Quick and Easy Parsi Malido Video and Recipe

By ParsiCuisine.com 8 comments

Video Recipe 2 oz canola oil 2 – 4 oz butter (to tastes and diet needs) 1 cup coarse semolina 1/2 cup bisquick 1 1/2 cups sugar 1 1/2 cups water Garnish 2 oz chopped / slivered almonds 1 oz raisins 1 tbsp Ghee or Oil 1 – 2 tsp vanilla essence (to taste) 2 […]

Croissants make a good French Toast

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French Toast – probably the fastest way to make french toast! Ingredients 1 Croissant ( Costco Croissants make it superb ) 2 eggs Milk as needed Sugar as needed (Are you diabetic? – you can omit ūüôā 1/4 tsp Vanilla essence Pinch of Cardamom and nutmeg powder Garnish: Blueberries, Strawberries, Honey Method Beat the two […]

Are British scones the same as American scones?

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Are British scones the same as American scones? American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much more dense. It’s not really a good or bad thing, as British scones pile on plenty of sugar (in the […]

Barley

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Barley is good for constipation, cancer, kidney stones and cholesterol. Many Parsi Cuisine foods have barley flour and barley seeds.

Recipe for Barley Water

Bhakhra (Fried Cakes)

By ParsiCuisine.com 24 comments

http://www.parsicuisine.com/bhakhra/

Parsi Cuisine and Ashdeen Lilaowala meet in a cup

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Wow Parsi Cuisine and Ashdeen Lilaowala meet in a cup! Fudna ni Choy Recipe and Video Chai is the common equalizer in India ‚Äď from the rich to the poor. No matter what their position in life, an Indian relishes a cup of tea. The rich ones have their tea served in fancy tea-pots, delicate porcelain cups on well […]

Chapat

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Chapat Recipe from Cookbook “Parsi Cuisine Manna of the 21st Century‚ÄĚ by Rita Jamshed Kapadia

Papri and Daran for Malido

By ParsiCuisine.com 6 comments

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 Ingredients 1 tipri Wheat Flour (See tipri measure) 1/4 lb Sugar (fine barik) Method Mix above with little water to make a very tight dough. Keep for 1 […]

Popatjee – sweet donuts

By ParsiCuisine.com 15 comments

Recipe Ingredients 1/2 kg Whole wheat flour 400 ml Milk 1 cup Toddy 2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water 3 tblspns Sugar 1/2 Cup Warm water 5 Eggs 50 gms Almond.. blanched and chopped. 1 tblspn Caraway seeds 50 gms Ghee 2 tblspns Icing sugar 1 cup […]

Easter Buns(Sugar free ) and Maska (Butter)

By ParsiCuisine.com 1 comment

INGREDIENTSEaster Buns (see recipe below)2 tbsp maska1 tbsp fruit jam (optional) INSTRUCTIONS Slice the buns and spread the maska on both sides.Heat a non-stick pan and place for a minute to make it warm.Turn off the stove.Spread Maska (see recipe) mixture inside on both sides.Serve these buns with hot parsi / irani chai / tea. […]

Pizza per Eedu

By ParsiCuisine.com 2 comments

The latest trend is Pizza with a Egg! aka Pizza per Eedu. Looking at pictures of pizza with eggs on top was a little nauseating. Why would anyone want to eat an egg on top of a particularly yummy pizza? But here is the surprise, once you have tasted it it is so goooood. I […]

Pastry filled with Cream or Malai Khaaja

By ParsiCuisine.com 1 comment

Malai Khaaja are a treat in India, missing these in USA, I made these¬† and they are slightly different, but they do satisfy the malai khaaja craving!¬† ¬† Recipe with Puff Pastry¬† Ingredients 1 heavy cream carton. Small size of 8 oz. 1 tin evaporated milk 1 lb. Mava / Khoya 3 tsp Sugar or […]

Bombay Frankie with or without egg

By ParsiCuisine.com 2 comments

Bombay Frankie with or without egg

Sandal Sandwiches

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Try these hot sandal sandwiches for the HOT summer days!

Rice Flour Rotli

By ParsiCuisine.com 3 comments

Recipe tried and tested, translated from the Vividh Vani cookbook by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community. Yes, all rice (in its natural form) is gluten–free. This includes brown rice, white rice and wild rice. In this case, the ‚Äúglutinous‚ÄĚ term refers to the sticky […]

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