Parsee Foodies & The Grand Feast

19/11/2025

Lemon Coriander Soup:

*Ingredients*
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- finely chopped a little carrot.
- 1 cup fresh coriander leaves, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup freshly squeezed lemon juice
- Salt, to taste
- 1/2 teaspoon black pepper powder
- Cream for garnish

*Instructions*
1.Heat butter in a pan and saute the chopped onion, minced garlic, and grated ginger until the onion is translucent.
2.Add the chopped coriander leaves, carrots and broth to the pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
3.Strain the soup through a sieve to remove the solids.
4. Add the carrots , lemon juice, salt, black pepper powder, to the soup. Mix well. Garnish with a swirl of cream and serve hot.

19/11/2025

Chicken Thecha Gravy Recipe.For the spice lovers.

*Ingredients:*

- 1 kg chicken legs
- Salt, to taste
- 2 tsp lemon juice
- 12-15 green chilies
- 5-6 garlic cloves
- 1/4 cup roasted peanuts
- 1 cup fresh coriander leaves
- 3-4 tbsp oil
- 1 tsp cumin seeds
- 2 cloves
- 1 bay leaf
- 3 medium onions, chopped
- Prepared Thecha (green chili and garlic paste)
- 3-4 tbsp curd, beaten
- 1/2 cup water
- Fresh coriander leaves, for garnish
- Fried garlic and green chilies, for garnish

Instructions:

1.Mix chicken legs with salt and lemon juice. Set aside for a while.
2.Dry roast green chilies and garlic for 4-5 minutes. Grind into a coarse paste with roasted peanuts, fresh coriander leaves, and salt.
3.Heat oil in a pan, add cumin seeds, cloves, and bay leaf. Saute onions until translucent. Add marinated chicken and prepared Thecha. Cook for 12-15 minutes.
4.Add beaten curd, salt, and water. Cook for another 5 minutes.
5. Garnish with fresh coriander leaves, fried garlic, and green chilies. Serve hot with roti .

19/11/2025

Mutton Kharda recipe
Ingredients:

- 500g mutton, cut into small pieces
- 2 medium onions, chopped
- 2-3 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons oil
- Fresh coriander leaves, for garnish

Instructions:

1.Mix mutton pieces with ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Let it marinate for 30 minutes.
2.Heat oil in a pan and saute chopped onions until golden brown.
3.Add chopped green chilies and marinated mutton. Cook until the mutton is tender.
4. Garnish with fresh coriander leaves and serve hot with roti or rice .

22/07/2025

For All The Members Putting Up Stalls For Cama Baug Exhibitions Now you can Put Up Your Ads On The Group.

11/07/2025

Malwani crab curry-

*Ingredients:*

- 700 gms crabs (cleaned and cut into pieces)
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- Salt, to taste
- 2 tablespoons coconut oil
- 2 tablespoons Malwani masala (or substitute with a mix of cumin, coriander, cinnamon, cardamom, and nutmeg)
- 2 cups coconut milk
- 2 cups water
- Fresh coriander, for garnish
- Fresh coconut flakes or grated coconut, for garnish.

*Malwani Masala (if not available):*

- Mix together 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon cinnamon sticks, 1 tablespoon cardamom pods, and 1/2 teaspoon nutmeg powder. Dry roast the mixture until fragrant, then grind into a fine powder.

*Recipe:*
- Heat oil in a pan over medium heat. Add cumin seeds and coriander seeds; let them sizzle.
- Add chopped onions and saute until they're translucent.
- Add ginger paste, garlic, turmeric powder, red chili powder, and salt. Mix well.
- Add crab pieces and saute for 2-3 minutes.
- Add Malwani masala and mix well.
- Add coconut milk and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until the crab is cooked and the sauce thickens.
- Add garam masala powder, cinnamon powder, cardamom powder, and nutmeg powder. Mix well.
- Garnish with fresh coriander and coconut flakes or grated coconut . Serve hot with rice or roti.
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10/07/2025

**Mangalorean Magic On Your Plate**

Manglorean-style prawn chukka:

Ingredients:
- *For Marinating:*
450 to 500 grams prawns, cleaned and deveined( small to medium size prawns suggested for this dish)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 1 tablespoon lemon juice

- *For the Masala:*
- 2 tablespoons coconut oil or vegetable oil
- 1½ large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon fennel seeds powder (optional)
- Curry leaves
- Fresh coriander leaves, for garnish
- Salt, to taste
- 2-3 tablespoons fresh grated coconut
Recipe:
Step 1: Marinate the Prawns
1. In a bowl, mix prawns with ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice. Let it marinate for at least 30 minutes.
Saute the Prawns
1. Heat 1 tablespoon of oil in a pan. Add the marinated prawns and saute for 50-55 seconds, until they are partially cooked.
2. Remove the prawns from the oil and set them aside.
Prepare the Masala
1. In the same pan, add more oil if needed. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
2. Add chopped onions and saute until they turn golden brown.
3. Add minced garlic, grated ginger, and slit green chilies. Saute for a minute.
4. Add curry leaves and saute briefly.
5. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Final Cooking :-
1. Add the sauteed prawns back into the pan and mix well with the masala.
2. Cover the lid & Cook for another 2 minutes, until the prawns are fully cooked and coated with the masala. Ensure the prawns don't become hard if younfeel they have cooked before time mentioned shut the flame.
3. Add grated coconut and mix well.
4. Garnish with fresh coriander leaves.
5. Serve hot.

Optional- If you like the taste of tamarind one can add in a small amount in after prawns are cooked fully.



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01/07/2025

Parsee Foodies & The Grand Feast

29/06/2025

"Egg-cellent Recipes, Every Time"
Masala Omlette in Banana Leaves

- For Onion Tomato Mix:
- Oil
- Onions
- Tomatoes
- Spices

- For Egg Mix:
- Eggs
- Salt
- Oil

- Other:
- Banana leaves/ butter paper.
- Cheese
- Masala

How to Make:

1. Onion Tomato Mix: Heat oil in a pan. Add chopped onions and tomatoes. Add spices. Cook until onions are soft.
2. Omlette: Whisk eggs, salt, and oil. Make a thin omelette in a pan.
3. Assemble: Put masala, cheese, and boiled egg on one half of the omlette. Fold the other half.
4. Wrap: Place the omelette on a banana leaf or butter paper. Add some onion tomato mix on top.
5. Cook: Heat a pan with oil. Place the wrapped omelette in it. Cook for 5 minutes on low heat.
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29/06/2025

Fusion Breakfast Stir-fried Bhindi with Omelette

Ingredients:
- 300g fresh bhindi , cut diagonally
- 5 cloves garlic, minced
- 3 eggs
- 2 tbsp oyster sauce
- 1 tbsp soya sauce
- 1/2 tsp aromatic powder (absolutely optional)
- 1 tbsp brown sugar (or regular sugar)
- 1 tbsp sesame oil
- 2 tbsp olive oil
- Salt and black pepper to taste

Instructions:
1. *Make the omelette*: Beat eggs, add a pinch of salt, cook into an omelette, and cut into small pieces. Set aside.
2. *Cook the bhindi*: Heat sesame oil in a non-stick pan. Add minced garlic and saute until fragrant.
3. *Add bhindi*: Add bhindi, salt, and pepper. Cover and cook until bhindi is tender.
4. *Add sauces and sugar*: Add oyster sauce, soya sauce, and brown sugar. Stir well.
5. *Combine with omelette*: Add cooked omelette pieces and stir-fry gently.
( as shared earlier u can put in a few drops of lemon for bhindi not to get sticky, one can add in green chilli sauce if one wants to add more spice) pic for ref.
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Ref Pic.

29/06/2025

Hello Group Hope U All Are Having A Lovely Weekend Well Just Reminding Parsee Foodies & The Grand Feast@top fansParsee Foodies & The Grand Feast for inviting your friends and family to this group and foodie friends colleagues to join in and enjoy the lovely recipes shared on the group. Be it making them or just reading them and for few who leave back a feedback on how it turned out. Thank ypu all for being such a lovely group. Do share this group with all u facebook friends and invite them to join in.

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28/06/2025

A REMINDER TO INVITE 10 PEOPLE TO THIS GROUP AS EACH 1 OF YOU HAD COMMITTED @ THE TIME OF JOINING THE GROUP.