Sona Masoori White Rice

By ParsiCuisine.com 1 comment

Recently, I went for shopping to my favorite store – Costco. I saw a 20 lb huge bag of Sona Masoori White Rice. and I have never used this, I usually use Basmati Rice which Costco sells as well. I bought it because I like experimenting! Here is the cooked rice with the inset of […]

Apricot Chicken

By ParsiCuisine.com 10 comments

Chicken with Apricots / Jardalu ma Marghi * Jardalu ma marghi is one of those fruit-and-meat dishes that reach far back into ancient Parsi culinary history, long before the migration to India. The starring ingredient in this royal dish is a type of apricot that comes to us from central Asia. Its scientific name is […]

Thanksgiving Turkey series – Day 1 Brine the bird

By ParsiCuisine.com 2 comments

Today, the beginning of thanksgiving week, we are thankful for everyone & everything in our lives 💖🙏💝 It is starting to smell like Thanksgiving in our home. We have started the brining process for the turkey. Thanksgiving Turkey 🦃 series – Day 1 Brine the bird Wash the turkey well, rinse and add the brine […]

Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it

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Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it.

Wash and Chop 2 long sticks of Celery.
Saute in 1 tsp of oil for 3 minutes. Cool.
Take out the Turkey from refrigerator.
Flip the bird in the pot and open the cavity.
Fill the cavity with sauted celery.
Cover pot and put it in the refrigerator.

Tindora, a vegetable full of iron

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Video Link Tindora, a vegetable full of iron. Great for kids and mother’s. ✨ New Recipe ✨ A fun 🪔 vegetable tindora made with chicken and parsi spices 😋 First we show the air fryer method and next the traditional pan fry steam method. Vegetarians, do not add chicken and enjoy! Ingredients 1 lb chicken […]

Buryani, Doodhi ma gosht and Doodhi skin par eeda

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Buryani, Doodhi ma gosht and Doodhi skin par eeda Buryani is generally made with Doodhi (Lauki, Gourd), Cucumbers (Kakdi ), Eggplant (Vengnu) OR Tooryiya. Buryani is an old dish made in parsi homes  back in India.  This buryani is generally eaten with biryani or rice pulav.  I made this from “Vividh Vani by Meherbai Jamshedji Wadia”. However the […]

Doodhi, Lauki or gourd is known to lower A1C and blood sugar levels.

By ParsiCuisine.com 12 comments

by Rita Jamshed Kapadia Known as Bottle Gourd in USA.¬†Doodhi is a vegetable also known as Lauki, Lavki in India.¬† Buy one that has soft skin and if you dig your nail into it, it should leave a mark and feel soft. Doodhi is very good for diabetes. Drinking it as a juice has been […]

Independence Day and the Parsi connection

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Believe it or not toad in the hole dish was relished for breakfast¬†India when the British Raj was active.¬† Yes, Parsis liked to eat British fare, specially during the pre-independence days before 1947. Toad in the hole¬†may sound strange to the average person and even more foreign to Gen Z, but in some British communities […]

Papri and Daran for Malido

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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 […]

The Batasa Story ‚Äď Jamshed & Cyrus Dotivala

By ParsiCuisine.com 2 comments

Recipe of Batasa Is it true that the Dotivala family invented the famous Parsi Batasa ? How and when did this come about? Yes, our forefathers were the inventors of the famous tea time biscuit popularly known as Batasa. It was in the early 1800‚Äôs when our forefather Mr. Faramji Pestonji Dotivala joined the Dutch […]

Muktad, Malido and Memories

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Muktads foods Items like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with clean hands. ¬† ParsiCuisine.com 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 […]

Madavsaro

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Madavsaro The Madavsaro ceremony is done four days before the wedding. The families of the bride and the groom each plant a young tree in a pot, amidst recitation of prayers by the family priest and place this at the entrance of their individual homes. This is generally a mango plant and is treated as […]

Celebrate Navroze

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Harkening back to our countries of origin, to celebrate the New Year and the coming of ¬†Navroz,¬†we are suggesting that we tell our friends and neighbors who we are by sharing a snippet of our culture, and reviving the tradition of giving them a gift of ‚Äėmithu mohnu‚Äô ‚Äď any sweet dish. We suggest we […]

Mava ni Boi – the easy way

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Mava ni boi, I made for a library presentation of my cookbook. Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility. Using a mold* make these fish shaped desserts. The ingredients are not really fish but just sugar, ricotta […]

Doodhi ni Barfi

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Doodhi ni Barfi Ingredients: 800 gm¬†Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green color 5 tsp chopped pistachios and almonds Method:¬† Boil the doodhi¬†for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Keep cooking for 15-20 minutes. Then put the mava […]