Make this Navroz special with this delectable dish

Nowruz, also spelled as Navroz, is the Iranian New Year celebrated by ethnic Iranian people. A variety of dishes is prepared on the day including fish, chicken, mutton, daan and desserts. And while there is nothing like a mouth-watering splendid Navroz meal, we share a recipe that you might try in the spirit of Navroz!

Ingredients in gms

For Dhansak

Toor Dal: 150

Masoor Dal: 40

Bengal Gram(Chana Dal): 40

Potato Diced: 80

Brinjal Diced: 50

Red Pumpkin Diced: 140

Bottle Gourd(Lauki)Diced: 140

Tomato Diced Diced: 150

Fenugreek Leaves (Fresh Methi): 70

Chopped Onion: 100

Spring Onion: 30

Tamarind Water: 20

Ghee: 30

Salt: 10

Water   

Vegetable For Gravy           

Diced Pumpkin: 160

Diced Bottle Gourd: 160

Diced Aubergine(Fried): 160

For Paste

Green Chillies: 12

Red Chillies: 10

Garlic Cloves: 15

Ginger: 10

Cinnamon Stick: 2

Cloves: 2

Black Peppercorn: 2

Green Cardamom: 3

Coriander Seeds: 15

Cumin Seeds: 6

Chopped Coriander: 50

For Rice

Boiled Rice: 1600

Chopped Onion: 50

Cinnamon Sticks: 3

Cloves: 3

Brown Onion: 30

Sugar: 10

Ghee: 30

Salt: 10

Mix Veg. Cutlet

Boiled Poato: 200

Boiled Beetroot: 100

Boiled Carrot : 100

Boiled Beans : 100

Chopped Onion : 50

Chopped Garlic : 10

Chopped Coriander: 30

Chopped  Green Chilli: 5

Roasted Cumin Powder: 5

Red Chilli Powder: 5

Turmeric Powder: 3

Salt: 10

Pepper : 5

Kerry Batter Mix: 200

Oil For Deep Frying 

Kachumber

Chopped Cuccumber: 100

Chopped Onion: 80

Chopped Carrot: 60

Chopped Tomato: 60

Chopped Coriander Leaves: 10

Chopped Green Chllies: 5

Lemon Juice: 10

Salt: 5

Method:

For Dhansak: Make paste of the masalas and keep. Mix dal and wash them. Cut the vegetables into big pieces. Mix the dal and vegetables, add water, and cook in a pressure cooker. once the mixture is cooled. Grind the mixture in to paste and keep straining. Heat ghee in a vessel and fry the chopped onions for a little time. Add the masala paste and fry again for 3 minutes. Add the dal mixture and salt and boil for 30 minutes. Add the tamarind water and cook for a few minutes

Rice: Heat ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, and fry again. Add rice and salt. Cook sugar mixed with 1 teaspoon of water on a slow flame. When it becomes brown, add to the rice while it is cooking. Finally add brown onion to the rice and finish.

Cutlet: Sauté onion and garlic then add all dry spices. Cook till raw smell goes off. Now add all the boiled vegetables and mix and cook on medium flame while mixing. Add seasoning and remove. Form round shape patties crumb it and keep. Deep fry on order.

Kachumber: Mix all ingredients in bowl. keep chilled.

Authored by Freshmenu, a food-tech company that brings fresh, chef-made meals to foodies of Bangalore, Mumbai and Delhi/NCR.