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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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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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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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 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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November 14, 2013

Toad in a hole – Very old parsi dish made during the british raj. (from cookbook)

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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September 5, 2013

Ragda Pattice (from cookbook)

Ingredients For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) 1/4 cup tuver dal 2 boiled potatoes , cut into small pieces 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder 2 tsp ginger-green chilli paste 1/2 tsp garam masala 2 tsp grated jaggery (gur) 1 tbsp tamarind or tomatoes […]

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July 11, 2013 Parantha Sandwich

Parantha Sandwich

Makes 4 400 gm paneer – cut into 1” pieces of ½” thickness. 1 small capsicum – chopped, 1 tbsp oil, 1 large onion – cut into semi circles. some desi ghee or butter to spread, some chaat masala to sprinkle. MARINADE 1 cup curd (dahi) – hang in a muslin cloth for 15 minutes and […]

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June 13, 2013 Khari Puri with Onion Seeds

Khari Puri with Onion Seeds

Khari Puri with Onion Seeds by Thrity Yazdi Tantra 1 cup maida 3 tabsp. Pure ghee Salt to taste 2 tsp. Ajmo (caraway )/kalonji (onion seeds)/Jeera (cumin)/coarsely pounded black pepper (use any one all them, tastes different and good) ¼ tsp. chilli powder ¼ tsp. black pepper powder Warm water to knead the dough Oil […]

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May 8, 2013

Baoli Sabz Handi

~ Baoli Sabz Handi ~ Often there are times when you are hard pressed to decide what to prepare, especially when you want to go veggie. Ghum Phir ke we come back to our basic veggies and explore possibilities out of those only. Sabzi ke chakkar mein I go Baola thinking of ideas, so this […]

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March 27, 2013

Rajasthani Bhang Pokoda

Bhang ke Pakore (Rajasthan) Ingredients: 200 gm cauliflower 200 gm potatoes 150 gm onions 200 gm brinjal 100 gm spinach Oil to deep fry 250 gm besan 2 gm soda bicarb Salt to taste 5 gm ajwain 5 gm pomegranate seed powder 10 gm bhang seed powder Method: Peel and wash all the vegetables. For […]

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January 23, 2013 Pickling Onions

Pickling Onions

Pickled onions are a national british treasure – everyone loves them. They are eaten with fish and chips, on a Ploughman’s Lunch, pies, and many other savory dishes. There are hundreds of commercial varieties but nothing beats a jar of homemade pickled onions. Tiny pickling or buttons onions are available in the autumn and if […]

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September 10, 2012

SAUSAGE ONION FRY

SAUSAGE ONION FRY INGREDIENTS : Butter 100 gm Sliced onions 2 medium Sausages 5-6 Bell peppers (julienned) 1 cup Green chilli 2 Ginger 1 tsp Honey 1 tsp Tomato sweet chilly sauce 3 Salt to taste Pepper to taste Bread Soy sauce 1 tbsp METHOD: Slice or cut the sausages into chunks. Cut the bell […]

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September 10, 2012

CHICKEN RESHMI BIRYANI

INGREDIENTS : 1 kg chicken (broiler) – cut into 8 pieces 1 kg  onion – sliced oil – for frying 1 cup hara dhania (fresh coriander/cilantro leaves) – finely chopped 1/2 tsp garlic paste 1/2 tsp ginger paste 1 tbsp dhania (coriander) powder 1/2 tsp haldi (turmeric) powder 2 tsp chilli powder 1/2 tsp garam […]

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