Masterchef Kaizad Patel shows how to make the best Parsi dishes this festive season

This is a typical Parsi way of making chicken or sheep liver

Ingredients:
200 gms chicken or goat liver
½ tsp coriander seed
½ tsp turmeric poweder
½ inch piece of ginger
6 cloves garlic
6 peppercorns
2 green chillies
1 bunch coriander leaves
Salt
1 tbsp oil
- Ground the above ingredients into a masala

Method:
Remove the thin skin off the liver (goat). Wash and cut the liver into small pieces. Mix it in the ground masala, salt and oil and keep overnight, or for at least 4 hours. Stick the pieces on skewers. Light a coal fire, see that the flames have subsides. Barbeque each skewered stick with liver over the fire for about 5 minutes each until tender.

Nutrition Fact: Each serving provides about 109 calories, 10.3g proteins, 1.0g carbohydrates, 6.3g fat.

A tea-time snack

Ingredients:
1 cup plain sifted flour
3 eggs
2 tbps sugar
6 cardamoms powdered
¼ grated nutmeg powdered
2 tbsp rose water
¼ cup milk
1 cup coconut mail or ½ cup plain milk and ½ cup water
Pinch of salt
1 tbsp pistachios- blanched and finely chopped
1 tbsp almonds- blanched and finely chopped
Oil

Method:
Except the pistachios, almonds and oil, whisk all the above ingredients thoroughly into a batter. Add pistachios and almonds to the batter and keep at room temperature for 1 hour.

On a medium heat flame, spread a little oil in a 6” frying pan, put ½ tbsp of the batter on the pan and swirl the pan around so that the batter spreads evenly till the sides of the pan. After the sides, leave the pan, turn the crepe around, cook the crepe on both sides. These crepes are a little thicker than normal ones. Fold over each crepe to make a triangle. Continue this process until all the batter is used up. Serve hot or cold.

Nutrition fact: 1 pancake provides about 250 calories, 6.8g proteins, 25g carbohydrates, 13.9g fat.

Ingredients
Qty. Method

Paneer
Banana leaves

For Green Chutney

Grated Coconut
Green chili fresh
Cumin seed
Garlic cloves
Coriander leaves
Mint leaves
Turmeric powder
Sugar
Sugarcane Vinegar
Curry leaves

250 gm
3 number



¼ number
4 number
½ tsp
3 number
3 bunch
1 tbsp
2 gm
2 tbsp
2 tbsp
6 number

• Apply salt to the Paneer.
• Remove the centre thick vein of banana leaf and cut 08 pieces of leaves approximately 8”*8” . Heat the pieces on gas so that they become limp and hence will be easy to handle.
• Apply chutney quite liberally all over the pieces of paneer. Wrap each piece of paneer in a piece of banana leaf folding the sides in and tie firmly with a piece of string.
• In a heavy bottom pan, fill it half with water. Place colander on top filled with wrapped paneer. Cover with a lid making sure the steam does not escape. Cook for 10-15 mins. till paneer has cooked. Reheat in the same way.
• Serve hot with chapattis

Ingredients

Chicken boneless
Tomato( ground)
Ginger Garlic paste
Garam masala pwd
Red chili pwd
Haldi pwd
Jaggery
Sambhar pwd (Parsi)
Bread crumb
Eggs
Oil ( for Frying)
500 gms
100 gms
1 tbsp
½ tbsp
½ tbsp
½ tbsp
2 tbsp
1 tbsp
250 gms
06
As required

• Cut Chicken boneless into cubes.
• In a Heavy bottom Pan, mix chicken boneless, Tomato (ground to paste), Ginger Garlic Paste, Garam masala pwd,Red chili Pwd, Haldi pwd, Jaggery , Sambhar pwd.(parsi) and Cook until chicken is done.
• Separate chicken from the gravy.
• Apply bread crumb, dip in beaten eggs and Fry in oil and cook until golden brown.