Saffron Elaichi Gulab Jamun by Rita Jamshed Kapadia The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops […]
INGREDIENTSEaster Buns (see recipe below)2 tbsp maska1 tbsp fruit jam (optional) INSTRUCTIONS Slice the buns and spread the maska on both sides.Heat a non-stick pan and place for a minute to make it warm.Turn off the stove.Spread Maska (see recipe) mixture inside on both sides.Serve these buns with hot parsi / irani chai / tea. […]
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 […]
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 […]
Irish Butter Kerrygold Has Conquered America’s Kitchens or NOT ?
Cooking With the Parsis; Parsi: Indian Spices, Mideastern Cooking; Tehmina Alphonse’s Parsi Recipes Method for Making Ghee Kheema Kebabs (Spiced meatballs) Mango Kulfi Dhansak (Chicken with lentil puree) By Craig Claiborne PRINCETON, N.J. WOULD YOU come to dinner?” Tehmina Alphonse asked. “I will prepare you the traditional meal of the Parsis in India. Our culture […]
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 […]
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, […]
All those Biharis in a position to remember the smells and flavours of their breakfasts from the 1950s-60s, may jump at the mention of Polson butter. It may please them to know of a very intimate connection between Pestonji Edulji Dalal, the founder of Polson butter and Patna. The library at the National Dairy Development […]
Parsi Sandhra – An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!
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: Boil the doodhi for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Keep cooking for 15-20 minutes. Then put the mava […]