Indian Cooking Class

PARSI CUISINE: Meat Parsi Cuisine This cookbook has 34 Meat (non-veg) Recipes with instructions. Cookbook is fully indexed for recipes and with Table of Contents. Recipes 1. Doodhi ma Gosht 2. Jardaloo ma Gosht 3. French Beans ma Gosht 4. Khariya / Goat Trotters 5. Chicken Mahivalla / Chicken in Cream 6. Khari Murghi – Salty Chicken 7. Sali ma Marghi or Boti 8. How to make Sali / Potato Matchsticks 9. Britannia Chicken or Sali Boti 10. Jamshed’s Kheemo 11. Chicken / Mutton Cutlets 12. Tomato Gravy 13. Dhansak 14. Brown Rice 15. Kachumbar 16. Dhansak Masala Powder 17. Papri ma Kavab 18. Ambakalio 19. Kebabs 20. Chicken Curry 21. Banana Cutlets 22. Essentials of a Parsi Kitchen 23. Chaspaila Sakerkand Ma Murghi 24. Nizami Chicken 25. Chicken / Mutton Dum Biryani 26. Jamshed’s Parsi Kheemo 27. Mutton Biryani 28. Tambota ma Kheemo Potato 29. Khurchan 30. Grilled Chicken Sizzlers 31. Kid Gosht 32. Madras Chicken Curry 33. Jungli Shikar 34. Gahambar nu Papeta ma Gosht

Recipes used in the Indian Cooking Class

Vegetarian Dhansak

Brown Rice

Kachumbar

by Rita Jamshed Kapadia

This Dhansak is vegetarian and has no meat. It is modified to be suitable for western taste. The Spicy Dhansak recipes and photos are in my Cookbook available on Amazon

Vegetarian Dhansak Dal (Lentil) Recipe

Dhansaak Dal
Dhansaak Meal – see Video below.

Serves 6

Ingredients

1 cup Yellow Split Peas washed and soaked for 30 minutes in water

1 tsp. Salt.

1 tsp. Turmeric.

3 cups Water.

1 tsp. Butter for glaze.

Tempering Ingredients:

1 small onion finely chopped.

2 tbsp. oil.

2 tsp. Ginger/Garlic/Chili Paste. (2 cloves garlic + 1 hot green pepper + half inch of ginger).

1 tsp. or less of black pepper.

1 tsp. each of Coriander and Cumin powder.

1 tsp. Dhansak Masala. (optional)

Method

Rinse the dal and put all of the above ingredients in a Pressure cooker or Instant Pot. Water should be enough to cover the dal by 2 inches. Cook for 20 minutes.

Mash the dal with electric blender or by hand. Transfer to a large pot and bring to a simmer. Add 1 tsp. Butter for glaze if desired.

Next do the tempering. Sauté the onion in hot oil till brown. Lower heat and add the paste. Sauté till aroma comes out. Add all the dry spices and sauté.

Immediately add this tempering to the simmering dhansak dal.

Add water if needed.

Taste and add salt/spices to your taste.

Yellow Split Peas are called Indian Tuvar or Toor lentils.

Dhansaak Meal. Brown Rice

Dhansak Brown  Rice Recipe

Ingredients

1 cup Basmati rice washed and soaked for half hour

2 cups water

1 tbsp. oil

1 small onion. (or caramel sugar instead the onion )

1/2 inch stick of cinnamon

2 Cardamom pods or 1/2 tsp. of cardamom powder

2 cloves

1/2 tsp. Salt (to taste)

Method

Chop the onion into very fine slices. Heat oil and brown onion till dark brown, keep water handy and add immediately before the onion becomes black. This is the way to give the flavor and color to the rice. ( Or add caramel sugar for the same brown color).

Add rice and the rest of ingredients.

Bring to a boil uncovered, now put on lowest heat and cook 20 minutes till rice is done.


Chicken Pulao
CONDIMENT: Kachumbar

Kachumbar Salad Recipe

1 large onion

1 tomato

1 Cucumber (optional)

Coriander Leaves (optional)

Mint Leaves (optional)

Green Chilies (optional)

Salt or Vinegar to taste.

Lemon Wedges

Method

Chop onion into very fine slices. Crumble with hands and mix in salt or vinegar.

Add chopped tomato, cucumber, chilies, coriander and mint.

Garnish with Lemon Wedges and serve with Dhansak

Dhansak: Parsi Cuisine Paperback

Dhansak: Parsi Cuisine Kindle

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