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

Dhansak Cookbook

Other Recipes of Parsi Favorites from India are included in cookbook. Get the recipe from my Cookbook

Chicken Dhansak

Parsi Dhansak Recipe

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

Vegetarians can leave the meat out and make the dal, it comes out very good.

This recipe was awarded the first prize and selected in a Lufthansa Recipe contest. Chefs from Bangalore Leela Palace use it to this day!

Dhansak is served with Hot Brown Rice and Kachumber.

 Recipe is from our cookbook on Dhansak, click HERE to purchase.

This is a keepsake cookbook, many Parsi Favorites from India are included. Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called Dhansak.

In Parsi homes, Dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mixed dal.

Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And Dhansak is used to break this abstinence on the fourth day. Thus, Dhansak is never prepared on auspicious occasions like festivals and weddings.

Dhansak is made by cooking mutton with a mixture of various lentils and vegetables. Traditionally, four lentils Toovar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal are used, but one or more of the lentils may be omitted or substituted. I make my Dhansak with Toover Dal only.

Staples in a Parsi Kitchen
Green Chili and Garlic Masala (Marchu Lasan)
Ginger and Garlic Masala (Adoo Lasan)

Dhansak Masala Powder

Dhansak
Dhansak Brown Rice
Kachumbar
Gor Amli ni Kachumbar
Ambakalio

Mutton Cutlets
Tomato Gravy for Cutlets

Kebabs

Pulao
Mutton Biryani
Grilled Chicken Sizzlers
Jungli Shikar
Gahambar nu Papeta ma Gosht

Sali Ma Marghi

Kumas – a dessert from the old days

Rita

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AboutRita

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3 Comments

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