Buryani, Doodhi ma gosht and Doodhi skin par eeda

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Buryani, Doodhi ma gosht and Doodhi skin par eeda Buryani is generally made with Doodhi (Lauki, Gourd), Cucumbers (Kakdi ), Eggplant (Vengnu) OR Tooryiya. Buryani is an old dish made in parsi homes  back in India.  This buryani is generally eaten with biryani or rice pulav.  I made this from “Vividh Vani by Meherbai Jamshedji Wadia”. However the cookbook […]

Doodhi, Lauki or gourd is known to lower A1C and blood sugar levels.

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by Rita Jamshed Kapadia Known as Bottle Gourd in USA. Doodhi is a vegetable also known as Lauki, Lavki in India.  Buy one that has soft skin and if you dig your nail into it, it should leave a mark and feel soft. Doodhi is very good for diabetes. Drinking it as a juice has been […]

Independence Day and the Parsi connection

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Believe it or not toad in the hole dish was relished for breakfast India when the British Raj was active.  Yes, Parsis liked to eat British fare, specially during the pre-independence days before 1947. Toad in the hole may sound strange to the average person and even more foreign to Gen Z, but in some British communities […]

Chapat

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Chapat Recipe from Cookbook “Parsi Cuisine Manna of the 21st Century” by Rita Jamshed Kapadia

Papri and Daran for Malido

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Papdi to eat with Malido from the famous Vividh Vani cookbook Recipe translated from Gujarati to English by Rita Jamshed Kapadia Click here for the Guide to Old Measures Ingredients 1 tipri Wheat Flour (See tipri measure) 1/4 lb Sugar (fine barik) Method Mix above with little water to make a very tight dough. Keep for 1 […]

The Batasa Story – Jamshed & Cyrus Dotivala

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Recipe of Batasa Is it true that the Dotivala family invented the famous Parsi Batasa ? How and when did this come about? Yes, our forefathers were the inventors of the famous tea time biscuit popularly known as Batasa. It was in the early 1800’s when our forefather Mr. Faramji Pestonji Dotivala joined the Dutch […]

Pori

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From Behram Palamkote The best dar ni pori in Bombay one would get is from a parsi lady called Sheramai who is 89 years old and that is my mom. Once you taste it you will not like any other pori that’s a guarantee!  I can give you all her secret recipe which she does […]

Muktad, Malido and Memories

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Muktads foods Items like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with clean hands.   ParsiCuisine.com Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact Rita@ParsiCuisine.com or purchase directly on Amazon.

Madavsaro

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Madavsaro The Madavsaro ceremony is done four days before the wedding. The families of the bride and the groom each plant a young tree in a pot, amidst recitation of prayers by the family priest and place this at the entrance of their individual homes. This is generally a mango plant and is treated as […]

Celebrate Navroze

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Harkening back to our countries of origin, to celebrate the New Year and the coming of  Navroz, we are suggesting that we tell our friends and neighbors who we are by sharing a snippet of our culture, and reviving the tradition of giving them a gift of ‘mithu mohnu’ – any sweet dish. We suggest we […]

Mava ni Boi – the easy way

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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 […]

Doodhi ni Barfi

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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 […]

Parsi Mawa Cake

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Parsi Mawa Cake. Recipe for whole mawa cake or as cupcakes.

Brain Cutlets

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  Brain Cutlets You will need 4 goat brains aka goat bheja. Boil the bheja with little water, salt and ginger garlic paste. Once boiled drain the the water and cut it up to tiny pieces or just mash it up lightly with a fork. Add more ginger-garlic paste if desired. Beat two eggs well. […]

Fried Rice

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Ingredients 4 cups of cooked rice. 3 tbsps of butter. 1 diced onion. 12 oz of frozen peas and carrots. ½ cup of soy sauce. 3 beaten eggs. How to make Fried Rice: In a large nonstick skillet, melt the butter and sauté the onion until tender. Mix in the peas and carrots and heat […]