Tasty and healthy, these yogurt eggs made by tweaking an age-old Turkish recipe are the perfect start to your day.
Yogurt Eggs
Wafers, Bukka & Egg Stack
Imagine a stack made with wafers, mutton bukka, tomatoes, cheese and fried egg. Now go make this in your kitchen for breakfast and enjoy the carb fiesta!
Mango (Raw) per Eedu
Parsis have mastered the art of adding an egg to just about anything and we have not even spared the king of summer fruits, the royal mango. Made with semi ripe mangoes, the Mango per Eedu is a delicious way to eat your eggs!
Leela Lasan (Green Garlic) Akoori
A simple egg dish made with seasonal tender green garlic shoots that transform the usual scrambled egg into a flavour packed breakfast.
Khari Kaleji Three Ways
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
Jhinga (Prawn), Papeta ne Eeda no Patio
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Eeda Pak (Egg Fudge)
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
Bamboat’s Buddha Bowl
The latest food craze to hit the world is the Buddha Bowl. But wait, its vegetarian. Our guest writer Roxanne Bamboat came to our rescue and has created a Parsi version of the Buddha Bowl complete with Bacon and Eggs!
Quaker Oats Bhurji
How can you make Oats not boring? By making Oats Bhurji of course! Here’s my entry for the Quakers’ Bring Your Tastiest Bowl of Oats Challenge – you should enter too.
Bharuchi Akoori
Bharuch may be a sleepy old town in Gujarat but this creamy Akoori filled with dry-fruits will certainly wake you up. A lost Parsi favourite that is a must try!
Kheema per Eedu with Asahi Kasei
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
Bafela Eeda (Boiled Egg) Bhajiyas
My auntie tricked me into eating boiled eggs – something I detest – with these Bafela Eeda bhajiyas and I realised they were the best bhajiyas I’ve eaten in a long while. Perfect for the monsoons or when you’re craving an Eedu fix.
Anahita’s Bharuchi Paneer Akuri
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
Dhun’s Chutney Eeda Pattice and her Dharamshala Love Story
A traditional recipe for Chutney Eeda Pattice with a secret ingredient shared while recounting a love story about a young girl and a Parsi Dharamshala.
Shirinbai’s Cheese Eeda Cutlets
Made with boiled eggs and oozing with cheese, these cutlets – whose recipe has been shared by my friend’s grandmom – are my most favourite kind yet!
Dolly Mummy’s Sali par Eedu
Tanaz’s Tamota per Eedu
We Parsis are a fan of anything-per-eedu. Here is my mom’s friend, Tanaz’s rendition of the Tomato per Eedu – a hot favourite with the entire family!