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….

Parsi Berry Pulao

  by  Jennifer Mascarenhas Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes! So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side. Mumbaikars…

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 and spicy dish with ginger, garlic and  Indian spices. Recipe  INGREDIENTS          1 kg ripe tomatoes 1 tsp. salt Grind together l/2 tsp. cumin seeds 8 cloves garlic 1 piece ginger 4 green chilies 9 dried…

After Blockbuster Success in Mumbai, Floyd Cardoz Returns to Indian Cooking in New York

By Michael Snyder Editor’s note: See Floyd’s Indian Spiced Tomato Egg Casserole with Parsi flavors Even without a New York restaurant of his own right now, Floyd Cardoz remains one of the city’s most recognizable, celebrated chefs. It’s been half a decade since he closed Tabla, the highly decorated modern-Indian restaurant he ran with Danny…

Chili Soup

Hot soup for the cold winter days. Chili Soup Ingredients: 1 pound extra-lean ground beef 1/2 cup chopped onion 2 large tomatoes (or 2 cups canned, unsalted tomatoes) 4 cups canned kidney beans, rinsed and drained 1 cup chopped celery 1 teaspoon sugar 1 1/2 tablespoons chili powder or to taste Water, as desired 2…

Kolmi Papeto Tetralo (Prawns and potatoes)

by Chef Parvez Ingredients 3-4 Tbsp oil 6-7 medium sized prawns 2 tsp chilli garlic paste 1/2 tsp turmeric powder 1/2 tsp red chilli powder 6 Tbsp of fresh tomato puree 1 bowl of half boiled potatoes 1/2 tsp finely chopped green chillies 1/2 tsp finely chopped coriander Salt to taste Method Heat the oil…

Indian-Spiced Tomato and Egg Casserole

Indian-Spiced Tomato and Egg Casserole This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with…

Levta no Patio / New England Smelts or Anchovies Sauce

  1kg levta (small fish like new england smelts, fresh anchovies, anchovies or smelts can be substituted) 2 tomatoes skinned and chopped 1 tbsp green chilly garlic paste 1/2 tsp turmeric powder 1tsp chilly powder 1tsp coriander cummin powder 1/2 cup oil chopped coriander leaves Method: Marinate levta in salt, turmeric, chilly and dhanajeera powder…

Indian Tomato Chutney

Boil 2 liters of water and add 2 lbs of tomatoes for 5 minutes. Remove skins of tomato. Blend into a coarse puree. Heat 2 tbsp of Sesame (Til) oil Add 1 large pinch of hing (asofetida) 1 tspn of urad dal (optional thickner) 1 tsp of mustard seeds 1 tsp of jeera (cumin) powder 4…

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 boiled potatoes , cut into small pieces 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder 2 tsp ginger-green chilli paste 1/2 tsp garam masala 2 tsp grated jaggery (gur) 1 tbsp tamarind or tomatoes…

Tomato Rice

by Zarina Cama Clowsley Ingredients: 2 cups of rice 2 cups of pureed tomatoes ( use the desi ones for a better flavour) 2 bay leaves 1 tblsn pepercorns 1 tspn degi mirch pwdr salt 2 cups of water/veg stock or chicken stock half a cup of milk 1 tblspn ghee or oil Method: Heat the oil…