This recipe varies as you travel in different parts of india . In Maharashtra and Gujarat bhavnagri mirch (chili) is used to make this stuffed chili recipe . Generally besan (gram flour) , grated coconut , and crushed peanut is mixed with different spices and tang of lemon juice , amchur or imli is added to it .This stuffed pepper is a tasty veg recipe .
Getting that Original Bhavnagri Mirch in Delhi seems to be a impossible task for me , So I have used the LOCAL SHIMLA MIRCH ( CAPSICUM )
250 grams big long bhavnagri mirchi / Shimla Mirch ( Capsicum )
1 teaspoon salt to rub inside Capsicum
6 teaspoon oil
1 teaspoon jeera (cumin seeds)
¼ teaspoon hing (Asafoetida)
½ cup roasted peanuts ( moongphalli)
2 tablespoon besan
¼ cup grated dry coconut
½ big size lemon juice/1 teaspoon amchur (dry mango powder)/ t tablespoon grated raw mango
1 teaspoon fennel seeds powder (badishop powder)
1 teaspoon coriander powder
1 teaspoon red chili powder (if the chilies r not at all spicy)
1 medium size onion finely chopped
1 teaspoon salt for stuffing
Mix the peanut coconut powder with the entire filling ingredient, lemon juice will make this filling wet mix all stuffing ingredients with peanut coconut powder.Add lemon juice/ amchur/ grated raw mango in stuffing .Stuff the filling in each Capsicum
Heat the oil in the pan (preferably non stick pan if you want to use less oil) and add cumin seeds and Asafoetida to it then put all the stuffed chilies in it roast it on high flame and then cover it and cook it on low flame for 5 -6 minutes again turn all chilies and close the lid for 5 -6 minutes and let it cook on low flame. Cook it until the chilies are cooked.
Serve this tasty bharli mirchi/ bharela marcha with Roti’s
Imagine a Banker – Finance Guy becoming a Chef … He understand the dynamics of Money and The best way to please the world is Food … Food and Finance go hand in hand … Met Mr . Karthik KrishnaMurthy and tried to understand how his journey from Finance took him to the world of Food …
KarthikKrishnamurthy is an Investment Banker Turned Chef and Food Entrepreneur. After long and successful stints at ABN AMRO Bank, Barclays Bank and SMC, a Global Investment banking Company, Karthik took to his calling, Food!!! He decided to let his banker dress style take a back seat and wore his chef uniform by starting ‘Iddly Faktory’- a South Indian Food Business. It is therefore built around his personal brand of Trust, Quality Of Service and Authenticity .
Prep Time : 10 mins (soaking time is excluded)
Cook Time : 10 mins Serves: 10-12 Vadas Category: Snacks-Festival Recipes
Chana dal/Kadalai Paripu/Bengal Gram – 3/4 cup
Green chillies – 2
Red chillies – 2
Salt to taste
Hing /Asafoetida- a generous pinch
Curry leaves – few
Oil to fry
Soak channa dal for an 1 hour and after an hour, drain the water completely.
Take out your mixy jar and add the chaana dal, red chillies, green chillies, salt and hing and grind them coarsely.
Pour the batter into a vessel and mix eveything well. Here if you want, you can add finely chopped onions.
Make equal sized balls out of the mix and flatten it with your fingers.
Heat oil in a kadai. Drop a small amount of batter into the oil, to check if the oil is hot enough. If it immediately raises to the surface, then it means that the oil is hot enough to fry the vadas.
Now reduce it to medium flame and add these small sized balls into the oil one by one. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it on the colander to drain off the excess oil.
Malaysian food is heavily influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular dishes.
Malay food is generally spicy. Dishes are not always necessarily chilli-hot per se, but there will always, at the least, be a chilli-based sambal on hand. Traditional Southeast Asian herbs and spices meet Indian, Middle Eastern and Chinese spices in Malaysian food, leading to fragrant combinations of coriander and cumin (the basis of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.
These 2 dishes are very similar to Indian Coastal dishes ofcourse the flavor is absolutely Malaysian
Prawn Sambal with Roti Jala
3 medium onions, peeled, and chopped roughly
4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to ‘split’.
Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
Stir to combine, coating the prawns with the mixture.
Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
Serve with steamed rice and fried Chinese vegetables.
Roti Jala—means “net bread” literally—is another malaysian roti . These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack.
1 cup (150g) all-purpose flour
¼ tsp ground turmeric
¼ tsp salt
1 egg, beaten
¾ cup (180ml) coconut milk mixed with ¾ cup (180ml) water
Vegetable oil to grease pan
Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
Strain batter to remove any lumps.
Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used up.
When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.
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.
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
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.
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 .
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
1 kg lamb shoulder, diced
salt and pepper, to season
2 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
400 gcan chopped tomatoes
500 ml chicken stock
400 gcan chickpeas, drained and rinsed
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.
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
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
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
Eedu– 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”
Half kilo Potatoes
Salt to taste; red chilly powder; pepper
1 tbsp ginger-garlic paste
2 tbsp oil
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 .