Patty and Puff

I have just relished some delicious Patties from Hindustan Bakery Pune 

                                             (Picture Below) 

Vegetable Patties (Puffs) from Hindustan Bakery Pune

Every bite of these delicious patties evoked nostalgic memories of my childhood Pune days and I remembered this foodie blog post I had written many years ago... 

PATTIES AND PUFFS

Yummy Snacks for Brunch and Tea

By

VIKRAM KARVE 

When I was a small boy – in the 1960s – and later – in the 1970s – I sometimes lived at my grandfather’s place near Madiwale Colony on Tilak Road in Sadashiv Peth Pune.

Come Sunday morning – and I was off to Hindustan Bakery on Bajirao Road – to get a few packets of their famous “patties” for breakfast 

(In Pune – “Patties” is spelt “Pattice”)

You had to get there early – otherwise the patties would be over – and you had to go all the way to their branch in Shaniwar Peth to get the coveted delicacy which we all hungrily devoured for Sunday breakfast.

Sunday Breakfast meant Hindustan Bakery Vegetable Patties.

Hindustan Bakery Vegetable Patties are inimitable, superb to taste and matchless in quality – they taste divinely lip-smacking and are wholesome yet not heavy on the stomach, and I haven’t quite tasted a similar veg patty anywhere else.  

Those days – Veg Patties were available only on Sunday mornings. 

Now – I think they make them everyday – so they have lost their exclusivity. 

Of course – many other bakeries in Pune – like Santosh Bakery on Apte Road, New Poona Bakery in Budhwar Peth and Green Bakery near Shanipar who also made patties – but there was nothing to beat the patties of Hindustan Bakery.

Like I said – these days – the delicacy has lost its exclusivity – since veg patties are available in plenty every day – and also – the quality doesn’t seem as it was in the past – probably due to mass production.

 

CURRY PUFF

Well – I wish I could tell you how to make vegetable patties – instead – I will give you the recipe of my favourite tea time snack – the curry puff – a non-vegetarian version.

You will need the follwing ingredients:

1. Curry Powder 

(I use Ship Brand Madras Curry Powder which comes in its distinctive green coloured tin)

2. Quarter kilo (250 gms) of boneless chicken cut into small pieces

3. Four large boiled potatoes cut into small pieces

4. Two finely chopped onions

5. Some boiled green peas and finely chopped carrots

6. Maida (flour)

7. Two Eggs

8. Oil

9. Salt, seasoning and spices.

Heat oil in a pan – add finely chopped onions and fry till translucent brownish – add the boneless chicken pieces – and stir fry – till the chicken is cooked.

Now add two large tablespoons of Curry Powder – the boiled vegetables (potatoes, peas, carrots) – and salt to taste – stir – till dry – for about 4-5 minutes.  

Remove from flame – and keep aside the Curried Dry Chicken.

Make a smooth dough by kneading together the Maida (flour), Eggs, Oil, Seasoning (salt, pepper, chilli powder to taste) and Water. 

Let the dough stand for some time.

Now roll the dough – and stuff in the curried dry chicken – making tikki shape – or samosa shape – or any other shapes of your choice (I prefer semi-circle karanjis). 

Finally – Shallow Fry the Curry Puffs till crispy crusty golden brown.

Curry Puff is a hearty satiating wholesome tasty snack ideal with high tea or cocktails. 

Curry Puffs are good for Brunch too.

Happy Cooking and Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This recipe is based on my improvisation. You are requested to do your own due diligence and use ingredients/cooking method as per your discretion/style.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back – and – I have also posted the recipe online earlier a number of times in my foodie blogs inculding at url: https://karvediat.blogspot.com/2013/06/yummy-fulfilling-snacks-veg-patties-and.html and http://karvediat.blogspot.com/2017/07/curry-puff-fulfilling-snack-recipe.htmlhttp://karvediat.blogspot.com/2017/07/curry-puff-fulfilling-snack-recipe.html

Korma – Easy to Cook – Tastes Delicious

HOW TO COOK MUTTON KORMA 

A Simple Recipe 

By 

VIKRAM KARVE 

Dear Reader: Let me delve into “Foodie Archives” and pull out my recipe for one of the first dishes I learnt to cook as a young boy...

Simple Curry – Mutton Korma – Easy to Cook – Tastes Delicious

Long back – in the late 1960’s – or early 1970’s I think – in Bareilly – we once went for a meal in a restaurant called “Rio” – if I remember correctly. 

(I wonder if “Rio” Restaurant still exists in Bareilly)

As everyone ordered chicken and veg dishes – I wanted to have mutton that day. 

And – in the list of the usual mutton dishes – I spotted Mutton Korma – and – I decided to eat it. 

Being an inquisitive person – I wanted to know what “Korma” meant. 

So – I asked the cooks over there what was the meaning of “Korma”.

They told me that: 

“Korma” means gravy made without Haldi (turmeric). 

Is this a fact...? 

Can some culinary expert tell us more about this – is this true – or is it just a myth...? 

If you google “Korma” – you will see that “Korma” is defined as a mildly spiced Indian curry dish of meat or fish or vegetables marinated in yogurt or curds. 

But – I will stick to the definition that the cooks in Rio Restaurant Bareilly told me almost 50 years ago that “Korma means gravy made without Haldi (turmeric)”

RECIPE FOR MUTTON KORMA

I was curious – so the cooks allowed me into the kitchen – and they let me see this simple dish being prepared.

This is the first non-veg recipe I learnt – and I used to make it often – because it is simple and straightforward to cook. 

In fact – I have learnt most recipes by watching the dishes being made in restaurant kitchens – and later – when I was in the Navy – I used to observe talented Navy Cooks prepare typical Navy Cuisine Dishes in Ships’ Galleys. 

Now coming back to Korma – let me share the recipe for a simple Mutton Korma with you. 

In a nutshell – Korma is a braised dish – the meat is first fried in spiced sauce (comprising masalas and pastes) – and then – it is stewed slowly in a closed container. 

So – first let us start with frying the masalas, pastes and mutton.

Place a thick bottomed vessel on your stove – add a generous quantity of pure ghee – yes – pure ghee (clarified butter) – switch on your stove – turn on the heat – and – heat the pure ghee till it is hot. 

(I never “pressure cook” meat – as I feel – slow cooking brings out the taste best) 

Add the whole masalas [tejpatta (bay leaf), choti and badi elaichi (small and big cardamom), laung (cloves), dalchini (cinnamon), kali miri (peppercorn)]

Saute the whole masalas – till they start crackling.

Then – put in lots of finely chopped onions – and fry the onions till brown and crisp.

Add ginger-garlic paste, red chillies – and fry till the moisture evaporates.

Then add the mutton pieces – and stir lightly – and gently roast the mutton in its own juices till dry. 

Now add whipped curd (yoghurt) – and let the mutton cook in the curd – stirring very slightly from time to time.

When the gravy becomes dry – and starts sticking to the bottom – lower the heat – add water to cover the mutton. 

Then – cover the vessel – and simmer on slow fire – stirring once every few minutes. 

If required – you can add a bit of water so that the mutton does not stick to the vessel. 

Cook slowly – till the mutton is done 

You must keep sampling to see that the mutton is done to your taste – and the cooking process should take between 20 to 40 minutes – depending on the quality of mutton – and how you like it done. 

When almost ready – add salt to taste – sprinkle a little cardamom powder for flavour – and give a final simmering boil to the curry – take off from the fire – and then – as a final touch – garnish with fresh green coriander leaves.

The Mutton Korma is ready to eat with chapati, roti, pav, or rice – whatever you like. 

I used to like cooking and eating Mutton Korma.

It is simple to cook – no fancy laborious time-consuming preparations and marinades – it is not too spicy – korma tastes nice and mild – and the dish is ready to eat in less than an hour. 

KORMA – What is the true meaning of Meaning of “Korma”...?

About the “turmeric” part – will someone please enlighten us...? 

Is it true that “Korma means gravy made without Haldi (turmeric)” – as the cook in Bareilly had told me 50 years ago...?

I cook korma without Haldi (turmeric) – but I have seen recipes of korma which include turmeric. 

Try out this simple dish – you will relish the freshly prepared delicious steaming mutton korma with piping hot chapatis/rotis/phulkas or fresh fluffy pav or buns/bread or even rice. 

You can improvise a bit – add cashew paste to make the Korma thicker and yummier – or like they do in South India – add coconut milk to get a distinctive “Coastal” flavour.

I love a vegetarian dish called Navratan Korma too – it is nice and sweetish.

I don’t know how to make Navratan Korma – but from the taste – it seems that Navratan Korma too doesn’t contain Haldi (turmeric) 

So maybe – the definition of Korma as told to me by the cook in Bareilly is correct: 

“Korma means Gravy made without Haldi (turmeric)...” 

Happy Cooking and Blissful Eating...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk. I suggest you vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Updated Version of My Recipe MUTTON KORMA posted by me Vikram Karve online earlier a number of times in my various Blogs including at urls: http://creative.sulekha.com/simple-cooking-mutton-korma_329697_blog  and  http://creative.sulekha.com/delicious-mutton-korma-curry_377866_blog  and  https://vwkarve.wordpress.com/category/bareilly/  and  http://karvediat.blogspot.in/2011/07/delicious-mutton-curry-korma-made.html  and  http://karvediat.blogspot.in/2012/06/cooking-made-simple-mutton-korma.html  and  http://karvediat.blogspot.in/2012/11/mutton-korma-made-simple-easy-cooking.html and http://karvediat.blogspot.in/2016/01/mutton-korma-simple-recipe.html and http://karvediat.blogspot.in/2017/05/how-to-cook-korma-simple-recipe.html etc

Curry Puff – Fulfilling Snack – Recipe

PATTIES AND PUFFS

Yummy Snacks for Brunch and Tea

By

VIKRAM KARVE

When I was a small boy – in the 1960s – and later – in the 1970s – I sometimes lived at my grandfather’s place near Madiwale Colony on Tilak Road in Sadashiv Peth Pune.

Come Sunday morning – and I was off to Hindustan Bakery on Bajirao Road – to get a few packets of their famous “patties for breakfast 

(In Pune – “Patties” is spelt “Pattice”)

You had to get there early – otherwise the patties would be over – and you had to go all the way to their branch in Shaniwar Peth to get the coveted delicacy which we all hungrily devoured for Sunday breakfast.

Sunday Breakfast meant Hindustan Bakery Vegetable Patties.

Hindustan Bakery Vegetable Patties are inimitable, superb to taste and matchless in quality – they taste divinely lip-smacking and are wholesome yet not heavy on the stomach, and I haven’t quite tasted a similar veg patty anywhere else.  

Those days – Veg Patties were available only on Sunday mornings. 

Now – I think they make them everyday – so they have lost their exclusivity. 

Of course – many other bakeries in Pune – like Santosh Bakery on Apte Road, New Poona Bakery in Budhwar Peth and Green Bakery near Shanipar who also made patties – but there was nothing to beat the patties of Hindustan Bakery.

Like I said – these days – the delicacy has lost its exclusivity – since veg patties are available in plenty every day – and also – the quality doesn’t seem as it was in the past – probably due to mass production.

 

CURRY PUFF

Well – I wish I could tell you how to make vegetable patties – instead – I will give you the recipe of my favourite tea time snack – the curry puff – a non-vegetarian version.

You will need the follwing ingredients:

1. Curry Powder 

(I use Ship Brand Madras Curry Powder which comes in its distinctive green coloured tin)

2. Quarter kilo (250 gms) of boneless chicken cut into small pieces

3. Four large boiled potatoes cut into small pieces

4. Two finely chopped onions

5. Some boiled green peas and finely chopped carrots

6. Maida (flour)

7. Two Eggs

8. Oil

9. Salt, seasoning and spices.

Heat oil in a pan – add finely chopped onions and fry till translucent brownish – add the boneless chicken pieces – and stir fry – till the chicken is cooked.

Now add two large tablespoons of Curry Powder – the boiled vegetables (potatoes, peas, carrots) – and salt to taste – stir – till dry – for about 4-5 minutes.  

Remove from flame – and keep aside the Curried Dry Chicken.

Make a smooth dough by kneading together the Maida (flour), Eggs, Oil, Seasoning (salt, pepper, chilli powder to taste) and Water. 

Let the dough stand for some time.

Now roll the dough – and stuff in the curried dry chicken – making tikki shape – or samosa shape – or any other shapes of your choice (I prefer semi-circle karanjis). 

Finally – Shallow Fry the Curry Puffs till crispy crusty golden brown.

Curry Puff is a hearty satiating wholesome tasty snack ideal with high tea or cocktails. 

Curry Puffs are good for Brunch too.

Happy Cooking and Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This recipe is based on my improvisation. You are requested to do your own due diligence and use ingredients/cooking method as per your discretion/style.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back – and – I have also posted the recipe online earlier a number of times in my foodie blogs inculding at url: https://karvediat.blogspot.com/2013/06/yummy-fulfilling-snacks-veg-patties-and.html