Vividh Vani Recipe: Toad in a hole
Toad in a hole trsnlated from the Vividh Vani Cookbook
Brain Cutlets
Brain Cutlets You will need 4 goat brains aka goat bheja. Boil the bheja with little water, salt and ginger garlic paste. Once boiled drain the the water and cut it up to tiny pieces or just mash it up lightly with a fork. Add more ginger-garlic paste if desired. Beat two eggs well. Add […]
Fried Goat or Lamb Chops from the Cookbook Vividh Vani
Fried Goat or Lamb Chops from the Cookbook Vividh Vani
Salli Boti
Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli) by Rita Jamshed Kapadia Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 […]
White Sauce Cutlets
White Sauce Cutlets
Cashew Lamb Curry
Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Beef, Mutton (GOAT), Chicken or Pork. Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds) Ingredients 4 lbs boneless Lamb Marinate lamb 10 tsp. Ginger Garlic paste 3 tsp Salt 1 tsp turmeric powder Fry in hot […]
Khorshed Masi’s Junglee Palav / Dill (Suva Ni Bhaji) no Palav
by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]
Parsi Mutton Cutlets
By Rita Jamshed Kapadia Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder or garam masala 2 Tbsp potatoes, boiled and mashed 5 mint leaves , chopped coarsley 1 Tbsp chopped coriander Salt to […]
Meatballs by any other name
All cultures have meatballs. It is just not an Italian favorite! This such an universal food. Parsis have Kavab, Muslims have Kabab, Indians have Kabobs, Turks have Kebabs, and so on Let us know what your culture calls a meatball? Rita Purchase Link. Copy and Paste in browser – https://www.amazon.com/stores/Rita-Jamshed-Kapadia/author/B00I2V9KKA
WARLI STYLE MUTTON CURRY
INGREDIENTS 1 kg mutton 6 green chillies 3 – 4 pods of garlic 1 – 2 inch ginger 3 – 4 onions (medium size) 4 – 5 teja mirch 5 – 6 tbsps of refined oil 3 tbsps of turmeric powder 1 tbsp of red chilli powder 3 – 4 cardamoms 1 tbsp of cumin […]
The Parsi Trail: Top 7 Parsi Restaurants In Mumbai
Article credit: Meher Mirza of NDTV The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]
Dahi Aanthelu Kaju Gos (Curds Marinated Smoked Tender Lamb in Cashew Cream)
~ Dahi Aanthelu Kaju Gos ~ (Curds Marinated Smoked Tender Lamb in Cashew Cream) by Rohinton Batlivala ▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain […]
Lamb / Goat Trotters with Black Eyed Peas -Chora ma Khariya
by Farhad B Billimoria. Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty. Best […]
Kabab Pastry
Make the Shami Kababs (recipe). Unroll Puff Pastry sheets and cut into round circles. Put one kabab between 2 rounds of the puff pastry and press with a fork to seal. Bake in 400 degrees oven for 25 minutes or till golden brown. Rita Purchase Link. Copy and Paste in browser – https://www.amazon.com/stores/Rita-Jamshed-Kapadia/author/B00I2V9KKA
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