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 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
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 »
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 – 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
Makes 4 400 gm paneer – cut into 1” pieces of ½” thickness. 1 small capsicum – chopped, 1 tbsp oil,… Continue reading »
Living by ourselves as new-comers in the states, we would frequently invite our friends over for dinner. Cooking Indian food was by second nature. Everyone expected me to make the Indian dishes they were used to having in restaurants here. My friends wanted to know what spices were used in making our famous parsi dhansak dal, how did the brown rice come out so fluffy and flavorful? What is the secret behind the creamy and oh so soft lagan-nu-custard? What goes in this Chutney? Read more in the "About" section. 
