Author: Jeroo Mehta
Publisher: Popular Prakashan
Year: 2008
Language: English
Pages: 146
ISBN/UPC (if available): 8179913678
Description
Jeroo Mehta first published 101 Parsi Recipes in 1973 and the book very rapidly attained the status of the Bible of Parsi cooking, because it was one of the first books written in English exclusively on Parsi cooking, and because of the never-fail recipes written in a simple easy-to-follow format. The book contains all the Parsi favorites including Dhansakh, Prawn Patio, Sas-ni-Machhi, Chicken Farcha and Laggan Custard.
Jeroo Mehta is the doyenne of Parsi cooking. She discovered her culinary talent during her husband’s posting at Moscow and has never looked back.
Her recipes, which have been tried and tested to perfection, have earned for 101 Parsi Recipes the status of the Bible of Parsi cooking. Her never-fail recipes, written in a detailed and simple style, are easy to follow by those who already know Parsi cooking as well as those who venture to try it for the first time. All the favorites are here, from the famous rice dish Damask, and the popular egg recipes, to the best known fish, meat, chicken, and vegetable dishes, and of course, the well-known desserts.
Loyal fans of “101”, as it is affectionately known, will be delighted to discover that this new edition has maintained the flavor of the original, updating only the photographs.
FROM AUTHOR'S INTRODUCTION:
Our Zoroastrian ancestors came to India from Persia thirteen centuries ago. Over the past hundreds of years, while the Parses have been assimilated into the varied cultural pattern of this ancient land, they have also contributed some distinctive characteristics and features to the Indian way of life. Their culinary art is one such example. Originating from the shores of the Caspian, their food, with its very special flavor, has, over the years, absorbed the exotic flavors and irresistible tastes from the kaleidoscope which makes up the cooking of India-as varied, colorful and individual as its life and customs.
They have also experimented with Western flavors and introduced to their food a happy blend of East and West which makes it uniquely different.
Perhaps because of this, Parsi cooking appeals not only to people from all parts of India but also from different parts of the world. I first became aware of this while I was a student in New York. My school held a fete at which there was a stall of food from different countries; the Chicken Vindaloo which the school cook prepared from my mother’s recipe disappeared in less than an hour while the stall was still well-stocked with other dishes!
During my husband’s assignment abroad where we entertained people from so many different countries, it was the genuine appreciation of the fare which was served at our table that first gave me the idea of compiling a book of Parsi recipes. It was the constant persuasion of friends that made me finally do it.
The recipes in this book are traditional and representative and include many delicious ones passed down to me by my mother. The style is simple and each step has been explained in detail. For those who will cook abroad, substitutes have been suggested for ingredients not readily available there; for the busy housewife in India I have suggested short cuts with ready-made masalas and essences which are in the market.
The idea of the book is to enable well-known and well-liked Parsi recipes to gain even wider appeal, and to offer enjoyment not only in the eating, but in the cooking of them as well.
Contents
FISH
1. Chutney-stuffed Pomfret
2. Prawn (Shrimp) Kavabs
3. Kolmino Patio – Prawn (Shrimp) Patio
4. Fish Cutlets
5. Luganno Sas – Fish in Spicy White Sauce
6. Fish in Green Masala
7. Crispy-Brown Fried Fish
8. Stuffed Salmon
9. Sas-ni-Machhi –Fish in Red Sauce
10. Spicy Fried Fish
11. Patra-ni-Macchi – Fish in Banana Leaf
12. Fried Fresh Bombay Duck
13. Fried Dried Bombay Duck
14. Sooka Boomla Patio – Dried Bombay Duck Patio
CHICKEN
15. Chicken Vindaloo
16. Chicken Mi-Vahlans
17. Chicken Farcha
18. Chicken Mulligatawney
19. Khari Murgi-ma Sali – Chicken with Potato Straws
20. Chicken with Cashewnuts
21. Chicken in Milk
22. Boti-Soti
23. Crumb-Fried Lamb Chops
24. Meat Cutlets in Tomato Gravy
25. Mutton Baffat
26. Bharuchi Kid
27. Khatoo Mithoo Gosh – Sweet and Sour Meat
28. Turela Bhinda-ma Kharoo Gosh – Meat with Fried Okra
29. Cauliflower-ma Gosh – Meat and Cauliflower
30. Chops in Green Masala
31. Papeta-ma Gosh – Meat and Potato Stew
32. Meat Sakarkand – Meat with Sweet Potato
33. Meat with Apricots
34. Papdi-ma-Kavab
35. Brain Cutlets
36. Khatoo Mithoo Bhejoo – Sweet and Sour Brain
37. Kharoo Bhejoo – Brain in Brown Gravy
38. Tamota-ma Gosh – Meat in Tomato
39. Kheema-Sali – Mince with Potato Straws
40. Masala Liver
41. Kheema Papetana Pattice – Mince and Potato Patties
RICE, CURRIES AND DALS
42. Dhansak
43. Green Ball Curry
44. Chicken Curry
45. Mutton Curry
46. Papetano Rus – Potato Rus
47. Fish Curry
48. Fish Pilau
49. Fish Molee
50. Dhan-Dal Patio
51. Prawn Curry
52. Meat Pilau
53. Curd (Yoghurt) Curry
54. Tomato Rice
55. Vegetable Khichdee
56. Curry Gravy
57. Curry Sauce3
EGGS
58. Picnic Poro – Picnic Omelette
59. Parsi Poro – Parsi Omelette
60. Egg Vindaloo
61. Beaten Eggs on Potato
62. Akoori
63. Bhindi-Eggs – Eggs on Okra
64. Sali Pur Eeda – Eggs on Potato Straws
65. Sweet Omelette
66. Prawn Omelettes
67. Eggs on Onion, Coriander and Tomato
68. Backed Eggs on Cream
69. Scrambled Eggs with Raisins
70. Eggs on Spinach
71. Eggs on Tomato
VEGETARIAN
72. Chutney-Stuffed Brinjal (Eggplant)
73. Fried Bananas
74. Red Pumpkin Patio
75. Red Pumpkin Cutlets
76. Sweet Carrots
77. Chora (Black-Eyed Beans)
78. Spicy Vegetable Stew
79. Toorai Tamat
80. Drumstick Akoori
81. Chutney-Stuffed Bhindi (Okra)
82. Dal in Coconut Milk
83. Corn in Coconut Milk
84. Masoor
85. Fried Brinjal (Eggplant)
86. Salnoo-Puri
87. Carrot and Brinjal Bake
DESSERTS
88. Luggan Custard
89. Sev
90. Ravo
91. Doodh Pak Puri
92. Chapat
93. Doodh Powva
DESSERTS
94. Bhakra
95. Mumra Cheekee
96. Peanut Cheekee
97. White Pumpkin Murumbo
98. Ambakalya
99. Falooda
100. Kopra Pak – Coconut Fudge
101. Date Ghari