Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.Serving size: 3Ingredients4 eggs, beaten with about 1/4 cup milk2 inch piece of ginger, grated1 teaspoon cumin seeds2 tablespoons gheeSalt to taste1/4 cup chopped cilantro, for garnish1 medium Roma tomato, chopped1 jalapeno, finely chopped1 medium red onion, finely chopped1/2 teaspoon turmeric powderInstructionsIn a 3 qt pot over medium heat, heat ghee and when ghee is hot, add cumin seeds and onions and cook for 6-7 minutes, or until onions are light brown in color.Add ginger and jalapeno, and cook for another couple of minutes.Add beaten eggs, tomatoes, salt, turmeric, and keep stirring until eggs are just cooked. Garnish with cilantro and serve immediately with toast.
Ingredients1.5 lbs lamb shoulder, preferably boneless and skinless, cut in 2 inch cubes1/2 cup plain full-fat yogurt1 tablespoon ginger garlic paste2 cups thinly sliced red onions1 teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon cayenne powder OR as you desire1 tablespoon garam masala1 teaspoon saffron strands, soaked in 1/4 cup warm for half an hour1 teaspoon salt1/4 cup cashew nuts, soaked in 1/2 cup water then pureed into a paste2 tablespoons cream, or less2 tablespoons ghee1/4 cup chopped cilantroInstructionsMarinate lamb pieces in yogurt, ginger garlic paste and set aside. Add saffron to warm milk and set aside.In the meanwhile, heat a 4 qt sauce pan over medium heat and melt ghee. Add sliced onions and saute for 10 minutes.Add lamb along...
Serves: 3-4IngredientsMarinade:1 Dungeness crab, cleaned1/2 teaspoon cayenne powder1/2 turmeric powder1 tablespoon ginger garlic paste1/2 teaspoon salt4 kokum pieces, soaked in 1 cup warm water for 30 minutes1/2 cup red onion, finely chopped1 teaspoon Malvani masala OR garam masala4 tablespoons oil1 teaspoon turmeric powder7-8 curry leaves2 tablespoons shredded coconut1 teaspoon white poppy seeds1 tablespoon paprika powder1 teaspoon salt1/2 cup chopped cilantroInstructionsHeat oil in a 5 qt saute pan, over medium heat. When the oil is hot, add onions and curry leaves, and saute for 10 minutes, stirring every minute.Meanwhile, marinate crab pieces in the marinade listed above.Add poppy seeds, shredded coconut, paprika, garam masala, turmeric and half of the kokum water, and mix. Cook for about 5 minutes.Using remaining kokum water,...
Ingredients1 cup water1 cup 2% milk1 teaspoon sugar1 teaspoon black tea leaves, loose½ teaspoon freshly grated ginger OR 1 pinch cardamom powderInstructionsMix all ingredients in a small pot (1 qt) and bring it to a boil. Once it comes to a boil, simmer for 3-4 minutes, strain. Serve hot.Note: To make Iced Chai, cool chai for a bit and then simply fill a glass 3/4th with ice-cubes and pour chai over it. Serve.
