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 […]
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 […]
Indian Dhansak Cooking Vegetarian Dhansak Dal (Lentil) Recipe Serves 6 Ingredients 1 cup Yellow Split Peas washed and soaked for 30 minutes in water 1 tsp. Salt. 1 tsp. Turmeric. 3 cups Water. 1 tsp. Butter for glaze. Tempering Ingredients: 1 small onion finely chopped. 2 tbsp. oil. 2 tsp. Ginger/Garlic/Chili Paste. (2 cloves garlic […]
Eggless Bhakra
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 […]
These are awesome. Simply baked with olive oil, salt and black pepper they come out crunchy. Very good and healthy for all ages. Ingredients 1 Can of Garbanzo, Chickpeas 2 Tbs of Olive oil Salt to taste Black Pepper to taste Method 1) Preheat the oven to 400 degrees 2) Rinse the […]
This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert. Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple […]
Gluten-Free Bread Stuffing (Verna Gilbert) Serves 4Ingredients:1/2 stick butter plus a little more1 cup onion, diced1 cup celery, diced1 Tbsp fresh sage, minced1 Tbsp fresh thyme, mincedsalt and pepper to taste1 1/2 cups chicken broth1 egg1/8 cup parsley, chopped6-8 ounces assorted mushrooms, coarsely chopped1/2 cup parmesan cheese, grated8 cups stale gluten-free white bread, cubed Directions:1. […]
Perfect side dish with turkey, chicken or any meat at Thanksgiving or Friendsgiving Here is a simple and easy recipe for making it. Ingredients 1 lb peeled butternut squash sliced 1 tsp of lemon juice mixed with 1/4 tsp each of turmeric, red chilli powder and salt. Method In a non-stick pan, add olive oil […]
An old parsi favorite, White Pumpkin Preserve “Kohra no Murambo”. Saw the white pumpkin today at the garden center in Home Depot !!! Murambo goes with toast (burnt or lightly toasted), Fried eggs (half – fried eggs or fully fried crisp). My mother in law, Jalloo used to make it and add peaches or […]
Bombay Frankie with or without egg
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!
Recipe for Modak and Karanji
Red White and Blue Shrikhand Grilled Seekh Kebab See Video #1 of 2 Grilled Seekh Kebab See Video #2 ParsiCuisine.com Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots […]
Nan Khatai These soft cookies are similar to the European dutch shortbread cookies. I flavored them with Rose and Cardamon. Very easy and fun to make. Makes 12 Ingredients 1 cup all purpose flour 1/2 cup confectioners sugar 1/2 cup unsalted butter (salted is fine but omit the pinch of salt) 1/2 tsp. double-acting baking […]
