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Parsi New Year 2023 6 scrumptious dishes to prepare for a special Navroz feast
Festivities in our country are incomplete without a lavish spread of delectable food. Come August, India embarks on a long trail of festivals till December that include Navroz, Raksha Bandhan, Ganesh Chaturthi, Diwali and Christmas among many others. Today, August 16 marks the Parsi New Year also known as `Navroz` or `Nowruz. The Parsi community observes the beginning of the Iranian calendar year.
In many Parsi households, a typical new year celebration involves decorating the house, dressing up in traditional outfits, praying to God for happiness and prosperity, visiting relatives and enjoying a lavish Navroz feast. This feast includes everything from Patra Ni Machi to Mutton Dhansak. One cannot celebrate the Parsi new year without relishing these lip-smacking traditional dishes.
On the occasion of Navroz 2023, we got chefs to share their special recipes that are sure to tantalise your taste buds. These recipes are a perfect blend that will complete your new year celebration and ensure you start your year on a happy note.
Marghi Na Farcha or Parsi Crispy Fried Chicken by Chef Jerson Fernandes, director of culinary of Novotel Mumbai Juhu Beach
Marghi Na Farcha is essentially a Parsi-style chicken that is fried. It is flavoured with spices and notes of Parsi flavours. It is great to be served as a party appetiser.
Ingredients
Cumin powder 20 gm
Clove powder 10 gm
Cinnamon powder 5 gm
Salt to taste
Maida 50 gm
Ginger 20 gm
Garlic 30 gm
Parsi vinegar 50 ml
Worcestershire 30 ml
Oil 350 ml
Bread crumbs 100 gm
Eggs 2
Chicken 500 gm
Method:
1. To make the marinade: In a glass bowl (or other non-reactive bowls), add cumin powder, clove powder, cinnamon powder, salt and all-purpose flour (maida) and mix to combine. Tip in ginger paste, garlic paste, green chilli paste, vinegar, Worcestershire sauce and oil. Stir well with a spoon.
2. For marinating the chicken: Place boneless chicken thighs in the marinade and mix well to ensure that the chicken is coated with the marinade evenly. Cover the bowl and marinate overnight, for up to 24 hours, in the refrigerator. If you are short of time, marination time can be cut down to 3 hours but remember that the
longer the marination the better.
3. Prepare to fry the chicken: Remove the chicken from the refrigerator about 30 minutes before frying so that it comes back to room temperature. Whisk 3 eggs in a large bowl till nice and frothy; set aside. Spread out breadcrumbs on a small platter and set down. Pour oil into a frying pan or skillet and place on high heat.
4. Fry the chicken: Once the oil is very hot but not yet smoking, pick up one marinated boneless thigh and dredge well in the breadcrumbs to coat evenly on both sides Gently pick up the coated chicken and dip it into the beaten eggs, lift it up to let the excess egg drip away and then carefully place it in the hot
oil.
5. Reduce the heat to medium. Repeat for two more pieces or more. Ensure you don`t crowd the pan. Adjust the temperature if you feel that the oil has
cooled down. Fry till cooked through and golden brown all over, adjusting the flame as needed, about 2 minutes on each side. Remove and drain on
kitchen paper.
6. Keep the chicken warm while you repeat the process for the remaining chicken farchas.
7. Transfer chicken to a serving platter. Check seasoning and serve immediately.
The chef informs that traditionally, chicken farcha is made with chicken with bones, cut into 4 to 8 pieces. However, he says, "I use boneless chicken thighs since my daughter, prefers boneless chicken and the thighs tend to be tender and juicy than other cuts".
Salli Murgh (Parsi Chicken gravy)
Salli Murgh is a delicious Parsi chicken curry. It gets its name from the deep-fried potato straws (called Salli) with which the curry is garnished. It takes about 35 minutes to prepare this dish.
Ingredients
For Marinade:
Chicken 500 gm
Onion 150 gm
Fresh tomato 100 gm
Ginger and garlic paste 50 gm
Green chili paste 2
Turmeric powder 5 gm
Red chilli powder 5 gm
Parsi garam masala 20 gm
Oil 100 ml
Spices (Bay leaf, cloves, cardamom and cinnamon - each 2-3)
Nutmeg and Cardamom powder ½ tsp
Ghee 30 ml
Fresh coriander leaves 20 gm
Ready salli packet 150 gm
Salt to taste
Method:
1. Wash and clean chicken nicely under running water and keep aside.
2. Heat some oil in a pressure cooker on medium heat, add bay leaf, cloves, cardamom and cinnamon and allow it to sizzle.
3. Next, add the chopped onions and saute till deep brown. This will take about 5-7 minutes.
4. Now add the tomato puree and completely cook, until the mixture comes together.
5. Then add the dry spice powders, chicken, turmeric powder, garam masala powder, red chilli powder, salt and mix well.
6. Add nutmeg and cardamom powder followed by 1 cup of water and close the pressure cooker.
7. Pressure cook for 2 whistles and turn off the flame.
8. Once the pressure has been released, open the cooker and transfer the Parsi Salli Murgh into the serving bowl.
9. Serve with a handful of store-bought potato straw known as Salli.
Salli Boti by Chef Daugdo Ragina, guest chef at Novotel Mumbai International Airport
Salli Boti is an iconic Parsi dish that is sweet, spicy and sour all at once with slow-cooked mutton in a rich gravy and crispy salli (fine potato sticks). It takes over 45 minutes to prepare this dish.
Ingredients:
For boti:
Mutton (wash and cut into very small cubes) 1kg
Ghee or oil 2-3 tbsp
Chopped tomatoes 4
Onions, finely chopped 4-5
Chopped green chillies 3-4
Coriander leaves
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Ginger-garlic paste 1 tsp
Water 2 cups
Vinegar 1 1/2 tbsp
Jaggery 1 tsp
Sugar 1 1/2 tbsp
Salt to taste
For salli:
Potatoes 6-7
Oil for frying
Method:
1. Fry the chopped onions in hot ghee or oil till golden. Add the masala powders, ginger-garlic paste and stir for a minute.
2. Then add the mutton cubes and cook till the meat gets a slight brown colour. Add chopped green chillies and tomatoes, water and salt (as per your
requirement).
3. Stir and mix well and bring it to a boil. Let it cook further for 30-40 minutes on low flame.
4. Add some jaggery and vinegar and cook for another 5-6 minutes.
5. Remove from flame and garnish with fresh finely chopped coriander leaves.
6. To make Sali, cut potatoes into very thin straws.
7. Soak them in cold salt water for a few minutes.
8. Drain off the water and dry the straws. Deep fry them in hot boiling ghee or oil, till golden brown and crisp.
9. Remove excess oil from potato straws and serve hot with the Boti. Boti can also be enjoyed with bread or chapati.
Patra-Ni-Machi
This one is an authentic Parsi fish recipe where pomfret fish is marinated in a spicy and tangy coconut, coriander chutney and steamed wrapped in a banana leaf.
Ingredients:
Pomfret 4 large (cut into 2 slices)
Very soft banana leaves 4 large
Green chutney 2 cups
For Chutney:
Freshly grated coconut 1
Fresh coriander 2 bunch
Green chillies 6
Lemon juice 1
Cumin powder 2 tsp
Sugar 2 tsp
Salt (to taste) 1 tsp.
Cloves of garlic 4
Method:
1. To make chutney, grind all the chutney ingredients in the blender with little water, to make a smooth paste.
2. Taste this chutney after blending it the first time. Add more sugar, salt and lemon juice as per your requirement.
3. Then, wash the fish with salt and water twice, apply salt and keep aside.
4. Prepare the banana leaves by removing the centre stalk. You will have eight pieces now.
5. Take one slice of fish and smother it in the chutney. It should be well coated before you wrap it in the leaf.
6. Wrap it in one piece of banana leaf and cover it well. Tie with thin white thread.
7. When all the slices are neatly done, fill a pot with water on the bottom. Bring the water to a boil and add a rack or steamer.
8. Place the wrapped fish into this steamer. Cover and steam for 20 minutes. The bright green colour of the leaves will change to a dull green when cooked.
9. Serve the wrapped fish warm and enjoy.
Chicken Baida Roti from by Chef Kokhan Molla and Monirual Sekh, Kokum Bar and Lounge
Ingredients:
Chicken 250 gm (minced)
Ginger-garlic paste 1 tbsp
Green chili paste 1 tsp
Cumin seeds powder 1 tbsp
Black pepper powder 1 tsp
Onion 1 (medium, finely chopped)
Garam masala 1/2 tsp
All-purpose flour 4 Cups
Salt to taste
Egg 3
Refined oil
Method:
1. Wash the chicken mince properly and completely drain the water. Then, heat the pot, coat it with some oil and add mince to it. Add ginger garlic paste, green chilli paste, salt and 2 cups of water.
2. Cook until the mince is properly done and the water is completely dried out. Add cumin seeds powder, garam masala, black pepper and your in-house masala to it and mix it well. Keep it aside to cool.
3. To make the dough take a bowl and add maida to it. Add 1 tablespoon of oil and salt to it. Add water gradually to make a soft dough.
4. Now roll a big roti from the dough about 6-8 inches. Shift the roti on a hot skillet. Put a good quantity of cooked mince over the centre of the roti. Put 1 tablespoon of chopped onions over it.
5. Beat an egg and pour it over the mince and mix. You can also directly take an egg along with york and pour it over the mince and mix.
6. Fold the ends of the roti towards the centre to form a square shape. Apply a good quantity of oil around the stuffed roti and let it fry on low flame. Change the sides with the help of a skimmer. Pour oil over the upper side with the help of a skimmer. Cook until golden brown.
7. When ready, take it out on a serving plate and cut it into four pieces with a knife. Your Crispy chicken Baida Roti is ready to serve.
8. Serve it with sliced onions, lemon and mint leaves for enhanced taste or relish with mint chutney.
Yakhni Pulao by Chef Ajay Thakur, corporate chef at Hitchki Resto Bar
Ingredients:
Mutton 500 gm cut into pieces
Basmati rice soaked and drained 2 cups
Thinly sliced large onion
Minced garlic 4-5 cloves
Minced ginger 1-inch piece
Green chillies, slit 2-3
Cinnamon stick 1
Cloves 4-5
Black cardamom 1
Bay leaf 1
Green cardamom pods 4-5
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Black peppercorns 1/2 tsp
Salt to taste
Water 4 cups
Yoghurt 1/4 cup
Fresh coriander leaves and mint leaves, chopped (for garnishing)
Ghee or oil for cooking
Method:
1. To prepare yakhni (meat broth), in a large pot, add mutton pieces, water, whole spices (cinnamon, cloves, green and black cardamom, bay leaf), cumin seeds, fennel seeds, black peppercorns and salt.
2. Bring the mixture to a boil, then reduce the heat to low, cover the pot and let it simmer for about 1-2 hours until the mutton is tender and
flavourful. You can also use a pressure cooker to speed up the process.
3. Once the mutton is cooked, strain the yakhni (broth) using a fine sieve or strainer. Set aside both the mutton and the yakhni.
4. In a separate heavy-bottomed pot or pan, heat ghee or oil over medium heat. Add sliced onions and sauté until they turn golden brown.
5. Add minced ginger, garlic and slit green chillies to the sautéed onions. Sauté for a couple of minutes until fragrant.
6. Add the soaked and drained rice to the pot and sauté for a few more minutes, stirring gently to coat the rice with the aromatic mixture.
7. Now pour in the strained yakhni (broth) and yoghurt. Mix well.
8. Add the cooked mutton pieces to the pot. Give everything a gentle stir.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the pulao simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
10. Once the pulao is cooked, turn off the heat and let it rest, covered, for another 10-15 minutes. This allows the flavours to blend and the rice to
steam further.
11. Gently fluff the pulao with a fork. Garnish with freshly chopped coriander and mint leaves.
Your Yakhni Mutton Pulao is now ready to be served. Serve it hot with raita and enjoy the delicious flavours of this aromatic and hearty dish.
Note: You can adjust the spice levels according to your preference by adding or reducing the number of green chillies and black peppercorns. Also, feel free to add some saffron strands soaked in warm milk for an extra touch of luxury.
