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