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.