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 e Cheleh) By Rita Jamshed Kapadia Shab-e Yalda: When Light Shines and Goodness Prevails Everywhere in the world, people observe various seasonal days of celebration during the month of December. Most are religious holy days […]

Read more

Thanksgiving Recipe: Pickled Cranberry Apple Sauce

  Vitamin E What it’s good for: Antioxidant powers protect cell membranes, essential for red blood cells, aids cellular respiration and protects lung tissue from pollution. Where you get it: Vegetable oils, wheat germ, green leafy vegetables, seeds, nuts, seafood, apples, carrots and celery. Proanthocyanidins. These are powerful antioxidants that promote urinary tract health. Where you get […]

Read more

Cranberry Apple Chutney / Sauce – just in time for the holidays !

Goes with any meal. Serve with Mashed Potatoes, Roast Turkey, Vegetables, Stuffing for that extra punch! Ingredients: fresh cranberries, apples, vinegar. 8 oz Jar $7. 1 lb Jar $14.  Shipped in USA only. If you want to send it as a gift to someone (makes a great party favor also), that can be arranged too, […]

Read more

Sitaphal Pudding aka “Sugar Apple” or “Custard Apple” Pudding

Sitaphal is also known as “Sugar Apple” or “Custard Apple”  has a typical buttery, delicate flavor. INGREDIENTS  Sitaphal pulp – 1 1/2 cup China grass – 1 packet Water – 1 cup Cream cheese – 500 grams Powdered sugar – 3/4 cup Fresh cream – 1 cup Almond – Finely chopped, to garnish Pistachios – […]

Read more

Thanksgiving In Iran

Pomegranate Harvest and Thanksgiving In Iran Picture is of people in Zardui village in western Iranian province of Kermanshah..Iran is the largest producer of pomegranate in the world. There are more than 700 varieties of this nutritional ancient fruit in Iran and they are classified based on the skin color, seeds and taste. Most pomegranate […]

Read more

Did You Know Berry Pulao Was Invented In Mumbai?

We trace the origins of the Berry Pulao, not to Iran, but closer home in the kitchen of Britannia & Co at Ballard Estate. In 1923, Rashid Kohinoor started Britannia & Co in Ballard Estate. Until 1947, it served Continental fare, with British dishes like Fish and Chips. In 1947, after India’s Independence on August […]

Read more

Detox Juice

Serves 2 Ingredients: • 1 cup (chopped) spinach leaves (without stems) • 1 cup chilled fresh orange juice • 1 cup cubed mango • ¼ cup (chopped) fresh mint • 2 medium ribs celery (finely chopped) • ¼ cup (chopped) flat-leaf parsley Method: Combine all ingredients in a blender. Keep blending it, until it is […]

Read more

MANGO MURABBA (Parsi Murambo)

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’. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.) 200 gms jaggery (more, if mangoes very raw and sour. Can use sugar to […]

Read more

Food Stories: ‘Tis the season of the Mango

  Kathi (Tangy) Chutney Meethi (Sweet) Chutney Mango Achar (Pickle) It’s that time of the year again when we find ourselves replacing meals with the indulgent sweetness of mangoes. A delicious variety of chutneys and achaars (pickle) too, become a merry accompaniment at breakfast, lunch and dinner. As quoted by the famous and incomparable Mirza […]

Read more

Lagan nu Achaar from ParsiCuisine.com

Dear Friends, By popular demand, Rita’s Parsi Cuisine is introducing “Lagan nu Achaar”. Lagan nu Achaar is a pickle made from fresh carrots, ginger, garlic, raisins, apricots, figs, dates, spices, jaggery and balsamic vinegar. Sweet and savory this pickle is a great condiment on the table. It is called “Lagan nu Achaar” as it is […]

Read more
%d bloggers like this: