Salli Boti

By ParsiCuisine.com 6 comments

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli) by Rita Jamshed Kapadia Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 […]

Salli Boti

By ParsiCuisine.com 3 comments

Sali Boti.  Yet another traditional Parsi Dish. Slow cooked mutton in gravy topped with crispy potato straws (sali). Best enjoyed with fresh homemade chappatis !! Congratulations to our member Shikha Sepai FOR MARINATION1 kg mutton 1 tablespoon ginger-garlic paste1 tablespoon green chilli, garlic and jeera paste1/2 cup yogurt   FOR COOKING4 tablespoons oil3 large onions chopped […]

Christmas Stollen – A German tradition for the holidays

By ParsiCuisine.com 1 comment

Sweet cakes and breads studded with candied fruits and nuts are hallmarks of Christmas baking in many areas of the world.  Examples include fruitcake which is traditional throughout the English speaking nations, panettone in Italy, keks in Poland, julekake in Norway, bolo-rei in Portugal and birnenbrot in Switzerland.  But perhaps none are revered as highly […]

Christmas Plum Cake

By ParsiCuisine.com 9 comments

Rita’s Christmas Cake

The Forgotten Christmas Pudding

By ParsiCuisine.com No comments

Nothing makes a better end to a Christmas dinner than a rich, dense Christmas pudding. Home chef Rhea Mitra Dalal is keeping the steam and spirit alive. The days are getting cooler and it will be winter soon. We found a nice article on the forgotten Christmas pudding. On Belvedere Road in Mazagaon, we look […]

Thanksgiving Turkey Meal

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Thanksgiving Turkey 🦃 series – Final Day 3

King Cake for Mardi gras

By ParsiCuisine.com 1 comment

Traditionally made on Epiphany Day – January 6.  Three Kings”, or “Three Wise Men” or the “Magi” In Christian tradition, the Magi (pronounced Greek: μάγοι, magoi), also referred to as the (Three) Wise Men, (Three)Kings, or Kings from the East, are a group of distinguished foreigners who are said to have visited Jesus after his birth, bearing gifts of gold, myrrh and frankincense. They are […]

Kyani Bakery new custard bun

By ParsiCuisine.com No comments

Most of you may know the iconic Kyani Bakery at Metro. The granddaughter of Aflatoon Shokri is the main baker at the restaurant and has introduced amazing items that will appeal to our western palate. The pricing quality service and the product are excellent. Natasha Shokri has introduced a custard bun but is called cream […]

How to remove tarnish from silver

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https://youtu.be/axeB2Cot_L0   @parsicuisine Silver Kanku Dani is tarnished and you want to remove the tarnish. Completely remove tarnish with this method. You will need: 10 – 15 Aluminium Foil pieces of 3 x 3 inches 5 -7 tbsp Baking Soda 5 cups boiling water 1 large pot (Stainless Steel pot is better) 1 large tong […]

Pickled Cranberry Apple Sauce Recipe

By ParsiCuisine.com 16 comments

This pickled cranberry sauce goes with Thanksgiving Roasted Turkey. If you do not have the time (one week) to pickle the cranberries, you can make it with fresh cranberries. Recipe for pickled cranberries. (These cranberries are almost like the Indian Bor we used to get in India) 1 cup fresh cranberries, not dried. 1 cup […]

Sona Masoori White Rice

By ParsiCuisine.com 1 comment

Recently, I went for shopping to my favorite store – Costco. I saw a 20 lb huge bag of Sona Masoori White Rice. and I have never used this, I usually use Basmati Rice which Costco sells as well. I bought it because I like experimenting! Here is the cooked rice with the inset of […]

Apricot Chicken

By ParsiCuisine.com 10 comments

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 […]

Thanksgiving Turkey series – Day 1 Brine the bird

By ParsiCuisine.com 2 comments

Today, the beginning of thanksgiving week, we are thankful for everyone & everything in our lives 💖🙏💝 It is starting to smell like Thanksgiving in our home. We have started the brining process for the turkey. Thanksgiving Turkey 🦃 series – Day 1 Brine the bird Wash the turkey well, rinse and add the brine […]

Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it

By ParsiCuisine.com 1 comment

Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it.

Wash and Chop 2 long sticks of Celery.
Saute in 1 tsp of oil for 3 minutes. Cool.
Take out the Turkey from refrigerator.
Flip the bird in the pot and open the cavity.
Fill the cavity with sauted celery.
Cover pot and put it in the refrigerator.

Tindora, a vegetable full of iron

By ParsiCuisine.com No comments

Video Link Tindora, a vegetable full of iron. Great for kids and mother’s. ✨ New Recipe ✨ A fun 🪔 vegetable tindora made with chicken and parsi spices 😋 First we show the air fryer method and next the traditional pan fry steam method. Vegetarians, do not add chicken and enjoy! Ingredients 1 lb chicken […]