TANAZ GODIWALLA PICKLE IN NORTH AMERICA
INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, […]
An old parsi favorite, White Pumpkin Preserve “Kohra no Murambo”. Saw the white pumpkin today at the garden center in Home Depot !!! Murambo goes with toast (burnt or lightly toasted), Fried eggs (half – fried eggs or fully fried crisp). My mother in law, Jalloo used to make it and add peaches or […]
Dhanshak Masala While preparing the Parsi delight Dhanshak, you need not bother about curating various spices for enhancing the taste. Just use Badshah Dhanshak Masala and let your guests keep guessing the secret of your culinary skills. We ensure to keep the authenticity of its traditional taste intact in this spice mix.
Curry Paste 5 to 6 red chillies roasted 2 tsp jeera 2 tsp coriander seeds 1 tsp ginger garlic paste 2 tsp sesame seeds 5 to 6 cashews 250 gms freshly grated coconut few curry leaves 1 small onion 1 small tomato 1 tsp kashmiri red chilly powder In a pot, heat 3 tbp of […]
Wow Parsi Cuisine and Ashdeen Lilaowala meet in a cup! Fudna ni Choy Recipe and Video Chai is the common equalizer in India – 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 […]
#parsicuisine Traditional ‘Sil Batta’ (Flat Grind Stone) is an age-old home appliance used to prepare spice mixes for Indian Cuisine by crushing garlic, onion, chillies or any other ingredients between the flat stone (Sil) and the grinding stone (Batta). A sil batta is usually made out of stone or granite. Can still be found in […]
Chai is the common equalizer in India – 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 laid out tables with cookies and pastries. The not-so-affluent have it in […]
by Meherwan D.Mehta 1 Kg. Coriander seeds – Dhanya 200 gms. Jeera 100 gms. Black Pepper – Kali Mirchi 100 gms. Fenugreek seeds – Menthi 100 gms. Mustard seeds – Rai 300 gms. Red Chillies 200 gms. Haldi – Tumeric 50 gms. Tej Patta – Tamal Patta 20 gms. Badyan (Black – Flower shaped) 20 […]
Parsi Rai na Papeta @parsicuisine Spicy potatoes with black mustard seeds. Recipe & Video Ingredients3 cups cubed cooked potatoes1 tsp salt1 tsp Turmeric powder1 tsp Curry Powder1/4 tsp Coriander powder1 tsp red chilli pepper1 tsp black mustard seeds1/4 or 3 pinches tsp Asefotida (Hing)1/4 cup chopped coriander leaves (fresh)1 stalk of fresh curry leavesOil as […]
Dry Whole Chillies
The spicy peppers find their way into nearly every dish: Chutneys and Pickles, Curries and Stir-fries, even cold drinks. Chillies are deceptively beautiful. Theie Taste ranges from mil to dynamite. While they scorch your taste buds, they also blend a little heat and a whole lot of fragrance and flavor to Indian Parsi Cuisine.
Various varieties of chilies include: Teja, Sanam, Kashmiri Chilli, Wrinkle, Karnataka Byadagi, Guntur Byadagi, Round (Mundu).
Parsi Cuisine cookery books authored by Rita Jamshed Kapadia. Re-igniting the ancient cuisine of India, Recipes and foods cooked and photographed in USA.
Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi