Friday, 19 December 2014

Mutton Dhansak & Brown Rice


I received this recipe from Niloufer Dhondy who makes the most incredible Parsi food I have ever eaten . The recipe is uncomplicated and works beautifully . I am sure Dhansak is made differently in most homes with varying ingredients - here is what I made from her recipe and it tasted fabulous.
Part - 1
1.5 Cups Arhar Dal.
50 Grams Channa Dal.
50 Grams Red Masoor Dal.
50 Grams Black Masoor Dal.
50 Grams Pumpkin.
1 Small Bunch Fenugreek / Green Methi Chopped.
1 Small Bunch Coriander / Green Dhania Chopped.
1 Onion Chopped.
1 Potato Peeled & Chopped.
1 Tomato Chopped.
2 Tablespoons Garam Masala.
Haldi
Salt
Soak the dals for one hour and pressure cook with all the above in just enough water - cook till done and not very liquidy .Sieve the dal in another pan - I was told it was okay to blend this all in a grinder which is what I did .


Part - 2
2 Tablespoons Parsi Sambhar Masala.
2 Tablespoons Dhansak Masala.
1 Tablespoon Chili Powder.
1 Tablespoon Cumin Ground.
2 Tablespoons Ginger & Garlic Paste.
2 Tablespoons dhania Powder.
Mint Leaves.
Haldi
Salt
3 Green Chilies
Fry onion until brown , add all the masalas ( save some dhansak masala to add at the end ) , green chili , add a bit of water and fry. Now add mutton , bhuno and add anough water to cook it through making a little gravy. When nicely cooked add this to the dal , add the reserved dhansak powder , add water and simmer 5-7 minutes for flavors to blend.
A tip Niloufer gave me , she makes the mutton and strains it , collects the gravy and cooks that dal / veggie mixture along with the gravy.


Brown Rice:
1 Kg Basmati Rice.
6 Large Onions Sliced.
1 Tablespoon Jeera Seeds.
6 Cardamons.
6 Cloves.
3 X 1" Pieces Cinnamon Sticks.
2 Bay Leaves.
2 Tablespoons Sugar.
Salt.
Oil.
Soak clean rice for 2 hours.Heat oil , fry onions till brown , remove half the onions and keep aside.Now add the sugar and whole spice and let it brown until sugar is caramalized .Add water and rice and cook till rice is done.Serve with the remaining fried onions sprinkled on top.
Kavabs
This is my recipe :
500 Grams Coarsely Minced Mutton.
1 Large Onion Chopped Fine.
1 Teaspoon Garlic Paste.
1 Tablespoon Minced Ginger.
Chopped Dhania Leaves.
Chopped Mint Leaves.
1 Tablespoon Garam Masala.
Minced Green Chilies.
2 Tablespoons Worcester Sauce.
3 Bread slices crumbled.
Salt.
Mix everything up , allow it to rest for 1-2 hours at room temperature.Heat lots of oil in a wok , deep fry one kabab - check for flavors , when satisfied make even sized balls and deep fry.Serve on top of the brown rice.
Kuchumbar:
Mix together 1 onion finely chopped , 1 romato chopped , green chilies chopped green dhania chopped - white vinegar to taste and salt.
Eat this along with your Dhansak.

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