Kurkuria is a Parsi snack long forgotten and lost in memory. I first heard of it from a Parsi Manager of an Agiary (Fire Temple) in Mumbai. Marzban Palsettia is from the Village of Nargol, in Gujarat and mentioned that ‘amongst other Parsi snacks, he even made Kurkuria for his colleagues’. I was intrigued. When I found this recipe  amongst the family recipes, I thought to share it with you, my readers. The taste imparted by using the Palm Toddy as ferment is distinctive; that, perhaps, adds greatly to the appeal of the Kurkuria as against other fritters.

There is more than one kind of Kurkuria to be had with Tea—some with fruit some without. Each is made differently; I will share the recipes in due course.

It is interesting to know that Kurkuria is also, the name of two villages in India; one in the State of Assam and another in West Bengal.

Both places also have a weather Bureau which are  named the Kurkuria Grant Weather – AccuWeather Forecast for Assam India and one by the same name for West Bengal.

INGREDIENTS:

250 Gms fine wheat semolina (Rava);

250 Gms plain wheat flour (Atta);

250 Gms finely ground white flour (Maida)

500 Gms powdered sugar (you may grind fine, sugar crystals of use icing sugar) ;

250 Gms plain wheat flour;

½ bottle of toddy (if not available add a flat tsp of fresh yeast and treat the flour accordingly);

250 ml milk with thick cream added to it (cream optional)

3 tablespoons rose water;

6 eggs;

5 Gms cardamom and nutmeg powder mixed;

1 tbsp ghee as shortening (butter used instead of ghee will destroy the earthy flavour of the Kurkuria Fritters);

Ghee / other cooking medium as required for frying.

Sieve the semolina and wheat flour;

Add tbsp ghee;

Mix lightly.

Beat the 6 eggs lightly and add to the flour;

Mix.

Add milk with cream, Cardamom-Nutmeg powder, powdered sugar;

Mix.

Do not knead the dough at any stage.

Add a little Toddy at a time and bring the mixture to a dropping consistency.

Cover the mixture and put it in a warm place. Allow it to rise.

When it has risen add the rose water. Mix.

Heat the ghee in a deep pan and drop the dough with a table spoon in the hot but not smoking ghee.

Keep each ball of the Kurkuria apart when frying; ensure they do not bunch up or stick to each other;

Deep fry the Kukuria to a brown and serve with Tea.

A few grams of blanched, peeled almonds crushed to a powder, if added to the Kurkuria dough would go a long way in improving its taste.

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 season in India. Ambakalyo is delicious; eaten with red/white rice or any bread — whether baked in an oven or cooked on a griddle including tortillas, chapattis, corn bread and pita . The bright orange colour of the finished dish of the Mango Ambakalyo only adds to its appeal. Ambakalyo, by itself, makes for a popular meal in a Parsi household and saves the mother from long hours in the grueling heat of the kitchen.

Ambakalyo also makes a scrumptious sauce for all roast meats and fowl — especially Roast Chicken and Pork; if you are so inclined to use it.  The sweet and slightly tart-chili tang of the sauce goes a long way in enhancing the flavours of your dish. Visually too, the translucent orange colour , reminder of scenic sunsets, and the thick consistency of the sauce is tremendously appealing.

Mango is the traditionally accepted fruit to make an Ambakalyo and the name itself “Amba” meaning ‘Mango’ in Gujarati and ‘Kalyo’ meaning ‘Grated, Shredded, made into a Paste’ suggests that the dish is essentially made from Mangoes cooked to the consistency of  a thick paste. The ingredients and the Gujarati name suggests that  the Parsi-Zoroastrians of India learnt to make the Ambakalyo after migrating to India. However, the word  ‘Kalyo’ is no longer found either in Persian or Gujarati; but in Filipino the word “Kalyo” still exists  the meaning has declined and is used to denote ‘a Shredder’.

If you are inclined to innovate, like I am, you may add oranges or other citrus fruit, or pineapple or green apple or passion fruit (yellow or purple) any tart fruit of your choice to the recipe at the stage where you introduce the sliced Mangoes into the melted Jaggery/sugar mixture.

Replacing Mangoes, altogether, with another tart and fleshy fruit or a combination of fruits would give you a Orangekalyo, Citrouskalyo, Pineapplekalyo, or green-applekalyo or passion-fruitkalyo or Kalyo of your choice. The entire Recipe will remain the same except that the Mango will be added onto or replaced by another fruit. This would make an equally delicious sauce and a seasonal sauce, at that!

INGREDIENTS:

6 Ripe Mangoes (Alfonso or Pairi preferred; but you may use your favourite);

250 Gms (½ lb) pearl onions (can replace with small red onions or diced regular onions. The taste with each will differ but all taste good);

250 Gms Jaggery as per original recipe;  (or Sugar, if you prefer. In which case take 200 Gms of sugar);

3 cloves;

1 inch piece of cinnamon;

Juice of 1 lemon;

1 tsp chili powder;

A pinch of Turmeric powder;

1 clove Garlic;

¾ inch piece of Ginger.

METHOD:

Peel and slice the Mangoes (you may also use the seed),

Slice the Ginger and Garlic,

If using large onions, quarter them,

Fry the onions lightly and place aside,

If using small onions fry them whole,

Now, boil the jaggery/sugar in 2 spoons of water,

Add chili powder, Turmeric Powder, Ginger, Garlic, Cloves and Cinnamon.

Boil till all the jaggery/sugar has melted,

Then, add the mangoes and onions and cook boil for 5 minutes,

Simmer for another 20 minutes or until mango and seed orange and translucent.

Your Ambakalyo is ready to eat.

SERVE: Hot or cold with chapattis, preferably made of rice flour.