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Parsi Food

Parsi Food

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Parsi Food

Lunghezza:
93 pagine
38 minuti
Editore:
Pubblicato:
Sep 24, 2012
ISBN:
9781300228264
Formato:
Libro

Descrizione

Want to try making and feasting on good home cooked everyday Parsi food, then this is the book for you. It's not very difficult to make, but all your efforts will give you a culinary treat.
Editore:
Pubblicato:
Sep 24, 2012
ISBN:
9781300228264
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Parsi Food - Gulrukh Irani

Parsi Food

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

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