Blog Archives for category Recipes
Seekh Kebab
Ingredients 1 lb Turkey or Chicken minced 2 Eggs 1 tbsp. Cumin (Jeera) powder 1 tsp Red chili powder 1… Continue reading »
Wedding Pickle, Lagan nu Achar made in the USA
Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, figs, spices, sugar, jaggery and balsamic vinegar…. Continue reading »
Yogurt Shrikand in Red White and Blue
Yogurt is hung to make it thick. Garnish with fresh blueberries, sliced almonds and serve shrikand immediately. Makes: 2 Servings… Continue reading »
AMBAKALIO
AMBAKALIO Ingredients: 1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still,… Continue reading »
Bahman Mahino Meals
Bahman mahino is when parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Editor’s… Continue reading »
Vaghareli Khichri
It is the Ayurvedic detox food. Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to… Continue reading »
Parsi Cuisine presents the winner of Cake of the Week – Faaloodeh 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… Continue reading »
The Secret History of Shiraz Wine
By Anahita Shams BBC You can watch The Secret History of Shiraz Wine on BBC World. Is there a Zoroastrian… Continue reading »
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… Continue reading »
Living by ourselves as new-comers in the states, we would frequently invite our friends over for dinner. Cooking Indian food was by second nature. Everyone expected me to make the Indian dishes they were used to having in restaurants here. My friends wanted to know what spices were used in making our famous parsi dhansak dal, how did the brown rice come out so fluffy and flavorful? What is the secret behind the creamy and oh so soft lagan-nu-custard? What goes in this Chutney? Read more in the "About" section. 
