BAINGAN ACHARI

 

BAINGAN ACHARI
Brinjal Curry in Pickle Spice

Introduction to Achar Masala :

This flashy vegetable is eaten around the world, in Europe, the Middle East, and in Asia is a commonly used vegetable. Baingan, Brinjal, Egg Plant or Aubergine.

In Sub-continent, the essence of a delectable meal is incomplete without that little tangy and spicy thing called “Achar (Pickle)”. Interestingly, when it comes to our Sub-continent culinary heritage, pickles happen to be a quintessential part of our traditional dishes. Our love for pickles can be defined by the plethora of variants we have! In fact, every region has a unique variant of pickle, which has some of the other nostalgia which redefines the culinary journey of that delight.

 

The most delicious thing about every pickle is the spices. Spices can turn any fruit or veggie into a lip-smacking and aromatic pickle. The enchanting aroma and drool-worthy taste can amp up any bland and boring meal. But what do you do with the masala, when the pickle is over? For most of us, the answer is that you, throw it!

Have you ever thought of reusing this delicious amalgamation of spices to make your meals interesting! Well, if you haven’t then we have got some great ideas for adding a twist of taste to your meals with the pickle masala.

We all know how delectable achari bhindi and Aaloo fries are! In fact, there’s no better side dish than the crispy achari bhindi or achari sabzi. Well, have you ever thought of making with just one or two spoons of masalas from your leftover pickle bottle? Well, try it this time and you will be happy with the taste!

Well, if you are a rice lover then this combination is a must-try. Just add some veggies and stir fry and add a spoonful of leftover pickle masala, stir the mixture well and add cooked rice. Your delicious achari rice is ready.

How about making your sandwiches interesting by spreading this delicious pickle masala as a spread and making delicious Indian Style sandwiches or idli sandwiches for that matter. To accentuate the taste of your sandwiches, you can mix this masala with some pudina chutney and top it with some tandoori paneer or chicken to woo your loved ones with a delicious homemade sandwich

Fond of homemade chutneys and instant condiments, then you simply reuse your achar masala to make it more delicious. Just make a puree of your favorite chutney, while tempering your chutney, just add a spoon of leftover pickle masala rather than using amchur powder(mango powder) and lime juice, just a spoonful masala is enough to amp up the taste.

Yes, now you can amp up the taste of your boring curries and sabzis by adding a twist of achar masala and making them so delicious. The mix of spicy and tanginess will make your meal experience so good.

Add it like a filling or mix it with the ingredients, you can make delicious samosas and kachoris with the leftover pickle masalas. Add it in stuffing or knead it like a dough. No matter, how you make your delicacies will taste heavenly.

Now you can turn your boring parathas interesting, with the leftover pickle masalas. Just mix and finely mash the veggies and add a spoonful of pickle masala and indulge in those achari parathas. You can also make parathas by mixing the leftover pickle masala, you just need to add a spoonful of masala while kneading the dough, it has the right amount of oil as well as spice to make crispy parathas

Equation:

Cleaning and cutting:                  10 minutes

Cooking:                                      20-25 minutes

yield:                                            Enough for 4 persons

Expenses:                                    Rupees 100 (less than a US Dollar)

Required Ingredients:

1. Baingan (Brinjals) cut in slices                 1/2 Kg.
2. Oil                                                             2-3 Tablespoons
3. Goal Mirch (Button Chilies)                      4-5 or to taste
4. Namak (Salt)                                             to taste
5. Kalonji (Nigella Seeds)                             1/2 Teaspoon
6. Saunf (Fenugreek Seeds)                        1/2 Teaspoon
7. Ajwain (Carrom Seeds)                            1/2 Teaspoon
8. Rai Dana (Mustard Seeds)                       1/2 Teaspoon
9. Amchoor (Dried Raw Mango)                   2-3 pieces
10. Nibu (Lemon) Juice                                  1Tablespoon
11. Kuti Lal Mirch (Red Chili Flakes)              as per taste

How to cook:

• Wash and cut the Brinjals in  round slices of your choice size
• As the Brinjals tend to go blackish due to oxidization and to avoid that, put the cut Brinjals in saltwater for 10-15 minutes. 
• Heat oil in a pan for about 3-4minute and then put in button chilies, Fenugreek seeds, Cumin seeds, and Mustard Seeds, stir for about a minute, and then add the Brinjal slices.
• Add salt, red chili flakes, Carrom seeds, and Nigella Seeds (Kalonji). Cook for about 10-12 minutes on medium heat.
• Now add dried raw mango slices and lemon juice and cook till Brinjals become tender.
• Put on the lid tightly and lower the flame to produce steam.
• Garnish with fresh Coriander leaves Julien cut ginger, and Green Chilies cut lengthwise.
• Enjoy with Naan or Chapati.

I am sure that this recipe of Brinjals cooked in pickled spice will soon be on your dining table and you'll be enjoying this heavenly vegetable with family and friends and savoring the pickled spice taste at the same time. Get on with it without any FEAR OF FAILURE. Make it and break the taboo of ifs and buts. thinking of failure and facing others who might not approve of your effort. Just think of it, who they are to judge you and your skills? Why do people discourage others on their simple endeavors and think of themselves as trendsetters or Jack of all trades to point fingers at those who are not aggressive and who simply wanted to please them with their little efforts?

Please, don't listen to them, don't pay any heed to their sarcastic remarks. It is your life and nobody has a right of discouraging you and pinch you. they must mind their own business. You do yours. Let us throw away our FEAR OF FAILURE in the Dead Sea and enjoy our life to the fullest.

 

Love you all,

Thine Eternally

 

NOVICE

 

HAREY LAHSAN KE PARATHEY
(Spring Garlic Parathey)

(28.12.2020)

Introduction:

Spring Garlic or Green garlic is simply garlic that hasn’t fully matured. Green garlic is pulled from the ground before the clove and bulb skins dry out, so you might see green garlic at various stages of growth: with a barely discernible bulb (like a green onion), with a small bulb, but no clove separation (like a spring onion), or with a large bulb and cloves. This is a variety which gives not only aroma and taste but is very good for health as well. Here in Pakistan, it is mostly used in the Winter as its crops come in the winter, and enthusiasts of Spring Garlic like me wait for its harvest. It can be used in place of the traditional Garlic if we like its sweet.  It is mostly used in Parathas, especially in rural areas but now this traditionally rural delicacy is appearing in the Kitchens of the Urban society as well.  Pickle is also prepared from this species and presently people seem more inclined towards natural herbs for the cure of some chronic ailments, like Blood pressure, Heart disease, diabetes, etc. so they look towards these natural herbs more and this change of heart is beneficial for everyone.

I love Spring Garlic filled-in Parathas and pickles, both homemade. I also gift them to friends during Winter.

 sandwiches, Spring, or Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. Add raw green garlic to salads, dressings, and sauces.  It may be used in Sandwiches, Empanadas, Soups, Chinese Rice,  and Pakoras, especially in the Sub-continent.

Spring garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap it in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick it in a tall glass with some water in the bottom.  It can be frozen for use after the winter season ends, for freezing, chop it finely, the bulb and the shoots, all of it after washing it thoroughly. Put it in a plastic container or a bag and store it in the freezing section of your Refrigerator for months.

To prep, treat it like a small leek: trim off the very bottom (the roots are actually edible too, once the basal plate -- the part that holds the roots to the plant -- is removed), and use all of the tender white and light green parts. Dark green leaves can be saved for stock or used to add flavor to a soup (pop them in whole, like a bay leaf).

The Parathas turn heavenly if we use Desi Ghee (Clarified butter made directly from real Cow or Buffalo Milk at home without any artificial flavoring. 

Try it this winter season and for yourself, friends, and your family, they'll love it. So, let us start preparing for our Harey Lahsan Ke Parathay (Spring Garlic Parathas) in the name of ALLAH.

Equation:

• Make and rest the Dough for                         30 minutes.
• Cutting and mixing the Garlic & Filling          15 minutes
• Frying the Parthas for                                    5 minutes for One Paratha
• Preparing the Chutney                                  5-10 minutes
• Yield.                                                              2 Parathas from the given quantity
• Expenses                                                       Less than Rupees 100.                                                    

Ingredients Required For Paratha:

1.  1/2 Cup Finely chopped Spring Garlic (Green Garlic)
2.  2-3 Finely chopped Green chilies (or as per taste)
3.  Salt to taste
4.  1/2 cup Ghee
5.  1/2 Lukewarm Water ( or as required)
6.  1/4 Cup of Cooking Oil or Ghee and some more of the same for frying the Parathas.
7.  2 Cups Aatta (Wheat Flour)

Method:

•  In a large bowl mix together wheat flour, salt, and ghee, and then start adding lukewarm water gradually and slowly and start kneading to form a dough.
•  When the dough is formed, let it rest for 25-30 minutes to mature.
•  Mix together Finely chopped Spring Garlic, Green Chilies, and Salt in a small bowl and set aside.
•  Take the bowl of dough and knead the dough again with wet hands on the counter or any of your work surfaces.
•  Take a ball or portion of the dough and roll it on the surface, dusted with the dry flour.
•  Make a round disc (roti) of the size of your choice and apply some Ghee or oil to it.
•  Sprinkle some dry flour over the Ghee or Oil on the roti.
•  Now apply Garlic mixture over the floured Roti and with the help of fingers or spatula,   spread it evenly on the entire Roti and fold it in half like English Capital D.
•  Make vertical cuts in this D (See Picture) and roll it into a log or a thick Rope. (See   Picture) and shape this Rope or Log like a Snake or Pinwheel.
•  Rest this Snake for 5-10 minutes.
•  Now press down this Pinwheel or Snake with your hands and roll it again to make a   Roti. 
•  The above process will make the Paratha  Crisp and Flakey.
•  Heat a  Tawa (griddle) with a little oil and fry the Paratha. 
•  Fry till it turns Golden on both sides.

Ingredients for Chutney:

1.   1/2 Cup Finely chopped Spring Garlic
2.   Finely chopped Green Chilies as per taste
3.   1/2 Cup Finely chopped fresh Coriander leaves
4.   1-inch piece of fresh Ginger
5.   2-3 Tablespoons Lemon Juice
6.   Salt to taste
7.   Water as required
8.   Use lukewarm water

Method for Chutney:

•  Grind & blend all the ingredients in a Grinder /Blender, adding water till your desired consistency is achieved.

So, how are the Parathas, we just prepared? Of course, these are tasty and make one need more.  and believe me, when you'll start making it, you'll find it very interesting as well as challenging and I am sure you'll never stop completing it without a frown. It will be a great achievement and satisfaction for your Culinary capabilities and a matter of pride. The only thing that makes a person hesitate in going to making these parathas is the FEAR. FEAR OF FAILURE, with ifs and buts. Don't forget if you fail in achieving the desired result on your first try, it will not make you a laughing stock, because even renowned Chefs have gone through this failure when they were juniors and were learning the art. so, Just kick out this so-called FEAR OF FAILURE from your mind and thoughts.  Turn it into a tonic that boosts your efforts to reach the intimate goal of success. Also remember, failure makes you try and try again, don't forget you've achieved the result on your first or second try which the Professional Chefs have achieved after taste and toils and pouring sweats in the kitchen along with frowns and reprimands of the Seniors. DO IT, JUST DO IT.

thanks,

Thine eternally,

NOVICE

POTATO DIP

A Bachelor's Delight

(27.8.2017)

. 

This Potato Dip is an appetizer and a side dish for BBQ items, but at the same time, It is a full meal as well. It can be had at any time of the day, healthy as well as nourishing, can be given to children in their lunch boxes.  My entire family loves it. Very easy and prepared in minutes. A must-try dish. This is an instant and quick meal. It has no background history.

As Potato is eaten in every home and I doubt if somebody is not taking Potato as a food, mixing Carrot with Potato makes it a sweet n sour type dish. there are no hard and fast rules for the preparation of this dip, you can change the spice and other ingredients as per your choice. I like this combination, so I am preparing it for you here. I've tried it with BBQ items and it came out as a hit, but at the same time once or twice I had this Dip for my whole meal, and believe me, I enjoyed it and also felt my stomach full.

Let us start the preparation of our Siple Potato Dip with the name of ALLAH. 

EQUATION:

Cutting & Mixing:                                   10 Minutes

Yield:                                                     4 Servings

Expenses:                                             50 Rupees (about a quarter of  a US Dollar)

INGREDIENTS:

1. 2 large Potatoes (boiled and diced into cubes)
2. 1 Carrot (Boiled and diced into cubes or diamonds)
3. 3 Tablespoons Sugar
4. 1 Teaspoon Mustard Paste
5. 1 Tablespoon Vinegar
6. 1 Tablespoon Ginger Garlic Paste
7. 1 Teaspoon Black Pepper
8. Salt to taste
9. Tomato Ketchup for Garnishing (Optional)
10.  1/2 Cup Yogurt.

PREPARATION:

• Boil Potatoes and Carrots separately
• When cool enough, cut them into small cubes or diamonds
• Now in a wide bowl combine all ingredients except Ketchup and mix them well
• Put some Tomato Ketchup over the top and place it in the Fridge.
• Chill it before serving

How was this experience, if you mind telling me that! it is cost-effective, nourishing, instant, and quick to make Dip. Can be taken with or without any helping dish. Now as you noticed, there is no difficulty in obtaining the ingredients of this dip and at the same time, it is very simple in preparation. Bachelors can make it their routine appetizer or a complete meal when they are in a hurry. You only need to boil the Carrot and Potatoes, the rest is only the mixing process. 

Forget that you may fail in its preparation, there is nothing that makes you think of failure. Failure is nothing. Throw away the FEAR OF FAILURE and enjoy doing your own cooking. Also, shed the coat of lethargy you've worn since time unknown. Try your hand at it and you'd feel the thrill of doing and achieving something that you never have thought of. Enjoy this pleasure of thrill and DO IT.

Love you all.

thine eternally,

NOVICE

DRUMSTICK BROAST 

(20.8.2017)

What Is Broasting?

Broasting is a well-known method used by restaurants and eateries to prepare crispy fried chicken. However, contrary to popular belief, broasting is not a word coined from the terms broiled and roasted. Rather, broasting is a cooking technique that relies on pressure frying; producing chicken that contains fewer calories and one that is moist yet crispy on the outside.

Broasting, a term acquired from Broaster is actually a company established in 1954 in a little town in Wisconsin, the USA,  known as Beloit. Today, Beloit is actually known as the home of broasted chicken.

L.A.M. Phelan invented the broasting technique in 1952. He had been in search of a frying technique that would allow him to prepare fried chicken quickly. However, unable to find a frying technique that could work efficiently while producing a high-quality product, Phelan set about to create his own technique.

After months of research, Phelan eventually settled for the technique; combining the components of a  and a deep fryer. Not only did this frying technique allow him to produce fried chicken quickly, but the results were also outstanding. A year after L.A.M. Phelan unveiled his groundbreaking deep-frying technique, which resulted in the creation of the Broaster Company.

Broasted chicken is prepared when it is deep-fried under pressure. However, to completely broaster the chicken, deep-fry it in a broaster, as well as incorporate the secret blend of spices and marinade that accompanied the invention.  But before frying, marinate and dust it in a special mix of herbs and spices that have remained relatively the same since Phelan introduced his invention and cooking technique.

Broasted chicken is typically soft and moist on the inside and golden and crispy on the outside; something that is hard to achieve with regular air fryers or deep fryers. Broasters are not sold for home use. As such, if you want to enjoy genuine broasted chicken, you have to go to a restaurant that specializes in cooking broasted chicken.

Even to this day, Beloit is still producing Broaster pressure fryers. The core of the Broaster Pressure Fryer is its cylindrical pot. The cylindrical shape does a better job, compared to deep fryers, of heating the pot and the oil evenly to produce crispy deep-fried chicken. The largest commercial Broaster has the ability to produce about 22 pounds of chicken in a short ten minutes! Because the chicken cooks quickly, the process loses only a little amount of moisture while reducing the amount of oil absorbed by the chicken.

Now, if you ask me a question that what’s the difference between broasted chicken and KFC chicken?, the reply is that the Broaster came before KFC- as a matter of fact, the very 1^st patent ever recorded for a commercial pressure fryer. When Phelan was creating his commercial Broaster, The Colonel had not yet adapted his pressure, Fryer. The KFC Pressure Fryer came later on but both cooking techniques generally rely on pressure frying.

As we are going to prepare the Drumstick Broast without having a Pressure Fryer and have to rely on conventional deep frying in a wok, and also to rely on our own ability to produce the result as close as possible to the mechanized production at the Restaurants and franchise outlets, it may be a little different in texture and shape but I am sure the taste will be very very close to the restaurant quality. 

Remember we are not making KFC fried chicken, which has something different in appearance. So please don't judge this broast with what we get from the counter of that well-known outlet. Let us start to prepare our homemade broast with the name of ALLAH.

 

 EQUATION:

1. Resting in Vinegar and Salt                  20-25 minutes
2. Marination and resting                          2 to 4 hours
3. Frying                                                    15-20 minutes
4. Yield                                                      12-14 Drumsticks
5. Expenses                                              Rupees 650 (about 3 and half US Dollars)

INGREDIENTS REQUIRED:

1.  1 Kg Chicken Drum Sticks

FOR MARINATION:

1.  1/4 Cup White Vinegar
2.  2 Tablespoons Chicken Powder
3.  1 Tablespoon Black Pepper
4.  2 Tablespoons Mustard Paste
5.  4 Tablespoons Chilli Sauce
6.  1 Tablespoon Garlic Powder
7.  Salt to Taste

FOR COATING:

1.  2 cups All-Purpose Flour
2.  1 Cup Rice Flour
3.  1 Cup Corn Flour
4.  1 Teaspoon Galic Powder 
5.  1 Teaspoon White Pepper
6.  Salt to taste

 

  METHOD:

• Before marinating the Drumsticks, put enough Vinegar in a bowl so that the drumsticks submerge in it, also put some sea salt and rest the meat for about 20-25 minutes. This process will discard any trace of blood in the Drumsticks which normally remains flued to the meat.
• Have some deep cuts on the Drumsticks so that the marination can make its way into the depths of the meat for more taste.
• In a bowl mix together all ingredients of marination and put in the Drumsticks in this batter for a few hours so that the flavor and taste of the spices could penetrate into the meat.
• Beat eggs in a wide bowl, mix in some milk, set aside.
• Mix Flour, corn Flour, and Rice flour in a wide and open platter type utensil, along with white pepper, salt and if you like, some black pepper powder as well.
• Heat oil in a wide wok, when it is fully hot, lower the heat to some extent.
• Now take a Drumstick and coat it thoroughly in the flour mixture, 
• When all the drumsticks are coated, take one stick and dip it into the plain water and then coat it into the same flour mixture and then again in the flour mixture and let it rest, do the same with all the drum sticks and let them rest at least for 15-20 minutes.
• Keep the drumsticks covered in the flour mixture all the time before frying.
• Start putting the Drumsticks in the hot oil, fry them for a few minutes and then turn the sides.
• Lower the heat from high and put the lid on the wok, let all drumsticks be golden & crispy.
• Check with a sharp knife the meaty part of the Drumstick to see if the meat is perfectly cooked and soft from inside.
• Place some absorbent kitchen towels on a tray or platter and put the drumsticks on them so that the excess oil is drenched.
• Garnish the platter with green vegetables, i.e Cucumber, green chilies, and coriander leaves.

 

How was this experience? hopefully, a bit exciting and rewarding as well because of words of praise at the dining table from all who have tasted your effort of homemade Drumstick Broast and the fear of failure in preparing a well-marketed dish in your home Kitchen must have evaporated now.

In my dictionary, the word of failure is missing, we've become prisoners of our own so-called myths and thoughts of what people say if the dish we are making may not get such a result as is available in the restaurants. Please leave all these fears away from your conscience and JUST DO IT. Heaven will not fail if our cooking or baking fell short of the standards set by the professionals and the establishments who are running their businesses on the pillars of experienced hands and expenses of millions of dollars.

Remember, we at home are not experts or professionals, and we don't possess the state of the art paraphernalia. The failure will push us to DO MORE and DO AGAIN., so just leave aside this FEAR OF FAILURE and do what you can do, no herculean effort and no professional attitude, only a humble effort.

Important Note:

Picture No. 1,2,3,4, and 8 are taken from Google images as the pictures I took got deleted by error. I regret that they are not mine and also apologize for copying them from the Internet.

 

thanks,

thine eternally,                    

 

NOVICE

Karachi, August the 26th, 2017.