Audh – forgotten but now remembered

By Rita 2 comments

Parsi Audh – forgotten but now remembered.

Kumas Cake Class – Video and Recipe

By Rita 8 comments

Recipe by Rita Jamshed Kapadia Makes 24 pieces Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 1/4 cup grated blanched Almonds for cake mix 1 cup wheat flour 1 cup rava (fine grain semolina) 1/2 cup cake flour or baking plain flour 2 tsp baking powder 1 tsp salt 3 tsp cardamom […]

Khaman na ladoo

By Rita 4 comments

Guess this Ladoo Name.  HINT: It is used for a Parsi Ceremony and made of Coconut ūüôā  Khaman na ladoo These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.   Ingredients1/2 Cup Rice flour2 tbsp All purpose flour2 tbsp butter3/4 cup water […]

Cookbooks

By Rita No comments

Printed Paperbacks Please click on image to purchase: Click here for ECookbooks

Indian Bhurji with Cottage Cheese (Egg free)

By Rita 3 comments

Prepared this almost like our Parsi Egg Akuri INGREDIENTS 300 Grams Paneer/Cottage Cheese 3 medium onions finely chopped 1 green chilli finely chopped 1 Finely chopped spring onion 1 tsp Ginger-garlic paste 1/4 tsp turmeric powder 1/4 tsp jeera powder 1/2 tsp dhana powder 1/2 tsp black pepper powder Chilli powder to taste 2 medium […]

Batasa a favorite biscuit snack. Good with Tea or Coffee anytime!

By Rita 13 comments

Batasa a favorite biscuit snack.

After Blockbuster Success in Mumbai, Floyd Cardoz Returns to Indian Cooking in New York

By Rita No comments

By Michael Snyder Editor’s note: See Floyd’s Indian Spiced Tomato Egg Casserole with Parsi flavors Even without a New York restaurant of his own right now, Floyd Cardoz remains one of the city’s most recognizable, celebrated chefs. It’s been half a decade since he closed Tabla, the highly decorated modern-Indian restaurant he ran with Danny […]

Seven Ways to Celebrate Navroz 2020

By Rita 1 comment

Navroze / Nowruz / Nooruz is on March 21, 2020. Commemorated in a grand and elaborate fashion, preparations for  Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made […]

Parsi Sev

By Rita 23 comments

How to make authentic fluffy and delicious Parsi Sev for Birthdays, New Year, Weddings, and any Auspicious Occasion in your home. Time tested recipe by Rita. Parsi Sev is also known as Sweet Vermicelli and found in Indian Grocery Stores in the USA, UK and other countries outside India. Here is the recipe. Serves 10 […]

Dark Chocolate Truffle Mousse

By Rita No comments

Dark Chocolate Truffle Mousse

Kid Cooks Wanted!

By Rita 1 comment

Kid Cooks Wanted!
ParsiCuisine.com invites kids of all ages — from the littlest to college students — to submit their recipes, stories about their efforts, and photos of their creations for possible publication in our column¬†¬†The Kids Cook.¬†¬†We can’t promise that all submissions will be accepted for publication, but we do promise¬†that each submission will receive a prompt and encouraging reply.¬†
Get your kids cooking! We’d love to hear from them!

Almond Milk

By Rita 4 comments

If you have lactose problems, this milk will help. Easy to make at home. Almond Milk is very easy to make and it is so much better than the supermarket versions. Much tastier and NO SUGAR. Almond Milk Recipe Ingredients 1/2 Cup Almond Flour * 2 cups water Method To make Almond Milk follow these […]

Baby Eggplants with Chutney

By Rita 3 comments

I like these little baby eggplants my mother used to stuff with chutney and tie with a string. The Indian word for Eggplant is also Ravaiya, Vengnu, Aubergine or Brinjal. Ingredients 8-10 small ravaiya (baby eggplant) 1 cup coconut milk, extracted from 1/2 coconut 50 grams tamarind soaked in warm water and pulp strained off […]

Marzipan Boi (Fish shaped Dessert)

By Rita 3 comments

This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert. Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple […]

Butternut Squash

By Rita No comments

Perfect side dish with turkey, chicken or any meat at Thanksgiving or Friendsgiving Here is a simple and easy recipe for making it. Ingredients 1 lb peeled butternut squash sliced 1 tsp of lemon juice mixed with 1/4 tsp each of turmeric, red chilli powder and salt. Method In a non-stick pan, add olive oil […]

Parsi Mutton Cutlets

By Rita 5 comments

By Rita Jamshed Kapadia Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder or garam masala 2 Tbsp potatoes, boiled and mashed 5 mint leaves , chopped coarsley 1 Tbsp chopped coriander Salt to […]

The Saffron Elaichi Gulab Jamun

By Rita 1 comment

Saffron Elaichi Gulab Jamun¬† by Rita Jamshed Kapadia The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) *¬†so I call these¬†“Drops […]

Eggless Bhakra Gluten free and Vegan – Vegetarians rejoice!

By Rita No comments

Eggless Bhakra

White Pumpkin Preserve “Kohra no Murambo”

By Rita 3 comments

“Kohra (White Pumpkin)¬† Murambo (Preserve)” recipe is included in the cookbook . 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 Kohra no Murambo is a labor of love in the finest traditions of the Parsis.¬† […]

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

By Rita 4 comments

Surti Papri

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

By Rita 22 comments

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 […]

Kharvas, Bali, Bari, Colostrum – Milk pudding

By Rita 1 comment

Kharvas, Bali, Bari, Colostrum – Milk pudding

Nan Khatai

By Rita 3 comments

Nan Khatai These soft cookies are similar to the European dutch shortbread cookies. I flavored them with Rose and Cardamon. Very easy and fun to make.¬† Makes 12 Ingredients 1 cup all purpose flour 1/2 cup confectioners sugar 1/2 cup unsalted butter (salted is fine but omit the pinch of salt) 1/2 tsp. double-acting baking […]

Diwali Recipes

By Recipes from Parsi Cuisine No comments

Diwali Recipes

Happy Ganesh Chaturthi

By Rita 1 comment

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 […]

Back to school

By Rita 1 comment

It‚Äôs that time of year again! Wishing a safe and wonderful school year to students of all ages! Welcome to Parsi Cuisine. It‚Äôs always a great idea to involve kids in the kitchen. As a mom and an avid cook for my family, I initiated my daughter and son into baking cookies, cakes, making scrambled […]

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhurtu)

By Rita 2 comments

Ingredients: 1lb Eggplant¬† (also known as Vengnu or Baingan in India) 2 chopped onions 2 tsp Ginger/garlic paste 1 finely chopped green chilli 2 tsp Cumin Jeera seeds 3 sprigs of green garlic (I grow it ) 1 green scallion chopped fine 1 tsp Salt or to taste 1 cup Yogurt and 2 tsp sugar […]

Rice Flour Rotli

By Rita 3 comments

Recipe tried and tested, translated from the Vividh Vani cookbook 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 ‚Äúglutinous‚ÄĚ term refers to the sticky […]

Mango Murraba (Parsi Murambo) Recipe

By Rita 9 comments

Celebrate¬† with this glorious Mango Murraba anyday. #mangoseasonison #ilovemangoes #mangoisthekingoffruits #mangolove #mango Ingredients 1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still, the `bottle‚Äô mango, `batli keri‚Äô. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.) White or […]

Coconut Mango Burfi – diamonds make the best display

By Rita No comments

Coconut Mango Burfi Note: No artificial colors used. This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always the opinions are 100% my own. Ingredients 1/2 kg aamras (mango puree) 1/2¬†cup sugar 250 gm desiccated coconut 1/2¬†cup milk powder 1/2¬†tsp cardamom powder 1/2 cup […]

Rita’s Dar ni Pori

By Rita 25 comments

This is a pastry filled with sweet lentils and dry fruits. To top it all there are cherries, which are so festive. I specially like the red auspicious color they add, my mother used to get these added along with green, yellow and red Tutti-Frutti! ( candied fruits ) Question: Did you know why the […]

FEZANA Journal Subscription: FREE Parsi Cuisine Cookbook on a renewal

By Rita 2 comments

Bahman Mahino Meal

By Rita 3 comments

 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) ~ Vaghareli Khichri ~

Bring in the rain! Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri

By Recipes from Parsi Cuisine 1 comment

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 ‚ÄúDharam Ni […]

Dudh Puli

By Rita No comments

Contest Entry for Cuisinart 2019 Event * ‚ÄúDudh‚ÄĚ means milk in Bengali and ‚Äúpuli‚ÄĚ is another name for pitha. Dudh puli can be described as rice flour dumpling with coconut filling. by Mitali Kumar Ingredients: 2 cups coarse semolina 3 cups water 2 cups fresh shredded coconut 1 cup date palm jaggery 2 tablespoon of sugar 3-4 green […]

Yogurt

By Rita 8 comments

by Rita Jamshed Kapadia Homemade Yogurt / Indian Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or Flu, the good bacteria in your body are wiped out by the antibiotic. Yogurt culture replaces the good bacteria and your immunity increases. Ingredients 2 […]

Fish Molle

By Rita 1 comment

Vicky Subu Kota Fish Molle Contest Entry for Cuisinart 2019 Event Recipe This recipe is from the state of Kerala, India. Kerala‚Äôs cuisine or any regional cuisine evolves based on native ingredients. This dish represents the region‚Äôs abundant supply of fish and coconut. Serves 4 – 6‚ÄĘ 1 ¬Ĺ pounds fish fillet such as catfish […]

Fried Puri, Roti, Rotli

By Rita 9 comments

Puri is an indian fried flour bread. Eaten by itself it is delicious and satisfying. Any vegetable or meat dish goes well with these puris. If you do NOT fry the puri and just roast it on a non-stick pan or the Indian tava (Non-Stick Chapati Tawa/Roti Tawa/Paratha Tawa, Aluminium 2.6 MM with Free Wooden […]

Wedding Pickle, Lagan nu Achar

By Rita No comments

Wedding Pickle, Lagan nu Achar

Lead in spices, herbal remedies, ceremonial powders is highly injurious, particularly for children

By Rita 2 comments

By Dr. K.S. Parthasarathy INDIA New England The US Center for Disease Control and Prevention has found that in North Carolina, 61 children of Asian descent (specifically, Indians, Pakistanis and Afghans) have elevated blood lead levels (BLLs). They used non-edible (kumkum, sindoor, surma) and edible(saffron, turmeric) items that had high lead levels. Some children ate […]

Super Bowl Game Snack : Paneer Tikka

By Rita No comments

Served as an appetizer Paneer Tikka is very healthy for kids and adults alike. Go Pats! Recipe featured on Cover of our Vegetarian Delights Cookbook. Purchase HERE. INGREDIENTS : 2 cups paneer cubes, about 1″ each 2 tsp garlic paste 2 tsp ginger paste 1 tsp chaat masala 2 tsp chilli powder tandoori masala 1 […]

Parsis gets their last name and first name with food

By Rita No comments

It is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously ‚Äď very seriously. Love of good food and drink plays a central, oftentimes quirky, role in nearly every aspect of our culture. When our babies sit upright for the first time, we celebrate by making them sit on top […]

Recipe Contest Winner: Pav Bhaji

By Rita 5 comments

Congratulations to our member Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes. Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here… Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am […]

Udvada’s Sweet and Crispy Parsi Puri – Tal Papra Recipe

By Rita 2 comments

by Ervad Marzban Hathiram Editor’s Note:¬†Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal),¬†cardamom and nutmeg powder, and caraway seeds. As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. […]

Dhun Dar

By Rita 12 comments

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 […]

Health benefits of Ganthoda powder and Vasanu

By Rita 8 comments

Health benefits of Ganthoda powder and Vasanu

Instant Pot: Ayurvedic Detox with Khichri

By Rita 10 comments

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 […]

Parsi Mitthu Dahi

By Rita 2 comments

by Rita Jamshed Kapadia Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself. Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or […]

Sandhra

By Recipes from Parsi Cuisine 2 comments

Parsi Sandhra – An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!

Pori

By Rita No comments

From Behram Palamkote The best dar ni pori in Bombay one would get is from a parsi lady called Sheramai who is 89 years old and that is my mom. Once you taste it you will not like any other pori that’s a guarantee!¬† I can give you all her secret recipe which she does […]

Baingan (Eggplant) Bharta with Curd (Yogurt)

By Rita No comments

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.

Recipe of an Indian soft cheese made at home with Rennet. Topli na Panir

By Rita 22 comments

by Rita Jamshed Kapadia Topli or Tokri means Basket in Indian Gujarati. Recipe of an Indian soft cheese made at home with Rennet. (Topli na Paneer) Many easy ways to make them and enjoy! Topli na Panir (2 recipes with rennet)  By Rita Jamshed Kapadia Recipe #1 (with rennet) Makes 4 – 5 Ingredients 4 […]

Chutney and Salmon with a new twist

By Rita 5 comments

Ingredients 6 – 8 Salmon Fillets 2 tsp Red Chilli powder 2 tsp turmeric 1 tsp Salt Olive Oil as needed Baking Dish Prepared Creamy Coconut Chutney Method –¬†Assemble the Baked Salmon Dish: Spread Olive oil in a baking dish. Mix turmeric, red pepper and salt over 4 salmon fillets. Spread a thick layer of […]

Home made Ghee or Clarified Butter

By Rita 9 comments

Home made Ghee or Clarified Butter

Tomato Gravy for Cutlets

By Rita No comments

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 […]

Parsi Vasanu

By Rita No comments

Vasanu is a very well-known health food in India.¬†Traditionally, it is made in the winter in India, and has been reported to give vitality and strength. Made with fresh dry fruits ‚Äď Almonds, Walnuts, Pistachios, Dates and several other natural healthy ingredients like Musli, Kamar Kakri, Char jat nu Magaj, Ginger, Wheat – ghau nu […]

Quickie Date & Coconut Sweet with Coconut Oil

By Rita No comments

Servings: 10 Preparation Time: 10 minutes Ingredients 2 cups nuts 20 pitted dates 3/4 cup dried, unsweetened coconut 2-3 teaspoons coconut oil * Method Place your nuts in a food processor and run it until you get a pretty fine texture. It’ll take about a minute. Add your dates, coconut, and 2 teaspoons of the […]

Yogurt Shrikand in Red White and Blue

By Rita 1 comment

  Yogurt is hung to make it thick. Garnish with fresh blueberries, sliced almonds and serve shrikand immediately. Makes: 2 Servings of Shrikand. Ingredients 2 Cups Plain Yogurt 1 Pod Cardamom 4 Tbsps Sliced Blanched Almonds (optional) Fresh Blueberry Fruit¬†(optional) Sugar to Taste A drop of red and blue food color (edible color) Method Crush […]

Vaghareli Khichri

By Rita 12 comments

It is the Ayurvedic detox food. ¬†Khichadi, pronounced kich-ah-ree and sometimes spelled ‚Äúkitchari‚ÄĚ or ‚Äúkhichdi,‚ÄĚ 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 […]

Papeta par Eeda

By Rita No comments

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 / […]

Masala Chai ( Spiced Tea)

By Rita 3 comments

A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words. ¬† Health value: Antioxidant Removes Headaches, Muscle aches, soothes and relaxes. Ingredients: 2 cups water 4 tea bags, black tea […]

Parsi Berry Pulao

By Rita No comments

  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 ‚Äė kachumber‚Äô on the side. Mumbaikars […]

Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield, Princeton University

By Rita No comments

Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield. Dan Sheffield is a professor at Princeton University, New Jersey, US Dan‚Äôs website: www.dansheffield.com Video Contents: The Banquets of Persepolis and Ctesiphon Food is integrally tied to our identity. As we say You are what you eat. Eating practices of Zoroastrians in Persepolis flavored with […]

Parsi Vasanu for the winter season

By Rita 3 comments

VASANU is very healthy to eat in the winter. Best time is to take a one inch square at breakfast time. This nutritious, vasanu recipe is from my grandmother. Rita Jamshed Kapadia INGREDIENTS General: 1 1/2kg Ghee 1/2kg Char jaatnu magaz 50g Goonder 2¬†1/4kg Sugar 500g Ghau nu Dudh¬†(Wheat milk powder) 500g Kammar Kakri 400g […]

Vegetarian Dhansak Recipe Instant Pot

By Rita 6 comments

Important for Vegetarians – Omitting the meat from this recipe, will make this Dal a Vegetarian Dhansak Dal. Click here to see Video for Parsi Dhansak for the good times with full Dhansak recipe. Also known as parsi masala dal. Note: You will need a pressure cooker also known as Instant Pot. Ingredients 1 cup […]

Ava Ardivisur Parab and enjoying the Dal ni Pori

By Rita No comments

Today is “Ava roj (day) and Ava mahinoh (month)” in the Parsi community of India. Dar ni Poris (Sweet lentil and dry fruit pastries) 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 […]

Veggie Frankie

By Rita 2 comments

Ingredients For The Roties: 1/2 cup plain flour (maida) 1/4 cup whole wheat flour (gehun ka atta) 1 tsp oil salt to taste For the stuffing:1 cup noodles 2 boiled potatoes (mashed) 2 Onions (cut into half circle shape) 1 tomato (chopped) 1 capsicum (chopped) chilly powder schezwan sauce soya sauce ( 1 tbl spoon) […]

Easy Creamy Coconut Delight or Parsi Kopra Pak

By Rita 3 comments

  Ingredients: 1 cup coconut, grated. (frozen grated coconut) 1 1/2 cup Sugar 3 tablespoon Cream 1/2 teaspoon nutmeg and cardamom powder Few drops red colouring 1/2 to 1 teaspoon vanilla essence 1/2 teaspoon butter 1/2 cup pistachio nuts optional Method 1. Grease a tray with butter. 2. In a pan add grated coconut and […]

Creamy Coconut Chutney

By Rita 8 comments

This chutney may be used on Patra ni Maachi, Salmon Baked Fish, Sandwiches, Potato Pattice and as a condiment. Ingredients: 4 tbsp desiccated coconut 1 cup cream of coconut 2 small bunches Coriander 4 green Chilies 2 tsp sugar 1 tsp Salt I lime, juice of 2 tsp cumin seeds 4 cloves Garlic roasted 1/4 […]

Crunchy Garbanzo Beans (Chickpeas)

By Rita 7 comments

These are awesome. Simply baked with olive oil, salt and black pepper they come out crunchy. ¬† Very good and healthy for all ages. ¬† Ingredients 1 Can of Garbanzo, Chickpeas 2 Tbs of Olive oil Salt to taste Black Pepper to taste ¬† ¬†Method 1) Preheat the oven to 400 degrees 2) Rinse the […]

Sabudana Kichdi (from cookbook)

By Rita No comments

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 (Sago Rice)

By Rita No comments

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 […]

Bitter Gourd, Bitter Melon, Karela Juice

By Rita 4 comments

Karela or Bitter Gourd, Bitter Melon has many health benefits. The main being regulate the blood sugar and hence it is very good for diabetics. Karela Juice Recipe Ingredients – Makes 1 small glass 1 Karela Big salt to taste lime/lemon juice as per taste Few slices of cucumber for garnish Method Wash the Karela. […]