Ravo

By ParsiCuisine.com 14 comments

Ingredients:       2 cups pasteurized cold milk.       1 cup of Ravo (fine semolina or suji)       3 tbsp Sugar (equal quantity ratio to ravo would be 1 cup of sugar. I am diabetic so I use much less and the ravo comes out just as tasty)      […]

Chapat

By ParsiCuisine.com 9 comments

Chapat Recipe from Cookbook “Parsi Cuisine Manna of the 21st Century” by Rita Jamshed Kapadia

Recipe of an Indian soft cheese made at home with Rennet. Topli na Panir

By ParsiCuisine.com 28 comments

Indian Parsi soft cheese

Masala Chai ( Spiced Tea)

By ParsiCuisine.com 3 comments

A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words.   Health value: Antioxidant Removes Headaches, Muscle aches, soothes and relaxes. Ingredients: 2 cups water 4 tea bags, black tea […]

Shab-e Yalda: When Light Shines and Goodness Prevails

By ParsiCuisine.com 3 comments

Yalda on December 21 is celebrated in many parts of the world. Eating watermelon in the winter is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the health food – parsi vasanu and the gujarati word is “char jat nu magaj”. Pumpkin and Watermelon seeds keep […]

Health benefits of Ganthoda powder and Vasanu

By ParsiCuisine.com 12 comments

Health benefits of Ganthoda powder and Vasanu

Garam Masala Apples

By ParsiCuisine.com No comments

Garam masala apples

Are British scones the same as American scones?

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Are British scones the same as American scones? American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much more dense. It’s not really a good or bad thing, as British scones pile on plenty of sugar (in the […]

Earth Day

By ParsiCuisine.com 4 comments

Happy Earth Day

Bhakhra (Fried Cakes)

By ParsiCuisine.com 24 comments

http://www.parsicuisine.com/bhakhra/

Papri and Daran for Malido

By ParsiCuisine.com 6 comments

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 – 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’s when our forefather Mr. Faramji Pestonji Dotivala joined the Dutch […]

Bhakhra made in an “Ebelskiver” pan. The dutch call these Poffertjes

By ParsiCuisine.com 7 comments

I wandered around in the kitchen section of Costco almost unconsciously thinking I need better non-stick pans. My eyes rested on a wonderful box of Ebelskiver  pancake pan. Somehow I thought this pan could make excellent Indain Parsi Bhakras. I bought the pan. Rushed home and dug out the bhakhra recipe from my cookbook for #fiestafriday […]

Parsi Batasa

By ParsiCuisine.com 2 comments

Parsi Batasa

Parsi Sev

By ParsiCuisine.com 24 comments

Parsi Sev