Patra Ni Machhi - Parsi Cuisine / Steamed Fish Wrapped in Banana Leaf

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.

Mumbai is home to a large Parsi community and if you've been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their favortie Patrani Machi.  This recipe is taken form Sanjeev Kapoors cook book.

Ingredients

4 slices Fish Surmai
1 Teaspoon Salt
For the Chutney
1/2 Cup fresh grated coconut
1 Teaspoon Cumin Seeds
1 Cup Coriander leaves
1/4 cup Mint leaves
7 cloves Garlic
1 Teaspoon Cumin Seeds
Juice of one Lemon
Salt to taste

For wrapping
Banana Leaves

Method

Grind coconut, garlic, ginger, turmeric powder,coriander leaves, mint leaves, cumin seeds, lemon juice and salt to a coarse paste. Adjust salt and lemon juice.

Marinate the fish in the green paste , refrigerate for at least 30 minutes or for an hour or two.

Place the steamer with water on medium heat. Place the banana leaves on top of the steamer for a minute (this makes the banana leaves soft and its easier to fold the leaves)

Place the marinated fish on the banana leave and fold (as shown below).

Place the parcels of fish on the steamer and cover the steamer with the lid. Now, let the fish steam for 10  to 15 minutes.
Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.

Labels : Fish, Parsi Cuisine, Blogging Marathon, Steamed, CCChallenge

Stuffed Bazlama - A Turkish Bread #BreadBakers

Bazlama is a flat, bread found in Turkey. I have posted a Bazlama flat bread recipe , which everyone loved at home. So this time for the Bread Bakers theme Stuffed Bread , I decided to make this again with stuffing. This  is  a comforting and filling bread. We had this for our dinner with Sour cream.

Makes 6
Ingredients
2 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Cup Warm Water
1.1/4 Cups All purpose flour
1.1/4 Cups Wheat flour
1 Teaspoon Salt

Ingredients for the filling
1 Large Onion, sliced, - lightly caramelized
2 Potatoes - cooked, mashed
Cheese as per your taste - crumbled
1 Tablespoon Dill
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Pepper or to taste

Method
In a large bowl, sift both the flours together with salt. Add the yeast and sugar. mix well . Add water little at a time till it forms a soft dough . Take the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth .

Place the dough in a large oiled bowl, cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 6 pieces with a knife. With your hands to flatten , with a rolling pin roll into a round shape and 1/4 inch thick.

To Stuff Bazlama

Mix all the stuffing ingredients. Place the stuffing half of Bazlama dough (pic),

 Fold. Press the edges to close it up. Let it rest for 15 minutes.

Heat up the medium sized pan just under low heat ( I used a mud pan). Place one Bazlama on it and cover the pan . After 4 - 5 minutes open the pan .  Cook one side of Bazlama until there are some light brown spots on it. 

Then turn it over and cook the other side. Spread some butter over them. Place it in an airtight container to keep warm.

Enjoy this cheesy  warm  Bazlama with sour cream.

Sending this to Bread Bakers - Theme: Stuffed Bread , our host for this month is Jenni .

Labels : Breads, Turkey, Bread Bakers, Continental Cuisine

Check out our other Stuffed Breads from the Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Stuffed Breads from the Bread Bakers

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

Cookie and cream Surprise Cups

This desserts is so creamy and yummy that all will enjoy. This dessert goes to Kid's Delight event , theme creamy foods. Here,  I have used ready pudding mix, since this pack was lying in the kitchen pantry. You can use custard powder and cocoa powder to make the pudding too, not forgetting to add sugar accordingly.

Ingredients

2 Cups Oreo cookies crushed
4 Tablespoons Cream cheese
2 Tablespoons Condensed milk
200 Grams Whipped cream
500 Ml  Milk
3 Tablespoons Chocolate pudding mix

Method

For pudding

In little milk add the chocolate pudding mix and make a paste.  

Heat milk in a pan, add chocolate pudding paste cook till it starts coming to a boil and thickens.  Remove from flame and cool. Keep aside.

For the Cream Cheese layer

Whip together the cream cheese, condensed milk, whipped cream.  Keep aside.

For assembling: 

Place the crushed biscuits on a base of a cups or glasses.  Pour the chocolate pudding over it evenly . Top with cream cheese and cream mixtur.  Repeat layers ending with piped cream.  Decorate with chocolate .

Sending this to the Kid's Delight event hosted this month by Mireille , theme Creamy Foods.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Sweets & Desserts, Blogging Marathon, Kids delight

Marie Coco Pudding - No Bake Biscuit Pudding

This  pudding, my daughter loves since she was a kid. I make this very often since she enjoys it very much and hubby also has a sweet tooth.  Its very easy and quick to make, it does not require baking or steaming.  Here's the recipe...

Ingredients
500 Ml Milk - pre boiled
3 Tablespoons Sugar
4 Tablespoons Cocoa powder
5 Tablespoons Walnuts - chopped
1 Cup Whipped Cream
A packet of Marie Biscuits
Cherries and Walnuts for decoration

Method
Chocolate Sauce

Take the pre boiled milk, add the sugar, cocoa powder and mix well till smooth and lump free.   Place this pan of milk on medium flame and keep stirring till it thickness ( is of pouring consistency). Take off flame and cool, then add walnuts ( reserve few for decoration) and keep aside.

In a serving dish arrange a layer of biscuits

Pour chocolate sauce 

Then over it a layer of whipped cream.

Arrange these in layers till all the biscuits and sauce is used. Decorate with whipped cream, walnuts and cherries.

Keep this dish in the refrigerator at least for 24 hours before serving.

Serve chilled.

My Notes :

The sauce should not be too thick or else the biscuits will not get soaked well.

Sending this to the Kid's Delight event hosted this month by Mireille , theme Creamy Foods.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Biscuits, Sweets & Desserts, Walnuts, Blogging Marathon, Kids delight, No Bake

Classic Maltese Chicken and Vegetable Brodu / Soup

This month in Mena's Cooking Club, I am travelling to Malta our host of the month is Yasmeen of Wandering Spice. 

According to wiki, Malta officially the Republic of Malta, is a Southern European island country comprising an archipelago of a few islands in the Mediterranean Sea. . The country covers just over 316 km2 (122 sq mi), with a population of around 450,000, making it one of the world's smallest and most densely populated countries. The capital of Malta is Valletta, which at 0.8 km2, is the smallest national capital in the European Union. Malta has two official languages: Maltese and English.

Malta has a long Christian legacy and its Roman Catholic Archdiocese of Malta is sometimes traditionally claimed to be an Apostolic see because, according to the Acts of the Apostles, Paul the Apostle was shipwrecked on Malta. Catholicism is the official religion in Malta. Come lets travel to Malta....  and relish the Classic Maltese Chicken and Vegetable Brodu / Soup.  Brodu means broth which is extremely flavorful and simple to make.

Ingredients
1 Tablespoon Olive oil
1 large Onion - diced
1 Tablespoon Stalks Coriander - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Tomato paste
1 Large Carrot - diced
2 French Beans - diced into small bits
1 Potatoes, - chopped in small pieces
2 Tablespoons cabbage - shredded
700 Ml hot chicken stock (or veg stock for vegetarians)
1 Bay leaf
1 Teaspoon Mixed herbs
Salt and Pepper to taste
1/2 Cup Orzo pasta - Homemade
Salt and pepper, to taste

Method

Chicken stock/ the brodu:
To make the stock use the back, neck and wings of a chicken. In a pot add 1.1/2 liter of water and the chicken, let it boil on low flame for 45 minutes to an hour or till the stock reduces for half the quantity, Strain the stock and shred the flesh. Keep the stock and the chicken separately.


In another pot, heat the olive oil,   add the onions and bay leaf, saute onions  till lightly brown.  Add the garlic and cook for 30 seconds or until fragrant. Stir in the tomato paste and cook 1-2 minutes or until it deepens in color and flavor.
Add in the diced carrots, beans, potatoes, cabbage and give it a quick stir,  add the stock of the chicken, herbs, coriander stem and bring it to a boil, then reduce the flame to low and cover and cook 25 minutes, until the carrots and potatoes are tender. 

Add in the Orzo pasta, cook for about 4 minutes.  When the pasta cooks add the chicken. 

Serve hot with a sprinkle of grated Parmesan cheese on top  and toasted  garlic butter bread .

My Notes:

I used fresh herbs like thyme, rosemary, parsley, basil and oregano a little bit of each.

You can used any small pasta of your choice.

Labels : Malta, Soup, Healthy, Mena Cooking Club

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