• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
anil

Parsi cuisine

79 posts in this topic

Lovely blog Percy, wish I had known when it started. :sad:

How do you remain trim with so many eedas? :laugh:


I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

Share this post


Link to post
Share on other sites

Made some Indian food during Thanksgiving break.

Shrimp Kebabs

308179784_a1927142aa_o.jpg

Marinate some shrimp in tumeric, chili pepper, whole cumin seeds and salt for about and hour. Then combine with pieces of white bread and cilantro and pulse in a food processor until a paste just forms (do not make it too mushy).

308179725_bcdc64d8b0_o.jpg

Roll into meatball size and pan fry. Squeeze with lemon or lime and serve while hot.

308179747_cc9e6459ed_o.jpg

Then we made Dhan Dar (yellow dal) Patio (Paat-yoh)

308179798_a12cbd448b_o.jpg

The patia has fish in it. Since Pomfret is not available, we used striped bass.

308179819_47e063f82f_o.jpg

Share this post


Link to post
Share on other sites

Just wanted to second what Pan said. I am hoping to make the shrimp kababs this weekend. They look like something I can handle despite my ignorance when it comes to Parsi food :). Percy, I've tried both your Americanized Dhansak recipe as well as your recipe for Akhoori and we really enjoyed both. Thanks so much for posting such detailed recipes and photographs.

-w@w

Share this post


Link to post
Share on other sites

I am so excited to see there are threads about Parsi cooking...

I just learned about Parsi cooking reviewing My Bombay Kitchen by Nilafour Ichaporia King on my blog. Have any of you tried it? I would be so curious to know what those familiar with Parsi cooking thought of it. I loved the recipes but have not background to know how they compare to other Parsi recipes.

Any thoughts?

Share this post


Link to post
Share on other sites
Welcome to the thread Cookbook Addict. I have ordered her book and will let you know once I have a chance to review it.

BTW, a while back there was a thread on how many cookbooks eGullet members have and based on your handle, I am curious  :rolleyes:

Hey Percyn,

Look forward to hearing about your impressions of the book. I was so excited about it because they were some recipes, like patrel, that I had never seen in a cookbook before. I also loved the chickpea stew and the biryani recipes.

I have a serious cookbook purchasing problem and my collection easily runs into the hundreds. I have started a blog to justify my addiction, where I review a different cookbook each week. Makes for a lot of messy dishes but so far we are having a lot of fun with it. Eventually I will have to donate some of my books, though, since we do live in a space-challenged nyc apartment.

Share this post


Link to post
Share on other sites
Hey Percyn,

Look forward to hearing about your impressions of the book.  I was so excited about it because they were some recipes, like patrel, that I had never seen in a cookbook before.  I also loved the chickpea stew and the biryani recipes.

...

Well, I finally got a copy of the book a few days ago and while I have not had a chance to make any of the dishes, I did flip through the book and recognize many of the recipes.

The book has a combination of traditional Parsi recipes such as the patrel, patra ni machi (fish wrapped in banana leaf), Bombay duck (a fish), etc, but also had quite a few recipes that I seemed to borrow Western ingredients and techniques. There is nothing wrong with that and in fact we Parsi's pride ourselves of our ability to adopt the best from various cultures while preserving our own, which the author also seems to point out.

I was pleasantly surprised to see anthropological details scattered throughout the book along with personal family stories and memories, which made me reminisce some of my own. Yes, I was lucky to be born in a Bombay kitchen.

If you liked this book and are looking for authentic Parsi recipes, try Jamva Chaloji or PM me for some unpublished hand written recipes.

Cheers

Percy

P,.S: Nice blog Cookbook Addict

Share this post


Link to post
Share on other sites

There was a lovely story about Parsi food on NPR this morning: Sugar in the Milk: A Parsi Kitchen Story They interviewed Niloufer Ichaporia King, who shares some recipes on the linked page. Alice Waters was so enchanted with Parsi cooking that she decided to do a special Parsi New Year menu. It's on the Chez Panisse Downstairs menu for March 20:

Thursday, March 20        Special Dinner: Parsi New Year      $125

Pomegranate Kir royal

Cashews with ajwain, toasted papads with tamarind chutney, allium stew, and pickles

Ritual dal with spiced ghee

Prawn, squid, and line-caught monkfish brochettes with fresh turmeric and chiles

Green masala biryani with Cattail Creek lamb, spring vegetables, crispy onions, and pistachios

Passion fruit ice

Faluda and sweets

Lemongrass-mint tisane

Share this post


Link to post
Share on other sites
Patra Ni Machi - Fish on Banana Leaves

Fish covered in Cilantro and mint chutney, wrapped in banana leaves and steamed.

Having tried Percy's patra ni machi, I can confirm just how tasty it is! Really good stuff.

Percy, I was looking for recipes on line and found a number of variations... is the cilantro/mint a traditional variation, or your twist?

Share this post


Link to post
Share on other sites

Yes Percy, please share the chutney recipe! I will second Andrew's endorsement of Percy's patra ni machi. It's absolutely delicious. I suspect that chutney would work well on other things like chicken or pork too.


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Share this post


Link to post
Share on other sites

I have never seem this thread before, Oh My God the food!

I had to take a Zocor after I finished looking at Percy's eggs. Percy, did you go to a summer camp or take a college course to learn to cook eggs the way you do, I have never seen thier equal.


**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By Luke
      Every now and again I come across a recipe that is awesome.
       
      It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here.
       
      In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked.
      It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly.
       
      Here is my take on that recipe, which I believe is called Double Chilli Chicken. 
       
      Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification. 
       
      The ingredients you will need are:
      - oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor)
      - Chicken mini drumsticks (about 1kg) 
      - About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish)
      - Salt
      - About 20 curry leaves
      - Sliced ginger
      - Sliced garlic
      - 10 to 15 whole dried chillies (I remove most of the seeds)
      - Ground dried chilli powder (medium hot)
      - Ground coriander
      - Ground black pepper
      - Jaggery or Palm Sugar
      - Lime juice
      - Chopped fresh coriander for garnish
      - Chopped red onion for garnish
       
      I start with a heavy base fry-pan that has a fitted lid and add the ghee.
       

       
      Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter. 

       
      Saute your dried chillies in the ghee for a few minutes

       
      You will notice they start to darken quickly
       

      Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook.
      I should have also added the curry leaves to the oil first, but I forgot so I added them later.
       

      As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference. 
       

      Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour
       

      After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product.
      A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance. 
       

      Stir the powders into the onions and cook for a few minutes.
       

      Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning
       

      Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed.
       

      While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime.
       

      After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken.
      For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper.
       

      Prepare some slived red onions for garnish.
       
       

      And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide!
       

      Serve the chicken on a bed of steamed basmati rice
       

      And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff!
       
      Cheers
      Luke
       
       
       
       
       
       
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Phill Bernier
      Hi There,
       
      I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:-
       
      Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process.
       
      The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch.
       
      The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy.
      Some questions that I have are:-
      Why heat the oil to hot and bring to medium? Why not just heat to medium? Does bhunooing always have to include onions? The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil? Is this the same, or does it have any relation to the bhuna? I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct? How long should I be frying the spices for? I would be very grateful for any help you can provide.
       
      Thank you in advance
      Phill
    • By polly
      Lately i've been wondering about the use of food colouring in Indian food.
      Is there a traditional aesthetic use of it, or is it maybe to reproduce the colour that chilli powder or saffron would have given to a dish?
  • Recently Browsing   0 members

    No registered users viewing this page.