Parsi Food
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Parsi Food - Gulrukh Irani
Parsi Food
By Gulrukh Irani
Author’s Note
I am a wife and mother, always trying to meet the gastronomic requirements of her family who are addicted to the variety of food eaten by Parsees over many years.
I do not have certificates or degrees to show off my cooking qualifications, nor do I profess to be an excellent cook. But I do go by an excellent advice given by my mother. If at the end of a meal your vessels are empty, take it as a compliment that the food was good even if none may verbally commend you.
Hence I would like to share some of the recipes that ensure empty serving pots at the end of each meal.
May God bless you, to succeed in such a culinary feat!
Categories
Tea and Breakfast
Lunch
Evening Snacks
Dinner
Desserts
Pickle
Breakfast
Choi
(Tea)
Akuri
(Spiced scrambled egg)
Rotli
(Indian wheat bread)
Sali per Edu
(Egg over potato crispies)
Poro
(Onion Omelet)
Sweet rawa
(Sweetened semolina)
Sev
(Sweetened vermicelli)
Lunch
Dhun Daar
(Yellow dal and white rice)
Prawn Patio
Khichdi
Fish Sauce
Fish Patio
Tarapori Patio
Dhansak
Palau Daal
Farcha
Patra Ni Machi
Khima Cutlets
Fish Cutlets
Curry Chawal
(Chicken/meat)
Fish Curry Chawal
Papeta-nu-gosh Na rus-chawal
Dahi-ni-kadhi and Khichdi
Fried Fish
Tarelu Vengnu
(Fried aubergines)
Khima Kebabs
Prawn Kebabs
Potato Patties
Evening Snacks
Chapat
(Pancakes)
Bhakra
(Cookies)
Khaman Ni Puri
Khajoor Ni Ghari
Pav Nu Pudding
(Bread pudding)
Sirog
Dinner
Salli Boti
Bheja Na Cutlets
(Goat brain cutlets)
Bheja Fry
Bheja
Dodhi Nu Gosh
Kalaiji
(Chicken liver)
Kharo Bhido
(Lady Fingers)
Kharo Papeto
Farejbij ma gosh/marghi
(French beans with meat or chicken)
Stew
Desserts
Eda Nu Custard / Lagan Nu Custard
Dodhi No Hulwo
(Bottle gourd sweet dish)
And Gajar No Hulwo
(Carrot sweet dish)
Kopra Pak
(Coconut sweet dish)
Pickle
Gajar Mewa Nu Achar
(A carrot and dry fruit pickle)
Tea and Breakfast
Choi
(Tea) for two
Milk1 cup
Water1 cup
Lemon grass2 leaves
Mint leaves and stalks 2 branches
Ginger½ inch piece
Cardamom1 (whole or ground)
Dry tea leaves2 teaspoons
Sugar or Jaggery as per your taste
Method:
If you are going to opt to use jaggery instead of sugar, do not add the milk to the tea preparation whilst boiling. This is because the milk may curdle. Add milk only whilst serving.
Otherwise add all the above ingredients to a pot, bring to a boil. Remove from heat and cover the vessel for the aroma to blend with the tea. Let it rest for a minute.
Then strain through a strainer and serve hot.
Akuri
(Spiced Scrambled Eggs) – For two
3 table spoons Oil or lard or any cooking fat will do
2 medium sized onions finely chopped
1 cup chopped coriander and mint leaves
1 cup chopped tomatoes
1 or 2 green chilies sliced vertically
1 tsp ginger garlic paste
3 or 4 whipped eggs
½ tsp each chili and turmeric powder
Salt as per your requirements or ½ a tsp.
Method:
Heat any cooking fat in a pan; fry the chopped onions along with vertically sliced chilies. Once the onions are translucent but not completely browned, add ginger-garlic paste and fry till you can smell the aroma. Reduce heat. Add chili powder and turmeric powder. Fry a while but do not let it burn. Add chopped tomatoes and chopped coriander and mint leaves. Mix well