Contest


About Our Contests

You’re competing for fame and glory.

Here’s how our contests work:

  1. On Monday, once a quarter, we’ll solicit recipes for different themes (e.g. Your Curry Recipe, Your favorite Soup, Your Best Summer Drink). You’ll have two weeks, on the second following Tuesday, to submit your recipes.
  2. The next week, on Friday, we’ll announce the list of candidates for Community Picks, which we’ll turn over to you—the Parsi Cuisine facebook  community to test. We’ll accept up to 3 testers per recipe to ensure that recipes work well in different kitchens, for different cooks. You’ll have until the following Tuesday to send your testing notes (up to 100 words) to webmaster@ParsiCuisine.com. If a recipe becomes a Community Pick, the best-written review will be added to the recipe’s footnote.
  3. Then, you’ll have a two weeks to check out the finalists and cast your votes (hail democracy) on this ParsiCuisine contest page.
  4. After the cutoff on the second following Wednesday at noon, we’ll tally up the votes and announce the winner on this ParsiCuisine contest page.

We’ll end up with recipes—created by all of us—that we love!

Recipe Contest Rules

  1. If a recipe is not chosen as a winner for one contest, you may re-submit the same recipe for a future contest.
  2. You may only vote once for each contest, but you may vote for your own recipe.
  3. No harassing your fellow competitors.
  4. You may only submit recipes that are your own. If your recipe was inspired by another source, that’s okay—just tell us how you changed it. We’d love for the inspiration behind your recipes to be part of the conversation. Plagiarism, however, is not encouraged. If you plagiarize, people will call you out and you’ll look foolish. In case you’re wondering how we interpret an acceptably inspired recipe, here you go:

Example of original recipe:

Batasa A Favorite Biscuit Snack. Good With Tea Or Coffee Anytime!

From Parsi Cuisine Manna of the 21st Century by Rita Jamshed Kapadia

Ingredients

2 cups all purpose flour
1 stick unsalted butter or margarine
1/2 to 1 tsp salt (to your taste)
1/2 tsp sugar
1 tsp double acting baking powder
1 tsp caraway seeds
1/2 cup warm water

Method

Mix all of the above ingredients to form a ball of dough. Allow to stand for 15 to 30 minutes.

Roll into small balls and lay them on ungreased baking sheet and bake at 250 degrees for 30 minutes, then at 200 degrees for 3 hours.

Now turn off the oven and leave batasa in the hot oven for another 3 hours. Remove from oven and cool, store only when completely cold.

Batasa are very good with hot tea/coffee. The best way is to dunk the batasa into the hot tea, immediately remove and pop into your mouth!

Tip: The balls should be round when placed in the oven. While baking they will flatten slightly on the bottom.

 


Example of acceptably inspired recipe:

Batasa with Cardamon

Inspired by Batasa A Favorite Biscuit Snack. Good With Tea Or Coffee Anytime! From Parsi Cuisine Manna of the 21st Century by Rita Jamshed Kapadia

Ingredients:

1 1/2 cups all purpose flour
1 stick unsalted butter  (for powdery texture add 2 sticks of butter)
1/2 tsp salt
1 tsp sugar
1 tsp double acting baking powder
1 tsp cardamon
1/2 cup warm water

Method:

Mix all of the above ingredients to form a ball of dough. Allow to stand for 30 minutes.

Roll into small balls and lay them on ungreased baking sheet and bake at 250 degrees for 30 minutes, then at 200 degrees for 3 hours.

Now turn off the oven and leave batasa in the oven with door closed for another 3 hours.

Remove from oven and cool.

 

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