Ginger Garlic Paste 1 cup of peeled and washed ginger, garlic and green chillies. (Equal amount ratio) 1 tsp salt 1 tsp cumin seeds Grind to a paste Store in glass jar for use in refrigerator ParsiCuisine.com Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If […]
ParsiCuisine.com Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks – Rita Jamshed Kapadia
Parsis have unique pronunciation of ordinary Gujarati words so we have provided an English translation for many Spices, Vegetables and other processes. Parsi Gujarati, Hindi and other Indian terms. English Achar Pickle Adoo Ginger Ajmo It’s “ajwain”, carom seeds, or bishop’s weed. “Ajmo” is a Gujarati word for this plant. The scientific (or Latin) name is […]
French Toast – probably the fastest way to make french toast! Ingredients 1 Croissant ( Costco Croissants make it superb ) 2 eggs Milk as needed Sugar as needed (Are you diabetic? – you can omit 🙂 1/4 tsp Vanilla essence Pinch of Cardamom and nutmeg powder Garnish: Blueberries, Strawberries, Honey Method Beat the two […]
Egg Mania
What is a “Tipri” ? – It is an old measure used by cooks to measure Rice, Wheat and other whole grains, flour and sugar. The old bombay kitchens kept it as a standard measure. Using an old cigarette tin, (sans the 50 cigarettes) it was called “Tipri” for measuring Rice, Wheat and other whole […]
ParsiCuisine.com Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks – Rita Jamshed Kapadia
Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (as is from original volumes in Gujarati) First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was […]
