Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli) by Rita Jamshed Kapadia Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 […]
Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Beef, Mutton (GOAT), Chicken or Pork. Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds) Ingredients 4 lbs boneless Lamb Marinate lamb 10 tsp. Ginger Garlic paste 3 tsp Salt 1 tsp turmeric powder Fry in hot […]
Best Biriyani Around the world and its OriginBiryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments used […]
My go to dish every week cooking in USA – Meat and Potatoes. We call it “Papeta ma Gos” in Indian Gujarati . Gos is avancular for any meat like mutton, chicken, lamb, goat, etc.
Click here for Recipe
http://www.parsicuisine.com/indian-parsi-meat-and-potatoes/
by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]
Bahman mahino is over!
Chicken and other meat recipes are at http://www.parsicuisine.com/Recipes/recipes/meats/
All cultures have meatballs. It is just not an Italian favorite! This such an universal food. Parsis have Kavab, Muslims have Kabab, Indians have Kabobs, Turks have Kebabs, and so on Let us know what your culture calls a meatball? ParsiCuisine.com Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback https://www.amazon.com/dp/1090868391 Hardcover […]
~ Dahi Aanthelu Kaju Gos ~ (Curds Marinated Smoked Tender Lamb in Cashew Cream) by Rohinton Batlivala ▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain […]
Make the Shami Kababs (recipe). Unroll Puff Pastry sheets and cut into round circles. Put one kabab between 2 rounds of the puff pastry and press with a fork to seal. Bake in 400 degrees oven for 25 minutes or till golden brown. ParsiCuisine.com Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback […]
Ingredients 1 lb Turkey or Chicken minced 2 Eggs 1 tbsp. Cumin (Jeera) powder 1 tsp Red chili powder 1 tsp White pepper powder Salt to taste Vegetable oil 4 tsp 4 tbsp. Cashew nuts(pounded) 5 tbsp Gram flour (besan) 2 tbsp. Ginger, Garlic each (finely chopped) 4 tsp Onions(chopped) 5 tbsp. Green coriander(chopped) 1 […]
Toad in a hole trsnlated from the Vividh Vani Cookbook
