Kheema Ghotala

 

 "Ghotala" is a Marathi word for fiasco or mess! But gastronomically speaking, today's kheema ghotala is a hot mess of mince meat with eggs! This is a popular dish from Irani restaurants of Mumbai. It may have originated from the Parsi penchant to add eggs to any dish.

This is my homey version. It was developed at the last minute to stretch 1 cup leftover kheema mutter to feed unexpected guests!  Serve with Laadi Pav or sliced bread to mop this delicious "ghotala". ;-)

Kheema Ghotala
Mutton Mince with Eggs
Ingredients

1 cup kheema mutter
4 eggs
1/2 tsp garam masala
1/2 tsp chili powder


Tempering
 1/2 tbsp. oil
1 spring onion, minced (Use only white part, save some green leaves for garnish)
1/2 tsp turmeric powder
1 tomato, chopped

Garnish
1 tbsp. minced cilantro
or
1/2 tbsp. minced green part of spring onion

Suggested Accompaniment
Laadi Paav
or
Sliced bread

Method
1. Heat pan. Add kheema mutter. I am assuming that it's from the refrigerator. So first warm it up and then keep it on the side of the pan.
2. Add oil in the middle of the pan. Add spring onion and turmeric powder. Sauté till it's soft.

3. Add tomato. Add chili powder and garam masala. Sauté till tomato is pulpy.

4. Break eggs, one after the other. Add salt to taste. Whisk till they are semi-soft.

5. Mix in kheema and cook thoroughly.

6. Garnish with bread or paav.

Note -
1. Since I used leftover kheema mutter, I didn't add an ginger-garlic paste.
2. If kheema mutter uses any whole spices, please remove them before adding eggs.
3. You can use regular onion instead of spring onions.
4. Use any mince meat of your choice. Traditionally mutton mince is used in  Mumbai for the above recipe.




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Mushroom Brown Rice

 

 

"Brown" Rice was made in my family way before we discovered brown Basmati. This "brown" rice was actually a traditional Parsi rice, which gets the characteristic brown color by caramelizing onions. I modified the original recipe to include mushrooms. I also added a San Francisco style Rice-a-Roni touch by adding some angel hair pasta.

 

I think this addition worked beautifully. This is a very mild rice. So serve with a spicy curry as an accompaniment.

 

Mushroom Brown Rice

Mushroom and caramelized Onions Pilaf

Ingredients

1/4 cup Angel Hair Pasta

1 cup Basmati Rice

1 1/2 cup sliced baby portbella mushrooms
1/2 tsp coriander-cumin powder

Tempering
1/2 tbsp. oil
1/2 tsp sugar
1 cups, thinly sliced onion

2 bay leaves

A small pinch of turmeric powder (Optional)

 

 

salt to taste

Roast together and crush using mortar and pestle -

1" cinnamon

3 cloves

2 cardamoms

Method

1. Wash and soak rice till ready to use.

2. Heat oil in a pressure cooker or heavy bottomed saucepan.. Add sugar. Then add sliced onions with bay leaves. Keep stirring on a low flame till onions are brown. This is what will give the characteristic "brown" color to the brown rice. So make sure that it doesn't burn but is uniformly brown.
3. Add pasta and roast for 1 minute. Add rice and roast for another minute.
4. Roast the spices in a separate pan and crush them using mortar and pestle. Make sure they are not powdered.

5. Add crushed spices, turmeric powder - if using,  coriander-cumin powder and salt to the onions. Stir well.

5. Add mushrooms. Sauté till all the moisture is gone. Add 2 cups water.

6. Increase the flame. Adjust salt. Bring to boil. As the water boils, close the lid of the pressure cooker. Put on the pressure. and reduce the flame. After 2 whistles, switch off the gas. If using a saucepan, switch the gas flame to medium - low and cover and let it cook.

7. When the pressure drops completely, open the lid. Fluff the rice with a fork.

Note -

1. Make sure that the spices are just crushed slightly and not powdered to get the right flavor.
2. Turmeric powder - if using - is added in a miniscule quantity as the color of this rice should be caramel brown and not yellow.
3. For richer flavor & non-vegan variation,  use clarified butter/ghee for cooking.

 

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Bharochi Akoori

It is my understanding that Bharuchi Akoori is Parsi scrambled egg garnished with spices and nuts/dryfruits. So it's entirely my creation, I don't vouch for its authenticity. Serve with buttered toast (Use Amul please!:-) and a dollop of tomato ketchup.

Bharochi Akoori
Scrambled Egg - Bharoch style
Ingredients
Whisk
4-6 eggs
salt to taste
1/2 tsp turmeric powder
A generous pinch of freshly ground black pepper

Tempering 1
1/2 tbsp. oil
2 tbsp. almond slivers
1 tbsp. cashew bits
1 tbsp. golden raisins
2 tbsp. ricotta cheese (optional)

Tempering 2
1/2 tbsp. oil
1/2 tsp cumin seeds
1 tbsp. ginger-garlic paste
2 tbsp. minced onion
1 small tomato, minced
1 tsp minced chili
A pinch of coriander-cumin powder or dhansak masala

Garnish
2 tbsp. minced cilantro

Method
1. Whisk eggs with the spices. Set aside.
2. Heat oil in a saucepan. Sauté nuts, raisins and ricotta cheese if using. Set aside.
3. Add oil to the same saucepan. Add tempering ingredients except coriander-cumin powder. Sauté till onion -tomatoes are soft.
4. Add coriander-cumin powder.
5. Now stir in whisked eggs. Keep on stirring. Adjust for salt.
6. When they reach semi-cooked consistency, add fried nuts, raisins and ricotta cheese - if using.
7. Stir well till they get the desired consistency - (fully cooked or semi-set pudding consistency).
8. Garnish with minced cilantro.
9. Serve with buttered toast.

Note -
1. If dhansaak masala is not available, use coriander-cumin seed powder.



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Akoori

 

 

I have already blogged about Parsi scrambled egg - microwave way. Today, I am sharing a little elaborate method.

Akoori
Scrambled Eggs Parsi style
Ingredients
4 eggs
1/2 tsp turmeric powder
1 tbsp. milk
1/2 tsp black pepper powder


1 small onion, chopped finely
1 small potato, peeled & chopped finely
1 small tomato, chopped finely
2-3 green chilies, minced (adjust per desired heat)
2 tbsp. minced cilantro
salt to taste

Tempering
1 tbsp. butter
1/2 tsp cumin seeds

Method
1. Heat butter in a saucepan or deep tawa/pan.
2. Add cumin seeds. As they splutter, add onion, potatoes and green chilies.
3. Sauté for few minutes and place a lid. Let it cook on low flame.

4. Meanwhile, whisk eggs, turmeric powder, black pepper powder, salt and milk. Set aside.
5. Once, potatoes are cooked, add tomatoes and cilantro. Add salt. [Remember salt is also added in eggs, so adjust accordingly]
6. When tomatoes are wilted, add egg mixture.

7. Keep stirring till eggs are scrambled and achieve the consistency of your liking. [The consistency could be that of semi-set custard or well done]
8. Serve with buttered toast, tomato ketchup & crispy shoestring potato sticks for a traditional Parsi touch.

Note-
1. You can make your own variation by adding ginger-garlic paste, garam masala etc.
2. Sometimes, Parsis even add dried Bombils/Bombay Ducks. While I personally don't like that flavor, for that authenticity, Anchovies can be added in tempering just like Italians do.


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Murgima Kaaju - Cashew Chicken

Murgi ma Kaaju

Gudiya loves mild chicken curries. I had bookmarked this cashew chicken recipe from Hawkins Recipe booklet. If you don't have cashews, raw almonds work well too.

Murgi ma Kaaju
Cashew Chicken Curry
Ingredients
1 lb. boneless, skinless chicken thighs, cut into bite sized pieces

Grind
1 tbsp. paprika
1/2 tsp cumin seeds
1 tbsp. ginger-garlic paste
1 tbsp. water

Marinate chicken with -
Above red paste
1/2 tsp. turmeric powder

Grind
1/3 cup unsalted raw cashew or almonds
1/4 cup water

Tempering
1 tbsp. oil
1 tsp. sugar
1 cup minced onion

You will also need
salt to taste
1 tbsp. tomato ketchup

Method
1. Marinate chicken pieces with red paste. Refrigerate for about 1/2 hour.
2. Heat oil in a pressure cooker.
3. Add sugar. As it caramelizes, add onions and sauté till they are brown but not burnt.
4. Add marinated chicken along with the marinade. Sauté for 10 minutes.
5. Add cashew paste and 1 cup water. Bring to boil.
6. Close the lid and pressure cook for about 3 whistles.
7. Open the lid after the pressure drops. Add salt and ketchup.
8. Simmer till it has a thick gravy.

Note-
1. Raw almonds can be substituted for cashews.

Recipe credit -
http://www.hawkinscookers.com/8.1.receipe.aspx?rcp_cd=57


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