Monthly Archives: June 2014
XYZ has organised a trip to Kidzania on +Saturday, July 26. It’s open to all Zoroastrian kids between the ages of 5-15.
Kids who didn’t participate in the summer camp can also register…
The cost is Rs. 1,000 per XYZ which includes entry, transport and lunch.
Last date to register – +21st July. We have limited seats, so entries will be on first come first serve basis.
Looking forward to your participation and making this event as well a grand success!!!
Also kindly help in spreading the word.
For registrations and any other queries, please call:
Today, our Vada Dasturji, Khurshed Dastur met the Hon. Prime Minister Shri Narendra Modiji in Delhi
BOMBAY PARSI PUNCHAYET and Jamshed and Shirin Guzder Trust
Trustees of the Parsi Punchayet Bombay and Trustees of Jamshed and Shirin Guzder Trust (through the Parsi Punchayet Bombay) have initiated two Scholarships each (i.e. 4 in all) called DR. DADABHAI NAOROJI SCHOLARSHIPS of Rs. 2,000/- each per annum per Scholarship for the year 2013-2014 for Parsi/Irani Zoroastrian boys and girls who secure 80% and above of any recognized Std. X Examination, such as S.S.C., I.C.S.E., C.B.S.E., or any other equivalent recognized examination passed in March 2014.
Two of the above Scholarships of the Bombay Parsi Punchayet are reserved for students who have preferably taken up Arts Faculty, whereas the other two Scholarships from Jamshed and Shirin Guzder Trust are open to students from any faculty in Arts, Commerce and Science. The criteria of eligibility for all the 4 Scholarships are the same.
College Admission proof for joining a College study starting from June 2014 will have to be produced by the applicants. Applications should be forwarded to Mr. C. S. Panthaki, Sr. Executive (Welfare), Bombay Parsi Punchayet, 209, Dr. D. N. Road, Fort, Mumbai 400001, latest by August 19_2014.
Those awardees who continue to achieve similar excellence during subsequent academic years will be eligible, on application being made, to receive the Scholarship from year to year, till completion of their Graduation. The desired candidates should either collect the requisite application form from Mrs. B. P. Dastur, Asstt. Executive, Bombay Parsi Punchayet, 209 Dr. D. N. Road, Fort, Mumbai 400 001 during office hours or write to the Bombay Parsi Punchayet with a self addressed envelope requesting for the application form by post or download from website: www.bombayparsipunchayet.com. Please Note Incomplete applications including & exclusion of required enclosures would not be entertained.
Be sure to nap that noon!
tomatoes, potatoes and pumpkin, together with ginger, garlic and an array of spices and herbs.
Dhan shak Dal is traditionally served with brown rice, Kachuber and Kavabs (Kebabs-meat balls)
Use lamb, goat or chicken-or make it plain vegetarian dhansak
2 cups Toor Dal (available in Indian groceries-looks like yellow split peas/beans)
1/2 cup masoor dal (red lentils)
A handful of mung (moong) dal (small yellow dal/lentil)
2 tsp turmeric powder
2 dsp chilly powder
1 tblsp jeera powder (cumin)
2 tsp garam masala
2 tsp Parsi Sambhar (optional as available in spice shops in Mumbai)
1 tblsp Dhania (coriander) powder
1 cup diced pumpkin
1/2 cup chopped Fenugreek leaves
1 handful chopped of mint leaves.
6/7 curry leaves
2 spring onions-chopped
2 large red onions sliced finely (or brown)
2 tsp jeera seeds (cumin)
2 tsp ginger paste
2 tsp garlic paste
2 tsp red chilly paste
1 can diced tomato
2 large potatoes cut in large pieces
1 cup chopped egg plant
4 green chillies
3 tblsp oil to fry onions
1 tsp tamarind paste or 1 dsp balsamic or brown vinegar
2 tsp pepper powder
1 tsp sugar
1 bunch chopped coriander leaves
Wash all dals until water is clear and soak them overnight.
Next day wash the dals again and add fresh warm water.
Add 1 tsp turmeric, egg plant , pumpkin, chopped spring onions,
fenugreek leaves and mint leaves to the dals and cook till the dals
are soft and can be mashed.
If you have a cooker then use it as it will be cooked faster.
Strain dal through a colander mashing it.
Keep it aside.
Fry 2 large onions till they are brown and crispy.
Remove the onions and in the oil (add more oil if needed),
fry the cumin seeds till they pop,
add curry leaves and green chillies, half of the chopped coriander leaves
and cook for 1 minute.
Add the dry spice powers in this order: turmeric, chilly,
garam masala cumin and coriander (plus parsi sambar if available)
Add the red chilly paste.
Keep on stirring making sure the masala does not burn.
Add some hot water if it is too dry.
Add the diced tomatoes and let the mixture cook for 5 minutes
or so, till the tomatoes are mashed and cooked well and oil comes to the top
Put the fried onions back into the masala paste and stir.
Add the potatoes, lamb (or goat meat/chicken) and stir till the potatoes and meat are slightly browned.
Add a cup of hot water, the mashed dal mixture, salt to taste and let it come to a boil.
Lower the heat and cook till the meat/chicken is tender (this should take 45 minutes)
Add 1 tsp tamarind paste or 1 tsp balsamic or brown vinegar and a tsp of sugar
Add the remaining coriander leaves
Add 2 tsp pepper powder and taste the dal for salt. Add more green chillies if you need it more spicy.
Serve the dhan shak dal hot, as recommended above.
Tip: Once the meat/ chicken is cooked remove it and let the dal simmer on a low heat for another 1/2 an hour. Simmering the dal longer will improve the taste.
Ready made Dhan shak masala is available in indian groceries, if you see it then add just 1 dsp of it to the dry spices
You can make the dal a day before serving, as it tastes even better the next day!
2 cups rice
2 chopped red or brown onions
2 tsp sugar
1 Bay leaf
4 cardamon pods
1 tsp jeera (cumin) seeds
1 cinnamon stick
1 tsp Salt
1 cube of chicken stock (optional)
2 tblsp of ghee or vegetable oil
Wash the rice till water is clear. Soak the rice for about 20 /30 minutes.
In a big wide pan, add ghee or oil and fry the onions till golden brown.
Remove the onion with oil/ghee in a separate small dish and in the same pan add some sugar and caramelize it till it is brown
Add a cup of hot water and melt the sugar.Add the fried onions with the ghee/oil back in the pan.
To that, add the rice after draining the water.Stir for about 5 to 6 minutes. Add the spices and stir for a minute. Then add about 3 and 1/2 cups of warm water, the chicken soup cube and salt.
Once it comes to a boil, lower the temperature and cook the rice for about 15 minutes or till cooked.
Allow the rice to rest for 15 minutes before serving
Garnish with crispy fried brown onions
Note: Sometimes I skip the sugar and add 1 dsp of soy sauce. This makes the rice brown too and adds another dimension to the taste
This is a salad /relish which Parsi’s love. Accompanied with Dhan shak, Curry Rice or Masoor (lentils) it makes the perfect meal accessory
2 Medium red onions
1 medium tomato
1 small cucumber (about 4 /5 inches)
1 small green chilly
1 handful fresh mint leaves
1 handful fresh coriander leaves
1 tsp sugar
1/2 tsp salt
1/4 tsp chilly powder (optional)
Juice of half lime or lemon
1 dsp Olive or vegetable oil
Chop all the vegetables and herbs very finely and add the dressing and serve immediately
Banaji Agiary, Fort, Mumbai. It is officially the oldest surviving fire temple in the city. The temple was established by Seth Banaji Limji, a prosperous Parsi businessman in 1709. In those days, Parsi enclaves were located in and around the Fort area.