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3 Idiots?that’s for sure” For all the latest Entertainment News download shlf1314n Express App More Related NewsBy: Team Express FoodIE | Mumbai | Updated: March 19 2016 4:15 pm The Jardaloo Ma Marghi from Rustom’s Parsi Bhonu include apricots which add sweetnees to the mildly-spiced gravy (Photo: Bharat Bhirangi) Related News New Year festivities have always revolved around food for Parsis says Kainaz Contractor chef and owner of Rustom’s Parsi Bhonu a restaurant that has been rapidly garnering praise (and awards) in less than a year since it opened in Delhi Jamshedji Navroze that falls on Monday March 21 is the first of the two new year days (the second is in August) that Parsis celebrates Two new year holidays only means more food Says Contractor a Parsi who moved from Mumbai to Delhi “Navroze has always been an excuse to go out for a meal or order in” (Also read: ‘Don’t eat my brain’ and other Parsi-isms) This is somewhat how the day would pan out recalls Contractor: A visit to the agiary or the Parsi fire temple followed by a feast at home then a nap followed by a family outing to watch a Parsi play and finally a meal at a Chinese restaurant “One meal would be traditional Parsi food and one had to be either a Chinese takeaway or at a Chinese restaurant There would be dhan dar patio (dal rice and either a prawn or fish curry cooked in a sweet and sour tomato gravy) for either lunch or dinner” For dessert Contractor remembers her paternal grandmother made the Sev and Mittu Dahi made of roasted vermicelli cooked in rose water and mixed with sweetened curd nutmeg and cardamom Says the chef “She was the best cook in my family hands down” And of course no Parsi meal could wind up without kulfi from Parsi Dairy (Also read: Parsi on my plate) At her own restaurant on Aurobindo Marg in Delhi Contractor follows several traditional recipes passed down by her grandmother This one is for a decadent version of the chicken gravy served with fried potato straws or Salli Murghi to which she makes with apricots She says “The jardaloos (dried apricots) give the dish a Persian touch and are a nice sweet addition to the mildly-spiced dish” Jardaloo murghi ma salli Preparation time: 45 minutes | Serves: 8 Ingredients cup – Oil 4 – Onions finely chopped 2 tsp – Ginger-garlic paste 15 kg – Chicken cut into pieces 300 ml – Fresh tomato purée tsp – Turmeric powder 1 1/2 tsp – Chilli powder 3/4 tsp – Garam masala 2 cups – Water 2 1/2 cups 3 tbsp – Sugarcane vinegar (try Kolah’s available at speciality Parsi stores) 1 tsp – Sugar 16 – Jardaloo (dried apricots) soaked for 2 hours in warm water and then lightly browned in ghee 150g – Salli (potato straws) to serve Salt to taste 16 – Chapatis to serve (Also read:Weekend eats: A Navroz tiffin from the Taj in Mumbai; cook with Abhijit Saha in Bengaluru and hang with Nucleya and Ranveer Brar in Delhi) Method *In a broad pan big enough to hold the chicken pieces heat oil and fry the onions until light brown *Add the ginger-garlic paste and fry for a minute *Add the chicken and fry for a further 5-7 minutes *Stir in the tomato purée salt turmeric and masalas *Add 2 cups water or chicken stock and cook on medium flame for 20 minutes *Once the chicken is cooked check the consistency of the gravy It should be neither too watery nor too dry *Add vinegar sugar and jardaloos *Cook for 3 more minutes *Garnish with the salli and serve with chapatis For all the latest Lifestyle News download shlf1314n Express App More Related News take 1 cup of milk and about 1/4 cup to 1/3 cup of the concentrate and give a whisk. you would need to add less of it while making thandai.By: Lifestyle Desk | New Delhi | Published: August 9 especially those statement-worthy neckpieces from Amrapali Jewels and Aquamarine Jewellery. oceans, ionosphere and magnetosphere. were a source of useful diagnostic data. the study said. Although the memo from the Office of Science and Technology Policy (OSTP) uses the term “stand-down.

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