Over 5,000 years of history, India has welcomed a multitude of settlers with a variety of belief systems. In order to understand the evolution of the indigenous cuisine of India, one must realize this country is anything but homogenous. Regions and religions make up a large portion of the cultural fabric of the food. “Indian food” There are many areas within India that have its own unique cooking methods, spices, and local ingredients. Tipping the population scale at over one billion, the diversity of its food is as diverse as its people. – “a cultural blend diversity like no other cuisine on earth. The Masters of Spice Ragbag News Tag You Indian Cusine a must have on your menu
“The Spice”: Arvindas Madras Marsala Spice Blend. ..A GREAT NAME IN INDIAN SPICES.
LETS START SIMPLE BUT DELIOUS…..Indian STYLE Coleslaw , salads Yummy
Ingredients: Green / Red cabbage, shredded, Kohlrabi bulb, shredded, Red onion, thinly sliced,, shredded carrots, 1large apple, diced, Sauce: 125ml. of mayo, or Greek Yogurt, 25 ml canola oil or light olive oil, brown sugar to taste, Lemon juice to taste..
Instructions In a large bowl, mix all of the slaw ingredients well. In a small bowl, whisk together all of the sauce ingredients until blended. Add the sauce to the slaw ingredients and mix well. Add salt and pepper to taste.
Serve chilled. Even better when it sits in the refrigerator overnight so the flavors get a chance to meld together It last weeks in the refrigerator and still tastes fresh. It’s been Quoted: ‘scrumptious’
“India is the cradle of the human race, the birthplace of human speech, the mother of history, the grandmother of legend and the great grand mother of tradition” ― Mark Twain.
India is officially known as the Republic of India. India has the second largest population in the world, with over 1.2 billion people (1,205,073,612 as of July 2012). India is the seventh largest country by total area.
South Indian Style Green Moong Sprouts Raw Mango Salad FROM
South Indian Style Green Moong Sprouts Raw Mango Salad Recipe is a delicious easy to make salad and can be served as a side dish along with your main meal or you can even have it by itself as an evening snack.
A full-time foodie with a passion for cooking and baking;
now a full-time food blogger!!! Curry and vanilla is a vegetarian blog started
to chronicle all my tried out recipes to share with all of you!!
Ingredients; 1/2cup Green Moong Sprouts 1/2 cup Mango (Raw) , finely chopped 1/2 cup Carrot (Gajjar) , grated 1/2 cup Cucumber , chopped 2 tbsp. Coriander (Dhania) Leaves , finely chopped 1 Green Chili , chopped 1 tsp. Fresh coconut , grated 2 tsp. Lemon juice Salt , to taste 2 tsp Fresh coconut , grated(optional) 1 tbsp. Coconut Oil 1/2 teaspoon Mustard seeds 1/4 tsp. Asafoetida (hing)
To begin making the South Indian Style Green Moong Sprouts Raw Mango Recipe, we need to keep the sprouts ready. For this we can either use store bought green moong sprouts.. In a mixing bowl, combine chopped mangoes, grated carrots, green moong sprouts, green chilies and finely chopped coriander leaves.Add salt to taste, lemon juice and grated coconut (optional). Give it a good stir.The next step is to prepare the tempering. In a small saucepan, heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds.Mustard seeds will start to splutter and crackle. Now, add in the asafoetida and immediately remove from flame.Add this tempering to the mixed salad and toss well. Serve crunchy, spicy, healthy mango, sprouts and corn salad at room temperature or as I love it, slightly chilled. Serve this delicious South Indian Style Green Moong Sprouts Raw Mango Recipe as a side dish with your meal of Panchmel Dal, Manipuri Styl
Spicy MiXeD VeGTaBle LoLLiPops
Spicy Mixed Vegetable Lollipop Recipe is a tasty and delicious way of using vegetables to make crunchy and soft party appetizers All the ingredients are bound into a mixture and then shallow fried in a paniyaram pan to give it a crispy but yet done in a healthy way. Paniyaram pan, which is an absolute must in every kitchen
Sophia Loren everything you see of Me…….. it is because of spaghetti
Asian stir-fried veggies with dumpling
Ingredients: Mushrooms, celery, broccoli, onion, bell peppers and garlic Prep: 1. Chopped, slice, peel veggies 2. Place in frying pan and add sesame oil, soya sauce and Hoisin sauce to taste 3. Simmer covered 20 minutes and “Presto” 4. Boil dumplings until tender Dinner is Served
SWEET n’ SOUR MEATBALL
• Ingredients 1 can (20 ounces) pineapple chunks • 1/3 cup water • 3 tablespoons vinegar • 1 tablespoon soy sauce • 1/2 cup packed brown sugar • 3 tablespoons cornstarch • 1 batch of 30 meatballs • 2-3 large sweet peppers, cut into 1-inch pieces • Hot cooked rice (basmati is what I use)
Directions 1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. 2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and sweet peppers. 3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings
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But to see her was to love her love, but her, and love her forever.
Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. His parents, Willian Burnes[s] and Agnes Broun, were tenant farmers but they ensured their son received a relatively good education and he began to read avidly. The works of Alexander Pope, Henry Mackenzie and Laurence Sterne fired Burns’s poetic impulse and relationships with the opposite sex provided his inspiration. Handsome Nell, for Nellie Kilpatrick, was his first song.
But to see her was to love her, love but her, and love her forever. Robbie Burns
As fair art thou, my bonnie “lass, So deep in luve am I; And I will luve thee still, my dear, Till a’ the seas gang dry.” Robbie Burns
Auld Lang Syne (1788) one of the most popular songs in the English language. Sung across the globe at the stroke of midnight on Hogmanay (New Year’s Eve) this touching song encourages the listener to put the previous year behind them and look forward to theNew Year ahead.
A perfect starter for your Burns Night festivities is “Cock-a-leekie Soup. Rich and warming, simply use three ingredients – chickens, leeks and prunes – and is easy to whip up.
Richard Corrigan’s hearty Scotch broth recipe makes a delicious yet frugal dish, harnessing simple ingredients for a comforting and wintry dinner. Richard Corrigan, a Great British Chef. Check out the link for the recipe