Chaapat/Chapat/Parsi Crepes

Parsi crepes aka chapat is a tea time snacks especially during sunday afternoon. This crepes are quite famous in Parsi cuisine, chapat makes an excellent breakfast to the kids. Chapat goes for an easy breezy batter, as much as like French crepes, but this Parsi style crepes goes for nutmeg and cardamom powder. This spice powder gives an extra flavor to this Parsi crepes.Chapat batter spread on pan like a crepe and cooked till done. The chapat is then folded and filled with any fruit jam or jelly before serving. A healthy way to start your day.

Brown Rice - Parsi Style

Parsi Style Brown rice is one among the traditional rice dish served along with their famous Dhansak,a Parsi gravy. Most of the Parsi's sunday's favourite is this Brown rice and Dhansak and even for few this Brown rice means Special occasions. I crossed many delicious Parsi style brown rice, but however i want to stick with the traditional one, obviously i picked this brown rice from here. I just loved the spice mixture used in this dish and this brown rice is quite easy to make. Obviously i grinded up the spice mixture before starting the cooking process and the spice mixture gives an excellent flavour to this beautiful mildy sweet brown rice.

Lagan Nu Custard / Parsi Custard

Do you know Parsi's have their own custard, i never knew this until i searched Parsi desserts for this week's blogging marathon. When i saw this Lagan nu Custard i was bit surprised to see how easy this dessert is to make.Lagan nu custard is an irresistible dessert from Parsi cuisine, usually served with loads of nuts and raisins this dessert makes a rich wedding dessert.Not only for wedding, this Lagan nu custard can be served as a dessert after a meal especially for Sunday lunch.This parsi custard can be served hot or cold, with icecream or without depending upon your tastebuds. I served mine chilled and we loved it to the core.

Chicken Dhansak-Parsi Curry

Dhansak is a popular Indian dish, very popular among the Parsi community and combines elements of Persian and Gujarati cuisine.Dhansak is made traditionally on Sundays in Parsi homes, as it takes a while to make. It is made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Among the Parsi community, Dhansak can be either prepared with chicken, mutton, in addition to the lentils and gourd or pumpkin. It is rarely made with other meats or as a vegetarian version.Outside of India, some variants of dhansak use pineapple chunks, eventhough traditional dhansak never contains pineapple or other fruits. I prepared few days back this chicken dhansak with chicken chunks, lentils and dhansak spice powder prepared at home itself..We enjoyed this chicken dhansak with hot steaming rice for lunch and with parathas for dinner..

2cups Chicken pieces(boneless)
2tsp Ginger garlic paste
1/2cup Toor dhal
1/4cup Moong dhal
1/4cup Masoor dhal
1no Onion (big and chopped)
1/2tsp Turmeric powder
1tsp Garam masala
1tsp Tamarind( thick juice)
1/2tsp Mustard seeds
2nos Bay leaves
1cup Coriander & Mint leaves (chopped)
Salt
Water

Dhansak masala powder:
1tbsp Coriander seeds
4nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
3nos Cardamoms
1no Cinnamon stick (2inches broken)
1tsp Peppercorns
1/2tsp Fenugreek seeds

Grind all the spices as fine powder under the list for dhansak masala powder and keep aside...Meanwhile wash throughly the chicken chunks and add the garam masala powder & turmeric powder and ginger garlic paste with salt ,mix it thoroughly and let this spiced chicken sit for overnight or 4hours in fridge.

Heat oil, fry the bay leaves and mustard seeds, add the chopped onions and saute until the onions turns transculent, add the pulses and fry for few minutes, add enough water & salt to cover and cook in simmer until the pulses turns soft..stir occasionally and remove from the heat...

In an another pan, heat few drops of oil, saute the chicken pieces until they get half cooked..add the pulses,chopped coriander leaves, chopped mint leaves and dhansak masala powder to the cooking chicken chunks,keep stirring..once the chicken get well cooked, add the tamarind juice, give a stir and put off the stove...

U can prepare this chicken dhansak more thicker as u need, i went for sambhar like constitency..enjoy with rice or either with rotis..

Parsi Daal

My culinary adventures through parsi cuisine continues!!..While browsing through Meera's Space, i found this simple and easy parsi daal, immediately i tried out this delicious daal with a combination of toor dhal and masoor dhal together instead of making out simply with toor dhal...Meera prepared her parsi daal with garlic flakes while i went for shallots coz my H wont like that much garlic flakes in dhals...I prepared this dhal with shallots & with less garlic flakes when compared with Meera's version as i cant imagine daal without garlic, this dish tastes splendid with simple rice topped with ghee and fried papads, also prefect with microwave jeera aloo..i should definitely say a big thanks to Meera for this delicious and healthy dhal..

1/4cup Toor dhal
1/4cup Masoor dal
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
Salt

Tempering:
1tbsp Ghee
1/2tsp Cumin seeds
1no Red chillies
6nos Shallots
2tbsp Coriander leaves (chopped)

Pressure cook the both dhals together with asafoetida powder and turmeric powder...add enough water to the cooked dhal and salt, bring to boil..In a small pan, heat the ghee, add the cumin seeds, red chillies, shallots ..fry the shallots until they get fried, add this tempered ghee to the daal, put off the stove and add the chopped coriander leaves..

Serve hot with plain rice!!

Khara Papeta (Parsi Potato Curry)

If u are searching something very easy, delicious and a prefect side dish for rice, rotis, parathas or simply as a curry u should have a look at this fabulous parsi style potato curry, this curry tastes marvellous which ressembles quite between the potato masala we prepare for pooris or chappathis and potato masala we use for masala dosa..this delicious parsi potato curry goes for simple ingredients and very quick also easy to prepare, with few ingredients this curry suits prefectly for both kids and adults, we enjoyed having this curry with sambar rice and for dinner we had this curry with crispy dosa..This potato curry is one of the famous vegetarian side dish prepared very often by the Parsi peoples..

3nos Potatoes
2nos Onions (sliced)
1no Tomato (chopped)
1/2tsp Cumin seeds
1/4tsp Turmeric powder
2cups water
4nos Garlic cloves(minced)
2tsp Ginger (minced)
Oil
2tbsp Coriander leaves (chopped)
Salt

Peel the potatoes and cut into small cubes, meanwhile heat the oil,let splutters cumin seeds and saute the onions till they turns golden brown, add the minced garlic cloves, minced ginger pieces,saute again for a while, now add the cubed potatoes,chopped tomatoes, salt and turmeric powder, fry for few minutes..finally add the water and cook everything in medium flame until the potatoes are cooked, garnish with chopped coriander leaves..

Serve hot !

Akuri/Akoori - Parsi Style Scrambled Eggs

Akuri or Akoori, a delicious parsi style scrambled eggs prepared by the parsi peoples for their breakfast, can be served very well with toasted bread this parsi scrambled eggs tastes delicious and very flavourful coz of the spice powder used in this scrambled eggs.The spices consist of ginger, coriander, chopped chilis, and black pepper; minced tomatoes are commonly added. It is traditionally eaten with pav or double roti.This scrambled eggs can also prepared very well as microwave version anyhow the quiet easiest way to prepare this egg dish is stove top, ready within few minutes and suits prefectly as side dish even for rice dishes...

4nos Eggs
1/4tsp Turmeric powder
1/2tsp Pepper powder
1/2tsp Garam masala powder
1no Onion (chopped finely)
1no Tomato (chopped)
1tsp Ginger (minced)
2tbsp Coriander leaves (chopped)
2nos Green chillies (chopped)
Salt
Oil

Heat oil and fry the chopped onions and minced ginger until the onions turns transculent, add the chopped tomatoes to the cooking onions and saute for a while..meanwhile whisk the eggs with turmeric powder, garam masala powder, coriander leaves, chopped green chillies, pepper powder and salt..Add this spiced egg mixture to the veggies and stir until the eggs get well cooked..

Serve hot with bread, rotis or chappathis!