Loading...

Follow Reshlok's Ethnic Food & Culture on Feedspot

Continue with Google
Continue with Facebook
or

Valid
Ingredients:
Moong dal -1 cup
Small raw papaya -1
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Green chillies - 4
Mustard seeds 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies-4
Curry leaves - few
Oil - 2 tbsp

Method:

  • Peel and cut papaya into small pieces.
  • Wash and boil moong dal along with papaya pieces, salt and turmeric till tender but firm.
  • Heat oil in kadai; add red chillies, green chillies, mustard, cumin and curry leaves and allow them to splutter.
  • Add boiled pieces and chilli powder and stir fry for ten minutes in low flame until dry.
  • Serve with rice.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Juice of half a lime
Pinch of salt
Pinch of cumin powder
Pinch of cardamom powder

Method:

  • Blend all the ingredients together with one glass of water.
  • Add crushed ice and serve chilled.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Onion - 1 (chopped)
Green chillies -4 (chopped)
Carrots - 250 gms (peeled and cubed)
French beans - 150 gms (Cut into 1/2" pieces)
Turmeric - 1/2 tsp
Ginger garlic paste - 1 tsp
Salt to taste
Chilli powder  - 1 tsp
Mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Method:

  • Boil beans till tender and drain the excess water.
  • Heat the oil in kadai; add cumin, mustard, channa dal and curry leaves and allow them to fry.
  • Add chopped chopped onion, green chillies and ginger garlic paste and fry till onions are transparent.
  • Then add carrot pieces and cook till they are half done. Add beans, salt, turmeric and chilli powder. Mix well.
  • Cook another 5 minutes in low flame.
  • Serve with rice or roti.



Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Unflavoured gelatin - 2 tsp
Cold water - 1/4 cup
Dairy sour cream -2 cups
Small curd cream-style cottage cheese 1 cup
Crumbled blue cheese - 1/4 cup
Italian salad dressing mix - 2 tsp

Method:

  • In small saucepan soften gelatin in cold water. 
  • Heat over low heat stirring till gelatin dissolves.
  • Stir gelatin into sour cream; add cotage cheese, blue cheese, and salad dressing mix.
  • Beat with beater till well blended.
  • Pour into 3 1/2 cup ring mold or small loaf pan.
  • Chill till firm. Unmold.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Chicken breast - 4
Cooked ham - 4 tbsp (chopped)
Swiss cheese - 4 tbsp (grated)
Small garlic clove - 1
White wine - 1 -2 tbsp
Seasoned flour - 3-4 tbsp
Large egg - 1
Oil - 1/4 cup
Dried white bread crumbs - 6-8 tbsp
Butter - 4-5 tbsp

Method:

  • Place 4 chicken breasts skin side downwards, and with a sharp knife cut out a shallow slit down the center of each without cutting through to the skin. Then cut shallow pockets on either side of these slits.
  • Mix the ham and cheese with crushed garlic and a little white wine to moisten. Season well. 
  • Fill into the pockets in the chicken breasts and seal the slit with the small finger shaped fillet that is attached to each breast. 
  • Put in the refrigerator to chill for 30 minutes.
  • Coat well in season flour, brush carefully with egg beaten with one teaspoon of oil, and roll in bread crumbs.
  • Heat the oil, and add butter.
  • When foaming, fry the chicken breasts until tender, golden brown, and crisp all over.
  • Drain on a paper towel.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Reshlok's Ethnic Food & Culture by Renuka Sridhar - 2w ago
Ingredients:
Gruyere cheese - 350 gms
Emmental cheese - 350 gms
Garlic clove - 1
Corn flour - 2 tsp
Kirsch- 2 tbsp
Dry white wine - 425 ml
Lemon juice - 2 tsp
Pinch of white pepper
Pinch of grated nutmeg
Large loaf of crusty French bread - 1 (Cut into 1" cubes for dipping)

Method:

  • Cut the garlic clove in half and use it to rub round the inside of the fondue pot. 
  • Grate the cheeses coarsely.Blend corn flour with the kirsch until smooth; reserve.
  • Over high heat on the kitchen hob, heat the wine and the lemon juice in the pot until just boiling, then turn the heat to low and stir in the cheese very slowly with a wooden spoon.
  • Add the kirsch mixture, pepper and nutmeg, stirring constantly until thick.
  • The cheese mixture should be smooth; stir ina little more warmed wine if necessary.
  • Transfer the pot to a spirit stove or electric hot plate at the table and keep it simmering; do not allow it to boil.
  • Now dip the pieces of French bread into the bubbling cheese, using long handed fondue forks. Remember to stir the pot frequently during the serving. 
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Whole milk - 500 ml
Salt - 1/2 tsp
Lemon juice - 2 tsp

Method:

  • Boil the milk with 1/2 tsp of salt.
  • Add lemon juice and simmer very gently for 15 minutes, stirring frequently.
  • Line a nylon sieve with a linen cloth and pour the milk into it.
  •  Tie up the cloth, hang it to drip for about one hour.
  • You will get 100 gms of Ricotta cheese which can be used for recipes or sprinkle some sugar or fruit syrup and serve directly..
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Reshlok's Ethnic Food & Culture by Renuka Sridhar - 2w ago
Ingredients:
Large ripe bananas -6
Lemon juice - 1 tbsp
Brown sugar - 3/4 cup
Butter -6 tbsp
orange liquor - 1/4 cup

Method:

  • Peel bananas and halve lengthwise; brush with lemon juice.
  • In skillet melt butter with brown sugar.
  • Add bananas; cook till almost tender, about 3 minutes.
  • Drizzle orange liquor on top.
  • Serve with ice cream.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Reshlok's Ethnic Food & Culture by Renuka Sridhar - 2w ago


A flavourless odorless, gelatin like substance made from seaweeds. Also called Chinese or Japanese Gelatin and Chines or Japanese Isinglass. It is used in some Oriental cooking for puddings, soups, and jellied foods.

Agar is used commercially as a gelling or stabilizing agent in jellies, dairy products, and canned meats and fish. Agar also has limited use in special diet or invalid foods.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ingredients:
Cream cheese - 75 gms (softened)
Camembert cheese - 30 gms
Dry white wine - 1 tbsp
Apples -4 medium

Method:

  • Beat cheese and wine with beater until smooth.
  • Core apples; scoop out leaving shells about 1/2" thick.
  • Fill with cheese.
  • Chill 2-3 hours.
  • Cut in wedges.
Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview