Blog Archives for category Eggs
Sweet Symphony of Strawberries, Roses and Custard
Roses are my favorite flower, Strawberries my favorite Fruit and Custard favorite dessert, so here’s putting all 3 together for… Continue reading »
Deviled Easter Eggs
What do you do with Easter Eggs ? After the big hunt is over and if the decorated eggs are… Continue reading »
Papeta par Eeda
Papeta par eeda aka Potatoes and Eggs is a easy dish to make anytime. Have it for breakfast, lunch or… Continue reading »
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… Continue reading »
Bombay Bakery’s Coffee Cake
by Bisma Tirbizi Nostalgia is a beautiful thing — it comes with editing, and our brain selectively remembers only the… Continue reading »
Kumas Cake
by Rita Makes 24 pieces Time to prepare – 2 days Ingredients 6 oz salted butter (melted) 2 cups sugar… Continue reading »
Tomato and Eggs (Tabota par Eeda)
Tomato and Eggs go so well together. I made Tomato and Eggs a parsi favorite yesterday. It is a sweet… Continue reading »
Malido
Ingredients 8 1/2 Cup (16 tbs) Whole wheat flour 550 Gram Evaporated dry milk powder 1 kg 350 g castor… Continue reading »
Eggsciting Bharuchi Akuri
by JAVED GAYA One of my favourite breakfast preparations is scrambled eggs, even higher on the scale of delicacy, is… Continue reading »
OATS AND HONEY MAWA CAKE by SodaBottleOpenerWala and Huffington Post
Ingredients Butter: 400 gm Sugar: 400 gm Eggs: 10 Vanilla essence: 5 ml Flour: 300 gm Oats: 300 gm Baking… Continue reading »
Chicken Mahivalla / Chicken in Cream
A Parsi Baked Dish Chicken Mahivalla / Chicken in Cream INGREDIENTS 200 grms almonds, blanch, slice and fried 200 grms… Continue reading »
Living by ourselves as new-comers in the states, we would frequently invite our friends over for dinner. Cooking Indian food was by second nature. Everyone expected me to make the Indian dishes they were used to having in restaurants here. My friends wanted to know what spices were used in making our famous parsi dhansak dal, how did the brown rice come out so fluffy and flavorful? What is the secret behind the creamy and oh so soft lagan-nu-custard? What goes in this Chutney? Read more in the "About" section. 
