Parsi Kadhi, Khatti - Meethi Dal, Brinjal Salnoo,Papeta Nu Shaak, Milky Cauliflower, Scrambled Egg & Eggless Malido - Parsi Cui
Posted Oct 03 2009 10:00pm
Parsi cuisine is completely Indian, with the flavours of its history adding an ineffable touch.
There must be something really special about Parsis. Their population in India is as small as a drop in the ocean, figuratively 0.007 per cent of the total population, still Parsis consider India as their home and the rest of India has good things to speak about them. Speak of their culture, etiquette, food, everything stands out and speaks volumes. Parsi industrialists were once upon a time a sought after elite in the then Bombay city.
When these Zoroastrians landed on the western shore of India, 13 centuries ago they brought with them not only the sacred fire from Persia but also the belief in the age-old religious philosophy of their prophet, Zarathustra and their special customs and their culinary skills as well.
Over the centuries, as the Parsis merged into and absorbed the rich heritage of the country, their culinary art underwent a subtle transformation. While keeping many recipes and methods of cooking intact, they also learnt and experimented with new methods and flavours, exotic and different. In this process they blended the original flavours from the shores of the Caspian Sea with the diverse ones of India. What is special about Parsi cooking is the ‘Caspian experience’. The results are a delightful blend of the two. Because of this, Parsi cooking has universal appeal.
The repertoire of the Parsi cuisine includes a delicious variety of fish, poultry, meat and egg dishes along with ample vegetarian, rice and desserts so as to keep the interests of vegetarians bright. Fish is a Parsi favourite and the Indian coasts feed their recipes with delight. Pomfret, sole fish, halibut and plaice find a special place on the Parsi dining table along with prawns and Bombay duck ( boomla ). KhariMachli, a versatile dish can be served on its own or with khichdee or sweet turmeric rice. Fish and chutney bake and bhujelikolmi (prawns) are popular bakes. Kolminosahs, bhinda -ma kolmi and bhaji kolmino patio are contrasting prawn dishes. Tarapori patio is a traditional Bombay duck pickle.
Chicken and mutton form an indispensable part of Parsi cooking and have varied, innumerable recipes and find application in mince, cutlets, kababs and curries. The basic and very popular preparations find meat cooked with fried onion and ginger-garlic paste, which give a delicious flavour to the brown gravy. They are also generally cooked with a variety of vegetables.
Tamota -ma murghi, bhinda -ma murghi, papeta -ma murghi, dahi -ma murghi are some finger-licking chicken preparations with tomato, okra, potato and yoghurt respectively. Chicken dhansak is found in menus all over the world, aletipaleti is chicken liver and farcha, the amazing chicken chops.
Ambakalya -ma gosh, beans-ma gosh, dodhi -ma gosh, masur -ma gosh are mutton preparations with, mango, French beans, pumpkin and lentils. Also there are kababs, mince, pies and chops cooked with mutton to perfection. Other interesting dishes include bhaji-ma bheja (brains with spinach), fried brains and kharia (trotters).
Like Maharashtrians, the rice selection is excellent, bhujelachaval (aromatic rice), ruschaval (meat and rice ), prawn pulao are flavourful.
Parsis do not limit eggs till breakfast. They have some of the most delightful recipes with egg as main course. Attractive to look at and exciting in taste, whole or beaten and frothy, cooked over a variety of vegetables, they make unusual and delicious combinations. bharuchiakuri (scrambled egg), baked akuri, creamed eggs on mince, luggan - na - eeda (festive eggs), salimalaipureeda (eggs with straw potatoes) are memorable.
Parsi cooking includes vegetarian dishes which are imaginative and interesting and have taste and appeal for all, brinjalsalnoo and bharta, moongdal with dill, khattimithidal, stews cutlets and curries are plentiful.
Desserts are versatile in taste and preparation and include semolina fritters, coconut pancakes, malpura, badampak, malido and lots more. They round up the delicious Parsi cuisine with a special flavour on your palette which make you come back for more.
Information Credit- The Hindu, Chennai
1 large onion, finely chopped 1/2 teaspoon turmeric powder 1 green chilli, finely chopped 1 1/2 teaspoon cumin seeds 1 tablespoon coriander leaves, finely chopped 3 cups curd 1 1/2 teaspoon chilli powder Salt to taste 1 1/2 tablespoon oil
In a pan heat oil and fry onion till golden brown.
To the fried onion, add turmeric powder, green chillies, cumin seeds and coriander leaves. Stir and cook for 1 minute.
To the curd, add chilli powder and salt. Beat a little.
At the time of serving, add curd to the onion mixture. Heat the curd mixture a little on a very low heat but do not boil. Kadhi is ready now. Stir well and serve.
Khatti - Meethi Dal
1 cup masoordal ( red lentils ) 1/2 teaspoon turmeric powder 4 cloves garlic 1 - inch piece ginger 2 dry red chillies 1 teaspoon cumin seeds 1 1/2 teaspoon tamarind paste 1 tablespoon jaggery Salt to taste 1 tablespoon chopped coriander leaves 1 tablespoon cooking oil
Soak dal in water for 1 hour.
Boil 1 1/2 cups of water in a pan. Add dal, turmeric powder and salt. Lower heat, covered with a lid and cook until the dal is soft and not mushy.
Grind garlic, ginger and red chilli together.
In another pan, heat oil, fry cumin seeds and add chili - garlic - ginger paste. Cook for 1 minute, adding a tablespoon of water.
Add cooked dal and mixed together.
Add tamarind paste and jaggery. Cook, covered with a lid, till it is dissolved.
Garnish with chopped coriander leaves. Serve hot.
Serves : 6
800 g brinjals, cut into 1 cm cubes 2 tablespoon vinegar 1 spring curry leaves 1 green chilli, finely chopped 10 cloves garlic 1 1/2 teaspoon cumin seeds 3 teaspoon coriander seeds 8 dry red chillies 1 1/2 teaspoon jaggery or sugar 1 1/2 teaspoon salt to taste 3/4 cup cooking oil
In a heavy bottomed wide pan, heat the oil till hot.
Fry brinjal pieces in it for a few minutes. Remove and keep aside.
In the same hot oil, add curry leaves, green chillies , 1 tablespoon vinegar and red chillies and cook for 2 minutes.
Add fried brinjals and mix well.
Add jaggery / sugar, salt and remaining vinegar. Cook on a low heat and cover with a lid till the brinjals are cooked and soft. Serve hot.
700 g cauliflower 1 large onion, finely chopped 1 teaspoon garlic paste 1 teaspoon ginger paste 2 cinnamon sticks 2 dry red chillies 3/4 cup coconut milk Salt to taste 2 tablespoon oil
Remove stalks of the cauliflower. Cut into small florets.
Heat oil in a pan and fry onion till brown.
Add ginger and garlic paste. Cook for a minute.
Add cauliflower florets, mix well.
Add cinnamon sticks, red chillies, coconut milk and salt to taste. Cook on a low heat till cauliflower is cooked and gravy reduces to 1/4 cup. Serve hot.
1 medium - sized potato ( peeled and chopped into cubes ) 1 medium - sized onion, finely chopped 1 1/2 teaspoon fresh coriander leaves, finely chopped 2 green chillies, finely chopped 4 eggs Salt to taste 3 tablespoon oil
Heat oil in a pan. Fry potato cubes till they are cooked and golden in color. Remove and keep aside.
In the same oil, fry onions till it is pale yellow and soft.
Add fresh coriander leaves and green chillies and cook for a minute.
Add eggs and mix till it is well blended.
Add potato cubes and salt. Cook, stirring constantly till it is of a scrambled egg consistency. Serve with toast.
PaneerAkoori ( Scrambled Paneer )
250 g paneer ( mashed ) 1 tablespoon ghee 1/2 teaspoon cumin seeds 10 curry leaves 2 green chillies, chopped 1/2 teaspoon garammasala powder 1 tablespoon onion, minced 1/2 teaspoon garlic, minced 1 raw mango ( skinned and chopped ) Salt and pepper to taste 1/2 teaspoon sugar
1 tablespoon chopped coriander leaves
Heat ghee in a pan. Fry cumin seeds, curry leaves and green chillies for a minute.
Add onion and garlic. Fry till it is golden in color. Then add rest of the ingredients.
Cook for 3 - 4 minutes, stirring constantly. Garnish with chopped coriander leaves. Serve hot.