Pickles are the poor men's vegetable. Did you know in India, many folks eat pickles for lunch with bread? This is actually very healthy and avoids all the cholesterol issues. Pickles have turmeric, fenugreek and other healthy ingredients. Spices and herbs like mint, garlic, ginger and turmeric promote good health.Cover Photo: Methia Keri nu Achar
Cookbook for all Cake Lovers. All of the satisfying food dishes are made from Mava (an Indian version of ricotta cheese) Cupcake, Ice-cream and Cake recipes are featured. Heritage and historical background is given wherever appropriate.
Some favorite egg creations are Papeta par eedu, Sali par Eedu, Khima par Eedu, Lagan nu Custard, Malido, Bhakhra, Popatjee, Akuri, Bharuchi Akuri, Paneer Akuri, Khichri Saas, Egg Curry Chawal and Egg dishes Galore! Yes, even the favorite Dhansak is delicious with a boiled egg on the side.Eating half-boiled eggs is believed to increase your immunity, keeps the lungs and chest strong against pneumonia. Here is how to make them - Boil water to a rolling boil in a pot. Water should be enough to submerse the eggs. Using a spoon drop in egg/s and time it to boil for 3 minutes. Remove from water and break the egg. Spoon out the half-boiled egg whites and yolk into a cup. Mix in salt and black pepper to taste. Enjoy while warm right away!Other parsi non-egg, vegetarian favorites are included for you. Good Food leads to Good Health, which leads to a Good Life.
Our Parsi Cuisine cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany, Canada and other countries outside of India. Parsi Zarathushtis from India have settled in North America and other continents making the land they live in their home. Adapting to the local produce available, Parsi Cuisine takes on a nuance of that local area. This style of cooking incorporates Indian, Persian, Asian, Mediterranean and other styles.Many of the recipes are the original dishes cooked by Parsi women and "babarchis" (cooks) from Surat, Navsari and Bharuch - bringing to life and preserving cuisine that may otherwise be lost forever. The series cookbooks have authentic, tested mouth-watering recipes with historical background of traditional Parsi Cuisine. Parsi, Persian and Indian Heritage background is given wherever appropriate. I have tried to emphasize how nutritious Parsi-style of cooking is even now in the 21st century.
Welcome to Parsi Cuisine Series - Seafoods In this Seafood volume, you will find in here many traditional Parsi food recipes. Spicy, Sweet and Savory recipes of Fish Pilau, Prawn or Shrimp Curry, Fish Biryani, Khichri and the famous Parsi Patra ni Maachi. Tarapori Patio and other fish pickles are hard to make but delicious and mouth watering when made and preserved. The famous Parsi Tarapori Patio has a story behind it. The word Tarapore originates in a village called Tarapore in Gujarat, India. The Parsi community loves Seafood and this Bombay duck patio preparation 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 villagers dry and salt the boomlas to preserve them. This way this Fish can be enjoyed all year long. Other dried and salty fishes like Anchovy, Dried Shrimps, Tuna, Dried and salted cod or salt cod can be substituted for Bombay Ducks. Salt Cod is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. In Parsi Cuisine you will find a unique blend of spices that makes the food very appetizing, nutritious and wholesome. All kinds of seafood recipes are featured. From Salmon, Haddock, Tilapia, Kingfish, Ramas, Surmai, Bombay Ducks to Oysters, Prawns and Shrimps. You will be treated to new fusion cuisine, as well as old recipes dug up from old cookbooks. There is an old Indian wife's tale - Fish and Rice are brain nurturing foods and the intelligence of a child grows when these are consumed. I hope this book inspires you to cook healthy wholesome seafood. Spices and herbs like mint, garlic, ginger and turmeric promote good health. Many dishes in here use these ingredients. Good Food leads to Good Health, which leads to a Good Life. Rita Rita Kapadia publishes at her website http: //ParsiCuisine.com (c) 1999-2013, ParsiCuisine.com or its affiliates. All Rights Reserved.
Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal - with or without Meat. Vegetarian or Non-Veg. Mouth-watering recipes for Dhansak, Brown Rice, Kebabs, including Dhansak Masala Powder are included.
In this Vegetarian volume, you will find many traditional Parsi food recipes with eggs, fish and rice. Spicy, Sweet and Savory recipes of Dhansak, Vegetarian Pilau, Vegetarian Curry, Vegetarian Biryani, Khichri and the famous Parsi Vegetable Lagan nu Stew.
Cover: Jardaloo Ma Goshst (Lamb with Apricots/Plums) Apricots are called Zardaloo or Jardaloo in Farsi. Goshst is avuncular for any Meat. In Farsi (Persian), zard = yellow, aloo = plum. Jardaloo is the Farsi name for the Hunza Apricot grown in India, Iran, Afghanistan and Pakistan's Hunza Valley. Cookbook contains 49 other meat recipes. Parsi favorites like Sali Boti, Dhansak, Curry, Pulaos and Biryani are meticulously tested and presented.
Mastering Parsi Cuisine and Reviving the Art of Parsi Cooking. I hope this book inspires you to cook healthy wholesome food for your family and friends.
Welcome to Parsi Cuisine. It's always a great idea to involve kids in the kitchen. As a mom and an avid cook for my family, I initiated my daughter and son into baking cookies, cakes, making scrambled eggs (akuri), pancakes, pizza and helping in the kitchen ever since they were just three. Nowadays, with gadgets and IPad as a distraction, getting them to help in the kitchen will make them feel useful and responsible. It also gives us a chance to spend some quality time together. You can start as young as a pre-schooler and even have your teens off the Play Station to whisk an egg!Stimulates the sensesWhile whipping up a dish, a child can smell ingredients, touch and feel the texture, taste the flavors and see the different colors of materials. At an early age, my kids learnt about different kinds of fruits, vegetables, pulses, food items and colors, by simply arranging the ingredients on the kitchen counter.LearningFor children who are five years and above, it's also a way to learn Math skills with measurements and quantities. Kids of that age are curious and can be taught about healthy eating, nutrition, how food is grown and the basic science behind the food chain. With recipe books, children also learn to read and follow simple instructions. This recipe book is intended for kids to learn and enjoy cooking so they continue for the rest of their adult lives.For children under 12 we recommend an adult watch over and enjoy the team cooking experience.
Personalized Kitchen Recipe Journal Cookbook.Keep you own Recipes in this Book. Floral motif is an art work.A Gift for the one you care for.Kitchen Recipe Journal is a Amazing gift for anyone who loves to cook! Perfect gift for that special someone!
Welcome to Parsi Cuisine. It's always a great idea to involve kids in the kitchen. As a mom and an avid cook for my family, I initiated my daughter and son into baking cookies, cakes, making scrambled eggs (akuri), pancakes, pizza and helping in the kitchen ever since they were just three. Nowadays, with gadgets and IPad as a distraction, getting them to help in the kitchen will make them feel useful and responsible. It also gives us a chance to spend some quality time together. You can start as young as a pre-schooler and even have your teens off the Play Station to whisk an egg!Stimulates the sensesWhile whipping up a dish, a child can smell ingredients, touch and feel the texture, taste the flavors and see the different colors of materials. At an early age, my kids learnt about different kinds of fruits, vegetables, pulses, food items and colors, by simply arranging the ingredients on the kitchen counter.LearningFor children who are five years and above, it's also a way to learn Math skills with measurements and quantities. Kids of that age are curious and can be taught about healthy eating, nutrition, how food is grown and the basic science behind the food chain. With recipe books, children also learn to read and follow simple instructions. This recipe book is intended for kids to learn and enjoy cooking so they continue for the rest of their adult lives.For children under 12 we recommend an adult watch over and enjoy the team cooking experience.
This book is a photo collection of traditional Parsi Garlands (Torans).This book is an effort to make the Parsi Toran Art explained and shed some light on the craft of these exquisite glass bead garlands/torans. The author is based in USA and wants to make this Parsi Craft popular so more people will purchase the Garlands and help the small business ladies in India succeed. Ideal gift for Christmas and other holidays.Torans are bead garlands hung over the door for good luck. Photographs of these garlands made with exquisite glass beads in Mumbai, Navsari, Surat and other locations in India are exihibited in this craft book.Please note no patterns or toran making instructions are included in this book. Just photographs.
The cultural universe of urban, English-speaking middle class in India shows signs of growing inclusiveness as far as English is concerned. This phenomenon manifests itself in increasing forms of bilingualism (combination of English and one Indian language) in everyday forms of speech - advertisement jingles, bilingual movies, signboards, and of course conversations. It is also evident in the startling prominence of Indian Writing in English and somewhat less visibly, but steadily rising, activity of English translation from Indian languages. Since the eighties this has led to a frenetic activity around English translation in India's academic and literary circles. Kothari makes this very current phenomenon her chief concern in Translating India. The study covers aspects such as the production, reception and marketability of English translation. Through an unusually multi-disciplinary approach, this study situates English translation in India amidst local and global debates on translation, representation and authenticity. The case of Gujarati - a case study of a relatively marginalized language - is a unique addition that demonstrates the micro-issues involved in translation and the politics of language. Rita Kothari teaches English at St. Xavier's College, Ahmedabad (Gujarat), where she runs a translation research centre on behalf of Katha. She has published widely on literary sociology, postcolonialism and translation issues. Kothari is one of the leading translators from Gujarat. Her first book (a collaboration with Suguna Ramanathan) was on English translation of Gujarati poetry (Modern Gujarati Poetry: A Selection, Sahitya Akademi, New Delhi, 1998). Her English translation of the path-breaking Gujarati Dalit novel Angaliyat is in press (The Stepchild, Oxford University Press). She is currently working on an English translation of Gujarati short stories by women of Gujarat, a study of the nineteenth-century narratives of Gujarat, and is also engaged in a project on the Sindhi identity in India.
This paper studies the interconnectedness of the global financial system and its susceptibility to shocks. A novel multilayer network framework is applied to link debt and equity exposures across countries. Use of this approach—that examines simultaneously multiple channels of transmission and their important higher order effects—shows that ignoring the heterogeneity of financial exposures, and simply aggregating all claims, as often done in other studies, can underestimate the extent and effects of financial contagion.The structure of the global financial network has changed since the global financial crisis, impacted by European bank’s deleveraging and higher corporate debt issuance. Still, we find that the structure of the system and contagion remain similar in that network is highly susceptible to shocks from central countries and those with large financial systems (e.g., the USA and the UK). While, individual European countries (excluding the UK) have relatively low impact on shock propagation, the network is highly susceptible to the shocks from the entire euro area. Another important development is the rising role of the Asian countries and the noticeable increase in network susceptibility to shocks from China and Hong Kong SAR economies.
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