Sunday, July 31, 2011

Eggs on potato chips (Wafer Par Ida)

I know after a long time I'm posting some egg recipe. But this is the one which I wanted to try it from last year and finally on this weekend I got a chance to make it. This is a typical Parsi dish called as "Wafer par Ida". It's a combination of potato chips and eggs. After reading it I found it interesting….instead of making simple omelet, one should give a try to this recipe. As very much habituated with bread, we had it with Pav.


Eggs - 2

Butter - 1 teaspoon

Finely chopped Onion- 1

Finely chopped Green chilli - 1

Finely chopped coriander - 2-3 tablespoon

Ginger-garlic paste - 1/4 teaspoon

Potato chips - 1cup

Salt as per taste

Heat a kadai (base should be wide.). Put butter onto it. When it melts add chopped onion. Saute it and when it turns little brown add ginger-garlic paste. Then chopped green chilli. Then add coriander and salt. Mix it. Now crumble potato chips and spread over this mixture. Make small two holes in between. Crack eggs one by one and pour it in the whole. Sprinkle some black pepper powder and salt on eggs. Cover it and let the eggs cook. Be careful that chips should not become too soggy. Serve 'wafer per ida' with pav. This will be a perfect Sunday brunch.

Tuesday, July 19, 2011

Vangyache kaap (eggplant fritters)

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind.  But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices.  So in this rainy season pamper your tongue with this really yummy dish.

Eggplant Big – 1 (which we used for bharta/bharit)  
Besan (gram flour) – ¾ cup
Rice flour – ¼ cup
Fine semolina (Barik Rawa) – 2 tablespoons
Red chilli powder – 1-2 teaspoons
Turmeric Powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Ajwain – ¼ teaspoon
Finely chopped Coriander – 2-3 tablespoon
Salt as per taste
Oil for shallow frying. 
Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant.  Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.
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