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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October 28, 2016

Happy Diwali and a very healthy and prosperous New Year !

  Cook up some delicious Diwali Delights! Orange Kheer What is Diwali ? The word “Diwali” is a contraction of “Deepavali”, originating from the Sanskrit word Dīpāvalī (दीपावली) which can be translated to “Row of Lights”. Hence the Diwali Festival is also called the “Festival of Lights“. Diwali is the name for the festival in North-India. In […]

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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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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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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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May 12, 2015

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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March 3, 2015

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 the […]

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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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January 23, 2015

Pumpkin Bread

Ingredients 1 ½ teaspoon SALT 3 cups sugar 3 ½ cups wondra flour 1 ½ tsp nutmeg/cinnamon 2 tsp. baking powder 1 cup oil 2/3 cup water 4 eggs 2 tsp. vanilla 1-      1lb. can pumpkin 2 ½ cup walnuts Method Mix all above Grease and flour pans Bake 1 hour at 350 degrees Get […]

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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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September 12, 2014

Jamshed’s  Kheemo (from cookbook)

Serves 4 INGREDIENTS: 2 1/2 lb mince, chicken, 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, in […]

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September 8, 2014

Hot Chillies and Peppers, what is the “Bhut Jalokia”?

Did you know the indian “Bhut Jalokia” Chilli is sold in the USA to make hot sauces in gourmet food stores? Hot peppers are terrific way to spice up any dish. However some are sweet and some are hot. Add a ghost (bhut) pepper and your dish will be high on the heat index! Here […]

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September 3, 2014

Surti Papri (from cookbook)

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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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 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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