Kheema is one of the quintessential Parsi dishes that you will find on their every occasion. Try it & share your review.
Watch this Masala TV video to learn how to make Parsi Kheema Curry and China Grass Jelly. This show of Food Diaries with Chef Zarnak Sidhwa aired on 26 September 2019.
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Parsi Kheema Curry:
Ingredients:
Minced mutton 500gm
Chopped onions 2
Chopped tomatoes 2
Chopped green chilies 3
Chopped coriander ¼ cup
Kashmiri red chili powder 1 tsp
Turmeric ½ tsp
Dhansaak masala 1 tbsp
Raisins ¼ cup
Sugar water ½ cup
Vinegar ¼ cup
Coconut milk 1 cup
Potatoes (cubed) 2
Curry leaves 2
Salt to taste
Ginger garlic paste 1 tbsp
Clarified butter as required
To Grind:
Cardamoms 2
Cinnamon 1inch stick
Star anise 1
Cloves 2
Black peppercorns 5
Mace 2 blades
Caraway seeds ½ tsp
Method:
Soak the raisins in sugar water. Heat clarified butter, add onions, brown them, and then add curry leaves. Add dhansaak masala, red chili powder, turmeric, tomatoes, green chilies, coriander leaves. Grind paste and add it. Marinate mince with salt and ginger garlic, add in and sauté well. Simmer till done. Add very little water. Add the coconut milk. Let simmer. Add raisins and vinegar sugar mixture. Before serving, deep fry the potato cubes and adds on top of the dish. Serve with khichri.
China Grass Jelly:
Ingredients:
Chopped china grass jelly 150gm
Milk 1 liter
Rose syrup 6 tbsp
Sugar ¾ cup
Pink color few drops
Rose essence ¼ tsp
Rose petals to decorate
Method:
Put china grass jelly pieces in a cup of water and let cook on low till dissolves. Heat milk and sugar in another pan add the china grass mixture, cook and then strain the milk and add rose syrup, pink color and essence. Pour in a glass bowl, cover and chill overnight. Next day serve decorated with rose petals.
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