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PARSEE FOOD MADE EASSY

rongonneogi's picture

             PARSI FOOD MADE EASY 

One never really can have a true picture of another community. There is a notion , for instance when you think of Parsee, the image  (rather unfair ) is of people who have idiosyncrasies,a sense of humour that hangs around the country all the time & honesty which is difficult to find in other communities.actually they are much more. They are colourful, sharp ,knitted, decent & these notions unnecessarily get attached to their food.

       If you have once tasted Parsee food, later whenever you think of their foodYou would have to struggle to hold back the saliva that tries to drip from theCorner of your lips. Aroma of Parsee food would lure even a good chef.          Unlike other cuisine a cross-section of people when asked about Parsee cuisine go ga-ga on its aroma. Parsee food is not very difficult to cook.           As an example, I am giving few recipes for the readers. 

·        Dhandal Kolmino Patio

 

Ingredients :

Kolmino  Patio :

Prawn ------ 1 KgRefined Oil --- 150 gmsOnion ------- 250 gmsGarlic -------- 30 gmsTurmeric ----- 10 gmsCumin Seeds ---- 10gmsRed Chilly Powder----- 10 gmsRed Chilly Whole ------- 10 nosCloves ---------- 10 gmsCinnamon ------ 10 gmsJaggery --------- 50 gmsTamarind ------ 75 gmsCoriander leaves -------- 25 gmsSalt ------- to tasteLime juice ------ to taste 

Mori Dal :

Tur Dal ( split red gram or arhar dal )  ------ 200 gmsTurmeric ----- 5 gmsGarlic --------- 10 gmsOnion ---------150 gmsGhee ---------- 100 gmsSalt -------- to taste    

Method :

Kolmino patio:

 Clean & wash the Prawns & keep aside to drain out water. Heat oil in a dekchi, add chopped onions & fry till light brown. Add garlic paste, chilly paste, chilly powder,cloves, & cinnamon. Add Prawns & cook them for 10 minutes. Add tamarind pulp & jaggery. Add lime juice, salt & chopped coriander leaves & serve hot. 

Mori Dal :

 Cook dal with salt,water, turmeric & boil till well cooked. Make a fine puree.Temper dal with onions & garlics. Serve Kolmino Patio with Mori dal & boiled rice.   ·        Murgi Na Farcha : 

Ingredients:

Chicken ------- 1 kg ( cut into 4 pcs )Tomato -------- 300 gmsGinger paste ----- 15 gmsGreen chilly paste ---- 15 gmsGarlic paste ------ 15 gmsCurry leaves ----- 5 gmsChilly powder ----- 10 gmsTurmeric powder ---- 5 gmsDhania powder ------ 10 gmsEggs ------ 3 nosCoriander leaves ---- 15 gmsBread crumbs ------ 30 gmsGaram masala powder ----- 5 gmsRefined oil ------ for frying 

Method :

 Mix together chopped tomatoes , curry leaves,ginger,garlic & chilly paste,turmeric powder , chilly powder, dhania powder, salt. Add  chicken pieces & mix well. Place on fire & cook till chicken is ¾ done.Add in lime juice , garam masala powder & cool. Separately boil one egg for garnish. Beat the rest of eggs & chopped coriander. Take out chicken pieces into bread crumbs.Give one egg wash in beaten egg & coriander leaves & deep fry. Serve garnishedWith boiled eggs , cut into half. Serve hot accompanied by tomato sauce.    

           

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1 Comment

Ganesh.Dutta's picture
Recipe section encroches blog section area.....gurrr....gurr..