November 30, 2018 Sali Marghi

Sali Marghi

Recipe Contest Winner: Congratulations to our member Sheroo Rusi Parekh

Ingredients

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

Method

  1. Heat 5 tbsp oil in a pan (preferably non-stick) and fry 3 medium sized sliced onions till golden brown
  2. Add ground paste with 1/2 tspn haldi (turmeric) powder n 3 tspn Parsi sambhar masala & fry till oil separates
  3. Add & mix well puree of 3 tomatoes (u can grind tomatoes in mixer)
  4. Add salt as per taste. 
  5. Add 2 tej patta (bay leaves).
  6. Add chicken pieces n fry for aboutt 10 minutes.
  7. Cover n let it cook till water evaporates.
  8. Add hot water as required. Adjust water as required consistency before taking the pan off the stove.
  9. Garnish with fresh coriander.

Serve with Rotli or Naan.

Bon Appetite

#ParsiCuisine

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Your co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul

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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