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    Parsi Food
    Parsi Food
    Parsi Food
    Ebook93 pages32 minutes

    Parsi Food

    By Gulrukh Irani

    4/5

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    About this ebook

    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.
    LanguageEnglish
    PublisherLulu.com
    Release dateSep 24, 2012
    ISBN9781300228264
    Parsi Food

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      Book preview

      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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