November 14, 2013 Vividh Vani Recipe: Toad in a hole

Vividh Vani Recipe: Toad in a hole

Very old parsi dish made during the British Raj. Inspired by recipe from an ancient cooking book “Vividh Vani” (click for a free download) Makes 12 Ingredients: 250 gms  flour 500 whole milk 4 tsp caster sugar 1 tsps butter 4 eggs whole 1 egg white 1 tsp olive oil 1 tbsp garlic powder n […]

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November 4, 2013 Mava Kalakand Halvo (from cookbook)

Mava Kalakand Halvo (from cookbook)

Ingredients: Whole milk 3.5 ltr Sugar as per your taste Green cardamom powder Pistachio for garnishing Method: Put a heavy bottom pan on medium heat and put 2 ltr milk . Cook it till it become thick consistency like Rabdi. Meanwhile heat the leftover milk and make chena by adding vinegar/lemon. Strain it in a […]

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July 22, 2013

Sabudana Kichdi (from cookbook)

Cooking time : 20 mins Serves :2 Ingredients Sabudana/ sago 1 cup Potato 1 Green chilli 3 Lemon 1/2 Peanuts 3 tblsp Ghee 1 tblsp To Temper Ghee 1 tsp Jeera 1 tsp Mustard (optional) 3/4 tsp Curry leaves 1 sprig Method Wash sago well and soak it overnight with water just enough to immerse […]

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February 27, 2013

Ladoo for Besnu Ceremony

Besnu ceremony is performed when a baby is able to sit (approximately at 7 months of age). The child is seated on a “Patla” (little stool)and ladoos are placed around him/her. Some folks touch one ladoo to the babies feet and feed a little of it to the baby. “Tili” is put on the forehead and garland […]

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February 13, 2013 Charoli

Charoli Nuts

What is Charoli? Hindi: चारोली; also called chironji, Hindi: चिरौन्जी) Marathi: चारोळी; Charoli are seeds of Buchanania lanzan and used as a cooking nuts primarily in India. Recipe: Lagan nu Custard

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February 13, 2013 Saffron Crocus sativus

Saffron

Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk. Crush tenderly to release the flavor from the strands. Use very little, 5 strands are enough for 1 cup of rice. Too much saffron makes the food (pulao) very pungent. How to grow Saffron: Saffron is harvested from a […]

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February 3, 2013

Methi per Edu (Fenugreek Eggs Parsi style)

2 cups fresh Methi(fenugreek) leaves 2 shallots 2 spring onions 2 garlic cloves 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp chili powder 2 tomatoes 6 eggs 2 tbsp oil   Saute in hot oil all of above ingredients except eggs for a few minutes. Crack the eggs on top with some water and cover to steam. Add very […]

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January 14, 2013

Free EBook: Eat, Live, Pray

  Dolly Dastoor, the Editor of the FEZANA Journal has this to say Food plays a very important role in our Zarathushti psyche. We create all varieties of food for different occasions; special food for happy occasions and we also have food for the dead in our religious ceremonies. In the Summer, 2011 edition of […]

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