August 18, 2018

VIDEO and RECIPE : 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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August 18, 2018

Foods Kids will like

Finding Food and Dinner ideas is a challenge for even the most organized moms and dads, especially with kids – those notoriously pick eaters. Having brought up 2 kids myself here are my favorites. Try these well known kid’s foods below: French Toast Shortbread Cookies  3 Flavorsome Slow Cooker Recipes for Kids Rice Macaroni Puri […]

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August 13, 2018

Rita’s Dar ni Pori

Question: Did you know why the parsis make Dar ni Pori (Sweet Pastry)? Answer: On Ava roj(day) and Ava mahinoh(month) Poris are sent and eaten. The devout parsis go to the sea or any form of water to pray and pay respect to the water that nourishes the body, while enjoying the Dal ni Pori. […]

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August 7, 2018 Malido is a speciality of ours. Made from pure ingredients with flour, eggs, nutmeg, cardamon and garnished with fried or roasted almonds and raisins. Cherries can be added if desired.

Rita’s Malido

  Ingredients 8  Cups Whole wheat flour 550 Gram Evaporated dry milk powder 1 kg 350 g castor sugar 1 Cup  Milk approx 7 Eggs  beaten 1 Cup  Pistachio 1 Cup  Blanched almonds  slivered 1/2 Cup  Sultanas (Raisins) 2 tsp powdered cardamoms and nutmeg Rosewater to taste 1 tsp Salt 1 1/4 Kg Ghee approx Method: […]

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August 6, 2018

Easy Malido

Dolly Contractor’s: MALIDO for Mukhtads offerings 8 Wholemeal Tortilla Wraps/or whole meal chapatti’s 2 Cups Sugar 4 Eggs 1 Mug of Ghee Cardamom crushed seeds Nutmeg Saffron Rose water Scraped Vanilla pod Sliced Almonds Sultana’s Preparation: In a pan 2 cups of sugar with 1.5 cup of water, boil until sugar is dissolved and sticky. […]

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July 31, 2018

Pori

From Behram Palamkote The best dar ni pori in Bombay one would get is from a parsi lady called Sheramai who is 89 years old and that is my mom. Once you taste it you will not like any other pori that’s a guarantee!  I can give you all her secret recipe which she does […]

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July 10, 2018 13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.

Kaanda Keri ma gos

Delicious Mutton with small onions called “Doongri” in India. In summer (June – July), they are sold in the indian market. In fact there is a town called “Doongri” that I visited with my parents. These photos were sent from Surat, India. Thanks Hoshang Gandhi. Mangoes, Small whole Onions and Vinegar with Meat make a […]

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June 4, 2018

Doodhi ni Barfi

Doodhi ni Barfi Ingredients: 800 gm Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green color 5 tsp chopped pistachios and almonds Method:  Boil the doodhi for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Keep cooking for 15-20 minutes. Then put the mava […]

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May 17, 2018

6 Things That Will Happen To Your Body If You Start Eating Eggs

Eating eggs is a fantastic way to give you a health boost. According to WebMD, each egg only contains 75 calories and is packed with 7 grams of protein, 5 grams of fat and 1.6 grams of saturated fat. Not to mention it contains iron and other essential vitamins and minerals. If you’re not eating […]

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April 19, 2018

Chicken Tikka Masala

  INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small […]

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April 12, 2018

What is Ghee the Clarified Butter we eat with gusto

Ghee is easy to love. It’s unbelievably delicious, like ultra-rich Irish butter that’s been gently caramelized and transformed into a smooth spread. It’s also shelf-stable and has a generously high smoke-point, making it pretty much the ideal cooking oil. Oh, and did we mention its distinct flavor and deep roots in well-established Ayurvedic practices? Ghee is clarified butter, […]

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February 14, 2018

Happy Valentine’s Day “Bawa” Style with Half-Fried Eggs

My husband and I love eggs for breakfast, lunch or dinner after a hard days work and no energy or desire to cook!  He calls these half-fried eggs which is a very old parsi term used for eggs that are fried and not fully cooked. The yolks are still raw and jelly like. The fully […]

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January 4, 2018 Sev

Parsi Sev

  Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores. Serves 10 or 4 (see separate ingredient list ) Ingredients for serving 10 : 500 grams vermicelli, white or brown roasted 125 grams ghee or oil 500 grams sugar 2 ozs rose-water or 1 tbsp rose essence (optional) 125 grams almonds, blanched. sliced (optional) 125 […]

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July 22, 2017

Food made for the holy days of Muktad

The sweet smell of flowers, the beautiful aroma of sandalwood and “loban”, the well laid out tables with “karasiyaas” and vases and the soothing chant of the ancient prayers recited by our Dastoorji – these are all wonderful memories of the “Muktad” days, that my husband Jamshed remembers growing up in Ahmedabad. Food cooked for […]

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May 7, 2017

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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February 4, 2017

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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November 8, 2016

Parsi Vasanu for the winter season

VASANU is very healthy to eat in the winter. Best time is to take a one inch square at breakfast time. This nutritious, vasanu recipe is from my grandmother. Rita Jamshed Kapadia INGREDIENTS General: 1 1/2kg Ghee 1/2kg Char jaatnu magaz 50g Goonder 2 1/4kg Sugar 500g Ghau nu Dudh (Wheat milk powder) 500g Kammar Kakri 400g […]

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April 22, 2016

A PARSI STYLE SEMOLINA KHEER SERVED ON FESTIVE OCCASIONS

RAVO Ingredients Ghee: 50 ml Semolina: 200 gm Milk: 750 ml Water: 250 ml Rosewater: 1 tbsp Cardamom powder: 5 gm Sugar: 200 gm Charoli (also known as chironji): 15 gm (for mixing inside) Charoli, sautéed raisins and roasted almond flakes for garnish. Method Slightly warm ghee in a non stick pan. Add semolina, and […]

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March 24, 2016

Ava Ardivisur Parab and enjoying the Dal ni Pori

Today is “Ava roj (day) and Ava mahinoh (month)” in the Parsi community of India. Dar ni Poris (Sweet lentil and dry fruit pastries) are sent and eaten. The devout parsis go to the sea or any form of water to pray and pay respect to the water that nourishes the body, while enjoying the […]

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March 6, 2016

80 Biryanis around the world

Best Biriyani Around the world and its Origin Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments […]

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