December 29, 2016

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

by Shirin Engineer

Ingredients:

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 cloves

6 cardamom

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

 

Method:

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

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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