If you are a vegetarian like us, chicken, fish, and mutton just cry out for you! Just thinking of buttermilk, fish tikka, shami kebab, and rogan josh makes us drip saliva, right? One can never have a shortage of non-vegetarian recipes, especially when it comes to cooking meat at home. Although we like to eat unusual vegetarian foods, we are always on the lookout for something new and delicious. When we hunted for these recipes, we found that Parsi food offers a variety of non-veg foods, each tasting better than the other. If you want to know about the Parsi diet, you should try these five non-vegetarian recipes.
Table of Contents
Patra Ni Macchi
Patra ni Macchi is an ancient Parsi dish that is popular throughout India. It is a fish file covered with raw chutney made of coconut, green peppers, coriander, garlic, and mint and burnt with Banana leaves.
800 Gram Pomfret fillet6 tsp Malt vinegar flavor Salt 2 tbsp Olive oil3 Lemons (juice) Banana leaves (twisting each muscle separately) Chutney coconut: 1 cup Curd1 / 4 cup fresh coconut 2 cucumbers tsp 2 tsp Red pepper1 / 2 tsp Coriander5 seeds tsp Cumin seeds2 tsp Castor sugar
How to make Patrani Machchi
- Wash and wash the fish.
- Sprinkle with vinegar and salt, and marinate for 30 minutes. garlic, coriander seeds, and curd. on the idli machine. 30 minutes.
- Open the fish, arrange it on a plate and serve with lemon wedges.
Keema Samosa
Masaledaar keema wrapped in shiny and thin layers of samosa makes it so delicious! Traditionally, the so-called Patti samosa, this dish comes from the Parsi kitchen. Today, however, the popularity of keema samosa breaks restrictions and extends beyond the region.
- Dip50 Gram Onion
- 5 grams Garam masalas
- full 250 grams Keema
- 1 tbsp Hung curd
- 10 grams Ginger-garlic
- 250 grams Crowdered flour
- 1 tbsp Garam mas
- 44 grams of Ginger, chopped 15-20 grams of Dry Fruits
How to Make Keema Samosa with Yoghurt Dip
- Lubricate keema with ginger-garlic paste, red pepper, salt, turmeric, coriander powder, and curd. Mix well and set aside for 20 minutes.
- Heat oil, add all the garam masala, and chopped onion, and cook until golden brown.
- Add the keema to the oil and cook well. Add the chopped ginger to the keema. Add the dry fruits with samosa.
- Add salt to the finely ground flour and oil to make a firm dough.
- Part into small balls. Brush into pancakes. Add the keema to the pancake and shape (crescent shaped).
- Fry until cooked.
Chicken Farcha
This fried chicken dish has a different fan base, due to its desi flavor, paired with juicy, bone-free chicken thighs. Chicken farcha is crispy on the outside and tender on the inside and very satisfying for every chicken lover out there.
250 Gram Thinless Chicken Pump (without skin) Add marinade 2 tbsp Lemon juice1 tbsp.
Garlic juice Paste
1 teaspoon Ginger
1 / 2 tsp Red pepper
1 / 2 tsp Coriander powder
1 tbsp to taste Salt to stick:
1/2 cup Bread crumbs/semolina
2 Eggs1 / 2 tsp red Pepperfry Oil
How to Make a Farcha Chicken
Wash and wash the chicken and cut it into pieces of 50 gm each. Leave for 15 to 20 minutes. 4. In the meantime, break the eggs into a bowl and place the peppers in it. Whisk well.5.Heat the oil in a deep frying pan.6.P grease the minced chicken with bread crumbs and mix it with the egg.7.Fry deep and serve hot with the dip or chutney of your choice.
Dhansak
A tribal delicacy, Mutton Dhansak is a Parsi dish ready to be cooked even with the meat left over from the last meal. Ice cream dhansak is prepared using aromatic masala and traditional spices. The dish is soft and delicious just to the touch.
1 Kg Mutton (boneless, 1 x 1-inch cubic) 4 Shank of mutton 200 Gram Whole garam masala2 Tbsp Ginger2 Tbsp Ginger2 Tbsp Garlic Dough Gram Garlic, Peeled Red T1 Pepper Tbsp Chili (crushed) 1 Tbsp Kturmeric Tomato1 Tomato Kg Yogurt30 Gram Green Pepper1 Green Coriander1 Annar1 Kg Basmati Rice 100 Grams Mixed Cucumbers6 Slices Pappadum1 Mint Cup Cheap Ginger Egg 11 whole (dry) 1 Tbsp Baking soda 1/2 Cup Hung curdNight creator (soaked in water)
How to Make Mutton Dhansak
Take a pot and add the lamb shredded lamb and legs.2 Add the water, gram masala full, ginger-garlic, and onion. Cook until half.3 Add the ghee, red pepper, spices, turmeric, and oil or ghee and cook until the ghee is high.4.Now add the baking soda to the channa dal and soak it in water. . and cooked lamb, followed by tomatoes and yoghurt.6. Finish with a tadka of cloves, ghee and garlic.7To get annar raita, add salt to dried curd butter, and garnish with Annar.To serve 1. Serve with boiled rice and annar raita and other chutneys and cucumbers.
Sali Boti
Salli Boti is a Parsi mutton curry dish where Salli refers to potatoes and Boti means pieces of meat. The lamb is cooked with aromatic spices such as jaggery, onions, and tomatoes to give it a unique flavor. The mutton is garnished with crispy potato lacchas to add extra crunch.
Sali Boti (Parsi Meat Vessel) In the boat: 1 kg Lamb (wash and take very small cubes) 2-3 tbsp Gee or oil4 Tomatoes, chopped4-5 Onions, finely chopped3–3 Green peppers, chopped coriander leaves1/2 tsp Powder Pepper1 / 2 tsp Turmeric powder1 tsp Ginger-garlic cup 2 cups Water 6-7 Potatoes Frying Oil
How to Make Sali Boti (Parsi Meat Dish)
Fry the chopped onion in hot ghee or oil until brown. Add the masala powder, and add the ginger-garlic and sauté for a minute.2. Then add the lamb cubes and cook until the meat is a little brown. Add chopped green peppers and tomatoes, water, and salt (as needed). Let it cook for another 30-40 minutes on low heat. 4. Add the jaggery and vinegar and cook another 5-6 minutes. 5. Remove from the heat and garnish with freshly chopped coriander leaves. and chapatti or bread. Fry the grass over very hot (boiling) in ghee or oil, until golden brown and crisp.
Haleem
A delicious meal cooked during Ramzaan, Haleem is made with minced meat and lentils cooked in a variety of spices. Although its preparation varies from region to region, it is food for taste buds.
200 gm of wheat (washed and soaked for 2 hours)
Boneless Mutton – 300 Grams
100 grams of Cooking oil
3 onions (chopped)
2 Lime
2 teaspoons Garam Masala
Salt to taste
Attachment:
20 grams of Fresh Green Pepper
2-inch piece of Ginger
6-8 garlic cloves
How to make Haleem:
- Clean and serve the lamb with half-ground ginger, garlic, green pepper, and salt for one hour.
- Press to cook the soaked wheat and minced meat for about 45 minutes.
- Mince and grind until a good paste.
- In hot oil in a pan, add chopped onion, fry until brown, and add garam masala.
- Add the ground paste and continue stirring a little flame, until the mixture leaves the sides of the pan.
- Serve hot, with lime wedges
Akoori
This is a hot favorite among all vegetarians and health professionals. An egg mixed with onions and tomatoes leaves you feeling the urge to have it just once.
Ingredients:
4 Eggs
2 tbsp coriander leaves (chopped)
2 raw cheese (chopped)
2 onions (chopped)
1 tomato (chopped)
3 tbsp vegetable oil / Ghee
1 1/2 tsp Salt
How to make Akoori:
Take oil or ghee in a pan and heat it.
Add the chopped onion and fry until light.
Add chopped peppers, coriander, and tomatoes to the above.
Mix well and cook the mixture for 3 minutes. Remove from the heat.
Beat eggs in a bowl until well combined.
Add to the mixture above and mix.
Add salt and keep the pan hot.
Keep encouraging at all times.
Cook over medium heat until light and fluffy.
Akoori is right.
Serve immediately.
