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Fish & Seafoods Recipes Shrimp

Fish Curry

A quick and easy fish curry. Ingredients 1 lb salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 tsp each of turmeric, red chilli or …

Beef Dill (Suva) Garlic Goat or Lamb Mutton Grains Rice, Dal and other Lentils Herbs Lamb Main Dish - Meats Mutton Rice

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 …

Recipes Rice Vegetarian

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 …

Gulab Jamun
Bengali Cardamom Clarified Butter Culture, Festivals, Traditions Dessert Diwali Icecream Mithai Recipes Saffron Spices Vegetarian

The Saffron Elaichi Gulab Jamun

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 …

Cooking Tips Vividh Vani by Meherbai Jamshedji Wadia

Guide to OLD Measures for cooking with Vividh Vani Cookbook

Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (as is from original volumes in Gujarati) First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was …

Keki Pirojshah Illava of Mississauga, Ontario, Canada who is celebrating his 100th birthday on June 7 epitomizes the Parsi approach of “khaaavo, piyo ne majah karo (eat, drink and be merry),” notes a brief write-up by Meher Panthaky, erstwhile director of the Ontario Zoroastrian Community Foundation. He eats his favorite British breakfast of eggs and bacon every day and loves his Parsi bhonu of marghi and gosh, dismissing any vegetarian dish as “Ai su ghas phoos? Bota kah chhe (What is this fodder? Where is the meat)?” Come October and he will ask “khariya (trotters)?” He enjoys his tipple of “Old Monk” rum and champagne, with mango ice cream being his favorite dessert. Lovingly addressed as “Keki Pappa” by family and friends, with his strong will power, at the age of 98 he made the arduous journey to Bombay to attend grandson Nekzad’s maratab ceremony. Undeterred by a weak back, he insists on being independent and refuses to use a walker. Before relocating to Canada in 2002 to be in the company of his son Aspi and family, Keki was in London, UK, working at the Heathrow airport for over 37 years. The Bombay born centenarian spends his retirement years “reading all available newspapers (ask him anything on current affairs), solving crossword puzzles and watching wrestling” bouts on television with a gleam in his eyes, reports Panthaky. He loves English poems and couplets and when in the mood will very sweetly recite some beautiful verses.
Birthday

Celebration for the centenarian

Keki Pirojshah Illava of Mississauga, Ontario, Canada who is celebrating his 100th birthday on June 7 epitomizes the Parsi approach of “khaaavo, piyo ne majah karo (eat, drink and be merry),” notes a brief write-up by Meher Panthaky, erstwhile director of the Ontario Zoroastrian Community Foundation. He eats his favorite British breakfast of eggs and …

Cauliflower Contest Recipes Vegetable

Recipe Contest Winner: Baked Cauliflower

Congratulations to our member Navaaz Mehta. I personally had the pleasure to sample this baked cauliflower in NY. Navaaz worked hard to get the ingredients for these 2 large trays of cauliflower trays in cold and rainy winter days! Fresh heads of Cauliflower are scarce in NY markets at this time of the year (Christmas …

Fish & Seafoods Shrimp

Nana Jhinga Nu Patiyu

From Deven Parlikar My grandmother had such a strong influence in my culinary journey. As a Parsi woman married to a Maharashtrian man, she introduced the world of amazing Parsi food to all of us, her family!! One of my absolute favorite dishes she made was her “Nana jhinga nu Patiyu” – a Parsi Shrimp …

Covid-19
Corona Virus COVID-19 Health

How to Disinfect Your Groceries and cook to eliminate corona virus

Do your Grocery Shopping Online – click here for indian and other groceries. We’ll teach you how to keep everything from your countertop to your dinner plate germ-free! – Disinfect Your Groceries During the Coronavirus Outbreak. Spray Lysol on plastic bags and let sit for 5 minutes before empting groceries. Will Cooking Food Kill the …

Vera, just made these. Great recipe, only change was I used confectioners sugar. So delicious light and addictive!!
Biscuits Recipes Snack

Nankhatai

We used to get Nankhatai like these in Surat, India from the famous Dotivala Bakery. 2 khatai wrapped back to back in wax paper together. Now making them in USA with Recipe by Vera Dinshaw Springett and Sandra Master Recipe by Vera Dinshaw Springett and Sandra Master Ingredients– 4 cups All-purpose Flour– 1.25 cups or …