Sunday, 26 January 2020

Maharashtrian Style Jawla Recipe

Maharashtrian Style Jawla recipe

Once in a while I prefer to visit the local fish market to purchase fresh seafood. Sometimes I just visit on my way to the vegetable market and meet up with one of my favorite fisherwomen vendors. It increases my knowledge of the types of seafood available in the market and some of the women I meet enthusiastically share their fish recipes with me too.

Last week I spotted a baby white prawn that was so tiny, each one could be just one cm. It was sold in a Vata(potion).  You cannot even clean the head or tail and the lady told me it has to be cooked along with it.

It is called Jhawla in Marathi and is either cooked with dry spices, kokum or made with a coconut-based gravy.

I decided to try out a dry spicy Maharashtrian style Jawla recipe that can be eaten with dal & rice or just with chapati too.
Maharashtrian Style Jawla recipe

Ingredients 


2 cups of baby shrimp
1/2 bunch Spring onions
6- 7 Garlic pods
1 tbsp cooking oil
2 green chilies
8 - 10 fresh kokum pieces
1/2 tsp red chili powder
1/4 tsp Turmeric powder
Juice of half lime
Coriander leaves
Salt to taste


Method

How to make Maharashtrian Style Jawla Recipe
1. Wash and clean the prawns in a sieve under running water. Let the water drain out completely.
2. In a heavy bottom pan,  heat 1 tbsp of oil. Add the chopped onions ( not greens of spring onions)  green chillies and garlic and fry till the onions are translucent in color.
3. Now add in the squeezed dry prawns and mix well with the onions.
4. Saute for 2 to 3 minutes, then lower the flame and add kokum and dry spices.
5. On low heat, cover the pan and let it cook in the water the baby prawns release.
6. Now toss in the greens of spring onions for about 5-7 minutes. You can toss once in between.
7. Once the prawns are cooked, add salt and lime juice. Mix well, and cover cook for about 2 minutes till completely dry.
8. Now add the chopped coriander leaves and cover for 5 minutes before you serve.
9. Serve it as a side dish with dal and rice.  Or like a main dish with roti and salad on the side.


Note


You can use a dry Jhawla for this dish too.
Kokam is optional. You can add more lime juice instead.

Monday, 13 January 2020

Pumpkin Puree Penne Pasta


A simple winter vegetation recipe today – Pumpkin Puree Penne Pasta



Always on the lookout for new and simple recipes, and this time I was bored with cooking the regular penne pasta in red sauce. So I tried to replicate a Pumpkin Puree Penne Pasta recipe that I once tasted at a Mumbai Fine Dining Restaurant.  It turned out slightly sweet yet with added spices, it was a delicious combination. This is a totally vegetarian recipe but a delightful one so go ahead and try it out.  It made such a fabulous dinner treat for my family. 


 Pumpkin Puree Penne Pasta





Here is the secret to this easy pumpkin pasta sauce! I never used heavy cream, just the puree of pumpkin with Extra Virgin olive oil instead, which brought in a healthy spin to the contemporary recipe.  I have used penne pasta for this recipe however you can try fusiili or Rigatoni or any other type of pasta.  


Ingredients


3 cloves garlic
2 tablespoons olive oil
1 cup milk
2 cups of pasta
1 tomato 
Half  kg  pumpkin
1 tsp red chili flakes
1 tsp pepper powder
A dash of cinnamon powder
Salt to taste teaspoon salt
Spring onion greens for garnish 


Method


1. Take a pot of water, let the water boil; now add the pasta, a dash of salt and oil. After it boils, keep it on simmer for ten to fifteen minutes. To check if pasta is done just press with fingers, it should feel firm yet cut through. Switch off the gas, and strain the pasta in cold water. 

2. Remove the skin of the pumpkin and chop it into large pieces. Place the pieces of pumpkin and tomato in a pressure cooker with one cup of water.  Pressure cooker the pumpkin for 3 to 4 whistles.  Let it cool, now open the pressure cooker and puree the pumpkin in a blender or mixer. 

 Pumpkin Puree Penne Pasta


3. Add Olive oil to a pan, to this add chopped garlic. Sauté the garlic for 1 to 2 minutes, then carefully add the pumpkin puree, milk, chili powder, salt, and pepper. Stir well to make a good paste. Stir it on low flame.

4. Now add the boiled pasta, and toss it with a light hand. Add greens of spring onion and serve it hot.


Option



You can add parmesan cheese shavings to enhance the flavors. We generally use butter for this recipe but today I used Disano Extra Virgin Olive Oil.
, Olive oil is definitely a healthier and better choice for cooking. 



 Pumpkin Puree Penne Pasta



 Why Disano Olive Oil?


It is obtained from High-Quality Spanish Olives. 
It is also good for daily Indian Cooking.
It can be used in paratha, pulao, pulses & any kind of meat and vegetable preparations.
It also can be used for deep Fry, sautéing, grilling and many more cooking techniques.
It does not change the original taste of the food. 
 It gets absorbed less in food, ensuring a low intake of oil.
 It has a high smoking point which makes it ideal for deep frying.
 Active in- Rich in Mufa & Pufa/, 0 cholesterol that will keep the Heart of our family healthy.

You can even check out this very simple Pasta Recipe here
And the Pumpkin Halwa Recipe here

Wednesday, 1 January 2020

Parsi Recipe - Methi par Eedu, Eggs with Fenugreek


Hello.
Wishing all my readers and recipe lovers a very happy and prosperous 2020. May it be a healthy one filled with good wholesome food. Cooking with love for your family be your priority and may you cherish each meal moment with them.

Methi par eedu


Today was the first day of 2020. And I wished to pack my husband tiffin with something easy and freshly cooked. This recipe of Bhajji per eedu took 20 minutes to prepare. I got it done while he was reading his morning paper over a cup of tea.

Methi par eedu


Actually, the combination of vegetables with protein is the best option in a Parsi household. I used small methi (fenugreek). It is slightly bitter but very nutritious.

For Methi Par Eeda Recipe with two eggs

Ingredients 


2 cups Fenugreek (washed and cut)
2 eggs
1 bunch spring onions
1 tbsp oil
2 tomatoes
1 chopped green chilly
1/2 tsp ginger - garlic paste
1 tsp red chili powder
1/2  tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp white vinegar
A small piece of jaggery
1 tsp chopped coriander leaves
Salt to taste




Method


1 Wash and finely chop the methi leaves. Chop spring onions and tomatoes too.

2. Heat oil in a deep non-stick pan. Add onion bulbs and sauté till pinkish in color.  Add chopped chilies and ginger garlic paste. Stir for another  30 seconds.

3. Now add the methi leaves and spring onion greens and stir on low flame for 2 to 3 minutes

4. Now add the chopped tomato, salt, chili powder, cumin powder, and coriander powder, mix and cook for 1-2 minutes.

5  The fenugreek and tomatoes will leave the water and cook in itself. Cover and cook, it will take lesser time.

6  Gradually add the vinegar and jaggery and mix it well. Cover and cook on low heat till water dries 



7. Now transfer the mixture into a flat non-stick pan and it spread evenly. Place the pan on heat.

8. Break the eggs, one by one. See that the yolks don't split. Keep some distance between the two eggs

9. Place a lid on the pan. And add a little water on top of the lid.  Cover and cook 3-4 minutes.

10. Open the lid, sprinkle salt and chopped coriander leaves.

11. Cut a slice with the egg. Serve with hot chappatis and ketchup.



Note


If you feel the methi is burning at the bottom, add a little water before topping it with eggs

You can beat the eggs and add the layer of beaten eggs as an option. This gives a more even finish.

Add a tablespoon of ketchup while cooking the fenugreek leaves if you enjoy a sweet taste to your dish.

You can also check wafer par eedu recipe here

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