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.
* 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 * Salt
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)
Method 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.
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.
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.
Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked.
Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes!
So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side.
Mumbaikars who’ve been to Britannia Cafe at Ballard Estate can’t forget this…It’s the one and only Berry Pulao that has no match elsewhere. I love Parsi cuisine because of two things, the lavish use of dry fruits and the dishes are just mildly spicy.
Parsi Berry Pulao was an instant hit in a family and also in my friends circle ! I have made the vegetarian version today, but you team it with chicken or mutton as well.
Ahhh !! Berry pulao. The thought of the soft fluffy rice and the tartness of the berries is enough to make my mouth water. I used a mix and match of 3-4 different family recipes and here’s what I came up with… this Persian Recipe will definitely impress all of you !!
2 cups basmati rice
1 cup soya mini nuggets (You can also use chicken/mutton instead of soya)
1 cup fried onions
½ cup green peas
1 carrot (diced)
5 large onions (sliced)
3 mushrooms (sliced)
2 large potatoes (diced)
½ cup mixed berries ( I have used rainsins, blackberries and cranberries)
2 garlic cloves (minced)
½ inch ginger ( grated)
8-10 Almonds ( sliced)
2 green chillies ( finely chopped)
2 tsp sugar
3 tbsp ghee
2 sticks cinnamon
1 tsp cumin seeds
½ tsp red chilli powder
1 tsp coriander powder
Salt to taste
Wash the rice well and soak it in water for around 30 minutes before cooking.
Slice 3 large onions and deep fry them on low heat till they are well caramalized and turn crispy. This is one of key ingredient in making this aromatic pulao.
Heat the ghee in a deep thick bottomed dish. Once it is heated, add the cumin seeds and let it sputter on low heat.
Add the ginger and garlic and fry
Add the green chillies. Fry
Now, add the 2 sliced onions and fry till the onions have slightly caramelized
Next, add the potatoes and cook on low heat till the potatoes are cooked.
Now, add the diced carrots and let it cook for around 3 minutes.
Keep this mixture aside.
In the same dish, caramelize the sugar on low heat.
Add the rice and the remaining ingredients and mix well.
Add the potato mixture that you had kept aside to the rice as well.
Give it all a good stir. Cover the pan and let the rice cook on medium – low heat till well done.
Garnish the pulao with the fried onions and the sliced almonds. Mix well.
Switch off the heat and leave it covered for around 20 minutes before serving.
Enjoy this pulao with some Parsi ‘ kachumber’ on the side !! Totally Yummilicious !!
I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted)
2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces.
2 cups of Basmati Rice
I medium red Onion
I bunch of cilantro destemmed and cleaned
1 bunch of Dill (suva ni bhaji), with the thick stems removed and cleaned
6 curry leaves
4 large garlic cloves
1 tablespoon of adu lasan (ginger garlic paste)
4 green Thai Chilies
6 black peppercorns
¼ whole nutmeg
½ stick of cinnamon
2 tablespoons of Coconut oil (if coconut oil is not available, you can substitute with any vegetable oil).
Salt to taste
Grind the cloves, cardamom, peppercorn, nutmeg and cinnamon in a coffee grinder to a fine powder.
Grind the onion, cilantro, dill, garlic, Thai chilies, into a fine paste in a food processor.
Heat coconut oil in a pressure cooker, add the curry leaves and powdered spices to it and brown for about a minute. Add mutton and brown the meat. Add adu lasan, potatoes, salt and just enough water to prevent burning of the ingredients and cook for 30 minutes or longer till the meat is fully cooked.
In a thick bottomed pot boil Basmati rice for about 10 minutes in water and salt, drain the rice rinse with cold water, and add the cooked meat and potato from pressure cooker and cook on low flame for about 15 minutes covered with a kitchen towel stretched under the lid to absorb the extra moisture. Serve hot with chopped cilantro as garnish. Enjoy