Kumas – Parsi Cake

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Kumas – Parsi Cake

Courtesy - Unknown
0 0 11007

Its just so tasty

  • To prep

    1 hr

  • To cook

    1 hr

  • Level

    Medium

  • Servings

    3
  • 1/2 cup semolina (rava, suji, farina)
  • 1/2 cup whole wheat flour (atta)
  • 1/4 cup jaggery powder OR regular sugar
  • 1 egg + 1 yolk
  • 125 grams (1/2) cup ghee (clarified butter)
  • 1 cup (250 grams) plain yogurt OR dahi
  • 1/2 teaspoon cardamon powder (elaichi)
  • Saffron (kesar) strands, a pinch
  • 1 tablespoon rosewater
  • 1 teaspoon baking powder
  • Pistachios and almonds, to garnish
  • Salt, a pinch

Method

    Method:
    In a bowl whisk together the yogurt along with some crushed saffron strands. Leave this yogurt out on the kitchen counter overnight. (this will help in making it go sour)
    The next morning, take a bowl and whisk together the semolina and whole wheat flours along with cardamom powder and salt.
    In another bowl whisk the clarified butter, jaggery or sugar and eggs.
    Now combine the all the wet ingredients with the dry ingredients to form a homogeneous cake batter.
    Pour into a prelined and greased cake tin, top with roughly chopped nuts and bake in a preheated oven at 180° Celcius for 25 to 30 minutes or till a toothpick or skewer inserted in the center of the cake comes out clean.
    Enjoy with afternoon tea!
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 95851

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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