Garam Masala Apples
Garam masala apples
Dhanshak Masala
Dhanshak Masala While preparing the Parsi delight Dhanshak, you need not bother about curating various spices for enhancing the taste. Just use Badshah Dhanshak Masala and let your guests keep guessing the secret of your culinary skills. We ensure to keep the authenticity of its traditional taste intact in this spice mix. ParsiCuisine.com Featuring my […]
TANAZ GODIWALLA PICKLE IN NORTH AMERICA
Tanaz Godiwalla
Summer Grill Tandoori Chicken
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, […]
Audh – forgotten but now remembered
Parsi Audh – forgotten but now remembered.
White Pumpkin Preserve “Kohra no Murambo”
An old parsi favorite, White Pumpkin Preserve “Kohra no Murambo”. Saw the white pumpkin today at the garden center in Home Depot !!! Murambo goes with toast (burnt or lightly toasted), Fried eggs (half – fried eggs or fully fried crisp). My mother in law, Jalloo used to make it and add peaches or […]
Measure
Friday Fiesta co-hosts this week are Diann @ Of Goats and Greens and Petra @ Food Eat Love ParsiCuisine.com Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks – Rita Jamshed Kapadia
Parsi Curry and Paste to make
Curry Paste 5 to 6 red chillies roasted 2 tsp jeera 2 tsp coriander seeds 1 tsp ginger garlic paste 2 tsp sesame seeds 5 to 6 cashews 250 gms freshly grated coconut few curry leaves 1 small onion 1 small tomato 1 tsp kashmiri red chilly powder In a pot, heat 3 tbp of […]
Parsi Cuisine and Ashdeen Lilaowala meet in a cup
Wow Parsi Cuisine and Ashdeen Lilaowala meet in a cup! Fudna ni Choy Recipe and Video Chai is the common equalizer in India – from the rich to the poor. No matter what their position in life, an Indian relishes a cup of tea. The rich ones have their tea served in fancy tea-pots, delicate porcelain cups on well […]
Grindstone
#parsicuisine Traditional ‘Sil Batta’ (Flat Grind Stone) is an age-old home appliance used to prepare spice mixes for Indian Cuisine by crushing garlic, onion, chillies or any other ingredients between the flat stone (Sil) and the grinding stone (Batta). A sil batta is usually made out of stone or granite. Can still be found in […]
Papeta Parsi Rai na Papeta @parsicuisine
Parsi Rai na Papeta @parsicuisine Spicy potatoes with black mustard seeds. Recipe & Video Ingredients3 cups cubed cooked potatoes1 tsp salt1 tsp Turmeric powder1 tsp Curry Powder1/4 tsp Coriander powder1 tsp red chilli pepper1 tsp black mustard seeds1/4 or 3 pinches tsp Asefotida (Hing)1/4 cup chopped coriander leaves (fresh)1 stalk of fresh curry leavesOil as […]
Chilli
Dry Whole Chillies
The spicy peppers find their way into nearly every dish: Chutneys and Pickles, Curries and Stir-fries, even cold drinks. Chillies are deceptively beautiful. Theie Taste ranges from mil to dynamite. While they scorch your taste buds, they also blend a little heat and a whole lot of fragrance and flavor to Indian Parsi Cuisine.
Various varieties of chilies include: Teja, Sanam, Kashmiri Chilli, Wrinkle, Karnataka Byadagi, Guntur Byadagi, Round (Mundu).
Parsi Cuisine cookery books authored by Rita Jamshed Kapadia. Re-igniting the ancient cuisine of India, Recipes and foods cooked and photographed in USA.
https://www.amazon.com/shop/parsicuisine
Purchase Dhansak Masala, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items
To order Dhansak Masal, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items
Dhansak Masala (Spices for Dhansak)
by Niru Gupta Dhansak masala might seem tedious at first glance but is totally worth the effort! It’s a popular dish of the Parsi Zoroastrian community and combines elements of Persian and Gujarati cuisine. Ingredients 250 gm sabut dhania 125 gm jeera 125 gm sabut lal mirch 10 gm shahi jeera 10 gm mustard seeds […]
Cashew Lamb Curry
Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Beef, Mutton (GOAT), Chicken or Pork. 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 3 tsp Salt 1 tsp turmeric powder Fry in hot […]