PARSI RECIPES

Parsi food is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Parsi cooking is very easy, simple and delicious too.

Parsi cuisine is world famous. Parsi Cuisine is an eclectic northwest-Indian recipe tradition native to the Parsis of India ... The basic feature of a Parsi lunch is rice, eaten with lentils or a curry.

Parsi cuisine is unique and rich in tradition. Like most Indian cuisine it is labor intensive, but the results are mouth-watering.

PARSI OMLETTE RECIPE

Ingredients Egg 1 Finely chopped onion 2 tsp Finely chopped corainder 2 tsp Finely chopped green chilli 1 Salt 3/4 tsp Vegetable oil or melted ghee 1 tbsp

Method Heat oil or ghee in a 15 cm (6 inch) frying pan. Seperate egg and beat egg white till soft peaks form. Add egg yolk and continue beating till well blended. Add onion, coriander, chilli and salt and blend well. Pour mixture into medium hot oil or ghee and cover and cook on medium heat till lower layer of omelette is nicely browned. Turn omelette over carefully and cook other side, uncovered , till it is also brown. Make separately, as many omelettes as desired.

AKOORI RECIPE

Ingredients Eggs 4 Finely chopped onion medium 2 Finely chopped fresh corainder 2 tbsp Finely chopped green chillies 2 Finely chopped tomato medium 1 Salt 1 1/2 tsp Ghee 3 tbsp

Method Heat oil or ghee and fry onion in it till soft but not brown. remove excess oil. Add coriander, chillies and tomato and blend well. Cook for 3 minutes. Remove pan from fire. Break eggs into a bowl and beat a few strokes till whites and yolks are well blended. Add to onion mixture and mix well. Add salt. return pan to fire and cook slowly stirring all the time mixture is consistency of soft scrambled eggs.

SPINACH WITH EGGS RECIPE

Ingredients Spinach leaves washed, cleaned and chopped 2 lbs Finely chopped fresh cilantro 1/2 cup Finely sliced onions 2 Desertspoons worcestershire sauce 2 Garlic 4 cloves Green chillies minced 1 or 2 Fresh ginger root 1/2 inch Pinch of sugar Salt to taste Turmeric powder 1/2 tbsp Melted ghee 2 tbsp Chilli powder 1/2 tsp Eggs 2

Method In a pan heat oil or ghee and fry onion in it till pale yellow. Add chilli and fry. Add turmeric powder, chilli powder and coriander and cook 3 minutes more. Add spinach, blend well, add salt then cover and cook on slow fire 10 minutes. Add Worcestershire sauce and sugar and continue cooking on slow fire a few minutes more till spinach is cooked. Separate eggs and beat whites of eggs till soft peaks form. Add yolks and blend. Put spinach in an 8 inch pie plate, spread beaten eggs over surface of spinach and bake in moderate oven till eggs are set and golden. Serve at once.

TOMATO UPER ANDOO RECIPE

Ingredients Tomatoes 1/2 kg Finely sliced onion 1 Finely chopped onion 1 Garlic minced 2 cloves Fresh ginger root minced 1/2 cm Turmeric powder 1/3 tbsp Chilli powder 1/2 tbsp Finely chopped fresh cilantro 1 tbsp Salt 1/2 tbsp Vinegar 1 tbsp Sugar 1 tbsp Eggs 4 Ghee 2 tbsp

Method Boil tomatoes in 2 cups water a few minutes till tomatoes are slightly soft. Remove, cool, then peel them and chop them roughly. In a frying pan, heat the oil or ghee, then fry 1 finely sliced onion in it till golden. Add garlic and ginger to fried onion and cook for 2 minutes. Add turmeric powder, chilli powder, cilantro and chopped onion and mix well. Cook for 2 minutes. Add tomato pulp and salt and cook, uncovered, till mixture is almost dry. Add vinegar and sugar and continue cooking till liquid has almost dry. Put tomato mixture into a pie plate and with the back of a spoon make 4 evenly spaced out dents in the mixture. Break an egg into each dent, place in medium hot oven and bake till eggs are set.

DHANSAK RECIPE

Dhansak consists of several types of lentils cooked with meat and vegetables and served with fried brown rice and kababs.

Ingredients Dal Breast or leg of lamb cut ito 1 inch cubes 1/2 kg For Paste Dhansak and sambhar masala 2 tbsp Garlic cloves 6 Fresh ginger root 1 inch piece Dry red chillies 8 Desert cumin seeds 1 spoon Desert corainder seeds 1 spoon Cinnamon stick 1 inch Cardamoms peeled 2 Black peppercorns 4 Turmeric powder 1 1/2 tsp Dhana jeera powder 2 tsp Toover dal 1/3 cup Moong dal 1/3 cup Masoor dal 1/3 cup Brinjal cut into 4 piece 1 medium Red pumpkin cut into 4 pieces 100 gms A few sprigs small leaved methi bhaji Tomatoes chopped 2 large Tamarind pulp 1 tbsp Grated jaggery 1 tbsp Salt 2 1/2 tsp Vegetable oil or melted ghee 3 tbsp

Method Heat oil or ghee in a deep pan and fry onion in it till brown. Add masala paste, tumeric powder and dhana jeera powder and cook for 5 minutes. Add tomatoes and cook for 5 minutes Add meat and cook till water from meat has dried. Add the 3 dals, brinjal, methi bhaji and mix well Gradually add 6 cups water and salt bring to boiling point. Cover and cook on a slow fire till meat is tender. Remove pan from fire. Soak tamarind pulp in 1/3 cup boiling water for 15 minutes, then strain liquid through a sieve pressing down hard on the tamarind pulp to extract all its juices. Discard the pulp. Remove meat from the dal and keep aside. Mash dal through a colander into another pan then return meat to dal. Add tamarind juice and jaggery to meat and dal and cook on slow fire for 10 minutes adding extra water if dal is too thick. Before serving sprinkle over dal 1 finely sliced onion, fried brown, and 1/2 desert spoon finely chopped fresh coriander. Serve with Fried Brown Rice (2 cups) and kababs accompanied by kuchumbar and lemon slices.

KABABS RECIPE

Ingredients Minced mutton 1/2 Onions 2 medium Minced with meat or chopped fine   Garlic cloves 6 Ginger root 2 cm Turmeric powder 2/3 tsp Finely chopped fresh corainder 3 tbsp Finely chopped fresh mint leaves 4 tsp Finely chopped green chillies 2 to 4 Worcestershire sauce 2 dessertspoons Sliced bread 3 medium Egg 1 Dry bread crumbs 1 1/4 cup Vegetable oil or ghee for frying

Method Soak bread in water for 10 minutes, remove from water and squeeze dry. Mix together all Ingredients, except bread crumbs, and oil. Cover and keep for 1 hour. Divide mixture into 18 small balls and roll each ball in crumbs till lightly coated all over. In a "kurhai" or deep frying pan pour enough oil or ghee for deep frying and heat to medium hot. Gently fry the kababs in it till nicely browned. Serve by placing over the rice in serving platter.

FRIED BROWN RICE RECIPE

Ingredients Rice 2 cups Onion finely sliced 2 Sugar 4 tsp Cinnamon sticks 2 pieces Cloves 6 Salt 1 tsp Vegetable oil or melted ghee 4 tbsp

Method Soak rice in water for 1/2 hour. Heat oil or ghee in a pan and fry onion in it till brown. Remove pan from fire and drain excess oil. Put sugar in a small pan and brown it over fire till it is very dark brown. Place pan with fried onion back on fire, drain water from rice and add to onion. Cook, stirring frequently, for 5 minutes or more till rice is nicely fried. Add caramel water and cook 4 or 5 minutes till rice is well blended. Add cinnamon stick, cloves, salt and 3 1/2 cups water. Bring to boil, then cover, lower flame and continue cooking till water is absorbed and rice is cooked. Sprinkle some fried onion over rice before serving.

PATRA-NI-MACHI- FISH IN BANANA LEAF RECIPE

A traditional dish at wedding dinners. Slices of fish coated with green chutney, wrapped in banana leaves and steamed. (Foil can be used instead of the banana leaves)

Ingredients Pomfrets weighing together 900 gms. 2 large Salt 2 tsp Green chillies 10 Cumin seeds 1 tsp Garlic cloves 6 large Sugar 2 tsp Salt 1 tsp Lemon juice 2 tsp Banana leaves or foil

Method Remove head of fish if desired and cut each fish into 6 slices. Cut large enough portions of banana leaves or foil to wrap each slice of fish. Hold each piece of banana leaf over a flame a few seconds to soften leaf and center rib. Grease one side of each portion of leaf or foil. Using about 1.5 teaspoons salt per fish, rub salt into each slice of fish. Coat each slice of fish with chutney. Lay a slice of fish on the greased side of piece of banana leaf or foil and roll it up. Tie with thread. Do the same with other slices of fish and steam or bake for 30 minutes or till fish is cooked.

CHICKEN FARCHA RECIPE

Pieces of chicken marinated in a gently flavoured masala paste, dipped in crumbs and beaten eggs and fried.

Ingredients Medium piece of chicken cut into 8 pieces 1 tender Garlic 6 cloves Grind to masala paste   Fresh ginger root 3 cm Roughly chopped fresh corainder 4 tbsp Green chillies 5 to 10 Cumin seeds 1 tsp Onion cut into 2 pieces 1 small Worcestershire Sauce 1 tbsp Salt 1 tbsp Olive or salad oil 1 dessertspoon Heaped teaspoon flour 1 Bread crumbs 1/2 cup Eggs 2 Vegetable oil or ghee for frying

Method Remove sections of bones from breast pieces of chicken. With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The Flesh should be slightly broken up but not cut right through. Mix Worcestershire Sauce, salad oil, salt and flour into masala paste. Coat each piece of chicken with the masala paste and allow chicken marinate 8 to 9 hours. ( If chicken is not very tender boil it before applying masala paste.) Pour oil or ghee in a deep frying pan upto a depth of 3 cm. And heat to medium hot. While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks. Coat each piece of chicken with bread crumbs, dip in beaten eggs and fry on a slow fire. Turn when one side is cooked and continue cooking till chicken is tender.

SAS-NI-MACHI -FISH IN RED SAUCE RECIPE

Ingredients Fillets of pomfret or other white fleshy fish 1/2 kg Vegetable oil or melted ghee 3 tbsp Onion finely sliced 2 Finely chopped fresh corainder 2 tbsp Tomatoes chopped small 1/4 kg Fresh chillies slit and seeded 2 or 3 Dry red chillies, grind masala to a paste 3 Cumin seeds, grind masala to a paste 1 tsp Garlic cloves, grind masala to a paste 6 Flour 11/2 dessertspoons Salt as per taste 1 to 2 tsp Worcestershire sauce 1 dessertspoons Vinegar 1 tbsp Sugar 1 dessertspoons Eggs 3

Method In 3 tablespoons oil or ghee fry onion till brown. Drain excess oil. Add ground masala and stir to blend masala and onions well. Cook for 5 minutes over slow fire fire adding a tablespoons of water if mixture tends to stick to bottom of pan. Add coriander, tomatoes and green chilies and cook for 2 minutes. Add flour, mixing constantly till mixture is smooth and well blended. Add 1 cup water and let mixture simmer, covered, till fish is cooked. Add fish fillets and salt and simmer, covered, till fish is cooked. All mixture to cool, then add mixture of Worcestershire Sauce, Vinegar, Sugar and Eggs. Blend well, do not stir with spoon as fish might break up but tilt pan by hand in a circular movement, to let mixture flow evenly into sauce. Pour into oven-proof dish and bake 30 to 40 minutes until sauce is stiff and nicely browned on top.

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