Bahman mahino is over!
Chicken and other meat recipes are at http://www.parsicuisine.com/Recipes/recipes/meats/
My Online Cooking Class with a live demo of several Omeletes, The Spicy Parsi Poro, Kharo Plain Omelet and different Akuris was a heart-warming success. The boiled egg akuri was completely a new dish for many! I enjoyed doing the class and my many thanks to family and friends for attending. Stay tuned for the next one. Please do send suggestions on what you would like to see demoed. Mawa Cakes, Cutlets, Kabab, Parsi Patio, Jamshed’s Kheemo 🙂
Best – Rita.
Rita and team demoed a full menu of Indian Spice Omeletes and Akuris:
Parsi Masala Poro
Kharo Plain Poro
Vegetarian Omelet (with no eggs)
Gluten free Omelet
Boiled Egg Akuri – which was an entirely NEW dish by Rita
Omelets or the favorite Parsi Poro is a popular Sunday breakfast, served with tomato ketchup or strawberry jam and hot crisp bread toast or buns.
It is also a favorite sandwich on a picnic.
Poro (pun intended of porio) also means “Boy” in gujarati and some folks pun this for a girl to get her porio !!!
Here is the Spicy Parsi Omelet Recipe Link and you will find many Akuri recipes here on site – http://www.parsicuisine.com/omelete/
I am holding an on-line Cooking Class on May 24 th and want to invite you to have some fun and learn how to make mouth-watering Omelet – the Parsi Poro. A fusion of Western and Eastern (Indian Parsi) cuisine. The spicy Omeletes are very easy to make and I use readily available ingredients in North America. Poro is a delicious zangy omelet made with all natural ingredients and garnish, healthy and sumptuous as a quick meal. This will be a live demonstration and we will make both from start to finish.
What: Online Cooking Demonstration Class – via Zoom
When: Sunday, May 24 th, 4 – 5:30 PM
Please sign up early as limited Zoom slots are available.
The fee is $25 and includes an e-book. PayPal Button is below.
Please feel free to share this with your friends. Thanks, stay safe and healthy.
The paypal information is as follows:
• Go to paypal.com and login with your paypal account.
• Choose Send or Request Money and then Send Money
• In the text box enter Rita@ParsiCuisine.com
• Enter the amount and then sending to a friend option.
• Add a note explaining # of people, kids ages etc.. if necessary
• Click Continue and choose How you want to pay. You may use a Credit card, Paypal balance or Bank debit. It is better for you as you are not charged any fee in that case.
• Click next and then send payment now.
If you are unable to send the payment by paypal, we will accept a few checks but the preference is of paypal. Email Rita@ParsiCuisine.com for her address to mailing the check.
Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli)
4-5 Tbsp of oil
1 bowl of chopped onions
2 Tbsp ginger garlic paste
300 gm of boneless mutton or chicken
1 tsp red chilli powder
1/2 tsp of turmeric powder
1 1/2 tsp roasted coriander
1 1/2 cumin powder
1 bowl of chopped tomatoes
1/2 tsp sugar (optional)
2 tsp vinegar
1 tsp garam masala
3 tsp chopped coriander
1 bowl of Sali/fine potato shreds
Salt to taste
Heat the oil in a pan and add onions to it.
Fry till turn golden brown
Add ginger-garlic paste, mutton, red chilli powder and turmeric powder.
Now mix in the the roasted coriander powder, cumin powder followed by tomatoes, stir again.
Add a little sugar and vinegar to taste.
Add garam masala and salt, mix well.
Reduce the flame and cover till cooked for about 30 to 40 minutes.
Add chopped coriander and give it a final stir.
Garnish it with more coriander leaves and top it up with lots of Sali.
This Chicken Soup improves immunity and helps during a flu or cold.
1 lb or 4 chicken drumsticks
2 Tomatoes chopped
1 large red onion sliced
2 inch piece of cinnamon stick
2 tsp Ginger Garlic paste (adoo lasan)
1 tsp salt or to taste (optional can omit for a low sodium diet)
1 tbsp canola oil
4 cups water or as needed
1 pressure cooker
Clean and remove skin of 1 lb chicken with bones, and marinate in adoo lasan. Keep for 2 hours
Chop onion and fry in oil till sauted light brown. Add salt and cinnamon stick.
Add chopped tomatoes
Add the marinated chicken and saute for 5 minutes.
Add enough water to make soup. I make this chicken soup in a pressure cooker.
Crock pot, one pot or any vessel will work.
Cook for at least 30 minutes in the pressure cooker, lower heat and time after high pressure whistle.
Add fresh coriander and potatoes later if you prefer.
Chicken vocabulary 🐓
- Who is the chicken’s father?
Chicken ka bab.
- Who is the chicken’s mother?
- How do you tell a chicken to call you on your mobile?
- What happens when a chicken takes a bath?
- Chicken in trouble?
- Chicken getting injection?
- Chicken flatterer?
- Chicken on a winter night?
- Chicken @ retirement?
Dedicated to all chicken lovers
Empanadas are perfect little pastries. The dough bakes (or air fries!) into a golden flaky crust that shatters beautifully.
We filled ours with a classic parsi kheema mixture, but you could fill yours with chicken or even beans and rice for a vegetarian version.
We used empanada dough bought from the market for the perfect empanada, but feel free to use pre-made pie crust or puff pastry.
Kheema Meat Empanadas Recipe
10 store bought empanad rolls or puff pastry
1 cup cooked parsi kheema
1/4 cup boiled potatoes (mashed)
Oil for frying
Mix the mashed potatoes with kheema. This filling can be made a day ahead and kept in fridge.
Place 2 tsp of the pre-cooked kheema meat mixture in the round Empanadas dough
Fold over in a semi-circle
Place a little water to seal the edges and Crimp with a fork or Twirl the Empanada. I did both.
Fry in medium hot oil
Drain on paper towels and serve Empanada hot.
Chicken with Apricots / Jardalu ma Marghi *
Jardalu ma marghi is one of those fruit-and-meat dishes that reach far back into ancient Parsi culinary history, long before the migration to India. The starring ingredient in this royal dish is a type of apricot that comes to us from central Asia. Its scientific name is the same as for other apricots, Prunus armeniaca, so the only way we can distinguish a jardalu from the rest is to call it a Hunza apricot, as they do in Britain, or a jardalu in Gujarati. The Hindi/Urdu word, zardalu, means yellow plum.
Niggling matters of nomenclature aside, this homely, wrinkled little dried fruit is truly regal in its taste.
Since it belongs to the category of sweet-kernel apricots, it contains a surprise. Crack the pit and you get a tiny nut thats indescribably delicious, well worth the effort to get at it. Carefully remove the pits from the poached jardalus when they are cool enough to handle.
Recipe serves 6
1/2 to 3/4 pound jardalus (1 1/2 to 2 cups)
1/2 to 3/4 cup granulated sugar
6 to 8 chicken thighs
2 teaspoons Ginger-Garlic Paste
2 to 3 tablespoons vegetable oil
3 dried red chiles
1/2 teaspoon cumin seeds
2 (2-inch-long) sticks cinnamon or cassia
5 whole cloves
3 cardamom pods
1 large onion, very thinly sliced
Salt to taste
1/4 cup Madeira (Malmsey) or cream sherry
Rinse the jardalus. Combine the sugar with 1 to 1 1/2 cups hot water and stir to dissolve the sugar. Pour this over the jardalus and add enough additional water to come a couple of inches above them. Stir to combine. Let the jardalus soak for a few hours or overnight.
Put the jardalus and their liquid in a saucepan and bring to a boil. Lower the heat and cook the jardalus, uncovered, until they darken and plump up. Some people just soak the jardalus, but I think they need cooking to release their full flavor. (Pit them and remove the kernels, if you like)
Sear the chicken in a heavy skillet over high heat until the thighs are browned and have rendered their excess fat. Coat them with the paste and set aside at least 30 minutes.
Heat the oil in the same skillet. Add the chiles, cumin, cinnamon, cloves, and cardamom and sizzle until the aroma rises and the chiles look toasted. Add the onion and cook, stirring occasionally, until it softens. Add the chicken. Combine well with the onion and spices. Add enough water and jardalu poaching liquid to cover. Add salt to taste. Bring to a boil; reduce the heat, cover, and simmer until the chicken is tender, about 30 minutes. Check for salt and sugar. Finish with the Madeira.
Add the jardalus only when you are ready to serve so they dont break up before you present the dish.
* This recipe is from cookbooks:
Cookbook: Parsi Cuisine Series, Meats.
By Rita Jamshed Kapadia
250 gm mutton mince
1 tsp ginger paste
1 tsp garlic paste
1 green chilli, coarsely ground
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp clove-cinnamon powder or garam masala
2 Tbsp potatoes, boiled and mashed
5 mint leaves , chopped coarsley
1 Tbsp chopped coriander
Salt to taste
Bread crumbs, to coat
4 eggs, whisked (to coat the cutlets)
Oil to deep fry
In a bowl take the mince and massage it with your hands for 3-4 minutes.
Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.
Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.
Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.
Squeeze some lemon juice on top if you want.
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.
On this #NationalPieDay Pastry + Filling = pie.
2 cups chicken breasts
1 tsp black pepper
2 green chillies
1 tsp Garlic Powder
1/4 cup ghee
1 cup maida
2 cups milk or as needed for sauce
2 tbsp Mayo
1 Cup parmesan cheese grated
Salt and pepper to taste
1 muffin pan
1 box of Pillsbury puff pastry
1 egg for egg-wash
- Cook chicken breasts with black pepper and salt in some water, drain and keep.
- Slice into thin pieces.
- In a saucepan and add ghee, onion, green chillies, garlic and ginger.
- Saute till onions are soft and translucent.
- Stir in the flour and cook for a couple of minutes.
- Next add milk in batches stirring continuously to avoid lumps. Let the white sauce come to a boil and then add all the ingredients except the Pillsbury pastry.
- Cool filling
- Make 11 large circles of pastry as shown in video
- Make 11 small circles of pastry as shown in video
- Fill the muffin pan with large pastry circles
- Add filling and top with the smaller circle of pastry
- Brush with an egg-wash (Mix 3 tsp water + beaten egg)
- Preheat oven to 420 F
- Bake till pastry is puffed and golden brown
All cultures have meatballs. It is just not an Italian favorite!
This such an universal food.
Let us know what your culture calls a meatball?
Anyone know what the parsi Chap tastes like? My mom used to make it with a special masala with ground onions, ginger, garlic, coriander leaves etc. Maybe it was the love in her hands or maybe it was this recipe, I have used this many times in my cooking to make foods like Chicken Farcha, Chops and Cutlets.
Here it the translated recipe from the Vividh Vani
Recipe of Fried Chap from the Vividh Vani
6 Goat or Lamb Chops (Tender ones are better)
Grind to masala paste:
6 cloves garlic peeled
3 cm piece of fresh ginger root
1 small onion, cut into 2 pieces
1 slightly heaped teaspoon wheat flour
Vegetable oil or ghee for frying.
Take the tender Goat/Lamb Chops and make cuts on the meat.
Grind all the above masala ingredients, except the flour and oil.
Apply the ground masala and marinate for at least 4 hours.
Apply the flour and heat the oil on medium flame in an non-stick pan.
Fry till golden brown.
LAMBS CHOPS for the 21st Century
I have adapted this recipe from the way my mother used to make “Chap”. The onions ground in the masala in the chap were an taste unforgettable! Try it sometime. The Vividh Vani Cookbook has the Chap recipe.
How do you make tasty Chicken Farcha ?
Better than KFC and worth the effort? Let us know if you make them.
Chicken Farcha are like the KFC (Kentucky Fried Chicken brand or the Southern Fried Chicken in USA). Just with more spices to the Colonel’s secret recipe. I guess the Parsis were enjoying these long before the KFC was branded and born!
- 1 tender, medium chicken cut into 8 pieces or 8 chicken drumsticks
Grind to masala paste:
- 6 cloves garlic peeled
- 3 cm piece of fresh ginger root
- 4 tablespoons roughly chopped fresh coriander
- 5 to 10 green chilies
- 1 teaspoons cumin seeds
- 1 small onion, cut into 2 pieces
- 1 tablespoon salt
- 1 desert spoon olive or salad oil.
- 1 slightly heaped teaspoon flour
- ½ cup dry breadcrumbs.
- 2 eggs
- Vegetable oil or ghee for frying.
- Remove sections of bones from breast pieces of chicken.
With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The Flesh should be slightly broken up but not cut right through. Flatten each piece separately with a meat masher, smooth side.
- For chicken drumsticks which may not be tender, you will need to bake them or fry . Rub oil and salt and bake for 25 minutes in a 350 F oven.
- Mix Ginger, Garlic, salt and flour into a masala paste.
Coat each piece of chicken with the masala paste and allow chicken marinate 2 hours.
- Pour oil or ghee in a deep frying pan up to a depth of 3 cm. And heat to medium hot.
- While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.
- Coat each piece of chicken with bread crumbs, dip in beaten eggs and fry on a slow fire. Turn when one side is cooked and continue cooking till chicken is tender.
by Sheroo Rusi Parekh
Clean & wash 1-1/2 kg mutton n marinate with ginger-garlic paste.
Wash & peel 15 medium or 12 big Alfanso mangoes (I used 12 big ones). (Normally these are cooked whole but I prefer cutting slices from 2 sides for 2 reasons – one coz now a days there’s no guarantee of ripe mangoes being good from inside [please see collage in comments] so can’t take a risk & secondly we don’t prefer whole mangoes in this dish. We like it mixed with onions & it’s easier to eat. Use all seeds too).
Peel & wash 1 kg baby onions. Insert slits horizontally keeping onions whole (see the collage in comments) (they get separated while cooking).
Heat enough oil in a large pan. Add 2 inch cinnamon & other whole spices (black pepper, cloves) & saute. (My family doesn’t like whole spices hence I use only whole cinnamon & spices powder in place of other whole spices).
Add 6-8 medium finely sliced onions. Fry till they turn golden brown.
Add 1 tbspn ginger-garlic paste. Saute for 2 mnts.
Add 1 tspn haldi/turmeric powder, 1-1/2 tspn jeera/cumin powder, 2-1/2 tspn dhaniya/coriander powder & saute for half a minute.
Add puree of 6-8 medium tomatoes. Saute till water from tomatoes evaporates.
Add 1-1/2 tbspn or as per taste red chilli powder, 1 tspn pepper powder, 1-1/2 tspn parsi sambhar masala, 3 tspn garam masala powder (powdered whole spices. Please skip this if you are using whole spices), salt as per taste & saute for 2-3 mnts.
Add mutton, mix & fry for 5-7 mnts.
Add slit baby onions & mix.
Add mangoes & mix.
Transfer to large cooker & without adding any water close the lid & cook on high flame till first whistle. Lower the flame & cook for about 20 minutes or less/more (depends on how tough or tender the mutton is).
Remove from fire & let it cool.
When cool transfer to the pan & adjust spices if need be & if liquidy cook till it reaches d right consistency.
No garnish necessary.
Serve with chapattis.
2 pounds skinless, boneless chicken breasts, halved lengthwise
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ cups whole-milk yogurt
1 tablespoon kosher salt
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chilies or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
¾ cup chopped fresh cilantro plus sprigs for garnish
2 Cups Steamed Basmati rice
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.
Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, pureeing them in mixer before. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Skewer bite-size chicken pieces and grill on a Tandoor Oven or indoor/outdoor Grill or a 400 C oven for 10 minutes. Idea is to grill to a dark brown color and taste. (This is the secret to a good chicken tikka masala)
Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 5 minutes. Serve with rice and cilantro sprigs.
TIP: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
Grilled Tandoori Chicken
- 8 to 10 Kashmiri Red dry chillies
- 10 to 15 leaves of Phuduna(mint)
- Fresh Coriander leaves (dhanya)
- 1 tbsp Ginger Garlic paste
- 1 tbsp Soy sauce
- 2 tbsp Balsamic vinegar
- 1 Lime
- 1 tea spoon salt
- 5 to 6 Cashews
- 1/2 tsp Garam masala
- 2 tbsp Yogurt
- 2 full green chillies
- Garnish – lime slices, raw sliced onions and fresh coriander (optional)
- Mix all of above ingredients and grind in a blender till you get a fine paste.
- Add freshly grated 1/2 tsp Black pepper on the chicken after applying the paste.
- Let it marinate for 6 to 7 hours.
- Preheat outdoor grill or indoor oven to 400 degrees.
- Place the chicken on a foil (Tip – oil the foil to avoid from sticking)
- Grill or bake for 45 minutes or till done. Chicken should be tender and not pink from inside.
- Serve hot as shown on a sizzler tray with lime slices, raw sliced onions and fresh coriander on top.
Congratulations to our member
1 kilo mutton with bones
7 ripe Alphonso mangoes,peeled and keep mango whole.
1 tbsp ginger garlic paste
1 tbsp green chile garlic paste
1 tbsp Kashmiri chile powder
1 tbsp sambhar masala
1 tsp curry powder
1 tsp turmeric powder
1 tsp sugar
2 inch cinnamon
Salt as per taste.
Half cup brown caramelized onion, barista.
Half kilo small onions/pearl onions, peeled kept whole.
In broad pan,patiyo heat 7 tbsp oil,add whole spices,stir,add both paste n add mutton along with pearl onions. Stir nicely,till mutton is roasted then add all dry masala, brown onions,slow fire and add warm required water and let it simmer for 15-20 minutes.
Then shift to pressure cooker and keep all peeled mangoes on top.Cook mutton as per your timing,approximately 15 minutes more in cooker. Let it cool .
First remove mangoes,simmering gravy on fire if not thick.Assemble n serve hot with chappati.
1 lb Turkey minced
4 Tbsp Cashew Nut powder for binder
1 tbsp Cumin powder
1 tbsp Chili powder
1 tbsp White pepper powder
5 tbsp Coriander fresh leaves finely chopped
1 tsp Garam masala
1 tbsp chopped green scallions (substitute onion powder if desired)
4 Tsp Vegetable Oil
2 tsp of Ginger and Garlic each finely chopped
1 tsp Salt to taste
Oil for basting
Butter for brushing on at end
Whisk the eggs, so all the yolk and egg whites are blended and frothy.
Add all the dry spices and whisk.
Using your hands, add to turkey mince and mix thoroughly with cashew powder.
Marinate for 10 minutes.
Make 10 long sheek kababs as shown in video.
Oil the swekers and place the sheek kababs in tray
Grill or bake at 450 F. till done. These do not need to be browned, just cooked through.
Enjoy with fresh salad, green onions and rice pulao.
Spritz some lemon juice on top if desired. Now, let’s party! Join Fiesta Friday #276 by adding your link.
Baked egg in crispy potato cups for an easy all-in-one breakfast! 🍳
These potato baskets (topli) are made from grated potato at home (chemical free). Bake and cool and then fill with any filling of your choice. I chose eggs here since I like the protein they provide. If you are a vegetarian you can use paneer instead of eggs.
Other fillings can be vegetables saute’d earlier. Spiced meats like ground mutton, chicken turkey, beef.
Ingredients (This recipe serves one person. Please increase ingredients per person)
1 baked potato (grated when cool)
3 tsp Ground Turkey
1 tsp chopped green pepper
1 tsp chopped green coriander
1/2 tsp black pepper and salt
Oil as needed
Bake potato @ 400 F for 30 minutes. Grate.
Add salt and pepper to taste.
Add the turkey mixed with peppers and coriander and saute for 5 minutes till cooked.
Oil muffin pan and line the cup with grated potato.
Bake at 400 F for 10 minutes or till brown.
Break an egg and bake till egg is cooked – 3 minutes or until desired.
While hot, lift the basket & egg out gently. I find it best to make and serve right away for the that runny egg yolk!
Serve in an heat-proof container while hot.
1 kg mutton
6 green chillies
3 – 4 pods of garlic
1 – 2 inch ginger
3 – 4 onions (medium size)
4 – 5 teja mirch
5 – 6 tbsps of refined oil
3 tbsps of turmeric powder
1 tbsp of red chilli powder
3 – 4 cardamoms
1 tbsp of cumin
5 – 6 cloves
2 – 3 tbsps of coriander seeds
Salt to taste
For the Marinade: Marinate the mutton with 1 tbsp of refined oil, 1 tbsp of turmeric, 1 tbsp of red chilli powder and salt. Put it aside.
For the Garam Masala: Grind 3 cardamoms, 1tbsp cumin, 1 tbsp coriander, 1tbsp pepper and 5-6 cloves of garlic together.
For the Hara Masala: Grind a hand-full of coriander with 6 green chilies, 8-9 cloves of garlic, ginger, 2 tbsps of oil and salt. Fry the onions in refined oil.Add the hara masala and garam masala into it. Add a little water.Once the oil begins to separate from the masala, add in the marinated mutton.Saute everything together, add water to cover and salt to taste.Cook for around 45 – 60 minutes. Serve garnished with fresh coriander.
Café MilitaryIf you plunge into the warren of bylanes in the bustling business district of Fort, you will come upon one of the few remaining Irani cafés – Café Military. This no-frills café is quaint, specialising in all manner of Parsi comestibles. The antique wooden panels and mirrors, round wooden clock, bentwood chairs and glass-topped tables don’t seem to have changed since it opened eighty years ago. The convivial owner, Mr Behram Khosravi tells me that the restaurant was opened in 1933 by his father, who came fresh off the boat from Iran. Under the cash counter, Mr Khosravi keeps a tatty old menu from 1935 – at that time, diners could choose from Delicious Tongue Dishes, Tasteful Liver Dishes, Light Meals Of Eggs and Cakes, Ices and Puddings, among others. Then, as now, the café was popular with bankers and lawyers although it attempted to cater to the army and navy (hence its name).Today, the café is famous mostly for its non-veg dishes – hearty chicken dhansak and kheema pao (a simple preparation of minced mutton, prepared without much gravy or spice). Tasty and non-greasy, I mop it up with plenty of soft, white pao. And to finish, the creamy, milky caramel custard.Where: Ali Chamber, N Master Road, GPO
Dhansak Masala (Spices for Dhansak)
Ignore the extras at this tiny Colaba eatery and go straight for the Weekly Menu. Paradise is the place to go for the best Salli Marghi outside of a Parsi kitchen; the chicken swimming in a mahogany gravy, rich with spice and served with a scattering of crunchy sali (finely-cut crisp fried potato) on top.
If you go on Tuesday, don’t forget to try the mutton curry and rice, prepared the Parsi way with poppy seeds, sesame seeds, gram and peanuts, roasted and ground together with curry masala. Oh, one of my favourite dishes – silky lamb, cooked with coconut milk and cashew nut.
Where: Sind Chambers, Causeway Road, Apollo Bandar, Colaba
(Parsi Mutton Cutlets)
The Internet today is thick with laments about the dwindling of the Irani café culture in Mumbai. But you wouldn’t believe it of Britannia, thick with crowds as it always is. Open only for lunch, it is most famous for its Indian-Irani hybrid dish, Beri Pulao – one mouthful of its fluffy rice tossed with chicken, onions and zereshk berries and you know you are right to believe the hype. But the Beri Pulao is just the foreplay to the main event, which in my opinion is its superb fried boomla (Bombay duck), made just the way my mum cooks it at home. Soft, succulent flesh nestling within a crisp, batter-fried shell – this dish must be eaten hot and fresh.
Where: Ballard Estate, Opp New Custom House
(Patrani Ni Machi)
Ratan Tata Institute
RTI outlets are scattered across Mumbai, but I especially love the one lurking within the leafy compound of Breach Candy’s Parsi General Hospital. It’s mostly peopled by friends and relatives of the ailing, whiling away the sultry, soupy afternoons with curry chawal and mutton pulao dal. At their feet lazes a gentle black dog, long-time resident of the hospital gardens and friend to all who enter.
On the RTI menu, continental dishes like pasta and baked cauliflower happily jostle with Parsi favourites such as dhansak. But it’s also a great place for a snack – its shelves are filled with a litany of snacks like bhakra (a crumbly, sweet bread to be eaten with tea), boozy rum balls, cheese straws and crunchy saria (sago wafers). My personal favourite though is the Chicken Pattice (the proper Parsi pronunciation) – melting chicken nestling in a buttery, crumbly flaky shell.
Where: Parsi General Hospital Compound, Hughes Road
Dadar Parsi Youth Assembly’s Snack Centre
Tucked away within Dadar Parsi Colony’s verdant lanes, its shelves are always brimming with mounds of sweet and savoury snacks – unctuous chicken and mutton cutlets that melt in the mouth; chutney egg (an egg, potato and greenchutney ball that has been deep-fried to a crisp); and chapat, a sweet, coconutty pancake that is eaten with a steaming cup of chai. Regulars though flock here for the dar ni pori, plump pastry filled with a sweetened dal mixture. It is prepared at home by Parsi aunties and sold at the centre for Rs. 30 each.
Where: Perviz Hall, Jame Jamshed Road, Parsi Colony, Dadar
By the Way
At Gamdevi lies a tiny restaurant, facing the busy road with determination. By The Way is run by the Seva Sadan charity for underprivileged women and widows, so everything you order comes with heaps of good karma. At By The Way, you will get a rainbow of food items, everything from burgers to kadhai paneer. Eschew it all and turn instead to the Parsi dishes. Go for the Patra Ni Macchi. Stay for the Tareli Macchi (fried fish), Mori Dar (moreish yellow dal) and Kaju Ni Marghi (chicken cooked with cashew nuts). Vegetarians should try the Lagan Nu Stew, a creamy stew made with diced vegetables and flavoured with vinegar, sugar and salt, leaving just the merest hint of sweetness and sour, on the tongue.
Where: Pandita Ramabai Road, Next To Gamdevi Police Station, Gamdevi
My favourite spot to stop by for Kheema Ghotala is a charming Irani café in Fort. Ideal’s Kheema Ghotala is not a particularly aesthetic dish but what it lacks in looks, it makes up for in taste. It literally translates to ‘a mess of mince’; it is actually a dish of minced mutton scrambled with egg and served with loaves of soft pao. But Ideal also serves up some delicious Khichdi Kheema Papad, a felicitous coupling of khichdi and spiced mincemeat; brain fry for the adventurous; and a decent bread pudding for sweet.
Where: Hornby View, Gunbow Street, Borabazar Precinct, Ballard Estate, Fort
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Recipe Contest Winner: Congratulations to our member Sheroo Rusi Parekh
750 gm Chicken cut into small or medium pieces
Grind to paste all these roasted ingredients together with:
- 2 tbsp khuskhus (soak for 5 minutes and drain)
- 8-9 Kashmiri Chilies (soak for 10 minutes and drain)
- 2 tspn jeera (cumin seeds dry roasted in pan)
- 1 tablespoon whole dhaniya (coriander seeds)
- 1/2 cup broken kaju (cashew)
- 1-1/2 tbspn mari (whole pepper)
- 1″ stick cinnamon
- 6-7 cloves
- 2 cardamoms
- 2 medium sized onions chopped
- Heat 5 tbsp oil in a pan (preferably non-stick) and fry 3 medium sized sliced onions till golden brown
- Add ground paste with 1/2 tspn haldi (turmeric) powder n 3 tspn Parsi sambhar masala & fry till oil separates
- Add & mix well puree of 3 tomatoes (u can grind tomatoes in mixer)
- Add salt as per taste.
- Add 2 tej patta (bay leaves).
- Add chicken pieces n fry for aboutt 10 minutes.
- Cover n let it cook till water evaporates.
- Add hot water as required. Adjust water as required consistency before taking the pan off the stove.
- Garnish with fresh coriander.
Serve with Rotli or Naan.
Your co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul
1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left to drain in colander
6 large onions – chopped very fine (cut like chhudna no kando)
4 tomatoes – again chopped very fine (tamota)
4 Potatoes – cut into 2 halves (papeta)
8-10 pods of garlic (lasan)
1.5″ piece of ginger (aadu)
6-8 green chillies (leela marcha)
1 large piece of cinnamon (tajj)
6-7 cloves (lavang)
4-5 green cardamoms (nalli elchi)
10 black peppercorns (kara mari)
2-3 bay leaves (tajj patta)
3/4 tsp cumin seeds (jeru)
1 full tsp turmeric (harad)
2-3 tsp red Kashmiri chilli pwdr (lal march ni bhuki)
1 tbsp coriander/cumin pwdr (dhana jeeru)
1/2 tsp garam masala pwdr
2 cups chopped fresh coriander (lili kothmir)
2-3 scoops of oil and pure ghee in equal portions
salt to taste
Crush ginger garlic to a coarse paste and marinate washed mutton along with salt and leave aside for half an hour.
In a large pressure cooker fry the onions along with all the dry garam masala spices, jeera and bay leaves to golden brown.
Add the marinated mutton along with chopped green chilies and continue to roast stirring continuously.
Add the powdered masalas and keep roasting on medium fire until small bubbles of oil begin to surface.
Add 1 cup of chopped coriander and stir for a minute more.
Now add the halved potatoes and about 4 cups of pre-boiled hot water and cook in closed cooker up to 3 whistles on high flame then simmer for 5 min after 3 whistles and put off the fire. Allow to cool until cooker lid pops on its own.
Now with open cooker, once again put it on high flame and add the very finely chopped tomatoes, when it comes to boil, lower the flame to full simmer and allow to cook with loose lid for 10 – 15 min.
Check for salt and add if you find it requires a little more.
Garnish with remaining one cup of finely chopped fresh coriander and serve on steamed white rice with a liberal squeeze of lime and parsi khatti mitthi kachumbar
This Rus Chawal is easy to make in an Instant Pot. Follow same instructions but use the IP buttons to cook.
Instant Pot (IP) Recipe of the Parsi Dhansak by Rita Kapadia
(Also spelt as Dhansaak, Dhanshak, Dhunsak, Thansak)
This dhansak was made in an instant pot which is a pressure cooker with souped up button controls. Gives you the flexibility of walking away and setting it on a timer.
As you may already know dhansak is a difficult dish to make, however, I have simplified the instant pot steps, so do give it a try.
Vegetarians can leave the meat out and make the masala dal, it comes out very good. Dhansak dal without the meat is referred by indian parsis as “Masala Dal”.
Also, this author has read and used the Vividh Vani cookbook by Meherbai Jamshedji Wadia and found that chicken (marghi) dhansak is a very a traditional dish made by parsis in Mumbai (Bombay) in the 1800s.
Step 1: Place all these tempering (Vaghar) ingredients in your instant pot and saute using the “Brown” function for 5 minutes
1 small onion finely chopped.
2 tbsp oil.
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 Badshah Dhansak Masala.
2 tsp Dhana (coriander seeds) and Jeera (Cumin seeds) powder.
Salt and Black Pepper powder to taste.
Immediately add step 2 dhansak ingredients to this tempering (Vaghar).
For the Dhansak dal: place all the following in the Instant Pot and cook on “Pressure” mode for 5 minutes (no more) Use “Beans” function button:
1 lb Chicken skinned and washed. ( Lamb, Goat can be substituted )
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.
1 tsp Turmeric.
Water enough to cover the contents.
In the Instant Pot (IP) do the step 1 and 2.
Open IP and remove meat and potatoes. Set aside in serving container.
Mash the dal in the IP with electric blender or by hand. Add water if needed.
Close IP cover
Press IP button to simmer (Slow cook) and set for 3 minutes.
Open IP by using the Stop button and setting the valve on “Steam”.
Taste and add salt/spices to your taste.
Add the meat and potatoes and simmer 5 more minutes in a serving bowl.
Dhansak is served with Hot Brown Rice and Kachumber.
Paperback or eBook on Parsi Dhansak by Rita Kapadia
Includes step-by-step instructions for the Regular pressure cooker process and Instant Pot process.
Aleti Paleti | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana
Aleti Paleti – a classic Parsi breakfast dish made by cooking lamb offals and potatoes in a tomato masala.
Served with pav.
ALETI PALETI Recipe 1
Ingredients 15 grams mutton kidney fat,
chopped 1 tablespoon oil
1 medium onion,
finely chopped 1 tablespoon chopped garlic
1 tablespoon ginger-green chilli-cumin seed paste
200 grams mutton liver, cut into small pieces
50 grams mutton lungs, cut into small pieces
2 mutton kidney, halved
1 teaspoon red chilli powder
2 teaspoons coriander powder
Salt to taste
1 large potato, peeled, cut into cubes and fried
2-4 fresh coriander sprigs + for garnishing
Pav for serving
1. Heat oil in a non-stick pan. Add kidney fat and sauté for 1 minute. Add onion and sauté till golden.
2. Add garlic and sauté for 1 minute. Add ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute.
3. Add liver, lungs and kidney, mix and cook for 1 minute. Add chilli powder, coriander powder and salt, mix and cook for 1-2 minutes.
4. Add some water, mix and cook on low heat for 10-12 minutes. Add fried potato and mix well.
5. Finely chop 2-4 coriander sprigs, add to cooked mutton mixture and mix well.
6. Garnish with a coriander sprig and serve hot with pav.
ALETI PALETI Recipe 2
250 gm Chicken livers with gizzards
1 quartered Hard boiled egg
2 sliced Onions
2 chopped Tomatoes
2 fried, quartered Potatoes
3 chopped Green chilies
1 bunch coriander
2 slit Chilies
1/2 tsp Chilly powder
1/4 tsp Turmeric
1/2 tsp Curry powder
1/4 tsp Cumin powder
3/4 tsp Garlic-ginger paste
1 tbsp Oil
Salt to taste
1. Wash and boil the gizzards and marinate with the raw, cleaned, liver in the garlic and ginger paste with chilly powder for 10 minutes.
2. Fry the onion in hot oil until golden brown and add all the masala saute.
3. When the masala has cooked, add the tomatoes, chilies, half of the coriander, cover and cook until the oil exudes.
4. Add the livers and gizzards, mixing gently and allow to cook for about 6-7 minutes.
5. Add the quartered eggs, fried potatoes and garnish with the remaining coriander.
~ Dahi Aanthelu Kaju Gos ~
(Curds Marinated Smoked Tender Lamb in Cashew Cream)
by Rohinton Batlivala
▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain out.
▪️4-5 large onions cut fine (Vagharno kando) fried crisp golden brown. Keep aside
▪️2 tblsn freshly stone-crushed ginger/garlic paste.
▪️1 cup curds
▪️100-125 gms broken cashew nuts blended in a mixie to a smooth thick creamy paste with just about enough water and keep aside.
▪️1 tomato cut small n fine (optional)
▪️1/2 cup freshly cut cilantro (kothmir) (optional)
▪️1/2 tsp nutmeg pwdr or grated nutmeg
▪️Oil + pure desi ghee
MARINATE the mutton with salt, g/g (as above), 1/2 tsp haldi, 2-3 tsp red chili pwdr (Kashmiri), 1/2 tsp jeeru pwdr, 1-2 tblsp sakelu dhana pwdr, 1-2 large tblsp full biryani/tandoor masala (I always use only Jeff’s ‘Sunday Special’ masala for the last 20-25 years as did my mum from many years before), 1/2 tsp full All Spices Garam Masala pwdr (agn Jeff’s), 1 cup curds, 2 tblsp crisp golden fried onion barsihta (crushed) and 2 small ladles of oil (I use Leonardo Brand ‘All Cooking’ Olive Pomace Oil). Rub the masalas, crushed fried onions n salt along with the curds n oil well into the meat and leave to marinate for atleast 4-6 hrs or best left overnight in the refrigerator but remember to remove from the fridge atleast half an hour before you start cooking.
In a thick bottomed pan or pressure cooker add 2 tblsp desi ghee on medium to high flame and splutter in it 2-3 small bay leaves, 4-5 green cardamoms, a thick stick of cinnamon, 2-3 star anise, 4-5 cloves and 1/2 tsp full peppercorns then immediately add in the marinated mutton pieces first and then after a minute or two of roasting n stirring continuously add the marinade masala too.
Add 1/2 glass water into the empty marinade dish to wash up all the leftover marinade to use later. Now fry well stirring the pot frequently for atleast 5-7 min then add in the remaining crisp golden fried onion and continue cooking on medium to high flame for 2-3 minutes. Add the tomato n cilantro (both optional) and continue roasting stirring occasionally adding little little leftover marinade masala water lowering the flame to medium to sim.
After about 12-14 minutes in all frm the start when u see oil beginning to float, add in the cashew paste and keep stirring to mix it all up well. Add 1/2 tsp nutmeg powder or simply grate a little bit of nutmeg over it like we do for our sev n ravo n mix it in. When it all begins to bubble again, let cook now on full sim adding more water frm washing up the leftover cashew paste in the mixie.
After 3-5 minutes of sim cooking chk for salt and adjust the taste as per your requirement then add desired quantity of water (1-1.5 glasses), tightly cover and by very slow cook method cook for 35-45 minutes on full sim or alternately for quick cooking, shut the cooker lid and cook on high flame until two whistles then lower to full sim and slow cook until 2 more whistles then shut off. Let cool till the lid pops on its own. Now simply smoke it up with a hot burning charcoal placed in the centre of the pan in a steel bowl n pour a tsp of hot melted ghee or oil over it and cover up the whole pan tightly with an air tight lid for the meat to consume all the charcoal smoke within itself to give you the rustic woody flavour n taste. Voila you are done!
Serve hot garnished with golden fried potato wedges and some lightly fried broken cashew nuts with hot hot rotlis or nan, yumm. Enjoy… 💕👌
by Farhad B Billimoria.
Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty.
Farhad B Billimoria.
LAMB/ GOAT TROTTERS WITH BLACK EYED PEAS.
KHARIA MA CHORA.
6 Nos or 1.5 KG. Lamb or Goat Trotters preferably front ones.
300 gms Black Eyed Peas
2 tablespoons Ginger Garlic Paste
1 teaspoon Salt
FOR MASALA TO ROAST
4 Onions, medium peeled and quartered
50 gms Ginger peeled and cut into pieces
50 gms Garlic peeled
4 Green Chillies washed
7 Red Kashmiri Chillies
2 tablespoons Whole Coriander seeds
2 tablespoons Whole Cumin seeds
2 sticks Cinnamon
Whole Green Cardamom Pods
3 Whole Black Cardamom
1 teaspoon Cloves
1 teaspoon Black Peppercorns
3 Bay leaf
1 teaspoon Mace
1 teaspoon Shahi Jeera
150 gms Fresh Coconut pieces
5 Tomatoes Medium chopped
1 teaspoon Madras Curry powder
1 teaspoon Parsi Dhana Jeera Powder
1 teaspoon Turmeric Powder
1 small bunch Fresh Coriander Leaves washed and chopped
1 small bunch Fresh Mint Leaves washed and chopped
50 gms Jaggery
Juice of half Lemon
Salt to taste
Oil for cooking 120 ml
1. Wash and clean the trotters and cut into 4 inch pieces. Rub with ginger garlic salt mixture and leave in fridge overnight.
2. Wash and soak the black-eyed peas in water overnight.
3. Take all ingredients for masala and place on an oven tray and gently roast in oven (150 degrees C) for about 30 minutes.
4. Put the roasted masala ingredients in a blender and blend to a smooth paste with a little water. I use a Sumeet.
5. To the masala paste add the madras curry powder, dhana jeera powder, turmeric powder, lemon juice and jaggery and blend together.
6. In a large pressure cooker add the oil and lightly fry the masala paste over a medium heat for a few minute till oil separates.
7. Add the chopped tomatoes and fry some more till soft.
8. Add the trotters and fry for a couple more minutes, then add the black eyed peas with the water. Add salt to taste.
9. Cover with water and cook under pressure for about an hour. The trotters should be soft and gelatinous and the peas cooked.
10. Finish off the cooking with the chopped coriander and mint and adjust the seasoning with salt.
11. Serve with a rustic bread like sour dough or Burun or chapattis or rotis. It also goes well with rice.
12. This dish keeps well for many days in the fridge and improves with age. It is traditionally a winter dish as its quite heavy.
Delicious Mutton with small onions called “Doongri” in India. In summer (June – July), they are sold in the indian market. In fact there is a town called “Doongri” that I visited with my parents. These photos were sent from Surat, India. Thanks Hoshang Gandhi.
Mangoes, Small whole Onions and Vinegar with Meat make a delicious combination when cooked together.
TIP: In N America – Look for small onions in Whole Foods Market. The doongri taste is different.
Add Mutton pieces
by Rita Jamshed Kapadia
Known as Bottle Gourd in USA. Doodhi is a vegetable also known as Lauki, Lavki in India. Buy one that has soft skin and if you dig your nail into it, it should leave a mark and feel soft.
Doodhi is very good for diabetes. Drinking it as a juice has been known to lower A1C and blood sugar levels.
Yes, bottle gourd is that seemingly simple but awesome veggie that you buy every other week. Large and longish, green colored on the outside and a soft white inside, this humble gourd is nothing short of a culinary super star. Also known as lauki or bottle gourd, this vegetable is available all over India and is popular in most cuisines. Having a neutral flavour and soft texture, it lends itself to a variety of foods, ranging from juice and soup to dessert too.
This superb veggie, which can be worked into parathas and subzis effortlessly, is also very healthy. So you can comfortably include it in your daily diet without a second thought unless specifically told by your physician not to.
When you are buying doodhi from the market, pick ones that have a smooth skin, are pale green in colour and free of cuts, spots and blemishes. The doodhi should be firm to handle and the flesh should not feel soft when pressed.
Bottle gourd cooks very fast and has a mellow flavour, which makes it popular all over the world. As it combines awesomely with dal and spices, it is used frequently in Indian cooking too, both in everyday food and special dishes.
So many people wanted me to make chicken cutlets and mail them within USA. However meats can spoil easily, we do not want to take the risk.
Here ia a VIDEO ON HOW TO MAKE THE CHICKEN CUTLETS. We hope you can make your own! :))
by Rita Jamshed Kapadia
Makes 18 approx based on the size
- 1 lb ground chicken mince
- 4 Cups boiled and mashed potatoes
- 1/2 cup fresh, washed, finely chopped coriander leaves
- 1/4 cup fresh, washed, finely chopped mint leaves
- 2 Onions finely chopped
- 4 Green peppers finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 1 cup of plain breadcrumbs
- 3 eggs
- Oil as needed
- Mix all of above ingredients ( follow video for best results)
- Make flat round cutlets about 1/4 inch thick and roll in breadcrumbs
- Refrigerate for 1/2 hour
- Beat eggs till frothy
- Heat oil in a non-stick pan on medium heat
- Did the breaded cutlets into egg and immediately put in the pan to fry
- Make sure the cutlets have space between them for best results
- Spoon hot oil on top, and then check for color.
- Fry golden brown on one side, flip and repeat.
- Drain on paper towel and serve hot
- Cutlets will keep for 4 days in refrigerator. You can freeze them wrapped individually in foil and keep for 2 months.
To make the Cutlets Lacy, dip last in egg and be generous with the egg. Spoon more egg froth on top at last moment to make the frills.
Serve with Tomato Gravy (recipe HERE), Ketchup or Sriracha Sauce
by Rita Jamshed Kapadia
1 Cup or 8 oz tomato puree (puree tomatoes)
Canola oil for frying
1 tsp cumin powder
1 tsp chili powder
1 tsp onion powder
1 tsp Garlic powder
1/2 tsp flour (optional I like to omit this)
Salt to taste
1 tsp Sugar to taste (brown, raw or white)
1 tsp Vinegar (Kolah, Balsamic, Wine or White)
Add tomato puree and boil down till desired consistency. (Add a 1/2 tsp flour to thicken, I like to omit this)
Add all the rest of ingredients and taste.
Add very little sugar and vinegar to desired sweetness.
Gravy should be tart and savory, sweet as well.
Serve with Mutton Cutlets
by Anahita Ghista
(makes around 60 balls )
8-10 medium Chicken thighs
(with skin and bone)
1 tbsp ginger-garlic paste
1 1/2 tsp coarsely ground pepper
Salt to taste
3/4 cup of milk
2 big spoonfuls of flour
1 big spoondul of ghee
1/2 cup of shredded cheddar
5-6 Green chillies finely chopped, or as per taste.
Semolina to coat the balls
3-4 eggs to dip the balls
Oil for deep frying
Wash and boil chicken in water with salt, pepper and ginger-garlic paste till well done.
Leave the skin and bone on the chicken, to get a good flavoured stock. This stock is important to impart flavour to the main mixture.
Shred the chicken.
In a pan add ghee and flour, and roast the flour till you can see bubbles, do not let it brown. Add the chillies and give a quick stir fry.
Add the milk and some of the chicken stock to make a thick sauce. Add the shredded chicken and cheese. Keep stirring and as the mixture thickens keep adding the chicken stock, by spoonfuls, to add to the flavour. Check for seasoning and some more black pepper powder and green chillies as required.
Once the thick sauce chicken cheese mixture is ready, cool it completely and keep in fridge for 3-4 hours. Best if kept overnight.
Next day, use the mixture straight from fridge (do nit bring to room temperature) make balls of desired shape n size and roll in semolina. Keep the balls in smaller trays or batches and keep in fridge for an hour.
Heat oil and, bring each tray/batch from fridge, dip the balls in the egg batter (straight from the fridge, do not bring to room temperature) and fry till light golden. Drain well.
Cheese flavour should be subtle, do not overpower the chicken flavour.
Lightly dip the tips if your fingers in oil if the mixture feels too sticky.
These balls are very soft, even after frying, so avoid stacking them.
Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed !
Lamb can be substituted with Mutton.
Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds)
4 lbs boneless Lamb
10 tsp. Ginger Garlic paste
3 tsp Salt
1 tsp turmeric powder
Fry in hot oil
2 medium onions grated
2 tomatoes chopped
1” 5 pieces of cinnamon
7 cardamom pods cracked open a little
9 Black peppercorns
Oil as required
Grind to paste
1 cup Cashew nuts
1 cup Yogurt
1 tsp Garam Masala
4 tsp red curry powder
1 tsp salt
1 tsp Dhanna Jeera powder
1 tsp cumin
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp saffron (optional)Add to taste: Salt and about 1 cup thick cream at the very end.
In a pan heat 3 tblsp oil and sauté onion till translucent.
Add the cinnamon sticks, cardamon and cloves.
Stir well and brown the onion.
Grind Cashews and Yogurt into a paste
Saute Lamb pieces for 15 minutes on medium heat.
Add the dry spices now with the yogurt and nut paste, marinated lamb and saute 10 more minutes. Add more oil if needed.
Give it a good stir and add the saffron, enough water to get a good gravy and close the pressure cooker lid.
Bring the pressure cooker to the first whistle on medium heat and then and let it cook on the lowest flame till the lamb is cooked to desired tenderness. (15 – 20 minutes).
Remove Lamb curry and add the cream.
Sprinkle with potato matchsticks (sali) and serve.
Tip: For added flavor you should roast and soak saffron in little hot milk.
Serve with hot Basmati rice or Naan or Roti.
Mumbai Chicken Puffs Recipe
2 cups chicken breasts
1 tsp black pepper
2 green chillies
1 tsp Garlic Powder
1/4 cup ghee
1 cup maida
2 cups milk or as needed for sauce
2 tbsp Mayo
1 Cup parmesan cheese grated
Salt and pepper to taste
1 muffin pan
1 box of Pillsbury puff pastry
1 egg for egg-wash
Cook chicken breasts with black pepper and salt in some water, drain and keep.
Slice into thin pieces.
In a saucepan and add ghee, onion, green chillies, garlic and ginger.
Saute till onions are soft and translucent.
Stir in the flour and cook for a couple of minutes.
Next add milk in batches stirring continuously to avoid lumps. Let the white sauce come to a boil and then add all the ingredients except the Pillsbury pastry.
Make 11 large circles of pastry as shown in video
Make 11 small circles of pastry as shown in video
Fill the muffin pan with large pastry circles
Add filling and top with the smaller circle of pastry
Brush with an egg-wash (Mix 3 tsp water + beaten egg)
Preheat oven to 420 F
Bake till pastry is puffed and golden brown
1 lb Turkey or Chicken minced
1 tbsp. Cumin (Jeera) powder
1 tsp Red chili powder
1 tsp White pepper powder
Salt to taste
Vegetable oil 4 tsp
4 tbsp. Cashew nuts(pounded)
5 tbsp Gram flour (besan)
2 tbsp. Ginger, Garlic each (finely chopped)
4 tsp Onions(chopped)
5 tbsp. Green coriander(chopped)
1 tsp Garam masala
Oil for basting
Butter for brushing
3 Lemons (cut into wedges)
1. Whisk the eggs, add cumin powder, red chilli powder, white pepper powder, salt, and oil.
2. Add cashew nuts, gram flour, ginger, garlic, onions, green coriander, and garam masala.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in color, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges
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.
Saute all the dry ingredients, in oil. Then add the meat/ proteins saute till browned, followed by the wet ingredients paste.
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
A Parsi Baked Dish
Chicken Mahivalla / Chicken in Cream
- 200 grms almonds, blanch, slice and fried
- 200 grms raisins
- 750 grms onions, slice fine, fry golden brown
- 12 green chilies, finely chopped
- 225 grms double cream or malai
- 1 large bunch coriander leaves, cleaned and chopped
- 12 eggs
- 1 whole chicken
- 1 onion, sliced fine and fried
- 1 large dessert spoon of oil
- 1 tsp fresh ginger paste
- 1 tsp garlic paste
- 1 tsp chilli powder
- 1 tsp salt
- Wash and clean a whole chicken, trussing the bird. Rub all over with the above paste. To roast the chicken, either use a roasting pan, dish or roasting bags.
- Sprinkle the fried onions in the dish and place the bird. Cover with foil, or lid and cook in a preheated oven, 350 degrees, for approx I hour 45 minutes or until tender.
- Cut the roasted chicken into small pieces after deboning.
- Divide all the ingredients, except the eggs into 2 parts.
- In an ovenproof dish, make a layer of chicken, sprinkle with tried almonds raisins, chilies and coriander and lastly fried onions.
- Pour half the cream. Repeat. forming a second layer.
- Add some of the gravy which has been reserved from the roast chicken. Break the eggs on top of the dish and bake in moderate oven till eggs are set.
- Alternatively bake the dish first in moderate oven for 20 minutes and then add fried eggs or sliced hard boiled eggs.
- Serve immediately.
Best Biriyani Around the world and its Origin
Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, min, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is themeat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) , boiled egg and salad.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.
What differentiates a Biryani from a Pilaf is that in a Biryani, the rice and meat with vegetables are cooked in layers whereas in a Pulao, the rice is mixed with the meat and vegetables and cooked together. Pilaf appears to be native to India, whereas Biryani is the Mughal influence in the Indian Subcontinent.
Non-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kacchi Yeqni” Biryani as both the marinated meat and the rice are cooked together.
Non-vegetarian Bhatkali biryani is a special biryany savored in all parts of coastal Karnataka and forms an integral part of Navayathcuisine. The Bhatkal’s biryani evolved from the Bombay biryani which was further refinedto give a distinct color taste and flavour. Bhatkali biryani can be of various kind, which include biryani made from either mutton, fish, chicken, beef, or shrimp. The biriyani is quite different from others across India in that the onions are used in larger proportions compared to other regions. The dish is cooked with the meat and onion based sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Local spices such as cardamom, cloves and cinnamon are used to get the distinct aroma.
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Kacchi Biryani is a special preparation of the dish. It is called ‘Kacchi’ because this style originated in the Kutch region of the Subcontinent.[Kacchi Biryani is same as Kacchi Yeqni” means raw marinated meat cooked with rice] It is cooked typically withgoat meat (usually ‘khasi gosht’, which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. The dish is cooked layered with the meat and the yoghurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. The challenge in the art of cooking kacchi biryani is to cook the meat till tender without overcooking the rice. When serving up the dish the chef takes a bit of rice from the top layer and meat from the bottom layer and deftly serves it up together. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacies of old Dhaka, Bangladesh and Hyderabad, India. It is featured in wedding feasts in Bangladesh and is usually served with borhani, a spicy drink.
Lucknowi (Awadhi) Biryani
Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of theMughal Empire left on the northern part of India. It originated in the village ‘Bare Next’ and although it originated in the North, Virani Biryani has also picked up flavors of the South. The Awadhi Biryani is also known as “Pukka” Biryani as the rice and meat are cooked separately and then layered. Its taste is diffrent from the other places. It cooked into the big patilas of Tamba.In the last time of cooking they put some ashes on the lid of patila/Degh to all round cooking.
This type of biryani is only found in the Moradabad city of the state of Uttar Pradesh in India. It is also known as Moradabadi Yakhni Biryani. This is so because, it is prepared with pre cooked meat boiled with spices(masalas and khushboos), which is known as Yakhni(meat stock). A slightly different version of this biryani is also found in Delhi, which is made up of slightly different spices and a different variety of rice. A special thing about this biryani is that it is flavoured with nutmeg, mace and Butter chillies(locally known as “pili Mirch”), which are not widely used in the Delhi version of the Moradabadi Biryani, and this makes it different.
The third in the list of famous Biriyanis, Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the lastnawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj. But he did not forget bringing his personal Chef with him as he was very particular about his food. Due to recession Aloo (Potato) had been used instead of meat. Later on that has been an iconic difference in Calcutta Biryani, though meat is also served along with it. In addition, Calcutta biriyani is much lighter on spices (Masala) than compared to other Biryani’s.
The Sindhi biryani variant of Biryani is very popular in Pakistani cuisine and Biryani of all types are eaten in all parts of Pakistan and the world. In Pakistan Biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular. Most Biryani cuisines in Pakistan combine elements of Sindhi Biryani such as the common use of Yogurtrecipes. The national flag carrier, PIA, also serves this cuisine for most of its western bound flights to give foreigners a feel of Pakistani cuisines.
There is also another meat free version prepared in the Punjab and northern areas of Pakistan that has proved quite popular and to meet the dietary requirements. The dish offers the usual local vegetables as well as a sour yogurt to cool off the stomach from the spices.
Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi Biryani. It has variations though, among families, as do most biryanis, though the Bantva Memons community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani also uses less food coloring compared to other biryanis, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring. Memoni biryani is especially notable in Karachi, Pakistan.
Tahari, Tehri or Tehari is the name given to the vegetarian version of Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehari refers to Biryani prepared by adding the meat (usually beef) to the rice as opposed to the case of traditional Biryani, where the rice is added to the meat. In Kashmir tahari is served out-doors on roads and streets. This is done so that a traveler, who may be hungry, can eat this to satisfy his hunger.
The Kozhikode Biriyani variant of biryani is very popular in Kerala cuisine introduced by Muslims. This preparation is popular across the coast of Kerala—the Malabar region particularly. The biriyani may contain beef, chicken, mutton or fish as the main ingredient. The biriyani is quite different from others across India in that the rice used is generally mixed with ghee to produce a very rich flavour. Although local spices such as nutmeg, cashew, cloves and cinnamon are used, there is only a small amount of chilli (or chilli powder) used in the preparation making the dish much less spicy in comparison to other biriyanis from across India. It is also known as Malabar biriyani, which is the made all along the Malabar area in Kerala from Kozhikkodu (Calicut) to Kasargod, with minor or no taste variation.
In Myanmar, biryani, known in Burmese as danpauk/danbauk or danpauk htamin , is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice.Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.
In Thailand, Thai Muslims have popularized a local variety of the dish, known as Khao mok, which is popular throughout the country. Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry (Musulman Curry) and satay it is one of the most notable Muslim Thai dishes. Biryani is also another name for heena.
Sri Lankan Biryani
In Sri Lanka Biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.
A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.
During the Safavid dynasty, a dish called “Berian Polo” was made with lamb or chicken, marinated overnight – with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds – and later cooked in a tannour oven. It was then served with steamed rice.
In its more original form, in some cities the dish is known as “Dam Pokht/Dam-pokhtak“. The compound in Persian means “steam-cooked”—a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran alongside “beriani“. In Southeast Asian countries such as Burma/Myanmar, this older, general Persian term is in common use, as ‘danpauk‘.
In the central Iranian city of Isfahan, Berian is made with cooked mutton or lamb, which is stewed and minced separately, and then grilled in special small round shallow pans in an oven or over a fire. The meat is generally served with powdered cinnamon in a local bread, usually “noun-e taftoun”, but also occasionally “noun-e sangak”.
Al Biryani is one of many famous dishes from the traditional Iraqi kitchen. It is widespread in Iraq as well as many other middle eastern countries. It is also very popular and considered a staple cuisine throughout the Kurdish territories. Different variations of biryani can be found in the different regions of Iraq. It is believed that the cooking style of “Dum” or “cooking in steam” style of cooking has its origins in Arabia.Typically with Iraqi biryani the rice is usually saffron based with either lamb or chicken being the meat or poultry of choice. Iraqi biryani is usually quite mild in terms of its spicyness when compared to its south-east Asian variants. Some variations include vermicelli or mixed nuts and raisins spread liberally over the rice.
Malaysia’s Nasi Beriani
In Malaysia and Singapore, the dish is called Nasi Beriani or Nasi Beryani or Nasi Briani or Nasi Minyak. It is commonly served with Rendang dish and Sirap Bandungbeverage especially during wedding receptions of Muslim Malays community. Nasi Beriani Gam, a special version of the dish is famous and favourite in the southernMalaysian state of Johor, especially in Muar and Batu Pahat.
In Singapore, the dish is called Nasi Briyani by the Malays or simply Briyani by the Indians (note the different spelling and pronunciation: “briyani” as opposed to “biryani”). It is a very popular dish amongst the local population, especially Singaporean Indians and Malays, being a choice serving at weddings of both these communities. There are also speciality restaurants, commonly in Little India and Arab Street, and also regular Indian Muslim food stalls in coffee-shops all over the island that serve several types of briyani; distinctly Indian or Malay. The very common types come in either the chicken, mutton or fish versions, always accompanied with Achar (a pickled combination of cucumbers, onions, red chillies and pineapples) or Raita and a hard-boiled egg (in South Indian versions only). There are also Afghan, Iranian and Turkish manifestations of this dish available in some restaurants.
There’s a version of Biryani in the Philippine’s Pampanga region on the northern island of Luzon and in the predominantly Muslim areas of the southern island of Mindanao and the Sulu archipelago. The Kapampangan Nasing Biringyi is related to the Malay Nasi Beriani, see Kapampangan cuisine.
In the southern island of Mindanao, biryani style rice dishes are served during big celebrations.
This variety of briyani is quite popular in south India particularly in Dindigul, Tamil Nadu.There are quite a number of eateries serving this type of briyani. Thallapakatti literally means turban in Tamil.
Originating around Dindigul in Tamil Nadu, India is prepared using a small rice called seeraga samba and with special ingredients.
Shrimp Biriyani ~ Also it called Baluchi Biryani.
This particular variation of Biryani brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it’s quicker to prepare and does not require long hours of complex marinating procedures. It’s usually served with a side of baingan masaledar.
The Fish Biryani is has same spices as Sindhi Biryani or Shrimp Biryani and uses different varieties of fish instead of shrimp,beef, mutton of chicken. In Europe and North America, salmon is the most popular fish used in Fish Biryani. It is also known as fish khichdi in Britain.
The Daal Biryani is offers the addition of Daal to the ingredients of vegetable biryani. Addition of daal along with basmati rice, colorful vegetables, spices and fragrance enhances nutritional value to make it a sumptuous dish.
Bangladeshi home-made beef biryani
Iraqi Biryani (as served in Amman,Jordan)
A Pakistani version of the Bombay biryani.
Sri Lankan Chicken Biryani
Chicken Dum Biryani
Sindhi biryani from Pakistan
Iranian Biryani’s (Isfahan)
A dish of Burmese biryani (locally known as danpauk),
as served at Kyet Shar Soon in Yangon, Myanmar
Nasi Biryani sold in Bukit Batok,Singapore
A fish biryani cooked in Pakistani style
by Darius M Dorabjee
Recipe Cook Time
3 Tbsp oil
1 cup onions, chopped
1 Tbsp ginger, chopped
2 tsp garlic paste
1 1/2 cup tomato puree
1/2 Tbsp red chilli powder (For color)
1/4 Tbsp turmeric
1 green chilli, chopped
1/2 Tbsp garam masala
7 -8 chicken pieces (Leg and thigh)
Salt, to taste
1 1/2 Tbsp zeera powder
Sali, to top the dish (Deep fried potato lachchas)
Now add the tomato puree. Cook for 3-4 minutes.
Add chilli powder, turmeric, green chilli and garam masala. Saute till the oil lifts up.
Add the chicken pieces. Coat them nicely with the masala and add salt.
Add the water (enough to cover the chicken partially), cover the vessel and let it simmer for 20 minutes.
Now add the zeera powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.
Before serving top it with a handful of sali.
2 lb mince, mutton or beef
2 large onions, sliced
tsp chili powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin seed
1 tsp salt
2 tomatoes, peeled and chopped
1 tsp turmeric
ketchup, Worcester sauce
4 green chilies, slit
1/2 bunch coriander
3 raw mangoes, in season optional
Fry the sliced onions golden brown.
Add in all the spices except for the cumin seed. Cook gently for a
while, and then add the mince, stirring and mixing with the Masala.
Add the chopped coriander, tomatoes, slit chilies and some ketchup and sliced mangoes.
Cover and let it cook, in the oven, 350 degrees for approx half an hour or till done.
Add cumin seed, a little sugar and Worcester sauce.
Serve with hot Rotli or buttered Naan.
Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.
Serve with Sali sprinkled on top.
Break whole eggs on top and cook till eggs are set.
Beat 5 eggs and spread over cooked kheemo, cook till set.
- 1 lb. russet potatoes, peeled and finely julienned
- Kosher salt, to taste
- 2 tbsp. canola oil, plus more
- 2 cups dried apricots
- 2 cups unsweetened apple juice
- 6 chiles de árbol, stemmed
- 4 cloves garlic, peeled
- 1 (2″) piece ginger, peeled and thinly sliced
- 2 lb. bone-in, skin-on chicken thighs
- ½ tsp. cumin seeds
- 5 whole cloves
- 3 green cardamom pods
- 2 sticks cinnamon, halved
- 1 large yellow onion, sliced
- ¼ cup madeira
1. Soak potatoes in salted water 1 hour; drain and dry using paper towels. Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until crisp, 2–3 minutes. Transfer to paper towels to drain; season with salt.
2. Bring apricots and juice to a simmer in a 6-qt. saucepan over medium-high heat; cook until apricots are plump, about 10 minutes. Transfer apricots and half the juice to a bowl. Place remaining juice in a food processor; add chiles, garlic, and ginger and purée into a paste.
3. Wipe pan clean and add 2 tbsp. oil; heat over medium-high. Season chicken with salt; cook, flipping once, until skin is crisp, 6–8 minutes, and transfer to a plate. Add reserved paste to pan; cook until golden, 2–3 minutes. Add cumin seeds, cloves, cardamom, and cinnamon; cook until seeds pop, 1–2 minutes. Add onion; cook until caramelized, 10–12 minutes. Add reserved apricots and juice, plus ¼ cup water, and salt; boil. Reduce heat to medium-low and return chicken to pan; cook, covered, until chicken is cooked through, 18–20 minutes. Stir in madeira; cook 2 minutes. Transfer to a serving platter; garnish with fried potatoes.
BRAIN MASALA FRY
Brain used to be a delicacy while I was growing up, to be cooked only on occasions. I was the official raw food taster which meant I would taste the balance of spices and seasoning before the kebabs or cutlets were cooked. Some may go ewwww … But honestly with masala it is one of the best tastes. Just for argument the steak tartare (raw beef mince patty) is one of the delicacies in fine dining.
Coming back to brains I remember my mamaiji (my grandmom) making brain cutlets and popping some in my mouth when no one was looking and gleefully chuckling at my delight!! Lol!! We were the most incongruous partners in crime .. A 7 year old and a 70 year old .. She passed on her love for food to me among a lot many things ..this is her simple recipe.
- 2 brains cleaned and cut into three sections
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp green chilli paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp dhansak masala (u get it readymade or you can substitute with readymade garam masala or put 1/2 tsp each coriander, cumin and garam masala additional)
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tbsp chopped fresh coriander
- 1 tbsp fresh green garlic (optional on availability)
- 2 slitted deseeded green chillies
- Marinate brains in salt and all the spices and masalas except fresh coriander, green chillies and green garlic. Leave it for 30 minutes.
- In a pan medium heat some oil add the green chillies. Once they are fragrant add the green garlic if using and the fresh coriander.
- Sauté for 20 secs and add brain. Cook it covered occasionally stirring on low heat for 10 minutes or so. It does not need long to cook.
Very old parsi dish made during the British Raj.
Very tender goat meat from the neck 1/2 ratal cut into small pieces and washed well .
Very fine milled wheat flour #1 ground 15 Tola
Milk 1/2 Sher
Salt to taste 1 tsp
Butter as needed
Beat the eggs with a fork till fluffy
In a pie dish that is buttered, place the meat.
In a enamel dish, beat the flour into the eggs, using milk as needed. No lumps. Keep for 3 hours in a copper vessel .
Pour this mixture over the meat and bake till golden brown. In the old days there were no ovens, just a bhathi which is like a fireplace.
You can substitute goat meat with cold sausage or chicken.
And this is how the British do it now a days.