Parsi Semolina Pudding (Ravo)



I need no excuse to make this creamy buttery sweet dish. It simply melts in your mouth and I make it often for my family on birthdays, anniversaries and festive occasions. This traditional Parsee pudding can be eaten warm or cold but I personally like to eat it chilled as it mellows the overpowering sweetness of the dish.



5 tablespoons of fine semolina (2/3 rds of a cup)

A cup of fine sugar

1 heaped teaspoon of cardamom powder

2/3 of a cup of chopped almonds and sultanas lightly browned in butter

1/2 a cup of plain butter

750 ml of milk

1/2 teaspoon of nutmeg powder


In a heavy bottom saucepan melt the butter. Add the semolina and brown till golden in color. Make sure it doesn’t burn by stirring it constantly. Reduce flame and add milk stirring continuously. When it starts to thicken add the sugar, cardamom and nutmeg. Keep stirring till the semolina has cooked and it is pouring consistency. If it thickens too much add some more milk. Pour the contents into a serving dish and garnish with the roasted almonds & sultana. Chill and serve.






Tandoori Chicken Tikka

Go to Punjab and you cannot miss biting into succulent morsels of tandoori chicken tikka. Eaten as an accompaniment or even as a main course this bite sized wonder is never enough. You can roll it into a paratha with some onion salad and mint chutney or drop it into creamy butter chicken gravy or eat it just by itself. My version of this chicken kebab will have you licking your fingers. If you have a tandoor (clay oven, charcoal fire) it adds a nice smokey flavor to the kebabs. If not a regular oven will do just as well. A trick I use often to impart a smokey flavor to food will be shared at the end of this recipe.


700-800 gm boneless chicken, preferably from thigh and leg

2 tablespoon lemon juice

2 tablespoons mustard oil

salt to taste

1/2 teaspoon chaat masala (available at any Indian grocer)

1/2 cup hung yogurt or greek style yogurt

4 tablespoons ginger garlic paste (ginger and garlic in equal proportion)

1/2 teaspoon garam masala powder (from an Indian grocer)

1 teaspoon tandoori chicken masala (available at an Indian store)

2 teaspoon red chili powder (kashmiri)

Butter for basting

1 teaspoon chopped coriander


Cut boneless chicken into 1 and 1/2 inch pieces. Mix 1 teaspoon of chilli powder, lemon juice and salt and rub it into the chicken pieces. Set aside to marinate for at least an hour in the refrigerator.









In a bowl mix together the hung yogurt, ginger-garlic paste, chili powder, salt, garam masala, coriander, lemon juice, mustard oil & tandoori chicken powder. This is the marinade for the chicken.









Rub the marinade all over the chicken and refrigerate for 3-4 hours.









Preheat the oven to 200 degrees centigrade, Thread the chicken pieces on skewers and cook in the oven for 10-12 mins. Baste the chicken in-between with butter and cook till tender. Take off from the skewers and sprinkle chaat masala. Serve hot with sliced onion salad.

If you have a tandoor cook the chicken on a coal fire for 8-10 mins turning when one side is done and basting with butter.

If you do not have a tandoor a good way to smoke the chicken is to place it in a bowl with space in the center. Heat a piece of coal on the gas till its red hot. Put it in the center of all the chicken pieces, and pour melted butter or ghee on the coal. It will start to smoke, cover immediately with a lid to trap the smoke inside. Wait for a few minutes and then lift the lid. And you have smoked chicken in minutes.