Parsi Ravo

Here’s another one of the Parsi cuisine dishes. It’s just similar to Kesari. Parsis prepare this sweet on the Parsi New Year day as breakfast. Got this recipe from Meera’s blog.

Ingredients:

Rava - 1 cup
Sugar - ¾ cups
Ghee - 1 tsp.
Milk - 1 ½ cups

To garnish:
Vanilla essence - ½ tsp.
Almond (chopped) - 1 tsp.
Pistachio (chopped) - 1 tsp.

Method:
Add ghee to the pan and let it melt.
To this ghee, add the rava and mix well.
Sauté it for 15 minutes in low flame.
Meanwhile in another pan, boil the milk and sugar.
Add this to the rava and mix well without any lumps.
When it starts to leave the sides of the pan, remove from heat.
Garnish with vanilla essence, almonds and pistachios.

Sent off to Meera's 'RCI-Parsi Cuisine' event. RCI series is originally started by Lakshmi.

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Parsi Style Pumpkin

Well, I’m not that aware of Parsi cuisine…yet I found this recipe in one my collections. I was just tempted to give it a try.

Ingredients:
Yellow/orange pumpkin - 2 cups (cubed & boiled)
Onion - 1 (chopped)
Tomatoes - 1 (scoop out the seeds & chopped)
Green chilies - 2 (chopped)
Ginger - 1 tsp. (grated)
Yogurt - ½ cup
Cumin powder (roasted) - 1 tsp.
Sugar (to taste)
Salt (to taste)
Coriander leaves - 2 tbsp.

Method:
1. Add the ginger, green chilies, tomatoes, onions and coriander leaves to the pumpkin and keep aside.
2. Beat the yogurt with salt and sugar and chill the yogurt.
3. Just before serving, pour the yogurt on the pumpkin mixture.
4. Sprinkle the roasted cumin powder on the yogurt and serve.

Sent off to Meera's 'RCI-Parsi Cuisine' event. RCI series is originally started by Lakshmi.

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Dhansak

Parsi cuisine is one of the North-west Indian cuisines which is native to the Parsis. Parsis are actually Zorastrians/Persians who migrated from the country to India. Their basic lunch is rice eaten with lentils or some curry. Some desserts like Falooda and Kulfi fall in this cuisine.

Okay, enough of history and other oldie stuff! This post is about Dhansak, which is one of the curries to be lapped up with rice in the Parsi cuisine. It can be cooked with meat added with mint to enhance the taste. Here is the recipe in veggie version.

Ingredients:
Mixed dals - 1 cup (toor, masoor & moong dal)
Red pumpkin - 1/2 cup (cubed)
Potatoes - 1/2 cup (cubed)
Onions - 1/2 cup (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 1/2 cup
Turmeric powder - 1/4 tsp.
Sugar - 1/2 tsp.
Salt
Tamarind extract - 2 tbsp.
Oil

Dhansak masala (Got from here):
Garlic - 6 cloves
Ginger - 1 inch
Red chillies - 7
Coriander seeds - 1 tsp.
Cumin seeds - 1 tsp.
Peppercorn - 4 (in number)
Fenufreek seeds - 1/4 tsp.
Cinnamon - 1 stick
Nutmeg - 1 pinch
Green cardamom - 2

Method:
Saute all the ingredients in dhansak masala except garlic and ginger.
Grind it into paste with garlic and ginger by adding water.
Pressure cook the dals along with pumpkin and potato.
Heat the oil in a pan and add the onions.
Add sugar and fry till they change to brown colour.
Add the fenugreek leaves and saute.
Add the tomatoes and saute.
When the leaves start to wilt and the tomatoes softens, add the dhansak masala,turmeric powder and mix well.
Add the boiled dal and salt.Simmer for 5 to 6 minutes.
Now add the tamarind extract and let it simmer for 4 minutes.
Remove from heat and serve with brown rice or white rice.

Note:
Mutton or chicken can be added along with the veggies to make mutton or chicken dhansak.
Add mint leaves for the non-veg version.

Sent off to Meera's "RCI-Parsi cuisine" event in which the RCI series is originally started by Lakshmi's Veggie Cuisine.

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Falooda

Ingredients:
Falooda sev – ½ cup
Basil seeds – 1 tablespoon
Milk – 5 cups
Sugar – ¼ cup (or as per taste)
Rose syrup – 6 tablespoons
Vanilla ice cream – 4 scoops

Garnishing:
Pistachios chopped
Almonds chopped

Method:Boil the milk and keep aside. Take one cup of milk and add one tablespoon of basil seeds to it .
Soak the seeds more than 30 minutes and chill
To the remaining boiled milk add ¼ cup of sugar and dissolve it. Chill it in the refrigerator.
Cut the sevs with kitchen scissors to about 1 ½ inch length.
Boil the water and add the sevs.
Sevs will take 3 to 4 minutes to be cooked.
Drain it in the strainer and show the strainer in the cold running water. Keep covered in the refrigerator till the serving time.

Serving time:
Take the soaking seeds in the milk (1 cup milk + seeds), pour it in the milk with sugar (4 cups milk+sugar) and mix all well.
Now add 6 tablespoons of rose syrup and mix well.
In a glass first add 1 tablespoon of cooked sev, then pour the milk mixture on the sev.
Add one scoop of vanilla ice cream on the top.
Garnish it with chopped pistachios and almonds.

Note:
Falooda sev is made of corn flour. It's like spaghetti but unlike spaghetti, it is formed in circles. It's thin and yellow. If you want to use vermicelli, then there is no need to cut as they're already cut.

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