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
This week, Chef Delzad presents two of his favourite dishes, which are not just delicious to the Parsi palate, but super easy to make – Chicken Farcha Bites with Yoghurt Mint Dip and Parsi Style Scotch Eggs.
Chicken Farcha Bites With Yoghurt Mint Dip
Recipe for Farcha Bites:
Ingredients:
Cubed Chicken breast – 500 g; Yoghurt/Dahi – 2 tbsp; Dhana-jeera powder – 1 tbsp; Chilli powder – 1 tbsp; Haldi powder – 1 tsp; Ginger-garlic paste – 1 tbsp; Salt and pepper – to taste; Semolina/Rava – 100g; Eggs – 2
Method:
- Season the chicken with salt, pepper, dhana-jeera powder, chilli powder, haldi powder, ginger garlic paste, and yoghurt and marinate. Keep aside for at least 30 mins or overnight.
- Beat up the eggs.
- Roll each piece of the marinated chicken in the semolina then dip in egg and deep fry.
- Once in the fryer, drizzle some of the leftover egg over the frying chicken.
- Fry for about 7 mins or till cooked
- Serve with the mint yoghurt dip (recipe follows)
Recipe for Yoghurt Mint Dip:
Ingredients:
Yoghurt/dahi – 100g; Mint – ¼ bunch; Garlic – 3 to 4 cloves; Salt and pepper – To taste
Method:
- Combine yoghurt with chopped mint, garlic, salt and pepper
- Whisk together and refrigerate before using
Parsi Style Scotch Eggs
Ingredients:
Mutton/chicken mince – 200 g; Eggs – 2 pcs; Boiled eggs – 5 pcs; Chilli powder – 1 tbsp; Haldi powder – ½ tsp; Dhana-jeera powder – 1 tbsp; Ginger-garlic paste – 1 tbsp; Garam masala powder – ½ tsp; Salt and pepper – to taste; Chopped coriander – ¼ bunch; Chopped mint – ¼ bunch; Semolina/rava – 150 g; Vegetable oil – for frying
Method:
- Wash the mince and squeeze out maximum liquid from it, preferably through a muslin/cheesecloth.
- In a bowl, combine the mince with salt, pepper, chilli powder, haldi powder, garam masala powder, ginger garlic paste, dhana jeera powder, coriander and mint.
- Divide the mince into 5 equal portions.
- Grease hands with a little vegetable oil and wrap the mince around each of the eggs. Make sure that the mince forms a thin layer around the eggs.
- Beat two eggs and then dip each one of the above in the beaten eggs and then roll them in semolina.
- Deep fry them in the vegetable oil on low heat for 10 – 12 mins.
- Serve hot!
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