Chocolate is supposed to be the food of the Gods and it comes in various shapes and forms among which is the chocolate cake. The chocolate cake recipe is one of the most popular food recipes and is included in all occasions be it for New year, Christmas, birthdays, anniversaries, christening parties or Thanksgiving. No occasion would be complete without a chocolate cake recipe.

Each chocolate cake recipe might have a different kind of chocolate; it could be dark, bitter, plain or dark chocolate or one which has very little sugar in it. The chocolate cake recipe might also use white chocolate in which case the cake turns out to be sweeter, richer and smoother and literally melts in your mouth. Some of these food recipes include organic chocolate which contains a lot of cocoa solids and is hence very expensive.

Chocolate cakes are topped with decorations which are indeed noteworthy. They make the cake look even more delicious. Many a cake recipe includes almonds, honey, dates and cherries for toppings. You can also have some chocolate curls or balls to top the cake. Any food recipes which include chocolate are a hot favorite with just about everyone.

Raw food is supposed to be a compulsory part of our diet if we are to eat healthy but it can be difficult to conjure up new recipes every day. But if you use the innumerable food recipes available on the Net, you will soon have your very own list of favorite food recipes to make any of several delicious dishes for each meal. You can choose from cucumber and tomato salad, melon sherbet or a papaya smoothie. You can try a whole lot of fruit salad recipes for desserts. For drinks try orange juice, watermelon juice, a cucumber cooler or a mango smoothie.

Then you can find food recipes by country like Chinese recipes which include Chicken Manchurian, Sweet and sour prawns or hakka noodles. Then you have the chicken tandoori and the paneer tikka from India. One of the most popular Jamaican food recipes is jerk which is normally mutton, pork or other meats cooked over a charcoal grill after applying a mixture of spices. Although they use many different spices, the most common are the annatto and the allspice. Annatto is obtained from the pulp which goes round the seeds of the achiote tree and its flavor is a mixture of nutmeg and pepper. The allspice also called Jamaican pepper or pimento is fiery hot so use this with caution.

The Net lets you look for some many free recipes and some websites even let you upload your recipe. So if you are willing to share your recipe with other people, you can do so. No matter if it is a cake recipe or any other food recipe you can put it up for the whole world to see. Soon you will be getting positive feedback as they try it out and leave their comments for you.

By: Clint Jhonson

About the Author:

India Wedding Planners

CONTENTS

POTATO SOUP

CHESSY STUFF CHICKEN

BAKED SALMON FILLETTS

PASTA SALAD

PIZZA POTATOES

BAKED APPLE WEDGES

GROUND BEEF STEW

LIGHTSIDE

FOOD INFORMATION

CLEANING TIPS

NON-ALOHOLIC DRINKS

BAR MIXES

POTATO SOUP

½ cup chopped onion

 

½ cup chopped celery

6 diced potatoes

 

2 Tablespoons margarine

 

½ teaspoon salt

1/8 teaspoon pepper

1 cup non-fat dry milk

3 cups water

2 Tablespoons flour

Peel and chop the onion.

Chop the celery.

Peel the potatoes, and cut them into small cubes.

Melt the margarine in a large saucepan on low heat.

Add the onion and celery. Cook for a few minutes.

Add the potatoes, salt, pepper and 1½ cups water.

Cook for 15 minutes until the potatoes are tender.

In a small bowl, stir together the dry milk and flour.

Add 1½ cups water slowly, stirring as you add it.

Add the milk mix to the potatoes.

Cook until the soup is heated and slightly thickened.

Adjust the seasonings.  YIELD: 6-1 cup servings.

CHEESY STUFF CHICKEN

2 tablespoon butter or margarine

2 medium zucchini, shredded (about 2 cups)

1 medium onion, chopped

1 pkg. (6 0z.) Stove Top Stuffing Mix for Chicken

1 cup Kraft Finely Shredded Italian Style Five Cheese Blend

2 pkg.(about 1-2 lb.each) Chicken quarters

¾ cup Kraft Honey Barbecue Sauce

PREHEAT oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onion; cook and stir 2 min. or until well blended.

CAREFULLY insert fingers between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan.

BAKE 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min.or until heated though.   YIELDS: 8 servings

BAKED SALMON

4- 6 OZ. SALMON FILLETS

1 LEMON

1 TABLESPOON OAT BRAN

1 ½ teaspoon dill weed

½ teaspoon thyme leaves

 

½ teaspoon onion powder

 

1 lemon

 

1 teaspoon paprika 

Preheat oven to 350 degrees. Combine oat bran, dill weed, thyme leaves, onion powder, and paprika. Sprinkle over salmon fillets. Bake at 350 for 15 to 20 minutes. Serve with lemon wedges.

YIELD: 6

Pasta Salad

8 oz. Pasta

½  small red onion, chopped

¼  cup low-fat salad dressing

Choose 3 of the following vegetables:

1  medium tomato, chopped

1  small zucchini, sliced

¼  cup celery, chopped

¼  cup carrots, sliced

1  medium pepper, chopped

¼  cup green beans

½  cup broccoli, chopped

Prepare pasta according to package directions. Add chopped onion and fresh vegetables. (If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad dressing. Mix well.  Serves 4.

Pizza Potatoes

½  cup broccoli, chopped

½  onion, chopped

¼  cup carrots, chopped fine

1  small tomato, sliced

2  baked potatoes

½  tablespoon margarine

½  tablespoon flour

½  cup skim milk

¼  cup cheese, shredded

Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetables to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato. Top with sliced tomatoes.

Baked Apple Wedges

2-3 baking apples (Rome, Cortland, Golden Delicious) 1/2 teaspoon margarine

½  tablespoon sugar OR brown sugar

ground cinnamon to taste

1/8  cup orange juice (optional)

Peel, core, and cut apples into quarters or wedges, depending on the size of the apple. Place apples in 1 quart baking dish. Dot apples with margarine. Sprinkle apples lightly with sugar and cinnamon. Orange juice may be added if desired. Bake at 375 degrees until tender, about 30 minutes.  Serves 2.

GROUND BEEF STEW

½   pound ground beef, or ground turkey, or venison

1/8 teaspoon salt (optional)

1/8 teaspoon pepper (optional)

1 – 10 ¾  ounce can ounce tomato soup, condensed

water, one soup can full

6 medium diced or sliced carrots

2 medium diced or sliced potatoes

1 cup diced onion

Brown meat. Drain fat, if any. Season lightly with salt and pepper (optional).

Add soup and 1 can of water to fry pan. Add vegetables.

Bring to a boil, then simmer, covered, about 25 minutes or until tender. Remove from heat, cover for last 10 minutes to thicken.

LIGHTSIDE

A hillbilly and his son were visiting a mall for the first time.  They were amazed by two walls that could move apart and then slide shut again.

The boy asks his father what it was.  (Never having seen a elevator before) The father replies, “Sorry I have never seen anything like this before”.

Just then an oversized lady came and pressed a button on the wall. The walls opened and the lady stepped into a small room.  The walls closed and the boy and his father watched the small numbers above the walls light sequentially. They watched as it reached the last number and then the numbers began to light in the reverse order.  When the walls opened again a attractive slim 24-year lady stepped out. The father, not taking his eyes off the lady said to his son, “Go get your mother”

FOOD INFORMATION, TIPS

Thanksgiving was just a few days ago, and with the Christmas holidays coming, here are a few things to keep in mind.

AFTER MEALS

Put food away right after the meal.  Discard any turkey, stuffing, gravy left at room temperature longer than two hours.

Refrigerated turkey and stuffing use within three to four days.

Gravy within one to two days.

If you freeze leftovers, use within two to six months.

HOW SAVE IS OUR BOTTLE DRINKING WATER.

Do Federal or local authorizes Check in Canada or the USA?

I just read a report by Shan Phelan Investigative Correspondent for the Irish Independent, showing shocking levels of contamination in bottle waters sold there are exposed in a confidential report by the States food safety watchdog.

The draft report seen by the Irish Independent reveals that harmful bacteria, including E coli, have been found in bottle water on sale throughout the country.  Health officers found 7.2 pc of bottle water they sampled for the report were in breach of either legal or EU guidelines. For a complete report go to;

http://www.independent.ie/national-news/bottled-water-scare-as-dangerous-germs-found-1541957.html

FOOD INSPECTIONS

GOOD NEWS FOR OUR HEALTH FROM FAST FOOD

Fast-food outlets including McDonald’s and KFC have pledged to make their food more healthy as part of a campaign to cut heart disease and obesity. Burger King, Wimpy, Nando’s and Subway promised to cut salt and fat levels. The Food Safety Authority will monitor the commitments with the aim of making the food eaten by more than three million Britons a day healthier.

The baking, grilling or frying of starchy foods can create a harmful substance called acryl amide.  Acryl amide is a chemical that forms in some foods during cooking at high temperatures. The natural sugars and the amino acid asparagines found in some plant foods combine naturally to produce acryl amide when subjected to high heat. Common food sources of the chemical include potatoes, grain products and coffee.

Very low levels of acryl amide are present in drinking water compared to the much larger amounts of the chemical found in cigarette smoke and certain foods.

At present, the World Health Organization classifies acryl amide as “probably carcinogenic to humans” on the basis of the evidence from animal studies.

At the heart of problem is the way we prepare potatoes and grain products. Some of the largest sources of acryl amine in the diet include french fries, potato chips, ready-to-eat cereals, cookies, graham crackers, pastries, coffee and toast. All of these products are processed or prepared at high temperatures.

Large amounts of acryl amide form during high-temperature cooking techniques such as frying, grilling, broiling, roasting or baking. Foods that are cooked to a dark brown color contain higher amounts of the chemical than those that are stopped at a golden yellow.

Little or no acryl amide is produced during lower-temperature methods such as boiling, steaming, poaching, braising, blanching and microwaving.

Acryl amide is usually not present in raw plant foods. It’s typically not associated with meat, dairy products or seafood.

The higher the temperatures and the longer the times that plant foods are cooked, the greater the amounts of acryl amides that are formed.

Cook at recommended temperatures to destroy germs while preserving the maximum flavour and nutritional value of your food.

NEXT HEALTH CRISIS?

The past decade witnessed the massive off shoring of jobs to low-cost countries, decimating the U.S.A. and Canada manufacturing base. Cheap food may bring the next health crisis.

Ice cream. Yogurt. Crackers and biscuits. Egg and products containing powdered eggs. Cake. Powdered and condensed milk, pet food, pie, cereal plus other food products.

You probably consumed some of these products.  Did you know where they came from?  You may have thought these products were produced in the USA or Canada.  You would not know that some of these products came from china, and yes, China imports them into Canada and the USA.

These foods of Chinese origin have been found by authorities in the United States, Canada, Australia, to contain an industrial chemical called melamine that is used to make plastic.  In recent weeks, the Chinese government has admitted that adding melamine to food – which raises protein levels, making poor-quality products look more nutritious – is common practice in China.  Melamine can cause kidney stones and kidney failure when eaten. It has already sent about 54,000 Chinese consumers to the hospital and caused the deaths of at least four infants.

Mark Schlosberg is the California director and Elanor Starmer is a research analyst with Food & Water Watch, a national non-profit firm working to ensure clean water and safe food. For more information, visit www.foodandwaterwatch.org.

USA OPENS FDA OFFICE IN CHINA

Worries about the quality of Chinese exports to the U.S. have become a major feature of bilateral trade ties, with substandard Chinese food and toys covered in lead paint among the recurring product safety scares.

U.S. Health and Human Services Secretary Mike Leavitt, speaking on the eve of opening of an FDA office in Beijing, said a new strategy was needed because the United States imported $2 trillion worth of goods a year, equal to four times the size of the Brazilian economy.

The FDA Office will be the first outside the US and will be followed by two more in China this month and one in India next month.

BEWARE FDA SCAM

As part of a fraudulent scheme to extort money from consumers, callers have falsely identified themselves as officials from the Food and Drug Administration (FDA).

Consumers should know that FDA officials never contact consumers by phone to demand money or any other form of payment. “Impersonating an FDA official is a violation of federal law,” says Michael Chappell, FDA’s acting associate commissioner for regulatory affairs.

Offers of Discounted Prescription Drugs

 

Several instances have been reported to FDA of calls enticing consumers to purchase discounted prescription drugs by wiring funds to one of several locations in the Dominican Republic. No medications are ever delivered.

 

A subsequent call is received from a fraudulent “FDA special agent” informing the consumer that a fine of several thousand dollars is required to be sent to an address in the Dominican Republic to prevent incarceration or other legal action.

Report complaints or information regarding this scheme to FDA’s Office of Criminal Investigations at (800) 521-5783.

RECALL NOTICE

Wednesday, October 22, 2008

Fiesta recalls 47,000 Blue Ember grills

 

Fiesta has recalled 47,000 of its Blue Ember gas grills because improper assembly of the grill poses a fire hazard. Fiesta has received 14 reports of grill fires although no reports of injuries.

CLEANING TIPS

Commercial cleaning supplies can aggravate your allergies and have long terms effects on your health. You can save on your house-cleaning bill with very good results using less toxic substances. Before washing, it is essential that all stains be removed. Sometimes Soap or hot water will set a stain and make its removal impossible.

RESPONSIBLE DRINKING

 

If you have teenagers, or in fact any adult, impress on them the

risks of driving while intoxicated. Statistics demonstrate drunk

drivers cause many fatal road accidents.

 

It should be known that like any other drug, addiction is a

potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

BAR MIXES

SHANGHAI COCKTAIL

¼ juice of lemon

1-teaspoon anisette

1 ½ ounce Jamaica rum

½ teaspoon grenadine

Shake with ice cubes.

Strain into cocktail glass.

MARTINI (sweet)

1-ounce gin

½ ounce Italian vermouth

1dash orange bitters

Stir with ice cubes.

Strain into chilled cocktail glass

NON- ALCOHOLIC DRINKS

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

2 tablespoons coffee to each 1 cup

Make coffee just before serving

Make coffee double strength and pour the hot coffee over ice in a tall glass.  As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

HOT DRINKS FOR CHILDREN

½ cup cocoa

1 cup sugar

2 cups water

1/8 teaspoon salt

¼ spoon vanilla.

Combine cocoa, sugar and salt

Add water and stir until well blended.

Cook for 5 minutes.  Cool and bottle

Makes 3 cups syrup

Add 2 tablespoons of syrup to each cup of scaled milk.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

By: Bruce Chambers

About the Author:

India – The Destination Wedding Hub

Indian recipes range in variety, taste and flavor. The strong flavors in Indian recipes are derived from spices, seasonings and leafy vegetables. Indian recipes have become famous world wide and are enjoyed by non-Indians too. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value and thus fulfil the requirment to a healthy eating.

Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent.

In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.

The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.

By: Robin

About the Author:

recipes of India

Gobi Manchurian is a Chinese recipe which is also very popular in India. The Gobi Manchurian is Mostly for Lunch, Dinner meals. Dry gobi manchurian can be made by omitting the gravy. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.

 

The ever popular “Manchurian” is an Indian Chinese dish. Gobi Manchurian can be made with Cauliflower or Cabbage. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.

 

Gobi Manchurian though originally a chinese dish has been localized by Indian Resturants to satisfy the taste buds of those indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself. First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel. Put the cut Garlic, Ginger and green chilies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.

 

Gobi manchurian a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry. Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your Gobi Manchurian, you need to reduce/add the Sweet & Sour sauce. Very little Ajinamoto is to be added to give the Chinese aroma to your Gobi manchurian. Fusion cooking is one of my favorite. Please purchase online http://www.indomunch.com in NewYork city.

By: m.jeya

About the Author:

Get Married in India

ming yoga asanas and practicing meditation are not easy undertakings. They require focus, concentration and strength of purpose. Everyday events take their toll on us physically and mentally. Often we find ourselves at the end of the day frazzled, exhausted and feeling like a nervous wreck. This can keep us from practising our yoga routines even when we know we should and even when we want to.

Millennia ago, India developed a system of medicine know as Ayurveda. A large part of Ayurvedic teaching consists of using foods as remedies for health problems. Ancient yogis taught these dietary remedies to their yoga students to help strengthen them for the rigors of yoga practice.

One vital requisite of successful yoga practice is control of the motor nerves and sensory nerves. When we get stressed by our hectic environments our nervous control can fly out the window, making hatha asanas and meditation nearly impossible. But thankfully, those ancient yogis left us a little recipe to counteract all that stress and heal our jangled nerves.

A lot of modern urbanites unwind after work with an alcoholic beverage. Health-minded yogis don’t have that option so I give you an even better one: lemonade. Not lemonade the way Grandma made it — very tart and very sweet — but a mellower and medicinal version that won’t give you a sugar rush followed by a hypoglycemic crash. Here’s the recipe.

Take a large glass of cool, filtered drinking water. Instead of using lemon add the juice of one-half of a lime (or one entire key lime). Add sugar, about one-half teaspoon to one teaspoon. The trick is to get a balance between sweet and sour so that neither taste overpowers the other. The resulting lime drink will be very mild in flavor. It shouldn’t be overwhelmingly strong like traditional lemonade. Add crushed ice. Drink, enjoy and feel your nerves start to unwind. It is most effective when taken on an empty stomach so that its properties can be absorbed quickly through the stomach lining.

This has been and continues to be one of the favorite drinks of yogis in India. It has a proven effect on nerve tissue, enabling it to heal by repairing itself. This drink has a definite spiritual vibration. You will notice a markedly soothing, calming effect after drinking it and continued daily consumption will go far in undoing the damage wrought on our nerves by the impact of daily life.

By: Yasmeen Harper

About the Author:

Marathi Matrimonials

There are thousands of Vegetarian Recipes, Vegan Recipes and Recipes for meat based dishes that are available on hundreds of websites. Some of these Home cooking recipes have been handed down through generations from mother to daughter and mother-in-law to daughter-in-law. Although humans have been consuming vegetables and plant products, along with meat and other animal products, for many millennia, vegetarianism dissuades consumption of all types of meat, and eggs too. Some communities do not consider eggs as a non-vegetarian item, but in countries like India, eggs are not considered vegetarian and are not consumed by strict vegetarians. Many individuals are used to meat and egg based dishes, along with a few veggies in salads and soups. But they are unaware that there are thousands of Veg Recipes available that can be used to make a complete meal, including soups, starters, appetizers, main course dishes, and desserts.

Vegetarianism evolved with religions and cultures over many millennia. Many religions like Buddhism, Jainism, and Hinduism have strict rules regarding food consumption. Meat and eggs, and products made from these are strictly prohibited in many religions, castes, and communities. Thus evolved the dependence on vegetables, fruits, herbs, and spices. This led to the evolution of Vegetarian Recipes over the millennia, with each caste, community, and even individual households having their own variations of standard recipes and ways to cook food. Vegetarianism is gaining ground in western countries like the US, UK, and Europe, but the opposite is happening in Eastern countries like India, where people are becoming more aware of western meat dishes and recipes.

Although vegetarianism does not exclude animal products like milk, and products made from milk, like butter, Ghee, sweets, chocolates, desserts, ice creams, etc, Veganism excludes these too. Donald Watson and Elsie Shringley started veganism and the Vegan Society in 1944. Veganism excludes all animal products as food, including milk and milk products. Anything that involves exploitation of animals for food, clothing, or any purpose is excluded for use. As veganism evolved, so did Vegan Recipes, which excluded all animal products for food consumptions. Veganism still includes all vegetables, fruits, herbs, and spices, and there are hundreds of Recipes available for vegans.

Although Fast food and eating out in restaurants has become a necessity due to the hectic lifestyle, many families are turning back to healthy home cooking and the recipes handed down from past generations are coming in handy. Many individuals are also willing to try new Veg Recipes, meat and egg based Recipes and even Vegan Recipes. As they say, variety is the spice of life, and adding some variety to daily meals is sure to entice the family back to the dining table, instead of ordering pizzas and burgers, or taking the family out to lunch and dinner, which is an expensive affair.

Please do visit our site for hundreds of Free Recipes and Vegan Recipes – Veg dishes, Vegan dishes, appetizers, salads, soups, main course dishes, chili recipes, desserts, Cookie Recipes, Chocolate recipes and an extensive cooking guide.

By: Sunil Punjabi

About the Author:

India – The Destination Wedding Hub

The Indian food is famous for its wide variety of curry recipes. The spices and condiments used in it give it a different aroma which acts as a natural appetizer. Different curry recipes require different spices in more or less proportion. Curry recipes come in two varieties: vegetarian and non-vegetarian.

But the best part in it is even a vegetarian person can enjoy dishes like biryani with vegetables as substitute. The staple food of the people in most part of India is rice and curry;

for example plain rice which goes along with spicy curry recipe.

The name curry today is synonymous with the Indian recipe. The word Curry is believed to be derived from the South Indian Tamil word ‘Karhi’. During the British Raj in India, “Curry” evolved as the word describes Indian food cooked in thick spice sauce.

Over the years, the foreigner, especially British who lived or visited India slowly started to introduce the curry recipes to the outside world.

Widely used in Indian curry recipes, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom,

chilly, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric.

Researchers in America have found conclusive evidence that curry recipes has profound health benefits. Their research shows that the ingredient turmeric; which happens to be an essential component of the entire curry recipe preparation, prevents diseases like cancer.

The type of cancer that the turmeric is proving beneficial in preventing are:-

1) Colon cancer 2) Pancreatic cancer 3) Skin cancer 4) Leukemia

This is a very important news, that the serious medical conditions such as the ones, given above, which threaten people’s lives can also be eradicated, curtailed or even prevented altogether. It is advised that you find out some curry recipes and start cooking healthy curry recipes for yourself and for your family straight away.

By: Robin

About the Author:

Get Married in India

 

Food plays a vital role in any party whether it is a birthday party, backyard friends’ get-together or a wedding party. So make sure that you hire best food catering service for your party to avoid disappointment to your guests. Before finalizing the menu of the party with your catering services, you should pay attention whether your guests will be able to eat these recipes or not. They might keep a diet or have some health problem like allergies or so on. Therefore, it is important to ask your food catering service to prepare various dishes, so that everyone is able to choose something appropriate for them.

 

Before you decide any menu for the party, you need to know which meal you are serving whether it’s going to be a breakfast, lunch, tea, cocktail, dinner or dessert? Then search for the best caterer service that specialize and can provide versatility to your menu. You need to make sure you feature variety — in flavor, texture, appearance, temperature, color — to keep all of the senses stimulated of your guests. Traditional cuisines with a twist can also be one idea for the party but make sure your food catering services is good at it but it’s helpful to have your eyes and taste buds ready.

 

Wedding is a big affair and a good wedding catering service can make it a mesmerizing memory. Good pairing of food and wine adds more delight to the taste buds. Know about the best pairs of food and wine from your party catering service or Internet and include those in your budget to your menu. Try to choose foods and wines from the same geographical region or ignore all rules and choose your favorite wine.

 

The choice of cuisines also depend on the location and types of guests, if there are going to be lot of kids consult your caterer service to prepare something which is dry and does not end the kids to mess up on their clothes. For outdoor/ beach wedding or any other party, food that needs to be eaten with a fork and knife is not the best plan. Hence, ask your wedding catering service and food caterers to plan accordingly.

By: Synapse India

About the Author:

Get Married in India

Eggplant comes from India. It was cultivated mainly in South and East Asia long ago but it became famous in the western world after 1500. It is cultivated as annual. It grows from 40 to 150 cm. It has big leaves – they can reach 10-20 cm length and 5-10 cm width. Some wild plants can reach the size of 225 cm. Their leaves can be longer than 30 cm and wider than 15 cm. Their trunks are often thorny. Their color can vary from white to purple. The fruit is pulpy. Wild plants have no longer than 3cm fruit in contrary to the cultivated which fruit is quite bigger. Raw fruits of the eggplant have a bitter taste. This bitter taste can easily be fixed. It is necessary to put some salt on the eggplant and then wash it out. Nowadays most of the sorts do not need this manipulation.Another well known fact is that this fruit has the ability to absorb big amounts of fat. It is important to mention that the absorbing ability of the eggplant can decrease if we put salt on it. Eggplant is major ingredient in many cooking recipes. It is famous all over the world-from Japan to Spain. In your meals you can see it boiled, fried, baked…

Recipes with Eggplant

 

Baked Eggplant

 

1 kg eggplant; 2 middle-sized tomatoes; 7-8 tablespoons vegetable oil; 5-6 big cloves of garlic; 1 cup water;

 

Peel and slice the eggplant on thin slices. Put salt and leave for 30 minutes to strain off. Slice the tomatoes on thin slices and the garlic cloves lengthwise. Stir all the products in vegetable oil and pour in a tray. Spread out equally and pour the water. Bake on second level of the oven at maximum temperature then lower to 200 degrees Celsius(392 Fahrenheit). Serve with sliced on fine pieces parsley.

Eggplant with green peppers

 

500 g eggplant; 300 g green peppers; 1 onion; 80 ml vegetable oil; a bunch of parsley; 4-5 cloves of garlic; 1 circle of lemon, pepper; cumin; salt;

 

Slice the green peppers on fine pieces. Wash and peel the eggplant and then slice it on cubes. Fry onion in a frying pan using vegetable oil until it becomes rosy. Add green peppers and eggplant. Add salt. Stir the mixture and cover so the vegetables can get mellow. After the vegetables soften uncover and leave on the hot plate until only fat remains. Slice parsley and garlic and add to the vegetables. Put a pinch or two cumin and pepper for better taste.

 

By: Dimityr Dimitrov

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nikhilbhide-theweddingplanner.com

The financial prowess recently acquired by a resurgent India has resulted in a spurt in the number of Indian travelers flocking to exotic locations around the globe. Amsterdam ranks at the top in the list of such exotic locations in Indian minds. Netherlands as a whole and Amsterdam in particular, is famous for its waterways, nightlife, windmills and tulips. The financial activities in the city of Amsterdam have also attracted people from all over the world to flock to the place in limited quantities, including Indians.

Culinary requirements of people from different regions differ vastly. Indians are particularly fond of their own traditional cuisines. The transit visitors to Amsterdam on tourist and business jaunts, as well as the permanent Indian residents in the city are now not starved of their favorite dishes due to the presence of a number of Indian restaurants there.

It is not difficult to find an Indian restaurant in Amsterdam. A host of different Indian restaurants are present in Amsterdam to cater to the differing taste buds from different parts of India. Being a vast city, you may be wondering how on earth it can be easy to find such unique Indian restaurant in Amsterdam easily. It may seem to you like searching for the proverbial needle in two hay stacks. But that is not the real case. There are around a dozen premier Indian restaurants which serve the best Indian tandoori dishes. Even the travel agents, booking counters, airline offices and tourist information centers in Amsterdam are well versed with the Indian tandoori restaurants.

European hotel and tourism industry ranks number one in the world in terms of hospitality, friendliness, comforts and convenience. Indian restaurants in Amsterdam also match these attributes with their European counterparts. These restaurants serve the finest recipes, including Indian tandoori. Indian tandoori recipe, being gastronomic wonders, are well sought out by gourmands and even find reference in some local recipe books of Europe. Prices vary according to the location of the restaurant and the facilities offered. But rest assured, taste and quality is never compromised with cost factor.

Indian tandoori recipes are well known all over the world for their taste and flavor. Not only Indians, but even people from other regions have started flocking to Indian tandoori restaurants to savor these delicacies. Local or migrant populations in Amsterdam alike now relish Indian tandoori. For most foreigners, Indian recipe means tandoori and most other culinary practices we follow in India are not known to them.

The biggest negative trait given to tandoori recipe by people from other parts of the world is its spiciness. However, tandoori restaurant in Amsterdam address this problem by adding quantities of spices according to the customer’s preference. Another interesting fact is that these restaurants, set in traditional Indian ways, serve their tandoori dishes in traditional Indian style cutlery too.

So if you are planning to visit Amsterdam on either a pleasure trip or a business tour, rest assured that you would not suffer from lack homely food. Indian restaurant Amsterdam makes you feel at home. These restaurants would make your visit a memorable and fruitful one.

 

By: jitesh

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Marathi Matrimonials