Ingredients: 2 c. coconut ¼ c. milk or pareve substitute 6 T butter or margarine ½ c. sugar 1 c. semolina poppy seeds or kaloonjee Moisten the coconut in the milk or milk substitute for 5 minutes. Cream butter and sugar together. Add the semolina and...
Ingredients: 2 c. Basmati rice, rinsed and drained 3 c. water 1 Tbs. oil 1 tsp. salt 2 cinnamon sticks 6 cloves 6 cardamom pods 1 bay leaf pinch of saffron or ¼ tsp turmeric In an oven-proof pot, saute spices and salt in oil (except for saffron) until...
Ingredients: ¼ c. slivered almonds ¼ c. raisins 2 Tbsp oil In small saucepan, heat 1 Tbsp oil on low-medium heat until warm. Add slivered almonds and saute, stirring continually, until golden. Remove and drain on paper towels. Add 1 Tbsp oil to...
Even though there are around 100,000 Indian Jews in Israel, their history, customs, and—leave it to me to point this out!—food remains a mystery to those outside the community. After all, what's Passover without lamb biryani? Shulie Madnick, a renaissance...
Jews have lived in India for ages. The three main factions of the Jewish population in India are the Bene Israel, Cochin Jews, and Baghdadi Jews, who have adapted their original cuisines to local products and influences while maintaining...
This book's theme is inextricably linked to the author's identity. She is a member of Ahmedabad, Gujarat's Bene Israel Jewish community. Food is more than just a source of sustenance; it also contains the key to understanding migration, survival, and...
4 lbs. small russet potatoes, or larger ones, cut in half About 2 quarts peanut or vegetable oil for deep frying Bring a large pot of salted water to a boil. Add the potatoes and boil for 5 minutes. Drain and...
Ingredients: For the rice 2 cups of basmati rice Few strands of saffron 2 tablespoons of canola oil (if cooking on a stove top) 1?4 teaspoon of salt 4 cups of water For the lamb 2 pounds deboned leg of lamb, cut into medium-sized cubes Water to cover 1?4...
Ingredients: ¼ c. slivered almonds ¼ c. raisins 2 Tbsp oil In small saucepan, heat 1 Tbsp oil on low-medium heat until warm. Add slivered almonds and saute, stirring continually, until golden. Remove and drain on paper towels. Add 1 Tbsp oil to...
Food is exactly what characterizes the little-known Jewish Indian community—'Parsis' as they are generally referred to in India—with a history dating back approximately 2100 years. Jews "have resided in India perhaps for millennia and at least the Middle Ages," writes...