Cookbook Series: Dhansak

Indian Cooking Class: Dhansak

Indian Cooking Class 1

PARSI CUISINE: Meat Parsi Cuisine This cookbook has 34 Meat (non-veg) Recipes with instructions. Cookbook is fully indexed for recipes and with Table of Contents. Recipes 1. Doodhi ma Gosht 2. Jardaloo ma Gosht 3. French Beans ma Gosht 4. Khariya / Goat Trotters 5. Chicken Mahivalla / Chicken in Cream 6. Khari Murghi – Salty Chicken 7. Sali ma Marghi or Boti 8. How to make Sali / Potato Matchsticks 9. Britannia Chicken or Sali Boti 10. Jamshed’s Kheemo 11. Chicken / Mutton Cutlets 12. Tomato Gravy 13. Dhansak 14. Brown Rice 15. Kachumbar 16. Dhansak Masala Powder 17. Papri ma Kavab 18. Ambakalio 19. Kebabs 20. Chicken Curry 21. Banana Cutlets 22. Essentials of a Parsi Kitchen 23. Chaspaila Sakerkand Ma Murghi 24. Nizami Chicken 25. Chicken / Mutton Dum Biryani 26. Jamshed’s Parsi Kheemo 27. Mutton Biryani 28. Tambota ma Kheemo Potato 29. Khurchan 30. Grilled Chicken Sizzlers 31. Kid Gosht 32. Madras Chicken Curry 33. Jungli Shikar 34. Gahambar nu Papeta ma Gosht

Recipes used in the Indian Cooking Class

Vegetarian Dhansak

Brown Rice

Kachumbar

by Rita Jamshed Kapadia

This Dhansak is vegetarian and has no meat. It is modified to be suitable for western taste. The Spicy Dhansak recipes and photos are in my Cookbook available on Amazon

Vegetarian Dhansak Dal (Lentil) Recipe

Dhansaak Dal
Dhansaak Meal – see Video below.

Serves 6

Ingredients

1 cup Yellow Split Peas washed and soaked for 30 minutes in water

1 tsp. Salt.

1 tsp. Turmeric.

3 cups Water.

1 tsp. Butter for glaze.

Tempering Ingredients:

1 small onion finely chopped.

2 tbsp. oil.

2 tsp. Ginger/Garlic/Chili Paste. (2 cloves garlic + 1 hot green pepper + half inch of ginger).

1 tsp. or less of black pepper.

1 tsp. each of Coriander and Cumin powder.

1 tsp. Dhansak Masala. (optional)

Method

Rinse the dal and put all of the above ingredients in a Pressure cooker or Instant Pot. Water should be enough to cover the dal by 2 inches. Cook for 20 minutes.

Mash the dal with electric blender or by hand. Transfer to a large pot and bring to a simmer. Add 1 tsp. Butter for glaze if desired.

Next do the tempering. Sauté the onion in hot oil till brown. Lower heat and add the paste. Sauté till aroma comes out. Add all the dry spices and sauté.

Immediately add this tempering to the simmering dhansak dal.

Add water if needed.

Taste and add salt/spices to your taste.

Yellow Split Peas are called Indian Tuvar or Toor lentils.

Dhansaak Meal. Brown Rice

Dhansak Brown  Rice Recipe

Ingredients

1 cup Basmati rice washed and soaked for half hour

2 cups water

1 tbsp. oil

1 small onion. (or caramel sugar instead the onion )

1/2 inch stick of cinnamon

2 Cardamom pods or 1/2 tsp. of cardamom powder

2 cloves

1/2 tsp. Salt (to taste)

Method

Chop the onion into very fine slices. Heat oil and brown onion till dark brown, keep water handy and add immediately before the onion becomes black. This is the way to give the flavor and color to the rice. ( Or add caramel sugar for the same brown color).

Add rice and the rest of ingredients.

Bring to a boil uncovered, now put on lowest heat and cook 20 minutes till rice is done.

Chicken Pulao
CONDIMENT: Kachumbar

Kachumbar Salad Recipe

1 large onion

1 tomato

1 Cucumber (optional)

Coriander Leaves (optional)

Mint Leaves (optional)

Green Chilies (optional)

Salt or Vinegar to taste.

Lemon Wedges

Method

Chop onion into very fine slices. Crumble with hands and mix in salt or vinegar.

Add chopped tomato, cucumber, chilies, coriander and mint.

Garnish with Lemon Wedges and serve with Dhansak

Dhansak: Parsi Cuisine Paperback

Dhansak: Parsi Cuisine Kindle

Contact Rita for a individual cooking class

Sali Boti

Sali Boti

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Sali)

 

Ingredients

4-5 Tbsp of oil

1 bowl of chopped onions

2 Tbsp ginger garlic paste

300 gm of boneless mutton or chicken

1 tsp red chilli powder

1/2 tsp of turmeric powder

1 1/2 tsp roasted coriander

1 1/2 cumin powder

1 bowl of chopped tomatoes

1/2 tsp sugar (optional)

2 tsp vinegar

(optional)

1 tsp garam masala

3 tsp chopped coriander

1 bowl of Sali/fine potato shreds

Salt to taste

Method
Heat the oil in a pan and add onions to it.

Fry till turn golden brown

Add ginger-garlic paste, mutton, red chilli powder and turmeric powder.

Mix well.

Now mix in the the roasted coriander powder, cumin powder followed by tomatoes, stir again.

Add a little sugar and vinegar to taste.

Add garam masala and salt, mix well.

Reduce the flame and cover till cooked for about 30 to 40 minutes.

Add chopped coriander and give it a final stir.

Garnish it with more coriander leaves and top it up with lots of Sali.

(optional)

Haft Sheen/Seen Sofreh (spread) for Naurooz

PHOTO: Naurooz / Nawruz table is from a local library exhibit in Lexington MA.

by Soli Dastur

Long long time ago, King Jamsheed of the Iranian Peshdaadiyan Dynasty founded the festival of Naurooz (meaning “new day” in Persian) to celebrate the coming of spring after the cold, dark winter. If you recall that in those times Iran was a pastoral community, and this festival marks the triumph of good over evil with light literally defeating darkness as Naurooz falls on the Vernal Equinox, when night equals day, and subsequently the hours of daylight increase.

History and Practice of Naurooz

Today, Naurooz is celebrated the world over by people influenced by pre-Islamic Iranian culture. What makes Naurooz unique is that it is the only holiday celebrated by several religious communities in various countries.

Among the best-known customs of Naurooz is the Sofreh (spread) Haft-sheen/seen, with seven gifts of Nature with names beginning with the Farsi letter “sheen” or “seen”. A week or so before the holiday, grains of wheat and lentils are placed in bowls to sprout into a mass of greenery, symbolizing growth. The table is also laden with fruit, nuts, sweets and snacks, candles, and the holy book, the Khordeh Avesta for Zoroastrians. A bowl with goldfish and a basket of colored eggs, indicating new life, are also placed on the table. Custom dictates that visitors who come to share the holiday with you should be sprinkled with fragrant rosewater and asked to look into a mirror to make a wish. Some say that this ritual symbolizes that you smell as sweet as roses and shine as bright as a mirror throughout the new year.

The Haft-Sheen table symbolizes the holiday spirit in much the same way the Christmas tree promotes a special festive mood and the table is kept replenished for thirteen days.

To the Zoroastrians, the sixth day is called the “Naurooz Bozorg” or “greater Naurooz” as it is celebrated as the birthday of Holy Zarathushtra.

Nowadays in Iran, the celebrations end on the thirteenth day, Seezdeh Bedaar, with people going for a picnic by streams and rivers. The sprouted lentils are thrown into running water, carrying away the bad luck of the previous year.

(Acknowledgement: Above compiled from various Naurooz writings from Internet)

The Haft-Sheen/Seen spread contains seven specific things together with a number of additional items on the Sofreh that will signify renewal, happiness, wealth, good health or anything that you desire for the New Year.

Here are these items:

Haft Sheen/Seen Sofreh (spread) for Naurooz

Sofreh Haft-Sheen

This table has items beginning with the Farsi letter “sheen”. This is the original custom of the Iranian Zoroastrians.

1. Sherab . (wine)

2. Sheer . (milk)

3. Sherbet Naranj . (orange juice)

4. Shagufeh . (buds)

5. Shama . (candle)

6. Shakar . (sugar)

7. Shahed . (honey)

Sofreh Haft-Seen

This table has items beginning with the Farsi letter “seen”. This is the custom adopted by the Islamic people so as not to include “Sherab” or wine.

1. Samanu – a sweet pudding made from wheat germ, symbolizes wealth.

2. Seer . (garlic) represents health.

3. Seeb . (apple) represents beauty

4. Somaq . special berries that represent the color of the sun rise,

5. Serkeh . (vinegar) represents maturity and patience

6. Sonbol – the hyacinth flower with its strong fragrance heralds the coming of spring

7. Sekkeh . (coins) represent prosperity and wealth.

Nowruz Khojesteh Baad
Nowruz Khojesteh Baad

Acknowledgements

Hamā Anjuman Prayers for Naurooz In English, Farsi and Gujarati

In 2010, then FEZANA President Rustom Kevala requested a Naurooz Committee to create some Hamaa Anjuman prayers for the whole gathering to pray together during Naurooz days. I was volunteered to create these prayers in a book form in English as well as in Gujarati, and later in Farsi, so all our Humdins can use the book. After a lot of communications with Vadaa Dasturjis, Mobeds, Scholars, we created 8 short prayers for this book, printed it and distributed to all FEZANA Associations who chipped in their share for the cost of printing.

We like to acknowledge valuable and timely help from a number of people to compile this Naurooz Prayer. Special thanks goes to Dastoorji Dr. Feroze M. Kotwal, Late Dastoorji Dr. Peshotan H. Mirza, Mobed Mehraban Firouzgary, Ervad Dr. Ramiyar Karanjia, Ervad Dr. Jehan Bagli, Rastin Mehri, Joseph Peterson and his website, www.avesta.org, The Zarathushtrian Assembly website, K. R. Cama Oriental Institute staff, Rustom Kevala, Homi Gandhi, and many others.

My very good friend, Joseph Peterson, has been publicizing this book in his excellent website: www.avesta.org front page by presenting its front and back covers. (please see their photos attached)

Due to this advertisement in this website, over the years we have many requests for the book and our very efficient FEZANA Admin, Ms. Zenobia Damania, has been sending them requesting a donation to FEZANA. Zenobia informed me that a very few copies are now left.

Since Navroze will be here in a few weeks, we thought it will be good to present this whole book for all our Humdins all over the world. A soft copy of this book is attached to this WZSE. Hope it will be used by some of our Humdins all over the world during the upcoming Navroze.

These short prayers in this book is NOT JUST FOR Navroze. They can be used at any time. And we are making a strong appeal to all our Humdins, teachers, Mobeds and Mobedyars to use one of these prayers before a class or a get together so all Humdins can pray together.

Their encouragements and suggestions made this Prayer Book possible.

Yenghe Haataam Prayer in Farsi, Gujarati and English with Translation

One of the 8 prayers in this Naurooz book is one of our 3 pillars of our religion, Yenghe Haataam. We want to present this short beautiful prayer in Farsi, Gujarati and English with its English translation.

(Please hear the attached .mp3 file for its recitation, together with Yathaa Ahu Vairyo and Ashem Vohu by Marazban Dara Mehta and the Mehta Brothers ensemble)

A screenshot of a cell phone  Description automatically generated
A screenshot of a cell phone  Description automatically generated
A screenshot of a cell phone  Description automatically generated

SPD Comments:

1. In his scholarly opus: The Divine Songs of Zarathushtra, Dr. Irach Taraporewala points out that Yenghe Haataanm verse is a later version of the original Zarathushtra’s Vohukhshathra Gatha verse Yasna 51.22.

Let us see this Vohukhshathra Gatha verse Yasna 51.22:

Vohukhshathra Gatha Verse Yasna 51.22:

Yehyaa moi ashaat hachaa Vahishtem yesne paiti,

Vaedaa Mazdaao Ahuro! Yoi aaongharechaa hentichaa,

Taa yazaai khvaaish naamenîsh Pairichaa jasaai vantaa.

(Please hear the attached .mp3 file for its recitation)

Vohukhshathra Gatha Verse Yasna 51.22 Translation:

(Zarathushtra says:) I ween whom by reason of his Righteousness

in every act of worship as the best Mazda Ahura doth regard;

both among those who have been and who are;

these will I revere in their own names

and will devotedly reach upto them.

(Dr. Irach Taraporewala – Divine Songs of Zarathushtra – Page 821)

2. Dr. Irach Taraporewala writes: “This verse is the original of the Yenghe Haataanm verse. The main difference between the two is that in the Gaathaa verse the holy men both past and present are spoken of, while in the later Yenghe Haataanm verse the Righteous ones both men and women have been mentioned.

The first half of the Gaathaa verse has been reproduced almost word for word, with only the later changes of grammar and spelling. The second half of the Yenghe-Haataanm is entirely different. The idea of bringing in both men and women is a decided improvement. On the other hand, the last two sentences have been practically omitted and so the later verse Yenghe-Haataanm has lost a great deal of the force and beauty of the original.”

3. This whole paraphrasing of Gatha verse brings up an interesting question:

How many other Gatha verses were paraphrased like the above?

4. And we count Yenghe Haataanm as one of our three prayer pillars together with Yathaa and Ashem; then why can’t we recite Zarathushtra’s own words Yasna 51.22 instead of Yenghe Haataanm sometimes in our Hum Bandagis?

Let me leave this thought with you all!

May the Flame of Fellowship, Love, Charity and Respect for all burn ever eternal in our hearts so we can do HIS work with humility, diligence and eternal enthusiasm!

In HIS SERVICE 24/7!

Atha Jamyaat, Yatha Aafrinaamahi! (May it be so as we wish!)

Love and Tandoorasti, Soli

Agharni Ladvo

Agharni Karvani Reet (Khoro Bharvani Reet)

Nothing is written below is compulsory, do everything happily according to your choice and convenience. 

Agharni  can be done either in the seventh month or ninth month. Seventh month is preferable. It should be done either on a Thursday or a Sunday. 

Unlike a Baby Shower, this ceremony is not about the Unborn Child.  It is about, celebrating a woman standing on the cusp of MOTHERHOOD.  It is about, filling her lap, Saree Palloo (metaphorically and literally) with goodies to sustain her health, happiness and prosperity.   

Generally, it is done only in the first pregnancy, as at the time of second pregnancy you have already attend Happy Motherhood.

Mother in law gets everything new for her daughter in-law (Paag thi Matha sudhi) New Green coloured saree (sign of fertility) or vehvan na kapda rakehela hoi to te sivravini pheravana. 

What to buy:

250 gms. green moon (sprouts , sign of fertility)

250 gms. Wheat (Gherma dhaan ni kami nahi rahe)

250 gms. Rice (Gherma dhaan ni kami nahi rahe-Prospertiy) 

One  choli ne saaf kidheloo navu coconut (may the life be as fruitful and useful as the coconut tree) 

Bijoroo is a fruit but difficult to get one instead put Pomegranate, slit a little and stick a coin inside (may there be prospertiy, ghanta ganai nahi tetli roji rahe) 

One Big larvoo Goodi no(small, small goodies are joined together and made into a shape of a cone, may there be so much support in your life from all the people, family and friends and well wishers surrounding you to reach  the pinnacle of success) 

Seven small larva to be taken to Vevahis house (from both side), more to distribute among family and friends. 

Sagan nu..Paan, badam, kharek, sopari, sakar 

Twin banana if available 

Jewellery (if you wish to give)  or one sagan nu envelope to both the mother and father to be.Achoo Michoo keep ready at both the houses. 

In the morning  the pregnant, to be mother takes a bath with dooh fool, and gets dressed in her new finery. Make the couple stand together and do sagan (tili) to both, now the vahumai holds out her saree palloo the other 4 or 6 women in the house will help to hold. Keep a cloth in the pallo (so that the saree does not get spoilt and becomes easy to empty out the Khoro) 

Mother in law will first put all the sagan nu saaman (paan, badam.etc)Now put Seven fistful one after the other (dont make it full fistful, she has to carry the weight  for  seven times of full green moong Repeat point no. 2 with rice Repeat point no. 2 with Wheat. Put Nariyal (coconut) Twin Bananas

Agharni no larvo (big one)You may give her any jewellry if you so desire or one envelope sagannu.Take ovarna, kissi, koti  and wish them Dadar Ahurmazad ne Ava Ardivisur Banoo ni madad thi Hasti Ramti saare divase, bachaa ne lai ne bharye khore vaheli ghere phdharje  and let the girl come down the patla with her right foot.Give the girl a sip of water and Proceed to dear mothers (vahevais)  house, with small ses and seven larvas. (Mother will take away 2-3 larvas and replace them from the ones she has got)Achoo michoo karine, take the children in, and the mother, with the help of other women in the house picks up the cloth from four corners and keeps it in her palloo or supra. 

Mother does tilli and repeats all of the above.

The girl gets off the patla.  Empty out the khoro in a supra. and both the  Mother and mother in-law breaks (do not cut) the tonch (point) of the larva puts it in the girls mouth point facing towards the mouth (the baby slips out safe and fast ( at the delivery time ()  Coconut, Dadam (pomegranate), Larvo has to be eaten, rest of the things can be taken any day after the next day  along with some fresh flowers and sakar (sugar) to the sea, river water (dariye vatoo karvanoo). 

The couple can go to the agiary and pray to Ahura Mazda to give you safe and fast delivery, ne hasta ramta bachaa ne lai ne gahre aviye. Mother from boys side can take the khali kidhelo khoro in a cloth to her home.

* Special sweets called Agharnina Lavras are made from Moti Choor (Boondi) Ladoo mix for this ceremony.

These lavras are kept in the mother’s lap with a full set of Saree clothes, whole coconut decorated with tilli (red kanku to be used), sugar cubes (sakar) and flowers.

The easiest way is to buy ready made boondi ladoo. Take your cone from the Parsi Ses “Paro”and line it with parchment paper in the cone. Break the boondi ladoos and fill the cone tightly, pressing down to compress.

Refrigerate for 2 – 3 hours or overnight. The cone will come out looking like an agharni lavro. Roll gently in chopeed almonds and sprinkle with rose water. Apply Silver Foil varakh if you have any. OR wrap each lavro in coloured cellophane paper, tie with a ribbon (red) in a bow at the top.

Boondi Ladoo Video & Recipe

Cookbook with recipes for Celebrations: Celebrating Zoroastrian Festivals and Traditions (ParsiCuisine) (Volume 4) Paperback

PARSI CUISINE: Parsi Cuisine Kindle $6.99

PARSI CUISINE: Parsi Cuisine Ebook on Kindle

PARSI CUISINE: Meat Parsi Cuisine
This cookbook has 34 Meat (non-veg) Recipes with instructions.
Cookbook is fully indexed for recipes and with Table of Contents.

Recipes

  1. Doodhi ma Gosht
  2. Jardaloo ma Gosht
  3. French Beans ma Gosht
  4. Khariya / Goat Trotters
  5. Chicken Mahivalla / Chicken in Cream
  6. Khari Murghi – Salty Chicken
  7. Sali ma Marghi or Boti
  8. How to make Sali / Potato Matchsticks
  9. Britannia Chicken or Sali Boti
  10. Jamshed’s Kheemo
  11. Chicken / Mutton Cutlets
  12. Tomato Gravy
  13. Dhansak
  14. Brown Rice
  15. Kachumbar
  16. Dhansak Masala Powder
  17. Papri ma Kavab
  18. Ambakalio
  19. Kebabs
  20. Chicken Curry
  21. Banana Cutlets
  22. Essentials of a Parsi Kitchen
  23. Chaspaila Sakerkand Ma Murghi
  24. Nizami Chicken
  25. Chicken / Mutton Dum Biryani
  26. Jamshed’s Parsi Kheemo
  27. Mutton Biryani
  28. Tambota ma Kheemo Potato
  29. Khurchan
  30. Grilled Chicken Sizzlers
  31. Kid Gosht
  32. Madras Chicken Curry
  33. Jungli Shikar
  34. Gahambar nu Papeta ma Gosht


Cookbook is fully indexed for recipes and with Table of Contents.
English Glossary of ingredients for easy reference.


Mrs. Rita Jamshed Kapadia has authored “Parsi Cuisine Manna of the 21st Century” and others, with matched digital ebooks. Rita teaches and demos Indian Parsi Cuisine at Libraries, Shops and Museums in the Greater Boston Area in USA. Author Website: http://www.parsicuisine.com/


Cookbook presents an journey into the Food, History and Heritage of the Zoroastrians of India.

Rita Jamshed Kapadia has the recipe blog established 1999, www.ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world.

Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food.

Rita’s 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.

The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the “Vividh Vani”, Rita has come up with homemade recipes.

You can follow the author on www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

Shrimp Coconut Sauce called Patio

Served with Dhan Dar or Khichri 

Ingredients

  • 1 lb shrimp

  • 2 medium onions finely chopped

  • 1/2 cup Spring onions

  • 1/2 cup Spring garlic

  • 3 sprigs of Curry leaves

  • 3 medium tomatoes pureed

Dry masala / spice powders 

  • 1/2 tsp Haldi / Turmeric

  • 1/2 tsp Chilli powder

  • 1/2 tsp Black Pepper powder

  • 1/2 tsp All spice / garam masala powder  or as per taste.

Grind together :

  • 1/2 cup grated Coconut

  • 1 cup Kothmir / Cilantro

  • Green chillies as per taste.

  • 1 tbspn Jeera / Cumin

  • 1-1/2 tbspn Dhaniya /Coriander powder

  • 5 cloves Garlic

  • 2 medium Onions

Method

  • Heat oil in a pan.

  • Add curry leaves & sauté.

  • Add finely chopped onions & fry till light golden brown

  • Add little besan / gramflour & sauté

  • Add ground masalas & all above-mentioned dry masala powders except Garam masala powder.

  • Sauté till oil separates.

  • Add tomato puree, spring onions & spring garlic with greens & mix. Let it dry.

  • Add all spices / Garam masala powder & salt. Mix well.

  • Add shrimps & let it cook with little water till done.

  • Add vinegar & sugar to taste (optional)

More recipes for Fish and Parsi Seafoods in my cookbook – Parsi Cuisine: Seafood (Volume 1) Paperback

Order from Rita a signed cookbook (USA only)



MEGA cookbook with over 181 recipes. See list below. Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine Manna of the 21st Century” by Rita Jamshed Kapadia provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine.

  • With over 181 recipes and colored picture for dishes.

  • Cookbook has hard to find traditional recipes.

Below are some recipes in the cookbook:

Essential Staples: Spices, Masala and Herbs

  1.   Adoo Lasan        

  2.   Marchu Lasan (Peppers and Garlic)                                     

  3.   Garam Masala                                                                              

  4.    Dhansak Masala Powder                                                                

  5.    Jeera no Lal Masalo (Red Chili and Cumin)                                

Appetizers                            

  1.   Shrimp Kebabs                                                                               

  2.   Kebabs                                                                                            

  3.   Chicken and Cheese Balls                                                              

  4.   Sizzlers                                                                                             

  5.  Ragda Pattice           

  6.  Jungli Shikar  / Game                                                                        

  7. Bread Cheese Balls                                                                       

                                                 

Side Dishes: Eggs & Vegetables                                    

  1.  Omelet (Parsi Poro)                                                             

  2. Akuri                                                                                                        

  3. Akuri Pattice                                                                                     

  4.  Akuri with Paneer                                                                            

  5. Bhida par Eeda                                      

  6. Tabota par Eeda                                                                                 

  7. Bharuchi Akuri                    

  8. Egg Vindaloo    

  9. Sali par Eedu / Wafer par Eedu                                                        

  10. Papeta par Eedu                                                                                

Main Course: Meats, Curry, Rice, Lentils                                 

  1.  Jardaloo ma Gosht  (Lamb with Pickled Apricots/Plums)                 

  2. Chicken with Apricots      

  3. Jardalu ma Marghi                                                                      

  4. Dhansak Award Winning Recipe                                                     

  5. Chicken / Mutton Cutlets  with Tomato Gravy                          

  6. Chicken Curry                                                                                 

  7. Khari Murghi – Salty Chicken                                                       

  8. Jamshed’s Kheemo                                                                            

  9. Sali ma Marghi or Boti                                                                                 

  10. Britannia Chicken or Sali Boti                                                            

  11. Papri ma Kebab                                                                                

  12. Chaspaila Sakerkand Ma  Murghi                                                

  13. Nizami Chicken                                                                                 

  14. Kid Gosht                                                                               

  15. Chicken / Mutton Dum Biryani                                                         

  16. Mutton Biryani and Raita                                                       

  17. Khurchan                                                                                             

  18. Aleti Paleti                                                                                            

  19. Buffat                                                                                             

  20. Channa ni Dal ma Gosht                                                               

  21. Classic English Toad in the hole                                                       

  22. Easy Yorkshire Pudding / Toad in the hole                                 

  23. Masoor ma Gosht                                                                                      

  24. Badami Chicken                                                                                

  25. Madras Chicken Curry                                                                            

  26. Goan Pork Vindaloo                                                                         

  27. Chicken Vindaloo                                                                                          

  28. Persian Jeweled Rice                                                                            

 Pickles, Preserves, Chutneys and Jams                                    

  1. Gor Keri Achar Mango Pickle                                                            

  2. Chundo                                                                                              

  3. Chundo 2                                                                                           

  4. Pickled Onions                                                                                     

  5. Lagan nu Achar                                                                                 

  6. Carrot Dry Fruit Pickle/Sooka Meva nu Achar                                       

  7. Parsi Tomato Chutney                                                                                  

  8. Parsi Patra ni Maachi Chutney                                                        

  9. Bombay Duck Pickle                                                                      

  10. Mango Keri No Murumbo                                                                 

  11. Khato Mittho Tikho Keri no Murabbo                                              

  12. White Pumpkin Murumbo   

  13. Hot Chili Tomato Sauce                                                                     

  14. Fruit Chutney                                                                                  

  15. Fish Pickle Masala   

  16. Prawn Pickle                                                                                      

  17. Vadu Mango pickle                                                                           

  18. Sweet and Sour Mango Chutney                                                      

  19. Pickled Cranberry Apple Sauce                                                      

  20. Pickled  Apricots/ Plums                                                                   

  21. Ginger Honey Apple Chutney                                                                    

  22.  Rose Petal Jam                                                                                  

  23. Schezwan Sauce                                                                             

  24. Methia Keri nu Achar                                                                     

  25.  Amli Chutney                                                                               

  26. Ambosia                                                                                           

  27. Pani nu Achar                                                                                 

  28. Prawn / Shrimp Pickle                                                                     

  29. Fish Masala Achar                                                                           

  30. Vegetable Stew Pickled                                                                                  

    Seafoods                                   

  1. Fish Cutlets                                                                                                  

  2. Fried Promfret                                                   

  3. Masala Prawns                                                                  

  4. Parsi Style Fried Fish                                                        

  5. Fish Roe Sauce / Garabh  Patio                                                     

  6. Parsi Tarapori Patio                                                                      

  7. Prawn Biryani                                                                          

  8. Fish Curry Parsi Style                                                         

  9. Saucy Garlic Fish                                                                    

  10. Tasty Parsi Crab Curry                                                                          

  11. Alaskan Crab legs Curry                                                           

  12. Shrimp Masala Curry                                                                      

  13. Prawn Patio Masaledar                                                                              

  14. Fried Bombay Ducks                                                                      

  15. Fish Pilau                                                                                  

  16. Prawn Pilau                                                                       

  17. Shrimp Pilau                                                                             

  18. Prawn Vindaloo                                                                           

  19. Prawn Temperado                                               

  20. Red Chili Prawns / Shrimp                                                        

  21. Tuna Nicoise Salad and Orange Sauce                                          

  22. Parsi Prawn or Shrimp Curry                                                        

  23. Kateh Persian Quick Rice                                                               

  24. Fish Saas                                                                

  25. Khari Maachi / Salty Fish Sauce                                                   

  26.  Patra ni Maachi                                                                            

  27. Easy Patra ni Maachi                                                                      

  28. Oyster Drumstick Curry Recipe                                                      

  29. Baked Creamy Pomfret                                                                            

  30. Shrimp Patio                                                                                    

  31. Coconut Fish Patio                                                                           

  32. Spicy Prawn or Shrimp Lentil Rice                                                         

  33. Curry Chawal                                                                                  

  34.  Fried Smelts                                                                                      

  35. Maygu Polo – Prawn Rice                                                               

  36. Lagan Sera Patia with Fish                                                             

Desserts, Sweets and Snacks  

  1.  Homemade Yogurt Mitthu Dahi                                                         

  2.  Vasanu                                                                                                 

  3.  Topli na Paneer                                                                              

  4.  Sev                                                                                                      

  5.  Ravo                                                                                                     

  6.  Dudh ni Sev                                                                                         

  7.  Dudh Powva                                                                                       

  8. Bhakhras                                                                                             

  9. Nankhatai                                                                                           

  10. Nankhatai Biscuits                                                                             

  11. Chocolate Nankhatai                                                                    

  12. Popatji / Popatjee                           

  13. Batasa                                                                                                  

  14. Surti Sweet Batasa                                                                            

  15. Chapat                                                                                             

  16. Sandhra                                                                                               

  17. Hariso                                                                                                 

  18. Dar ni Pori                                                                                          

  19. Wine Biscuit with Currants                                                             

  20. Lagan nu Custard                                                                          

  21. Sutarfeni                                                                                              

  22. Parsi  Chokha ni Kheer                                                                            

  23. Doodh  Puffs                                                                            

  24. Kummas                                                                                        

  25. Agarni na Lavra                                                                                      

  26. Doodhi no Halwo                                                                                     

  27. Ghehu nu Dudh                                                                              

  28. Pistachio Kulfi                                                                         

  29. Falooda                                                                                         

  30. Falooda Icecream                                                                                    

  31. Rose Sherbat                                                                          

  32. Nishashto                                                                                         

  33. Persian Icecream                                                                             

  34. Kopra Paak                                                                                     

  35. Malido                                                                                          

  36. Mava ni Boi                                                                          

  37. Varadhvara                                                                                  

  38. Award Winner Mava Cakes                                                           

  39. Mava Cupcake with Pistachios and Saffron                                  

  40. Chocolate Mava Cake                                                   

  41. Mava na Penda                                                                                

  42. Mava no Halwo                                                                               

  43. Mava na Khaja                                                                            

  44. Fruitcake                                                                                          

  45. Nariel Na Makrum ( Coconut Macaroons )                                    

  46. Surat ni Ghari                                                                               

  47. Khajoor Ghari (Dates)                                                                    

  Vegetarian Foods                     

  1.  Dahi ni Cudhy                                                                              

  2. Puri                                                                                               

  3. Ghee Gor ni Rotli                                                                                     

  4. Rai na Papeta                                                                                

  5. Khara Papeta                                                                              

  6. Lagan nu Stew                                                                            

  7. Soft Rotli                                                                                     

  8. Parsi Pilau (Vegetarian)                                                                   

  9. Sweet Rice with Mango                                                                             

  10. Sabudana Khichadi                                                                                 

  11. Vaghareli Khichri                                                                      

  12. Khichri                                                                                             

  13. Zarda Mittho Bhaat                                                                  

  14. Banana Cutlets                                                                               

  15. Sali / Potato Matchsticks                                                                 

  16. Brown Rice                                                                                       Kachumbar     

  17. Parsi  Dhan Dar Rice and Mori Dal                                                          

  18. Home made Mava from scratch                                           

Product details

Order Signed Cookbook
Order Signed Cookbook
  • Series: Parsi Cuisine (Book 1)
  • Paperback: 239 pages
  • Publisher: Independently published (March 18, 2019)
  • Language: English
  • ISBN-10: 1090868391
  • ISBN-13: 978-1090868398
  • Product Dimensions: 8.5 x 0.6 x 11 inches



Cooking with the Parsis. - Delightful article from NYTimes. - http://www.parsicuisine.com/cooking-with-the-parsis/

Cooking With the Parsis

Cooking With the Parsis; Parsi: Indian Spices, Mideastern Cooking; Tehmina Alphonse’s Parsi Recipes

  • Method for Making Ghee
  • Kheema Kebabs (Spiced meatballs)
  • Mango Kulfi
  • Dhansak (Chicken with lentil puree)

By Craig Claiborne

PRINCETON, N.J.

WOULD YOU come to dinner?” Tehmina Alphonse asked. “I will prepare you the traditional meal of the Parsis in India. Our culture is very distinct from the rest of the Indian culture, although we have adopted a lot of the customs of the land that we call ours now. Cooking with the Parsis is unique in toe sense LIICL it combines Middle Eastern cooking with Indian spices and herbs providing tastes and flavors very typical the Indian subcontinent

Helping ourselves from a platter of dhansak, warming, pacifying dish made with a velvet‐smooth puree of lentils and spiced chicken, we learned far more about aspects of Parsi‐Indian culture than’we had ever known.

The Parsis are followers of Zoroaster, one of the great teachers of the East. He is to his followers Jesus is to Christians and Moses is to Jews. The precise period of his birth is debated but, according to the Encyclopaedia Britannica (11th edition), some sources “place him 5,000 years after the Trojan War, [others] 6,000 years before the death of Plato,” who lived 300 years before Christ.

The encyclopedia adds that the religion of the Zoroastrians teaches them benevolence as the first principle and no people practice it with more liberality.

The Parsis emigrated to India from Iran in the ninth century during the time of the Asian conquest and were welcomed hospitably by the Hindu priests. No one knows, Mrs. Alphonse was saying, precisely what foods their ancestors brought with them to India, but they assimilated well and adopted well to Indian customs.

“This is, perhaps, the most typical of all Parsi meals, the foods that are hungered for the world over when Parsis travel,” she said.

“The name ‘dhansak,’ “ she went on, “derives from two words, ‘dhan,’ meaning rice, and ‘sak,’ meaning lentils; Actually, the main dish of the meal is the chicken with lentil purée and brown rice served separately. It isn’t brown rice as you know it in this country, but it is made with white basmati, or Indian rice, and the

color comes from browned onions and spices.”

Mrs. Alphonse speculated that the .dish might well have had its origins in a Persian dish, known in modernday Iran as adas polio ba morgh. It is made with rice, lentils and chicken, but is spare of spices other than a touch of turmeric. Dhansak is far more elaborate, with such Indian spices as cumin, coriander, cloves, cinnamon and chilies.

One of the compelling things about the meal served in the Alphonse home was its inspired marriage flavors. It involved fine juxtapositions of flavors—the delicate, subtle spiced lentil purée and chicken, complemented with cachumber, which is a simple, piquant “chutney” made with tomatoes and onions, green chillies, coriander leaves and a light lacing of vinegar.

That, plus kheema kebabs, Kebab, incidentally, is Persian word meaning meat or fowl, generally cooked over a charcoal fire. In this case they were ground meatballs about the size of Ping‐Pong balls, made with ground beef, chilies and spices.

Mrs. Alphonse said that though she now uses a great deal of beef, in her native India lamb is the basis of the vast majority of meat dishes.

The meal ended with seductive mango ice cream, smooth, satiny and creamy as if it had been handchurned, although it had been prepared in a standard home freezer. It is known as kulfi.

Our hostess, who became an American citizen last year, is married to a Haitian electronics engineer, Gerard Alphonse, who is a researcher at the nearby RCA David Sarnoff Research Center, The Alphonses ‘ have three children.

Mrs. Alphonse said that she encounters few problems in finding all she needs for her Parsi kitchen in Manhattan. On her visits to New York, which are infrequent, she stocks up on Indian spices from the small Indian enclave around 28th and 29th Streets and Lexington Avenue. Most of the foods come from the Kalustyan Orient Expert Trading Corporation, 123 Lexington Avenue between 2Sth and 29th Streets.

In addition, she receives, with fair frequency, a “care” package from her grandmother in Bombay, who taught her how to cook. Mrs. Alphonse’s mother, by the way, is a politician in Bombay and is deeply involved in charity work.

Mrs. Alphonse says that she likes highly spiced hot dishes. She learned early, she said, that some of her American friends were not equally enthusiastic about hot green chilies.

“The first meal I cooked I made to suit my taste,” she said. “A few bites later, all the guests were perspiring from the upper lips to the back of their necks. Since then I’ve been very careful about the use of chilies, red or green.”

Mrs. Alphonse asserts that she may have the only complete set of cookware from England by way of India. “My aunt passed through New York and Princeton several months ago,” she said, “and she was appalled that my kitchen wasn’t better equipped. When she got home she sent me all the utensils, mostly British, she had accumulated over the years.”

Put one pound (an arbitrary amount) of butter in a heavy saucepan and place it over low heat. When it melts, let cook about 45 minutes one hour. Do not cover and do not add any other ingredients including water. Stir often as it boils. Watch the butter carefully so that it does not darken or discolor. When the foam on the surface of the butter sinks to the bottom and the bottom is caramel‐colored, the butter is ready to strain. Pour the clear liquid through a very fine strainer. That is ghee. The solids that remain may be discarded, or you may add a 14‐ounce can of condensed milk and one‐half cup slivered, blanched almonds to the saucepan with these solids and cook until caramelized. Pour into a buttered dish. Let cool and serve as you would caramel candy..

2 tablespoons clarified butter or ghee (see method for making ghee) 1 cup finely chopped onion 2 tablespoons chopped fresh coriander leaves, optional 1 teaspoon chopped fresh mint or use half the amount dried 1 or 2 hot green peppers, seeded or not, finely chopped 2 teaspoons cumin seeds 2 teaspoons finely chopped garlic 2 teaspoons finely chopped ginger ½ teaspoon paprika 1 teaspoon garam masala, see note Salt and freshly ground pepper to taste 1 egg, beaten 1 tablespoon Worcestershire sauce Oil for deep frying, optional.

1. Place the meat in a mixing bowl. 2. Melt the butter in a skillet and when it is melted, add the onion. Cook, stirring often, until lightly browned. Cool slightly. 3. Add the onion to the meat. Add the remaining ingredients except oil. The mixture may be used now, but it is best if left to stand two hours. 4. When ready to cook, deep‐fry the balls. Or preheat the broiler or preheat the oven to 375 degrees. Or prepare a charcoal grill. Arrange the meatballs on a baking dish and broil , or bake, turning as necessary. Or cook them on the grill, turning often. Cooking time will vary according to the method used. Cook until medium well done. Yield: About 26 meatballs. Note: Garam masala is sold in Indian markets including those in the vicinity of Lexington Avenue and 28th Street. 1 cup mango slices in syrupy, see note 1 cup mango, pulp, see note 1 14‐ounce can sweetened condensed milk 1 cup heavy cream 2 cups milk ⅛ teaspoon grated nutmeg ¼ teaspoon pure vanilla exxtract

1. Put the mangoes with syrup and mango pulp into the container of food processor or electric blender. Blend to a fine puree. Add the condensed milk.

2. Add the cream and milk and blend well. Add the nutmeg and vanilla extract.

3. Pour the mixture into small molds (in India there are special aluminum molds in individual sizes for freezing kulfi) and place in the freezer and freeze. Unmold and serve.

Yield: 8 or more servings.

Note: Mrs. Alphonse recommends the Alphonso brand of mango slices and mango pulp. These are available at Kalustyan Orient Expert Trading Corporation, 123 Lexington Avenue. Note, too, that the mango slices and pulp may he omitted and the contents of a threeounce package of ground almonds substittited. Ground pistachio nuts may be substituted for the ground almonds.

2 three – to – three – and – one half‐pound chickens, see recipe for chicken for dhansak) 2 cups toover dal (yellow lentils), see note 1 cup channa dal (yellow split peas), see note 1 cup masoor dal (red lentils), see note . ¼ cup val peas (dried field peas), see note ¼ cup mung beans (dried and split), see note Water to cover plus 2 to 3 cups 1 or 2 potatoes, about half a pound, peeled and quartered or cut into eighths 1 small eggplant, trimmed, or use a slice from a larger eggplant, weighing about one‐third pound 6 spinach leaves, rinsed well ½ cup cooked red pumpkin or use half a package frozen cooked squash 1 small sweet potato, about onequarter pound, peeled and quartered 4 scallions, trimmed and chopped 1 medium‐size onion, about six ounces, peeled and quartered 2 tomatoes, about . three‐quarters pound, peeled and chopped 2 or more teaspoons garam masala, see note 2 teaspoons finely chopped ginger 2 teaspoons finely chopped garlic ¼ teaspoon turmeric 2 to 4 green chilies, seeded or not, chopped, see note 1 cup chopped, loosely packed fresh coriander leaves, see note 2 bay leaves Salt and freshly ground pepper to taste

1. Prepare the chicken, which must marinate for a time, according to the first step in the recipe for chicken for dhansak. The cooking time for the chicken is about 40 minutes. The cooking time for the dhansak is one hour. Cook the two entities so that they finish at the same time. 2. Combine the three kinds of dal, the val peas and mung beans in a bowl and add cold water to cover to about one‐quarter inch above the mixture. Let stand one hour.

3. Empty the lentil mixture with the soaking liquid into a kettle. Add two to three cups of water or enough to cover the mixture about half an inch above the solids. Add the potatoes, eggplant, spinach, pumpkin, sweet, potato, scallions, onion, tomatoes, garam masala, ginger, garlic, turmeric, chilies, coriander and bay leaves. Add salt and pepper to taste. Remember that the spices indicated here will produce a mildly spiced dish. Add more spices according to preference.

4. Bring to the boil and cook about one hour, stirring often from the bottom to prevent sticking and burning. Remember that peas and beans tend to stick and burn easily. The lentils must be thick when ready, but if they become heavily thick. add a little water as necessary.

5. As the lentils cook, prepare the chicken according to the recipe for chicken for dhansak.

6. When both mixtures are done, purée the lentil mixture, using a food processor. Or put it through a food mill to produce a very smooth purée. Combine the lentil puree with the chicken pieces in a clean kettle. Stir in the chicken broth and heat thoroughly. Serve with brown rice, cachumber and chutney. Serve the kheema kebabs if desired.

Yield: 10 to 12 servings.

Note: The lentils, beans, peas and spices listed here are available at the Indian markets on Lexington Avenue and 28th Street, including Kalustyan Orient Expert Trading Corporation, 123 Lexington Avenue between 28th and 29th Street.. Fresh coriander is available in Chinese markets in Chinatown and the open‐air markets on Ninth Avenue, plus other sources where fresh Chinese and Indian produce is sold.

2 three- to three-and-one-half-pound chickens, each cut into eight pieces 2½ tablespoons finely minced garlic 2½ tablespoons finely minced fresh ginger Salt and freshly ground pepper to taste

1½ tablespoons clarified butter or ghee [see method for making ghee] 1 cup coarsely chopped onion 1 to 3 hot red peppers, depending on size and taste 2 teaspoons whole cumin seeds ¼ cup coarsely chopped fresh coriander leaves, see note 2 bay leaves 2½ teaspoons garam or dhansak masala, see note.

1. Put the chicken pieces in a bowl and add the garlic and ginger. Add salt and pepper. Rub the seasonings into the chicken pieces and cover. Let stand one hour.

2. In a heavy casserole, large enough to hold all th‐e chicken, heat the butter and add the onion. Cook, stirring often, until onion starts to brown. Add the chicken pieces and the remaining ingredients.

3. Cook, turning the pieces in the casserole so that they cook evenly. Cover and continue cooking, turning the pieces as necessary, until chicken is tender, about 40 to 45 minutes. Generally speaking, it will not be necessary to add water or other liquid to this dish. If the chicken becomes dry, however, add a littlE water.

Yield: 10 to 12 servings in dhansak. (Note: See note for dhansak.)

2 onions, about three‐quarters pound 5 tablespoons clarified butter or ghee (see method for making ghee) 1 teaspoon finely minced garlic 1 teaspoon finely minced ginger 1½ teaspoons whole cumin seeds 2 teaspoons Worcestershire sauce I teaspoon paprika 6 whole cloves 6 whole peppercorns 3 cardamon seeds 1 one‐inch length of cinnamon stick ½ teaspoon dried thyme 4 cups rich beef broth 2½ cups basmati rice (see note) or Uncle Ben’s regular, converted rice Salt to taste 1 teaspoon lemon juice.

1. Peel the onions and cut’ them into thin slices.

2. In a skillet, heat two tablespoons of butter and add the onion. Cook, stirring often, until the onions are nicely browned without burning. Remove from the heat.

3. Heat one tablespoon butter in kettle and add half the cooked onions. Reserve the remaining onions for garnish.

4. Add the garlic, ginger, cumin, Worcestershire sauce, paprika, cloves, peppercorns, cardamon seeds, cinnamon and thyme.

5. Add the beef broth, rice, salt and lemon juice. Bring to the boil. Cover and simmer about 20 minutes or until all the liquid is absorbed. Fluff the rice with a two‐pronged fork and stir in the remaining two tablespoons of butter. Serve on a platter garnished with the remaining cooked onions.

Yield: 10 to 12 servings. Note: Basmati rice is sold in Indian markets, including those in the vicinity.of Lexington Avenue and 28th Street.

Rice Flour Rotli

Rice Flour Rotli


translated by Rita Kapadia

Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community.

Yes, all rice (in its natural form) is glutenfree. This includes brown rice, white rice and wild rice. In this case, the “glutinous” term refers to the sticky nature of therice and not the gluten protein found in wheat, barley and rye. Rice is one of the most popular glutenfree grains for people with celiac disease.

The soft white rotlis are made with pure (Mill ground to number 1), a very fine ground rice flour and are very delicious to savor with meat dishes or spicy vegetables. In the rainy season they go well with the diet and are easy to digest.

How to make them is tricky, folks who make these do it so well one would think it is easy but no, it is not. I have seen the indian women and men make loads of this to serve for meals. Many people prefer white rice rotlis to the wheat ones for dietary reasons.

The trick is to knead the dough very well, the harder you knead the softer the rotli. So ladies and gentlemen get ready for some stress busting exercise with your palms and fingers!

*Also called “Roti”

I have translated this from the Vividh Vani Cookbook

There are 2 recipes for this Rotli. One is made with Milk and the other with Water. The milk rice rotli recipe will be coming up soon. Stay tuned.

Recipe with Water

Ingredients

1 cup Rice flour plus extra rice flour for dusting while rolling out the rotlis

3 tsp Ghee (optional)

1 cup boiling hot water

1/2 tsp Salt (optional)

Method

Normal dough method

  1. Shift the rice flour and put in a flat container to make the dough. Typically  a thali is used.  

  2. Make a pile of the flour with a pit in the center.

  3. Boil the water piping hot with the salt and ghee. 

  4. Immediately pour this into the flour. Let the water mixture come up to the rim of the pit.

  5. Keep this for 2 minutes to get absorbed and form the dough. Add more water if needed but do not let it get too runny.

  6. Knead with both hands and palms. Wet your palms with water if needed. Knead to a soft dough.

  7. Make small balls and dust with extra flour. Keep the balls covered with a damp cloth so they do not dry out.

  8. Heat up a non stick pan or indian  tava

  9. Now start rolling out the rotli on a marble or a wooden patlo. Dust with rice flour to prevent sticking. Make it thick to start with, practice makes a perfect rotli eventually.

  10. Put on the hot tava and bake for 10 seconds. Using a spatula or tavatha Flip and bake the other side for 30 seconds. Flip again (back to the first side) and puff the rotli.

  11. In a clean Rotli Box, store the rotli in muslin cloth so it does not dry out. Any box will work, but a chapati box works the best for me. (See the chapati products from Amazon * below)

  12. Serve immediately or keep for 1 day.


There are 2 techniques for this Rotli. One is made with a normal dough process and second which is called “Khichi”.

Khichi Dough Method

In a large pot, boil rice flour, salt, and ghee.

Cover pot and keep for 1 minute to form the khichi.

Turn out onto your counter and dust the flour, knead to a smooth dough. These khichi rotli come out very soft, white and fluffy. Since the dough is semi-cooked the rotli will always be cooked thoroughly.

Proceed to make the rotli balls and rotlis as described above.

Note: Vividh Vani mentions using Rangoon Rice Flour, Mill Rice Flour, Patni Rice Flour which were products from the Eighteenth Century and an Bygone Era. Please use the best and fine ground rice flour you can locate. Here are some examples of the amazon products.

*Disclosure – “We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

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.

Best wishes for a very Happy Navroze for you and your family,

Dhansak Masala (Spices for Dhansak)

by Niru Gupta

dhansak.masala_205

Dhansak masala might seem tedious at first glance but is totally worth the effort! It’s a popular dish of the Parsi Zoroastrian community and combines elements of Persian and Gujarati cuisine.

Ingredients

250 gm sabut dhania

125 gm jeera

125 gm sabut lal mirch

10 gm shahi jeera

10 gm mustard seeds

10 gm methi dana

10 gm phool pathar (also known ar kalpasi and dagad phool)

1/2 tsp sabut kali mirch

30 gm khus khus

30 gm dal chini

30 gm laung

30 gm tamal patta

30 gm badian

1/8 tsp mace (javitri)

1 nutmeg

Method

Grind all the ingredients together.

Store in an airtight container.