Showing posts with label Parsee special. Show all posts
Showing posts with label Parsee special. Show all posts

November 16, 2018

SWEET RAWA IN MILK

Ingredients:
Milk  - 1 litre
Fine semolina - 4 tbsp
Sugar- 4-5 tbsp
Ghee- 1 tbsp
Raisins-1 tsp
Almonds-  10
Pistachios- 10

Method:

  • Heat the ghee in kadai, add chopped almonds, pistachios and raisins.Fry until golden. Remove and keep aside.
  • Add rawa to the same kadai and fry until aroma comes. keep aside.
  • Boil the milk and reduce it to half.
  • Add the rawa slowly and cook in low flame for 4-5 minutes. 
  • Add sugar and keep stirring in low flame until the mixture is thick.
  • Lastly add fried nuts and raisins.
  • Serve cold or at room temperature.

April 20, 2018

MIXED VEGETABLE STEW

Ingredients:
Onion - 1
Potatoes - 2
Tomatoes - 2
Pumpkin - 100 gms
Sweet potatoes - 100 gms
Gooseberries - 100 gms
Carrot - 100 gms
Oil - 3 tbsp
Oil for frying the vegetables
Vinegar - 1 tsp
Sugar - 2 tsp
Worcestershire sauce - 1 tsp
Salt to taste

For spice paste:
Vinegar - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies - 4
Garlic pod - 3
Ginger - 1"
Cinnamon  - 1"
Cloves - 2
Cardamoms - 2

Method:

  •  Grind all the ingredients for spice paste with the vinegar. Keep aside.
  • Peel and chop the onion and tomatoes.
  • Scrape the carrots and cut into thin pieces, about 2" in size.
  • Peel the potatoes and pumpkin and cut all the vegetables into pieces.
  • Leave the gooseberries whole. Sprinkle salt on vegetables.
  • Heat the oil for frying and the vegetables one variety at one time. Drain the excess oil and keep aside.
  • Heat oil in pan; add chopped onion and fry till they are transparent.
  • Add spice paste and fry till aroma comes then add chopped tomatoes and cook till soft.
  • Add the fried vegetables and mix gently. Add 1/2 cup of water and gooseberries. Cover and cook another 4-5 minutes.
  • Mix the vinegar and the sugar, and add to the cooked vegetables.
  • Stir in worcestershire sauce and serve.

November 21, 2016

MACHI NO SAS

Ingredients:
Fish (surmai, pomfret or any other fish) - 500 gms
Curd - 200 gms
Onions -2
Tomatoes -2
Green Chillies - 2-3
Garlic pods - 2
Ginger - 1/4"
Eggs - 4
Worcestershire sauce- 2 tsp
Tomato puree - 2 tbsp
Cumin powder -1 tsp
Chilli powder -1 tsp
Oil -6 tbsp

Method:

  • Clean and cut the fish into medium sized pieces.
  • Cut the onion into thin slices. Chop the tomatoes, ginger, garlic and chillies into small pieces.
  • Heat the oil in a pan and fry the onions, ginger, garlic and green chillies till the onions are light golden brown.
  • Add the cumin and chilli powder and cook for another minute. Lower the flame and add the fish pieces.
  • Cook turning the fish pp.
  • Add the tomato puree and continue to cook the fish for another 6-7 minutes covering with a lid.
  • Put off the flame and allow the fish to cool.
  • Whip the curd together with the worcestershire sauce. Beat the eggs and mix into the curd.
  • Place the fish once again on a very low flame and stir in egg -curd mixture.
  • Cook only for a minute or so, do not boil otherwise the egg might curdle.
  • Serve at once.


June 17, 2016

PARSEE STYLE METHI BHAJI

Ingredients:
Fenugreek leaves - 400 gms
Potatoes - 2
Onions - 4
Garlic cloves - 4 (crushed)
Green chillies- 2 (slit into halves)
Sambar powder - 1 tsp
Salt to taste
Cumin powder - 1/2 tsp
Oil - 4 tbsp

Method:

  • Finely chop onions. Peel and slice the potatoes into thin slices.
  • Remove the fenugreek leaves from the stalks and cut into small pieces. Discard the stalks.
  • Heat the oil and add the garlic.
  • Add onions, cumin powder, potatoes and green chillies. Fry over medium flame for 2 minutes.
  • Add fenugreek leaves and salt.
  • Lower the flame and add sambar masala and 3 tbsp of water. Cover the lid.
  • Cook till the leaves are tender and the bhaji is absolutely dry.



January 27, 2016

PARSEE CUSTARD

Ingredients:
Milk - 3 1/2 cups
Castor sugar - 60 gms
Eggs - 3
Egg yolks - 2
Almonds - 1 tbsp (ground)
Rose water - 1 tbsp
Nutmeg powder - pinch
Cardamom powder - pinch

Method:

  • Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
  • Lightly beat eggs and egg yolks together, add milk mixture, almonds and rose water. Stir until combined.
  • Pour into a 1 1/2 litre ovenproof dish, sprinkle with nutmeg and cardamom.
  • Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.



October 10, 2015

AKURI

Ingredients:
Eggs - 6
Onion - 1
Tomatoes - 2
Green chillies - 2-3
Spring onions - 2
Garlic cloves - 3
Ginger - 1/2" piece
Chilli powder - 1 tsp
Turmeric- 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp(chopped)
Oil - 2 tbsp

Method:

  • Cut the onion, ginger, garlic, green chillies, spring onions with the green portion into small pieces.
  • Beat the eggs.
  • Heat oil in kadai, add ginger, garlic, green chillies and onions. Fry them till onions are light brown.
  • Add tomatoes and spring onions and continue to fry over a medium flame for another 2-3 minutes.
  • Mix the spices and cook another minute in low flame.
  • Add beaten eggs , stirring all the time till the eggs are cooked and scrambled.
  • Garnish with chopped coriander leaves and serve hot o toasts.

August 12, 2014

CAULIFLOWER IN COCONUT MILK

Ingredients:
Cauliflower - 1 (medium)
Onion - 1
Coconut - 1/2
Garlic pod - 1
Green chillies - 5-6
Cumin seeds - 1/4 tsp
Cinnamon  - 1" stick
Cloves  -2
Bay leaf - 1
Salt to taste
Oil for frying
Coriander leaves - 1 tbsp(chopped)

Method:

  • Grind onion, garlic, cumin,green chillies and coconut to make fine paste
  • Cut the cauliflower into florets and deep fry in hot oil. Fry few at a time till they are light golden brown. Drain off the excess oil and keep aside.
  • Heat 2 tbsp of oil, add cinnamon, cloves and bay leaf and allow them to splutter.
  • Add the coconut paste,salt and fry them in low flame for 2 minutes. Add one cup of water and bring it to boil.
  • Add fried cauliflower and cook in low flame for 5 minutes till the florets are cooked and tender.
  • Lastly garnish with coriander leaves.


October 07, 2012

Dhansak with Mutton

Ingredients:
Tuvar dal - 400 gms
Red Pumpkin - 100 gms
Tomatoes - 3
Potato - 1
Onion - 1
Brinjal - 50 gms
Green chillies - 3
Ginger - 1" piece
Garlic pods - 3
Turmeric - 1/2 tsp
Salt to taste
Oil - 5 tbsp
Mutton - 700 gms
Coriander powder - 1 tbsp
Cumin Powder - 1 tsp
red chilli powder - 2-3 tsp
Sambar powder - 1 tsp
Dhansak Masala- 2 1/2 tsp
Cinnamon - 1" piece
Cloves - 4
Cardamom - 2
Coriander leaves

Method:

  • Wash and soak tuvar dal for 30 minutes.
  • Peel and chop onions, red pumpkin and potato into small pieces.
  • Finely chop brinjal, green chillies,tomatoes, ginger and garlic.
  • Pressure cook tuvar dal along with chopped vegetables and turmeric. Cook till they are very soft and tender.
  • cool the dal and mash it to obtain smooth paste. Pass this through the sieve and keep aside.
  • Heat the oil in kadai, add whole spices and allow to splutter.add mutton and salt to taste and cook in high flame for 3-4 minutes.
  • Add coriander powder, cumin powder,  turmeric, red chilli powder  and sufficient water. Cook till mutton is tender and well cooked. 
  • Add dal mixture and continue to cook over low flame.
  • Add sambar powder, masala and cook till dhansak is thick.
  • Garnish with coriander leaves.
  • Serve hot with brown rice.




Parsee Brown rice

Ingredients:
Basmati rice - 2 cups
Onion - 1
Sugar - 1 tsp
Salt to taste
Cloves - 2
cinnamon - 1/2" piece
cardamom - 2
Peppercorn - 4
Ghee - 2 tbsp

Method:

  • Peel and cut onion into thin slices.
  • Soak rice for 20 minutes. Wash and drain the water completely. Keep aside.
  • Heat the ghee, add spices and fry them. Add onions and fry till it is light golden brown.
  • Add sugar and cook till it caramelizes  Now add rice and salt and mix well to coat the spices.
  • Add sufficient water to cook the rice.
  • Cover with a lid and cook till the rice is done.
  • Serve with dhansak..
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