Blog Archives for category Appetizer

Seekh Kebab

Ingredients 1 lb Turkey or Chicken minced 2 Eggs 1 tbsp. Cumin (Jeera) powder 1 tsp Red chili powder 1… Continue reading »

Shab-e Yalda: When Light Shines and Goodness Prevails

This article first appeared in the FEZANA JOURNAL FALL 2015 Vol 29 No 3 page 76-79 Yalda Festival  Table (Shab… Continue reading »

Sinful Shami Kababs (from cookbook)

Ingredients: 2 pounds lamb mince 2 pounds chicken mince, 1/4 cup khus khus, 8 cloves, 1 large stick of cinnamon… Continue reading »

Chilli Mushrooms (from cookbook)

Chilli Mushrooms This is a very easy method of chilly mushroom making, takes only 10-15 minutes as the Chinese cooking… Continue reading »

Homemade Potato Tots ( Tater Tots )

Homemade Potato Tots ( Tater Tots ) Ingredients : 8 medium potatoes, cooked, peeled, and hot 1 tablespoon flour 1… Continue reading »

Batata Vada

by Armaity Ghasvala-Dumasia Prep & Cooking: 45 minutes Serves 6-8 persons Ingredients: 2 large potatoes, lightly mashed 1/4 tsp cumin seeds… Continue reading »

Momos Mumbai style

Ingredients (makes 10-12) All purpose flour/ maida 3/4 cup Water As needed Salt 3/4 tsp Oil 2 tsp For stuffing… Continue reading »

Ragda Pattice (from cookbook)

Ingredients For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) 1/4 cup tuver dal 2… Continue reading »

Egg Kheema Roll

By Katy Farokh Take kheema, mix chopped coriander, mint, green onion, green chilli, lime juice, red chilli pwd, rajwadi garam… Continue reading »

How to make Vada Pav – Mumbai’s very own vegetarian burger

  Mumbai’s very own vegetarian burger. The vada is made of a spicy potato filling deep fried in a gram… Continue reading »


Junglee Shikar Maas/Meat (from cookbook)

Shikaar. The word itself conjures myriad images in our minds — jungle trails, sitting up in machaans waiting for the… Continue reading »

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