1. Lagan Nu Pickle
Navroz, the Parsi New Year, is a great time to step out and taste some authentic Parsi food in some of Mumbai’s most iconic restaurants. However, if you cannot go out of the house due to the current climate, here’s how you can make some of the traditional Parsi dishes at home.
We start off with the carrot pickle made by the Parsis in Gujarat. In this episode of Pickle Nation, Chef Kunal Kapur traces the history of Parsis in India and their auspicious pickle. This pickle is usually made before a wedding but it is also made to signify new beginnings and a new life. To make this special pickle you will require the following ingredients:
Dry Fruits (Apricots, Dates, Blackcurrants)
For the carrot pickle, you need to grate carrots and keep them in a glass jar mixed with salt. Keep the salted carrots out for drying. Mix vinegar and jaggery in another glass jar and strain the mixture. Add the jaggery-vinegar mixture to a bowl with the marinated carrots, ginger, apricots, blackcurrants, dates, and mustard. Add salt, chilli powder, and turmeric powder before mixing. Store the mixture in a jar for a few days at home before serving.
2. Chicken Farcha
The Chicken Farcha or Marghi Na Farcha is a delicious version of fried chicken. For this recipe suggested by Sanjeev Kapoor, you will require the following ingredients.
Salt (to taste)
2 tablespoons red chili powder
1 teaspoon turmeric
2 tablespoons ginger garlic paste
2 tablespoons coriander leaves (chopped)
2 table spoons lemon juice
1 cup breadcrumbs
Oil for deep frying
To make the Chicken Farcha, marinate the chicken with the salt, turmeric, chilli powder, ginger-garlic paste, lemon juice, and coriander leaves. Let the chicken marinate in this mixture for two hours, preferably in a refrigerator. Beat four eggs and add salt. Coat the marinated chicken in breadcrumbs and dip it in the eggs before deep frying it in the pan.
3. Keema Par Eeda
Kheema Par Eeda is a good twist on the traditional kheema pav served at Irani restaurants and cafes. This recipe suggested by Sanjeev Kapoor, you will require the following ingredients:
200 grams mutton mince
2-3 tablespoons of ghee
2 onions (chopped)
2 tomatoes (chopped)
3 green chillies (chopped)
6 garlic cloves (chopped)
1 inch ginger (chopped)
half teaspoon turmeric powder
1-2 teaspoons cumin powder
1 teaspoon chilli powder
1 teaspoon sugar
1-2 teaspoons vinegar
Salt (to taste)
To make the Keema Par Eedu, add the ghee to the pan and saute the onions in it. Add the kheema and let it cook for five minutes. Add the chopped ginger and garlic along with other powders: chilli powder, cumin power, turmeric, and salt before mixing well. Let this cook for a few minutes while you blend the tomatoes and chillies into a smooth paste. Add the tomato and chilli paste to the kheema along with the vinegar and sugar, and let it cook for a few minutes again. Break one egg at a time on top of the kheema. Add salt as per taste and let the mixture cook till the eggs are set on top of the kheema. Serve hot with pav, roti, or bread.
4. Patrani Machchi
Patrani Machchi is probably the most popular Parsi Dish which is cooked and presented in a leaf. Here’s how Sanjeev Kapoor suggests you should prepare this dish. For this dish, you will need the following ingredients:
Boneless fish filet (as per requirement)
Banana leaves (as per requirement)
2 tablespoons oil
1 cup coriander and coconut paste
4 tablespoons lemon juice
Salt to taste
For the coriander and coconut paste, grind 1 cup of scraped coconut and 1 cup coriander leaves with green chillies, garlic, and cumin (jeera) as per taste. Mix this paste with the lemon juice and salt before marinating the fish in this mixture. Place the marinated fish in the center of the banana leaf and spread chutney on it. Fold the leaf to make a parcel. Heat oil in a tawa and place the leaves on top of the oil and fry them on both sides. When the leaves start browning on both sides, take them out and serve in a plate.
5. Lagan Nu Custard
To sign off your Parsi feast, there’s no dessert more popular than the Lagan Nu Custard. Chef Ranveer Brar suggests his recipe for Lagan Nu Custard for your family. You will need the following ingredients:
2 litres milk
12 tabelespoons of sugar
200-250 ml of fresh cream
Half a teaspoon of cardamom (elaichi) powder
4 egg yolks
1 tablespoon vanilla essence
25 grams pista
25 grams almonds
1 tablespoon butter
To make Lagan Nu Custard, mix milk, sugar, and fresh cream in a kadhai. While this cooks, add the elachi powder to the kadhai as well. In a separate bowl, break 6 eggs. Add 4 egg yolks. add the remaining fresh cream with vanilla essence and mix them together. Add the egg and vanilla mixture to the kadhai. Add the dry fruits to a hot pan with butter and let them mix. Add the dry fruit to the kadhai. Take the custard out in a microwaveable tray and bake it for 35 minutes at a heat of 170 degrees Celsius.
Which recipe do you plan to try out? Let us know in the comments below. Watch all episodes of Ranveer Brar’s Ghar Sa Yummy, streaming only on ZEE5.