Indian Parsi Food Recipes and Cookbooks – Good Food leads to Good Health and a Good Life
Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. In Parsi homes, dhansak is traditionally made on […]
Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well. A popular dessert from Maharashtra which is consumed highly […]
I just made this awesome dish for my cookbook club and it was a hit! Learnt the indian plain khichri is a european fav! Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger […]
translated by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community. Yes, all rice (in its natural form) is gluten–free. This includes brown rice, white rice and wild rice. In this case, the “glutinous” term refers to the sticky nature of therice and not the gluten protein found in wheat, barley […]
by Davis Tanis YIELD 6 to 8 servings TIME 45 minutes, plus 1 hour’s soaking Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern […]
You may have heard of the American Red Indian Dance for Rains, but have you heard of the Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri? In Navsari (a small town in the Gujarat State of India) often referred to as the “Dharam Ni […]
HOW TO PERFECT THE IMPERFECT ART OF IRANIAN RICE TAHDIG by Naz When I first moved out of my childhood home, only a week went by before I found myself craving my mother’s cooking. Specifically, I missed Persian rice with tahdig—the prized golden, crispy crust at the bottom of the rice pot. Rice is the crown jewel […]
INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, […]
Aryuvedic Sweet Rice and Dal with Mango This Mango Khicri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime! INGREDIENTS 4 cups Rice 1 cup Tuvar Dal 1 1/2 cup sugar 4 Mangoes peeled and cubed (one per […]
On New Year day, Birthday, Anniversary or a Festive occasion the parsi auspicious dish to make is Dhun Dar. “Dhun” a gujarati word means “wealth” and “Dar” is a translation of the indian lentil called “Dal” which come in various lentils of Toovar dal, Masoor dal, Channa dal, Urad dal and so on. The dal […]
Ingredients 1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left to drain in colander 6 large onions – chopped very fine (cut like chhudna no kando) 4 tomatoes – again chopped very fine (tamota) 4 Potatoes – cut into 2 halves (papeta) 8-10 pods of garlic (lasan) 1.5″ piece […]
Milk Pudding Serves 4 Ingredients 6 cups milk 1/4 cup raw Rice 1 cup sugar Few pistachios, almonds and saffron strands for garnish 1 tsp cardamom powder Method 1. Process the raw rice in any food chopper till it is broken up in small bits. 2. Boil the rice, milk and sugar till creamy consistency. […]
Instant Pot (IP) Recipe of the Parsi Dhansak by Rita Kapadia (Also spelt as Dhansaak, Dhanshak, Dhunsak, Thansak) This dhansak was made in an instant pot which is a pressure cooker with souped up button controls. Gives you the flexibility of walking away and setting it on a timer. As you may already know dhansak […]
Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal. White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your […]
by Jenifer Petigara Mistry Growing up in Surat and that too the old part of the city, at 10-12 years of age Makar-Sankranti was a day full of loud music blaring from the rooftops, “Kaipo Chhe” or “Kaipoch” or”aye peli peeli gayi ” or “Laali ni pi” sounds. In the narrow streets, there would be […]
It is the Ayurvedic detox food. Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Diet Detox & Cleansing. Vaghareli Khichri Recipe Ingredients 1 Cup rice (barik Surti kolam, basmati) 1 Cup maag/mung OR red masoor […]
by Jennifer Mascarenhas Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes! So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side. Mumbaikars […]
by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]
Best Biriyani Around the world and its Origin Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments […]
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 […]
Sabudana Khichadi Sabudana khichadi is an Indian dish made from soaked Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the major towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the year. It is […]