Books available on Amazon
Manna of the 21st Century: Parsi Cuisine
Paperback
https://www.amazon.com/dp/1090868391
Hardcover
https://www.amazon.com/dp/B0962FML7W
Indian Parsi Kitchen
https://www.amazon.com/dp/1535410132
Celebrations: Celebrating Zoroastrian Festivals and Traditions
https://www.amazon.com/dp/152381845X
Dhansak: Parsi Cuisine
https://amzn.to/4d92fuv
Sagar
May 5, 2019, 12:17 pmHi Ritaji,
You haven’t mentioned how and when to use the ginger garlic paste, the coconut in the recipe. I think a few steps in the recipe have been edited out by mistake.
Kindly check.
Thanks again for your wonderful recipes.
Warm regards,
Sagar.
Rita
May 5, 2019, 4:47 pmHello Sagar,
You are right. Thank you for the heads-up.
I will correct the typos.
Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds, just to get that fried flavor.
Best,
Rita
Geraldine Dmello
Mar 3, 2022, 10:12 pmShould d mangos be raw , semi ripe , or ripe as there are dishes wirh ripe mangoes too .
Thanks dear for the recepie. Ur book too is awesome .
ParsiCuisine.com
Mar 3, 2022, 9:48 amRipe Mangoes will make the dish sweeter and raw will make it sour.
It is your taste buds and the availability of mango.
I have used dried mangoes as well when the urge to make this dish come up.
You can use any mango too.
Thanks for the good words on the book.
Please do share it helps maintain this website.
Best,
Rita