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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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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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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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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October 8, 2013

Homemade Potato Tots ( Tater Tots )

Homemade Potato Tots ( Tater Tots ) Ingredients : 8 medium potatoes, cooked, peeled, and hot 1 tablespoon flour 1 dash pepper 1 teaspoon salt or 1 teaspoon seasoning salt 2 tablespoons finely minced onions (optional) canola oil or vegetable oil Directions : Finely shred or use a ricer while potatoes are still hot. Stir […]

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September 22, 2013

Batata Vada

by Armaity Ghasvala-Dumasia Prep & Cooking: 45 minutes Serves 6-8 persons Ingredients: 2 large potatoes, lightly mashed 1/4 tsp cumin seeds 1/2 tsp mustard seeds few curry leaves 1 onion, finely chopped 2 green chillis, finely chopped 1/2 tsp ginger garlic paste 1/4 tsp turmeric pwd 1 tbsp lemon juice fresh coriander leaves for garnish salt […]

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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 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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July 10, 2013

Masala Baby Potatoes

By Zarina Cama Clowsley Masala baby potatoes are great take along for picnics! Method: Boil 500 grams (1 lb) of baby potatoes in salted water. Heat 2 tbsp of ghee or oil. Add a large pinch of hing(asofetidia) and a few curry leaves Add a teaspoon each of jeera(cumin), methi(fenugreek), dhana(corander) and rai(mustard) seeds Add […]

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July 9, 2013

How to make Vada Pav – Mumbai’s very own vegetarian burger

  Mumbai’s very own vegetarian burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small “Laddi Pav”. Enjoy vada pav and a steaming hot cup of masala tea that chases away all travel fatigue! […]

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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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March 25, 2013

Hash Browns

Hash browns are typical American breakfast food items seen here in North America. They are often fried on a griddle(ses below) or large common cooktops. They are mostly served along with fried eggs, bacon or steak during breakfast. Ingredients 3 potatoes (peeled) 1½ onion (finely chopped) 3 tbsp olive oil Salt and pepper to taste […]

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January 20, 2013

NARIEL NA DOODH MA PAPETA NE SEKTANI SING (POTATOES AND DRUMSTICKS COOKED IN COCONUT MILK)

NARIEL NA DOODH MA PAPETA NE SEKTANI SING (POTATOES AND DRUMSTICKS COOKED IN COCONUT MILK) 8 potatoes, peeled and quartered 8-10 drumsticks, cut into 3″ pieces 2 onions finely chopped 2 tomatoes, chopped (optional) 4-5 green chillies, slit 21/2 inch piece of ginger, ground 1 large pod garlic, ground 1 tsp turmeric powder 2-3 tsp […]

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November 12, 2012

Low fat Potato Chips (not fried, microwaved)

Simply coat thinly sliced potatoes with just a spray of olive oil. Next pop them in the microwave for 15 minutes or till crisp. Contains less fat than regular fried potato chips. Enjoy with hummus, hot sauce or chutney.

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