by Ashdeen Lilaowala

“Behold, the flag of independent India is born! It has been made sacred by the blood of young Indians who sacrificed their lives in its honour.

In the name of this flag, I appeal to lovers of freedom all over the world to support this struggle.” – Bhikaji Rustom Cama (1861-1936)

These profound words were said on August 22, 1907, at an International Socialist Conference in Stuttgart by Bhikaji Rustom Cama, who unfurled the first version of the Indian national flag—a tricolour of green, saffron, and red stripes.

A portrait of Madam Bhikaji Cama in a traditional Parsi kor sari and white sudreh with the flag hangs in the Rajya Sabha.

Jamva chaloji

We all know how the lovely Parsi community came to the Indian subcontinent, but we seldom adore the culinary offerings of their underrated cuisine. With influences from Azerbaijani, Kurdish and Turkish cuisines, it’s intriguing how such a huge chunk stays unexplored.

Chicken Farcha@Sodabottle Openerwala, New Delhi

Move over fried chicken; Farcha is here. Fried food is relished in every cuisine, especially this one. Chicken Farcha is a delicious Parsi counterpart of the fried chicken we come across in fast food chains.

Dhansak@Dorabjee &Sons, Pune

Arguably most popular Parsi dish, it’s a typical Sunday lunch dish. Dhansak is a three lentil curry made with chicken or mutton and a secret spice mix. Polish it off with a plateful of brown rice.

Bheeda Par Eedu@Rustom’s Parsi Bhonu, New Delhi
A dish that brings vegetable and eggs together is sure to be healthy. Bheeda par eedu literally means eggs on okra. Sautéed okra in spices are topped with eggs. Yummy and tiny, it’s a great breakfast dish and doubles up for a yummy snack too!

Berry Pulao@Brittania & Co., Mumbai

Berries in a pulao? Even though that may sound unconventional Berry Pulao at Brittania & Co., a true blue Persian dish is adapted to appeal to the Indian palate. This rice, berry and meat ensemble is flavourful yet subtle.

Lagan nu Bhonu@Jimmy Boy, Mumbai
If you get invited to a Parsi wedding or ceremony, you’re in for a yummy delight. Lagan nu bhonu literally translates to food at the wedding. This three or four course meal is replete with flavour and often served on a banana leaf.

Saas ni Machi@Jimmy Boy, Mumbai
A dish meant for celebrations, jashn and ceremonies, it’s also a part of lagan nu bhonu. This Parsi wedding favourite is fish cooked in a white sweet and sour curry emulsion. Saas ni machi is a dense dish often served with poppadoms or khichri.

Jardaloo Salli Murghi@Rustom’s Parsi Bhonu, New Delhi

A thick spicy gravy with a sweet note to it is what Jardaloo Salli Murghi is. Dried apricots gives this curry the sweet taste that balance the spices and robust consistency. The potato shreds (Salli) used give it a much needed crunch.

Kolmi no Patio@Soda Bottle Openerwala, New Delhi
Another under rated dish from the cuisine is Kolmi no Patio. Shrimps in thick and spicy tomato gravy are a tangy delight to pair with your brown rice.

Patra ni Machi@Rustom’s Parsi Bhonu, New Delhi

A wedding favourite, it loosely translates to fish in a leaf. This dish has fish marinated in mild spice mix and wrapped in a banana leaf, and steamed. Healthy and delicious, Patra ni Machi is a delicacy.

Akoori@Kyani & Co., Mumbai

Eggs have a special place in this cuisine. After Salli par eedu and a few other dishes, Akuri is a breakfast favourite. It’s the Parsi counter part of the scrambled eggs. Almost runny but not undercooked, eggs are made to perfection and served with bread.

Photo Credits: Cryselle D’souza

Images for representational purposes only.

About the Author

Tanvi Juwale

Food is my favourite F-word! Master in Eatmylogy. Future food entrepreneur. Antevasin. Spaghettivore. Hates the casual use of the word ‘foodie’ and loves a well-cooked meal, snowflakes and the mountains! Follow on Instagram: @lifewithapinchofsalt

Orders for other Zoroastrian Associations outside Boston’s ZAGBA

Dear Friends,
I have been doing this fundraiser for years at this time of the year to raise funds for our community’s dream project – our future ZAKOI Worship Center. The Badam ni Bois are made for us by no other than our very own Roshan Rivetna (one of our most prominent Zoroastrians in NA, and a wonderful person) who has continuously inspired us to pursue this dream. This fundraiser would not be possible without Roshan’s help, for which my community and myself are deeply grateful.
Our Zoroastrian Association of KY, OH, & IN (ZAKOI) consists of approximately a population of about 150 Zoroastrians in the tri-state region of KY-OH-IN, but we are a close knit and very active group that tries its best to meet the religious and cultural needs of all our people, youngest to the oldest, though celebrations, jasans, muktad prayers, religion classes & camps, and lots of social gatherings.
I choose to do this fundraiser at this time of the year – around the auspicious occasion of Norooz (Navroze) coming up in March, because the ‘Fish’ is a symbol of Happiness, Prosperity & Abundance in the Zoroastrian culture, and is often used to give as a gift among friends and family on many good occasions. Please see the attached note on the badam ni Boi for its symbolism, ingredients, storage instructions etc.
The Badam ni Boi (a sweet pastry made with crushed almonds and flavorings), is a great addition to your Norooz Table and a yummy treat for your family and friends. You can order it for yourself or for sending it to your friends around the country. We will pack and ship it to your friends/family with a personalized note from you. All the profits raised from the sale of these Bois will go to our ZAKOI Center Fund. This fund has been established and is continuously being raised to enable our community to have our own Worship Center someday. We have raised over $80,000 in the last eight years through our fundraising efforts, and this Badam ni Boi fundraiser contributes greatly to our Center Fund every year. We are deeply grateful to all our fellow Zoroastrians who support this cause year after year by buying our Bois. Thank you most sincerely!
The Bois are $32 for a Pair, or $18 for 1 Boi

The S & H rates for the Bois through USPS will be
$8 for 1 Boi (Small Flat Rate Box)
$15 for 2 – 8 Bois (Medium Flat Rate Box),
$18 for 9 – 20 Bois (Large Flat Rate Box)

Please place your orders by mid February, if you would like to purchase the Badam ni Bois and help our community with this great cause. If you are not interested in buying the Bois but still want to help with our fundraiser, we will gratefully accept your tax-deductible donation check made to the ZAKOI Center Fund, and mailed to Bakhtavar Desai, 6383 Jamesfield Ct., Fairfield, OH 45014. A receipt with our Tax ID number will be mailed to you upon receipt of our donation.

Looking forward to receiving your orders and your help with spreading the word about our ZAKOI Worship Center fundraising, and thanking you in anticipation!
With Best Wishes on behalf of our ZAKOI Community,

Bakhtavar Desai
Zoroastrian Association of KY, OH, & IN (ZAKOI)
Email bfdesai@aol.com

513-560-0581 (cell)

Parsis have unique pronunciation of ordinary Gujarati words so we have provided an English translation for many Spices, Vegetables and other processes.

MORE

• jeera – cumin
• sabut lal mirch – red chilli
• shahi jeera – shahi cumin
• mustard seeds – Mustard seeds
• methi dana – fenugreek seeds
  phool pathar (also known ar kalpasi and dagad phool) – Black Stone Flower
• sabut kali mirch – black pepper
• khus khus – khu khus
• dal chini – salt
• laung – cloves
• tamal patta – bay leaves
• badian – anise
• mace (javitri) – mace
• nutmeg – nutmeg

by Ervad Dr. Ramiyar Karanjia

Many a Parsi customs, because they are not properly understood or traced to Avestan times or scriptures, are believed to be of Hindu origin. This is not entirely correct as we will shortly see. Only perhaps 20% of the customs are of later origin. Some have undergone minor changes on the basis of time and place. I feel it is quite possible that many of the customs may be a part of some Nasks which are now lost. We can say so, because some of the above customs can be traced back to ancient Iran.
At the outset we will examine some customs for auspicious occasions, appropriately referred to as ‘Sagan’. The word sagan is similar to the Sanskrit word Shagun, shakun and means auspicious. Customs of auspicious occasions can be divided into four categories:

1. FOOD
2. SES
3. DECORATION
4. SONGS

FOOD:

The different foods used for sagan represent the different creations and it is an occasion of thanksgiving to Ahura Mazda for His different creations as also a pledge to look after the creations. Sev (Vermicelli) or Rava is made of Wheat and reminds one of grains and vegetation. Also it is sweet and reminds one to have a sweet nature not only throughout that auspicious day, but throughout life. As it is made finely it also reminds us of industry.

• Sev (Vermicelly)
• Rava

Bananas, used along with Sev are to represent the fruits and vegetable on which we depend. Curds made from milk reminds us to take care of animal kingdom. Eggs from chicken remind us to treat our winged friends with care, whereas fish remind us to take care of creatures of water.

• Curds
• Eggs

I will dwell a bit more on the symbolism of fish. Cooked fish, motifs of fish, replicas of fish, sweet meats made in the shape of fish are widely used for several auspicious occasions, especially those connected with Marriage. The use of fish on auspicious occasions is generally misunderstood to be a Hindu custom. However, the use of fish as a motif can be traced back to more than 2,500 years in ancient Iran. In a bas relief of Cyrus the Great at Pasargadae, not only his crown is adorned with fish, but there is also a relief depicting the lower half of a torso of a person, who one leg is fish and another of a goat.

• Mava ni Boi (Fish shaped dessert)
• Shrimp Patia by Peri’s Spice Ladle Blog
• fish
• auspicious occasions

While on food let me also dwell on Dhan-dar, white rice with bland dal (lentils) generally cooked with turmeric, one of the favorite food of Parsis on auspicious occasion. It is food which all, poor and rich, can afford. Since Dhan-dar is cooked on auspicious occasions as also on the day of Uthamna, on the third day after death, it tries to tell us to treat happy and sad occasions as same. Not to get too elated when happy nor get too sad by calamities. The great Sasanian Dastur Adarbad Mahraspand compares good times to a bag of air which could easily get deflated by the slightest prick.

• Dhan-dar
• Uthamna

Dhandar is also one of the simplest as well as most nutritious foods. It conveys the message of being simple in food as well as life. Moreover, one needs to have nutritious food whatever the occasion in life, as without nutritious food one cannot have health, and without health one can’t live a proper life either on a physical, mental or spiritual plane.

Video

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Recipes included in EBook are for:
Dhansak
Brown Rice
Ambakalio
Kachumbar
Kabab
Chicken Cutlets
Staples of a Parsi Kitchen
Dhansak Masala Powder

I wandered around in the kitchen section of Costco almost unconsciously thinking I need better non-stick pans. My eyes rested on a wonderful box of Ebelskiver  pancake pan.
Somehow I thought this pan could make excellent Indain Parsi Bhakras. I bought the pan.

Rushed home and dug out the bhakhra recipe from my cookbook.

I know Bhakhras are fried, so I added some good old ghee(clarified butter) to the pan and fried them on the stove in the Ebelskiver Pan.

Here is what I got, the dutch also call them Poffertjes.

Here is the recipe enjoy.

Ebelskiver

These are Original Recipes of the Parsi way of cooking in India.

The Zoroastrian (also known as Zarathushti) community is a thriving, prosperous, peace-loving and fun-loving community. The Zoroastrian Parsis or Parsees (Old Persian Parsa, “Persia”), followers of the ancient Persian religion known as Zoroastrianism, are spread out all over the Globe. USA, UK, Canada, Australia, India, Iran, Pakistan, Germany, New Zealand, China, Soviet Union, you name it, they are settled there!

The religious and ethical literature of the Parsis is derived chiefly from the Avesta. Good Thoughts, Good Words and Good Deeds is the essence of the Zoroastrian’s daily life. Their cooking combines Techniques and Ingredients from all over the world. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome.

Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest!

Happy Cooking and enjoy the fruits of your labor !

Many Recipes from our cookbook series are available here for you to try at home for free below. (to purchase any of the cookbook series click here)

See the All in one Mega Parsi Cuisine Manna of the 21st Century Cookbook 

Egg Dishes (See Eggs Cookbook)

• Akuri (Scrambled Eggs with spices)
• Omelette (Poro) is a wonderful breakfast dish, spicy and goes well with jam and toast. 
• Spanish Omelette
• Persian Omelette  – Kokoo Sabzi
• Ravo is a sweet semolina breakfast. (made on auspicious occasions)
• Fried Eggs
• Chapat are pancakes done the parsi way
• Bharuchi Akuri (Scrambled Eggs with raisins and nuts)
• Egg Vindaloo
• Bhida par Eeda (Eggs and Okra)
• Tabota par Eeda (Indian-Spiced Tomato and Egg Casserole)

Breads

• Puri
• Rotli
• Ghee Gor ni Rotli

Desserts (See Desserts Cookbook)

• Bhakhra
• Ghari Surat ni
• Sutarfeni
• Ghari khajoor ni
• Kummas
• Marzipan for making badam ni boi
• Dudh na Puff (Parsi old time favorite)
• Bhakhra is a parsi snack or dessert. Enjoyed at tea or after a meal.
• Sev is made from the thinnest vermicelli (wheat)
• Painda
• Kulfi (Icecream)
• Nankhatai Biscuits
• Falooda
• Lagan nu Custard (from India and British times)
• Dal ni Pori
• Sandhra & Hariso
• Coconut Khaman Lavra (from cookbook)
• Varadhvara
• Vasanu
• Rich Milk Pudding (vegetarian recipe)

Fish Recipes (See Seafoods Cookbook)

Kolmi substitute is Shrimp. Generally any white fish can be a substitute for Promfret. Maachi is a generic avancular name for seafood.

• Dhan Dar patio
• Fried Pomfret
• Levta no Patio
• Fish Cutlet
• Curry in a hurry (Chicken or Shrimp)
• Kolmi Patio
• Kolmi na kavab
• Kolmi Curry
• Prawn Vindaloo
• Maachi Paatio
• Prawn Pulao
• Patra ni Maachi
• Patra ni Maachi New
• Saas maachi no (by Jeroo Mehta)
• Boomla Pickle
• Tareli Maachi (Fried Fish)
• Kolmi Paatio (Shrimp Patia)
• Boomla no paatio SOOKA BOOMLA No PATIO / Parsi Tarapori Patio
• Levti
• Khichri (Vaghareli) 
• Fish Achaar
• Fish Masala Achaar
• Pickle Boomla or Bombay Duck Pickle

Pork, Lamb or Beef Recipes (See Meat Dishes Cookbook)

• “Lamb Roast” is a spicy version of leg of lamb roasted
• “Roast Gosht” is a parsi meat dish cooked regularly in parsi homes
• “Chaaspaila Kaan gosht” means “Sweet Potato and Lamb”
• Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine and garlic. The king of curries, the fiery hot vindaloo, is of Portuguese origin. This one is made from pork.
• Pork Vindaloo (Goan)
• Egg Vindaloo
• Vegetable Vindaloo
• Prawn Vindaloo
• “Papri ma Kavab” is a dish with Kababs in a indian vegetable ‘papri’ which is similar to flat green beans.
• Papri Mutton
• “Buffat Gosht nu” is lamb baked with mashed vegetables
• KHICHRI MASOOR NI – Spicy Lentil Rice
• “Jardaloo ma Gosht” is Apricot Meat Stew 
• Jardalu ma Marghi (Parsi-Style Chicken Curry with Apricots and Shoestring Potatoes) (from cookbook)
• “Dahi nu Gosht” is Meat with Yogurt
• “Boti Papeta” is Meat and Potatoes

• Sali Boti is Meat with delicious, mouth watering homemade and fried potato sticks(sali).

• “Kheemo” is a spicy minced beef/lamb/chicken/turkey dish
• “Chana ma Gosht” is Yellow chick peas with meat
• “Gosht Ghambar nu”  traditional meat dish prepared at Ghambars/Gahanbar

Snacks (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Batasa  is another parsi favorite. Dip the batasa into your tea or coffee for the right amount of time so that it melts in your mouth and explodes with the unique BATASA flavor.

• Bhakhra – A Tea Time Snack made with white flour (maida)
• Chapat
• Kummas is a cake made with Yogurt
• Kopra Paak is a coconut delight and fudge like
• Ghari Kajoor ni are Date Turnovers fried to perfection

• Patrel
• Crunchy, Crispy, Chickpeas made in different flavors, and like Channa Chor Garam
• Nankhatai

Vegetarian Recipes (See Vegetarian Delights Cookbook)

• “Lagan nu Stew” means “Stew for a wedding”
• Tareli Vengna ni Pori
• Parsi Mitthu Dahi
• Parsi Kadhi
• Chevdo – made from healthy cornflakes
• Batasa
• Masala Chai Spiced Tea
• Dal ni Pori
• Dudh paak DOODH PAK with rice or Rich Milk Pudding (vegetarian recipe)
• Falooda – Traditional with Rose Flavor
• Falooda – with Kesar (Saffron) flavor and Kulfi
• Ghari Kajoor ni are Date Turnovers fried to perfection
• Khichri Rice and lentils made with spices. Omit the spices and you get plain Khichri which children love to eat with sugar, butter or ghee
• Mango Khichri
• Kulfi Icecream 
• Malido
• Murambo
• Murambo for Keri na Samosas
• Keri na Samosa (Mango Turnovers)
• Mava – How to make Mava, Mawo?
• Mava Cake
• Mava ni Boi
• Mava Cake with Cardamom
  
• Mava Cake with Safforn and Pistachio
• Mawa no Halwo 
• Parsi Dudh no Halwo / Parsi Mawa no Halwo / Easy Kalakand
• Vegetable Pakoras
• Paneer – famous topli na paneer
• Patrel
• Rotli
• Ghee Gor ni Rotli
• Povwa
• Sutarfeni
• Langansara Pareji Stew Sweet and Sour spicy vegetable stew
• Cauliflower Chilli Fry
• Vegetable Vindaloo

Masala Recipes (See Pickles and Chutney Cookbooks)

Masala are unique parsi spices, sauces and chutneys blended and stored. They are to be used for cooking later. Making these ahead is convenient and saves time.

• JEERA NO LAL MASALO
• GROUND GARAM MASALA Original Parsi Garam Masala
• LELLI CHUTNEY
• DHANSAK MASALA
• PARSI CURRY POWDER
• ADOO LASAN
• MARCHU LASAN
• If you do not have time to make these and need to purchase, click here

Rice, Beans and Lentils Recipes (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Dhansak or Dhunsak with chicken, sides of Brown Rice and Kachumbar

• Dhan daar paatio
• Khichri (Masoor ni Khichri)
• Channa ni dar
• Masoor Khichri

Persian Dishes 

• Persian Shallot Yogurt
• Persian Garlic & Spinach Yogurt
• Persian Beet Yogurt
• Persian Omelette – Kokoo Sabzi
• Grilled Persian Rack of Lamb
• Faith and Unity: Persian Roots
• Pomegranate history and timeline

Chicken Recipes (See Meat Dishes Cookbook)

• Aleti Paleti (Chicken Livers)
• Mahivala or MAHIVALLAH Chicken in Cream
• Jardalu ma Murghi (chicken with apricots)
• Tomato Gravy Cutlets
• Chicken Vindaloo
• Curry in a hurry Spicy Ginger Curry
• Sali Murghi
• Masoor ma gosht
• Zereshk Polo – Barberry Rice
• Chicken Curry – Curry Chawal
• Chicken Farcha – beats Kentucky fried chicken anyday
• Pulao Gosht no
• Chicken Dhansaak
• Albalu Polo – Sour Cherry Rice
• Shirin Polo
• Chaaspaila Kaan gosht
• Dahi nu gosht
• Apricot Meat Stew
• Vindaloo
• Dodhi ma Gosht

Pickles and Preserves  (See Pickles and Chutney Cookbooks)

• Murumbo is a preserve made with Mango
• Ambakalyo is a sweet and Sour Mango Chutney
• Achar Meva nu is a Carrot and Dry Fruits pickle usually served at weddings, also called lagan nu achaar

• Vasanu – preserved tonic food
• Fish Achaar
• Fish Masala Achaar
• Pickle Boomla or Bombay Duck Pickle

Drinks and Beverages (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Tea (Irani Chai)
• Falooda
• Kesar Kulfi Falooda
• Tea Chai Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai

Auspicious Occasion Recipes (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Malido
• Ravo
• Sev
• Dal ni Pori
• Langansara Pareji Stew Sweet and Sour spicy vegetable stew
• Lagan nu Custard (Wedding dish)
• Dhan daar paatio
• Parsi Mitthu Dahi
• Parsi Pilau
• Jashan or Ghambar Menu

PAGE LINK

The event was wonderful! It was a pleasure to share my history and heritage with the Carlisle town folk, who attended this even with the cold weather in January. There was a ice and snow storm going on outdoors, but warm, hot and spicy food was had by all indoors.

After the event, my daughter said it all! “Great lessons learned and tasty food shared! Great job, Mom!!! “

The Carlisle Mosquito (newspaper of the town of Carlisle, MA) published a feature interview, you can read it here. (click on link). Thanks Anne! 

Jim took a video and photographs:

Valentine’s Day is February 14, 2017 on the corner.

Chocolate Strawberry

Fig Almond Cake

Rum Cake

Health value: Antioxidant

Removes Headaches, Muscle aches, soothes and relaxes.

Ingredients:

2 cups water

4 tea bags, black tea

2 cups milk, or lowfat milk

4 slices fresh ginger root, about 1 inch thick

1-1/2 Tbsps. honey

1/2 tsp. ground nutmeg

1/2 tsp. ground cardamom

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

1/8 tsp. sugar (optional)

Instructions:

Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve. Serves 4 cups.

Cookbook: Tea of India

A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words.

“Nav” (meaning new) + “roze”(meaning day)  = “New Day”

The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2017.

Nowruz as celebrated by Parsis 

In the Fasli/Bastani variant of the Zoroastrian calendar, Navroz is always the day of the vernal equinox (normally falling on March 21). In the Shahenshahi and Kadmi calendars, which do not account for leap years, the New Year’s Day has drifted ahead by over 200 days. These latter two variants of the calendar, which are only followed by the Zoroastrians of Pakistan and India, celebrate the spring equinox as Jamshed-i Nouroz, with New Year’s Day then being celebrated in July–August as Pateti “(day) of penitence” (from patet “confession,” hence also repentance and penitence). The Parsi New Year is celebrated as Jamshed Navroz across the world by the entire Parsi community. The festival falls on the first day of the first month of the Fasli calendar, followed by the Parsis. This falls in the month of March according to the Gregorian calendar. As the day commences with the advent of spring or Vernal Equinox, Jamshed Navroz is celebrated with immense fun and fervor. All the Zoroastrians observe this festival by performing all the rituals and rites with full devotion and duty. A particular sect of Parsis resides in the western part of India and hence, Jamshed Navroz celebrations can be prominently noticed in these regions. Go through the following lines to know more about celebrating Jamshed Navroz in India.

Commemorated in a grand and elaborate fashion, preparations for Jamshedi Navroz begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made especially for the festival. On the day of Jamshed Navroz, people dress in their new and best clothes and put on gold and silver kustis and caps. The doors and windows are beautified with garlands of roses and jasmines. Color powders are used for creating beautiful and attractive patterns, known as rangoli, on the steps and thresholds. These intricate and creative patterns display the sanctity of the festivals. Moreover, fish and floral motifs are a favorite among rangolis and considered highly auspicious.

Guests are welcomed by sprinkling rose water and rice, followed by applying a tilak. Breakfast usually consists of Sev (a vermicelli preparation roasted in ghee and choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike. After breakfast, it is time to visit the Agiary or Fire Temple to offer prayers. Special thanksgiving prayers, known as Jashan, are held and sandalwood is offered to the Holy Fire. At the end of this religious ceremony, all Parsis take the privilege to exchange new greetings with one another by saying ‘Sal Mubarak’. Back home, special delicacies are made marking the lunch as an elaborate and delicious affair.

Various Parsi dishes, such as Sali boti (a mutton and potato preparation), chicken farchas, patrani machchi (fish steamed in a leaf), mutton pulao and dal, kid gosh and sasni machchi (a thick white gravy with pomfret) jostle for space on the table. However, the most significant dish that forms an integral part of Jamshed Navroz celebrations is pulav (rice enriched with nuts and saffron). Besides, plain rice and moong dal are a must on this day. Desserts too are not behind in terms of variety, the most important being falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard, or caramel custard, is another favorite on this occasion. The entire day is spent by visiting friends and relative and exchanging good wishes and blessings.

Source: http://en.wikipedia.org/wiki/Nowruz#Nowruz_as_celebrated_by_Parsis

We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site.

Suggested Menu for the Navroz day:

Breakfast 

 Parsi Sev Sweet Vermicelli (shown above)

 Parsi Ravo (Sweet cream of wheat)

BREAKFAST: Akuri

Akuri

Lunch

 Dhan Dal (Steamed Rice with plain dal) with Khari Fish

Fried Fish

Tareli Maachi

Dinner

Chicken with Apricots / Jardalu ma Marghi

 Chicken with Apricots / Jardalu ma Marghi

Dessert

DESSERT: Lagan nu Custard – garnished with almonds, pistachios

 Lagan nu Custard

Snacks with Tea or Coffee for guests and visitors  

Mava Cakes

SNACK with Tea: Bhakhra – Perfect Snack anytime!

 

by Farhad B Billimoria.

Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty.
Best regards,
Farhad B Billimoria.

LAMB/ GOAT TROTTERS WITH BLACK EYED PEAS.
KHARIA MA CHORA.
Serves 6.

INGREDIENTS
6 Nos or 1.5 KG. Lamb or Goat Trotters preferably front ones.
300 gms Black Eyed Peas
2 tablespoons Ginger Garlic Paste
1 teaspoon Salt

FOR MASALA TO ROAST
4 Onions, medium peeled and quartered
50 gms Ginger peeled and cut into pieces
50 gms Garlic peeled
4 Green Chillies washed
7 Red Kashmiri Chillies
2 tablespoons Whole Coriander seeds
2 tablespoons Whole Cumin seeds
2 sticks Cinnamon
Whole Green Cardamom Pods
3 Whole Black Cardamom
1 teaspoon Cloves
1 teaspoon Black Peppercorns
3 Bay leaf
1 teaspoon Mace
1 teaspoon Shahi Jeera
150 gms Fresh Coconut pieces

OTHER INGREDIENTS
5 Tomatoes Medium chopped
1 teaspoon Madras Curry powder
1 teaspoon Parsi Dhana Jeera Powder
1 teaspoon Turmeric Powder
1 small bunch Fresh Coriander Leaves washed and chopped
1 small bunch Fresh Mint Leaves washed and chopped
50 gms Jaggery
Juice of half Lemon
Salt to taste
Oil for cooking 120 ml

METHOD

1. Wash and clean the trotters and cut into 4 inch pieces. Rub with ginger garlic salt mixture and leave in fridge overnight.
2. Wash and soak the black-eyed peas in water overnight.
3. Take all ingredients for masala and place on an oven tray and gently roast in oven (150 degrees C) for about 30 minutes.
4. Put the roasted masala ingredients in a blender and blend to a smooth paste with a little water. I use a Sumeet.
5. To the masala paste add the madras curry powder, dhana jeera powder, turmeric powder, lemon juice and jaggery and blend together.
6. In a large pressure cooker add the oil and lightly fry the masala paste over a medium heat for a few minute till oil separates.
7. Add the chopped tomatoes and fry some more till soft.
8. Add the trotters and fry for a couple more minutes, then add the black eyed peas with the water. Add salt to taste.
9. Cover with water and cook under pressure for about an hour. The trotters should be soft and gelatinous and the peas cooked.
10. Finish off the cooking with the chopped coriander and mint and adjust the seasoning with salt.
11. Serve with a rustic bread like sour dough or Burun or chapattis or rotis. It also goes well with rice.
12. This dish keeps well for many days in the fridge and improves with age. It is traditionally a winter dish as its quite heavy.

AATASH FOODS : ADDING TASTE TO BUSY LIVES

In 1993, a young and enterprising Parsee couple Dinshaw & Khurshid Variava took their love for good food a step further … by introducing one of the first Ginger-Garlic Paste brand ( SuperChef’s ) in Mumbai. For a country where no food preparation comes without its share of essential spice preparations, the ready to cook Ginger-Garlic paste from Aatash Foods worked like a boon to bachelors, students, housewife, many of whom were working wives and hence had little time to spend on preparing varied wet masala (spice mix) combinations, required for practically every food preparation.

Aatash Foods – Modern Factory at Navi Mumbai

The Aatash Foods Ready-to-cook pastes changed all that – and after this, there was no looking back… As more of high-quality, hygienically prepared and convenient ready to cook paste mixes by Aatash hit the stores. Today, the family owned enterprise has grown in size and stature with a well-equipped modern factory at W/409, T.T.C. Industrial Area, Rabale MIDC, Navi Mumbai.

Quality, Taste, Convenience… are the pillars on which the Variavas have founded Aatash Foods. The brand is known for purest, handpicked herbs and spices that go in as raw material for the mixes. The highest hygiene standards in the production facility and a thoughtfully planned product range aimed at adding convenience and taste to the cooking experience is what makes Aatash Foods – the pride of households, professional chefs and catering establishments alike.

OUR MISSION
* To transform the daily cooking experience into one – full of convenience, variety and great taste.
* To use quality ingredients and offer the best value to customers in terms of quality, variety and price.
* To introduce more & more preparations & convenient mixes based on changing customer’s needs.

WHAT MAKES OUR PRODUCTS SPECIAL ?
* Takes the drudgery out of cooking.
* Making authentic Indian food – made simple.
* Saves time and effort for the housewife.
* Adds convenience and simplifies cooking for working women.
* Retains traditional taste and flavours.
* Perfect accompaniment – when you have guests or parties

CONTACT US
AATASH FOODS PVT. LTD.

W/409, T.T.C. Industrial Area,
Rabale, MIDC,
Navi Mumbai – 400 701.

Tel: 2372 2885

Email: aatashfoods@aatashfoods.com

Website: http://www.aatashfoods.com

:: AATASH FOODS ::

Recipe

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

Vegetarians can leave the meat out and make the dal, it comes out very good.

Parsi Dhansak Recipe: Parsi Dhansak for the good times by Rita

Ingredients

For the Dhansak dal:

• 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out and make the dal, it comes out very good)
• 1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.
• 1 large onion chopped.
• 1 Tomato chopped.
• 1/2 cup fresh coriander leaves chopped.(optional)
• 1/2 cup fresh methi leaves chopped.(optional)
• 5 leaves of fresh mint.
• 3 inch piece of yellow/orange pumpkin.
• 2 Potatoes peeled and quartered.
• 2 tsp salt.
• 1 tsp Turmeric.
• Water enough to cover the contents.

Vaghar ingredients:

• 1 small onion finely chopped.
• 2 tbsp oil.
• 2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot, 4 cloves garlic and 2 hot Jalapeno chilies.
• 2 tsp Dhansak Masala. (See recipes to make at home).
• 2 tsp Dhana (coriander seeds) and Jeera (Cumin seeds) powder.
• Salt and Black Pepper powder to taste.

Method 

1. Put all of the above ingredients in a Pressure cooker and cook for 10 minutes only.
2. Open cooker and remove meat and potatoes.
3. Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.
4. Next do the “Vaghar”. Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out.
5. Add the rest of the vaghar dry powder ingredients and fry 1 minute on very slow heat. Immediately add this Vaghar to the simmering dhansak dal.
6. Add water if needed.
7. Taste and add salt/spices to your taste.
8. Add the meat and potatoes and simmer 5 more minutes.

 Dhansak is served with Hot Brown Rice and Kachumber.

Video

Get Recipe

Get EBook

Recipes included in EBook are for:
Dhansak
Brown Rice
Ambakalio
Kachumbar
Kabab
Chicken Cutlets
Staples of a Parsi Kitchen
Dhansak Masala Powder

Welcome! Many Recipes from our Cookbooks  are available here for you to try at home  below.

Some basic guidelines of the Parsi way of cooking:

• Vegetables, Meats, Eggs and Dairy products are the foundation of the parsi diet.
• Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater, and Vanilla flavor the food and remind us of the sweetness of life.
• Curry Powder, Ginger, Garlic, add the zest to the palate.
• Good Food, Good Health, Good Life.
• It is well known that Turmeric, Ginger, Garlic, Cumin, Saffron, cinnamon have health benefits. Do not be afraid to add a pinch here and there. Happy cooking and stay healthy!

Egg Dishes (See Eggs Cookbook)

• Akuri (Scrambled Eggs with spices)
• Omelette (Poro) is a wonderful breakfast dish, spicy and goes well with jam and toast. 
• Spanish Omelette
• Persian Omelette  – Kokoo Sabzi
• Ravo is a sweet semolina breakfast. (made on auspicious occasions)
• Bharuchi Akuri (Scrambled Eggs with raisins and nuts)
• Egg Vindaloo
• Tabota par Eeda (Tomato Eggs)

Breads

• Puri
• Rotli
• Ghee Gor ni Rotli

Desserts (See Desserts Cookbook)

• Bhakhra
• Ghari Surat ni
• Sutarfeni
• Ghari khajoor ni
• Kummas
• Marzipan for making badam ni boi
• Dudh na Puff (Parsi old time favorite)
• Bhakhra is a parsi snack or dessert. Enjoyed at tea or after a meal.
• Sev is made from the thinnest vermicelli (wheat)
• Painda
• Kulfi (Icecream)
• Nankhatai Biscuits
• Falooda
• Lagan nu Custard (from India and British times)
• Dal ni Pori
• Sandhra & Hariso
• Coconut Khaman Lavra (from cookbook)
• Varadhvara
• Vasanu
• Rich Milk Pudding (vegetarian recipe)

Fish Recipes (See Seafoods Cookbook)

Kolmi substitute is Shrimp. Generally any white fish can be a substitute for Promfret. Maachi is a generic avancular name for seafood.

• Dhan Dar patio
• Fried Pomfret
• Levta no Patio
• Fish Cutlet
• Curry in a hurry (Chicken or Shrimp)
• Kolmi Patio
• Kolmi na kavab
• Kolmi Curry
• Prawn Vindaloo
• Maachi Paatio
• Prawn Pulao
• Patra ni Maachi
• Patra ni Maachi Chutney
• Saas maachi no (by Jeroo Mehta)
• Boomla Pickle
• Tareli Maachi (Fried Fish)
• Kolmi Paatio (Shrimp Patia)
• Levta no patio  (Substitute Smelts for Levta)
• Levti (how to fry)
• Khichri (Vaghareli) 
• Fish Achaar
• Fish Masala Achaar
• Pickle Boomla or Bombay Duck Pickle

Pork, Lamb or Beef Recipes (See Meat Dishes Cookbook)

• Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav
• Mutton Biryani
• Kaju Mutton  (Cashew Mutton)
• “Lamb Roast” is a spicy version of leg of lamb roasted
• “Roast Gosht” is a parsi meat dish cooked regularly in parsi homes
• “Chaaspaila Kaan gosht” means “Sweet Potato and Lamb”
• Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine and garlic. The king of curries, the fiery hot vindaloo, is of Portuguese origin. This one is made from pork.
• Pork Vindaloo (Goan)
• Egg Vindaloo
• Vegetable Vindaloo
• Prawn Vindaloo
• “Papri ma Kavab” is a dish with Kababs in a indian vegetable ‘papri’ which is similar to flat green beans.
• Papri Mutton
• “Buffat Gosht nu” is lamb baked with mashed vegetables
• KHICHRI MASOOR NI – Spicy Lentil Rice
• “Jardaloo ma Gosht” is Apricot Meat Stew 
• Jardalu ma Marghi (Parsi-Style Chicken Curry with Apricots and Shoestring Potatoes) (from cookbook)
• “Dahi nu Gosht” is Meat with Yogurt
• “Boti Papeta” is Meat and Potatoes

• Sali Boti is Meat with delicious, mouth watering homemade and fried potato sticks(sali).

• “Kheemo” is a spicy minced beef/lamb/chicken/turkey dish
• “Chana ma Gosht” is Yellow chick peas with meat
• “Gosht Ghambar nu”  traditional meat dish prepared at Ghambars/Gahanbar
• Mutton Cutlets
• Chicken Pakoras
• Brain Masala Fry 
• Bheja Kothmir (Brains w Cilantro)

Snacks (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Batasa  is another parsi favorite. Dip the batasa into your tea or coffee for the right amount of time so that it melts in your mouth and explodes with the unique BATASA flavor.

• Bhakhra – A Tea Time Snack made with white flour (maida)
• Chapat
• Kummas is a cake made with Yogurt
• Kopra Paak is a coconut delight and fudge like
• Ghari Kajoor ni are Date Turnovers fried to perfection

• Patrel
• Crunchy, Crispy, Chickpeas made in different flavors, and like Channa Chor Garam
• Nankhatai

Vegetarian Recipes (See Vegetarian Delights Cookbook)

• “Lagan nu Stew” means “Stew for a wedding”
• Tareli Vengna ni Pori
• Parsi Mitthu Dahi
• Parsi Kadhi
• Chevdo – made from healthy cornflakes
• Batasa
• Masala Chai Spiced Tea
• Dal ni Pori
• Dudh paak DOODH PAK with rice or Rich Milk Pudding (vegetarian recipe)
• Falooda – Traditional with Rose Flavor
• Falooda – with Kesar (Saffron) flavor and Kulfi
• Ghari Kajoor ni are Date Turnovers fried to perfection
• Khichri Rice and lentils made with spices. Omit the spices and you get plain Khichri which children love to eat with sugar, butter or ghee
• Mango Khichri
• Kulfi Icecream 
• Malido
• Murambo
• Murambo for Keri na Samosas
• Keri na Samosa (Mango Turnovers)
• Irani Chai Samosas
• Mava – How to make Mava, Mawo?
• Mava Cake
• Mava ni Boi
• Mava Cake with Cardamom (Free EBook)
  
• Mava Cake with Safforn and Pistachio   (Free EBook)
• Mawa no Halwo  (Free EBook)
• Parsi Dudh no Halwo / Parsi Mawa no Halwo / Easy Kalakand
• Vegetable Pakoras
• Paneer – famous topli na paneer
• Patrel
• Puff Dudh na (frothy Milk Puffs)
• Sutarfeni
• Langansara Pareji Stew Sweet and Sour spicy vegetable stew
• Cauliflower Chilli Fry
• Vegetable Vindaloo
• Vengna ni Pori (Eggplant Slices Fried)
• Vengna Bhartu
• Gor Amli nu Doru (Sweet and Sour Soup)
• Malabar Spinach

Masala Recipes (See Pickles and Chutney Cookbooks)

Masala are unique parsi spices, sauces and chutneys blended and stored. They are to be used for cooking later. Making these ahead is convenient and saves time.

• JEERA NO LAL MASALO
• GROUND GARAM MASALA Original Parsi Garam Masala
• LELLI CHUTNEY
• DHANSAK MASALA
• PARSI CURRY POWDER
• ADOO LASAN
• MARCHU LASAN

Rice, Beans and Lentils Recipes (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Dhansak or Dhunsak with chicken, sides of Brown Rice and Kachumbar

• Dhan daar paatio
• Khichri (Masoor ni Khichri)
• Channa ni dar
• Masoor Khichri

Persian Dishes 

• Persian Shallot Yogurt
• Persian Garlic & Spinach Yogurt
• Persian Beet Yogurt
• Persian Omelette – Kokoo Sabzi
• Grilled Persian Rack of Lamb
• Faith and Unity: Persian Roots
• Pomegranate history and timeline

Chicken Recipes (See Meat Dishes Cookbook)

• Aleti Paleti (Chicken Livers)
• Mahivala or MAHIVALLAH Chicken in Cream
• Jardalu ma Murghi (chicken with apricots)
• Tomato Gravy Cutlets
• Chicken Vindaloo
• Curry in a hurry Spicy Ginger Curry
• Sali Murghi
• Masoor ma gosht
• Zereshk Polo – Barberry Rice
• Chicken Curry – Curry Chawal
• Chicken Farcha – beats Kentucky fried chicken anyday
• Pulao Gosht no
• Chicken Dhansaak
• Albalu Polo – Sour Cherry Rice
• Shirin Polo
• Chaaspaila Kaan gosht
• Dahi nu gosht
• Apricot Meat Stew
• Dodhi ma Gosht

Pickles and Preserves  (See Pickles and Chutney Cookbooks)

• Murumbo is a preserve made with Mango
• Ambakalyo is a sweet and Sour Mango Chutney
• Achar Meva nu is a Carrot and Dry Fruits pickle usually served at weddings, also called lagan nu achaar

• Vasanu – preserved tonic food
• Fish Achaar
• Fish Masala Achaar
• Pickle Boomla or Bombay Duck Pickle

Drinks and Beverages (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

• Tea (Irani Chai)
• Falooda
• Kesar Kulfi Falooda
• Tea Chai Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai

Auspicious Occasions give rise to Celebrations and Ceremonies in every culture. 

Here are some common dishes to cook up:

• Malido
• Ravo
• Sev
• Dal ni Pori
• Langansara Pareji Stew Sweet and Sour spicy vegetable stew
• Lagan nu Custard (Wedding dish)
• Dhan daar paatio
• Mutton Biryani / Pilau
• Dhansak
• Jashan or Ghambar Menu

Dear Reader,

I am posting this as a early gift from my kitchen to yours.

Have a very Happy Navroze and enjoy sharing food with your dear ones.

May the coming spring bring joy and flowers to all.

This parsi sweet is very popular and not many people know how to make it. In India it is made by the mithai vendors and shops and they fly off the shelf very fast.  Parsi Dairy Farm,  is one.

But being in USA, there is no store to go to.  I made this for the library presentation of my cookbook and it was a hit.

Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla.

Fish is a symbol of good luck, prosperity and fertility.

Ingredients

• 500 gms – soft fresh white Mava or Ricotta Cheese
• 300 gms – powdered sugar (or to taste)
• 1 tsp – cardamom powder (optional)
• Vanilla essence (optional)
• 5 to 6 drops – decorating color as desired (optional)
• 1/4 cup – crushed almonds, pistachios, mixed (optional)
• 1 or more packets of dry evaporated milk powder
• Fish shaped molds required
• Saran wrap

Method

1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
2. Add sugar, 3/4 of nuts, mix well.
3. Add evaporated milk powder to form the dough if needed.
4. Taste and adjust sugar, cardamon, essence.
5. Remove from fire, add colour, essence if desired.
6. Mix and cool to room temperature.
7. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
8. Sprinkle icing sugar inside molds of boi. (or use saran wrap)
9. Sprinkling remaining nuts in molds, distributing in all equally.
10. When lump is soft and smooth, take enough lumpfuls to press neatly into each mold.
11. Refrigerate for 2 hours, till well set. Pry out of mold carefully, using tip of a small knife. If using saran wrap peel off the fish boi mold.
12. Store in flat boxes arranged in single layer, refrigerate till required.

Making time: 45 minutes (excluding refrigerating time and experience)
Makes: 12-15 pieces (depending on size of molds)
Shelf life: 7 days in refrigerator

The Badam ni Boi is just like a Mava ni Boi but is made with almond marzipan and keeps longer.

Where to get the molds? See shop to purchase.

Recipe

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

Vegetarians can leave the meat out and make the dal, it comes out very good.

Parsi Dhansak Recipe: Parsi Dhansak for the good times by Rita

Ingredients

For the Dhansak dal:

• 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out and make the dal, it comes out very good)
• 1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.
• 1 large onion chopped.
• 1 Tomato chopped.
• 1/2 cup fresh coriander leaves chopped.(optional)
• 1/2 cup fresh methi leaves chopped.(optional)
• 5 leaves of fresh mint.
• 3 inch piece of yellow/orange pumpkin.
• 2 Potatoes peeled and quartered.
• 2 tsp salt.
• 1 tsp Turmeric.
• Water enough to cover the contents.

Vaghar ingredients:

• 1 small onion finely chopped.
• 2 tbsp oil.
• 2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot, 4 cloves garlic and 2 hot Jalapeno chilies.
• 2 tsp Dhansak Masala. (See recipes to make at home).
• 2 tsp Dhana (coriander seeds) and Jeera (Cumin seeds) powder.
• Salt and Black Pepper powder to taste.

Method 

1. Put all of the above ingredients in a Pressure cooker and cook for 10 minutes only.
2. Open cooker and remove meat and potatoes.
3. Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.
4. Next do the “Vaghar”. Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out.
5. Add the rest of the vaghar dry powder ingredients and fry 1 minute on very slow heat. Immediately add this Vaghar to the simmering dhansak dal.
6. Add water if needed.
7. Taste and add salt/spices to your taste.
8. Add the meat and potatoes and simmer 5 more minutes.

 Dhansak is served with Hot Brown Rice and Kachumber.

Video

Get Recipe

Get EBook

Recipes included in EBook are for:
Dhansak
Brown Rice
Ambakalio
Kachumbar
Kabab
Chicken Cutlets
Staples of a Parsi Kitchen
Dhansak Masala Powder

Murg is the indian hindi word for chicken.

INGREDIENTS :
1 kg chicken-skinned and cut into 8-10 pieces
1 tsp ginger paste