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A Variety Of Delicious Parsi Cuisine

Saturday, August 17, 2013

Our love for feasting that tantalises our taste-buds is an integral part in a Zoroastrian’s lifestyle. Our cuisine, a fusion feat evolved over centuries is well-known and acclaimed by other communities too due to its vibrant and eclectic taste. Try out some of these and relish them with family and friends says Dr. SHERNAZ BAJI AVARI


  • 100 gms sweet potatoes (diced)
  • 100 gms frenchbeans cut into small pieces
  • 100 gms carrots cut into cubes.
  • 50 gms green peas boiled
  • 100 gms potatoes diced
  • 1 tbsp. ginger garlic paste
  • 3 tomatoes skinned and sliced
  • (Some ladyfingers and pumpkin — optional)
  • 1 tbsp. sugar
  • 1 tbsp. white vinegar
  • 3 big onions sliced
  • 1/2 tsp. nutmeg powder
  • 1/2 teaspoon butter
  • 3 green chillies de-seeded
  • 2 tbsp cashew and raisins for garnishing
  • 1/2 cup chopped coriander
  • 1 teaspoon dhania- Jeera powder

Method - Fry onions till golden brown and sieve. In the same oil fry each vegetable separately and remove. Make a paste of tomatoes with butter sugar and salt. Fry the ginger garlic in butter, add dhania-jeera powder, fried vegetables, add a little black pepper powder, salt and the sugar-vinegar mix. Add a little water. Cover and cook till done and dry. Mix chopped coriander and garnish with raisins and cashews.

KOLMI NO PATIO - (Prawn Patia)

  • Ideally eaten with Dhan Dal on festive occassions
  • 1/2 kg. big sized prawns thoroughly washed de-veined and shelled
  • 2 big onions chopped
  • 2 garlic pods finely chopped
  • 5 to 6 red tomatoes skinned and pureed
  • Grind to paste:  4 to 5 Kashmiri red chillies (de-seeded), 1 teaspoon poppy seeds, 2-3 peppercorns, 1/2 teaspoon turmeric powder, 2 teaspoons
    Jeeru powder and 4 cloves). Then add jaggery or sugar to taste.
  • Fry onions till pink. Add the ground masala and stir fry for 5 minutes. Add the prawns, cover and cook till done.

JERDALOO MA GHOST(Apricots in mutton)
(Served and garnished with big chunks of fried potato or sali sticks)

  • 100 gms apricots -(soaked overnight in 3 cups of water)
  • 1/4th Kg. mutton
  • 1 tbsp. ginger-garlic paste
  • 1/2 teaspoon each of turmeric powder & red chilli powder
  • 2 big onions chopped
  • 3 big red tomatoes

Marinate the cut mutton pieces in salt, ginger-garlic paste, turmeric and chilli powder for atleast a few hours. In a pan fry the mutton on all sides till brown. Add the onions and the tomatoes and saute for some time.  Pressure cook this mutton in 3 cups, of apricot water. (Add only the water and not the apricots). After the mutton is cooked, simmer in the apricots and garnish with sali or fried pieces of potatoes.

(Pattice with green chutney & eggs)

1. 4 big pieces of coconut cut into small pieces.
2. 2 to 3 green chillies (de-seeded)
3. 1 teaspoon chopped garlic.
4. 1 teaspoon ginger-garlic paste
5. 1 teaspoon whole cumminseed
6. 1 and 1/2 teaspoon vinegar
7. 2 tablespoon sugar
6. 1/2 cup coriander leaves
9. 1 Kg. potatoes boiled and mashed
10. 3 to 4 boiled eggs cut into halves or quarters
11. Breadcrumbs
12. 2 lightly beaten eggs for frying
Make the green chutney from Nos. 1 to 8.
Mash the potatoes with salt. Keep some on the palm of your hands and put some green chutney mixture. Add 3 halved or quartered egg. Close it with some more potato mashed. You can shape the pattice round or oblong. Roll into breadcrumbs, dip into egg mixture and fry till golden brown. Immediately put them on a tissue paper. Best eaten with dals and pulses.

Only very big sized brinjals

  • Cut brinjals into thick slices.
  • With the point of a knife, slit the brinjals into criss-cross pattern on both sides without breaking them.
  • Smear salt, chilli turmeric powder and keep aside for half an hour.
  • Deep fry on both sides till golden brawn.
  • Garnish with chopped coriander leaves.
    It's a good side dish and complements well with Dhan-dal.


  • 1/2   Kg. mutton/chicken
  • 1/2   Kg. Toovar  Dal
  • 1   medium  onion
  • 1   medium  potato
  • 1   small  brinjal
  • A  handful  of methi  bhaji  leaves
  • 1   small  piece   of  pumpkin
  • 1   tablespoon  ginger-garlic  paste
  • 2  tomatoes.
  • 2 to 3 green chillies
  • 1/2 cup coriander leaves
  • Red Chilli paste
  • Dhansak masala 1 tablespoon
  • Garam masala 1/2 teaspoon

Soak Toover Dal for some time. Add mutton pieces, palak, onions, pumpkin, brinjal, fenugreek and salt to taste adding 1 teaspoon of oil. Pressure cook till dal and mutton are done.

Method: Heat ghee or oil and add the masalas till well-cooked. Add the mutton pieces and then the dal. Simmer every¬thing for 5 minutes. Garnish with coriander leaves.

(Dhansak Dal is always served with brown coloured rice).

Fry onions till dark brown. Splutter cumminseeds, elaichi cardamom) and cinnemom powders. (Always keep elaichi, cardamom and cinnamom powders ready on your kitchen shelf). Add the mutton pieces and than the dal. After the dal is cooked, put it in your mixer-grinder for a paste-like consistency. Simmer everything for 5 minutes. Add with black pepper powder. Add to the rice-mix with salt.

Serve with cachumber made from finally chopped onions, cucumbers, tomatoes and season with salt, pepper and lime drops. Sprinkle lime juice on the dal.

SALI BOTI - Small boneless mutton pieces with fried sali sticks.

  • 1/2 kg. boneless mutton pieces cut into small chunks.
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon elaichi powder
  • 1/2 teaspoon cinnemom clove powder
  • 3 peppercorns
  • 3 to 4 Kashmiri red chillies
  • 4 to 5 tomatoes
  • 2 to 3 onions chopped

Marinate the boneless mutton pieces in the masalas. Fry onions till pink and saute the marinated mutton. Add chopped tomatoes and pressure cook. If you want your sali boti to be sweet-sour in taste, then add one tablespoon of vinegar and 2 tablespoons of sugar. Serve with french fries or sali.

SAHAS NI MACHHI Fish in white  sauce
This  first  course  in a 'lagan  nu   patru’ is  either   ‘Sahas   ni  Machhi or  'Patra  Ni  Machhi. The recipe  for Patra Ni Machhi was covered by me in  the Jamshedi  Navroze supplement of  Afternoon Despatch & Courier of March  2013.

  • 1 large pomfret cut into 2 pieces. Apply salt and keep aside
  • 1 onion
  • 2 to 3 green chillies de-seeded
  • Some curry patta leaves
  • 1/2 cup coriander leaves
  • 6 to 10 garlic cloves chopped
  • 1 teaspoon cumminseed
  • 2 to 3 eggs
  • 1/2 cup sugarcans vinegar
  • 1/2  cup  sugar
  • 1 small tomato (optional)
  • 2 tablespoons rice flour
  • 2 tablespoons maida or white cornflour

Mix maida with rice flour and keep aside. In your mixer-grinder, add onions, cumminseeds, garlic, groen chillies, curry pattas and salt to taste. Make a paste and saute with oil. Add 3 to 4 cups of water and boil. Let it cool.  In another vessel, mix eggs, vinegar, sugar and the rice flour-maida mix. Whisk. Add it to the 'ras’ to form a thick white sauce. Sprinkle chopped coriander. Serve with chappatis or with Khichdi.

LAGAN NU CUSTARD (Creamy custard)
This creamy delicious custard holds a place of pride on our ‘Lagan and Navjote’ ceremonies.

  • 1 litre milk reduced to half.
  • 1 cup condensed milk.
  • 2 to 3 eggs.
  • 1 teaspoon mix of cardamom and nutmeg powder
  • Few drops of vanilla essence.
  • Sliced almonds or garnish with or Charoli.
  • n the boiled and reduced milk, whisk condensed milk, cardamom and nutmeg powders along with vanilla essence. Cool it. Beat eggs and blend in the mixture. And sliced almonds or charoli or both. Bake for 20 minutes till golden brown.

SAGAN NI  SEV  (Sweet vermicelli)
On  all  auspicious  occaasions  like  birthdays   and  anniversaries, ‘Sagan Ni  Sev’  along  with curds is  eaten  at  breakfast  and  even served  to  the   neighbours.

  • 250 gms brown vermicelli crushed into bits
  • 2 to 3 tablespoons ghee or oil
  • A pinch of salt
  • 8 to 10 tablespoons of sugar
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 cup chopped dry fruits or sliced almonds, raisins and charoli

Melt ghee or oil and fry the chopped mixed dry fruits and keep aside. Fry vermicelli till dark in colour. Add water, sugar, essence, cardamom and cinnamon powders. Lower the flame and cover it with a lid till vermicelli is cooked. Garnish with the dry fruits.

SAGAN NO RAVO - Sweet Semolina

  • 1 cup ravo or semolina
  • 1/2 cup pure ghee or butter
  • Some saffron strands (optional)
  • 1 cup sugar
  • Cut and roasted mixed dry fruits
  • 1/4th teaspoon cardamom powder
  • 1/4th teaspoon nutmeg powder
  • 2 or more cups of milk.
  • 1 tablespoon rose water

Roast the semolina or ravo in ghee or butter on a low flame till it becomes slightly yellow. Add milk, saffron, cardamom and nutmeg powders, rose water and keep stirring till ravo turns slightly thick, smooth and creamy.


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