HI THERE !
Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Parsi Cuisine. Over time, millions of people have visited her site in search of Parsi and Indian recipes.
Thanks for visiting.
http://www.ParsiCuisine.com
Hi Ritaji,
You haven’t mentioned how and when to use the ginger garlic paste, the coconut in the recipe. I think a few steps in the recipe have been edited out by mistake.
Kindly check.
Thanks again for your wonderful recipes.
Warm regards,
Sagar.
Hello Sagar,
You are right. Thank you for the heads-up.
I will correct the typos.
Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds, just to get that fried flavor.
Best,
Rita
Should d mangos be raw , semi ripe , or ripe as there are dishes wirh ripe mangoes too .
Thanks dear for the recepie. Ur book too is awesome .
Ripe Mangoes will make the dish sweeter and raw will make it sour.
It is your taste buds and the availability of mango.
I have used dried mangoes as well when the urge to make this dish come up.
You can use any mango too.
Thanks for the good words on the book.
Please do share it helps maintain this website.
Best,
Rita