Cillie’s – A sweet token from the Parsis of Karachi


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The 100 years old house in the Parsi Colony - Cillie: A sweet token from the Parsis of Karachi

The 100 years old house in the Parsi Colony

Cillie's menu and cake


Cillie’s menu and cake

The Parsi community in Karachihas always been a minority, but one that has left an inimitable legacy. Late Jehangir Framroze Punthakey, in his book, The Karachi Zoroastrian Calendar, called the Parsis, “the makers of the Karachi of today.” They belonged to the elite in Karachi, with the city’s first mayor, Jamshed Nusserwanji, also belonging to a Parsi family. Be it institutions like The Mama Parsi Girls’ Secondary School and the BVS Parsi High School, or infrastructure facilities such as the M.A. Jinnah Road, the Parsi community has significantly contributed towards Karachi’s history and heritage. While families like Minwalla and Avari invested into five-star hotels and fine-dining eateries, others chose to adapt a humbler approach towards satisfying the appetites of Karachiites. In the latter category, Cillie’s has remained the market leader for creating delicious baked goods.

Situated inside a 100-year-old house in Parsi Colony, Karachi, Cillie’s stands as a reminder of the inclusivity and tolerance that used to exist in Karachi post-partition, and how the minority communities still survive here in peace and harmony. Upon entering the neighbourhood, which once housed many Parsi families, most of whom have now migrated to the West, a prominent shift in the city’s energy can be felt. With low fenced houses, and single and multi-storey buildings, the locality stands in stark contrast with its adjacent areas of Saddar and M.A. Jinnah Road, which are full of the pollution of a bustling and congested metropolis. Driving into the quiet and calm streets of the Parsi Colony, the visitors are transported to a different zone, where their eyes do not meet high-rise glass buildings, but are instead welcomed by old brown stone structures with big windows and balconies, showcasing architecture from the late colonial period.

In a city known for its rising crime rates, the houses of Parsi Colony confidently keep their gates open and their walls low, without any of their guests worrying about security. Cillie’s too, keeps its main gate open for visitors to walk in without hesitation. Moreover, even though the house has no signboard for the bakery, one can always rely on passerby’s for directions and be guided straight towards the popular destination near the community park. Though the structure is multi-storey, the business itself functions through a small window on the ground floor. With four delicate steps leading up to the window, and a swing placed on the porch for visitors to sit on as they wait for their cakes, Cillie’s looks nothing like a mainstream confectionery, yet immediately gives a warm homely feeling.

The staircase leading upto the house

The staircase leading upto the house

Can you spot the window which has delicious secrets hidden inside?

Can you spot the window which has delicious secrets hidden inside?

The business started in a house in Garden East, nearly 50 years ago, and was founded by a Parsi lady named Cilly, who now lives in Texas. However, the bakery was moved to its current location thirteen years ago, when the owner sold the previous house. The house in Parsi Colony is owned by a sweet lady named Bakhtawar, who greets the visitors personally, and even takes the newbies through the variety of desserts that they serve, ensuring great customer service.

Serving a range of desserts at surprisingly reasonable prices (some of which are as low as Rs.300 for a full cake), including plain cakes, butter icing cakes, and ice creams, Cillie’s was actually the first bakery in Karachi to introduce fresh cream cakes. Though their menu now has 16 different flavours of fresh cream cakes, their classic plain cakes remain hard to beat. The marble cake, especially, is soft and succulent, and serves as a perfect combination with evening tea.

Marble cake

Marble cake

While all desserts are entirely homemade, along with the mousses and creams used for the cakes, only a few delicacies are available for walk-in customers. All other orders need to be placed at least a day before. Since Cillie’s does not have a dedicated social media profile, their main source of publicizing the place remains word of mouth, along with the strong network of fans that Cillie’s has acquired over the years. In fact, the delicacies remain so popular amongst the Parsi Community that Naushad Mehta, Cilly’s son, has opened an outlet of Cillie’s Cakes in Houston, USA as well, and word has it that their products taste equally delicious.

Chocolate fudge, chocolate cream, and peach pineapple cakes

Chocolate fudge, chocolate cream, and peach pineapple cakes

Karachi may have witnessed the birth of numerous new and fancy cafes and bakeries in the last few years, but to say that the best flavours of the city are hidden in quiet corners like Cillie’s would not be an exaggeration. Cillie’s is a perfect representation of the strength of the Parsi community and how dedicatedly they have always served the people of Karachi. Though only a few Parsis remain in Karachi now, the community and its contributions need to be preserved as much as possible, and given the same level of respect as their Muslim counterparts.

Written by: Farheen Abdullah
Posted on: January 03, 2019

https://www.youlinmagazine.com/story/cillie-a-sweet-token-from-the-parsis-of-karachi/MTM4MQ==

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Café Spice Namaste, London



On our adventures across the world, each country has their own version of what Indian food is. In the UK today, Indian food is massive with National Curry Week celebrating more than 200 years of Indian restaurants in the UK this year. We were invited to meet super Chef Cyrus Todiwala OBE DL to talk about Indian cooking and to also try the imaginative food at his restaurant, Café Spice Namasté.

Cyrus and Pervin Todiwala’s family-run Indian restaurant near Tower Bridge has been open since 1995. On a rainy November Saturday, the room is packed full of locals, regulars and those in the know. Looking at the menu, what amazed us were the broad range of ingredients on offer. Alongside the main menu, there is also always a seasonal menu which included game meatballs (made with grouse, pheasant, mallard, venison and partridge), pheasant tikka, British apple bhaji and much more.

Cyrus takes ingredients very seriously using local British produce from hand-picked suppliers, many of which only supplying one or two items. Cyrus said, “Ingredients are the main basis upon which we build our cuisine and menu, and are therefore crucial. They have a major impact on the quality, taste and ‘personality’ of the food we prepare.”

Make sure you try the home made pickles to start off. For starters, a goat Dosa hit the mark. A white lentil & rice pancake filled with diced goat in a thick curried yoghurt made sharing very difficult! The other highlight was a salmon tikka from the highlands of Scotland marinated in a delicate green masala sauce. If you are in a group, ask for the mixed grill where you can sample all the tikkas.

The term vindaloo is often associated with tears and having to down a glass of milk in pain to show off your chilli prowess. Here, the real pork vindaloo is on the menu and it’s hot but not fiery hot with the deep chilli flavour coming through. My vegetarian companion particularly loved the smoked aubergine cooked with shallots, tomato & yoghurt and the lentils sizzled with chopped garlic and cumin.

After dinner we asked Cyrus what was next for Indian cuisine. He said, “Indian cuisine has great heritage and culinary background. I feel that lots of new regional restaurants will emerge. What restaurants must also realise is that dining habits are changing and they must keep abreast of new developments including allergies, better sourcing and sustainability.”

Overall, what struck us most was that Café Spice is so authentically different. Cyrus and Pervin have built an award-winning institution, holding a coveted Michelin BIB Gourmand for 18 years which says a lot about the experience, which is what this was – an experience. Dinner was like a voyage of discovery which we want to go on again and again.

http://www.tntmagazine.com/london/food-and-drink/cafe-spice-namaste-london

Read more: Café Spice Namaste, London – TNT Magazine
Follow us: @tntmagazine on Twitter | tntmag on Facebook

World Egg Day: What the eeda? Understanding the Parsi love for eggs


From tomato per eeda to fried kera per eeda, we try to analyse the unending love affair which Parsis have with eggs.

 

A Parsi dish prepared with mangoes and eggs at Soda Bottle Opener Wala. (Source: sbowindia/Instagram)

Eggs play a starring role not just in Parsi cuisine, but in Parsi customs too. In Bapsi Sidhwa’s novel, The Crow Eaters when a newlywed Parsi couple enters their house, a number of rituals are performed and in what is a prominent step, the mother of the bride breaks a raw egg on the floor after circling a silver tray around the girl’s head seven times. Not just at weddings, “a similar practice is performed during Diwali too. An egg is drawn around the main door or entrance to the house” says Kainaz Contractor of Rustom’s Parsi Bhonu. “The use of eggs in a wedding and navjote celebration is mainly to ward off bad luck, calamity or the evil eye and to bring good luck.”

But has it always been the case, or is the Parsi obsession with eggs a recent phenomenon?

Turns out, this egg mania finds its roots in ancient Iran. According to Contractor, “in ancient Iran and in the entire Caucasian region, eggs were seen as a symbol of fertility and new life”, which is the reason behind eggs becoming a key part of Parsi cuisine.

As a practice integral to their customs, Parsis are supposed to observe abstinence on the eleventh month of the Parsi year, Bahman, when they do not eat meat – yet, eggs are allowed at this time. “The month of Bahman is the equivalent of the Christian Lent. Zoroastrians abstain from eating meat. Since vegetables were limited in variety and availability, fish and eggs became the mainstays of the month.” Even if vegetables have long surpassed these limitations with respect to both availability and variety, eggs never left the Parsi plate.

Contractor also believes that from a culinary point of view, eggs are a major part of Parsi cuisine because they are “very strong believers that any dish can be made better with eggs, especially vegetables, making it more appealing to children and hardcore meat lovers. In fact, one of the signature starters at our joint is a crisp-fried egg topped on spicy kheema pao and egg and cheese balls with mashed potatoes and spring onion.”

However, culinary anthropologist Kurush Dalal feels that the very concept of associating Parsi cuisine with (mostly) eggs is what is a classic case of “overgeneralisation”. “Eggs are well packaged and have a good protein content. That is why they find their place in Parsi food. It is nothing new. It is an absolute misconception that Parsis break an egg into almost everything. You will never find eggs in Dhansak or Patra ni Machi”, he explains.

Written by Priyanjana Roy Das

Click here for the original article in Indian Express

Mango: The King of Fruits || Outside and In with The Cooks Cook


Today on episode 4 of Outside and In with the Cooks Cook we explore the Mango! Well known as the King of Fruits it can be used in all sorts of cooking as shown by guest chef Niloufer Mavalvala.

Lassi Recipe:
Pickles Recipe:
Mango Stew Recipe:
Cake Recipe:

#TheCooksCook #ParsiFood #MangoRecipes

 

Niloufer Mavalvala

Parsi New Year 2018


The Parsi community across India is looking forward to celebrate the Parsi New Year on 17th August 2018. Parsis may be a small community, but they have contributed to Indian culture over the years, alongside other religions and communities

Parsi New Year 2018: Date, Significance, Celebrations And Feast During Pateti

The Parsi community across India is looking forward to celebrate the Parsi New Year on 17th August 2018. In August, Parsis commemorate their arrival and acceptance on their new homeland. Originally from Persia, Parsis follow the religion Zoroastrianism, which was founded by Zarathustra in Persia. This day is also known as Jamshed-i-Nouroz, after the name of the Persian king Jamshed, who is believed to introduce the Parsi calendar. People in India follow the Shahenshahi calendar, which does not take into account leap years, and as a result of which the Parsi New Year is celebrated in India and Pakistan about 200 days after it is observed across the world. Parsis may be a small community, but they have contributed to Indian culture over the years, alongside other religions and communities.

 

Parsi New Year 2018: Date, Significance And Celebrations Of The Festival

 

Also known as Pateti, the celebration of Parsi New Year is said to have begun some 3000 years ago. It falls in the month of August, as per the Gregorian calendar. On this day, people pray for prosperity, health and wealth. It is known as the day of remittance of sins and repentance. People clean their homes, decorate their houses with rangoli and flowers, adorn new dresses, and visit Fire Temple to ask for forgiveness for any mistake committed in the past and start afresh. The celebrations also include feasting over an elaborate meal, where friends and families come together and celebrate the auspicious occasion with much fervour.

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Parsi New Year: Also known as Pateti, the celebration of Parsi New Year is said to have begun some 3000 years ago

Parsi New Year 2018: Feast Prepared During Pateti

On the big day, people usually prepare delicacies like meethi sev dahi, mora dal chawal (also called dhan daar), machchi no patio, mutton pulao, saas ni machchi, marghi na farcha (crispy fried chicken), patra nu machli, sali boti, berry pulao, jardaloo chicken, kid gosht, cutlets, mawa ni boi, lagan nu custard, et al. Preparations start a day in advance to ensure that all the dishes are prepared perfectly and are full of flavour.

Delicious Recipes To Enjoy During Parsi New Year

1. Sali Boti (Parsi Meat Dish) Recipe

Parsi mutton curry, with prominent flavours of tomatoes, onions, jaggery and vinegar, makes a special delicacy during special occasions like the Parsi New Year. This one’s going to be a star-dish among your family and friends.

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Parsi new year: This one’s going to be a star-dish among your family and friends

2. Parsi Mutton Cutlets

Celebrations are incomplete without the much coveted Parsi mutton cutlets. To prepare this dish, you need minced mutton, potatoes, bread crumbs, eggs and a host of spices. Don’t forget to serve it with sliced onions and chutney.

3. Chicken Farcha

Chicken farcha is a delicious Parsi recipe that is a blend of spices and a tang of lemon. It is served with your choice of dip or chutney.

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Parsi New Year: Chicken farcha is a delicious Parsi recipe that is a blend of spices and a tang of lemon

4. Lagan Nu Custard

Lagan nu custard is a dessert, which is usually prepared on weddings or Parsi New Year. Made with simple ingredients like milk, eggs, butter and nuts, it is a perfect dessert to celebrate occasions.

5. Patra Ni Machchi

Pomfret fillets coated in coconut chutney, wrapped in banana leaves and steamed to perfection, that’s patra ni machchi for you. Once unwrapped, add a dash of lemon juice to enjoy the tanginess.

6. Kid Gosht

Lamb cooked in a burst of masalas, rich cashew paste and coconut milk essence, kid gosht is a festive special.

Happy Parsi New Year 2018!

https://www.ndtv.com/food/parsi-new-year-2018-date-significance-celebrations-and-feast-during-pateti-1900440

PRINTED “Vividh Vani” by Meherbai Jamshedji Wadia


Dear All,

It gives me great pleasure to make available the PRINTED “Vividh Vani” by Meherbai Jamshedji Wadia.
First published in circa 1867, this mammoth cookbooks of two volumes total 1570 pages and has 2180 recipes, of traditional Parsi Indian cuisine, plus Continental Western and British Cuisines. This cookbook is an antique and many Zoroastrian Parsis hold it the dearly as an family heirloom. (including myself). My original copy is now falling apart like a cracker paper, and is kept in sealed plastic bags. Worms are probably eating away the paper! 30 years back I brought this original copy from Ahmedabad, India. It took me 6 months of work to scan these on a paper scanner, print and collate. I made a handwritten index in English so I could search recipes and then read the Gujarati text and cook for my family here in USA.
Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!
I have distributed the book as a FREE digital download for years on my website atwww.ParsiCuisine.comand now it is available in 2 four inch thick volumes. See photo (attached) and product details below.
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia
Products from Amazon.com
Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia

Vividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia

Price:$25.00 each
Volume 1 Product details
Paperback: 792 pages
Language: Gujarati
ISBN-10: 1724206532
ISBN-13: 978-1724206534
Product Dimensions: 6 x 1.8 x 9 inches
Volume 2 Product details
Paperback: 778 pages
Language: Gujarati
ISBN-10: 1724202332
ISBN-13: 978-1724202338
Product Dimensions: 6 x 1.8 x 9 inches
Best regards,

Rita Kapadia

Khao, Piyo, Maja Karo: Explore the Parsi mantra with Kunal Vijayakar


#MaskaMaarke: There’s a lot more to Irani Parsi food than bun-maska and berry pulao. This is a rich cuisine that retains its delicious Levantine roots.

Irani,Chai,Bun-maska
(HT Illustration: Sudhir Shetty)

Which community in India celebrates three birthdays for each person and four New Years per annum? It’s the Zoroastrian Irani Parsi community. Every Irani Parsi (and I am going to refer to them as such) celebrates ‘Roj nu Birthday’, which is the Zoroastrian calendar birthday; the Irani calendar birthday; and a regular birthday by the Gregorian calendar.

As if celebrating three birthdays each was not enough, they also celebrate four New Years — Jamshedi Navroz, the Shehenshahi New Year, January 1, and the Kadmi New Year, which has just gone by on July 18.

Kadmi is the Iranian New Year. It’s got something to do with the respective calendars and some wrangling over months or dates. But none of that matters to the Irani Parsis, if it means one more reason to celebrate!

Most Irani Parsis migrated to India in the late 19th and early 20th centuries. They came bearing such time-honoured, euphonious and rhapsodic surnames as Shirazi, Khosravi, Faroodi, Kermani, Dehmiris, Yezdani, Kayani and Jafrabadi. Some of these names you may recognise from Mumbai cafés instituted by members of the community. Cafés named romantically after Iranian traditional surnames, like Yazdani and Kayani, some christened out of obsequiousness to the British like George V, Edward VIII and Britannia, and some made to sound exotic and non-Indian like Cafe De La Paix.

These bakeries and boulangeries that once served French style buns with butter, English mutton sandwiches, samosas, chicken puffs, cream puffs, mawa cakes and tea are now few and far between. Some still stand tall, like Sassanian Bakery and Boulangerie, Kyani & Co (who still makes patties and samosas), Yazdani Bakery who are master bakers, and B Merwan & Co who still bake their world famous mawa cakes.

The Khoresh-e Anjeer ,or chicken stew with dried figs, on offer as part of an Irani festival menu cooked up by Perzen Patel and Subhashree Basu.

Today, the most Mumbaiites know of Irani food begins at bun maska-chai and ends with berry pulao. But there is so much more to the cuisine. Irani Parsi food is vastly different from the Parsi food we are familiar with. The cardinal distinction between the two cuisines is that Parsi food, with its spicy Dhansak, Salli Boti and Patra Ni and Saans ni Macchi, blends Persian, Gujarati and British influences, while Irani Parsi food is milder and meatier, with elements such as eggplant, dry fruit, saffron, beans, and lashings of yogurt, that reflect its Mediterranean and Levantine roots.

Iranian food is essentially a repast of bountiful kinds of Kebabs, Kaftehs, Breads, and Oosh or Ash, which are slow-cooked, thick soups. Khoresh-e Fesenjan (the stew of kings) is the national dish.

I often go to Colbeh, an Iranian mom-and-pop joint, whenever I’m in London. On a wet chilly morning in Porchester Place, a hot roti straight out of the tandoor with chelo khoresh fesenjan, a portion of tender melt-in-the-mouth Kabab Koobideh (chargrilled minced lamb kababs) and a bowl of chilled Mast-O-Khair (strained yogurt dip with cucumber and mint) feels like a warmhearted hug.

Unfortunately, none of the Irani cafés in Mumbai does Iranian food; it’s just a lot of Bread and Breakfast. Even the Berry Pulao at Britannia is eventually little more than some version of a Biryani sprinkled with zereshk or sour berries. Café Universal, another Irani-owned eatery, serves two Persian dishes — Ghormeh Sabzi (vegetables, kidney beans and dried Iranian limes with chicken, mutton or veg) and Gheimeh Bademjan (brinjal and mutton kheema in a tomato sauce), and that’s where it ends.

For the recent Kadmi New Year, Patel and Basu’s takeaway enterprise, Greedy Foods, was also making ‘Land & Sea Koofteh’, meatballs stuffed with seafood, cashews and raisins.

But two women have decided to buck the trend. Perzen Patel (half Irani and half Parsi) and Subhashree Basu (not Irani at all) have been experimenting with Iranian food for a couple of years. At their takeaway enterprise, called Greedy Foods, they have produced Irani festival menus quite successfully. In celebration of Kadmi New Year, they’ve introduced a Persian-influenced menu. Mind you, they are far from traditional, but they do bring together the heart and wisdom of Iranian cooking and the taste and bite of change. If I tell you what they’re cooking this season, you’ll hate me for finishing most of it.

Their menu includes Ash-e Reshteh (also known as Osh-e-Meer, a thick and hearty noodle soup with slow-cooked lentils, greens, mutton and spaghetti); Land & Sea Koofteh (lamb meatballs stuffed with tangy seafood, cashews and raisins); Khoresh-e Anjeer (chicken stew with dried figs) and an Irani Berry Pulao (pulao layered with meat, kebabs and zereshk).

So, I spent the Irani New Year with my Irani friends, Boman Irani and his family, with a song on my lips and a prayer in my heart that they celebrate even more New Years and many more Birthdays, with even more food.

https://www.hindustantimes.com/mumbai-news/khao-piyo-maja-karo-explore-the-parsi-mantra-with-kunal-vijayakar/story-eV07g49ZpRuSLv9jV4YKON.html

Bafaenu — Ripe Mango Pickle Quick and Easy Recipe


Here is a Quick and easy recipe for Bafaenu, in the event some friends find the earlier recipe too cumbersome and elaborate. However, this Bafaenu may not stay well for as long as the Bafaenu from the first recipe. It would last at the very least for four to six months; though I have known it to stay well for much longer. You may also refrigerate the pickle after the first four, if you so desire.

INGREDIENTS:

25 ripe but firm mangoes about the size of your palm,

2 kg approx (2 Ser) jaggery;

900 gms (1/2 seer) mustard powder, preferably ground at home;

260 gms kilo (1/4 seer) garlic coarse paste;

750ml (1 seer) vinegar, preferably Sugar cane vinegar;

250 ml (1 pav) a *cooking oil of your choice;

60 Gms (5 Tola) salt;

Coarsely ground:

60 Gms (1 chatak) Red Chili powder;

60 Gms (1 chatak) turmeric powder;

METHOD:

Wash the mangoes, towel dry, and boil;

When fully cooked and soft, remove the mangoes from the vessel;

Spread them out to dry;

Mix the mustard in half the quantity of vinegar and whip;

Let the mustard mature in the vinegar;

Once the mustard is mature add the rest of the vinegar and the turmeric powder, and chili powder;

The mangoes should by now be dry, check for any remaining moisture (the slightest moisture will cause fungus to form and ruin the pickle);

Place the mangoes in a jar Of China clay or in a glass jar;

Pour the vinegar mixture over the mangoes, sprinkle the salt and pour the oil over it;

DO NOT MIX OR STIR IN ANY FORM WHATSOEVER. It is likely to break the mangoes and destroy the pickle;

Close the bottle with an air-tight lid;

Tie a piece of cheese clothes or Muslin cloth on the lid;

For a few days, open the jar Every 2 days and bring the bottom-most mangoes to the top;

Thus evenly marinating and pickling the mangoes;

Then let it rest for a further 15 days to complete the pickling process.

The pickle is now ready to eat.

Please DO NOT ATTEMPT TO HASTEN THE PROCESS by using a stove to cook the mangoes in the vinegar marinade.

This will destroy the vinegar marinade and may even turn bitter.

 

  • Then they used home drawn unrefined peanut oil.

http://www.mumbaiblogg.com/old-parsi-recipes/bafaenu-ripe-mango-pickle-quick-easy-recipe/

Ambakalyo — Parsi Ripe Mango Sauce Quick and Easy


Ambakalyo is not a preserve it is a recipe for a Parsi Ripe Mango sauce quick and easy sauce recipe.   Ambakalyo is a delightful, light and happy dish to be served in the heat of summer , the height of the Mango season in India. Ambakalyo is delicious; eaten with red/white rice or any bread — whether baked in an oven or cooked on a griddle including tortillas, chapattis, corn bread and pita . The bright orange colour of the finished dish of the Mango Ambakalyo only adds to its appeal. Ambakalyo, by itself, makes for a popular meal in a Parsi household and saves the mother from long hours in the grueling heat of the kitchen.

Ambakalyo also makes a scrumptious sauce for all roast meats and fowl — especially Roast Chicken and Pork; if you are so inclined to use it.  The sweet and slightly tart-chili tang of the sauce goes a long way in enhancing the flavours of your dish. Visually too, the translucent orange colour , reminder of scenic sunsets, and the thick consistency of the sauce is tremendously appealing.

Mango is the traditionally accepted fruit to make an Ambakalyo and the name itself “Amba” meaning ‘Mango’ in Gujarati and ‘Kalyo’ meaning ‘Grated, Shredded, made into a Paste’ suggests that the dish is essentially made from Mangoes cooked to the consistency of  a thick paste. In Filipino the word “Kalyo” still exists but the meaning has declined and is used to denote ‘a Shredder’.

If you are inclined to innovate, like I am, you may add oranges or other citrus fruit, or pineapple or green apple or passion fruit (yellow or purple) any tart fruit of your choice to the recipe at the stage where you introduce the sliced Mangoes into the melted Jaggery/sugar mixture.

Replacing Mangoes, altogether, with another tart and fleshy fruit or a combination of fruits would give you a Orangekalyo, Citrouskalyo, Pineapplekalyo, or green-applekalyo or passion-fruitkalyo or Kalyo of your choice. The entire Recipe will remain the same except that the Mango will be added onto or replaced by another fruit. This would make an equally delicious sauce and a seasonal sauce, at that!

INGREDIENTS:

6 Ripe Mangoes (Alfonso or Pairi preferred; but you may use your favourite);

250 Gms (½ lb) pearl onions (can replace with small red onions or diced regular onions. The taste with each will differ but all taste good);

250 Gms Jaggery as per original recipe;  (or Sugar, if you prefer. In which case take 200 Gms of sugar);

3 cloves;

1 inch piece of cinnamon;

Juice of 1 lemon;

1 tsp chili powder;

A pinch of Turmeric powder;

1 clove Garlic;

¾ inch piece of Ginger.

 

METHOD:

Peel and slice the Mangoes (you may also use the seed),

Slice the Ginger and Garlic,

If using large onions, quarter them,

Fry the onions lightly and place aside,

If using small onions fry them whole,

Now, boil the jaggery/sugar in 2 spoons of water,

Add chili powder, Turmeric Powder, Ginger, Garlic, Cloves and Cinnamon.

Boil till all the jaggery/sugar has melted,

Then, add the mangoes and onions and cook boil for 5 minutes,

Simmer for another 20 minutes or until mango and seed orange and translucent.

Your Ambakalyo is ready to eat.

SERVE: Hot or cold with chapattis, preferably made of rice flour.

http://www.mumbaiblogg.com/old-parsi-recipes/ambakalyo-parsi-ripe-mango-sauce-quick-easy/

Mawa Cake  With Pistachios, Rose and Saffron Cream


This is my version of the Mawa cake and I am sure you will find many versions online. It is a rich dense cake bursting with flavour -so it’s just-once in a while indulgence!

Ingredients for the cake
3 and a half cups of white flour
6 eggs
*Mawa (sweet) 1 cup
1/2 cup milk warmed with 1 pinch saffron
3/4 cup melted butter
Dash of salt
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp rose essence
1 tsp vanilla essence
100 grams pistachio, chopped
For the saffron cream
1 big pinch of saffron
2 dsp warm milk
1 and 1/4 cup chilled thickened cream
1 cup icing sugar
1/2 tsp rose essence
Method
Sift the flour in a bowl with baking powder and baking soda and salt.
Beat eggs gently in another large bowl.
Add the butter, mawa, saffron milk and sugar and essences to the eggs.
Add the sifted flour and mix gently to the egg mixture.
Grease a round baking pan and pour in the batter.
Sprinkle with the pistachios.
Bake in a moderate oven (about 180 C) for 45 minutes.
Check if the cake is done by inserting a tooth pick in the middle.
It should come out clean, if not cook the cake for a further 5 to 7 minutes
To make the cream
Whisk the cream,saffron milk, rose essence and icing sugar in a chilled bowl till thick
Cool the cake down completely before cutting it from the middle
to sandwich the cream between the 2 layers.
Put the cake in the fridge after it has been creamed.
This recipe serves about 12 people
*Mawa is milk evaporated till it becomes thick and leaves the sides of the cooking pan
It can be store bought or homemade
I made it by cooking down 2 cans of evaporated milk and 1 can of condensed milk or you can make it by cooking down a liter of milk till it thickens
then add 1 cup of sugar and cook till it leaves the sides of the pan
(Pics courtesy- my friend Jasmine Bhatia)
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