Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia. Re-print paperback and digital free download.

Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia. Re-print paperback and digital free download.

Cooking book “Vividh Vani” by Meherbai Jamshedji Wadia Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia Vividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia   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 […]

Read more
Ambakalyo

Ambakalyo

Ambakalyo is Parsi Original. We used to have it at a Gahanbar / Ghambar which is a feast given in honor of a beloved who has passed away. Held as a charity event, all the residents are invited free of charge in old towns like Ahmedabad, Navsari, Surat, Bharuch in India. Served with Vaal ni […]

Read more

Irani Rice Tahdig

HOW TO PERFECT THE IMPERFECT ART OF IRANIAN RICE TAHDIG by Naz When I first moved out of my childhood home, only a week went by before I found myself craving my mother’s cooking. Specifically, I missed Persian rice with tahdig—the prized golden, crispy crust at the bottom of the rice pot. Rice is the crown jewel […]

Read more
Kanda Keri nu Gosth

Kanda Keri nu Gosth

by Sheroo Rusi Parekh Clean & wash 1-1/2 kg mutton n marinate with ginger-garlic paste. Wash & peel 15 medium or 12 big Alfanso mangoes (I used 12 big ones). (Normally these are cooked whole but I prefer cutting slices from 2 sides for 2 reasons – one coz now a days there’s no guarantee […]

Read more
Chicken Tikka Masala

Chicken Tikka Masala

INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, […]

Read more
Grilled Tandoori Chicken

Grilled Tandoori Chicken

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

Read more
Recipe Contest Winner: Keri Kanda ma Gosth

Recipe Contest Winner: Keri Kanda ma Gosth

Congratulations to our member Mahrukh Mogrelia Click here to Enter Contest. by Mahrukh Mogrelia Ingredients:1 kilo mutton with bones7 ripe Alphonso mangoes,peeled and keep mango whole.1 tbsp ginger garlic paste 1 tbsp green chile garlic paste 1 tbsp Kashmiri chile powder 1 tbsp sambhar masala 1 tsp curry powder1 tsp turmeric powder 1 tsp sugar2 […]

Read more
Sheek Kababs

Sheek Kababs

Recipe Ingredients 1 lb Turkey minced 2 eggs 4 Tbsp Cashew Nut powder for binder 1 tbsp Cumin powder 1 tbsp Chili powder 1 tbsp White pepper powder 5 tbsp Coriander fresh leaves finely chopped 1 tsp Garam masala 1 tbsp chopped green scallions (substitute onion powder if desired) 4 Tsp Vegetable Oil 2 tsp […]

Read more
Dudh Puli by Mitali Singer

Dudh Puli

Contest Entry for Cuisinart 2019 Event * “Dudh” means milk in Bengali and “puli” is another name for pitha. Dudh puli can be described as rice flour dumpling with coconut filling. by Mitali Kumar Ingredients: 2 cups coarse semolina 3 cups water 2 cups fresh shredded coconut 1 cup date palm jaggery 2 tablespoon of sugar 3-4 green […]

Read more
error: Content is protected !!
%d bloggers like this: