Parsi Cuisine

Parsi menu
Ingredients
Salli murgh
Ingredients Quantity
Chicken 3kg
Onion 500g
Chilli pwd 10g
Turmeric pwd 5g
Ginger garlic crushed 50g
Oil 200ml
Dhaniya- jeera pwd 10g
yogurt 500g
Garam masala 10g
Salli (fried potato 200g
Julienne)
sugar 10g
Chicken stock 500ml
Coriander leaves For garnish
Method
1. In a kadhai or deep pot heat oil. When hot, add garlic and ginger. Saute for a
minute
2. Add the onions, salt and mix well.
3. Cook the onions along with ginger garlic for 3 to 4 mins. The onions should
turn slight golden brown by then
4. Now add in the chicken pieces give it a good mix and allow the onion and
ginger-garlic mixture to coat the chicken pieces well.
5. Cover and let it cook for 10 minutes on medium heat
6. While the chicken cooks, take a bowl and mix the curd with Chili
powder, turmeric powder, sugar and dhana jeera powder
7. Whisk all ingredients well. Add this curd mixture to the chicken
8. Give it a good mix, add about 1/2 cup of chicken stock or plain water. Adjust
salt and let the dish to cook for another 15-20 minutes on medium heat
9. When chicken is well cooked, remove in a plate and place a handful of salli
(Fried potato Juliennes) on top of the chicken
10.Garnish with coriander leaves and serve with roti or paratha

Dal dhansak
Ingredients
Masoor dal 150g
Moong dal 150g
Cauliflower 100g
Eggplant 100g
Pumpkin 100g
Fenugreek 1bunch
Ginger – garlic paste 50g
Green chillies 20g
Turmeric pwd 5g
Salt 10g
Dhansak masala 25g
Jeera 10g
Onion 200g
Coriander leaves garnish
lemon 1no
Procedure
1. Soak the dals for 15 mins to half hour. Drain and combine in a
pressure cooker/Instant pot with the vegetables, and the rest of the
ingredients under Dals and Veggies (ginger, garlic, spices)and 2.5 to 3
cups water. Cook for 3 minutes on manual (high pressure). Let the
pressure release naturally.
2. Meanwhile, make the tempering. Heat oil in a small skillet over
medium heat. When the oil is hot, add mustard and cumin seeds and
let them start to pop. Add onion and garlic and cook until golden,
stirring occasionally. (a heavy bottom pan, a pinch of salt and stirring
at regular intervals gives an even golden onion)
3. Once the pressure has released, open the lid. At this point you can
mash the veggies and lentils for a more traditional version.
4. Mix in half the tempering into the lentil vegetable mixture in the
Instant Pot. Taste and adjust salt and heat(cayenne). Add more salt
and dhansak masala. Garnish with the remaining half tempering,
cilantro and lemon juice and serve.
Serve with rice, flatbread, toasted bread or garlic bread, garlic naan and kachumber salad
(cucumber tomato onion salad).
.
Ingredients
BROWN RICE
Long basmati rice 1.5 kg
Sugar 100g
Ghee 200g
Cinnamon 2pc
Clove 5g
Salt 10g
Onion 200g
Method
1. Soak the rice in enough water in a deep bowl for 30 minutes. Drain and keep
aside.
2. Combine the sugar and 2 tbsp of water in a broad non-stick pan, mix well
and cook on a low flame for 3 minutes or till the sugar caramelizes, while
stirring occasionally.
3. Add 2 cups of water, mix well and keep aside.
4. Heat the ghee in a deep non-stick pan, add the cinnamon, cloves and onions
and sauté on a medium flame 5 to 6 minutes or till the onions turn brown in
colour.
5. Add the rice and sauté on slow flame for 6 to 7 minutes or until the rice
turns light brown colour.
6. Add the sugar-water mixture and salt and mix well. Cover with a lid and
cook on slow flame for 10 minutes, while stirring occasionally.
7. Serve hot with dhansak dal.

Ingredients
PINEAPPLE STEW
Pineapple (firm) 2pc
Asafoetida 5g
Black peppercorn 10g
crushed
Cumin pwd 10g
Chili -pwd 10g
Ghee 150g
Green chillies 5g
Rice flour 20g
Coconut milk 100ml
sugar 10g
salt 10g
Method:
1. Peel the pineapple and cut into small pieces (The core may also be used).
2. Combine asafetida, pepper, cumin powder and chilli powder with little water to
form a thick paste.
3. Heat Ghee or oil in a Kadai. Add the paste and fry for few seconds.
4. Add green chillies and pineapple pieces. Add salt and 1 cup of water.
5. Cover and simmer till pineapple is soft.
6. Mix rice flour or corn flour with a tbsp of water and add to the pineapple.
7. Simmer for 2 minutes. Add coconut milk. Just as the stew begins to boil, remove from
fire.
8. Serve hot with Chapati or Pulao.
Ingredients
SEVIYON
Vermicelli 500g
Sugar 200g
Ghee 200g
Almond 100g
Raisins 50g
Nutmeg 10g
Green cardamom 10g
Method
1. Heat one cup of water, add sugar and stir so that the sugar dissolves
completely. Set aside.
2. Break the vermicelli into one and a half inch pieces. Heat ghee in a pan
and add the vermicelli pieces and fry gently on low heat, stirring
occasionally, till they turn evenly golden.
3. Drain the ghee into a bowl and return the vermicelli pieces to the pan. Add
the sugared water, little by little, cover and cook on medium heat till the
vermicelli gets cooked but not mashed.
4. Heat the drained ghee in another pan. Add slivered almonds and sauté till
light brown. Remove when done. In the same ghee, add raisins and sauté
till they fluff up. Drain.
5. Add vanilla essence along with nutmeg-green cardamom powder to
the vermicelli and mix gently. Add sautéed raisins and almonds and
mix again gently. Serve hot with sweet yogurt.

Parsi Cuisine

Uploaded by

Copyright:

Available Formats

Parsi Cuisine

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Parsi Cuisine

Uploaded by

Copyright:

Available Formats

Parsi menu

5. Cover and let it cook for 10 minutes on medium heat

10.Garnish with coriander leaves and serve with roti or paratha

7. Serve hot with dhansak dal.

You might also like