Parsi Style Kharo Safed Papeto & Papeta Par Edu

Once again, two recipes in one post. Tum sab ka itna haq toh banta hai yaaro. 💖 This is a simple potato shaak/dish done the Bawa (Parsi way). If you have Parsi friends you are sure to know, we are a breed that throws eggs over almost any and every type of food. Be it tomatoes, potatoes, okra (ladyfingers), ripe bananas, ripe mangoes, ridge gourd and more. In this recipe, I showcase the humble potato shaak and elevate it to a high by ‘lovingly smothering’ it with eggs. ;-)

Ingredients:

6 large potatoes, quartered and then cut into thin slices
1 - 1½ teaspoon cumin seeds
3 large onions, sliced 
12-15 green chillies, finely chopped (adjust according to your spice tolerance)
20-22 cloves garlic, finely chopped (adjust according to your spice tolerance)
A large handful of coriander leaves, chopped
Salt, to taste
6-8 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 until the edges of the onions begin to turn light brown.
   
   
   
   
   
3. Add the potatoes and toss them well in the onion mixture. Season the potatoes with salt.
   
   
   
   
   
4. Cover and cook on a very gentle flame till potatoes are cooked. Do give the potatoes a gentle mix, intermittently. Preferably use a spatula.
   
   
   
   
   
5. When done add coriander leaves and mix carefully (try not to mash the potatoes). Ensure the coriander gets evenly mixed with the potatoes.
   
   
   
   
   

Kharo Safed Papeto... done!

Now, to lovingly smother the potatoes with edas (eggs)… 😊

Papeta Par Edu

1. Empty out the cooked, piping hot potatoes in a non-stick pan and flatten them out evenly.
   
   
   
   
   
2. Break the eggs, carefully, over piping hot potatoes. Season the eggs with a bit of salt.
   
   
   
   
   
3. Cover and cook on a gentle heat.
4. When the eggs are semi-set, sprinkle some coarsely ground black pepper or a light sprinkling of dry, crushed coriander powder, or a few fresh coriander leaves, finely chopped.
5. Cover and cook till eggs are set to your liking (hard yolk or soft).
   
   
   
   
   

Chef Notes:

1. While I usually throw whole eggs over the potatoes, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, pour the eggs over the potatoes, and cook on low flame till the eggs set. This sets like a soft mousse over the potatoes.
   
   
   
   
   
2. IMPORTANT: Ensure that the potatoes are piping hot when you add eggs over them. If you add eggs over cold potatoes, the yolks will remain on top and the eggs whites will seep in and settle below. It mars the look of the dish.  
3. The eggs in my photographs are soft set or sunny side ups. Feel free to cook the eggs to the consistency you prefer. 
4. Please use less oil if you are diet conscious, just don’t give me grief about the amount I used, 😈*evil grin*
   
   

   

   Boiled potatoes to be cut in the same way as raw potatoes

   
   
5. I usually cook this with raw potatoes, but at times, I have a few boiled ones in the fridge. When this dish is cooked with boiled potatoes, the cooking time reduces, but do cook the potatoes well on low flame (covered). This is to ensure the boiled potatoes absorb the flavour of the onions, green chilies, garlic, and seasonings. 
   
6. There are no powdered spices add to this dish which is why I suggest you use the correct number of chilies and garlic as these herbs lend the main flavour to the dish. You don’t want to be eating bland potatoes.
7. While THIS is the exact recipe for the original Kharo Safed Papeto, I sometimes cannot resist adding curry leaves, or mustard seeds, or a few coriander seeds to the potatoes; just to give the dish a change of scene. As for sprinkling chopped fresh coriander on top... my variations to that are, dry, coarsely crumbled coriander leaf powder, coarsely ground black peppercorns or a light sprinkle of chili powder.
8. I have cooked this dish many times and clicked it many times too, hence, the backgrounds, serving dishes, pans, in the photographs, may vary, but rest assured, they are all clicked by me.
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.
   
   
   
   
   

Some more photographs:

Spicy Pork & Noodle Omelette

This is the first time I’ve tried a Marion Grasby recipe. When I saw it on YouTube, I was quite apprehensive. I felt like saying, “Damn girl, who the hell adds noodles to an omelette?” As fate would have it, just a couple of days later, I had some left-over Maggi Chicken Noodles (made with a spoonful of my Multi-Purpose Masala added). I told myself, ‘what the heck, let me give this a try.’ Luckily, Marion had mentioned we could use any noodles (ramen, egg, rice - just about any would do). I picked up the phone and ordered some oink mince. That night, I whipped up this Spicy Pork & Noodle Omelette for dinner. I’m so darn glad I did. This was a super delish dinner! Regardless of whether Marion reads this, I have to say, ‘Thank you, Marion. This recipe is a keeper!”

Marion claims this is a 10 minute-week night recipe. Had she sent me her team to keep everything prepped, it would have been. *wicked grin* In all honesty, it’ll take about 45 minutes. Faster than most recipes, sure; but 10 minutes?? Hell, no!

I followed Marion’s recipe with some tiny changes. I’m going to pen this exactly as I made it. This is my way to ensure the recipe does not go wrong when you recreate it. This recipe makes three (2-egg) omelettes.

Ingredients for Pork Mince:

250 grams pork mince (I used Prasuna Pork Mince)
2 cloves garlic, grated or chopped
2 Thai bird’s eye chillies, chopped
2 tablespoons fish sauce
1 teaspoon sweet dark soy sauce
2 teaspoons red chilli powder (I used Deghi Mirch powder0
1 cup baby spinach, chiffonade cut
1 tablespoon oil

Ingredients for Omelette:

6 eggs (2 eggs per omelette)
3/4th teaspoon (¼ teaspoon per omelette) white pepper powder
3 teaspoons fish sauce (1 teaspoon per omelette)
150 - 180 grams cooked noodles (50 - 60 grams per omelette)
6 to 7 tablespoons oil (2 to 2.5 tablespoons per omelette)

Garnish:

Juliennes of chillies or chopped coriander leaves

Method for Pork Mince:

1. Heat oil and add pork mince. Sauté for a few seconds.
   
   
   
   
   
2. Add the chopped garlic and chillies.
   
   
   
   
   
3. Sauté the pork mince until it loses its clumpy texture and begins to get grainy. If need be, use a fork to rid the mince of its clumpy texture.
4. Continue sautéing the pork on low flame until it is nearly cooked. (If the mixture feels too dry, add a couple of teaspoons of water - don’t worry, it’ll dry up by the time the pork gets done)
   
   
   
   
   
5. Add fish sauce, sweet dark soy sauce, chilli powder and sauté until the flavours come together.
   
   
   
   
   
6. When the mince is cooked, add the spinach, and toss for half a minute or a minute, until the spinach wilts and cooks.
   
   
   
   
   
7. Remove the cooked mince into a bowl. Keep warm until needed.
   
   
   

Method for Omelette:

1. Break 2 eggs in a bowl. Add 1 teaspoon fish sauce, ¼th teaspoon white pepper powder and whisk the eggs to mix well. Do NOT over froth.
   
   

   

   I made the first omelette with three eggs hence this photograph. Trust me, go with two eggs. 

   
   
2. Add 50-60 grams cooked noodles and give the eggs a gentle whisk.
   
   
   
   
   
3. Heat oil in an 8-inch pan.
   
   
   
   
   
4. Add the egg-noodle mixture. LOWER heat and allow the omelette to cook until golden brown. (This is an Asian style omelette, this is not a colourless French omelette)
   
   
   
   
   
5. Flip the omelette carefully and cook until the other side is a gorgeous light yellow.
   
   
   
   
   
6. Flip the omelette once more on to its golden-brown side. Fold it into a half-moon.
   
   
   
   
   
7. Carefully remove the folded omelette onto a plate.
   
   
   
   
   
8. Spoon the warm pork mince over the omelette and garnish with julienned chillies or chopped coriander. Serve.
9. Repeat the process to make two more omelettes.

Chef Notes:

1. No salt was used for this recipe as fish sauce lends saltiness to the oink (pork) and the eggs.
2. Yes, please USE fish sauce as the flavour it lends to this dish is AMAZING!!
3. Use any mince (chicken, beef, buff, mutton). The original recipe used pork mince, and I 'laaau' pork, hence went with the original protein.
4. I had these gorgeous Thai bird’s eye chillies hence used them. Go with any chillies available in your pantry.
5. Marion’s recipe used Thai basil leaves while I opted for baby spinach. Why? Coz, I do eat basil, but I prefer baby spinach. If using spinach, I’d advice you stick to baby spinach.
6. This is a very forgiving recipe, so except for insisting on the use of sweet dark soy and fish sauce, go with whatever you find in the pantry with regard to noodles, herbs, and garnishes.
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.
   

Some More Photographs:

Kabappe – Kababs In An Appe Pan

Ever since I got over my fear of using the appe pan, I had been wanting to use it again and again and again. When I cooked Dhanshak a couple of days back, I made kababs (kebab – we Parsi’s call them kabab) but I did not want to deep dry them. As most of you know, I use adequate oil (actually, more than adequate) in my food and yet, I refrain from deep frying food at home. What better chance than this, to use the appe pan.

What inspired this recipe…

I took inspiration from the tiny Muslim cafes and carts that dot all of Mumbai. Those chefs nailed the flavour so brilliantly. That was precisely what I was itching to recreate. The flavour of those kababs is so firmly etched in my memory and on my palate. They allow the flavour of the mutton kheema to shine and they enhance it with a few precise ingredients. That is exactly what I did and voila! Kababs perfectly recreated at home and… sone pe suhaga… sans any extra oil as these puppies aren’t deep fried. 

If you are wondering whether the kheema was cooked to correct doneness in the appe pan or whether the kababs tasted as delish as they would have, had they been deep fried, don’t take my word for it; read the recipe carefully and give it a try. You can thank me, later. *very evil grin*

Ingredients - Part 1:

500 grams mutton / beef / buff mince
2 onions, cut in small dices
3-4 green chilies, chopped fine
2 heaped tablespoons ginger-garlic paste
1 teaspoon cumin seeds
Salt to taste
3 tablespoons oil

Ingredients - Part 2:

Cooked Kheema
2 medium or 3 small potatoes, boiled, peeled, and mashed smooth (I used a ricer)
2 green chilies, chopped fine
½ teaspoon turmeric powder
1 teaspoon red chili powder (I used MDH Deghi Mirch Powder)
½ teaspoon pepper powder
Salt, only if needed – to adjust seasoning
A large handful coriander leaves, finely chopped
A large handful mint leaves, finely chopped
¾ cup fine breadcrumbs
3 eggs, seasoned with salt and pepper, well-beaten
Oil as needed, for the appe pan

Method – Part 1: 

1. Rinse the mince (of course) in a sieve or a colander. Keep aside for the excess water to drain.
   
   
   
   
   
2. In a non-stick pan (or wok), heat 3 tablespoons oil, add the cumin seeds and allow to splutter.
   
   
   
   
   
3. Add onions and green chilies and sauté.
   
   
   
   
   
4. When the onions are just about to turn translucent, add the drained kheema and continue sautéing, on high flame, for a minute.
   
   
   
   
   
5. Add the ginger-garlic paste and continue sautéing the kheema until it loses the clumped-up look and begins to turn crumbly and grainy.
   
   
   
   
6. Add salt to taste, reduce the flame, and continue cooking for 3 to 4 minutes, stirring intermittently. Do NOT add any water to the kheema.
7. The kheema after 3 to 4 minutes will be cooked to 80 percent doneness. At that point, turn off the stove and empty the kheema into a large platter/thali.

 Method – Part 2: 

1. Add the mashed potatoes, 2 chopped green chilies, turmeric powder, red chili powder, pepper powder, coriander leaves, and mint leaves to the cooked kheema.
2. Mix the ingredients into the kheema with your hands. Kind of as you would when kneading dough. It should all come together smoothly and nicely.
   
   
   
   
   
3. Check seasoning; add/adjust, if needed.
4. Keep the mince aside, covered, for about 30 minutes.

 Method: Cooking Kabappe: 

1. Take breadcrumbs in a large plate.
   
   
   
   
   
2. Grease your hands with a little oil (to ensure the mince does not stick to your hands) and make kababs the size of ping-pong balls from the marinated mince and put them in the plate that has breadcrumbs. Continue making the kababs until all the mince is used up. (I usually use a small ice cream scoop to get equal sized kababs.)
   
   
   
   
   
3. Once all kababs are made, roll them lightly, but properly, in the breadcrumbs. The kababs must be well coated, all over.
   
   
   
   
   
4. Heat the appe pan. Add half a teaspoon oil into each indentation. When the oil heats up, turn the flame to its LOWEST SETTING.
   
   
   
   
   
5. Dip each kabab into the beaten eggs and put one kabab into each indentation.
   
   
   
   
   
6. Add a quarter teaspoon of beaten egg over each kabab. You may, of course, dribble the extra egg with your fingers. I did. (The oil, at this point, though merely half a teaspoon, will foam, as it does in a regular frying pan - don't give it a second thought)
   
   
   
   
7. Cover the pan immediately and cook the kabappe on LOW heat for 2 minutes or until they turn golden. (yes you will have to uncover the pan to check... sigh!)
8. Flip the appe with a teaspoon or a fork.
   
   
   
   
   
9. Cover and cook the other side, on LOW heat, for 2 minutes or until they turn golden.
10. Once both sides are golden, remove the Kabappes into a plate.
11. Continue making Kabappes until all the mince is used up. This quantity makes 32 kababs.
    
    
    
    
    

 Chef Notes: 

1. Please note, dice is different from finely chopped and for these kababs we need the onions cut into small dices. 
2. Very little masala goes into making these kababs. As I mentioned earlier, the idea is to allow the mince to shine. The added chilies, green herbs and the little bit of spice all add up to ensure that happens. 
3. I would advise the use of fine mince (not paste-y though).
4. You may increase the green chilies if you prefer spicy kababs. Me, I wouldn’t. I want to taste the mince, not the chilies.
5. Do mash the potatoes well. The blend, when mixed, should be such that one is unable to decipher mince from the potatoes. 
6. The kheema mixture will seem dry when cooked but if you taste it when it is cooked to 80% doneness, your palate will experience moist kheema. That’s the diced onion doing its job; lending moistness to the kabab.
7. Every time you add new kababs to the appe pan, do remember to add half a teaspoon oil into each indentation.
8. This quantity made 32 kababs. Don’t consider 32 to be too many. These babies get polished off in a jiffy.
9. IMPORTANT: I cannot stress enough the importance of cooking this dish on LOW heat from Point 5 to Point 11.
10. Heartfelt thanks to Zaraius Contractor for the cover photo advise and edit. 
11. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs: