October 10, 2018

Katy Dalal’s Christmas Pudding with Brandy Butter

The days are getting cooler and it will be winter soon. We found a nice article on the forgotten Christmas pudding. by Rhea Mitra Dalal Photo credit – Aaron Santos Katy Dalal, my mom in law, started a catering business from home many years ago. As she tried out new dishes and cuisines her popularity […]

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October 9, 2018

Milk Pudding

Milk Pudding Serves 4 Ingredients 6 cups milk 1/4 cup raw Rice 1 cup sugar Few pistachios, almonds and saffron strands for garnish 1 tsp cardamom powder Method 1. Process the raw rice in any food chopper till it is broken up in small bits. 2. Boil the rice, milk and sugar till creamy consistency. […]

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September 28, 2018

Licorice

Licorice Compound Offers New Cancer Prevention Strategy Liquorice or licorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is an herbaceous perennial legume native to southern Europe and parts of Asia, such as India. Anise, Fennel and Licorice are three entirely different plants, but they all have similar […]

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September 25, 2018 Mango Preserve Keri no Ambakalyo

MANGO MURABBA (Parsi Murambo)

Ingredients 1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still, the `bottle’ mango, `batli keri’. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.) White or red pumpkin can be substituted. Peaches can be substituted. 200 gms jaggery […]

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September 13, 2018

Akuri – Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or toasted bread. The way you make each dish changes based on the method and process used in cooking the eggs. Ingredients  change the flavor of the spicy scrambled egg dish. You can make it spicy, sweet and savory as […]

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September 9, 2018

Instant Pot: Ayurvedic Detox with Khichri

Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal. White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your […]

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September 5, 2018

Paneer Tikka

Served as an appetizer Paneer Tikka is very healthy for kids and adults alike. Recipe featured on Cover of our Vegetarian Delights Cookbook. Purchase HERE. INGREDIENTS : 2 cups paneer cubes, about 1″ each 2 tsp garlic paste 2 tsp ginger paste 1 tsp chaat masala 2 tsp chilli powder tandoori masala 1 tsp powdered […]

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August 27, 2018

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

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”   Language used is Gujarati […]

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August 18, 2018

French Toast

New way to make your basic french toast French toast is a basic staple for breakfast in my family. My daughter loves to make this with me. My little son would watch as we beat the eggs to the tune of Sesame Street. Now grown-up the kids are feeding and making french toasts. It is […]

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