Parsi Dhansak Recipe

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

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

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.

 

Products from Amazon.com

• Dhansak: Parsi Cuisine (Volume 3)

  Price: $9.99

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Myth busted about some folks saying chicken dhansak is not traditional.

Chicken Dhansak is one of the OLDEST dishes ! The Vividh Vani cookbook from circa 1800 AD has this recipe!

NOTE this recipe has CHICKEN or MUTTON used. See the words circled below, they say “Marghi” which means “chicken”

Language used is Gujarati here. A volunteer for translating this to English will be greatly appreciated. Thanks – Rita

Taja Boomla Cutlets from Vividh Vani. Only change in the recipe is that I’ve barely used any oil while frying.

TAJA BOOMLA CUTLETS

by Kainaaz R. Patell

6 big boomlas or 12 medium sized
2 cups Kothmir Cilantro washed and chopped fine
3 Big green chillies

1 tsp Ground pepper
4 eggs
Bread crumbs or ravo as per requirement
Rice flour and ghee as per requirement

Grind chopped kothmir and chillies or cut very finely. Break 1 egg in a plate and beat it well.

Clean and wash the boomlas. Cut each open on ONE side only and carve out the kanta from the middle with a sharp knife. Cut each boomla into 3 pieces if big, or 2 pieces if medium sized. Mix 2 tsp salt into them and arrange them in a big sieve. Put a fitting lid over them so as to squeeze/ press them tight. Keep for 15 minutes. Then apply rice flour and wash them well.

Add kothmir, chillies and pepper paste and the beaten egg and mix well. Roll each boomla in ravo or bread crumbs, press well and roll again 2 times.

Break the remaining 3 eggs in a big plate, beat them to a fine mix. 1 pinch of salt for each egg. Place each boomla carefully in the mixture. Using hand or use the spatula. Turn carefully on the other side with spatula, or pour egg mixture on the upper side with a spoon to cover the boomla well.

Heat oil and when properly heated, place each boomla carefully with a spatula. Cook on a slow fire. When 1 side is done, turn it over and fry the other side.

Since 1999, it has been my hobby to give out free recipes, foodie news, health tips and articles on my blog at ParsiCuisine.com. It has been a labor of love. Using this as a base and web-technology software skills, I have published several Parsi Cuisine cookbooks.

1. My cookbook “Parsi Cuisine Manna of the 21st Century” provides classical and regional Parsi recipes as well as an introduction to Parsi heritage, history, and culture. The book’s full color photographs and recipes are intertwined with descriptions of ancient and modern Parsi ceremonies, folktales, travel excerpts and anecdotes.

2. The “Parsi Cuisine Cookbook Series” are individually written with recipes for Desserts, Pickles & Preserves, Meats, Eggs and so on. These cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in parsi/parsee homes in US, UK, Australia, New Zealand and abroad far from the umbrella culture of India.

3. Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (original in gujarati) has been re-printed and available for order. Click HERE for details.

We grew up and learnt parsi culture and religion by osmosis, the next generation did not have that and these cookbooks aim to provide some background.

Please help me to promote these cookbooks by letting friends and family know. Besides being a reliable reference, it also makes an ideal gift for your children and friends during holidays.

1. Parsi Cuisine Manna of the 21st Century

by Mrs Rita Jamshed Kapadia (Author)

Cookbook provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India. 

With classical and regional India’s Parsi / Parsee recipes as well as an introduction to Parsi heritage, history, and culture. The book’s full color photographs, Recipes are intertwined with descriptions of ancient and modern Indian Parsi ceremonies.

List price: $29.99

 

Product details

• Paperback: 152 pages
• Language: English
• ISBN-10: 1986907511
• ISBN-13: 978-1986907514
• Product Dimensions: 8.5 x 0.4 x 11 inches
• Shipping Weight: 1 poundTreasured Grandmother’s Recipes: Zoroastrian Parsi Celebrations and Ceremonies (Parsi Cuisine) 1st Edition
  by Mrs. Rita Jamshed Kapadia (Author, Illustrator)

2. “Parsi Cuisine Cookbook Series”

Indian Parsi Kitchen

MEATS

Parsi Custards and Egg Dishes

Product details

Seafoods

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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.

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Dhansak

Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal – with or without Meat. Vegetarian or Non-Veg.

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Treasured Grandmother’s Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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……………………………………………………………………………………

Please visit Amazon’s Rita Jamshed Kapadia Page for latest publications.

by Hosang Gandhi

It’s like a sandwich made of eggs! (eggs instead of bread) Eggwich !

Ingredients

4 Eggs

Salt and Pepper to Taste

Tomato Chutney

Ghee, Oil or Butter as needed

1/4 cup grated cheese

Method

1. Best 4 eggs in a bowl.

2. Take a small fry pan (8-9 inch) and heat oil /butter.

Follow steps below:

Welcome to my Kitchen!

I love to cook, love to eat even more but above all I love “feeding people” and I can’t think of a better way than to share my recipes with you. I hope I inspire you to cook or even entertain that thought for some of you ( you know who you are Or you are going to be very hungry looking at my page.

Let’s have fun cooking together!

Lagan nu bhonu anyone??? Cooked for a hundred and fifty people at the Navroze function at the Zororoastrian association of Chicago!!

 Maestro Kiku – the ONLY Lagan nu bhonu that not only compares to Godiwala, but surpasses it hands down! Wish I was there to get a mouthful!! Lucky Chicagoans!!!!!!

Sali Boti, Dhansak Masala Dar, Pulao, Mango Kulfi – tasty food:

Served as an appetizer Paneer Tikka is very healthy for kids and adults alike.

Recipe featured on Cover of our Vegetarian Delights Cookbook. Purchase HERE.

INGREDIENTS :

• 2 cups paneer cubes, about 1″ each

• 2 tsp garlic paste

• 2 tsp ginger paste

• 1 tsp chaat masala

• 2 tsp chilli powder tandoori masala

• 1 tsp powdered black pepper

• 1 tbsp salt

• A few drops of red colour

• 3 tbsp vinegar OR 1 cup yogurt

• Oil for brushing

• 1 lemon quartered and juiced (can substitute 1 tsp lemon juice)

• 1 onion sliced into rings – for garnish (I don’t like onions so  made a bed of romaine salad lettuce and sliced tomatoes. Salt and black pepper sprinkled on top)

METHOD:

1. Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

2. About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes. (Oven Temp: 400 F Degrees)

3. Remove from oven, brush with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a tandoor or barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy)

4. Serve hot, garnished with lemon and onion rings

by Meher Mirza

My great aunt was not the timid sort. Every Sunday, for years, she would invite her extended family for lunch and then proceed to wage war with the ingredients in her pantry, jousting with vegetables and meat alike. Deep into the afternoon, she would emerge from the scrum, red-faced and frizzy-haired, but triumphant. Plates brimming with burnt eggs, watery curries, and shards of rice would make their way to the table. Almost always, the dessert was a baked caramel custard that had sparred with gravity and surrendered, collapsing into a milky clot. It was a meal my family and I braved each week, only because my great aunt had a golden soul.

But there was another reason for those Sunday lunches, and that was the paneer that came after. The strained silence that followed lunch was usually speared by the cry of the paneer vendor, his aluminum milk cans heavy with palm-sized cushions of topli (basket) paneer, afloat in a bath of salty whey. The paneers were trembling, velvet-soft, salty, tangy, like blancmange crossed with mozzarella. My aunt would buy a dozen, one for each of us, and serve them to us in little bowls. Each bite dimmed the chaos of the lunch and painted the afternoon in a warm, honeyed light. To my younger self, they were the most scrumptious part of the week.

Topli paneer is a delicacy beloved by the Parsis, Zoroastrian Iranians who fled to the western Indian state of Gujarat in the 8th century to escape religious persecution from Muslim invaders. They later seeped through to Mumbai, where they contributed immensely to the vivid tapestry of India’s cultural and economic landscape.

The Parsis’ aptitude with the English language propelled them into powerful political and commercial roles under British colonial rule in the 18th and 19th centuries. They were key in building colossal industries and trading empires that veered from China to Aden to the east coast of Africa. Thanks to their exposure to different cultures (traveling abroad was forbidden by Hindu strictures for many years), Western education, and canny business sensibilities, urban Parsis were progressive and socio-economically advanced. They patronized cultural institutions, and streamed their wealth into community housing, libraries, scholarships, and scientific and educational institutions. (There are many ways in which we are flawed, of course, but that’s a story for a different time, when there is no topli paneer involved.)

The first Indian newspaper—the Bombay Samachar—was started by a Parsi in 1822 and still lumbers along today (as the Mumbai Samachar). Dadabhai Naoroji was one of the founders of the Indian National Congress, and the first Indian to be elected to the British House of Commons. The redoubtable Sam Manekshaw was India’s first Field Marshal. Homi Bhabha pioneered India’s nuclear research program. Homai Vyarawala was India’s first female photojournalist. Rohinton Mistry’s books have won the Commonwealth Writers Prize and been shortlisted for the Booker. Freddie Mercury (né Farokh Balsara) and Zubin Mehta are probably the most famous Parsis on earth. Parsi contributions are scattered like tesserae through the mosaic of Indian history.

Yet among the best-known stories of Parsi history is one involving food, at the time of the very first Indo-Parsi encounter. The legend (from the epic poem Qissa-i Sanjan) goes: When a local Gujarati ruler hesitates to admit exhausted Iranian refugees into his land, a Zoroastrian priest among them dissolves a spoonful of sugar into a bowl of milk to illustrate that Parsis would sweeten the land, but not overwhelm it. An apocryphal tale, but a telling one that many Indians believe holds true until today.

Nowadays, the trope of the eccentric, ebullient, cosmopolitan Parsi bon vivant has captured the Indian public imagination, a cheerful hybridity that is mirrored in the community’s cuisine. Parsis absorbed strands of various cultures, including a roving palate that encompassed a love of meat, eggs and dried fruits in their dishes (a leftover Iranian legacy); coconut and seafood, through their proximity to the western Indian coast; the use of vinegar and potatoes that reaches back to the Portuguese; baked goods via the Dutch colonies that infiltrated Gujarat; and white sauces and custards from the English.

Topli paneer almost certainly has Persian origins, but our knowledge of its journey to India flounders a little after that. Archaeologist and caterer Kurush Dalal tells me that up until a generation ago, both Parsis and Bohri Muslims in the Gujarati city of Surat (and in Mumbai) were avid consumers of the dish. “In fact, the paneer used to be far more popular in Surat than in Mumbai,” he explains. “The mohallas (neighborhoods) in Surat were once full of Bohri men hawking them.”

Even Mumbai’s most well-known paneer vendor would import his wares from Surat. “The most famous large scale vendor was Fakirji E. Paneerwala,” says Dr. Dalal. “He would get his paneer in the large milk cans, all the way from Surat, by train. The cans holding the paneers would be packed with crushed ice, as a sort of cap. His paneer would come in different sizes—the largest being the size of a quarter-plate.” Paneerwala would then distribute the paneer to various wedding caterers—the paneer was (and is) offered as a precursor to a lavish Parsi wedding feast that is served on banana leaves.

But as the Parsi community’s numbers dwindled in Surat, the once-familiar dish was pushed from the frame. (India, the country with the highest concentration of Parsis in the world, can now only count about 61,000 of them in its vast population. According to the BBC, about 40,000 more Parsis are globally scattered.) Still, the elusive topli paneer can be found today in the kitchens of a handful of intrepid Parsi ladies. A few paneer vendors still wander through the Parsi colonies of Mumbai. And the only remaining wholesale paneer seller in Mumbai, Abdul Paneerwalo, now makes a somewhat modified version that he supplies to Parsi caterers for weddings. Dr. Dalal is dismissive of this paneer, though. “It’s an approximation of the original; not firm, very jelly-like, and there’s no whey!”

The recipe for the original paneer is daunting enough for topli paneer to be considered a special dish. In the 1926 edition of Vividh Vani, an old compendium of Parsi recipes by Meherbai Jamshedji Wadia, nine, gloriously dense pages are given over to its making.

Topli paneer, unlike regular Indian paneer, uses a coagulant—traditionally calf intestines or chicken gizzards that have been cleaned with salt and rice-flour and butterflied. One version in Vividh Vani suggests sun-drying and steeping the gizzards in vinegar for three days. On the fourth day, the vinegar is stirred into milk, left to set in an enamel bowl, then nimbly transferred to baskets that imprint a distinct craquelure on the surface, and finally plunged into the whey that the paneer excreted.

Today, most Parsi home caterers put a spin on the classic by using synthetic vegetarian rennet. It diminishes the time spent on making the paneer but lends the finished product a less fervent flavour than the original. Some are pushing the boundaries even further. An item not often spied in restaurants, it crept onto the menu of the much-feted Bombay Canteen restaurant, helmed by Chef Floyd Cardoz and Chef Thomas Zacharias. “At Bombay Canteen, we’re constantly looking to source indigenous and local ingredients. A year ago, I was researching cheeses made in India, and that’s how I came across the topli paneer,” says Chef Zacharias. “Once I found a good version of the paneer, it took a few weeks to figure out how to showcase it. It has a very subtle taste, but its texture is key; we want to showcase its texture and creaminess, within an Indian context. We want to play up its fat component.”

The result is their best-selling vegetarian main course—a bowl of maa ki dal, crowned with the topli paneer and served with a sweet potato paratha, pickle, chutney and raita; it makes for a creamy, warming, comforting meal. My younger self would have approved.

Related Recipe

Topli na Panir

by Rita Jamshed Kapadia

Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself.

Ingredients:
2 pints half and half cream
3 cups milk (4%)
3 cups sugar
32 oz whole milk yogurt container (organic is better)
1/4 tsp saffron (ground), (optional and to taste)
1/4 tsp cardamom powder (optional and to taste)

Method

1. Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.

2. Next add sugar and simmer for 15 minutes. Take off heat.

3. Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.

4. Add yogurt, saffron and cardamom and mix with electric mixer or by hand till completely blended.

5. Pour into glass or plastic (heat proof) vessel. Cover with foil loosely.

6. Ferment for 12 to 15 hours overnight.

7. In morning store in refrigerator to chill. Serve cold.

Tips: I usually start the whole process in the morning and finish at night. Then the trick is to have the yogurt to ferment overnight in a warm environment. Hot summer temperatures of 90 degrees and above are ideal for yogurt making. In winters cover with blankets, use yogurt makers, keep in warm oven of 100 degrees or whatever area of house is the warmest. Yogurt should be formed in 12 to 15 hours. Store in refrigerator for use.

Make it in the hot, hot summer!

High heat of 95 degrees in the summer months, makes the yogurt making process easier.

Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal.

White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your diet. The spices are variable depending on your taste and liking. So is the ratio of lentils to rice. The consistency can be runny or dry as desired, however make sure the dal and rice are thoroughly cooked and soft.

The lentils and ghee are now a days available in Whole Foods, Amazon or local Indian Grocery Stores like Patel Brothers, Apna Bazar, etc

Khichri  is the Ayurvedic detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Detox and Diet Cleansing.

Recipe

1/2 cup rice white or brown basmati or jasmine rice
1/2 cup  Mung Dal (split) or Tuver Dal
2 cups water
1 tsp turmeric

1 tsp salt
2 tbsps oil or Ghee

Tempering

2-3 tbsp clarified butter (ghee)

1/2 chopped medium Onion

1 tsp cumin seeds (jeera)

Method

Wash and clean the rice and dal and soak in water for 15 minutes.

Take a large 4 quart pot with a tight fitting cover.
To temper: Finely slice the onion and fry in oil till golden brown. Add cumin seeds and count to 3.
Add dal, water, salt and turmeric and bring to rolling boil on high heat. This is crucial to khichri coming out well done.
Add rice and bring to boil again.
Cover pot and lower heat to lowest possible.
Cook for 20 minutes covered.

Check for water and add if needed.
Serve hot.

This rice dish goes well with kids, give with a little sugar added to 1 year old.

Cleanse Regimen:

A khichri cleanse consists of eating khichri for breakfast, lunch and dinner for 3 consecutive days. The theory behind this regimen is to give the digestive tract (intestines) a chance to rest, regulate and heal itself.

Khichri has the primary and essential nutrients for the body, while being gentle on the digestive system. After the cleanse, stagnation in the cleanser’s digestion and metabolism is alleviated , allowing him/her to resume a normal healthy lifestyle and diet.

1. Drink one cup of hot water with lemon upon wakening.

2. Allow 30 minutes before eating breakfast.

3. Do yoga in this time or walk.

4. For breakfast eat 1 cup of cooked khichri.

5. For lunch and dinner eat khichri until full, avoid overeating.

6. For snack eat vegetable and fruits.

7. Repeat for 3 consecutive days.

KurKure – Dry Bhindi Recipe

Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well.

A popular dessert from Maharashtra which is consumed highly during the festival of Ganesh Chaturthi, Modaks are now made in many parts of the country as well.

Due to Lord Ganesha being ‘Modakpriya’, the one who likes modak, 21 pieces of modak are served as the offering after the puja during Ganesh Chaturthi. The easy recipe, rich flavors of nuts and saffron, all of this appeals to our taste buds and make this dish an irresistible one.

Modak Mold/Ganesh Chaturthi Recipe (Aluminium Modak Mold)

• The taste, flavor and texture of mould made modak is similar to the hand made modak

• This is a special neivedyam that’s offered to Lord Ganesha on Ganesh Chaturti These moulds are made up high grade Plastic & Aluminium materials.

• The Outer layer is round but inner shape is of modak

• These molds can be stores easily to save space and are very easy to wash and clean Make Your Modak In The Best Shape With This Exquisite Modak Mould Different Cavities modak as per necessity

• LIFE TIME USEABLE * NON STICKY & NON SLIPPERY

Recipe

Ingredients
For the filling:
1 Cup Coconut, grated
1 Cup Jaggery
A pinch of Nutmeg
A pinch of Saffron
For the shell:
1 Cup Water
2 tsp Ghee
1 Cup Rice flour

Method to Make Modak
Prepare fillling:
1.Heat a pan, add the grated coconut and jaggery.
2.Stir for about five minutes. Add the nutmeg and saffron, mix well.
3.Cook for another five minutes and keep aside.
Prepare modak:
1.In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
2.Cover the dish and cook till its half done.
3.Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
4.Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
5.Put a spoonful of the filling onto the dough and seal it.
6.Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.

Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or toasted bread.

• The way you make each dish changes based on the method and process used in cooking the eggs.

• Ingredients  change the flavor of the spicy scrambled egg dish.

• You can make it spicy, sweet and savory as in Bharuchi Akuri.

• You can use akuri as a filling as in Akuri Pattice or simply rolled up in a Burrito, Rotli or Taco.

• You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled)

Recipe

Ingredients

• 4 eggs

• 1 onion chopped very fine

• 1 finely chopped tomatoes

• 1/4 cup fresh Coriander (kothmir) chopped (optional)

• 1  green chili finely chopped

• 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste

• 1/2 tsp of turmeric (haldi)

• 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)

• 1/2 tsp Red chili powder

• Salt to taste

Method

1. Fry onion till pinkish brown, add tomatoes.

2. Stir well and see that tomatoes are tender

3. Next add the ginger & garlic paste.

4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

Great for diabetics and protein rich diets

This is a sample recipe from our cookbooks

The word “Diwali” is a contraction of “Deepavali”, originating from the Sanskrit word Dīpāvalī (दीपावली) which can be traow of Lights”. Hence the Diwali Festival is also called the “Festival of Lights”. Diwali is the name for the festival in North-India. In South-India the festival is called “Deepavali”.

Cook up some delicious Diwali Delights using the recipes here:

• Saffron Elaichi Gulab Jamun

• Mava ni Boi

• Parsi Traditional Dishes and Desserts

• Get Diwali Stamp – Go to your local Post Office in US to get a sheet of these lovely stamps for Diwali.

• Give your dear ones a gift that gives back. Click on Cookbook Cover below to purchase:

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“Badam-ni-Boi & More”

Order super-delicious Marzipan mithai for all your happy occasions — birthdays, anniversaries, new baby, navjotes, weddings,  ….
Customized party favors available.
Will ship to family and friends in USA and Canada.

All items $7
Mini-boi party favors $1.50 each
plus shipping cost.

All orders are custom gift-wrapped in serving trays or in gift boxes at no additional charge.

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WINNER: Ravo Cake

Congratulations to our member Shikha Sepai.

This recipe and fantastic idea is truly a genius one. Cake looks divine!

A special cake for a special man ..on his special day .. a traditional dish Ravo made into a cake for my husband on his Zoroastrian calendar birthday.

Recipe

Fry 1.5 cup sooji or rava in a pan with 4 tbsp ghee.

Fry well till the rawness of the sooji has gone.

Then add 1/2 cup sugar followed by 2 cups of milk.

Mix well till the milk is all gone and the sooji thickens.

Add 2 tsp vanilla essence, 1/2 tsp cardamom powder, 2 tsp rose water.

Mix it all well.

Grease a glass bowl or cake pan and then lay a layer of fried nuts(cashews, blanched almonds, golden raisins).

Then gradually press the ravo on top of the nuts & turn it upside down before serving.

#ParsiCuisine

Click here to Enter Contest.

Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well.

A popular dessert from Maharashtra which is consumed highly during the festival of Ganesh Chaturthi, Modaks are now made in many parts of the country as well.

Due to Lord Ganesha being ‘Modakpriya’, the one who likes modak, 21 pieces of modak are served as the offering after the puja during Ganesh Chaturthi. The easy recipe, rich flavors of nuts and saffron, all of this appeals to our taste buds and make this dish an irresistible one.

Modak Mold/Ganesh Chaturthi Recipe (Aluminium Modak Mold)

• The taste, flavor and texture of mould made modak is similar to the hand made modak

• This is a special neivedyam that’s offered to Lord Ganesha on Ganesh Chaturti These moulds are made up high grade Plastic & Aluminium materials.

• The Outer layer is round but inner shape is of modak

• These molds can be stores easily to save space and are very easy to wash and clean Make Your Modak In The Best Shape With This Exquisite Modak Mould Different Cavities modak as per necessity

• LIFE TIME USEABLE * NON STICKY & NON SLIPPERY

Recipe

Ingredients
For the filling:
1 Cup Coconut, grated
1 Cup Jaggery
A pinch of Nutmeg
A pinch of Saffron
For the shell:
1 Cup Water
2 tsp Ghee
1 Cup Rice flour

Method to Make Modak
Prepare fillling:
1.Heat a pan, add the grated coconut and jaggery.
2.Stir for about five minutes. Add the nutmeg and saffron, mix well.
3.Cook for another five minutes and keep aside.
Prepare modak:
1.In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
2.Cover the dish and cook till its half done.
3.Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
4.Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
5.Put a spoonful of the filling onto the dough and seal it.
6.Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.

Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or toasted bread.

• The way you make each dish changes based on the method and process used in cooking the eggs.

• Ingredients  change the flavor of the spicy scrambled egg dish.

• You can make it spicy, sweet and savory as in Bharuchi Akuri.

• You can use akuri as a filling as in Akuri Pattice or simply rolled up in a Burrito, Rotli or Taco.

• You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled)

Recipe

Ingredients

• 4 eggs

• 1 onion chopped very fine

• 1 finely chopped tomatoes

• 1/4 cup fresh Coriander (kothmir) chopped (optional)

• 1  green chili finely chopped

• 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste

• 1/2 tsp of turmeric (haldi)

• 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)

• 1/2 tsp Red chili powder

• Salt to taste

Method

1. Fry onion till pinkish brown, add tomatoes.

2. Stir well and see that tomatoes are tender

3. Next add the ginger & garlic paste.

4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

Great for diabetics and protein rich diets

This is a sample recipe from our cookbooks