Ingredients: 2 cup Pohe (Flaked, beaten rice), 1 small onion, 1 potato, 3-4 green chillies, 1 teaspoon lemon juice, 2-3 teaspoon sugar, salt to taste, 1 tbspoon oil, 2 teaspoon mustard seeds, 1 teaspoon asafoetida, 2 teaspoon turmeric powder, coconut and coriander leaves for garnishing.
Method: 1. Soak Pohe in water. Drain water and keep it aside for 10 to 15 minutes. 2. Now rub some salt, sugar and lemon juice to it. 3. Chop green chillies, onion and potatoes. 4. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, onion pieces, potato pieces and green chillies. 5. When potatoes turn tender, add pohe and stir. 6. Cover and cook for sometime. Remove the lid, stir and again allow it to cook for 2 minutes. 7. Garnish with coconut and coriander leaves. Serve hot.
Tapioca Pilaf – Sabudana khichdi
Ingredients: 2 cup sago or Tapioca 1 potato diced small 3-4 green chillies, 1 teaspoon lemon juice (optional), 1 small piece ginger (optional), 1/2 cup peanut bits 2-3 teaspoon sugar, salt to taste, 1 tbspoon oil, 2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing. 1. Soak sago/tapioca in water. Drain the water and keep it aside for half an hour to one hour. 2. Now add peanut powder, salt, sugar and lemon juice and mix the tapioca 3. Cut green chillies into small pieces and grate ginger. 4. Heat oil or ghee in a pan. 6. Add cumin seeds, potato pieces and chillies. 7. As soon as potatoes are tender, add sago and stir. Continue to cook tapioca by carefully turning the tapioca as to cook all of it. 8. Garnish with coconut and coriander leaves. Serve hot.
Semolina Pilaf – Upma
Ingredients: 1 cup semolina 2 cups water 3-4 cashews broken 1 teaspoon Urad dal (optional) 1\4 teaspoon mustard seeds 1 tablespoon oil 2 green chillies diced Small piece of ginger chopped thin Half a dozen curry leaves (optional) 3\4 teaspoon salt
1 cup vegetables like carrots, peas, cauliflower beans in bite size and slightly steamed in the microwave or pan 1 chopped onion 1 tablespoon of salt free butter or Ghee Lime juice, salt to taste
Method: 1. Heat the oil in a sauce pan. Add chena dal, urad dal, mustard seeds and heat on a low fire. When the dal’s become light brown and the mustard seeds crack up, add the green chillies, ginger, onion and curry leaves. 2. when the onions are cooked soft, add peas and carrots. Sauté for 1 minute 3. Add 2 cups of water and salt. When water starts boiling add one cup of cream of wheat continuously stirring. Then add one table spoon of butter. 3. Reduce the heat and cook till it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Add lime juice and salt to taste 4. Serve with tomato/ginger chutney or any other chutney or pickle.
Ingredients: 1 cup(s) semolina (or cream of wheat) 1 medium onion(s) sliced finely 4 tablespoons ghee (clarified butter) / butter 1 teaspoon(s) each of mustard and cumin seeds 1 teaspoon(s) ginger chopped 2 green chillies slit / chopped 2 tablespoon(s) grated coconut if available 4 curry leaves 2 cup(s) water
salt to taste
Fry cashew nuts and finely chopped coriander leaves to garnish Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden colour on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the onion(s), ginger, green chillies and stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
Mix in the semolina, curry leaves and salt. Add water to this and mix well. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves
Parsi Poro Pan Omelette (Parsi)
Ingredients: Serves: 2 1 cup diced potato 2 tablespoons ghee or oil 4 eggs Salt to taste 1/4 teaspoon black pepper 1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro/coriander leaves 1 small onion, finely chopped 2 fresh red or green chillies, seeded and chopped Parboil potato in lightly salted boiling water for a minute or two, drain well in colander. Heat ghee or oil in a frying pan and fry the potato until lightly browned. Lift out on slotted spoon and set aside. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin. Fold in coriander, onion and chillies. Golden brown on bottom, turn omelette over and cook until brown on other side. Serve hot with chapattis or bread.
Akoori – Scrambled Eggs (Parsi)
Ingredients: Serves: 4-6 6-8 eggs 4 tablespoons milk Salt to taste 1/4 teaspoon ground black pepper 2 tablespoons ghee or butter 6 spring onions or
2 small white onions, finely chopped 2-3 fresh red or green chillies, seeded and chopped 1 teaspoon finely grated fresh ginger 1/8 teaspoon ground turmeric 2 tablespoons chopped fresh coriander leaves 1 ripe tomato, peeled and diced, optional 1/2 teaspoon ground cumin Garnish: tomato wedges sprig of fresh cilantro/coriander leaves
Method: Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee or butter in a large, heavy frying pan and cook the onions, chillies and ginger until soft. Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, and then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on to a serving plate and garnish with tomato and coriander. Serve with chapattis, parathas or toasted bread.
3 tablespoons butter or vegetable oil 1 small onion, finely chopped 1/2 teaspoon peeled and finely grated ginger 1 fresh hot green chilli, finely chopped 1 tablespoon finely chopped coriander 1/8 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 small tomato, peeled and chopped 6 large eggs, lightly beaten
Salt and pepper to taste
Directions: Melt butter in a medium size non-stick frying pan over a medium heat. Add the onion and sauté until soft. Add ginger, chilli, fresh coriander, turmeric, cumin and tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.
Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick curds. Cook the scrambled eggs to desired consistency. Serve with toast or Indian bread.