Phodshi with Prawns

Phodshi (Monsoon Green Vegetable) 

This green leafy vegetable is found only during monsoon. This vegetable growns in the forest patches and are sold by the tribals in the local markets, but it is not commonly eaten by people. I discovered this vegetable as the lady working for me had got it. Don't know what it is called in other languages, but here in Mumbai it is called Phodshi. It resembles like spring onion, but it is distinctly different and even a bit bitter. If you get this vegetable, you must try this vegetable... You can make this vegetable in many ways, just simple seasoning of garlic and green chillies or add moong dal to it. I cooked this leafy vegetable with prawns... It's a simple dish.. But taste great with hot rice or chapati.. 

Ingredients

2 bunches of Phodshi (remove the white part and use the green leaves) 

1 Onion chopped 

1 Tomato chopped

4  Garlic cloves minced

2 to 3 Green Chillies chopped

10 to 12 medium size Prawns cleaned and de shelled 

Salt to taste

1/2 tsp Turmeric powder

3 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the prawns, sprinkle salt and turmeric. Stir it and fry. Take it out and keep it aside. In the same oil, add garlic, chillies and onions. Stir fry it till the onions are translucent. Add the green leafy vegetable, tomato, salt and turmeric. Stir it and cook for 2 minutes, add the prawns. Cook till all the water in the vegetable has dried up. Serve hot with rice or chapati. 

Chettinad Mutton Chukka / Spicy Dry Mutton

Chettinad Mutton Chukka / Spicy Dry Mutton 

It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish. 

I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too. 

Ingredients

500 grams Mutton 

2 Onions chopped 

1 tbsp Ginger Garlic paste 

1 Garlic pod peeled and cleaned 

3 to 4 or more Green chillies slit lengthwise 

Few Curry leaves 

Few Coriander leaves chopped 

1 tsp Pepper powder

1 tsp Chettinad Masala powder 

1/2 tsp Turmeric powder 

Salt to taste 

1/2 tsp Fennel seeds 

2 Dry Red Chillies broken 

1/2 cup Curd

2 tbsp Oil 

2 tbsp Ghee

 

Method 

In  a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and  salt. Mix it and let it marinate for 1 hour. 

Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes.  Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3  minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot. 

For Chettinad Masala Powder

Ingredients 

10 Dry Red Chillies

2 tsp Cumin seeds 

3 tbsp Coriander Seeds 

1 1/2 tbsp Fennel seeds 

1 tbsp Poppy seeds 

2 medium sticks Cinnamon 

6 Green Cardamom

1 tbsp Peppercorns 

1 Star Anise

Method

Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

Ma'amoul

Ma'amoul 

Ma'amoul are small shortbread pastries filled with dates, figs, pistachios or walnuts. They are made in the shape of balls or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma'amoul with date fillings are often known as menenas.

They are very popular in Jordan, Palestine, Syria, Lebanon, and other Levantine countries, and highly demanded in the Persian Gulf States. Many households keep a stock of them all year round, but they are particularly made during festivals and celebrations... 

Information from Net ....

There are different ways of making it.. 

If we don't have Ma'amoul mould then we can use any mould which is available.

For the Dough

Ingredients 

1 cup  Fine Semolina

1 1/2 cup  All Purpose Flour 

1/2 cup Powder Sugar 

1/2 cup Milk powder 

1 tsp Dry Yeast 

1/4 tsp Salt 

2/3 cup Butter Room temperature 

1/4 cup Oil 

1/4 cup Lukewarm Water 

1 tsp Orange essence or 1 tbsp Orange Blossom Water 

Method 

Take yeast and lukewarm water. Mix it in a cup and keep it aside. In another mixing bowl, add the butter and oil. Beat it till  fluffy. Add the sugar and beat it. Add yeast water and orange essence. Beat it again. Add all purpose flour, semolina, milk powder and salt. Mix it to form a dough. Keep it aside.

For the Stuffing 

Ingredients 

1 cup Dried Figs ground 

1/4 cup Walnut ground

½ cup Pistachios ground 

¼ cup Brown Sugar

Method 

Take fig and walnut in a bowl, mix it together. Similarly mix pistachio and brown sugar, mix it together. This will make 2 different stuffings.

For the Cookies 

Method 

Divide the dough into equal small size balls. The portion should be the size of the mould. Take a dough ball. Flatten the  ball using your palm and create a hollow in the centre. Place any stuffing desired in the centre. Press the stuffing and close the edges of the dough.  Press the edges and seal well. Press it into the mould. Gently  remove the cookie from the mould. Prepare the rest of the cookies in the same manner. Place the cookies in a rows, on a greased baking tray. Bake it at 180 degrees celcius for 20 minutes till brown in colour. Remove from the oven and let it cool.

Moroccan Bread (Khobz)

Moroccan Bread (Khobz)

It's a flat bread and made in every household and is had with soups, vegetables and gravy dishes. It can be made with All Purpose Flour or Whole Wheat Flour and Semolina. Very easy to make and healthy too when made at home. 

Moroccan Bread 

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html