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Salt – Mumbai Blogg https://www.mumbaiblogg.com Tips, Tricks and Things Not to Miss in Mumbai Thu, 10 Jun 2021 13:14:01 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.25 https://www.mumbaiblogg.com/wp-content/uploads/2018/05/cropped-dpa-stp-140166-32x32.jpg Salt – Mumbai Blogg https://www.mumbaiblogg.com 32 32 Preserved Fish Roe — Aatheli Garab https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/preserved-fish-roe-aatheli-garab/ https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/preserved-fish-roe-aatheli-garab/#comments Wed, 03 Oct 2018 10:51:41 +0000 http://www.mumbaiblogg.com/?p=1887 Preserved Fish Roe — Aatheli Garab

How to preserve Fish Roe the Parsi Way.

Preserved Fish Roe — Aatheli Garab

This is for the many readers, especially Parsis, who have written to ask how one can preserve Roe bought during the season.

I am sharing the process described by my Great Grandmother, Dosibai Wankadia.

The method used in her time is prior to the advent of the various modern cheese-presses, heat-dryers and other kitchen gadgets and therefore, use of traditional straw basket(s) and weights. The reader may use the gadgets he has, if any.

A WORD OF CAUTION TO THE READER. My Great-Grandmother informs that the salted Garab/roe available in the market is merely that —Salted. It has does not have the shelf life of the Aatheli (Preserved) Garab/Roe. The Salted Roe available in the market may be used for immediate cooking. The salted Roe has to undergo the undermentioned process before it can be preserved and retained in your larder for months.

 PRESERVED FISH ROE — AATHELI GARAB

INGREDIENTS:

1 ½ kg fish roe (preferably Bhing fish/Giant Herring), it should be very fresh;

Salt enough to sprinkle on and fill the sacs in the roe;

1 straw basket or as required;

1 grinding stone or heavy weights as required;

METHOD:

Wash the roe,

Sprinkle salt on the Roe (Sea Salt/ Sel de Mer preferred),

Next, Also fill the hollow sacs in the roe with a lot of salt (the hollow in the roe, we, Parsis, call the stomach {pait} of the roe in Gujarati);

Place all the roe in straw basket(s),

Cover the roe with a plantain/banana leaf,

Place grinding stone/ weights on the leaf to weigh it down, so as to drain all the liquid from the Roe (like one would do to make paneer/cheese),

Let the Roe discharge its water for three days,

Remove the Roe from basket(s) after three days,

Now you have Aatheli Garab (Preserved Roe) which you can use for frying or cooking .

 

IF you want to preserve the Roe for a months/a year or more or to PICKLE  THE ROE, you have to further process it :

Back: ROE WITH MEMBRANE
Front: After removing Memebrane

After the first 3 days:

Wash the Roe well,

Remove the various blood vessels and nervous matter that are sticking to the Roe,

Separate the roe into its natural segments,

Wipe each segment dry with a soft dry cloth taking care not to break up the Roe,

 

FISH ROE
NATURAL SEGMENTS
FISH ROE
SEGMENTS SEPERATED

 

 

 

 

 

 

 

Mix a little turmeric, salt and oil,

Rub the mixture all over the Roe segments,

Dry these under a light sunlight OR

Put it in a straw basket and hang it over your stove for three days OR until it is completely dry.

The Aatheli Garab may now be preserved until you require to use it.

This Garab (Roe) may now be used to make Garab Nu Achaar (Pickled Roe).

 

 

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15-MINUTE POTATO CURRY — RASAALOO https://www.mumbaiblogg.com/food/parsi-recipes/15-minute-potato-curry-rasaaloo-quick-and-easy-recipe/ Wed, 05 Sep 2018 10:04:08 +0000 http://www.mumbaiblogg.com/?p=1835 15-MINUTE POTATO CURRY — RASAALOO

15 minute Rasaaloo also known in some north Indian states as Taariwale Aloo is perhaps the sole potato-only dishes that goes well with rice, especially white rice. Potatoes in India are often cooked in combination with some meat or other vegetable.

This recipe has a rather soupy gravy

This is another of Dhiraj Srivastav’s 15-minute office lunches and as yummy as it comes.

 

 

INGREDIENTS:

250gms Potatoes;

2 Onions (peeled and finely chopped);

1 tablespoon finely chopped fresh coriander leaves;

1 tablespoon Ginger-garlic Paste (made from 6 to 8 garlic cloves and ½ inch piece of peeled ginger);

1 large Tomato chopped;

1 tablespoon Cumin seed (Jeera);

10 to 12 Fenugreek seeds (Methi);

1 tablespoon Chili powder;

½ tablespoon Turmeric powder;

1 table spoon Garam masala powder;

1 tablespoon Coriander powder;

Salt to taste;

1 tablespoon ghee or oil (Cooking medium of your choice).

The taste of the dish will change with the cooking medium. Ghee best, failing which peanut oil highly recommended.

 

METHOD:

Boil the potatoes whole and unpeeled;

Peel and roughly mash with your fingers when done;

You will get unequal and odd shaped pieces.

Heat the ghee/oil in a pot on a high flame but don’t let it smoke;

Add fenugreek seeds (Methi) and Cumin seeds (Jeera);

When the seeds splutter, add the chopped onions;

Fry till the onions begin to brown (takes about 4 or 5 minutes);

As the onions begin to brown, add the ginger-garlic paste;

Fry for about 30 seconds;

Add chopped tomatoes, Chili powder, Turmeric powder, Garam masala powder, Coriander powder and salt;

Lower the flame to medium and continue to fry the masala till it becomes a homogenous mixture;

Add the boiled potatoes;

Bring the flame down to low;

15 minute potato curry rasaloo
FINISHED DISH

Continue to fry for a few seconds till the potatoes are coated with the fried masala;

Add 2 cups of water;

Cover and let cook for about 3 to 5 minutes;

Add chopped fresh coriander leaves;

Mix;

After 2 minutes turn off the heat.

Pack with white rice or poori or chapatti or any leavened /unleavened bread of your choice; goes well with all manner of bread except sweet breads like buns or brioche.

 

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SAVOURY DHEBRAS — Flat, Unleavened, Savoury, Griddle Cooked Bread https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/savoury-dhebras-flat-unleavened-savoury-griddle-cooked-bread/ https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/savoury-dhebras-flat-unleavened-savoury-griddle-cooked-bread/#respond Wed, 13 Jun 2018 08:23:07 +0000 http://www.mumbaiblogg.com/?p=1531 SAVOURY DHEBRAS– FLAT, UNLEAVENED, SAVOURY, GRIDDLE COOKED PARSI BREAD.

Dhebras in Gujarati literally mean ‘lumps or rough thick chunks’.

Dhebras are unleavened bread therefore, which are rolled thick; unlike the chapatti or roti and cooked on a griddle.

You have probably tried the Sweet Dhebras, which Dhebras are made purely of wheat, uni-grained bread. The Savoury Dhebras uses more than one grain and is quite different in its preparation, taste and use. The Savoury Dhebras can is eaten at any meal or as a snack. It makes excellent ‘travel food’; tasty, filling and long shelf-life.

Try it with the Ripe Mango Curry (Fajeto), or good old Buttermilk or any Lassi, tea or coffee or other beverage or cooked meat or vegetable. The Savoury Dhebras, Doesn’t do too well with Salads, but goes well with Soups especially soups with a stronger flavour like a Tomato soup or Mulligatawny.

For 6 Savoury Dhebras:

INGREDIENTS:

1 cup gram flour (Channa ka Atta/ Chick pea Flour);

1 cup Pearl millet flour (Bajra ka Atta);

1 small bunch fresh coriander leaves, chopped fine;

6 green chilies, chopped fine;

2 cloves garlic;

1 inch piece ginger;

1 tbsp Sesame seeds (Til) OPTIONAL;

Salt and ground Black Pepper to taste

1 tablespoon ghee or oil or as needed (Ghee gives it a distinct and traditionally accepted flavour.).

METHOD:

Sieve together the Gram flour, Millet flour, and salt.

Peel and grind the ginger and garlic together into a smooth paste.

Now With water, knead the flour into soft fairly pliable dough.

Do not add Ghee to the dough

Add:  finely chopped fresh green coriander and Chilies, ginger-garlic paste, ground black pepper, Sesame (if using) and knead further.

Roll out into 6” roundels about 1/8th of an inch / 0.3 cms/3 mm Thick.

Heat a griddle (preferably made of iron),

Brush ghee on both sides of the Savoury Dhebras,

Cook the Savoury Dhebras one at a time on the hot griddle on a medium flame,

Till the one side is brown,

Flip the Savoury Dhebras to cook on the other side equally brown,

Flip once again, and remove within 5 seconds.

Your Savoury Dhebras is ready to eat.

As a VARIATION and a more pungent version, one may replace the green chilies and the ginger-garlic paste with a paste of garlic, dry red chilies

pungent

and salt. In this case adjust the amount of salt added to the dough.

OR

For a more mellow taste, replace the green chillies with coarsely (very roughly) ground Cumin or Coriander Seeds or even whole Cumin or Coriander Seeds.

 

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