Recently had a chance of relishing Parsi food in Delhi , Delhi does not have restuarnats which serve authentic parsi food getways like Mumbai does … But This Home cook gave me a inside of the Parsi Community and their exotic food .
Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate. ‘Parsis’ or ‘parsees’ are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century. They eventually settled along the west coast of India and it’s during that time they developed a distinct cuisine, one that proudly boasts of Gujarati ,Maharashtrian, Iranian and British flavours.
From their Irani roots they borrowed a flare for extravagant feasts. They love to spend hours cooking before a big ceremony and prepare dishes that are absolutely mind-blowing.
Parsis use a lot of white sugar or unrefined cane or palm sugar depending on the dish in question. They also have three basic spices that are used routinely: The Parsi garam masala, sambhar masala and dhansak masala.
- 3 Tbsp oil1 cup onions, chopped
1 Tbsp ginger, chopped
2 tsp garlic paste
1 1/2 cup tomato puree
1/2 Tbsp red chilli powder (For color)
1/4 Tbsp turmeric
1 green chilli, chopped
1/2 Tbsp garam masala
7 -8 chicken pieces (Leg and thigh)
Salt, to taste
1 1/2 Tbsp zeera powder
Sali, to top the dish (Deep fried potato lachchas)
Now add the tomato puree. Cook for 3-4 minutes.
Add chilli powder, turmeric, green chilli and garam masala. Saute till the oil lifts up.
Add the chicken pieces. Coat them nicely with the masala and add salt.
Add the water (enough to cover the chicken partially), cover the vessel and let it simmer for 20 minutes.
Now add the zeera powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.