PARSI POTATOES WITH EGG
Provided by Niloufer Ichaporia King
Categories Egg Pepper Potato Vegetable Vegetarian Quick & Easy Dinner Lunch Curry Hot Pepper Root Vegetable Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
- Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
- Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
- Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.
POTATO AND EGG PAN OMELETTE (PARSI STYLE)
Make and share this Potato and Egg Pan Omelette (Parsi style) recipe from Food.com.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
- Heat ghee or oil in a frying pan Fry the potato until lightly browned.
- Lift out on slotted spoon and set aside.
- Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
- Fold in coriander, onion and chilies.
- golden brown on bottom, turn omelet over and cook until brown on other side.
- Serve hot with chapatis or bread.
PARSI DEVILED EGGS
These deviled eggs are very sophisticated, with zingy flavors that go well with contemporary food. One of the most addictive deviled eggs you'll ever taste! The secret ingredient is honey. Great for picnics, and also with drinks before a meal or for cocktail hour. Adapted from The San Francisco Examiner. Bay Area culinary expert Niloufer Ichaporta King, "one of the best cooks on the planet" found it in a book published in Bombay in the 1940s, under the mysterious heading "Italian Eggs". Not a classic Parsi recipe. Tips: It is important to let the eggs season a bit for the best flavor. Two hours will do it, but overnight is better. You can play with the seasonings, using more butter, lime, and/or jalapeno, as you like. Cook time is chill time.
Provided by BecR2400
Categories Southwest Asia (middle East)
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
- Set the egg whites aside.
- Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
- Stir in the mayonnaise and taste for lime and salt.
- Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
- Let come to room temperature before serving.
Nutrition Facts : Calories 130.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 193.6, Sodium 238, Carbohydrate 3.9, Sugar 1.8, Protein 6.4
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