Parsi Kharia is will pleasantly fix your mood. It is full of taste, aroma and scrumptiousness.

Watch this Masala TV video to learn how to make Parsi Kharia and Badam Halwa Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 February 2021.

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Parsi Kharia:
Ingredients
Mutton trotters 6-8
Salt 2 tsp
Sugar a pinch
water 2 -3 cup
Onions, deep fried 3
Oil 3 tbsp
Ginger garlic paste 1 tsp
Cumin powder ½ tsp
Red chilli powder 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1/2 tsp
All spice powder 1 tsp
Desiccated coconut 3 tbsp
Dry red chilies, ground 6-8
boiled black eyed beans 1 cup
Green chilies chopped 10
Coriander Chopped 1 bunch
Flour 2 tbsp
chopped tomatoes 3
To serve
Crusty bread (pav) as required
Onion sliced thickly 1
Tamarind jaggery chutney 3 tbsp
Lemon wedges as required


Method:
Wash the trotters well with wheat flour to remove any hairs. Boil the trotters with salt and sugar covered on very low heat for 6-8 hours or until cooked. Alternately you may use a pressure cooker till they are soft. Mix the boiled black eyed beans with the trotters .heat oil, add ginger garlic paste, cumin, red chilli powder, turmeric, coriander powder, all spice powder, desiccated coconut, ground dry red chillies, green chillies and coriander. Add flour and the tomatoes. Cook till soft and then add the fried onions. Add the liquid of the trotters slowly, stirring it all in. Then add the trotters with the beans and bring to a boil. Keep boiling it until a thick consistency is achieved. Cook together atleast 30 minutes for the flavours to come through. Best served with sliced crusty bread (or karakpaav) and thickly sliced onion mixed with tamarind and jaggery chutney and lemon wedges. The real test of the trotters is when the fingers are sticky.




Badam Halwa:
Ingredients:
Almonds (whole) 3 -1/2 cup
Milk 1 -1/2 cup
Clarified butter 5 tbsp
Sugar 3 cups
Saffron strands 1/2 tsp
Yellow food color few drops
Cardamom powder 1/2 tsp
Thin almond slivers to garnish

Method:
Soak the almonds in hot water for 3 to 4 hours. Remove their skins. Blend the almonds with milk to form a coarse paste. Heat 3 tablespoons ghee. When the ghee melts, add the almond-milk mixture to it. Add the sugar and the saffron strands and mix well. Cook the mixture over medium heat, constantly stirring to prevent it from scorching. Keep constantly stirring, once the splattering stops which is a sign that the halwa is almost done, add the remaining ghee and the food coloring and mix. Keep cooking the mixture until most of the moisture in it dries up. It will start to come away from the sides of the pan now, and you will also see a small amount of the ghee begins to separate from it. You will know the halwa is ready when it no longer sticks to the pan at all. Spoon it onto a flat platter or plate to cool. Serve warm or at room temperature in bowls, garnished with thin almond slivers.

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