India's Best Regional Food Blogger in 2014 and 2015
Perzen Patel is one of India’s leading food bloggers and was named India's Best Regional Food Blogger in 2014 and 2015 by Food Bloggers' Association of India.
Harking back to her family roots, Perzen naturally fell in love with Parsi food. Her Bawi Bride blog documents her quest to master traditional Parsi food and help restore it to its former glory.
More from Perzen Patel
- 600 g Mutton - boneless
- 3/4 tbsp ginger garlic paste
- 2 tsp salt
- 800 ml Mutton stock
- 200 g Toor dal
- 50 g brinjal
- 50 g fresh methi leaves
- 3 chilies
- 75 g pumpkin
- 1/2 cup coriander
- 3 stalk spring onion
- 1 tsp turmeric powder
- 1/2 tbsp red chilli powder
- 1 tbsp ghee
- 1 tbsp Dansak Masala
- 1 tbsp Parsi Sambhar Masala
- 175 g tomatoes
- 8 curry leaves
- 4 drumsticks, cut into 3
- Marinate mutton for atleast 30 mins in ginger garlic paste and salt
- Pressure cook the mutton for 3 whistles and 10 mins on slow
- Boil drumstick piece in salted water, squeeze out the juice
- Chop all the vegetables and keep aside
- In a pressure cooker, add the mutton stock, vegetables, dal, turmeric and red chilli powder. Cook for 3 whistles and 10 minutes on slow.
- In another pan, add ghee to make the tadka. Add in the tomatoes and cook for 4 – 5 mins until soft.
- Now, add in the Dhansak Masala, Sambhar Masala and Curry leaves and cook for 6 - 7 mins. After the cooker with the dal opens, add in the tadka and drumstick. Blend until dal is smooth.
- Now add in the mutton and simmer for another 10 minutes on slow heat
- Serve with Caramelised Brown Rice and Kachubar
- Replace with chicken and chicken stock if making Chicken Dhansak or with plain water and no meat for Veg Dhansak