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| Parsi Poro Recipe Pan Omelet (Parsi) |
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Ingredients:
Serves: 2
1 cup diced potato
2 tablespoons ghee or oil 4 eggs
Salt to taste
Spices
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 chilies, seeded and chopped |
Method:
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 chilies.
golden brown on bottom, turn omelet over and cook until brown on other side. Serve hot
with chapatis or bread. |
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| Akoori - Scrambled Eggs (Parsi) |
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Ingredients:
Serves: 4-6
6-8 eggs
4 tablespoons milk
Salt to taste
2 tablespoons ghee or butter
6 spring onions or
2 small white onions, finely chopped
Spices
1/4 teaspoon ground black pepper
2-3 fresh red or green chilies, 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, chilies and ginger until soft. Add turmeric,
coriander leaves and tomato, if used, and fry for a minute or two longer, 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 chapatis, parathas or toasted bread. |
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| Tomato Rice Lentil Dosa Omlette Recipe - Tomato Uttapam |
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Ingredients
Rice 2 1/2 cups soaked overnight
1 cup urad dal and 1/4 cup channa dal soaked overnight
1 onion chopped small
2 green chillies minced
2 tomatoes diced
1 tsp. turmeric powder
Salt to taste |
Method:
Grind rice lentil together by adding water and till it becomes very fine paste.
Batter should not be very thick. It is like pancake batter. Add salt. Keep the batter for
whole night.
Next day add turmeric powder chopped onions, green chillies and finely cut tomatoes to the
batter.
Prepare as a pancake on a flat griddle. |
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| Onion Rice Lentil Dosa Omlette Recipe - Onion Uttapam |
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Ingredients
Rice 2 1/2 cups soaked overnight
1 cup urad dal and 1/4 cup channa dal soaked overnight
1 onion chopped small
2 green chillies minced
4 tbsp. cilantro leaves minced
1 tsp. turmeric powder
Salt to taste |
Method:
Grind rice lentil together by adding water and till it becomes very fine paste.
Batter should not be very thick. It is like pancake batter. Add salt. Keep the batter for
whole night.
Next day add turmeric powder chopped onions, green chillies and finely cut cilantro to the
batter.
Prepare as a pancake on a flat griddle. |
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| Plain Rice Lentil Dosa Recipe - Plain Dosa |
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Ingredients
Rice 4 cups soaked overnight
2 cup urad dal soaked overnight
1 tsp. fenugreek seeds
Salt to taste
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Grind the dal and rice separately with some water
until it become a fine paste.
Add salt to it and mix well. keep it overnight for fermentation. (The batter should be
little dilute than the idli flour so that dosa is made thinner.)
In a flat frying pan the batter is poured and spread into a thin round like a pancake but
much more thinner.
Pour little ghee on both sides of the dosas
When it turns golden brown, turn over to other side. In a few seconds it is ready to
serve.
Masala Dosa can be made by placing the potato masala inside the Dosa and folding it in
half. |
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