Manna of the 21st Century: Parsi Cuisine Hardcover – May 26, 2021
This cookbook is for today’s generation of home cooks and gourmet chefs.The cookbook “Parsi Cuisine: Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India. With classical and regional India’s Parsi / Parsee recipes as well as an introduction to Parsi heritage, history, and culture. The book’s full color photographs. Over 150 Recipes are intertwined with descriptions of ancient and modern Indian Parsi ceremonies.
Pickles, Chutney, Masala and Preserves: Parsi Cuisine Paperback
This book has a large collection of recipes that have been tried and tested, passed down from one generation to another. Fully indexed, table of contents and glossary. Green Chutney, Carrot Pickle, Mango Methia Pickle, Sooka Meva Achar (Dry Fruit Lagan nu Achar), Gor Keri, Hyderabadi Mango Pickle. Ambakalio, Gor Keri Achar, Mango Pickle, Chundo, Pickling Onions, Lagan nu Achar, Parsi Tomato Chutney, Parsi Patra ni Maachi Chutney, Bombay Duck Pickle, Mango Keri No Murumbo, Mango Murumbo, Khato Mittho Tikho Keri no Murambo, White Pumpkin Murumbo, Pumpkin Preserve, Hot Chili Tomato Sauce, Fruit Chutney, Kachi Keri No Chundo, Vegetable Stew Pickled, Fish Pickle Masala, Prawn Pickle, Vadu Mango pickle, Dry Garlic Chutney, Sweet and Sour Mango Chutney, Pickled Cranberry Apple Sauce, Ginger Honey Apple Chutney, Rose Petal Jam, Schezwan Sauce, Methia Keri nu Achar, Amli Chutney, Paste of Ginger Garlic – Essential Fresh Masalas, Dhansak Masala Powder, Ambosia, Pani nu Achar, Carrot Dry Fruit Pickle / Sooka Meva nu Achar, Garam Masala, Jeera no Lal Masalo. Some pickles are hard to make but delicious and mouth watering when made and preserved. On the other hand the Tomato Chutney and Preserves like Murumbo is easy to make and very tasty. Try making the “Tomato Chutney” when you have a bumper crop of Tomatoes in your garden this summer! This book has a large collection of 34 recipes that have been tried and tested.
Dhansak: Parsi Cuisine Paperback
This is a keepsake cookbook, many Parsi Favorites from India are included. Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called Dhansak.
In Parsi homes, Dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mixed dal.
Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And Dhansak is used to break this abstinence on the fourth day. Thus, Dhansak is never prepared on auspicious occasions like festivals and weddings.
Dhansak is made by cooking mutton with a mixture of various lentils and vegetables. Traditionally, four lentils Toovar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal are used, but one or more of the lentils may be omitted or substituted. I make my Dhansak with Toover Dal only.
Indian Parsi Kitchen by Mrs Rita Jamshed Kapadia
This cookbook has 194 Recipes. Cookbook is fully indexed for recipes and with Table of Contents. English Glossary of ingredients for easy reference.
Parsi Cuisine: Seafood Paperback
In this Seafood volume, you will find in here many traditional Parsi food recipes. Spicy, Sweet and Savory recipes of Fish Pilau, Prawn or Shrimp Curry, Fish Biryani, Khichri and the famous Parsi Patra ni Maachi. Tarapori Patio and other fish pickles are hard to make but delicious and mouth watering when made and preserved.
Celebrations: Celebrating Zoroastrian Festivals and Traditions (ParsiCuisine) Paperback
Parsi Zoroastrian Ceremonies celebrated with Indian Parsi Food Recipes.
Welcome to Parsi Cuisine. It’s always a great idea to involve kids in the kitchen. As a mom and an avid cook for my family, I initiated my daughter and son into baking cookies, cakes, making scrambled eggs (akuri), pancakes, pizza and helping in the kitchen ever since they were just three. Nowadays, with gadgets and IPad as a distraction, getting them to help in the kitchen will make them feel useful and responsible. It also gives us a chance to spend some quality time together. You can start as young as a pre-schooler and even have your teens off the Play Station to whisk an egg! Stimulates the senses While whipping up a dish, a child can smell ingredients, touch and feel the texture, taste the flavors and see the different colors of materials. At an early age, my kids learnt about different kinds of fruits, vegetables, pulses, food items and colors, by simply arranging the ingredients on the kitchen counter.LearningFor children who are five years and above, it’s also a way to learn Math skills with measurements and quantities. Kids of that age are curious and can be taught about healthy eating, nutrition, how food is grown and the basic science behind the food chain. With recipe books, children also learn to read and follow simple instructions. This recipe book is intended for kids to learn and enjoy cooking so they continue for the rest of their adult lives.For children under 12 we recommend an adult watch over and enjoy the team cooking experience.
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! Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji WadiaPrinted by Amazon ServicesVividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji WadiaVividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia Price:$25.00 each Volume
Author: Meherbai Jamshedji Nusserwanji WadiaCollection of 2180 RecipesPublished by ParsiCuisine.com Vividh Vani was registered in 1867 by Ms Jehangir Behramji Marzban Co. Last version in Gujarati language was printed in 1926 by Jame Jamshed Printing Works, in Bombay, India.