Food Directory
Food Home:- Arts: Classical Studies: Journals:
- American Journal of Philology
Publishes research in Greek and Roman literature, classical linguistics, and Greek and Roman history and culture. Tables of contents and sample issue available; full text in PDF available with subscription. - Ancient Narrative
Interdisciplinary peer-reviewed electronic journal publishing articles on Greek, Roman, and Jewish novels and narrative from the ancient and Byzantine periods. Free abstracts available; articles in PDF for subscribers. Also produces the Petronian Society Newsletter. - Arachnion
Archives of an online journal of literature and ancient history distributed by the Università degli Studi di Torino. - Arion
A journal of humanities and the classics published by Boston University. Selected articles available in PDF format; subscription information and submission guidelines also provided. - Brown Classical Journal
Undergraduate journal of essays, poetry, translations, and other works with classical Greco-Roman subjects, though submissions from other ancient societies also accepted. Site contains history, author guidelines, and archived articles. - Bryn Mawr Classical Review
Publishes timely reviews of current scholarly work in the field of classical studies. Site offers archives since 1990. - Classical Antiquity
Archives of the electronic edition of the University of California Press journal. Abstracts, tables of contents, and sample issues available for free; PDF of articles requires subscription. - The Classical Journal
Published by the Classical Association of the Middle West and South. Editorial and business office contacts, subscribtion form, and contributor and advertiser guidelines. - Didaskalia: Ancient Theatre Today
English-language publication about Greek and Roman drama, dance, and music as they are performed today. Hypertext of articles provided as well as discussion groups, performance listings, conference and event information, and research resources. - Digressus
Refereed online journal published primarily for the benefit of postgraduates by a consortium of postgraduates at the universities of Nottingham and Birmingham, UK. Articles and reviews available in PDF; also provides submission guidelines, conference information, and related links. - Hélade
Biannual electronic journal on ancient studies with articles in five languages. Includes archives, information on supplemental publications, and profiles of the journal committee in English, Portuguese, Spanish, and French. - Histos
Electronic journal of ancient historiography at the University of Durham. - Leeds International Classical Studies
An electronic classics journal associated with the Leeds International Classics Seminar. Full PDF archives available, indexed by volume, theme, and author; also provides copyright information, editorial policy, and guidelines for contributors. - New England Classical Journal
Editorial board listing and contact information for the quarterly journal of the Classical Association of New England. - Phoenix
Articles covering all areas of classical studies, published by the Classical Association of Canada. Info on subscribing and contributing, and indexes of selected issues. - Pomoerium
Resources for classicists, including an online edition of their journal and a list of classics links. - Studia Humaniora Tartuensia
An open access, peer-reviewed on-line journal of the humanities, focusing on classical studies and ancient history. Site provides editorial board contacts, submission guidelines, and past issue indices. - Syllecta Classica
University of Iowa journal for interdisciplinary approaches to classics and its related disciplines. Tables of contents with abstracts provided. - Systasis
An online periodical initiated and edited by the members of the Society of Classical Philologists "Antiquity" in Skopje, Macedonia for classical philologists, historians, archeologists, and philosophers. Most content in Macedonian. - Tables of Contents of Journals of Interest to Classicists (TOCS-IN)
Tables of contents of a selection of classics, Near Eastern studies, and religion journals, available in text format and searchable in English and French. Some texts and abstracts also available. - Traditio
Journal of ancient and medieval history, thought, and religion published by Fordham University. Contact information, introduction, and index of articles.
Random Indian Recipes:-
- Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.