Celebrated on August 17 in India, Parsi New Year or Navroz brings in new clothes, interchanging sweets and festival wishes. This day is celebrated with great pomp and fervor. Delicious lunch and sweets are an integral part of the celebrations. In this blog, check some recipe to include in your parsi diet.
Now that we know a bit about Navroz – let’s indulge into a yummy Parsi dish. This first day of a new year we bring to you the famous Parsi Berry Pulao in a healthier avatar.
- Brown rice soaked for 20 minutes 1 1/2 cups
- Cranberries dried, chopped 1/4 cup
- Saffron strands a pinch
- Ghee 2 tablespoon
- Cumin seeds 1/2 teaspoon
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1 teaspoon
- Ginger-garlic paste 1 tablespoon
- Coriander powder 1 teaspoon
- Green cardamom powder 1/4 teaspoon
- Poppy seed (khus khus) paste 1 tablespoon
- Tomato puree 1/2 cup
- Salt to taste
- Boneless chicken cut into 1 inch pieces 400 grams
- Fresh coriander leaves chopped 2 tablespoons
- Browned Onions 1/2 cup
- Chaat masala 1 teaspoon
- Garam masala powder 1/2 teaspoon
- Artificial sweetener 1 teaspoon
- Cashew-nuts fried 1/4 cup
- Drain the soaked rice. Now in a new vessel, add rice with 3 cups hot water, salt, saffron and 1 tablespoon ghee and mix. Cover this mix and cook till the rice is done.
- Heat remaining ghee in another non-stick pan. Add cumin seeds, turmeric powder, chilli powder, ginger-garlic paste, mix and sauté for a minute.
- To this, add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.
- Next, add chicken, 1 tablespoon coriander leaves and half the browned onions; mix, cover and cook for 10 minutes.
- Add chaat masala, garam masala powder and the sugar alternative to the chicken and mix well. Add some water and mix again.
- Spread the rice on top of the chicken, top with the remaining browned onions, cashew nuts, coriander leaves and berries. Drizzle some ghee, cover and cook for 10 minutes.
- Serve hot.
No celebration is complete without dessert. And so a healthy Oats & Honey Mawa Cake should definitely make its way onto your list.
- Butter: 400 gm
- Artificial Sweetener: 400 gm
- Eggs: 10
- Vanilla essence: 5 ml
- Flour: 300 gm
- Oats: 300 gm
- Baking powder: 5 gm
- Mawa: 500 gm
- Milk: 250 ml
- Seeds (of choice): 250 gm
- Honey: 150 ml
- Preheat oven to 175°C.
- Cream the butter and sweetener together until smooth.
- Beat the eggs until nice and fluffy, and fold into the butter and sweetener mixture.
- Beat in the mawa, honey, flour, baking powder and milk.
- Pour into greased moulds (about 10-inch diameter) or cupcake cases and sprinkle seeds on top.
- Bake at 175°C—for about 15-20 minutes.