Travel and Food.

Barley Mushroom Soup

noreply@blogger.com (Travel and food) — Sun, 06 Jul 2014 09:26:00 +0000

Ingredients:

1/2 cup pearl barley ,1 medium onion, chopped fine ,3 medium cloves garlic, chopped, 1 medium carrot, peeled and diced in 1/4-inch cubes, 1/2 cups crimini mushrooms half and sliced, 8 cups vegetable broth (canned), 1/4 cup butter, 1 tbsp. fresh dill,Salt and black pepper to taste

Process:

Rinse and soak barley in 1 cup of warm water while preparing rest of ingredients. Melt butter in heavy large oven over medium-high heat . Add mushrooms, carrots, celery, onion and barley and continue to saute for 2 minutes. Now add rest of the broth and bring soup to a boil on high heat Once it comes to a boil, reduce heat to medium and simmer for about 35 minutes, or until barley and carrots are tender Mix in parsley and dill. Now add herbs, salt, and pepper to garnish the soup from top.

Your Barley Mushroom Soup is Ready.

Prawn Chilly Fry

noreply@blogger.com (Travel and food) — Sun, 06 Jul 2014 08:02:00 +0000

Ingredients:

Small Prawns ,Garlic Flakes, Spring Onions, Capsicum, Green Chilies Fine cut, Potato, 1/2 Teaspoon Turmeric Powder, Salt as per taste,1/2 Teaspoon Pre Roasted Jeera Powder,1/4 tsp. - chilly powder. 1/4 tsp. - ground pepper.

Method:

Heat some oil in a pan,Fry the onions till soft, now Clean and add salt to the prawns, add jeera powder to it

and then now add Add the green chillies, ginger and powdered masalas and fry, now add capsicum in

frying pan, and rest remaining ingredients. Stir all the mixture for a while and close the cap for 1 minute,

now add the prawns to it and start stiring it well untill the water gets evaporated, Close the frying pan cap

and wait about 5 minutes. Prawns are ready. Add lime on it above to taste better.

Prawns Sea Food Indian Style !!

noreply@blogger.com (Travel and food) — Fri, 14 Mar 2014 13:56:00 +0000

Ingredients:

Prawns, Salt, Turmeric, Tamarind powder, Ginger-Garlic paste, Spoon, Frying Pan, Rice flour, Semolina, Range.

Prawns:1/2 kg, Turmeric powder 1tsp, Tamarind water 1tsp,Ginger-Garlic paste 1tsp.

Process:

Mix all above the given ingredient together neatly, and then mix it with prawns. Keep the mixture for half hour to marinate. Now soak the tamarind water in 1 cup water for 25minutes and then crush by fingers, leave the tamarind and lift the water in the bowl. Take a bowl add rice flour and semolina to it and mix it well. Now add this rice flour and semolina mixture to the above prawn mixture. Mix all the ingredients together well. Add the tamarind water to the mixture. Switch on the range with deep frying pan on it. Add oil to the pan and let it get heat. Once the oil gets heated drop the prawn mixture one by one in frying pan. Fry the prawn in oil until its gets light brown color. Switch off the range. Have it with fried rice.

Prawns are ready to eat.

Veal Blanquette

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 18:29:00 +0000

Ingredients:
1.3kg veal (stew meat/stew,cut into cubes), 1 onion, 1 clove, 1 or 2 carrots, 18 small onions (peeled), 230g mushrooms.

Herbs: 2springs thyme, 3 parsley, 1 stalk celery, 1 bay leaf, 2 egg yolks, 30 cl cream, Lemon juice, butter, salt, water.

Method: (6 servings)

Cut the veal into cubes of 15cm, Pierce the onion with garlic. Attach using a small string celery, thyme, parsley and bay leaf.
Melt 3tbs to s. butter with oil in a casserole or large saucepan. Add veal. And slightly brown on each side.
Add the carrots, onions, herbs and salt. Add water to cover meat.
Cook over high heat until boiling. Reduce heat, cover and simmer for 45mins.
Peel the onions. Clean mushrooms and cut into quarters. Melt 3tbs to s. butter in a skillet. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly browned.
Remove the mushrooms. Put 2c. tos. Butter in a skillet. Add the onions and sauté for 1-2 mins. Return mushrooms to skillet and keep warm over low heat.
Combine the egg yolk, cream and juice of half a lemon into a bowl.
Place, meat, mushrooms and onions in a serving platter.
Pour the mixture of egg yolk and cream into the meat juices in the casserole. Cook over very low heat for 10mins. Do not boil the sauce. Add lemon juice and salt ans pepper if needed.
Pour the sauce over the meat in the dish.

Service: Veal stew is often served with rice.
Suggested wine:
Bordeaux Superieur red type or Graves, red wine from the Loire, Chablis, Vouvray

Tapenade

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 18:21:00 +0000

Ingredients:

350gms black olives, 2g cloves garlic, 70g anchovy fillets, 100g capers, 10 cl olive oil, Black pepper.

Method:

1. Rinse the capers. Peel the garlic cloves. Remove pits from olives.

2. Place the olives, anchovies, garlic and capers in a blender or mortar. Mix until the mixture becomes a paste.

Slowly add olive oil and black pepper. Continue mixing until the dough is creamy.

Cover with plastic wrap. Refrigerate.

Service:

The tapenade can be stored in refrigerator for two weeks, no more. The tapenade is great on bread or toast, but also with potatoes.

Suggested Wine:

Rose de Provence (Wine of France).

Strawberry shortcakes

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 18:16:00 +0000

Ingredients:

2lb Fresh strawberries, 2/3 cup sugar, 8 egg yolks, 2 ½ cup whipping cream, ladyfingers.

Recipe: (serves 6):

1. Keep aside 3oz of strawberries to decorate the cake at the end of the recipe. Make a strawberry puree using a blender. Chill the puree.

2. Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture

3. Beat the cream.

4. Line the sides of a cylindrical mold with ladyfingers.

5. Fold the chilled strawberry puree into the chilled mixture, then into the cream. Put in the mold. Add ladyfingers over the cream.

6. Cover with waxed paper and refrigerate for 8 hours.

Reverse dessert into a serving dish. Decorate with fresh strawberries.

Wine suggestion:

Champagne, dessert wine such as Sauternes Jurancon or Muscat. You can also try a red wine from Bordeaux.

Steak Tatare

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 18:13:00 +0000

Ingredients:

2tbs sirloin or filet mignon, 1egg yolk, Dijon mustard recommended, 1tbs onions, finely chopped, 1tbs capers, drained, A few drops of Tabasco sauce, 1tbs Worcestershire sauce, 2tbs olive oil, 2tbs parley, minced, salt and pepper.

Method:

1. Finely chop the meat with a knife. Repeat a second time. Finely chop the onions.

2. In a bowl, combine egg yolk,onions,capers,mustard,Worcestershire sauce, Tabasco, salt and pepper.

3. Add the olive oil and whiskey gently for a few seconds.

4. Add the meat and the parsley. Season with salt and pepper. Beat slowly for a few seconds.

Put the steak tartare in the refrigerator or serve immediately.

Service:

The steak tartare can be kept more than two hours maximum, even in a refrigerator. The steak tartare is served with chips or as a starter.

Suggested Wine:

Red wine such as Beaujolais, Crozes Hermitage or Cahors.

Scalloped potatoes

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 18:09:00 +0000

Ingredients:

2lbs (1kg) potatoes (waxy potatoes such as pink fir apple, russet), 1 or 2 cloves garlic mashed, 2oz butter, 2 cups (50cl) whole milk, 5oz (160g) French or Swiss Gruyere cheese, 1 pint double cream, salt and pepper.

Recipe:

1. Preheat oven to 360 degree F. Slice the potatoes into thin slices. Rinse in cold water. Drain and dry in a towel.

2. Put the potatoes in pan and cover with milk. Add salt.

3. Bring to boil starting at moderate heat for 5 minutes then low heat for 10 min. Stir from time to time.

4. Rub fireproof dish with garlic and grease it well butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left.

5. Put the dish in the oven and cook for 1 hour at 350 degree F. (180 degree C). Gratin Dauphinois is ready when the top is gold and brown.

Wine suggestion:

Red Bordeaux wine or Beaujolais Villages, not too dry white wine.

Risotto

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:40:00 +0000

Ingredients:

1 ½ cup of rice short grain rice, no long grain such as Basmati. ¼ cup onions, 4tb butter or olive oil, 3 cups of stock such as chicken, beef or mushroom.

Herbs: 2 parsley springs. ½ bay leaf, 1/8 tsp thyme, tie them together, salt and pepper.

Recipe:

1. Preheat oven at 375 degrees.

2. Mince the onions. Cook them with butter or olive oil in a dutch oven for 5mins over low heat.

3. Add the rice to the onions and stir for several minutes over moderate heat. Do not let the rice brown.

4. Boil the stock and pour in over the rice. Add the herbs, salt and pepper. Bring to the simmer. Stir once and cover.

5. Place the casserolr in the oven at 375 degrees. After 4 minutes, reduce to 350degrees during 14 minutes. Then uncover the casserole. Check if the liquid has evaporated. If not, send the casserole back to the oven for a few minutes more. Remove the herbs. Taste and add salt and pepper if needed.

Wine suggestion:

Burgundy white wine, dry white wine.

Ratatouille

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:38:00 +0000

Ingredients:

1lb eggplant, 1lb zucchini (cougette), 4tbs olive oil, 1/2lb yellow onions, 2garlic cloves, 1lb tomatoes firm and ripe, 3tbs parsley, salt and pepper.

Recipe:

1. Peel and cut the eggplant into 3 inches long slices. Cut the zucchini into slices but don’t peel. Place those vegetables in a bowl, cover with water and let rest for 30 min. Drain.

2. Sauté the eggplant and zucchini with olive oil in a skillet. One minute on each side. Set aside.

3. Cook the onions with olive oil in the same skillet for 10 min over moderate heat. Stir in the garlic and add salt and pepper.

4. Peel the tomatoes and boil for 30 secs. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 min. Uncover. Pour the juice from the skillet over the tomatoes. Raise heat and boil for several minutes until the juice has almost entirely evaporated.

5. Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini. Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley. Put the remaining eggplant and zucchini, then the tomatoes and sprinkle with 1 tablespoon of parsley.

6. Cover and simmer over low heat for 10 min. Uncover, pour the juice over the vegetables. Add salt and pepper if needed. Raise the heat to moderate and cook uncovered for 15 min. Pour the juice during the process several times over the vegetables.

Serving:

Serve hot or cold.

Wine suggestion:

Rose Cotes de Provence.

Quiche Lorraine

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:33:00 +0000

Cooking Time: 30mins

Ingredients:

Pie pastry, 6-8 slices of bacon, diced, 3eggs , 1 ½ cup of whipping heavy cream, 1 0r 2 tsp of butter, ½ tsp of salt, ¼ tsp of pepper, 1 pinch of grated nutmeg.

Recipe: (serves 6 people)

Preheat oven to 200 degree Celsius.
Put the bacon (cut into cubes) in boiling water for 1-2 min. Drain. Put in a pan and cook so that the cubes of pork are lightly browned. Drain again.
Unroll dough in a dish properly. The dough should rise up to 2 inches of edge. Prick with a fork.
Beat the eggs, cream and salt and pepper. Then add the bacon.
Pour the mixture over the dough to ¾ of the pie plate because the quiche is slightly inflated.
Reduce the oven temperature to 150 degree Celsius. Put the quiche and bake for 30mins. Point a knife in the middle of quiche is ready
Cool the quiche. Do not remove immediately from the pan. Quiche Lorraine goes well with a salad

Suggestion:

Although the traditional recipe does not include grated cheese, you can add a little, about 100gram.

Suggested wine:

White wine of Burgundy, Tokay d’ Alsace (Wine of France).

Onion Soup

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:20:00 +0000

Ingredients:

1. 1/2 lbs onions thinly sliced

2. Oz butter

3. 10oz(2cans) beef stock

4. 1tb Cognac or brandy

5. 2tbs flour

6. 1/2 tsp. salt

7. French bread or hard toast

8. 1cup of grated swiss or gruyere cheese

Recipe: (serves 6)

1. Cut the onions into thin slices

2. Melt butter in a saucepan. Put the onions and cook over medium heat for 15mins,till onion rings are slightly browned.

3. Mix the flour and onions, stirring gently.

4. Add the beef broth and Cogna. Bring to a boil. Then reduce heat to low, cover and simmer for 20-30mins.

5. Toast bread in oven to 165 degrees Celsius for 10mins.

Service:
Add the onion soup into bowls, then toast (or toasts), and add grated cheese. If the bowls are resistant to the temperature of the oven, you can place them under the grill to brown the cheese.

Suggested wine: Beaujolais, Riesling.

Chicken in wine

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:13:00 +0000

Ingredients:

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5lb), cut into 8pieces or more, ½ bottle of full body Burgundy red wine (or Cotes du Rhone), 6 bacon slices 95oz) dices, 0.5lb (250g) button mushrooms, a dozen small white onions, 2-3 cloves of garlic mashed, 2 carrots peeled and quartered, sunflower oil unsalted butter, bouquet of herbs:2 springs of thyme and 1 bay leaf tied together with string, parsley, salt and pepper.

Recipe:

1. A day earlier, clean and cut chicken into 8 pieces or more. Pour half a bottle of red Burgundy over chicken.

2. Add the spring onions, carrots, peeled and cut into quarters and herbs, cover and refrigerate.

3. The next day, remove and drain the chicken and vegetables. Keeo the wine for later.

4. Brown the chicken with the oil in a skillet. Using the same skillet, add garlic to vegetables and heat for few minutes.

5. Put the chicken and vegetables in a casserole or large saucepan. Pour the wine and salt and pepper.

6. Bring to a boil over medium heat.

7. Cover and cook over a medium heat for one or two hours.

8. To brown in a skillet: bacon, onion and mushrooms for 10mins.

9. When the chicken is ready, add the bacon, onion and mushrooms in the pan and stir for 2-3 min. Taste and adjust the salt and pepper if necessary.

10. Add the parsley, Prepare rice or potatoes as a garnish to coq au vin.

Alternate version to prepare coq au vin in the same day:

In step 5 , do not make wine in the pan. Pour the Cognac or Portoo. Flaming alcohol with a match. Pay particular attention to your face when you flaming alcohol. Shake the pan for a few seconds. You can now pour the wine into the pan and continue the recipe as directed.

Suggested Wine:

Red burgundy or Cotes du Rhone red, Morgon.

Chicken Fricassee

noreply@blogger.com (Travel and food) — Tue, 11 Mar 2014 13:11:00 +0000

Ingredients:

1 chicken (3lb / 1.4 kg), 1 onion, Carrots, 1 oz butter (25 g), 2tbs flour, 3 cups chicken bouillon or stock, 1 cup dry white wine, 1 parsley springs, ½ lb mushrooms, 2 egg yolks, ½ cup whipping cream, Lemon juice, Salt, black pepper.

Recipe:

1. In a casserole or skillet, cook the carrots and onion in butter for 5minutes over moderate heat. Cut the chicken in about 10 pieces. Add the chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.

2. Lower heat, cover and cook very slowly. Turn the chicken once while cooking.

3. Add salt, pepper and flour on both sides of the chicken. Cover and cook for 4-5 minutes. And turn the chicken once during the process.

4. Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.

5. Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise the heat and boil, stir it well until the sauce reduces itself, enough to get 2 ½ cups from it.

6. Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt and pepper.

7. Pour the sauce over the chicken and vegetables. Heat the chicken fricassee if needed. Add butter before serving.

Wine suggestion:
Red Bordeaux wine or saint Chinian, Rose from Provence, Vouvray white wine

Spicy Noodles Recipe

noreply@blogger.com (Travel and food) — Wed, 17 Aug 2011 07:04:00 +0000

2 Packet Raw Noodles, Tomato Sauce,3 Chilles,2tspCumin seed, Small Piece of Ginger, Salt, Soya sauce, Oil, Range, Pan.

Process:

Get the ready made noodles from the market .Boil the noodles in pan, after boiling the noodles shrink water on it so that the noodles get separated. Now heat the oil in a pan on the range. Add 2tsp cumin seed to the pan, along with 2tsp vinegar, tomato sauce, soy sauce and red chilly powder to it. Stir the mixture well with the help of the spoon. Now add boiled noodles to the top of the mixture. Now add cut chilies to the noodles. Stir the noodles and the mixture with the help of the spoon. Add salt from the top as per the taste. Keep frying till 5min on the range.

Spicy Noodles Is Ready.

Indian Mango Mastani Recipe.

noreply@blogger.com (Travel and food) — Wed, 17 Aug 2011 06:26:00 +0000

Mango ice-cream, Milk, Custard powder, Mango pulp, Mango essence, Sugar, Dry fruits, Bowl, Range.

Mango ice-cream 4 scoops, Milk ½ liter, Custard powder 2tsp, Sugar 2tsp.

Process:

Switch on the range. Heat half liter milk in a bowl. Add sugar to the bowl, stir it well until it gets mixed with it. Now add 2tsp custard powder to the milk. Stir it until the milk becomes soft hard on low volume range .Add mango essence and stir it again well. Switch off the range. Now let the milk gets cool at normal temperature. After the temperature gets normal place the mixture into refrigerator to get cold, for 1 hour. Special care should be taken that mixture should not get ice freeze, it should remain liquid only. After getting cool, add mango pulp and dry fruits to it and stir it with the help of spoon. Take two crockery glasses and add two scoops mango ice-cream in it, and add mango pulp mixture to the glass and again drop two scoops mango ice-cream on the top of it. Have it with spoon.

Your Delicious Mango Mastani Is Ready.

Indian Dal Fry Recipe.

noreply@blogger.com (Travel and food) — Fri, 29 Jul 2011 18:38:00 +0000

Split yellow gram(toor dal), Tomato, Turmeric, Cumin seed(jeera),Sweet neem leaf(Kareepatta),Mustard seed(sarson), Kotimeer, Red chilly powder, Onion, Pressure cooker, Frying pan., Oil, Range.

Process:

Switch on the range with a pressure cooker on it. Add mustard seed, tomato, Cumin seed, turmeric and requirable water to the pressure cooker to get the paste of it. Keep it for 15minutes.Now in another pan take 3tsp oil let it heat well. Add sweet neem leaf, mustard seed, sliced onion to the pan. Keep cooking all the ingredients. Now open the pressure cooker cap, with the help of spoon drag the paste into the pan, mix both the stuff paste well. Now increase the volume of the gas at high speed. Keep cooking for 10minutes.Switch off the range. Garnish it with coriander leaves on it. Have it with rice.

Fried Dal Ready.

Indian Oats Halwa Recipe.

noreply@blogger.com (Travel and food) — Fri, 29 Jul 2011 18:30:00 +0000

Image Credits ©Ranjitha Deepesh

Ingredients :Oats, Sugar, Almonds, Water, Butter(Ghee), Milk, Cardamom Paste(elaichi powder),Grinder, Range Pan.

Procedure:

Drag the oats into the grinder and slightly grind it. Switch on the range

with a pan on it and add the oats mixture to the pan and roast it well till it becomes brown. Now add 1 tablespoon butter to the pan and roast it till 1minute on range. In another bowl prepare sugar syrup and cut some almond in pieces and add to the sugar syrup bowl. After roasting the oats mixture add this sugar syrup mixture to the pan. Now add 1 cup of milk to the roasted oats mixture pan and stir it exactly for 5min.Let all the mixture be well cooked for sometime. At the top garnish it with cardamom powder, broken almond and cashew nut. Switch of the range .Let the temperature gets cooled.

Oats Halwa Is Ready

Chicken Cutlet Recipe

noreply@blogger.com (Travel and food) — Mon, 25 Jul 2011 17:28:00 +0000

Boiled Chicken, Garlic ginger paste, Cumin seed, Boiled & smashed potato, Bread Crumbs, Green chilly, Red chilly powder, Corn flour, Oil, Coriander, Pan, Table spoon, Grinder, Bowl, Range

Process:
Drag the chicken into grinder and mix it partially not fully, after mixing now drag the chicken into the bowl, Now excluding bread crumbs mix all other remaining ingredients with the chicken in the bowl, with the help of the hand, mix the whole mixture neatly. Now with the help of the hand with the small pieces of mixture can give an oval shape, heart shape in your style to it, now roll the cutlet pieces in bread crumb mixture, and make sure that bread crumbs get stick to the cutlet pieces. Now switch on the range (gas) with a deep frying pan on it, add four tables spoon in the pan let it get heat for sometime. Now drag the cutlet pieces to the deep frying pan and make it shallow fry till chicken cutlet becomes brown red. Switch off the range (gas).

Chicken Cutlet Ready.

Plain Semolina Dosa Recipe.

noreply@blogger.com (Travel and food) — Mon, 25 Jul 2011 17:12:00 +0000

Image Credits ©dinglie's
Ingredients:Round Pan, Palate Spoon Oil, Split white gram (urad daal), Semolina (rawa) Table spoon, Bowl, Grinder, Salt, Range, Long spoon.

Process:

Take the split white gram (urad daal) in 1 water glass in a bowl wash it in water neatly. Now add some water to the bowl with split white gram in it. Let it remain for four hours in water so that hard split white gram (urad daal) becomes soft. After four hours drain the water from the bowl.Now add two glass semolina (rawa) to the bowl. Mix both the split white gram(urad daal) and semolina(rawa) together gently.Once it gets mixed properly, add all the stuff to the grinder machine, add half glass water to the machine, close the cap and start grinding, Let the mixture be in medium soft liquid form. Once the grinding is finished transfer the whole mixture to the bowl.Switch on the range (gas) with round Pan on it. Let Pan become hot. Add two table spoon oil on it,now with the help of long spoon drag the mixture to the Pan, spread the mixture round round on the Pan, with the spoon, with the help of table spoon put oil on the borders of the Pan and close a plate over it for three minutes. Open the plate, with the help of palate spoon roll the dosa on the dish.

Plain Dosa Is Ready.

Fried Rice Recipe

noreply@blogger.com (Travel and food) — Mon, 25 Jul 2011 16:47:00 +0000

Pan, Oil, Chilly, Onion, Cumin Seed, Salt, Turmeric, Coriander Seeds, chilly, Red Chilly powder, Plain white Rice, Cashew nut, Range, Spoon.

Process:

Chopped the onion into fine pieces, switch on the range button with pan on it, add some oil to the pan, let the oil heat for a while, cut the chilly into pieces, after the oil gets heated add the chopped onion to the oil pan, fry the onion till gets light red, now add red chilly powder to it and stir it with spoon till the whole mixture gets red, now add cumin seed(jeera)to it, with turmeric(haldi), coriander seed (dhania)to it, add cashew nut also to it. Now close the whole mixture with a plate over it. Now loose the rice with the long spoon, either the rice can also be boiled for better results, but it will consume more gas as well as time.Add salt to the rice and mix it properly. Now open the plate that is covered on the pan,Mix the whole rice to the pan, with the help of the long spoon upside down round and round,so that the ingredients gets mix well with the rice, mix the rice until the rice get color. Wait for 5 minutes.Switch off the range.

Your Fried Rice Is Ready.

Benefit: Fried rice is also available on fast food and snacks center, but it contains aginomoto(kalanamak)which is very dangerous to our health, and can be eaten twice or thrice a week only, here the above recipe can be eaten daily with no expenses.

Onion Chilly Omlette.

noreply@blogger.com (Travel and food) — Sat, 23 Jul 2011 17:44:00 +0000

Ingredients:

Pan, Oil, Onion, Cut Chilly, Salt, Whisk Table Spoon, Bowl, Range.

Process:

Take a table spoon of water in a bowl, and a required salt for 1 egg in it, stir it well with spoon. Now chop the onion in fine pieces. Now on the range with pan on it and spread some oil on it, let the oil be heated, now add the chopped onion to the hot pan and close it with a plate for 2 to 3 minutes, now crack the egg in the salt water bowl, stir it well with the help of whisk, cut the chilly into pieces and add to the bowl, stir it, now open the plate and add the fried onion to the bowl and stir it well for the last time. Now add the whole mixture to the hot pan and spread it, exactly after 3minutes turn it upside down and let it cook well. Have it with bread.

Your home made Omllette is ready....!!!!

Introduction

noreply@blogger.com (Travel and food) — Fri, 22 Jul 2011 16:39:00 +0000

Welcome to our blog.com,guys you will find here some really exciting yummy recipes, we would like to share with you our personal experience in making dishes with you, which r very simple to made at our home and learn something really new dishes in the kitchen which will consume very less time. Along with lots of recipes you will get some travel experience also in our blog, which will be really comfortable to you in finding the destination when you are on a tour with your friends and family.
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