Dhansaak Daar

Ingredients for Dhansaak Daar:
Tuvar daal 250 gm
Baking soda a pinch
Brinjal, cubed 1
Red pumpkin, chopped 1
Tomatoes, chopped 3
Onion, chopped 1
Potato, chopped 1
Ginger garlic paste 1 tbsp
Fenugreek leaves 2 bunches
Coriander leaves 1 bunch
Turmeric ¼ tsp
Red chili powder 1 tbsp
Curry powder ½ tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
All spice powder ½ tsp
Black pepper powder ½ tsp
Salt 1 tsp
Dhansaak masala 1 tbsp
Sambhaar masala 1 tbsp
Oil 3 tbsp

Method

Wash daal well and soak for at least 3 hours with a pinch of baking soda.
Heat oil, add brinjal, red pumpkin, tomatoes, onion, potato, ginger garlic paste, small fenugreek leaves, coriander, turmeric, red chili powder, curry powder, coriander powder, cumin powder, all-spice powder, black pepper powder, salt, sambhaar masala and dhansaak masala. Next add the daal and 3 cups water. 
Cover and let cook. 
When the daal is done, blend daal with all vegetables, till smooth. 
Put daal in a pan and reheat again. 
Simmer and serve with palav.

Note: If you live in Karachi you can get Dhansaak masala from Sethna Store in Empress Market or use a mix of 1 Tbsp of dhania and 1 Tbsp zeera powders.

Dhansaak Daar by Zarnak Sidhwa

Badam Paak

Badam Paak
Ingredients

Almonds ground ½ kg
Khoya 1 kg
Sugar ¾ kg
Ghee ¼ kg
Cardamom powder 1 tsp
Nutmeg powder ½ tsp
Rose water ¼ cup

Method

Heat half the ghee, add in the ground almonds and khoya and let cook. 

Add the remaining ghee a little at a time once thick, add in sugar, nutmeg and cardamom powder and rose water. 

Cool and refrigerate. 

Can also be set in a greased thaali or tin and cut in squares.

Badam Pak by Zarnak Sidhwa

Palav

Palav

Ingredients

Chicken 1 kg
Onions, sliced 4
Cloves 1 tbsp
Black cardamoms 2 – 3
Cinnamon sticks 2
Ginger garlic paste 1 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder 1 tbsp
Salt 1 tsp
Tomatoes chopped 2 – 3
Green chilies chopped 5 – 6
Oil 2 tbsp

Ingredients for Rice
Rice 1 kg
Saffron 1 tsp
Milk 2 – 3 tbsp
Ghee or oil 2 – 3 tbsp
Curd 1 cup
Brown onions 1 cup

To Decorate
Brown onion as required
Almonds fried few
Raisins fried few

Method

Heat oil and fry the sliced onions till golden. 

Add ginger garlic paste, red chili powder, turmeric, cumin powder, whole spices, salt, cumin powder and sauté, add tomatoes, let cook and add the chicken, when done add the green chilies. 

Let extra gravy evaporate. 

To make the rice, add the earlier soaked rice in water and let boil till ¾ done. 

Drain and divide in half. 

Add the saffron milk to one part and keep other plain. 

To assemble place one portion of rice in a pan and mix the curd with brown onion and place on top add the chicken mixture and then top with remaining rice, sprinkle ghee or oil and let simmer on very slow fire till done. 

Before serving sprinkle with brown onions, fried raisins and blanched and fried almonds. 

Serve with dhansaak daal or raita.

Palav by Zarnak Sidhwa

Pista Kulfi

Pista Kulfi
Ingredients

Milk 4 cups
Sugar ¼ cup
Cardamom powder 1 tsp
Bread 2 slices
Corn flour 1 tbsp
Green color few drops
Pistachios, blanched 10 – 12

Method

Blend bread slices with ½ cup milk and corn flour and set aside. Boil 3
½ cups of milk and reduce till half. Add in the bread mixture and let cool till thick. Add in the cardamom powder, green color and pistachios freeze in kulfi moulds till set preferably overnight.

Pista Kulfi by Zarnak Sidhwa

Kopra Paak

Kopra Paak
Ingredients

Dry coconut grated 1
Sugar as required
Rose water ½ cup
Pink or red color few drops
Oil (to grease) few drops

Method

Grate the dry coconut finely and then measure it. 

Use the same amount of sugar as the weight of the grated coconut. 

Cook the rose water, coconut and sugar in a pan and keep stirring so it doesn't stick and then when it forms a soft ball and leaves the sides of the pan, remove in a greased tin or Pyrex dish and before it sets mark cuts using a knife. 

Let cool and then break into pieces and store in an air tight box to prevent further drying out.

Kopra Paak by Zarnak Sidhwa

Bheeda Kolmi

Bheeda Kolmi
Ingredients

Ladyfingers, sliced ½ kg
Prawns ½ kg
Onions chopped 2
Tomatoes chopped 2
Coriander leaves 1 cup
Mint Few sprigs
Red chili powder 1 tsp
Amchur powder 1 tsp
Turmeric powder ½ tsp
Cumin seeds ground ½ tsp
Sesame seeds 1 tsp
Mustard seeds ½ tsp
Oil 2 tbsp
Salt 1 tsp

Method

De-vein and wash prawns well and apply salt and keep. 

Sprinkle some salt on ladyfingers and deep fry and keep aside. 

Heat oil, add onions and cook till soft, add in red chili powder, turmeric, cumin powder, mustard seeds and sesame seeds. 

Cook and add the tomatoes, prawns and coriander and mint and let cook till done. Top the ladyfingers with the prawns and let simmer add the amchur or khatai powder and mix before serving.

Bheeda Kolmi by Zarnak Sidhwa

Jinga Ni Khichri

Jinga Ni Khichri

Ingredients for RiceRice ½ kg
Turmeric 1 tsp
Black peppercorns 4 – 5
Star anise 2
Salt 1 tsp
Oil 2 tbsp
Onions, sliced and fried 2-3

Ingredients for Prawns
Prawns ½ kg
Desiccated coconut 3 tbsp
Green chilies chopped 6 – 8
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Salt 1 tsp
Oil 2 tbsp
For Garnish
Eggs, boiled 2
Lemon Juice 1 lemon
Sugar 1 tbsp
Papad, fried to serve

Method

Cook rice with salt, turmeric, black pepper corns, star anise, fried onions and oil. 

Set aside. 

For the prawns, grind coconut, green chilies, fennel seeds, cumin seeds and coriander seeds with a little water. 

Heat oil, add ground masala and sauté the prawns in it, add very little water and let cook. 

Simmer till water is dry. 

Mix the rice with the prawns add in the sugar and lemon juice. 

Simmer on a griddle on low flame. 

Decorate with boiled eggs and serve with papads.

Jinga Ni Khichri by Zarnak Sidhwa

Kumas

Kumas
Ingredients

Butter 3 oz
Caster sugar 1 cup
Eggs 2
Whole wheat flour ½ cup
Semolina ½ cup
Flour 3 oz
Baking powder ¾ tsp
Salt ½ tsp
Ground cardamom 1 tsp
Ground nutmeg ½ tsp
Almonds, chopped ½ cup
Saffron 1 tsp
Yogurt, ¾ cup

Method

Beat butter and sugar and add in the eggs. 

Mix whole wheat flour, semolina, flour, baking powder, salt, add in the butter mixture alternately with yogurt.
Add in half the almonds, saffron, nutmeg and cardamom powders. 

Pour in a greased and lined tin and decorate top with the remaining almonds and bake at 180 degrees C for 30 minutes or till done.


Kumas by Zarnak Sidhwa

Chora

Ingredients:
Black eyed peas ½ kg
Coconut 3 tbsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Dhansaak masala 1 tbsp
Turmeric powder 1 tsp
Onions, sliced 3
Tomatoes 2
Coriander Chopped to garnish
Sugar 1 tsp
Salt 1 tsp
Oil 2 tbsp

Method:
Soak the lobia overnight with a pinch of soda. 

Drain water next day wash well and keep aside. 

Heat oil. Add the onions and fry till golden. 

Add coconut, ginger garlic paste, red chili powder, dhansaak masala, turmeric powder, garam masala powder and sauté.

Add the lobia, salt and tomatoes and let cook till tender and done. Garnish with coriander and serve.

Chora by Zarnak Sidhwa

Pomfret Gravy

Pomfret Gravy
Ingredients

Pomfrets, cut in slices 2
Onions, chopped 250 gm
Tamarind pulp ½ cup
Jaggery crushed ½ cup
Garlic, chopped 1 pod
Green chilies, chopped 4 – 6
Coriander chopped 1 bunch
Coriander, ground 1 bunch
Green chilies, ground 5 – 6
Turmeric powder 1 tsp
Black pepper powder 1 tsp
Dhansaak masala 1 tbsp
Salt 1 tsp
Oil 2 – 3 tbsp
Boiled rice to serve with
Papads to serve with

Method

Heat oil, add onions let them sauté and then add the garlic. 

To the fish slices apply salt, ground coriander and ground green chilies, dhansaak masala, black pepper powder and turmeric. 

Keep it aside. Slowly add the fish in the pan and let cook. 

Then mix in the chopped coriander and chopped green chilies too. 

Add little water and do not stir the fish.
Shake the pan side to side. 

Mix jaggery and tamarind pulp and add in the fish. 

Serve with boiled rice and papads.

Pomfret Gravy by Zarnak Sidhwa

Mutton Bafaat

Ingredients:
Meat 1 kg
Onions sliced 2
Ginger garlic paste 1 tbsp
Potatoes, cubed 2
Tomatoes, chopped 4
Jaggery 2 tbsp
Salt 1 tsp
Carrots, sliced 2
Green peas 1 cup
Oil 2 tbsp
For Grind
Dry red chilies 12 – 15
Cumin seeds 1 tbsp
Cinnamon 1”piece
Cloves 6
Green cardamoms 6
Black peppercorns 1 tbsp
Vinegar a little

Method

Grind the above ingredients with a little vinegar till smooth. 

Heat oil, fry onions till light brown. 

Add ginger garlic and meat and sauté till color of meat changes and then add water and let cook till done. 

Heat some more oil and fry the ground spices, add tomatoes, jaggery and salt, add meat and sauté, then add the green peas and carrots and simmer and serve.

Bafaat by Zarnak Sidhwa

Batasa

Batasa (very hard crispy biscuits)
Ingredients

Flour 2 cups
Unsalted butter ½ cup
Salt ½ tsp
Sugar ½ tsp
Baking powder 1 tsp
Almonds chopped 1 tbsp
Warm water ½ cup

Method

Mix all of the above ingredients to form a ball of dough. Allow to stand for 15 to 30 minutes.
Roll into small balls and lay them on ungreased baking sheet and bake at 160 degrees for 30 minutes, then lower temperature and at 150 degrees for
3 hours. Now turn off the oven and leave batasa in the hot oven for another 3 hours. Remove from oven and cool, store only when completely cold.

Batasas by Zarnak Sidhwa

Doodh Pak Puree

Doodh Pak Puree
Ingredients

Milk 1 liter
Evaporated milk 1 tin
Vanilla essence 1 tsp
Ground rice 3 tbsp
Sugar 125 gm
Almonds 2 tbsp
Pistachios chopped 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

Boil milk with rice and sugar and add in the tin of evaporated milk once milk is reduced to half. 

Then let cool and add in the chopped or ground almonds and pistachios, vanilla essence, nutmeg and cardamom powders. 

Chill well and serve next day with hot purees.

Doodh Pak Puree by Zarnak Sidhwa

Puri

Puri
Ingredients

Flour ½ cup
Wheat flour ½ cup
Salt a pinch
Water to knead

Method
Mix together all the above ingredients and knead to soft dough, then divide into small balls, roll each ball in to quarter plate size round.
Then deep fry till golden brown.

Puri by Zarnak Sidhwa

Naan Khatai

Ingredients for Naan Khatai
Butter 8 oz
Caster sugar 6 oz
Flour 2 cups
Semolina ½ cup
Salt a Pinch
Blanched almonds 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

In the sifted flour add in semolina, salt, cardamom and nutmeg powder.
Beat butter well and add in caster sugar and then add the dry mixture.
Mix till it forms soft dough. 

Roll into a small ball and flatten lightly and using a knife put a cross mark on the khatai and place a slivered almond in it. 

Place on a baking tray and bake for 15-20 minutes on 180 degrees C or till very light golden in colour.

Naan Khatai by Zarnak Sidhwa

Kid Gosht

Kid Gosht

Ingredients
Mutton, cut in cubes 1 kg
Onions sliced 6
Cinnamon 2 sticks
Cloves 8 – 10
Black cardamoms 5
Dry red chilies 8 – 10
Potatoes, halved & fried 1 kg
Cashew powder 200 gm
Salt 1 tsp
Coconut milk 1 cup
Oil 2 tbsp

Ingredients to Grind
Ginger 3”piece
Garlic 12 cloves
Cumin seeds 1 tbsp

Method

Grind ginger, garlic and cumin seeds. Marinate the mutton in it for atleast 4-6 hours. Heat oil, fry the onions, do not let them brown.
Add the whole spices and red chilies. 

Add meat and sauté, add water when color changes, let cook till done. 

Add in the fried potatoes, cashew nut powder, salt and coconut milk and cook for a little while more and then serve with roti.

Kid Gosht by Zarnak Sidhwa

Parsi Week 2013 - Sep 30 to Oct 4, 2013

Recipe line up for Parsi Week 2013 - Sep 30 to Oct 4, 2013

1. Kid Gosht, Doodh Pak Puree, Naan Khatai And Puri 
2. Pomfret Gravy, Batasas And Baffat
3. Jinga Ni Khichri, Kumas And Chora
4. Bheeda Kolmi, Kopra Paak And Pista Kulfi
5. Dhansaak Daar, Badam Pak And Palav