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Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macroni and Potato Curry
Posted by Sindhirasoi,
18 August 2010
·
113 views
[url="http://sindhirasoi.com/2010/08/18/macroli-phoolpatasha-aloo-currylotus-seedsmacroni-and-potato-curry/macroni_foolpatasha/"]
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<p style="text-align: justify;">Macronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macronis and Potatoes and dried lotus seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal.
Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soyabean nuggets curry recipe from here. I tried it with soyabean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot !
But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and ofcourse was smitten by the green seeds. Just take a look !
[url="http://sindhirasoi.com/2010/08/18/macroli-phoolpatasha-aloo-currylotus-seedsmacroni-and-potato-curry/pabhooree/"]
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Fresh Green lotus seeds in Lotus pod, called Pabhoore or Dhodi in Sindhi
[url="http://sindhirasoi.com/wp-content/uploads/2010/08/lotus_sseds.jpg"]
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<p style="text-align: center;">The irresistible greens…So fresh !
Lotus seeds peeled and sliced
<p style="text-align: center;">The phool batasha or makhane are the dried white lotus seeds used in Curries and also in Kheer. Here is what Wikipedia says about Lotus seeds
[indent]Two types of dried lotus seeds can be found commercially; brown peel and white. The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green, but with almost fully developed seeds. White lotus seeds are de-shelled and de-membraned. The bitter tasting germ of the seed is also removed at the time of harvest using a hollow needle, though some may still remain in the seed due to production oversight. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. These seeds are usually cracked in half in order to remove the germ since the seeds are hard enough to make the germs’ removal by needle difficult
[/indent]And now the recipe…….
Ingredients for Indian Style Macroni and Lotus seeds Curry:
Source
[/url]
<p style="text-align: justify;">Macronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macronis and Potatoes and dried lotus seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal.
Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soyabean nuggets curry recipe from here. I tried it with soyabean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot !
But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and ofcourse was smitten by the green seeds. Just take a look !
[url="http://sindhirasoi.com/2010/08/18/macroli-phoolpatasha-aloo-currylotus-seedsmacroni-and-potato-curry/pabhooree/"]
[/url]
Fresh Green lotus seeds in Lotus pod, called Pabhoore or Dhodi in Sindhi
[url="http://sindhirasoi.com/wp-content/uploads/2010/08/lotus_sseds.jpg"]
[/url]
<p style="text-align: center;">The irresistible greens…So fresh !
Lotus seeds peeled and sliced
<p style="text-align: center;">The phool batasha or makhane are the dried white lotus seeds used in Curries and also in Kheer. Here is what Wikipedia says about Lotus seeds
[indent]Two types of dried lotus seeds can be found commercially; brown peel and white. The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green, but with almost fully developed seeds. White lotus seeds are de-shelled and de-membraned. The bitter tasting germ of the seed is also removed at the time of harvest using a hollow needle, though some may still remain in the seed due to production oversight. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. These seeds are usually cracked in half in order to remove the germ since the seeds are hard enough to make the germs’ removal by needle difficult
[/indent]And now the recipe…….
Ingredients for Indian Style Macroni and Lotus seeds Curry:
- Onions 3
- Tomato 1 large sized, grated
- Green chillies 2-3
- Ginger 1 inch piece
- Garlic 3-4 cloves
- Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate)
- Oil 1 tbsp
- Bay leaf 1
- Black cardamom 1
- Clove 1
- Potatoes 2 large
- Macronis 1/2 cup
- Dried lotus seeds 1/2 cup
- Salt as per taste
- Turmeric powder 1/4 tsp
- Coriander powder 1/2 -1 tsp
- Garam masala powder few pinches
- Kasoori methi and kitchen king masala( just one pinch each..optional)
- Water to adjust consistency of gravy
- Coriander leaves for garnishing
- Blend in food processor or mixie, peeled and sliced onions along with curd, ginger, garlic and some salt to make a smooth paste.
- Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black.
- Take 1 tbsp of oil in a pressure cooker and heat it. Add bayleaf, clove, black cardamom and saute for few seconds.
- Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker.
- Cook it till the paste turns golden brown in colour, but make sure that it isn’t charred. Keep sprinkling some water drops to avoid burning.
- Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked. Add the potatoes and around one cup of water and mix well. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle). Put off the burner and wait till the pressure subsides.
- Now add the Macronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soaks these in water before adding to curry. But I like to cook them in curry directly….make your choice
) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macronis and lotus seeds). - Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macronis and lotus seeds are Al dente (Just cooked).
- Adjust the consistency of gravy and garnish with coriander leaves
- Serve it with Bhugha Chhanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste.
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