Almond Milk

If you have lactose problems, this milk will help. Easy to make at home.

Almond Milk is very easy to make and it is so much better than the supermarket versions.

Much tastier and NO SUGAR.

Almond Milk Recipe

Ingredients

1/2 Cup Almond Flour *

2 cups water

Method

To make Almond Milk follow these steps:

Soak half cup of almond flour overnight in refrigerator.

In the morning, crush in a blender.

Add real milk (optional) to make this creamier or skip to keep it  Gluten free.

Drink immediately or refrigerate for use later.

Enjoy with added sugar, I like it without sugar.

Add a touch of Vanilla Essence (I used this product)or Almond Essence.

Can be used as substitute for some milk related recipes

* Almond Flour is made from almonds that have been blanched to remove the skins, then ground to a fine texture that is great for baking.

It is a go-to ingredient for gluten free and low carb baked goods, and a must-have for paleo and other grain free baking recipes.

Marzipan

Marzipan Boi (Fish shaped Dessert)

This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert.

Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple of weeks, or frozen for much longer.

Ingredients

1 cup powdered almonds

1 1/3 cups sifted powdered sugar

1/2 tsp. almond extract

1 cup sifted powdered sugar (second batch)

1 tbs. slightly beaten egg white

few drops food coloring (optional)

Grind almonds until powdered.

Then add 1 1/3 cups powdered sugar, almond extract, and 2 tbs. water.

Mix together until the mixture forms a ball.

Beat in remaining 1 cup of powdered sugar.

Stir in enough egg white (1/2 to 1 tbs.) to form a clay-like mixture.

Tint with food coloring if desired.

Mold into shapes or press flat to form a block 1/2 inch thick.

Cut into squares and serve.

Method

  1. Combine all of above in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. I took a non-stick pan and heated up these, but be careful the mix does not burn. Use very low heat.

  2. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

  3. Line mold with shortening.

  4. Press the marzipan into mold and let it set overnight.

  5. Unmold and serve.

Fish Mold:

For India customers, please go to Amazon.in and search.
Example – https://www.amazon.in/Generic-Shape-Chocolate-Jelly-Sugarcraft/dp/B082Q1QL48

A Parsi Story: Sugar in the Milk

I would like to take you on a journey into the culture, and nuances of the Parsi Cuisine of India. I would like to present to you the famous Story of Parsi immigration (into India) and their welcome with “Sugar in the Milk”.

One of the oldest stories of Sugar and Milk in Parsis (Parsi / Parsee Zoroastrians) folklore, comes from the time when they came over from Persia (modern day land of Iraq and Iran and other countries) to save themselves and their religious faith. They landed in Sanjan a port in the Indian State of Gujarat. The King Jadhav Rana, who was the ruler of the land and a good one. The language of Indians and Persians was different, so to welcome the strangers and communicate that the land was already filled with people to the brim, he sent them a full glass of milk. The Zoroastrian priests immediately got the message and since they were peace loving religious people, they wanted to send back a message that they would make the land and community richer and more prosperous by their good values, knowledge and hard work. The Parsis added sugar to the glass of milk. The King Jadhav Rana was so impressed with this gesture that he granted them asylum and welcomed them with gifts and helped them settle in the new land of India. Parsis thus settled and assimilated, blended in India like sugar in the milk.

Parsis even though a minority, have enriched the Indian economy, even fighting in the independence movement with Mahatma Gandhi against the British Rule. The major industrialists like the Tata’s, Godrej and Dadabhai Navroji are among the most well-known Parsis.

The Indian and global Parsi community is well-known, for its charity, philanthropy and support for  good causes. Their core belief is “Good Thoughts, Good Words and Good Deeds”. In keeping with their promise to King Jadhav Rana in 936 CE, at the time of being provided shelter, the Parsis have endeavored to sweeten the country by their good deeds.

You may have heard of many Parsis, including the rock icon and lead singer of Queen –  Freddie Mercury, Harvard University’s Director of the Mahindra Humanities Center  – Dr. Homi Bhabha and the  Los Angeles and New York  Philharmonic  Orchestra’s Conductor – Zubin Mehta.  The Tata Company is one of the largest in the world and now owns premier automotive brands like Land Rover and Jaguar. The founder of the business empire was a Parsi: Jamshedji Tata.

The Parsi connection to the British Royal family spans generations. Queen Elizabeth of England, Prince Charles, Prince William and Kate Middleton enjoy Parsi banquets held in their honor.

Navroze on March 21 the day of equinox marks the first day of spring and the beginning of the year in the Zoroastrian Fasli and Kadmi Calendar. The Parsis who immigrated to India celebrate the same on March 21st each year and the festival is called Jamshedi Navroze. Falooda drink or Rose Milk  is enjoyed to mark the celebration of spring with nature’s Tookmuria (subja seeds), Sev, Milk, Ice-Cream and Rose.

Falooda recipe by Rita Jamshed Kapadia

Over 400 Recipes and Stories are available in Rita’s Parsi Cuisine Cookbooks. These are a labor of love. The cookbooks began in an effort to maintain and preserve Parsi recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany, Canada and other countries outside of India.

Cookbooks on Parsi Cuisine are sold on Amazon and at ParsiCuisine.com

Author Page: https://www.amazon.com/Rita-Jamshed-Kapadia/e/B00I2V9KKA

 on the web at www.ParsiCuisine.com

The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the “Vividh Vani”, Rita has come up with homemade recipes.

Rita Jamshed Kapadia has the recipe blog established 1999, ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world. Rita has authored “Parsi Cuisine, The Manna of the 21st Century” and 12 individual series cookbooks with matched digital e-cookbooks; She was recently invited to Carlisle’s Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. You can follow the author on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

 

Watermelon and Feta Kababs

Fruit Kebabs

Simple watermelon and feta cheese kebabs.

The flavor of watermelon and feta cheese explodes in your mouth. Try it sometime.

Kebabs2

Enjoy!

– Rita Jamshed Kapadia

Ingredients

1 cup cubed watermelon pieces

1 cup cubed feta cheese

4 skewers

Method

Skewer watermelon cubes and feta cheese cubes alternatively.

Doodh na Puffs

Dudh Na Puff (Milk froth)

Parsi Style

Dudh Na Puff (Milk froth)

  • This delicious and nutritious drink is traditionally made in the winter.
  • Fresh  milk is used and to cool the milk, it was  put out on an open terrace or flat roof overnight.
  • In this century we use the refrigerator and USA dairy cow’s milk.
  • Best served immediately in the morning or refrigerate for later.

Serves 3-6 glasses

Recipe for Dudh na Puffs 

Recipe for Doodh na Puffs (Made in USA)
Doodh na Puffs (Made in USA)

 Ingredients

2 Cups Milk

1/2 Cup Sugar

1 drop Rose essence (optional)

Method

Boil milk to a full boil.

Add sugar and boil for 5 minutes

Cool and refrigerate overnight in covered airtight glass bowl

Add Rose essence if desired

Beat with egg beater or whisk till froth develops.

Spoon the froth into a glass and serve immediately

Recipe from Cookbook – Parsi Cuisine Manna of the 21st Century

Malai Khaaja

Pastry filled with Cream or Malai Khaaja

Malai Khaaja

Malai Khaaja
Malai Khaaja

Method 1 (with puff pastry)

Ingredients

1 small cream

1 tin evaporated milk

1 lb. Mava / Khoya

3 tsp Sugar or to taste

1 tsp Elaichi Cardamom powder or to taste

1/2 tsp Nutmeg powder or to taste.

3 threads of Saffron or to taste.

(Note I prefer only cardamon/elaichi)

Puff Pastry (shells as shown in picture)

Heat the cream.

Add evaporated milk, mava or khoya.

When it boils and becomes thick, add sugar, elaichi/cardamon and rest of the ingredients.

Add almonds and or pistachios. (optional)

Cook everything together and remove from stove.

Fill in the mixture in the pre-baked puff pastry shells as shown.

Sprinkle finely chopped almonds and pistachios on the top.

Serve within 7 days.


Method 2 (with phylo dough)

Pastry filled with Cream
Pastry filled with Cream – Malai Khaaja

Ingredients

1 small cream

1 tin evaporated milk

1 tsp. custard powder

3 tsp Sugar or to taste

1 tsp Elaichi Cardamom powder or to taste

1/2 tsp Nutmeg powder or to taste

3 threads of Saffron or to taste

1 cup powder milk

Phylo dough (defrosted sheets)

Heat the cream.

Add evaporated milk.

When it boils and becomes thick, add sugar, elaichi/cardamon. (Note I prefer only elaichi).

Add almonds and or pistachios. (optional)

Lastly, mix custard powder in water, drop by drop as needed to make a paste, and add to the mixture.

Cook everything together and remove from stove.

Cut phylo pastry in your preferred shape. Some like it rolled up, filled like a strudel and cut, I like the square look.

Bake as per phylo dough box instrutions.

When ready, apply sugar syrup (chasni) on top.

Sprinkle almonds and pistachios on the syrup and serve immediately.

NOTE: The phylo dough gets soft and will not stay crisp. I prefer the puff pastry shells, without egg wash and sugar syrup.

Kharvas, Bali, Bari, Colostrum - Milk pudding

Kharvas, Bali, Bari, Colostrum – Milk pudding

Kharvas, Bali, Colostrum – Milk pudding by Pariz Neville Gandhi

Kharvas, Bali, Bari, Colostrum - Milk pudding
Kharvas, Bali, Bari, Colostrum – Milk pudding

खरवस or milk pudding is made using the cow or buffalo colostrum, the first form of milk following the birth of a new born. This is commonly made in Maharashtrian households. It is prepared by steaming a mix of colostrum, milk and jaggery or sugar until it coagulates into a jiggling solid. This is flavoured with Cardamom, saffron or nutmeg. The amount of milk added to colostrum depends on the day it is extracted. First days colostrum is diluted with equal amount of milk for making this pudding.
I used pressure cooker for steaming this pudding. The pressure cooker separator pans were used for steaming. The top of the separator should be covered with a lid. I allowed it to steam for ten minutes on low flame after the first whistle. After the steam settles, take out the separator allow it to cool down. Then shift them in the refrigerator for few hours. Cut into square shapes. It tastes best when served chilled. Do not remove the lid while refrigerating.

Ingredients


1. Colostrum 1/2 litre
2. Milk 1/2 litre
3. Jaggery – 200 gms
4. Cardamom powder- 1/4 tsp
5. Nutmeg powder – 1/4 tsp.
6. Kesar – 1/8 tsp (optional)

Method


Mix colostrum and milk. Add Jaggery and stir till it dissolves completely. Add cardamom powder. Heat the kesar strands slightly and crush them with fingers. Add it to the milk mixture. Check if the Jaggery is dissolved completely. Steam it in a pressure cooker using separators. Fill each separator with this milk mixture up till about two inches. Steam, allow to cool and cut into cubes. Serve chilled.

Editor’s Note: We used to enjoy this in Ahmedabad, it is delicious. Bali or Bari in gujarati, if I remember right.

Folks the cow produces extra colostrum milk and the calf cannot drink it all! So no harm done to cow or calf relax.

The Bari also spoils very fast so it has to be consumed right away, it is very rich in nutrients.

Chocolate or Coffee Almond Lassi

Where there is chocolate, there is magic! ⠀
It’s International Chocolate day!

Wrapped in deliciousness, holds childhood memories, stress buster, mood lifter and what not. Let ’s indulge in some chocolate lusciousness together.

Chocolate or Coffee Almond Lassi Recipe

Total Time: 2 mins melting chocolate + 3 minutes of grinding

Serves: 3 people

Ingredients

200 gms chilled thick yogurt ( you could also use hung curd if you wish)
2 tbsp water
100 gms dark chocolate chunks (substitute chocolate with coffee – less sugar)
4 tbsp nutella at room temperature
2 tbsp cocoa powder
8 to 9 toasted or roasted almonds sliced into juliennes
2 tbsp caster sugar Or brown sugar( I prefer less sugar you can add more if required)
a pinch of salt
few ice cubes(optional)

Method
Combine chocolate, cocoa and nutella into a microwave bowl with 2 tbsp water. Microwave on high power for 60 secs Or until melted.
Allow the chocolate to come to room temperature.
Now mix melted chocolate, some toasted almonds, chilled yogurt, caster sugar and some ice cubes if using.
Grind them into a processor until they all mix evenly.
Serve chilled in tall glasses Or matkas Or metal glasses. Decorate on top with reserved toasted almond juliennes.

Tip:

It will be better if use chilled yogurt than ice cubes. As ice cubes will make your lassi more thinner.
You can bake almonds for ten mins at 200 °C. Now chop them into juliennes with a sharp knife.
Also don’t mix hot melted chocolate with yogurt. Allow the chocolate to come to room temperature then mix with other ingredients.

Note: Substitute chocolate with coffee – less sugar

#HappyChocolateDay #ParsiCuisine

Coconut Mango Burfi – diamonds make the best display

Coconut Mango Burfi
Note: No artificial colors used.
This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always the opinions are 100% my own.
Ingredients

1/2 kg aamras (mango puree)
1/2 cup sugar
250 gm desiccated coconut
1/2 cup milk powder
1/2 tsp cardamom powder
1/2 cup of coarsely grounded charoli nuts and almonds (dry fruits)
1 tbsp pure ghee

Method

  1. Take a non stick pan and add mango puree aamras and sugar and give a good boil by continuously stirring for about 10 minutes
  2. Add desiccated coconut and mix well n keep stirring
  3. Add the dry fruits powder and cardamom powder and mix
  4. Add the milk powder and mix properly
  5. Add ghee and keep stirring till the mixture is soft and starts leaving the sides
  6. Empty the mixture in a greased tray and spread evenly n garnish with raisins and chironji and refrigerate for few hours
  7. Cut into desired shape (diamonds make the best display) and size.

Salted Lassi with Coriander and Cumin

Drink Indian Cumin Lassi

  • without sugar. Great for Diabetics. 

Salted Lassi is healthy and nutritious for your body. This drinks is like the indian chaas which is very good for the digestion. Enjoyed as a breakfast drink to cleanse the body of toxins.

Ingredients:

Plain Yogurt 1 cup

Water 1 cup
Coriander leaves 3
Cumin powder a pinch
Salt to taste

Method of preparation:

Wash coriander leaves and grind them with little amount of yogurt using a juice blender.
Add remaining yogurt, cumin powder, a cup of water, salt and blend again thoroughly.
Garnish with coriander leaves and serve immediately.

Parsi Mawa Cake

By Rita Kapadia


Mawa is also known as Khoya, Mava or khoa This is a dried evaporated milk solid. The milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets, mithai.


Ingredients
• 100 grams Mava (Aka Ricotta Cheese or Khoya)
• 200 grams Butter
• 250 grams Sugar
• 6 Eggs beaten
• 300 grams Refined flour (maida)
• Baking powder 5 grams
• Milk as required

Method

Preheat the oven to 200°C. Line the cupcake moulds with paper cups.

In a bowl, add sugar and butter and beat together till light and creamy.

Break the eggs into another bowl and whisk with an electric blender till frothy.

Add Mava to the butter mixture and continue to whisk.

Put refined flower and baking powder into a strainer and sift the mixture into the butter mixture.

Add the eggs and mix. Add a little milk to get the correct consistency.

Put the batter into the cupcake moulds and place them in the preheated oven and bake at 200°C for twenty five minutes.

Cookbook on Mawa Cakes and other dishes is available. Click here to shop.

Famous Mawa Cakes

The humble ‘mawa’ cake story

The year 1981 saw the release of Manmohan Desai’s blockbuster Naseeb. While it is Amitabh Bachchan’s famous image of cage-fighting, Kim’s lip-reading talent and Hema Malini’s pink boa that make the film unforgettable for most, I will always associate the film with the beginning of a love affair with the mawa cake (click here for recipe). The cake that traveled from the streets of Bombay, through a cake fight in a five-star hotel kitchen, and was hand-delivered by an airline pilot to a casino in London, had to be a special one.

mawa--621x414

Mawa cakes, soft, buttery, cardamom-infused cupcakes rolled in wax paper, have been a menu staple at Irani cafés and bakeries from the time they opened in Bombay and Pune in the late 19th and early 20th centuries. A century later, Mumbai’s mawa cake still travels from the city’s Irani cafés to The Big Smoke (London) and is savoured by the likes of celebrated Parsi chef Cyrus Todiwala. “The B Merwan family bakes the best mawa cakes ever. In fact, we have three mini ones in our freezer right now,” says Todiwala.

B Merwan and Co. recently celebrated a century of serving patrons an affordable breakfast and delicious mawa cakes—and also announced that March 2014 would be the last time this would happen.

Just as the very first Irani café in India has never been identified with any certainty, the origins of the mawa cake too are shrouded in mystery. Dan Sheffield, a lecturer at the department of Near Eastern Studies at Princeton University, US, researched three old texts for references to the cake: the 17th century Gujarati Zartoshtnamu (The Book of Zarathustra), Persian-language Khulāsat al-Maʼkūlāt va’l-Mashrubat (The Essence of Edibles And Potables), and Parsi cookbook Vividh Vani, published in 1903. He says of Vividh Vani, “By this time Bombay Parsi cuisine had already been very Anglicized. The book, which is around 1,500 pages, has recipes for 57 varieties of cake ranging from coffee cake and cherry cake to things with exotic names like Cake Napoleon, Chantilly Cake, Cake Bakar Khani, etc., but still no mawa cake.” Zartoshtnamu and The Essence of Edibles And Potables too mention typical Indian desserts, but there is nothing on mawa cakes.

Irani cafés opened during an interesting time. On the one hand, the city’s elite preferred to dine at private clubs or at home, and on the other, the large number of itinerant male workers flooding the city, living away from their families and home cooking, created a market for inexpensive dining. Irani cafés like Kyani and Co., Ideal and B Merwan sold them hundreds of cups of tea every day; and with that, mawa cakes and khari biscuits.

Almost every Irani bakery in the country claims to have invented it. However, the café most inextricably linked with mawa cakes is Grant Road’s B Merwan.

Todiwala is convinced that the cake was a B Merwan brainchild: “In the early 1900s, our milk was not pasteurized, neither was refrigeration available. Milk had to be boiled over and over again to stop it from going off in our heat and humidity. This boiling created an automatic mawa and by the end of the day they would have a lot of it. The Irani owner experimented with it by adding it to a cake and created one of the most significant teatime cakes Bombay has ever known.”

There are other stories too.

The second spate of Irani Zoroastrians that fled from the Islamic Qajar regime were mainly bakers, sweet makers and café owners. It is believed that this is when the mawa cake inspiration came to Bombay, along with a host of other Irani delicacies. Parsi food specialist Katy’s Kitchen’s Kurush Dalal believes the mawa cake is an adaptation of the traditional Zoroastrian tea-cake kumas. “The Irani refugees were not very educated but knew how to bake. They modified their traditional kumas with local ingredients—khoya and cardamom—to make the mawa cake,” he says.

According to other stories, the mawa cake is a clever twist on the homely sponge cake. When Sheriar Irani’s grandfather started Pune’s first Irani bakery, the legendary Royal Bakery, he experimented with new flavours for a sponge cake until he hit upon the perfect recipe and called it the mawa cake. “The British soldiers stationed in the cantonment came to buy my grandfather’s cakes after their daily exercise. Even today we sell almost 70 kilos of mawa cake every day. But the recipe is a secret,” whispers Irani.

Whatever its origins, by the early 1920s the mawa cake had become a popular treat in Bombay—no longer extravagant, but within easy reach. It has not lost its appeal since.

As Irani cafés and bakeries fight to survive in a culinary landscape in which brun maska and chai is food at the margins, the mawa cake holds its own. Kamal Messman, who owns the modern bakery Theobroma, says she spent her childhood eating B Merwan’s mawa cakes. “That is what inspired me to make my own,” says Messman. “I sell several mawa cakes every day even now.”

When B Merwan closes its doors on 31 March, an era will end. But the mawa cake will most likely survive, because it is not often that the whiff of cake has the power to evoke memories of a lost time, that a cake is so much a piece of history.

Dudh Puli by Mitali Singer

Dudh Puli

Contest Entry for Cuisinart 2019 Event *

“Dudh” means milk in Bengali and “puli” is another name for pitha. Dudh puli can be described as rice flour dumpling with coconut filling.

by Mitali Kumar

Ingredients:

2 cups coarse semolina

3 cups water

2 cups fresh shredded coconut

1 cup date palm jaggery

2 tablespoon of sugar

3-4 green cardamom

 ¼ gallon of milk

1 tablespoon of clarified butter( ghee)

Method:

In a non-stick pan heat ghee then sauté shredded coconut for few seconds, add ¾ cup of jaggery, ¼ cup of milk, mix it well. Cook it in a medium heat for 2-3 minutes until the mixture thickens (should not be too dry). Turn the heat off and add cardamom powder. Take it out in a container and let it cool. This mixture will be used as filling for Puli.

Then boil 3 cups of water in a non -stick pan, in a low heat add semolina. Mix it well with spatula first. It will look like a lump. Turn the heat off, wait for a minute or so until it’s not too hot. Knead it with hand for approx. 3 minutes until the dough is smooth.  It should be done while the dough is still warm.

After this make round balls( approx.12 balls) out of this dough . Use little bit of ghee just to oil your palm so that the shells will not stick. Roll each ball into flat circular dumpling shell of about 3 inches diameter. Wet the edges using few drops of cold water with the help of your finger. Fill each Puli with 1 tablespoon of coconut mixture or less and seal with all sides nicely.  Finish making all the Pulis the same way.

In a non- stick pan add the rest of the milk and let it boil in low medium heat, keep stirring frequently, then after 2-3 minutes add sugar and stir it nicely. After this turn the heat really low, add Pulis in milk very gently. Cover the pan and let it simmer for about 6 minutes and turn them once very gently. When you feel the surface of the pulis are little slippery, then you know Pulis are fully cooked. In the end add rest of the jaggery. Let it boil for about a minute in a low heat and then turn the heat off. The whole process of boiling pulis will take about 8 minutes. Delicious Dudh Puli is ready!!  You can serve this warm garnished with sliced almond!

Dudh Puli by Mitali Singer
Dudh Puli by Mitali Singer

Dudh Puli by Mitali Singer

* CUISINART 2019 is another novel concept event from Calcutta Club USA, building on the exciting foundation of CUISINART for the past three years, the live Indian culinary contest. Fusing food, music and art, Cuisinart hosts a fine South Asian style cooking competition among non-professional chefs followed by a live art with music session for charity.

Yogurt

by Rita Jamshed Kapadia

Homemade Yogurt / Indian Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or Flu, the good bacteria in your body are wiped out by the antibiotic. Yogurt culture replaces the good bacteria and your immunity increases.

Ingredients
2 pints half and half cream (optional for creamy yogurt, else use 2 pints regular milk)
3 cups milk (4%)
1 cup whole milk yogurt as a starter (organic is better)

Method

Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.

Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.

Add yogurt starter and mix with electric mixer or by hand till completely blended.

Pour into a glass (heat proof) vessel. Cover with foil loosely.

Ferment for 12 to 15 hours overnight in a warm place. 

In the morning store in refrigerator to chill. Serve cold.

Tips:

1. I usually start the whole process in the morning and finish at night. Then the trick is to have the yogurt to ferment overnight in a warm environment. Hot summer temperatures of 90 degrees and above are ideal for yogurt making. In winters cover with blankets, use yogurt makers, keep in warm oven of 100 degrees or whatever area of house is the warmest. Yogurt should be formed in 12 to 15 hours. Store in refrigerator for use.

2. Instant Pot has a yogurt setting and it works well. 

3. Put oven on for 100 degrees and then shut off. Place the yogurt to ferment / set overnight.

4. Make it in the hot, hot summer! High heat of 95 degrees in the summer months, makes the yogurt making process easier. Of course not in a air-conditioned room!

 

Your co-hosts this week are Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health.

Irani Choi or Chai ( Spice Masala Chai)

Serves 6

Ingredients

Spice ingredients for one pot of tea:

  • 1/2 of a star anise star

  • 10-12 whole cloves

  • 7 whole allspice or 1/4 tsp ground allspice powder *See photo below

  • 1 heaping teaspoon of cinnamon bark (or 2 short sticks)

  • 7 whole white peppercorns

  • 1 cardamon pod opened to the seeds

Other ingredients:

  • 1 cup water

  • 6 cups whole milk

  • 2 heaping tablespoons of a high quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon is not available)

  • Sugar to taste

Method

  1. In a 2-qt saucepan, add spices to 1 cup of water. Bring to a boil; remove from heat; let steep for 5-20 minutes, depending on how strong a spice flavor you want.

  2. Add 4-6 cups of whole milk to the water and spices. If you don’t have whole milk, you can also use non-fat or low-fat milk, just add some cream to it, a few tablespoons. Bring the milk and spice mixture just to a boil and remove from heat.

  3. Add the tea to the milk and let steep for 5 to 10 minutes to taste. (Option at this point – reheat to a simmer and remove from heat.) You can add sugar at this point, or serve without sugar and let people put the amount of sugar in they want. Traditionally, sugar is added before serving.

  4. Strain into a pot. Serve.

  5. Add sugar to taste.

Click here for recipe of Parsi Chai (with Fudina and Leeli Chai)

I am curious why some Parsis say “choi” instead of “chai” (tea) ?


Mawa Kulfi / Ice Cream

Mawa Kulfi / Ice Cream

2 litres full fat milk
1 tin condensed milk
1 cup sugar (as required- Sweetness)
1/2 kg Mawa (khoya)
1 cup finely chopped pistachio
1/2 cup finely chopped almonds
Kesar
Elichi powder
Jaifal powder

Method

Boil the milk and add in sugar , kesar and nuts then reduce a little on slow flame and stirring it in short intervals.
Add condensed milk and simmer for 15 more mins
Add mawa crumbs mix well and simmer for 10 more mins add elichi powder and jaifal powder mix well and turn of the flame..
Cool a bit and empty in required moulds and freeze for a day.

Rich Creamy Mawa Kulfi is ready.

PS
Co-hosts this week on FridayFiesta are Antonia @ Zoale.com and Liz @ Spades, Spatulas & Spoons.


Super Bowl Game Snack : Paneer Tikka

Served as an appetizer Paneer Tikka is very healthy for kids and adults alike. Go Pats!

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 black pepper

  • 1 tbsp salt

  • A few drops of red colour

  • 3 tbsp vinegar OR 1 cup yogurt

  • Oil for brushing

  • 1 lemon quartered and juiced (can substitute 1 tsp lemon juice)

  • 1 onion sliced into rings – for garnish (I don’t like onions so  made a bed of romaine salad lettuce and sliced tomatoes. Salt and black pepper sprinkled on top)

METHOD:

  1. Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

  2. About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes. (Oven Temp: 400 F Degrees)

  3. Remove from oven, brush with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a tandoor or barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy)

  4. Serve hot, garnished with lemon and onion rings

Step 1

Step 2
Step 3

Parsi Mitthu Dahi

by Rita Jamshed Kapadia

Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself.

Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or Flu, the good bacteria in your body are wiped out by the antibiotic. Yogurt culture replaces the good bacteria and your immunity increases.

Ingredients:
2 pints half and half cream
3 cups milk (4%)
3 cups sugar
32 oz whole milk yogurt container (organic is better)
1/4 tsp saffron (ground), (optional and to taste)
1/4 tsp cardamom powder (optional and to taste)

Method

  1. Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.

  2. Next add sugar and simmer for 15 minutes. Take off heat.

  3. Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.

  4. Add yogurt, saffron and cardamom and mix with electric mixer or by hand till completely blended.

  5. Pour into glass or plastic (heat proof) vessel. Cover with foil loosely.

  6. Ferment for 12 to 15 hours overnight.

  7. In morning store in refrigerator to chill. Serve cold.

Tips: I usually start the whole process in the morning and finish at night. Then the trick is to have the yogurt to ferment overnight in a warm environment. Hot summer temperatures of 90 degrees and above are ideal for yogurt making. In winters cover with blankets, use yogurt makers, keep in warm oven of 100 degrees or whatever area of house is the warmest. Yogurt should be formed in 12 to 15 hours. Store in refrigerator for use.

Make it in the hot, hot summer!

High heat of 95 degrees in the summer months, makes the yogurt making process easier.

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

~ 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 out.
▪️4-5 large onions cut fine (Vagharno kando) fried crisp golden brown. Keep aside
▪️2 tblsn freshly stone-crushed ginger/garlic paste.
▪️1 cup curds
▪️100-125 gms broken cashew nuts blended in a mixie to a smooth thick creamy paste with just about enough water and keep aside.
▪️1 tomato cut small n fine (optional)
▪️1/2 cup freshly cut cilantro (kothmir) (optional)
▪️1/2 tsp nutmeg pwdr or grated nutmeg
▪️Oil + pure desi ghee

MARINATE the mutton with salt, g/g (as above), 1/2 tsp haldi, 2-3 tsp red chili pwdr (Kashmiri), 1/2 tsp jeeru pwdr, 1-2 tblsp sakelu dhana pwdr, 1-2 large tblsp full biryani/tandoor masala (I always use only Jeff’s ‘Sunday Special’ masala for the last 20-25 years as did my mum from many years before), 1/2 tsp full All Spices Garam Masala pwdr (agn Jeff’s), 1 cup curds, 2 tblsp crisp golden fried onion barsihta (crushed) and 2 small ladles of oil (I use Leonardo Brand ‘All Cooking’ Olive Pomace Oil). Rub the masalas, crushed fried onions n salt along with the curds n oil well into the meat and leave to marinate for atleast 4-6 hrs or best left overnight in the refrigerator but remember to remove from the fridge atleast half an hour before you start cooking.

In a thick bottomed pan or pressure cooker add 2 tblsp desi ghee on medium to high flame and splutter in it 2-3 small bay leaves, 4-5 green cardamoms, a thick stick of cinnamon, 2-3 star anise, 4-5 cloves and 1/2 tsp full peppercorns then immediately add in the marinated mutton pieces first and then after a minute or two of roasting n stirring continuously add the marinade masala too.

Add 1/2 glass water into the empty marinade dish to wash up all the leftover marinade to use later. Now fry well stirring the pot frequently for atleast 5-7 min then add in the remaining crisp golden fried onion and continue cooking on medium to high flame for 2-3 minutes. Add the tomato n cilantro (both optional) and continue roasting stirring occasionally adding little little leftover marinade masala water lowering the flame to medium to sim.

After about 12-14 minutes in all frm the start when u see oil beginning to float, add in the cashew paste and keep stirring to mix it all up well. Add 1/2 tsp nutmeg powder or simply grate a little bit of nutmeg over it like we do for our sev n ravo n mix it in. When it all begins to bubble again, let cook now on full sim adding more water frm washing up the leftover cashew paste in the mixie.

After 3-5 minutes of sim cooking chk for salt and adjust the taste as per your requirement then add desired quantity of water (1-1.5 glasses), tightly cover and by very slow cook method cook for 35-45 minutes on full sim or alternately for quick cooking, shut the cooker lid and cook on high flame until two whistles then lower to full sim and slow cook until 2 more whistles then shut off. Let cool till the lid pops on its own. Now simply smoke it up with a hot burning charcoal placed in the centre of the pan in a steel bowl n pour a tsp of hot melted ghee or oil over it and cover up the whole pan tightly with an air tight lid for the meat to consume all the charcoal smoke within itself to give you the rustic woody flavour n taste. Voila you are done!

Serve hot garnished with golden fried potato wedges and some lightly fried broken cashew nuts with hot hot rotlis or nan, yumm. Enjoy… 💕👌

Doodhi ni Barfi

Doodhi ni Barfi

Ingredients:

  • 800 gm Doodhi
  • 400 gm sugar
  • 200 gm mawa
  • Pinch of cardamom
  • 0ne drop of edible green color
  • 5 tsp chopped pistachios and almonds

Method: 

  1. Boil the doodhi for 1 minute
  2. Put the doodhi in a non-stick pot and then put 400 gm sugar.
  3. Keep cooking for 15-20 minutes.
  4. Then put the mava in.
  5. Add green color and mix well.
  6. At last spread out in a greased tray.
  7. Garnish with chopped pistachios and almonds

This is a sample recipe from our cookbooks

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Recipe of an Indian soft cheese made at home with Rennet. Topli na Panir

by Rita Jamshed Kapadia

Topli or Tokri means Basket in Indian Gujarati.

Recipe of an Indian soft cheese made at home with Rennet. (Topli na Paneer) Many easy ways to make them and enjoy!


Topli na Panir (2 recipes with rennet) 

By Rita Jamshed Kapadia

Recipe #1 (with rennet)

Makes 4 – 5

Ingredients

4 Cups Milk
2 tsp salt (optional for taste only, does not help in formation of panir)
2 Rennet Junket tablets

Method:
1. Warm the milk slightly, it should not be hot. (Hint put your finger in the warm milk it should be warm)

Put in the essence of rennet.

Wash and dry small paneer baskets.

At the bottom of each basket, sprinkle 1/2 tsp of salt, then pour curd mixture over, fill to the top of the basket.

Place the basket over a glass so that the water drains into it. Leave to form overnight or for 8 hours.

When cheese is firm and water is drained off, overturn the cheese out carefully.

Collect drained water from each glass add this whey into a large bowl.

Insert the cheese into it to store. You will see the basket indentations and if you like you can create designer paneer!

Recipe #2 (with rennet)

Makes 3 – 4

  1. Take 1 pint of good creamy milk. Use good milk.

  2. Do not boil.

  3. Put one tablet Rennet/Junket in one pint milk and make Dahi (yogurt) instantly within half an hour.

  4. Wet the baskets and pour the dahi and keep a tray underneath so that the whey runs down.

  5. Keep for an hour and then SLOWLY take it out from each basket and transfer to salty water (if you don’t like salty, plain water).

  6. Try 3 or 4 at the first try with one pint of milk.

Topli na Paneer are small soft cheeses which are made in baskets (topli is gujarati word for basket, hence the name).

These paneers are kept in earthenware pots in their whey. In Surat which is reputed to have the finest topli na paneer, it is sold in pots door-to-door.

These are made from “Rennet” which is a package powder and found in Supermarkets.

Where to buy RENNET?

You can buy the rennet here:

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Rennet for making Topli na Paneer


Recipe  (without rennet or lemon)

Ordinary Paneer

Cottage Cheese

Mattho

Makes 1 large paneer of 1 lb approx

INGREDIENTS

  • 2 Liters milk

  • 1 lb yogurt or curd

  • 2 tsp salt

METHOD

  1. Add the salt to the curd and mix it.

  2. Bring the milk to a boil and add the above mixture and stir.

  3. Keep it on the fire till the curd separates. Let it cool for a little while.

  4. Put a thin muslin cloth in a sieve or strainer and pour the mixture into it. Cover it very lightly and let all the water drain out.

  5. Cool and then serve.

———————————-

Topli Paneer (Parsi style fresh cheese)

Recipe (with lemon)

By Rita Jamshed Kapadia

Yield: 2 cups

INGREDIENTS

Whole Milk 1 quart
Lemon juice 1

METHOD

Basic Steps:

Curdle → Strain → Press and Form

  1. Bring milk just to boil, and then remove from heat.

  2. Stir in lemon juice and let set 10 minutes.

    This separates the curds and whey.

  3. Strain through cheesecloth or a fine mesh strainer

    and squeeze out the excess whey.

  4. Flatten into a square shape about 1/2″ thick in the cheesecloth.

  5. Place between 2 plates, and weigh the top plate down

    with something heavy like canned goods.

  6. Chill for 1 up to 8 hours to allow excess whey to be squeezed out.

  7. Remove from cheesecloth and cut into squares to use in recipes.

Chill and serve. Paneer will stay for a week refrigerated.

Health Tip: This topli nu paneer is very good for digestion and is the most effective taken first thing in the morning as breakfast.

Fiesta Friday #258

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

by Rita Jamshed Kapadia

In the Persian language it is called it Faloodeh or Paludeh.  The Indian word “Falooda” is a Hindi and Urdu word.  Faluda is Bengali as well !

Serves 4

Prep time 15 minutes

Cooking time 0

Ingredients

  • 6 tbsps. of Falooda Sev (broken into small pieces)

  • 4 tsps. of Tookmuria (subja seeds)

  • 900 ml (1 1/2 pint) milk

  • Sugar * Diabetics can leave out the sugar or replace with sugar substitute

  • 4 tsps. rose water or rose syrup or 1 drop of rose essence

  • 4 scoops of vanilla ice cream

Method

  1. Boil the Sev in water for 3 minutes or till soft and drain

  2. Soak the Tookmuria (subja seeds) in 1/4 pint milk

  3. Mix remaining milk and sugar and pour into 4 tall glasses

  4. Divide the seeds, milk and cooked Sev into 4 glasses layering each glass.

  5. Pour the rose syrup on top which being heavier will drift down making a lovely swirled effect

  6. Chill in refrigerator

  7. Before serving add a scoop of vanilla ice cream

  8. Serve with a saucer underneath for spills and a straw for drinking

Mawa Cake With Pistachios, Rose and Saffron Cream

 

By Aban Kekobad

This is my version of the Mawa cake and I am sure you will find many versions online. It is a rich dense cake bursting with flavour -so it’s just-once in a while indulgence!

 

Ingredients for the cake
3 and a half cups of white flour
6 eggs
*Mawa (sweet) 1 cup
1/2 cup milk warmed with 1 pinch saffron
3/4 cup melted butter
Dash of salt
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp rose essence
1 tsp vanilla essence
100 grams pistachio, chopped
For the saffron cream
1 big pinch of saffron
2 dsp warm milk
1 and 1/4 cup chilled thickened cream
1 cup icing sugar
1/2 tsp rose essence
Method
Sift the flour in a bowl with baking powder and baking soda and salt.
Beat eggs gently in another large bowl.
Add the butter, mawa, saffron milk and sugar and essences to the eggs.
Add the sifted flour and mix gently to the egg mixture.
Grease a round baking pan and pour in the batter.
Sprinkle with the pistachios.
Bake in a moderate oven (about 180 C) for 45 minutes.
Check if the cake is done by inserting a tooth pick in the middle.
It should come out clean, if not cook the cake for a further 5 to 7 minutes
To make the cream
Whisk the cream,saffron milk, rose essence and icing sugar in a chilled bowl till thick
Cool the cake down completely before cutting it from the middle
to sandwich the cream between the 2 layers.
Put the cake in the fridge after it has been creamed.
This recipe serves about 12 people
*Mawa is milk evaporated till it becomes thick and leaves the sides of the cooking pan
It can be store bought or homemade
I made it by cooking down 2 cans of evaporated milk and 1 can of condensed milk or you can make it by cooking down a liter of milk till it thickens
then add 1 cup of sugar and cook till it leaves the sides of the pan
(Pics courtesy- my friend Jasmine Bhatia)

www.MyFoodAndRecipes.com Please Share Like and Comment

Falooda Ice-cream Mawa Cake

Layered Falooda Ice Cream Cake

(cardamom flavored cake layered with falooda ice cream)

by 

Kshama Parikh is an artist and a blooger. Kshama’s blog is KesarLilly.com 
Kshama also blogs in the Facebook group Foodaholics in Ahmedabad

#Parsi #Cuisine

The word Parsi means Persian and it is evident that Parsi cuisine is influenced by their Persian roots as much as it is by the food culture of their adopted home, India.

Me being me wanted to create something extravagant in terms of flavours and visually of course! 😜 My thoughts behind this pastel pink cake is to pay a little homage to the Grand Parsi Cafes and their fading elegance illustrating vintage Bombay. ***In my head this is what the ‘Memsahibs’ of Malabar hill would indulge into during a tea time conversation with her equally fancy friends at one of these Parsi cafes in Bombay.

So Falooda derives from the Persian word ‘Faloodeh’ and I also wanted to make the signature Parsi Mawa Cake hence I combined the two and made an ice-cream cake with flavours of Persia which has always had a strong influence on the Parsi cuisine such as ROSE, SAFFRON, PISTACHIOS etc.

Recipe

For Falooda ICE-CREAM

Heat 200 ml of evaporated milk in a pan and bring to boil. Add sugar and rose extract. Let it cool. Add lightly whipped cream (200ml) to it and fold in well. Add a drop of pink gel, cardamom powder and saffron. Beat this mixture with an electric mixer for 5 min and put it in a freezer. After an hour beat this mixture again and refreeze it until you are ready to use. (I made my ice cream on Monday  and was nibbling on it for a couple of days before it served the purpose.

For the cake. I followed the Chiffon cake method as the mawa would make the cake extremely dense anyway and I am not a fan of to dense cakes. So to make it a little lighter I followed the light airy chiffon cake method which helped a little in retaining the airiness.

For the cake

Beat egg whites of 3 eggs to form a soft peak. In another bowl take the egg yolks of two eggs and one whole egg. Beat until frothy. Add one cup sugar, 2 cup flour, pinch of salt and 1/2tsp baking powder and 1/2 tsp cream of tartar. Add 3 tbs oil. 1/2 cup milk. Beat well again. Add mawa, cardamom powder, saffron extract and beat until everything is well combined. The amount of sugar is entirely personal choice. Now carefully fold in the Meringue which was prepared earlier. Transfer the batter into lightly greased aluminium tins and bake for 45 minutes at gas mark 5.

Once the cakes cools slightly remove it from the tins and place it on wire racks to cool completely. Soak chia seeds in water and also boil rice noodles. Defrost the ice cream so it is soft enough to be assembled between the cake layers.

Now in a non-stick tin (the one which has separate base and side) assemble the cake and ice cream. Cake at the bottom, topped with ice cream then another layer of cake and then more ice cream to finish off. On the top most layer, mix soaked and drained chia seeds and boiled and well drained rice noodles. Freeze this for at least 3-4 hours.

Remove the ice cream cake 10 min before serving and garnish. Carefully separate the base from the sides and dig into the ever so delicious ice cream cake!

Sweet Symphony of Strawberries, Roses and Custard

Roses are my favorite flower, Strawberries my favorite Fruit and Custard favorite dessert, so here’s putting all 3 together for a sweet symphony!

Ingredients

  • 3 cups Milk
  • 1/2 cup Sugar
  • 2 Eggs
  • 15 Strawberries
  • 1 tsp Rose Essence

Method

  1. Boil Milk and sugar down for 20 minutes.
  2. Cool and add essence.
  3. Beat the eggs into the cooled milk and bake at 325 degrees with a water bath.
  4. Bake custard till golden brown and set. Cool.
  5. Garnish with Strawberries

Enjoy chilled.

This recipe was created for the weekly competition for “Parsis Exchange Recipes” Facebook Group.

#PERMysteryingredient

 

 

 

 

Masala Chai ( Spiced Tea)

A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words.

 

Health value: Antioxidant

Removes Headaches, Muscle aches, soothes and relaxes.

Ingredients:

2 cups water

4 tea bags, black tea

2 cups milk, or lowfat milk

4 slices fresh ginger root, about 1 inch thick

1-1/2 Tbsps. honey

1/2 tsp. ground nutmeg

1/2 tsp. ground cardamom

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

1/8 tsp. sugar (optional)

Instructions:

Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve. Serves 4 cups.

 

Cookbook: Tea of India

 

The Lazy Gastronome

Mava ni Boi – the easy way

Mava ni boi, I made for a library presentation of my cookbook.

Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility.

Using a mold* make these fish shaped desserts. The ingredients are not really fish but just sugar, ricotta cheese and flavoring.

Making time: 45 minutes (excluding refrigerating time)

Makes: 12-15 pieces (depending on size of molds)

Shelf life: 3-4 days

Ingredients:

500 grams – soft fresh white mava
(Ricotta Cheese boiled down can be substituted)

300 grams – powdered sugar

1 tsp – cardamom powder

5 to 6 drops – decorating color as desired

1/4 cup – crushed almonds, pistachios, mixed

One Fish shaped mold required.

Method:

  1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
  2. Remove from fire; add color, essence if desired.
  3. Mix and cool to room temperature.
  4. Add sugar, 3/4 of nuts, mix well.
  5. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
  6. Sprinkle icing sugar inside moulds of boi.
  7. Sprinkling remaining nuts in moulds, distributing in all equally.
  8. When lump is soft and smooth, take enough lumps to press neatly into each
  9. Refrigerate for 2 hours, till well set.
  10. Pry out of mold carefully, using tip of a small knife.
  11. Store in flat boxes arranged in single layer, refrigerate till required.
  12. This Mava ni Boi is made without the silver varakh.

Tip:

To unmold place the mold carefully in hot water making sure the water does not go into the mold. Let it warm for 5 minutes. Next put a plate upside down on the open side of the mold and flip around. The mava ni boi should come out easily onto to the plate.

 

Mahivallah

Chicken Mahivalla / Chicken in Cream

A Parsi Baked Dish

Mahivallah

Chicken Mahivalla / Chicken in Cream

INGREDIENTS

  • 200 grms almonds, blanch, slice and fried
  • 200 grms raisins
  • 750 grms onions, slice fine, fry golden brown
  • 12 green chilies, finely chopped
  • 225 grms double cream or malai
  • 1 large bunch coriander leaves, cleaned and chopped
  • 12 eggs
  • 1 whole chicken
  • 1 onion, sliced fine and fried
  • 1 large dessert spoon of oil
  • 1 tsp fresh ginger paste
  • 1 tsp garlic paste
  • 1 tsp chilli powder
  • 1 tsp salt

METHOD

  1. Wash and clean a whole chicken,  trussing the bird. Rub all over with the above paste. To roast the chicken, either use a roasting pan, dish or roasting bags.
  2. Sprinkle the fried onions in the dish and place the bird. Cover with foil, or lid and cook in a preheated oven, 350 degrees, for approx I hour 45 minutes or until tender.
  3. Cut the roasted chicken into small pieces after deboning.
  4. Divide all the ingredients, except the eggs into 2 parts.
  5. In an ovenproof dish, make a layer of chicken, sprinkle with tried almonds raisins, chilies and coriander and lastly fried onions.
  6. Pour half the cream. Repeat. forming a second layer.
  7. Add some of the gravy which has been reserved from the roast chicken. Break the eggs on top of the dish and bake in moderate oven till eggs are set.
  8. Alternatively bake the dish first in moderate oven for 20 minutes and then add fried eggs or sliced hard boiled eggs.
  9. Serve immediately.

This recipe is included in our Parsi Cuisine cookbook series titled “Parsi Cuisine Meats”

KULFI

Pistachio Kulfi

Pistachio Kulfi

KULFI

Serves 6 to 8.  Make ahead – Kulfi stays in freezer for a long time.

Ingredients:   
16 oz. whipping cream
1 can (14 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
2 tbs. pistachio pieces
1/2 tsp. pistachio flavoring
2 drops of green coloring (optional)
         
Method:
        

  1. Blend all ingredients a low speed in a blender for 2 minutes.
  2. Pour into Kulfi molds or popsicle molds and set in freezer for 24 hours.
  3. Unmold and

Variations: Vary flavor and color to your imagination

15This is a sample recipe from our cookbooks

Audh – forgotten but now remembered

Audh is a better mood elevator than a bar of chocolate! The primary ingredient in this is rice.

It is one Parsi (forgotten but now remembered) dish

Audh can be ready in less than 1 hour.

Audh is served as Dessert.

Ingredients:

  • 1 1/4 cups fine rice flour
  • 2 cups icing sugar
  • 225 grams ghee
  • 2 cups coconut milk extracted from 1 large coconut
  • 3 1/2 cups hot water
  • 1 1/2 cups rosewater
  • 1 tbsp almonds, blanched and slivered
  • 1 tbsp peeled cardamom, coarsely crushed
  • A pinch of salt

Method:

  1. Boil water, add rice flour and sugar gradually, stirring continuously.
  2. Add one-third of the ghee to flour mixture, keep on medium heat and stir till absorbed.
  3. Add coconut milk, salt, rosewater and ghee alternately till all are absorbed.
  4. Keep stirring and cooking till mixture forms a ball and leaves sides of pan.
  5. Sprinkle half the almonds on a greased tray and spread mixture over it.
  6. Smooth out with a greased wooden spoon or greased hand and cover with cardamoms and remaining almonds.
  7. Press into mixture.
  8. Cool, cut into diamond shapes and serve.

 

NYC’s Newest Must-Try Ice Cream is Babu Ji’s Kulfi

By Chris Crowley
 16-babu-ji12.w529.h352.2x
It’s worth the wait. Photo: Konstantin Sergeyev

New York’s ice-cream wars have really ramped up in recent years, spurred on by a bevy of excellent new shops and stakes-raising creations like the black-and-white-cookie ice-cream sandwich and, uh, Kanye West Ice Cream Week. The latest contestant in this frozen-treat frenzy isn’t even ice cream as Americans understand it, but is instead the ultradense kulfi. New York is certainly no stranger to this classic Indian treat, which can be easily found in the freezer aisles of Indian grocers in Queens and at restaurants like Junoon and Tamarind. But the cardamom and pistachio version being made at the recently opened Babu Ji, which comes to Alphabet City by way of Melbourne, is the one you’ll want to make your regular fix this summer.

Getting ready for the freezer.
Photo: Konstantin Sergeyev

“We have such a long summer, days with 100 percent humidity, and having no proper electricity, kulfi is the only thing that cools you down in the afternoon,” Jessi Singh, the restaurant’s chef and co-owner alongside his wife, Jennifer, says. “That’s what mom or grandma makes for you to cheer you up.”

Nostalgia is all well and good, but what makes Singh’s kulfi so impressive is the time he invests into doing it right. The whole process takes up almost an entire day, beginning with the cooking of the milk base, to which the cardamom, pistachio, and honey are added. This alone takes five to six hours — kulfi is traditionally made with fattier buffalo’s milk, so Singh needs to cook the cow milk he uses longer to get the right creaminess — and involves constant stirring. Afterwards, the milk is brought down to room temperature and frozen for 12 hours in traditional metal molds that Singh smuggles back from India.

The kulfi is presented it to you in its traditional mold.
Photo: Konstantin Sergeyev

Dig in.
Photo: Konstantin Sergeyev

What comes out of the freezer has a texture more like chewy mochi than silky soft-serve. It’s smooth and uniformly dense, intensely creamy and aromatic, the kind of ice cream that you can actually bite into. When you finally, regretfully, get to that last bite, you’ll find a ring of cardamom and pistachio — something delightfully, if unintentionally, reminiscent of that summertime classic, the King Cone. There’s only one flavor available right now, but eventually Singh plans to offer a clove-and-ginger-charged chai and, longer down the line, local fruit flavors.

Coconut Milk

coconut milk
coconut milk

Hindi Name: Nariyal ka doodh

Coconut milk is obtained from grated coconut kernel. It is a very popular ingredient in South East Asian cuisine. The rich taste of coconut milk is due to the high oil content. It can be consumed raw or used as a substitute to milk in the preparation of various dishes. In some countries, it is also used to make a type of summer drink or added to cocktails. Coconut milk is also preserved and sold commercially in a tetra pack.

While adding coconut milk to curries you can avoid curdling of the milk with these tips. After adding the coconut milk keep the heat low and do not let it boil. Keep stirring frequently while adding the coconut milk and also while it cooks for a couple of minutes. Let it simmer uncovered. If this doesn’t work mix a teaspoon corn flour to the milk and then add it.

Nutritional value

  1. It is packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus.

  2. It contains high levels of saturated fats therefore its consumption is advised with care.

  3. Coconut milk also has medium chain fatty acids that may help promote weight maintenance without raising cholesterol levels.

  4. Coconut milk contains lauric acid, also found in mother’s milk that is known to promote brain development and bone health.

  5. Coconut milk is a great source of Vitamin E that helps in the nourishment of the skin.

Healthy Patrani Machchi

 

A healthy Patra-Ni-Machchi recipe, only with some mustard oil to give flavor. Pomfret wrapped in a tangy marinade and steamed in a banana leaf.

Ingredients

  • 1 fresh pomfret (medium sized)Banana leaves

    For Marinade:

    4 Tbsp curd

    1/2 Tbsp turmeric

    Some chopped garlic

    1 1/2 Tbsp mustard oil

    Chilli flakes

    1/2 Tbsp salt

    Half lemon, juice

    For Garnish:

    Green chillies

    Coriander

Method

Mix all the ingredients to make the marinade for the fish.

Coat the fish properly with the marinade mixture. Let it rest for about 10 minutes, so that the flavors assimilate well.

Wrap the fish nicely in a banana leave and tie it up.

Place it in the steamer and let it steam gently for about 20 – 25 minutes.

Once done garnish with lime wedges, coriander and green chillies.

Mava Kalakand Halvo (from cookbook)

kalakand
Ingredients:

  • Whole milk 3.5 ltr
  • Sugar as per your taste
  • Green cardamom powder
  • Pistachio for garnishing

Method:

  1. Put a heavy bottom pan on medium heat and put 2 ltr milk .
  2. Cook it till it become thick consistency like Rabdi.
  3. Meanwhile heat the leftover milk and make chena by adding vinegar/lemon.
  4. Strain it in a muslin cloth and run through water to remove the sourness. Press it nicely so all the water comes out from the chenna. Texture should be like crumbles.
  5. Now add this crumbled chena to the reduced milk add cardamom powder and cook it on medium flame. Keep stirring to prevent it from burning. When it turns thick like khoya/mawa turn off the heat.
  6. Keep it stirring with light hand. Add sugar as per your taste and and mix it nicely.  Constant stirring helps it in becoming thick .
  7. Now put it in a greased plate .
  8. Let it cool.
  9. Cut in squares and garnish it with pistachios.

15This is a sample recipe from our cookbooks