These varied recipes are an appetizing way to support a worthy cause
Culled from The Do-Good Cookbook, an initiative of the Lions Club of Byculla, these recipes have been reproduced in Parsiana with permission from the Club. Each of the recipes printed in the book has been contributed by members to help finance the Club’s project of providing children suffering from cancer and epilepsy with treatment at the Bai Jerbai Wadia Hospital.
Clockwise from top l: Kerano Halvo, Railway Curry, Koyla Chicken, Malai Ma Kolmi
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APPLE WALNUT AND CELERY SALAD
Apples (4 — finely chopped and soaked in water)
Walnuts (200 g — finely chopped)
Celery (1 medium head — finely chopped, including the heart which is found in the center at the bottom)
Mayonnaise (200 ml)
Milk (50 ml)
Salt and pepper (to taste)
In a large bowl mix the milk and mayonnaise to a coating texture. Add the chopped apples, walnuts, celery, salt and pepper, Mix well.
Chill for an hour before serving.
Shiraz Kotwal
PINEAPPLE PASTA
Penne (300 g)
Oil (1 tbsp)
Pineapple (1 cup cubes, canned or fresh)
Oregano (1 tsp)
Processed cheese (150 g — grated)
For the sauce
Butter (1½ tbsp)
All-purpose flour (1½ tbsp)
Milk (2 cups)
Salt and pepper
Boil penne in salted water (you can use any pasta of your choice. I used penne as I did not have macaroni which I prefer for this dish). Set pasta aside once done. Add a spoonful of oil so that the pasta does not dry out or stick together.
To make the white sauce, heat some white butter (or you can use regular butter). Add the all-purpose flour and mix well, ensuring no lumps form. Add half cup of milk while stirring continuously. Keep on adding milk and stirring till you get the desired quantity and thickness. Add salt and pepper.
In a microwave safe bowl mix the pasta, pineapple cubes, white sauce and oregano. You may add pepper or chili flakes if you wish (I did not because I had added enough pepper to the white sauce and the chili flakes would have overcome the taste of pineapple). Toss the mixture well. Grate cheese on top and place under the grill.
Farah Boomla
BAKED RED PUMPKIN AND SWEET POTATO
Red pumpkin (500 g)
Sweet potato (500 g)
Nutmeg (½ tsp)
Eggs (3)
Salt and pepper (to taste)
Preheat the oven to 150°C (300 F).
Boil pumpkin and sweet potato. Liquidize together.
Add nutmeg, salt and pepper. Beat the eggs and add to the mixture.
Transfer to an ovenproof dish and bake till set.
Firuza Khan
KOYLA CHICKEN (SMOKED CHICKEN)
Chicken (1 — cut into pieces)
Tomatoes (1 kg — pureed)
Cream (2 tbsp)
White vinegar (2 tsp)
Lemon (juice of 1)
Red chili powder (1 tsp)
Cashew nuts (100 — ground to a paste)
Butter for frying
Coriander leaves (1 tbsp)
Green chilies (2)
Ginger garlic paste (1 tsp)
Salt
Charcoal (1 big piece or 2-3 small pieces)
Marinate the chicken with salt, red chili powder and ginger garlic paste for 30 minutes.
Fry the chicken in butter. Add the pureed tomato and the ground cashew paste and let it cook. Add the white vinegar and lemon juice.
While the chicken is cooking, heat the coal till it becomes red hot. Put it in a small vessel and place it with the chicken. Cover with a lid.
Let the chicken smoke well.
Roshni Minocher
Clockwise from above, l: Pineapple Pasta, Baked Red Pumpkin and
Sweet Potato, Apple, Walnut and Celery Salad
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Crusty Fish Image created by ChatGPT
CRUSTY FISH
For the pastry
Flour (280 g)
Salt (½ tsp)
Cold butter (125 g)
Lemon juice (1 tsp)
Cold water (100 ml)
For the filling
Fillet of fish (250 g)
Cheese (½ cup — grated)
Mint chutney
Tomato ketchup
First prepare the pastry. Sieve flour and salt together, cut up the butter and mix with the flour till it resembles fine breadcrumbs. Mix lemon juice with water and add to the dry ingredients. Knead lightly to form a soft dough, adding flour or water as needed. Put the dough in a plastic bag and rest it for at least 30 minutes in the refrigerator.
Heat the oven to 200°C (400 F).
Grease an ovenproof pie dish. Roll out half the dough and line the pie dish. Prick the pastry all over with a fork. Return the other half of the dough to the refrigerator.
Bake pastry in the oven for about 30 minutes or till it is done.
Remove from the oven and put in the filling. First put the cheese, cover with chutney. Place the fish fillet over this. Top it with tomato ketchup.
Roll out the remaining dough and cover the pie with it.
Return to the oven for another 30 minutes or till the pastry is done. Serve immediately.
Ratty Javeri
MALAI MA KOLMI (PRAWNS IN CREAM)
Prawns (1 kg)
Salt (2 tsp)
Onions (3 large)
Shahjeera (½ tsp)
Cashew nuts (250 g)
Kashmiri chillies (6)
Green chilies (6)
Black peppercorns (6)
Full cream or double cream (200 ml)
Pure ghee (150 g)
Water (100 ml)
Coriander (for garnish)
Wash and clean prawns, add salt and put aside.
Chop onions fine and fry in ghee till brown, remove and reserve ghee.
Place fried onions, cashew nuts, both types of chilies and peppercorns in the mixer and grind until very fine.
In a thick bottomed pan, over low heat, fry shahjeera in ghee for two minutes. Add the ground paste and fry well. Add prawns and mix gently to coat. Cook on medium heat for five minutes.
Add water and simmer till the prawns are almost done.
Then put in the cream, stir gently and switch off the heat. Keep stirring for some time.
Garnish with freshly chopped coriander and serve immediately.
Dr Kurush Dalal
Sausage Charlotte
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SAUSAGE CHARLOTTE
Chicken or pork sausages (8-10 — sliced to ½ inch rounds)
Onion (1 medium — finely chopped)
Mushrooms (1 cup — thickly sliced)
White bread (12 slices firm, stale — cut into logs)
Cheese (1 cup — grated)
Eggs (2 — well-beaten)
Tomato puree (1 can)
Mixed Italian herbs (1 tsp)
Garlic (2 cloves — crushed)
Salt and pepper (to taste)
Butter (1 tbsp)
Breadcrumbs (fresh)
Cook the sausages in very little oil with the onions, mixed Italian herbs, garlic and chilies along with one cup water in a covered pan till the water dries out and the sausages puff up. Add the sliced mushrooms and cook for a few minutes till the mushrooms are tender.
In a deep well-buttered baking dish arrange the logs of bread in a criss-cross pattern. Spoon the beaten egg, grated cheese, sausage and mushroom mixture alternately with tomato puree and layer evenly over the bread logs.
Cover the top with fresh breadcrumbs and bake in a moderately heated oven till the mixture sets and the top is golden brown. Serve hot.
Firuza Khan
RAILWAY CURRY
Ginger (1 tsp)
Garlic (1 tsp)
Coriander seeds (2 tbsp)
Cumin (2 tsp)
Turmeric (2 tsp)
Kashmiri chilies (5 — dried)
Onions (2, fried)
Coconut milk (extracted from 1 coconut)
Tamarind (1 tbsp — pulp)
Potatoes (2 — quartered)
Oil (as needed)
Salt (to taste)
Eggs (2 — boiled, optional)
Curry leaves (a few)
Water (2 cups)
Grind to a paste the ginger, garlic, Kashmiri chilies, cumin and coriander seeds with the fried onions.
Fry the paste in oil over a low flame. Add the curry leaves and water. Put in the potatoes and cook for a few minutes. Add the coconut milk and boil till the potatoes are cooked. Put in the boiled eggs and cook to desired consistency.
Serve hot with rice.
Roshni Minocher
KERANO HALVO (BANANA FUDGE)
Bananas (12 ripe, the variety used for frying)
Sugar (400 g)
Water (2 cups)
Ghee (750 g)
Almonds (150 g — roasted and finely ground)
Charoli (20 g)
Vanilla essence or vanilla seed paste (1 tsp)
Cardamom and nutmeg powder (1 tsp)
Peel and cut the bananas into thin slices. Fry them in ghee on a low flame till soft and slightly brown. Remove and keep aside. When cool, mash the fried bananas.
In another vessel boil the water and sugar together till the sugar is fully dissolved. Once the sugar syrup is ready, remove it from the stove and add the mashed bananas, ground almonds and charoli. Return to stove and cook on a low flame stirring continuously till it all comes together and the water dries up.
Remove from heat and add the vanilla essence or vanilla paste and cardamom and nutmeg powder. Mix well.
In memory of Daulatbanoo Todiwalla