> view full size | | Savoury Scrambled Eggs
Akoori Eedani 2-3 tbsp ghee or butter
1 finely chopped medium onion
4 cm / 1 ½ inches finely chopped ginger
2 small potatoes, cut into tiny cubes
2 finely chopped green chillies
1 cup chopped coriander leaves
1 finely chopped medium tomato
1 tsp cracked pepper
½ tsp salt
4 whisked eggs There are many variations to the typical Parsi breakfast dish of scrambled eggs. A moister texture can be obtained with the addition of a little milk or cream to the beaten egg. The dish can be made even tastier with the addition of 2 tablespoons of finely chopped green garlic stem or chopped chives and is then called Akoori Leela Lasanni or green garlic-flavoured scrambled eggs.
Heat the ghee or butter in a heavy-bottomed pan and sauté the onions and ginger with the cubed potato until the potato is cooked and the onion begins to change colour. Add the chilli, coriander leaves, tomato, pepper and salt and cook for a further 2 minutes.
Reduce the heat and add the beaten eggs. Stir the mixture until the egg is set and serve immediately. Copyright © Joyce Westrip, 2007 |
> view full size | | Spicy Aubergine and Tomato 1 or 2 large aubergines with a total weight about 500 g / 1 lb
3 tbsp ghee or vegetable oil
1 finely chopped large onion
3 finely chopped green chillies
6 cloves finely chopped garlic
5 cm / 2 inches finely chopped ginger
2 tsp dry-roasted cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
2 tsp garam masala
2 tsp brown sugar
1 tsp cracked black pepper
2 tbsp finely chopped fresh coriander
1 tbsp finely chopped mint
3 finely chopped large tomatoes
Salt to taste The first stage of this recipe involves searing, but not burning, the skin of an aubergine over an open flame, giving the flesh a rich, smoky flavour.
Push a long skewer through the aubergines and smear a little of the ghee or oil on them. Sear the skins over an open flame, turning frequently until the skin wrinkles and begins to peel. When cool, remove the skin and mash the flesh. Set aside.
Heat the remaining ghee or oil in a heavy-bottomed pan and fry the onion, chilli, garlic and ginger until the onion starts to change colour. Add the cumin seeds and fry for a few seconds. Stir in the turmeric, coriander powder, garam masala, sugar and cracked pepper and fry for 2 minutes, adding a little water if the mixture is inclined to stick. Add the fresh coriander, mint and tomatoes and salt and simmer for 2 minutes until the tomatoes are soft and slightly pulpy. Finally, fold in the aubergine flesh, stir and simmer for about 2 minutes. Copyright © Joyce Westrip, 2007 |
> view full size | | Steamed Fish Coated in Chutney
Patra Ni Machhi 500 g / 1 lb thick, firm white fish fillets
2 tsp salt
8 tbsp desiccated coconut
1 cup roughly chopped coriander leaves
¼ cup roughly chopped mint leaves
4 roughly chopped green chillies
1 tsp cumin seeds
6 cloves garlic
2 tsp sugar
2 tbsp lime or lemon juice
1 tbsp ghee for greasing Fish pieces are coated in a paste of coriander, mint leaves and chillies. Traditionally they are wrapped and cooked in banana leaves, which are sometimes available from oriental stores, although kitchen foil cut into squares large enough to wrap each piece of fish separately makes an acceptable substitute if banana leaves are not available.
Cut the fillets into individual serving sizes, sprinkle with salt and set aside. Pre-heat the oven to 180°C/350°F/gas mark 4. Blend the coconut, coriander leaves, mint, chillies, cumin seeds, garlic, sugar, salt and lime or lemon juice to a paste and rub it over the fish pieces. Wrap and seal each piece of fish in a greased squared of foil. Place the fish on a metal rack in a baking tray with enough hot water to cover the base while leaving the rack clear. Steam in the pre-heated oven for 20 minutes or until the fish is cooked through.
Serve individually, allowing your guests to unwrap the parcels themselves. Copyright © Joyce Westrip, 2007 |
