March 2011

Vandana Chinwalla’s Masala Shrimp

2 big onions (red or yellow), fine dice
1 big tomato, fine dice
2 green chili, dice
fresh kothmir
shredded coconut (fresh is best!)
½ lime
garam masala
haldi
garlic powder
1lb shrimp, de-veined

Fry onion in oil till well browned.
Add tomato and chili and fry well.

Add green chili, garam masala, haldi and garlic powder and mix.
Add salt to taste.
Add shrimps and coat with masala, cover lid and cook till shrimp are almost done.
Add coconut and half of the kothmir, cook till shrimp is done.
Add lime juice as everything is just off the stove.
Garnish with remaining kothmir and coconut.

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Masoor Pulao

Ingredients:

1lb mutton
½ c daal
1 large onion, sliced
½ t chili powder
¼ t haldi
¼ yogurt (whipped)
1 T garlic paste
1 T ginger paste
½ lime
3 green chilis, chopped
2 tomatoes
salt
oil

Rice:
2c rice cooked with:
1 t whole jeera, 6 black pepper corns, 6 cloves, 2 black cardamom, salt, vinegar

Instructions:

Fry onions – biristo – crush and mix in: yogurt, red chili powder, haldi and lime juice. Set aside.

Fry onions – biristo – crush and mix in: yogurt, red chili powder, haldi and lime juice. Set aside.

Marinate lamb with ginger, garlic and chili paste. Add water and cook till meat is half-done.

Make the spiced rice.

Soak daal, then boil daal till half-cooked.

Add to cooked meat: oil, yogurt mix, tomatoes. Cook.

Add daal and finish cooking – till meat and daal are done.

Layer rice and daal/meat and bake in oven 350F for ½ hour.

Layer rice and daal/meat and bake in oven 350F for ½ hour.

Add kesar after mixing with milk and water.

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Memuna Chinwalla’s Apple Pudding

½ lb apples
2c milk
1c bread cubes
1 egg
2 oz butter
1/3 c sugar

Peel, core and finely chop the apples.
Beat egg and sugar well (suggested 5 minutes).
In sauce pan, heat milk, then add bread and butter.
Remove from heat and gradually add beaten egg mixture, and then apples.
Butter a pie dish and pour in the mixture.
Bake at 350F for 60 minutes.
Cool and serve with fresh cream if desired.

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Sakina Bharani’s Egg Pudding

Quantity can vary using the following ratio:

1 egg to 1cup milk

hints for richer pudding: could use evaporated milk for up to 1/3 of the overall milk; could use half and half for some of the milk

Add essence to taste. Choose one of the following:
Vanilla
Lemon
Orange

Mix the dairy, eggs and essence well and set aside.
Make the caramel for pan:
In heavy sauce pan, place equal amounts sugar and water (i.e. 1c sugar and 1c water).
Heat to boil, and then watch carefully.
Continue to heat, and watch caramel change from light to medium to dark brown.
Careful not to burn. Black is burned. And you have to start over.
Pour hot caramel in dish intended for egg pudding.
Let cool for a few minutes.
Pour egg pudding mixture into the pan.
Bake at 450F for 35-40 minutes.
Chill in refrigerator for several hours.
Invert onto dish and serve.

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