January 5, 2017

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 who’ve […]

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December 29, 2016

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

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June 26, 2016

Health benefits of Barberry

Barberries are used in a favorite rice dish of the Iranis and Parsis of India. It is Berry Pulao. (click for Recipe here) The barberry shrub produces edible berries that are a rich source of vitamin C. Barberry contains a chemical known as berberine that gives it its medicinal value. This chemical acts as an antibiotic […]

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June 20, 2016

Bring in the rain! Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri

I was in Gujarat last week and the record temperatures (once in 100 years) of 50 C (122 F) are scorching hot. People have been hospitalized due to the heat wave. There are no rains as yet. You may have heard of the American Red Indian Dance for Rains. Or the song in Gujarati song […]

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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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June 5, 2015

Chicken / Mutton Dum Biryani (from cookbook)

  Serves 6 Ingredients: 6 (400 gm) chicken thighs (boneless) or goat meat (mutton) 6 eggs hard-boiled and cut length wise into 2 pieces for garnish Marinade: 1 tsp white pepper Pinch of salt Juice of 1/2 lemon For Masala: 1/2 Tbsp desi ghee 4-5 cardamoms 1 bay leaf Small piece of cinnamon 2-3 cloves […]

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February 17, 2015

Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar (from cookbook)

    Ingredients: 1 kg tender Mutton – cut into medium pieces, wash & leave to drain in colander 6 large onions – chopped very fine (cut like chhudna no kando) 4 tomatoes – again chopped very fine (tamota) 4 Potatoes – cut into 2 halves (papeta) 8-10 pods of garlic (lasan) 1.5″ piece of ginger […]

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June 26, 2014 Serve with Mora Dal (Dhan Daar) Chawal (steamed rice)

Parsi Dhan Dar (from cookbook)

Parsi  Dhan Dar  ( Also known as Mora Dal Chawal)       Chawal (Steamed Rice) 2 cups basmati Rice 4 cups water 1 tbsp Salt 2 tbsp Oil or ghee 2 inch piece of cinnamon stick (broken) 5 cardamom pods (broken) Wash the Rice then add the required water, ghee, Salt and all of above. […]

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October 23, 2013 Pariz Neville Gandhi

Mutton Biryani (from cookbook)

Ingredients 1 kg mutton (I used boneless) 4 large onions 2 tomatoes 2 potatoes (fry) 1 cup yogurt 2 tbsp red chili powder 1 tbsp garam masala powder 2 tbsp biryani masala powder 2 tbsp ginger garlic paste 3 cups basmati rice ½ tsp yellow food color ½ tsp nutmeg and mace ½ tsp large […]

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September 10, 2013

Hyderabadi Vegetarian Biryani

By Nazneen Khodaiji Ingredients The Rice: 1 and half cup basmati rice 2 green cardamoms 2 black cardamoms 2 cloves 1 cinnamon of 1 inch 1 bay leaf 2 mace strands 3 cups water salt The Vegetable Gravy: ½ medium sized cauliflower, florets removed 1 medium sized carrot, diced 1 medium sized potato, cubed 1 […]

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August 27, 2013

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 […]

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August 12, 2013

Jeera Rice

  Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any dal or vegetable. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourite. Using shah-jeera in this […]

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July 15, 2013

Vaghareli Khichri

It is the Ayurvedic detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Diet Detox & Cleansing.  Vaghareli Khichri Recipe  Ingredients 1 Cup/tipri rice (barik Surti kolam, basmati) 1 Cup/tipri maag/mung OR red masoor […]

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June 24, 2013

‘Sagan-nu-Bhonu’ in a Parsi Home

‘Sagan-nu-Bhonu’ in a Parsi Home is cooked for many occasions like: New Year Celebrations (Navroze) Parsi Roj Birthdays Wedding and other Anniversaries

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June 22, 2013

Chicken Fried Rice & Chilly and Carrot Chicken

  by Ava Hoshang Desai and  Nazz B Sethna Ingredients: 5-6 Boneless cube shape chicken pieces Carrot and capsicum pieces Spring onions Chopped garlic n ginger Long slited chilly 1 egg 2-3 spoons Chings ManchurianPowder ½ spoon soya- sauce Salt per taste Method: Fry chicken pieces in batter of cornflour, egg, salt,  chopped garlic and deep […]

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March 1, 2013 Zarda Mittho Bhaat

Zarda Mittho Bhaat

Zarda Mittho Bhaat Ingredients: 1 cup rice (soak in water) ¾ cup of sugar ¾ cup of milk ½ cup of dry nuts (chopped almonds, cashew and raisins) 5 cardamoms 4 cloves Pinch of saffron (soak in milk) Pinch of food color 2 tbsp of ghee Instructions (Preparation Steps) At first pour 2 cup of […]

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February 8, 2013 ParsiCuisine.com

Plain Khichri – Parsi style

It is the Ayurvedic detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Detox and Diet Cleansing. 1 cup rice 1/2 cup tuver Dal 2 cups water 1 tsp turmeric 1 tsp salt 2 tbsps oil 1 […]

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October 24, 2012 Sabudana Khichadi

Sabudana Khichadi (Sago Rice)

Sabudana Khichadi Sabudana khichadi is an Indian dish made from soaked Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the major towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the year. It is […]

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September 10, 2012

CHICKEN RESHMI BIRYANI

INGREDIENTS : 1 kg chicken (broiler) – cut into 8 pieces 1 kg  onion – sliced oil – for frying 1 cup hara dhania (fresh coriander/cilantro leaves) – finely chopped 1/2 tsp garlic paste 1/2 tsp ginger paste 1 tbsp dhania (coriander) powder 1/2 tsp haldi (turmeric) powder 2 tsp chilli powder 1/2 tsp garam […]

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September 10, 2012

ALOO POSTO

ALOO POSTO INGREDIENTS : Ingredients: 3-4 potatoes – chopped 3 tbsp poppy seeds 3 green chillies 1 tsp cumin seeds 1 tsp turmeric powder 3 dried red chillies salt to taste fresh coriander for garnishing oil METHOD: Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a […]

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