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. Sweet and Savory this pickle is a great condiment on the table. I just made a batch. It takes 3 days of preparation and 2 days to make! Not easy but very tasty to relish […]

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Hot or Cold brew of Minty Green Tea

If using green tea leaves, they are added to hot water to release their flavor. Mint leaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold. Makes: 1 Cup of Minty Green Tea. Ingredients: Dried Green Tea Leaves 1 Tbsp Fresh Mint Leaves 5 – 6 Honey […]

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Parsi Dhansak Recipe – in an Instant Pot aka Pressure Cooker

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak) Vegetarians can leave the meat out and make the dal, it comes out very good. Parsi Dhansak Recipe: Parsi Dhansak for the good times by Rita Ingredients For the Dhansak dal: 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out and […]

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

Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste! 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. The way […]

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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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Khurshid Mehta: Turkey Kebabs (little meatballs)

Recently  I met Khurshid Mehta in New York and she is as strong as ever. Khurshid is training to be a Mobedyar. Go Khurshid ! Anna Francese Gass runs a website “Heirloom Kitchen” where she chronicles her cooking escapades with grandmothers. One such grandmother she cooked with is Khurshid Mehta of New York. Anna writes… […]

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Cucumber Pickle

Summer Cucumbers are a plenty here in USA. With 5 large ones and the heat of the summer, I knew these cukes would go bad soon. After 5 minutes of wondering what to do with the whole batch, I thought of making a pickle/pani nu achar with the cucumbers. Guess what it was delicious. My […]

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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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Mango Preserve Keri no Ambakalyo

AMBAKALIO

AMBAKALIO 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’. In places where no fresh mangoes are available, even tinned slices would do, even of ripe mangoes. Alternatively, even small green, totally unripe mangoes would do. But then add more jaggery, […]

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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 connection? Image copyrightGETTY IMAGESImage captionMusic, poetry and wine-drinking at the court of 17th Century Persian ruler Shah Abbas Until the Islamic revolution, Iran had a tradition of wine-making which stretched back centuries. It centred on […]

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Almond Fish or Badam ni Boi or Marzipan

  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. Recipe is included in the cookbook “Treasured Grandmother’s Recipes”. Click on the Cookbook below […]

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An ancient and original treat – Gor Papri

Kudos to Villy Divecha‎ who made it recently! Recipe by Shirin Byramji  Gor Papri was made by parsi grandmothers who had a sweet tooth. It is a good treat for nursing mothers to have while breast feeding their baby since ginger powder encourages milk production in the mother and the sugar gives energy. It is a forgotten […]

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