Have yourself a Parsi meal with these classic dishes from experts in the cuisine to keep the celebrations of the Parsi New Year going
Have yourself a Parsi meal with these classic dishes from experts in the cuisine to keep the celebrations of the Parsi New Year going
Dhansak Ingredients
1 kg mutton 200 gm tur dal preferably soaked 30 minutes before cooking 2 small brinjals cut into four pieces each 50 gm mint leaves 50 gm coriander 50 gm methi leaves 2 tomato (chopped) 5 gm haldi powder 5 gm red chilli powder 5 gm coriander and cumin powder 50 gm dhansak masala powder 19 gm garam masala Salt to taste 2 green chillies slit into 2 100 gm ginger-garlic paste 200 gm ghee
Method Wash the dal and mutton. Pour ghee into a cooker, add Methi leaves, mint leaves and ginger-garlic paste and slit green chillies. Add chopped tomatoes and sauté over simmer for two to three minutes. Add mutton, cook till the mutton has completely absorbed in the masalas. Then add the dry masalas and let the mutton roast for sometime, add dal and 200 ml water and put the cooker lid on. Cook for about 30 minutes. Open and add finely chopped coriander leaves.
Patra ni macchi Ingredients 1 kg fish 250 gm fresh coconut 500 gm coriander (with stem) 50 gm mint 50 gm sugar 50 gm garlic (peeled) 10 gm green chilli 60 ml lemon juice 5 gm whole cumin (jeera) Ice water to blend 4 banana leaves
Method Grate coconut fine, and keep all other ingredients ready. Cut fish into 60 gm pieces Marinate with salt and lemon juice Keep for one to two hours. Blend ingredients for the chutney. Keep aside. Soften banana leaves on gas flame, and then cut away stalk, and cut into squares large enough to wrap the fish pieces. Once everything is ready, arrange leaf on a clean surface, apply chutney and the fish, and again top with chutney. Pack fish parcels with the help of a toothpick or string. Steam in a rice cooker, or an idli steamer for 15 minutes till the fish is cooked. Serve with onion rings and garnish with lemon.
Tips: If you don’t have a steamer, it can also be poached in hot water, provided you have wrapped it tightly to prevent the chutney from coming out. The chutney can be refrigerated and used for the next few days also. Any kind of fish can be used, but traditionally fish fillets of Pomfret are used. We used basa fish.
— Recipe courtesy Chef Anahita Dhondy, chef manager, SodaBottleOpenerWala
