Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.Serving size: 3Ingredients4 eggs, beaten with about 1/4 cup milk2 inch piece of ginger, grated1 teaspoon cumin seeds2 tablespoons gheeSalt to taste1/4 cup chopped cilantro, for garnish1 medium Roma tomato, chopped1 jalapeno, finely chopped1 medium red onion, finely chopped1/2 teaspoon turmeric powderInstructionsIn a 3 qt pot over medium heat, heat ghee and when ghee is hot, add cumin seeds and onions and cook for 6-7 minutes, or until onions are light brown in color.Add ginger and jalapeno, and cook for another couple of minutes.Add beaten eggs, tomatoes, salt, turmeric, and keep stirring until eggs are just cooked. Garnish with cilantro and serve immediately with toast.
I am not sure if because of MahaShivratri (a big Indian festival devoted to Lord Shiva), follow link to learn more about the festival:Daal Baati is a very traditional recipe from the state of Rajasthan. Daal is a thick lentil preparation and Baati is a wheat dough that is simply baked over charcoal pieces. Usually the Baati is dipped in ghee and then daal is poured over it. Of course, with a drizzle of ghee again.Some people boil Baati in water and then bake it, if you do that, then add turmeric powder to the dough and your baati will be yellow in color. If you do not want to boil your Baati, then turmeric is not necessary. Some add...
Ghee is Indian clarified butter, and you can find it in quite a few regular grocery stores these days.Ingredients1 cup all purpose white flour1 cup confectionary sugar1 cup ghee1 cup semolina1 pinch baking powderHandful of cashewnuts OPTIONALInstructionsMix all ingredients together except ghee.Heat ghee and pour in the flour.Mix well until all ghee is absorbed by the flour, let it rest for about half an hourPreheat oven to 350 F.Use cup cake pans and line them up with cup cake covers. Place 1 tablespoon of hte batter in each mould and place 1 cashew nut on top of each batter.Bake for about 20-25 minutes or until the crust gets slightly brown. Let it cool.
There can be savory or sweet raita. Based on your region in India, some may contain tomatoes and onions while others may not, sometimes seasonal fruits or beets or mint is add, it can be done in many ways...the recipe here is for the most famous raita which is popular all over the country. This is also called Boondi Raita, for which you will need to buy Boondi from the store. Boondis are deep fried chickpea flour balls which are very small and are sometimes spiced.Ingredients2 cups low-fat plain yogurt, whisked1/2 cup cilantro, finely chopped1/2 teaspoon cayenne OR LESS1 teaspoon fresh grated ginger1 teaspoon cumin seeds1 teaspoon sugar1/2 teaspoon salt1/2 cup Boondi (spiced fried chickpea balls) OPTIONALIn a mixing bowl,...
One can make this dish with a lot of lentils (1 cup) or less lentils (1/4 cup). If you are using less lentils and more bottlegourd, then this is the recipe for you. If you are using a lot of lentils, then please use MUNG DAAL instead of CHANA DAL.Ingredients1/4 cup Chana Dal, soaked in 1/2 cup water for 1 hour1 medium sized Bottlegourd, peeled, ends chopped and then diced in 1 inch cubes6-7 curry leaves1 tablespoon cumin seeds1 teaspoon black mustard seeds1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 teaspoon salt1 tablespoon oil2 tablespoons chopped cilantro, OPTIONALInstructionsHeat oil in a medium saute pan over medium heat.Add mustard seeds and allow it to crackle. Then add cumin seeds and saute for...
