Monday, September 12, 2016



• 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.


India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here. 
Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion.

Kaju Katli  
What we need 
:- cashew nuts 3/4 cup
:- sugar 3/4 cup
:- Milk 2 tbsp
:- Ghee 2 tsp
:- water 1 cup (boiling)
:- silver leaf 2 sheets 
Soak the cashew nuts in boiling water for 1 hour.\Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
Let it cool. After it is cooled, cut into diamond shaped pieces.Kaju Katli is ready, serve with pride :)
Sooji ka Halwa

:- ghee 4 tbsp
:- sooji 4 tbsp
:- cardamom powder 1 tsp
:- almonds sliced fine 1 tbsp]
:- Sugar 6 tbsp
Melt the ghee in a non stick pan.
Add the rawa and fry until the rawa turns golden brown.
Put water to boil on another burner.
Add the bolied water to the fried rava slowly and the add the cardmom powder and stir well.
Cook until dry and the ghee separates from the rawa.
Add sugar
Remove from heat and garnish with almonds.
This is the most commnoly prepared dish in Navratri and also when a newly wed bride enters the kitchen for the first time. Serve this with Papad makes a good breakfast too.
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.
Sevai Ki Kheer
 Ingredients :
:- vermicelli 200 gms
:- ghee 1/2 cup
:- milk 1 1/2 liters
:- sugar 100 gms
:- raisins 1 tsp
:- cardamom powder 1/4 spoon
Heat the ghee and fry the vermicelli until a golden brown.
Add milk and boil for 5 minutes.
Mix in the sugar and stir till the sugar is dissolved.
Stir in the cardamom powder and serve hot or warm.
Believe me it's one of the best and easily prepared sweet dishes Yummy------------_____________________________________________________________________________________
Moongfali Ke Ladoo
 We Need :
:- 1 generous cup - peanuts
:- 1/2 cup - jaggery
:- cardomom powder
Mix little water and jaggery and heat it till jaggery is all melted without any lumps.
Heat it till it comes to a boil.
Drop some spoon of boiling jaggery in water.
Leave it for 5 seconds and then take it and try to roll into a ball.
If you can and it becomes hard, then its ready.
Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well.
Let it cool a bit and then start making it into round shapes.
Care should be taken to not let it cool a lot cos then it would be hard to shape them.
The fingers should feel relatively hot.
1 litre milk
:- 150g sugar
:- 25g cashew nuts
:- 100g pistachios
:- 6 cardamoms
Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
Repeat this procedure until the milk gets brown color.
When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
Place the bowl in refrigerator and let it chill for 1 hour.
Coconut Burfi 
:- 1 fresh coconut, grated
:- 1 litre milk
:- 350g sugar
:- 1/2 tsp cardamom powder
:- 1 tsp chopped pista
Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally.
When the mixture thickens, reduce the flame to medium.
When the mixture becomes semi-solid, remove from fire.
Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes.
Alternatively you can also use Coconut powder. It's
a yummy and nutritious too.