Ravo

Ravo Recipe by Rita Jamshed Kapadia INGREDIENTS 1 liter or 4.5 cups of cold milk or as needed 4 tbsp. of Ravo (semolina or suji) 4 tbsp. (equal quantity ratio to ravo) of sugar (less for diabetics) 1 Egg 1/2 cup water or as needed 2-3 drops of Vanilla or Rose essence ½ tsp. of […]

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Fondant Icing

This is a soft fondant icing recipe for decorating a Wedding Cake which is made as a Plum Cake (Oldies call it a Fruit Cake) Ingredients 250 grams fondant icing sugar 4–5 teaspoons water To roll: 1 tablespoon icing sugar 1 dessertspoon cornflour Method Begin by sifting the icing sugar (all but 1 heaped tablespoon) […]

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Celebrating Navroze 2018

“Nav” (meaning new) + “roze”(meaning day)  = “New Day” The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2018. Zoroastrian Ceremonies celebrated with Indian Parsi Foods. Parsi Weddings, Navjotes, Agarni, Pug Ladoo Ceremony, Death and Birth Ceremonies, etc. Cookbook presents an journey into the Food, History and Heritage of the Zoroastrians of […]

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Lagan nu Custard

Chef Niru Gupta It’s the Parsi version of the Creme Brulee and is essentially a bake of milk, eggs and cardamom. ‘Lagan-Nu-Custard’ is a Parsi dessert prepared during weddings. The name itself means ‘wedding custard’. Made with simple everyday ingredients like milk, eggs, butter and nuts. Ingredients 5 cups (1 kg) full cream milk 1/4 […]

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Dar ni Pori

    Dal ni Pori (Sweet Pastry) by Rita Jamshed Kapadia Original recipe from my Mother Parin Homi Munshi and dedicated to her. Also known as Dar ni Pori, Daar ni Poli in gujarati. Dal ni Pori is a pastry to be served at tea-time. A Zoroastrian custom at weddings: 5-7 Dal ni Poris are […]

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