This cookbook is for today’s generation of home cooks and gourmet chefs.The cookbook “Parsi Cuisine: Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India. With classical and regional India’s Parsi / Parsee recipes as well as an introduction to Parsi heritage, history, and culture. The book’s full color photographs. Over 150 Recipes are intertwined with descriptions of ancient and modern Indian Parsi ceremonies.Check out Other Cookbooks in the Series
This book has a large collection of recipes that have been tried and tested, passed down from one generation to another. Fully indexed, table of contents and glossary.Green Chutney, Carrot Pickle, Mango Methia Pickle, Sooka Meva Achar (Dry Fruit Lagan nu Achar), Gor Keri, Hyderabadi Mango Pickle. Ambakalio, Gor Keri Achar, Mango Pickle, Chundo, Pickling Onions, Lagan nu Achar, Parsi Tomato Chutney, Parsi Patra ni Maachi Chutney, Bombay Duck Pickle, Mango Keri No Murumbo, Mango Murumbo, Khato Mittho Tikho Keri no Murambo, White Pumpkin Murumbo, Pumpkin Preserve, Hot Chili Tomato Sauce, Fruit Chutney, Kachi Keri No Chundo, Vegetable Stew Pickled, Fish Pickle Masala, Prawn Pickle, Vadu Mango pickle, Dry Garlic Chutney, Sweet and Sour Mango Chutney, Pickled Cranberry Apple Sauce, Ginger Honey Apple Chutney, Rose Petal Jam, Schezwan Sauce, Methia Keri nu Achar, Amli Chutney, Paste of Ginger Garlic – Essential Fresh Masalas, Dhansak Masala Powder, Ambosia, Pani nu Achar, Carrot Dry Fruit Pickle / Sooka Meva nu Achar, Garam Masala, Jeera no Lal Masalo.Some pickles are hard to make but delicious and mouth watering when made and preserved. On the other hand the Tomato Chutney and Preserves like Murumbo is easy to make and very tasty. Try making the “Tomato Chutney” when you have a bumper crop of Tomatoes in your garden this summer!This book has a large collection of 34 recipes that have been tried and tested.
This is a keepsake cookbook, many Parsi Favorites from India are included. Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called Dhansak.
In Parsi homes, Dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mixed dal.
Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And Dhansak is used to break this abstinence on the fourth day. Thus, Dhansak is never prepared on auspicious occasions like festivals and weddings.
Dhansak is made by cooking mutton with a mixture of various lentils and vegetables. Traditionally, four lentils Toovar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal are used, but one or more of the lentils may be omitted or substituted. I make my Dhansak with Toover Dal only.
This cookbook has 194 Recipes. Cookbook is fully indexed for recipes and with Table of Contents. English Glossary of ingredients for easy reference.
In this Seafood volume, you will find in here many traditional Parsi food recipes. Spicy, Sweet and Savory recipes of Fish Pilau, Prawn or Shrimp Curry, Fish Biryani, Khichri and the famous Parsi Patra ni Maachi. Tarapori Patio and other fish pickles are hard to make but delicious and mouth watering when made and preserved.
This recipe book is intended for kids to learn and enjoy cooking so they continue for the rest of their adult lives.For children under 12 we recommend an adult watch over and enjoy the team cooking experience.
Parsi Desserts Cookbook