Kebabs and Mamaijis Dhan Sakh Recipes by Gool. K. Pestonji

Gool. K. Pestonji
Gool Pestonji is an excellent cook and serves up the most scrumptious Parsi food in the city. It tastes as good as it looks. Gool is married to Capt. Kayarmin Pestonji and is behind Cherma’s, a business she started in 1980, soon after the birth of her daughters.

Gool loves to host dinners for friends and family. She balances her time between work and her lovely grandchildren.

Kebabs

Ingredients                                             Qty

mince meat, boiled & drained
large potato, cooked & mashed
ginger and garlic paste
green chillies, chopped
onion, chopped finely
turmeric
chilli powder
garam masala
coriander, finely chopped
salt
oil for frying, sunflower oil preferred
eggs, beaten
bread crumbs

500 gms
1
1 tsp
2
1
1/4 tsp
1 tsp
1/4 tsp
50 grams
to taste

2
1/2 cup

Instructions:

1. Mix the mince and spices in a bowl, add all ingredients mentioned above (except the eggs and crumbs)

2. Roll the min ce mix into kebab sized balls and coat in the egg mixture and bread crumbs.

3. In a pan, heat oil and shallow fry portioned balls of the mince meat.

Mamaijis Dhan Sakh

Ingredients                                   Qty

lamb
toovar dal
moong dal
red masoor dal
chana dal
ginger and garlic paste
salt
green chillies
coriander leaves
cumin seeds
garlic
pumpkin
eggplant
spinach
spring onions
tomatoes
onion
turmeric
red chilli powder
dhan sakh masala
sambar masala
ghee
tamarind
1 kg
1 cup
1/2 cup
1/4 cup
1/4 cup
2 tsp
to taste
3
1 bunch
1 tsp
1
100 gms
100 gms
1 bunch
6
2
1
1/2 tsp
2 tsp
2 tsp
2 tsp
1/2 cup
1

Instructions:

1. Rub ginger and garlic paste into the meat pieces, place in a pan, and add salt and water to cover it. Bring it to boil and then lower the heat. Simmer till the meat is tender and some gravy is left.

2. Wash the dals well and mix with other ingredients of the dal mixture. Put into a pan with water to cover by one inch. Bring to boil and reduce heat. Simmer till the dal is cooked. Strain the mixture and add the meat and gravy.

3. In a large pan, heat ghee and fry onions till pink. Add the remaining spices and fry for 1-2 minutes, adding a little water if required. Add the dal mixture, and mix well. Simmer on low heat for 10-15 minutes, adding a little water if toothick.

4. Soak the tamarind in ½ a cup of water, and then add it to the dal mixture. Serve with brown rice, kebabs and a kachumbar.