Navroz mubarak

ldquoConsidering the miniscule size of the community compared to what it has achieved and contributed I am proud to be a Parsirdquo says Jeroo Mehta the doyenne of Parsi cooking on the eve of Navroz Dressed in a light blue shirt and white pants the culinary author and former Associate Editor of a leading womenrsquos magazine tells us that Parsis believe that there are six seasons in a year with important festivals originally related to agriculture In each food plays a very important role Food matters ldquoI embarked into marriage without knowing how to cook and it was because of the trials and tribulations both I and my family had to suffer whenever we were without an experienced cook that I wrote the book 101 Parsi Recipesrdquo she says with a laugh ldquoWhen I perfected the art of cooking I decided to put it all down so no bride would be in the same plight as I was inquot According to Mehta on festive occasions like Navroz this year on Sunday August 18 birthdays and anniversaries a typical Parsi menu would include a fish dish like CrispyBrown Fried Fish or Luganno Sas Fish in Spicy White Sauce Khari Murghima Sali Chicken with Potato Straws Meat Pilau with Masala Dal Dhansak Dal without meat or Dhan Dal and Kolimino Patio Prawn Patio The meal would end with a dessert of Sev with Sweet Curd or Ravo Nuts over food Over the centuries since the first Zoroastrians arrived in India Parsis have integrated themselves into Indian society while simultaneously maintaining or developing their own distinct customs and traditions ldquoThe use of dry fruits liberally sprinkled over desserts and other dishes and saffron are a Persian influencerdquo says Mehta ldquoAlmonds pistachios kismis walnuts cashew etc enhance Parsi cuisine Figs pomegranates symbol of fertility plums and apricots are used with abandon and decorate special dishes for celebrations during festivals and on any happy occasion Although a lot of our cooking reflects the Persian influence which followed us to India 13 centuries ago Parsi cuisine has adopted many ingredients that are used by other communities in Indiardquo she reasserts Thus Milky Falooda traditionally served at Navroz coconut milk in cooking and many other flavours and spices of the varied and individual cuisines of India have become part of Parsi cuisine About the Ses Pointing to the cover of her bestseller 101 Parsi Recipes which shows a Ses used on auspicious occasions and consists of a silver plated tray or thali containing a pigani a container for the kumkum a vermillion paste a paro which is conical shaped and contains sakar large sugar crystals and a gulabus which contains rose water Mehta explains how each constituent of the thali has immense significance to a Parsi There may also be paan and sopari and a fish which are considered auspicious symbols The Ses may also contain rice signifying abundance sugar sweetness silver coins wealth eggs for long life and pomegranateu00a0 Luganno Sas Fish in Spicy White Sauce serves 4 Slices of fish cooked in a gently spiced sweet and sour sauce and usually served at weddings Also a favourite served with Khichdee INGREDIENTS 450 g 1 Ib Pomfret Surmai or Indian Salmon Rawas cut in slices 2 cm frac34 inch thick 2 medium onions finely sliced 2 tablespoons finely chopped fresh coriander 3 green chillies finely chopped 1 green chilli slit 6 cloves garlic finely chopped frac34 teaspoon frac14 teaspoon cumin seeds slightly pounded or cumin seed powder 2 dessert spoons flour 2 frac14 teaspoons salt 6 cherry tomatoes 2 cups water 1 tablespoon vinegar 1 tablespoon Worcestershire Sauce frac12 tablespoon sugar Blend all 3 in a bowl 1 egg 3 tablespoons vegetable oil METHOD gtgt In a pan heat oil and fry onion till soft and yellow not brown Drain excess oil gtgt Add coriander chopped green chillies slit green chilli garlic and cumin seeds Blend well and cook on low heat for 5 minutes gtgt Add flour and blend to a smooth paste then add water gradually and mix well Bring mixture to the boil add 1 teaspoon of salt and simmer covered on low heat for 10 minutes gtgt Add slices of fish tomatoes and 1frac14 teaspoon of salt and continue cooking till fish is cooked gtgt Let fish cool then add mixture of vinegar Worcestershire Sauce sugar and egg Tilt pan to allow mixture to flow evenly over fish Place pan again on heat and cook 5 minutes longer before serving Extracted with permission from 101 Parsi Recipes Jeroo Mehta Popular Prakashan Rs 250