FEZANA Journal, Winter Issue 2016

Joys of Retiring in North America.

By Rita Jamshed Kapadia

So many pleasures await you – there is a certain joy to retiring in North America. One of them is of course the joy of eating good food with activities that keep the body and spirit well-nourished for example Travel, Gardening and Exercise.

Good food is made of vitamins, minerals and other nutrients. Some of them are in the foods you eat everyday. Here is the List of vitamins, minerals and other nutrients.

Vitamin A (a.k.a. pre-formed Retinol;Beta-Carotene) 
What it’s good for: Promotes growth and repair of body tissue, healthy eyes, good night vision and a strong immune system.
Where you get it: Liver and fish oils, whole and fortified milk and eggs. Carrots, sweet potatoes, spinach and other leafy green veggies, yellow squash, peaches and apricots provide Beta and other carotenes.

Watch out: Vitamin A can be toxic in large doses, and when taken during pregnancy can cause birth defects. Your body stores excess vitamin A so don’t exceed the RDA.

Amino Acids
What they’re good for: Building blocks that make up proteins like hormones, enzymes and proteins in tissues and muscle. There are nine essential amino acids that we need to get from food; the body can make the other 11.
Where you get them: Meat, fish, poultry, eggs, dairy products and beans.

Vitamin B-1 (a.k.a. Thiamine)
What it’s good for: Helps convert food into energy, nerve functions, growth and muscle tone.
Where you get it: Wheat germ, pork, whole and enriched grains, dried beans, seeds, and nuts.

Vitamin B-2 ( a.k.a. Riboflavin)
What it’s good for: Releases energy, keeps red blood cells healthy, makes hormones.
Where you get it: Dairy products, meats, poultry, whole and enriched grains, and green vegetables such as broccoli, turnip greens, aspargus, and spinach.
Tidbit: High doses of B-2 may help prevent migraine headaches.

Vitamin B-3 (a.k.a Niacin)
What it’s good for: Releases energy, important for a healthy digestive system, blood circulation, nerve function, appetite.
Where you get it: Poultry, fish, whole and enriched grains, dried beans, and peas.

Vitamin B-5 (a.k.a Pantothenic Acid)
What it’s good for: Converts food into energy, necessary to make important hormones, vitamin D, and red blood cells.
Where you get it: Found in almost all foods.

Vitamin B-6 (a.k.a Pyridoxine)
What it’s good for: Helps convert food into energy, keeps red blood cells healthy, makes antibodies, maintains nerve function, enhances the immune system, helps prevent heart disease.
Where you get it: Poultry, fish, pork, eggs, and whole grains.
Tidbit: Small doses of B-6 may help alleviate morning sickness. Check with your doctor.
Watch Out: B-6 in high doses can cause balance difficulties, nerve injury.

Vitamin B-12 (a.k.a Cobalamin)
What it’s good for: Releases energy from food, keeps red blood cells healthy, helps maintain the nervous system, boosts the immune system, helps prevent heart disease.
Where you get it: Dairy products, lean beef, fish, poultry, and eggs.

Biotin
What it’s good for: Metabolizes fats, proteins and carbohydrates, helps in the transfer of carbon dioxide and assists in various metabolic chemical conversions.
Where you get it: Cheese, beef liver, cauliflower, eggs, mushrooms, chicken breast, salmon and spinach.

Vitamin C
What it’s good for: Helps wounds heal, strengthens blood vessels, builds connective tissue, healthy gums, skin and promotes strong teeth and bones. May boost immunity.
Where you get it: Citrus fruits, strawberries, green and red peppers, collard and mustard greens, broccoli, spinach, tomatoes, potatoes, kiwi, guava and parsley.

Calcium 
What it’s good for: Supports bones, teeth, muscle tissue, regulates the heartbeat, muscle action, nerve function, blood clotting.
Where you get it: Dairy products, calcium-fortified orange juice or soy milk, salmon with bones, and green leafy vegetables such as broccoli, kale, and collards.

Carbohydrates 
What they’re good for: The sugars, fibers and starches found in various foods, carbohydrates provide fuel for the body and are an important part of a healthy, balanced diet.
Where you get them: The basic building blocks of a carbohydrate are sugar molecules. The digestive system breaks carbohydrates down into single sugar molecules so they can be absorbed into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), which our cells use as a universal energy source. Simple or fast-acting carbohydrates include fruit juices and refined white bread and rice. Complex carbohydrates, which take longer to break down in the body, include whole grains, fruits and vegetables.

Cholesterol
What it’s good for: Makes cell membranes, hormones. Low-density lipoprotein (LDL) is often called “bad” cholesterol because too much in your blood can cause heart disease. High-density lipoprotein (HDL) is often called “good” cholesterol because it helps remove LDL .
Where you get it: Meat, poultry, fish, dairy products, and eggs.

Chromium
What it’s good for: Acts cooperatively with other substances to control insulin and certain enzymes.
Where you get it: Cheese, whole grains, meat, peas, beans and blackstrap molasses.

Copper
What it’s good for: Formation of red blood cells, pigment, bone health.
Where you get it: Nuts, black pepper, blackstrap molasses and cocoa.

Vitamin D
What it’s good for: Calcium and phosphorus metabolism, aids bone growth and integrity, promotes strong teeth.
Where you get it: Fortified milk, egg yolks and fatty fish, like herring, kipper and mackerel.

Vitamin E
What it’s good for: Antioxidant powers protect cell membranes, essential for red blood cells, aids cellular respiration and protects lung tisse from pollution.
Where you get it: Vegetable oils, wheat germ, green leafy vegetables, seeds, nuts, seafood, apples, carrots and celery.

Essential Fatty Acids
(a.k.a. Omega-3 and Omega-6)
What they’re good for: Make cell membranes, hormones, and prostaglandins.
Where you get them: Vegetable oils such as canola, flaxseed, walnut, corn, soybean, and safflower oils, fish, and fish oil supplements.
Tidbit: Flaxseed oil is a great source of omega-3s, but not for cooking because heat destroys them.

Fiber
What it’s good for: Lowers cholesterol and blood sugar levels, helps move waste through the intestines. Diets rich in plant fiber are related to a reduction of heart disease, colon cancer and diabetes.
Where you get it: Fruits, vegetables and whole-grains.
Tidbit: If you’re upping your fiber intake, do it slowly to avoid stomach upset. Also, drink lots of water.

Folate
What it’s good for: Helps cells grow and divide, reduces risk of certain birth defects,important for red blood cells and crucial in creating amino acids.
Where you get it: Green leafy vegetables, dried beans, liver, poultry, fortified cereals, oranges and nuts.
Tidbit: Pregnant women or women trying to conceive are often told to take folate.

Fluoride
What it’s good for: Dental health.
Where you get it: Tea, fish eaten with their bones, processed foods, and treated drinking water.

Glucose
What it’s good for: A simple sugar that is a major source of energy in the body.
Where you get it: All carbohydrates are broken down into simple sugars and transported as glucose in the bloodstream. Carbohydrates are found in fruits, vegetables and grain and dairy products.

Glycogen
What it’s good for: As the storage form of glucose, it’s used by the body for energy when needed. It’s stored in the liver and muscle.
Where you get it: Carbohydrates. Natural sugars (fruit, vegetables, milk) and complex carbohydrates (grains, cereals, pasta) are the best choices.

Iodine
What it’s good for: Making thyroid hormones that control metabolism.
Where you get it: Lobster, shrimp, bread, milk and iodized salt.

Iron
What it’s good for: Making hemoglobin in blood and myoglobin in muscle, which supply oxygen to cells.
Where you get it: Meat, fish, poultry, eggs, whole and enriched grains, and green leafy vegetables.
Watch out: Iron supplements even in small amounts can be toxic to young children. Keep iron and multis with iron out of reach.

Vitamin K
What it’s good for: Helps blood clot.
Where you get it: Green beans, green leafy vegetables, dairy products, eggs, meats, cereals, fruits and vegetables.

Lycopene
What it’s good for: A carotenoid—a class of photochemical that gives fruit and vegetables their bright colors. This powerful antioxidant helps convert beta carotene into vitamin A.
Where you get it: Tomatoes, carrots, sweet potatoes, leafy greens, apricots, papayas and watermelons.

Magnesium
What it’s good for: Enzyme activation, nerve and muscle function, and bone growth.
Where you get it: Nuts, meats, leafy vegetables, whole grains, beans and legumes.
Tidbit: Magnesium supplements may help ward off migraine headaches.

Manganese
What it’s good for: Essential for reproductive function, physical growth, normal formation of bones and cartilage and normal brain function.
Where you get it: Whole grains and cereals, fruits, vegetables and tea.

Molybdenum
What it’s good for: As a component of three different enzymes, it’s involved in the metabolism of nucleic acids (DNA and RNA) iron and food converts food into energy. Helps breakdown toxic build ups of sulfites in the body. May help prevent cavities.
Where you get it: Milk, lima beans, spinach, breads, liver and cereals.

Monounsaturated fats
What they’re good for: A nutrient that provides dietary energy without raising cholesterol levels.
Where you get them: Olive oil, canola oil, and peanut oil.

Net carbohydrates
What they’re good for: A term developed by manufacturers to describe the carbohydrates that have a significant impact on blood sugar levels.
Where you get them: While there is no regulatory definition of this term, it is generally calculated by subtracting the grams of “dietary fiber” from the “total carbohydrates” on the nutrition label. Although dietary fiber is a carbohydrate, it can’t be broken down into sugar molecules, and so passes through the body mostly undigested.

Omega-3 Fatty Acids
What they’re good for: Help protect the heart, help prevent stroke, lower cholesterol levels and alleviate arthritis.
Where you get them: Cold-water fatty fish like salmon and mackerel; vegetable oils, wheat germ, flax seeds, soybeans, tofu, leafy greens and walnuts.

Phosphorus
What it’s good for: Helps form bones and teeth, builds muscle and is involved in almost all metabolic actions in the body.
Where you get it: Milk, meat, poultry, fish, eggs, whole grains, seeds and nuts.

Phytonutrients/Phytochemicals
(i.e., flavonoids and carotenoids)
What they’re good for: Reducing risks of diseases of aging such as Alzheimer’s, osteoporosis, cancer and heart disease.
Where you get them: Plant foods, including soy products and fruits and vegetables, cruciferous vegetables such as Brussels sprouts, cabbage, broccoli, kale, bok choy and cauliflower.

Polyunsaturated fats
What they’re good for: A nutrient that provides dietary energy without raising cholesterol levels.
Where you get them: Corn oil, safflower seed oil, sunflower seed oil, sesame oil, soybean oil, fish oil and walnuts.

Potassium
What it’s good for: Helps keep blood pressure down and aids muscle contractions, aids healthy electrical activity in the heart and rapid transmission of nerve impulses throughout the body.
Where you get it: Dried fruits, bananas, potatoes, most raw vegetables, citrus fruits, molasses, and sunflower seeds.
DRI or RDA: None.

Proanthocyanidins
What they’re good for: Powerful antioxidants that promote urinary tract health.
Where you get them: Cranberries.
DRI or RDA: None.

Recipe: Cranberry Apple Sauce 

Protein
What it’s good for: Keeps the body running, made from different combinations of amino acids.
Where you get it: Meat, eggs, dairy products, beans, whole grains, and vegetables.

RDA
Recommended Dietary Allowances: Nutrient intake recommendations from the Institute of Medicine, an arm of the American Academy of Sciences. RDAs are safe levels of intake for essential nutrients, based on current scientific knowledge. They are set to meet the known nutrient needs or practically all healthy people. RDAs have been around and updated regularly for more than 50 years. RDAs are gradually being replaced by revised guidelines called Dietary Reference Intakes or DRIs.

Resveratrol
What it’s good for: Inhibits tumor formation and breaks down “bad,” LDL cholesterol; lowers risk of atherosclerosis.
Where you get it: Found in grapes (particularly red) and wine, as well as peanuts, cranberries and mulberries

Saturated fat
What it does: Shown to raise cholesterol, associated with a risk of heart disease.
Where you get it: Butter, lard, meat, poultry, whole-milk dairy foods, palm oil, and coconut oil.

Selenium
What it’s good for: Works with vitamin E as an antioxidant and binds with toxins in the body, rendering them harmless.
Where you get it: Lobster, clams, crabs, whole grains, Brazil nuts and oysters.

Sodium
What it’s good for: Regulates and balances the amount of fluids outside the cells in the body. Aids in muscle contractions and nerve function.
Where you get it: Processed foods and table salt.

Thiamine (a.k.a. vitamin B-1)
What it’s good for: Helps convert food into energy, nerve functions, growth and muscle tone.
Where you get it: Wheat germ, pork, whole and enriched grains, dried beans, seeds and nuts.

Zinc
What it’s good for: Essential for normal growth, development and immunity. Helps maintain skin, hair and bones. Keeps reproductive organs functioning and helps in the perception of taste and the ability to see at night.
Where you get it: Beef, poultry, liver, oysters, eggs and dairy products.

Reference: Vitamin & Mineral Functions

About Rita: Since the last 17 years from 1999, Rita Kapadia, founder of ParsiCuisine.com has provided recipes, food news, health tips and articles on this website. Rita has published several Parsi Cuisine cookbooks.

If you happen to travel to Sacramento California and ask any one where one finds a good restaurant serving Parsi food, they will tell you not to miss the restaurant operated by Dinyar Noshir Anklesaria.

by Aspi Ustad – Vancouver, Canada

He is a name synonymous with Parsi Food in Northern California. People who know him well, call him ‘Dino’ with love.

Dinyar traveled thru East coast of US to the West, served many a celebrities in his restaurants and charmed many thru his delicious cooking recipes handed over for generations.

He is not only good at dishing out Parsi cusine to name a few Dhanshak, sali boti, chicken farcha, patra-ni-machi, but also serves mughlai dishes which includes, Mutton Biryani, Tikka Boti, Butter Chicken, Nihari, etc.

Born to Noshir and Roshan Anklesaria in Ahmedabad, India. Brought up in close knit parsi community of Karachi. His interest with food was attained at an early age, when he saw his mom cook delicious parsi dishes. Her Dal-ni-Pori, Bhakra, were very famous in Karachi households and till date in Vancouver.

After completing his schooling from B V S High School, Karachi, he went on to complete his studies in science. He always dreamt like many youngsters of setting foot on American soil and achieve what’s called “The American Dream”. This American dream of succeeding in life took him to the door steps of New York city, where he started working as a car salesperson. The job did not interest him much so he moved to try his hand at cooking and start a restaurant of his own. “Times were tough. It was not easy to penetrate the restaurant market with already established brands” says Dinyar.

He partnered with a Parsi friend to set up a Parsi restaurant. He met with good success and people were flowing thru but location had parking issues which made them draw down shutters and move. ‘I had to sacrifice a lot, and make some life changing decisions at that time’ says Dinyar.

He moved to Conneticut and later travelled thru a few states before making his mark in California where he now has his roots firmly sunk in. He has established himself well in California and is a household name amongst most parsis.

Dinyar says “They order food during special occasions like birthdays, anniversaries, Navjote, Weddings”. He laughs and says “they need a reason to order my food”.

He also provides catering service to large companies in the Silicon Valley. His vegetarian dishes are a hit amongst the cross section of population he serves in these companies. He states “Dal Makhani, Sak, topped up with mango lassi are instant hits”. He goes on to say “if someone places an order for 50 people I make sure I have more food, in case of last minute arrivals. There have been instances where the crowd  turns out to be more then the order placed by the host”.

Dinyar knows his patrons well and they know that Dinyar will never disappoint even if there are changes to the menu at the last moment or if the number of guests goes up.

Dinyar attributes his art of cooking to his mom Roshan from whom he learnt cooking in his earlier days and attributes his taste for good food to his dad Noshir from whom he also learnt the art to negotiate at the time of buying groceries.
Presently he has ventured into consulting and managing restaurants, wherein he takes up restaurants which are not doing well and turns them into profitable ventures. He says “First thing I look at is the menu and suggests changes, then I look at the décor, if it is not suitable I get it changed. These things bring in more business for restaurants and some of the owners do not pay attention to these finer details”. His consultancy is increasing and he has to turn down some of the offers he gets. As he says “I am a one man band and cope up with so much of quality work and do not want to disappoint anyone”

Papeta par eeda aka Potatoes and Eggs is a easy dish to make anytime. Have it for breakfast, lunch or dinner, it is fully satisfying and yummy. A Egg Fritata is similar and made in a pan just like this parsi favorite. Enjoy with fresh Rotli or toasted bread.

Kheemo, Chicken Liver / Kaleji / Aleti Paleti can be served for a bigger meal.

Serve with Toasted Bread, Naan or Rotli.

Papeta par eeda can be made without eggs for vegetarians.

Ingredients

What do you do with Easter Eggs ?

After the big hunt is over and if the decorated eggs are still edible, You can make hot deviled eggs. My kids love them and adults like them as appetizers anytime.

Follow these steps for making Deviled Eggs:

Ingredients

4 hard-boiled eggs

2 tbsp mayonnaise

1 tsp mustard

salt

black pepper

red paprika

Method

1. take the hard-boiled eggs and cut them lengthwise in half.
2. In a small bowl, separate the cooked yolk and add all the ingredients, mash well to make a paste.
3. Fill each half with the paste and sprinkle red paprika to finish.
4. Serve chilled.

A very popular recipe of the Parsi Cuisine.

Pomfret Patra ni Machhi

Patra ni Maachi Chutney & Salmon with a new twist!

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.

Mava ni boi, I made for a library presentation of my cookbook.

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.

Mega Cookbook: Manna of the 21st Century 

Parsi Cuisine Book Series (10 Books)

Indian Parsi Kitchen

ISBN/EAN13: 1535410132 / 9781535410137

Page Count: 84

Binding Type: 6 x 9 inches

 $5.99

Pickles Chutneys and Preserves 

Paperback 8.5″ x 11″

• ISBN-10: 149612412X
• ISBN-13: 978-1496124128

Mava Cake Lover’s Cookbook

Paperback 8.5″ x 11″

• ISBN-10: 1495920267
• ISBN-13: 978-1495920264

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.

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

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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

ALL RECIPES 

EGGS

• 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

DESSERT

• 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 / SEAFOOD

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

GOAT MUTTON

PORK

LAMB

BEEF

• 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

• 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  – Date Turnovers fried to perfection

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

VEGETARIAN

• “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

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
• CHAI TEA SPICES

RICE

Beans and Lentils 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

• 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

• 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
• Murg e Kalmi

PICKLES, CONDIMENTS & PRESERVES  

• 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 & BEVERAGES 

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

CELEBRATIONS & AUSPICIOUS OCCASIONS

• 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
• Biryani
• Jashan or Ghambar Menu

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

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

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.

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