Surti Papri Chicken, Mutton or Lamb
(Vegetarians can leave the meat out)
2 lbs papri (surti Papri can be found in Indian Grocery Stores. Threaded and broken into 1 inch long pieces) see picture below
1 lb Mutton, Chicken or Lamb
3/4th tsp ajwain (bishop seed or called ajmo)
2 onions thinly sliced
2 whole pods of garlic, unpeeled or 10-12 cloves
2 potatoes quartered, unpeeled
3-4 baby brinjals slit in 4
5-6 tbsp oil
1/2 tsp turmeric pwd
2 tsp red chilly pwd
1 tsp ginger garlic paste
1/2 tsp green chilly paste or 2-3 green chillies chopped fine
Salt to taste
If possible Marinate all of the above ingredients for 2 hours for maximum taste!
In a heavy bottomed pan heat oil add onions and ajwain.
Fry onion till light golden in color.
Add ginger garlic paste, green chilli paste, all dry spices and salt.
Let all the spices sizzle, add the vegetables including garlic.
Let the veggies cook on a low flame for several minutes covered. Add water if it begins to dry up.
Check if vegetables are done, dry up all water.
Serve hot with wheat rotli / chappatis.
This recipe can also be made with mutton, you will need to add the mutton before the veggies and let it simmer till it absorbs the spices. Pressure cook for 2 whistles n dry up water after the meat is cooked thoroughly.
Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.
In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed).
Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And dhansak is used to break this abstinence on the fourth day. Thus, dhansak is never prepared on auspicious occasions like festivals and weddings.
Dhansak is made by cooking mutton cubes with a mixture of various lentils and vegetables. Traditionally, four lentils Toovar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal are used, but one or more of the lentils may be omitted or substituted. I make my dhansak with Lamb, Goat meat (mutton ) or Chicken. I use Toover Dal only.
The vegetables include potato, eggplant, tomato, pumpkin and coriander, fenugreek leaves: again, substitutions, such as squash for pumpkin, and sweet potato for potato, may be employed: it depends on what vegetables are conveniently at hand. After prolonged cooking in the traditional recipe (or the use of a pressure cooker), the vegetables are more or less homogenized with the lentils, which are also broken down, so that the result is a thick stew rather than a curry.
The dhansak is flavored with a spice mixture called “dhansak masala”, which is similar to “garam masala” except that the spices chosen are more aromatic and sweet rather than pungent. Cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed and cumin seed, as well as a pinch of asafetida, are among the spices employed.
Onion and garlic are browned to serve as the stew’s base, and coriander leaves, green chilli and mint leaves are employed as garnish. While “dhansak masala” is sold as a ready-made mixture, the individual cook may make the spice mixture from scratch, altering the combination and proportion of spices based on personal preference. See recipe in this book.
Within the Parsi community, dhansak usually contains goat meat or mutton; it is rarely made with other meats, such as chicken, or without meat, but I use Chicken or Lamb often since my children prefer these meats.
International recipe variants for the dhansak sometimes call for pineapple chunks to provide a sweet flavour, but traditional Indian recipes prefer the use of pumpkin, squash or gourd.
Vegetarians can leave the meat out and make the dal, it comes out very good IMO.
For the Dhansak dal
1 lb. Chicken skinned and washed. (Or Lamb, Goat Meat. Vegetarians can leave the meat out and make the dal, it comes out very good)
1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.
1 large onion chopped.
1 Tomato chopped.
1/2 cup fresh coriander leaves chopped.(optional)
1/2 cup fresh methi leaves chopped.(optional)
5 leaves of fresh mint.
3 inch piece of yellow/orange pumpkin.
2 Potatoes peeled and quartered.
2 tsp. salt.
Water enough to cover the contents.
For the Vaghar
1 small onion finely chopped.
2 tsp. Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot,
4 cloves garlic and 2 hot Jalapeno chilies.
2 tsp. Dhansak Masala. (See Recipe)
2 tsp. Dhana Jeera (Cumin and Coriander)
Salt and Black Pepper powder to taste.
Put all of the above in a Pressure cooker and cook for 10 minutes only.
Open cooker and remove meat and potatoes.
Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.
Next do the “Vaghar”. Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out.
Add the rest of and fry 1 minute on very low heat. Immediately add this Vaghar to the simmering dhansak dal.
Add water if needed.
Taste and add salt/spices to your taste.
Add the meat and potatoes and simmer 5 more minutes.
Serve Dhansak with Hot Brown Rice, Kebab and Kachumber.
* Pomfrets (I bought 2 kgs of slightly bigger than palm size Pomfrets – weighed 9 Nos.).
* Banana leaves – enough to wrap all fish pieces. Wash the leaves very carefully (taking care not to tear) & gently pat dry. Cut out the leaves lengthwise discarding the centre hard portion.
Mix following ingredients & apply to all fish pieces & keep aside.
* Lime juice
* Turmeric powder
Grind chutney with following ingredients using no water or using very little water only if necessary. (Please adjust ingredients measure as per your taste & liking. I’ve given approximate measure that I’ve used).
* 1 Coconut.
* 2 full bunches Fresh Coriander
* Green Chillies (I used dark green spicy ones so I used 12).
* Jeera 1 tbspn.
* Garlic 1/2 pod.
* Mint Leaves few
* Raw Mangoes as per taste (If available) OR
* Lime Juice.
* Sugar (Optional).
* Salt as per taste.
**Apply oil on smooth side of banana leaf.
Apply enough chutney on one side of fish piece (a nice thick layer).
Place chutney side fish piece down in the center of banana leaf.
Apply another thick layer of chutney on the second side (top) of the fish.
Carefully wrap the fish in banana leaf & tie it with a string.**
**Repeat the above procedure with remaining fish pieces**.
Steam the wrapped pieces in a steamer. I steamed them in my electric rice cooker.
Remove fish from banana leaves & serve with chapattis or with Dhaan Daar
Congratulations to our member
Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes.
Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here…
Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am very impressed by his diligence and ability to create such mouth-watering foods. We wish Erik many successes in his cooking ventures.
Home made Pav bhaji Masala
Ingredients for 240 ml cup
2 small Black cardamoms or badi elaichi
2 tbps Cumin (Jeera)
4 tbps Coriander seeds (Dhaniya)
2 tsp peppercorns
3/4th tbsp fennel seeds (saunf)
6 red chillies
2 inch Cinnamon or Dalchini
6 cloves or Laung
1 tsp amchur powder (dry Mango Powder)
1. Dry roast all the ingredients one after the other on a medium heat on a pan till they turn flagrant.
2. Add dry mango powder/ amchur powder to the hot pan to get a good aroma
3. Cool the ingredients completely then powder in a blender if needed seive it
4. Store in airtight container.
Who Invented The Famous Indian Dish Called Pav Bhaji?
Pav Bhaji has its origins in the civil war of America in the 1860s. Because of the civil war, there was a huge demand for cotton. Due to this, the traders at the Bombay cotton exchange used to be very busy especially during the night when new cotton rates used to be telegram-ed from America. Thus they used to return home late and the annoyed wives would not serve them food. So to solve this problem the street vendors used to collect the leftover bread from the Jesuit priests and mix all the vegetables, mash them together and used to eat them with the bread and butter. Thus pav (bread) bhaji (vegetables) was born.
Thus from the humble beginnings, the street of Bombay to being a household item in the entire nation Pav Bhaji has come a long way.
Here are 5 different variants of pav bhaji
1. Jain Pav Bhaji -no onion, no garlic version of the regular pav bhaji made using raw bananas instead of potatoes and mashed peas. This is available in Gujarat and parts of Maharashtra.
2. Kathiawar Pav Bhaji – region has local spices added to it, giving it a very distinct taste, and it is usually washed down with a glass of buttermilk.
3. Kada Pav Bhaji – is the same as regular pav bhaji except that the vegetables in it are not mashed up i.e. the chopped and cooked vegetables are kept intact, whole.
4. Punjabi Pav Bhaji – is loaded with whole spices (garam masala), excess butter and often accompanied by a glass of ‘lassi’.
5. Kohlapuri Pav Bhaji – variation where red chilli powder is substituted by Kolhapuri kanda lasun chutney to make it a more spicy, garlicky version of the pav bhaji.
Pav Bhaji Recipe
2 medium potatoes approx 1.5 cups chopped
1/2 cup green peas
3 cups chopped cauliflower
1/2 cups chopped carrot
1 large onion chopped
1 tablespoon Ginger Garlic Paste
2 medium tomatoes chopped
1/2 cup chopped capsicum
1 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/4 teaspoon cumin-coriander powder
1 teaspoon ready made pav bhaji masala powder or homemade – see above
1 teaspoon lemon juice
Salt to taste
Butter for serving
2 tablespoons concentrate chopped coriander leaves
Pav (soft buns) for serving
1.Chopped potato, cauliflower, carrot & green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water & salt to taste.
2.Close the pressure cooker with a lid & cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.
3.Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.
4.Heat 2-tablespoons oil & 2-tablespoons butter together in a pan over medium flame. Add chopped onion & ginger-garlic paste. Sauté until onion turns translucent.
5.Add chopped capsicum, chopped tomato & salt. Sauté until tomatoes & capsicum turn soft.
6.Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumin-coriander powder & 1-teaspoon readymade pav bhaji masala powder. Stir & cook for a minute.
7.Add 3/4 cup water, mix well & cook for 2-3 minutes. Add boiled & mashed vegetables & 1-teaspoon lemon juice.
8.Mix well and cook for 4-5 minutes. Taste for the salt at this stage & add more if required. Turn off the flame. Add chopped coriander leaves & mix well. Bhaji is ready for serving.
9.Cut the pav buns horizontally into halves. Heat grill over medium flame. Add a tablespoon of butter & place halved pav buns over it. Grill both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Grill remaining pavs.
10.Transfer prepared bhaji to a serving bowl & garnish with a cube of butter. Serve hot with butter Grilled pav, sliced onion & lemon wedges.
I thank Parsi Cuisine to give me this platform to share my Recipes & my Pics & Posts related to Food.
Let’s Share our recipes & have a learning growth to our favorite connection food. You can find Erik Treasuryvala on facebook page at https://www.facebook.com/etreasuryvala/
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by Dolly Contractor