Back home in Mumbai, he currently runs his own home chef set-up, greatly gaining in popularity, named, ‘Del’z Kitchen’- an absolute go-to for all meat-lovers! Delzad also shares his expertise in Restaurant Menu Development and Consulting for his recent project – ‘Tiger Lily’, an upscale restaurant in Hyderabad. He has recently begun his own YouTube channel, titled ‘Chef Delz’, which is tasting great success! [Chef Delzad’s Insta – Personal: @chef_delz & Work: @delzkitchen]. We welcome suggestions, queries and requests for recipes from our readers at editor@parsi-times.com
As we enter the auspicious Bahman Mahino, with a lot of our community members opting for vegetarianism, Chef Delzad shares the recipes of two of his delicious vegetarian delicacies – ‘Veggie Delight Bake’ and ‘No-Fry Parsi Stew’.
VEGGIE DELIGHT BAKE
Ingredients:
Onions chopped – 2 medium; Julienned Bell Peppers – ½ red and ½ yellow; Chopped Baby corn – 5 to 6; Sliced mushrooms – 6 to 7; Slivered Green Chillies – 2 to 3; Coriander leaves – ¼ bunch; Ginger-garlic paste – 1 tbsp; Butter – 30 g; Maida – 30 g; Milk – 300 ml; Cheese grated – 150 g; Salt and Pepper – to taste.
Method:
- Sautee the onions in oil, but do not let them brown. Add the ginger garlic paste. Add the bell peppers baby corn mushrooms and green chilies. Sautee for 2 more mins. Add salt and pepper.
- To prepare the white sauce – Heat the butter in a pan, add the flour and cook till it looks like wet sand. Add the milk and keep cooking on a low heat till it thickens.
- Fold the veggie mixture into the white sauce, add half the cheese and mix it in.
- Pour it into a baking dish garnish with chopped coriander and the remaining grated cheese. Bake for 20 min @ 180 C.
- Then bake for another 5 min with only the top grill of the oven till the top layer turns light brown. Serve Hot!
NO-FRY PARSI STEW
Ingredients:
Chopped onions – 2 medium; Chopped tomatoes – 2 medium; Cubed potatoes – 2 medium; Peeled Green peas – 250g; Sweet potato (optional) – 1 small; Green Chillies – 3; Coriander leaves – ¼ bunch; Ginger garlic paste – 1 tbsp; Red Chilli Paste – 1 tbsp; Salt, vinegar and sugar – to taste; Powder Masalas – Haldi powder – ½ tsp; Chilli powder – ½ tbsp; Dhana jeeru – 1 tbsp
Method:
- In a cooker cook the chopped onions in 2 tbsp of oil. Add 1 tbsp each of ginger-garlic paste and red chilli paste and cook.
- Add the chopped tomatoes and green chillies. Cover and cook till tomatoes are soft.
- Add all the powder masalas and salt, and cook till oil leaves the mixture
- Now add all the veggies, along with half teaspoon sugar and 1 tbsp vinegar. Add some water and close the cooker and cook till 2 whistles.
- Let the cooker cool before opening. Dry off the excess water in the stew and garnish with chopped coriander.
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