Food Corner

These days I am present a recipe Japanese traditional means takoyaki. Surely you have seen in many cartoons of the Japanese student during the school festival, who buys these balls on a stick: it is the takoyaki! The ingredients needed are: for the batter 200 g of flour there is, if you wish, also suitable for takoyaki shops found in ethnic products, 70 cal of water, 2 eggs, for the stuffing cubes polyp fresh cabbage leaves cut into small squares, half onion cut into thin strips. (more…)

Sweet corn soup
You need:-
2 cup of cooked corn
10 cups of water
½ tea spoon of ajinomoto
2 tea spoon of white pepper
2 tea spoon of sugar
2 tea spoon of soya sauce
Salt as per your taste
10 tea spoon of corn flour mixed with 2 cup of water
How to make this soup recipe:-
Boil the water and add the corn, ajinomoto, white pepper, sugar, soya sauce and salt in it. Stir it and cook it in a low flame with out covering it for 3 minutes. Turn flame to high and add the corn flour mixed with 2 cup of water, stirring continuously is compulsory. If you do not stir it continuously it with thicken and may stick in the bottom, so cook with precautionary. Now cook it for 1 minute in a low flame. Serve hot, this corn soup recipe is delicious with soya sauce and chilli sauce and tomato sauce.

Almond Mathari
You need:-
250 grams of all purpose flour (maida)
50 gram of semolina (sujji)
50 grams of almond
Salt as per your taste
¼ tea spoon of Black pepper (whole)
70 ml of ghee or oil for frying

How to make this recipe:-
Mince the almond in mixer. Mix maida, sujji, salt and almond powder in a plat or container and then add oil for moen in it, now mix it properly with rubbing it with your palm. Add water as required and make hard dough from it. Cover it for 30 minutes with a thin muslin cloth.
Now make rolls of it. Press black pepper in to the center and roll the with the help of the rolling pin. Heat oil in a kadai and deep fry them in a low heat. It will become crispy and golden brown. Serve hot with pickle or any type of chutney.

-Normand Laprise discusses originality and novelty in cooking, and that share a recipe for Princess Scallops with Red Bull and Vodka.
-Remember that the Bourdon episode with in reserved dinners? Toronto that has Red Bull and vodka scallops own confidential dinner parties where chef-made meals wow guests in private.
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-Rick Moonen says this is not a fear those other fish – and the sardines, mackarel, and any other sea creature.
-Martin Picard, of Au pied de Cochon that can be challenges laws against wild game meats in restaurant.
-Fancy beer goes light.

Italian food lovers- Pasta salad

you need:-
2 package of Barilla Farfalle Piccolini pasta
8 table spoon of Academia Barilla Monti Iblei extra virgin olive oil
2 ripe avocados
4 pints of Cherry tomatoes
2 cup of Red onion
2 table spoon of Pine nuts
2 cup of Academia Barilla Pecorino Sardo Gran Cru, grated
10 leaves of Basil
2 lemons for Lemon juice
Salt and black pepper as per your taste
How to make this recipe:-
Cook the pasta as directed on pack, drain and drizzle with a little oil to avoid to sticking together. Then spread pasta on a tray for cooling.
Now heat 2 table spoon oil in pan and cook the onion in it. Put one side. Set aside. Cut the tomatoes into two pieces; give flavor by salt and put them to drain in a strainer. Fry the pine nuts on a low heat until they turns into light brown in colour. Cut up the avocado. Merge all the ingredients into the pasta; flavor it by black pepper and salt. Put this pasta salad for half an hour at room temperature before serving.

Badam (almond) Pisto Recipe
You need:-
100 grams of almond
20 grams of garlic
5 grams salt
15 gram of cheese
120 grams of olive oil
150 grams of basil
How to make this recipe:-
Take a blender pot and put all the ingredients which are given above. Blend them properly and make a fine paste from it. You should be careful that basil leave should not turn black in colour. Now pista is ready to serve. You can spread it on pasta or bread slices. It is a delicious recipe. You have a different taste of bread with this food. When your baby like to eat bread on her own hand they can eat them selves.Basil is a very helpful leaf for health.

Recipes of Corn

Corn’s cutlets

You need:-

7 to 8 whole corn

125 gram of gram flour

4 to 5 green chilli finely chopped

2 to 3 onions

1 tea spoon of ginger garlic paste

½ tea spoon of cumin powder

½ tea spoon of turmeric powder

1 tea spoon of red chilli powder

½ tea spoon of coriander powder

Salt as per your taste

1 table spoon of oil

How to make:-

Take out the corn seeds from the whole corn and dip them in water for 6 to 7 hours. Then drain it and blend it in a mixer and make a paste of it. Now put onion, green chilli, garlic, cumin, green coriander leaves into a mixer and make a paste of it. Now add gram flour, turmeric powder, chilli, salt in corn paste. Also add onion‘s mixture in it. Mix them properly. Now make cutlets from it and deep fry them up to crispy. They turns into golden brown in colour.

Mushrooms In Curd Gravy

You need:-

2 big onions- finely chopped

6 to 8 pods of garlic finely chopped

8 green chilli finely chopped

2 tea spoon of ginger finely chopped

½ tea spoon of turmeric powder

½ tea spoon of kalongi or onion’s seeds

1 tea spoon of red chilli powder

2 tea spoon of garam masala

2 tea spoon of flour you can use wheat or corn which you like

2 cups of curd

Salt as per your taste

Little oil

How to make:-put oil in a pan and heat it then stir fry the onion, ginger – garlic paste in it, also add green chillies and fry it up to translucent. Now add all the given spices in it and stir fry it for only 1 or 2 minutes. Now add the any flour which you like in taste and continuously stir it till it mix properly. Now add curd and cook it in a low heat. Now add salt and mushrooms in it. Serve hot with garnishing the coriander leaves.

I lately have be annoying African restaurants in DC. Even as DC is filled of Ethiopian foodstuff, for person’s desire extra African cooking, it is able to be well concealed. I judge for myself an authority on Senegalese cookery; have lived as a quiet Corps unpaid assistant here for over three years. I’ve besides travel as well as live in lots of other countries during the continent. It’s a large continent, which way, there’s no such obsession as “African” cuisine-it’s a mixed as Asian. Whereas mainly of the restaurants scheduled under present them as “African”, cuisine is definitely country. To assist you, I’ve scheduled the exact country the rations come as of. (Identify Africa, a continent of 51 countries as individual country is individual of my favorite peeve) at the present for a number of fresh restaurant I’ve be to as well as desire to go to these type of restaurant, because these type of restaurant food will be are very tasty, that’s why it is famous restaurant in all whole world. Because of the tasty food the will in position, their not be a proper food then there will be no position.

Paneer Dosa
You need:-
100 gram - finely grated Paneer
5 sups of - Rice
2 cups- Urad dal
2 finely chopped - Onion
2 small bunches – Coriander leaves finely chopped
5 to 6 - Green chillies finely chopped
Salt as per your tastes
Oil- for frying
Ginger- small piece finely chopped
4 table spoons- cumin seeds(Jeera)
A pinch of Sugar
2 table spoons - Chilly powder
How to make:-
Make a paste of soaked rice and urad dal (soak for 5-6 hours) with mince them. Now put salt into it and take one side for 8 hours.
Now grease the tawa with oil lightly. Place a full spoon mix on the pre heated tawa and spread it quickly with the spoon. Pot a few drops of oil on lt and roast it. After few minutes take a bowl and put grated cheese, finely chopped onions, ginger, chillies, salt, green coriander leaves, jeera, sugar, and chilly powder. Mix them properly. Now put a full spoon of this mixture. Fold it over and serve it hot.
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