Eggs Benedictine

Egg Dishes:Eggs Benedictine

Serves: 8 People

Time Required: 25 Minutes

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Dal Gosht (Spicy meat and lentil curry)

Nourishing meals:DAL GOSHT

Serves: 6-8 People(Soaking time to soften lentils:2-3 hours)

Time Required: 60 Minutes

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Deviled Eggs

Egg Dishes:Deviled Eggs

Serves: 6 People

Time Required: 25 Minutes

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Scotch Eggs

Egg Dishes:Scotch Eggs

Serves: 4 People

Time Required: 35 Minutes

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Curried scrambled eggs (Bhurji)

Egg Dishes:Curried scrambled eggs

Serves: 4 People

Time Required: 25 Minutes

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Prawn Cocktail

Seafood specialities:Prawn Cocktail

Serves: 5-6 People

Time Required: 20 Minutes (Chilling time:1 hour)

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Crab Au Gratin

Seafood specialities:Crab Au Gratin

Serves: 5-6 People

Time Required: 55 Minutes

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LAGANSALA (Vegetables Cooked in Spicy Gravy)

Nourishing meals:LAGANSALA

Serves: 5-6 People

Time Required: 30 Minutes

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IRISH STEW

Nourishing meals:IRISH STEW

Serves: 5-6 People

Time Required: 60 Minutes

INGREDIENTS

1. ½ kg mutton;

2. 3 large carrots (cut in rounds);

3. 100gms beans, threaded and cut in rounds;

4. 100gms cauliflower, in florets;

5. 2 medium sized onions, cut in 4 pieces,

6. 2 whole peeled potatoes, cut in quarters;

7. celery (optional);

8. ¾ litre water, more can be added;

9. ½ cup milk;

10. 1 tbsp flour or corn flour;

11. 2-3 cloves;

12. 1 inch cinnamon;

13. 1 large (black) cardamom;

14. salt and pepper.

METHOD

1. Clean mutton and place with celery, cardamom and cinnamon in water.

2. Boil and let it simmer covered till the meat is done.

3. Add cauliflower, let it cook a bit. Add carrots and beans.

4. Cook together till the vegetables are cooked but firm and mutton is tender.

5. Mix corn flour in a little water, stir into stew and allow it to thicken. Serve hot.

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Chicken Dhansak (Chicken in Aromatic Parsi Spices and Lentils)

Nourishing meals:Chicken Dhansak

Serves: 5-6 People

Time Required: 60 Minutes

INGREDIENTS

1. ½ kg chicken pieces breast ;

2. 4 pods crushed garlic;

3. I inch fresh ginger ;

4. 6 dry red chilies tbs cumin seeds ( jeera);

5. I tbs coriander seeds (dhania );

6. I inch cinnamon stick;

7. 2 crushed green cardamoms;

8. 4 black peppercorns;

9. I1/2 teaspoons turmeric (haldi) powder;

10. teaspoons dhania jeera powder*;

11. 1/3 cup toover dal ;

12. 1/3 cup moong dal;

13. 1/3 cup masoor dal (yellow lentils);

14. I medium aubergine (brinjal) into 4 pieces;

15. I00gm piece of red pumpkin, peeled and cut into 4 pieces;

16. 2 large tomatoes, chopped ;

17. I tbs tamarind pulp;

18. I tbs grated jaggery;

19. 21/2 tsp salt;

20. 2 tbss vegetable oil or melted ghee;

21. readymade Dhansak masala ( preferably Motilal brand ) or 2 tsps sambhar powder.

METHOD

1. Soak all the lentils together in cold water.

2. Heat oil and fry onions till brown..Add masala paste, turmeric haldi, coriander-cumin seed powder, cook 5 minutes.

3. Add tomatoes, cook 5 minutes. Add mutton and cook till water dries. Add the three lentils dals, aubergine brinjal, tomato, fenugreek methi leaves. Mix well

4. 4. Slowly add 6 cups water, salt. Bring to boil
Cover and simmer on low heat till the mutton is tender. Remove from fire and keep aside.

5. Soak tamarind and ½ cup boiling water for 15 minutes

6. Strain the liquid through sieve and extract all the juices. Discard the pulp

7. Remove mutton from the lentils dals and keep aside.

8. Mash the lentils dals through a colander into another pan.

9. Then mix into mutton again.

10. Add tamarind juice and jaggery to the mutton/dal and cook slowly for 10 minutes. Add extra water if too thick.

11. Before serving sprinkle on top one finely chopped onion, fried brown and ½ dessertspoon finely chopped coriander serve with roti and rice and garnish with lamb meat balls.

Note:-Dhansak masala is a special masala made for Dhansak and is available in stores usually run Parsis.

Traditionally the Dhansak is served with brown rice where a little brown caramelized burnt sugar, about 2 tspn is added in the boiling rice while the rice is being cooked.

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