19th Century Parsi Recipes

I am sharing the process described by my Great Grandmother, Dosibai Wankadia. The method used in her time is prior to the advent of the various modern presses and other kitchen gadgets and therefore use of traditional straw basket(s) and weights. The reader may use the gadgets he has, if any. A WORD OF CAUTION TO THE READER. My Great-Grandmother informs that the salted Garab/roe available in the market is merely that ---Salted not capable of preserving. It has does not have the shelf life of the Aatheli (Preserved) Garab/Roe. The Salted Roe available in the market may be used for immediate cooking. The salted Roe has to undergo the undermentioned process before it can be preserved and retained in your larder for months.  

The clever lady washed clean the seeds and skin of the mango in a vessel of water; added some curds to this flavoured water, condiment, spices and voila! A delicious mango curry was born. This was Fajeto. She cooked some Khichri [a quick and easy dish mix of rice and dal boiled with salt and turmeric powder (http://www.mumbaiblogg.com/food/recipes/khichri/ )] to go with the mango curry and literally, hey presto! One of the most delicious combinations of Parsi-Zoroastrian cuisine was perpetuated --Khichri and Fajeto. To this day, I doubt if there is a better combination of foods.

The Savoury Dhebras uses more than one grain and is quite different in its preparation, taste and use. The Savoury Dhebras can is eaten at any meal or as a snack. It makes excellent ‘travel food’; tasty, filling and long shelf-life.

The Raw Mango Curry is special and has a unique recipe. It is not as simple as making the usual curry and introducing raw mangoes i the end. Raw mango meat curry uses no Chili, whether green or red, and no coconut or other nuts to thicken the gravy. The gravy thickens because of the amount of onions used. On its completion, the Raw Mango Curry comes out with a hint of sweetness, and mainly sour and spicy.

Sweet Dhebras — Flat, Unleavened Parsi Bread Sweet Dhebras are another of the lost-Parsi-Zoroastrian-recipes. The Sweet Dhebras are flat, unleavened, griddle-cooked bread. Though not originally Persian, the Sweet Dhebras was bread much enjoyed by the Parsis and is still spoken of with nostalgia. After coming to India, initially the Parsis …

Parsis liver cutlets are no longer part of the Parsi everyday meals and perhaps, many of the present generation have not even heard of liver cutlets. Thought I'd induce some life in this old Parsi dish by putting out this recipe. Do try it on a Sunday afternoon; or gladden your Granny's heart by serving her something from her childhood.

Country Captain from India, An Easy and Quick Parsi Recipe. The Feature Image at the top of this Recipe of  ‘Country Captain Chicken’ is taken from Humayun Hassain’s third and last series of Anglo Indian Cooking. The Recipe itself is from my Family recipes as handed down. THIS RECIPE WAS …

Bafela Eeda Ni Akuri — Parsi Boiled Herbed Eggs Bafela Eeda Ni Akuri is a breakfast dish but can be used for a quick small meal. An Akuri is usually made from raw eggs scrambled with various herbs and potatoes. Irani restaurants of Bombay (Mumbai) serve Akuri all day as …

AMBAKALYO — Parsi Ripe Mango Sauce Quick and Easy Ambakalyo is not a preserve it is a recipe for a Parsi Ripe Mango sauce quick and easy sauce recipe.   Ambakalyo is a delightful, light and happy dish to be served in the heat of summer , the height of the Mango …