Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi

While vacationing in Dahanu a couple of years back, and driving back to Gujarat from the Maharashtra state. I saw fisher women selling promfrets, pronounced locally as pamplets on the roadside. Dahanu is a coastal town and a municipal council in Palghar district in the state of Maharashtra, India. It is located 110 km from Mumbai city.

They had freezers in their lovely home to store their catch.  However the fresh fish would be sold within 2 hours and if you wanted any pamplet or prawns you better rush there in the morning.

These fishermen and fisher women live along the coast line of Dahanu with their houses on the beaches. Living a simple life they make a living catching the ocean bounty. I talked with the mother and father whose son was coming to USA to study. Now that’s progress !

Patra ni Maachi chutney is very easy to make. With fresh cilantro, lemon juice and other ingredients.  The same chutney can be used to make chutney sandwiches at a later time.

Banana leaves are found in US in many Indian, Korean and Chinese Stores. The word “Patra” literally means “Leaf” in gujarati. “Maachi” means “Fish”. So do not be intimidated by the strange words, translated, the dish is  Fish wrapped in Banana Leaf with delicious Chutney.

I have found  pamplets in US in HMarts, called by a different name – plammuro. These are a bit yellow and not as white as found in India. They do have the same look, taste, texture and feel.

Some wiki facts:

Pomfret
Brama brama.jpg
Atlantic pomfret, Brama brama
Scientific classification
Kingdom: Animalia
Class: Actinopterygii
Order: Perciformes
Suborder: Percoidei
Superfamily: Percoidea
Family: Bramidae
Genera[1]
Brama
Eumegistus
Pteraclis
Pterycombus
Taractes
Taractichthys
Xenobrama

Pomfrets are perciform fishes belonging to the family Bramidae. The family includes about 20 species.

They are found in the Atlantic, Indian, and Pacific Oceans, and the largest species, the Atlantic pomfret, Brama brama, grows up to 1 m (3.3 ft) long. Fish meat is white in color.

Several species are important food sources for humans, especially Brama brama in the South Asia. The earlier form of the pomfret’s name was pamflet, a word which probably ultimately comes from Portuguese pampo, referring to various fish such as the blue butterfish (Stromateus fiatola). This fish also called as ‘Maanji’ (ಮಾಂಜಿ) in Tulu and paplet in Urdu, Marathi and Nawayathi.

  • Several species of butterfishes in the genus Pampus are also known as “pomfrets”.
  • Some species of pomfrets are also known as monchong, specifically in Hawaiian cuisine.
  • Above referenced from Wikipedia, the free encyclopedia

I found a substitute fish here in the US called “Palmunaro” in H-MART. They are similar to pamplet from India.

  Recipe for Patra ni Maachi with Leeli Chutney.

  • 2 large Pomfrets weighing together 900 gms. (other fish like Salmon can be substituted)
  • 2 teaspoons salt

Grind together for chutney:

  • 10 green chilies
  • 3 cups washed and chopped Cilantro (Kothmir)
  • 1 teaspoons cumin seeds
  • 6 large cloves garlic
  • 2 teaspoons sugar
  • 1 teaspoons salt
  • 2 teaspoons lemon juice
  • Banana leaves or Foil
  1. Remove head of fish if desired and cut each fish into 6 slices.
  2. Cut large enough portions of banana leaves or foil to wrap each slice of fish.
  3. Hold each piece of banana leaf over a flame a few seconds to soften leaf and center rib.
  4. Grease one side of each portion of leaf or foil.
  5. Using about 1.5 teaspoons salt per fish, rub salt into each slice of fish.
  6. Coat each slice of fish with chutney.
  7. Lay a slice of fish on the greased side of piece of banana leaf or foil and roll it up.
  8. Tie with thread.
  9. Do the same with other slices of fish and steam or bake for 30 minutes or till fish is cooked.

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VIDEO : https://youtu.be/8ymliZBw7QU

Parsi Mutton Cutlets

By Rita Jamshed Kapadia

Ingredients

250 gm mutton mince

1 tsp ginger paste

1 tsp garlic paste

1 green chilli, coarsely ground

1/2 tsp turmeric

1 tsp red chilli powder

1/2 tsp clove-cinnamon powder or garam masala

2 Tbsp potatoes, boiled and mashed

5 mint leaves , chopped coarsley

1 Tbsp chopped coriander

Salt to taste

Bread crumbs, to coat

4 eggs, whisked (to coat the cutlets)

Oil to deep fry

Method
In a bowl take the mince and massage it with your hands for 3-4 minutes.

Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.

Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.

Serve with homemade authentic parsi tomato gravy (click for recipe).

Squeeze some lemon juice on top if you want.

Sample recipe from Rita’s Cookbook, click here to order

Wedding Pickle, Lagan nu Achar

Wedding Pickle

Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, spices, sugar, jaggery and balsamic vinegar. Sweet and Savory this pickle is a great condiment on the table.

Recipe available in my cookbook "Pickles, Chutney, Masala and Preserves"

Recipe Contest Winner: Pav Bhaji

Congratulations to our member
Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes.

Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here…

Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am very impressed by his diligence and ability to create such mouth-watering foods. We wish Erik many successes in his cooking ventures.

 

 

Home made Pav bhaji Masala

Ingredients for 240 ml cup
2 small Black cardamoms or badi elaichi
2 tbps Cumin (Jeera)
4 tbps Coriander seeds (Dhaniya)
2 tsp peppercorns
3/4th tbsp fennel seeds (saunf)
6 red chillies
2 inch Cinnamon or Dalchini
6 cloves or Laung
1 tsp amchur powder (dry Mango Powder)

Method
1. Dry roast all the ingredients one after the other on a medium heat on a pan till they turn flagrant.

2. Add dry mango powder/ amchur powder to the hot pan to get a good aroma 

3. Cool the ingredients completely then powder in a blender if needed seive it

4. Store in airtight container.

Who Invented The Famous Indian Dish Called Pav Bhaji?

Pav Bhaji has its origins in the civil war of America in the 1860s. Because of the civil war, there was a huge demand for cotton. Due to this, the traders at the Bombay cotton exchange used to be very busy especially during the night when new cotton rates used to be telegram-ed from America. Thus they used to return home late and the annoyed wives would not serve them food. So to solve this problem the street vendors used to collect the leftover bread from the Jesuit priests and mix all the vegetables, mash them together and used to eat them with the bread and butter. Thus pav (bread) bhaji (vegetables) was born.

Thus from the humble beginnings, the street of Bombay to being a household item in the entire nation Pav Bhaji has come a long way.

Here are 5 different variants of pav bhaji 

1. Jain Pav Bhaji -no onion, no garlic version of the regular pav bhaji made using raw bananas instead of potatoes and mashed peas. This is available in Gujarat and parts of Maharashtra.

2. Kathiawar Pav Bhaji – region has local spices added to it, giving it a very distinct taste, and it is usually washed down with a glass of buttermilk.

3. Kada Pav Bhaji – is the same as regular pav bhaji except that the vegetables in it are not mashed up i.e. the chopped and cooked vegetables are kept intact, whole.

4. Punjabi Pav Bhaji – is loaded with whole spices (garam masala), excess butter and often accompanied by a glass of ‘lassi’. 

5. Kohlapuri Pav Bhaji – variation where red chilli powder is substituted by Kolhapuri kanda lasun chutney to make it a more spicy, garlicky version of the pav bhaji.

Pav Bhaji Recipe

by Erik Treasuryvala

Ingredients

2 medium potatoes approx 1.5 cups chopped
1/2 cup green peas 
3 cups chopped cauliflower 
1/2 cups chopped carrot
1 large onion chopped
1 tablespoon Ginger Garlic Paste
2 medium tomatoes chopped
1/2 cup chopped capsicum
1 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/4 teaspoon cumin-coriander powder
1 teaspoon ready made pav bhaji masala powder or homemade – see above
1 teaspoon lemon juice
Salt to taste
Butter for serving
2 tablespoons concentrate chopped coriander leaves
Pav (soft buns) for serving

1.Chopped potato, cauliflower, carrot & green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water & salt to taste.

2.Close the pressure cooker with a lid & cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.

3.Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.

4.Heat 2-tablespoons oil & 2-tablespoons butter together in a pan over medium flame. Add chopped onion & ginger-garlic paste. Sauté until onion turns translucent. 

5.Add chopped capsicum, chopped tomato & salt. Sauté until tomatoes & capsicum turn soft.

6.Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumin-coriander powder & 1-teaspoon readymade pav bhaji masala powder. Stir & cook for a minute.

7.Add 3/4 cup water, mix well & cook for 2-3 minutes. Add boiled & mashed vegetables & 1-teaspoon lemon juice.

8.Mix well and cook for 4-5 minutes. Taste for the salt at this stage & add more if required. Turn off the flame. Add chopped coriander leaves & mix well. Bhaji is ready for serving.

9.Cut the pav buns horizontally into halves. Heat grill over medium flame. Add a tablespoon of butter & place halved pav buns over it. Grill both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Grill remaining pavs.

10.Transfer prepared bhaji to a serving bowl & garnish with a cube of butter. Serve hot with butter Grilled pav, sliced onion & lemon wedges.

I thank Parsi Cuisine to give me this platform to share my Recipes & my Pics & Posts related to Food.

Let’s Share our recipes & have a learning growth to our favorite connection food. You can find Erik Treasuryvala on facebook page at https://www.facebook.com/etreasuryvala/

 

Bon Appetite

#ParsiCuisine #FridayFiesta

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Fiesta Friday #258  Your solo co-host this week is Laurena @ Life Diet Health

@etreasuryvala
#pavbhaji , #butterpao ,#paobhaji #loveforfood#food#foodbeast#tryitordiet#foodmaniacindia#eatorpass#mumbaifoodblogger#mumbaifoodexplorer#exploringplates#foodiedilse#indianfoodiye#thecutsteve#cookingdiary#designedbite#yummyfoods#chompeatery

Omelette

Make a mix of:

4 eggs beaten

1 tsp Ginger and Garlic Paste

1/2 tsp Turmeric

1/2 Red Chilly Powder

In a non-stick pan heat 3 tsp of canola oil and pour in the mixture.

Cover. Cook on very slow heat till done.

Serve immediately.

Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed !

Lamb can be substituted with Mutton.

Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds)

Cashew Lamb Dish

Ingredients

  • 4 lbs boneless Lamb

Marinate lamb

  • 10 tsp. Ginger Garlic paste

  • 3 tsp Salt

  • 1 tsp turmeric powder

Fry in hot oil

  • 2 medium onions grated

  • 2 tomatoes chopped

  • 1” 5 pieces of cinnamon

  • 9 cloves

  • 7 cardamom pods cracked open a little

  • 9 Black peppercorns

  • Oil as required

Grind to paste

  • 1 cup Cashew nuts

  • 1 cup Yogurt

Dry Spices 

  • 1 tsp Garam Masala

  • 4 tsp red curry powder

  • 1 tsp salt

  • 1 tsp Dhanna Jeera powder

  • 1 tsp cumin

  • 1 tsp turmeric powder

  • 1 tsp red chilli powder

  • 1/2 tsp saffron (optional)Add to taste: Salt and  about 1 cup thick cream at the very end.

Method 

  1. In a pan heat 3 tblsp oil and sauté onion till translucent.

  2. Add the cinnamon sticks, cardamon and cloves.

  3. Stir well and brown the onion.

  4. Grind Cashews and Yogurt into a paste

  5. Saute Lamb pieces for 15 minutes on medium heat.

  6. Add the dry spices now with the yogurt and nut paste, marinated lamb and saute 10 more minutes. Add more oil if needed.

  7. Give it a good stir and add the saffron, enough water to get a good gravy and close the pressure cooker lid.

  8. Bring the pressure cooker to the first whistle on medium heat  and then and let it cook on the lowest flame till the lamb is cooked to desired tenderness. (15 – 20 minutes).

  9. Remove Lamb curry and add the cream.

  10. Sprinkle with potato matchsticks (sali) and serve.

 Tip: For added flavor you should roast and soak saffron in little hot milk.

Serve with hot  Basmati rice or Naan or Roti.

Silver Pomfret Fry

IMG_3143 - Copy

Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked.

What’s the Best Vegan Omega-3 Supplement?
Healthy Plant-Based Living? View Site

Recipe of Silver Pomfret Fry

8 small pomfret fish  (Butter-fish can be substituted)

Marinate the fish in:

  • ¼ tsp. of turmeric powder,

  • ½ tsp. (or according to preference of taste) of kashmiri chilli powder,

  • ½ tsp. (or according to preference of taste) of garam masala,

  • Salt – according to preference of flavour,

  • Mashed pieces of 6 to 8 garlic cloves,

  • 2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful   pungent aroma)

  • Coat the marinated fish along with the mashed pieces of garlic in rice flour before shallow frying the fish in any mild-flavour vegetable oil,  fry the fish in low heat for about 5 minutes.

Cucumber Pickle made fresh from Summer Cucumbers

Made fresh from Summer Cucumbers, which are a plenty here in USA 🙂

With 5 large ones and the heat of the summer, I knew these cukes would go bad soon. After 5 minutes of wondering what to do with the whole batch, I thought of making a pickle/pani nu achar with the cucumbers. Guess what it was delicious. My hubby and son gobbled it up so fast, next thing I know Jim brings more cucumbers and asks for the same pickle to be made again.

Serve pickle as a condiment, use in Sandwiches.

Ingredients

  • 5 large cucumbers peeled and sliced
  • 1 cup White Vinegar
  • 1 cup Apple Cider Vinegar
  • 1 tsp Red Chili powder
  • 1 tsp salt
  • 1 tsp Turmeric powder
  • 1/2 tsp Asafoetida powder (Hing)
  • 1 tsp Fenugreek powder
  • 1 large airtight jar

Method

  1. Put the cucumber slices in the airtight jar. Make sure the jar is bone dry.
  2. Mix all the spices into the vinegar and pour over the cucumbers.
  3. Let pickle marinate for 5 days if you can. (Mine got gobbled up in the first week)

Get Cookbook: Pickles, Preserves and Chutneys by Rita Kapadia  

* Dill can be Substituted

A traditional and very easy Mango Pickle (Pani nu Achaar) is made with raw green mangoes and this recipe can be used with raw green mangoes.

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Zarin’s Secrets

 

Zarin’s Secrets, is a venture started by me through which I am trying to revive old Parsee recipes. I have with me, my grand mothers old recipes for Home Made Authentic Masalas as well as Bhakras , chutney for Patra ni Machi , Kolmi No Achchar, Gajar meva nu achchar, Kachi keri no Murabbo and Gor papri to name a few.

My aim is to keep adding to the repertoire…. In the Masalas,I sell parsee Dhana Jeeru masalas, parsee Sambhar masalas, Dhan saak Masalas and parsee Curry masalas. All masalas when sold are given along with a recipe of the dish whose masalas you have bought. The idea is to make easy parsee cooking even easier and take it straight to your kitchen.

Please do check out my page on Facebook Zarin’s Secrets and contact me if interested.

Thank you
Shelley Subawalla