Preparation Time: 10 minsCooking Time: 10 minsMakes 4 servings Ingredients 3 cups low fat milk8 rasgullas , cut into halves1/4 tsp lemon juice1 tsp cornflour dissolved in1 tbsp low-fat milk4 tsp sugar substitutea pinch cinnamon (dalchini) powder For The Garnisha few strands saffron (kesar) MethodSoak the rasgullas in water for 1 minute, drain and discard […]
Salt free, All Natural and non irradiated. Research suggests that our brain and body thrive on variety. The 19 nutrient-rich ingredients of this spice of life work together, offering many health protecting properties. Shake it every day on your Chicken, Turkey or Fish. I have this many times on baked salmon, roast chicken and it […]
Parsi Food Special | Jimmy Boy | Foodie & The Feast
Popatjee Recipe Reviving the Art of Kalai from Lucknow, a tinning process of utensils. Earlier the metal of copper and brass were used in the Indian kitchen but with the rapid intrusion of stainless steel and aluminium vessels, these vessels have become extinct from the modern day kitchen. These artisans perform kalai work on copper […]
Feriyas is a colloquialism from Feriwalla, Gujarati for someone who takes a ‘Fero’, a round of some place. During the struggle for Indian Independence, people used to have Prabhat Feri, a small early morning procession that went around singing patriotic songs, raising the Indian flag and reminding people about Independence struggle. Fist published on Parsi […]
It is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously – very seriously. Love of good food and drink plays a central, oftentimes quirky, role in nearly every aspect of our culture. When our babies sit upright for the first time, we celebrate by making them sit on top […]
Ingredients 1 cup fine powdered sugar2 cups roasted and ground Almonds or Hazelnuts3 eggs white1 tsp. vanilla essence1 ½ cup very lightly roasted slivered/flaked almonds1 tsp. Butter for greasing fingers2 tbsp. powdered sugar for sprinkling (optional) Method Preheat oven to 350 degrees and line a baking tray with parchment or butter paper. In a glass […]
The Parsi community in Karachi has always been a minority, but one that has left an inimitable legacy. Late Jehangir Framroze Punthakey, in his book, The Karachi Zoroastrian Calendar, called the Parsis, “the makers of the Karachi of today.” They belonged to the elite in Karachi, with the city’s first mayor, Jamshed Nusserwanji, also belonging to a Parsi […]
Congratulations to our member Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes. Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here… Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am […]
by Ervad Marzban Hathiram Editor’s Note: Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal), cardamom and nutmeg powder, and caraway seeds. As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. […]
Congratulations to our member Sheroo Rusi Parekh SURTI PAAPRI (Hyacinth Beans) Ingredients500 gms paapri, stringed, each broken into two pieces or kept whole, washed & soaked.2 big or 3 medium onions finely chopped.200 gms baby brinjal halved lengthwise & each piece cut slantwise into 1-1/2 inch pieces.3 or 4 or as reqd whole garlic pods washed.250 […]
“Badam-ni-Boi & More” Order super-delicious Marzipan mithai for all your happy occasions — birthdays, anniversaries, new baby, navjotes, weddings, …. Customized party favors available. Will ship to family and friends in USA and Canada. All items $7 Mini-boi party favors $1.50 each plus shipping cost. All orders are custom gift-wrapped in serving trays or in gift […]
Now, let’s party! Join Fiesta Friday #287 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your co-hosts this week areJhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine
Reprint of Vividh Vani by ParsiCuisine.com
by Kainaz Antia Kiku Engineer : passionate about food and fitness An array of dishes made by Kiku’s Kitchen in Chicago. “No two days of cooking are ever the same but I love the fervor and exhilaration of it all,” says Kiku Engineer (née Mistry), nicknamed “the Godiwala of Chicago.” Sorely disappointed when she realized that […]
