Foreign Recipes

Mysore Pak
Mysore Pak

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.

Sweet Corn Soup
Sweet Corn Soup

Corn soup is a soup traditionally made of corn (typically sweetcorn) It was normally made in corn-producing areas of the world, but is now widespread because of greater corn distribution .An all time favourite! The delicate flavour of corn makes this soup a favourite of many people. The vegetable soup variation adds a lot more nutrients. Enjoy this soup plain or spiked with chillies in vinegar.

Jeera Rice
Jeera Rice

Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any dal or vegetable. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourite. Using shah-jeera in this recipe adds a lovely flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple rice into a preparation to be relished.

Kashmiri Pulao
Kashmiri Pulao

Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This recipe was asked by a reader of mine and i tried this in a restaurant last weekend and somehow incorporated the same taste at home. A friend of mine also gave me few tips on the recipe of Kashmiri pulao.

Aloo Jeera
Aloo Jeera

Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.

Chicken Tikka
Chicken Tikka

Chicken Tikka dish popular in South Asia. It is popular in many countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt. The word tikka means "bits" or "pieces". It is a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.

Fruit Parfait
Fruit Parfait

Fruit parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.

Murgh Junagadhi
Murgh Junagadhi

Murgh Junagadhi

Vegetable Khichdi
Vegetable Khichdi

Mix vegetable khichdi is a simple recipe for preparing the popular rice and lentil based recipe called khichadi. Added vegetables to the dal and rice mixture makes the vegetable khichadi a complete meal in itself. Enjoy with fresh curds.

Cashew Chicken
Cashew Chicken

The deep-fried version of the dish is closely associated with the city of Springfield, Missouri.Deep-fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield.[2] The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city".

Cantonese Roast Duck
Cantonese Roast Duck

This is the duck with a shining reddish-brown skin seen hanging in the windows of a good Cantonese restaurant.

Whiskey Chicken Wing
Whiskey Chicken Wing

Whiskey Chicken Wing

Braised Chicken  With Peper
Braised Chicken With Peper

Braised Chicken With Peper

Chicken Sticks
Chicken Sticks

Chicken tenders are prepared by dipping chicken meat in a breading mixture and then deep frying them.In the northeastern United States, chicken tenders are often made with an egg batter and have a smooth texture. This particular variety of chicken tenders, in this part of America, are often served in Chinese restaurants as an appetizer or as a main dish.

Cheesecake Dessert
Cheesecake Dessert

cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes . Cato the Elder's De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta.[5][6] Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked.