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PARSI RECIPES

Jains the followers of the ancient Indian religion of Jainism are strictly vegetarians. Jainisim is governed with the idea of non-violence or ahimsa. This ideal has had a tremendous influence on India's cuisine, particularly the Jain cusine.

A typical Jain diet consists of grains like wheat, rice, lentils or pulses and beans, oil-seeds are recommended as they fall under the category of non-injurious food. They are yielded only when their plants get dried of their own after their age ends. Fruits and vegetables that become ripe on the plants or branches of trees or those that fall on their own after becoming ripe, are used for food.

Jains are strict vegetarians and many also avoid root vegetables as it is violent to plants. They also avoid any type of liquor and wine in their food. Other aspects of their food philosophy is that they regularly offer food to poor people, fast on certain days, do not waste any food, drink filtered water and eat after sunrise and before sunset.

KOLMINO PATIO RECIPE

FISH IN SPICY WHITE SAUCE RECIPE

SALI BOTI RECIPE

VEGETABLE STEW RECIPE

This Parsi stew is spicy, sweet and sour vegetable stew is also called "Laganshala" as it is often included in wedding lunches and dinners.

Ingredients

Sweet potatoes

1/2 kg

Potatoes

1/4 kg

Carrots

1/4 kg

Cherry tomatoes

6

Onions finely sliced

1/4 kg

Garlic grind to paste

8 cloves

Dry red chillies grind to paste

3

Cumin seeds grind to paste

1 1/2 tsp

Water

1 1/2 cups

Salt

2 tsp

Vinegar

1 tsp

Worcestershire sauce

1 tsp

Sugar

1 tbsp

Vegetable oil or ghee as required

Method

• Peel sweet potatoes and potatoes, Scrape and clean carrots.
• Cut sweet potatoes, potatoes and carrots into tiny cubes. In a "kurhai" or bowl shaped vessel or deep frying pan pour oil or ghee to a depth of 4 cm and heat.
• Fry and cut vegetables separately in it and keep aside. In a pan, fry the onions in 4 tablespoons oil or ghee till golden brown.
• Drain excess oil, it sticks to bottom of pan.
• Add masala paste to onion and cool 5 minutes adding 1 tablespoon water, if it sticks to the bottom of the pan.
• All all the fried vegetables and mix well, Add salt and water and cook, covered, on slow fire for 15 minutes.
• Add cherry tomatoes and continue cooking till tomatoes are soft and the stew is almost dry.
• Add vinegar, Worcestershire Sauce and sauce and sugar and cook 5 to 10 minutes longer.
• Serve as a separate vegetable dish or as an accompaniment to cutlets, chops or patties.

TARAPORI PATIO RECIPE

Curried dry Bombay Duck usually eaten with Khichdee

Ingredients

Bombay duck

12

Garlic

1/2 pod

Dry red chilies

9 to 12

Cumin seeds

2 tsp

Onion finely sliced

1

Vinegar

1/2 cup

Grated jaggery

2 1/2 tsp

Salt

1 tsp

Vegetable oil or melted ghee

2 tsp

Method

• Soak jaggery in 1/4 cup vinegar.
• Remove head and tail from each Bombay Duck and any fin like protrusions near the tail.
• Cut each Bombay Duck into 4 pieces.
• Grind to a paste garlic, red chillies and cumin seeds with 1 tablespoon vinegar.
• Heat oil or ghee in a pan and fry the onion till brown.
• Add masala paste and cook for 5 minutes
• Add pieces of Bombay Duck and mix well Add salt and 1/4 cup vinegar and cook for 3 minutes.
• Add vinegar and jaggery mixture and 1/2 cup water, cover and cook on slow fire for 10 minutes or till Bombay Duck are soft and cooked.

SEV (VERMICELLI) PUDDING RECIPE

Ingredients

Fine Vermicelli

100 gms

Oil or ghee

5 tbsp

Sugar

3 dessertspoons

Kismis

2 tbsp

Almonds

24

Mixed cardamom and nutmeg powder

1 tbsp

Water

1 1/2 cups

Method

• In a deep pan heat the oil or ghee.
• Take pan off fire and add vermicelli and mix quickly till oil and vermicelli are well blended.
• Place pan on medium fire and cook, stirring constantly for 5 minutes or until vermicelli is well fried and brown. add sugar and water and cook, covered, on slow fire for 5 to 10 minutes or until the vermicelli is soft and all the water absorbed.
• Boil almonds in water 1 minute.
• Cool slightly, then remove skin and slice almonds very fine.
• Fry almonds gently in a little oil in a frying for 1 to 2 minutes.
• Do not allow almonds to brown much. remove and keep aside.
• In the sameoil fry the kismis for 1 to 2 minutes.
• Remove. Place cooked vermicelli in a serving dish, sprinkle with cardamom and nutmeg powder and top with almonds and kismis.

RAVO(SEMOLINA PUDDING) RECIPE

A sweet made of semolina traditionally served on festive occasions.

Ingredients

Melted butter or ghee

2 dessertspoons

Semolina

2 tbsp

Sugar

2 tbsp

Milk

1 cup

Kismiss

1 tbsp

Mixed cardamom and nutmeg powder

1/4 tsp

Almond blanched and finely sliced

15

Method

• Heat butter or ghee and add semolina.
• Cook, stirring, till semolina is slightly fried and pale gold in colour.
• Add sugar and milk and keep stirring till mixture thickens.
• Pour into a shallow dish or pie plate and allow to cool and set.
• Sprinkle with powdered cardamom and nutmeg, raisins and almonds and serve.

KOPRA PAK RECIPE

Ingredients

fresh coconut grated

Sugar equal grated coconut

Cream

3 tbsp

Nutmeg and cardamom powder

1/2 tsp

Few drops red colouring

Vanilla essence

1/2 to 1 tsp

Butter

1/2 tsp

Method

• Grease a tray with butter. In a pan add grated coconut and sugar and put on medium fire.
• Blend well stirring constantly with wooden spoon for 2 minutes.
• Add cream and blend well. Cook, stirring constantly till mixture leaves sides of pan and coats the spoon.
• Add vanilla essence and few drops of red coloring to give mixture a pale pink colour. Mix well.
• Turn out into tray, sprinkle nutmeg and cardamom powder over surface and spread out mixture evenly to 1 cm (1/2 inch) thickness.
• Cool for 15 minutes, then mark into 3 cm squares and allow to cool completely.
• Break into pieces along marking lines. Store in airtight container.

BHAKRA RECIPE

Ingredients

Ghee

1 tbsp

Sugar

1/2 cup

Eggs

3

Semolina

1 cup

All purpose flour

2/3 cup

Wheat flour

1/2 cup

Vanilla essence

1 tsp

Baking powder

3/4 tsp

Cardamoms peeled and crushed

4

Nutmeg powder

1/4 tsp

Almonds balanched peeled and finely chopped

2 tbsp

Curd

1 dessertspoon

Vegetable oil or ghee for frying

Method

• Sift separately semolina, all purpose flour and wheat flour.
• Put ghee and sugar in a deep pan and stir briskly with the hand, for 5 minutes, to lighten.
• Add eggs, one by one and continue stirring briskly by hand till sugar has melted.
• Add semolina to mixture and blend well. Add all purpose flour and continue mixing.
• Add vanilla essence to mixture and mix all Ingredients well.
• Add baking powder, cardamom, nutmeg and almonds to wheat flour and blend well.
• Add to mixture and mix till all Ingredients are well blended. Add curd and make into a soft, sticky dough.
• Cover and keep for 3 to 4 hours.
• Add about 1 tablespoon more wheat flour or semolina to the dough so that it is not too sticky.
• Sprinkle a little wheat flour onto a pastry board or table top and roll out the dough into a large round shape 1/2 centimeter thick.
• Cut as many rounds of 6 centimeters as possible. roll leftover dough into a big round again and once more cut small rounds from it.
• Pour oil or ghee in a frying pan to a depth of 5 centimeters and heat.
• Deep fry bhakras on medium fire till golden brown.
• Serve at once or cool and store in an air tight container. Makes about 24 pieces.

PARSEE CUSTARD RECIPE

Ingredients

Milk

4 cups

Sugar

3/4 cups

Khoya

1 1/2 cups

Mixed sliced nuts and raisins

1/2 cup

Vanilla essence

1/2 tsp

Eggs beaten

3

Method

• Boil milk and sugar till blended.
• Add broken khoya and stir till creamy.
• Add most of the nuts and raisins.
• Cool and add beaten eggs and essence.
• Stir well and bake in a medium oven till firm.
• Decorate with nuts and serve warm.
• You could also bake it in individual portions.

MAWANI BOI RECIPE

Ingredients

Mixed pistachios and almond

2 tbsp

Silver varkh

2 leaves

Sweetened Khoya

4 cups

Fish shaped mould

1

Method

• Fish is an auspicious motif for Parsis.
• This dish is a symbol of luck and good fortune. Knead khoya with half the nuts.
• Grease the mould lightly and line with the varkh.
• Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts.

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