Tamatar Par Idu

Tamatar Par Idu

Eggs baked on a thick tomato gravy. A very popular dish in Parsi cuisine. Recipe adapted from Femina.

Preparation time: 20 minutes

Cooking time: 25 – 30 minutes

Serves: 4

Ingredients

2 tablespoons ghee

2 onion, one sliced fine, one chopped fine

1 tablespoon ginger – garlic paste

1 tablespoon chopped coriander leaves

½ teaspoon turmeric powder

½ teaspoon red chilli powder

¼ cup tomato puree (50 ml or 3 tablespoons)

½ teaspoon salt

1 teaspoon vinegar

1 teaspoon sugar

4 eggs

Method

Heat ghee in a pan and add sliced onions. Fry till golden color on a medium to low heat.

Add ginger – garlic paste and stir well.

Add coriander leaves, turmeric powder and red chilli powder and mix well. Cook for 2 – 3 minutes.

Add tomato puree and salt to taste. Cook uncovered till almost dry.

Add vinegar and sugar.

Transfer tomato mixture in a baking dish and with the back of a spoon make four well in the mixture.

Break an egg into each well and bake in a pre heated oven (OTG) at 180 * C or 350* F until the eggs are set or put in a pan and cook on low heat. Serve hot with Rotis / Bread / Pulao ..

Patrani Machi

Patrani Machi

Marinated Fish (with green chutney) wrapped with banana leaves and steamed. A delicious dish in parsi cuisine !!!

Serves: 2 - 3

You will need

3 fish pieces, medium size
1/2 cup (45 g) grated coconut
¼ (2 tablespoons) cup fresh coriander leaves
1 green chilli , chopped finely
4 cloves garlic
1/2 teaspoon grated ginger
1/4 teaspoon cumin powder
1/4 teaspoon pepper powder
1/4 teaspoon tamarind paste (optional)
1/2 teaspoon salt
1 banana leaf

Method

Wash and clean fish pieces. Drain out water. Wipe it with a kitchen towel and keep aside.

Clean banana leaf. Smoke this leaf on flame for a few seconds so that it becomes flexible and easy to fold and cut into 14 - 16 cm square pieces. Or cut each banana leaf into a 14 - 16 cm square. Using tongs, submerge the squares, a leaf at a time, in a large pan of boiling water; remove immediately, rinse under cold water, dry thoroughly. Leaf should be soft and pliable.

For chutney :

Blend grated coconut, coriander leaves, green chilli, ginger, garlic, cumin powder, pepper powder , tamarind (optional) and salt in a blender or mixer. Do not add water while making paste. It should be a thick chutney mixture.

Place each fish in centre of a banana leaf square and apply chutney mixture evenly on both the sides.

For fish packets :

Fold opposite sides of leaf over each fish; repeat with remaining two sides and tie it with a cotton tread. Repeat with remaining fish pieces.

Place parcels in a single layer in a steamer / steam in a pressure cooker ( without whistle ) for 15 minutes or until fish is tender. Serve with rice. One can notice a color change in banana leaf.

Parsi style fried chicken ( Marghi Na Farcha / Chicken Farcha )

Parsi style fried chicken ( Marghi - Na- Farcha )

Preparation time: 30 - 35 minutes
Cooking time: 15 minutes
Serves: 4 - 6

You will need

8 pieces of chicken
1 tablepsoon (15 g) ginger - garlic paste
1 1/2 teaspoon Kashmiri chilli powder
3/4 teaspoon turmeric powder
1 1/2 teaspoons cinnamon, clove and black pepper powder (1/2 teaspoon each cinnamon powder, clove powder and pepper powder)
2 green chillies
1 tablespoon coriander
1/2 stalk celery (optional)
1 cup water
1 cup ( 150 g ) bread crumbs
2 eggs
Salt to taste
Oil for frying

Method

Wash the chicken marinate with it with salt and ginger - garlic paste. Coat it with the red chilli powder, turmeric powder and cinnamon - clove - pepper powder.

Allow to stand for half an hour.

Place the chicken in a heavy bottomed pan along with the green chillies, celery, coriander and one cup of water.

Place over low heat and allow to simmer till the flesh is soft and tender. Remove from the heat without any gravy.

Beat eggs and keep aside.

Coat chicken pieces with the bread crumbs.

In a kadai or frying pan, heat oil. Dip chicken pieces in the beaten eggs two or three at a time and fry in hot oil till golden brown. Serve hot with potato chips and green salad.

Akoori

Akoori

Recipe source - Sanjeev Kapoor

Perfectly spiced scrambled eggs in Parsi style. Must try ...

Preparation Time : 3 minutes
Cooking Time : 10 minutes
Servings : 4

Ingredients

Eggs - 6

Salt - to taste

Milk - 1/4 cup

Oil - 1 1/2 tablespoons

Ghee - 1 1/2 tablespoons

Cumin seeds - 1 teaspoon

Ginger, chopped - 1 inch piece

Onions, chopped - 2 medium

Green chillies, chopped - 2

Tomato, chopped - 1 large

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Fresh coriander leaves, chopped - 2 tablespoons

Method

Break eggs into a bowl. And salt and whisk. Add milk and whisk.

Heat oil and ghee in a kadai. Add cumin seeds, ginger, onions and sauté.

Add green chillies and continue to sauté till onions are lightly browned.

Add tomato and mix.

Add turmeric powder, red chilli powder and continue to sauté.

Add eggs and cook, stirring continuously, till the eggs get cooked. Take care that they do not become too dry.

Add coriander leaves and mix. Serve hot with Bread / Rotli.

Rotli ( Parsi Cuisine )

Rotli ( Parsi cuisine )

Recipe source - Katy Dalal’s Jamva Chaloji cookery book.

Preparation Time: 35 minutes
Cooking Time: 20 minutes
Makes: 5- 6 rotlis

You will need

Whole wheat flour ( atta ) - 200 g ( 1 cup )
Ghee - 2 teaspoon
Salt - 1/4 teaspoon
Water - 100 ml + 1 tablespoon

Method

Place the flour on your work surface. Make a whole in the centre and pour in the ghee. Add the salt and mix with your fingertips. Add a cup ( 100 ml + 1 tablespoon ) in a trickle and knead till soft and smooth. Keep in a cool place for half an hour.

Make small even sized balls out of the dough. Place a skillet or flat tawa on the heat. Roll out each ball neatly into a thin round as big as a saucer. Place on the hot skillet and turn over three to four times till cooked. Do not use any oil on top to help cook the rotlis.