INGREDIENTS: INSTRUCTIONS: How To Make Kaju Katli: 1. Begin by placing 1 1/2 cups of whole cashews in the freezer for 10–15 minutes. 2. Once they are slightly cold, add them to your mixer or blender and grind them into a coarse powder. PRO TIP: Do not over-grind, as this can cause the cashews to […]
Did you know Bhakra are similar to Varadhvara? Varadhvara are made fresh and served at Weddings to the guests. Read about the wedding ceremonies. Recipe from Rita’s cookbook “Parsi Cuisine: Manna of the 21st Century” 750 grams fine wheat flour 350 grams semolina (Ravo) 400 grams castor sugar 500 grams pure ghee 1 ½ tsp. […]
A quick and easy fish curry. Ingredients 1 lb 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 flourDry curry spice powder: 1 tsp each of turmeric, red chilli or paprika, cumin and […]
Navroze / Nowruz / Nooruz Commemorated in a grand and elaborate fashion, preparations for Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made especially for the festival. On […]
Video Recipe 2 oz canola oil 2 – 4 oz butter (to tastes and diet needs) 1 cup coarse semolina 1/2 cup bisquick 1 1/2 cups sugar 1 1/2 cups water Garnish 2 oz chopped / slivered almonds 1 oz raisins 1 tbsp Ghee or Oil 1 – 2 tsp vanilla essence (to taste) 2 […]
I did this with French Beans and the house came down on me!!! – Rita In reference to quote “Homogenising the ingredients made it easy for Mahrukh to sneak some nutrition into her unsuspecting children’s diet. “Mum would grind all kinds of veggies into the dhansak without letting us know. Once she added beetroot, and […]
What is a “Tipri” ? – It is an old measure used by cooks to measure Rice, Wheat and other whole grains, flour and sugar. The old bombay kitchens kept it as a standard measure. Using an old cigarette tin, (sans the 50 cigarettes) it was called “Tipri” for measuring Rice, Wheat and other whole […]
10 days of Muktad along with the holy days of Gatha Food cooked for Muktad prayers is kept on a table set aside with the Afargan. Items like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with clean hands. ParsiCuisine.com Published Author of Parsi Cuisine Cookbooks […]
Papdi to eat with Malido from the famous Vividh Vani cookbook Recipe translated from Gujarati to English by Rita Jamshed Kapadia Click here for the Guide to Old Measures Ingredients 1 tipri Wheat Flour (See tipri measure) 1/4 lb Sugar (fine barik) Method Mix above with little water to make a very tight dough. Keep for 1 […]
Ingredients 8 Cups Whole wheat flour 550 Gram Evaporated dry milk powder (or 250 grams of mavo aka khoya) 1 kg 350 g castor sugar 1 Cup Milk approx 7 Eggs beaten 1 Cup Pistachio 1 Cup Blanched almonds slivered 1/2 Cup Sultanas (Raisins) 2 tsp powdered cardamoms and nutmeg Rosewater to taste 1 tsp […]
Red White and Blue Shrikhand Grilled Seekh Kebab See Video #1 of 2 Grilled Seekh Kebab See Video #2 ParsiCuisine.com Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots […]
