My mega coffee table Cookbook “Parsi Cuisine Manna of the 21st Century” is available for $29.99 EBook and Hardcover are available. Contact us if you have questions. Thanks, Rita. Review Truly a labor of love to preserve the unique Parsi (Persian-Indian) culinary heritageby Roshan RivetnaThis is a “must have” book for Parsi-Zoroastrians, especially those living […]
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 […]
Ingredients 2 brains cleaned and cut into three sections 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp green chilli paste 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhansak masala (u get it readymade or you can substitute with readymade garam masala or put 1/2 tsp each coriander, cumin and […]
Toad in a hole trsnlated from the Vividh Vani Cookbook
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 […]
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 […]
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 […]
