Thursday, March 26, 2015

PARSI FOOD DISHES

Tabuli 

Ingredients:
• 1 Small onion
• 1 tsp Dry mint
• 1/4 cup Olive oil
• 1/2 cup fine Bulgur (a type of wheat)
• 2 bunches Parsley
• 2 Medium Tomatoes
• 1/4 cup Lemon juice
• 1 tsp Salt
Method:
* Soak bulgur in sufficient amount of water for 15 minutes.
* Drain it well.
* Put all ingredients in a cooking bowl and add oil.
* Chill this mixture in refrigerator.
* Tabuli is ready to serve.
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Dhansak 

Ingredients:
• 1/2 cup Toovar Dal
• 1/2 cup Moong Dal
• 1/2 cup Urad Dal
• 1 Egg Plant (chopped)
• 1 Broccoli (chopped)
• 1 Tomatoes (chopped)
• 1 Onions (chopped)
• 1 Carrot (chopped)
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 2 Green Chillies (chopped)
• 4-5 twigs Coriander Leaves
• 2 tbsp Oil
• Salt to taste
To Prepare Dhansak:
* Mix toovar dal, moong dal and urad dal, and wash them.
* Heat some water in a pressure cooker and add the dals, broccoli and carrots in it.
* After 2 whistles, turn off the flame. Mix the dals and vegetables properly.
* Now heat the oil in a pan. Add cumin seeds to splutter, and then add green chillies and onions. Fry till they turn golden brown.
* Add eggplant and tomatoes, and let the vegetables cook for 5-10 minutes.
* Add cooked dals, salt and garam masala. Let the dish cook for another 15 minutes.
* Garnish with freshly chopped coriander leaves.
* Dhansak is ready to serve.
A delicious traditional Parsi Recipie Enjoy
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Khara Pateta 

Ingredients:
• 500 gms Potatoes
• 2 Onions (sliced)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 2 Cups water
• 3-4 Garlic flowers
• 2-3 Ginger pieces
• 4 tbsp Oil
• Fresh coriander leaves
• Salt to taste
Method:
* Peel the potatoes and cut into cubes.
* Chop garlic and ginger.
* Heat the oil.
* Fry the onions till they turn golden brown in colour.
* Add cumin seeds, chopped garlic and ginger.
* Mix potatoes and salt.
* Fry it for few minutes.
* Add water and cook over medium flame till potatoes are cooked.
* Mix in chopped tomatoes.
* Garnish with fresh coriander leaves.
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Parsi Fried Fish 

Ingredients:
• 1 kg Fish
• 1 tsp Lime juice
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• Oil, for shallow frying
• 3 Capsicum, cut in long slices
• Coriander leaves, chopped
For Preparation :
* Wash the fish and cut into slices.
* Pour lime juice all over the fish and rub in the red chili powder, salt and turmeric mix.
* Leave in a cool dry place for at least 1 hr.
* Heat oil in a frying pan.
* When oil gets hot, add fish, a few pieces at a time.
* Drain and place on a heated serving platter.
* In the same oil, fry the capsicums and place round the fish.
* Garnish with chopped coriander leaves.
* Parsi Fried Fish is ready.
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Saffron Pulao

 Ingredients:
• 2 pinches Saffron
• 2 cups Basmati Rice
• 3 tbsp Ghee or oil
• 2 tsp Cumin Seeds
• 2 Bay Leaf
• 4 cups Water
• 1 tsp Salt
Method:
* Wash the rice in warm water.
* Soak it for about 20 minutes.
* Heat the ghee.
* Add cumin seeds and bay leaf.
* Fry the contents for a minute.
* Add the rice and fry
* Add saffron and salt. Pour 4 cups of water.
* Simmer till the water gets evaporated.
* Put the lid and reduce the flame to low.
* Simmer it for another 10 minutes
* Safforn Pulao is ready to serve.
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Lagnashila Stew 

Ingredients:
• 100 gms Yam
• 2 Potatoes
• 50 gms French beans
• 100 gms peas
• 2 Capsicums
• 2 Onions (medium)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 Ginger
• 2 Garlic flakes
• 2 Tomatoes (chopped)
• 1 tbsp vinegar
• 2 Green chillies (slit)
• Fresh coriander leaves
• Salt to taste

 
Method for Preparation:

 
* Make ginger and garlic paste.
* Cut potatoes, yam, french beans and green peas into cubes.
* Heat the oil.
* Now fry onions till they turn brown.
* Add all the vegetables.
* Add cumin powder, coriander powder, ginger garlic paste.
* Fry it for few minutes.
* Mix chopped tomatoes .
* Add salt and stir it well.
* Cook till the mixture turns dry.
* Garnish with coriander leaves
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SHRIKHAND

INGREDIENTS: 
:- 1 kg thick curd
:- 3/4 cup powdered sugar
:- a few strands saffron
:- 1 tbsp warm milk
:- 2 tbsp cardamom powder
:- 5-6 Pistachios and Almonds sliced

:- PREPARATION:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!



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