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Sweet and Crispy Parsi Puri – Tal Papra

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.. […]

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Audh – forgotten but now remembered

Audh is a better mood elevator than a bar of chocolate! The primary ingredient in this is rice. It is one Parsi (forgotten but now remembered) dish Audh can be ready in less than 1 hour. Audh is served as Dessert. Ingredients: 1 1/4 cups fine rice flour 2 cups icing sugar 225 grams ghee […]

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Coconut Milk

Hindi Name: Nariyal ka doodh Coconut milk is obtained from grated coconut kernel. It is a very popular ingredient in South East Asian cuisine. The rich taste of coconut milk is due to the high oil content. It can be consumed raw or used as a substitute to milk in the preparation of various dishes. […]

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