PARSI POTATOES WITH EGG
Provided by Niloufer Ichaporia King
Categories Egg Pepper Potato Vegetable Vegetarian Quick & Easy Dinner Lunch Curry Hot Pepper Root Vegetable Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
- Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
- Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
- Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.
POTATO AND EGG PAN OMELETTE (PARSI STYLE)
Make and share this Potato and Egg Pan Omelette (Parsi style) recipe from Food.com.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
- Heat ghee or oil in a frying pan 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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- Sali Boti (Parsi Meat Dish) This dish is the dream come true for the mutton lovers. It is the most important dish of the Parsi cuisine that is cooked along the tomatoes, jaggery, vinegar and onions.
- Akuri. You can call this Akuri or scrambled eggs. This dish is considered to be the part of the Parsi breakfast that is cooked until tenderness. Akuri is cooked with the mild spices and is served with the bread slice or salad.
- Sali Murghi (Chicken with potato shreds) This dish consists of the tender pieces of chicken that are wrapped with the fiery masalas and topped with the shredded fried potatoes.
- Parsi Mutton Cutlets. Mutton cutlets is one of the most common Parsi dish that is prepared by the mixing of different ingredients like potatoes, ginger, turmeric and other aromatic spices.
- Patra Ni Machhi. This dish is made from the sea food especially, the fish. The dish is the most amazing sea food consistent dish that is the dream of every sea food lover.
- Dhansak Masala (Spices for Dhansak) Dhansak is arguably one of the most popular Persiandishesthat are having the aromatic mix of spices. Dhansak is the element of numerous dishes of Persian and Gujarati cuisine that is used as the ingredient for different dishes of Parsi.
- Sali Par Edu (Eggs with shredded fried potatoes) A nother one of the best Parsi dish that is having too popularity in the Indian cuisine is Sali Par Edu that means fried potatoes topped with the eggs.
- Kolmi Papeto Tetralo (Prawns and potatoes) This dish is the infusion of the sea food along with the vegetables that is smeared in the tangy flavors of tomato puree.
- Parsi Sali Keema (Minced lamb with potatoes) K eema is a term that is used to describe the mince of the meat. This dish is something that is beyond description and is having the unique flavor of onions, tomatoes, ginger, and garlic and is served with the fried potatoes.
- Lagan Nu Custard. This one is the most special Parsi dessert that is considered to be the festive dessert that is prepared during Indian festivals. Lagan Nu Custard is the name that derives from the word, Wedding custard.
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- Akuri. Try this Parsi version of scrambled eggs with fried onions, ginger, loads of chilli and black pepper, usually served with pav or bread. A simple breakfast dish, but with a Parsi twist.
- Sali Par Eedu. Another breakfast favourite of the Parsis, you'd love this one if you're a fan of eggs. It's fried eggs served with potato straws, and it's an absolute marvel.
- Chicken Farcha. You've had KFC's fried chicken and you loved it. But you'll love this Parsi style fried chicken even more. Be it any meal of the day, this one is a must-have!
- Parsi Mutton Kebabs. There's nothing better than Lucknowi kebabs, but the Parsis' take on this yummy snack will definitely change your perception. You'll never get tired of these!
- Sali Boti. This Parsi version of mutton curry is so rich and appetizing, you just can't ignore it. Experience an explosion of flavours of tomatoes, jaggery, onions and vinegar.
- Parsi Brown Rice. This caramelized rice dish with fried onions is a staple food of Parsis. Have it with Dhansak, curry or without, tastes great anyway!
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- Saas Ni Machhi. A Parsi wedding favourite, the marinated fish is cooked in a white sauce which is packed with typical Parsi flavours. Eat it with rice or roti, it'll taste amazing every single time!
- Jardaloo Sali Marghi. A peculiar yet tasty combination, the chicken is cooked in an apricot gravy and served with fried potato straws. Makes for the best comfort food!
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- Jardaloo Salli Boti. This unique dish is a true Parsi Cuisine classic, using boneless cubes (boti) of your meat of choice. Prior to serving, this tangy-n-spicy Parsi meat preparation is topped with store-bought crisp ‘Salli’, known in different parts of the world as shoestring potatoes or matchstick potatoes or potato straws.
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- Patra Ni Machi. Traditionally with this dish, the fish is steamed inside of banana leaves for a beautiful texture and presentation. If you can’t find banana leaves (try your local Asian market!)
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Parsi Potatoes with Egg . Be the first to Review/Rate this Recipe. Saved From: www.epicurious.com . prep: 30 min ; cook: 0 hr ; total: 30 min ; Print Save. US Metric. servings: Summary. A frequent host of special dinners at Chez Panisse, Niloufer Ichaporia King is an amazing Parsi cook whose recipes are truly inspiring. When we saw this one in her new book, …
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From mealplannerpro.com
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