Parsi Recipes

1. Clean, wash and cut pomfret into slices. Apply salt and set aside. 2. Chop onions, coriander leaves and green chillies finely. 3. Grind cumin, cinnamon and garlic. 4. Wash tomatoes. 5. Heat fat, saute onions. Add ground spices and fry. Add chilli powder... - 49.2084

Cut potatoes, yam, carrot and french beans into small cubes. Chop onions fine. Shell and parboil green peas. Make a puree from tomatoes. Heat 4 tbs oil in karahi and fry the cubed vegetables brown, one at a time. Pour remaining oil in a pan and fry the onions... - 48.4603

Clean chops and remove any sinew Mix all ground spices into a paste with bread. Divide into 24 equal portions. Place a chop on a chopping board. Put one portion of ground paste on top. Spread it out and with a chopper, start chopping paste into chop. It... - 45.6626

Sieve semolina into a bowl. Melt 1 tsp ghee in a pan over low heat. Add semolina and roast, stirring continuously till golden and fragrant. Remove from heat and set aside. Put milk with cardamoms in a kadhai or wok over high heat and boil for 5 minutes. Lower... - 44.5859

1. Place the washed toovar dal in a pressure cooker with 2 1/2 cups of water and cook for about 15 minutes until soft. Empty inter a large vessel and add the sugar, nutmeg-cardamom powder, vanilla essence and the ghee.' Mix well. Add the raisins, cherries... - 30.9898

1. Place half cup oil and the onions to cook in a heavy bottomed pan. When golden coloured, and the salted washed mutton botis, ginger-garlic paste and fry the mutton till red. Gradually add the powdered masalas, tomatoes and ground dried kopra and cook on a... - 29.8816

1. Place the flour, semolina, sugar, spices and melted ghee in a large thala. Mix well and then add the baking powder, whipped eggs and sufficient water to make a smooth pliable dough. The dough should not be limp or wet and should hold its shape. Taste for... - 29.5292

Mix together fenugreek, mustard, turmeric, asafoetida and salt. Add to hot oil and roast. When roasted, remove from fire and add chilli powder. Mix well and use as required. - 28.0797

1. Boil the pistachios and almonds separately. Skin and cut finely into slices. 2. Take a large flat bottomed dekchi. Place the ghee and rava in it, and allow to cook on a slow fire until the rava has absorbed all the ghee. Keep frying till a nice ivory... - 26.7079

1. Take a large heavy bottomed thali. Place the ghee and ginger-garlic paste in it and place over medium heat. Stir for two minutes and add the green chillies, chopped tomatoes, coriander, vinegar, sugar, chilli powder and garam masala and cook till the... - 24.0202

1. Mash the bananas. Add the sugar, essence and cardamom-nutmeg powder. Beat in the eggs and whisk the mixture well. 2. Gradually add in wheat flour, maida and the raisins. 3. Heat half a kadhai of ghee and when it gets hot, lower the flame and take one... - 23.2401

Grind all the above items to a fine powder and seal in air-tight bottles. - 23.0439

Grind the garlic and chillies together. You can add a little water to make a paste. Store in refrigerator. Remains fresh for 4-5 days. - 13.5756