Brain Cutlets

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  Brain Cutlets You will need 4 goat brains aka goat bheja. Boil the bheja with little water, salt and ginger garlic paste. Once boiled drain the the water and cut it up to tiny pieces or just mash it up lightly with a fork. Add more ginger-garlic paste if desired. Beat two eggs well. […]

Parsi Kheemo

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Serves 4 INGREDIENTS: 2 lb mince, mutton or beef 2 large onions, sliced tsp chili powder 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seed 1 tsp salt 2 tomatoes, peeled and chopped 1 tsp turmeric ketchup, Worcester sauce 4 green chilies, slit 1/2 bunch coriander 3 raw mangoes, in season optional […]

Kheema for Father’s Day Treat

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“Kheema” Kheema Recipe INGREDIENTS: 1 lb Mince meat. Lamb, Turkey, Chicken or Beef 2 large Onions, sliced 1 tsp Chili powder (optional) 1 tsp Ginger paste 1 tsp Garlic paste 1 tsp Cumin seed 1 tsp Salt 2 Tomatoes, peeled and chopped 1 tsp Turmeric Ketchup, or Worcester sauce 4 green chilies, slit (optional) 1/2 […]

Grilled Tandoori Chicken

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Grilled Tandoori Chicken Ingredients: 8 to 10 Kashmiri Red dry chillies 10 to 15 leaves of Phuduna(mint) Fresh Coriander leaves (dhanya) 1 tbsp Ginger Garlic paste 1 tbsp Soy sauce 2 tbsp Balsamic vinegar 1 Lime 1 tea spoon salt 5 to 6 Cashews 1/2 tsp Garam masala 2 tbsp Yogurt 2 full green chillies […]

Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

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Ingredients1 kg tender Goat Mutton, Chicken or Lamb – cut into medium pieces, washed & left to drain in colander6 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 (aadu)6-8 green chillies […]

Bhaji Dana ma Ghosh

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Ingredients: Spinach leaves 2 bunches 500g Dill 30g Surti Methi leaves 1 bunch 300g – Potatoes 2 in cubes par boiled Toor dana (or pees ) 200g Boneless Mutton 500g Spring onions 4 sprigs Coriander leaves 5 to 6 tablespoons (0.5 bunch) Ghee 2 tablespoons Oil 2 tablespoons Tomatoes 2 small Fried onions 1.5 tablespoons […]

Parsi wedding feast by Tanaz Godiwalla

By No comments Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact or purchase directly on Amazon.

Pizza per Eedu

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The latest trend is Pizza with a Egg! aka Pizza per Eedu. Looking at pictures of pizza with eggs on top was a little nauseating. Why would anyone want to eat an egg on top of a particularly yummy pizza? But here is the surprise, once you have tasted it it is so goooood. I […]

White Sauce Cutlets

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White Sauce Cutlets

Creamy Ginger Chicken Recipe

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Creamy Ginger Chicken Recipe 4 Chicken Breasts Cubed 4’’ of ginger grated 0.5 cup chopped cilantro 3 green chilies chopped 2 tbsp Mayo 1 cup Maggi Ketchup Combine ingredients and bake (uncovered) at 350 degrees for 40 minutes or until gravy is thickened. Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please […]

Thanksgiving Turkey 🦃 series – Final Day 3

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Thanksgiving Turkey 🦃 series – Final Day 3

Cashew Lamb Curry

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Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Beef, Mutton (GOAT), Chicken or Pork. Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds) Ingredients 4 lbs boneless Lamb Marinate lamb 10 tsp. Ginger Garlic paste 3 tsp Salt 1 tsp turmeric powder Fry in hot […]


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Parsi Bafat

80 Biryanis around the world

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Best Biriyani Around the world and its OriginBiryani 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 used […]

Indian Parsi Meat and Potatoes

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My go to dish every week cooking in USA – Meat and Potatoes. We call it “Papeta ma Gos” in Indian Gujarati . Gos is avancular for any meat like mutton, chicken, lamb, goat, etc.
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