April 2, 2017 MURG-E-KALMI

Murg e Kalmi

Murg is the indian hindi word for chicken. INGREDIENTS : 1 kg chicken-skinned and cut into 8-10 pieces 1 tsp ginger paste 1 tsp garlic paste salt to taste 1 cup yoghurt-placed in a colander to drain out excess water 2 cloves 1/2 tsp cinnamon-broken, roasted and powdered 1/2 tsp black cumin seeds-roasted and powdered […]

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May 6, 2016

Berry Pulao

Prep Time: 30 minutes Cooking Time:30 minutes Yield: Serves 6 Ingredients: 3 lbs Chicken, Lamb, Goat meat or Mutton 1 teaspoon ginger paste 1 teaspoon garlic paste 1/2 teaspoon red chili powder (cayenne pepper) 1 teaspoon dhana-jeera powder (coriander-cumin) 1/2 teaspoon black pepper 1/2 cup milk 2 generous pinches of saffron 1/3 cup dried barberries […]

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April 25, 2016

Vindaloo Flank Steak

by Meherwan Irani In India, this fiery curry is often served with chicken, lamb or vegetables. Atlanta chef Meherwan Irani turns it into a thick paste to marinate steak. The meat is terrific on its own or served with naan. INGREDIENTS 8 dried guajillo chiles, stemmed and wiped clean 1 teaspoon cumin seeds 1 teaspoon […]

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April 24, 2016 Mahivallah

Chicken Mahivalla / Chicken in Cream

A Parsi Baked Dish Chicken Mahivalla / Chicken in Cream INGREDIENTS 200 grms almonds, blanch, slice and fried 200 grms raisins 750 grms onions, slice fine, fry golden brown 12 green chilies, finely chopped 225 grms double cream or malai 1 large bunch coriander leaves, cleaned and chopped 12 eggs 1 whole chicken 1 onion, […]

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March 20, 2016 Best wishes for a very Happy Navroze for you and your family,

Navroze Mubarak

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July 1, 2015

Grilled Tandoori Chicken

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 […]

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June 22, 2015

Parsi Sali Keema

by Chef Kishore D Reddy A delicious lamb mince cooked with onions, tomatoes, ginger-garlic paste and served with grated and deep-fried potatoes. Ingredients 400 gm lamb mince 10 gm turmeric 50 gm ginger garlic paste Salt 50 ml oil 1 gm cardamom 1 gm cinnamon 1 gm cloves 5 gm cumin seeds 10 gm garlic […]

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June 22, 2015

Sali Marghi

by Darius M Dorabjee Recipe Servings : 4 Recipe Cook Time : 50 Minutes Ingredients 3 Tbsp oil 1 cup onions, chopped 1 Tbsp ginger, chopped 2 tsp garlic paste 1 1/2 cup tomato puree 1/2 Tbsp red chilli powder (For color) 1/4 Tbsp turmeric 1 green chilli, chopped 1/2 Tbsp garam masala 7 -8 chicken […]

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June 20, 2015

The Parsi Trail: Top 7 Parsi Restaurants In Mumbai

Article credit: Meher Mirza of NDTV   The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]

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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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April 16, 2015

Chicken Farcha

INGREDIENTS 1 tender, medium chicken cut into 8 pieces   Grind to masala paste: 6 cloves garlic peeled 3 cm piece of fresh ginger root 4 tablespoons roughly chopped fresh coriander 5 to 10 green chilies 1 teaspoons cumin seeds 1 small onion, cut into 2 pieces 1 tablespoon Worcestershire Sauce 1 tablespoon salt 1 […]

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February 18, 2015

Jardalu ma Marghi (Chicken with Apricots) (Original recipe)

Chicken with Apricots / Jardalu ma Marghi * Jardalu ma marghi is one of those fruit-and-meat dishes that reach far back into ancient Parsi culinary history, long before the migration to India. The starring ingredient in this royal dish is a type of apricot that comes to us from central Asia. Its scientific name is […]

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February 17, 2015

Sinful Shami Kababs (from cookbook)

Ingredients: 2 pounds lamb mince 2 pounds chicken mince, 1/4 cup khus khus, 8 cloves, 1 large stick of cinnamon crushed, 5-6 green elaichi pods seeded, 2 tablespoons of whole black pepper, 4-5 whole red chilies, 7-8 cloves of garlic, 1 two inch piece of ginger, 1/4 cup of chick peas (daria), 3 green chilies, […]

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December 23, 2014

Faith and Unity: Persian Roots

Zoroastrians from the world over will gather in Los Angeles from December 29-31, 2014 to deliberate over the timely theme of Faith and Unity. Food plays an integral part in UNIFYing people. Parsi dishes, we have today in India, have tie backs to our persian roots. See some below. Parsi dishes are bold, balanced, and lavished […]

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July 14, 2014

Salli Boti by Chef Ranveer Brar

Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in his new show, The Great Indian Rasoi, on Zee Khana Khazana. Salli Boti Ingredients  500 gms chopped onion  2 tsp garam masala from Motilal Masalas at Grant Road   1 tsp turmeric powder  1 tsp cumin […]

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February 24, 2014 CHICKEN NIZAMI

Nizami Chicken

By Jenifer Petigara Mistry Ingredients 300 grams Boneless Chicken 1 large onion finely chopped 20-30 grams cashewnuts powdered Pinch of kasuri methi powder 1 tsp coriander powder 1 tsp cumin powder 2 tbsp yogurt 1 tsp sugar (optional) Fresh coriander chopped 1 tsp each garlic paste and ginger paste 1 tsp white pepper powder 2 […]

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October 31, 2013

Chicken Coconut Curry (from cookbook)

Chicken Curry made from coconut powder (khaman) Chicken Curry : Ingredients  4-5 marinated pieces of chicken(haldi,red chilly powder,salt n ginger-garlic paste ) 2-3 spoons of oil 3-4 roughly chopped onions 1 full cup of coconut powder (khaman) 2 tea spoon of kashmiri chilly powder (Sugran Brand ) ½ spoon tumeric powder 2 spoon home-made dhan-jeera […]

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October 16, 2013

Madras Chicken Curry (from cookbook)

Ingredients : 500 gms chicken 2 tomatoes 3 onions 1 green chilli 2 cubed potatoes. 2 tsp chilli powder 1 tspn coriander powder ¼ tsp turmeric powder salt to taste oil 3 tsp 3 tsp Madras curry powder (777) 7 curry leaves, 1 tblspn coriander leaves Method: Chop the onions, tomatoes and slit the chilli […]

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August 15, 2013

Dodhi Chicken (also known as Doodhi, Winter melon or White Pumpkin) (from cookbook)

By Yasmin Percy Hansotia Ingredients 1 kg Dodhi peel and cubed 1 kg Meat/Chicken 4-5 onions chopped roughly 1 tsp ginger garlic paste 2 to 3 tsp chilly powder 1 tsp salt 2-3 pieces of taj(cinnamon) and eliachi(cardmon) 5 tbsp sugar 2-3 whole dry red chilles 5 tbsp oil Method Take oil in a pressure […]

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June 10, 2013 Shikar

Junglee Shikar Maas/Meat (from cookbook)

Shikaar. The word itself conjures myriad images in our minds — jungle trails, sitting up in machaans waiting for the prey to arrive, duck hunts in marshes on moonlit nights…While hunting is out of the question these days — and rightfully so — we get a glimpse of what it was like in bygone days […]

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