The Saffron Elaichi Gulab Jamun

By Rita Jamshed Kapadia 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 […]

Milk Pudding

By Rita Jamshed Kapadia 12 comments

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. […]

Zarin’s Secrets

By Rita Jamshed Kapadia 2 comments

  Zarin’s Secrets, is a venture started by me through which I am trying to revive old Parsee recipes. I have with me, my grand mothers old recipes for Home Made Authentic Masalas as well as Bhakras , chutney for Patra ni Machi , Kolmi No Achchar, Gajar meva nu achchar, Kachi keri no Murabbo […]

Saffron

By Rita Jamshed Kapadia 6 comments

Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk. Crush tenderly to release the flavor from the strands. Use very little, 5 strands are enough for 1 cup of rice. Too much saffron makes the food (pulao) very pungent. How to grow Saffron: Saffron is harvested from a […]