Ravo (semolina pudding)

Ingredients

1. Semolina (rava) 50 gms
2. Milk 1 lit
3. Sugar 50 gms
4. Butter 45 gms
5. Vanilla essence few drops
6. Sultanas (raisins) 10 gms
7. Slivered almonds 10 gms
8. Extra butter 1tbs

Procedure

1. In a deep pan, melt the butter and add the semolina and cook until the grains are slightly swollen, but do not allow to burn
2. Gradually add the milk and sugar and cook stirring constantly until the mixture coats the back of the wooden spoon. It will thicken further as it cools.
3. Take off heat and allow it to cool slightly before adding vanilla essence.
4.  Pour into a serving dish
5. Cover the top of the rava with a layer of cling film to prevent a skin from forming as it cools.
6. Leave to cool
7. In a small pan, heat the extra butter and when melted sauté the slivered almonds until golden and the sultanas until plump. Remove from pan and leave to cool
8. Serve it eatably hot
9. Garnish the served ravo with a sprinkling of the almonds and sultanas (raisins)

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Egg Delight

INGREDIENTS

1. Potatoes - 2 (Medium; Thinly Sliced)
2. Onions - 2 (Medium; Thinly Sliced)
3. Tomatoes - 2 (Large; Thinly Sliced)
4. Green Chillies - 2 (Optional; Finely Chopped)
5. Coriander - 2 tbsp (Finely Chopped)
6. Eggs - 5
7. Cheese - 5/7 Slices (250 gms if Grated)
8. Ham/Salaami/Sausage - 5/6 slices (Optional)
9. Oregano - 3 tsp
10. Pepper - 1 tsp
11. Chilli Flakes - 2 tsp (Optional)
12. Salt (To Taste)
13. Olive Oil

PROCEDURE

1. Layer a Deep dish / Non-stick pan with Oil
2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

NOTE: 

1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Scrambled eggs (Parsi style)

INGREDIENTS

1. Eggs - 2 
2. Cheese slice - 1 1/2
3. Milk - 100ml
4. Ghee - 2tsp
5. Salt to taste
6. Pepper (Powdered; To sprinkle)

PROCEDURE

1. Break the eggs in a bowl
2. Cut the cheese slices into small pieces and add them to the eggs.
3. Add milk
4. Add salt to taste
5. Mix the content with a fork
6. Heat the ghee in a pan
7. Pour the above mixture in the pan
8. Simmer on slow heat and keep stirring till the eggs start thickening
9. Serve in plate
10. Sprinkle powdered pepper to taste
11. Decorate the plate with potato wafers

NOTE: Tastes best with bread, toasts, or chapati

Sali par Eedu (Eggs on Potato Strips)

INGREDIENTS

1. Eggs - 2
2. Potato Sali (Straws of potato chips) - A hand full
3. Pure ghee - 2 tsp
4. Salt to taste
5. Pepper Powder (Optional)

PROCEDURE

1. Heat ghee in a frying pan till it melts
2. Spread the potato sali in the frying pan and break the eggs on it
3. Add salt to taste
4. Sprinkle the powdered pepper (Optional) and cover the pan
5. Remove the fried eggs and serve for breakfast

NOTE:

1. If u want the yolk to be hard, double fry the eggs after turning them over
2. The fried eggs can be eaten with bread or chapati

Oats Cheela

INGREDIENTS

1. Oats - 150 gms
2. Rawa / Sooji - 50 gms (Roasted)
3. Curd - 2 tbsp
4. Coriander - 2 tbsp (Finely Chopped)
5. Onions - 1 large (Optional; Finely Chopped)
6. Green Chillies (As Preferred)
7. Water (For Batter)
8. Salt (To Taste)
9. Oil (To Cook)

PROCEDURE

1. Take Oats, Rawa/Sooji in a mixer and grind
2. Add Curd, Water, Salt and make a batter (Like a Dosa batter)
3. Take it out in a bowl and add Onions, Coriander, Green Chillies
4. Layer a Non-stick pan with a little oil and spread out a spoonful of the mixture 
5. Cook till golden and crispy from one side
6. Upturn and cook the other side till golden and crispy
7. Serve hot with Tomato Ketchup or any Chutney of your choice  

NOTE: 

1. Additional vegetables like crushed boiled Peas, grated Carrots, Methi, etc. can be added to make a difference
2. Suji/Rawa can be replaced by Besan

Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle or pack it up in the lunch box

Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Onions, Coriander, Green Chillies, and Salt
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot with Tomato Ketchup or Pickle

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Egg Delight

INGREDIENTS

1. Potatoes - 2 (Medium; Thinly Sliced)
2. Onions - 2 (Medium; Thinly Sliced)
3. Tomatoes - 2 (Large; Thinly Sliced)
4. Green Chillies - 2 (Optional; Finely Chopped)
5. Coriander - 2 tbsp (Finely Chopped)
6. Eggs - 5
7. Cheese - 5/7 Slices (250 gms if Grated)
8. Ham/Salaami/Sausage - 5/6 slices (Optional)
9. Oregano - 3 tsp
10. Pepper - 1 tsp
11. Chilli Flakes - 2 tsp (Optional)
12. Salt (To Taste)
13. Olive Oil

PROCEDURE

1. Layer a Deep dish / Non-stick pan with Oil
2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

NOTE: 

1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Oatmeal Pancakes

INGREDIENTS

1. Eggs - 4
2. Oats - 100 gms
3. Wheat Flour - 100 gms
4. Sugar - 50 gms
5. Milk - 100 ml
6. Baking Powder - 1 tsp
7. Baking Soda - 1 pinch
8. Vanilla Essence - 10 ml

PROCEDURE

1. Take eggs, sugar, vanilla essence and beat the mixture it till fluffy
2. Add half milk and mix
3. Sieve Wheat flour with Baking Powder and Baking Soda
4. Add Wheat Flour, Oats to the Egg mixture 
5. Mix till nice smooth paste is formed
6. Check consistency to a thick flowy paste or add Milk to adjust the batter
7. Take a non-stick pan and make small circles of 4" diameter with the batter and let it cook
8. Upturn the Pancake after it is golden brown from one side and let it cook till it becomes the same from the other side as well
9. Serve hot with honey

NOTE: For a diet Pancake, 

1. Remove the Yolk from the Egg
2. Instead of Sugar add Honey or Jaggery for sweetness

Cheesling Paratha

INGREDIENTS

1. Kneaded Wheat Flour
2. Cheese Slice - 1 nos
3. Coriander (Optional; Finely Chopped)
4. Oil - 100 ml (For Cooking)

PROCEDURE

1. Take a small ball of (1.5" diameter) of flour and roll it into an extremely paper thin roti
2. Place the Cheese Slice in the center
3. Fold all the four sides of the roti to form a square envelope
4. Seal all possible exits of the envelope so that the melted cheese does not flow out
5. Put the sqaure paratha on a Non-stick laced with oil
6. Cook till golden brown
7. Serve hot with Tomato Ketchup or Pack it up in the lunch box

Vegetable Cheese Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Carrot - 1 nos (Finely Grated)
3. Curd - 2 tbsp
4. Cheese - 250 gms (Grated)
5. Coriander - 2 tbsp (Finely Chopped)
6. Green Chillies -2 nos (Optional; Finely Chopped)
7. Pepper Powder - 1/4 tsp
8. Salt (To Taste)
9. Oil (For Cooking)

PROCEDURE

1. Knead the Flour with Carrot, Curd and keep aside for half an hour
2. Take a bowl and mix Cheese, Coriander, Green Chillies, Pepper and Salt
3. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
4. Spoon in about 50 gms of Cheese mixture on the center of the roti
5. Seal it and make a ball
6. Roll out the Paratha and put it on the Non-stick Pan laced with oil
7. Turn it when half done from one side
8. Apply oil to the upturned side and turn it again when the other side is half done
9. Apply oil on the upturned side again and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle

Parsi Sev

INGREDIENTS

1. Vermicelli (Sev) - 250gms 
2. Sugar - 175 gms (As preferred)
3. Ghee - 125 gms
4. Elaichi / Cardamom - 2 pods (Powdered)
5. Vanilla Essence - 5 drops
6. Kaju / Cashew- 50 gms (Broken pieces)
7. Kishmish / Raisins - 50 gms
8. Charoli / Chirounji - 50 gms

PROCEDURE

1. Break the Sev into small pieces
2. Heat the Ghee in a Kadhai
3. Put the broken Sev in the Ghee and fry till it turns brown
4. Add Sugar to this and keep frying the mixture
5. Add a few drops of Vanilla essence and a pinch of Elaichi powder
6. Strain out the fried Sev from the Ghee and put it in a bowl
7. Take the hot Ghee in a small vessel and fry the Kaju, Kishmish and Charoli
8. Serve the Sev in a dish and garnish it with the fried Kaju, Kishmish, and Charoli
9. The Sev is ready to eat.

NOTE: Some Parsees eat it with Curd also.

Cheela (चीला)

INGREDIENTS

1. Besan - 250 gms
2. Dahi - 100 gms
3. Olive Oil (To line the pan)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies - 2/3 (Finely Chopped)
6. Onions - 1 (Optional; Finely Chopped)
7. Baking Soda - 2 pinch
8. Salt (As preferred)
9. Water (To mix)

PROCEDURE

1. Take Besan, Dahi and Water in a bowl and whisk into a smooth paste (If lumps are formed strain through a mesh)
2. Add Salt, Onions, Coriander, Chillies, Baking Soda and fold into the batter
3. Take a non-stick pan, keep it on low flame and line it with Olive oil
4. Spoon the mixture and spread it on the pan
5. Increase the flame to medium and let it become golden brown
6. Turn the Cheela and let it cook on medium flame till done
7. Serve with Tomato Ketchup, Green Chutney or Tamarind Chutney

Egg White Omelette

INGREDIENTS

1. Eggs - 5
2. Wheat Bread
3. Olive Oil - 1 tbsp
4. Onion - 1 (Finely Chopped)
5. Chilly Flakes - 1 tsp
6. Oregano - 1 tsp
7. Coriander (Finely Chopped)
8. Green Chillies - 1 (Finely Chopped)
9. Salt (To Taste) 
10. Tomato Ketchup (Serving)

PROCEDURE

1. Separate the Yolk from the egg white and pour it in a bowl
2. Add Onions, Chilly Flakes, Oregano, Green Chilly, Coriander and Salt
3. Beat the mixture till nice and frothy
4. Take a non-stick pan and pour the olive oil on it
5. Pour the Egg white mixture and then put on the flame
6. Toast the bread till crunchy
7. Serve the Omelette with Bread slices and Tomato Ketchup

NOTE: Use the egg yolks to nourish your hair by mixing it with Henna and Curd