As a child, this was (and still is) undoubtedly one of my favorite dishes!
I have it with ‘khichri’ (rice-lentil dish), Pav (bread) as well as with roti (Indian flat bread) and it tastes absolutely delicious. This is an absolute hit amongst my family and friends alike! Surprisingly easy to make, it is very tasty with a hint of spice in a tangy onion-tomato gravy.
This dish is best enjoyed with Parsi style ‘Khichri ‘ (rice-n-lentil dish) and fried/roasted poppadum’s!
Mutton mince (kheema) – 500 grams
3 medium onions (finely chopped)
4 medium Tomatoes (finely chopped)
3 medium Potatoes (cubed)
1 cup Green peas
3 green Chilies (finely chopped)
2 green Chilies( slit lengthwise)
3 tsp Ginger Garlic Paste
300 ml water
3 tbsp Oil
Salt to taste
Ground Spices (Masalas):
1 tsp red Chili Powder
1.5 tsp roasted Cumin powder
2 tsp Coriander powder
1.5 garam masala powder
3 Green cardamoms
1 Black cardamom
1 inch Cinnamon stick
2 Bay leaves
1 Star Anise
Fresh coriander leaves
Heat oil in a thick-bottomed pan.
Add all the whole spices and fry them in medium heat for around 2 minutes.
Next, add the chopped onions, green chilies and ginger-garlic paste and sauté till the onions get a nice brown colour to it and the oil separates.
Now, add the chopped tomatoes and the ground spices, except the Garam Masala.
Sauté the mixture till the tomatoes have softened and the oil separates.
Add the cubed potatoes, green peas and the mince and fry on high for 2 minutes, stirring continuously.
Add the water and bring the mince to a boil. Add the salt and mix.
Lower the flame, cover the pan and cook for 25 minutes or till the mince is cooked thoroughly.
Add the garam masala. Mix well and let it simmer for another 5 minutes.
Garnish with chopped coriander and fried onions.
**TIP – If you want to eat it with Indian flatbread (pav), use only around 150 ml of water and once the mince is cooked, cook uncovered till all the water evaporates **
“I want Pancakes for breakfast” — my 5 year old tells me as soon as he wakes up from deep slumber on a bright sunny morning. And another demand is quick to follow ” Mamma, I want Blueberry Pancakes” !! I was stunned but also pleasantly surprised at the specific request.
We don’t get fresh blueberries where we live, so I always keep some dried blueberries at home for times like these. They taste just as good in pancakes and dry fruits are anyways good for children as well. So, bingo !! Double benefit !
Here goes the recipe:
2 cups all-purpose flour (maida)
¼ cup sugar
½ tsp salt
2¼ tsp baking powder
2 large eggs
2 cups buttermilk
¼ cup butter
Handful of blueberries
butter/oil to grease the skillet
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
In a separate bowl, beat the eggs with the buttermilk and melted butter.
Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to over mix.
In a nonstick skillet, melt some butter/oil over medium-high heat.
Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries (If you are making multiple pancakes on a large skillet, allow space between pancake because they will puff up).
When bubbles appear on the surface of the pancakes and the edges begin to brown, flip pancakes and cook the other side, about 2-3 minutes per side.
Smother with maple syrup.
I also added a bit of sprinkles on my son’s demand.
MAKES A STACK OF 12 HAPPY PANCAKES.
There are many other variations of Pancakes that you can make, so be creative !
I discovered this dip recently on a holiday trip and I totally fell in love with it!!
People who know me will be aware that my culinary experiments and expertise is pretty limited to appetizers and main course….not so much to dips and desserts.
So, when I made the dip today from scratch, I was in over my head with joy… i know…sounds silly… Its JUST a dip after all !
But, I’m telling you, Make it to Enjoy it !
This is an excellent dip to make and carry with you on a 2-3 day road trip! It doesn’t go bad.
Here goes the recipe.
1 cup Hung curd
2 Green chillies finely chopped
Juice of 1 lemon
1 pod crushed Garlic
Handful of finely chopped coriander
A Dash of Tabasco
Salt and freshly crushed black pepper
1 tbsp Extra virgin olive oil
Mix all these ingredients together. Top it with some coriander and extra virgin olive oil. Pair it with nacho chips to give it a totally Mexican touch or try it with pita bread/crispies or use it as a “no-cheese, guilt-free” spread on a hot toast ! Trust me — its yumm !!
Today I made a traditional Parsi dish called ‘Papeta-par-eedu’, which can be whipped up in a jiffy..! (Cooking time ~ 20 minutes)
Say it with me now :: **puh-pay-taa pur ee-doo** ……… 🙂
In English, eggs on potatoes….. Sounds boring… tastes amazing …. TRUST ME !!
Ahhh…Parsi Cuisine — very close to my heart, tingles my taste buds and makes me want more and more smile emoticon So what better way to satisfy that craving than make it at home and eat to your heart’s content !!
The ‘eedu’ to my community is a member of the family, whether its for breakfast, lunch or dinner. Part nutritious, part delicious and the stuff of Parsi legend, we break an eedu on top of practically anything: tomatoes, spinach, potato straws, wafers (yes, wafer-par-eedu exists), fried bananas, you get the picture.
PAPETA-PAR-EEDU (Eggs on Potatoes)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4 large potatoes
2 cloves garlic
1 green chili
1/2 teaspoon red chili powder
A pinch turmeric powder
Oil to fry – about 2 tablespoons
1 tablespoon chopped Coriander for garnish
1 tablespoon Chives for garnish
1 tablespoon white Vinegar
1/2 tsp sugar
Salt to taste
Finely chop up the onions, tomato and chili
Peel and grate the potatoes. Put the oil in a skillet and when hot, fry the onions and chili. When they turn pale brown add the garlic cloves after crushing them slightly. Saute lightly.
Add the turmeric powder and red chili powder to this mixture.
Squeeze out the extra liquid from the grated potatoes and then add the grated potatoes to the onions and let them fry till cooked properly. Add the chopped tomato, vinegar and sugar to this mixture. Add salt to taste.
Let it cook for around 5 minutes and then flatten it evenly in the skillet.Meanwhile break and whisk the eggs till light and frothy ; pour immediately over the potato mixture. Cover and leave till it sets, typically 3-5 minutes. Garnish with coriander/ parsley and chives, cut up into squares and serve hot
You can have it by itself or with hot chapatis or as a sandwich filling! This is an extremely versatile dish!
Yum!! Parsi favourite : ‘Papeta-par-eedu’!
Do try and let me know how you enjoyed this Parsi delight!!
A total foodie ! Food for me means different things. Its relaxing, a way to bond with my husband and kiddo and above all, ensuring that healthy nutritious food is eaten.
My name is Jenny and I am a stay at home mom of a cute boy who inspires me to be a better cook. I love using fresh ingredients, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography and writing so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time.
Here you will find recipes which are tried and tested. Most of them are certified by my 5 year old ..:-)
So,what are you waiting for ….. !!??!!
Grab that skillet and spatula and lets START COOKING !