We announce with great pleasure and pride a new website and this book of the Parsi way of cooking. www.ParsiCuisine.com
The Parsi way of cooking is implemented in USA, India, UK, Australia, Germany, New Zealand, Iran, and other countries with indigenous and local produce successfully by the Parsi-Zoroastrian people.
The Zoroastrian Parsi community is a thriving, prosperous, peace-loving and fun-loving community.
Their cooking combines techniques and ingredients from all over the world. You will find a unique blend of spices that makes the food very appetizing, nutritious, healthy and wholesome. Vegetables, Meats and Dairy products are the foundation.
Cinnamon, Nutmeg, Cloves, Cardamom, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic add zest.Happy Cooking !

Where to find “Bombay Ducks” or “Boomla” in New York City ?

Searching for your favorite seafood ? If you are craving  ”Bombay Ducks” or “Boomla” read on…

For FRESH Bombay Ducks in Manhattan Chinatown:

• NY supermarket
  75 E Broadway
• #1 Long Hing Market @ 17 E BroadwayNew lou Market @ 57 E Broadway

  Golden Way Market @ 11 Market St.

  Market @ 286 Grand St( don’t know name).

  No one speaks English but it is well worth the trip. When fried and
  frozen, they travel well in an insulated bag.

  The best days to buy are Fri./Sat. , Tues. ($7-8 per lb.)

  When they look really fresh, I buy many lbs,, crisp fry them right
  away and when drained and cool, freeze what I don’t need right away. I
  reheat them in a toaster oven on paper towel. Of course, you can make
  other recipes also including Bombil Rice.

  They are fresh flown from China – the quality is excellent. You can
  also find them in Flushing, Queens Chinatown.

Recipe for this awesome fish is at

http://www.parsicuisine.com/bpatio.htm

http://www.parsicuisine.com/Bombay ducks in NY.htm

You will find a unique blend of spices that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamom, and Rosewater flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest!

Click below to go to the website:

Announcing  the largest collection of recipes of the Parsi /Parsee and Indian way of cooking.

You will find a unique blend of spices that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamom, and Rosewater flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest!

Click below to go to the website:

See Tips at http://www.ParsiCuisine.com

SOOKA BOOMLA No PATIO
(Dry Bombay Duck Patio)

This is a sweet and sour seafood delight. The word “Tarapore” originates in an village called Tarapore in Gujarat, India. The parsi comunity loves seafood and this patio shows their desire to eat fish in all seasons. The native fish called Boomla (or Bombay Ducks) is abundant in the rainy season in Tarapore, Mumbai and other places. The parsi folk dry and salt the boomlas to preserve them. This way this fish can be enjoyed all year long.

Recipe is online now. (Look under the Fish Category)

Enjoy,

Rita

Questions?
E-mail: webmaster@parsicuisine.com
Web site: http://www.ParsiCuisine.com

Hot Dog !

VISIT www.ParsiCuisine.com

NEW RESOURCE FOR COOKS, TEACHERS, COOKING CLASS LESSONS AND RESEARCH.

Subscribe to ParsiCuisine.BUZZ Newsletter, Cook, Blog, Network, Shop and enjoy good healthy food!

Questions?
E-mail: Rita@parsicuisine.com
Web site: http://www.ParsiCuisine.com

Cookie - Bhakra Recipe

Ingredients:
Sift together:
2 cups semolina (Cream of Wheat)
1 cup wheat flour

2 tbsp ghee
4 eggs
1 1/2 cup sugar
100 grams almonds, ground
1 1/2 tsp cardamom and nutmeg powder
2 tbsp curd
ghee or oil for frying

Method:

Mix the semolina, wheat flour, ghee, eggs, sugar, spices and curd or Yogurt. Knead into a dough.
If the dough is too soft add a little more of wheat flour. Allow the dough to rest for
2 to 3 hours.

Roll out into 1/4 inch thickness, cut into rounds with a cookie cutter and deep fry
in very hot ghee till golden brown.

Remove and drain off excess oil on paper napkins.

Store in airtight tin.

Great snack with your tea or coffee !

More recipes at www.Parsicuisine.com