My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Hardcover – June 18, 2007 by Niloufer Ichaporia King (Author), Alice Waters (Foreword) PARSI SAMBHAR MASALA Makes about 2 cups Red chilli powder – 3/4 cup Salt – 2 tbsp Ground turmeric – 1 tbsp Asafoetida – 2 tsp Fenugreek seeds – 1/2 cup Brown Mustard seeds – 2 tbs Peppercorns […]
Pistachio Saffron Milk
This holiday season, elevate your celebrations with the luxurious Pistachio Saffron Milk. A delightful blend of creamy milk, sweet cardamom, real saffron, and nutty pistachios, this festive beverage is as beautiful as it is delicious. Simple to prepare and packed with holiday flavors, it’s a beverage that brings elegance and warmth to your table.
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 […]
To order Dhansak Masal, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items
Saffron Elaichi Gulab Jamun by Rita Jamshed Kapadia The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops […]
Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk. Crush tenderly to release the flavor from the strands. Use very little, 5 strands are enough for 1 cup of rice. Too much saffron makes the food (pulao) very pungent. How to grow Saffron: Saffron is harvested from a […]