ACHARI JHEENGA / PRAWNS IN PICKLE MASALA

ACHARI JHINGA / PRAWNS IN PICKLE MASALA

INGREDIENTS

Jhinga / prawns shelled and deveined	1 cup
Onion sliced	1 no
Red chilli pdr	½ tbsp
Mango pickle masala	1 tsp
Haldi  / turmeric pdr	¼ tsp
Salt	T.T.
Lemon juice	1 – 2 tbsp
Rawa / semolina	¼ cup
Oil	2 – 3 tbsp
Coriander leaves chopped	1 sprig

METHOD:

1.       Apply salt, haldi, chilli pdr, pickle masala and lime juice to the prawns and marinade for 10 – 15 min.

2.       Make sure you reserve a little of the haldi, pickle masala, chilli pdr and lime juice for later use.

3.       Roll the prawns in the rawa till they coat.

4.       Shallow fry them on a flat griddle till just cooked. Remove and reserve.

5.       Even if the rawa comes loose while frying, do not fret, its ok.

6.       In the same griddle add the sliced onion and fry it on high heat till it starts to caramelize at the edges but is still crunchy.

7.       Sprinkle all the reserved masalas over the onions and fry the masalas with the onions for a few seconds.

8.       Make sure they do not burn.

9.       Now immediately add the fried prawns and mix them with the onions.

10.   Serve hot immediately garnished with coriander leaves and lemon wedges at the side.

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FATTOUSH

FATTOUSH

INGREDIENTS

Lettuce leaves roughly torn by hand into chunky pieces	1 large head
Cucumber peeled and cut into chunky cubes	1 no
Cherry tomatoes halved    OR Tomato cut into chunky cubes	8 – 10 nos   OR 2 no
Garlic grated	1 large clove
Lemon juice	2 – 3 tbsp
Salt	T.T.
Pepper pdr	T.T.
Olive oil	2 tbsp
Mint leaves roughly chopped	¼ cup
Pita bread	1 no
Spring onion bulb / green onion chopped (op)	1 no
Green olives	5 – 6 nos
Soaked and boiled chickpeas / garbanzo beans (op)	¼ cup
Parsley chopped	2 tbsp

METHOD:

1.       Cut the pita bread in half and toast it in the oven at 100°C for 8 – 10 min till it just lightly colours and crisps up.

2.       In a small bowl mix together the garlic, lime juice, olive oil, salt and pepper pdr. This is your dressing.

3.       In a separate large mixing bowl, line the base with the lettuce.

4.       Sprinkle on top the cucumber, tomato, mint leaves, parsley, olives, chickpeas, onion and lightly toss and chill in the fridge.

5.       Just before serving pour the dressing over, toss and add the pita bread broken into chunky pieces.

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KASURI METHI PANEER KABAB / DRIED FENUGREEK LEAVES AND COTTAGE CHEESE KABABS

KASURI METHI PANEER KABAB / DRIED FENUGREEK LEAVES AND COTTAGE CHEESE KABAB

INGREDIENTS

STUFFING
Paneer / cottage cheese crumbled	1 cup
Red / green / yellow capsicum / bell pepper finely chopped	¼ cup each
Fresh green peas boiled	¼ cup
Ginger garlic paste	1  tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	1 tsp
Garam masala pdr	½ tsp
Kasuri methi / dried fenugreek leaves	2 – 3 tbsp
Chaat masala pdr	1 tsp
Salt	T.T.
Oil	1 tbsp
OUTER COVERING
Potatoes boiled and mashed	2 – 3 nos. large
Paneer / cottage cheese grated	1 cup
Ginger garlic paste	1 tsp
Kasuri methi / dried fenugreek leaves	2 – 3 tbsp
Salt	T.T.
Garam masala pdr	½ tsp
Red chilli pdr	½ tsp
Cornflour	2 tbsp + for dusting
Oil	For shallow frying

METHOD:

STUFFING

1.       Heat oil, add in all the coloured capsicum and green peas.

2.       Sauté them till soft.

3.       Now add in the ginger garlic paste and paneer.

4.       Again mix and sauté till most of the moisture has evaporated out of the paneer.

5.       Now add in the kasuri methi, chaat masala, garam masala, haldi, chilli pdr and salt.

6.       Mix and keep aside, allow to cool completely.

OUTER COVERING

7.       Mix together all the ingredients except the oil.

8.       Mash well to form a dough like consistency.

9.       Divide into equal small fist sized balls.

10.   Flatted each ball a little on your palm.

11.   Stuff it with a tbsp of the filling and reshape it into a ball with the stuffing at the centre.

12.   Flatten lightly to form a kabab shape and roll it a little on your palm to smooth out the edges.

13.   Roll them in the dry cornflour used for dusting.

14.   Shallow fry on both sides till crisp and golden.

15.   Serve along with green chutney.

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FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI

FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI

INGREDIENTS

Fansache piklele gare / jackfruit flesh ripe but firm	8 – 10 nos / 2 cups
Fansachya athalya / jackfruit seeds	8 – 10 nos
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Scraped fresh coconut	3 – 4 tbsp
Jaggery	1 tbsp
Salt	T.T.

METHOD:

1.       Pressure cook the jackfruit seeds till tender.

2.       Peel them off the papery skin and slice them into strips.

3.       Slice the jackfruit flesh. If the slices are too long then cut them in half or chunky pieces.

4.       Heat oil till smoking hot. Reduce the flame.

5.       Add in the mustard seeds, heeng and haldi and immediately add in the jackfruit seeds.

6.       Sauté a little and add in the coconut. Mix and add in the jackfruit flesh.

7.       Be careful as the flesh cooks immediately so don’t keep it for long.

8.       Make sure it is half cooked or at the most almost cooked.

9.       Add in the chilli pdr, jaggery and little water.

10.   Cover and give it one steam. The consistency should be thick saucy.

11.   Season with salt. Serve immediately with chapati or phulka, garnish with a little fresh coconut.

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