Trip down memory lane! Famous for Mava Cakes, Brun Maska and Irani Chai, Veg Pattice, and so many other dishes. Rita Jamshed Kapadia Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on […]
Registration for Online Class – Chicken Kababs, Cutlets and Puff Pattice.
Happy New Year !
Author of Cookbook Parsi Cuisine Manna of the 21st Century and 11 Mini Cookbooks of the Parsi Cuisine Series.
Cookbooks are available on Amazon worldwide. (click on link).
Web: www.ParsiCuisine.com
Virtual Cooking Classes
“Parsi Cooking for Kids” Cookbook by Rita Jamshed Kapadia
How to make GHAU NU DOODH (MILK OF WHEAT) Recipe for making GHAU NU DOODH Ingredients 1 cup Whole Wheat Grains Water to soak Strong Grinder Strainer with small holes like for making paneer or I use a white cotton cloth Method Soak the wheat for about 4-5 days, and then grind it with enough […]
Cookbook Price reduced for the Holidays till Dec 31, 2020.
Title: Manna of the 21st Century: Parsi Cuisine Paperback
Gift it to someone who has a passion for cooking and wants to learn India’s Parsi Cuisine. $29.99 (was$39.99)
Amazon direct purchase: https://amzn.to/2IYvze9
To order Dhansak Masal, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items
Contact Rita for a free personal autograph and signed copy at Rita@ParsiCuisine dot com (Offer valid only for USA)
Thanksgiving Turkey 🦃 series – Final Day 3
How to make Indian Ghee or Clarified Butter.
Also known as Butterschmalz – German for clarified butter.
Bringing in the Butterschmalz – German for clarified butter which is excellent for making sugar cookies.
Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it.
Wash and Chop 2 long sticks of Celery.
Saute in 1 tsp of oil for 3 minutes. Cool.
Take out the Turkey from refrigerator.
Flip the bird in the pot and open the cavity.
Fill the cavity with sauted celery.
Cover pot and put it in the refrigerator.
Today, the beginning of thanksgiving week, we are thankful for everyone & everything in our lives 💖🙏💝 It is starting to smell like Thanksgiving in our home. We have started the brining process for the turkey. Thanksgiving Turkey 🦃 series – Day 1 Brine the bird Wash the turkey well, rinse and add the brine […]
Parsi Khichri – Saas, a Unique Culinary Creation In our second class together, Parsi food expert, Perinaz Avari and I will meet across time zones in a virtual cooking class on a Parsi dish that can challenge many native cooks – Saas ni Macchi (white gravy fish) served with an Ayurvedic InstaPot Khichri (rice-n-lentil dish) […]
