Sev

Parsi Sev

Want to make a Special Valentine’s Day Treat? But the weather is bad and cold outside? Pull out your Sev Vermicelli package to make a sweet vermicelli dessert.  I served the dessert in a heart shape dish to add the special valentine touch!

I got the dish from HERE – huge selection.

Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores.

Serves 10 or 4 (see separate ingredient list )

Ingredients for serving 10 :

  • 500 grams vermicelli, white or brown roasted

  • 125 grams ghee or oil

  • 500 grams sugar

  • 2 ozs rose-water or 1 tbsp rose essence (optional)

  • 125 grams almonds, blanched. sliced (optional)

  • 125 grams raisins or currants (optional)

  • 1 tbsp nutmeg and cardamom powder (optional)

  • 500 grams water (approx 32 ozs)

Ingredients for serving 4 :

  • 100 grams vermicelli, white or brown roasted

  • 25 grams ghee or oil

  • 100 grams sugar (or 1/2 cup sugar if you are diabetic)

  • 1/2 ozs rose-water or 1/2 tsp rose essence (optional)

  • 25 grams almonds, blanched. sliced (optional)

  • 25 grams raisins or currants (optional)

  • 1/4 tbsp nutmeg and cardamom powder (optional)

  • 50 grams water (6 – 8 ozs or 1 cup)

Method:

  1. Fry the vermicelli in a wide and large utensil in ghee until golden brown color, stirring all the time.

  2. In a separate bowl, mix sugar and water and boil.

  3. Then add this sugar and water mix to Vermicelli.

  4. Cover with lid, the flame being on full. After 3 minutes check if the water is absorbed and vermicelli cooked. If the water is not absorbed and vermicelli still a bit raw then reduce the heat to allow it to cook but not soggy. When completely cooked add the rose water or essence and the nutmeg, cardamom powder.

  5. Garnish with fried almonds and raisins.

Note: Add as little water you can to make Sev fluffy and light.

Gift a cookbook 

Parsi Cuisine Series “Desserts” cookbook

 

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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.

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

by Rita Jamshed Kapadia

In the Persian language it is called it Faloodeh or Paludeh.  The Indian word “Falooda” is a Hindi and Urdu word.  Faluda is Bengali as well !

Serves 4

Prep time 15 minutes

Cooking time 0

Ingredients

  • 6 tbsps. of Falooda Sev (broken into small pieces)

  • 4 tsps. of Tookmuria (subja seeds)

  • 900 ml (1 1/2 pint) milk

  • Sugar * Diabetics can leave out the sugar or replace with sugar substitute

  • 4 tsps. rose water or rose syrup or 1 drop of rose essence

  • 4 scoops of vanilla ice cream

Method

  1. Boil the Sev in water for 3 minutes or till soft and drain

  2. Soak the Tookmuria (subja seeds) in 1/4 pint milk

  3. Mix remaining milk and sugar and pour into 4 tall glasses

  4. Divide the seeds, milk and cooked Sev into 4 glasses layering each glass.

  5. Pour the rose syrup on top which being heavier will drift down making a lovely swirled effect

  6. Chill in refrigerator

  7. Before serving add a scoop of vanilla ice cream

  8. Serve with a saucer underneath for spills and a straw for drinking

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

Seven recipes to celebrate Parsi New Year 2017

Satisfy your Parsi Food cravings. We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site.

Get $5 off our books for the coming Parsi New Year Celebrations. 

Apply Discount Code “AFDX5BD5” * Sale ends August 31, 2017 Click on image to go to the Amazon Create Space shopping cart. Next, add the book you want and then apply discount code. Proceed to check out.

Commemorated in a grand and elaborate fashion, preparations for  Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made especially for the festival. On the day of  Navroze, people dress in their new and best clothes and put on gold and silver kustis and caps. The doors and windows are beautified with garlands of roses and jasmines. Color powders are used for creating beautiful and attractive patterns, known as rangoli, on the steps and thresholds. These intricate and creative patterns display the sanctity of the festivals. Moreover, fish and floral motifs are a favorite among rangolis and considered highly auspicious.

Guests are welcomed by sprinkling rose water and rice, followed by applying a tilak. Breakfast usually consists of Sev (a vermicelli preparation roasted in ghee and choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike. After breakfast, it is time to visit the Agiary or Fire Temple to offer prayers. Special thanksgiving prayers, known as Jashan, are held and sandalwood is offered to the Holy Fire. At the end of this religious ceremony, all Parsis take the privilege to exchange new greetings with one another by saying ‘Sal Mubarak’. Back home, special delicacies are made marking the lunch as an elaborate and delicious affair.

Various Parsi dishes, such as Sali boti (a mutton and potato preparation), chicken farchas, patrani machchi (fish steamed in a leaf), mutton pulao and dal, kid gosh and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table. However, the most significant dish that forms an integral part of Jamshed Navroz celebrations is pulav (rice enriched with nuts and saffron, aka biryani). Besides, plain rice and moong dal are a must on this day. Desserts too are not behind in terms of variety, the most important being falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard, or caramel custard, is another favorite on this occasion. The entire day is spent by visiting friends and relative and exchanging good wishes and blessings.

Suggested Menu for the Navroz day:

sev 002

Breakfast 

 Parsi Sev Sweet Vermicelli (shown above)

 Parsi Ravo (Sweet cream of wheat)

BREAKFAST: Akuri
BREAKFAST: Akuri

Akuri

Lunch

Khari Maachi (served with Mora Dal Chawal / Parsi Dhan Dal ) Recipe 1

 Dhan Dal (Steamed Rice with plain dal) with Khari Fish

Fried Fish
Fried Fish

Tareli Maachi

 

Dinner

Chicken with Apricots / Jardalu ma Marghi
Chicken with Apricots / Jardalu ma Marghi

 Chicken with Apricots / Jardalu ma Marghi

Dessert

DESSERT: Lagan nu Custard - garnished with almonds, pistachios
DESSERT: Lagan nu Custard – garnished with almonds, pistachios

 Lagan nu Custard

Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime! 

Batasa

 

Sweet Symphony of Strawberries, Roses and Custard

Roses are my favorite flower, Strawberries my favorite Fruit and Custard favorite dessert, so here’s putting all 3 together for a sweet symphony!

Ingredients

  • 3 cups Milk
  • 1/2 cup Sugar
  • 2 Eggs
  • 15 Strawberries
  • 1 tsp Rose Essence

Method

  1. Boil Milk and sugar down for 20 minutes.
  2. Cool and add essence.
  3. Beat the eggs into the cooled milk and bake at 325 degrees with a water bath.
  4. Bake custard till golden brown and set. Cool.
  5. Garnish with Strawberries

Enjoy chilled.

This recipe was created for the weekly competition for “Parsis Exchange Recipes” Facebook Group.

#PERMysteryingredient