Navroz Recipes 2020: 5 Parsi Delicacies to Try This Parsi New Year

Navroz Recipes 2020: 5 Parsi Delicacies to Try This Parsi New Year
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As Navroz knocks in (the Parsi New Year), yet again, it is time of the year to indulge in some good soulful Parsi food.

The food fare at a Parsi household is said to be at its full glory during weddings and Navroz lunch. Hence, if you are keen on trying your hands at some Navroz recipes, then here is a list of five traditional, yet easy, Navroz recipes that you must try in the spirit of Navroz!

Ravo

To prepare ravo, boil milk, add sugar and keep stirring. Boil till the quantity of milk reduces a little.

Next, fry semolina in butter and add the semolina to the milk. Keep stirring constantly until the mixture thickens. Add 1 tsp vanilla or pure rosewater and sprinkle fried or roasted raisins and almonds. The Parsi style kheer Ravo is ready to be served!

Mori Dal

To prepare moreish dal. Wash and soak tuvar dal in water for two to three hours. Then pressure cook the dal with a pinch of turmeric and salt, till completely soft. Mash the dal to bring it to a puree consistency.

Now in a frying pan add chopped onion, garlic, chillies and fry in ghee until the onion and garlic gets crisps and turns golden hued. Add this to the dal, and mix it well before serving with plain boiled rice and patio.

Prawn Patio

 

To prepare prawns patio, grind cloves, dried red chillies, coriander seed, cumin seed. Make a smooth paste of it by adding a pinch of turmeric, salt along with 2 tbsp of water.

Now, finely chop the onions and fry them until golden. Add the spice paste to it with a splash of water and sauté. Fry on low heat until the oil starts floating on the top. Then add the prawns, coat it well in the gravy and cook until done.

Add in tamarind pulp and jaggery and cook till the gravy turns thick. Lastly, balance the taste of the patio with sugar or salt (if required). All at once, it should taste spicy, sweet and sour. Garnish with freshly chopped coriander and serve hot. Vegetarians can make their version with aubergine (eggplant or brinjal). 

Parsi Sev

To make Parsi sev, fry the vermicelli in thick bottomed utensil in ghee until golden brown.

Now mix sugar and water and boil, in a separate bowl. Then add this sugar and water mix to the vermicelli. Cover the utensil with a lid, check after 3 - 5 minutes to see if the water is absorbed and the vermicelli is cooked. If the water is not absorbed and vermicelli is still a bit raw, reduce the heat to allow it to cook, but make sure that the vermicelli doesn’t get soggy. When it's completely cooked, add rose water or essence and the nutmeg, cardamom powder. Garnish it with fried almonds and raisins.

Chicken Farcha

To prepare chicken farcha, wash chicken, pat dry and cut it into pieces. Marinate the chicken pieces for a few hours after mixing it well with ginger-garlic paste, lemon juice, red chili powder, garam masala, salt and black pepper.

Next, heat oil in a pan over medium-high flame. Meanwhile, crack open the eggs in a large bowl and whisk it properly after seasoning it with salt, pepper, and red chili flakes.

Now spread the breadcrumbs on a plate and roll each marinated chicken piece in the breadcrumbs. Coat it well and dip the breadcrumbs coated chicken in the whisked eggs mixture and drop into the oil. Fry till the chicken is golden on each side. Chicken farchas are ready to be served hot, serve it along with mint chutney or dip of your choice.