Tomato per eedu

Tomato and Eggs go  well together.  A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic.

It is a sweet and spicy dish with ginger, garlic and  Indian spices.

Tomato per eedu Recipe 

INGREDIENTS         

  • 1 kg ripe tomatoes

  • 1 tsp. salt

Grind together

  • l/2 tsp. cumin seeds

  • 8 cloves garlic

  • 1 piece ginger

  • 4 green chilies

  • 9 dried red small chilies

  • 2 medium onions. Sliced fine

  • 4 tbsp. jaggery

  • 8 tbsp. ghee or oil

  • 4 eggs

  1. METHOD

    Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.

  2. Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.

  3. Add the jaggery and carry on cooking on a low fire till the juice is dry.

  4. Remove and place in an ovenproof dish or a pan with a cover.

  5. Separate the eggs and beat the whites well.

  6. Add the yolks and beat.

  7. Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400″F).

  8. OR keep the eggs whole and drop them on top of the tomato gravy, steam in a closed pan, till the egg white is cooked to your liking. I like the yolk runny 🙂

  9. When the eggs are firm to the touch, remove and serve with rotli.

This recipe is from our cookbook

Parsi Custards and Egg Dishes: Parsi Cuisine Kindle Edition

http://www.ParsiCuisine.com

Chicken Soup for fighting a Cold or Flu

It is my personal experience, this  Chicken Soup improves immunity and helps during a flu or cold.

Ingredients

  • 1 lb or 4 chicken drumsticks

  • 2 Tomatoes chopped

  • 1 large red onion sliced

  • 2 inch piece of cinnamon stick

  • 2 tsp Ginger Garlic paste (adoo lasan)

  • 1 tsp salt or to taste (optional can omit for a low sodium diet)

  • 1 tbsp canola oil

  • 4 cups water or as needed

  • 1 pressure cooker

Method

  1. Clean and remove skin of 1 lb chicken with bones, and marinate in adoo lasan. Keep for 2 hours

  2. Chop onion and fry in oil till sauted light brown. Add salt and cinnamon stick.

  3. Add  chopped tomatoes

  4. Add the marinated chicken and saute for 5 minutes.

  5. Add enough water to make soup. I make this chicken soup in a pressure cooker.

  6. Crock pot, one pot or any vessel will work.

  7. Cook for at least 30 minutes in the pressure cooker, lower heat and time after high pressure whistle.

  8. Add fresh coriander and potatoes later if you prefer.

 

 

http://www.ParsiCuisine.com
Chicken Soup for the Flu
Fenugreek Eggs

Fenugreek Eggs Parsi style

Fenugreek is known to lower blood sugar levels in diabetics. In fact everytime I make this dish, I feel better the next day!

Recipe Fenugreek Eggs (Parsi Methi per Edu)

Ingredients

2 cups fresh Methi (fenugreek) leaves

1 cup fresh Kothmir (Coriander / Cilantro) leaves

2 spring onions

2 shallots

2 garlic cloves

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp chili powder

2 tomatoes

6 eggs

2 tbsp oil

Method

Saute in hot oil all of above ingredients except eggs for 20 minutes till the water is evaporated and oil seperates. 

Crack the eggs on top with some water and cover to steam. Add very little water if needed to steam eggs. When steamed to perfection, remove very gently with a large flat spatula and serve immediately.

Cook till eggs are to desired wellness. Some like them runny, some like them hard cooked.

Tip: Make the base ahead and keep. Later in a non-stick pan reheat and break the eggs. Steam cook the eggs for serving hot.

Serve hot with Rotli or Naan.

 Parsi Gujarati – Methi per Edu.

Fenugreek and Shallots
Fresh Fenugreek and Shallots
Coriander (Kothmir) and Spring Onions
Coriander (Kothmir) and Spring Onions
Methi per edu steamed
Methi per edu steamed
Fenugreek Eggs (Parsi Methi per Edu)
Fenugreek Eggs (Parsi Methi per Edu)
Surti Papri

Surti Papri Chicken, Mutton or Lamb (with vegetarianism option)

Surti Papri Chicken, Mutton or Lamb
(Vegetarians can leave the meat out)

Ingredients:

  • 2 lbs papri (surti Papri can be found in Indian Grocery Stores. Threaded and broken into 1 inch long pieces) see picture below

  • 1 lb Mutton, Chicken or Lamb

  • 3/4th tsp ajwain (bishop seed or called ajmo)

  • 2 onions thinly sliced

  • 2 whole pods of garlic, unpeeled or 10-12 cloves

  • 2 potatoes quartered, unpeeled

  • 3-4 baby brinjals slit in 4

  • 5-6 tbsp oil

  • 1/2 tsp turmeric pwd

  • 2 tsp red chilly pwd

  • 1 tsp ginger garlic paste

  • 1/2 tsp green chilly paste or 2-3 green chillies chopped fine

  • Salt to taste

Method:

If possible Marinate all of the above ingredients for 2 hours for maximum taste!

  1. In a heavy bottomed pan  heat oil add onions and ajwain.

  2. Fry onion till light golden in color.

  3. Add ginger garlic paste, green chilli paste, all dry spices and salt.

  4. Let all the spices sizzle, add the vegetables including garlic.

    Let the veggies cook on a low flame for several minutes covered. Add water if it begins to dry up.

    Check if vegetables are done, dry up all water.

    Serve hot with wheat rotli / chappatis.

  5. This recipe can also be made with mutton, you will need to add the mutton before the veggies and let it simmer till it absorbs the spices. Pressure cook for 2 whistles n dry up water after the meat is cooked thoroughly.

This is a sample recipe from our cookbooks

Surti Papri
Surti Papri

PATRA NI MACHHI – FISH WITH CHUTNEY IN BANANA LEAVES

by Sheroo Rusi Parekh

* Pomfrets (I bought 2 kgs of slightly bigger than palm size Pomfrets – weighed 9 Nos.).
* Banana leaves – enough to wrap all fish pieces. Wash the leaves very carefully (taking care not to tear) & gently pat dry. Cut out the leaves lengthwise discarding the centre hard portion.

PATRA NI MACHHI - FISH WITH CHUTNEY IN BANANA LEAVES

Mix following ingredients & apply to all fish pieces & keep aside.
* Lime juice
* Turmeric powder
* Salt

Grind chutney with following ingredients using no water or using very little water only if necessary. (Please adjust ingredients measure as per your taste & liking. I’ve given approximate measure that I’ve used).
* 1 Coconut.
* 2 full bunches Fresh Coriander
* Green Chillies (I used dark green spicy ones so I used 12).
* Jeera 1 tbspn.
* Garlic 1/2 pod.
* Mint Leaves few
* Raw Mangoes as per taste (If available) OR
* Lime Juice.
* Sugar (Optional).
* Salt as per taste.

**Apply oil on smooth side of banana leaf. 
Apply enough chutney on one side of fish piece (a nice thick layer).
Place chutney side fish piece down in the center of banana leaf.
Apply another thick layer of chutney on the second side (top) of the fish.
Carefully wrap the fish in banana leaf & tie it with a string.**

**Repeat the above procedure with remaining fish pieces**.

Steam the wrapped pieces in a steamer. I steamed them in my electric rice cooker.

Remove fish from banana leaves & serve with chapattis or with Dhaan Daar

Now, let’s party!  Fiesta Friday #258 – host this week is Laurena @ Life Diet Health

 

Recipe Contest Winner: Pav Bhaji

Congratulations to our member
Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes.

Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here…

Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am very impressed by his diligence and ability to create such mouth-watering foods. We wish Erik many successes in his cooking ventures.

 

 

Home made Pav bhaji Masala

Ingredients for 240 ml cup
2 small Black cardamoms or badi elaichi
2 tbps Cumin (Jeera)
4 tbps Coriander seeds (Dhaniya)
2 tsp peppercorns
3/4th tbsp fennel seeds (saunf)
6 red chillies
2 inch Cinnamon or Dalchini
6 cloves or Laung
1 tsp amchur powder (dry Mango Powder)

Method
1. Dry roast all the ingredients one after the other on a medium heat on a pan till they turn flagrant.

2. Add dry mango powder/ amchur powder to the hot pan to get a good aroma 

3. Cool the ingredients completely then powder in a blender if needed seive it

4. Store in airtight container.

Who Invented The Famous Indian Dish Called Pav Bhaji?

Pav Bhaji has its origins in the civil war of America in the 1860s. Because of the civil war, there was a huge demand for cotton. Due to this, the traders at the Bombay cotton exchange used to be very busy especially during the night when new cotton rates used to be telegram-ed from America. Thus they used to return home late and the annoyed wives would not serve them food. So to solve this problem the street vendors used to collect the leftover bread from the Jesuit priests and mix all the vegetables, mash them together and used to eat them with the bread and butter. Thus pav (bread) bhaji (vegetables) was born.

Thus from the humble beginnings, the street of Bombay to being a household item in the entire nation Pav Bhaji has come a long way.

Here are 5 different variants of pav bhaji 

1. Jain Pav Bhaji -no onion, no garlic version of the regular pav bhaji made using raw bananas instead of potatoes and mashed peas. This is available in Gujarat and parts of Maharashtra.

2. Kathiawar Pav Bhaji – region has local spices added to it, giving it a very distinct taste, and it is usually washed down with a glass of buttermilk.

3. Kada Pav Bhaji – is the same as regular pav bhaji except that the vegetables in it are not mashed up i.e. the chopped and cooked vegetables are kept intact, whole.

4. Punjabi Pav Bhaji – is loaded with whole spices (garam masala), excess butter and often accompanied by a glass of ‘lassi’. 

5. Kohlapuri Pav Bhaji – variation where red chilli powder is substituted by Kolhapuri kanda lasun chutney to make it a more spicy, garlicky version of the pav bhaji.

Pav Bhaji Recipe

by Erik Treasuryvala

Ingredients

2 medium potatoes approx 1.5 cups chopped
1/2 cup green peas 
3 cups chopped cauliflower 
1/2 cups chopped carrot
1 large onion chopped
1 tablespoon Ginger Garlic Paste
2 medium tomatoes chopped
1/2 cup chopped capsicum
1 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/4 teaspoon cumin-coriander powder
1 teaspoon ready made pav bhaji masala powder or homemade – see above
1 teaspoon lemon juice
Salt to taste
Butter for serving
2 tablespoons concentrate chopped coriander leaves
Pav (soft buns) for serving

1.Chopped potato, cauliflower, carrot & green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water & salt to taste.

2.Close the pressure cooker with a lid & cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.

3.Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.

4.Heat 2-tablespoons oil & 2-tablespoons butter together in a pan over medium flame. Add chopped onion & ginger-garlic paste. Sauté until onion turns translucent. 

5.Add chopped capsicum, chopped tomato & salt. Sauté until tomatoes & capsicum turn soft.

6.Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumin-coriander powder & 1-teaspoon readymade pav bhaji masala powder. Stir & cook for a minute.

7.Add 3/4 cup water, mix well & cook for 2-3 minutes. Add boiled & mashed vegetables & 1-teaspoon lemon juice.

8.Mix well and cook for 4-5 minutes. Taste for the salt at this stage & add more if required. Turn off the flame. Add chopped coriander leaves & mix well. Bhaji is ready for serving.

9.Cut the pav buns horizontally into halves. Heat grill over medium flame. Add a tablespoon of butter & place halved pav buns over it. Grill both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Grill remaining pavs.

10.Transfer prepared bhaji to a serving bowl & garnish with a cube of butter. Serve hot with butter Grilled pav, sliced onion & lemon wedges.

I thank Parsi Cuisine to give me this platform to share my Recipes & my Pics & Posts related to Food.

Let’s Share our recipes & have a learning growth to our favorite connection food. You can find Erik Treasuryvala on facebook page at https://www.facebook.com/etreasuryvala/

 

Bon Appetite

#ParsiCuisine #FridayFiesta

Click here to Enter Contest.

Fiesta Friday #258  Your solo co-host this week is Laurena @ Life Diet Health

@etreasuryvala
#pavbhaji , #butterpao ,#paobhaji #loveforfood#food#foodbeast#tryitordiet#foodmaniacindia#eatorpass#mumbaifoodblogger#mumbaifoodexplorer#exploringplates#foodiedilse#indianfoodiye#thecutsteve#cookingdiary#designedbite#yummyfoods#chompeatery

Mutton Pulao

Prep Time: 30 minutes
Cooking Time:30 minutes
Yield: Serves 6
Ingredients:

  • 3 lbs Chicken, Lamb, Goat meat or Mutton
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon red chili powder (cayenne pepper)
  • 1 teaspoon dhana-jeera powder (coriander-cumin)
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 generous pinches of saffron
  • 1/3 cup raisins
  • 1/4 cup oil
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 3 sliced onions
  • 1 thinly sliced long green chile pepper (6″)
  • 5 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 2 cups Basmati rice

Method

  1. Cut meat into bite size pieces.
  2. Toss with ginger paste, garlic paste, chili powder, dhana-jeera powder and black pepper. Leave to marinate for 15 minutes.
  3. Heat milk. Add saffron and let stand for 15 minutes.
  4. Place raisins in a bowl and cover with boiling water for 15 minutes. Drain and set aside.
  5. In a large pot, heat oil. Add whole spices and fry for 1 minute.
  6. Add onion and chilies and fry for 10 minutes, stirring often, until caramelized. Remove onions and spices from pot.
  7. Add meat and fry until browned.
  8. Return the onion and spices to the pot. Keep a little of the caramelized onion for garnish
  9. Add raisins, sugar, salt, saffron milk, rice and 3 cups water. Bring to a boil.
  10. Reduce to a simmer, cover and cook for 15 minutes.
  11. Fluff with a fork and serve, garnished with caramelized onions.
  Serve mutton pulao with vegetarian dhansak masala dar. Spicy lentil Dhansak is a puree made to go with rice pilaf. Sample recipe from my Meats Parsi Cuisine Cookbook shown below.
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Silver Pomfret Fry

IMG_3143 - Copy

Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked.

What’s the Best Vegan Omega-3 Supplement?
Healthy Plant-Based Living? View Site

Recipe of Silver Pomfret Fry

8 small pomfret fish  (Butter-fish can be substituted)

Marinate the fish in:

  • ¼ tsp. of turmeric powder,

  • ½ tsp. (or according to preference of taste) of kashmiri chilli powder,

  • ½ tsp. (or according to preference of taste) of garam masala,

  • Salt – according to preference of flavour,

  • Mashed pieces of 6 to 8 garlic cloves,

  • 2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful   pungent aroma)

  • Coat the marinated fish along with the mashed pieces of garlic in rice flour before shallow frying the fish in any mild-flavour vegetable oil,  fry the fish in low heat for about 5 minutes.

Parsi Berry Pulao

 

by  Jennifer Mascarenhas

Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes!

So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side.

Mumbaikars who’ve been to Britannia Cafe at Ballard Estate can’t forget this…It’s the one and only Berry Pulao that has no match elsewhere. I love Parsi cuisine because of two things, the lavish use of dry fruits and the dishes are just mildly spicy.

Parsi Berry Pulao was an instant hit in a family and also in my friends circle ! I have made the vegetarian version today, but you team it with chicken or mutton as well.

Ahhh !! Berry pulao. The thought of the soft fluffy rice and the tartness of the berries is enough to make my mouth water. I used a mix and match of 3-4 different family recipes and here’s what I came up with… this Persian Recipe will definitely impress all of you !!

Ingredients:

2 cups basmati rice

1 cup soya mini nuggets (You can also use chicken/mutton instead of soya)

1 cup fried onions

½ cup green peas

1 carrot (diced)

5 large onions (sliced)

3 mushrooms (sliced)

2 large potatoes (diced)

½ cup mixed berries ( I have used rainsins, blackberries and cranberries)

2 garlic cloves (minced)

½ inch ginger ( grated)

8-10 Almonds ( sliced)

2 green chillies ( finely chopped)

2 tsp sugar

3 tbsp ghee

2 sticks cinnamon

1 tsp cumin seeds

½ tsp red chilli powder

1 tsp coriander powder

Salt to taste

Instructions:

Wash the rice well and soak it in water for around 30 minutes before cooking.

Slice 3 large onions and deep fry them on low heat till they are well caramalized and turn crispy. This is one of key ingredient in making this aromatic pulao.

Heat the ghee in a deep thick bottomed dish.  Once it is heated, add the cumin seeds and let it sputter on low heat.

Add the ginger and garlic and fry

Add the green chillies. Fry

Now, add the 2 sliced onions and fry till the onions have slightly caramelized

Next, add the potatoes and cook on low heat till the potatoes are cooked.

Now, add the diced carrots and let it cook for around 3 minutes.

Keep this mixture aside.

In the same dish, caramelize the sugar on low heat.

Add the rice and the remaining ingredients and mix well.

Add the potato mixture that you had kept aside to the rice as well.

Give it all a good stir. Cover the pan and let the rice cook on medium – low heat till well done.

Garnish the pulao with the fried onions and the sliced almonds. Mix well.

Switch off the heat and leave it covered for around 20 minutes before serving.

Enjoy this pulao with some Parsi ‘ kachumber’ on the side !! Totally Yummilicious !!

 

Shrimp Patio

Prawn Patio

 

 

 

 

 

 

 

Ingredients

3 Onions finely chopped
2 lbs Prawns or Shrimp
3 Green chilles finely chopped
2 tsp Garlic finely minced
1 bunch Kotmir ( coriander leaves)
1 tsp Haldi ( tumeric) powder
1 tsp red chilli powder
1 tsp Cumin seeds
1 tsp dhanya powder
2 inch piece of Jaggery
5 Tomatoes finely chopped
1 tsp Salt 

Method
1. Marinate the prawns with salt and haldi. Keep it aside.

  1. Now in a pan add oil when hot add  jeera seeds. Bring to a crackle and  add onions,  garlic and fry till little brown.
  2. Now add jaggery and green chillies. when the jaggery melts add tomatoes.
  3. Suate and make it all soft, then add red chili powder, haldi, dhanya and  salt.. When the masala is cooked well add the prawns
  4. If you wish, add water but its not needed.
  5. When prawns are cooked garnish with coriander leaves.

Shrimp Patio is ready.

Serve with Dhan dar.

Purchase our Cookbook on Seafoods

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Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

by Shirin Engineer

Ingredients:

I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted)

2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces.

2 cups of Basmati Rice

I medium red Onion

I bunch of cilantro destemmed and cleaned

1 bunch of Dill (suva ni bhaji), with the thick stems removed and cleaned

6 curry leaves

4 large garlic cloves

1 tablespoon of adu lasan (ginger garlic paste)

4 green Thai Chilies

6 cloves

6 cardamom

6 black peppercorns

¼ whole nutmeg

½ stick of cinnamon

2 tablespoons of Coconut oil (if coconut oil is not available, you can substitute with any vegetable oil).

Salt to taste

 

Method:

Grind the cloves, cardamom, peppercorn, nutmeg and cinnamon in a coffee grinder to a fine powder.

Grind the onion, cilantro, dill, garlic, Thai chilies, into a fine paste in a food processor.

Heat coconut oil in a pressure cooker, add the curry leaves and powdered spices to it and brown for about a minute. Add mutton and brown the meat. Add adu lasan, potatoes, salt and just enough water to prevent burning of the ingredients and cook for 30 minutes or longer till the meat is fully cooked.

In a thick bottomed pot boil Basmati rice for about 10 minutes in water and salt, drain the rice rinse with cold water, and add the cooked meat and potato from pressure cooker and cook on low flame for about 15 minutes covered with a kitchen towel stretched under the lid to absorb the extra moisture.  Serve hot with chopped cilantro as garnish. Enjoy