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Click here for GLOSSARY & TRANSLATION
India’s Parsi Breakfast usually consists of Sweet Ravo (Semolina) – choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike.
Mouth watering Parsi dishes are Kid Gosht, Sali boti (a mutton and potato preparation), chicken farchas, patra ni machchi (fish steamed in a leaf), mutton pulao or Berry Pulao and Dhansak / Masala dal and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table.
Desserts too are not behind in terms of variety, the most easy to make being Falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard is a favorite on this occasion.
If you are adventurous – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido. Early preparation (one day ahead) required.
Breakfast
Parsi Sev Sweet Vermicelli
Parsi Ravo (Sweet cream of wheat)
Akuri
Lunch
Dhan Dal (Steamed Rice with plain dal) with Khari Fish
Fried Pomfret (Tareli Maachi)
Dinner
Kid Gosht
Dessert
Lagan nu Custard
Snacks
Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime!
Rita
Cookery Book: Gifted by many for Navroz, a Wedding or Birthday.
My mega coffee table Cookbook “Parsi Cuisine Manna of the 21st Century” is available. Click here to read the reviews by Roshan Rivetna, Dolly Dastoor, Farishta Dinshaw, Peri Avari, Jasmine Baria and many more.
USA: Available as paperback or hardcover worldwide on Amazon.
UK: Available as paperback or hardcover worldwide on Amazon.
Other cookbooks in the “Parsi Cuisine Series”
Lovely recipes, mouth watering food, worth a try for the coming festive days.
Thanks Thrity coming from an expert like you in parsi foods, this means a lot.
Thanks for your mouthwatering recipe advice
Zinobia,
It is my pleasure. Hope it will inspire you to cook some.
Rita
Need advice. Can yeast be added to make bhakhra puff up
Yes, yeast can be used to puff up bhakhras. I have experimented and the bhakras do taste different with a yeasty flavor. Add some cardamon, almonds to offset. Be careful of the amount of yeast, do not use more than needed or you may get bread like bhakhras.
Maybe our other expert members can help out with some advice – please let us know.
Rita
Dear Rita, Lovely lovely menu for our New Year…I linked to your mom’s Lagan nu Custard in my post today, its the best version I know. Wish you all a happy and healthy Saal Mubarak!
Yes, my mother’s lagan nu custard is so good. i am visiting her soon and look forward to her making it. She is 85 and diabetic. Thanks for the link, I will tell her too. Saal Mubarak to you and yours!
Well written and informative. Good pics of parsi dishes. Thnks. Happy navroze.
Dear Gooloo,
Happy Navroze to you and family.
Over so many years you have been a “regular”, we really like regulars like you!
Thank you so much for your support.
Best wishes,
Rita
Always look forward to your yummy recipes. Besides which, your recipes are not to complex to follow. I’m a die hard fan of you, Ma’am. Happy Navroz to all. May our tribe increase. NauZ
Thank you Nauzer, Happy Navroz and the rest of the year to you. Keep visiting and cooking.
Rita
All the food looks so mouthwatering Rita! I love Parsi food. My mom used to make the prawn patia which I loved too.
Thanks Sandhya. We have learnt so much of cooking techniques and process from Maharashtra. After all the largest population of parsis reside in Mumbai along with the Maharashtrians!
Thank you so much ❤
Thank you so much ❤
Thank you so much ❤
Makes my mouth water!
Wow-so many great recipes here! 🙂