. This sets like a soft mousse over the potatoes.
  2. At the end of cooking point no 6, if you like the potatoes to have bits of crisp, continue cooking, uncovered, for a little while to allow the base to crisp up. We love the crisp bits hence we always cook the potatoes a bit longer.
  3. Do not go overboard with the oil as the bacon cubes will also lend its share of delicious fat.
  4. You may use chopped strips of bacon instead of cubes but, if doing so, add them a tad later along with the potatoes.
  5. Please mix the potatoes gently. You do not want a mashed mess in your wok or pan. 
  6. You can also have this as Potato-Bacon Bhaji…. but, of course, the eggs lend the dish more ‘oomph’. 😊
  7. I usually cook the potatoes in advance. I gently reheat the potatoes at dinner time and then proceed to lay them out in a non-stick pan as mentioned in ‘Method-Point No 7'.



  8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

    Oh yes, I love a runny yolk :) 

Wednesday, 26 June 2019

Dahi Ni Kadhi – The Khorshed Way!



When I moved to Pune 3 decades (and more) ago, I (aptly) knew my way around a kitchen but I learnt certain recipes and certain, tiny but important, nuances of the kitchen under the kind and patient guidance of my sis-in-law, Khorshed. She’s my eldest ‘jethani’ and I’m not much for words, face to face, but Khorshed is someone very close to my heart (oh, that does not mean I don’t trouble or rile her 😉). This is her recipe.

I’m no poet but I’ve penned this for her….

Through all the ups and all the downs,
Though all the smiles and all the frowns,
We’ve been through it all and more,
But one thing I know for sure,
No matter what the circumstances,
No matter where we’re led in life’s game,
We’ve been family; we shall remain the same! (Touch wood! 💕)



Ingredients:

3-4 green chilies, chopped fine
8-9 cloves garlic, chopped fine
½ kilo bland thick curd/yogurt/dahi (NOT sour)
1 big onion, chopped fine
¼ teaspoon cumin seeds
¼ teaspoon mustard seeds
Few curry leaves
½ teaspoon chili powder
1/3 teaspoon turmeric
Salt, to taste
Powdered sugar, to taste
1 tablespoon oil

Method:

  1. Heat oil in a stainless steel kadhai/wok.

  2.  Add cumin seeds, mustard seeds, green chilies, garlic, curry leaves and splutter for about 30 seconds.


    .
  3. Add onion and fry till golden brown.



  4. Add chili powder, turmeric powder, a wee bit of salt and sauté. Remove from fire and keep aside.



  5. Take curd in a stainless steel or glass bowl and whiz with an electric hand blender to smoothen it (this will thin out the curd to some extent).
  6. Add a wee bit of salt. Give the dahi a whiz. 
  7. Add sugar to taste and give it a good whiz with the hand blender until the sugar is well incorporated.
  8. Add the seasoned-sweetened curd to the spice mixture in the wok. Mix the masala into the dahi until it all comes together evenly.
  9. Put the wok back on the stove on VERY LOW HEAT. (I cannot emphasize ‘very low heat’ enough.)
  10. Stir CONTINUOUSLY and stir well till the kadhi heats up gently and evenly. Do NOT allow the kadhi to boil/bubble and do NOT let up on the stirring for even a few seconds.



  11. Once the kadhi is hot (not boiling/bubbling), take it off the stove, check seasoning, add if needed. If you add extra seasoning, put the kadhi back on low flame; stir continuously for half a minute. Serve with piping hot rice or khichdee.

Chef’s Notes: 

  1. You may add a wee bit of water to thin out the dahi, if you so like. As mentioned earlier, the gentle whizzing will thin it a bit. I prefer not to add water.
  2. Adjust the salt and sugar to taste. Dad hates sour kadhi which is why the kadhi made at home is usually sweet and spicy with a light hint of tang (from the bland dahi - yes, even bland dahi will have a faint hint of tang).
  3. Put the wok on the stove only after you have evenly mixed the dahi into the masala.
  4. When you put the masala-mixed dahi on the stove please adjust the stove flame to the LOWEST setting.
  5. When I say stir continuously, do not merely mean stir in a circular motion. Stir the kadhi all over the base of the vessel and the sides. At no point in time should the dahi get overly heated from one corner of the wok or bubble and boil. If at all that happens, the kadhi is sure to curdle/split.
  6. Please use a wooden spoon to stir the kadhi evenly. The ladle you see in the photograph is merely used to serve the kadhi. 
  7. Ensure you serve the kadhi with piping hot rice/khichdee. I say this because the kadhi will be hot, but it can never be piping hot.
  8. You can serve Dahi Kadhi Rice with various kinds of fried fish, dry fish preparations, papads and pickles.
  9. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.



My trusty old Big Boss Electric Hand Blender

Saturday, 22 June 2019

Chorizo – Goan Sausages



I was merely a school going kid when I had my first taste of Chorizo. At the time we merely knew of them as Goan Sausages. Mum hated to cook; still hates to cook. She rarely cooked even when I was a kid. I don’t hold it against her, she was a working mum and it was just something she disliked, as simple as that. Even today, you have a much better chance of seeing a blue moon then you have of seeing my mum in the kitchen. Yeah, she puts a blue moon to shame. *very evil grin* In those days (mid 1970’s) a friend gave her a packet of ‘goan sausages’, told her they were darn easy to make and guided her with regard to the recipe. I follow the very same recipe to this day. Yes, finally a recipe handed down to me by my mum. I know, I know, I’m being very evil, but I also know, she wouldn’t want me to be any other way. 😉  

Ingredients:

1 packet/400 grams Smoked Chorizo (Goan Sausages),
8 large onions, roughly sliced
3 to 4 large potatoes, diced into 1-inch cubes
Salt to taste
Water as needed


Method:

1.    Cut the strings with which the Chorizos are tied.



2.    Snip open the sausage casing  and remove the chorizo meat from within. Discard the casings. Keep the chorizo meat aside.



3.    Place half the quantity of the sliced onions in a vessel. Place half the quantity of sausages over it. Cover the sausages with half the quantity of diced potatoes. 



4.    Repeat the layering (onions-sausages-potatoes) with the remaining ingredients.
5.    Add enough water to cover the ingredients and bring the contents to a rapid boil.
6.    Lower heat; cover the vessel with a lid. Please use a lid that can hold water. 



7.    Pour half a glass of water into the lid that covers the vessel. Allow the chorizos to cook on low heat. (Adding water to the lid ensures the base does not burn while cooking – it helps the contents retain moisture – something told to me by my Gran)
8.    Intermittently, carefully lift the lid, give the contents a gentle stir. If more water is needed to cook the chorizos and the potatoes, add as needed.
9.    When chorizos and potatoes are nearly done, check seasoning (salt) and add if required.
10. Cover with lid (add more water into the lid if required) and continue cooking until the potatoes and chorizos are cooked.
11. The combination comes together as a nice thick gravy which is best had with crisp brun pau or a crisp baguette. 


Chef’s Notes:

1.    In the photograph/s I have posted I used Chorizos with the casing and discarded the wrapper after cooking (and clicking - silly me! Sigh!). When I remade the dish a couple of weeks later, I remembered to do away with the wrapper and then cook the dish. Turned out way better. That is precise why the recipe tells you to snip off the wrapper and discard it.
2.    I’ve cheated with the Goan Sausage casing pics and have used the same ones I used for the Chorizo Pulao recipe. I saw no point in re-clicking and water marking the pics.
3.    Usually the spices added to the sausages suffice (for a normal palate). In case you like very spicy food you may heat a tablespoon of oil and add chili powder as desired.
4.    Please add the salt only when the chorizos are ‘nearly’ done. This will ensure you don’t add too much as most of the excess water will have dried out by this time.
5.    Please add water to the dish and to the lid as and when required to ensure the food does not burn at the base of the vessel.
6.    It’s an easy-peasy recipe; so now you know why mum gave it a try. 😉
7.  You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.