Ganesh Chaturthi 2026 will be celebrated on Monday, September 14, 2026.
Recipe for Modak and Karanji
Butter Chicken
Recipe First make the Butter chicken sauce (known as makhani gravy) Key Ingredients How to Make Homemade Butter Chicken Sauce Next grill 1 lb chicken breast in oven. Cut into small bite size pieces. Add Butter Chicken Sauce, bring to a simmer! Enjoy with Naan or with hot steamed basmati rice.
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Dhun Dar
On New Year day, Birthday, Anniversary or a Festive occasion the parsi auspicious dish to make is Dhun Dar. “Dhun” a gujarati word means “wealth” and “Dar” is a translation of the indian lentil called “Dal” which come in various lentils of Toovar dal, Masoor dal, Channa dal, Urad dal and so on. The dal […]
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Sandhra
Parsi Sandhra – An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!
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Seven Ways to Celebrate Navroz
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 […]
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80 Biryanis around the world
Best Biriyani Around the world and its OriginBiryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments used […]
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Milk Pudding or Indian Dudh Pak
Milk Pudding Serves 4 Ingredients 6 cups milk (Amul Milk) 1/4 cup raw Rice 1 cup sugar Few pistachios, almonds and saffron strands for garnish 1 tsp cardamom powder Method 1. Process the raw rice in any food chopper till it is broken up in small bits. 2. Boil the rice, milk and sugar till […]
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Tandoori Chicken
INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, […]
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Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar
Ingredients 1 kg tender Goat Mutton, Chicken or Lamb – cut into medium pieces, washed & left to drain in colander 6 large onions – chopped very fine (cut like chhudna no kando) 4 tomatoes – again chopped very fine (tamota) 4 Potatoes – cut into 2 halves (papeta) 8-10 pods of garlic (lasan) 1.5″ […]
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Gujarati Kadhi and Khichadi
Khichdi ingredients * 150gm rice * 75gm moong Dal * 550gm water * Salt In a large pot, bring all to boil. Cover with a tight lid. Lower heat and cook for 20 minutes. For khichdi tadka (optional) – 1 TB ghee – 1/2 TB cumin seeds – 3-4 cloves – 1 tsp grated ginger […]
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Sabudana Khichadi (Sago Rice)
Sabudana Khichadi Sabudana khichadi is an Indian dish made from soaked Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the major towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the year. It is […]
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Audh – forgotten but now remembered
Parsi Audh – forgotten but now remembered.
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Sona Masoori White Rice
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 […]
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Fried Rice
Ingredients 4 cups of cooked rice. 3 tbsps of butter. 1 diced onion. 12 oz of frozen peas and carrots. ½ cup of soy sauce. 3 beaten eggs. How to make Fried Rice: In a large nonstick skillet, melt the butter and sauté the onion until tender. Mix in the peas and carrots and heat […]
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Bahman Mahino Parsi Ritual
Corona virus has affected this food ritual in 2021. Watch https://www.youtube.com/watch?v=5TsfXY3CWEo Bring in the rain! Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri. Click here for a Aryuvedic Khichri Recipe Click here for Vaghareli Khichri Recipe In Navsari (a small town in the Gujarat […]
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Rice Flour Rotli
Recipe tried and tested, translated from the Vividh Vani cookbook by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community. Yes, all rice (in its natural form) is gluten–free. This includes brown rice, white rice and wild rice. In this case, the “glutinous” term refers to the sticky […]
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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 […]
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Vaghareli Khichri
It is the Ayurvedic detox food. Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Diet Detox & Cleansing. Vaghareli Khichri Recipe Ingredients 1 Cup rice (barik Surti kolam, basmati) 1 Cup maag/mung OR red masoor […]
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Kedgeree
I just made this awesome dish for my cookbook club and it was a hit! Learnt the indian plain khichri is a european fav! Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger […]
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Kichri With Massour Dal
by Davis Tanis YIELD 6 to 8 servings TIME 45 minutes, plus 1 hour’s soaking Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern […]
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Irani Rice Tahdig
HOW TO PERFECT THE IMPERFECT ART OF IRANIAN RICE TAHDIG by Naz When I first moved out of my childhood home, only a week went by before I found myself craving my mother’s cooking. Specifically, I missed Persian rice with tahdig—the prized golden, crispy crust at the bottom of the rice pot. Rice is the crown jewel […]
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Keri ni Khichri
Aryuvedic Sweet Rice and Dal with Mango This Mango Khichri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime! INGREDIENTS 4 cups Rice 1 cup Tuvar Dal 1 1/2 cup sugar 4 Mangoes peeled and cubed (one per […]
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Instant Pot: Ayurvedic Detox with Khichri
Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal. White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your […]
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LEVTA (Mudfish) WITH KHICHDI
by Jenifer Petigara Mistry Growing up in Surat and that too the old part of the city, at 10-12 years of age Makar-Sankranti was a day full of loud music blaring from the rooftops, “Kaipo Chhe” or “Kaipoch” or”aye peli peeli gayi ” or “Laali ni pi” sounds. In the narrow streets, there would be […]
