Blog Archives for category Yogurt / Dahi / Curd

Yogurt Shrikand in Red White and Blue

Yogurt is hung to make it thick. Garnish with fresh blueberries, sliced almonds and serve shrikand immediately. Makes: 2 Servings… Continue reading »

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… Continue reading »

Kumas Cake

by Rita Makes 24 pieces Time to prepare – 2 days Ingredients 6 oz salted butter (melted) 2 cups sugar… Continue reading »

Salted Lassi with Coriander

Salted Lassi with Coriander

A cool drink in any weather. Salted Lassi is healthy and nutritious for your body. Ingredients: Plain Yogurt 1 cup… Continue reading »

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… Continue reading »

Shab-e Yalda: When Light Shines and Goodness Prevails

This article first appeared in the FEZANA JOURNAL FALL 2015 Vol 29 No 3 page 76-79 Yalda Festival  Table (Shab… Continue reading »

Healthy Patrani Machchi

by Aditya Bal & Devanshi A healthy Patra-Ni-Machchi recipe, only with some mustard oil to give flavor. Pomfret wrapped in a… Continue reading »

Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Mutton. Kaju is a Indian… Continue reading »

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… Continue reading »

Parsi Dairy Farm

Parsi Dairy Farm – Relative Value: Stars in the milky way, Sarfaraz and Bakhtyar

  Since they joined the family business in 2007 Sarfaraz (left) and Bakhtyar have been focusing on creating more milk-based… Continue reading »

Parantha Sandwich

Parantha Sandwich

Makes 4 400 gm paneer – cut into 1” pieces of ½” thickness. 1 small capsicum – chopped, 1 tbsp oil,… Continue reading »

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