Parsi Food: Part Two

6" knob of ginger.
5 cinnamon sticks and a small cannister of cassia bark.
9 Thai bird chiles.
2 roasted sweet potatoes.
1 cup of moong dal.
3 cups of rice (first two came to me with bugs).
6 pieces of 'kitchen twine' made from cheesecloth with holes too big to make panir.
1 mushy banana.

These are just some of the ingredients that went into two days of Parsi cooking.

Above are several steps of Taro Rolls, with chard substituted for taro leaf. A paste of spices and chickpea flour and banana was pureed and then spread onto chard leaves. These were tied and steamed, and then cooled until firm enough to cut, at which point they were fried in an inch of oil and sprinkled with salt and a squirt of lime (and later, some of the Seared Ginger Raita). I served them with an Everyday Dal, Caramelized Rice (a bit burnt, but not in a yummy tadik type way), and a seafood dish with sweet potato instead of fish.

The only challenge? I haven't used those three spice mixtures yet.

Parsi Food: Part 1

Do this four more times. Don't ask why. Just do it. It's magic.

By the time I got to this line in a panir recipe, I was in love with My Bombay Kitchen by Niloufer Ichcaporia King.

The panir never looked like a cloudy sky breaking up, leading me to believe I just don't know how to coax curds from milk. Nonetheless, I packaged up the cheese cloth, pressed it with a can of coconut milk, and enjoyed it spread across hot chapatis with turmeric/ginger pickle and yogurt cheese.

I spent yesterday grinding spices and ginger for two of the triumvirate of Parsi spices: Parsi garam masala and dhana jiru (a garam masala of 17 spices). I tied a scarf around my nose while I ground then pressed the toasted spices through a strainer (see the dhana jiru above).

I then processed 3 oz each of garlic and ginger to make a paste that was the beginning of wafer par ida (aka eggs on potato chips) - King assures me that Bombay is filled with potato-chips works (Liam wasn't convinced).

Consider it Parsi breakfast food for dinner. The chapatis with cheese and pickle to build our immune systems (and my yellow, yellow hands) and eggs steamed on top of potato chips fried with ghee, onion, chiles, and coriander.

Next time I'll heed the advice of King's acquaintance who tells her "next time, try it with a little bit of cream poured over the chips before the eggs go on."