Recipes
STEAMED CLAMS By Chef Rajesh Ojha Ashtamudi Lake is the second largest estuarine system in Kerala and the clam fishery there dates back to 1981. Ashtamudi sustains the livelihoods of around 3,000 fishers involved in collection, cleaning, processing and trading the clams. The growth of Ashtamudi’s clam fishery was driven by demand in Vietnam, Thailand …
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Holiday Roast Chef Doug McNish Recipe courtesy: Canadian vegan chef and author Doug McNish. I think it is so important to have good quality protein for your holiday meal. For a vegan Christmas meal, a roast that has a base of lentils or chickpeas with nuts is always good. The best way to make diners believers …
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Recipes courtesy: Mark Reinfield, Chef, Cookbook Author and Plant-based Cooking expert. Mark Reinfeld is a multi-award winning chef and author of cookbooks, including the best- selling `30 Minute Vegan’ series and `Healing the Vegan Way’. Spinach Stuffed Mushrooms Creamy, cheesy and guaranteed to please, be sure to serve fresh out of the oven. Experiment with different greens, and …
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COOKING FOR CHRONIC KIDNEY DISORDER PATIENTS Linda Blaylock, CKD Culinary Consulting. Article: Culinary Entrepreneurs Magazine When my husband, Richard, was diagnosed and we started this journey, we did what most people do; we found recipes online. Let me tell you, they were awful! I tried desperately to season and improve them but wasn’t having much …
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PARSI FESTIVE RECIPE Dezin Fanibanda, the owner of DM Korner, recommends these recipes for a feast. PARSI LAGAN NU CUSTARD You can call Lagan nu Custard the Parsi classic crème caramel. Made with easily available pantry ingredients, like milk, sugar and eggs, this dessert is a staple at Parsi weddings, and its name literally translates …
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Recipe Mogri ka churma Ingredents: 250 gm wheat flour 175 gm organic jaggery 50 gm peanuts For non-vegans: 50 gm ghee Method Sprinkle water lightly on wheat flour (this process is called mukermoi in Marwar). Cover the flour and keep aside for an hour. Rub that flour with bare hands and sieve it. Dry roast …
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Recipe: Pineapple Aam Panna ● Ingredients: Pineapple – 100 gm Raw mango – 100 gm Water – 400 ml Jeera powder –1 tbsp Black salt – 1 tbsp Black pepper powder – 1 tsp For the sugar syrup – Sugar – 200 gm Water – 100 ml For garnishing – Mint leaves – 5-6 Ice …
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Marlagwa and Rice is a typical tribal food combination of Ranchi, Jharkhan, where most of the staple diet includes rice and leafy vegetables. As the plateau of Chhota Nagpur is full of dense jungles and the tribal population believe in protecting the jungles, their diet includes wild-grown vegetables rather than cultivated ones, with rice being …
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Mushroom Dum Biryani (Step by Step)
Dum Biryani is normally thought to be non-vegetarian. But me, being a vegetarian, have to innovate something with it. So, I used my favorite mushrooms in it. It is easy and quick. As I eliminated the work and hours of traditional Dum. It is super and juicy. Do try it. Ingredients: For Dum …
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As the fasting season starts in India with the month of Shravan and various festivals in line, you must be wondering on what wholesome fasting superfoods you can have. There must be list of falahari foods, fruits and dryfruits. Makhana, popularly known as Phool Makhana or Fox nuts, is one super falahari food, which will …
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Indian Style Recipe: Creamy and Cheesy white sauce...
Pasta in Edible Bowl Recipe and Pictures by: Nikita Dudani Pasta is one of my favorite dishes. I love Pasta in white sauce more than in any other sauce. My love for white sauce is deeper because of the oodles of milk and cheese used in it. I am an addict to milk and all …
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Who does not love mango with its silky textile, sweet taste, vivid colour and delightful aroma? Summer is the time to enjoy the best of mangoes in India. Mangoes remind me of every stage of my life. I think of how my life is marked by memories associated with their sweet smell and their rich …
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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