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Satisfy your deepest hidden culinary desires only with indian food

Satisfy Your Deepest Hidden Culinary Desires Only With Indian Food!

Who doesn’t like, for example, spicy garlic and chili prawn? As healthy as they are tasty, these two can even compete with French fries, hamburgers or pizza – and these 3 are definitely not healthy… Also, did you ever hear about ghee? Well, if you haven’t, let me tell you that this is the secret ingredient of many types of quality Indian food that can be made in the very intimacy of your home. Ghee has a nutty, rich and silky taste that gives a unique and delicious flavor to food. Combined with some exotic spices, ghee makes Indian food to be famous for its depth of flavor and unique aromas.  
If you want to try cooking some Indian dishes, but you don’t have the adequate time to do “food shopping”, you can always access an Indian grocery shop online. Thanks to an online store you will find the largest selection of Indian food. If you compare a virtual store’s prices with the ones of other stores, you will see for yourself that you can save a lot of money. Great websites have a very large and diversified range of Indian foods including chutneys, snacks, spices, ready-to-eat meals, and many others!
Indian grocery is great due to the many variables involved – like geography, religious and caste restrictions and the impact of foreigners – that have influenced the eating habits of the Indian people.  The weather has also been an important factor of influence when it comes to Indian food. While in the North, the variations of the weather are from an unbearable heat to a nail-biting cold, in the South of India it is hot all year around. This has lead to a very low consume of meat for Southern Indians and to a quite rich and heavy food in the North, with a variety of flours that are used to make different types of breads. When it comes to Indian grocery, you should also know that in some arid areas, in order to substitute the lack of fresh fruits and vegetables, Indian people use a great variety of dals and preserves (achars).
Food… They say that love passes through the stomach. Maybe… maybe not… But one thing is for sure: we all need food to survive. From its primary role of satisfying people’s hunger, food has become nowadays an object of great interest for individuals all over the world. Either cooks, gourmands or “food freaks”, food is a very popular topic for these people nowadays and it has even become trendy to talk about food and to know how to cook as many and as unusual types of foods as possible.

Traditional indian food from northern regions of the country

Traditional Indian food from northern regions of the country

Indian is not only renowned for its spicy foods of which curry is just one popular example, but each region of the country has its own special cuisines to offer with their own flavor and cooking methods. The dishes from northern part of the country have wide ranging varieties in terms of their ingredients like vegetables and spices and each cuisine has its own way of preparation. Traditional Indian food from the region is most liked for its varied taste and spices.
You can enjoy the food from northern region of Indian in several restaurants of London. Gourmet Indian food is available in most of the food restaurants in London in amazing varieties.
Curries that are prepared in the north Indian regions usually are creamy gravies. Such curries have moderate amount of spice in them, meaning that they are not always hot as is generally believed. Dried fruits and nuts are frequently used in several traditional Indian food on daily basis. These regions of the country are also known for rich vegetarian cuisines. This is because of dazzling varieties of vegetables produced across the northern parts of the country. Another feature of the daily foods in these areas is that milk, cream, cottage cheese; ghee and yogurt are frequently used as part of preparation of many cuisines and sweets.
The North Indian cuisines are prepared in vegetable oils. Regular oils used in cooking include canola and sunflower, though mustard oil has its own significant role in many cuisines. Ghee also is an option for cooking but usually for some special occasion.
Spices are essential ingredients of cooking in traditional Indian food in the northern regions like other parts of India. Though almost every spice has found its place in the North Indian food preparations, still some of the spices used on daily basis in the kitchen include coriander, cumin, chilli powder, cinnamon, turmeric, cardamom, cloves, fennel and garam masala.
As far as popular dishes of this region is concerned you can enjoy foods like pulao, Mutter Paneer (a curry made with cottage cheese and peas), Daal Makhani, Fish Amritsari, Samosas (snack with a pastry case with different kinds of fillings), Chaat (hot-sweet-sour snack made with potato, Biryani, Pulaos chick peas and tangy chutneys), Dahi Gosht, Butter Chicken, Chicken Tikka, Motichoor laddoo etc.
There are several authentic restaurants in London where you can visit for traditional Indian food of your choice. Not every such food is highly spicy as you can settle for cuisines that are less spicy.

An ethical meal grey squirrel

An Ethical Meal: Grey Squirrel

Let us face it; it tastes sweet, like a cross between a duck and lamb. The squirrel meat is low in fat as well as low in food miles and most important, free range. In fact, many people affirm that the grey squirrel (Sciurus carolinensis) is just about as ethical as any other meat. Sales figures consolidate this statement as butchers affirm that they are selling squirrel meat like cup cakes. The grey squirrel is the American cousin of Great Britain’s endangered red variety which are becoming more and more a rarity nowadays.

Back to the grey squirrel, at Ridely’s Fish & Game, a shop located in Corbridge, Northumberland, the owner David Ridley recently stated that he sold 1,000 at ?3.50 a squirrel in just a few months. “I wasn’t sure at first, and wondered would people really eat it. Now I take every squirrel I can get my hands on. I’ve had days when I have managed to get 60 and they’ve all sold straight away.”

Regarding the taste of the meat, he said, “It’s moist and sweet because, basically, its diet has been berries and nuts”. Many people believe that this increasing popularity is due to its green credentials. David Simpson, the director of Kingsley Village shopping centre in Fraddon, Cornwall said that “people like the fact it is wild meat, low in fat and local — so no food miles” while Ridley was patriotic, saying that “Eat a grey and save a red. That’s the message”.

Jay Rayner who is The Observer’s restaurant critic affirmed that he never ate squirrel meat but if he would have it for dinner in the future, “it would have to be a big, fat country squirrel and not one of the mangy urban ones you see in cities”. “People may say they are buying it because it’s green and environmentally friendly, but really they’re doing it out of curiosity and because of the novelty value. If they can say, «Darling, tonight we’re having squirrel», then that takes care of the first 30 minutes of any dinner party conversation. I see it remaining a niche. There’s not much meat on a squirrel, so I’d be surprised if farming squirrel takes off anywhere some time soon.”

Kevin Viner who is the former chef-proprietor of Pennypots (the first Michelin-starred restaurant in Cornwall), now runs Viners bar and restaurant at Summercourt, said that eating squirrel meat will still remain a niche but the room to expand is available as Britain has a plentiful supply of meat with more than 5 million squirrels spread. Kevin stated, “A large squirrel would be enough for one-and-a-half people. The public really are being drawn to it. I think that it’s because it is being perceived as a healthy meat. Southern fried squirrel is good. And tandoori style works. It is especially tasty fricass?ed with Cornish cream and walnuts. But the one everyone seems to like is the Cornish squirrel pasty.”

The fact is that the squirrel meat is becoming more and more popular among households and you can see this from the numerous squirrel recipes available on the Internet. We do not know if it will remain a niche market or not, all we do know is that the meat is great and there are no potential risks as some people recently stated. We are not trying to convince anyone to eat or do not eat squirrel meat, this was just a brief presentation of the status of the grey squirrel meat.

The copycat cookbooks

The CopyCat Cookbooks

Have you ever wanted to know how all your fave eateries make those succulent dishes that you adore so much? Have you ever wished you might cook them at home and eat them any time you want?
Well then you’re in luck, because The CopyCat CookbooksTM can show you your fave Fast Food Recipes that you can cook at home. They’re fast, easy, and they taste like the originals!
The advantages of using this recipe book :

  • Reduce the salt and fat content of your favorite fast foods by making them yourself at home!
  • Stop waiting in a queue at your fave restaurant for menu items you can make at home much faster!
  • Save money by cooking restaurant dishes at home with easy, everyday ingredients you already have in your kitchen!
  • Discover the secret ingredients and techniques your favorite restaurants use to cook these world famous dishes!
    Impress your friends and family by cooking precise replicas of their favourite menu items!
  • Stop squandering precious time with recipe sites that are just guessing and nothing more. These are real replica recipes that are sure to taste just like the original!
    you’ll get recipes from all of your favorite fast food chains, including :
  • McDonalds Recipes
  • KFC Recipes
  • Burger King Recipes
  • Taco Bell Recipes
  • Wendy’s Recipes
  • And More!
    McDonald’s Restaurant Background

    Mcdonald’s copycat recipes are easy and inexpensive to make. Mcdonalds, or Mickey Ds, is the biggest fast food restaurant franchise in the world. Known for the massive Mac cheeseburger and its special sauce, the golden arches are recognized around the world.
    The first McDonald’s restaurant was opened in the 1940s by 2 brothers in California. Dick and Mac McDonald perfected the fast, efficient service that turned into a financial model for restaurants everywhere. The junk food restaurant age was born.
    although not the healthiest diet choice, who doesn’t love McDonald’s fries or a Big Mac with special sauce, lettuce, cheese, pickles, and onions on sesame seed bun? If you can’t get too much of McDonald’s fast food, try some of these McDonalds’ recipe clones like McDonalds’ shakes, McDonald’s breakfast burrito, or a McDonald’s giant ‘n mouth watering sandwich.
    With your copy of The CopyCat CookbooksTM you may :

  • Save Time — do not squander your time experimenting with different ingredients to get your dishes tasting like the first. These recipes are the closest thing to the real thing that you can get!
  • Save Money — Most northern Americans eat out more than 3 times per week. If you stay home just once per week and cook your favourite cafe recipe yourself, you can save tons of greenbacks per year!
  • Save Calories — Most junk food chains and cafes cook their food in unhealthy oils and use very fattening ingredients. With these recipes, you can substitute in healthier ingredients to scale back the fat and calorie content drastically!
    These dishes are so easy even a complete newbie can cook them without any difficulty. Best of all, most of the ingredients are probably already in your kitchen! You can start cooking these delightful recipes today!
    plus, you’re not only getting all of your favorite fast food and cafe dishes. You are also getting lots of fun and tasty drink recipes as well!
    Keep your dinner guests entertained with their favourite drinks, including :
  • AppleBee’s Kahlua Mudslide
  • T.G.I. Friday’s Cranberry Creamsicle
  • Chili’s Twisted Lemonade
  • Starbucks Caramel Macchiato
  • T.G.I. Fri.’s Flying Grasshopper
    So what are you waiting for? Oder your copy of CopyCat CookbooksTM and have the best Fast Food Recipes of your fave fast food chains now!
  • Indian recipes brief lines about indian cuisines and recipes

    Indian Recipes — Brief Lines About Indian Cuisines And Recipes

    Indian cuisine is different from the rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages.  Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. When it comes to Indian recipes, it is better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian cuisines carries some or the other nutritional as well as medicinal properties.
    Every state in the country has its own style of preparing Indian recipes. The Indian cuisine is renowned for its delicious gravies; Gravies are generally dairy-based and can include chilies, saffron, and nuts, which has its own attraction of taste. Indian recipes include vegetarian recipes, non vegetarian recipes, South Indian recipes, Gujarati recipes, Punjabi recipes and many more recipes. In Indian cuisine, food is categorized into six tastes; they are sweetness, sour, salty, spicy, taste of bitterness and astringent. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal values.
    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 recent decades, sunflower oil and Soya bean oil have gained popularity all over India.   Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi’s ghee, clarified butter.  South Indian recipes are based of rice as the staple grain, a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. In South India, coconut and gingerly oil is common. But at last all Indian food is considered to be incomplete without sweet dishes like sweets and deserts and many more. Finally, there are some well established and experienced web sites are offering these Indian cuisines and Indian recipes to their customers. For more information and details, please visit their valuable web site.

    Cooking italian cooking is one of the worlds great cooking traditions

    Cooking: -italian Cooking is One of the World’s Great Cooking Traditions

    Pasta, pesto, parmagiana, Parmesan — all great Italian cooking ingredients. And all beginning with ‘p’. Which is appropriate because Italian cooking, for all its pretensions, is derived from a strong peasant tradition? This is not to downgrade it; far from it. Italian cooking is based on colourful, fragrant ingredients that have been farmed in Italy for centuries. For more details go to: www.delicious-sandwich-recipes.com  Appealing to children and adults alike, Italian cooking is one of the world’s great cooking traditions that has truly burst out of its national boundaries and conquered the globe — a little like the Roman centurions did two and a half millenia ago.
    But despite its fertile volcanic soil and rich imperial past, the Italian cooking tradition that we all know and love arose not from the wealthy North but from the impoverished, arid south. While anything will grow in the valleys of Tuscany, it proved too costly to grow potatoes in Napoli and the rest of Southern Italy. But growing hardy durum wheat was quite easy. The result? Pasta and pizza.
    If you want to get into Italian cooking in a big way, you need to stock up on the staples. And one of the good things about Italian cooking is that the basic ingredients are readily available and easy to store. Here’s a quick summary view of some of the key ingredients of the Italian cooking tradition:
    1. Garlic This is almost ubiquitous in Italian cooking. You need to store it in a cool, dry place, but it shouldn’t be refrigerated. Garlic goes mouldy quickly in damp conditions. When you’re shopping for garlic, look for bulbs that are free from the dark, grainy discolouration at the bottom. This is a sign of age and the fact that it is being attacked by mould.
    2. Tomato sauce Keep your tomato sauce simple. It’s always best to use fresh ingredients — remember that Italian cooking is like a good wine: you want to taste the sunshine. If you do have to buy a ready-made tomato sauce in a jar, you don’t need to go for an expensive one. It’s such a simple recipe that it’s not worth paying twice as much for a premium brand. Neither should you buy a ready-made tomato sauce with a lot of extra herbs. For can visit to: www.july4-recipes.com you can add these yourself, giving you at least some control over the taste of the final dish.
    3. Pasta This is an absolute essential. If you have a family, pasta is always a surefire winner. It’s quick to prepare, easy to vary the final dish and children love it. Although fresh pasta costs three times more than dried varieties, Italians buy dried pasta, unless their grandmamas make it from scratch — something that happens less and less often. Dried spaghetti, macaroni, penna, shells or lasagne is easy to store for a long time, so you can always keep plenty in stock.
    4. Parmesan This is simply a must. You can add it as a topping to any pasta dish, no matter what the recipe. Avoid the pre-grated packets of parmesan and go for the whole chunks: grating it directly onto the top of your pasta is part of the ritual Italian cooking.
    5. Olive Oil You really don’t need to go for expensive extra virgin olive oil. While extra virgin olive oil is great for making salad dressings, it doesn’t taste so good when it’s heated up. You get an acrid burnt taste quite easily. For making sauces and frying fresh meat or poultry, go for an ordinary olive oil which, despite its yellowish hue, tastes better when heated and still contains all the goodness of its more refined cousin. Oh, and it’s as little as half the price.
    Italian cooking is one of the easiest of the recognised and celebrated world cooking traditions. The ingredients are easy to shop for, easy to store and, most importantly, easy to eat — in great quantities. And as long as you keep to fresh vegetables and salads in your recipes, it is one of the healthiest diets on Earth.

    The best homemade pizza recipe delivered in minutes or its free

    The Best Homemade Pizza Recipe Delivered In 7 Minutes Or It's Free!

    I’m back from Sunburst Tomato Farm in Momeyer, North Carolina. What a great trip! While I was learning about growing tomatoes in the winter, I was thinking about making a homemade pizza recipe to add to my cooking classes. But then, I thought, what does the local tomato farmer like to make with his fresh tomatoes?
    Tim Bass of Sunburst Tomatoes says he prefers the raw, natural flavor of his tomatoes in a Tomato Sandwich, «two slices of bread, some mayonnaise and a slice of tomato» is his favorite homemade tomato recipe.
    Well, that might suit the tomato farmer, but Tim sent me home with a sack full of quality tomatoes and all I can think about is a homemade pizza recipe that I simply call «tomato pie». I don’t use pizza sauce. No, instead, I use sliced tomatoes. But I’m jumping ahead in this cooking class, let’s start with the crust.
    This is my tried and true basic homemade pizza dough recipe: 18 ounces flour, 10 ounces water, 2 teaspoons of yeast. This will be the basis for the pizza crust that will then complete the standard 10 step yeast dough process.
    You want to take time mixing the ingredients together, because you want for gluten to develop in the process. Moisture and agitation develop gluten which will help to develop that wonderful chewy crust that we’ve all come to expect and love in our pizza. After the pizza dough is mixed, you need to allow it to ferment until it doubles in size. At this point, knock all of the air out of the dough and allow it to rise again. Now, the homemade pizza crust starts to take form. Using a rolling pin and a thick marble* slab, flatten the dough to create the pizza crust.
    *(Marble is a wonderful medium to use when you are dealing with dough or pastry because the thickness of the slab helps to keep the temperature consistently cool to create a better product.)
    I like to use a pizza peel to get my pizza in the oven. I put a little bit of corn meal on the peel to help with the flavor as well as making it easier to get the pizza off of the peel when I’m ready to put it into the oven. Once the homemade pizza crust is on the peel, I like to go around the edge of the pizza crust folding over the edge to form the outer edge of the pizza. Also, brush on a little olive oil to ensure a nice brown crust and I like to add some freshly cut garlic as well.
    Let’s keep moving along in this cooking class…
    Instead of a tomato sauce recipe, thinly sliced tomatoes will form the foundation of the tomato pie recipe, and this homemade pizza goes in the oven, on top of heated stones.
    What? Only tomatoes on the homemade pizza?
    No, I want more ingredients, but the tomatoes take longer to cook! Only after the tomatoes have cooked is the cheese and basil added. Basil is too delicate to allow it to bake for the same time as the tomatoes, so it’s added at the very end in a fancy French knife skill called «chiffonade».
    The best homemade pizza recipe is the one that uses the freshest, best ingredients, like tomatoes from your local farmer. The homemade pizza that you create will have much more flavor, nutrition and sense of pride that you made it. Not only that, it will be better for you as well. I hope you’ve enjoyed this cooking class, now go make a pizza!!