Akuri

 AKURI is a spicy scrambled egg dish eaten by the Parsi community of India .

It is very much similar to egg bhurji !

It is traditionally eaten with Pav or double roti !!

Dish Name		AKURI
Recipe Category		PARSI
Qty	Unit	Description
0.1	KG	Eggs
0.06	KG	Chopped onions
0.001	KG	Salt
0.002	KG	Red chilli powder
0.1	KG	Chopped tomatoes
0.01	KG	Chopped green chillies
0.03	LT	Oil
0.001	KG	Turmeric

Method:-

Fry the onions till brown and add tomatoes/raw mango, green chillies, salt, turmeric powder, red chilli powder, and cook for five minutes.

Add the eggs, stirring them well to blend with the ingredients.

Decorate the dish with chopped coriander and serve hot with bread/toast or rotis.

PATRANI MACHI

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.
No, don't wait to go to a parsi wedding to try this dish . Use this recipe and prepare this delicacy at home!!!

Dish Name		PATRANI MACHI
Recipe Category		PARSI
Qty	Unit	Description
1	KG	Pieces of pomfret, sliced darne
0.1	LT	Oil
0.1	KG	Banana leaves
		coconut chutney made by grinding
0.2	KG	Coconut, grated
0.01	KG	Green chillies, seeded
0.03	KG	Chopped corriander leaves
0.02	KG	Chopped mint leaves
0.03	KG	Ginger
0.03	KG	Garlic
0.005	KG	Turmeric powder
0.005	KG	Cumin powder
0.03	LT	Lime juice
0.001	KG	Sugar
0.01	KG	Salt

 

Method:-

Add oil to the chutney.

Soften the banana leaves by holding them over a low flame.

Cut the banana leaves into 12 large pieces, removing the central stem.

Spread the chutney on both the sides of the fish pieces.

Wrap each piece of the fish in the banana leaf like a parcel.

Tie each parcel with a thread. Steam the parcels for 20 minutes and serve them as it is.

PINDI CHOLEY

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.
While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.

• Ingredients:
• 0.6kg      Chana kabuli
• 0.1lt        Oil
• 0.05kg    Ginger
• 0.03kg    Garlic paste
• 0,005kg  Red chilli powder
• 0.005kg  Kasoori methi
• 0.005kg  Ajwain
• 0.005kg  Black pepper powder
• 0.01kg    Aamchoor
• 0.01kg    Chana masala
• 0.01kg    green chilli
• 0.03kg    Besan
• 0.1kg      Tomato
• 0.01kg    Coriander fresh
• 0.06kg    Tea leaves

For Chholey:                                                                                                                                Wash and soak chana for 5-6 hrs and then boil them with tea leaves (tied in a muslin cloth)  till tender.  Heat the oil. When the oil is hot, add besan and fry it till it turns light brown in colour.  Now add the ginger garlic paste and chana. Add a little bit of chana water and let it simmer for 20 minutes. Slightly mash a cup full of cooked the chana and add to the remaining chana. Adjust the  seasoning. Now add sliced tomatoes, slit green chillies, ginger juliennes and spices.  Heat the oil and sprinkle over the top. Mix well. Serve hot garnished with chopped coriander and sliced onions.

NEER DOSA(Karnataka)

Neer dosa

Neer dosa literally meaning water dosa in Tulu language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Mangalorean cuisine!!!

No of portion-04

S.NO	INGREDIENTS	QUANTITY	UNIT
1	Raw rice
2	Salt
3	Refined oil
4	ghee

Method

➢ Soak the rice in water for at least 2 hours. Then drain and wash it.

➢ Add water and grind to make a very fine batter.

➢ Add salt and more water if necessary to make a thin batter of pouring consistency.

➢ Heat a small non-stick tava and sprinkle a little water on it. It should steam immediately. 

➢ Wipe hard with a slice of onion or potato.

➢ Grease the tava with a little ghee and pour a ladleful of batter from a little height so that      you get plenty of holes. Do not try to spread the batter with a spoon.

➢ Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.

➢ Repeat with the remaining batter to make more dosas. Serve hot. 

CHOLAR DAL NARKEL DIYE (Bengali)

   Cholar dal Narkel Diye recipe – a traditional Bengali dish of lightly spiced chana dal with coconut. This slightly sweet dal recipe uses bengal gram dal with fresh coconut slices and aromatic spices. This Bengali cholar dal is usually prepared for any festive occasions or for wedding feasts and is one of the special dishes prepared during Durga puja celebrations.

STANDARD RECIPE CARD
Dish Name		CHOLAR DAL NARKEL DIYE
Qty	Unit	Description
0.35	KG	Channa Dal
0.002	KG	Turmeric powder
0.01	KG	Salt
0.01	KG	Sugar
0.1	KG	Coconut diced finely
0.005	KG	Fennel powder
0.05	KG	Ghee
0.02	KG	Cumin

 

Method:-

Wash and soak the dal for ten minutes.

Boil the dal, add turmeric and salt while boiling.

Temper the dal with ghee, fennel powder, cumin and coconut.

Add sugar and check the seasoning.

Begun Bhaja

 Baingan Bhaja also known as Begun Bhaja are pan fried or shallow fried marinated slices of Aubergines. Begun Bhaja is a Bengali dish and there are a lot of variations to this recipe.

BENGALI
Dish Name		BEGUN BHAJA
Qty	Unit	Description
1	KG	Egg plant
0.015	KG	Red chilli powder
0.005	KG	Turmeric powder
0.01	KG	Salt
0.02	KG	Gram flour
0.5	LT	Mustard oil
0.005	KG	Red chilly dry

Method:-

Wash and cut the eggplant in thick slices of 1 inch each.

Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals.

Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.

Fry the slices in mustard oil till they are golden brown and crispy.

Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.