Essentials of a parsi kitchen

By Rita Jamshed Kapadia 6 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

Welcome to ParsiCuisine.com A site with one of the largest collection of American Indian Parsi Food Recipes, Videos, and Cookbooks. Check out our Online Cooking Classes, filled with fun cooking tips and stories. I delight in bringing people together over the globe. Consulting, supporting, encouraging and guiding everyday Homemaker, Chef, Caterer and Restaurant owners.

6 Comments

Fish Curry – ParsiCuisine.com

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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May 5, 2019, 11:20 am

[…] 1 tbsp Ginger Garlic paste […]

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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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Apr 4, 2019, 1:59 pm

[…] 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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Jan 1, 2018, 6:32 pm

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

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Aug 8, 2016, 11:20 am

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

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