Essentials of a parsi kitchen

By Rita Jamshed Kapadia 7 comments

Ginger Garlic Paste

  • 1 cup of peeled and washed ginger, garlic and green chillies. (Equal amount ratio)
  • 1 tsp salt
  • 1 tsp cumin seeds
  • Grind to a paste
  • Store in glass jar for use in refrigerator
Rita Jamshed Kapadia

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

7 Comments

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[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]

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[…] 2 tsp Ginger Garlic paste (adoo lasan) […]

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[…] is the masalas that make Parsi food stand out from the rest, points out Perin. “We either make it at home […]

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May 5, 2019, 10:46 pm

[…] a mix of pigeon peas, chickpeas, red lentils and mung beans — along with a meld of adu lasan (ginger-garlic paste) and three masalas, one spiked with a few chiles, the heat of which fortifies the other flavors. […]

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May 5, 2019, 11:20 am

[…] 1 tbsp Ginger Garlic paste […]

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Jul 7, 2020, 6:06 pm

[…] salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 […]

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[…] Pomfret in India, great flavor and the taste of the ocean within. Wonderful in Curry or Fried with indian masala. Very difficult to find in […]

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