FOOD FETISH
Parsi food at its delicious best at Zarin- Fairmont, Jaipur
Soup-e-Joe
YOU NEED: 2 tsp olive oil 6 cloves of garlic (chopped) 1 onion (chopped) ¾ cup uncooked barley 2 carrots (diced) 1 zucchini (diced) 1 small cabbage (chopped) Bay leaves ¼ parsley (chopped) 1 tsp sugar ½ tsp black pepper 20 grams tomato puree 2 quarts vegetable broth Salt to taste YOU MUST: Pour the vegetable broth into a large pot Add barley, carrots, tomatoes, zucchini, garbanzo beans, onion, and bay leaves Season with garlic, sugar, salt, pepper, and parsley Bring to a boil, then cover and simmer over mediumlow heat for 90 minutes The soup will be very thick. For the desired consistency add more broth or less barley Remove bay leaves before serving
Dal Zarin
YOU NEED: 250 gms black urad dal 150 gms chana dal 100 gms baked beans 150 gms onions (chopped) 100 gms tomatoes (chopped) 300 gms tomato puree 30 gms deghi chilly Salt to taste 20 gms sugar 150 gms ghee YOU MUST: Soak the lentils separately for one day Boil them separately and keep them aside Take a pan and add ghee in it and add the chopped onions and tomatoes and cook till they turn golden brown Add all the spices, tomato puree and sugar Add the boiled dal and cook for a few minutes Serve hot with chopped cilantro
Patrani Paneer Kebab
YOU NEED: 250 gms paneer 150 gms hung curd 50 gms ground cashew nuts 30 ground almonds 50 gms grated coconut 20 gms powdered poppy seeds 5 gms cardamom powder 3 gms white pepper powder 30 ml olive oil 30 gms fresh cream Salt to taste YOU MUST: Cut the paneer into cubes Take the hung curd, mix ground cashew nut, poppy seeds, coconut and almonds Add all the spices, and add olive oil to make a smooth marination Marinate the paneer for 3 hours and cook them in the heat of charcoal Finish the kebab with a sprinkle of Persian chat masala and butter Now envelop the paneer cubes with banana leaf and serve hot
Vegetable Dhanshak
YOU NEED: 2 large onions (chopped) 2 large tomatoes (chopped) 10 gms chopped garlic Salt to taste 5 gms garam masala 5 gms dhanshak masala 5 gms deghi chilly 2 tsp turmeric powder 20 gms tuar dal 125 gms carrots (diced) 125 gms beans (diced) 200 gms green peas 100 gms potatoes (diced) 50 gms cauliflower (diced) 50 gms baby brinjals 5 gms curry leaf YOU MUST: Fry gently (onions and tomatoes) in very little oil for about 10 minutes until softened. Add the quorn (if using), lentils, tomato puree, stock, spices and sugar Peel and chop root vegetables and add to the pot. Bring to a boil and then simmer for approximately 2 hours, until the lentils have completely broken down and thickened the sauce Add all the vegetables and roughly chopped coriander towards the end to just heat through. Serve with rice or roti
Lagan Sara Istoo
YOU NEED: 100 gms medium carrots 100 gms yam 100 gms potatoes 100 gms red pumpkin 200 gms green peas 100 gms sweet potatoes 50 gms green beans 200 gms onions 100 gms tomatoes 30 gms coriander 20 gms jaggery 10 gms vinegar 15 gms ginger garlic paste 10 gms turmeric powder 5 gms deghi chilly powder 5 gms black pepper powder 20 gms apricots 15 gms fried raisin 15 gms fried cashew nut Salt to taste 5 gms cardamom powder 5 gms nutmeg powder YOU MUST: Start with peeling the potatoes, sweet potatoes, carrots, yam and green peas. Once peeled, chop them into small pieces In a small bowl soak jaggery and raisins in vinegar Chop onions and tomatoes Apply salt to the vegetables and deep fry them all one after the other - everything except the green peas. You want them to get a light golden colour after which you can drain out the oil in a colander In a saucepan, add some oil and the ginger garlic paste. Add all the spices, salt and jaggery. Once the jaggery has melted, add onions and tomatoes. Let it all fry for 3 to 5 minutes Add all the fried vegetables along with the green peas, soaked dates, raisins and the vinegar. Stir back and forth till the vegetables have absorbed all the flavours Cover and let it simmer on a low heat for 20 minutes. Top with finely chopped coriander and some more raisins