Monday, May 25, 2015



• 1 Small onion
• 1 tsp Dry mint
• 1/4 cup Olive oil
• 1/2 cup fine Bulgur (a type of wheat)
• 2 bunches Parsley
• 2 Medium Tomatoes
• 1/4 cup Lemon juice
• 1 tsp Salt
* Soak bulgur in sufficient amount of water for 15 minutes.
* Drain it well.
* Put all ingredients in a cooking bowl and add oil.
* Chill this mixture in refrigerator.
* Tabuli is ready to serve.



• 1/2 cup Toovar Dal
• 1/2 cup Moong Dal
• 1/2 cup Urad Dal
• 1 Egg Plant (chopped)
• 1 Broccoli (chopped)
• 1 Tomatoes (chopped)
• 1 Onions (chopped)
• 1 Carrot (chopped)
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 2 Green Chillies (chopped)
• 4-5 twigs Coriander Leaves
• 2 tbsp Oil
• Salt to taste
To Prepare Dhansak:
* Mix toovar dal, moong dal and urad dal, and wash them.
* Heat some water in a pressure cooker and add the dals, broccoli and carrots in it.
* After 2 whistles, turn off the flame. Mix the dals and vegetables properly.
* Now heat the oil in a pan. Add cumin seeds to splutter, and then add green chillies and onions. Fry till they turn golden brown.
* Add eggplant and tomatoes, and let the vegetables cook for 5-10 minutes.
* Add cooked dals, salt and garam masala. Let the dish cook for another 15 minutes.
* Garnish with freshly chopped coriander leaves.
* Dhansak is ready to serve.
A delicious traditional Parsi Recipie Enjoy

Khara Pateta 

• 500 gms Potatoes
• 2 Onions (sliced)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 2 Cups water
• 3-4 Garlic flowers
• 2-3 Ginger pieces
• 4 tbsp Oil
• Fresh coriander leaves
• Salt to taste
* Peel the potatoes and cut into cubes.
* Chop garlic and ginger.
* Heat the oil.
* Fry the onions till they turn golden brown in colour.
* Add cumin seeds, chopped garlic and ginger.
* Mix potatoes and salt.
* Fry it for few minutes.
* Add water and cook over medium flame till potatoes are cooked.
* Mix in chopped tomatoes.
* Garnish with fresh coriander leaves.


Parsi Fried Fish 

• 1 kg Fish
• 1 tsp Lime juice
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• Oil, for shallow frying
• 3 Capsicum, cut in long slices
• Coriander leaves, chopped
For Preparation :
* Wash the fish and cut into slices.
* Pour lime juice all over the fish and rub in the red chili powder, salt and turmeric mix.
* Leave in a cool dry place for at least 1 hr.
* Heat oil in a frying pan.
* When oil gets hot, add fish, a few pieces at a time.
* Drain and place on a heated serving platter.
* In the same oil, fry the capsicums and place round the fish.
* Garnish with chopped coriander leaves.
* Parsi Fried Fish is ready.


Saffron Pulao

• 2 pinches Saffron
• 2 cups Basmati Rice
• 3 tbsp Ghee or oil
• 2 tsp Cumin Seeds
• 2 Bay Leaf
• 4 cups Water
• 1 tsp Salt
* Wash the rice in warm water.
* Soak it for about 20 minutes.
* Heat the ghee.
* Add cumin seeds and bay leaf.
* Fry the contents for a minute.
* Add the rice and fry
* Add saffron and salt. Pour 4 cups of water.
* Simmer till the water gets evaporated.
* Put the lid and reduce the flame to low.
* Simmer it for another 10 minutes
* Safforn Pulao is ready to serve.


Lagnashila Stew 

• 100 gms Yam
• 2 Potatoes
• 50 gms French beans
• 100 gms peas
• 2 Capsicums
• 2 Onions (medium)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 Ginger
• 2 Garlic flakes
• 2 Tomatoes (chopped)
• 1 tbsp vinegar
• 2 Green chillies (slit)
• Fresh coriander leaves
• Salt to taste

Method for Preparation:

* Make ginger and garlic paste.
* Cut potatoes, yam, french beans and green peas into cubes.
* Heat the oil.
* Now fry onions till they turn brown.
* Add all the vegetables.
* Add cumin powder, coriander powder, ginger garlic paste.
* Fry it for few minutes.
* Mix chopped tomatoes .
* Add salt and stir it well.
* Cook till the mixture turns dry.
* Garnish with coriander leaves

Rajma (red kidney bean curry)

Rajma (red kidney bean curry)

This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle. 

Ingredients:        .
.         2 cans red kidney beans, drained and rinsed under running water       .
.         2 tbsps vegetable/canola/sunflower cooking oil
·         1 tsp cumin seeds
·         2 medium-sized onions chopped fine
·         2"piece of ginger julienned
·         6 cloves of garlic minced
·         2 large tomatoes chopped into 1" cubes
·         2 fresh green chillies chopped fine
·         2 tsps coriander powder
·         1 tsp cumin powder
·         1 tsp garam masala
·         1/4 tsp turmeric powder
·         Salt to taste
·         A pinch of asafetida
·         Chopped coriander to garnish
· Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry  till soft.
· Add the ginger and garlic and fry for 2 minutes.
· Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
· Add the red kidney beans, 3 cups of warm water, asafetida, Salt to taste and cook till beans are very soft (approximately 10 minutes).
· Mash some of the beans roughly (this thickens the gravy).
·Garnish with coriander and serve piping hot with plain boiled rice and kachumbar salad and a pickle of your choice.



Ingredients: -
* 300 ml Milk
* 5 tblsp Sugar
* Slices Brown Bread
* 3 Eggs
* 2 tblsp Drinking Chocolate or cocoa powder
* 1/2 tsp Vanilla Essence
* 250 ml Thick Sweetened Cream
To make chocolate pudding with cream: -
*Cut the bread into pieces.
*Beat the eggs and add the essence.
*Warm the milk and mix in the sugar.
*Gently mix in the cooca powder.
*Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
*Grease pudding moulds and pour the mixture into the mould.
*Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes
or until the pudding is spongy.
*Allow the pudding to shrink before unmoulding.
*Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.


Ingredients: -
* 1/4 cup Cocoa Powder
* 1/4 cup Hot Water
* 1 1/2 cup Granulated Sugar
* 3/4 cup Fine Wheat Flour (Maida)
* 1/4 tsp Salt
* 12 Eggs White
* 1 tsp Cream of Tartar
To make chocolate angel cake:-
*In a bowl mix cocoa powder and hot water and keep aside.
*Preheat the oven at 350F
*In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
*Beat the eggs till foamy and then add cream of tartar.
*Beat till the mixture forms peak.
*In the egg mixture add the remaining sugar.
*Now then gently add half the sifted flour.
*When completely mixed add the remaining half of flour.
*Now pour some of this mixture in the cocoa powder mixture and stir well.
*When done pour this egg cocoa mixture back to the remaining egg flour mixture.
*Mix lightly.
*In an ungreased dish pour this mixture.
*Bake this dish for 50 minutes or till the tooth pick comes out clean.
*When baked completely let it cool.
*Then with the help of a knife invert it on a plate. *Serve it with fresh berries and vanilla ice cream.



Ingredients: -
* 1 egg
* 1/2 tsp baking powder
* 1 cup meshed banana
* 1 1/2 cup all purpose flour
* 3/4 cup semi sweet chocolate chips
* 1/2 cup unsalted butter which is melted
* 1/4 tsp salt
* 2/3 cup white sugar
* 1/4 cup milk
To make banana chocolate cake: -
*In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
*Take another bowl and mix together melted butter milk egg and meshed bananas.
*Now add the banana mixture into the flour mixture until thoroughly blended.
*Be careful not to over mix.
*Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
*Grease and flour a 9x13 inch pan.
*Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into
it comes out clean.
*When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
*This cake will have some melted chocolate but no crumbs


Ingredients: -
* 2 tblsp All-purpose Flour
* 1/3 cup Cocoa Powder
* 24 vanilla wafers or chocolate wafers
* 8 oz Cream Cheese
* 1/2 tsp Almond Extract
* 3 Eggs
* 8 oz Sour Cream
* 1/4 cup Heavy Cream
* 3/4 cup semi-sweet Chocolate Chips
* 1 1/4 cup White Sugar
To make chocolate cheesecake:-
* Preheat oven to 325 degrees.
* Line muffin cups with foil bake cups.
* Place one vanilla wafer (flat-side down) in bottom of each cup.
* Beat cream cheese in large bowl until smooth.
* Add sugar, cocoa and flour and blend well.
* Add eggs and beat well. Stir in sour cream and almond extract.
* Fill each muffin cup almost full with batter.
* Bake 20-25 minutes or until set. Remove from oven and let them cool completely on wire rack.
* Heat heavy cream in the microwave for 50 to 60 seconds on high.
* Stir in chocolate chips until smooth.
* Let rest in room temperature for half an hour.
* Dollop on cooled cheesecakes.
* Remove cheesecakes from pan and refrigerate.
* Serve after an hour in the refrigerator.


If you love chocolate, will definite love chocolate ice cream too. Surprisingly it can be prepared without eggs too (for vegetarians) 

  • 1/2 liter Milk
  • 300 ml Cream
  • 3/4 Sugar
  • 3 tbsp Cocoa Powder
  • 2 tbsp chocolate powder
  • 20 gram cooking chocolate
  • 1 tbsp Glucose (optional)
  • 2 tsp Chocolate Essence
  • 3 tsp custard powder
  • To decorate: - white chocolate (optional)
  • part 1 - add cocoa, chocolate powder, custard powder and 1 cup cold milk
  • Part 2 - boil remaining milk with sugar
  • while boiling, add part 1 in it but gradually
  • Keep cooking (till milk thickens) and stirring for 4 minutes
  • Now wait till it is cool
  • Now add fresh cream and chocolate essence
  • Now Freeze the mixture in freezer till it is semi set.
  • Remove and pour the mixture in the blender and blend at it (to churn it)
  • now pour it in an air tight container (you can add light whipping cream also)
  • Freeze it for a few hours
  • Serve it

Gajar Ka Halwa (SWEET )

Gajar Ka Halwa

 Gajar Ka halwa

We require :
:- carrots 6 (grated finely)
:- milk 3 cups
:- sugar 1 cup
:- mawa 1/2 cup (powdered milk)
:- khoya 3 tsp
:- almonds 1/8 cup (chopped)
:- cardamoms 5 (skinned and crushed fine)
:- pistachios 2-3 (powdered)
:- ghee 1/4 cup
:- raisins 1 tsp
Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava) and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.