Dhansak
Ingredients
1 kg mutton
200 gm tur dal preferably soaked 30 minutes before cooking
2 small brinjals cut into four pieces each
50 gm mint leaves
50 gm coriander
50 gm methi leaves
2 tomato (chopped)
5 gm haldi powder
5 gm red chilli powder
5 gm coriander and cumin powder
50 gm dhansak masala powder
19 gm garam masala
Salt to taste
2 green chillies slit into 2
100 gm ginger-garlic paste
200 gm ghee
Method
l Wash the dal and mutton. Pour ghee into a cooker, add Methi leaves, mint leaves and ginger-garlic paste and slit green chillies. Add chopped tomatoes and sauté over simmer for two to three minutes. Add mutton, cook till the mutton has completely absorbed in the masalas. Then add the dry masalas and let the mutton roast for sometime, add dal and 200 ml water and put the cooker lid on. Cook for about 30 minutes. Open and add finely chopped coriander leaves.
For browna rice
Ingredients
1 kg rice
20 gm sugar
2 onions (chopped into thin slices)
4 pieces cardamom
2 pieces cinnamon
2 bay leaves
4 whole peppers
2 peppercorns
2 piece star aniseed
10 gm jeera
Salt to taste.
Ghee to fry
Method
Wash rice and keep aside. Fry onions in ghee till brown, along with the dry masalas.
Add sugar and fry till sugar caramelises over low gas.
Add the washed rice, add salt to taste and lastly add water. Cook till done.
Serve your Dhansak with kachoomber
Lagan Nu Custard
Ingredients
1 litre full milk
2 slices bread
6 eggs
4 tbsp sugar
1/4 tsp green cardamom powder
A pinch of nutmeg powder
1 tsp Vanilla essence
1 tsp rose essence
2 tbsp Charoli seeds
Method
Boil milk in a pan, add sugar and simmer for 15 minutes till milk becomes thick and creamy.
Add green cardamom and nutmeg powder in milk and mix it well and take it off from the heat,
Transfer into the oven bowl and set aside to cool. Then Preheat oven to 200ºC.
Break eggs into another bowl, add vanilla essence and rose essence, whisk it well, keep it aside.
Add charoli and broken bread in to the milk, add eggs and mix well. Pour into oven bowls. Cover with aluminum foil and place it on a baking tray. Bake for 50 minutes or till it sets. Let it cool and put in the fridge.
Bheja Nu Cutlet
Ingredients
4 Mutton brains
50 gms Coriander
25 gms Garlic-ginger paste
3 Green chilly
2 Eggs
50 gms Panko crumbs
500 ml oil (for deep frying)
10 gms Salt
Method
Wash the brain and cut each vertically into two pieces.
Apply salt, ginger-garlic, and set aside.
Take a pan, put in half cup of water and the coriander, arrange the brain carefully so that the pieces do not break up.
Cover the pan and bring to a quick boil or keep the pan on a low fire till all the water has been absorbed.
Remove and cool.
Spread panko crumbs on a tray. Put a piece of brain on the tray, flatten it with the hand.
Turn over to coat the other side with coriander and green chili paste, Panko crumbs and keep aside.
Break eggs into a bowl. Add a pinch of salt and coriander and beat stiffly. When the oil begins to smoke, dip the brain pieces into the beaten egg and fry till golden brown.
Patra Ni Macchi Recipe
Ingredients
1 kg Fish
250 gm Fresh coconut
500 gm Coriander (with stem)
50 gm Mint
50 gm Sugar
50 gm Garlic (peeled)
10 gm Green chilli
60 ml Lemon juice
5 gm Whole cumin (jeera)
Ice water to blend
4 Banana leaves
Method
Grate coconut fine, and keep all other ingredients ready.
Cut fish into 60 gm pieces
Marinate with salt and lemon juice
Keep for 1-2 hours.
Blend ingredients for the chutney. Keep aside.
Soften banana leaves on gas flame, and then cut away stalk, and cut into squares large enough to wrap the fish pieces.
Once everything is ready, arrange leaf on a clean surface, apply chutney and the fish, and again top with chutney.
Pack fish parcels with the help of a toothpick or string.
Steam in a rice cooker, or an idli steamer for 15 minutes till the fish is cooked.
Serve with onion rings and garnish with lemon.
TIPS:
Goes well with a refreshing citrus drink
It is a popular Parsi dish, served on many occasions.
If you don’t have a steamer, this can also be poached in hot water provided you have wrapped it tightly to prevent the chutney from coming out.
The chutney can be refrigerated and used in the next few days also.
Any kind of fish can be used, but traditionally fish fillets of Pomfret are used. Here we are using basa fish.
— Recipe courtesy Chef Anahita Dhondy, chef manager, SodaBottleOpenerWala
