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Ice Cream Special
2007-03-28 09:15:00
Ice Cream Special Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.This mixture is stirred slowly while cooling to prevent large ice crystals from forming. This results a smooth textured ice cream. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat.Frozen custard, yogurt, sorbet and other similar products are sometimes also called ice cream.Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream.Lets Start Cooking.......!KulfiIngredients:1 liter full cream milk1/2 cup sugar1/4 tsp saffron4-5 green cardamoms12-15 almonds-blanched and shredded2...
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Tandoori Special
2007-03-24 17:23:00
Tandoori Special A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature.The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandūr and tannūr; these derive from the Persian tanūr, which comes from the Arabic word tannūr, from which the Turkish word Tandır and the Azeri word təndir (which has the same meaning as explained in the article) originate. It is used for cooking certain types of Indian and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also known as a tonir in Armenia...
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Mediterranean-Arabic Special
2007-03-20 13:11:00
Mediterranean-Arabic Special Originally, the Arabs of arabian peninsula relied heavily on a diet of dates , wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as leben (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients.Arabian cuisine today is the result of a combination of richly diverse cuisines, incorporating Lebanese cooking, Indian cooking, and many items not indigenous to the Persian Gulf region, which were imported on the dhows and caravans.There is a strong emphasis on the following items in Arabian cuisine: lamb, yogurt, mint, thyme (often in a mix called za'atar), the inescapable tea (preferably Ceylon), sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, rice (the staple), and, in coastal areas, fish. In addition, the cuisine is heavily dosed with anything hot, from hot sauces to every variety of pepper, to tea drunk, the hotter th...
More About: Edit , Terra , Mediterranea

Japanese Special
2007-03-20 04:40:00
Japanese Special There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri or washoku) refers to traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own.Food in Japan is generally of a very high quality and most Japanese people tend to be quite well informed diners. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveller.Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation.Now Let's Start With The Recipes..........Chicken TeriyakiIngredients:120 gm boneless chicken breasts1/2 tsp...
More About: Japan , Japanese , Pane

Gudi Padwa Special
2007-03-17 16:15:00
Gudi Padwa Special Gudi Padwa is celebrated on the first day of the Chaitra month, and is celebrated as New Years day by Maharashtrians. This is also first day of Hindu National Calendar as adopted by Government of India. This festival is supposed to mark the beginning of Vasant or spring. According to the Gregorian calendar this would fall sometime at the end of March and the beginning of April. According to the Brahma Purana, this is the day on which Brahma created the world after the deluge and time began to tick from this day forth. This is one of the 3 and a half days in the Hindu Lunar calendar, whose every moment is considered auspicious.This calendar is created / started by Satavahana kings.While the people of Maharashtra use the term Gudi Padwa for this festival, the people of Andhra Pradesh and Karnataka term the same festival, observed on the same day, Ugadi. Sindhi festival of Cheti Chand is celebrated same day.Now Let's Start With The Recipes..........Kheer Ingrediants ...

African Recipes
2007-03-17 05:51:00
African Reci pe s Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians.The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking techniques.Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey – the Old Testament describes Ethiopia as the land of milk and honey.In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa - African food d...
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Kerala Recipes II
2007-03-04 05:06:00
Kerala Reci pe s IIThe cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy.Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes.The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end.The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generrally avoided in all vegetarian dishes.Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.Now Let's Start With The Recipes..........PalappamIngredients:3 cups White raw rice(finely powdered)1 Coconutone teaspoon Yeast4 teaspoon Sug...
More About: Kerala

Onam Special
2007-03-01 10:08:00
Onam Special Onam is an annual harvest festival, celebrated mainly in the Indian state of Kerala. It is the foremost festival among the cultural repertoire of Malayalees, and falls during the month of Chingam (August-September as per the Gregorian calendar), the first month of the Malayalam calendar and lasts for ten days.Though it is essentially a harvest festival of Malayalees, mythologically it is linked to Malayalee-Hindu folktales. Like many other religious festivals in India, Onam is celebrated by people across all castes and faiths.Now Let's Start With The Recipes..........AviyalIngredients:5 Drum Sticks2 Potatoes1 Raw Banana2 Tomato3 Onions3 Green Chilli200 Gms Cucumber1 Cup Curd1/2 Coconut1 Teaspoon Coconut oil1/4 Teaspoon TurmericMethod:Cook the vegetables for 5 minutes. Grind coconut, turmeric, green chilli and onion and add it with the cooked vegetables. Stir it well to cook for 2 minutes then and add curd.Stir for one minute and remove it from the flame. Now add the co...

Kerala Recipes I
2007-02-27 03:52:00
Kerala Reci pe s IThe cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy.Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes.The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end.The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generrally avoided in all vegetarian dishes.Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.Now Let's Start With The Recipes..........Mutton CurryIngredients:1Kg Mutton2 Large Onions (Sliced)2 Tomatoes Chopped15 Dry red Chillies2 Pod ...
More About: Kerala

Mangalorean Recipes
2007-02-21 09:37:00
Mangalorean Recipe s Mangalore city is cosmopolitan in its structure and food habits. There are the Bunts of the former South Kanara district, a community of Brahmin vegetarian eaters and robust non-vegetarians who make their food w ith coconut milk and flavouring agents like tamarind, kokum and raw mango; there is the Mangalorean Christian who adds beef and pork to his cooking pot and the Moplas, an interesting species of Malabari Muslims with Arab blood in their veins and a rich and spicy cuisine of chicken, meat, egg and biryanis.Fish, of course, is the staple diet of Mangalore especially Kane (lady fish) to really appreciate this delicacy when it is cooked as a gassi or fried with rawa and masala and served before you.Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic.Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin...
More About: Manga , Mangalore , Galore

Punjabi Recipes
2007-02-20 08:30:00
Punjabi Reci pe s (Dishes From Punjab) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes.Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk product...
More About: Punjabi , Punjab

Goan Recipes
2007-02-19 05:03:00
Goan Dishes (Dishes From Goa)The intermingling of Arabian, Portuguese and native cultures is reflected in the cuisine of Goa, which is a unique blend of richness and simplicity- the constantly recurring notes being struck by the fish and the coconut. Goa is also unique in the sense that this mixture of East and West co-exists in a friendly and peaceful lifestyle. The best of both worlds has been absorbed and knit into a culture very distinctly different from that of any other part of India. This is well reflected in its cuisine.In the villages, food is generally cooked on wood fires in clay pots. Homesick Goans the world over dream and reminiscence about the simple life and food of their childhood days, trying to re-create the smoky flavor of the mid-day curry and the glass of fresh toddy. Even today, most homes in Goan villages have preserved the tradition of wood fires and clay pots.The requisites for authentic Goan cooking are certain ingredients peculiar to it. Hardly any G...
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Gujarati Special
2007-02-04 06:31:00
Gujarati Special Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.Staples include salad, homemade pickles, Khichdi (rice and lentil or rice and mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and dals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, and tomato are...
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