Served at most Parsi events and occasions, ‘Chicken Farchas’ are a uniquely Parsi cuisine serving of crisp on the outside and moist on the inside chicken-pieces, much like a spiced version of the western concept of ‘fried chicken’. Rather heavy in its most authentic version; this deviously delicious, can’t-eat-just-one-piece crunchy treat; is prepared with chicken... Read More »
Chutneys and pickles come together simply, in a small amount of time, but pack a punch of intense flavor to any meal, like sandwiches, curries and kebab.
Ozlem's potato bulgur mezze appetizer bites, made with mashed potatoes and bulgur are a wholesome treat for kids and grown ups alike.
The holiday season is upon us… A global entertaining frenzy has begun, as each of us looks for unique food, beverage and decorating ideas for our next holiday party; ideas that will stand apart from the rest while showcasing our personal style. With ‘red’ being the official color of the holiday season, I’m happy to... Read More »
It’s that time of the year, when families and friends come together for the holidays. Below are recipe ideas on Peri’s Spice Ladle, sure to brighten your holiday meals and celebrations… Unique Holiday Appetizers Spiced Butter Turkey and Fixins’ Spiced Tilapia with Fresh Tomato Relish Orange-flavored Parsi Chapat (Crepes) 3 Simple Holiday Appetizers Jalapeno Corn... Read More »
Cookbook with a global twist on Indian kebabs, tikka, chutneys and beyond, backed by good-to-know information on Indian marinades, spice rubs and grilling.
Chutney & pickle inspirations from fellow bloggers.
Our global twist on kebabs, tikka, chutneys and beyond - our collective knowledge and experience on the topic - all in one place. Keep a copy of this book handy - you will enjoy using it!
Unique Indian inspired holiday appetizers ranging from a simple Parsi liver dip, batata vada dumplings, paneer bites to chicken tikka and mushroom tapas.
Chaat, a generic term for snacks and munchies sold by street food vendors in India (and often made at home,) are a popular party favorite and alludes to a mélange of savory ingredients brought together with a signature tangy Chaat taste. It’s worth knowing that the quintessential tang of an Indian Chaat comes from two... Read More »
Nowadays, it’s common to find a bottle of Indian chutney in the condiment shelf of a western home, occupying a place of pride alongside salsas and relishes. An old staple of the Indian diet, the versatility of the humble ‘chutney’ (and its well-known country cousin, the Indian ‘pickle or achaar’) can only be limited by... Read More »
We all love dem Texas cowboys and the old western movies…but while watching these ole time favorites, how often do you see a lush green colorful garden in the background. Almost never, right? Living here in north Texas, where the barbeque is juicy and the guacamole is bright green; the brutal heat of summer mixed... Read More »
Melt-in-your-mouth Parsi Kavab or Kebab using ground meat of choice, potatoes and a blend of delicious spices, herbs and aromatics. Serve as an appetizer with chutney or as an entree with lentils and flatbread.
My version of home-style hash inspired by Indian ‘Baingan Bharta’ made with roasted eggplant cooked in spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.
Crush or relish style pickle using an interesting blend of flavors from raw mangoes, aromatics like garlic, ginger, and touch of spices and sweetness. This pickle brings a dollop of delight to any meal- as a topping or a spread.
Shallots are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar. Often seen at ethnic restaurants, these shallots add an amazing flavor bite to any meal, and are a great accompaniment to sandwiches and wraps, kebabs and curries.
Juicy char grilled bites of Chicken Tikka, marinated in yogurt, ginger and garlic with a burst of fresh flavors from green tarragon, earthy black pepper and tangy lemon.
Inspired by the regional versions of Indian spice-battered fish, this recipe uses a delicate blend of spices, seasonings and flour with red wine vinegar and egg, to create a spiced batter baked fish. Accompanying the warm spiced batter baked fish is my yogurt version of a tartar sauce, a simple two-step dill pickle yogurt Raita.
This versatile dip or spread gets its flavors from a Parsi chicken liver specialty 'Kaleji Aleti-Paleti', made with chopped chicken liver marinated in Indian spices, garlic and ginger. Fresh tarragon, cognac and red wine turn an already mouthwatering Parsi preparation into a unique appetizer, best served as a party dip or spread with pita chips, sliced baguette, crudités or tortilla chips.
This unique dish is a true Parsi Cuisine classic, using boneless cubes (boti) of your meat of choice (I've used chicken for this recipe) and Persian touches like jardaloo (apricot) red vinegar and jaggery or sugar, along with a blend of mouthwatering Indian spices and aromatics. Traditionally, this dish is best served topped with crisp ‘Salli’ or shoestring potatoes (although a handful of crushed potato chips work well too).