Sali Boti

By Rita 6 comments

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Sali)   Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 tsp roasted coriander […]

Surti Papri Chicken, Mutton or Lamb (with vegetarianism option)

By Rita 4 comments

Surti Papri

Parsi Dhansak Recipe. (Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

By Rita 22 comments

Dhansak is a popular  Parsi dish, originating among  the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. In Parsi homes, dhansak is traditionally made on […]

Meatballs by any other name

By Rita No comments

All cultures have meatballs. It is just not an Italian favorite! This such an universal food. Parsis have Kavab, Muslims have Kabab, Indians have Kabobs, Turks have Kebabs, and so on Let us know what your culture calls a meatball?

Fried Goat or Lamb Chops from the Cookbook Vividh Vani

By Rita 2 comments

Anyone know what the parsi Chap tastes like? My mom used to make it with a special masala with ground onions, ginger, garlic, coriander leaves etc. Maybe it was the love in her hands or maybe it was this recipe, I have used this many times in my cooking to make foods like Chicken Farcha, […]

Dahi Aanthelu Kaju Gos (Curds Marinated Smoked Tender Lamb in Cashew Cream)

By Rita No comments

~ Dahi Aanthelu Kaju Gos ~ (Curds Marinated Smoked Tender Lamb in Cashew Cream) by  Rohinton Batlivala ▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain […]

Kabab Pastry

By Rita No comments

Make the Shami Kababs (recipe). Unroll Puff Pastry sheets and cut into round circles. Put one kabab between 2 rounds of the puff pastry and press with a fork to seal. Bake in 400 degrees oven for 25 minutes or till golden brown.

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

By Rita 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 […]