Indian
Cuisine: Parsi
Almost Americans know about Indian food is
curry. Curry is synonymous with sauce. As there are hundreds of sauces, there
are hundreds of curries. However, Indian food is more than curry. India is not
a country, but it is a continent. There are over 20 states each with a
different language and different cuisine. There is little in common between
them.
One of my favorite Indian cuisine in Parsi
cuisine. Parsis are Zoarastirans (http://en.wikipedia.org/wiki/Parsi)
who settled in India as they were not allowed to practice their religion. They
settled in Gujarat state, started speaking its language, but retained their
identity. They are beautiful people, soft by nature and very wealthy. Their
history is worth studying.
I am sharing one of their popular dishes
called Dhan sak. It is modified for the American kitchen.
DHAN SAK
(From ‘Parsi food and customs’ by Bhicoo
Manekshaw)
A.
Lentil, meat and vegetables (chop)
1 kg chicken or lamb or
beef (with bone) cut into l inch pieces
1.5 cup of mixed (3- 4
types) Indian lentils (available in any store)
2 potatoes
3 medium tomatoes
200 g pumpkin, peeled
200 zuchini
1 small eggplant
B. Spices
(1):
3large onions, sliced
1inch piece cinnamon
6 broken cloves
4 peeled cardamom
2 star anise
C. Spices
(2):
Blend to a thick paste:
1 tsp turmeric powder
1 teaspoon chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
1 inch ginger
4 pods garlic
50 ml lemon juice
4 table spoons brown sugar
Method:
Wash lentils
well; mix with meat and chopped vegetables. Put into a pan with water (enough
to cover the mixture). Bring to boil and simmer till meat is tender. Remove
meat from mixture and coarsely puree in a blender. Put meat back into the
coarse puree.
Heat oil
in a large pan and fry spices (l) till onions are brown. Add spices (2) and fry
for 1-2 minutes, adding a little water if required. Add lentil, meat and
vegetable mixture and simmer on low heat. Add salt; Adjust for sourness and
sweetness by adding lemon juice or brown sugar.
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