Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the main dishes of parsi cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the main dishes of parsi cuisine?),it will help you,my kids.
Answer:
DHANSAK! Parsi food is healthy and absolutely delicious!
Parsi: descended from Persian Zoroastrians who emigrated to the Indian subcontinent over 1,000 years ago to escape religious persecution after the Islamic conquest.
Famous Parsis: Queen's Freddie Mercury and Ismail Merchant
PARSI cuisine adds to the richness and variety of the Indian cuisine. The dishes are famous for their unique flavour. There is a whole range of vegetarian as well as non-vegetarian dishes to choose from while planning a Parsi menu. Dhansaak is>******************************...
PARSI PRAWNS WITH POTATOES:
Ingredients
Prawns 450 gm
Lime juice 2 tsp
Potatoes 450 gm
Curry leaves 5-8
Oil 2 tbsp
Fresh green garlic
cloves and shoots (chopped) 8
Green chilies 2
Fresh coriander 2 tbsp
Salt to taste
For the masala:
Dried red chilies 6 (soaked in 1 1/2 tbsp malt vinegar)
Cumin seeds 1 tsp
Garlic cloves 4-5
Ground turmeric 1/2 tsp
Onion (chopped) 1
Method:
Wash, clean and de-vein the prawns and drain well. Sprinkle these with the lime juice and some salt and set aside. Grind the masala ingredients in a blender until you have a smooth paste, adding more vinegar if necessary.
Mix with the cubed potatoes and marinate for at least an hour.
Heat oil in a pan and saute the curry leaves, garlic and chillies for 2-3 minutes. Add the potatoes and the masala paste.
Saute for five minutes. Add just enough water to cover the potatoes. Cover and simmer until the potatoes are almost done and the gravy thickens. Increase heat and add the prawns.
Cook over high flame for 2-3 minutes until cooked.
Season with salt and sprinkle with the chopped coriander.
PATRA NI MACCHI
(SPICY FISH WRAPPED IN BANANA LEAVES)
Ingredients
Fish 800 gm
Groundnut oil 30 ml
Lemons 3
Fresh coconut 100 gm
Coriander 50 gm
Green chilies 6
Garlic 20 gm
Chillies powder 5 gm
Coriander seeds 1tsp
Cumin seeds 15 gm
Lemon juice 60 ml
Sugar 15 gm
Malt vinegar
Salt to taste
Banana leaves to wrap each fillet
Salt to taste
Method:
Clean and wash fish fillets and cut each fillet into two. Make horizontal slits>******************************...
PARSI LAMB CURRY
Ingredients
Tender Lamb 500 gm
Onions sliced 4 large
Potatoes 4
Tomatoes chopped 2
Kashmiri chilies 7
Curry leaves 4-5
Ginger 1" piece
Garlic cloves 10
Grated coconut 1/2
Tamarind water 1/2 cup
Jaggery 1 tbsp
Oil 4 tbsp
Salt as per taste
Coriander seed 1 tsp
Cumin seed 1/2 tsp
Poppy seed 3 tsp
Peanuts 2 tsp
Method:
Make the ginger garlic paste. Heat the oil and fry>******************************...
DRUMSTICK DORU
Ingredients
Drumsticks 2
Gram flour 1/2 cup
Tamarind 1 medium-sized ball
Jaggery 1 large ball
Onion 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Ginger-garlic paste 1 tsp
Red chili paste 1 tsp
Green chilies 2-3
Oil 1 tbsp
Salt to taste
Method:
Soak the jaggery and tamarind for 1/2 hour in 2 cups water. Squeeze the jaggery and tamarind to remove all juices and remove the remaining residue. Keep aside the liquid.
Fry>******************************...
PARSI CINAMMON PULAO
Ingredients:
Basmati rice 2 cups
Water 4 cups
Oil 1 tbsp
Sugar 2 tbsp
Stick cinnamon 1 inch
Salt 1 tsp
Method:
Wash and soak the rice for half hour Heat the oil in a heavy-bottomed pan. Add cinnamon and sugar. Stir continuously till sugar gets brown (do not let it get burnt)>******************************...
PARSI WEDDING CUSTARD
Ingredients
Milk 6 cups
Yolks 6 eggs
Whites 4 eggs
Sugar 170 gm
Rose water 5 tbsp
Pinch of ground nutmeg
Pinch of cardamom powder
Pistachios 30 gm
Charoli 30 gm
Butter for greasing 1 tsp
Method:
Boil milk and sugar together. Let the milk evaporate till its quantity becomes almost half. Remove from flame and let it cool completely.
With an egg beater or a hand blender, beat the egg whites and yolk together till they form a smooth mixture. Now add this mixture to the milk, along with the pista, (pista has to be blanched and sliced), charoli and rose water and blend again till all ingredients are mixed well.
Pre-heat the oven to 220°C. Grease a baking dish or tray well, with butter. Add the milk mixture into the tray and bake for 25-30 minutes or till done. Remove from oven and cool. Sprinkle the cardamom powder and nutmeg over the custard, if so desired. Cut into 8-10 fairly large portions and serve>******************************...
AUDH (Parsi Kheer)
Ingredients
Milk extract of 2 coconuts
Sugar 1 1/4 cup
White rice flour 1 1/2 cup
Ghee 2-3 large tbsp
Rose water 5-6 tbsp
Vanilla essence 1/2 tsp
Ground nutmeg 1 tsp
Cardamom powder 1 tsp
Sliced almonds 50 gm
Method:
Keep the coconut milk on low flame. Add to it, sugar, ghee, sliced almonds and the rice flour and keep stirring continuously. When the mixture is about to become thick in consistency and the ghee separates and floats on the surface, put in vanilla essence, rose water and nutmeg and cardamom powders. Mix well and remove from flame. Pour the mixture and level out into a clean dish or tray and cool. Before serving, cut into square portions and serve in desert plates.
Don't know.
this can explain it better than i
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachubar (a sharp onion-cucumber salad) accompanies most meals.
Popular Parsi dishes include:
chicken farcha (fried chicken)
patra ni machhi (steamed fish wrapped in banana leaf)
dhansak (lamb, mutton, goat or chicken in lentil gravy)
sali murghi (spicy chicken with fine potato crisps)
jinga nu pathio (shrimp in spicy curry)
khichri (rice with leftovers)
saas ni machhi (yellow rice with pomfret fish fillets in white gravy)
jardaloo sali boti (boneless mutton in an onion and tomato gravy with apricots and potato strips)
tamota ni russ chaval (mutton cutlets with white rice and tomato gravy)
Also popular among Parsis, but less so elsewhere are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora ("Parsi" omlette). Main dishes such as those mentioned above are often served with an egg on top.
Traditional breakfasts during the 1930's in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), egg dishes (omelette, called for some reason poro), and deep fried, or fried eggs or half-fried eggs. In the agrarian world this would be washed down by copious quantities of coconut toddy, often straight off the tree.
Although in the not so distant past, vegetables were considered a 'poor peoples food', there is a presently a trend towards light eating, no-red-meat and even vegetarianism.
Common desserts (vasanu, literally 'sweet dish') include sev (vermicelli), ravo (semolina). Also popular are faluda and kulfi, both of which are adoptions from the cuisines of the Irani and Urdu-speaking communities.
http://en.wikipedia.org/wiki/parsi_cuisi...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the main dishes of parsi cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the main dishes of parsi cuisine?),it will help you,my kids.
Answer:
DHANSAK! Parsi food is healthy and absolutely delicious!
Parsi: descended from Persian Zoroastrians who emigrated to the Indian subcontinent over 1,000 years ago to escape religious persecution after the Islamic conquest.
Famous Parsis: Queen's Freddie Mercury and Ismail Merchant
PARSI cuisine adds to the richness and variety of the Indian cuisine. The dishes are famous for their unique flavour. There is a whole range of vegetarian as well as non-vegetarian dishes to choose from while planning a Parsi menu. Dhansaak is>******************************...
PARSI PRAWNS WITH POTATOES:
Ingredients
Prawns 450 gm
Lime juice 2 tsp
Potatoes 450 gm
Curry leaves 5-8
Oil 2 tbsp
Fresh green garlic
cloves and shoots (chopped) 8
Green chilies 2
Fresh coriander 2 tbsp
Salt to taste
For the masala:
Dried red chilies 6 (soaked in 1 1/2 tbsp malt vinegar)
Cumin seeds 1 tsp
Garlic cloves 4-5
Ground turmeric 1/2 tsp
Onion (chopped) 1
Method:
Wash, clean and de-vein the prawns and drain well. Sprinkle these with the lime juice and some salt and set aside. Grind the masala ingredients in a blender until you have a smooth paste, adding more vinegar if necessary.
Mix with the cubed potatoes and marinate for at least an hour.
Heat oil in a pan and saute the curry leaves, garlic and chillies for 2-3 minutes. Add the potatoes and the masala paste.
Saute for five minutes. Add just enough water to cover the potatoes. Cover and simmer until the potatoes are almost done and the gravy thickens. Increase heat and add the prawns.
Cook over high flame for 2-3 minutes until cooked.
Season with salt and sprinkle with the chopped coriander.
PATRA NI MACCHI
(SPICY FISH WRAPPED IN BANANA LEAVES)
Ingredients
Fish 800 gm
Groundnut oil 30 ml
Lemons 3
Fresh coconut 100 gm
Coriander 50 gm
Green chilies 6
Garlic 20 gm
Chillies powder 5 gm
Coriander seeds 1tsp
Cumin seeds 15 gm
Lemon juice 60 ml
Sugar 15 gm
Malt vinegar
Salt to taste
Banana leaves to wrap each fillet
Salt to taste
Method:
Clean and wash fish fillets and cut each fillet into two. Make horizontal slits>******************************...
PARSI LAMB CURRY
Ingredients
Tender Lamb 500 gm
Onions sliced 4 large
Potatoes 4
Tomatoes chopped 2
Kashmiri chilies 7
Curry leaves 4-5
Ginger 1" piece
Garlic cloves 10
Grated coconut 1/2
Tamarind water 1/2 cup
Jaggery 1 tbsp
Oil 4 tbsp
Salt as per taste
Coriander seed 1 tsp
Cumin seed 1/2 tsp
Poppy seed 3 tsp
Peanuts 2 tsp
Method:
Make the ginger garlic paste. Heat the oil and fry>******************************...
DRUMSTICK DORU
Ingredients
Drumsticks 2
Gram flour 1/2 cup
Tamarind 1 medium-sized ball
Jaggery 1 large ball
Onion 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Ginger-garlic paste 1 tsp
Red chili paste 1 tsp
Green chilies 2-3
Oil 1 tbsp
Salt to taste
Method:
Soak the jaggery and tamarind for 1/2 hour in 2 cups water. Squeeze the jaggery and tamarind to remove all juices and remove the remaining residue. Keep aside the liquid.
Fry>******************************...
PARSI CINAMMON PULAO
Ingredients:
Basmati rice 2 cups
Water 4 cups
Oil 1 tbsp
Sugar 2 tbsp
Stick cinnamon 1 inch
Salt 1 tsp
Method:
Wash and soak the rice for half hour Heat the oil in a heavy-bottomed pan. Add cinnamon and sugar. Stir continuously till sugar gets brown (do not let it get burnt)>******************************...
PARSI WEDDING CUSTARD
Ingredients
Milk 6 cups
Yolks 6 eggs
Whites 4 eggs
Sugar 170 gm
Rose water 5 tbsp
Pinch of ground nutmeg
Pinch of cardamom powder
Pistachios 30 gm
Charoli 30 gm
Butter for greasing 1 tsp
Method:
Boil milk and sugar together. Let the milk evaporate till its quantity becomes almost half. Remove from flame and let it cool completely.
With an egg beater or a hand blender, beat the egg whites and yolk together till they form a smooth mixture. Now add this mixture to the milk, along with the pista, (pista has to be blanched and sliced), charoli and rose water and blend again till all ingredients are mixed well.
Pre-heat the oven to 220°C. Grease a baking dish or tray well, with butter. Add the milk mixture into the tray and bake for 25-30 minutes or till done. Remove from oven and cool. Sprinkle the cardamom powder and nutmeg over the custard, if so desired. Cut into 8-10 fairly large portions and serve>******************************...
AUDH (Parsi Kheer)
Ingredients
Milk extract of 2 coconuts
Sugar 1 1/4 cup
White rice flour 1 1/2 cup
Ghee 2-3 large tbsp
Rose water 5-6 tbsp
Vanilla essence 1/2 tsp
Ground nutmeg 1 tsp
Cardamom powder 1 tsp
Sliced almonds 50 gm
Method:
Keep the coconut milk on low flame. Add to it, sugar, ghee, sliced almonds and the rice flour and keep stirring continuously. When the mixture is about to become thick in consistency and the ghee separates and floats on the surface, put in vanilla essence, rose water and nutmeg and cardamom powders. Mix well and remove from flame. Pour the mixture and level out into a clean dish or tray and cool. Before serving, cut into square portions and serve in desert plates.
Don't know.
this can explain it better than i
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachubar (a sharp onion-cucumber salad) accompanies most meals.
Popular Parsi dishes include:
chicken farcha (fried chicken)
patra ni machhi (steamed fish wrapped in banana leaf)
dhansak (lamb, mutton, goat or chicken in lentil gravy)
sali murghi (spicy chicken with fine potato crisps)
jinga nu pathio (shrimp in spicy curry)
khichri (rice with leftovers)
saas ni machhi (yellow rice with pomfret fish fillets in white gravy)
jardaloo sali boti (boneless mutton in an onion and tomato gravy with apricots and potato strips)
tamota ni russ chaval (mutton cutlets with white rice and tomato gravy)
Also popular among Parsis, but less so elsewhere are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora ("Parsi" omlette). Main dishes such as those mentioned above are often served with an egg on top.
Traditional breakfasts during the 1930's in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), egg dishes (omelette, called for some reason poro), and deep fried, or fried eggs or half-fried eggs. In the agrarian world this would be washed down by copious quantities of coconut toddy, often straight off the tree.
Although in the not so distant past, vegetables were considered a 'poor peoples food', there is a presently a trend towards light eating, no-red-meat and even vegetarianism.
Common desserts (vasanu, literally 'sweet dish') include sev (vermicelli), ravo (semolina). Also popular are faluda and kulfi, both of which are adoptions from the cuisines of the Irani and Urdu-speaking communities.
http://en.wikipedia.org/wiki/parsi_cuisi...
correctness,It's Non-profit and only for informational purposes.
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