Baidi Roti at Bade Miyan ( Mumbai )

Baida roti is one of Mumbai’s delicious street side snack. A famous order at Mumbai’s Bade Miyan, baida roti is maida roti filled with minced meat and egg. For an easy baida roti recipe, you can substitute the process of making the rotis with ready-made s  sheets.

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Ingredients

  • Refined Flour 1
  • Eggs 1 cup
  • Olive oil 1 tbsp + for shallow frying
  • Baking powder a pinch
  • Refined flour (maida) 1 1/2 cups
  • Salt to taste
  • Olive oil 2 tablespoons
  • Onion grated 1 medium
  • Green chillies chopped 2
  • Garam masala powder 1/4 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Eggs whisked 8
  • Salt to taste

Method

  • Sift refined flour into a bowl. Add salt, one tablespoon olive oil, baking powder and egg. Mix well and knead into a soft dough adding water as required. Divide the dough into eight equal portions and roll into round balls.
  • Keep the dough covered with a damp cloth. Heat two tablespoons of olive oil in a pan. Add onion and sauté till light brown. Add mutton mince, green chillies and salt. Cover and cook on medium heat for twenty minutes or till the mince is cooked and completely dry. Add garam masala powder and coriander leaves and mix well. Roll out each dough ball into a thin square chapati.
  • Place a tablespoon or two of mince in the centre and pour two tablespoons of beaten egg over it. Fold in sides to make a square packet. Heat a non-stick pan and place the chapati packet on it. Pour some more beaten egg over and drizzle oil.
  • Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. Cut into half. Serve hot with green chutney.

Moroccan Lamb Tagine – Mid Eastern Cuisine

This is said to be next most Healthy way of cooking … It is very similar to India ‘s  Dum Pukht style of cooking which is part of Avadhi cuisine … The spice and flavors resemble a lot like our Indian Avadhi cuisine but there is difference only a spice named ” HARISSA ” which is native of Mid eastern Cuisine …

The earliest writings about the concept of cooking in a tajine appear in the famous “Alf layla wa layla” , an Arabic story collection from the 9th century. It is also mentioned during the times of the Islamic reign of the  Abbasid Empire  during the 9th century. The dish would have been already famous amongst the nomadic  Bedoiun  people of the Arbian Peninsula , who added dried fruits like dates, apricots and plims  to give it its unique taste. During the Islamic reigns, the concept of cooking in an Asian cookingpot with its specific ingredients would have been brought to East Africa, North Africa and spain .

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Today, the cookingpot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine (Persian ) language: large pot) or a “Maraq” (Arabic  language: “broth”), while in the Middle East it is called a “Maraq” (Arabic language: “broth”) or a “Qidra” .  There are different ways to prepare the tajine. You have the original qidra style in which “saman” (Arabian clarified butter ) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For “muqawlli” style cooking, the ingredients are placed in olive oil  to enrich the flavours

Ingredients

  • 2 tbspoil
  • 1 kg lamb shoulder, diced
  • salt and pepper, to season
  • 1onion, sliced
  • red capsicums, seeded and sliced
  • ½ tspground turmeric
  • ½ tspground ginger
  • 1½ tsp ground cumin
  • 1½ tsp sweet paprika
  • 1 tbsptomato paste
  • 1 tbsp Harissa 
  • ½ cupraisins
  • 400 gcan chopped tomatoes
  • 500 ml chicken stock
  • 400 gcan chickpeas, drained and rinsed
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Method

Heat oil in a saucepan over medium heat. Season diced lamb shoulder with salt and pepper. Working in 2 batches, cook lamb for 5 minutes or until browned.

Remove from pan and set aside, then add onion and capsicums to pan. Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and harissa and cook, stirring, for 1 minute. Return lamb to pan.

Add raisins, chopped tomatoes, chicken stock and chickpeas. Bring to a simmer, then cover and cook for 2 hours or until lamb is very tender. Season to taste with salt, pepper and lemon juice. Scatter over coriander sprigs and serve with couscous.

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Kathal ( Jack Fruit ) ki sabjee ( Malvani Style )

Malvani cuisine is the standard cuisine of the Kokan  region of Maharashtra  and  Goa and some northern parts of West Karnataka . Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.

Malvan being a coastal area in Kokan , it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).The Malvani masala , a form of dried powder masala is a concoction of 15 to 16 dry spices. This masala is coarsely grounded and stored in jars to be utilized when required.

This is for Vegetarian Delight … The Fruit or the Vegetable is termed as Vegetarian Meat … Believe me it is so … Perfect example of Malvani Veg dish …  JACKFRUIT OR KATHAL OR AS THEY TERM AS FANSACHI BHAJI made in Malvani Masala

Ingredients:
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Raw Jack fruit Cleaned and cubed : 500 gms
Fresh grated Coconut 1/2 cup
Khada masala 10gm each (Cinnamon, Green& Black Cardamon, Cloves, Jeera, Coriander seeds, black pepper)
Onions 3 medium sliced
Mustard seeds 1 tsp
Curry leaves few
Oil 3 tbsp
Salt & Sugar to taste
Ginger Garlic finely chopped 1 tbsp
Turmeric powder 1/2 tsp
Malvani  Curry Masala: 2 tsp ( Malvani masala are available in market )
Bay leaf 2 nos
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Directions:
Place the cubed and cleaned jackfruit pcs in water to avoid de-coloration.
In a non stick pan dry roast fresh coconut along with 2 sliced onions and all khada masalas. Dry roast for 2 -3 mins or till slightly brown.
In a mixer blend the coconut & masala mixture to a smooth paste. Add a little water to aid in smooth blending
In a kadhai, heat oil, add mustard seeds, curry leaves and bay leaves allow them to splutter.
Add Ginger garlic and remaining one sliced onion.
Add pinch of salt and mix well. Add turmeric powder.
Now add the ground paste and give it a good mix. Cook the masala for 2 mins and add salt and sugar as per taste.
Add the chicken curry powder and the jackfruit pcs and mix everything well.
Cover with lid and allow jackfruit to cook for 10 mins on low heat
After 10 mins check the jackfruit for whether its soft and lost its rawness . If not done let it cook for another few mins.
Once  done , just simmer the flame and dry some of the Curry … It should not be Runny Types
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EGGS ON POTATO STRAW – SOUL OF PARSI CUISINE

maxresdefaultEedu– or what we call  EGG or ANDA is an intrinsic part of Parsi life. And it’s not restricted to breakfast. In fact, it’s not even restricted to food! Because a Parsi will not only add an egg to almost any dish he or she makes, a Parsi will also break an egg at every auspicious occasion .

Though is my Favorite too , I can have in any form in any time of day or night . Egg forms a part of Soul food . If You are in Mumbai , ANY IRANI FOOD OR PLACE WHERE THEY SERVE PARSI FOOD , MUST TRY … IT SHOULD HAVE SUNNY SIDE OF THE EGG ON THE TOP , THEN ITS AUTHENTIC “sali par eedu”

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Ingredients :

  • Half kilo Potatoes
  • 2 Eggs
  • Salt to taste;  red chilly powder; pepper
  • 1 tbsp ginger-garlic paste
  • Coriander chopped
  • 2 tbsp oil

The Method:

Cut the potatoes into thick chips and soak in water;  in a non-stick frying pan heat the oil and add ginger-garlic paste and fry for 2 minutes.

Add potatoes and salt, red chilly powder and pepper.  Fry all ingredients for 4 minutes and add one cup water.  Cook till water dries and potatoes are cooked. Then flatten the potatoes in the pan.

Beat the white of the eggs till fluffy, add the yolks and then spread both on the potatoes. Garnish with chopped coriander and cover the dish with a lid and cook for 5 minutes till the egg is stiff.

Cut into pieces and serve hot with bread or Rumali Roti  or NAAN .

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2 Recipes of Chicken ( Diabetic Food Trail Master Class )

This unique culinary experience promises to introduce diabetics to eating habits in an all new healthy and diabetic friendly fashion and thus experience healthy eating and manage diabetes in a fun and sustainable manner.

So let’s all indulge, eat healthy and be fit at the Diabetic Food Trail … Our  Food trail  , led us to the  2 Chicken dishes  which is Healthy and is Perfect for People who are Diabetic.

 Grilled chicken, catalan spinach, orzotto

Ingredients

  • Chicken breast boneless 1 nos(120 gms)
  • Wilted spinach 50 gms
  • Barley 30 gms
  • Chopped garlic 5 gms
  • Chopped onion 10 gms
  • Fresh thyme 1 gms
  • freshly ground pepper and salt To taste
  • Raisin 10 gms
  • Meat sauce 20 ml
  • Olive oil 15 ml
  • Mascarpone cheese 10 gms
  • Vegetable stock 25 ml
  • Chopped parsley 5 gms

Instructions

Step 1 :Take chicken breast in a  bowl add olive oil add fresh finely chopped thyme, salt and pepper and marinate it well, leave it for some time to absorb the flavor. Grill to perfection without over cooking.

Step 2 :Take water in a sauce pan add in soaked barley and it let it cook for 15 mins, add finely chopped parsley, salt and pepper and finish with meat sauce and mascarpone cheese, keep aside.

Step 3   : Take a pan add 4-5 drops of olive oil saute chopped garlic and onion then add in the spinach and let it be cook for some time, add in the raisin and adjust the seasoning.For Plating- Place the orzotto in the base, put the spinach in the center and top it up with the grilled chicken breast.

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Apple with smoked chicken, arugula, quinoa

Ingredient

  • Any apple    1 nos
  • Smoked chicken breast   50 gms
  • Lemon olive oil vinaigrette 15 ml
  • Arugula leaves 20 gms
  • Quinoa seed (boiled) 5 gms
  • Seasoning To taste

Instructions

Step 1 : Take the quinoa seed. Soak in water for 1 hour and then boil in salted water for 20 mins.  Cool and store and refrigerated.

Step 2 : Cut the apple into thin slices and keep in lemon water to prevent oxidation. Cut the smoked chicken breast into small dices.

Step 3 : Mix all the ingredients together and toss it with lemon olive oil vinaigrette. Check the seasoning.

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About Diabetic  Food Trail : 

Conceptualised by Semora Entertainment Works, the brainchild of Seema and her husband, Manoj Pinto, the Diabetic Food Trail promises to showcase special diabetic friendly menus across participating restaurants, where they would be offering menus which are engineered to be under a specific calorific meter with the help of chefs and acclaimed nutritionists from across the country

Kolmi Papeto Tetralo (Prawns and potatoes)

The Parsis prefer to have this dish along with Dhandar and rice. But it goes well with rotis as well. While cleaning the prawns, keep aside a handful of shells to make stock. This will enhance the flavour of the curry.

Ingredients

  • 3-4 Tbsp oil
  • 6-7 medium sized prawns
  • 2 tsp chilli garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 6 Tbsp of fresh tomato puree
  • 1 bowl of half boiled potatoes
  • 1/2 tsp finely chopped green chillies
  • 1/2 tsp finely chopped coriander
  • Salt to taste

Method

  1. Heat the oil in a pan and add the prawns.
  2. Add the chilli garlic paste to it and mix well.
  3. Add turmeric powder and red chilli powder followed by the tomato puree.
  4. Add salt and potatoes, cook till done.
  5. Now add the green chillies and coriander to it and mix well.
  6. In case the food sticks to the pan add some more oil to it.
  7. Cook well and Serve Hot over Bed of Rice or Bread or Parantha …

Patra nu Paneer By Master Chef Kaizad Patel at Radison Blue MBD Noida

Master Classes are always very interesting … It is class where one knows about technique which is science and then art of cooking food …. One of such class was held at  Radisson Blue  MBD, Noida . As we are discussing in our earlier post about Parsi Food , I had chance of attending Parsi Food Festival and Master Class on Parsi Food by Master Chef Kaizad Patel .

There is is famous saying in Parsi “Khanar pinar ne khodai apnar.”  God gives in abundance to those who eat and drink . One of their most famous and mouthwatering dishes is Patrani Machhi, which literally means fish in leaves, and in this case refers to pomfret wrapped in a banana leaf. Vegetarian version of Master Chef introduced was Patra nu Paneer … Grateful to Master Chef Kaizad Patel that he shared this recipe ….

 

Ingredients  

 

Qty.

 

Paneer

Banana leaves

 

For Green Chutney

Grated Coconut

Green chili fresh

Cumin seed

Garlic cloves

Coriander leaves

Mint leaves

Turmeric powder

Sugar

Sugarcane Vinegar

Curry leaves

 

250 gm

3 number

 

¼ number

4 number

½ tsp

3 number

3 bunch

1 tbsp

2 gm

2 tbsp

2 tbsp

6 number

Method

  • Apply salt to the Paneer.
  • Remove the centre thick vein of banana leaf and cut 08 pieces of leaves approximately 8”*8” . Heat the pieces on gas so that they become limp and hence will be easy to handle.
  • Apply chutney quite liberally all over the pieces of paneer. Wrap each piece of paneer in a piece of banana leaf folding the sides in and tie firmly with a piece of string.
  • In a heavy bottom pan, fill it half with water. Place colander on top filled with wrapped paneer. Cover with a lid making sure the steam does not escape. Cook for 10-15 mins. till paneer has cooked. Reheat in the same way.
  • Serve hot with chapattis

About Master Chef Kaizad Patel .

Being brought up in a Parsi Caterers family , Master Chef Kaizad Patel wanted to broaden  horizon on Parsi food. came across interesting people who shared their views on Parsi food. After completing almost a year;  joined the Oberoi Hotel’s, Mumbai and worked my way up the hierarchy as I decided I wanted to learn Indian food especially the Tandoor. After 3 ½  year employment with the Oberoi Hotel’s,  decided to go and study further in Culinary Arts. I joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”.  joined the Ritz Carlton, San Francisco as an intern and upon completing my internship, I was hired and trained by the Ritz Carlton values, which changed  life truly. During this tenure  always felt the need to interact with people from diverse cultures and learn more about them.  Master Chef Kaizad Patel  came across varied interesting facts and read about how food is evolved over time and how we relate through food.