Saturday, 10 August 2019

Parsi Style Bharela Marcha - Stuffed green Chillies


There are different varieties of green chilies available in the market. I know for sure the dark green chilly is spicier than the light green variant. Chilies when fried and eaten add more taste to any dish.
Stuffed green chili is a tasty recipe which is made differently in every household. Some just add peanut, coconut powder, and dry spices while others stuff it with potatoes and other ingredients like besan (gram flour), lemon juice, amchur or tamarind to add acidity.

Bharela Marcha

This stuffed chili recipe is called as bharwa mirch, in Marathi and bharela marcha in Gujarati.
A few days back I saw my foodie/ home chef friend Mahrukh Mogrelia stir up a batch stuffed green chili. I asked her for the recipe and she promptly provided it. I liked the fact that she used potatoes to stuff the chilies. Note the ingredients and try this Parsi version of bharela Marcha.




Ingredients

250 gms Green chilies
3 small potatoes
1 tsp chili powder
1/2 tsp Turmeric powder
1 tbsp lime juice
1/2 tsp cumin powder
1/2 tsp Coriander powder
1/2 tsp Amchur powder ( dry mango powder)
1/2 tsp sugar
Chopped coriander leaves
Salt to taste
2 tbsp oil


Method
1. Wash the green chilies and pat dry. Then slit the green chilies from the middle and scoop out the seeds that are inside. This makes a place for the stuffing to be filled well.
2. Boil the potatoes. When cool peel and mash them.
3. To the mashed potatoes, add all the dry spices, salt, lime juice, sugar and coriander leaves. Mix it well to make a soft mixture.
4. Now fill the chilies well. Do not overstuff them. Apply a little pressure with fingers to seal the chillies and try to close the open side of it.  If this doesn't happen it is perfectly all right.
5. Add oil to a frying pan. Let the oil heat and then keep the flame on medium. Place the chilies one by one. Cook on one side for two minutes.
6. Then flip then over and cook on another side for 3 -5 minutes. This time cover the pan with a lid.
7. Open the lid and check to see if chilies are cooked through. They cook really fast so don't overcook it.
8. This makes a beautiful dish to have with roti or then dal and rice too.


Note
You can steam the chilies or cook in a microwave oven. Steam for 8 to 10 minutes. If you don't want to use oil.
Add a little oil to the potato mixture.

Thursday, 1 August 2019

Gobi ki kheer Recipe - Cauliflower Kheer



You may have made a Cauliflower ki sabzi or baked cauliflower with cheese but have you tried to make a Cauliflower ki Kheer / Gobi ki Kheer? Well, on my quest to discover new recipes and experiment in the kitchen, I tried to make a different sweet dish for on Sunday. And yes, it turned out better than what I had expected.


Gobi ki kheer

 The use of fruits and vegetables in desserts is very common in Indian cuisine. Carrots and Pumpkin get turned into Halwa.  But some others like Beetroot and cauliflower are also worth exploring.


Gobi ki kheer

This is a simple recipe but I assure you it's so delicious. There will be no confusion so read on and execute this lip-smacking treat in your kitchen. Let your family guess the ingredients. Trust me they will be asking for more- it is a total treat.

To make 4 servings
Time – 40 minutes, including prep time

Ingredients
 400-gram cauliflower (gobi)
¾  litre full cream milk
1 teaspoon Cardamon powder ( Elaichi)
1/2 Cup sugar or any sweetener substitute
100 gms grated paneer




 For Garnish:
A handful of chopped almonds, cashew nuts, raisins, and dried fruits. 




Gobi ki kheer


Method
1. First, take the cauliflower head and wash it properly. Cut the cauliflower in big chunks and then grate it on a hand grater. Or just skin it in a vegetable chopper. Let it be coarse.
2. Keep the milk to boil and add the sugar to it. Stir and let is boil on medium flame.
3. In another vessel add the cauliflower and bring to a boil for 5 minutes. The smell will go away and the cauliflower will not curdle when added to milk.
4. Now strain the cauliflower and add to the boiling milk.
5. Simmer and let the two blend and cook for five minutes.
6. Add the grated paneer and elaichi powder. Simmer and further cook. Keep stirring to see that it doesn’t burn at the bottom.
7. Simmer the kheer on a low heat until the cauliflower ki kheer gets a creamy consistency. Turn off the heat.
8. Chop up the nuts and add it to the kheer when slightly cooler. Keep some aside for garnish.
9. Now serve the Gobi Ki Kheer chilled and watch everyone lick the dessert bowl clean.


Cauliflower kheer

 Note
Paneer is an option to make the dish rich. You can use khoya/mawa instead or avoid it totally.
Use Sugar free or honey if want a sugar free option but not jaggery.
Saffron also enhances the taste but I did not have, so did not use in this recipe.

Parsi Style Bharela Marcha - Stuffed green Chillies

There are different varieties of green chilies available in the market. I know for sure the dark green chilly is spicier than the light g...