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Recipes by Mridula Baljekar

Recipes by Mridula Baljekar

Sentinel Digital DeskBy : Sentinel Digital Desk

  |  2 March 2019 9:30 AM GMT

Spice Omelette Curry (Masala Umletki Kari)

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Serves: 4

Each serving contains:

Kcals: 135; g fat: 10.3; g saturated fat: 2.3

Ingredients:

Omelettes

4 large eggs

2 tablespoons finely chopped red onion (bareek kate hue laal pyaaz)

1 green chilli, seeded and finely chopped 34 teaspoon

Ginger Puree (adrak puree)

1 tabIespoon finely chopped fresh coriander leaves

(bareek kate hue dhaniye ke patte)

¼ teaspoon ground turmeric (peesi hui haldi)

½ teaspoon salt (namak)

a little sunflower or soya oil for brushing pan

Sauce

1 tablespoon sunflower or soya oil

½ teaspoon ground turmeric (peesihuihaldi)

½ teaspoon chilli powder (mirch powder)

½ teaspoon salt to taste (namakswaadanusaar)

½ teaspoon sugar (chini)

225g tomatoes, skinned and finely chopped (chhile

hue aur bareek kate hue tamatar)

I 50ml warm water (gun guna garam paani)

1 teaspoon Ground Roasted Cumin (bhune hue jeere)

1 tablespoon finely chopped fresh coriander leaves

(bareekkate hue dhaniye ke patte)

Method:

  • Make two omelettes. Whisk the eggs with 2 tablespoons water until frothy (the water makes the omelettes light and fluffy). Add the remaining ingredients and mix thoroughly

  • Brush a non-stick omelette pan, 12-15 cm in diameter, with sunflower or soya oil and place over medium heat. Pour half the egg mixture into the hot pan and stir the middle of the mixture gently, rotating it for even cooking

  • Stop stirring and allow the egg to set, then turn the omelette over with a wide spatula. Cook the second side for 1-2 minutes. The omelette should resemble a thick pancake. Slide it out on to a board and cook the second omelette the same way

  • Cut the omelettes into strips, about 2.5 cm wide, and cut the stnpslnto 5cm (2in) lengths. Set aside

  • For the sauce, heat the oil over medium heat in a non-stick sauté pan. Add the turmeric, chilli powder, salt and sugar. Stir once, then add the tomatoes and cook for 3-4 minutes. Pour in the water, reduce the heat slightly and cook for a furthe. 3-4 minutes, stirring frequently

  • Mix in the cumin and fresh coriander, then add the omelette strips. Reduce the heat to low and cook for 2-3 minutes. Stir gently once or twice, then serve immediately.

Meatballs with Pilau Rice (KoftaPilau)

Preparation tIme: 30 minutes, plus soaking

Cooking time: 30 minutes

Serves: 4

Each serving contains:

Kcals: 415; g fat: 6; g saturated fat: 1.5

Ingredients:

4g (1lb) minced chicken or turkey 2-3 garlIc cloves, peeled and coarsely chopped (bareekkate hue chhile hue lahsun)

2.5cm (In) cube of fresh root ginger, peeled and coarsely chopped (bareekkate hue chhile hue adrak)

1-2 green chillies, seeded and chopped (beejnikalke bareekkate hue harimirch)

15g (½oz) chopped fresh coriander leaves, including the tender stalks (bareekkate hue dhania patte aur dandi) 2 teaspoons ground coriander (peese hue dhaniye

kebeej)

1 teaspoons Garam Masala

55g (2oz) low-fat plain yogurt (plain dahi)

1½ teaspoons salt to taste (namakswaadanusaar)

I small onion, coarsely chopped (bareekkate hue pyaaz)

600 mI (1 pint) hot water (garampaani)

4 green cardamom pods (elaichi)

2 x 2.5 cm places of cinnamon stick (dalchinikidandi)

4 whole cloves (laung)

10-12 black peppercorns (kaalimirch)

2 bay leaves, crumpled (tejpatta)

½ teaspoon ground turmeric (peesihuihaldi)

280g (10 oz) Basmati rice, washed and soaked for 30 minutes

15g (½ oz) flaked almonds, toasted, to garnish (bhune hue badaam)

Method:

  • Put the chicken in a food processor with the garlic, ginger, chillies, coriander leaves, ground colander, garam masala, half the yogurt and half the salt. Blend until smooth, then add the onion and process until the onion is tine, but no, pureed. Shape the mixture into walnut-sized balls (koftas) - you should have about 21 meatballs

  • Pour the water into a heavy-based saucepan, place over high heat and add the remaining Yogurt. Beat with a wire beater until blended, then add the cardamoms, Cinnamon, cloves, Peppercons, bay leaves and turmeric

  • Bring to the boil and add the meatballs a few at a time so that the wiitcr is kept t boiling point until they are all added. Cover the pan and reduce the heat to low. Simmer for 15 minutes. Stir once or twice alter the first 7-8 minutes' cooking by which time the meatballs will be finn and will not fall apart

  • Use a draining spoon to remove the meatballs; Set aside and keep hot. Drain the rice and add it to the meat stock with the remaining salt. Increase the heat to high, bring to the boil and boil for 2-3 minutes, then reduce the heat to very low (use a heat diffuser, if necessary, for gentle cooking), cover tightly and cook for 8 minutes

  • Pile the koftas on top of the cooked rice and cover the pan. Cook for 2 minutes then remove from the heat. Leave the pan undisturbed for 8-10 minutes

  • Using a flat metal or plastic Spoon (a wooden spoon will squash the grains), gently stir the pilau to distribute the koftas. Turn out on to a serving dish and garnish with the toasted almonds. Serve with Spinach Raita and grilled pappadums

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