April 7, 2017

Custom made Exquisite Torans and Toran Book

Benaifer Amaria’s Traditional Door Hangings Benaifer Amaria and her family have been giving the Parsi community a toran for their money for a while now. “I come from two generations of toran (door hangings) experts,” she tells us. Creating traditional beaded torans for over twenty years, the ladies of the house scourge old cross stitch […]

Read more
April 7, 2017

FEZANA JOURNAL: Joys of Retiring in North America

FEZANA Journal, Winter Issue 2016   Joys of Retiring in North America. By Rita Jamshed Kapadia So many pleasures await you – there is a certain joy to retiring in North America. One of them is of course the joy of eating good food with activities that keep the body and spirit well-nourished for example […]

Read more
April 2, 2017 MURG-E-KALMI

Murg e Kalmi

Murg is the indian hindi word for chicken. INGREDIENTS : 1 kg chicken-skinned and cut into 8-10 pieces 1 tsp ginger paste 1 tsp garlic paste salt to taste 1 cup yoghurt-placed in a colander to drain out excess water 2 cloves 1/2 tsp cinnamon-broken, roasted and powdered 1/2 tsp black cumin seeds-roasted and powdered […]

Read more
February 17, 2017

Celebrating Navroze – 2017 Shahenshahi New Year

“Nav” (meaning new) + “roze”(meaning day)  = “New Day” The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2017. Nowruz  Celebrations All the Zoroastrians observe this festival by performing all the rituals and rites with full devotion and duty. A particular sect of Zarathuhtis  – “Parsi ” resides in the western part […]

Read more
February 14, 2017

Masala Chai ( Spiced Tea)

A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words.   Health value: Antioxidant Removes Headaches, Muscle aches, soothes and relaxes. Ingredients: 2 cups water 4 tea bags, black tea […]

Read more
February 1, 2017

Traditional Parsi Dishes explained

ALL RECIPES  EGGS Akuri (Scrambled Eggs with spices) Omelette (Poro) is a wonderful breakfast dish, spicy and goes well with jam and toast.  Spanish Omelette Persian Omelette  – Kokoo Sabzi Ravo is a sweet semolina breakfast. (made on auspicious occasions) Bharuchi Akuri (Scrambled Eggs with raisins and nuts) Egg Vindaloo Tabota par Eeda (Tomato Eggs) BREADS Puri Rotli Ghee Gor ni […]

Read more
February 1, 2017 Cookbook Series: Dhansak

Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal for the Super Bowl

Recipe (Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak) Vegetarians can leave the meat out and make the dal, it comes out very good. Parsi Dhansak Recipe: Parsi Dhansak for the good times by Rita Ingredients For the Dhansak dal: 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out […]

Read more
February 1, 2017

Understanding Parsi Food & Customs in the light of Zoroastrian religion

by Ervad Dr. Ramiyar Karanjia Many a Parsi customs, because they are not properly understood or traced to Avestan times or scriptures, are believed to be of Hindu origin. This is not entirely correct as we will shortly see. Only perhaps 20% of the customs are of later origin. Some have undergone minor changes on […]

Read more
January 30, 2017

BADAM NI BOI FUNDRAISER FOR ZAKOI WORSHIP CENTER FUND

Dear Friends, Yes, the BADAM-NI-BOI fundraiser is back! (See attached document on ingredients.  Each BOI consists of: crushed Almonds, sugar, flavorings, such as rosewater, corn syrup and only 2 tbsp of milk). The BOIs are $32 for a Pair, or $18 for 1 BOI (See more details on Shipping below, if you want them mailed […]

Read more
January 25, 2017

Parsi Cuisine Cookbooks

Mega Cookbook: Manna of the 21st Century  Paperback 8.5″ x 11″ ISBN-10: 1499730284 ISBN-13: 978-1499730289         Parsi Cuisine Book Series (10 Books) Indian Parsi Kitchen ISBN/EAN13: 1535410132 / 9781535410137 Page Count: 84 Binding Type: 6 x 9 inches  $5.99   Pickles Chutneys and Preserves  Paperback 8.5″ x 11″ ISBN-10: 149612412X ISBN-13: 978-1496124128 […]

Read more
January 24, 2017

Mava ni Boi – the easy way

Mava ni boi, I made for a library presentation of my cookbook. Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility. Ingredients 500 gms – soft fresh white Mava or Ricotta Cheese 300 gms – powdered sugar (or to […]

Read more
January 14, 2017

Ravo (from cookbook)

My favorite – Pink colored ravo to rave for! Or a traditional white ravo with fried raisins and almonds! by Rita Kapadia Ingredients:       1 liter of pasteurized cold milk.       4 tbsp of Ravo (semolina or suji)       4 tbsp (equal quantity ratio to ravo) of sugar   […]

Read more
January 4, 2017 Cookbook “Parsi Cuisine Manna of the 21st Century”

EBook “Kindle Countdown Promotion” from January 16th 2017 to January 23rd, 2017

 EBook “Kindle Countdown Promotion” from January 16th 2017 to January 23rd, 2017  Authored by Rita Kapadia Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless […]

Read more
January 3, 2017

How to make Kumas

We made a video to kick off  our “Parsi Cuisine Heritage Video Presentations”. This video is of making the Parsi Kumas Cake, which is very forgotten but tasty parsi cake. Our YouTube Channel is http://www.YouTube.com/TheParsiCuisine  Kumas Recipe  Kumas is an ancient cake from 18th century and beyond!

Read more
January 1, 2017 Prawn Patio

Shrimp Patio

              Ingredients 3 Onions finely chopped2 lbs Prawns or Shrimp3 Green chilles finely chopped2 tsp Garlic finely minced1 bunch Kotmir ( coriander leaves)1 tsp Haldi ( tumeric) powder1 tsp red chilli powder1 tsp Cumin seeds1 tsp dhanya powder2 inch piece of Jaggery5 Tomatoes finely chopped1 tsp Salt Method1. Marinate the […]

Read more
December 29, 2016

How to make Indian Ghee or Clarified Butter

  Ingredients 2 Sticks of unsalted butter 1 pot (thick bottom) Strainer Jar for storing Method Heat the butter in the pot on very low heat. Wait till the foam, fat and salt floats on top. Immediately strain into your jar. Cool completely

Read more
December 19, 2016

 Zoroastrian link to the Biblical Magi Kings

 Three Kings”, or “Three Wise Men” or the “Magi” In Christian tradition, the Magi (pronounced Greek: μάγοι, magoi), also referred to as the (Three) Wise Men, (Three)Kings, or Kings from the East, are a group of distinguished foreigners who are said to have visited Jesus after his birth, bearing gifts of gold, myrrh and frankincense. They are regular figures in traditional accounts of the nativity and […]

Read more
December 17, 2016

Winter Vasanu by Diana Buhariwalla

Grandmother’s recipe from Wadia Baug. It is to be made exactly as follows: 1 1/2kg ghee 1/2kg char jaatna magaz 50g baval nu goonder (resin of the baval tree) 2 1/4kg sugar 500g ghau nu doodh 500g cummar kakri 400g dates 100g akhrot (walnut) soak overnight in hot water, peel and chop and fry : 1/2 […]

Read more
December 14, 2016

Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield, Princeton University

Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield. Dan Sheffield is a professor at Princeton University, New Jersey, US Dan’s website: www.dansheffield.com Video Contents: The Banquets of Persepolis and Ctesiphon Food is integrally tied to our identity. As we say You are what you eat. Eating practices of Zoroastrians in Persepolis flavored with […]

Read more
December 7, 2016

Kumas Cake

by Rita Makes 24 pieces Time to prepare – 2 days Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 1 cup wheat flour 1 cup rava (fine grain semolina) 1/2 cup cake flour or baking plain flour 2 tsp baking powder 1 tsp salt 3 tsp cardamom powder 2 tsp nutmeg 1 […]

Read more
November 17, 2016

Vasanu Orders

Hi Friends, We are back with our Parsi Winter special of homemade VASANU with top quality ingredients of dry fruits, spices and pure ghee. Stay warm on cool days with finger licking.. mouth watering yummy soft Vasanu to spread on your toast with a hot cup of desi Chai!! Available for all those who touch […]

Read more
November 13, 2016

Videos and Photos from the amazing ZAGNY Fundraiser – Jamva Chaloji 2016

ZAGNY just had it’s famous “Jamva Chaloji” Event. We were not able to make it from Boston, but I feel it deserves to be shared on this blog. Jamva Chaloji literally means “Come Eat Please” – what a generous and warm welcoming set of words to say and hear anytime. Of couse at $100 a […]

Read more
November 8, 2016 VASANU is very healthy to eat. Best time is to take a one inch square at breakfast time. Not good for diabetics unless you substitute sugar with Splenda.

Parsi Vasanu for the winter season

VASANU is very healthy to eat in the winter. Best time is to take a one inch square at breakfast time. This nutritious, vasanu recipe is from my grandmother. Vasanu is very hard to make. Click here to order Vasanu from Dilly Umrigar   INGREDIENTS General: 1 1/2kg Ghee 1/2kg Char jaatnu magaz 50g Goonder 2 1/4kg […]

Read more
November 3, 2016

Happy Thanksgiving

Famous Cranberry Apple Sauce from our cookbook and featured in FEZANA Journal 2016.

Read more
November 1, 2016

Parsi Toran Book

Bead Garlands   ISBN/EAN13: 1540773922 / 9781540773920 ————————————————- Places to get Beads and Supplies for making a Toran Navsari shop for all toran materials Shabirbhai M Unwala Old vegetable market B/h Mota Bazar Nr Shrinath bakery Navsari 396445 Contact Ismailbhai 9427129353 Bombay Shyamlal Radhakrishna and Co 79/81 3rd Bhoiwada Lane Bhuleshwar Mumbai 400002 Contact 022 […]

Read more
October 25, 2016

Back to the future

Once it was the luxury home of Indian aristocrats who counted the royal family among their friends. But today the 40-bedroom mansion of shipping magnate Sir Dhunjibhoy and Lady Bomanji appears to be trapped in a time warp, having been untouched for more than a quarter of a century. It has been sold in a […]

Read more
October 21, 2016

Drink Coffee! It won’t give your heart extra beats

By Scott Maier on January 26, 2016 NEW YORK– You have another reason to drink that cup of coffee. Researchers including an Indian-origin medical student now report that regular caffeine consumption does not lead to extra heartbeats, which may lead – in rare cases – to heart- or stroke-elated morbidity and mortality. The study, led […]

Read more
October 21, 2016

What Will Brexit Mean for Food in the UK?

How restaurants and agriculture could be affected Brexit: The strange portmanteau has dominated headlines for the past week as the entire world watched and waited — would the UK stay part of the European Union, or would it go out on its own? This morning America woke up to learn that a majority of citizens […]

Read more
October 21, 2016

There’s a curry angle: Should the UK leave Europe?

Here’s one way those in favor of a “Brexit” are hoping to drum up support by using the UK’s national dish. Owners of some of Britain’s popular curry houses have complained that strict EU immigration rules have made it tough to hire new chefs from Bangladesh and India. Curry restaurants in Britain say they generate more than […]

Read more
October 14, 2016 Dhansaak Dal

Vegetarian Dhansak

Important for Vegetarians – Omitting the meat from this recipe, will make this Dal a Vegetarian Dhansak Dal. Click here to see Video for Parsi Dhansak for the good times with full Dhansak recipe. Also known as parsi masala dal. Ingredients 1 cup yellow lentils (arhar/tuvar daal) 60 gm pumpkin-peeled and diced (about 1/2 cup) […]

Read more
October 5, 2016

Travel: Places for Indian Parsi Fare

Have a safe and happy journey! We welcome pictures if you visit any of these places!

Read more
September 26, 2016

Raw Milk Benefits vs. the Law in USA

We love raw milk! Yogurt is best made from raw milk, so is paneer, lassi, mava ni boi (indian mithai), barfi and other dairy food. Where to Buy Raw Milk Legally in USA or Why You Can’t at All? by Marissa Ames Humans have enjoyed raw milk benefits for millennia. But now only 28 American states allow the […]

Read more
September 25, 2016

Katy Dalal Cookbooks: “Jamva Chaloji”,”Seafood Fiesta” and “Vitality” (a book on vegetables and their nutritive content and benefits).

Archaeology and Catering:The Dalal Family Came to know a lovely couple,the Dalals through friends.Kurush Dalal is an archaeologist and a caterer(and a humorous and jolly guy,quite evident from the photo taken by Kalyan Karmakar, above) while his wife Rhea Mitra-Dalal is a freelance content writer and also writes a food blog. Kurush is the son […]

Read more
September 25, 2016

E-Cookbooks from ParsiCuisine.com

  Indian Parsi Kitchen Manna of the 21st Century Pickles Chutneys and Preserves: Parsi Cuisine **************************************************************************************** Seafood **************************************************************************************** Dhansak ************************************************************************************* Desserts  **************************************************************************************** Parsi Custards and Egg Dishes **************************************************************************************** Vegetarian Delights **************************************************************************************** Meats **************************************************************************************** Tea of India **************************************************************************************** Mava Cake Lovers  

Read more
September 24, 2016

Bhicoo Manekshaw Cookbooks and a tribute to her passing away

Bhicoo Manekshaw, the food writer has passed away. She wrote really excellent, professionally done and well researched cookbooks, like her book on the food of her Parsi community. She also promoted good food in more tangible ways, through Basil Thyme, the Delhi cafe that she created as a place for simple, yet impeccable food. This […]

Read more
September 4, 2016

The place of Tea in Indian Culture

Indians love tea, they are crazy about it – and they even have a special word for it – chai. India is one of the largest tea growers in the world. Tea is grown in the north and the south – in exotic places like Munnar in Kerala, Darjeeling, Assam, and Nilgiri Mountains. The tea […]

Read more
September 4, 2016

Malido

Ingredients 8 1/2 Cup (16 tbs) Whole wheat flour 550 Gram Evaporated dry milk powder 1 kg 350 g castor sugar 1 Cup (16 tbs) Milk 7 Eggs  beaten 1 Cup (16 tbs) Pistachio 1 Cup (16 tbs) Blanched almonds  slivered 1/2 Cup (16 tbs) Sultanas (Raisins) 2 tsp powdered cardamoms and nutmeg Rosewater to […]

Read more
September 2, 2016

The Batasa Story – Jamshed & Cyrus Dotivala

Recipe of Batasa Is it true that the Dotivala family invented the famous Parsi Batasa ? How and when did this come about? Yes, our forefathers were the inventors of the famous tea time biscuit popularly known as Batasa. It was in the early 1800’s when our forefather Mr. Faramji Pestonji Dotivala joined the Dutch […]

Read more
August 26, 2016

The Incredible Spicemen are back, hosting this Saturday show on BBC

The Incredible Spicemen are back! Hosting this Saturday’s SATURDAY KITCHEN. HAVE FUN! (August 27, 2016) 27/08/2016, Saturday Kitchen – BBC One Cyrus Todiwala and Tony Singh present with help from chefs Dan Doherty and Selin Kiazim, while Hattie Morahan faces her food heaven or food hell. There are great moments from the BBC food archive, […]

Read more
August 25, 2016

Atlanta’s new Indian restaurant: Botiwalla

Photo courtesy Michael Files Fathers, mothers and grandmothers still figure in the new wave of Indian restaurants showing up around metro Atlanta. But family tradition is a touchstone rather than a millstone, nowadays. And please don’t bring up those bad old memories of face-stuffing buffets set to wailing sitar soundtracks, or you just might elicit […]

Read more
August 23, 2016

USA: Atlanta Ponce City New Boti

 Meherwan Irani, founder of Chai Pani in Decatur and Asheville, is opening a food stall in Ponce City Market called Boti, the name for a marinated, grilled, and skewered chunk of meat. “With Chai Pani, we introduced Indian street food to America, but there are subcultures of it,” he explains. “At Chai Pani, it was […]

Read more
August 21, 2016

Angelino Plums

Succulent and sweet with just the right amount of tartness, Angelino plums are a wonderful treat! Their vibrant red color makes them one of the most fun dried fruits out there. Dried Angelino plums make a delicious and healthy snack. They are a rich source of dietary fiber and antioxidants. HEALTH BENEFITS OF ANGELINO PLUMS […]

Read more
August 19, 2016

Parsis particicipate in the Boman Irani challenge to rid homes of odor

Farah Khan challenges Boman Irani to rid homes of odor Mumbai–Actor Boman Irani is busy urging people to take a ‘Smelfie Challenge’ to rid their homes of odour, and now Bollywood choreographer-director Farah Khan has challenged her “Shirin Farhad Ki Toh Nikal Padi” co-star. Boman, who is the brand ambassador for Ambi Pur India, is […]

Read more
August 18, 2016 Best wishes for a very Happy Navroze for you and your family,

B-Town celebs wish Navroz Mubarak to Parsis, plus media coverage of Navroze

On the occasion of the Parsi New Year (Navroz), Bollywood celebrities like Amitabh Bachchan, Akshay Kumar and Boman Irani took to social media on Wednesday to wish the Parsi community a year full of love and happiness. Here is what the celebrities had to say: Amitabh Bachchan: Happy Parsi New year. August 17. Love, happiness […]

Read more
August 12, 2016 BLUEBERRY CAKE

BLUEBERRY CAKE

When Blueberries are in season, make a blueberry cake. Here is a simple recipe that works. Ingredients 2 cups cake flour 1 and a half cups powdered/confectioners sugar 2 tsp baking powder 1 tsp salt 1 cup butter (softened) 1 cup blueberries 3 eggs Method 1. Mix all the ingredients together, and beat a little […]

Read more
August 12, 2016

Sofitel Hotel for a New Year treat

What is an Irani cafe set-up doing in the middle of Mumbai’s swankiest five star hotel, I wonder. I ought to be glimpsing Salade Nicoise and asparagus quiche; not brun maska andpaneer akuri in a place like Pondichery Cafe, Sofitel Mumbai BKC! And then it dawns upon me. The Parsi New Year is almost upon […]

Read more
August 10, 2016

What’s brewing at the Sanatorium at Sanjan

Indeed this Sanatorium is a jewel. What a nice place to chill out and relax. Our fore-fathers were wise to acquire such a beautiful property and so generous to bequeath it to our community. All for Rs 540 / day  (about $8) – fresh air, ocean, clean beaches, lush gardens, sali-boti, margi-na-farcha, dhaan-shaak… a peg […]

Read more
August 8, 2016

Wah Bawa: In conversation with uncrowned queen of Parsi cuisine – Tanaz Godiwalla

— By Khushnuma Jabulee Mumbai: Tanaz Godiwala at Mazagoan . Photo by BL SONI Khushnuma Jabulee speaks to the uncrowned queen of Parsi cuisine, Tanaz Godiwalla. India is a melting pot of diverse cultures and religions. Amongst all these diverse people lies a little group that I belong to, called the Zoroastrians. Though Zoroastrians are […]

Read more
August 4, 2016

Food made for the holy days of Muktad

The sweet smell of flowers, the beautiful aroma of sandalwood and “loban”, the well laid out tables with “karasiyaas” and vases and the soothing chant of the ancient prayers recited by our Dastoorji – these are all wonderful memories of the “Muktad” days, that my husband Jamshed remembers growing up in Ahmedabad. Food cooked for […]

Read more
August 2, 2016

Oldie But A Goodie: Creamy Kulfi and Fresh Chhaas at Parsi Dairy Farm

Ten-second Takeaway A much-loved Mumbai favourite, Parsi Dairy Farm has been proudly standing on Princess Street in Marine Lines since 1916, which makes it a century-old establishment here. What Do We Have Here? Parsi Dairy Farm began its journey selling milk, and the best milk around at that, out of the same institution that still stands […]

Read more
July 31, 2016

The Parsi Way or the Highway: My Way Little Dinnete review

The Parsi Way or the Highway. If you’ve driven past it, you would have noticed it. Inside, olive walls, woody, serviceable tables and pale floors lead to a more eccentric upper level. Everything is strikingly pink: fuchsia glass tabletops against ornate rouge window grills, everything clean, new, and attractive. You hope the food is as […]

Read more
July 28, 2016 BHARUCHI AKURI (Parsi breakfast dish.)

Eggsciting Bharuchi Akuri

 by JAVED GAYA One of my favourite breakfast preparations is scrambled eggs, even higher on the scale of delicacy, is the akuri, a much underrated dish. Akuri means egg curry in its most basic sense. It is like dhansak and patra ni machi, considered to be a pan-Indian favourite. The Parsis have a love affair […]

Read more
June 26, 2016

Health benefits of Barberry

Barberries are used in a favorite rice dish of the Iranis and Parsis of India. It is Berry Pulao. (click for Recipe here) The barberry shrub produces edible berries that are a rich source of vitamin C. Barberry contains a chemical known as berberine that gives it its medicinal value. This chemical acts as an antibiotic […]

Read more
June 24, 2016

Parsi Food Festival at Blu: Aauris hotel, Kolkata.

by Yazdi Tantra After 15 days of holidaying out abroad, coming back to my country was a welcome change. What was more welcoming however, was getting an invitation to become a part of a respective set of the blogging community and attend a kind of food festival Kolkata has craved to savor. The city of […]

Read more
June 24, 2016

Persian Icecream: Does this remind you of Kulfi, Falooda ?

Meet the Man Who Introduced Persian Ice Cream to Los Angeles – Chef, Mashti Shirvani Many frozen dessert trends have come and gone—Froyo, Dippin’ Dots, liquid nitrogen-chilled ice cream, to name a few. However, Persian-style ice cream and sorbets are eternal. At least that’s what it seems like when you are sitting at one of […]

Read more
June 20, 2016

Bring in the rain! Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri

I was in Gujarat last week and the record temperatures (once in 100 years) of 50 C (122 F) are scorching hot. People have been hospitalized due to the heat wave. There are no rains as yet. You may have heard of the American Red Indian Dance for Rains. Or the song in Gujarati song […]

Read more
June 18, 2016

Father’s Day: A Foreword by my Father

Evolution of Cooking and a Foreword by my Father. The theory of Evolution of Universe has been discussed by Darwin, Einstein, Hawking and others. Evolution has proved the existence of the Creator beyond doubts, but it still remains a mystery to be solved. However we can feel and behold HIM through his manifestations such as Air, […]

Read more
June 15, 2016

How to fry Levti (a very tiny freshwater fish found in Surat Gujarat India)

Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) 1 tsp salt Lemon juice or wedges of lemons Oil for frying Non stick pan or Iron Tava Method Wash the levti fish in several washes of water till clean. Marinate Levti in Chilli Garlic Paste (see essential of parsi cooking) Keep […]

Read more
May 7, 2016

OATS AND HONEY MAWA CAKE by SodaBottleOpenerWala and Huffington Post

Ingredients Butter: 400 gm Sugar: 400 gm Eggs: 10 Vanilla essence: 5 ml Flour: 300 gm Oats: 300 gm Baking powder: 5 gm Mawa: 500 gm Milk: 250 ml Seeds: 250 gm Honey: 150 ml Method Preheat oven to 175°C. Cream the butter and sugar together until smooth. Beat the eggs until nice and fluffy, […]

Read more
May 7, 2016

Parsis who have been frothing like our famous ‘doodh na puff’. Why should Prince William even have gone to Delhi?

by Bachi Karkaria ‘British Mata ki jai’ has been the cry du jour, and even Anupam didn’t Kher to protest. But here’s a secret. The Colaba cats have smelt a rat. Some Bombabes have been baring their Very Berry claws in a Queenie-sized snarl over the importance being given to the Delhi leg of the […]

Read more
May 7, 2016

Happy Mother’s Day

Easy Quickie Recipes  Salted Lassi Crispy Onion Rings Chocolate Covered Jimmy Strawberries

Read more
May 4, 2016 Salted Lassi with Coriander

Salted Lassi with Coriander

A cool drink in any weather. Salted Lassi is healthy and nutritious for your body. Ingredients: Plain Yogurt 1 cup Coriander leaves 3 Cumin powder a pinch Salt to taste Method of preparation: Wash coriander leaves and grind them with little amount of yogurt using a juice blender. Add remaining yogurt, cumin powder, a cup […]

Read more
May 4, 2016 Fry in Hot Oil

How to make Crispy Onion Rings

Ingredients 3 Onions cut into rings 1 cup besan (channa/chickpea) flour 1 cup breadcrumbs (any old bread pulverized or store bought) 1 tsp salt for sprinkling later Oil for frying Method Press onion rings into breadcrumbs. These make the rings crisp! Wet besan (chickpea) flour by adding a little water, add onion rings Heat oil […]

Read more
April 28, 2016

Parsi Cuisine at Inaugural Event at the Dar-E-Mehr in Pomona, NY : Karma Kafe – An Indian Bistro

Mehernosh Daroowalla and his team were proud to cater the lunch for the inauguration. Originally from Mumbai, India, Mehernosh has a business background and a passion for the food business. Mehernosh opened his first restaurant, India On The Hudson, quickly followed by Karma Kafe, both located in Hoboken, NJ and known for specializing in regional […]

Read more
April 24, 2016 Mahivallah

Chicken Mahivalla / Chicken in Cream

A Parsi Baked Dish Chicken Mahivalla / Chicken in Cream INGREDIENTS 200 grms almonds, blanch, slice and fried 200 grms raisins 750 grms onions, slice fine, fry golden brown 12 green chilies, finely chopped 225 grms double cream or malai 1 large bunch coriander leaves, cleaned and chopped 12 eggs 1 whole chicken 1 onion, […]

Read more
April 22, 2016 Sev

Parsi Sev

Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores. Parsi Cuisine Series “Desserts” cookbook Serves 10 or 4 (see separate ingredient list ) Ingredients for serving 10 : 500 grams vermicelli, white or brown roasted 125 grams ghee or oil 500 grams sugar 2 ozs rose-water or 1 tbsp rose essence (optional) 125 grams […]

Read more
April 21, 2016 Batasa

Batasa a favorite biscuit snack. Good with Tea or Coffee anytime!

Batasa* Recipe:  Ingredients: 2 cups all purpose flour 1 stick unsalted butter or margarine 1/2 to 1 tsp salt (to your taste) 1/2 tsp sugar 1 tsp double acting baking powder 1 tsp caraway seeds 1/2 cup warm water Method: Mix all of the above ingredients to form a ball of dough. Allow to stand for […]

Read more
April 21, 2016 Bhakhra (Parsi Doughnuts)

Bhakhra: Donut Munchkins in the Parsi Flavor

Ingredients: 3/4 cup whole wheat flour 1 cup all purpose bleached flour 1/2 cup sugar 1/2 cup fine semolina (Ravo) 1/2 cup sugar 1/2 cup ghee (clarified butter) 1 egg, beaten 125ml toddy mixed with 1 tsp sugar and 125 ml warm water (Beer can be substituted for toddy) Water as required 1 tsp powdered cardamom […]

Read more
April 21, 2016

Parsi Mutton Cutlets

Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.           Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder 2 Tbsp potatoes, boiled […]

Read more
April 11, 2016

Road trip from Mumbai: Driving down to Udvada and Navsari

For most of us, the upcoming Gudi Padwa weekend will be the last of the long weekends (unless of course you are one of those lucky chaps who also have the Ram Navmi weekend off). This will follow an almost three-and-a-half month drought of public holidays that will extend all the way up to the […]

Read more
April 10, 2016

Indian Feast for Prince William and Kate Middleton, the Duke and Duchess of Cambridge

  The Taj Mahal Palace Hotel Mumbai welcomes the Royal Couple on their maiden visit to India Mumbai, April 10 (IANS) Prince William and Kate Middleton, the Duke and Duchess of Cambridge, who commenced their maiden visit to India from here on Sunday, will get a whiff of ‘desi’ flavours and aromas as a lavish […]

Read more
April 9, 2016

Parsi Cuisine at Inaugural Event at the Dar-E-Mehr in Pomona, NY : Sheroo Kanga’s Malido

 Recently we attended the Inauguration of the Dar-E-Mehr in Pomona, NY. The food served was delicious and one of the delicacies was Sheroo’s Malido. Malido Sales from 2013 – 2016 and for this event are an on-going fundraising effort by Sheroo that speaks of the dedication and loyalty of the Kanga family. Fresh Malido Trays were made by […]

Read more
March 21, 2016

Strangers in the Night

Played and sung by Zane Commissariat. Dhansak in the Night . . . . . [Sing to the tune of – ‘Strangers in the Night’] Dhansak in the night . . . Sali boti ‘nay Daru pi ne tight Curry-ma kolmi . . . mothi-mothi Then everything is all right . . . . When […]

Read more
March 13, 2016

Graffiti and Metaphor Restaurant Reviews

  Chef Jehangir Mehta opened Graffiti in the East Village of New York City in 2007 after being highly acclaimed at New York City restaurants including Aix, Compass, and Jean-Georges. It all started when, much to the amusement of his family’s maids and cooks, Mumbai-born Jehangir took an interest in the goings-on of the kitchen. […]

Read more
March 8, 2016

Chocolate or Coffee Almond Lassi

Diabetics can substitute chocolate with coffee – less sugar. Total Time: 2 mins melting chocolate + 3 mins grinding Serves: 3 people Ingredients: -►200 gms chilled thick yogurt ( you could also use hung curd if you wish) -►2 tbsp water -►100 gms dark chocolate chunks (substitute chocolate with coffee – less sugar) -►4 tbsp […]

Read more
February 8, 2016 Chocolate Covered Jimmy Strawberries

Happy Valentine’s Day !

Here is the simplest recipe for Chocolate Covered Jimmy Strawberries. Okay, I admit they don’t look as professional as Martha Stewart brand or Edible Arrangements brand, but they are so much fun and low cost/budget to make at home. Ingredients 21 Large Strawberries 2 Cups approx, Dark Chocolate pieces (or leftover chocolate) 3 tbsp Butter 1 […]

Read more
January 27, 2016

Believe in the magic of kindness

The beautiful and heartwarming story of an old man and his Mawa Cake….Watch it and feel a surge of emotions run through you.. Related Recipes: Eggless Mava Cake Mava Cake Lovers Cookbook

Read more
January 20, 2016 Nankhatai Homemade, Wholesome and Authentic

What do Nankhatai Biscuits and Nankhatai Band have in common?

What do Nankhatai Biscuits & Nankhatai Band have in common? Answer: Both Biscuit and Band were popular in Surat, India. The soft crumbly nankhatai brings back many a fond memory. The wor d Nankhatai comes from the Persian word ‘Nan‘ meaning bread and ‘Khatai’ probably comes from ‘Catai’ or ‘Cathay’, the older name for China. Thus […]

Read more
December 29, 2015

Pearline Beach Resort on Dahanu’s Seaface

Recently I had a wonderful experience and was fortunate to have spent a night in Dahanu. If you are visiting Dahanu or Gholvad, do go and stay with Parivaz and Ronnie Irani at their charming little Pearline Hotel. Do make sure you call and reserve a room, because Pearline Hotel has only 12 rooms, and […]

Read more
July 21, 2015

Kaju Mutton Video

Read more
July 8, 2015 Parsi Saas

Parsi Saas

Parsi Saas is a tasty, delicate, savory white sauce. Add any fish or shrimp and it is manna from the heavens. Indeed this Saas is different. It is something I like serving my family often. Easy to make and a variation from the white saas we are all used to. This is brown and has […]

Read more
July 1, 2015

Grilled Tandoori Chicken

Grilled Tandoori Chicken Ingredients: 8 to 10 Kashmiri Red dry chillies 10 to 15 leaves of Phuduna(mint) Fresh Coriander leaves (dhanya) 1 tbsp Ginger Garlic paste 1 tbsp Soy sauce 2 tbsp Balsamic vinegar 1 Lime 1 tea spoon salt 5 to 6 Cashews 1/2 tsp Garam masala 2 tbsp Yogurt 2 full green chillies […]

Read more
June 27, 2015

How to make Dhansak masala at home

Dhansak Masala Powder Ingredients: 1 Kg. Coriander seeds (Dhanya seeds) 200 grms Cumin (Jeera Seeds) 100 grms Black Pepper (Kali Mirchi) 100 grms Fenugreek seeds (Methi seeds) 100 grms Black Mustard seeds (Rai) 300 grms Red Chilies 200 grms Haldi (Turmeric powder) 50 grms Tej Patta (Tamal Patta) 20 grms Badyan (Black Flower shaped anise […]

Read more
June 23, 2015

Pakistani Mutton Dhansak

Editor’s Note: This recipe is adapted from Parsi Indian dhansak in the Pakistani style. by Mohammad Naeem, Team Pakistan Ingredients 1 kg boneless mutton (1 x 1 inch cubes) 4 mutton shank 200 gm whole garam masala 2 Tbsp ginger paste 2 Tbsp garlic paste 50 gm peeled garlic 2 Tbsp red chilli powder 1 Tbsp […]

Read more
June 22, 2015

Parsi Sali Keema

by Chef Kishore D Reddy A delicious lamb mince cooked with onions, tomatoes, ginger-garlic paste and served with grated and deep-fried potatoes. Ingredients 400 gm lamb mince 10 gm turmeric 50 gm ginger garlic paste Salt 50 ml oil 1 gm cardamom 1 gm cinnamon 1 gm cloves 5 gm cumin seeds 10 gm garlic […]

Read more
June 22, 2015

Sali Marghi

by Darius M Dorabjee Recipe Servings : 4 Recipe Cook Time : 50 Minutes Ingredients 3 Tbsp oil 1 cup onions, chopped 1 Tbsp ginger, chopped 2 tsp garlic paste 1 1/2 cup tomato puree 1/2 Tbsp red chilli powder (For color) 1/4 Tbsp turmeric 1 green chilli, chopped 1/2 Tbsp garam masala 7 -8 chicken […]

Read more
June 16, 2015

Parsi Kheemo

For Father’s Day. Serves 4 INGREDIENTS: 2 lb mince, mutton or beef 2 large onions, sliced tsp chili powder 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seed 1 tsp salt 2 tomatoes, peeled and chopped 1 tsp turmeric ketchup, Worcester sauce 4 green chilies, slit 1/2 bunch coriander 3 raw mangoes, […]

Read more
June 12, 2015

Veggie Frankie

Ingredients For The Roties: 1/2 cup plain flour (maida) 1/4 cup whole wheat flour (gehun ka atta) 1 tsp oil salt to taste For the stuffing:1 cup noodles 2 boiled potatoes (mashed) 2 Onions (cut into half circle shape) 1 tomato (chopped) 1 capsicum (chopped) chilly powder schezwan sauce soya sauce ( 1 tbl spoon) […]

Read more
June 5, 2015

Chicken / Mutton Dum Biryani (from cookbook)

  Serves 6 Ingredients: 6 (400 gm) chicken thighs (boneless) or goat meat (mutton) 6 eggs hard-boiled and cut length wise into 2 pieces for garnish Marinade: 1 tsp white pepper Pinch of salt Juice of 1/2 lemon For Masala: 1/2 Tbsp desi ghee 4-5 cardamoms 1 bay leaf Small piece of cinnamon 2-3 cloves […]

Read more
May 12, 2015

Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Mutton. 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 1 tsp turmeric powder 3 tsp salt Fry in hot oil 2 medium onions grated […]

Read more
April 12, 2015

Fun Foods From Udwada

Compiled with Roxanne Bamboat’s blog article and photos  Udwada is a sleepy town in Gujarat and one of the most sacred places in the world for any Parsi- Irani Zoroastrian. It is the home of our beloved Iran Shah, which houses the holy fire which the Zoroastrians brought with them   when they escaped Iran centuries […]

Read more
March 31, 2015

Rituals and Food

Food plays a important and necessary role in our daily lives. Each ceremony we perform has an associated food involved. Guests who come to share good times and bad times, auspicious and joyous occasions have to be cordially entertained and food is the most important. Guests should be made to feel welcome and a well […]

Read more
March 13, 2015

Popular recipe of Parsi Cuisine Parsi Patra ni Maachi Chutney and Salmon with a new twist

 See complete process in video at The Parsi Cuisine YouTube Channel             Popular recipe of the Parsi Cuisine – Parsi Patra ni Maachi Chutney & Salmon with a new twist. Ingredients 6 – 8 Salmon Fillets 2 tsp Red Chilli powder 2 tsp turmeric 1 tsp Salt Olive Oil as needed […]

Read more
March 3, 2015

Moussaka – Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the […]

Read more
February 27, 2015 Prawns versus Shrimp

3 Step Process for peeling and de-veining Shrimps/Prawns (Video)

Video Hold the shrimp tail and pull hard to separate the shell. Peel the second remaining shell off. Using a sharp knife, slit the top portion of the shrimp, locate the black thread (vein) and dig it out. Use water if needed to wash the sticky vein off. This part is not a good thing […]

Read more
February 26, 2015

Indian-Spiced Tomato and Egg Casserole

Indian-Spiced Tomato and Egg Casserole This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with […]

Read more
February 18, 2015

Our Facebook, Twitter and YouTube Media Sites

Hello Members, Just wanted to send you our newly designed handy media card. Please feel free to spread the word, add posts and pictures, like our page, share articles, talk about current events and news, and of course, meet new people! Facebook: Facebook.com/ParsiCuisine Twitter: Twitter.com/parsicuisine YouTube: YouTube.com/TheParsiCuisine Web: ParsiCuisine.com   Thanks, The ParsiCuisine.com Team  

Read more
February 18, 2015

Jardalu ma Marghi (Chicken with Apricots) (Original recipe)

Chicken with Apricots / Jardalu ma Marghi * Jardalu ma marghi is one of those fruit-and-meat dishes that reach far back into ancient Parsi culinary history, long before the migration to India. The starring ingredient in this royal dish is a type of apricot that comes to us from central Asia. Its scientific name is […]

Read more
February 18, 2015

Rustoms

  Extra Value added – Our Recipes are linked and highlighted  It’s hard to believe that a community this small, in comparison to the others that populate our country, could have come up with food this diverse and delicious. Showcasing lesser known aspects of Parsi cuisine, the 3-day young Rustom’s is a triumph of home-style […]

Read more
February 17, 2015 Vengna nu Bhartu (Baingan Bhartu)

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhartu) (from cookbook)

Ingredients: ¾ kg Baingan (also known as Vengnu or Eggplant) 2 leaves Kari patta 1 chopped onion Ginger/garlic paste 1 tbsp Haldi power ½ tsp 2 chopped green chillies Jeera powder ½ tsp Corriander powder ½ tsp 2 whole peeled tomatoes Salt to taste Coriander to garnish Method: Peel the Baingan and cut into  small […]

Read more
February 17, 2015

Tapioca Pudding with Banana Custard and Toasted Pecans. (from cookbook)

INGREDIENTS -: — 100g small tapioca pearls (I used plain white ones) — 1 tsp green food colouring – optional — 1200 ml semi-skimmed milk — ½ cup golden caster sugar — 1 tbs vanilla sugar — 600g ready custard — 4 medium bananas – about 600g (sliced) — 100g pecan nuts — 200 ml […]

Read more
February 17, 2015

Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar (from cookbook)

    Ingredients: 1 kg tender Mutton – cut into medium pieces, wash & leave to drain in colander 6 large onions – chopped very fine (cut like chhudna no kando) 4 tomatoes – again chopped very fine (tamota) 4 Potatoes – cut into 2 halves (papeta) 8-10 pods of garlic (lasan) 1.5″ piece of ginger […]