Irani Choi or Chai ( Spice Masala Chai)

By ParsiCuisine.com 3 comments

Serves 6 Ingredients Spice ingredients for one pot of tea: 1/2 of a star anise star 10-12 whole cloves 7 whole allspice or 1/4 tsp ground allspice powder *See photo below 1 heaping teaspoon of cinnamon bark (or 2 short sticks) 7 whole white peppercorns 1 cardamon pod opened to the seeds Other ingredients: 1 […]

Wafers and Eggs

By ParsiCuisine.com 1 comment

Ingredients 1 cup wafers (I used Cape Cod Potato Chips) 3 tsp water 2 Eggs 2 tsp butter or Ghee Few slices of Red and Green Peppers (optional) Salt and Black pepper to taste Method In a non-stick pan put in the butter, water and wafers/chips. Heat to boil. Add the green and red peppers. […]

Tuna Cutlets

By ParsiCuisine.com No comments

by Vahbiz Daruwalla Ingredients 2 X 400 gm cans of tuna (in brine or oil)1 medium sized onion chopped very fine1/2 cup very finely chopped coriander2 tsps very finely chopped mint leaves2 green chillies chopped very fine 1 tsp garlic paste1 tsp ginger paste2 eggs1/2 tsp coriander powder1/2 tsp cumin powder1/4 tsp aamchur powder (raw mango […]

Fish Molle

By ParsiCuisine.com 1 comment

Vicky Subu Kota Fish Molle Contest Entry for Cuisinart 2019 Event Recipe This recipe is from the state of Kerala, India. Kerala’s cuisine or any regional cuisine evolves based on native ingredients. This dish represents the region’s abundant supply of fish and coconut. Serves 4 – 6• 1 ½ pounds fish fillet such as catfish […]

Eggs in crispy potato basket. (Topli na Eeda)

By ParsiCuisine.com No comments

Baked egg in crispy potato cups for an easy all-in-one breakfast! 🍳 These potato baskets (topli) are made from grated potato at home (chemical free). Bake and cool and then fill with any filling of your choice. I chose eggs here since I like the protein they provide. If you are a vegetarian you can […]

Scrambled Eggs with wild garlic

By ParsiCuisine.com 5 comments

Wild Garlic is a favorite of mine. In India it is actually cultivated for consumption. It has the same health benefits that garlic has. Called as Garlic Chives (Garlic Organic) “Leelu Lasan” in India. Field Garlic Crow Garlic, or Onion Grass. Allium Vineale Popular nurseries sell these The flat, tender leaves have a flavor midway […]

WARLI STYLE MUTTON CURRY

By ParsiCuisine.com No comments

INGREDIENTS 1 kg mutton 6 green chillies 3 – 4 pods of garlic 1 – 2 inch ginger 3 – 4 onions (medium size) 4 – 5 teja mirch 5 – 6 tbsps of refined oil 3 tbsps of turmeric powder 1 tbsp of red chilli powder 3 – 4 cardamoms 1 tbsp of cumin […]

Polson Butter

By ParsiCuisine.com 4 comments

All those Biharis in a position to remember the smells and flavours of their breakfasts from the 1950s-60s, may jump at the mention of Polson butter. It may please them to know of a very intimate connection between Pestonji Edulji Dalal, the founder of Polson butter and Patna. The library at the National Dairy Development […]

Fried Puri, Roti, Rotli

By ParsiCuisine.com 9 comments

Puri is an indian fried flour bread. Eaten by itself it is delicious and satisfying. Any vegetable or meat dish goes well with these puris. If you do NOT fry the puri and just roast it on a non-stick pan or the Indian tava (Non-Stick Chapati Tawa/Roti Tawa/Paratha Tawa, Aluminium 2.6 MM with Free Wooden […]

The Parsi Trail: Top 7 Parsi Restaurants In Mumbai

By ParsiCuisine.com 6 comments

Article credit: Meher Mirza of NDTV   The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]

Salli Boti

By ParsiCuisine.com 1 comment

Sali Boti.  Yet another traditional Parsi Dish. Slow cooked mutton in gravy topped with crispy potato straws (sali). Best enjoyed with fresh homemade chappatis !! Congratulations to our member Shikha Sepai FOR MARINATION1 kg mutton 1 tablespoon ginger-garlic paste1 tablespoon green chilli, garlic and jeera paste1/2 cup yogurt   FOR COOKING4 tablespoons oil3 large onions chopped […]

Mumbai-based chef Mahrukh Mogrelia shares the recipe for Patrani Machhi

By ParsiCuisine.com 1 comment

That Parsi food is all about sweet and sour flavours is a completely wrong notion, says fifth generation Parsi chef Mahrukh Mogrelia. “Not all our food is sweet and sour. There are a lot of fresh herbs and homemade spices that go into Parsi cooking,” shares Mahrukh, a resident of Nana Chowk in South Mumbai, […]

Easy Suterfeni

By ParsiCuisine.com 8 comments

3 cups Kataifi * 2 tbsp Ghee/ clarified butter 1/2 cup Sugar 1/4 cup Water 1 tsp Cardamom powder 1/2 tsp Saffron Garnish of Almonds, Pistachios, Cashewnut Method Defrost the kataifi according to package instructions. I used Apollo brand and mine came with the instruction to keep it outside for a few hours. Once it […]

Wedding Pickle, Lagan nu Achar

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Wedding Pickle, Lagan nu Achar

Drunken Parsi Pickled Prawns.

By ParsiCuisine.com 5 comments

by Rusi Sorabji INGREDIENTS. Pre-cooked but frozen and cleaned large prawns as available in  the super markets. Kholahji nu Gor Kerri nay fruit nu achar. Or DEEP nu Gor Keri no chundo           (available in the Indian store) METHOD Thaw the  frozen prawns, marinate with achar for an hour or more before serving with tooth-picks. Once […]