{"product_id":"101-parsi-recipes","title":"101 Parsi Recipes","description":"\u003cp\u003eAuthor: Jeroo Mehta\u003cbr\u003ePublisher: Popular Prakashan\u003cbr\u003eYear: 2008\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 146\u003cbr\u003eISBN\/UPC (if available): 8179913678\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e Description\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eJeroo 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. \u003cbr\u003e\u003cbr\u003eJeroo Mehta is the doyenne of Parsi cooking. She discovered her culinary talent during her husband’s posting at Moscow and has never looked back. \u003cbr\u003e\u003cbr\u003eHer 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.\u003cbr\u003e\u003cbr\u003eLoyal 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.\u003cbr\u003e\u003cbr\u003eFROM AUTHOR'S INTRODUCTION:\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eOur 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.\u003cbr\u003e\u003cbr\u003eThey have also experimented with Western flavors and introduced to their food a happy blend of East and West which makes it uniquely different.\u003cbr\u003e\u003cbr\u003ePerhaps 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!\u003cbr\u003e\u003cbr\u003eDuring 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003c\/p\u003e\u003cp\u003eContents\u003c\/p\u003e\u003cp\u003eFISH\u003cbr\u003e\u003cbr\u003e1.\tChutney-stuffed Pomfret\u003cbr\u003e2.\tPrawn (Shrimp) Kavabs\u003cbr\u003e3.\tKolmino Patio – Prawn (Shrimp) Patio\u003cbr\u003e4.\tFish Cutlets\u003cbr\u003e5.\tLuganno Sas – Fish in Spicy White Sauce\u003cbr\u003e6.\tFish in Green Masala\u003cbr\u003e7.\tCrispy-Brown Fried Fish\u003cbr\u003e8.\tStuffed Salmon\u003cbr\u003e9.\tSas-ni-Machhi –Fish in Red Sauce\u003cbr\u003e10.\tSpicy Fried Fish\u003cbr\u003e11.\tPatra-ni-Macchi – Fish in Banana Leaf\u003cbr\u003e12.\tFried Fresh Bombay Duck\u003cbr\u003e13.\tFried Dried Bombay Duck\u003cbr\u003e14.\tSooka Boomla Patio – Dried Bombay Duck Patio\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eCHICKEN\u003cbr\u003e\u003cbr\u003e15.\tChicken Vindaloo\u003cbr\u003e16.\tChicken Mi-Vahlans\u003cbr\u003e17.\tChicken Farcha\u003cbr\u003e18.\tChicken Mulligatawney\u003cbr\u003e19.\tKhari Murgi-ma Sali – Chicken with Potato Straws\u003cbr\u003e20.\tChicken with Cashewnuts\u003cbr\u003e21.\tChicken in Milk\u003cbr\u003e22.\tBoti-Soti\u003cbr\u003e23.\tCrumb-Fried Lamb Chops\u003cbr\u003e24.\tMeat Cutlets in Tomato Gravy\u003cbr\u003e25.\tMutton Baffat\u003cbr\u003e26.\tBharuchi Kid\u003cbr\u003e27.\tKhatoo Mithoo Gosh – Sweet and Sour Meat\u003cbr\u003e28.\tTurela Bhinda-ma Kharoo Gosh – Meat with Fried Okra\u003cbr\u003e29.\tCauliflower-ma Gosh – Meat and Cauliflower\u003cbr\u003e30.\tChops in Green Masala\u003cbr\u003e31.\tPapeta-ma Gosh – Meat and Potato Stew\u003cbr\u003e32.\tMeat Sakarkand – Meat with Sweet Potato\u003cbr\u003e33.\tMeat with Apricots\u003cbr\u003e34.\tPapdi-ma-Kavab\u003cbr\u003e35.\tBrain Cutlets\u003cbr\u003e36.\tKhatoo Mithoo Bhejoo – Sweet and Sour Brain\u003cbr\u003e37.\tKharoo Bhejoo – Brain in Brown Gravy\u003cbr\u003e38.\tTamota-ma Gosh – Meat in Tomato\u003cbr\u003e39.\tKheema-Sali – Mince with Potato Straws\u003cbr\u003e40.\tMasala Liver\u003cbr\u003e41.\tKheema Papetana Pattice – Mince and Potato Patties\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eRICE, CURRIES AND DALS\u003cbr\u003e\u003cbr\u003e42.\tDhansak\u003cbr\u003e43.\tGreen Ball Curry\u003cbr\u003e44.\tChicken Curry\u003cbr\u003e45.\tMutton Curry\u003cbr\u003e46.\tPapetano Rus – Potato Rus\u003cbr\u003e47.\tFish Curry\u003cbr\u003e48.\tFish Pilau\u003cbr\u003e49.\tFish Molee\u003cbr\u003e50.\tDhan-Dal Patio\u003cbr\u003e51.\tPrawn Curry\u003cbr\u003e52.\tMeat Pilau\u003cbr\u003e53.\tCurd (Yoghurt) Curry\u003cbr\u003e54.\tTomato Rice\u003cbr\u003e55.\tVegetable Khichdee\u003cbr\u003e56.\tCurry Gravy\u003cbr\u003e57.\tCurry Sauce3\u003cbr\u003e\u003cbr\u003eEGGS\u003cbr\u003e\u003cbr\u003e58.\tPicnic Poro – Picnic Omelette\u003cbr\u003e59.\tParsi Poro – Parsi Omelette\u003cbr\u003e60.\tEgg Vindaloo\u003cbr\u003e61.\tBeaten Eggs on Potato\u003cbr\u003e62.\tAkoori\u003cbr\u003e63.\tBhindi-Eggs – Eggs on Okra\u003cbr\u003e64.\tSali Pur Eeda – Eggs on Potato Straws\u003cbr\u003e65.\tSweet Omelette\u003cbr\u003e66.\tPrawn Omelettes\u003cbr\u003e67.\tEggs on Onion, Coriander and Tomato\u003cbr\u003e68.\tBacked Eggs on Cream\u003cbr\u003e69.\tScrambled Eggs with Raisins\u003cbr\u003e70.\tEggs on Spinach\u003cbr\u003e71.\tEggs on Tomato\u003cbr\u003e\u003cbr\u003eVEGETARIAN\u003cbr\u003e\u003cbr\u003e72.\tChutney-Stuffed Brinjal (Eggplant)\u003cbr\u003e73.\tFried Bananas\u003cbr\u003e74.\tRed Pumpkin Patio\u003cbr\u003e75.\tRed Pumpkin Cutlets\u003cbr\u003e76.\tSweet Carrots\u003cbr\u003e77.\tChora (Black-Eyed Beans)\u003cbr\u003e78.\tSpicy Vegetable Stew\u003cbr\u003e79.\tToorai Tamat\u003cbr\u003e80.\tDrumstick Akoori\u003cbr\u003e81.\tChutney-Stuffed Bhindi (Okra)\u003cbr\u003e82.\tDal in Coconut Milk\u003cbr\u003e83.\tCorn in Coconut Milk\u003cbr\u003e84.\tMasoor\u003cbr\u003e85.\tFried Brinjal (Eggplant)\u003cbr\u003e86.\tSalnoo-Puri\u003cbr\u003e87.\tCarrot and Brinjal Bake\u003cbr\u003e\u003cbr\u003eDESSERTS\u003cbr\u003e\u003cbr\u003e88.\tLuggan Custard\u003cbr\u003e89.\tSev\u003cbr\u003e90.\tRavo\u003cbr\u003e91.\tDoodh Pak Puri\u003cbr\u003e92.\tChapat\u003cbr\u003e93.\tDoodh Powva\u003cbr\u003e\u003cbr\u003eDESSERTS\u003cbr\u003e\u003cbr\u003e94.\tBhakra\u003cbr\u003e95.\tMumra Cheekee\u003cbr\u003e96.\tPeanut Cheekee\u003cbr\u003e97.\tWhite Pumpkin Murumbo\u003cbr\u003e98.\tAmbakalya\u003cbr\u003e99.\tFalooda\u003cbr\u003e100.\tKopra Pak – Coconut Fudge\u003cbr\u003e101.\tDate Ghari\u003c\/p\u003e","brand":"The India Club","offers":[{"title":"Jeroo Mehta \/ Popular Prakashan \/ Paperback","offer_id":68153801081200,"sku":"24071","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/5203\/9792\/files\/24071.jpg?v=1793914291","url":"https:\/\/marketcalvexa.shop\/products\/101-parsi-recipes","provider":"Alderstone House","version":"1.0","type":"link"}