To provide festive flavor to your special menu, we publish here six selected recipes from The Zoroastrian Stree Mandal of Hyderabad-Secunderabad’s classic ZSM Cook Book. The recipes, both traditional and unusual, have been contributed by members of the Mandal. First brought out in 1965, and now in its fifth revised and enlarged edition (2002), the Cook Book is a much sought after publication.
PANEER AND CUCUMBER SALAD
Perin B. Dittia
Serves 15
Paneer (400 g — cubed)
Cucumber (½ kg — center removed and cubed)
Green chillies (5-6 — slit, deseeded and chopped fine)
Coriander (2 tbsp — freshly chopped)
Dressing:
Curd (½ kg)
Malai (cream) (2 tbsp)
Lemon (1 — juiced)
Sugar and salt to taste
Mix the dressing ingredients thoroughly. Toss just enough to coat cucumber, paneer and chillies. Sprinkle coriander leaves on top and serve.
BAKED BRINJAL
P. P. Nalladaru
Serves 5
Potatoes (6)
Brinjals (3 — medium, round)
Onion (1 — finely chopped)
Cheese (2 cubes — grated)
Tomato puree (2 tbsp)
Green chillies (3 — chopped)
Chilli powder (1 tsp)
Turmeric powder (¼ tsp)
Garam masala powder (½ tsp)
Coriander (1 bunch — chopped)
Salt and pepper to taste
Heat oil in pan. Cut brinjals into rounds. Deep fry in oil. Drain and sprinkle with salt and pepper. Boil potatoes and mash, add onions, coriander, green chillies, chilli powder, garam masala, turmeric and salt. Mix well.
Take a baking dish and arrange the brinjals. Spread tomato puree on them. Next, layer with the potato mixture. Lastly, sprinkle cheese and grill till cheese melts.
TUNA KABABS
Rashna D. Mistry
Serves 4
Tuna fish tin (200 g)
Bread slices (2 — soaked in water and squeezed)
Onions (2 — chopped)
Coriander leaves (1 bunch — chopped)
Green chillies (5 — chopped fine)
Cornflour (2 tsp)
Egg (1)
Lime (1)
Oil for deep frying
Mix all the above ingredients, except the oil. Shape into lime-sized balls and deep fry.
LUCKNOWI BHUNA GHOSHT
Perin B. Dittia
Serves 8
Mutton (1 kg)
Ginger-garlic paste (1 tbsp)
Coriander leaves (3 tbsp — chopped)
Chilli powder (1 tsp)
Ghee (4 tbsp)
Onions (2 — sliced)
Tomatoes (¼ kg — skinned and pureed)
Garam masala (1 tsp)
Cumin powder (¼ tsp)
Turmeric powder (½ tsp)
Coriander powder (½ tsp)
Salt to taste
Heat ghee and fry onions till light brown. Add meat, ginger-garlic paste, turmeric, chilli, coriander and cumin powders and braise well. Add water and cook till meat is tender. Then add tomatoes, coriander leaves and garam masala. Cook till golden and ghee appears on top. Serve with poories or parathas.
CAPSICUM PRAWN PILLAU
Goolu Patel
Serves 8
Rice (2 cups)
Capsicums (8 large)
Prawns (2 cups — shelled)
Onions (3/4 kg — sliced)
Jaggery (2 tsp)
Tamarind juice (2 tbsp)
Coriander (2 tbsp — fresh, minced)
Oil (6 tbsp)
Ghee (¼ kg)
Tomatoes (½ kg)
Garam masala (2 tsp)
Sugar (½ tsp)
Green chillies (6 — chopped)
Ginger (1” piece)
Yellow food coloring
Grind
Turmeric (¼ tsp)
Red chillies (8 dry)
Garlic (10 cloves)
Ginger (1” piece)
Parboil rice, drain and color yellow. Keep aside. Fry half the onions in oil, add ground masala, fry for a few minutes, then add prawns and salt. Mix well. Then add jaggery, tamarind, coriander and cook until prawns are done.
Fry the remaining onions in ghee, remove and keep aside. Skin and chop tomatoes. Put in a pan, add one teaspoon garam masala, sugar and green chillies and cook until soft, retaining some gravy. Slice the tops off the capsicums, remove seeds and stuff with cooked prawns. Replace the stems.
In a greased baking dish, place rice first, then the fried onions, capsicums, tomatoes, ghee and remaining garam masala in layers. Cover and bake in a moderate oven, adding some water whenever necessary until rice is done.
CONDENSED DELIGHT
Binifer Mistry
Serves 8
Condensed milk (1 tin)
Remove the paper label from the tin. Wash the outside well.
In a pressure cooker put 4-5 cups water. Place the tin inside without opening it. Close the cooker and leave it on simmer after the first whistle, for about 40 minutes.
Remove the tin, cool and leave it in the freezer overnight without opening it.
Whenever needed, open both sides of the tin and push the block of condensed milk out. Cut into slices and serve. If needed, add a tsp of cream (fresh or whipped) on each slice. Decorate with a nut or cherry.
Recipes and illustrations courtesy The Zoroastrian Stree Mandal of Hyderabad-Secunderabad.