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!
Tipri – an old measure
What is a “Tipri” ? – It is an old measure used by cooks to measure Rice, Wheat and other whole grains, flour and sugar. The old bombay kitchens kept it as a standard measure. Using an old cigarette tin, (sans the 50 cigarettes) it was called “Tipri” for measuring Rice, Wheat and other whole […]
Papri and Daran for Malido
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 […]
A Parsi Story: Sugar in the Milk
I would like to take you on a journey into the culture, and nuances of the Parsi Cuisine of India. I would like to present to you the famous Story of Parsi immigration (into India) and their welcome with “Sugar in the Milk”. One of the oldest stories of Sugar and Milk in Parsis (Parsi / […]
Parsi Daitra
Cookbook: Vividh Vani (Gujarati) – https://www.amazon.com/dp/1724202332
Vividh Vani Recipe: Toad in a hole
Toad in a hole trsnlated from the Vividh Vani Cookbook
Eggless Bhakra Gluten free – Gluten Free and Vegetarians
Eggless Bhakra
Chicken Dhansak recipe from the famous Vividh Vani cookbook
Myth busted about some folks saying chicken dhansak is not traditional. Chicken Dhansak is one of the OLDEST dishes ! The Vividh Vani cookbook from circa 1800 AD has this recipe! NOTE this recipe has CHICKEN or MUTTON used. See the words circled below, they say “Marghi” which means “chicken” [amazon_link asins=’1496124529,B072BTMNDG’ template=’ProductCarousel’ store=’1447-5689-3485′ […]
Health benefits of Ganthoda powder and Vasanu
Health benefits of Ganthoda powder and Vasanu
Audh – forgotten but now remembered
Parsi Audh – forgotten but now remembered.
Buryani, Doodhi ma gosht and Doodhi skin par eeda
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 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
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 […]
Vividh Vani cookbook translation in English
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Bafat
Parsi Bafat
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