The place of Tea in Indian Culture

By Rita No comments

The place of Tea in Indian Culture

Indians love tea, they are crazy about it – and they even have a special word for it – chai.
India is one of the largest tea growers in the world. Tea is grown in the north and the south – in exotic places like Munnar in Kerala, Darjeeling, Assam, and Nilgiri Mountains. The tea gardens are a sight to see. Beautiful terraces are carved into the earth and from far they look like manicured gardens. Tea from Darjeeling and Assam is world famous for its aroma and taste.
Tea was introduced in India by the British during early 1900’s, those were early days of the British Raj. Large swaths of land were converted for mass tea-production. Ironically, the British introduced tea in India to break the Chinese monopoly. Tea was originally consumed by the westernized Indians, but it became widely popular over time. Today, looking at the popularity of tea one cannot tell of its origins from China.
But the story of story of tea in India goes beyond the tea gardens in exotic mountains and valleys, covered with mist and lush greenery. Tea is woven intricately into the Indian social fabric.
Chai is the common equalizer in India – from the rich to the poor. No matter what their position in life, an Indian relishes a cup of tea. The rich ones have their tea served in fancy tea-pots, delicate porcelain cups on well laid out tables with cookies and pastries. The not-so-affluent have it in more humble settings. But the joy and satisfaction is the same.
No matter where you go in India, even the remote village, you are likely to find a tea-stall, with a Chai-walla brewing the concoction, squeezing every last flavor. There is always a crowd of eager and tired folks waiting patiently for their chai. Tea re-vitalizes your body. It is a great anti-oxidant.
India has one of the largest railway networks in the world. Every train station has tea-stalls. Hawkers carry tea-buckets doling out hot cups to weary travelers as the trains pull into the train stations. One of my enduring memories growing up in India is traveling on the train in the sleeper-coach and waking up to the lilting calls of the tea-hawkers.
There are many stories of how tea brings people together. When you visit friends – tea and snacks are probably the most common offering. A cup of tea bonds friendships and heals differences. A guest rejecting an offer of a cup of tea may even hurt their feelings. The ultimate bonding is sharing a cup of tea – between two people – albeit in different saucers. When you visit a commercial establishment, as a sign of respect for the customer, tea is offered. Read more in my cookbook for Tea.
Recently, I was invited to speak and present “The Place of Tea in Indian Culture and the Kerala Tea Gardens” at the Boston Athenaeum. Here is a short synopsis. I am delighted that my Cookbooks were displayed and showcased in the museum! Thanks Hannah Weisman! Hannah is the Director of Education at Boston Athenaeum.
The museum is a historical place and encourages historical books. The Boston Athenaeum is steeped in history. Founded in 1807, the Boston Athenæum is one of the oldest and most distinguished independent libraries and cultural institutions in the United States.
Tea / Chai Recipes:
Ginger Tea
Masala Chai
Parsi Chai
Cardamom Tea
Teas of India Cookbook

More on The place of Tea in Indian Culture on ParsiCuisine.com

Chapat – Sweet Parsi Pancakes

By Rita 4 comments

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Dotivala Bakery completes 159 years – one of the longest surviving businesses in India.

By Rita 7 comments

Considering India just celebrated its independence of 70 years from the British Raj, this makes the bakery one of the longest surviving and thriving business in modern day India. During their reign in India, the Dutch established in Surat a warehouse on Dutch Road, in which five Parsi gentlemen were employed as bakers. When the […]

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By Rita 2 comments

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Eggs over Sali or Potatoes

By Rita 9 comments

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Sali Boti

By Rita 6 comments

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Lagan nu Custard (from cookbook)

By Rita 17 comments

by Rita Jamshed Kapadia Lagan nu Custard is made with eggs and is delicious! Recipe from my mother Parin Homi Munshi. More recipes in cookbook. Order HERE. Ingredients 6 cups milk or 3 cups heavy cream 1 slice bread 3 eggs 1 cup sugar 2 tsp vanilla essence OR 1 tsp Rose Essence 3 tsp […]

Chicken Soup for fighting a Cold or Flu

By Recipes from Parsi Cuisine 6 comments

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Quick and Easy Parsi Malido Video and Recipe

By Rita 6 comments

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Holi Special

By Rita No comments

by Sarika Rana India is gearing up to celebrate one of the biggest festivals, that is Holi.  Holi is said to derive its name from the mythological character Holika, who was the evil sister of the demon king Hiranyakashyap. After the night of Holika Dahan on Choti Holi where a bonfire is lit, people play […]

Agarni / Agharni Lavda

By Rita 1 comment

By Rita Kapadia Recipe for Agarni Ladva Boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. milk (optional to remove sugar impurity) 1/2 tsp. cardamom powder 3 cups ghee for deep frying 2 fine hole shallow strainer metal spoons, or use a colander with holes (be innovative) 1/2 tsp vanilla or rose essence […]

Seven Ways to Celebrate Navroz 2020

By Rita 1 comment

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Happy Valentines Day

By Rita 2 comments

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Heart shaped French Macarons

By Rita No comments

by Havovi Bhomisha Patel Ingredients 120 gm Egg white 100 gm Castor sugar 125 gm Almond powder 200 gm Icing sugar Method Whip egg whites and castor sugar till soft peak. Add sieved almond powder and icing sugar. Fold in with a spatula. Add a drop of gel colouring. Pipe on paper with the shape drawn […]

Lemon Shortbread Cookies

By Rita 6 comments

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Parsi Sev

By Rita 23 comments

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Popatji

By Rita No comments

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 […]

Mulberry Jam

By Rita 2 comments

These are mulberries in English while in Persian in Iran it’s called Toot. Mulberry Jam Recipe Preparation Time: 10 minutes Cook Time 20 minutes Ingredients Method Footnotes Nutrition Facts Per Serving: 28 calories; 0.1 g fat; 6.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 10 mg sodium. 

Dar ni Pori step by step

By Rita 1 comment

By City Shor Editor’s Note: In gujarati but easy to follow steps visually. I knew Lily aunty at the Parsi Industrial in Khanpur and have had many of her tasty Dar ni Pori. Albeit have brought them over to USA. Untold Kitchen Stories Ep 9- Traditional Parsi dish- Dar ni Pori ft. Lily Sahuna Aunty […]

India’s brilliant Bombay Duck

By Rita No comments

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Tea of India – Chai

By Rita 4 comments

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Tomato per eedu

By Rita 3 comments

Tomato and Eggs go  well together.  A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic. It is a sweet and spicy dish with ginger, garlic and  Indian spices. Tomato per eedu Recipe  INGREDIENTS          1 kg ripe tomatoes 1 tsp. salt Grind together […]

Kheema Meat Empanadas

By Rita No comments

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Almond Milk

By Rita 4 comments

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Recipe index  

By Rita 4 comments

ParsiCuisine.com has one of the largest collection of free Indian and Parsi / Parsee food recipes, cooking tips, chefs and restaurants. We are expanding this site with fusion foods and to other wonderful people and cultures like Bengali, Gujarati, Goan, Persian, Sindhi, Punjabi, is my Joy. For your convenience we created a recipe index, click […]

Rita’s Christmas Fruit Cake

By Rita 2 comments

Rita’s Fruitcake

Baby Eggplants with Chutney

By Rita 3 comments

I like these little baby eggplants my mother used to stuff with chutney and tie with a string. The Indian word for Eggplant is also Ravaiya, Vengnu, Aubergine or Brinjal. Ingredients 8-10 small ravaiya (baby eggplant) 1 cup coconut milk, extracted from 1/2 coconut 50 grams tamarind soaked in warm water and pulp strained off […]

Marzipan Boi (Fish shaped Dessert)

By Rita 3 comments

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 […]

Mysore Pak

By Rita No comments

Ingredients Method In a large kadai add ghee and oil. Bring to a boil and simmer till you prepare mysore pak. Keep Next, in a large heavy bottomed / non stick kadai take sugar and water and bring to a boil. Keep boiling and stirring till the sugar attains one string consistency. Next, keep the […]

The Forgotten Christmas Pudding

By Rita No comments

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Reviving the Parsi platter

By Rita No comments

The dream of being in that kitchen finally came true !!The Masterchef Kitchen !!!Standing in front of these judges and making them taste my food was the best experience ever ♥️I got the extraordinary opportunity to promote my ideas about how I want to preserve my culture.Top 40 in India !!Stay tuned for this !Coming soon […]

A Parsi Story: Sugar in the Milk

By Rita 1 comment

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Christmas Stollen – A German tradition for the holidays

By Rita 1 comment

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Shab-e Yalda: When Light Shines and Goodness Prevails

By Rita 3 comments

Yalda on December 21 is celebrated in many parts of the world. Eating watermelon in the winter is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the health food – parsi vasanu and the gujarati word is “char jat nu magaj”. Yalda Festival  Table (Shab e […]

Reflections on Food and Faith

By Rita No comments

In the beginning … From the very beginning of the world, food and Faith have been interwoven by the creative and loving hand of God, making food the meeting point between this world and the heavenly kingdom.  Not only did God intentionally create us in such a way that food was required to sustain natural […]

Turkey Day Candy

By Rita No comments

Edible Candy Turkeys You will need: Bag of Candy Corn Cupcake containers Blanched Almonds for garnish Reeses Peanut Butter Cups Oreo Cookies with thick cream center Chocolate covered Raisins Assemble: Take a Oreo cookie and stick a peanut butter for the turkey body. Stick a chocolate covered raisin on top for the head of the […]

Fenugreek Eggs Parsi style

By Rita 2 comments

Fenugreek is known to lower blood sugar levels. In fact everytime I make this dish, I feel better the next day!

Sali Kheema

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by Erik Treasuryvala Is minced meat good for you? Meat is a good source of protein, vitamins and minerals such as iron, zinc and B vitamins. It is one of the main sources of vitamin B12, also found in milk. Advice from the Department of Health is to consume healthier meat or meat products, such […]

Jardalu ma Marghi (Chicken with Apricots)

By Rita 10 comments

Easy Parsi Vasanu

By Rita 1 comment

If you have made the parsi vasanu ever, you know it requires a huge amount of stirring for hours. Of course if you have a spouse or a muscular kid in the house, you can enlist their services! Take a break and look into purchasing the Gourmia GST210B Stiriffic Adjustable Pot & Pan Hands Free […]

Parsi Mutton Cutlets

By Rita 5 comments

By Rita Jamshed Kapadia Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder or garam masala 2 Tbsp potatoes, boiled and mashed 5 mint leaves , chopped coarsley 1 Tbsp chopped coriander Salt to […]

The Saffron Elaichi Gulab Jamun

By Rita 1 comment

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 […]

Dudh Na Puff (Milk froth)

By Recipes from Parsi Cuisine 8 comments

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 […]

Grams to Cups Converter

By Rita No comments

grams to cups converter page.

Health benefits of Bay Leaves

By Rita 2 comments

Health benefits of Bay Leaves

Cookbooks

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Printed Paperbacks Please click on image to purchase: Click here for ECookbooks

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 […]

Pastry filled with Cream or Malai Khaaja

By Rita 1 comment

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 […]

Mithai Game

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What do Nankhatai Biscuits and Nankhatai Band have in common?

By Rita 6 comments

What do Nankhatai Biscuits & Nankhatai Band have in common? Answer: Both Biscuit and Band were popular in Surat, India. The soft crumbly nankhatai brings back many a fond memory. The word Nankhatai comes from the Persian word ‘Nan‘ meaning bread and ‘Khatai’ probably comes from ‘Catai’ or ‘Cathay’, the older name for China. Thus translating […]

Nan Khatai

By Rita 3 comments

Nan Khatai These soft cookies are similar to the European dutch shortbread cookies. I flavored them with Rose and Cardamon. Very easy and fun to make.  Makes 12 Ingredients 1 cup all purpose flour 1/2 cup confectioners sugar 1/2 cup unsalted butter (salted is fine but omit the pinch of salt) 1/2 tsp. double-acting baking […]

Mumbai Sutarpheni सुतर फेणी

By Rita 3 comments

Friends be it Parsi, Gujarati or Maharashtrian these delicacies from Parsi Dairy are distinctly superior. Make it at home the easy way – Recipe HERE Bombay Ice Halwa / Mahim Halwa or Ice Halwa Another Mumbai delicacy best available at Dayaram Damodar and Parsi Dairy. It’s available in two colours white and yellow and I […]

Diwali Recipes

By Recipes from Parsi Cuisine No comments

Diwali Recipes

Yazdani Bakery

By Rita 5 comments

There are many Irani Bakeries in Mumbai, India. You must have heard of the Kayani Bakery, but have you heard of the Yazdani Bakery? Yazdani Bakery is an Irani cafe or Persian style bakery in Mumbai, India. The bakery was opened in 1953 by Meherwan Zend, an Irani baker. All products in the bakery are handmade, and baked in diesel ovens. The bakery draws […]

Chocolate or Coffee Almond Lassi

By Rita 3 comments

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 […]

Translation for Gujarati to English

By Rita 2 comments

Folks, there are many words on this site that are Gujarati, Hindi, and other languages. You can translate to English very easily. Click HERE to get this Google Translator for Gujarati to English. If you want the entire site to be read in another language, there is a handy translator. Please scroll down to see […]

Happy Ganesh Chaturthi

By Rita 1 comment

Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well. A popular dessert from Maharashtra which is consumed highly […]

When Bombay Duck Was Banned In England

By Rita No comments

Bombay Duck

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhurtu)

By Rita 2 comments

Ingredients: 1lb Eggplant  (also known as Vengnu or Baingan in India) 2 chopped onions 2 tsp Ginger/garlic paste 1 finely chopped green chilli 2 tsp Cumin Jeera seeds 3 sprigs of green garlic (I grow it ) 1 green scallion chopped fine 1 tsp Salt or to taste 1 cup Yogurt and 2 tsp sugar […]

Kedgeree

By Rita No comments

I just made this awesome dish for my cookbook club and it was a hit! Learnt the indian plain khichri is a european fav! Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger […]

Parsi Songs for festive occasions

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Understanding Parsi Food & Customs in the light of Zoroastrian religion

By Rita 9 comments

by Ervad Dr. Ramiyar Karanjia Many a Parsi customs, because they are not properly understood or traced to Avestan times or scriptures, are believed to be of Hindu origin. This is not entirely correct as we will shortly see. Only perhaps 20% of the customs are of later origin. Some have undergone minor changes on […]

Some interesting tips for mothers – before and after pregnancy

By Rita 1 comment

Household tips before and after pregnancy by Thrity Tantra A few tips – Pre and post Delivery of the baby……These tips are traditional from personal experience only. In case of any medical conditions, please consult your doctor without fail……Click Here to view and download A few recipes – Pre and post Delivery of the baby……(including […]

Akuri – Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

By Rita 18 comments

My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference). Akuri is basically scrambled eggs. Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or […]

Parsi Kid Gosht

By Rita 6 comments

Ingredients 1.5 pounds chicken1 tbsp Ginger garlic paste 4 large Potatoes , peeled cubed ( large ) and fried 3-4 Kashmiri chilies or red dried chilies 1-2 1 inch stick Cinnamon 3-4 Cloves1 tsp Cumin seeds 4 Cardamom seeds ( Smash open the pods and get the seeds out) 1 large Onion chopped 1 cup heavy cream ( I used milk ) […]

Rice Flour Rotli

By Rita 3 comments

translated by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community. Yes, all rice (in its natural form) is gluten–free. This includes brown rice, white rice and wild rice. In this case, the “glutinous” term refers to the sticky nature of therice and not the gluten protein found in wheat, barley […]

Delicious Chicken Puffs

By Rita 4 comments

On this #NationalPieDay Pastry + Filling = pie. #PieDay here is a parsi favorite recipe in this Video to share, make and enjoy. I’m linking this recipe to Fiesta Friday #286, co-hosted this week are Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health. Recipe Ingredients2 cups chicken breasts1 tsp black pepper1 onion2 green chillies1 tsp Garlic Powder1/4 cup ghee1 cup […]

Mango Murraba (Parsi Murambo) Recipe

By Rita 9 comments

Celebrate  with this glorious Mango Murraba anyday. #mangoseasonison #ilovemangoes #mangoisthekingoffruits #mangolove #mango Ingredients 1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still, the `bottle’ mango, `batli keri’. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.) White or […]

Coconut Mango Burfi – diamonds make the best display

By Rita No comments

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 […]

YouTube Channel for Parsi Cuisine

By Rita 4 comments

http://youtube.com/theparsicuisine

Rita’s Dar ni Pori

By Rita 23 comments

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 […]

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?

Kichri With Massour Dal

By Rita 3 comments

by Davis Tanis YIELD 6 to 8 servings TIME 45 minutes, plus 1 hour’s soaking Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern […]

Salted Lassi with Coriander and Cumin

By Rita 2 comments

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 […]

Raabri or Kaanji Masala Mix

By Rita 3 comments

This is an energy drink best taken at breakfast time. Increases your energy levels for the day and keep you vitality strong. Good for nursing mothers and pregnant mothers. Keep this Raabri/Kaanji masala prepared for winter and enjoy your cuppa once in a while or regularly! Research suggests that our brain and body thrive on […]

Saas

By Rita 1 comment

Recipe Ingredients 2 lbs Cod or Prawns or Pomfret or Surmai slices5 Cloves of Garlic 1/2 tsp Jeeru 1/2 Onion 1 Ladle Oil Note: for a brown saas – I use Gram / Besan flour. See photo below. 5 tbsp Rice Flour (or white flour) 2 Glasses of Water 3 tsp sugar 2 tsp salt […]

Kayani Bakery urges customers not to buy its products online from FAKE sites.

By Rita 1 comment

FAKE SITE – KAYANI bakery, PUNE has published in the newspapers that they do not sell their products online nor do they have any branches & that someone is either selling fake products or are selling unethically that is without their permission. They’ve also requested public not to buy online

Channa Dal Palak

By Rita 1 comment

Quick and easy to make Channa Dal Palak. Subscribe and like my video, my channel, Happy Life.

Kumas Cake Video and Recipe

By Rita 8 comments

Recipe by Rita Jamshed Kapadia Makes 24 pieces Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 1/4 cup grated blanched Almonds for cake mix 1 cup wheat flour 1 cup rava (fine grain semolina) 1/2 cup cake flour or baking plain flour 2 tsp baking powder 1 tsp salt 3 tsp cardamom […]

Parsi Mawa Cake

By Rita 4 comments

Parsi Mawa Cake

The humble ‘mawa’ cake story

By Rita No comments

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 […]

Pickled Mango Bafenu

By Rita No comments

Recipe #1 Ingredients 3 ripe mangoes whole ½ vinegar ½ cup jaggery, grated 1 tbsp garlic paste ½ tsp turmeric 1 tsp red chilli powder 1 tsp cumin powder 1-1/2 tsps mustard powder 1 tsp salt 2 tbsps. Oil Method Take 3 ripe mangoes, wash and put into pressure cooker with a little water.  When […]

Bahman Mahino Meal

By Rita 3 comments

 Bahman mahino is the month (June) when some religious parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Recipes: Dry Bhindi (Okra) ~ Vaghareli Khichri ~

Summer Frikadeller Meatballs

By Rita No comments

Scandinavian Meatballs Welcome to long summer days, sharing food with friends and making the most of the season. This month we are visiting Scandinavia in our Local Town Cookbook Club. The Scandinavians excel at comfort family, friends, a good atmosphere, long meals, relaxation, and an emphasis on the simple pleasures. They even have a word […]

Kheemo with potato

By Rita 4 comments

“Kheema” Kheema Recipe INGREDIENTS: 1 lb Mince meat. Lamb, Turkey, Chicken or Beef 2 large Onions, sliced 1 tsp Chili powder (optional) 1 tsp Ginger paste 1 tsp Garlic paste 1 tsp Cumin seed 1 tsp Salt 2 Tomatoes, peeled and chopped 1 tsp Turmeric Ketchup, or Worcester sauce 4 green chilies, slit (optional) 1/2 […]

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, […]

Popatjee – sweet donuts

By Rita 10 comments

Popatji Otherwise known as poffertjes, in Holland these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert. Recipe #1 INGREDIENTS 1 level tsp. instant yeast 1 tbsp. milk 1 cup buckwheat flour (100 g) 1 cup flour (100 g) 2 eggs 1 […]

Chicken Farcha like the Chap

By Rita 7 comments

I have adapted this recipe from the way my mother used to make “Chap”. The onions ground in the masala in the chap were an taste unforgettable! Try it sometime. The Vividh Vani Cookbook has the Chap recipe. How do you make tasty Chicken Farcha ? Better than KFC and worth the effort? Let us know […]

Indian Parsi Meat and Potatoes

By Rita No comments

Spicy Indian Potatoes and Meat with Naan or Roti is an home cooked Parsi favorite. (above was made in USA by Rita) Recipe by Zarin’s Secrets Featured on Fiesta Friday #278 

Ambakalyo

By Rita 3 comments

Ambakalyo is Parsi Original. We used to have it at a Gahanbar / Ghambar which is a feast given in honor of a beloved who has passed away. Held as a charity event, all the residents are invited free of charge in old towns like Ahmedabad, Navsari, Surat, Bharuch in India. Served with Vaal ni […]

Kanda Keri nu Gosth

By Rita 3 comments

by Sheroo Rusi Parekh Clean & wash 1-1/2 kg mutton n marinate with ginger-garlic paste. Wash & peel 15 medium or 12 big Alfanso mangoes (I used 12 big ones). (Normally these are cooked whole but I prefer cutting slices from 2 sides for 2 reasons – one coz now a days there’s no guarantee […]

Chicken Tikka Masala

By Rita 6 comments

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, […]

Grilled Tandoori Chicken

By Rita 3 comments

Grilled Tandoori Chicken Ingredients: 8 to 10 Kashmiri Red dry chillies 10 to 15 leaves of Phuduna(mint) Fresh Coriander leaves (dhanya) 1 tbsp Ginger Garlic paste 1 tbsp Soy sauce 2 tbsp Balsamic vinegar 1 Lime 1 tea spoon salt 5 to 6 Cashews 1/2 tsp Garam masala 2 tbsp Yogurt 2 full green chillies […]

Recipe Contest Winner: Keri Kanda ma Gosth

By Rita No comments

Congratulations to our member Mahrukh Mogrelia Click here to Enter Contest. by Mahrukh Mogrelia Ingredients:1 kilo mutton with bones7 ripe Alphonso mangoes,peeled and keep mango whole.1 tbsp ginger garlic paste 1 tbsp green chile garlic paste 1 tbsp Kashmiri chile powder 1 tbsp sambhar masala 1 tsp curry powder1 tsp turmeric powder 1 tsp sugar2 […]

Sheek Kababs

By Rita No comments

Recipe Ingredients 1 lb Turkey minced 2 eggs 4 Tbsp Cashew Nut powder for binder 1 tbsp Cumin powder 1 tbsp Chili powder 1 tbsp White pepper powder 5 tbsp Coriander fresh leaves finely chopped 1 tsp Garam masala 1 tbsp chopped green scallions (substitute onion powder if desired) 4 Tsp Vegetable Oil 2 tsp […]

Dudh Puli

By Rita No comments

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 […]

Cooking with the Time & Talents Club Book

By Rita 1 comment

by Meher Mirza The smell of dried Bombay duck infiltrates the air. Mum is making the Parsi dish Tarapori Patio, a ruddy pickle made from the quintessentially Bombay fish, the curiously-named Bombay duck, assertively spiced and humming with the tang of vinegar. An old cookbook lies next to her, the pages brittle, dog-eared, covered with […]

Bhakhra (Fried Cakes)

By Recipes from Parsi Cuisine 22 comments

http://www.parsicuisine.com/bhakhra/

Keri ni Khichri

By Rita 2 comments

Aryuvedic Sweet Rice and Dal with Mango This Mango Khicri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime! INGREDIENTS 4 cups Rice 1 cup Tuvar Dal 1 1/2 cup sugar 4 Mangoes peeled and cubed (one per […]

Yogurt

By Rita 8 comments

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 […]

Irani Choi or Chai ( Spice Masala Chai)

By Rita 3 comments

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 […]

Wafers and Eggs

By Rita 1 comment

Ingredients 1 cup wafers (I used Cape Cod Potato Chips) 3 tsp water 2 Eggs 2 tsp butter or Ghee Few slices of Red and Green Peppers (optional) Salt and Black pepper to taste Method In a non-stick pan put in the butter, water and wafers/chips. Heat to boil. Add the green and red peppers. […]

Tuna Cutlets

By Rita No comments

by Vahbiz Daruwalla Ingredients 2 X 400 gm cans of tuna (in brine or oil)1 medium sized onion chopped very fine1/2 cup very finely chopped coriander2 tsps very finely chopped mint leaves2 green chillies chopped very fine 1 tsp garlic paste1 tsp ginger paste2 eggs1/2 tsp coriander powder1/2 tsp cumin powder1/4 tsp aamchur powder (raw mango […]

Fish Molle

By Rita 1 comment

Vicky Subu Kota Fish Molle Contest Entry for Cuisinart 2019 Event Recipe This recipe is from the state of Kerala, India. Kerala’s cuisine or any regional cuisine evolves based on native ingredients. This dish represents the region’s abundant supply of fish and coconut. Serves 4 – 6• 1 ½ pounds fish fillet such as catfish […]

Eggs in crispy potato basket. (Topli na Eeda)

By Rita No comments

Baked egg in crispy potato cups for an easy all-in-one breakfast! 🍳 These potato baskets (topli) are made from grated potato at home (chemical free). Bake and cool and then fill with any filling of your choice. I chose eggs here since I like the protein they provide. If you are a vegetarian you can […]

Scrambled Eggs with wild garlic

By Rita 4 comments

Wild Garlic is a favorite of mine. In India it is actually cultivated for consumption. It has the same health benefits that garlic has. Called as Garlic Chives (Garlic Organic) “Leelu Lasan” in India. Field Garlic Crow Garlic, or Onion Grass. Allium Vineale Popular nurseries sell these The flat, tender leaves have a flavor midway […]

WARLI STYLE MUTTON CURRY

By Rita No comments

INGREDIENTS 1 kg mutton 6 green chillies 3 – 4 pods of garlic 1 – 2 inch ginger 3 – 4 onions (medium size) 4 – 5 teja mirch 5 – 6 tbsps of refined oil 3 tbsps of turmeric powder 1 tbsp of red chilli powder 3 – 4 cardamoms 1 tbsp of cumin […]

Easter Honey Cake

By Rita 2 comments

Honey Cake Ingredients1 1/2 cup Plain flour 1/2 cup Butter 1/4th cup Oil 3/4 cup Sugar powder 1 1/2 tsp Baking powder 1/4 tsp Salt 1/4 cup Milk 1 1/2 tb sp. Vanilla essence 3 Eggs For Honey syrup 1/4 cup of water 4tb sp.of honey 2 tsp. of rose water Mix together to make […]

Polson Butter

By Rita 1 comment

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 […]

Fried Puri, Roti, Rotli

By Rita 9 comments

Puri is an indian fried flour bread. Eaten by itself it is delicious and satisfying. Any vegetable or meat dish goes well with these puris. If you do NOT fry the puri and just roast it on a non-stick pan or the Indian tava (Non-Stick Chapati Tawa/Roti Tawa/Paratha Tawa, Aluminium 2.6 MM with Free Wooden […]

The Parsi Trail: Top 7 Parsi Restaurants In Mumbai

By Rita 6 comments

Article credit: Meher Mirza of NDTV   The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]

Salli Boti

By Rita 1 comment

Sali Boti.  Yet another traditional Parsi Dish. Slow cooked mutton in gravy topped with crispy potato straws (sali). Best enjoyed with fresh homemade chappatis !! Congratulations to our member Shikha Sepai FOR MARINATION1 kg mutton 1 tablespoon ginger-garlic paste1 tablespoon green chilli, garlic and jeera paste1/2 cup yogurt   FOR COOKING4 tablespoons oil3 large onions chopped […]

Mumbai-based chef Mahrukh Mogrelia shares the recipe for Patrani Machhi

By Rita 1 comment

That Parsi food is all about sweet and sour flavours is a completely wrong notion, says fifth generation Parsi chef Mahrukh Mogrelia. “Not all our food is sweet and sour. There are a lot of fresh herbs and homemade spices that go into Parsi cooking,” shares Mahrukh, a resident of Nana Chowk in South Mumbai, […]

Easy Suterfeni

By Rita 3 comments

3 cups Kataifi – I used Apollo Brand Kataifi 2 tbsp Ghee/ clarified butter 1/2 cup Sugar 1/4 cup Water 1 tsp Cardamom powder 1/2 tsp Saffron Garnish of Almonds, Pistachios, Cashewnut Method Defrost the kataifi according to package instructions. I used Apollo brand and mine came with the instruction to keep it outside for […]

Wedding Pickle, Lagan nu Achar

By Rita No comments

Wedding Pickle, Lagan nu Achar

Drunken Parsi Pickled Prawns.

By Rita 5 comments

by Rusi Sorabji INGREDIENTS. Pre-cooked but frozen and cleaned large prawns as available in  the super markets. Kholahji nu Gor Kerri nay fruit nu achar. Or DEEP nu Gor Keri no chundo           (available in the Indian store) METHOD Thaw the  frozen prawns, marinate with achar for an hour or more before serving with tooth-picks. Once […]

Deviled Eggs

By Rita 3 comments

Ingredients 4 hard-boiled eggs 2 tbsp mayonnaise 1 tsp mustard salt black pepper red paprika Method Peel the hard-boiled eggs and cut them lengthwise in half. In a small bowl, separate the cooked yolk and add all the ingredients, mash well to make a paste. Fill each half with the paste and sprinkle red paprika […]

Sticky Semolina Cake

By Rita 10 comments

  Feast: Food That Celebrates Life Recently I have joined a Cookbook Club. The idea is to cook a recipe from chosen cookbooks by the librarian. We then shared our dishes and discussed / reviewed the cookbook. I chose this cake since it was well written by the author and easy to make.  This Middle-Eastern inspired […]

Saffron Angoori Rabdi – sugar free

By Rita 2 comments

Preparation Time: 10 minsCooking Time: 10 minsMakes 4 servings Ingredients 3 cups low fat milk8 rasgullas , cut into halves1/4 tsp lemon juice1 tsp cornflour dissolved in1 tbsp low-fat milk4 tsp sugar substitutea pinch cinnamon (dalchini) powder For The Garnisha few strands saffron (kesar) MethodSoak the rasgullas in water for 1 minute, drain and discard […]

Age well. Boost your Brain Health by eating well. Tasty Spice of Life Mix

By Rita 1 comment

Salt free, All Natural and non irradiated. Research suggests that our brain and body thrive on variety. The 19 nutrient-rich ingredients of this spice of life work together, offering many health protecting properties. Shake it every day on your Chicken, Turkey or Fish. I have this many times on baked salmon, roast chicken and it […]

Super Bowl Game Snack : Paneer Tikka

By Rita No comments

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 […]