Yogurt dip: Grind 2 green chillies, few coriander leaves, mint leaves, 2 cloves garlic, roasted jeera powder, sugar and salt with 2 tblspn with yogurt, add this to 1 cup of yogurt and mix.
Other Biryani Recipes
Story behind Lonavala Chikkis:
Lonavala was so named because of the word ‘lenya’ which means caves in Marathi. There are many rock-cut caves, which surround Lonavala. It was Shri Maganlal Agarwal (the fourth generation of Maganlal Agarwal’s family is now running the chikki business) who brought chikki to Lonavala more than 125 years ago. His great grandson, Ashutosh Agarwal says that it all started when Shri Maganlal began selling ‘gurdana’, a mixture of jaggery and groundnuts in a huge sack to the laborers who were laying tracks on the Khandala–Pune railway line. (Opened to traffic in 1858) He used to stand with the big sack, next to the railway line, literally outside where the Maganlal’s main shop stands now in the market street on the east side and sold the ‘gurdana’. ‘Gurdana’ is rich in protein and iron and the laborers used to consume it for the instant energy.
Later, the simple ‘gurdana’ graduated to the groundnut chikki and over the years other chikki varieties were introduced. Nevertheless, the whole and crushed groundnut chikki are still Maganlal’s bread and butter product making up for 70% of the total chikki varieties sold.
Recipe: Lonavala Chikki
1-1/4 cups Dry fruits (Almonds, Cashews, Peanuts, Raisins, etc)
1 cup Sugar (oryou can substitute Gor/Gud)
1 tbsp liquid Glucose
1/2 tsp Cardamom powder
Melt sugar in a non-stick pan as it just about to melt add liquid Glucose to it. Crush the dry fruits and cardamom powder. Add it to the melted sugar. Put this mixture immediately into a greased wooden surface. With the help of a roller pin, spread it evenly. Now cut it with a greased knife or cutter. Allow it to cool and break into pieces. Lonavala chikki is ready.
And if it does not turn out the way you want it add little butter just before sugar melts. You may also dust surface with cornstarch before you pour hot mixture on hard surface.
Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai
Related Recipes and Articles:
Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!
Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference).
Akuri is basically scrambled eggs.
1. Fry onion till pinkish brown, add tomatoes.
3. Stir well and see that tomatoes are tender then add the ginger & garlic paste.
4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.
5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan and stir cooked to the consistency of scrambled eggs.
Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.
By Jenifer Petigara Mistry
Serve hot with Nan or Steamed White Rice
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How to make Potato Matchsticks from scratch.
The Indian Parsi community calls “Potato Matchsticks” - ”Potato Sali”. Sali is a Gujarati word meaning “straw” or “sticks”.
Enjoyed best when fresh with salt and pepper. Bon Appetite!
Step 1: Peel and wash Potatoes:
Step 2: Shred potatoes into thin strings :
Step 3: Salt Shredded Potatoes :
Step 4: In a electric fryer or a large pot, heat oil for frying. I prefer the electric deep fryer, so the temperature of the oil stays even. Choose the max and lower if needed :
Step 6: Prepare Potato Matchsticks for straining, use a large straining spoon with holes :
Step 7: Strain fried potato matchsticks on paper towels (to absorb extra oil). Immediately sprinkle salt on. This keeps the Potato Matchsticks crispy.
Cool and store in airtight container. (In my house they get eaten away very fast for a snack! Potato Matchsticks will stay for 15 days)
Enjoyed best when fresh with salt and pepper.
Suggestion: Serve these potato matchsticks as a garnish with chicken & gravy :
Other related recipes
Sali Marghi – Chicken with Potato Matchsticks
Khari Margi – Meats with Potato Matchsticks
Sali par eeda – Eggs with Potato Matchsticks or wafers
Sali Kheemo – Spicy Hamburger garnished with Potato Matchsticks
Britannia Sali Boti - specialty of famous Britannia restaurant in Mumbai
The Super Bowl does inspire us American Parsis. I cook Dhansak on many Sundays but this Sunday we made a EBook ! (goes with the video previously done).
The Super Bowl Dhansak Meal (Parsi Cuisine) [Kindle Edition EBook] is published. http://www.amazon.com/dp/B00I86M4XY
Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal – with or without Meat.
Recipes included in ebook are for:
Staples of a Parsi Kitchen
Dhansak Masala Powder
Amazon will give you a lower price on these days. Hope you can benefit from this sale price.
Warming up to winter By Bachi Karkaria
It might sound like the name of a corny Parsi comedy, but doodh na puff, as once whipped up by the doughty matrons of the clan, is as vanishing a winter speciality as Vera Aunty’s vasanu or Edulji’s favourite eeda paak.
As the December sun slants its mellow rays on Mumbai, huge copper lohris and iron karhais are pulled down from the dusty mariya-lofts of Parsi baugs and colonies, faded family recipe books are flipped to otherwise-forsaken pages, and bazaars are scoured for esoteric herbs and spices. Or – ruining the adventure – a list of ingredients is simply handed to the corner shopkeeper accustomed to the community’s culinary demands. Across all Indian homes, winter specialities are awaited with the eagerness of baraats. Afridi begum’s aflatoon, Gurpreet Kaur’s gaajar halwa, Gangubai’s gul poli, Gunwantiben’s gundarpak …
For the Parsis, it is the triumvirate of vasanu, doodh na puff and eeda paak. They are all rites of seasonal passage. The creation of vasanu and eeda paak calls for devotion, patience and a strong arm. But duty and ‘maro Dinsu’ demand that they must be propitiated once every winter. The list of ingredients is almost as long as the journey in that storm-tossed boat from Persia over a 1, 000 years ago. At least 90 per cent of those for vasanu are not normally found in any kitchen, and none of the women I spoke to had a clue about the origins of the likes of mokhru, salan or kanthori peepar. The assistant at Dadar’s Gangar Stores wasn’t very enlightening either. “They are all Ayurvedic jari-booti, mostly roots, ” he said. But at least I was happy to know that there’s no colour discrimination, the ‘kali moosri’ is used in equal proportion to the ‘dhori (fair) moosri’.
A food processor will take Freny only so far. The almonds, pistachios and cheronji nuts have to be peeled and chopped. For the vasanu, dried kamalkakri (lotus root) and singora (water chestnut), dill seeds and health and heatgenerating stuff such as pipri mooth na gath and gokhru, have to be soaked overnight and then ground. Soonth (dried ginger), cardamom and jaiphal-jawantri (the nutmeg flower and fruit) must be crushed to the right degree of coarseness. The ingredients have to be individually prepared and then fried separately in oodles of asli ghee. Again one by one, they must be stirred into the just-right sugar syrup.
Commercial mawa is just not the same as boiling it down to a solid at home.
Eeda paak demands 25 egg yolks to a cup each of almonds, pistachios, cheronji and pine nuts. It also has several of the vasanu’s jari-booti, and consumes the same amount of ghee, sugar and energy in the vigorous beating of the yolks and the gentle stirring of the mixture over a slow fire. Cholesterol and diabetes, do your worst.
I hate both vasanu and eeda paak. But I love them because they stoke the mythology. One bite into their yielding hardness takes me back to our kaumi rural roots. It instantly summons the image of the doughty materfamilias, her ample behind spilling out of her low stool, measuring out fistfuls of ingredients, sternly supervising her retinue of lissome Warli or dubra women helpers as they soak, peel, chop, pound and fry – and choicely abusing them should they slip an iota below perfection.
‘Mai-ji’ would then tighten her head scarf to deliver the coup de grace: taking over the spatula for the last few minutes of stirring before tipping the thick slurry into German silver khumchas to cool and set. Throughout the winter, the men-folk in their sadra-legha would demolish chunks of vasanu and eeda paak with their morning mint tea, feeling the warmth and virility surge through them with each chomp. The children would be handed more modest pieces with their fresh squeezed milk.
Doodh na puff carries an entirely different aura of romance. Creamy sweetened milk is reduced to half, poured into smaller containers, covered with muslin and left to hang overnight from the boughs of trees. It is taken down early morning, still dewladen, and sharply whisked. As the froth rises, it is spooned into small chai glasses.
Doodh na puff are as much of a must-have as the fresh toddy and river boi-fish when Mumbai’s Parsis make the pilgrimage to the holiest fire in Udwada in winter. The delicate speciality remains a seasonal staple in the small original settlements all of which have a respectable winter. But even hotand-hotter Mumbai is no deterrent for the gastronomically determined bawa. ‘We may not have a winter, but we have a fridge, no?’
So Dinaz Wadia simply pops the full-fat Parsi Dairy milk into her refrigerator, pulls it out next morning, plugs in the electric beater, scoops out the foam – and makes hubby Hoshi a khushi man. Toxy Cowasjee from Karachi adds that “tetrapack milk simply won’t do”.
These winter specialities are an amalgam of the community’s Persian origins and the roots it put down in Gujarat. Vasanu and eeda paak answered the needs of cold weather and physically strenuous work. Today both lifestyle and climate have changed, but all three bravely continue to thumb their nose at global warming, the doctor’s orders and the bank-breaking ‘badam-pista no bhaav’.
Zoroastrians from the world over will gather in Los Angeles from December 29-31, 2014 to deliberate over the timely theme of the Congress: Faith & Unity. The Congress is hosted by the Zoroastrian Association of California, in coordination with, the California Zoroastrian Center.
The Congress will be held at the Hilton Los Angeles. Stay tuned to this page for additional details or check the “About” section, updated regularly by Shazneen Gandhi and team:
Please visit this official page and click “Like” on the Congress page. Please forward to your friends and family and spread the word.
We want to take this opportunity to remind you of all “Parsi Cuisine Series books are available in USA now at this central link on Amazon.com - http://www.amazon.com/-/e/B00GXT7NN4
EBook on Pickles, Chutneys and Preserves is now available in these countries:
This book has recipes that have been tried and tested, passed down from one generation to another!
Some pickles are hard to make but delicious and mouth watering when made and preserved.
On the other hand the Tomato Chutney and Preserves like Murumbo is easy to make and very tasty. Try making the “Tomato Chutney” when you have a bumper crop of Tomatoes in your garden this summer!
In Parsi Cuisine you will find a unique blend of spices that makes the food very appetizing, nutritious and wholesome. You will be treated to new fusion cuisine, as well as old recipes dug up from old cookbooks.
Pickles are the poor men’s vegetable. Did you know in India, many folks eat pickles for lunch with bread? This is actually very healthy and avoids all the cholesterol issues. Pickles have turmeric, fenugreek and other healthy ingredients. Spices and herbs like mint, garlic, ginger and turmeric promote good health. Many dishes in here use these ingredients. Great food for loosing those extra pounds and diet as well.
I hope this book inspires you to pickle, preserve and savor food to a new level. This book has hard-to-find and treasured mouth watering recipes for you.
Kindle Countdown Deal for low pricing starting from January 20, 2014 to January 27, 2014.