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:
For the foodies amongst us (we too!) here’s a lovely recipe from Jame’s in-house super chef MALCOLM WATCHA.
Bake it and enjoy karjo jee!!!
Fig & Almond Cake
Tip: Test if done by inserting a metal skewer before removing from the oven.
This is from the Imperial Faberge Egg Collection.
Did you know that there are similarities between Zoroastrianism and Christianity/Judaism?
Er. Dr. RAMIYAR KARANJIA explains:
• The Achaemenid King Cyrus the Great freed the Jews in 536 B.C., from their 70 year Babylonian captivity, allowed them to go to their native land, returned their treasures and helped them rebuild the temple of Solomon.
• The three Magis, who went to Bethlehem to welcome and offer presents to infant Christ, are strongly believed to be Zoroastrian priests. The Magis, with their precise knowledge of astronomy, knew the exact location of the prophet’s birth, and were the first to go and greet infant Jesus.
This is a sample recipe from our latest cookbook Desserts, Sweets and Snacks. Click here to purchase the printed paperback book or E-Cookbook.
Parsi Custards and Egg Dishes [Paperback Book]
The famous parsi “Akuri” (scrambled eggs with onions, spices and more) is featured. Parsis love eggs. Given any cooked vegetable or even meat and you break eggs on top. Cook the Parsi Kheema (Mince meat) and serve it topped with “sunny side up” eggs. Combined with the flavor of the meat, this dish is heavenly.
My Mother’s Lagan nu Custard is just too tasty to describe! Try it some time.This Cookbook is dedicated to my Mother “Parin Homi Munshi” – with love that words cannot describe. With admiration for her selfless dedication to her family and raising us all up. In good times and difficult times, she is always caring and strong.
Direct Link to purchase: https://www.createspace.com/4697448
After the success of the 10th World Zoroastrian Congress, there have been many requests for the proceedings. A set of 12 DVDs of the entire proceedings of the Congress, excluding entertainment but including speeches, presentations and panel discussions is now available.
This will also give an opportunity for those who were not present at the Congress to access the programme.
A 12 DVD set is available at Rs. 850/- for orders from India and $40 for overseas orders.
So order now! To place your order online, you may visit our website www.wzcmumbai.com. You may also download the soft copy of the order form from this link – http://wzcmumbai.us3.list-manage.com/track/click?u=0d073286e90c0260cb5fe242f&id=ed73b2f718&e=3961ae0892 and send a cheque along with the form to:
Ms. Ashishwang Irani
Peninsula Spenta, 2nd floor,
Mathuradas Mill Compound,
N.M. Joshi Marg, Lower Parel (W),
Tel: +91 22 24811059 (Monday to Friday between 10.30am to 5.30pm)
Cheques to be drawn in the favour of ‘Spenta Multimedia’.
You will receive your order in 15-30 working days after we receive the cheque.
* These do not contain any entertainment programmes.
* Limited quantity available till stocks last.
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