Online Class

Online Cooking Class

Dear Friends,


My Online Cooking Class with a live demo of several Omeletes, The Spicy Parsi Poro, Kharo Plain Omelet and different Akuris was a heart-warming success. The boiled egg akuri was completely a new dish for many! I enjoyed doing the class and my many thanks to family and friends for attending. Stay tuned for the next one. Please do send suggestions on what you would like to see demoed. Mawa Cakes, Cutlets, Kabab, Parsi Patio, Jamshed’s Kheemo 🙂
Best – Rita.

Video:

Demo: Omelets and Akuri.

Rita and team demoed a full menu of Indian Spice Omeletes and Akuris:

Parsi Masala Poro

Kharo Plain Poro

Vegetarian Omelet (with no eggs)

Gluten free Omelet

Bharuchi Akuri

Masala Akuri

Boiled Egg Akuri – which was an entirely NEW dish by Rita

Omelets or the favorite Parsi Poro is a popular Sunday breakfast, served with tomato ketchup or strawberry jam and hot crisp bread toast or buns.

It is also a favorite sandwich on a picnic.

Poro (pun intended of porio) also means “Boy” in gujarati and some folks pun this for a girl to get her porio !!!

Here is the Spicy Parsi Omelet Recipe Link and you will find many Akuri recipes here on site – http://www.parsicuisine.com/omelete/


Registration

Dear Friends,

I am holding an on-line Cooking Class on May 24 th and want to invite you to have some fun and learn how to make mouth-watering Omelet – the Parsi Poro. A fusion of Western and Eastern (Indian Parsi) cuisine. The spicy Omeletes are very easy to make and I use readily available ingredients in North America. Poro is a delicious zangy omelet made with all natural ingredients and garnish, healthy and sumptuous as a quick meal. This will be a live demonstration and we will make both from start to finish.


What: Online Cooking Demonstration Class – via Zoom


When: Sunday, May 24 th, 4 – 5:30 PM


Please sign up early as limited Zoom slots are available.


The fee is $25 and includes an e-book. PayPal Button is below.


Please feel free to share this with your friends. Thanks, stay safe and healthy.


Rita






The paypal information is as follows:
• Go to paypal.com and login with your paypal account.
• Choose Send or Request Money and then Send Money
• In the text box enter Rita@ParsiCuisine.com
• Enter the amount and then sending to a friend option.
• Add a note explaining # of people, kids ages etc.. if necessary
• Click Continue and choose How you want to pay. You may use a Credit card, Paypal balance or Bank debit. It is better for you as you are not charged any fee in that case.
• Click next and then send payment now.

If you are unable to send the payment by paypal, we will accept a few checks but the preference is of paypal. Email Rita@ParsiCuisine.com for her address to mailing the check.

A selection of recipes from a bygone era when food was cooked over wood stoves.

Parsiana August 7, 2016 – A selection of recipes from a bygone era when food was cooked over wood stoves. By Farrokh Jijina.

Pickled Lady’s Fingers, Daal Madrasi and Coffee Jelly.

Parsiana August 7, 2016 - A selection of recipes from a bygone era when food was cooked over wood stoves. By Farrokh Jijina.

RE-Print of Original Gujarati Volumes available as a paperbacks in new glossy paper. Printed in USA. Click below to purchase:

Vividh Vani by Meherbai Jamshedji Wadia RE-PRINT
Article – http://www.parsicuisine.com/reprinting-culinary-heritage/

Check out ENGLISH Translations done by Rita Kapadia HERE.

Popatji

Ingredients
Wheat flour 2 cups
Maida 1 cup
Ravo 1/2 cup
Eggs 2
Ghee 2 tablespoons + for frying
Salt a pinch
Dahi 1/2 kilo
Almonds and cashew nuts
Cardamom and nutmeg powder

Method
Mix eggs and ghee together till fluffy. Add flours and dahi alternately.
The dough must be semi liquid.
Make sugar syrup with 1 and half cups sugar and water. It must reach ek taar.

Add ghee to the holes in the pan. Heat. Put the round popatji balls and fry till one side is golden brown. Turn and fry the other side. Remove from the pan and immediately dunk into the sugar syrup. It should cover the popatji.  Eat warm. Enjoy!

Kheema Meat Empanadas

Empanadas are perfect little pastries. The dough bakes (or air fries!) into a golden flaky crust that shatters beautifully.

We filled ours with a classic parsi kheema mixture, but you could fill yours with chicken or even beans and rice for a vegetarian version.

We used empanada dough bought from the market for the perfect empanada, but feel free to use pre-made pie crust or puff pastry. 

Place 2 tsp of the pre-cooked kheema meat in the round  Empanadas dough
Place 2 tsp of the pre-cooked kheema meat in the round Empanadas dough
Fold over in a semi-circle
Fold over in a semi-circle
Place a little water to seal the edges and Crimp with a fork or Twirl the Empanada. I did both.
Place a little water to seal the edges and Crimp with a fork or Twirl the Empanada. I did both.
Fry in medium hot oil
Fry in medium hot oil
Drain on paper towels and serve Empanada hot.
Drain on paper towels and serve Empanada hot.

Kheema Meat Empanadas Recipe

Ingredients

10 store bought empanad rolls or puff pastry

1 cup cooked parsi kheema

1/4 cup boiled potatoes (mashed)

Oil for frying

Method

Mix the mashed potatoes with kheema. This filling can be made a day ahead and kept in fridge.

Place 2 tsp of the pre-cooked kheema meat mixture in the round Empanadas dough

Fold over in a semi-circle

Place a little water to seal the edges and Crimp with a fork or Twirl the Empanada. I did both.

Fry in medium hot oil

Drain on paper towels and serve Empanada hot.

Roasted Pumpkin seeds

Roasted Pumpkin Seeds

Pumpkin seeds are also called “Magaj” or “Magaz” in India and are highly nutritious.

These seeds are one of the ingredients in the parsi favorite “Vasanu”.

Roasted Pumpkin seeds
Roasted Pumpkin Seeds

Ingredients

1 cup roasted pumpkin seeds

1/4 tsp Salt

1/4 tsp Turmeric powder

1/4 tsp Paprika

1 Lemon

Method
Mix the pumpkin seeds with paprika, turmeric powder and salt.

Taste and serve with lemon juice squeezed on top.

Sweet and Salty Spread to go with your favorite crackers ! Ingredients ½ cup crushed walnuts 1 cup Feta Cheese ¼ cup Raisins 1/2 tsp salt or to taste Your favorite crackers (I used Tostitos Scoops) Method Combine all of above in a food processor till blended and smooth. Taste for salt and serve on your favorite crackers.

Nutty Feta Cheese Spread

Nutty Feta Cheese Spread

Sweet and Salty Spread to go with your favorite crackers !

Ingredients

½ cup crushed walnuts

1 cup Feta Cheese

ÂĽ cup Raisins

1/2 tsp salt or to taste

Your favorite crackers (I used Tostitos Scoops)

Method

Combine all of above in a food processor till blended and smooth.

Taste for salt and serve on your favorite crackers.

Sweet & Sour Drink

Sweet & Sour Pomegranate Drink

Pomegranates are reminders of the cycle of life.

The purple outer covering of a pomegranate symbolizes birth or dawn, and their bright red seeds the glow of life.

A Nutritious Fresh Drink to energize you!

Sweet & Sour Drink
Sweet & Sour Drink

Ingredients

1 cup Pomegranate juice

1 Cup Watermelon pieces (without seeds)

ÂĽ Sugar

½ Salt

ÂĽ black pepper

Crushed ice

Watermelon cut into cubes or round balls.

1 drop of edible red color combined with ÂĽ cup of water

1 drop of Rose essence

Method

Blend the pomegranate juice, watermelon pieces, sugar, salt and black pepper in a blender.

In a small container, soak the watermelon cubes/balls in the the red colored water

Add a drop of rose essence very carefully.

In your serving glass combine all of the above and add ice if desired.

Garnish with a piece of flavored watermelon on rim of glass.

Watermelon and Feta Kababs

Fruit Kebabs

Simple watermelon and feta cheese kebabs.

The flavor of watermelon and feta cheese explodes in your mouth. Try it sometime.

Kebabs2

Enjoy!

– Rita Jamshed Kapadia

Ingredients

1 cup cubed watermelon pieces

1 cup cubed feta cheese

4 skewers

Method

Skewer watermelon cubes and feta cheese cubes alternatively.

Shab-e Yalda: When Light Shines and Goodness Prevails

Yalda on December 21 is celebrated in many parts of the world. Eating watermelon in the winter is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the health food – parsi vasanu and the gujarati word is “char jat nu magaj”.

Yalda Festival  Table

(Shab e Cheleh)

By Rita Jamshed Kapadia

Shab-e Yalda: When Light Shines and Goodness Prevails

Everywhere in the world, people observe various seasonal days of celebration during the month of December. Most are religious holy days and are linked in some way to the winter solstice in the Northern Hemisphere. Yalda, an ancient Iranian Festival, is celebrated on the eve of the winter solstice and goes several thousand years back in the country’s history. The tradition originated from the Mithraism religion. “Yalda” is a Syriac word meaning birth, and it was believed that Mithra, the Persian angel of light, was born during that night, which was then called Yalda.

Yalda is  a Syric word imported into the Persian language by the Syric Christians. Early Christians linked this very ancient Persian celebration to Mithra, goddess of light, and to the birth anniversary of Prophet Jesus. Ancient Iranian Zoroastrians believed that on December 21 darkness is defeated by light. On this night, family and friends get together. Dried nuts, watermelon and pomegranate juices and delicious snack are served. Classic poetry and old mythologies are read aloud.

As the longest night of the year, the Eve of Yalda (Shab-e Yalda) on December 21 is also a turning point, after which the days grow longer. It symbolizes the triumph of Light and Goodness over the powers of Darkness. During this night, Iranian Americans, along with Iranians around the globe, hold gatherings and stay up late, eating pomegranate, watermelon and a variety of nuts. They also read poetry, especially by the poet Hafez, who is a highly respected and adored 14th-century Persian mystic poet. Hafez’s poetry books have been gaining a foothold in American classrooms and popularity among Americans. Here is a line in the poetry of Hafez that I found interesting – “Look at the sun in quest of light, you may find it.”

Many varieties of fruits and sweetmeats are specially prepared for this festival. In some areas it is believed that forty varieties of edibles should be served during the ceremony of the night of Chelleh. The most typical is watermelon especially kept from summer for this ceremony. It is believed that consuming watermelons on the night of Chelleh will ensure the health and well-being of the individual during the months of summer by protect­ing him/her from falling victim to excessive heat or disease produced by hot summers. Another common practice on the night of Chelleh involves young engaged men. The bachelors send a platter containing seven kinds of fruits to their fiancées on this night. The girl and her family can return the favor by sending gifts back for the young man.

The Parsi community has been celebrating with a “Haft-seen Table”  at Navroze (Nawruz) events, why not celebrate with a “Yalda Table” in the December Holiday season as well ?

FEZANA requested to create some yalda recipes. Being a indian where Yalda is not celebrated by my Parsi community, this was a challenge. Many days of research and creating  food using water melon, pumpkin seeds and other middle eastern foods, I have these easy to make Recipes for the Yalda Night below.

Here are 3 recipes created for your Yalda Table.

Sweet & Sour Pomegranate Drink

Sweet and Sour Drink

Nutty Feta Cheese Spread

Nutty Feta Cheese Spread

Sweet and Salty Spread to go with your favorite crackers !

Roasted Pumpkin Seeds

Pumpkin Snack

Pumpkin seeds are also called “Magaj” or “Magaz” in India and are highly nutritious.

These seeds are one of the ingredients in the parsi favorite “Vasanu”.

Fruit Kebabs

Simple watermelon and feta cheese kebabs.

The flavor of watermelon and feta cheese explodes in your mouth. Try it sometime.

Kebabs2

Enjoy!

– Rita Jamshed Kapadia

About Rita: Since 1999, Rita Kapadia, founder of ParsiCuisine.com, has provided recipes, food news, health tips and articles on this website. Recently, Rita has published several Parsi Cuisine cookbooks. Cookbooks are sold on Amazon.com worldwide. Our Parsi Cuisine cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany, Canada and other countries outside of India.

Bhakhra

Bhakra

#Bhakras are a sweet and doughy tea time snack for Parsis. Sneak into the snack cupboard and you are sure to find a steel dubbah with them stacked in there somewhere!
While walking through Udvada you will be sure to find Bhakras on sale during the IUU 2019 but we have a treat for you today! A simple recipe to make them at home!
Perzen Patel, aka, Bawi Bride, our famous Parsi food blogger shared a recipe she got from Zarina Cama and Benaifer Gazder Daruwalla and we totally want to share it with you!
🔶🔶Ingredients 🔶🔶
To make about 1/2 kilo bhakras you will need:
2 cups semolina
1 cup wheat flour
4 eggs
1 1/2 cup sugar
100 gms ground almonds
1 1/2 tsp cardamom and nutmeg powder
2 tbsp plain yoghurt
2 tbsp ghee
Oil for frying

🔶🔶Method🔶🔶
First, sift together the semolina and wheat flour into a big steel bowl ensuring there are no lumps
Add in the sugar, ghee, eggs, cardamom, nutmeg and curd so that you can start making the dough. I recommend adding the dry ingredients in first and then making a well and adding the wet ones after that – this makes for easy mixing
Once you’ve added everything in go ahead and give those biceps a workout by kneading the dough until all the ingredients are well mixed together. If the dough is too soft, add a little more wheat flour.
Now, roll the dough into a big ball and allow it to rest for about 3 hours while you go read a nice book or catch up on the latest TV shows
Once the dough has rested, roll it out on a floured surface to about half inch of thickness. Using a biscuit cutter, cut it into rounds. My bhakras below aren’t that round as I only had a square cutter so had to rely on just doing them by hand.
After all of this, it’s finally time to fry! Heat up the oil and deep fry. I very quickly learnt that bhakras fry really quickly so keep a close eye on them to ensure they don’t turn black. If you are a fan of ghee you can also fry them in ghee instead of oil.
After the bhakras are out of the pan, I suggest cooling them in a colander for a while and then serving them the day after with some hot tea. You can also store these at room temperature in an airtight container for another week easily.

Best had with choi (Parsi word for chai) and friends!

#ParsiCuisine #parsispecial #recipealert #recipe #delicious #food #parsifood #foodie #cuisine #recipes #bhakra #teatimesnacks #IUU2019 #IranShahUdvadaUtsav #IUU

Delicious Paneer

Zenobia Master’s Paneer by Ava Master & Jamjoji

Delicious Paneer

Delicious Chicken Puffs

On this #NationalPieDay Pastry + Filling = pie.

#PieDay here is a parsi favorite recipe in this Video to share, make and enjoy.

I’m linking this recipe to Fiesta Friday #286, co-hosted this week are Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health.

Recipe

Ingredients
2 cups chicken breasts
1 tsp black pepper
1 onion
2 green chillies
1 tsp Garlic Powder
1/4 cup ghee
1 cup maida
2 cups milk or as needed for sauce
2 tbsp Mayo
1 Cup parmesan cheese grated
Salt and pepper to taste

1 muffin pan

Pastry
1 box of Pillsbury puff pastry
1 egg for egg-wash

Method

  1. Cook chicken breasts with black pepper and salt in some water, drain and keep.
  2. Slice into thin pieces.
  3. In a saucepan and add ghee, onion, green chillies, garlic and ginger.
  4. Saute till onions are soft and translucent.
  5. Stir in the flour and cook for a couple of minutes.
  6. Next add milk in batches stirring continuously to avoid lumps. Let the white sauce come to a boil and then add all the ingredients except the Pillsbury pastry.
  7. Cool filling
  8. Make 11 large circles of pastry as shown in video
  9. Make 11 small circles of pastry as shown in video
  10. Fill the muffin pan with large pastry circles
  11. Add filling and top with the smaller circle of pastry
  12. Brush with an egg-wash (Mix 3 tsp water + beaten egg)
  13. Preheat oven to 420 F
  14. Bake till pastry is puffed and golden brown


Ambakalyo

Ambakalyo is Parsi Original. We used to have it at a Gahanbar / Ghambar which is a feast given in honor of a beloved who has passed away. Held as a charity event, all the residents are invited free of charge in old towns like Ahmedabad, Navsari, Surat, Bharuch in India.

Served with Vaal ni Dar, Papeta nu Gosht, it makes a tasty sweet and sour pop in your mouth.

This is a very old recipe I made to savor with my family. I found it in a very old gujarati book (Vividh Vani) that I have and I have it published in my english cookbook as well.
Here it is for the world to enjoy.

Sweet and Sour Mango – to enrich a spicy meal

Ingredients

2 to 3 lb. small green mangoes (choose slightly soft and ripended ones)

18 oz. jaggery or brown sugar roughtly cut into small pieces (Use little more if mangoes are very sour)

2 inch piece cinnamon stick.

Small Onions or Shallots (optional)

Method

Peel and cut each mango into 6 slices. Discard seeds.

Put mango slices in a pan, then cover and cook for S minutes on a medium heat without adding any water, to slightly soften mangoes. In another pan boil 1/4 cup water and add jaggery.

Cook till jaggery is melted Add mango slices and cinnamom stick to jaggery and cook, covered on medium heat for 15 mintues.

Uncover and cook 10 to 15 minutes more till liquid is a medium thick syrup.

Cool before serving

Note: Vividh Vani Cookbook recommends you peel and clean the onions/shallots. Next fry the Onions or Shallots in pure ghee till golden brown. (See pages from cookbook below)

Ambakalyo will last only for a week.

Wedding Pickle, Lagan nu Achar

Wedding Pickle

Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, spices, sugar, jaggery and balsamic vinegar. Sweet and Savory this pickle is a great condiment on the table.

Recipe available in my cookbook "Pickles, Chutney, Masala and Preserves"

Super Bowl Game Snack : Paneer Tikka

Served as an appetizer Paneer Tikka is very healthy for kids and adults alike. Go Pats!

Recipe featured on Cover of our Vegetarian Delights Cookbook. Purchase HERE.

INGREDIENTS :

  • 2 cups paneer cubes, about 1″ each

  • 2 tsp garlic paste

  • 2 tsp ginger paste

  • 1 tsp chaat masala

  • 2 tsp chilli powder tandoori masala

  • 1 tsp powdered black pepper

  • 1 tbsp salt

  • A few drops of red colour

  • 3 tbsp vinegar OR 1 cup yogurt

  • Oil for brushing

  • 1 lemon quartered and juiced (can substitute 1 tsp lemon juice)

  • 1 onion sliced into rings – for garnish (I don’t like onions so  made a bed of romaine salad lettuce and sliced tomatoes. Salt and black pepper sprinkled on top)

METHOD:

  1. Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

  2. About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes. (Oven Temp: 400 F Degrees)

  3. Remove from oven, brush with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a tandoor or barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy)

  4. Serve hot, garnished with lemon and onion rings

Step 1

Step 2
Step 3

Udvada’s Sweet and Crispy Parsi Puri – Tal Papra Recipe

by Ervad Marzban Hathiram

Editor’s Note: Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal), cardamom and nutmeg powder, and caraway seeds.

As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. Tal na papra… A sweet puri infused with sesame seeds, cardamom and nutmeg powder, and caraway seeds.

Equal proportions of plain and whole wheat flour are mixed with powdered sugar, a generous quantity of sesame seeds and the fragrant powders, ghee, a little water and mixed into a hard dough and rested. The dough is then rolled out into very very thin puris…almost tissue like.

The unique feature of these puris is that they are dry roasted on the griddle first and then fried in boiling oil… And it has to be done simultaneously and fast… Or you have burnt stuff… Hence the stove setup and the need to have quick hands…

My granny Dinamai used to make hundreds of these papra and store them in large aluminum boxes as we went to the village during vacations. I used to devour unimaginable quantities without any thought to the effort that goes into making them.

Today as I made them for the first time, I remembered Dinamai and sent up a small prayer in her memory, and apologized for the trouble I must have caused her. The papra I made were nowhere compared to what she used to make, but brought back memories of childhood and good times…

For me, women like Dinamai were the ultimate role models. They labored, under the most harsh conditions, without a murmur of protest, and gave all they had for the benefit of their spouse, children and family. For me, Dinamai was more emancipated and a greater symbol of feminity than those shrill voices we hear today, or the so called ‘hot chicks’ who can’t hold a ladle in their hands and consider cooking beneath their dignity or who need 10 hours of sleep and then some more…

Behdin Dinamai Behdin Nariman, may your Ruvan progress ahead! @ Udvada

Recipe of Tal Papri puri

Ingredients

1 cup plain maida flour

1 cup whole wheat flour

1/2 cup powdered sugar

1/4 cup sesame seeds (Til)

1 tsp cardamon or nutmeg

1/4 cup ghee

Water enough for mixing the dough

Oil for deep frying

Method

 All the above except the oil for frying is mixed into a hard dough and rested. The dough is then rolled out into very very thin puris, almost tissue like. (See photos). Fry in hot oil till crisp, drain and cool.

Shami Kababs

Shami Kababs:

Ingredients

2 pounds lamb mince
2 pounds chicken mince

1/4 cup khus khus,
8 cloves
1 large stick of cinnamon crushed
5-6 green elaichi pods seeded
2 tablespoons of whole black pepper
4-5 whole red chilies
7-8 cloves of garlic
1 two inch piece of ginger
1/4 cup of chick peas (daria)
3 green chilies
1 onion cut in 4 pieces
2 egg whites (vegetarians can omit egg whites and add 2 tsp of besan flour to mix)
3 tablespoons of yoghurt
2-3 tablespoons of oil
Salt as needed

For the filling: Mix in a bowl 1 very finely chopped onion, 1/2 bunch chopped kothmir and few sprigs of finely chopped mint leaves

  1. Method: 

    In a large non-stick pan heat 1 tblsp of oil and add the lamb and chicken mince and all the above ingredients.

  2. Let cook until all the liquid evaporates. Let the dish cool.

  3. Blend the cooked mixture in a Cuisinart blender with the yoghurt until a thick smooth mixture.

  4. Taste for spiciness and salt.

  5. Empty contents in a large glass bowl.

  6. Make round balls, flatten in your palm and spoon in a tiny bit of the onion, kothmir and mint mixture and make a round again and flatten into a pattie as in the picture above.

  7. Heat a non stick pan and put a few drops of oil until hot and drop each Pattie dipped in egg white (on medium heat) until both sides brown.

  8. Garnish with lemon juice and onion rounds and serve.

Online Class for Cutlets

Chicken Cutlets Parsi Style

So many people wanted me to make chicken cutlets and mail them within USA. However meats can spoil easily, we do not want to take the risk.

Here ia a VIDEO ON HOW TO MAKE THE CHICKEN CUTLETS. We hope you can make your own! :))

Recipe

by Rita Jamshed Kapadia

Makes 18 approx based on the size

Ingredients

  • 1 lb ground chicken mince
  • 4 Cups boiled and mashed potatoes
  • 1/2 cup fresh, washed, finely chopped coriander leaves
  • 1/4 cup fresh, washed, finely chopped mint leaves
  • 2 Onions finely chopped
  • 4 Green peppers finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 cup of plain breadcrumbs
  • 3 eggs
  • Oil as needed

Method

  1. Mix all of above ingredients ( follow video for best results)
  2. Make flat round cutlets about 1/4 inch thick and roll in breadcrumbs
  3. Refrigerate for 1/2 hour
  4. Beat eggs till frothy
  5. Heat oil in a non-stick pan on medium heat
  6. Did the breaded cutlets into egg and immediately put in the pan to fry
  7. Make sure the cutlets have space between them for best results
  8. Spoon hot oil on top, and then check for color.
  9. Fry golden brown on one side, flip and repeat.
  10. Drain on paper towel and serve hot
  11. Cutlets will keep for 4 days in refrigerator. You can freeze them wrapped individually in foil and keep for 2 months.

To make the Cutlets Lacy, dip last in egg and be generous with the egg. Spoon more egg froth on top at last moment to make the frills.

Serve with  Tomato Gravy (recipe HERE), Ketchup or Sriracha Sauce

Mumbai Chicken Puffs

Click here to see Video 

Mumbai Chicken Puffs Recipe

Ingredients
2 cups chicken breasts
1 tsp black pepper
1 onion
2 green chillies
1 tsp Garlic Powder
1/4 cup ghee
1 cup maida
2 cups milk or as needed for sauce
2 tbsp Mayo
1 Cup parmesan cheese grated
Salt and pepper to taste

1 muffin pan

Pastry
1 box of Pillsbury puff pastry
1 egg for egg-wash

Method

  1. Cook chicken breasts with black pepper and salt in some water, drain and keep.

  2. Slice into thin pieces.

  3. In a saucepan and add ghee, onion, green chillies, garlic and ginger.

  4. Saute till onions are soft and translucent.

  5. Stir in the flour and cook for a couple of minutes.

  6. Next add milk in batches stirring continuously to avoid lumps. Let the white sauce come to a boil and then add all the ingredients except the Pillsbury pastry.

  7. Cool filling

  8. Make 11 large circles of pastry as shown in video

  9. Make 11 small circles of pastry as shown in video

  10. Fill the muffin pan with large pastry circles

  11. Add filling and top with the smaller circle of pastry

  12. Brush with an egg-wash (Mix 3 tsp water + beaten egg)

  13. Preheat oven to 420 F

  14. Bake till pastry is puffed and golden brown

Seekh Kebab

Ingredients

1 lb Turkey or Chicken minced

2 Eggs
1 tbsp. Cumin (Jeera) powder
1 tsp Red chili powder

1 tsp White pepper powder
Salt to taste
Vegetable oil 4 tsp

4 tbsp. Cashew nuts(pounded)

5 tbsp Gram flour (besan)

2 tbsp. Ginger, Garlic each (finely chopped)
4 tsp Onions(chopped)
5 tbsp. Green coriander(chopped)
1 tsp Garam masala
Oil for basting
Butter for brushing

5 skewers

3 Lemons (cut into wedges)

Method
1. Whisk the eggs, add cumin powder, red chilli powder, white pepper powder, salt, and oil.
2. Add cashew nuts, gram flour, ginger, garlic, onions, green coriander, and garam masala.
3. Add to the mince and mix well. Keep aside for 10 minutes.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in color, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges

Salli

How to make potato matchsticks (sali) from scratch

Parsi Sali
Potato Matchsticks / Sali from scratch

The Indian Parsi community calls “Potato Matchsticks” –  “Potato Sali”.  Sali is a Gujarati word meaning “straw” or “sticks”.

Enjoyed best when fresh with salt and pepper. Bon Appetite!

Step 1: Peel and wash Potatoes

Step 2: Shred potatoes into thin strings (I used my old Oster)

 

Step 3: Salt Shredded Potatoes 

Step 4: In a electric fryer or a large pot, heat oil for frying. I prefer the electric deep fryer, so the temperature of the oil stays even. Choose the max and lower if needed :

Step 6: Prepare Potato Matchsticks for straining, use a large straining spoon with holes

Step 7: Strain fried potato matchsticks on paper towels (to absorb extra oil). Immediately sprinkle salt on. This keeps the Potato Matchsticks crispy.

Cool and store in airtight container. (In my house they get eaten away very fast for a snack!  Potato Matchsticks  will stay for 15 days) 

Enjoyed best when fresh with salt and pepper.

Suggestion: Serve these potato matchsticks as a garnish with chicken & gravy 

Related  recipes

Sali Marghi – Chicken with  Potato Matchsticks

Khari Margi – Meats with  Potato Matchsticks

Sali par eeda – Eggs with Potato Matchsticks or wafers 

Sali Kheemo – Spicy Hamburger garnished with Potato Matchsticks

Britannia Sali Boti – specialty of famous Britannia restaurant in Mumbai