over in the dhansak thread indiachef listed the following parsi dishes:

All the Parsi food recipes you wanted to cook but were afraid to ask

Another reason that Goans and Parsis enjoy/embellish each other's cuisine is that they share a love for pork dishes. There's a delightfully descriptive passage in Irving's "Son of the Circus," in which the Parsi protagonist travels to Goa in desperate mode to satisfy his hunger for sorpatel (salt pork).

Well, It's time for the in-house authentic East Indian to raise her hand. I may be wrong but I do go for the Goan (also validated by Bhicoo J. Manekshaw in her book) theory.

The reason being that the Parsis came to Bombay when the British came to Bombay to develop the cotton industry (earlier they were mostly in Gujarat - Surat, Valsad, etc).

Another important point is geography: Apart from a few settlements in South Bombay, most East Indian villages were concentrated in the North. Don’t forget Bombay at that time was still made up of several islands. This is because the Portugeuse used Vasai (Bassein as they called it and as it is still called by East Indians) and not Bombay as a port. It is again the British that developed Bombay as a port (as it was more suitable for cotton transport). The Portuguese mostly traded spices and teak (the teak forests were near Vasai).

The Parsi settlements in Bombay are mostly in South Bombay (and around the cotton mills areas) and so there was not much interaction (on the contrary a certain amount of non-founded suspicion) between the two communities.

Coming back to the vindaloo, while we do make the dish, it is less of a East Indian signature dish than a Goan one. I know my family will any day prefer a Bafat or a Khudi to a vindaloo!

Ofcourse you might find some historical proof and I may be completely wrong

Bague

Good you're ducking....

You see my French connections really show...

I did make this mistake too but edited before posting...

This is the last comment I make on this topic since I'm not a "I want to have the last word" hunter.

Indiachef, you misquote me I did not say vindaloo is not a signature - I said it is "LESS" of a signature dish compared to the others I mention

Bague,
What's a khudi?

I'll PM you a recipe... It's a meat curry with a special masala...

OK Baba! Dis bledy men!

Now I cannot scan from book have to type and modify the recipe method

Khudi masala

Cinnamon 50g, cloves 25g, cardamom 25g, poppy seeds 25g, nutmeg 10g, aniseed 10g, star anise 1, lime seeds (yes no jokes, if unavailable used dried lime rind) 25g, saffron 1 g, sesame 25g, mace 5g, caraway 10g, hing 10g, methi 10g, tejpatta 10g, triphal 10g, black pepper 25g.

Sun or oven dry and powder.


Mutton khudi

1 kg mutton, ¼ copra, 3 onions sliced, 3 green chillis, 1” ginger, 3 cloves garlic, 1 tbsp masala, ½ tsp turmeric, 4 potatoes, 1 golf ball size tamarind (soaked in water and pulp extracted), 4tbsp oil/ghee, salt to taste

Chop meat into cubes and boil in pressure cooker. Roast copra, onions, chillis, ginger & garlic with a tsp of oil/ghee, cool and grind to a paste with water. Heat remaining oil/ghee. Fry masala with turmeric & masala pd. Add potatoes, meat salt and tamarind. Cook till potatoes are ready.

The same method can be used for any other meat.

Flex,

With two terrible puns in a row, i am afraid you have blown your cover! Where was i, thinking of you as a deep mole strategically placed in the heart of the Information mecca of tomorrow!

MUMMY I NEED KHUDI MASALA ...HELP!

Baque25's recipe for East Indian Bottle masalla is hereBaque, I do hope we get to hear more about E Indian food from you on this thread.

Rushina

edited to correct link

Just found this, could our parsi freinds vet it for authenticity of recipes and I will then add id to websites of worth list.

http://www.parsicommunity.com/ParsiCuisine...les/pickles.htm

Rushina

OK, so I thought I would post a few Parsi recipes as and when I get the time.

I will start with something very simple, which most of you will find very similar to egg burji, the Parsi version of which is called akuri. Different people have their favourite recipes like with everything else, and some are far more elaborate than mine, with garlic, ginger, haldi, dried fruits and other masalas too. But this version, which used to be made by my cook when I was growing up, is beautifully and deceptively simple. It makes a great light dinner served on toast or a brunch item. And of course it is quick to prepare.

Akuri
(to serve two)

4 eggs
Approximately 5 tablespoons of milk
Half a medium onion, chopped finely
2 green chillies, chopped finely
2 tablespoons of finely chopped green coriander
Approximately half a teaspoon of salt, or to taste
2 tablespoons of oil - or as little as possible to cook the onion in

Use a small (preferably non-stick) pan and start to gently sauté the onions and chillies in the oil.



Meanwhile, crack the eggs into a bowl and vigorously beat them with a fork until the egg whites and yolks are blended completely. Then add the salt, half the coriander and the milk and keep ready.



When the onion is just turning slightly golden, but not dark, add the other half of the coriander to the pan and after a minute add the egg mixture. If you have had to wait a while before adding the eggs, give them a last minute mix, in case they have "settled". Keep the flame quite low.



Using a wooden spoon, keep drawing it along the bottom of the pan across the diameter of the pan, forming clumps of firm "curds". Don't merely stir and don't move the spoon too vigorously or have the flame high. You don't want a homogenous mess or the egg to separate into curds and water (ugh!)



When almost all the egg has firmed up and there's a tiny amount of liquid left, turn off the heat and let the eggs cook while stirring gently in the remaining heat for half a minute to dry out, but do NOT let it get too dry and overcooked. Serve immediately.



The final result should be very soft, smooth curds of scrambled egg flavoured with the coriander, chillies and onion. I don't know anyone who hasn't loved it.

Thanks Sue for this simple but extremely delicious recipe & even more beautiful step by step photos....what a work of art!!

I remember 'akuri' from our family holiday back in the mid 1960s at 'Matheran' , where they served us this at the holiday house where breakfast was all inclusive. My mum used to cook it at home in Bombay quite often after this. Haven't eaten it in a long time tho'. Must go buy those free-range eggs tomorrow and make some!

BTW how did you get the black background in the last shot? Did you use a black plate?

this is basically what we call anda-bhujiya. had no idea it had parsi antecedents. sometimes my mother would add chopped-up tomatoes as well.

Hi Matilda

Where did your family stay in Matheran, do you remember? And yes, I have a black plate that I photograph a lot of food on, it avoids too many visual distractions.

Arnab,

I don't claim that egg burji/anda-bhujiya has Parsi antecedents, I have no idea about that. But the Parsis do have a great fondness for eggs and hence there are quite a number of recipes that use eggs in the Parsi culinary repertoire.

In my opinion, the way the eggs are cooked has more bearing on the deliciousness of the end result than the number and type of ingredients added. Getting a smooth creamy curd, rather than one that has split - with water running out, or overcooked dry stuff, or one where the yolk and whites are still separate in congealed lumps, is most important.

And in this version, you get the clear taste of just a few ingredients, rather than a generalised "masala" effect.

Sue

Thanks for that Akuri recipe, Sue, very timely

Poster Vikdoc applauded the akuri served at the Willingdon Club a while back. I've eaten it there, and would have to agree theirs is the best. They add deseeded tomatoes, however. Try it like that some time!

Like I said, roshna, there are plenty more varieties of akuri, and I have had many of them, but I like our Fakir's best!

Thankyou Sue for the akuri recipe. Made it for brunch and it was very good

Sue, I didn't know it had a name and it is a Parasi recipe. I have been scrambling eggs this way for a long time now. Good to know.

Made Sue's akoori today. It looked exactly like it does in her pictures. Nicely spiced between a bhurji and plain scrambled eggs. What struck me was that the same ingredients in the same proportions would make a very good desi omelet too, which has been discussed somewhere on some other thread.