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.

Ingredients

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

Procedure

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.

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.

Ingredients

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. 

Procedure

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.

Pav Bhaji Pizza

Ya I am back now after a long vacation. Busy with my two little niece, "AADYAA & ANANYA". I just didn't get time to sit in front of my PC. I was full time busy with their 'patar-patar'. In this vacation we prepared so many dishes but didn't get time to click it properly. This is the only dish which I was able to click. 'Pav bhaji pizza', first I read about this fusion recipe in some pizza shop. Then I tried it at home and really it tastes awesome. Very easy and quick to prepare.

Ingredients

Pizza Base - 2

Ready Pav bhaji's bhaji - 1 cup

Butter - 4-5 tablespoon

Mozzarella cheese - 1/4 cup

Procedure

Pre heat oven at 180 c. Take a pizza base and spread butter on both the side of base. Now Spread bhaji of pav bhaji on the base. You can spread as much you want as per your choice. Then grate cheese on it (lots of cheese). If you like you can spread finely chopped onion and coriander on it. Bake it in oven for 7-8 minutes. Base should get crispy. Yummy different type of pizza is ready.

Note. : Instead of pizza base you can cut the pav in half and use it as a base. It also looks good and you can name it as "Pav Bhaji Bites'.

Small Wonders Rassa Bhaji

Mix Rassa bhaji is the first curry which I learnt to make when I was in 9th or so. Rassa Bhaji means vegetables with gravy. This is very easy to make and you can use any vegetables you want. Mostly Brinjal and potatoes combination is very popular in Rassa bhaji. In Market I got small Brinjals, tomatoes , potatoes and onions. So thought of making Rassa Bhaji with these small wonders.

Ingredients

Small Potatoes -5

Small Brinjals (Eggplants) - 5

Baby tomatoes - 10

Small Onions - 8-10

Red Chilli Powder - 1 teaspoon

Goda Masala - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Oil- 2 teaspoon

Mustard Seeds - 1/4 teaspoon

Asafetida - A pinch

Turmeric Powder - 1/2 teaspoon

Jaggery - 1/4 teaspoon

Danyacha Kut (roasted peanut Powder) - 1-2 teaspoons

Salt to taste.

Procedure

Wash all vegetables neatly. Now remove the stem of eggplants and give 2 vertical slits to each eggplant (Like a + sign). Do not give cut till end. Make similar slits to potato, tomatoes and onions. Do not remove skin of potatoes, it will enhance the taste. Keep potatoes and eggplants in water. Now heat a pressure pan make tempering of oil, mustard seeds, asafetida, turmeric powder. Then add all vegetables and saute it. Now add all other ingredients except peanut powder. Mix well. Add one cup of water in it. Pressure cook it for 2 whistles. When pressure is released, add peanut powder. Consistency of Rassa Bhaji is as shown in picture. Not very liquid and not so thick. You can serve it with Roti, Bhakri or rice.

A New Year Started.......

All Maharashtrians have celebrated Gudi Padwa and All Kannadigas have celebrated Ugadi as their New Year.....So some special recipes for this very first month.....

Kairiche Panha

Kairichi Daal