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Parsi Meat in Ripe Mango Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

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Hiya! Today we will discuss about Parsi Meat in Ripe Mango Recipe | Food Diaries | Zarnak Sidhwa | Continental Food



Parsi Meat in Ripe Mango is a Parsi community’s speciality. Everyone is fond of it’s rich flavours and you must try it too!

Watch this Masala TV video to learn how to make Parsi Meat In Ripe Mango and Bafenu Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 July 2020.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/

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Parsi Meat In Ripe Mango:

Ingredients:
Mutton cubed 1/2 kg
Mangoes, skinned cut into big slices 2
Onion sliced 1
Oil as required
Potatoes diced and fried 2
Tomato diced 1
Cinnamon sticks handful
Cloves handful
Black cardamoms handful
Star anise handful
Black peppercorns handful
Turmeric powder 1 tsp
Red chili powder 2 tsp
Coriander powder 1 tsp
Salt to taste
Ginger garlic paste 1 tsp
Raisins handful
Cashew nuts fried few (for garnish)
Coriander for garnish

To Serve:
Rotis as required
Sliced mangoes as required
Onion rings as required

Method:
Fry onions light brown and keep aside. In the same oil and add the meat, ginger garlic paste, all the whole spices and salt. Add tomatoes and cook until a thick gravy is formed. Add some water and cook till mutton is done, then add the fried potatoes, raisins and the sliced mangoes. Mix together and cover, cook for little while. Garnish with coriander and fried cashew nuts. Serve with rotis, more sliced mangoes and onion rings.

Bafenu:

Ingredients:
Ripe mangoes whole 3
Vinegar ½ tsp
Jaggery, grated ½ cup
Garlic paste 1 tbsp
Turmeric ½ tsp
Red chili powder 1 tsp
Cumin powder 1 tsp
Mustard powder 1-1/2 tsp
Salt 1 tsp
Oil 2 tbsp

Method:
Wash the mangoes and pressure cook with a little water. Cool mangoes thoroughly.
Meanwhile, mix all the other ingredients well. Apply to the mangoes well and store in a wide mouth jar. Keep for 5-6 days and then enjoy with daal and rice or khichri.

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Parsi Meat in Ripe Mango Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

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