A Bawi Basic, the Tamota ni Gravy can be served with kebabs or cutlets and even forms the base for a Tomato per Eedu and other Parsi tomato favourites like the Ras Chawal.
This 1-2-3 recipe for Parsi style Masoor is a sure fire hit in the kitchen and on the dining table.
#BawiMummy shares her mother’s recipe for her favourite dish – the humble Sali par Eedu
While we Parsis love our Patra ni Machchi and Saas ni Machchi, no one talks about our Tareli Machchi. Coated in two spices and fried in 5 minutes, a side of Tareli Machchi can make any jazz up just about any dish it is served with.
We Parsis are a fan of anything-per-eedu. Here is my mom’s friend, Tanaz’s rendition of the Tomato per Eedu – a hot favourite with the entire family!
My childhood friend Kashmira is a fellow Bawi Bride based in Chennai whose husband loves different kinds of Cutlets. Here’s her recipe for Easy Peasy Cheesy Cutlets that won’t take longer than 30 minutes to make.
A totally versatile dish, Bawa style kheema is easy to make and to eat. It can be had with bread for breakfast, with rice for lunch or in pattice as snacks.
Deliciously rich this cashew based chicken dish is an original from my mother-in-law aka #BawiSasu and is perfect with some garlic bread for a Sunday dinner.
Make any occasion special with the quintessentially Parsi dish – Sali Boti. Made with slow-cooked meat and topped with crispy potato sticks, this dish is a flavour bomb.
Crispy yet crunchy, this Parsi rendition on Mumbai’s cheap yet delicious Bombay Ducks is a treat for the eyes and for the family. Fry some today!