September 10, 2018

Bhindi 3 ways

KurKure – Dry Bhindi Recipe

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August 24, 2018

Dahi Aanthelu Kaju Gos (Curds Marinated Smoked Tender Lamb in Cashew Cream)

~ Dahi Aanthelu Kaju Gos ~ (Curds Marinated Smoked Tender Lamb in Cashew Cream) by  Rohinton Batlivala ▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain […]

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August 13, 2018

Rita’s Dar ni Pori

Question: Did you know why the parsis make Dar ni Pori (Sweet Pastry)? Answer: On Ava roj(day) and Ava mahinoh(month) Poris are sent and eaten. The devout parsis go to the sea or any form of water to pray and pay respect to the water that nourishes the body, while enjoying the Dal ni Pori. […]

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August 7, 2018 Malido is a speciality of ours. Made from pure ingredients with flour, eggs, nutmeg, cardamon and garnished with fried or roasted almonds and raisins. Cherries can be added if desired.

Rita’s Malido

  Ingredients 8  Cups Whole wheat flour 550 Gram Evaporated dry milk powder 1 kg 350 g castor sugar 1 Cup  Milk approx 7 Eggs  beaten 1 Cup  Pistachio 1 Cup  Blanched almonds  slivered 1/2 Cup  Sultanas (Raisins) 2 tsp powdered cardamoms and nutmeg Rosewater to taste 1 tsp Salt 1 1/4 Kg Ghee approx Method: […]

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August 6, 2018

Easy Malido

Dolly Contractor’s: MALIDO for Mukhtads offerings 8 Wholemeal Tortilla Wraps/or whole meal chapatti’s 2 Cups Sugar 4 Eggs 1 Mug of Ghee Cardamom crushed seeds Nutmeg Saffron Rose water Scraped Vanilla pod Sliced Almonds Sultana’s Preparation: In a pan 2 cups of sugar with 1.5 cup of water, boil until sugar is dissolved and sticky. […]

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July 20, 2018

Wedding Pickle, Lagan nu Achar made in the USA

Wedding Pickle Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, figs, spices, sugar, jaggery and balsamic vinegar. Sweet and Savory this pickle is a great condiment on the table. I just made a batch. It takes 3 days of preparation and 2 days to make! Not easy but very tasty […]

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July 14, 2018

Sugarcane Juice (Sherdi no Ras)

We just had Sherdi no Ras, Sugar cane juice in Lowell, USA! Made in a very clean way and safe to drink. Recipe 1 Large Sugar Cane Stick, crushed in vendor machine to a Juice Pinch of grated ginger Juice of Lemon Sprinkle Masala (optional) Mix all and enjoy! Add ice if desired. If you […]

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July 12, 2018

Baingan (Eggplant) Bharta with Curd (Yogurt)

Ingredients 2 medium Brinjals (Eggplant) 1 onion 150 gms curd (yogurt) 2-3 chillies 100 gms peanuts Sprinkle of coriander Salt to taste Method 1) Roast brinjal over fire. 2) Make paste 3) In a pot add the brinjal paste, crushed peanuts, curds, chillies, cut onion, coriander and salt. 4) Mix it together and serve.

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July 10, 2018 13. Remove and place in serving bowl. Sprinkle fresh coriander if you like.

Kaanda Keri ma gos

Delicious Mutton with small onions called “Doongri” in India. In summer (June – July), they are sold in the indian market. In fact there is a town called “Doongri” that I visited with my parents. These photos were sent from Surat, India. Thanks Hoshang Gandhi. Mangoes, Small whole Onions and Vinegar with Meat make a […]

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June 28, 2018

Bahman Mahino Meal

 Bahman mahino is the month (June) when some religious parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Recipes: Dry Bhindi (Okra) ~ Grilled/Sauteed Basa Fish Fillets ~ ~ Tareli Vengna ni pori (fried brinjal slices) ~ ~ Vaghareli Khichri ~  

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June 28, 2018

Dry Bhindi (Okra)

Great Snack and Appetizer by Dolly Contractor Ingredients 1 Lb Okra 1 tsp each of turmeric, paprika, salt, pepper, dhana-jeera Pinch of garam masala 2 tsp corn flour 1 splutter guard for your non-stick pan (optional to prevent a mess) Method Wash, dry Okra thoroughly. Cut tall in quarters from top to bottom. Add, turmeric, paprika, […]

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June 22, 2018

Parsi Dhansak Recipe. (Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak)

  (Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak) Vegetarians can leave the meat out and make the dal, it comes out very good. Parsi Dhansak Recipe: Parsi Dhansak for the good times by Rita Ingredients For the Dhansak dal: 1 lb Chicken skinned and washed. (or Lamb, Goat Meat. Vegetarians can leave the meat out […]

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June 10, 2018

Known to lower A1C and blood sugar levels.

by Rita Jamshed Kapadia Known as Bottle Gourd in USA. Doodhi is a vegetable also known as Lauki, Lavki in India.  Buy one that has soft skin and if you dig your nail into it, it should leave a mark and feel soft. Doodhi is very good for diabetes. Drinking it as a juice has been […]

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June 4, 2018

Doodhi ni Barfi

Doodhi ni Barfi Ingredients: 800 gm Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green color 5 tsp chopped pistachios and almonds Method:  Boil the doodhi for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Keep cooking for 15-20 minutes. Then put the mava […]

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May 9, 2018

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream by Rita Jamshed Kapadia In the Persian language it is called it Faloodeh or Paludeh.  The Indian word “Falooda” is a Hindi and Urdu word.  Faluda is Bengali as well ! Serves 4 Prep time 15 minutes Cooking time 0 Ingredients […]

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April 24, 2018

Mawa Cake With Pistachios, Rose and Saffron Cream

  By Aban Kekobad This is my version of the Mawa cake and I am sure you will find many versions online. It is a rich dense cake bursting with flavour -so it’s just-once in a while indulgence!   Ingredients for the cake 3 and a half cups of white flour 6 eggs *Mawa (sweet) 1 cup 1/2 cup […]

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April 9, 2018

Surti Papri Chicken, Mutton or Lamb (with vegetarian option)

Surti Papri Chicken, Mutton or Lamb (Vegetarians can leave the meat out) Ingredients: 2 lbs papri (surti Papri can be found in Indian Grocery Stores. Threaded and broken into 1 inch long pieces) 1 lb Mutton, Chicken or Lamb 3/4th tsp ajwain (bishop seed) 2 onions thinly sliced 2 whole pods of garlic, unpeeled or 10-12 […]

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March 12, 2018

Tomato Gravy for Cutlets

by Rita Jamshed Kapadia Ingredients 1 Cup or 8 oz tomato puree (puree tomatoes) Canola oil for frying 1 tsp cumin powder 1 tsp chili powder 1 tsp onion powder 1 tsp Garlic powder 1/2 tsp flour (optional I like to omit this) Salt to taste 1 tsp Sugar to taste (brown, raw or white) 1 […]

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January 31, 2018

Moussaka – Classic Greek Moussaka with Eggplant

  Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is […]

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January 4, 2018 Sev

Parsi Sev

  Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores. Serves 10 or 4 (see separate ingredient list ) Ingredients for serving 10 : 500 grams vermicelli, white or brown roasted 125 grams ghee or oil 500 grams sugar 2 ozs rose-water or 1 tbsp rose essence (optional) 125 grams almonds, blanched. sliced (optional) 125 […]

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December 21, 2017

Shab-e Yalda: When Light Shines and Goodness Prevails

Today is the Shortest Day of the Year and the Darkest. Yalda on December 21 is celebrated in many parts of the world. Eating watermelon today is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the parsi char jat nu magaj. I was requested to create […]

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December 17, 2017

Mutton 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 raisins 1/4 […]

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October 30, 2017

Happy Halloween! Cook with leftover pumpkin after Halloween is over

So the Trick or Treaters are back home safe. Left with the decorated  White or Orange Pumpkin? Do NOT throw. Re-use and make Pumpkin Bread.   Ingredients 2 Cups Pumpkin grated (or 1 1lb. canned pumpkin) 1 ½ teaspoon SALT 3 cups sugar 3 ½ cups wondra flour 1 ½ tsp nutmeg/cinnamon 2 tsp. baking powder […]

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October 9, 2017 White Pumpkin Preserve for your Thanksgiving Table

Introducing my White Pumpkin Preserve

Dear Friends, Rita’s Parsi Cuisine is introducing “Kohra no Murambo” (White Pumpkin Preserve). White Pumpkin Preserve is flavored with hints of cinnamon, cardamom and nutmeg with an amber caramel color which come from hours of gently simmering the grated pumpkin. Truly,  this Kohrano Murambo is a labor of love in the finest traditions of the Parsis.  […]

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September 21, 2017

SWEET AND SOUR CHICKEN

  INGREDIENTS 1/2 kg boneless chicken, cut into 1 1/2 inch cubes salt and freshly ground black pepper 2 tbsp rum 1 tsp red chilli sauce 1 tbsp chopped spring onions 2 tsp garlic paste 2 egg whites 4 tbsp corn flour oil for deep fryingSweet and Sour Sauce 1 tbsp sesame oil 3 tbsp […]

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September 5, 2017

Detox Juice

Serves 2 Ingredients: • 1 cup (chopped) spinach leaves (without stems) • 1 cup chilled fresh orange juice • 1 cup cubed mango • ¼ cup (chopped) fresh mint • 2 medium ribs celery (finely chopped) • ¼ cup (chopped) flat-leaf parsley Method: Combine all ingredients in a blender. Keep blending it, until it is […]

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August 23, 2017

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 word for Cashew. (Cashews can be substituted with Almonds) Ingredients 4 lbs boneless Lamb Marinate lamb 10 tsp. Ginger Garlic paste 1 tsp turmeric powder 3 tsp salt Fry in hot oil 2 medium onions grated […]

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July 26, 2017 Best wishes for a very Happy Navroze for you and your family,

Seven recipes to celebrate Parsi New Year 2017

Satisfy your Parsi Food cravings. We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site. Get $5 off our books for the coming Parsi New Year Celebrations.  Apply Discount Code “AFDX5BD5” * Sale ends August 31, 2017 Click on image to go to the Amazon Create Space shopping cart. Next, add […]

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July 10, 2017

Pav Bhaji (Amdavadi)

CONGRATS! AHMEDABAD BECOMES INDIA’S FIRST WORLD HERITAGE CITY We always knew we were world-best. And now, we have UNESCO’s stamp of approval, too. On Saturday, the World Heritage Committee bestowed the World Heritage City status on the 606-year-old city of Ahmedabad. It is the highest global recognition that a site of cultural significance can receive. […]

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June 23, 2017

Cucumber Pickle made fresh from Summer Cucumbers

Made fresh from Summer Cucumbers, which are a plenty here in USA 🙂 With 5 large ones and the heat of the summer, I knew these cukes would go bad soon. After 5 minutes of wondering what to do with the whole batch, I thought of making a pickle/pani nu achar with the cucumbers. Guess […]

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May 31, 2017

Sweet Symphony of Strawberries, Roses and Custard

Roses are my favorite flower, Strawberries my favorite Fruit and Custard favorite dessert, so here’s putting all 3 together for a sweet symphony! Ingredients 3 cups Milk 1/2 cup Sugar 2 Eggs 15 Strawberries 1 tsp Rose Essence Method Boil Milk and sugar down for 20 minutes. Cool and add essence. Beat the eggs into […]

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May 13, 2017 Ravo

Ravo

Ingredients:       1 liter of pasteurized cold milk.       4 tbsp of Ravo (semolina or suji)       4 tbsp (equal quantity ratio to ravo) of sugar       4 oz of Ghee (or 1/2 stick of unsalted butter)       1 Egg       1/2 cup […]

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April 10, 2017

Papeta par Eeda

Papeta par eeda aka Potatoes and Eggs is a easy dish to make anytime. Have it for breakfast, lunch or dinner, it is fully satisfying and yummy. A Egg Fritata is similar and made in a pan just like this parsi favorite. Enjoy with fresh Rotli or toasted bread. Kheemo, Chicken Liver / Kaleji / […]

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May 4, 2016 Fry in Hot Oil

How to make Crispy Onion Rings

Ingredients 3 Onions cut into rings 1 cup besan (channa/chickpea) flour 1 cup breadcrumbs (any old bread pulverized or store bought) 1 tsp salt for sprinkling later Oil for frying Method Press onion rings into breadcrumbs. These make the rings crisp! Wet besan (chickpea) flour by adding a little water, add onion rings Heat oil […]

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April 22, 2016

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 gm Sugar: 200 gm Charoli (also known as chironji): 15 gm (for mixing inside) Charoli, sautéed raisins and roasted almond flakes for garnish. Method Slightly warm ghee in a non stick pan. Add semolina, and […]

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January 29, 2016

Chili Soup

Hot soup for the cold winter days. Chili Soup Ingredients: 1 pound extra-lean ground beef 1/2 cup chopped onion 2 large tomatoes (or 2 cups canned, unsalted tomatoes) 4 cups canned kidney beans, rinsed and drained 1 cup chopped celery 1 teaspoon sugar 1 1/2 tablespoons chili powder or to taste Water, as desired 2 […]

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July 2, 2015 Essentials of a Parsi Kitchen

Essentials of a parsi kitchen

Ginger Garlic Paste 1 cup of peeled and washed ginger, garlic and green chillies. (Equal amount ratio) 1 tsp salt 1 tsp cumin seeds Grind to a paste Store in glass jar for use in refrigerator

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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

Parsi Eggs

As the name suggests, this one is a traditional Parsi dish, popularly known as ‘Akuri’. Scrambled eggs with mild spices eaten with bread, buns or rotis.           Recipe Cook Time : 30 Minutes Ingredients 4 eggs 3 large potatoes – peeled and finely sliced 2-3 Tbsp oil 1 tsp cumin seeds […]

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June 16, 2015

Parsi Kheemo

For Father’s Day. 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, […]

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February 26, 2015

Indian-Spiced Tomato and Egg Casserole

Indian-Spiced Tomato and Egg Casserole This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with […]

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February 17, 2015 Vengna nu Bhartu (Baingan Bhartu)

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhartu) (from cookbook)

Ingredients: ¾ kg Baingan (also known as Vengnu or Eggplant) 2 leaves Kari patta 1 chopped onion Ginger/garlic paste 1 tbsp Haldi power ½ tsp 2 chopped green chillies Jeera powder ½ tsp Corriander powder ½ tsp 2 whole peeled tomatoes Salt to taste Coriander to garnish Method: Peel the Baingan and cut into  small […]

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February 20, 2014

How to make potato matchsticks (sali) from scratch

  How to make Potato Matchsticks  from scratch. The Indian Parsi community calls “Potato Matchsticks” –  “Potato Sali”.  Sali is a Gujarati word meaning “straw” or “sticks”. Enjoyed best when fresh with salt and pepper. Bon Appetite! Step 1: Peel and wash Potatoes Step 2: Shred potatoes into thin strings  Step 3: Salt Shredded Potatoes  Step 4: In a electric […]

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November 14, 2013

Vividh Vani Recipe: Toad in a hole

Very old parsi dish made during the British Raj. Inspired by recipe from an ancient cooking book “Vividh Vani” (click for a free download) Makes 12 Ingredients: 250 gms  flour 500 whole milk 4 tsp caster sugar 1 tsps butter 4 eggs whole 1 egg white 1 tsp olive oil 1 tbsp garlic powder n […]

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July 22, 2013

Sabudana Kichdi (from cookbook)

Cooking time : 20 mins Serves :2 Ingredients Sabudana/ sago 1 cup Potato 1 Green chilli 3 Lemon 1/2 Peanuts 3 tblsp Ghee 1 tblsp To Temper Ghee 1 tsp Jeera 1 tsp Mustard (optional) 3/4 tsp Curry leaves 1 sprig Method Wash sago well and soak it overnight with water just enough to immerse […]

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February 3, 2013

Methi per Edu (Fenugreek Eggs Parsi style)

2 cups fresh Methi(fenugreek) leaves 2 shallots 2 spring onions 2 garlic cloves 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp chili powder 2 tomatoes 6 eggs 2 tbsp oil   Saute in hot oil all of above ingredients except eggs for a few minutes. Crack the eggs on top with some water and cover to steam. Add very […]

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July 27, 2012

Ravaiya

By Rusi Umrigar Ingredients: 8-10 small katta walla ravaiya’s, 1 cup coconut milk, extracted from 1/2 coconut. 50 gms tamamrind soaked in warm waterand pulp strained off. Oil for shallow frying. Grind together: 1 grated coconut, 3 onions,2 inch piece ginger, 6-8 cloves garlic, 6-8 dried red chillies, 1tsp tumeric,1 tbsp dhansak masala powder. Wash the […]

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