Delicious Rabbit Pie Recipe - 5 Simple Cooking Steps

Rabbit Pie Recipe Steps

Ingredients

about 400g rabbit joints (or 250-300g diced rabbit meat) 3 tbsp plain flour, plus a little extra for dusting 2 tbsp sunflower oil 1 small-ish leek, finely sliced 1 tsp fennel seed 150ml medium cider 500ml chicken stock 4 tbsp double cream 1 tbsp wholegrain mustard 1 sheet ready-rolled shortcrust pastry (all-butter has the best flavour) - if you don't want to lattice the top of your pie, just use ½ a sheet 1 egg, beaten, for glazing

To Serve

140g baby carrots 140g radishes 140g peas 25g butter, diced few pinches of sugar

Method

Hurl the rabbit joints (or diced meat) with a large portion of the flour and some flavoring. Warmth a large portion of the oil in a flameproof meal dish and chestnut the meat on all sides. Lift out the meat, include the remaining oil, the leek and fennel seeds, and broil delicately until relaxed. Mix in the remaining flour until it has vanished. Include the juice and scratch up any stuck bits on the dish as it goes to the bubble, then include the stock, give back the meat to the dish, and convey to a stew. Cover and cook for 40-45 mins until the rabbit is truly delicate and tumbling from the bone. Lift out the meat and, while you're destroying it from the bones in huge lumps (on the off chance that you've utilized joints), come down the cooking fluid to around a third. Mix the cream and mustard into the fluid, taste for flavoring, then mix the rabbit back in. Spoon into a little pie dish or preparing dish. Heat stove to 200C/180C fan/gas 6. Stick a slender portion of baked good around the edge of the dish. Cut the remaining baked good into expansive strips with a floured blade, then weave into a tight cross section. Lift up painstakingly, utilizing a moving pin to help you, then stick on with somewhat beaten egg. Trim the edges to wrap up. Brush the top with more egg and heat for 25 mins until brilliant. In the interim, convey a pan of salted water to the bubble. Include the carrots for 2 mins, then the radishes for 2 mins, trailed by the peas for 1 min. Channel. At the point when the pie is done, melt the margarine in a little griddle. Include the depleted veg with the sugar, turn up the warmth and sear to caramelize a bit. Serve promptly close by the pie.

Enjoy Rabbit Pie !!! :)

6 Simple Steps for Making Boiled Chicken Recipes For Diet

'Boiled' Chicken Cooking Steps

Pressure Cooking Time 10 minutes only

Ingredients:

¾ cup water 3½ lb (1.6 kg) chicken pieces 1 stalk celery cut into 1½ inch (4 cm) pieces 1 tsp salt 1 medium (5 oz / 150 g) carrot cut into 1½ inch (4 cm) pieces 1 small (4 oz / 120 g) onion cut into quarters 12 peppercorns

Method:

To cook decreased amounts : don't lessen water by any means. Empty water into cooker. Placed matrix in cooker. Place chicken on lattice, putting in remaining fixings among chicken pieces. Close cooker. Convey to full weight on high warmth. Decrease warmth and cook for 10 minutes. Expel cooker from warmth. Permit to cool normally. Open cooker. Uproot chicken. Toss vegetables and peppercorns. This chicken can be utilized as a part of plates of mixed greens, goulashes, soups, pies, and so forth. Permit the chicken to cool, pull it from the bones and shred, slash or dice as coveted.

Enjoy Boiled' Chicken !!! :)

Delicious Stuffed Cornish Hens Recipe - 8 Simple Cooking Steps

Stuffed Cornish Hens

Pressure cooking time 12 minutes only

Ingredients:

2(1 1/4 Ibs./550 gms. each) cornish hens 3/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter 1 small (4 ozs./120 gms.) onion finely chopped 1 cup (2 1/2 ozs./75 gms.) mushrooms thinly sliced 1/2 cup wild rice cooked 1/2 cup long-grain rice cooked 1 tablespoon almonds silvered 3/4 cup water

Method:

To cook decreased amounts: don't lessen water by any stretch of the imagination. Rub cavities of cornish hens with 1/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons spread in a container. Include onion. Pan fry onion is straightforward. Include mushrooms and blend for a few moments. Include rice, almonds, staying salt (1/2 teaspoon) and pepper (1/2 teaspoon). Blend well. Isolate blend into 2 sections and stuff every cornish hen. Close openings with poultry clips or sewing. Melt remaining spread (1 tablespoon) in cooker. Cocoa cornish hens, each one in turn, on all sides and uproot. Channel off fat from cooker. Empty water into cooker. Placed lattice in cooker. Place Cornish hens on network. Close cooker. convey to full weight on high warmth. Diminish warmth and cook for 12 minutes. Expel cooker from warmth. Permit to cool actually. Open cooker. Place Cornish hens on serving dish. Evacuate braces. Serve hot.

Enjoy !!! :)

6 Simple Steps for Cooking Delicious Fish Steak with Mushrooms

Ingredients:

1/2 cup dry white wine 1 1/2 tablespoons white wine vinegar 3 tablespoons soy sauce 1 inch (2.5 cms.) piece fresh ginger grated 1 tablespoon sugar 1 teaspoon salt 2 large or 4 small halibut steals (1 3/4 Ibs./800 gms.) 1 inch (2.5 cms.) thick 1/2 cup (1 oz./30 gms.) mushrooms thinly sliced 1/2 cup green onions including tender green portion cut diagonally. Separate 1 tablespoon of green portion for garnish

Method:

To cook diminished amounts: don't decrease marinade by any means. In a shallow dish, combine all fixings aside from fish, mushrooms and green onions. Include fish steaks. Turn them in sauce and marinate for 60 minutes. Placed lattice in cooker. Spot fish on matrix. Empty marinade into cooker. Organize mushrooms and onions aside from the 1 teaspoon held for trimming over fish. Close cooker from warmth. Convey to full weight on high warmth. Lessen warmth and cook for 6 minutes. Expel cooker from warmth. Press fingertip control softly to discharge weight. open cooker. Spot fish with vegetables on serving dish. Keep hot. Expel lattice from cooker. Return cooker to high warmth and bubble till fluid is lessened to half, mixing once in a while. Pour over fish. Serve hot, embellished with saved green onions.

5 Simple Steps for Making Kidney Bean Soup

Kidney Bean Soup Recipe

Pressure cooking time 55 minutes

Ingredients:

1 3/4 Kidney beans soaked (Introduction to Vegetables and Rice page 118) 4 1/2 cups water 1/2 cup celery chopped 1 medium (5 ozs./150 gms.) onion chopped 1 medium (4 ozs./120 gms.) green papper de-seeded and chopped 1/4 teaspoon pepper 4 cubes vegetable bouillon 1/2 teaspon seasoning salt 1 tablespoon leamon juice 3 tablespoons dry sherry (optional) lemon slices

Method:

Formula can be lessened to one-half by decreasing al;l fixings proportionately and afterward expanding water by 3/4 container. Put all fixings aside from lemon juice, sheerry and lemon cuts in cooker. Blend. Close cooker. Convey to full weight on high warmth. Diminish warmth and cook for 55 minutes. Expel cooker from warmth. Permit to cool normally. Open cooker. blend the soup smooth in a blender or squash it through a sifter. Return soup to cooker. Include lemon juice and sherry. Blend. warm. Serve hot. Trimming every individual presenting with a lemon cut.

Masala Bhindi Recipe

Method for Masala Bhindi

Ingredients:

250 gm bhindi 1 onion (Sliced) 2 tbsp oil 1tbsp coriander powder 1/2 tsp red chilli powder sault , pepper (to taste)

Method:

Wash and wipe the bhindi and opening them the long way, Mix all the dry masalas and stuff into the bhindi. Placed oil in a microwave-safe shallow dish. Put stuffed bhindi and cut onion into it. Sprinkle 1 tbsp of water. Microwave secured on 100% force for 5-6 min. Mix in the middle. Serve hot with roti/parantha.

khandvi Recipe - Method

Method for Khandvi

Ingredients:

¾ cup curds 1 cup water ½ tsp turmeric (haldi) powder A pinch of asafoetida (hing) 1 tsp chilli-ginger paste Salt (to taste)

For Tempering:

2 tsp oil ½ tsp mustard seeds Green chillies (slit) 8-10 curry leaves

For Garnishing:

1 tbsp grated coconut 2 tbsp chopped coriander

Method:

Blend. Every one of the elements for the khandvi in profound microwave-safe dish. Microwave for 3-4 min. at 80% force, blending in the middle of, until the blend thickens. Take out the blend and spread it as daintily as could be allowed on a thick polythene sheet with the assistance of a level katori. As it cools, cut into expansive strips and move them into little moves and serve them in serving dish.

For Tempering:

Take every one of the elements for treating in a little microwave-safe bowl and microwave at 100% for 2 min. Pour this treating on the khandvi comes in the serving dish.

For Garnishing:

Sprinkle coriander leaves and ground coconut on the khandvi and serve.

North Indian Recipes (Vegetarian) Matar Paneer Cooking Method

North Indian Recipes (Vegetarian)

Matar Panner

(Cottage Cheese and Pea Curry)

Serves8: Pressure cooking time 1 Minute

10 cups whole milk ¼ cup lemon juice 10 gms. ginger 6 flakes garlic 1 cup vegetable oil 4 medium (400 gms.) Onions grated 1 teaspoon turmeric powder 2 teaspoon red chilli powder 1 ½ tablespoon coriander powder 1 tablespoon cumin powder 1 tablespoon salt 2 large (350 gms.) tomatoes chopped 2 ¾ cups whey or water 5 cups peas shelled or frozen ½ teaspoon garam masala powder 1 tablespoon coriander leaves chopped

To make paneer:  In a skillet convey milk to bubble, mixing every so often to keep skin from shaping on top. Include lemon squeeze and mix till milk sours (curd isolates from whey). Expel container from warmth. Place muslin over dish. Empty coagulated milk into muslin and tie around 5 cms. Above curd. Hang this sack for around 30 minutes. Delicately press sack, bring down and place between two cutting sheets. Place on top board around 2 ¼ kgs substantial item ( pot loaded with water) for around 2 hours until paneer layer in 1 cm. thick. Uproot weight. Unfasten sack and uproot. Cut paneer into 2 ½ cm. 3D square. Drudgery ginger and garlic into a glue. Bunch paneer into 3 clusters. Warmth oil in cooker for around 3 minutes, Lightly cocoa every bunch and uproot. Channel off overabundance oil leaving ½ container in cooker Place cooker on high warmth. Include onions and sear till brilliant cocoa. Include ginger-garlic glue. Mix for a few moments. Include turmeric, bean stew, coriander and cumin powders, salt, tomatoes and ¼ glass whey or water. Cook till tomatoes are thick and oil demonstrates independently (roughly 5 minutes). Mixing incidentally Include peas Stir broil for around 2 minutes. Include remaining whey or water (2 ½ mugs) Close cooker. Convey to full weight on high warmth. Diminish warmth and cook for 1 minute. Expel cooker from warmth. Press fingertip control daintily to discharge weight. Open cooker. Place cooker on medium warmth. Include paneer and stew for around 5 minutes. Include garam masala powder. Blend. Serve hot, decorated with coriander takes off.

Indian Festivals - Indian Festival 2011 - Indian Festival Food

Indian Festivals - Indian Festival 2011 - Indian Festival Food - Indian Festival Recipes - Indian Festival Cooking – Traditional Indian Festival Sweets and Savories:

Indian Festivals

Indian Festivals portrays the rich culture heritage and significance of our country. They define the cultural and traditional background of India. Festivals like Onam, Diwali, Holi, Durga pooja attracts a lot of westerns with its rich customs and rituals. The celebration varies in each region by different customs and traditions.

Enthusiasm, rituals, prayers, colour and fun characterizes the entire celebration and the most attractive factor to all especially for kids. It's only in India; we celebrate the highest festival than anywhere else in the world. Food is an integral part of Indian festivals and the recipes prepared are authentic and delicious.

Check out the collection of popular Indian festival recipes especially sweets, savories and prasaad (prasadam) recipes.

INDIF - An ultimate Indian resource

INDIF - An ultimate Indian resource - Festival, Food and Facts: Indif.Com - An Ultimate Indian Resource. Indif is your one stop to Discover and Explore India. It takes a look at different facets of the cultural richness of India.

Indian Food,Famous Indian Food,Famous Food in India

Indian Food,Famous Indian Food,Famous Food in India, Famous Dishes in India, Famous Food and Festivals of India:
Indian food is not just curry. The mouth-watering variety of Indian food is astounding. The varied religion, states and their diverse food habits have brought richness and depth to Indian cuisine. On your tour vacations to India enjoy the famous Indian food delicacies that will generate a strong lust for Indian food in you.

Indian Festival Recipes - Recipes of Indian Festival Dishes

Indian Festival Recipes - Recipes of Indian Festival Dishes - Indian Festival Food Recipe:
Good food is associated with all festive occasions. This section contains popular Indian festival recipes. These recipes of Indian festival dishes are very easy to prepare. Try our range of Indian festival food recipe.

Indian Festival Food, Indian Festival Cooking

Indian Festival Food, Indian Festival Cooking, Indian Festival Recipes:
India is one of the few countries in the world that can boast of people from different backgrounds and different religions living together and enjoying and celebrating festivals of each other with the same enthusiasm as they celebrate their own. These different religions provide India with a lot of different festivals that are celebrated all year long. As a matter of fact some people say that India is a country where a festival is celebrated everyday.

Vegetable Biryani Traditional indian Food

Indian Cuisine Consists of The Foods And Dishes of India

Andhra Pradesh

Andhra Pradesh Cuisine 

Cuisine of the southern state of Andhra Pradesh is referred to as Telugu cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people here are vegetarian, people living in the coastal areas are known for their seafood dishes. Food of Andhra Pradesh is known for its heavy use of spices and chillies. One of the most important parts of the Andhra cuisine are the various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from the leaves of the gongura plant. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Telugu dish is Hyderabadi biryani, a mixture of rice, yoghurt, onions, meat and spices.


Arunachal Pradesh

Arunachal Pradesh Cuisine

The staple food of Arunachal Pradesh is rice, along with fish, meat and green vegetables. Different varieties of rice are available. Lettuce is the most common vegetable, prepared by boiling with ginger, coriander and green chillies. Boiled rice cakes wrapped in leaves is a popular snack.


Assam

Assam Cuisine

Assamese cuisine, from Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some external influences. Although it is characterized by the limited use of spices, the flavors are still strong due to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and so are birds like duck or pigeon. Preparations are rarely elaborate; the practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.


Bihar

Bihar Cuisine

he cuisine of Bihar is similar to North Indian cuisine, the food culture in Hindi Belt, and with Odia cuisine. Bihari society is not strictly vegetarian, but people avoid eating Non-vegetarian food daily. Religious people avoid eating non-vegetarian food on Tuesday, Thursday and Saturday. Bihari people typically eat boiled rice and daal with cooked vegetables for lunch, and roti with cooked vegetables for dinner. Roti and boiled rice are not usually eaten together. Due to this area's strong Hindu-Muslim heritage, river fish, chicken and goat are popular meats. Lamb's mutton is considered as offensive by many people.


Meat-based dishes are eaten mainly with boiled rice. Fish curry is made using mustard paste, a similar technique to the Odia way of cooking fish. Dairy products, such as yoghurt (known as dahi), buttermilk (called mattha), butter, ghee (clarified butter), and lassi, are consumed throughout the year. Watery foods such as watermelon and sherbet made of pulp of the wood-apple fruit are consumed mainly in the summer months, and dry foods and preparations made of sesame or poppy seeds mainly in the winter months. People generally eat roti soaked in milk.


Chattisgarh

Chattisgarh Cuisine

Chattisgarh has many cuisines not found in the rest of India, although the staple diet, like much of the rest of India, is rice. Many Chattisgarhi people consume liquor brewed from the Mahuwa flower. The tribal peoples of the Bastar region of Chhattisgarh eat whatever is available, choosing food which would not be eaten by people of other states and regions. Red ant chutney is a favorite dish. Flying ants, mushrooms, squirrels, and rats are considered delicacies, but fish and pork constitute a large part of Chhatisgarhi cuisine.


Daman and Diu

Daman and Diu Cuisine

Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portugese food are available. The neighbouring state of Gujarat has prohibited alcohol, and as a result, dining and wining is the most popular pleasure in the territory, with almost all popular brands of foreign liquor available.




Goa

Goa Cuisine

Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is a distinct feature. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.


Gujarat

Gujrat Cuisine

Gujarati cuisine is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called Rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet).

Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. .


Haryana

Hariyana Cuisine

Cattle are common in Haryana, so dairy is a common component of cuisine in this area. Specific dishes include Kadhi Pakora, Besan Masala Roti, Bajra Aloo Roti, Churma, Kheer, Bathua Raita, Methi Gajar, Singri ki Sabzi and Tamatar Chutney.assi and Sherbat are the two popular non-alcoholic beverages of Haryana. There are a number of liquor shops in this Indian state, due to the traffic of many truck drivers.

Himachal pradesh Cuisine

Himachal PradeshThe daily diet of Himachalis is similar to the rest of north India, including lentil, broth, rice, vegetables and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include Pateer, Chouck, Bhagjery and chutney of Til.





Jammu & Kashmir

Jammu & Kashmir Cuisine

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains. The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are over 30 varieties.Kashmiri Pandit food is also very elaborate, and is an important part of the Pandits' ethnic identity. One of the key differences between Kashmiri cuisine and Punjabi cuisine is that the staple in Kashmiri cuisine is rice, whereas that in Punjabi cuisine is Chappati also known as Roti. 


Jharkhand

Jharkhand Cuisine

Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food.








Karnataka

Karnataka Cuisine

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of the three neighbouring South Indian states, as well as the state of Maharashtra and Goa to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy pork curries while coastal Karnataka has seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.


Kerala

Kerala Cuisine

Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Most of Kerala's Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.


Lakshadweep

Lakshadweep Cuisine

The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep. Since the island has a close proximity with Kerala, hence the cuisines reflect the taste of the inhabitants of that place. The local food of Lakshadweep primarily comprises coconut and sea fish. The people of the island have a great inclination towards the coconut water as it is the most abundant aerated drink of the place.




Madhya Pradesh

Madhya Pradesh Cuisine

The cuisine in Madhya Pradesh varies from region to region, with the north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. Bhopal is known for meat and fish dishes, such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh.





Maharashtra

Maharashtrian Cuisine

Maharashtrian cuisine covers a range from being mild to very spicy dishes. Bajri, Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak and batata wada. The staple dishes of Maharashtrian cuisine are based on Bajri, Jowar
and Rice(Tandul). The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior. A part of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine.


Manipur

Manipuri Cuisine

Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than Garam masala . The staple diet of Manipur consists of rice, leafy vegetables, and fish. anipuris typically raise vegetables in a kitchen garden and rear fish in small ponds around their house. The Umarok is a very popular chili that is used in the cuisine.It is called in different names in the other north eastern states of India, like king chili, naga jolokia, ghost chili etc.




Puducherry
The union territory of Pondicherry in the country of India was a French settlement for a long time. The French way of life has left a deep impact on the lifestyle of the people in the union territory of Pondicherry, and French cuisine has become a large influence in cuisine in the territory. The French and the Indo style have given birth to an innovative taste.


Punjab

Punjabi Cuisine

Punjabi cuisine can be non-vegetarian or completely vegetarian. 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 ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masalas. Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and dairy products, of which the area is well-known for. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields.


Rajasthan

Rajasthani Cuisine

Rajasthani cooking was influenced by the availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee, making it quite rich. On the other hand, Besan or gram flour is a mainstay of Marwari food mainly because of the scarcity of vegetables in this arid land.There is a distinctness in the Rajasthani cuisine which comes from a tradition that is old and tranquil, and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab. 




 Sikkim

Sikkim Cuisine

Sikkim has its own unique dietary culture with specific cuisine and food recipes. In the Sikkim Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long centuries are prepared and consumed. The dietary-culture of this region is mostly reflected in the pattern of food production. 


Sindh

Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish" Rice and legumes play an important role in Tamil cuisine.




Tripura

Tripura Cuisine

The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. The indigenous Tripuri people comprises the communities of Tipra, Reang, Jamatia, Noatia, Uchoi and others. The Tripuri people have their own culture and cuisine. The Tripuris are non-vegetarian, though there is a minority modern vaishnavite Hindu vegetarian following. 


Uttar Pradesh

Uttar Pradesh Cuisine

he Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. Pooris and kachoris are relished on special occasions. Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide.





Uttarakhand

Uttarakhand Cuisine

he food from Uttrakhand is known to be wholesome to suit the high-energy necessities of the mountainous and wintry region. It is traditionally cooked over wood fire. The cuisine mainly consists of food from two different sub regions Garhwal and Kumaon, though the basic ingredients of both Garhwali and Kumaoni cuisine are the same, there are some basic differences that tell apart the two. The distinctive trait of the Kumauni cuisine is the tightfisted use of especially milk and milk-based products as cows from hilly areas do not yield high-quality or amount of milk. The similarity between both of them is the liberal use of Ghee and charcoal cooking. Both Garhwalis and Kumaunis are fond of lentil or pulses and ‘Bhaatt’ or rice.


West Bengal

West Bengal Cuisine

Bengali cuisine is a style of food preparation originating in the eastern India which includes states of Tripura, Barak Valley of Assam and West Bengal. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with French and Italian cuisine in structure. The nature and variety of dishes found in Bengali cooking are unique even in India. 

Fast Pizza Making at Domino's 1m19s

Tacos in Mexican Cuisine

Tacos in Mexican Cuisine

If you want truly authentic tacos, you must wait until dusk. While most families eat their biggest meal in the afternoon, the taco carts are a handy way to have a light meal later in the evening.

The scent of seasoned, cooked meat is almost intoxicating as you walk down the evening streets. In many of the bigger cities, the vendors stay open until midnight or later. What makes the different tacos stand out from each other are the ways the meat is cooked as well as what kind of meat is used.

Tacos al Pastor

Once made from lamb, tacos al pastor, or “shepherd-style” tacos resemble the gyro sandwiches from the Middle East. Today’s tacos al pastor is mostly made from pork. The meat is thinly sliced before being stacked on a vertical spit for roasting. When done, the meat is cut off in thin slices and stuffed into a thick flour tortilla. The whole thing is topped with a spicy salsa made from chipotle.

Tacos de Carnitas

The pork in tacos de carnitas is cooked in lard with orange rinds, which gives the meat its golden color. The local people will choose their favorite part of the animal to eat in their tacos. Some may prefer the heart or liver, while others like the skin, the cheeks, or ears. Tourists usually choose the boneless meat, which is succulent and delicious.

Tacos al Carbon

Also known as tacos de carne asada, these tacos contain meat grilled over mesquite coals. Thin pieces of beef are quickly grilled then chopped and stuffed into tortillas. Garnishes of onions, cucumbers, salsa, limes, guacamole, and radishes are available.

Tacos de Fritangas

Fried meat is the secret ingredient. You may find breast meat, chorizo or even lamb testicles in these booths. While the descriptions may make you pause, once you have topped them with onions, salsa, and cilantro and taken your first bite, you will fall in love with the flavors.

Tacos de Cazuela

A cazuela, or clay pot, plays a key role in this dish. The meat is cooked in one of these traditional pots on a low heat. You may find a choice of chicken, turkey, duck, pork, beef, goat, or lamb. You may also get vegetables in this taco such as squash blossoms, mushrooms, or cactus leaves. In some areas of Mexico, these tacos also can be found with iguana, seafood, or grasshoppers.

Make Food For Your Event

Now that you know you want to make treats to start your meal off, what should you choose? The first thing to consider is what kind of party you are planning. Is it going to be an elegant business function or a casual get together for your friends to watch the big game? The purpose of your party will help you plan the type of food you want to provide.

Make as many of your starters ahead of time that you can. This will make the day of your party much less hectic and stressful. Clear out enough storage space in your refrigerator and freezer, as you need to keep your hors d’oeuvres ready. Those that need to be served hot can just be reheated right before the party.

When you choose your hors d’oeuvres, consider how they contrast in texture, temperature, and flavor. Your guests will most likely become restless if all your appetizers are similar. Offer some vegetarian options as well as some with meats and cheeses. For texture, consider offering some dishes that are creamy and others that are crunchy.

Take into account how large your party will be. For ten guests or less, prepare at least three or four different kinds of hors d’oeuvres. If your party will be larger and ranging up to 45 guests, think of at least six or seven kinds. For even larger parties, plan on eight or more dishes to keep your guests happy. It is much better to have too much food than to run out in the middle of the party.

If you are hosting a cocktail party, plan on at least twelve hors d’oeuvres per guests. If you make hot appetizers, they will get eaten faster, so plan accordingly. Hot starters will fill up your guests better than cold ones will. Providing both kinds will keep food on the table and your guests can choose what they want.

It is simple to find many appetizer recipes online. You can easily fill out your menu in a few moments of browsing the many recipe sites that exist. Do all of your shopping at least two days before the party.

Do not be afraid to use your imagination. You do not have to stick to conventional offerings like nachos and dip. Go ahead and spice things up a little with something exotic. Bacon wrapped seafood is simple to make and will be a hit with your guests. Make one or two dishes like this that will really wow your guests and keep them coming back to the table.

How to Cook Mexican Food

Healthy Mexican Food

Authentic Mexican recipes are made using fresh ingredients. Fresh produce, meats, and seafood are full of the nutrients you need to stay as healthy as possible. Fresh vegetables and fruit are low in fat and calories. Eating at the local Taco Bell is not healthy or authentic.

Tomatoes are best when they are in season. You can get delicious heirloom varieties at your farmer’s market. Tomatoes are rich in vitamins A and C, lycopene and potassium. They are full of flavor, unlike the grocery store tomatoes that were picked while they were still green.

Dried beans are common in Mexican cooking. They provide protein and fiber. Dried beans contain antioxidants that will help you stay healthy. Low in fat, dried beans are a wonderful part of both main and side dishes. Refried beans do not need to have added lard.

Avocados are great sources of vitamin K and potassium. Both of these things help get rid of LDL. Before you run screaming that they are high in fat, remember that your body does need some fats. Avocados contain those elusive omega-3s that we need so much in our modern diet. The fats found in avocados help your brain to function and keep your joints limber.

Grilling your meats instead of frying them will remove some of the fats you do not need. You can also leave the cheese and sour cream off your food. Meat and beans will provide you enough protein so you do not need to rely on the cheese for that. If you want more flavor, put a spoonful of salsa on top of your main dish. To make flavorful meats in Mexico, the meat is cooked slowly for hours with the seasonings. This lets the flavor infuse the meat.

Salsas are easy to make. Chop up some cilantro, tomatoes, and onions. Add some fruit if you wish. Guacamole is another simple sauce that can be easily made with spices, tomatoes, and avocadoes. Do not eat the chips. Put these sauces with your main meal. Eat them with your beans or rice. Add some on top of your tacos, enchiladas, or tostadas.

You can take charge of your diet by cooking your own food. You get to control the flavors, portions, and ingredients. If you do not like one flavor, substitute another. Add other ingredients like rice, mushrooms, or different seasonings. The meal will be delicious and filling. Stay far away from America’s idea of Mexican food. This is where most of the calories and fat comes from. Pick some of your favorite authentic recipes and make them as part of your everyday meals. Mexican recipes are a great way to feed the family.