Lagan Noo Stew

Ingredients

Potatoes, peeled & chopped 3

Peas, boiled 1 cup

Carrots, chopped 2

Capsicum, deseeded & chopped 1

Red pumpkin, chopped ¼ kg

Onions, sliced and fried golden 3-4

Green chilies, chopped 3-4

Red chili powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Tomatoes, chopped 3

Ginger garlic paste 1 tbsp

Salt 1 tsp

Sugar 1 tsp

Worcestershire sauce 1 tbsp

Vinegar 1 tbsp

Coriander leaves chopped 1 tbsp

All-spice powder 1 tsp

Oil to deep fry

Egg, fried to serve 1

Method

Shallow fry chopped potatoes, carrots, capsicums, red pumpkin individually, set aside and let excess oil drain out. 

Fry onions till golden brown. 

Add ginger garlic, tomatoes, coriander powder, green chilies, cumin powder, red chili powder, turmeric, sauté. 

Add all the previously fried vegetables, mix well, add in sugar, salt, vinegar, Worcestershire sauce, all-spice powder. 

Serve garnished with chopped coriander leaves. 

Serve topped with a fried egg.

Lagan Noo Stew by Zarnak Sidhwa

Bhakhra

Ingredients
Whole wheat flour 2 cups
Semolina 1 ¾ cups
Baking powder ½ tsp
Cardamom powder ½ tsp
Nutmeg ½ tsp
Salt ¼ tsp
Caster sugar ¾ cup
Eggs 4
Ghee 1 tbsp
Rose water 2 tbsp
Thick curd, beaten 1 cup
Oil to deep fry

Method
Mix flour, semolina, baking powder, cardamom powder, nutmeg, salt, ghee, caster sugar, eggs, rose water and thick curd well. 
Leave covered for atleast an hour. 
Roll out the bhakhra dough to ¼ inch thickness, cut rounds with a biscuit cutter, deep fry in hot oil till golden and crispy. 
Cool and store in an air-tight box.

Bhakhra by Zarnak Sidhwa

Chicken Maiwalla

Ingredients
Chicken (boiled & shredded) ½ kg
Salt to taste
Black pepper crushed 1 tsp
Boiled eggs, sliced 2
Green chilies, chopped 8-10
Coriander leaves, chopped ½ cup
Almonds blanched ½ cup
Raisins fried ½ cup
Onions, sliced and fried ½ kg
Cream 2 cups
Eggs 4

Method
In a greased deep Pyrex dish put half the chicken pieces, the hard boiled egg slices, sprinkle chopped green chilies, coriander chopped, almonds, raisins, fried onions, sprinkle salt and pepper. 
Beat eggs and cream and spoon over half and repeat the chicken layers till all the ingredients are used up. 
Bake at 180 degrees C for 30 minutes or till set.

Chicken Maiwalla by Zarnak Sidhwa

Chutney Fish (Patra ni machhi, Pata Fish)

Ingredients
Fish fillets ½ kg
Oil 1 tbsp
Oil to shallow fry

Ingredients for Green Chutney
Coriander leaves 1 bunch
Mint leaves ½ bunch
Garlic 5-6 cloves
Desiccated coconut 4 tbsp
Green chilies choti 10-15
Cumin seeds 1 tsp
Sugar 1 tsp
Salt 1 tsp
Lemons (Juice) 2

Method
Grind the green chutney by putting all ingredients in a blender with very little water; it should not be very runny. 
Add 1 tbsp oil to the chutney to make it moist. 
Liberally apply chutney to the fish. 
Put fish in butter paper, foil or banana leaves. 
Steam over hot water till fish is done.
Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. 
If using banana leaves, then soften them first by holding them over a low flame. 
Serve the fish in the leaves or foil parcels.

Chutney Fish by Zarnak Sidhwa

Salli Murghi

Ingredients
Chicken 1 kg
Onions, sliced 2
Ginger garlic paste 1 tbsp
Cinnamon 1 stick
Salt 1 tsp
Oil 2 tbsp
Potatoes, grated ½ kg

Method
Heat oil, add sliced onions and fry.
Add ginger garlic paste, salt and sauté.
Add the chicken pieces and let cook.
Add cinnamon, little water and let cook till done, serve with Salli (matchstick potatoes). 
To make the salli, peel and finely grate the potatoes let dry and then fry in hot oil, till golden, but do not brown. 
Drain excess oil and serve on top of the chicken.

Salli Murghi by Zarnak Sidhwa

Kohra Patio

Ingredients
Red pumpkin ½ kg
Garlic 5-6 cloves
Ginger 1” piece
Cumin seeds 1 tsp
Dry button red chilies 6-8
Tamarind paste 1 tbsp
Jaggery, ground 1 tbsp
Tomatoes, chopped 3
Coriander, chopped ½ bunch
Green chilies, chopped 6-8
Turmeric powder ½ tsp
Salt 1 tsp
Red chili powder 1 tsp
Onions, sliced and fried brown 3
Oil 2 tbsp

Method
Peel, de-seed and chop the red pumpkin, boil in very little water till soft and mash and set aside. 
Grind ginger, garlic, red chilies and cumin seeds. 
Heat oil add the brown onions, add turmeric, red chili powder, salt, tomatoes, mashed pumpkin, jaggery, tamarind paste, green chilies, coriander, simmer and serve with khichri.

Kohra Patio by Zarnak Sidhwa

Tamota Per Eeda

Ingredients

Tomatoes, chopped 1 kg

Eggs 4

Oil 2 tsp

Salt 1 tsp

Cumin seeds 1 tsp

Garlic, chopped 6-8 cloves

Ginger 1” piece

Green chilies 4-6

Dry red chilies 5-6

Vinegar 1 tsp

Sugar 1 tsp

Onions, sliced and fried 2

Jaggery 3-4 tbsp

Method

Heat oil, add fried onions, grind together ginger, garlic, green chilies, red chilies, cumin seeds.

Add to the pan and sauté.

Add salt and tomatoes.

Let cook till tender.

Add the jaggery, vinegar and sugar, cook till slightly dry, make small dents with a spoon into the mixture.

Break the eggs carefully in these dents, cover with a lid and let cook till eggs are set, serve immediately.

Tamota Per Eeda by Zarnak Sidhwa

Jardalu Marghi (Apricot Chicken)

Ingredients
Chicken 1 kg
Onions (fried) 2
Mix whole spices 1 tbsp
Garlic, crushed 6 – 7 cloves
Ginger, finely chopped 2” piece
Turmeric powder 1 tsp
Cumin powder 1 tbsp
Red chili powder 1 tbsp
Salt 1 tsp
Tomatoes, chopped 2
Green chilies, chopped 4-6
Dried apricots ¼ kg
Worcestershire sauce 2 tbsp
Oil 2 tbsp

Method
Heat oil, add the brown onions, whole spices, ginger garlic, turmeric, cumin powder, red chili powder, salt, tomatoes, sauté.
Add chicken and sauté till colour changes. 
Add green chilies and let chicken cook.
When the chicken is done add the apricots. 
Soak the dried apricots for 2-3 hours in water. 
Add to the chicken 5 minutes before serving and also add the Worcestershire sauce, simmer for 5-10 minutes and serve.

Jardalu Marghi by Zarnak Sidhwa

Parsi Custard (Lagan Noo Custard)

Ingredients:
Milk 1 ½ liters
Sugar 3 tbsp
Condensed milk 1 tin
Almonds and pistachios 2 tbsp
Vanilla essence 1 tsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp
Eggs 6
Rose water 1 tbsp
Sugar (to make caramel) 2 tbsp

Method:
Boil milk and sugar for 10-15 minutes and add the condensed milk. 
In a small pan burn the 2 tbsp of sugar to make caramel, when it is brown add in the milk and let cool. 
Add the beaten eggs and vanilla essence. 
Pour mixture in a greased oven proof dish and sprinkle almonds and pistachios, cardamom powder, nutmeg powder, rose water and bake for an hour or till light brown at 180 degrees C.
 Let cool and then refrigerate. 
This custard is served chilled and cut in squares.

Parsi Custard by Zarnak Sidhwa

Sahs (Machi nu Sahs) (Parsi style fish in white sauce)

Ingredients :

Fish cut into slices 1/2 kilo

or

boneless meat/ lamb into small pieces - 500 gms 1/2 kilo

or

Boiled eggs 2

or

Prawns 1/2 kilo

Tomatoes puréed 2-3

Cumin seeds 1 Tbsp

Garlic 6-8 cloves

Red chilli Powder 1 Tbsp

Onions 2 large finely chopped

Coriander leaves 2 Tbsp freshly chopped

Green chillies chopped 3

Vegetable or sunflower oil 2 Tbsp

Salt 1 tsp

Sugar 1 Tbsp

Vinegar 3 Tbsp

Eggs 2

Maida/flour 2 Tbsp

Method :

Grind garlic and cumin seeds to a paste with a little bit of water.

In a heavy bottomed vessel, heat oil, add the onions till slightly pink.

Add in garlic and cumin seed paste, mix well and cook till its very lightly browned.

Add the green chillies, puréed tomatoes, coriander leaves and salt. 

Let cook. 

Add some water to the flour and make it into paste.

Add this to the onion mixture, cook till the entire mixture thickens a bit. 

Bring to a boil.

Add the fish or prawns and let it cook in this mixture for approx. 3 minutes.

Add 1 Tbsp of Vinegar and turn off the heat.

If using eggs, add them in the end just before serving.

In a small bowl, mix eggs, sugar and the remaining 2 Tbsp of vinegar.

Add this to the sahs and don't stir too much or else the fish would break.

Cover and let it rest so that the mixture cooks in the residual heat.

Serve with soft Khichri. 

Sahs by Zarnak Sidhwa

Ravo

Ingredients
Milk 2 ½ cups
Semolina 6 tbsp
Butter 100gm
Sugar 6 tbsp
Eggs 2
Vanilla essence 1 tsp
Cardamom powder ½ tsp
Rose water 1 tbsp
Nutmeg powder ½ tsp
Almonds, blanched and sliced 50gm
Raisins, soaked in water and dried 50gm
Oil 2 tbsp
Rose petals to decorate

Method
Heat butter and add semolina and sauté till golden. 
Add sugar and milk, let cook till thickened and sugar is dissolved. 
Add eggs and vanilla essence. 
Keep flame low and keep whisking so eggs don’t curdle. 
Add in cardamom powder, nutmeg powder and rose water and mix in. 
Remove in a serving bowl and decorate with rose petals. 
Fry the blanched and sliced almonds and raisins in hot oil. 
Drain oil and scatter Ravo with the almonds and raisins.

Ravo by Zarnak Sidhwa

Khichri

Ingredients:
Rice 1 cup
Red lentils ½ cup
Onion, sliced 1
Salt 1 tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
Curry powder ½ tsp
Cumin seeds ½ tsp
Black Peppercorns 6-8
Cinnamon 1 stick
Cloves 3-4
Black cardamoms 2
Desiccated coconut 2 tbsp
Coriander leaves 1 tbsp
Green chilies, chopped 3-4
Oil 2 tbsp

Method
Soak rice for half an hour and the daal for an hour. 
Drain water and heat oil, add the onions and let brown lightly, next add salt, red chili powder, curry powder, turmeric, cumin seeds and all the whole spices, desiccated coconut, sauté.
Add the soaked daal and rice and water coming just up to an inch of the rice, let cook.
When done, simmer on a low flame, toss with a fork and garnish with coriander. 
It should be soft and moist.

Khichri by Zarnak Sidhwa

Dhansaak

Ingredients:
 Arhar ki daal (pigeon peas) 1/2 kilo
Baking soda a pinch
Chicken/mutton pieces 6-8 1/2 kilo
Brinjal, cubed 1
Red pumpkin, chopped 1
Tomatoes, chopped 3
Onion, chopped 1
Potato, chopped 1
Ginger garlic paste 1 tbsp
Fenugreek leaves (choti meethi) 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
Mango 1
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. 
Add in 6-8 pieces of chicken.
Next add the daal and 3 cups water. 
Cover and let cook. 
When the daal is done, take out the chicken pieces, blend daal with all vegetables, till smooth. 
Put daal in a pan, add in the chicken pieces and reheat again. 
Simmer and serve with brown rice and Kachumbar.

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 by Zarnak Sidhwa

Kachumbar

Ingredients
Onion, chopped 1
Tomato, chopped 1
Green chilies, chopped 2
Coriander leaves chopped 2 tbsp
Salt ½ tsp
Vinegar 1 tbsp
Lemons, halved 2

Method
Mix all ingredients together and chill, serve with dhansaak and brown rice.

Kachumbar by Zarnak Sidhwa

Brown Rice

Ingredients
Rice ½ kg
Oil 2 tbsp
Onion, sliced 1
Sugar 1 tsp
Salt to taste
Whole spices a handful

Method 
Wash rice and soak for 30 minutes. 
Heat oil, add onion, let it turn golden brown, add sugar and when it turns light brown, add whole spices, salt and drained rice. 
Add 1 ½ cups of water and let cook till done. 
Simmer on low heat. 
Serve with Dhansaak.

Brown Rice by Zarnak Sidhwa

Parsi Week 2012 - Sep 10 to Sep 14, 2012

Recipe line up for Parsi Week 2012 - Sep 10 to Sep 14, 2012

1. Dhansak, Brown Rice And Kachumber 
2. Ravo, Sahs And Khichri
3. Parsi Custard, Tomato Per Eeda And Jardalu Marghi 
4. Chutney Fish, Kohra Patio And Salli Murgh
5. Lagan Noo Stew, Bhakhra And Chicken Malaiwala