GHAU NU DOODH (MILK OF WHEAT)

By Rita Jamshed Kapadia No comments

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 […]

Purchase Dhansak Masala, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items

By Rita Jamshed Kapadia No comments

To order Dhansak Masal, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items

Class: Parsi Khichri – Saas, a Unique Culinary Creation

By Rita Jamshed Kapadia 2 comments

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) […]

Kummas Cake Class

By Rita Jamshed Kapadia 8 comments

Rita’s Parsi Cuisine – Kummas.

Happy Ganesh Chaturthi

By Rita Jamshed Kapadia 1 comment

Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well. A popular dessert from Maharashtra which is consumed highly […]

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

By Rita Jamshed Kapadia 1 comment

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

Audh – forgotten but now remembered

By Rita Jamshed Kapadia 2 comments

Parsi Audh – forgotten but now remembered.

A selection of recipes from a bygone era when food was cooked over wood stoves.

By Rita Jamshed Kapadia No comments

Parsiana August 7, 2016 – A selection of recipes from a bygone era when food was cooked over wood stoves. By Farrokh Jijina. Pickled Lady’s Fingers, Daal Madrasi and Coffee Jelly. RE-Print of Original Gujarati Volumes available as a paperbacks in new glossy paper. Printed in USA. Click below to purchase: Check out ENGLISH Translations […]

Quick and Easy Parsi Malido Video and Recipe

By Rita Jamshed Kapadia 6 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 […]

Seven Ways to Celebrate Navroz 2020

By Rita Jamshed Kapadia 1 comment

Navroze / Nowruz / Nooruz is on March 21, 2020. Commemorated in a grand and elaborate fashion, preparations for  Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made […]

Parsi Sev

By Rita Jamshed Kapadia 23 comments

How to make authentic fluffy and delicious Parsi Sev for Birthdays, New Year, Weddings, and any Auspicious Occasion in your home. Time tested recipe by Rita. Parsi Sev is also known as Sweet Vermicelli and found in Indian Grocery Stores in the USA, UK and other countries outside India. Here is the recipe. Serves 10 […]

Popatji

By Rita Jamshed Kapadia 2 comments

Ingredients Wheat flour 2 cupsMaida 1 cupRavo 1/2 cupEggs 2Ghee 2 tablespoons + for fryingSalt a pinchDahi 1/2 kiloAlmonds and cashew nutsCardamom and nutmeg powder MethodMix eggs and ghee together till fluffy. Add flours and dahi alternately.The dough must be semi liquid.Make sugar syrup with 1 and half cups sugar and water. It must reach […]

Kedgeree

By Rita Jamshed Kapadia No comments

I just made this awesome dish for my cookbook club and it was a hit! Learnt the indian plain khichri is a european fav! Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger […]

Rice Flour Rotli

By Rita Jamshed Kapadia 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 “glutinous” term refers to the sticky […]

Rita’s Dar ni Pori

By Rita Jamshed Kapadia 25 comments

This is a pastry filled with sweet lentils and dry fruits. To top it all there are cherries, which are so festive. I specially like the red auspicious color they add, my mother used to get these added along with green, yellow and red Tutti-Frutti! ( candied fruits ) Question: Did you know why the […]