Seasonal recipes - page 74

My mom loved cooking lengua (ox tongue) in mushroom sauce.Though some people consider any dish with lengua exotic or unusual, back in the Philippines, it is a favorite to many Filipinos. Lengua Estofada (sometimes called Lengua Estofado), a dish of Hispan

Very very simple recipe.,Will tastes gud with Curd rice,rasam satham,Variety rice. Ingredients: Potato-2 nos Pepper powder/Salt-As u needed Turmeric Powder Oil-1 table spoon Cut the potato and soak in water.,it'll stop sticking

Quiche has become a regular in our home. I made one with leftover ham and spinach last weekend. It is very easy to make quiche with almost any ingredients you have inside your refrigerator especially leftovers like bacon, broccoli, leeks, mushrooms, onion

Another dish for Chinese New Year, Braised Chicken Feet With Mushroom And Sea Cucumber. My whole family is a huge fans of chicken feet including all my girls. Chicken feet is very high in protein and i personally think that it is really very scrumptious.

Chikki is a simple Indian sweet which is made with jaggery(sometimes sugar) and nuts. You might have heard of the peanut chikki or the sesame chikki or the cashew chikki. Now I have come with this almond chikki or the almond jaggery balls. You might be w

I have a confession to make. I strive to cook "real food". By that, I mean that I like to cook meals for my family, using fresh ingredients-- organic, as much as possible. There are no processed foods in my kitchen. You will never find a tub of frozen

Let?s have a history lesson. I was always a good student. I was one of those kids that did well in almost every subject (notice I said almost?numbers still elude me). But numbers aside, history was/is particularly delicious to me. Cooking has an

It's been great to see E.A.T. World taking off across the blogs, and I've enjoyed travelling with everyone! Our ongoing mission: to explore new food worlds, to seek out new ingredients and new recipes, to boldly go where I almost certainly have not gon

The Husband is strictly a meat and potatoes man; give him a bloody steak and he is happy. The only exception to this rule is duck confit. Duck confit is duck which has been poached in its own fat. Sounds strange but tastes amazing. Given how much he loves

Being from the north, there are many things I had to learn when I moved south. The first time someone told me that they were going to "carry me" to the store I let them know in no uncertain terms that they weren't picking me up at all, let alone carrying

Potato Kurma for Idli Dosa (Kongunadu Special) - Breakfast Recipes Potato Kurma / Urulai kezhangu Kurma is a best combo for idli and dosa. I learnt this recipe from my MIL and have tried this many times. She makes it little watery, but my husban

One of the beauties of living in Hong Kong....apart from... - HK$10 wonton noodle - Coffee shop whole day breakfasts - In some places, food being smashed on your table delivered to you within seconds after you uttered your orders - HK$18 BBQ pork lunch

Time 30 min. Ingredients Wheat flour 1 cup Semolina / Rava 1/2 cup Salt as per taste Ghee 1 tablespoon for making dough Curd 2 tbsp Water per requirement to make stiff dough Oil for deep frying For sugar syrup 1/2 cup sugar 1

Tuesday,8th March is our wedding anniversay.I wanted to make something to refresh memories of Pune,a bustling metropolis near Mumbai,India.I couldn t think of anything else but Mava cake, a unique speciality from Pune/Mumbai bakeries to recapture the mo

Potato Paal Curry is rich and delicious side dish.I got this recipe from my mom and happy to share this with u guys. Ingredients: 2-3 Medium Sized Potato 1 Medium Sized Onion 1 Tomato A sprig Curry leaves 2 G

Image ©2010 by PopArtDiva.com. All Rights Reserved. How to Make Martinis in a Batch for a Martini Party I've had many of you ask me how you can make enough martinis for a large group or a party. Making multiple drinks at once is called batching an

Uttrayan - Makarsakranti is celebrated on 14th of January every year. From this day sun starts to travel northwards making the decline of winter. After makarsakranti the days become longer, the skies clearer and the breeze cooler. In Gujarat we celebra

O ur Amla tree has turned five. For the last two years, it has been bearing fruit. First time there were only a few amlas in its dainty branches. Second year the number was greater. Both the times it was a pleasure to see the translucent green amlas hang

I always wanted to make this veggie meal, the original version normally using Cassava leaves. This food is widely known in Sumatra, Indonesia. Since I am not able to find fresh Cassava leaves here, I replaced them with Kale. And the taste was as good as t

Ingredients Hard boiled Eggs( shell removed and halved)-5 Onion medium( minced)-1 Ginger( minced)-1" Garlic cloves( minced)-4 Curry leaves and Coriander leaves-few Red chili powder-1 1/2tsps Sombu/ Aniseed powder- 1tsp Turmeric pow

Eating out in restaurants is often a good way to (re)discover ingredients which one might have never used or not used for a long time. When we think about what we want to cook we sometimes get inspired by recent restaurants visit. Not so much in terms of

In a couple of recent posts here on Flavors of Brazil, the two-fold division of the fruit of the Brazilian cashew tree ( cajueiro ) has been discussed. Botanically speaking there is the fruit itself, which is what most non-Brazilians know as the cashew

It seems like ages since I last baked something just for the fun of it. It certainly has been a long time since I last used my tube cake pan to make a chiffon cake, simply because the only free time I have is when the boy is asleep, and the sound of the

Fresh from the recent success of baking the chiffon cake recipe, I got a little ambitious and started experimenting with several different flavors for this cake. I was pleased with all the outcome, as the flavoring and texture of the cakes were surprising