Enjoy a Parsi platter

The Parsis celebrate Pateti — which usually falls around August 20 — to mark the the beginning of their new year. So let us join in the festivities by preparing their cuisine.

This community, which migrated from Iran around the 16th century and settled on the western shores of India, brought with them their customs, traditions and food habits.

Over the centuries, as they interacted and mingled with other communities in the coastal region, they developed a distinctive culture while retaining their own.

Parsis are known to be scholars, scientists and doctors with a strong streak of philanthropy.

They are very fond of eggs, and their cuisine is mainly non-vegetarian. In fact, many of their vegetable dishes are topped with a fried egg.

Prawn patia (Masala prawns)

• 1 cup prawns, shelled
• 2-3 tomatoes, chopped
• 1 tsp jaggery
• 2 tsp cumin seeds
• 6 cloves garlic
• 1/2 tsp turmeric
• 3 tbs oil
• 2 onions, coarsely cut
• 1 tbs coriander, fresh
• 2 cups onion, chopped
• 1 piece ginger, 1 inch, chopped
• 2 green chillies, seeded and chopped
• 1 tsp chilli powder
• Salt to taste

Marinate the prawns in a little salt, turmeric and chilli powder for 30 minutes.

Grind the coarsely chopped onion, cumin, ginger, green chillies and garlic.

Heat oil and fry the chopped onion till golden, add the ground ingredients and chilli powder and sauté for a few minutes. Add the prawns, stir for a minute and then add the tomatoes, salt, jaggery and coriander. Cook till the prawns are done. Serve with rice and dal.

Patrani macchi (Fish in banana leaves)

• 750g fish fillet
• 3 tbs lemon juice
• 1 tsp salt
• 1 tsp cumin seeds
• 2 tbs coriander seeds
• 1 clove garlic, crushed
• 2 green chillies, seeded and chopped
• 2 tbs coriander leaves, chopped
• 4 tbs fresh coconut, desiccated
• 3 tbs white vinegar
• 1 tsp sugar
• 3 tbs oil
• Banana leaves, cut in squares or foil squares
  Mix the lemon juice with a little salt, rub on to the fish and leave for 30 minutes.

Dry-roast the cumin and coriander and crush coarsely. Combine the garlic, green chillies, powdered coriander and cumin, fresh coriander, coconut, salt, vinegar and sugar.
Coat the fish fillets with this mixture and divide between the foil squares (or banana leaf squares), brush with oil; fold over to seal the edges.

Place the packets on a baking tray and bake at 190°C for about 20 minutes till done.

Note: Traditionally, the fish used is pomfret.

Bhidda pur eidoo (Okra topped with eggs)

• 1/2kg okra (bhindi)
• 1 large onion, sliced
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• Salt to taste
• 1 tsp Worcester sauce
• 1 tsp sugar
• 4 eggs
• 3 tbs oil (or ghee)

Cut the okra into thin slices. Heat the oil and fry the onions till golden. Keep 1 tbs oil in the pan and remove the rest. Add the turmeric, chilli powder and salt, then stir in the okra slices. Cover and cook till done.

Stir in the Worcester sauce and sugar, continue cooking. Spread the okra evenly in a frying pan, break each egg in a bowl and slip neatly on to the okra. Cover and cook on low flame till set.

Or spread the okra in a baking dish, top with eggs and bake in a oven till the eggs are set.

Dhansak (A mix of dals, spiced)

• 1/3 cup each toor, moong and masur dal
• 1/2kg red pumpkin
• 1 brinjal, sliced
• 1/2 tsp turmeric powder
• A small piece of cinnamon
• 6 cloves
• 10 curry leaves
• 2 onions, chopped
• Salt to taste
• 1 large tomato, chopped
• 1 tbs tamarind, soaked in 1/2 cup water
• 1 tbs jaggery
• 1 tbs coriander, fresh and chopped
• 4 tbs oil or ghee
• 1/4kg meat, cooked (optional)
  
  For the masala paste:
  
• 8 cloves garlic
• 2-inch piece ginger root
• 6 dry red chillies
• 2 tsp coriander seeds
• 4 cloves
• 2 black cardamoms, seeds only
• 1 tsp cumin seeds
• 1 small piece cinnamon stick

Grind together to paste; keep aside.

Soak the dals for an hour; drain. Combine the dals with turmeric, pumpkin and brinjal; add 4 cups water, salt, curry leaves, cinnamon, cloves and cook till the dals are done. Remove the spices and sieve the mixture.

In another pan, heat the oil, fry onions till golden. Remove excess oil, keeping one tablespoon in pan. Sauté the ground masalas for ten minutes, add the tomatoes, cook till soft, then stir in the dal mixture with a cup of water.

Sieve the tamarind and stir in along with jaggery and coriander, cook for a few minutes. Add the meat, cook for a few minutes and serve the dhansak with brown rice and kachumbar (chopped onion, tomatoes, green chillies and fresh coriander).

Note: Dhansak takes ages to make but is worth the effort. You can save time by using dhansak masala powder.

Lagan nu custard (Custard pudding for weddings)

• 1l milk
• 1/2 tin condensed milk
• 2 tbs sugar
• 4 eggs
• 1/2 tsp each nutmeg and cardamom powder
• 1/2 tsp vanilla essence
• 4 tbs almonds, blanched, slivered

Bring the milk to a boil and continue to cook till it is about 3/4 its original quantity. Stir in the condensed milk and sugar, continue to cook for five minutes. Remove from heat and cool. Whisk the eggs, add the nutmeg, cardamom, half the almonds and vanilla, then combine with the milk. Pour into a buttered baking dish, bake in a preheated oven at moderate temperature for an hour or till set. Sprinkle remaining almonds on pudding when almost done.

— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands