Mutton Dhansak

         Mutton Dhansak is a signature Parsi dish. Spicy and tangy, no menu is complete without this delicacy. This is a great party recipe and is generally prepared during special occasions and festivals. In this recipe, mutton is cooked with a combination of two or more lentils, veggies and basic spices. I have only added eggplants. However, pumpkin and potatoes can also be added.

       

          This delicious lentil curry is relished either with Parsi Biryani or any Indian flat bread. 

          Without the mutton, this dish can be termed as a very nutritious dish and also a gourmet delight on a vegetarian platter.

          It is definitely a must try recipe. So check out the step by step pictorial recipe to prepare this lip smacking comfort dish. 

• 1/2 cup chana dal (Bengal gram)
• 1/4 cup tuvar dal (split pigeon pea lentil)
• 10-12 mutton cubes, boiled
• 1-2 long eggplants, diced
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. tamarind paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• handful of mint leaves, chopped (opt)
• 2-3 tbsp. oil

      

           Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 5 minutes on low flame after the first whistle.

           Whisk the boiled dal. Add the boiled mutton and salt and keep aside. Heat oil in a pan and sauté the onions till light brown. Add the tomatoes and fry till it is mashed.

          Add the ginger-garlic paste and all the remaining dry spices mixed with some water. Sauté till the oil separates.

          Add the boiled dal and tamarind paste mixed with 1/4 cup water. Cover and simmer on a low flame for 3-4 minutes. 

          Adjust water according to the consistency desired. This dish calls for a semi thick gravy. Garnish as desired and serve with any type of rice preparation or Indian bread.

Pressure cook lentils, eggplants, turmeric powder & mint leaves in 2 cups 

water for 5 minutes on low flame after the first whistle. 

                                  The boiled dal. 

                                  Whisk the boiled dal. 

                                  Add boiled mutton & salt & keep aside. 

                                  Heat oil & sauté onions till light brown. 

                                  Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all remaining dry spices mixed with some water. 
                   Sauté till oil separates.

                   

                                 Add boiled dal & tamarind paste mixed with 1/4 cup water. 

                                 Cover & simmer on a low flame for 3-4 minutes. 

                           Garnish as desired & serve with any type of rice or Indian flat bread.

Peri Peri Gourmet Delight

          This is my take on a Peri Peri Gourmet delight where the star ingredient is the South African special Peri Peri Sauce that I have used in all the recipes. Here you have Peri peri grilled chicken drumstick served atop fusion style jeera rice, which has some peri peri sauce. I then served with some kadhi where I have also added peri peri sauce. So as the saying goes, you eat with your eyes, here is my simple visual presentation of the end product. 

1.  Peri Peri Grilled Chicken Drumsticks - 

• 5-6 chicken drumsticks 
• 1 tsp. lemon juice
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. olive oil 
• 2 tbsp. peri peri sauce
• 1/3 cup yoghurt
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin powder

          Make few slits on the chicken drumsticks and mix with all the mentioned ingredients. Marinate for 4-5 hours or preferably overnight. 

          Arrange the marinated chicken on a greased baking tray and grill for 30-35 minutes. Flip them midway and baste with the leftover marinade.

2.  Peri Peri Jeera Rice (Fusion Style) - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil 
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 4-5 tbsp. peri peri sauce
• 1 tsp. roasted coriander powder
• 2-3 tbsp. coriander leaves, chopped

          Cook the rice in sufficient water till done. Drain and keep aside. Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. 

          Add the onion, garlic and green chilies. Stir fry till light brown. Add the peri peri sauce and all the dry spices. Mix everything well, 

          Add the rice and continue to stir fry for 2 minutes. Add the coriander leaves and give it a stir. Switch off the flame and keep aside. 

3.  Peri Peri Kadi (Fusion Style) -

• 3 tbsp. roasted chickpea flour
• 1/2 cup yoghurt
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. peri peri sauce
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder

          Whisk together the chickpea flour, yoghurt, water and salt. Keep aside. Mix together ginger-garlic paste, peri peri sauce and all the dry spices along with some water. Keep aside. 

          Heat oil in a pan and temper with the cumins seeds. Saute for a few seconds and then add the asafoetida, followed by the spice paste.

          Saute for a few seconds and then add the yoghurt mix. Bring it to a boil and simmer on a low flamer till it thickens to a desired consistency. Keep stirring at intervals. When done, strain it to a smooth finish. Keep aside. 

          To serve, arrange the rice first and top it up with a grilled chicken. Pour some of the strained kadhi and you are all set to relish this yummy PERI PERI GOURMET DELIGHT.