ParsiCuisine.com

Good Food, Good Health, Good Life

Cookbooks
Cookbooks Reviews
Cooking Videos
Online Virtual Cooking and Cook Along Classes
Subscribe
Shop Groceries

Cookbooks
Cookbooks Reviews
Cooking Videos
Online Virtual Cooking and Cook Along Classes
Subscribe
Shop Groceries

Zarda Mittho Bhaat

Zarda Mittho Bhaat

February 17, 2013 By ParsiCuisine.com No comments

Zarda Mittho Bhaat

Share

Click to share on Instagram (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on WhatsApp (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to print (Opens in new window)
Click to email a link to a friend (Opens in new window)
Click to share on LinkedIn (Opens in new window)

Like this:

Like Loading...

Ask Rita Cancel reply

Name(required)

Email(required)

Country

Send Inquiry

Website

By submitting your information, you're giving us permission to email you. You may unsubscribe at any time.

Δ

Categories

Search Recipe

Easy Quiche
Price reduction for cookbook
Pori
Kalaghoda Malido Cafe
Swiss Potato Rosti made with Parsi Potato Sali
Eggs over Sali or Potatoes
Scrambled Eggs extra rich
Irish Tea Cake
Holi Restaurant in Bedford, MA
Indian Cooking Class: Dhansak
Health Effects of Garlic and how it is used in Parsi Food.
Soft silky scrambled Eggs with garlic
Barley
Summer Grill Tandoori Chicken
Lemon Shortbread Cookies
Memories of Pune
Valentine’s Day Treat Class
RTI 2023
Lonavala famous chikki
Epiphany Day – January 6
Chocolate or Coffee Almond Lassi
Dark Chocolate Truffle Mousse
New year drink
Audh – forgotten but now remembered
Shab-e Yalda: When Light Shines and Goodness Prevails
Salli Boti
Sali
Salli Boti
The 3 Kings and Magi and the Zoroastrian Link
ZAGNY Holiday Baking Class with Rita : Cupcakes & Cake – free community cook along
Christmas Stollen – A German tradition for the holidays
Bhakhra (Fried Cakes)
Christmas Plum Cake
The Forgotten Christmas Pudding
Thanksgiving Turkey Meal
King Cake for Mardi gras
Kyani Bakery new custard bun
How to remove tarnish from silver
Pickled Cranberry Apple Sauce Recipe
Sona Masoori White Rice
Apricot Chicken
Thanksgiving Turkey series – Day 1 Brine the bird
Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it
Murambo. White Pumpkin Preserve “Kohra no Murambo”
Mushkil Asaan & Behram Yazad | Zoroastrian Friday Prayer | The Woodcutter & His Fortune
White Pumpkin Preserve “Kohra no Murambo”
Tindora, a vegetable full of iron
Milk Penda
Diwali Recipes
World Egg Day Celebrations 2022
E-Cookbooks from ParsiCuisine.com
Dussehra, Dasara or Dashain
Dhanshak Masala
Happy Diwali and a very prosperous New Year
Akuri scrambled eggs and Parsi Omlette
White Pomfret, Silver Pomfret, Pompano, Palmburo Fish – whats the difference?
Secrets of the Queens Kitchen
Sip your tea
Measure
Buryani, Doodhi ma gosht and Doodhi skin par eeda
Doodhi, Lauki or gourd is known to lower A1C and blood sugar levels.
Amul Pays Tribute To “Dynamic Businessman” Cyrus Mistry
Dishoom gets Michelin Chefs award
HM Queen Elizabeth II
Parsi Curry and Paste to make
Ganapati Bappa Moraya, Mangal Murti Moraya
Bawa brains
Parsi Cuisine and Ashdeen Lilaowala meet in a cup
Khordad Saal Mubarak
Baba Baby O Movie : A love story that celebrates fatherhood
Independence Day and the Parsi connection
Calendar
Fun Time
Chapat
Papri and Daran for Malido
The Batasa Story – Jamshed & Cyrus Dotivala
Pori
Stum Food in the Muktads and Gatha days explained from Udvada
Muktad, Malido and Memories
Madavsaro
Mehran Restaurant & Catering
Grindstone
How to make mawa at home
Mawa Cake
Celebrate Navroze
Mava ni Boi – the easy way
Doodhi ni Barfi
Parsi Mawa Cake
Brain Cutlets
Fried Rice
Wedding Shopping List
Penda the easy way
Tea of India – Chai
Quick and Easy Parsi Malido Video and Recipe
Rita’s Malido
Bhakra
Bhakhra made in an “Ebelskiver” pan. The dutch call these Poffertjes
Eggless Bhakra Gluten free – Vegetarians rejoice!
Parsi Doughnut Bhakhra
Cake with Tea

Cookbooks on Indian Parsi Cuisine

Celebrations Parsi Zoroastrian Ceremonies celebrated with Indian Parsi Food Recipes. Book explains how Zoroastrians celebrate the coming of Spring/Navroze/Nawruz. Paperback available worldwide and a eBook for India. 0
Cooking for Kids Cooking for Kids. Review of cookbook in FEZANA Journal of September 2020 Amazon USA direct purchase: https://www.amazon.com/dp/1094693316 0
Desserts Paperback available worldwide and a eBook for India. 0
Dhansak Learn how to make your own dhansak masala, kabab, cutlets, tasty side dishes. 0
Indian Parsi Kitchen eBook available in India. This cookbook has 194 Recipes. You can use it to start a business in Catering. Available worldwide and in India. 0
Mastering Parsi Cuisine This cookbook has 143 Recipes. 0
Parsi Cuisine Manna of the 21st Century Cookbook “Parsi Cuisine Manna of the 21st Century” by Rita Jamshed Kapadia 10
Parsi Custards and Egg Dishes Book 8 of 8 in the Parsi Cuisine Series. Paperback available worldwide and a eBook for India. 0
Pickles, Chutney, Masala and Preserves This book has a large collection of recipes that have been tried and tested, passed down in generations. Book 6 of 8 in the Parsi Cuisine Series. Paperback available worldwide and a eBook for India. 0
Seafood Book 3 of 8 in the Parsi Cuisine Series. Paperback available worldwide and a eBook for India. 0
Teas of India A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words. Paperback available worldwide and a eBook for India. 0
Vegetarian Delights Vegetarian recipes of the Parsi / Parsee Community. Book 1 of 8 in the Parsi Cuisine Series Paperback available worldwide and a eBook for India. 0
Vividh Vani (Volume 1 in Gujarati) It gives me great pleasure to make available the RE-PRINTED “Vividh Vani” by Meherbai Jamshedji Wadia. First published in circa 1867, this mammoth cookbooks of two volumes total 1570 pages and has 2180 recipes. USA, UK, Canada. 0
Vividh Vani (Volume 2 in Gujarati) RE-PRINTED “Vividh Vani” by Meherbai Jamshedji Wadia. First published in circa 1867 0

About
About the Author
Arts and Crafts: Gara, Sarees and Torans
Besna Ceremony (when baby starts to sit upright without support)
Celebrations
Contact us
Cookbook: 101 Parsi Recipes by Jeroo Mehta Luganno Saas recipe
Cookbook: Celebrations
Cookbooks
Copyright Pertaining to Recipes
Copyright © Parsi Cuisine 1999 - 2022
Copyright ©ParsiCuisine.com
Copyright,Privacy Policy and Disclosure Policy
Diwali Stamp
Eat, Live and Pray. A celebration of Zarthushti Culture and Cuisine a recipe book from FEZANA
ECookbooks
Favorite Recipes
FEZANA Journal Joys of Retiring in North America.
FEZANA Shab-e Yalda: When Light Shines and Goodness Prevails why
Happy Mothers Day
Happy New Year
India's Parsi Cuisine
Indian Parsi Cuisine Recipes
Links to other sites relating to Parsi, Parsee, Avesta and Zoroastrianism
Muktad, Malido and Memories
My Homi Pappa
Parsi Desserts Cooking Class by Rita & Perinaz
Parsi Dhansak
Parsi Gara Craft and how to wear a Gara saree
Parsi Mithai Shop
ParsiCuisine.com
Persian New Year Nowruz: Haft Seen Table
Place of Tea in Indian Culture
Purchase our author signed cookbook.
results
Reviews
Reviving the Parsi Toran Craft
Sample Recipes
Search
Seven ways to celebrate Navroze
Significance of Food in a festive Parsi Ses
Submit Recipe
Subscribe
Subscribe
Survey
Thanksgiving
The 3 Kings and Magi and the Zoroastrian link
Traditional Recipes
Videos
Vividh Vani by Meherbai Jamshedji Wadia
ZAQ
Gahanbar
Jashan
Navjote
Parsi Wedding Feast Menu

Blog Stats

819,300 Visitors

Copyright © 1999 – 2023 ParsiCuisine.com

© Rita Jamshed Kapadia and ParsiCuisine, 1999 – 2023. Unauthorized use and/or duplication of this material and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rita Jamshed Kapadia and www.ParsiCuisine.com with reciprocating and specific direction to the original content.

Copyright © 1999 - 2023 ParsiCuisine.com

%d bloggers like this: