Monthly Archives: August 2021

Shepherds Pie


Shepherd’s pie, or hachis Parmentier, is a ground meat pie made with lamb, hence the namesake, with a crust or topping of mashed potato; it is most likely of English origin.[ Cottage pie is the same as shepherd’s pie with the exception that it is made with beef or red meat.  I prefer using minced beef when available and still call it Shepherd’s pie😉

The dish has many variants, but the defining ingredients are ground meat cooked in a gravy or sauce with onions, and a topping of mashed potato. Sometimes other vegetables are added to the filling, such as peas, sweetcorn, celery or carrots. It is sometimes also gratinated with grated cheese. – adapted from Wikipedia

It is a favorite dish with my children who can really feast on it.  I have made this many many times and always turns out perfect and have never had to look for a better way to prepare it.  The ready potato flakes are a good substitute for making mashed potatoes from scratch, so feel free to use this option which is definitely quicker and less labor intensive. Follow the package directions on the box as per the quantity you may require, for creamy and fluffy mashed potatoes!  This video I have used the traditional method of boiling and mashing fresh potatoes.

Shepherds Pie

Ingredients

  • 1 kg. minced beef or lamb
  • 1 kg. potatoes, boiled and mashed
  • 1 tbsp. oil
  • 1 medum onion,chopped
  • 100 gms. mushrooms (optional)
  • 2 tbsp. plain flour
  • 300 ml beef stock  (Heat the water and add 2 soup cubes and stir till dissolved)
  • 1 tbsp. worcestershire sauce
  • 1 egg beaten
  1. Heat the oil and saute the onions until soft and golden. If using mushrooms, slice and saute alongwith the onions.
  2. Add the meat and continue cooking for  5 to 10 minutes till it changes color, while stirring well..  Gradually add the stock.
  3. Sprinkle in the flour and cook for a minute. Gradually add the stock.  Continue stirring over a low heat for 5 minutes. Season with worcestshire sauce.
  4. Place the mince in a oven proof dish.
  5. Add half the egg to the potatoes and mix well.
  6. Place on the meat, mark in lines with a fork and brush with remaining egg.
  7. Bake in a preheated moderately hot oven (200 deg C/400 deg F) for 40 minutes.

Patoleo made in Banana Leaf


I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

  • 1 Cup basmati rice
  • 1/2 cup boiled rice
  • 1 cup coconut to grind with rice (optional)
  • 1 ½ cups grated coconut
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Pinch of salt
  • Fresh haldi (saffron) leaves or any edible available leaves

Method

  • Mix the remaining coconut and jaggery and cook till blended. 
  • Add cardamom powder and mix.
  • Set aside to cool. 
  • Wipe the leaves clean.
  • Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
  • Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
  • Fold the leaf over and prepare all the patolis in similar manner. 
  • If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
  • Put some water into the steamer and bring to a boil.
  • Place the tray and put the patoleos into the steamer. 
  • You can even place them one over the other. 
  • Place the lid on the steamer and steam for 20 to 25 minutes till done. 
  • The leaf will change color and the patolis will be firm. 
  • Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.
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