CHICKEN SALAD

CHICKEN SALAD

INGREDIENTS 1 kg chicken-boneless, cooked and diced 1/4 cup mayonnaise sauce 2 tbsp cream 1/4 cup cabbage-chopped 2 tbsp tomato ketchup 1 tsp chilli sauce lettuce leaves spring onions-for garnish   METHOD When the chicken is cold, mix together with the rest of the ingredients, except the lettuce leaves. Arrange the lettuce leaves on a […]

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Pav Bhaji (Amdavadi)

CONGRATS! AHMEDABAD BECOMES INDIA’S FIRST WORLD HERITAGE CITY We always knew we were world-best. And now, we have UNESCO’s stamp of approval, too. On Saturday, the World Heritage Committee bestowed the World Heritage City status on the 606-year-old city of Ahmedabad. It is the highest global recognition that a site of cultural significance can receive. […]

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Silver Pomfret Fry

Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked. Quantity of small pomfret fish – 8 (Butter-fish can be substituted) […]

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JEWISH AND PARSI CHEESE

  The beetroot, walnut and topli na paneer salad at Sienna café is one of the dishes that offers patrons a taste of the mozzarella-like Parsi cheese. Saturday morning, 11.30 a.m., and Nahoum and Sons, one of Kolkata’s oldest bakeries, in the historic New Market is a hive of activity. It is still owned by the Jewish […]

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Seekh Kebab

Ingredients 1 lb Turkey or Chicken minced 2 Eggs 1 tbsp. Cumin (Jeera) powder 1 tsp Red chili powder 1 tsp White pepper powder Salt to taste Vegetable oil 4 tsp 4 tbsp. Cashew nuts(pounded) 5 tbsp Gram flour (besan) 2 tbsp. Ginger, Garlic each (finely chopped) 4 tsp Onions(chopped) 5 tbsp. Green coriander(chopped) 1 […]

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Bahman Mahino Meals

  Bahman mahino is when parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Editor’s Note: photo shows the whole menu and effort that Rohinton Batlivala put into the cooking, extremely well done Rohinton! Recipes: ~ Grilled/Sauteed Basa Fish Fillets ~ ~ Tareli Vengna ni pori (fried brinjal slices) ~ ~ Vaghareli […]

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Bhakhra made in an “Ebelskiver” pan. The dutch call these Poffertjes

I wandered around in the kitchen section of Costco almost unconsciously thinking I need better non-stick pans. My eyes rested on a wonderful box of Ebelskiver  pancake pan. Somehow I thought this pan could make excellent Indain Parsi Bhakras. I bought the pan. Rushed home and dug out the bhakhra recipe from my cookbook. I […]

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Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi

While vacationing in Dahanu a couple of years back, and driving back to Gujarat from the Maharashtra state. I saw fisher women selling promfrets, pronounced locally as pamplets on the roadside. Dahanu is a coastal town and a municipal council in Palghar district in the state of Maharashtra, India. It is located 110 km from Mumbai […]

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Prawn Patio

Shrimp Patio

              Ingredients 3 Onions finely chopped2 lbs Prawns or Shrimp3 Green chilles finely chopped2 tsp Garlic finely minced1 bunch Kotmir ( coriander leaves)1 tsp Haldi ( tumeric) powder1 tsp red chilli powder1 tsp Cumin seeds1 tsp dhanya powder2 inch piece of Jaggery5 Tomatoes finely chopped1 tsp Salt Method1. Marinate the […]

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Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

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Kumas Cake

by Rita Makes 24 pieces Time to prepare – 2 days Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 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 powder 2 tsp nutmeg 1 […]

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BHARUCHI AKURI (Parsi breakfast dish.)

Eggsciting Bharuchi Akuri

 by JAVED GAYA One of my favourite breakfast preparations is scrambled eggs, even higher on the scale of delicacy, is the akuri, a much underrated dish. Akuri means egg curry in its most basic sense. It is like dhansak and patra ni machi, considered to be a pan-Indian favourite. The Parsis have a love affair […]

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Parsi Mutton Cutlets

Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.           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 2 Tbsp potatoes, boiled […]

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