Surti Papri (Hyacinth Beans)

Congratulations to our member Sheroo Rusi Parekh

SURTI PAAPRI (Hyacinth Beans)

500 gms paapri, stringed, each broken into two pieces or kept whole, washed & soaked.
2 big or 3 medium onions finely chopped.
200 gms baby brinjal halved lengthwise & each piece cut slantwise into 1-1/2 inch pieces.
3 or 4 or as reqd whole garlic pods washed.
250 gms smallest size baby potatoes with skin washed well & soaked.
Spring onions & its greens chopped – handful.
Spring garlic & its greens chopped – handful.
1 tbsp Ginger-Garlic paste.
1/2 Tspn Haldi/ powder.
Red Chilli powder as per taste.
1 tspn garam masala/all spice powder.
1/2 tspn jeera/cumin powder.
1 tspn dhaniya/coriander powder.
1 tspn parsi sambhar powder.
1 tbspn roughly ground ajmo/ajwain (Carrom seeds).
Salt as per taste.
Sweet potatoes washed & cut into big pieces (optional) (I don’t use).
Mutton (Optional). (I don’t use)

Heat oil in a pan & fry onions till golden brown.
Add ginger-garlic paste & saute for a mnt.
Add haldi/, jeera/cumin & dhaniya/coriander powder n saute for a mnt.
Add paapri, spring garlic with greens & spring onions with greens.
Add garam masala/all spice powder & mix well.
Add ajmo/ajwain (carrom seeds) & mix well.
Add baby potatoes, brinjal, sweet potatoes (if using) & full garlic pods.
Add mutton (if using).
Transfer to cooker & cook on high flame till first whistle. Lower the flame & let it cook for 15 minutes.

Remove from fire & when cool transfer to the pan & cook on low flame till water dries up completely. (You may serve unpeeled or peeled potatoes. Unpeeled can be consumed with peels. I unpeel them before serving).

Serve with mince meat / chicken mince kabaabs or sukhat/dry tiny shrimp kabaabs, chapattis & spring onions.

Bon Appetite


Click here to Enter Contest.

SURTI PAAPRI (Hyacinth Beans)

SURTI PAAPRI (Hyacinth Beans)

Parsi Mithai Shop

“Badam-ni-Boi & More”

Order super-delicious Marzipan mithai for all your happy occasions — birthdays, anniversaries, new baby, navjotes, weddings,  ….
Customized party favors available.
Will ship to family and friends in USA and Canada.

All items $7
Mini-boi party favors $1.50 each
plus shipping cost.

All orders are custom gift-wrapped in serving trays or in gift boxes at no additional charge.

Curved Boi
Curved Boi
Assortment of gift boxes and gift trays. We put hand-written tags on each item.
Assortment of gift boxes and gift trays. We put hand-written tags on each item.
Heart-shaped Marzipan Penda
Heart-shaped Marzipan Penda
Persian Marzipan Toot
Persian Marzipan Toot
Marzipan Favors. Can be made in the shape of mini-bois or mini-pendas. $1.50 each.
Marzipan Favors. Can be made in the shape of mini-bois or mini-pendas. $1.50 each.
Small Marzipan Pendas
Small Marzipan Pendas
Round Boi
Round Boi
Round Boi
Round Boi
Round Boi
Round Boi
Heart-shaped Marzipan Penda
Heart-shaped Marzipan Penda

Custom Marzipan Shapes: This picture shows a “Cypress tree” requested by a Iranian customer.
Custom Marzipan Shapes: This picture shows a “Cypress tree” requested by a Iranian customer.



Chicago, IL * (630) 340 8272

Dhun Dar

On New Year day, Birthday, Anniversary or a Festive occasion the parsi auspicious dish to make is Dhun Dar.

“Dhun” a gujarati word means “wealth” and “Dar” is a translation of the indian lentil called “Dal” which come in various lentils of Toovar dal, Masoor dal, Channa dal, Urad dal and so on. The dal used in dhun dar is toover dal.

Parsi  Dhun Dar 

( Also known as Mora Dal Chawal)

Chawal (Steamed Rice)

  • 2 cups basmati Rice

  • 4 cups water

  • 1 tbsp Salt

  • 2 tbsp Oil or ghee

  • 2 inch piece of cinnamon stick (broken)

  • 5 cardamom pods (broken)

  1. Wash the Rice then add the required water, ghee, Salt and all of above.

  2. Put in a large flat bottomed pot with a cover and bring to a rolling boil.

  3. Next lower heat to lowest setting and cook covered, on full flame for 20 minutes.

  4. Keep covered till ready to serve. (Note – do not open cover unless you need to. this keeps the steam in and the Rice soft)

Mori Dal

  • 3 cups Dal  ( Toovar Dal also known a pigeon peas )

  • 2 tsp Salt

  • 1 tbsp Turmeric

  • 1 pod Garlic

  • 1 tbsp Cumin seeds

  • 3 cups water

  • 1 large Onion, finely sliced

  • 2 tsps butter or ghee

  1. Wash the Dal well then add water, Salt, Turmeric and allow to cook till tender in a pressure cooker (15 minutes) on low heat.

  2. Mash the Dal with a hand grinder or potato masher. Make it nice and blended.

  3. Add 1 tsp. butter or ghee (this makes the Dal shiny).

  4. Fry the sliced Onions, chopped Garlic and fry in Oil till light gold.

  5. Then add the Cumin seeds and remove from stove.

  6. Add all the fried items to the Dal, cover to keep the aroma in. Keep warm.

  7. Usually a sweet and sour “Khataa Mittha” Patyo, Fried Fish, Patra ni Maachi  or a spicy meat dish “Boti” is served as an accompaniment to the rice and dal.

Sample Recipe from Cookbook:

Title: Mastering Parsi Cuisine 


The 3 Kings and Magi and the Zoroastrian Link

The Magi are popularly referred to as wise men and kings. The word magi is the plural of Latin magus, borrowed from Greek μάγος magos,[10] as used in the original Greek text of the Gospel of Matthew (“μάγοι”). Greek magos itself is derived from Old Persian maguŝ from the Avestan magâunô, i.e., the religious caste into which Zoroaster was born (see Yasna 33.7: “ýâ sruyê parê magâunô” = “so I can be heard beyond Magi”). The term refers to the Persian priestly caste of Zoroastrianism.[11] As part of their religion, these priests paid particular attention to the stars and gained an international reputation for astrology, which was at that time highly regarded as a science. Their religious practices and use of astrology caused derivatives of the term Magi to be applied to the occult in general and led to the English term magic, although Zoroastrianism was in fact strongly opposed to sorcery. The King James Version translates the term as wise men; the same translation is applied to the wise men led by Daniel of earlier Hebrew Scriptures (Daniel 2:48). The same word is given as sorcerer and sorcery when describing “Elymas the sorcerer” in Acts 13:6–11, and Simon Magus, considered a heretic by the early Church, in Acts 8:9–13. Several translations refer to the men outright as astrologers at Matthew Chapter 2, including New English Bible (1961); Phillips New Testament in Modern English (J.B.Phillips, 1972); Twentieth Century New Testament (1904 revised edition); Amplified Bible (1958-New Testament); An American Translation (1935, Goodspeed); and The Living Bible (K. Taylor, 1962-New Testament).

Although the Magi are commonly referred to as “kings,” there is nothing in the account from the Gospel of Matthew that implies that they were rulers of any kind. The identification of the Magi as kings is linked to Old Testament prophecies that describe the Messiah being worshipped by kings in Isaiah 60:3, Psalm 68:29, and Psalm 72:10, which reads, “Yea, all kings shall fall down before him: all nations serve him.”[12][13][14] Early readers reinterpreted Matthew in light of these prophecies and elevated the Magi to kings. By AD 500 all commentators adopted the prevalent tradition that the three were kings.[15] Later Christian interpretation stressed the Adorations of the Magi and shepherds as the first recognition by the people of the earth of Christ as the Redeemer, but the reformer John Calvin was vehemently opposed to referring to the Magi as kings. He once wrote: “But the most ridiculous contrivance of the Papists on this subject is, that those men were kings… Beyond all doubt, they have been stupefied by a righteous judgment of God, that all might laugh at [their] gross ignorance.”[16][17]

Adapted from

Cakes for Christmas

Plum Cake with Whiskey

Three Kings Cake Recipe

Sali Marghi

Recipe Contest Winner: Congratulations to our member Sheroo Rusi Parekh


750 gm Chicken cut into small or medium pieces

Grind to paste all these roasted ingredients together with:

  • 2 tbsp khuskhus (soak for 5 minutes and drain)
  • 8-9 Kashmiri Chilies (soak for 10 minutes and drain)
  • 2 tspn jeera (cumin seeds dry roasted in pan)
  • 1 tablespoon whole dhaniya (coriander seeds)
  • 1/2 cup broken kaju (cashew)
  • 1-1/2 tbspn mari (whole pepper)
  • 1″ stick cinnamon
  • 6-7 cloves
  • 2 cardamoms
  • 2 medium sized onions chopped


  1. Heat 5 tbsp oil in a pan (preferably non-stick) and fry 3 medium sized sliced onions till golden brown
  2. Add ground paste with 1/2 tspn haldi (turmeric) powder n 3 tspn Parsi sambhar masala & fry till oil separates
  3. Add & mix well puree of 3 tomatoes (u can grind tomatoes in mixer)
  4. Add salt as per taste. 
  5. Add 2 tej patta (bay leaves).
  6. Add chicken pieces n fry for aboutt 10 minutes.
  7. Cover n let it cook till water evaporates.
  8. Add hot water as required. Adjust water as required consistency before taking the pan off the stove.
  9. Garnish with fresh coriander.

Serve with Rotli or Naan.

Bon Appetite


Click here to Enter Contest.

Your co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul

Food Fact: Green Pepper Bumps story is True or Fake ?

There is a food fact floating around of Green Peppers with 3 bumps or 4 bumps.

It claims that the 4 bump pepper is a female and has more seeds and tastes sweet.  The 3 bump pepper is a male and has less seeds and better for cooking.

We at decided to do a real taste test and compare the two Green Peppers.

  • I went to my local grocery store and picked up 2 Large Green Peepers. One with 3 bumps and other with 4 bumps.

  • Washed and cleaned the peppers.

  • Cut each into horizontal halves to measure quantity of seeds. See photo, the 4 bump one has more seeds.

  • FACT : Seeds are definitely much more in the 4 bump one.

  • Taste of 3 bumps green pepper was a bit sweeter than the other. However there is not much of a difference in taste and I had to consume a lot of the peppers to come to a conclusion.

Test results:

Food Fact is TRUE as far as the quantity of seeds.

However as far as the gender goes, story is FALSE. Green Bell peppers do not have genders that can be identified by counting their lobes. Peppers grow from flowers that have both male and female parts. The fruits do not have a gender.

In fact while at the check out, a lady named Julie remarked she always buys the 4 bump green pepper!

Tip: Suggest using the 3 bumps green pepper for stir-fry and cooking. Use the 4 bump green pepper for salads.

Reference Site:

Now, let’s party! Join Fiesta Friday #287 by adding your link. Don’t forget to link your post to and the co-hosts’ blogs, so we can feature you. Your co-hosts this week areJhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine

I am co-hosting this week’s FIESTA FRIDAY #287 and will be
visiting and commenting on your posts as the official Fiesta Friday
representative and features selector.

Please Link & Tag your posts to my blog and so that we’ll get a pingback. That way we know someone has arrived at the fiesta. Thanks Rita.

8 Popular Tea Bag Companies that Contain Illegal Amounts of Deadly Pesticides

There’s nothing nicer than sipping on a warm cup of herbal tea on a cold midwinter’s day. But besides being tasty and warming, tea provides a host of different health benefits – that is, unless your tea is soaked in pesticides.

The investigators found that over half of all teas tested had pesticide residues that were above the legally acceptable limit. Multiple chemicals were found in 8 out of 10 teas, with one brand of tea containing over 22 different types of pesticides (Uncle Lee’s Legends of China tea brand).

A large majority of these pesticides are currently being banned in several countries due to the health risks they pose to works that handle them, and the negative effects they have on the environment (as well as the health of those that consume the products).

Greenpeace also released a study exposing many popular tea brands that contain high levels of pesticide residues – some which even tested positive for DDT, an incredibly toxic pesticide that was banned years ago.

And yet another round of tests conducted by Glaucus Research found that 91% of Celestial Seasonings tea tested had pesticide residues exceeding the U.S. limits. For example, Sleepytime Kids Goodnight Grape Herbal contained 0.26 ppm of propachlor, which is a known carcinogen under California’s Propsition 65.

Tea Bag Companies That Contain High Levels of Pesticide

The tea companies that were found to contain the highest pesticide levels were as follows:

• Brooke Bond
– Red Label
– Red Label Natural Care
– Red Label Special
– 3 Roses Natural Care
– Taj Mahal

• Celestial Seasonings
– Authentic Green Tea
– Antioxidant Max Blackberry Pomegranate
– Antioxidant Max Blood Orange
– Antioxidant Max Dragon Fruit
– English Breakfast Black K-Cup
– Green Tea Honey Lemon Ginger
– Green Tea Peach Blossom
– Green Tea Raspberry Gardens
– Sleepytime Herbal Teas (Flagship)
– Sleepytime Kids Goodnight Grape Herbal

• Golden Tips
– Nilgiri Tea
– Pure Darjeeling Tea
– Assam Tea

• Goodricke
– Chai Strong CTC Long Leaf
– Roasted Darjeeling – Orange Pekoe
– Thurbo Flavoury Darjeeling Tea
– Thurbo Flavoury Darjeeling Tea

• Kanan Devan

• Kho Cha
– Darjeeling
– Masala Chai

• King Cole
– Orange Pekoe

• Lipton
– Clear Green Tea
– Darjeeling Tea
– Pure Green Tea
– Yellow Label Black Tea


Your co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes

Health benefits of Ganthoda powder in Parsi Vasanu

Health benefits of Ganthoda powder and Vasanu

Ganthoda is a powder made from the root of a long pepper. This powder is known by several other names, which include pipramul and peepramul; however, ganthoda is a word native to India.

Ganthoda powder mixed with ginger powder, water and jaggery is an Indian natural remedy for gastric discomfort and joint pain, according to Spices Online.

Ganthoda powder is used in many Indian recipes and in tea as an ayurvedic treatment.

The Parsi Vasanu (click for recipe) includes Gandhoda powder. Vasanu is eaten in cold winter weather early in the morning for maximum benefits.

Individuals who want to increase their magnesium intake to prevent bone problems may find the most benefit in drinking milk or consuming milk-based dairy products. This is because some milk-based dairy contains both calcium and magnesium, which work together in this respect. This may not be ideal for a person with lactose intolerance or irritable bowel syndrome, as milk can trigger a variety of gastrointestinal symptoms. Some people add ganthoda powder to milk to ease these discomforts, although there are no studies to prove its effectiveness.

Although magnesium is FDA-approved for use, ganthoda is not. Neither magnesium nor ganthoda are FDA-approved to cure illnesses, so before using them to treat or prevent any illness, speak to your physician. Magnesium is an important mineral to consume and although it is possible to consume enough through diet, your physician may suggest that you take a supplement to meet your needs. Ganthoda has no known contra indications or side effects, but since no studies are published on its effectiveness, speak to your physician before consuming large quantities of it.

Bhakhra made in an “Ebelskiver” pan. The dutch call these Poffertjes

I wandered around in the kitchen section of Costco almost unconsciously thinking I need better non-stick pans. My eyes rested on a wonderful box of Ebelskiver  pancake pan.
Somehow I thought this pan could make excellent Indain Parsi Bhakras. I bought the pan.

Rushed home and dug out the bhakhra recipe from my cookbook for #fiestafriday

I know Bhakhras are fried, so I added some good old ghee(clarified butter) to the pan and fried them on the stove in the Ebelskiver Pan.

Here is what I got, the dutch also call them Poffertjes.

Here is the recipe enjoy.


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Papri and Daran for Malido

Papdi to eat with Malido from the famous Vividh Vani cookbook

Recipe translated from Gujarati to English by Rita Jamshed Kapadia

Click here for the Guide to Old Measures


1 tipri Wheat Flour

1/4 lb Sugar (fine barik)


Mix above with little water to make a very tight dough. Keep for 1 hour and then roll out into very thin 3 inch rounds.

Prick holes in papdi so that it does not fluff up.

Heat pure ghee and fry in deep kadai till golden brown and crispy.

Drain on paper towels and let cool, dry. Do not pack away, keep open for 3 hours.

If making “Farmaasu” papdi use milk instead of water to make the dough and add the following:

2 tola Ghee

4 Egg Yolks

1/4 tsp ground caraway seeds

1/4 tsp ground cardamon

Milk to make the dough


Mix above with little water to make a very tight dough. Keep for 1 hour and then roll out into very thin 3 inch rounds.

Prick holes in papdi so that it does not fluff up.

Heat pure ghee and fry in deep kadai till golden brown and crispy.

Drain on paper towels and let cool, dry. Do not pack away, keep open for 3 hours.

Note the vividh vani recipe does NOT mention salt. Modern day cooks do add salt to papdi. Never in a Daran.

Useful Tips

  • Use luke warm water to make the dough and cook them on slow heat it will come out very flaky

  • Prick the papri with a fork so they do not fluff up while frying, and will fry crisp. Drain and cool well before storing

  • Roll papdi as thin as possible

  • While preparing the dough add ghee and rub it in the flour  to get crumb consistency than add water & knead into tight dough.

  • Don’t use any ghee or oil while making dough

  • While frying, you have to press the papri


  • Traditionaly, for a khushali nu jashan, there would be just Malido, no papris and no darans, those were included only for the ‘baj’ -prayers for the departed souls – people even include Sev, Ravo and Golab nu Sherbet for the khushali nu jashan.

  • In a khushali nu jashan should you put Malido as an offering or is it Ravo ? – Both. A little of each can be put as an offering just like with various fruits and nuts.


What’s the difference between papri and daran to eat with malido?

  • Papri is fried like a puri.

  • Papri is sweet.

  • Farmasu Papri is made with milk, egg yolk, caraway seed and cardamon.

  • Daran are like small rotlis or chappaties slightly thicker and roasted on a tava.

  • Daran is not salted ever. No is salt added and roasted like rotli



Daran also called Sacred Bread

by Edv. Ramiyar Karanjia

The dron or daran is used in all inner rituals like Baj-dharna, Yasna and Vendidad. The word dron is derived from
Avesta draonah, and is used in the sense of ‘a part, a portion’ offered through consecration in a ritual, to divine beings.
The word dron is variously rendered into English as ‘sacred bread’, ‘sacramental bread’, ‘unleavened round bread’, ‘consecrated bread’, ‘sacred cake’ or ‘wheat cake’.

Dron dough balls are flattened with a velan (metallic rolling pin). Sometimes a special rolling pin with metallic beads is used. The clinging sound it makes is supposed to keep away evil while preparation is in progress. The dron are preferably cooked on wooden fires, even in modern times. Traditionally, dron are exclusively prepared by male or female members of the priestly class and are generally made fresh each day and not re-used.

One dron is used in the performance of all inner rituals, except for the Baj-dharna ceremony, in which four or six are used for each performance. Four different types of dron are used in the Baj-dharna ceremony.

One type has 9 marks on it, referred to as ‘names’. In Gujarati they are referred to as nam padela (one that has been given a name) or nam vala (one with a name) daran. The ‘names’ refer to the 3 marks that are made with a rolling pin or tip of a knife while the dough is being rolled out.

The marks are made in three rows, starting from down to up while thrice uttering the Avestan words, “Humata, Hukhta, Huvarshta.” Frasast is the name applied to plain dron, which do not have any marks on it. However nowadays, there is no difference between dron and frasast as mostly unmarked dron are used. Chitya are the smaller dron about 3 inches in diameter, which are used for specific Baj dharna performances.

In Iran, the term luwag was used to refer to a big dron. It could be made from any flour. In India, in the Baj of Siroza somewhat larger and sweeter drons are consecrated, which may be a reflection of the Iranian practice of keeping luwag.

Dron or Daran (unleavened sacramental) bread recipe

Makes 10-12

by Katy P. Karanjia, India

2 Cups wheat flour

as required water

½ tbsp ghee

1. Place wheat flour in a thali (metallic plate) and add 4-6 tablespoons/60-90 ml of water and make dough.
2. Knead till the dough is quite hard.
3. Add half a tablespoon of ghee and knead into the dough.
4. Make 10-12 small equal sized pieces from the dough.
5. Take a dough ball and roll with a pittal velan (metallic rolling pin) till it is about 5 inches/10 to 12 cm in diameter. It is best to roll on a metal surface. Do not use flour while rolling, a little ghee may be used if required.
6. Repeat till all the balls are rolled into discs. The discs may be kept in another plate.
7. Heat the disks on the tawaa (hot plate) and turn them with a tawatha (flat ladle). They should have some dazya (dark spots) on them.
8. The cooked dron have to be transferred to another plate. They should be kept separately and not piled one on top of another or they may stick together.


Papdi by Katy P. Karanjia, India

1 C white flour 110 g
2 C wheat flour 200 g
½ cup semolina 160 g
4 tbsp ghee 60 g
as needed water as needed
to taste salt to taste

1. Mix flour, wheat flour, semolina, and ghee with some water.
2. Knead in a plate to make firm dough.
3. Make 18 – 20 equal sized balls from the dough.
4. Roll the balls with a rolling pin till they are about 5 inches/10
centimeters in diameter.
5. Shallow fry or deep fry the rolled disks according to taste.
Makes 18-20



FEZANA, 2012 EAT, LIVE, PRAY: A celebration of Zarathushti culture and cuisine 67 (free eBook click here)

Click here for the Guide to Old Measures

Vividh Vani Cookbook

Reprinting culinary heritage

Parsiana Oct 21 2018 Click HERE to Download

Reprinting Culinary Heritage

Dear All,

It gives me great pleasure to make available the RE – PRINTED  “Vividh Vani” by Meherbai Jamshedji Wadia. 

First published in circa 1867, this mammoth cookbooks of two volumes total 1570 pages and has 2180 recipes, of traditional Parsi Indian cuisine, plus Continental Western and British Cuisines. This cookbook is an antique and many Zoroastrian Parsis hold it the dearly as an family heirloom. (including myself). My original copy is now falling apart like a cracker paper, and is kept in sealed plastic bags. Worms are probably eating away the paper! 30 years back I brought this original copy from Ahmedabad, India. It took me 6 months of work to scan these on a paper scanner, print and collate. I made a handwritten index in English so I could search recipes and then read the Gujarati text and cook for my family here in USA.

Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more! 

Re-Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia 

Parsiana article “Reprinting Culinary Heritage.

Printed by Amazon Services

Volume 1 Product details

  • Paperback: 792 pages

  • Language: Gujarati

  • ISBN-10: 1724206532

  • ISBN-13: 978-1724206534

  • Product Dimensions: 6 x 1.8 x 9 inches

Volume 2 Product details

  • Paperback: 778 pages

  • Language: Gujarati

  • ISBN-10: 1724202332

  • ISBN-13: 978-1724202338

  • Product Dimensions: 6 x 1.8 x 9 inches

Best regards,

Rita Kapadia

At the moment Amazon prints it only in USA, who knows India maybe next! Will keep requesting Amazon.IN In the meantime, if you have friends in US, UK, DE, FR, ES, IT, JP, and CA. (USA, United Kingdom, Germany, France, Spain, Italy, Japan and Canada) they can get the paperbacks for you.

Link to this page is “”

Kiku’s Kitchen

by Kainaz Antia

Kiku Engineer : passionate about food and fitness

An array of dishes made by Kiku’s Kitchen in Chicago.

“No two days of cooking are ever the same but I love the fervor and exhilaration of it all,” says Kiku Engineer (née
Mistry), nicknamed “the Godiwala of Chicago.” Sorely disappointed when she realized that the cuisine served at the
Zoroastrian Association of Metropolitan Chicago (ZAC) functions was not authentic Parsi food, she decided to take matters into her own hands. “Don’t get me wrong, I love a good butter chicken, just not on Navroz!” she exclaims.

Her debut with catering started when the young bride who had just moved to the USA made lagan nu achar for a fundraiser. Needless to say it was a success, followed by orders for sali margi. Cooking then was just a hobby and not something she did on a daily basis. Actively involved in the local Parsi community and attending various functions, before she knew it, she was catering for the Navroz events at ZAC and has been doing so since 2010.

“Cooking in bulk takes a lot of discipline. I start off by planning the menu and then work out the costing. Never one for numbers, this was quite challenging for me. T-3 days (three days before the event) I procure all the ingredients myself and start the ‘prep’ work for the feast. The days prior to the event are intense and there is no time to slack off. For
instance, the sali margi itself requires 10 pounds of onions and chopping them takes at least 45 minutes! I have to then cook the vaghar (fried onions and spices) in various batches.”

Her most memorable event was catering for the navjote of her daughters Zara and Alea in 2016. “Cooking for my
daughters’ navjote was extra special for me and something that I always dreamed I would do. My love for good lagan nu bhonu combined with the ability to feed 250 people on this special occasion was something that I will always cherish,” she reminisces. With the help of her sister, Kamal Mehta and mother, Mehroo Mistry, Kiku
prepared a feast of sali margi, mutton pulao, masala dal, kolmi no saas and lagan nu achar. They also prepared a
western menu consisting of chicken dijonnaise, seafood paella, spinach and bean salad, macaroni
and cheese, french fries, etc.

Cooking for the guests was hard work, she recollects, but says it was worth the effort to see their satisfied faces.Her biggest challenge is that she is severely allergic to various ingredients including lentils, peas, beans, chick peas, etc but has managed to overcome that by asking friends and family to taste those items to ensure that the recipe is on track.

Born and raised in Bombay, she remembers the emphasis on cooking wholesome and fresh food for every meal in her house. Deriving inspiration from her grandmother Motan Mehta, Kiku’s earliest memory is connected withassisting her grandmother in the kitchen. “We didn’t rely on frozen or packaged foods because everything was made fresh on the stove,” she states.

After graduating from Sophia College in Bombay with a bachelors in psychology and political science, her first job
was food related when she worked with noted food writer Rashmi Uday Singh, compiling recipes for her cookbooksand planning celebrity culinary shows.

Recently, Kiku has gone back to school, formalizing her culinary knowledge witha degree in culinary arts and pastry from the College of Dupage. She will graduate in December 2018. Her aim is to open a carry-out/takeawayfood shop that features well-portioned, healthy, home cooked meals at an affordable price. “I think the biggestchallenge American families face is the convenience and the availability of packaged and frozen foods, cannedgoods and mixes, and artificial colors and preservatives that tend to flood the grocery aisles.

The idea of cooking healthy meals, or just cooking at all, has taken a backseat and our children suffer the
consequences,” she laments. Although, her specialty is Parsi food she also loves experimenting with different cuisines
like Thai, American, French, Japanese, etc and loves learning new techniques.

She has also been trained in specialty diets like ketogenic (low carbohydrate, high fat diet that in medicine is primarily used to treat epilepsy in children), paleo (high protein, low carbohydrate as consumed by ancient hunters-gatherers) and sugar free diets.

Kiku currently co-parents her two daughters with her ex-husband Jim Engineer who is an active member of
the Chicago Parsi community. “To be a Zoroastrian means to be a good person, a good neighbor, brother, sister, mother, father, husband and wife. The values that come with the three basic principles of our religion: good words, good thoughts and good deeds is what resonates with me to be a fellow Zoroastrian and that is also what I instill in my children. At its very core, our religion is simple and basic.”

Kiku takes her children to religion classes at the Darbe Meher in Chicago held every Sunday where they are taught
the basic values of the religion through songs, plays and crafts, and community building activities. Her two passions are food and fitness.

Small wonder as her father is Sensei Pervez Mistry, one of Asia’s leading fitness and karate instructors. At least, that explains how this 40-year-old dynamo is at her fittest ever! Her food mantra:
Don’t serve it to others if you are not going to eat it!

You can check out Kiku’s recipes on her Facebook page — Kiku’s Kitchen or contact her by email: mistry.kiku@

The chef shares two of her recipes for our readers:

Prawn Curry

Prawns (60-70 — raw)
Onions (1-2 — chopped)
Ginger garlic paste (1-2 tsp)
Tomato (1 — chopped)
Curry leaves
Green chilies (2 — split)
Tamarind ball or 1 small lime
For the curry paste
Dried red Kashmiri chilies (10-12)
Red chili powder (1 tsp)
Cumin seeds (1 tbsp)
Coriander seeds (1 tbsp)
Peppercorns (4-5)
Ginger (1 small piece)
Garlic (2 cloves)
Curry leaves (8-10)
Desiccated coconut (1 cup)
Tamarind concentrate (1 tsp)

To make the curry masala

Wash the chillies and add all the ingredients into a mixer-grinder, adding water to make a thick, smooth paste. This can
be made earlier and stored in the fridge in an air tight container.

For the curry

Clean and devein the prawns. Add salt and a pinch of turmeric powder and set aside. Add oil to the vessel and add the
chopped onions. To this add a pinch ofsalt. Add curry leaves and green chilies.

When the onions begin to change color, add the tomatoes and ginger-garlic paste.

After the oil from the tomatoes surfaces, add all the curry paste/masala, stirring constantly so that it doesn’t
stick to the pan. Add a cup and a half of water or more if you like and let the masala cook. You will notice a change
in color when it’s cooked. Depending on the consistency of the curry, add more water and check for salt. Bring to a boil
and let it simmer for a while.

Add prawns and a pinch of lime if needed. Once the prawns are cooked, your curry is done. Serve with hot rice,
kachumbar and boiled beets.

Goan Pork Vindaloo

Pork (1 kg — cut into chunks for stew.
Must use fatty pork, preferably the shoulder)
Onions (2 large — chopped)
Green chili (1 — slit)
Garlic (1 tsp — chopped)
Ginger powder (½ tsp)
Bay leaf (1)
Cinnamon (1” piece)
Star anise (1)
Potatoes (3 — quartered)
Tomatoes (2 — chopped)

Vindaloo masala (2-3 tbsp)
Worcestershire sauce
Tomato paste (1-2 tbsp)
For the vindaloo masala
Dried red Kashmiri chillies (12-14)
Garlic (1 clove)
Peppercorns (3)
Turmeric (½ tsp)
Coriander seeds (½-1 tsp)
Cloves (3)
Cumin (1 tsp)
Cinnamon (1 small piece)
Cane vinegar (¼ cup)

Soak the Kashmiri chilies in the vinegar along with the cumin. In a mixer grinder add the garlic, peppercorns, cloves,
coriander seeds, turmeric and soaked chilies with the vinegar and grind. You will need to add water to make a fine,
smooth, thick paste.

Wash and cube the pork and marinate it with salt and set aside. Sauté the onions in a pan with the bay leaf, star anise,
cinnamon and let it sizzle, browning the onions a little. This should take a couple of minutes. Add the garlic and
ginger and stir. Add chopped tomatoes and stir till the oil oozes out and tomatoesare cooked.

In a bowl mix the vindaloo masala and Worcestershire sauce and add that to the onions.

Let the masala cook. This will take time. But take care not to let it burn. Cook on a slow flame and cover it and keep adding just a little water at a time.

When the masala is partly cooked, add the tomato paste, stir and then add the pork. Keep covered. Add cubed potatoes
and stir. Brown the meat a little.

Add enough water — about one and a half cups but not too much — just enough to make the desired gravy you want. You can cook it on the stove or pressure cook it.

If the gravy is too runny, thicken it by boiling the gravy after opening the pressure cooker and letting some water

Taste for salt. Serve with pao (bread) or white rice and onions, tomatoes and beet salad!

Article Source: Parsiana November 7, 2018

Click here to download the rest of the Parsiana Article on Kiku Engineer.

Besan Ladoo

One of the most popular and favorite sweets that are made during the Diwali festivities are “Besan Ladoo”.

These ladoos are offered to the gods as offerings, distributed to family and friends and enjoyed as a blessing.

This same ladoo is used in a ceremony for besna – besan ladoos are kept. For paglaru ceremony khaman na larva.

Besan Ladoo



  • 1 cup besan (chickpea flour)

  • 1 cup granulated white sugar, powdered

  • ¼  teaspoon cardamom powder

  • ⅓ cup + 2 tbsp. ghee (clarified butter)

  • 5 tsps of Raisins, Crushed Pistachio nuts or Almonds (Optional)


  1. Put 1/3 cup of ghee in a pan and add besan to it.

  2. Roast the besan on low-medium flame for 10-12 minutes till it starts giving a sweet aroma. The color of the besan will also change to light golden brown.

  3. Once the besan is roasted, switch off the flame and allow is cool down a bit, around 5-7 minutes.

  4. In the meanwhile, using a blend powder the sugar with cardamom powder. Set aside.

  5. After 5-7 minutes, the besan would cool down a bit, remember you still want it to be warm but it shouldn’t be hot.

  6. Once it’s warm and you can hold the besan mixture in your hands, add the sugar and 2 tbsp of melted ghee into it and mix.

  7. Take a small amount of the mixture in your palm and press with your fingers to make a small round ball.

  8. Use the entire mixture to form ladoos while the mixture is still warm.

  9. Using your thumb, make an indentation in ladoo while warm and press one Raisin or Crushed Pistachio nuts or Almonds mix. (Optional)

These besan ladoos will stay for 15 days unless they are gone in the first day, like in my home 🙂

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Now, let’s party! Join Fiesta Friday #249 by adding your link. Don’t forget to link your post to and the co-hosts’ blogs, so we can feature you. Your co-hosts this week areDiann @ Of Goats and Greens and Jenny @ Apply To Face Blog.


Chocolate Covered Jimmy Strawberries

Eat Fruit on an empty stomach for maximum health benefit

Eating Fruit on Empty Stomach

This will open your eyes ! Read to the end; and then, send it to others on your list as I just did to you!

Dr Stephen Mak treats terminal ill cancer patients by an “un-orthodox” way and many patients recovered.

Before he used solar energy to clear the illnesses of his patients, he believes on natural healing in the body against illnesses. See his article below.

It is one of the strategies to heal cancer. As of late, my success rate in curing cancer is about 80%.

Cancer patients shouldn’t die. The cure for cancer is already found – its in the way we eat fruits.

It is whether you believe it or not.

I am sorry for the hundreds of cancer patients who die under the conventional treatments.


We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths.

It’s not as easy as you think. It’s important to know how and when to eat the fruits.

What is the correct way of eating fruits?



If you eat fruits on empty stomach, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities. When you wake up in the morning, the stomach is empty and thus best time is breakfast.


Let’s say you eat two slices of bread and then a slice of fruit.

The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so due to the bread taken before the fruit.

In the meantime the whole meal of bread & fruit rots and ferments and turns to acid.

The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil.

So please eat your fruits on an empty stomach or before your meals !

You have heard people complaining :

Every time I eat watermelon I burp, when I eat, my stomach bloats up, when I eat a banana I feel like running to the toilet, etc.. etc..

Actually all this will not arise if you eat the fruit on an empty stomach.

The fruit mixes with the putrefying of other food and produces gas and hence you will bloat !

Greying hair, balding, nervous outburst and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach.

There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter.

If you have mastered the correct way of eating fruits, you have the SECRET of beauty, longevity, health, energy, happiness and normal weight.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans, packs or bottles.

Don’t even drink juice that has been heated up.

Don’t eat cooked fruits because you don’t get the nutrients at all.  You only get its taste.


destroys all the vitamins.

But eating a whole fruit is better than drinking the juice.

If you should drink the fresh fruit juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it.

You can go on a 3-day fruit fast to cleanse or detoxify your body.

Just eat fruits and drink fresh fruit juice throughout the 3 days.

And you will be surprised when your friends tell you how radiant you look !

KIWI fruit:
Tiny but mighty.
This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

An apple a day keeps the doctor away?
Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.

Protective Fruit.
Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging and free radicals.

Sweetest medicine.
Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.

Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system.

They are also a key source of lycopene the cancer fighting oxidant.
Other nutrients found in watermelon are vitamin C & Potassium.

Top awards for vitamin C. They are the clear winners for their high vitamin C content.

Guava is also rich in fiber, which helps prevent constipation.

Papaya is rich in carotene; this is good for your eyes.

Drinking COLD water or drinks after a meal = CANCER

Can you believe this ?

For those who like to drink cold water or cold drinks, this article is applicable to you.

It is nice to have a cup of cold water or cold drinks after a meal.

However, the cold water or drinks will solidify the oily stuff that you have just eaten.

It will slow down the digestion.

Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food.

It will line the intestine.

Very soon, this will turn into FATS and lead to CANCER !

It is best to drink hot soup or warm water after a meal.

Let’s be careful and be aware. The more we know the better chance we could survive.

A cardiologist says:  if everyone who gets this mail sends it to 10 people, you can be sure that we’ll save at least one life.

Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left 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 (aadu)
6-8 green chillies (leela marcha)
1 large piece of cinnamon (tajj)
6-7 cloves (lavang)
4-5 green cardamoms (nalli elchi)
10 black peppercorns (kara mari)
2-3 bay leaves (tajj patta)
3/4 tsp cumin seeds (jeru)
1 full tsp turmeric (harad)
2-3 tsp red Kashmiri chilli pwdr (lal march ni bhuki)
1 tbsp coriander/cumin pwdr (dhana jeeru)
1/2 tsp garam masala pwdr
2 cups chopped fresh coriander (lili kothmir)
2-3 scoops of oil and pure ghee in equal portions
salt to taste


  1. Crush ginger garlic to a coarse paste and marinate washed mutton along with salt and leave aside for half an hour.

  2. In a large pressure cooker fry the onions along with all the dry garam masala spices, jeera and bay leaves to golden brown.

  3. Add the marinated mutton along with chopped green chilies and continue to roast stirring continuously.

  4. Add the powdered masalas and keep roasting on medium fire until small bubbles of oil begin to surface.

  5. Add 1 cup of chopped coriander and stir for a minute more.

  6. Now add the halved potatoes and about 4 cups of pre-boiled hot water and cook in closed cooker up to 3 whistles on high flame then simmer for 5 min after 3 whistles and put off the fire. Allow to cool until cooker lid pops on its own.

  7. Now with open cooker, once again put it on high flame and add the very finely chopped tomatoes, when it comes to boil, lower the flame to full simmer and allow to cook with loose lid for 10 – 15 min.

  8. Check for salt and add if you find it requires a little more.

  9. Garnish with remaining one cup of finely chopped fresh coriander and serve on steamed white rice with a liberal squeeze of lime and parsi khatti mitthi kachumbar

 This is a sample recipe from our cookbooks

This Rus Chawal is easy to make in an Instant Pot. Follow same instructions but use the IP buttons to cook.


We have joined forces with TripAdvisor for your travel needs.

Read reviews on Restaurants.

Pickled Cranberry Apple Sauce Recipe

Goes with any meal. Serve with

Mashed Potatoes

Roast Turkey

Vegetables in different styles


or my famous Chicken Cutlets  for that extra punch!



For the pickled cranberries:

  • 1 cup  cranberries

  • 1 cup white vinegar

  • 1/2 cup salt

  • Combine Cranberries, White Vinegar and salt in a glass bottle.

  • Cover and pickle for a week.

For the sauce:

  • 14 oz Jellied Cranberry Sauce from Ocean Spray

  • 1 cup chopped Apples

  • 1/2 cup Sugar


  1. In a non stick pan add the pickled cranberries and chopped apples, sugar and Jellied Cranberry sauce.

  2. Boil for about 15 minutes till thick.

  3. Serve hot.

Goes well with Roast Turkey, Gravy, Mashed Potatoes and Stuffing.

Cranberry Apple Sauce
Cranberry Apple Sauce

Milk Pudding

Milk Pudding

Serves 4


6 cups milk

1/4 cup raw Rice

1 cup sugar

Few pistachios, almonds and saffron strands for garnish

1 tsp cardamom powder

1. Process the raw rice in any food chopper till it is broken up in small bits.

2. Boil the rice, milk and sugar till creamy consistency.

3. Add in the cardamom and let it cool.

4. Sprinkle with chopped pistachios, chopped almonds and saffron strands and refrigerate.

When you are ready to serve, pour milk pudding into a decorative dessert dish. I used my icecream dessert cup, makes a good effect when you hand your guests the dessert.

This Indian dessert is a favorite at Diwali time or in any party. It is called DOODH PAK in Indian gujarati. Doodh is the  word for milk, and pak is term for a sweet dessert.

Instant Pot: Dhansak (Lentils with meat) or Masala Dal (Lentils without meat)

Instant Pot (IP) Recipe of the Parsi Dhansak  by Rita Kapadia

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

This dhansak was made in an instant pot which is a pressure cooker with souped up button controls. Gives you the flexibility of walking away and setting it on a timer.

As you may already know dhansak is a difficult dish to make, however, I have simplified the instant pot steps, so do give it a try.

Vegetarians can leave the meat out and make the masala dal, it comes out very good. Dhansak dal without the meat is referred by indian parsis as “Masala Dal”.

Also, this author has read and used the Vividh Vani cookbook by Meherbai Jamshedji Wadia and found that chicken (marghi) dhansak is a very a traditional dish made by parsis in Mumbai (Bombay) in the 1800s.

 Step 1: Place all these tempering (Vaghar) ingredients in your instant pot and saute using the “Brown” function for 5 minutes

  • 1 small onion finely chopped.

  • 2 tbsp oil.

  • 2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot, 4 cloves garlic and 2 hot Jalapeno chilies.

  • 2 tsp Badshah Dhansak Masala.

  • 2 tsp Dhana (coriander seeds) and Jeera (Cumin seeds) powder.

  • Salt and Black Pepper powder to taste.

     Immediately add step 2 dhansak ingredients to this tempering (Vaghar).

Step 2

For the Dhansak dal: place all the following in the Instant Pot and cook on “Pressure” mode for 5 minutes (no more)  Use “Beans” function button:


  • 1 lb Chicken skinned and washed. ( Lamb, Goat can be substituted )

  • 1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.

  • 1 large onion chopped.

  • 1 Tomato chopped.

  • 1/2 cup fresh coriander leaves chopped.(optional)

  • 1/2 cup fresh methi leaves chopped.(optional)

  • 5 leaves of fresh mint.

  • 3 inch piece of yellow/orange pumpkin.

  • 2 Potatoes peeled and quartered.

  • 2 tsp salt.

  • 1 tsp Turmeric.

  • Water enough to cover the contents.

Step 3

  1. In the Instant Pot (IP) do the step 1 and 2.

  2. Open  IP and remove meat and potatoes. Set aside in serving container.

  3. Mash the dal in the IP with electric blender or by hand. Add water if needed.

  4. Close IP cover

  5. Press IP button to simmer (Slow cook) and set for 3 minutes.

  6. Open IP by using the Stop button and setting the valve on “Steam”.

  7. Taste and add salt/spices to your taste.

  8. Add the meat and potatoes and simmer 5 more minutes in a serving bowl.

 Dhansak is served with Hot Brown Rice and Kachumber.

Paperback or eBook on Parsi Dhansak by Rita Kapadia

Includes step-by-step instructions for the Regular pressure cooker process and Instant Pot process.


Cafe Spice Namaste

Dhansak takes off at Heathrow!

Dhansak takes off at Heathrow!

He’s the Bombay boy who’s cooked his way into British hearts with his innovative twists to authentic Indian cuisine. Cyrus Todiwala, who graduated from Mumbai’s BK Somani Polytechnic and trained as a chef with the Taj group, has for over a decade so excited the palates of even the curry savvy British that they felt obliged to award him an OBE last year.

Café Spice Namaste – which he set up 15 years ago with his wife Pervin – is a London landmark and counted amongst the top 100 restaurants of the city.

The latest on aapro Cyrus is that he’s been invited to set up a kitchen – it’s even called Mr Todiwala’s Kitchen – at terminal five of Heathrow airport, which is a great idea considering it’s a transit point for almost every Europe bound Indian.

Some of the irresistible organic offerings on the menu prepared will be his potato and egg delicacy papeeta puridu, the signature dhansak and his devilishly spicy vindaloo with British pork.

It’s all landing at Heathrow London. Read the Trip Advisor Reviews

Cyrus Todiwala Jardalu Murghi Recipe

Instant Pot vs. Cuisinart

Pressure cookers, probably more aptly called “fast cookers,” are vessels that allow you to seal in steam and raise the pressure around food to cook things incredibly quickly. Dry beans can be done in under an hour, rice in just a few minutes and so on. Today we’ll be looking at two different brands in the electric pressure cooker market: Instant Pot and Cuisinart. They serve very different purposes and price points, giving you the option to choose which is best for you.


cuisinart vs instant potCuisinart is a trusted brand that produces many different kitchen devices and appliances. Their electric cooking pot, the CPC-600 (their only model), is a 6-quart pressure cooker that is built around the philosophy of simplicity. Everything about this pressure cooker is made so that it’s easier for cooks to get it started and have their food done quickly and properly.

The interior is nonstick while the exterior is a durable stainless steel that resists smudges and fingerprints. At 1,000 watts, this device delivers a tremendous amount of power that can cook even the toughest ingredients. It also comes with several presets for browning, simmering, sautéing and choosing between high and low pressured environments.

The digital timer can go up to 99 minutes, with 0-40 minutes going in 1-minute increments and anything higher going by 5-minute increments. This allows you to walk away without forgetting about your food.

Very easy to set and clean
Provides a good amount of power along with a useful timer
Has several presets to properly cook your ingredients
More affordable than most electric pressure cookers
No extra functions, it’s only a pressure cooker and nothing else
No delay timer to set ingredients and cook them later

Purchase and see price on Amazon 

Instant Pot
instant pot vs cuisinart preasure cookerInstant Pot takes the exact opposite approach to Cuinsinart. While the pressure cookers are easy enough to use, their brand is more about superior performance and extra features. Also, Instant Pot has several different models in various sizes (for example, the one closest to the CPC-600, the IP-DUO, comes in 5, 6 and 8-quart capacity).

Instead of a nonstick interior, Instant Pot uses stainless steel. This allows it to handle higher temperatures and better brown ingredients, plus stainless steel is unanimously considered the superior material. While it shouldn’t be too hard to clean, some ingredients may stick here and there after cooking is finished.

Perhaps the best thing about Instant Pot is that it’s made to take the place of several appliances. Most of their models function as a pressure cooker, rice cooker, slow cooker, yogurt maker, steamer, warmer and sauté pan. Cuisinart is only a pressure cooker and nothing else.

You also get 14 different presets to easily cook rice, soup, stew, meats, yogurt, porridge and much more. Safety is also a big concern, and Instant Pot comes with 10 safety features that will keep the cooker from building up too much pressure.

Something you’re sure to love: Instant Pot has a microprocessor. This allows it to read your food and make adjustments throughout the cooking time to ensure that everything is treated properly. You get a timer, delay timer and so many other features it’ll make your head spin.

Replaces several kitchen appliances by having various functions. Go from pressure cooker to slow cooker or rice cooker with only the touch of a button
Uses a stainless steel interior, which is considered the best material for cooking
Has 14 different presets and 10 safety features, ensuring that your ingredients are treated properly and you remain safe
Uses a microprocessor to adjust cooking and pressure
Significantly more expensive than Cuisinart (Cuisinart is about 30% more affordable)
Stainless steel can sometimes be difficult to clean, especially with sticky ingredients like rice


Purchase and see price on Amazon 

Which is Best for Me?
This is largely a decision between price and functionality.

Instant Pot is great if you love cooking and want as much functionality as possible. It replaces several kitchen appliances, has numerous presets and makes it very simple to cook ingredients and give them that deep, complex flavor pressure cookers are known for.

Cuisinart doesn’t have as many presets, nor does it have the multifunctionality of Instant Pot. However, it is significantly more affordable. Not only that, but if you’re just looking for a pressure cooker and nothing else, then this definitely delivers.

Recommended Products
1. Cuisinart CPC-600
Cuisinart’s only electric pressure cooker, it comes with a nonstick interior, stainless steel exterior, timer and several presets to best cook your ingredients. Adjusting pressure is easy, and at 1,000 watts it can properly process any food you’d like. It’s simple to clean and has a 6-quart capacity.

2. Instant Pot DUO60 7-in-1 Pressure Cooker
Instant Pot’s most popular model, this comes in various sizes (3, 6 and 8 quarts) along with 14 presets and 10 safety features. You can easily cook meats, rice, beans, vegetables and anything else you’d like. It also has 7 different functions. You can use it as a pressure cooker, slow cooker, rice cooker, yogurt maker, warmer, saute pan and steamer.

You also get a delay timer, their microprocessor that adjusts cooking to its optimal settings and a stainless steel interior for the best tasting food you’ve ever had.

3. Instant Pot DUO Plus 60 9-in-1 Pressure Cooker
This is very much like the 7-in-1, but comes with a few extra features. It also comes in several sizes (3, 6 and 8 quarts), has a healthy stainless steel interior and the famous microprocessor. Along with all of the 7 features above, this can also act as an egg cooker and sterilizer, allowing you to do even more with less.

4. Instant Pot Ultra 10-in-1
One of the best items in Instant Pot’s lineup, this has all the features of the 9-in-1 plus it can also function as a cake maker. Developed with the latest, 3rd generation microprocessor, this unit is smarter and faster than the others offered by Instant Pot. It also has additional safety features and even more presets.

If you’re looking for the absolute best in terms of pressure cookers, then it doesn’t get much better than the Ultra 10-in-1.

Chicken Liver Aleti Paleti

Aleti Paleti | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Aleti Paleti – a classic Parsi breakfast dish made by cooking lamb offals and potatoes in a tomato masala.

Served with pav.


Ingredients 15 grams mutton kidney fat,

chopped 1 tablespoon oil

1 medium onion,

finely chopped 1 tablespoon chopped garlic

1 tablespoon ginger-green chilli-cumin seed paste

200 grams mutton liver, cut into small pieces

50 grams mutton lungs, cut into small pieces

2 mutton kidney, halved

1 teaspoon red chilli powder

2 teaspoons coriander powder

Salt to taste

1 large potato, peeled, cut into cubes and fried

2-4 fresh coriander sprigs + for garnishing

Pav for serving


1. Heat oil in a non-stick pan. Add kidney fat and sauté for 1 minute. Add onion and sauté till golden.

2. Add garlic and sauté for 1 minute. Add ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute.

3. Add liver, lungs and kidney, mix and cook for 1 minute. Add chilli powder, coriander powder and salt, mix and cook for 1-2 minutes.

4. Add some water, mix and cook on low heat for 10-12 minutes. Add fried potato and mix well.

5. Finely chop 2-4 coriander sprigs, add to cooked mutton mixture and mix well.

6. Garnish with a coriander sprig and serve hot with pav.



250 gm Chicken livers with gizzards
1 quartered Hard boiled egg
2 sliced Onions
2 chopped Tomatoes
2 fried, quartered Potatoes
3 chopped Green chilies
1 bunch coriander
2 slit Chilies
1/2 tsp Chilly powder
1/4 tsp Turmeric
1/2 tsp Curry powder
1/4 tsp Cumin powder
3/4 tsp Garlic-ginger paste
1 tbsp Oil
Salt to taste


1. Wash and boil the gizzards and marinate with the raw, cleaned, liver in the garlic and ginger paste with chilly powder for 10 minutes.
2. Fry the onion in hot oil until golden brown and add all the masala saute.
3. When the masala has cooked, add the tomatoes, chilies, half of the coriander, cover and cook until the oil exudes.
4. Add the livers and gizzards, mixing gently and allow to cook for about 6-7 minutes.
5. Add the quartered eggs, fried potatoes and garnish with the remaining coriander.

Instant Pot: Ayurvedic Detox with Khichri

Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal.

White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your diet. The spices are variable depending on your taste and liking. So is the ratio of lentils to rice. The consistency can be runny or dry as desired, however make sure the dal and rice are thoroughly cooked and soft.

The lentils and ghee are now a days available in Whole Foods, Amazon or local Indian Grocery Stores like Patel Brothers, Apna Bazar, etc

Khichri  is the Ayurvedic  detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Detox and Diet Cleansing.

This khichri was made in a Instant Pot. It came out moist, soft and took less time to make!


Photo: Ayurvedic Detox with Khichri
Photo: Ayurvedic Detox with Khichri

1/2 cup rice white or brown basmati or jasmine rice
1/2 cup  Mung Dal (split) or Tuver Dal
2 cups water
1 tsp turmeric

1 tsp salt
2 tbsps oil or Ghee


2-3 tbsp clarified butter (ghee)

1/2 chopped medium Onion

1 tsp cumin seeds (jeera)


Wash and clean the rice and dal and soak in water for 15 minutes.

In a Instant Pot and press “Brown” button.
To temper: Finely slice the onion and fry in oil till golden brown. Add cumin seeds and count to 3.
Add dal, water, salt and turmeric and bring to rolling boil on high heat. This is crucial to khichri coming out well done.
Add rice and bring to boil again.
Cover instant pot and set timer to 9 minutes.
Cook for 9 minutes covered and then keep instant pot on warm till you serve.

This rice dish goes well with kids, give with a little sugar added to 1 year old.

Cleanse Regimen:

A khichri cleanse consists of eating khichri for breakfast, lunch and dinner for 3 consecutive days. The theory behind this regimen is to give the digestive tract (intestines) a chance to rest, regulate and heal itself.

Khichri has the primary and essential nutrients for the body, while being gentle on the digestive system. After the cleanse, stagnation in the cleanser’s digestion and metabolism is alleviated , allowing him/her to resume a normal healthy lifestyle and diet.

  1. Drink one cup of hot water with lemon upon wakening.

  2. Allow 30 minutes before eating breakfast.

  3. Do yoga in this time or walk.

  4. For breakfast eat 1 cup of cooked khichri.

  5. For lunch and dinner eat khichri until full, avoid overeating.

  6. For snack eat vegetable and fruits.

  7. Repeat for 3 consecutive days.

Parsi Mitthu Dahi

by Rita Jamshed Kapadia

Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself.

Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or Flu, the good bacteria in your body are wiped out by the antibiotic. Yogurt culture replaces the good bacteria and your immunity increases.

2 pints half and half cream
3 cups milk (4%)
3 cups sugar
32 oz whole milk yogurt container (organic is better)
1/4 tsp saffron (ground), (optional and to taste)
1/4 tsp cardamom powder (optional and to taste)


  1. Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.

  2. Next add sugar and simmer for 15 minutes. Take off heat.

  3. Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.

  4. Add yogurt, saffron and cardamom and mix with electric mixer or by hand till completely blended.

  5. Pour into glass or plastic (heat proof) vessel. Cover with foil loosely.

  6. Ferment for 12 to 15 hours overnight.

  7. In morning store in refrigerator to chill. Serve cold.

Tips: I usually start the whole process in the morning and finish at night. Then the trick is to have the yogurt to ferment overnight in a warm environment. Hot summer temperatures of 90 degrees and above are ideal for yogurt making. In winters cover with blankets, use yogurt makers, keep in warm oven of 100 degrees or whatever area of house is the warmest. Yogurt should be formed in 12 to 15 hours. Store in refrigerator for use.

Make it in the hot, hot summer!

High heat of 95 degrees in the summer months, makes the yogurt making process easier.

Bombay Duck (Boomla) Cutlets

Taja Boomla Cutlets from Vividh Vani. Only change in the recipe is that I’ve barely used any oil while frying.


by Kainaaz R. Patell

6 big boomlas or 12 medium sized
2 cups Kothmir Cilantro washed and chopped fine
3 Big green chillies

1 tsp Ground pepper
4 eggs
Bread crumbs or ravo as per requirement
Rice flour and ghee as per requirement

Grind chopped kothmir and chillies or cut very finely. Break 1 egg in a plate and beat it well.

Clean and wash the boomlas. Cut each open on ONE side only and carve out the kanta from the middle with a sharp knife. Cut each boomla into 3 pieces if big, or 2 pieces if medium sized. Mix 2 tsp salt into them and arrange them in a big sieve. Put a fitting lid over them so as to squeeze/ press them tight. Keep for 15 minutes. Then apply rice flour and wash them well.

Add kothmir, chillies and pepper paste and the beaten egg and mix well. Roll each boomla in ravo or bread crumbs, press well and roll again 2 times.

Break the remaining 3 eggs in a big plate, beat them to a fine mix. 1 pinch of salt for each egg. Place each boomla carefully in the mixture. Using hand or use the spatula. Turn carefully on the other side with spatula, or pour egg mixture on the upper side with a spoon to cover the boomla well.

Heat oil and when properly heated, place each boomla carefully with a spatula. Cook on a slow fire. When 1 side is done, turn it over and fry the other side.

Chicken Dhansak recipe from the famous Vividh Vani cookbook

Myth busted about some folks saying chicken dhansak is not traditional.

Chicken Dhansak is one of the OLDEST dishes ! The Vividh Vani cookbook from circa 1800 AD has this recipe!

NOTE this recipe has CHICKEN or MUTTON used. See the words circled below, they say “Marghi” which means “chicken”


[amazon_link asins=’1496124529,B072BTMNDG’ template=’ProductCarousel’ store=’1447-5689-3485′ marketplace=’US’ link_id=’7299b7f6-a7eb-11e8-9049-73fa7a45f8af’]

Language used is Gujarati here. A volunteer for translating this to English will be greatly appreciated. Thanks – Rita


Dhansaak Dal

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

Parsi Dhansak Recipe

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

Vegetarians can leave the meat out and make the dal, it comes out very good.


For the Dhansak dal:

  • 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out and make the dal, it comes out very good)

  • 1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.

  • 1 large onion chopped.

  • 1 Tomato chopped.

  • 1/2 cup fresh coriander leaves chopped.(optional)

  • 1/2 cup fresh methi leaves chopped.(optional)

  • 5 leaves of fresh mint.

  • 3 inch piece of yellow/orange pumpkin.

  • 2 Potatoes peeled and quartered.

  • 2 tsp salt.

  • 1 tsp Turmeric.

  • Water enough to cover the contents.

Vaghar ingredients:

  • 1 small onion finely chopped.

  • 2 tbsp oil.

  • 2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot, 4 cloves garlic and 2 hot Jalapeno chilies.

  • 2 tsp Dhansak Masala. (See recipes to make at home).

  • 2 tsp Dhana (coriander seeds) and Jeera (Cumin seeds) powder.

  • Salt and Black Pepper powder to taste.


  1. Put all of the above ingredients in a Pressure cooker and cook for 10 minutes only.

  2. Open cooker and remove meat and potatoes.

  3. Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.

  4. Next do the “Vaghar”. Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out.

  5. Add the rest of the vaghar dry powder ingredients and fry 1 minute on very slow heat. Immediately add this Vaghar to the simmering dhansak dal.

  6. Add water if needed.

  7. Taste and add salt/spices to your taste.

  8. Add the meat and potatoes and simmer 5 more minutes.

 Dhansak is served with Hot Brown Rice and Kachumber.

 Recipe is from our cookbook on Dhansak, click HERE to purchase.

Dahi Aanthelu Kaju Gos (Curds Marinated Smoked Tender Lamb in Cashew Cream)

~ 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 out.
▪️4-5 large onions cut fine (Vagharno kando) fried crisp golden brown. Keep aside
▪️2 tblsn freshly stone-crushed ginger/garlic paste.
▪️1 cup curds
▪️100-125 gms broken cashew nuts blended in a mixie to a smooth thick creamy paste with just about enough water and keep aside.
▪️1 tomato cut small n fine (optional)
▪️1/2 cup freshly cut cilantro (kothmir) (optional)
▪️1/2 tsp nutmeg pwdr or grated nutmeg
▪️Oil + pure desi ghee

MARINATE the mutton with salt, g/g (as above), 1/2 tsp haldi, 2-3 tsp red chili pwdr (Kashmiri), 1/2 tsp jeeru pwdr, 1-2 tblsp sakelu dhana pwdr, 1-2 large tblsp full biryani/tandoor masala (I always use only Jeff’s ‘Sunday Special’ masala for the last 20-25 years as did my mum from many years before), 1/2 tsp full All Spices Garam Masala pwdr (agn Jeff’s), 1 cup curds, 2 tblsp crisp golden fried onion barsihta (crushed) and 2 small ladles of oil (I use Leonardo Brand ‘All Cooking’ Olive Pomace Oil). Rub the masalas, crushed fried onions n salt along with the curds n oil well into the meat and leave to marinate for atleast 4-6 hrs or best left overnight in the refrigerator but remember to remove from the fridge atleast half an hour before you start cooking.

In a thick bottomed pan or pressure cooker add 2 tblsp desi ghee on medium to high flame and splutter in it 2-3 small bay leaves, 4-5 green cardamoms, a thick stick of cinnamon, 2-3 star anise, 4-5 cloves and 1/2 tsp full peppercorns then immediately add in the marinated mutton pieces first and then after a minute or two of roasting n stirring continuously add the marinade masala too.

Add 1/2 glass water into the empty marinade dish to wash up all the leftover marinade to use later. Now fry well stirring the pot frequently for atleast 5-7 min then add in the remaining crisp golden fried onion and continue cooking on medium to high flame for 2-3 minutes. Add the tomato n cilantro (both optional) and continue roasting stirring occasionally adding little little leftover marinade masala water lowering the flame to medium to sim.

After about 12-14 minutes in all frm the start when u see oil beginning to float, add in the cashew paste and keep stirring to mix it all up well. Add 1/2 tsp nutmeg powder or simply grate a little bit of nutmeg over it like we do for our sev n ravo n mix it in. When it all begins to bubble again, let cook now on full sim adding more water frm washing up the leftover cashew paste in the mixie.

After 3-5 minutes of sim cooking chk for salt and adjust the taste as per your requirement then add desired quantity of water (1-1.5 glasses), tightly cover and by very slow cook method cook for 35-45 minutes on full sim or alternately for quick cooking, shut the cooker lid and cook on high flame until two whistles then lower to full sim and slow cook until 2 more whistles then shut off. Let cool till the lid pops on its own. Now simply smoke it up with a hot burning charcoal placed in the centre of the pan in a steel bowl n pour a tsp of hot melted ghee or oil over it and cover up the whole pan tightly with an air tight lid for the meat to consume all the charcoal smoke within itself to give you the rustic woody flavour n taste. Voila you are done!

Serve hot garnished with golden fried potato wedges and some lightly fried broken cashew nuts with hot hot rotlis or nan, yumm. Enjoy… 💕👌

Understanding the Parsi love for Eggs

Parsi Stories and Recipes by Rita Kapadia (Boston’s Cookbook Author) and Kainaz Contractor (New Delhi’s Rustom’s Parsi Bhonu) featured in an egg-cellent article by Henna Achhpal  of

Eggs stories and beliefs from Rita Kapadia and Kainaz Contractor.

You’re not in a real Parsi home if you don’t find trays of eggs stacked over each other in the kitchen. It would be blasphemous if a Parsi restaurant’s menu didn’t boast a separate section of egg dishes. The Parsi community’s penchant for the humble egg in their cuisine is well known. For the rest of the world, the egg may simply be an ingredient for breakfast dishes or desserts. For Indian Parsis, the community of Zoroastrians from Persia (now Iran) who settled in Gujarat in the 7th century, other than relishing good food, the egg is a way of life.

Parsi Style Eggs
“It’s difficult to explain our undying love for eggs,” says Kainaz Contractor, who co-runs Rustom’s Parsi Bhonu, a Delhi-based restaurant that offers home-style traditional Parsi food. “How can anyone resist a simple fried egg with a runny yolk? What I love the most is how comforting eggs are, not to mention their versatility,” says the food writer turned restaurateur.
Every Parsi has grown up on a diet of eggs. “Right from the age of one, my mother fed me one fried egg every morning,” recollects Rita Kapadia, a software engineer who runs Parsi Cuisine, a 20-year-old blog on all things Parsi food. Meanwhile, Contractor has been a fan of eggs from a young age. “My parents tell me stories of days when I polished off 3 to 4 eggs in one sitting,” she exclaims.
Tracing how the egg came to dominate the Parsi recipe book, Contractor explains, “During the month of Bahman, the protector of all animals, Zoroastrians abstain from eating meat. Since vegetables were limited in availability and variety, fish and eggs were the mainstays of the month.”

Par Eeda
The Parsis don’t believe as much in the popular saying “break a leg” as much as they believe in their cooking motto, “when in doubt, break an egg.” Be it vegetables, meat, paratha, leftover food, the Parsis can turn around absolutely any dish by breaking an egg over it. “Eggs can uplift any plain dish to something indulgent with minimum fuss,” says Contractor. In fact, to make vegetables more appealing to children, Parsi parents often introduce egg into the recipe. It’s no wonder then that many Parsi recipe names include the Gujarati term “par eeda” or “par eedu”. “It means ‘eggs on top of’,” says Kapadia, “so ‘Bhindi Par Eeda’ means ‘eggs on top of bhindi.” The menu at Rustom’s Parsi Bhonu has a section dedicated to egg dishes. “This includes vegetables topped with eggs. There’s bheeda (crispy okra), papeta (garlicky potatoes) and tamota (spiced tomatoes) topped with egg,” says Contractor.

Kanda Papeta Par Eedu Parsi Recipe by Kainaz Contractor
 8 eggs, 3 tbsp of oil, 2 lengthwise sliced onions, 1 and a half tsp of ginger-garlic paste, 4 potatoes cut into wedges and then thinly sliced into cubes, 5 chopped green chillies, 4 tbsp of chopped coriander, 2 tbsp fried onions, half a tsp of turmeric and salt to taste
Method: Heat oil in a large flat-bottomed pan and fry the sliced onions till light brown. Add ginger-garlic paste and fry for a minute. Add the sliced potatoes, green chillies, salt and turmeric powder. Cover with a lid and cook on very low flame for about 15 minutes, stirring occasionally. To prevent it from burning at the bottom, sprinkle a little water and put the pan on a thick tawa or griddle. Once cooked, stir in the fresh coriander and flatten the potatoes. Make slight depressions a few inches away from each other and break an egg into each. Cover with the lid and cook on a low flame for another 5 to 7 minutes or till the eggs are steamed.

Poro and Akoori
Besides the “par eeda” variations, Poro and Akoori are the two most popular egg recipes from the Parsi kitchen. The Poro is a Parsi-style masala omelette with onions, coriander, green chillies, turmeric, ginger-garlic and red chilli powder. “We add a splash of milk while whisking the egg to make the omelette fluffy and light,” says Contractor. The Akoori could be compared to scrambled eggs or egg bhurji, but Kapadia explains, “The Akoori is made a little looser and is less cooked than the egg bhurji.”

Traditional Akoori Parsi Recipe by Rita Kapadia
Ingredients: 4 eggs, 1 onion finely chopped, 1 tomato finely chopped, 1/4 cup of chopped fresh coriander, 1 finely chopped green chilli, 2 tsp of ginger-garlic paste, 1/2 tsp of turmeric, 1/2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of red chilli powder and salt to taste
 Fry the chopped onion till it turns pinkish brown and then add the chopped tomato. Stir well and see that the tomatoes are tender. Add the ginger-garlic paste, stir well and then add all the dry powder spices. Sauté until the oil comes up and cook on a low flame. Beat eggs with a fork in a new bowl. Beat till frothy. Add the beaten eggs to the pan and stir. Cook to the consistency of scrambled eggs.
This Parsi Recipe originally appeared on Parsi Cuisine

Beyond the Kitchen
For Parsis, the egg is more than just another ingredient in the kitchen with its significance extending to Parsi culture. “In ancient Iran, and the entire Caucasian region, eggs symbolise fertility and new life,” explains Contractor. The egg plays an integral part on the Parsi Ses or auspicious puja thali. Kapadia says, “Egg is added as the one that gives life and represents fertility.”
“It was and is still a custom to decorate hard-boiled eggs on Navroze. In fact, this custom was later adopted by the Christians to celebrate Easter” adds Contractor. The community also uses egg to ward off the evil eye. “We believe that if the evil eye has been encountered or a bad wish may wreak havoc in your life, you take a raw egg and circle it around the person’s head 7 times while reciting Parsi prayers to negate the evil eye,” says Kapadia. This ritual is common at Parsi weddings and Navjote celebrations.
So whether in the kitchen or outside, if you want a slice of mouth-watering Parsi cuisine, we reckon you have got to be egged on!


An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!

Here is the much sought after recipe.

Makes 25


3/4 kg. Rice Flour

4 cups milk

900 gm. Ghee

2 cups fermented toddy (or fermented coconut milk)

900 gm. Powdered sugar

100 gm ghee to grease plates

5 Almonds blanched and slivered


  1. Mix one cup flour into the milk and stir in the ghee.

  2. Place on fire and keep stiring till it boils.

  3. Remove immediately and cool.

  4. Pour this in to the rest of the flour. Add toddy and mix thoroughly.

  5. It should be consistency of cream.

  6. When dough is well risen, mix in the sugar

  7. Grease 5 metal plates with ghee and pour mixture in carefully.

  8. To steam the Sandhra in the traditional manner, place a large metal stand or ring in a very large vessel.

  9. On this stand, stack the 5 plates, with 2 crossed sticks between each plate.

  10. Place vessal on fire with hot water reaching just below the stand.

  11. Cover vessel and steam till Sandhra are set.

  12. Remove from plates and cool.

  13. Repeat till all are done.

  14. When cool wrap in a napkin cloth or foil so they do not dry.

  15. If desired, Sprinkle almonds on top when serving.

From Cookbook: Parsi Cuisine Manna of the 21st Century: Indian Parsi Cuisine Available as a Kindle or Paperback Edition.
by Rita Kapadia (Author)

Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine Manna of the 21st Century” by Rita Jamshed Kapadia provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India.

With classical and regional Parsi / Parsee recipes as well as an introduction to Parsi heritage, history, and culture. The book’s full color photographs are intertwined with descriptions of ancient and modern Parsi ceremonies, poetry, folktales, travelogue excerpts and anecdotes.

The ”Parsi Cuisine Manna of the 21st Century” is a labor of love. The book began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in India. Today, as accomplished adults in their own fields Rita’s children encouraged her to write this book for their generation.

Bombay Bakery’s Coffee Cake

Looking for Bombay Bakery Coffee Cake Recipe?

Why wait for a trip to Hyderabad when you can replicate the famous cake’s recipe at home?

Nostalgia is a beautiful thing — it comes with editing, and our brain selectively remembers only the very wonderful. One memory I cherish is the legendary coffee cake from the famed Bombay Bakery in Hyderabad.

Abu was a marketing executive at a German multinational, the times were the glorious ’70s and ’80s, and every trip to the Hyderabad depot (a few times a month) meant the coming home of the coffee cake, followed by Ami’s exclamation, ‘Let them eat cake,’ in imitation of the famous words by Marie Antoinette.

Discovering the history of Bombay Bakery

The Bombay Bakery is over 100 years old and was the brainchild of Pahlaj Rai and his Swiss wife who famously sold bakery delights out of her home. The bakery was named after the city by the sea, Bombay. Pahlaj Rai is believed to have enjoyed the aura of the wonderfully cosmopolitan city and decided to name his bakery after it.

Or is there a deeper connection?

My research led me in many directions, but I did connect the dots somewhat, throwing in my experience of cake tasting and knowledge of the history and similarities of cake making in cities like Bombay, Karachi and Hyderabad, all cities belonging to the wonderful province of Sindh.

The book Darjeeling: The Colourful History and Precarious Fate of the World’s Greatest Tea by Jeff Koehler says the following:

“In gardens of hill stations during the summer social season, and in the sunny winter down on the plains, tea was served along with sweets – tiffin cake, dholi buns, Bombay golden cake and Gymkhana cake.”

Reading the same led me to research on Bombay golden cakes, which led me to the fact that the Parsis of Bombay have been baking cakes for the longest time, as have the Parsis of Karachi. Armeen’s and Mrs. Mistrey’s cakes were the rage of the ’80s and ’90s in Karachi, not to mention the Persian Bakery in Saddar, Karachi.

This led me to research Persian and Parsi cookbooks. I came across the name of an exotic one named Vividh Vani, (click here) published in the year 1903, before the opening of the Bombay Bakery. Dan Sheffield, a lecturer at the Dept. of Near Eastern Studies at the Princeton University, U.S, says about the book:

“By this time the Bombay Parsi cuisine had already been Anglicized. The VIVIDH VANI book, which is around 1500 pages, has recipes for 57 varieties of cakes, ranging from coffee cake and cherry cakes to things with exotic names like cake Napoleon, Chantilly cake and Bakar Khani, etc.”

Vividh Vani narrates other interesting stories leading me to my next conjecture. It says the following:

“The second spate of Irani Zoroastrians that fled from the Islamic Qajar regime were mainly bakers, sweet makers and café owners.”

So perhaps it was the delicious baking of Parsi experts in early 20th century Bombay that inspired Pahlaj Rai to name his bakery Bombay Bakery, and maybe the coffee cake is inspired from Bombay baking and is a twist on the coffee cake recipe from Vividh Vani.

When it was time for me to try my luck at baking, I stumbled upon a recipe online. Needless to say it was a slice of heaven from the past. However, the sugar I used for icing was turbinado sugar. It tastes just like white sugar but is brown in colour. So the colour of my icing was a tad darker but the taste was just the same. This heavenly slice of cake took me to the sweetest time of my life, its aroma, taste, texture, presentation was as I remember, and here it is, from my kitchen to yours.

How to make Bombay Bakery’s famous Coffee Cake at home. Please let us know how it comes out.


7 oz. flour

4 eggs

1 ½ tsp. vanilla essence

1 cup castor sugar

2 tsp. baking powder

8 oz. butter


1) Cream butter and sugar with a cake beater.

2) Sift flour and baking powder, adding 1 tbsp. of the dry mixture and 1 egg into sugar/butter and beating it using cake mixer until all four eggs and vanilla essence are added.

3) Add remaining dry mixture and mix with spatula.

4) Divide batter into two 8-inch cake pans and bake in a pre-heated oven (350 degrees F. or 180 degrees C.) for 20 to 22 minutes.

5) Cool completely on wire rack and ice.


1) In a pan, melt 6 oz. butter and ¾ cup white granulated sugar. Set aside to cool.

2) Add 3 beaten eggs to butter and sugar and cook on lowest heat until sugar dissolves and icing has thickened. Set aside to cool.

3) Once cool, add 1 tbsp. coffee (dissolved in 1 tbsp, water) to icing.

4) After setting the icing in the fridge for 20 minutes. ice one cake, then top with the second cake and ice it on top and all around. Set in the fridge for 20 minutes.

Your cake is ready.

Malido is a speciality of ours. Made from pure ingredients with flour, eggs, nutmeg, cardamon and garnished with fried or roasted almonds and raisins. Cherries can be added if desired.

Rita’s Malido



  • 8  Cups Whole wheat flour
  • 550 Gram Evaporated dry milk powder (or 250 grams of mavo aka khoya)
  • 1 kg 350 g castor sugar
  • 1 Cup  Milk approx
  • 7 Eggs  beaten
  • 1 Cup  Pistachio
  • 1 Cup  Blanched almonds  slivered
  • 1/2 Cup  Sultanas (Raisins)
  • 2 tsp powdered cardamoms and nutmeg
  • Rosewater to taste
  • 1 tsp Salt
  • 1 1/4 Kg Ghee approx


  1. Mix flour, salt, milk and 3-4 tbsp ghee and bind.
  2. Knead and roll into rotlis.
  3. Shallow fry in a little of the measured ghee.
  4. Cool and break into fine pieces, like rough semolina.
  5. Make thin syrup with sugar and a little water.
  6. Cool and add eggs, mavo and broken pieces of fried rotlis.
  7. Add remaining ghee and cook on a low fire, till ghee rises to top.
  8. Remove this ghee if desired. I would!
  9. Cool and add rosewater.
  10. Sprinkle with nuts, sultanas and cardamom and nutmeg mixture, and cherries.

Serve malido warm and garnished with fried almonds/raisins/cashews. Some folks add cherries as well. Enjoy!

Lamb / Goat Trotters with Black Eyed Peas -Chora ma Khariya

by Farhad B Billimoria.

Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty.
Best regards,
Farhad B Billimoria.

Serves 6.

6 Nos or 1.5 KG. Lamb or Goat Trotters preferably front ones.
300 gms Black Eyed Peas
2 tablespoons Ginger Garlic Paste
1 teaspoon Salt

4 Onions, medium peeled and quartered
50 gms Ginger peeled and cut into pieces
50 gms Garlic peeled
4 Green Chillies washed
7 Red Kashmiri Chillies
2 tablespoons Whole Coriander seeds
2 tablespoons Whole Cumin seeds
2 sticks Cinnamon
Whole Green Cardamom Pods
3 Whole Black Cardamom
1 teaspoon Cloves
1 teaspoon Black Peppercorns
3 Bay leaf
1 teaspoon Mace
1 teaspoon Shahi Jeera
150 gms Fresh Coconut pieces

5 Tomatoes Medium chopped
1 teaspoon Madras Curry powder
1 teaspoon Parsi Dhana Jeera Powder
1 teaspoon Turmeric Powder
1 small bunch Fresh Coriander Leaves washed and chopped
1 small bunch Fresh Mint Leaves washed and chopped
50 gms Jaggery
Juice of half Lemon
Salt to taste
Oil for cooking 120 ml


1. Wash and clean the trotters and cut into 4 inch pieces. Rub with ginger garlic salt mixture and leave in fridge overnight.
2. Wash and soak the black-eyed peas in water overnight.
3. Take all ingredients for masala and place on an oven tray and gently roast in oven (150 degrees C) for about 30 minutes.
4. Put the roasted masala ingredients in a blender and blend to a smooth paste with a little water. I use a Sumeet.
5. To the masala paste add the madras curry powder, dhana jeera powder, turmeric powder, lemon juice and jaggery and blend together.
6. In a large pressure cooker add the oil and lightly fry the masala paste over a medium heat for a few minute till oil separates.
7. Add the chopped tomatoes and fry some more till soft.
8. Add the trotters and fry for a couple more minutes, then add the black eyed peas with the water. Add salt to taste.
9. Cover with water and cook under pressure for about an hour. The trotters should be soft and gelatinous and the peas cooked.
10. Finish off the cooking with the chopped coriander and mint and adjust the seasoning with salt.
11. Serve with a rustic bread like sour dough or Burun or chapattis or rotis. It also goes well with rice.
12. This dish keeps well for many days in the fridge and improves with age. It is traditionally a winter dish as its quite heavy.


From Behram Palamkote

The best dar ni pori in Bombay one would get is from a parsi lady called Sheramai who is 89 years old and that is my mom.

Once you taste it you will not like any other pori that’s a guarantee! 

I can give you all her secret recipe which she does not mind sharing.

When you’re craving a Dar ni Pori but want to keep things clean. ?? Order from:

Sheroo Palamkote
Rustom Palace. B block 1st floor. Flat number 6
Tardeo Road. Mumbai 400007
Next to Ganga Jamuna Theatre. Behind Matching Center Shop 


Dar ni pori 500 gm for Rs 500.

To be ordered 4 days in advance. Minimum order 3 Dar ni pories.

She also makes. Curry masala. Easy to cook Rs 200 for 250 gm with cooking recipe 
Dhanshak masala also Rs200 for 250 gm

Topli na panir Rs 30 each. 

In season. 
Dec. Jan
Gagjjar meva nu achar
Dodhi no Murambo 

May. Jun
Methia nu achar 
Mango meva ni chutnay


Makes 5 Poris

675 gm Toor (Tuver) dal
1 Litre Water
725 gm Sugar
60 gm Almonds
60 gm Pista
60 gm Cashew
60 gm Charoli
60 gm white sultanas (raisins)
1 tsp  Anise
3 tsp Cardamom, Nutmeg, Javentri & Kerva seed ( mixed and powdered).
3 tsp ice cream essence or vanilla essence, your choice.
1 table spoon pure ghee to put in the dar.


  1. Put the dar in pressure cooker with 1 litre of water, Anise and pinch of salt.

  2. After cooking for 10 minutes, remove in microwave vessel and add sugar, 1 tsp ghee and microwave for 20 minutes. Mix and microwave for another 10 minutes.

  3. Remove from microwave and add essence, all spices, meva (chopping the charoli and sultanas). Mix well and let cool.

  4. Make balls approx 4 inch round or 450 gram (Tip for caterer). Roll in flour to coat.

  5. Use Puff Pastry or Rita’s homemade dar ni pori pastry. (click here for recipe).

  6. Roll out pastry like a roti and put the dar ball in it. Close the pastry around with your hands and pinch to seal. Press with the palm of your hands and using flour and a rolling pin press to have a flat 2.5 cm pori.

  7. Beat one egg with some milk and apply on pori. Vegetarians can use water.

  8. Place in butter paper (parchment) on a oven proof tray.

  9. Pre heat oven to 200 C and bake for 20 minutes. The pori should turn light brown not dark. TIP: Remember it is only the pastry that is being baked, dar is already cooked.

  10. Remove from oven and brush on both sides some good old pure ghee.

  11. If pori is not cooked on the bottom, flip over and put in oven for 6-8 minutes.

Pori will stay wrapped in butter paper in refrigerator for a week. If you freeze these after cooling, they will stay for 6 months.

Malido is a speciality of ours. Made from pure ingredients with flour, eggs, nutmeg, cardamon and garnished with fried or roasted almonds and raisins. Cherries can be added if desired.

Muktad, Malido and Memories

Food cooked for Muktad prayers is kept on a table set aside with the Afargan.

Items like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with clean hands.

How to make Dhansak masala at home

Dhansak Masala Powder


1 Kg. Coriander seeds (Dhanya seeds)

200 grms Cumin (Jeera Seeds)

100 grms Black Pepper (Kali Mirchi)

100 grms Fenugreek seeds (Methi seeds) (Omit if you are allergic to fenugreek)

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 pods)

20 grms Lavang (Cloves)

20 grms Dalchini (Cinnamon sticks)

20 grms Dry Soonth (Ginger powder)

20 grms Elaichi (Cardamom powder)


  1. Check and clean all ingredients for debris and keep in sunlight for 1 day.
  2. Roast on Tava taking care to prevent scorching.
  3. Cool. Then grind into a powder in a Ninja Machine or Masala chakki.
  4. Let the Masala cool. Sieve and fill in airtight containers.


Parsi Chowk Designs

Parsi Chowk Designs are adapted from the land of India, where the parsi (persians) settled over 700 years back. The hindi indian word is “Rangoli”. Maharashtra, Kerala and Gujaratis  have unique designs. The Parsi designs are mostly floral. Fish shapes and fire patterns are popular.

The designs and motifs are auspicious and bring good luck, health and prosperity to the people living in the home. Celebrations, Birthdays, Weddings and Navjotes are a good time to create these artistic designs.

These are box stencils with holes for the design. The box is made to stand with small legs. You fill the box with colored white powder, talcum powder is used. I prefer to use white lime powder, which is beneficial to the grass and environment.

The designs are endless, use your creativity ! Use color sand to add to the design. They are can be done inside the home (on the side of main door, being careful they are in a area where no-one steps on them). Outside the house, on the main steps, deck and driveway are areas these can be done. Of course if it is raining, no use creating these outside since they will immediately wash away.

Here are some samples. Have fun!

  1. Empty box shown below.

  2. Fill the box with white talcum or limestone powder.

  3. Next the filled box is pressed to the ground and a design is imprinted.

  4. Color is applied delicately in artistic ways.

Parsi Chowk Design.
Parsi Chowk Box
Wish you a very Prosperous, Peaceful & a Happy New Year! Navroze Mubarak!
Good Luck Chowk







How to make Kumas – Kumas is an ancient cake from 18th century

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

Recipe Link:

Kabab Pastry

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.

Shami Kababs

Shami Kababs:


2 pounds lamb mince
2 pounds chicken mince

1/4 cup khus khus,
8 cloves
1 large stick of cinnamon crushed
5-6 green elaichi pods seeded
2 tablespoons of whole black pepper
4-5 whole red chilies
7-8 cloves of garlic
1 two inch piece of ginger
1/4 cup of chick peas (daria)
3 green chilies
1 onion cut in 4 pieces
2 egg whites (vegetarians can omit egg whites and add 2 tsp of besan flour to mix)
3 tablespoons of yoghurt
2-3 tablespoons of oil
Salt as needed

For the filling: Mix in a bowl 1 very finely chopped onion, 1/2 bunch chopped kothmir and few sprigs of finely chopped mint leaves

  1. Method: 

    In a large non-stick pan heat 1 tblsp of oil and add the lamb and chicken mince and all the above ingredients.

  2. Let cook until all the liquid evaporates. Let the dish cool.

  3. Blend the cooked mixture in a Cuisinart blender with the yoghurt until a thick smooth mixture.

  4. Taste for spiciness and salt.

  5. Empty contents in a large glass bowl.

  6. Make round balls, flatten in your palm and spoon in a tiny bit of the onion, kothmir and mint mixture and make a round again and flatten into a pattie as in the picture above.

  7. Heat a non stick pan and put a few drops of oil until hot and drop each Pattie dipped in egg white (on medium heat) until both sides brown.

  8. Garnish with lemon juice and onion rounds and serve.

Holi Restaurant in Bedford, MA

Recently, We had a celebrations party at the function room in the restaurant. The buffet food was awesome, tasty and in abundant variety.

From Pani puri, samosas, bhajia, fresh dosa, chicken, goat curry to biryani they had over 25 dishes to eat. Dessert was Jalebi and Fruit with Masala Chai.

We give a 5 star review to the Holi Restaurant in Bedford, MA.

All you can eat !! Or use their catered foods and party in your own backyard!


Daily Buffet: 11:30 – 3:00

Dinner: 3:00 – 10:00

Sunday Brunch Buffet: 11:30 – 3:00

, and your discount will automatically be applied at checkout.



Baingan (Eggplant) Bharta with Curd (Yogurt)

2 medium Brinjals (Eggplant)
1 onion
150 gms curd (yogurt)
2-3 chillies
100 gms peanuts
Sprinkle of coriander
Salt to taste

1) Roast brinjal over fire.
2) Make paste
3) In a pot add the brinjal paste, crushed peanuts, curds, chillies, cut onion, coriander and salt.
4) Mix it together and serve.

13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.

Kaanda Keri ma gos

13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.
13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.

Delicious Mutton with small onions called “Doongri” in India. In summer (June – July), they are sold in the indian market. In fact there is a town called “Doongri” that I visited with my parents. These photos were sent from Surat, India. Thanks Hoshang Gandhi.

Mangoes, Small whole Onions and Vinegar with Meat make a delicious combination when cooked together.

TIP: In N America – Look for small onions in Whole Foods Market. The doongri taste is different.


Small Onions (kaandi)
Small Onions (kaandi)
 Pieces of small mangoes
Pieces of small mangoes
Green Chillies
Green Chillies
Boil the Mutton Pieces
Boil the Mutton Pieces
Tejanu - black large cardmom is better than the small white ones
Tejanu – black large cardmom is better than the small white ones
1. Heat Ghee in Pot
Heat Ghee in Pot
2. Add the Tejanu
Add the Tejanu
3. Fry for 2 minutes on low heat
Fry for 2 minutes on low heat
4. Add Cumin Seeds
Add Cumin Seeds
5. Add Onions and Green Chillies
Add Onions and Green Chillies
6. Fry till light brown from outside
Fry till light brown from outside
7. Add Ginger Garlic pastes, Turmeric, Red Chilli Powder, Coriander Powder (Dhaanna), Cumin powder, and a pinch of Garam Masala.
Add Ginger Garlic pastes, Turmeric, Red Chilli Powder, Coriander Powder (Dhaanna), Cumin powder, and a pinch of Garam Masala.
8. Fry all masalas for 3 - 4 minutes
Fry all masalas for 3 – 4 minutes
9. Add boiled mutton pieces
Add boiled mutton pieces

12. Mix and cook with lid on for 15 minutes on low heat. Cook till mango shrinks and softens more. Add Jaggery (gor) and Vinegar (Kolah) for Sweet and Sour taste. Khatta Mitha Taste!
Mix and cook with lid on for 15 minutes on low heat. Cook till mango shrinks and softens more. Add Jaggery (gor) and Vinegar (Kolah) for Sweet and Sour taste. Khatta Mitha Taste!
11. Add the Mango pieces and salt
Add the Mango pieces and salt

Add Mutton pieces

10. Fry till aroma comes out !
Fry till aroma comes out !
13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.
Remove and place in serving bowl. Sprinkle fresh coriander if you like.

Gor Papri

by Farida J. Major

My darling Parsis,

This is my adored mother’s gor papri recipe.  After ages and ages I decided to make it again.  If you are retired and have an abundance of patience, go ahead and make it cos delicious as it is, it took a cool three hours to make.

What’s more I forgot to add a key ingredient – elaichi (cardamom).  My darling friend Nancy Daruwala had put this recipe in the ZAF parsi recipe book.

The ingredients run around $20 for one medium sized tray.  And although the picture shows one ball of gor, I used one large and one small.  A fanatic for ginger, I used 7 (yes, seven heaped tbsps of ginger).  This recipe is especially for my mother’s grand vohus my Andrea Major and my Nina Dubash.

Some pointers ( which kind of make this dish a pain in the ass to make) would be the constant stirring.  And equally painful, the pouring of the mixture on to the tray.

Ladies please, if there’s a child in the home, MAKE SURE he/she is not anywhere near when you pour the steaming hot mixture on to the tray.  Enjoy.

This brought back fond memories of my childhood and my ever beloved mother.

Also it is one of the most supreme of digestive treats ever.

God bless.

Father’s Day: A Foreword by my Father

My father believed in me. Pappa encouraged me to write. When I was growing up he took me to bookstores, shopped for novels, comics and anything my heart desired to read. He passed on some of his good literature to me. When I wanted to write a cookbook, he was very proud. Here is a short foreword he wrote for me.

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, Water and Energy (Fire) and other elements on the earth. Through his Spiritual Grace, the Earth and Sky turn around regularly.

It is said that the “Study of Mankind is Man” and the “Study of Man is his Mind, Soul and Body”. Energy in Body creates hunger and therefore, great search for Food was done in ancient ages, man to satisfy hunger depended upon vegetations but subsequently became carnivorous (flesh eating). Thus the necessity of food started the Evolution of Cooking, instead of eating raw materials.

Cooking differs in each country and even in each society and community. Every one says Mother’s food is the best. There are reasons behind it. In old days, the mother puts her heart and soul for preparing food for her family. She used to get up in early morning, take a bath, pray and then she enters the kitchen and kindles the fires for cooking meals. Her dedicated work makes food more delicious. For a family of five members, she always prepares for seven to eight persons. This is not a waste at all, because she always keeps in mind unexpected guest’s, servant’s and even dog’s needs.

In old days, cooking was hereditary, methods, techniques and proportions of a dish were passed on by cooking together, but now-a-days the ladies avoid entering the kitchen and depend on market food and try to learn cooking by reading books and attending cooking classes, this is in name of “Modernity”. Hand-made food binds family members cordially and brings the family together at the dinner table.

Recently, Chinese and Western food has taken place instead of traditional, but is heartening to note the Parsis have still stuck to their Dhanshak and Sali-Boti. Therefore Rita has rightly chosen to write about Parsi Cuisine. I from the bottom of my heart congratulate her for compiling this colossal work successfully. I hope and trust that not only Parsis but other communities will appreciate her work of home-made and hand-made food recipes.

I sincerely, pray to almighty God to bestow blessing and inspiration to my loving daughter Ritu.

Loving Homi Pappa.

Rita’s father Homi Bhikhaji Munshi who holds a MA LLB, was the Managing Director of the Union Bank of India in Gujarat, Ahmedabad, India.


Known to lower A1C and blood sugar levels.

by Rita Jamshed Kapadia

Known as Bottle Gourd in USA. Doodhi is a vegetable also known as Lauki, Lavki in India.  Buy one that has soft skin and if you dig your nail into it, it should leave a mark and feel soft.

Doodhi is very good for diabetes. Drinking it as a juice has been known to lower A1C and blood sugar levels.

Yes, bottle gourd is that seemingly simple but awesome veggie that you buy every other week. Large and longish, green colored on the outside and a soft white inside, this humble gourd is nothing short of a culinary super star. Also known as lauki or bottle gourd, this vegetable is available all over India and is popular in most cuisines. Having a neutral flavour and soft texture, it lends itself to a variety of foods, ranging from juice and soup to dessert too.

This superb veggie, which can be worked into parathas and subzis effortlessly, is also very healthy. So you can comfortably include it in your daily diet without a second thought unless specifically told by your physician not to.

When you are buying doodhi from the market, pick ones that have a smooth skin, are pale green in colour and free of cuts, spots and blemishes. The doodhi should be firm to handle and the flesh should not feel soft when pressed.

Bottle gourd cooks very fast and has a mellow flavour, which makes it popular all over the world. As it combines awesomely with dal and spices, it is used frequently in Indian cooking too, both in everyday food and special dishes.


Purchase Cookbook $15

Online Class for Cutlets

Chicken Cutlets Parsi Style

So many people wanted me to make chicken cutlets and mail them within USA. However meats can spoil easily, we do not want to take the risk.

Here ia a VIDEO ON HOW TO MAKE THE CHICKEN CUTLETS. We hope you can make your own! :))


by Rita Jamshed Kapadia

Makes 18 approx based on the size


  • 1 lb ground chicken mince
  • 4 Cups boiled and mashed potatoes
  • 1/2 cup fresh, washed, finely chopped coriander leaves
  • 1/4 cup fresh, washed, finely chopped mint leaves
  • 2 Onions finely chopped
  • 4 Green peppers finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 cup of plain breadcrumbs
  • 3 eggs
  • Oil as needed


  1. Mix all of above ingredients ( follow video for best results)
  2. Make flat round cutlets about 1/4 inch thick and roll in breadcrumbs
  3. Refrigerate for 1/2 hour
  4. Beat eggs till frothy
  5. Heat oil in a non-stick pan on medium heat
  6. Did the breaded cutlets into egg and immediately put in the pan to fry
  7. Make sure the cutlets have space between them for best results
  8. Spoon hot oil on top, and then check for color.
  9. Fry golden brown on one side, flip and repeat.
  10. Drain on paper towel and serve hot
  11. Cutlets will keep for 4 days in refrigerator. You can freeze them wrapped individually in foil and keep for 2 months.

To make the Cutlets Lacy, dip last in egg and be generous with the egg. Spoon more egg froth on top at last moment to make the frills.

Serve with  Tomato Gravy (recipe HERE), Ketchup or Sriracha Sauce

Doodhi ni Barfi

Doodhi ni Barfi


  • 800 gm Doodhi
  • 400 gm sugar
  • 200 gm mawa
  • Pinch of cardamom
  • 0ne drop of edible green color
  • 5 tsp chopped pistachios and almonds


  1. Boil the doodhi for 1 minute
  2. Put the doodhi in a non-stick pot and then put 400 gm sugar.
  3. Keep cooking for 15-20 minutes.
  4. Then put the mava in.
  5. Add green color and mix well.
  6. At last spread out in a greased tray.
  7. Garnish with chopped pistachios and almonds

This is a sample recipe from our cookbooks

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Recipe of an Indian soft cheese made at home with Rennet. Topli na Panir

by Rita Jamshed Kapadia

Topli or Tokri means Basket in Indian Gujarati.

Recipe of an Indian soft cheese made at home with Rennet. (Topli na Paneer) Many easy ways to make them and enjoy!

Topli na Panir (2 recipes with rennet) 

By Rita Jamshed Kapadia

Recipe #1 (with rennet)

Makes 4 – 5


4 Cups Milk
2 tsp salt (optional for taste only, does not help in formation of panir)
2 Rennet Junket tablets

1. Warm the milk slightly, it should not be hot. (Hint put your finger in the warm milk it should be warm)

Put in the essence of rennet.

Wash and dry small paneer baskets.

At the bottom of each basket, sprinkle 1/2 tsp of salt, then pour curd mixture over, fill to the top of the basket.

Place the basket over a glass so that the water drains into it. Leave to form overnight or for 8 hours.

When cheese is firm and water is drained off, overturn the cheese out carefully.

Collect drained water from each glass add this whey into a large bowl.

Insert the cheese into it to store. You will see the basket indentations and if you like you can create designer paneer!

Recipe #2 (with rennet)

Makes 3 – 4

  1. Take 1 pint of good creamy milk. Use good milk.

  2. Do not boil.

  3. Put one tablet Rennet/Junket in one pint milk and make Dahi (yogurt) instantly within half an hour.

  4. Wet the baskets and pour the dahi and keep a tray underneath so that the whey runs down.

  5. Keep for an hour and then SLOWLY take it out from each basket and transfer to salty water (if you don’t like salty, plain water).

  6. Try 3 or 4 at the first try with one pint of milk.

Topli na Paneer are small soft cheeses which are made in baskets (topli is gujarati word for basket, hence the name).

These paneers are kept in earthenware pots in their whey. In Surat which is reputed to have the finest topli na paneer, it is sold in pots door-to-door.

These are made from “Rennet” which is a package powder and found in Supermarkets.

Where to buy RENNET?

You can buy the rennet here:

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Rennet for making Topli na Paneer

Recipe  (without rennet or lemon)

Ordinary Paneer

Cottage Cheese


Makes 1 large paneer of 1 lb approx


  • 2 Liters milk

  • 1 lb yogurt or curd

  • 2 tsp salt


  1. Add the salt to the curd and mix it.

  2. Bring the milk to a boil and add the above mixture and stir.

  3. Keep it on the fire till the curd separates. Let it cool for a little while.

  4. Put a thin muslin cloth in a sieve or strainer and pour the mixture into it. Cover it very lightly and let all the water drain out.

  5. Cool and then serve.


Topli Paneer (Parsi style fresh cheese)

Recipe (with lemon)

By Rita Jamshed Kapadia

Yield: 2 cups


Whole Milk 1 quart
Lemon juice 1


Basic Steps:

Curdle → Strain → Press and Form

  1. Bring milk just to boil, and then remove from heat.

  2. Stir in lemon juice and let set 10 minutes.

    This separates the curds and whey.

  3. Strain through cheesecloth or a fine mesh strainer

    and squeeze out the excess whey.

  4. Flatten into a square shape about 1/2″ thick in the cheesecloth.

  5. Place between 2 plates, and weigh the top plate down

    with something heavy like canned goods.

  6. Chill for 1 up to 8 hours to allow excess whey to be squeezed out.

  7. Remove from cheesecloth and cut into squares to use in recipes.

Chill and serve. Paneer will stay for a week refrigerated.

Health Tip: This topli nu paneer is very good for digestion and is the most effective taken first thing in the morning as breakfast.

Fiesta Friday #258


Make a mix of:

4 eggs beaten

1 tsp Ginger and Garlic Paste

1/2 tsp Turmeric

1/2 Red Chilly Powder

In a non-stick pan heat 3 tsp of canola oil and pour in the mixture.

Cover. Cook on very slow heat till done.

Serve immediately.

6 Things That Will Happen To Your Body If You Start Eating Eggs

Eating eggs is a fantastic way to give you a health boost. According to WebMD, each egg only contains 75 calories and is packed with 7 grams of protein, 5 grams of fat and 1.6 grams of saturated fat. Not to mention it contains iron and other essential vitamins and minerals. If you’re not eating eggs on a regular basis, here are 6 things that will happen to your body when you do.

Boost Your Weight Loss: Did you know that eating eggs can actually boost your weight loss? Many people are surprised when they hear this because they’ve been told that eggs are unhealthy and fattening. But a study done by the Rochester Center for Obesity Research found that eating eggs for breakfast actually helps limit your calorie intake throughout the day by over 400 calories. Researchers from this study concluded that by just eating eggs for breakfast, you could lose three pounds a month. The reason why eating eggs can help limit your calorie intake is that they curb your appetite.

Help Your Body Prevent Breast Cancer: Research that was conducted by Harvard University found that eating eggs as an adolescent could help prevent breast cancer. You’re probably wondering how that’s possible. Researchers at the University of North Carolina found that choline, which is in eggs, can help reduce breast cancer by 24%. The daily intake recommendation for choline is 550mg for men and 425 mg for women. One egg contains 125.5 mg, so if you consume two eggs, you’re almost halfway to consuming your daily intake.

Reduce Stress and Anxiety: A study was published in 2004 in Proceedings of the National Academy of Sciences, and researchers found that when people had sufficient lysine sources in their diet, their stress and anxiety levels were reduced. The researchers believe that lysine modulated the serotonin in the nervous system. Can you guess what food has high amounts of lysine?

Protect Your Eyes: There are two types of antioxidants in eggs – lutein and zeaxanthin – they both have protective effects on your eyes. Both these antioxidants are found in the yolk. What these antioxidants do is reduce the risk of cataracts and macular degeneration. A study published in the American Journal of Clinical Nutrition found that participants who consumed 1.3 egg yolks per day for almost five weeks increased their blood levels of zeaxanthin by 114-142%, and lutein by 28-50%.

Lower Inflammation: Eggs contain dietary phospholipids – compounds which have huge effects on inflammation according to studies. In fact, a recent study published in the journal Nutrients found that there was a connection between dietary intake of egg phospholipids and choline and the reduction on inflammation. By lowering inflammation in the body, you reduce the risk of cardiovascular disease, according to Paul M. Ridker, director of the Center for Cardiovascular Disease Prevention at Harvard-affiliated Brigham and Women’s Hospital.

Protects Your Liver: As mentioned already, eggs have high levels of choline. A review was published in journal Advances In Nutrition, and it explained that choline deficiency is linked to the build-up of hepatic lipids, which have the ability to cause non-alcoholic fatty liver disease. The good news is that a study found in the Journal of Nutrition found that women who had high choline diet lowered the risk of experiencing non-alcoholic fatty liver disease.

Related Recipes:

Parsi Akuri Eggs

Tomato and Eggs

Potato and Eggs

Fenugreek and Eggs

Rice and Eggs


Brandon Marji, Staff Writer


Did you know Bhakra are similar to  Varadhvara?

Varadhvara are made fresh and served at Weddings to the guests. Read about the wedding ceremonies.

Recipe from Rita’s cookbook “Parsi Cuisine: Manna of the 21st Century”

750 grams fine wheat flour

350 grams semolina (Ravo)

400 grams castor sugar

500 grams pure ghee

1 ½ tsp. baking powder

½ cup Charoli (optional)

½ cup almonds (blanched and slivered)

1 tsp. caraway seeds

1 tsp. mace powder

1 tsp. nutmeg

1 tsp. cardamom

1 tsp. vanilla essence

5 eggs

Oil or Ghee for frying


Mix flour, semolina, sugar, ghee and all spices well.

Mix with the eggs beaten and enough water to make soft dough.

Fry the nuts and then add to dough with caraway seeds and essence.

Knead dough and keep covered for 2 hours.

Divide dough into 1 – 2 inch size balls.

Shape each ball into a flat round shape with your palms. Similar to a cookie or bhakhra. (1 inch thick)

Fry this in deep oil in a flat pan. When one side is brown turn over and fry the other side. Poke holes to make sure the Varadhvara gets hot oil inside to cook well.

Chutney and Salmon with a new twist


  • 6 – 8 Salmon Fillets
  • 2 tsp Red Chilli powder
  • 2 tsp turmeric
  • 1 tsp Salt
  • Olive Oil as needed
  • Baking Dish
  • Prepared Creamy Coconut Chutney

Method – Assemble the Baked Salmon Dish:

  1. Spread Olive oil in a baking dish.
  2. Mix turmeric, red pepper and salt over 4 salmon fillets.
  3. Spread a thick layer of chutney in the baking dish.
  4. Place the salmon fillets on this chutney.
  5. Drizzle olive oil over the salmon fillets.
  6. Spread more chutney on top.
  7. Bake on 350 degress F for 25 minutes or until done.
  8. Layer the prepared chutney with marinated salmon

This chutney may be used on Patra ni Maachi, Salmon Baked Fish, Sandwiches, Potato Pattice and as a condiment.

Creamy Coconut Chutney
Creamy Coconut Chutney

Mawa Cake With Pistachios, Rose and Saffron Cream


By Aban Kekobad

This is my version of the Mawa cake and I am sure you will find many versions online. It is a rich dense cake bursting with flavour -so it’s just-once in a while indulgence!


Ingredients for the cake
3 and a half cups of white flour
6 eggs
*Mawa (sweet) 1 cup
1/2 cup milk warmed with 1 pinch saffron
3/4 cup melted butter
Dash of salt
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp rose essence
1 tsp vanilla essence
100 grams pistachio, chopped
For the saffron cream
1 big pinch of saffron
2 dsp warm milk
1 and 1/4 cup chilled thickened cream
1 cup icing sugar
1/2 tsp rose essence
Sift the flour in a bowl with baking powder and baking soda and salt.
Beat eggs gently in another large bowl.
Add the butter, mawa, saffron milk and sugar and essences to the eggs.
Add the sifted flour and mix gently to the egg mixture.
Grease a round baking pan and pour in the batter.
Sprinkle with the pistachios.
Bake in a moderate oven (about 180 C) for 45 minutes.
Check if the cake is done by inserting a tooth pick in the middle.
It should come out clean, if not cook the cake for a further 5 to 7 minutes
To make the cream
Whisk the cream,saffron milk, rose essence and icing sugar in a chilled bowl till thick
Cool the cake down completely before cutting it from the middle
to sandwich the cream between the 2 layers.
Put the cake in the fridge after it has been creamed.
This recipe serves about 12 people
*Mawa is milk evaporated till it becomes thick and leaves the sides of the cooking pan
It can be store bought or homemade
I made it by cooking down 2 cans of evaporated milk and 1 can of condensed milk or you can make it by cooking down a liter of milk till it thickens
then add 1 cup of sugar and cook till it leaves the sides of the pan
(Pics courtesy- my friend Jasmine Bhatia) Please Share Like and Comment

Home made Ghee or Clarified Butter

Ghee is easy to love. It’s unbelievably delicious, like ultra-rich Irish butter that’s been gently caramelized and transformed into a smooth spread. It’s also shelf-stable and has a generously high smoke-point, making it pretty much the ideal cooking oil. Oh, and did we mention its distinct flavor and deep roots in well-established Ayurvedic practices?

Ghee is clarified butter, a.k.a. butter that has been simmered and strained to remove all water. In France, clarified butter has uncooked milk solids, yielding a product with a very clean, sweet flavor. In comparison, ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. It is shelf-stable, with a high smoke point and deeply nutty flavor. Ghee has played a key role in Ayurveda for centuries, where it’s prized for its anti-inflammatory, digestive, and therapeutic properties. It even appears in the Vedic myth of creation, when the deity Prajapati created ghee from nothingness and poured it into the fire to form his offspring.

Why we love it:

Clarifying butter by removing water creates a higher smoke point—about 465º F compared to butter’s 350º F. The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. The absence of water even makes ghee shelf-stable, meaning it can be stored without any refrigeration for extended periods of time. Just be sure to keep the jar away from steaming stoves, food, and anything else that can introduce bacteria. (If you start to detect an off flavor, scrape off the top level, and store it in the fridge instead.)


2 Sticks of unsalted butter
1 pot (thick bottom)
Jar for storing


  1. Heat the butter in the pot on very low heat.

  2. Wait till the foam, fat and salt floats on top.

  3. Immediately strain into your jar.

  4. Cool completely.