Pin It Prawns, eh?!! Yum! This recipe is so easy to prepare and mouthwateringly delicious—trust me! Both my kids, including my youngest who is a fussy eater, totally love this. A family favorite, it is, and my crowning glory at home. Why not make it yours!?? Kerala Style, Spiced, Aromatic Prawn/Shrimp Roast — Chemmeen Roast Ingredients Serves 4 500g prawns or shrimps, peeled and deveined 3 teaspoon kashmiri chili powder 1 teaspoon turmeric powder 1 green chili, slit 1 inch fresh ginger piece 5 sprig curry leaves, divided Salt, to taste 2 cups water, plus extra for grinding 2 tablespoon oil, or more (use coconut oil for authentic taste) Directions Grind ginger, green chili, 2 sprig curry leaves, turmeric powder and chili powder to a smooth paste, adding a small amount of water. In a heavy-based pan, combine the masala paste with the water and place over medium-low heat. Tip in the prawns and season. Simmer for 10 minutes, stirring occasionally, until prawns are tender. Then increase the heat and boil the liquid until thick and reduced, stirring often. When most of the liquid has been absorbed and the prawns are coated with the marinade, drizzle generously with oil. Taste and season, if needed. Add remaining curry leaves — or as much as you like — and cook over very low heat for a few more minutes. Ah, at this stage, don't forget to enjoy the smell of the roasting prawns wafting through the kitchen, whetting your appetite! And, take care not to scorch the marinade. Remove from heat when the prawns start to crisp and turn golden brown. Serve warm with steamed rice. Note: This is a spicy preparation. Feel free to omit green chili and adjust the kashmiri chili powder for a milder version. Hungry for more? Check out my other prawn recipes.
I wanted to introduce you to a wonderful bold spice that is probably unfamiliar to some of you. Step forward, Sumac. This wonderfully flavoursome spice derives from the berry of a plant called …
An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.
Parsi new year or Navroze is just around the corner. My husband Karan and I are both half Parsi (probably one of the reasons we think of food all day long) and so I decided to share some of my Pars…
The infographic you see below was sent to me by one of my readers in the UK . She had me at chilies. It seems that chilies just d...
Kachumber is a quintessentially Parsi salad or salsa that is served along with a main dish like dhansak and rice. A super refreshing condiment that goes well with any Indian meal
Lamb Vindaloo is a Portuguese influenced classic Goan dish of tender meat chunks cooked in fiery red vindaloo sauce made with lots of red chillies, vinegar, garlic and spices. It's delicious, easy, and authentic recipe. Serve hot with steamed rice or dinner rolls for a satisfying weeknight meal.
Kolmi no Patio is a dish usually eaten with Mora Dal Chawal (Dhan-Dar-Patio), in most Parsi households. It’s a very simple dal, quite similar to the Maharashtrian Varan-bhaat. The Patio, though, adds immense ‘oomph’ to the humble but delicious dar/dal. We Parsi’s usually cook Patio for lunch on auspicious occasions like birthdays, navjotes, etc. Ingredients: 30 medium sized prawns, de-veined and washed 5 to 6 large onions, finely chopped 4-5 green chilies, finely chopped 1 teaspoon jeera-cumin seeds 7-8 large tomatoes, halve-grate-discard skin or puree (I grated them) 1 teaspoon + 4 teaspoons red Deghi Mirch powder (I use MDH brand) ¼ teaspoon + ¾ teaspoon turmeric powder 1 heaped teaspoon coriander/cumin powder ½ teaspoon garam masala powder 2 heaped teaspoons Parsi Sambhar masala 1 teaspoon Dhanshak Masala ½ teaspoon black pepper powder 2 tablespoons ginger-garlic paste ½ teaspoon + Salt to taste 6 to 8 tablespoons oil (I’m never stingy with oil😜) Sugar to taste Malt Vinegar, to taste (add only if necessary - if the tomatoes aren’t tangy enough - I use Kolah’s Malt Vinegar) A handful of coriander leaves, chopped fine Method: Marinate the prawns with ½ teaspoon salt, ¼ teaspoon turmeric powder and 1 teaspoon red chili powder. Keep aside for 30 minutes. Heat oil and splutter jeera. Add onions and green chilies. Fry till onions are golden brown. Add the ginger-garlic paste and fry a bit. Add chili powder, turmeric powder, coriander/cumin powder, garam masala powder, Parsi sambhar masala, black pepper powder and Dhanshak masala. Sauté for a few seconds; do not allow the dry spices to burn. Add extra oil or a splash of water if the masala is too dry and begins to burn. (I add oil) Add the grated (or pureed) tomatoes and cook till the raw smell of the tomatoes is no longer evident and the oil separates. Add the chopped coriander leaves; save a few for garnish. Add prawns. When the prawns are nearly done, check the gravy for seasoning. Add sugar to taste. If the tomatoes haven’t lent enough tartness, add a wee bit of malt vinegar. (Important: The taste of the patio should be such that the wee bit of tartness and sweetness hits your palate as soon as you take a bite and the spiciness hits your palate a few seconds later and lingers on.) Once you achieve the balance of flavours suited to your palate, take the vessel off the stove. Garnish with a few coriander leaves and serve. Chef’s Notes: A variation that can be used for this dish: instead of chopping the onions you can grind them to a paste and then fry them. Feel free to use this same recipe for fish patio. Dhanshak masala and Parsi Sambhar masala do lend a Parsi touch/flavour to the dish but if not available, feel free to make the patio without these ingredients. If you do not have malt vinegar in your pantry, feel free to use brown or white vinegar; either will work just as well to achieve tartness; what will be lacking, though, is the heady whiff of malt vinegar. While this dish is usually served with Dhan-Dar, there are times when we merely eat it plain, with Brun pau. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
The authentic flavor of amritsari punjabi chole masala is here in this recipe. Your taste buds will tickle after having this awesome recipe.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
Leave the yoghurt out completely and add the lemon at the end to keep the mushy texture away. Don't be put off by the long list of ingredients. You can skip one or two if you can't find them. Each one adds a little bit to the whole, though.
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Tomato sevai or thakkali sevai is a delicious tangy dish prepared for breakfast with rice flour and tomato as main ingredients.
Recipe Tarla Dalal I followed the recipe and made no changes - this pickle came out delicious ! 500 Grams Fresh Red Chilies. 6 Tab...
Burmese egg curry is a beautiful way of presenting eggs. They’re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are eggs cut in half and added to a sauce - here, a light tomato-based sauce that’s mildly chilli hot. Serve with rice or bread, a crisp salad, and a condiment like shallot and dried shrimp relish or a chilli–garlic sauce.
As with all Indian Masalas, this recipe for Parsi Dhanshak Masala just needs a lot of love and patience to make. You have to slow roast each individual ingredient and that takes time. But believe you me, the result is a Dhanshak Masala that is aromatic and has a wonderful depth of flavour.
Small baby sharks are regularly available in all coastal regions of India. Once the thick skin is removed off the shark, there is only a singular cartilage like spine running
Ingredients:Lamb – 500 gms, cut Dried Apricots – 250 gms, deseeded, soaked for 4 hoursVegetable Oil – 2 tbspOnions – 2 to 3, chopped Grind to a Paste:Garlic – 6…
Dahi Ma Bheeda Recipe (Dahi Bhindi - Parsi Style Okras Cooked In Yogurt Recipe) is a simple yogurt-based curry made without incorporating gram flour or besan to it as compared to a typical "kadhi". The consistency of the gravy is thus very thin. The shallow fried okras are then dipped into the curd and cooked in order to bring out the best flavor to the curry. This recipe is so simple that it can be made in few minutes without even bothering to prep for any ingredients. Serve the hot the Dahi Ma Bheeda Recipe (Dahi Bhindi - Parsi Style Okras Cooked In Yogurt Recipe) with steam rice or Khichdi Kadhi and Batata Nu Shaak ( The Classic Comfort Food of India). If you are looking for more Okra based recipes here are some : Moongphali Bhindi Recipe (Okra and Peanut Stir Fry) Okra Bamia Recipe Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
Adapted from Jennifer Newens
A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.
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The perfect… Vindaloo is a tangy Goan dish with sweet spices, not the familiar British chilli-eating contest. If you want the real version, here’s how to make it
Chicken cutlets figure at the top of my brother's list of favourite foods - and not just any cutlets, but those made by us at Katy's Kitchen. These are fairly easy to make and as long as you're generous with the chicken and season the mix well you will get pretty good results. I often pack these in the hubby's lunch box and I like having a few of these in my fridge for days when I don't feel like eating a full meal. A warm cutlet sandwiched between two slices of bread makes for a lovely light lunch! Chicken Cutlets 1 cup shredded chicken 4 slices white bread 1 egg 1 small onion 1 small potato, boiled green chillies fresh coriander turmeric chilli powder garam masala salt bread crumbs eggs oil for frying Soak the bread in water and squeeze out as hard as you can. Break up the resulting lump into small pieces, as small as you can. Mince the onion, green chillies and fresh coriander as fine as possible. Mash the potato. In a large clean bowl mix the shredded chicken with the onions, chillies and coriander. Add the crumbled soaked bread, the egg and the dry spice powders. Mix everything properly. Add as much mashed potato as required to get a mix that will bind properly when you shape the cutlets. You can make this mix in advance and fry the cutlets when you want to serve. Store in a closed box in the fridge and use when required on the same day. Take bread crumbs in a flat dinner plate. Beat two eggs in a bowl. Start with two and only add more if you require them as you make the cutlets. Heat enough oil in a wok/kadhai to deep fry the cutlets. Make medium sized balls of the chicken mix and flatten to form a cutlet between your palms. Give the cutlet a neat oval shape and then place it on the bread crumbs. Pat gently into the crumbs to make them stick - do this on both sides of the cutlet. Make a few cutlets in this fashion and keep ready in a clean plate. When the oil is hot pick up a cutlet and dip it into the beaten egg. Turn to coat the cutlet all over with egg and then put it in the hot oil to fry. Fry on a medium flame till the cutlet is a beautiful golden colour. Do these one at a time just to be safe, especially if it's your first time making cutlets. Keep a bowl of water and a napkin handy to wash your hand and wipe before you pick up the next prepped cutlet for frying. This final process is a little fiddly and can get messy so make sure you have enough space to work in and have everything you need before you start frying. Serve the cutlets hot with a dollop of plain tomato ketchup.
easy pori urundai recipe | murmura laddu | puffed rice ladoo
A parsi delicacy, that is cooked with masoor dal and mutton. The combination brings out a delightful taste, with the help of the spices cooked along with it. Makes the dish more healthy with the use of whole masoor dal. A dish that you can enjoy, served hot with roti. Ingredients 3/4 cup - Whole masoor dal 1/2 kilo - Mutton, Use leg or shoulder cut pieces 2 - Onions, chopped 1 big - Tomato, chopped 1/2 tsp - Turmeric powder 1/4 tsp - Jeera 3 to 4 sprigs - Curry leaves Salt to taste Grind to a paste with vinegar 6 - Red chilies 4 medium - Green chilies 1 tsp - Jeera / Cumin 1 big flake - Garlic 1'' piece - Ginger 1 to 1.5 tbsp - Vinegar Method 1 ) Wash and soak masoor dal in water for an hour. Put into a pressure cooker along with mutton pieces, salt, turmeric powder, jeera and salt to taste. Add 2 to 3 cups of water and pressure cook for 2 to 3 whistles. 2 ) Heat oil in a pan, add onion, curry leaves and fry the onion till it turns golden brown in color. Now add the ground masala and fry till the oil separates. Add tomato, fry and cook till it is soft on low heat. 3 ) Once tomato is done, add cooked masoor and mutton mixture to the pan, simmer and cook till the flavors blend in. Serve hot with chapathi /roti.
Ingredients1 kg tender Goat Mutton, Chicken or Lamb – cut into medium pieces, washed & left to drain in colander6 large onions – chopped very fine (cut like chhudna no kando)4 tomat…
Parsi Sev
Parsi Style Baingan Capsicum Ka Salan Recipe is a comfort food made by the people who got influenced by Parsi cuisine. The stir fried vegetable recipe uses locally available vegetable and it is tossed with the authentic dhansak masala which helps to give a delicate flavor to the dish. Brinjal and capsicum are shallow fried before so that the vegetable is nicely charred and still remains crisp. This is considered as one of the most famous vegetarian Parsi dish. Serve the Parsi Style Baingan Capsicum Ka Salan Recipe along with Chana Pulao Recipe (Spicy Chickpea Pulao) or with hot Phulka for your everyday meals. If you are looking for more Brinjal Recipes, here are some of our favorites : Kathirikai Podi Curry Recipe (Roasted Brinjal with Spices) Ringna No Olo Recipe (A Kathiawadi Gujarati Style Roasted Eggplant) Kathirikai Pitlai Recipe (South Indian Tangy & Spicy Eggplant Curry )
The Melt in mouth Parsi Mutton Kebabs While every Parsi household has their own way of cooking delicacies, there is one thing common – it’s their love and respect for food, which makes it taste heavenly. Parsi Mutton Kebabs are typically served as starters to the Dhansak Meals typically on a lazy weekend afternoon. But I can make and eat them with any meal and I am sure so will you because making them is so very easy. Tips Don’t forget to add potatoes to the mince meat. Potatoes bind the meat and make the kebabs soft and succulent. Trivia about Kebabs Kabab, of which there are several distinct Persian varieties, is a national dish of Iran. Kebab may be served with either steamed, saffroned basmati or Persian rice or with Persian naan. Iran has more than seven types of kebab, which form a significant part of the Iranian diet. It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. “Somagh”, powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat. At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called Soltani, meaning “sultan’s feast”. The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt. In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions. Source: Wikipedia Parsi Mutton Kebabs Ingredients Minced meat 500 gms (mutton Keema) Ginger 1 Tbsp (grated) Garlic 1 Tbsp (crushed) Green Chilies 2 (deseeded and chopped finely) Turmeric 1/2 Tsp Clove 5 Cinnamon 1/2" stick Potatoes 1 (Boiled, peeled and mashed) Mint leaves 1 Tbsp chopped finely Coriander 3 Tbsp chopped finely Salt to taste Bread Crumbs to coat Eggs 3 whisked Oil for deep frying Method Step 1 Take all the keema in a plate or a wide bowl and mix it with hands for about 3-4 minutes. Step 2 Use a mortar and pestle to powder clove and cinnamon. Step 3 Add the following to the keema: grated ginger, crushed garlic, green chillies, potato, turmeric, red chili powder, clove-cinnamon powder, mint leaves, coriander leaves and salt. Mix well Step 4 Use the palms of your hand to make medium sized round balls of the keema-masala mixture, arrange them in a tray and refrigerate for about 15-20 minutes (or till you are ready to fry them). Step 5 Whisk the eggs. Step 6 Coat the refrigerated cutlets in the egg mixture followed by breadcrumbs and deep fry in hot oil till they turn golden brown from all sides. Serving Suggestions Serve these delectable mutton kebabs piping hot along with kachumbar and a slice of lemon. [mc4wp_form] You will also like these recipes...
Parsi cuisine, sev, vermicelli
Prawn Recipes: Find here list of 13 best prawns recipes like Spicy Prawns with Sweet Dipping, Kerala Fried Prawns, Spicy Sriracha Prawns with Basil, Prawn Curry, Guilt-Free Karwari Prawns, Prawn Pulao, Malai Prawn Curry and many more with key ingredients and how to make process.
I like these little baby eggplants my mother used to stuff with chutney and tie with a string. The Indian word for Eggplant is also Ravaiya, Vengnu, Aubergine or Brinjal. Ingredients 8-10 small rav…
