Vegetarian Dhansak (Parsi Cuisine)

 

           This is a traditional Parsi cuisine which is a vegetarian version. It is generally cooked with mutton with one or more lentils. It is an absolute delicacy and no Parsi menu is complete without this signature dish. Dhansak can be relished with Parsi Biryani or any Indian bread. This is a simple and a healthy dal recipe which is cooked along with eggplants and red pumpkin.

           It is both spicy and tangy with the presence of tamarind. Some coriander and mint leaves added to the end product gives a very great flavour to this dal curry. Hence this vegetarian version is a nutritious dish and a gourmet's delight on a vegetarian platter. So check out the step by step pictorial recipe to prepare this great comfort food.

• 1/3 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/4 cup Chana dal (Bengal gram lentil)
• 1 cup red pumpkin, chopped
• 1 long eggplant, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. pepper powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• coriander leaves to garnish

          Pressure cook the soaked dal, eggplants and red pumpkin along with 1 & 1/2 cups water for 4-5 whistles. 

          Add salt and turmeric powder. Mash slightly with a potato masher and keep aside.

          Heat oil in a pan and sauté the onions till light brown in color. 

          Now add the ginger-garlic paste and rest of the dry spices mixed with 1/4 cup water. Fry on a low flame till the oil separates.

          Add the tomatoes and continue to fry till it is mashed up. Add the boiled dal and the tamarind water. 

          Simmer for 4-5 minutes or till you get the right consistency. Garnish with coriander leaves and serve with hot steamed rice, jeera rice or any Indian bread.

                       Pressure cook soaked dal, eggplants & red pumpkin with 1 & 1/2 cups 

                       of water for 4-5 whistles. Add salt & turmeric powder. 

                                  Mash slightly with a potato masher and keep aside.

                                  Heat oil and sauté the onions till light brown in colour. 

                       Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup 

                       water. Fry on a low flame till the oil separates.

                                    Add the tomatoes & continue to fry till it is mashed up. 

                        Add the boiled dal & the tamarind water. Simmer for 4-5 minutes or 

                        till you get the right consistency.

                                  Garnish with coriander leaves.

                                Serve with hot steamed rice, jeera rice or any Indian bread.

Dim Bhapa (Steamed Egg Curry - Bong style)

 

           An eternal favorite among most Bengalis and a great comfort food is this traditional Bong delicacy where boiled eggs are steam cooked with a mustard-poppy seeds paste. Mustard oil is used for an authentic taste and flavor. This simple and yummy recipe is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this quintessential traditional delicacy.

          You must have heard of Bhapa Ilish (Steamed Hilsa Fish Curry) or Bhapa Chingri (Steamed Prawns). So now try with boiled eggs and following the same method with similar ingredients. 

         Mustard and poppy seeds paste are common ingredients used to prepare this dish. I also added fresh grated coconut, raw mustard oil, coriander leaves and yoghurt to make the gravy more flavorful.  It comes out super yummy. 

         I always opt for this simple dish whenever I need something quick, simple and hassle free. So do give it a try and enjoy a blissful weekend lunch with your dear ones. 

• 3 eggs, boiled & slit slightly
• 2 tsp. mustard seeds, soaked for 10-15 minutes
• 2 tsp. poppy seeds, soaked for 10-15 minutes
• 5 green chilies
• salt to taste 
• 1/2 tsp. turmeric powder 
• 2 tbsp. fresh grated coconut 
• 2-3 tbsp. coriander leaves 
• 2 tbsp. yoghurt 
• 3 tbsp. + 1 tsp. mustard oil
• handful of coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and sauté the boiled eggs slightly. Then drain and keep aside.  

          Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch of salt and some water to a smooth paste. 

          In a steel tiffin box, mix the paste, turmeric powder, salt to taste, coriander leaves, yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix everything well. 

         Now add the boiled eggs and mix well so that the eggs are well coated with the paste.

          Place the remaining green chilies over the eggs and close the lid. Place the sealed tiffin box into a deep pan / kadai with some water in the base.

          Cover the pan with a lid and steam for 10-12 minutes. You can also steam in a pressure cooker. Let it rest for 10 minutes. 

           While serving, drizzle 1 tsp. mustard oil and serve with hot steamed rice for a great comfort meal.

                                 Heat 1 tbsp. oil & sauté the boiled eggs slightly. Keep aside.  

                        Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch 

                        of salt & some water to a smooth paste. 

                          To the paste - add turmeric powder, salt to taste, coriander leaves, 

                          yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix well.

                       Add the boiled eggs & mix well so that the eggs are well coated. Place

                        the remaining slit chilies over the eggs and close the lid.

                        Place the sealed tiffin box into a deep pan with some water in the base. 

                       Cover the pan with a lid & steam for 10-12 minutes. Let it rest for 10 min.

 

                                 While serving, drizzle 1 tsp. mustard oil .....

                                ...... and serve with hot steamed rice for a great comfort meal.

Rose Lassi

 

           A great way to beat the summer heat is to prepare this yummy salty Rose Lassi with some fresh rose petals and enjoy it. I have used rose water, saffron and cardamom powder to flavour the drink. Be sure to prepare in large quantities and keep them refrigerated. It can be had in between meals also. 

            So whip up this amazing chilled Lassi and serve them in individual glasses, garnished with mixed nuts, saffron and rose petals. Go ahead and give it a try by checking out the step by step pictorial recipe to prepare this soothing and refreshing drink.

 

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar as it is a salty version. You may add if you wish. I flavored it with cardamom powder, saffron and rose water. You may try with gulkand, rose syrup or any other flavour of your choice. Serve it chilled or with some ice cubes for a refreshing experience.

               So a great combination of some fresh rose petals and yoghurt makes for this yummy lassi. Apart from the garnishes I have used, you can add any of your choice and you are ready to savour it. 

• 1 cup yoghurt
• 1/3 cup water
• pinch of salt
• 5-6 fresh rose petals
• 1/2 tsp. rose water
• pinch of cardamom powder
• pinch of saffron
• 1 tsp. chopped mixed nuts

           Blend together yoghurt, water, rose petals, pinch of salt, cardamom powder, saffron and rose water to a smooth puree. 

            Pour into individual glasses and refrigerate for a minimum of an hour. Serve chilled, garnished with mixed nuts, saffron and rose petals. 

                         Blend yoghurt, rose petals, pinch of salt, cardamom powder, saffron, 

                                  water and rose water to a smooth puree. 

                        Pour into individual glasses & refrigerate for a minimum of an hour. 

                            Serve chilled, garnished with mixed nuts, saffron and rose petals. 

Mor Rasam (Buttermilk Rasam - Tamilian style)

 

          Mor Rasam is almost similar to Mor Kuzhambu, a yoghurt-coconut based gravy, most popular in Tamil Nadu. However, Mor Rasam is minus the coconut and vegetables. This is also the South Indian version of Kadhi. It is a very simple, easy to make and a yummy side dish, best relished with steamed rice. So check out the step by step pictorial recipe to prepare this traditional buttermilk rasam.

Ingredients - 

• 1 cup thick yoghurt
• 1 cup water
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

To roast & grind - 

• 1 tsp. cumin seeds
• 1/2 tsp. whole black peppercorns
• 1 tsp. Tuvar dal (pigeon pea lentil)
• 1 tbsp. chana dal (Bengal gram lentil)
• 3-4 dry red chilies

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 red chilies
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida

          Dry roast the ingredients mentioned and keep aside to cool. Then grind into a powder. 

    

          Beat the yoghurt, water, salt and turmeric powder till well blended. Now add the ground ingredients to the beaten yoghurt and give it a stir. 

           Transfer the yoghurt rasam to a pan and heat it gently on a low flame. Once it comes to a boil, switch off the flame and keep aside. 

          For the tempering - Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and asafoetida. Sauté for a few seconds and pour it over the rasam. 

          Mix well and garnish with coriander leaves. Serve with hot steamed rice for a comforting meal. 

 

Dry roast the ingredients & keep aside to cool. Then grind into a powder. 

Beat yoghurt, water, salt & turmeric powder till well blended. 

              Add the ground ingredients to the beaten yoghurt. Give it a stir.

Transfer the yoghurt rasam to a pan & heat it gently on a low flame. Once it comes to a boil, switch off the flame and keep aside. 

Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.

                         Pour it over the rasam. 

                         Mix well & garnish with coriander leaves.

               Serve with hot steamed rice for a comfort meal.