June 28, 2019 Saas

Saas

Recipe Ingredients 2 lbs Cod or Prawns or Pomfret or Surmai slices5 Cloves of Garlic 1/2 tsp Jeeru 1/2 Onion 1 Ladle Oil Note: for a brown saas – I use Gram / Besan flour. See photo below. 5 tbsp Rice Flour (or white flour) 2 Glasses of Water 3 tsp sugar 2 tsp salt […]

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June 20, 2019 Rice Flour Rotli

Rice Flour Rotli

translated 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 “glutinous” term refers to the sticky nature of therice and not the gluten protein found in wheat, barley […]

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May 29, 2019 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 […]

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May 27, 2019 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 […]

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November 14, 2018 Papri and Daran for Malido

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

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November 11, 2018 Reprinting culinary heritage

Reprinting culinary heritage

Reprint of Vividh Vani by ParsiCuisine.com

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August 27, 2018 Bombay Duck (Boomla) Cutlets

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. TAJA BOOMLA CUTLETS 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 […]

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August 24, 2018 Chicken Dhansak recipe from the famous Vividh Vani cookbook

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′ […]

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August 8, 2018 Bombay Bakery’s Coffee Cake

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 […]

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January 14, 2018 A Parsi Story: Sugar in the Milk

A Parsi Story: Sugar in the Milk

I would like to take you on a journey into the culture, and nuances of the Parsi Cuisine of India. I would like to present to you the famous Story of Parsi immigration (into India) and their welcome with “Sugar in the Milk”. One of the oldest stories of Sugar and Milk in Parsis (Parsi / […]

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