Aryuvedic Sweet Rice and Dal with Mango This Mango Khichri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime! INGREDIENTS 4 cups Rice 1 cup Tuvar Dal 1 1/2 cup sugar 4 Mangoes peeled and cubed (one per […]
The New York Times on the famous Parsi Ripon Club For the ever dwindling Parsi community of western India, food is both pleasure and heritage — and a secret language in danger of dying out. TO TASTE DHANSAK at the Ripon Club in Mumbai — whose version of the slow-cooked, densely spiced lentil, vegetable and meat stew […]
by Rita Jamshed Kapadia Homemade Yogurt / Indian 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. Ingredients 2 […]
Fellow Zarathosti – Farah Ardeshir Manekshaw who has started her company M5 Bakes SAVORY MENU Egg ham and cheese cups – $36 per dozenTurkey Bacon wraps – $6 each Spinach puffs – $25 per dozenChicken puffs – $30 per dozenMince puffs – $30 per dozen Tuna tarts – $25 per dozen Garlic cheese baguette – $5 […]
Serves 6 Ingredients Spice ingredients for one pot of tea: 1/2 of a star anise star 10-12 whole cloves 7 whole allspice or 1/4 tsp ground allspice powder *See photo below 1 heaping teaspoon of cinnamon bark (or 2 short sticks) 7 whole white peppercorns 1 cardamon pod opened to the seeds Other ingredients: 1 […]
What is the first thing that comes to your mind when someone tells you they are Parsi? Is it Dhansak? Well, no one would blame you!Over the past few decades this simple preparation of spices, lentils and vegetables cooked with meat has come to be a strong part of the Parsi identity. Dhansak is as […]
Ingredients 1 cup wafers (I used Cape Cod Potato Chips) 3 tsp water 2 Eggs 2 tsp butter or Ghee Few slices of Red and Green Peppers (optional) Salt and Black pepper to taste Method In a non-stick pan put in the butter, water and wafers/chips. Heat to boil. Add the green and red peppers. […]
by Vahbiz Daruwalla Ingredients 2 X 400 gm cans of tuna (in brine or oil)1 medium sized onion chopped very fine1/2 cup very finely chopped coriander2 tsps very finely chopped mint leaves2 green chillies chopped very fine 1 tsp garlic paste1 tsp ginger paste2 eggs1/2 tsp coriander powder1/2 tsp cumin powder1/4 tsp aamchur powder (raw mango […]
Vicky Subu Kota Fish Molle Contest Entry for Cuisinart 2019 Event Recipe This recipe is from the state of Kerala, India. Kerala’s cuisine or any regional cuisine evolves based on native ingredients. This dish represents the region’s abundant supply of fish and coconut. Serves 4 – 6• 1 ½ pounds fish fillet such as catfish […]
Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential masala of parsi cooking) 1 tsp salt Lemon juice or wedges of lemons Oil for frying Non stick pan or Iron Tava Method Wash the levti fish in several washes of water till clean. Marinate Levti in Chilli Garlic Paste (see essential of parsi cooking) […]
Baked egg in crispy potato cups for an easy all-in-one breakfast! 🍳 These potato baskets (topli) are made from grated potato at home (chemical free). Bake and cool and then fill with any filling of your choice. I chose eggs here since I like the protein they provide. If you are a vegetarian you can […]
Mawa Kulfi / Ice Cream 2 litres full fat milk1 tin condensed milk1 cup sugar (as required- Sweetness)1/2 kg Mawa (khoya)1 cup finely chopped pistachio1/2 cup finely chopped almondsKesarElichi powderJaifal powder Method Boil the milk and add in sugar , kesar and nuts then reduce a little on slow flame and stirring it in short […]
INGREDIENTS 1 kg mutton 6 green chillies 3 – 4 pods of garlic 1 – 2 inch ginger 3 – 4 onions (medium size) 4 – 5 teja mirch 5 – 6 tbsps of refined oil 3 tbsps of turmeric powder 1 tbsp of red chilli powder 3 – 4 cardamoms 1 tbsp of cumin […]
Chef Jehangir Mehta came to Stony Brook University to teach students and faculty alike on the topic of food waste and sustainability. Several lucky students got the chance to learn from Chef Mehta one on one in a special sustainability Teaching Kitchen and many more were able to enjoy his cuisine at our first ever […]
Chef Anahita N Dhondy was selected in the ‘Forbes 30 Under 30 Asia 2019’ list for her contribution towards food sustainability and for popularising the Parsi cuisine. Chef Anahita N Dhondy was at a vegetable market in Hyderabad picking up fresh veggies for her restaurant when the news reached her. She was selected in the […]
