Parsis of India are known to be Big Foodies Their Mantra has always been-Eat, Drink & Make Merry. Their wedding food is to die for & non-Parsis are forever trying to wangle an invitation which is always generously given. Eggs are almost a staple food in a Parsi home & are used in a very versatile manner to cover & kill the taste of vegetables which all Parsis abhor ,but have to eat so that they can boast of a balanced diet. In fact the eggs are their fast food. An example is AKOORI, which can be eaten as a breakfast, as a side dish, or as a snack too .The following recipes are some of the most loved Parsi dishes cooked in homes everyday.

Akoori

Ingredients

• 3 eggs
• 2 onions
• 2 tomatoes
• 1/2 tsp. turmeric pd.
• chilli pd. as per taste
• salt
• sambhar pd.
• coriander

Method

1. Fry onions in 2 tbsp oil till transparent.

2. Add chopped tomatoes & all the spices & simmer till oil floats on top. Scramble eggs & add to the mixture stirring all the while till eggs are cooked but still soft in consistency.

3. Sprinkle chopped coriander on top & eat with crusted bread.

4. To make the Akoori more exotic add cashew nuts & raisins.

Fish in Banana Leaf (Patra Ni Machii)

This is a hot favourite dish & no Parsi Wedding is complete without it.

Ingredients

• 1 big pomfret sliced, salt, banana leaf
• 1 bunch coriander, ½ bunch mint leaves
• 4/5 green chillies
• 2 tbsp. lime juice
• 4/5 garlic cloves
• 2 tbsp. dessicated coconut

Method

1. Wash & clean the fish & apply salt.
2. Grind all the dry ingredients in a mixer to make chutney.
3. Make square portions of banana leaf .
4. Place slices of fish on each segment & apply chutney on both the sides, wrap the leaf & tie with a string.
5. Take a steamer & steam the fish portions lightly.
6. Do not uncover the banana leaf wrapper except when eating.

Casserole of Lamb & Potatoes (Papeta Ma Gosht)

This is one of the most common dinners in a Parsi home & can be eaten either with a crusted bread, or steamed rice. In fact Parsi children are weaned on this dish.

Ingredients:

• 1 lb. lamb
• 1 lb. potatoes
• 3 tbsp. ginger garlic paste
• ½ tsp. turmeric pd., chilli pd. & salt to taste
• ½ tsp. cumin pd., ½ tsp. jeera, ½ lb. tomato pulp
• 2 tbsp. dessicated coconut

Method:

1. Clean the lamb & chop into big pieces, quarter the potatoes.
2. Mix all spices, coconut, & apply to lamb & potatoes, & marinate for 2 hours.
3. In a casserole fry onions till brown, add tomato pulp & simmer till oil comes on top.
4. Add lamb potato mixture & let it cook in its juices on a slow flame.
5. If needed you may add 1 glass of water & stew.
6. Eat with lots of lime & tomato/onion salad.