HOME COOKING

2011-12-20T10:01:00.000-08:00

We are always adding vegetarian recipes, so bookmark this site and check back often.

Vegetarian Cooking tips and Vegetarian Recipes are getting popular as more and more people turn vegetarian for various reasons. Vegetarian food helps you in weight loss as well as in maintaining health.

Do you think that vegetarian diet means eating only boring, tasteless plant food? Go through this site, you will find the variety of tasty vegetarian food available here is endless.

All these vegetarian recipes have been tried out and liked by family and friends. I am sure You will like them too and make them in your kitchen.

Thehomemade foodis what connects us to our family and family traditions. Just think about a happy meal that you had with your family.

If you like the spicy hot recipe, you will find that here. If you like milder version, there are tips to make that milder too.

You will also find many basicKitchen Cooking Tipsthat would help you when you make vegetarian recipes or any other type of recipes.

You will also find information about theCooking Ingredients Glossarywith their names in English as well as some Indian languages along with information about the nutrition which we are adding.

I enjoy cooking and I like to talk about, read about and write about food. I enjoy sharing a meal with friends.

Come into my kitchen! If you like cooking, help me! Otherwise just watch me cook a vegetarian meal and then share a meal with me and my f

2011-12-20T09:57:00.001-08:00

Healthy Vegetarian Recipes

Welcome to Healthy food Recipes and Vegetarian Cooking Guide

You are here because you

are vegetarian and are looking forfree recipes online.

have now become vegetarian and want interesting recipes.

want to become a vegetarian and are exploring forhealthy vegetarian diet.

Just want to see if the vegetarians eat only grass, plants.

What you will get from this vegetarian recipes site

Free Online Recipes for Healthy Vegetarian Dishes with step by step instructions.

Save money by making the restaurant recipes at home.

Be considered a good cook by family and your kids. You know The kids are your best and worst critics.

Use these health giving recipes and improve and maintain good health.

Impress your friends and relatives at parties by making these recipes.

Make the dishes on this site and gift them to your friends and relatives.

Tips for Healthy diet.

2011-11-05T01:32:00.000-07:00

POPULAR INDIAN DISHES
Tamatar Shorba- An Indian tomato soup, no chilly spice, but flavourful spices such as cloves, ginger, garlic, pepper corns, bay leaf, etc. Tomatoes form the base
Yakhni- Rich mutton stock with mild spices, very nutritious
Aam ka panna- Thin liquidly pulp of green mango, boiled and mixed with sugar, salt and spices
Rasam- Flavourful tamarind liquid with tomatoes and spiced. The dish could be served with rice or as a first course drink.
Jaljeera Pani-Flavourful, tasty water prepared with lime juice or tamarind extract and flavourful spices
Murgh Tandoori- Marinated chicken in spiced yoghurt and coloured, ginger garlic paste and cooked in an Indian over, tandoor.
Paneer Tandoori-Paneer dipped in yogurt marinade and baked on iron rod in the tandoor.
Mutton Korma-Lamb's meat or goat's meat pieces marinaded in curd and flavourful spices, cookedwell and served with parathas or rice
Mutton Rohanjosh-Well-fried mutton pieces in spices, ratanjot, onion, tomatoes and served with thick gravy
Chicken Mussalam- Whole chicken filled with with boiled egg, minced meat cooked with spices, onion and tomatoes
Machli Amritsari- Fish dipped in besan, ajwain and other spices
Gobi Ki Tahari- A rice dish, vegetable pulao and fried. Served with coriander leaves and lime slices.
Biriyani-Layers of cooked rice, rich curries and rose water sprinkled
Poories- Indian bread puffed, as it has been fried
Patrani Machi- Parsee dish, fish with masalas, mint, etc., cooked in banana leaf.
Mithaee (Indian Sweets)- like Gulab Jamun- a sweet khoya dumpling. Ladoos made with besan and sugar. Burfis-sweet made of sugar and khoya. Balushai-Prepared with flour, ghee and sugar.
Iddi/Sambhar-Rice streamed dumpling served with vegetable, tamarind, dal and sambhar masala
Naan/Kulchas- Leavened bread made in Tandoor

2011-11-04T04:14:00.000-07:00

CULINARY HISTORY
French Cuisine
It is recognised by the world as one of the finest cuisine.The french are known for their artistic temperament and so is their cuisine.

History of french cuisine: At the end of the Merovingian period, the convents which had preserved all the tradition of the gourmands increased in france: it was the begining of culinary art.

Viollet-le-duc, in the course of his studies, said that the kitchens were large and high spit roasting was common, dishes were cooked on the fire itself. Ovens were installed in the twelfth century for preparing roasts.From the fourteenth century, sauces were a much appreciated pasrt of culinary asrt. Menu was varied which included game, fish, bowl, butcher's meat. vegetable were featured less.
At the end of the sixteenth century, Italian cooks and Pastry cooks were employed. They thought and prepared a number of dishes, which since then, remained in the french repertoire, e.g. cannelloni, revioli,gnocchis (farinaceous dishes)
In the seventeenth century and eighteenth century, royalty and high ranking people took great interest in food and the cooks in gratitude named dishes after them. The cooks during freast or banquet were honoured and appreciated if the food was good. if something went wrong, they were flogged in front of guest. Confectionery, foreign dishes such as caviare, punch, etc. became popular.

Chinese Cuisine
Chinese culture is the oldest civilization in the world. In unrecorded history, they were the first discover of the fire. Freindship and food were inseparably linked .A gathering without food was considered incomplete and improper
Five regional cuisine predominant, i.e the south-eastern-Canton,western-Szechwan, sometime called Chungking, North Eastern-Peking or Shantung, Central -Honan and East cost-Fukien

Cantonese: The various regioanl cuisine were influenced by many factors; such as in cantonese, it was influenced by western travellers. When they migrated, they established chinese restaurant outside China
Shantung Style: Shanghai was influenced by the active trade between Peking and Shantung.Peking, now called Beijing, was the site of imperal palace.Concentration of wealth attracted the country's best chef's, which brought cooking to its hights level. It had a reputation for mammoth feast and banqeut
Honan Style: The Yellow river runs through the Honan province which is famous for its yellow river crop. It is knwon for its spiced concoctions, sweet and sour dishes and rich seasoning
Fukien Style: Fukien province on china's east cost is fmaous for its seafood and for clear light soup. They are known for their quality. wine is sometime used for cooking
Szechwan Style: the province is hot, almost tropical. The food is highly spiced, peppery and somewhat oily. Deep-frying is popular.Chicken chilli fry szechwan duck is a favourite dish of this region

Middle Eastern cooking
The Middle East countries' language is "Arabic" throughout the region in its numerous and varied dialects.the religion is that of Islam. The various countries are inextricably linked culinarywise. Lamb minced are the favourite meat eaten.Alcohol is not used owing to the muslims dietart law.Vine leave, pine nuts, cabbage, baniva (okra), lentils chickpeas, bitter herbs, olive, figs, grape, raisins, dates almonds are extensively used Fish is eaten wide along the coastline

Australian and New Zealand Cuisine
It is a fine cuisine, took centuries to establish and it requires an indolent artistocracy to rifine it

Australians products-marvellous beef and lamb, wonderful fish, first class vegetable and exotic tropical fruits. Nverthless, these democratic people have never been much concerned with food
A famous australian dish is the carpet bag steak- a giant piece of thick rump steak slit down the middle and stuffed with few oysters seasoned with salt, pepper and lemon juice and baked dishes made from sydney rock oysters, snappers and baramundi fish. Plain steaks, roast lamb are eaten in abundance by Australians
Australia also boast of a production of wine
New Zealand settlers, unlike their Australian counterparts, managed to gratf onto the dreary "home" cooking which they brought from less well - fed houses of britain, a little livelier tradition they found in the land they took over
POPULAR ASUTRALIAN FOOD
Kangaroo steak-
Anzac Biscuits-
Balmain bugs
Billy tea
Cockys Joy
Cuppa
Damper
Fish
Granny Smith Apples
Jumbuck
Lamingtons
Rocks Oysters
Pavlova
Tropical Fruits

TYPES OF CUTTING................

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SULFRINO BALLS :

Sulfrino vegetable balls are made with a very small melon scoop, sometimes called a Parisienne scoop, up to 12mm/½-inch in diameter. Most usually used for garnishes.

SLICES :

Vegetables cut into similar size flat pieces. Can be lengthways or widthways, from 6mm/¼-inch to 2.5cm/1-inch thick.

PUREE :

Vegetables which have usually already been cooked until soft then mashed, then made smooth by rigorous beating or passing through a sieve. With some vegetables a food processor can be used.

PAYSANNE :

Very thin slices of vegetables no larger than 6mm/¼-inch square. Most often used as a garnish

MATCHSTICKS :

Thin "sticks" of vegetables no thicker than 6mm/¼-inch square and 5cm/2-inches long

MASHED :

Vegetables which have already been cooked until soft then further broken down with a fork or masher

JULIENNE :

Strips of vegetables usually 3mm/ ⅛- inch square up to 5cm/ 2 inches long standard. Often a mandoline is used for accuracy. Often used as a garnish.

DICE :

Pieces of vegetables between 6mm/¼-inch and 12mm/½ -inch square. Can be cut before or after cooking.

CUBES :

Pieces of vegetables from 12mm/½ -inch to 36mm/1½-inches square. Can be cut before or after cooking

CHUNKS :

A piece of cut vegetable larger than 3.75cm/1¾-inches. Usually cut before cooking.

CHIPS/FRENCH FRIES/CRIPS :

Chips and Fries are "sticks" of vegetables between 5cm/2-inches and 10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps are very thin slices no thicker than 6mm/¼-inch. Both are cut before cooking and are usually deep fried until crispy.

BRUNOISE :

A very fine dice up to 2mm/¹/12th inch square. Usually cut before cooking. Often used as a garnish.

BATONS:

"Sticks" of vegetables around 12mm/½ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking.

SHRED :

Vegetables cut into thin strips generally no wider than 6mm/¼-inch. Usually done before cooking.

2011-11-02T06:08:00.000-07:00

A gourmet dinner for two

2011-04-20T03:00:00.000-07:00

Fight midweek blues with chef Vicky Ratnani

2011-04-20T02:55:00.000-07:00

2011-03-09T21:39:00.001-08:00

New Mexico Chiles: The foundation of New Mexican cooking, long pungent pods can be picked in their green or red (more mature) form. In either color, our chiles become the key ingredient in cooked sauces served as an integral part of traditional dishes, rather than simply being served as a separate salsa-style accompaniment. Green chiles are typically roasted, and then chopped, to make a sauce flavored with stock, garlic, and onion. Red chiles are strung up to dry in the beautiful ristras (strings) typical to the state, then ground as needed before being cooked into sauce with similar flavorings. Perhaps surprisingly, the textures and flavors of the sauces are quite different. Neither is definitively hotter than the other. That depends on the growing conditions and the particular variety of chile. If you can’t decide between red or green chile sauce on a dish, ask for it “Christmas,” which will give you some of each. Farmers’ markets are great places to taste different kinds of chiles during their late summer and early fall harvest season.
Albondigas Soup - This meatball soup is a great main course and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.
Atole - Atole is a traditional cornstarch-based Mexican and Central American hot drink, typically accompanied with tamales, and very popular during the Christmas holiday season.
Biscochitos: Yes, we have a state cookie. Anise-scented, flaky, and ethereally light, these are traditionally popular around Christmas, though don’t miss a chance to sample them any time.
Burrito: A rolled flour tortilla enclosing a filling, a burrito is one of the world’s premier “wraps.” Traditionally plate-sized, and stuffed with beans, or meat, or both. Breakfast burritos wake up many a local, and tend to be filled with some variation of scrambled eggs, hash browns, bacon or sausage, and of course, chile or chile sauce.
Capirotada - Capirotada is a common Mexican bread pudding that is traditionally eaten during Lent. It is generally composed of toasted french bread soaked in mulled syrup, cheese, raisins, and peanuts.
Calabacitas - A summer vegetable sautéd with slices of summer squash, zucchini, or similar squash. Often green chile, and/or corn, will be mixed in and perhaps tomatoes, green beans, or other garden vegetables.
Carne Adovada: Pork, often shoulder (butt), cut into chunks and baked slowly in a red chile sauce until tender enough to shred easily. One of the spiciest and most flavor-packed dishes you can sample, carne adovada may be served on its own, or as a burrito filling. Less commonly, it is found as a filling for enchiladas, empanadas, or other preparations.
Chalupas: Delectable fried pork bits, often with some of the tender pork belly attached, usually served as an appetizer for dipping in chile, or as the filling in a burrito. These have a much meatier flavor and texture than pork rinds popular in Texas and the South.
Chicharrones: Delectable fried pork bits, often with some of the tender pork belly attached, usually served as an appetizer for dipping in chile, or as the filling in a burrito. These have a much meatier flavor and texture than pork rinds popular in Texas and the South.
Chicos: Corn kernels, horno-(oven-) roasted or dried outdoors, chicos are less common than posole but are a treat when available. Often chicos will be served in chicken or pork stock on their own, or added to stews, soups, or calabacitas.
Chiles Relleno: Roasted green chile pepper stuffed with Cheddar or Jack cheese, batter-dipped, deep-fried, usually offered with a choice of red or green chile sauce. Traditionally this was more common in the south, where chiles grow larger and meatier, making them easier to stuff.
Enchiladas: One of the highest callings for our robust green and red chile sauce, enchiladas can be found on every New Mexican menu. Unlike in many other areas, New Mexican enchiladas are often served flat, meaning tortillas are layered with filling between them rather than rolled around them, then ladled with sauce. The tortillas may be made of blue corn, a New Mexican staple. Fillings are typically oozing melted mild cheese or tender shreds of chicken. Don’t be surprised to see enchiladas topped with a fried egg, especially at breakfast. Beef enchiladas common to Tex-Mex cooking are rare in New Mexico.
Flan: A dense baked vanilla-scented custard topped with caramelized sugar syrup. A must for dessert. Creamy desserts are cooling and satisfying after a piquant New Mexican meal.
Frijoles: Pinto beans, simmered and served with some of the cooking liquid, or later mashed and cooked up in a skillet with additional flavorings as frijoles refritos. This legume shares the distinction with chile as New Mexico’s state vegetable. Look for Anasazi beans, black beans, and other area-grown varieties today, as well.
Fry Bread: Deep-fried dough rounds topped with honey, or as the base of a main dish called a Navajo or Indian taco, topped with mix of beans, meat, some chile, lettuce, and tomatoes. Very popular for Native American feast days, other Native American events, and at Santa Fe’s August Indian Market.
Gorditas: Mostly found in the southern part of the state, this is a handheld masa (special cornmeal for tortillas) pocket, hollowed out and filled with meat or beans, chile, and a vegetable garnish. Very popular at the Hatch Green Chile Festival over Labor Day weekend.
Natillas: Another custard dessert, natillas is a floating island-type dish, with puffs of meringue folded into a pourable lighter custard than flan.

Posole: Large hominy-like corn kernels, treated with the mineral lime, or a dish made from them. Posole is typically dried to preserve it, then cooked with cubed pork or in chicken stock. It might be served as a simple side dish (traditionally in place of rice, which never grew here) or as a heartier main dish stew. It has a savory popcorn-like flavor.
Sopaipillas: Similar to fry bread, deep-fried, pillow-shaped bread best eaten with honey accompanying a meal, or filled with savory meat or bean mixture and served as an entrée known as a stuffed sopaipilla. A sopaipilla helps offset the heat of other dishes. Sometimes served as a dessert in other areas of the Southwest, but rarely here.
Tamale: Looking like a tiny present, a tamale is a cornhusk-wrapper enclosing tender corn masa and a succulent steamed filling, perhaps pork with red chile, chicken with green chile, or a vegetable mixture. Tamales can be eaten out of hand, or plated and covered with chile sauce, of course!

2011-03-09T07:43:00.001-08:00

HOME COOKING:

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HOME COOKING:

2011-03-09T02:59:00.000-08:00

HOME COOKING:

BRITISH BANNOCKS RECIPE:INDIAN RECEIPE

2011-03-08T20:02:00.000-08:00

Ingredients:

Raisins (chopped) • Butter (for greasin

• ½ cup Rolled Oats • 1 tsp Baking Powder • 1 tbsp Sugar • ¼ tsp Cinnam

on • 2 Eggs • 1 cup Milk • ½ cup

How to make British Bannocks:

•	Blend egg & milk together until foamy.
•	Mix oats, baking powder, sugar, and cinnamon nicely in a separate bowl.
•	Add beaten egg and raisins to the mixture. Mix well to make smooth batter.
•	Lightly grease a grill with butter.
•	Pour 2 tbsp of the batter on the hot grill and cook till it shows bubbles on the top.
•	Turn and cook the other side in the same way.

CORN SOUP

2011-03-08T04:51:00.000-08:00

Ingredients :
Corn - 1 cup
Ajinomoto powder - 1/4 cup
Soya sauce - 1/2 tsp
Plain flour - 1 tbsp
Butter - 1 cup
Milk - 1 cup
Pepper powder - 1/2 tsp
Chilli sauce -1 tsp
Water to boil
Salt to taste

Method :
1. Boil the corn and grind it. Keep it aside.
2. Make a white sauce with butter, Plain flour and milk. Add the corn paste and boil it by adding a little water.
3. Add salt, pepper, and chilli sauce.
4. Serve hot.

2011-03-08T04:38:00.001-08:00

VEGETABLE HOT AND SOUR SOUP

2011-03-08T04:36:00.000-08:00

Ingredients:

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

VEGETABLE MANCHOW SOUP

2011-03-08T03:41:00.001-08:00

Vegetable Manchow Soup Recipe
Difficulty	Average
Rating	8.5 / 10 ( 49 votes)
Recipe Type	Veg.

Ingredients:

• 2 tbsp French Beans (finely chopped) • 2 tbsp Baby Corn (finely chopped) • 2 tbsp Cabbage (finely chopped) • 2 tbsp Carrots (finely chopped) • 2 tbsp Onions (finely chopped) • 2 tbsp Red Capsicums (finely chopped) • 3 tsp Corn Flour • 1 tsp Vinegar • ½ tsp White Pepper • ½ tsp Soy Sauce • 2 tbsp Tomato Sauce • A pinch Orange-Red Food Color (optional) • A pinch Ajinomoto (optional) • 2 sprigs Spring Onions (for garnishing) • 2½ cups Water • Salt to taste • Oil for frying

For Chinese Chilly Chutney • 4-5 Dried Red Chilies • 1 Onion (small) • 1 Garlic (head) • 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup:

•	Soak dried red chillies in hot boiled water for about 10 minutes.
•	Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
•	Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
•	Heat oil in a pan and saute all the vegetables for 1-2 minutes.
•	Add Chinese Chutney Paste to the vegetables.
•	When aroma arises, pour water into it.
•	When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
•	Garnish the soup with spring onions.
•	Serve it hot.

2011-03-08T02:38:00.000-08:00