Class: Parsi Khichri – Saas, a Unique Culinary Creation
Parsi Khichri – Saas, a Unique Culinary Creation
In our second class together, Parsi food expert, Perinaz Avari and I will meet across time zones in a virtual cooking class on a Parsi dish that can challenge many native cooks – Saas ni Macchi (white gravy fish) served with an Ayurvedic InstaPot Khichri (rice-n-lentil dish) and papad (lentil crisps). Class is Thursday Dec 3, 2020 at 11aPT/2pET.
For those unfamiliar with it, Parsi food is a unique Indian regional cuisine that offers dishes with a Persian touch. Created by Zoroastrian immigrants to western Indian, this much-loved regional cuisine has evolved over a thousand year and many influences.
Click here to Register for Class (US$30)
My co-host for this class, Perinaz Avari is an expert on our cuisine and her work spans all genre of Parsi cooking. From being the owner of the resource-rich website https://www.perisspiceladle.com/
In this joint class, we will cover:
The unique aspects of this meal and how beautifully they all pair together.
Tempering technique to making a good Saas ni Macchi.
The detox aspect of an Ayurvedic Khichri.
How to fry Indian Papad, a handy appetizer and much loved accompaniment to Indian food.
Demo style cooking:
Parsi Saas ni Macchi – Perinaz will demonstrate and provide stepwise directions to creating this one of its kind Parsi preparation, a white gravy-style sauce with fish.
Ayurvedic Khichri – Rita will make an instant pot recipe for rice-n-lentil Khichri, while explaining how it pairs well with Saas ni Macchi, and can also be used for detox. Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal.
White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your diet. The spices are variable depending on your taste and liking. So is the ratio of lentils to rice. The consistency can be runny or dry as desired, however make sure the dal and rice are thoroughly cooked and soft.
The lentils and ghee are available on Amazon
This khichri was made in a Instant Pot. It came out moist, soft and took less time to make!
Fried Papad – Flat crisps generally made with black gram flour are served often at Indian restaurants. They are easily available in their raw-disk-form at most specialty stores. An ideal accompaniment to Khichri-Saas, Rita will demonstrate the simplicity of frying them at home.
Recipes will be sent in advance, so you can follow while we cook. Or keep all the ingredients ready to cook along with us.
Serving presentation and additional suggestions.
Session recording is sent to registered participants for limited-time viewing. Please note that no refund will be issued.
Rita (ParsiCuisine.com) & Perinaz (PeriAvari.com)
vasantNov 11, 2020, 5:01 am
This is a new type of khichri for me. I never had this. and I will definitely follow your blog to cook this at my kitchen , thank you for sharing
Rita Jamshed KapadiaNov 11, 2020, 4:19 pm
Hi Vasant, this khichri is cooked in our parsi homes in gujarat & india. I make it here in USA for family. Do try it.
RTI 2023 – ParsiCuisine.comJan 1, 2023, 9:35 pm
[…] ago, Parsis would bring their own tiffin boxes to the Mumbai eatery, so they could pick up dhansak, khichdi and frilly fish cutlets to take home. Those who opted for the institute’s packaging (aluminium […]