Food Directory
Food Home:- Home: Cooking: World Cuisines:
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- Alaskan, New Zealand, and Irish Recipes
Favourite recipes of a big family, spread out across the globe. - Best Dressed Meals
Explore exotic meals and discover gourmet cooking tips. - Britannia.org: The Recipe Bin
Large number of recipes indexed by country, including top secret recipes. - Caribbean Dutch Cookbook
Features recipes from the Caribbean, Holland, Germany, France, China, and Indonesia. - The Collection of Recipes of the World
Small collection of simple recipes cooked by foreign students in Sendai. - Cookery Art
Rin.Ru offers international recipes ranging from the American to the Uzbek cuisine. - CooksRecipes.com: International Cuisine Recipes Index
Recipes listed by country from Australia to Vietnam. - Country Recipes
Collection with a recipe from 50 different countries. - Ethnic Food Glossary
Small glossary covering several cuisines of Asia and others common in Hawaii. - Etznab's Latino Recipes
Assorted recipes from the Spanish speaking world with discussion and basic information. - FamilyWeb Cafè
Online community to share ethnic and traditional family recipes. - Food in Every Country
Recipes and information about the history and traditions connected with local foods. Includes a bibliography and additional web resources. - Free Tropical Recipes
Recipes from around the world, from Afghanistan to Sweden. - Global Gourmet: Global Destinations
Profiles of the cuisines of countries and regions with recipes. - The Gumbo Pages: Culinary World Tour
Favourite recipes from across the world with detailed preparation instructions. - The Gutsy Gourmet
Large number of nutritious recipes from different world cuisines. - Halka Phulka
Large collection of assorted recipes from around the world. - Hispanic Recipes 1 Index
Spanish and Latin American recipes from the Masterstech Home. - International Recipes
Collection from Gaby's and Andy's website. - International Recipes OnLine
Exchange group with over 34,000 members in 90 countries offering recipes, a food and wine dictionary, and a bulletin board. - Larry's Foreign Food Guide
Small selection of basic Mexican, Italian, and Chinese recipes, with links. - Margarita's International Recipes
Cooking international food alphabetically: menus from Afghanistan to Belgium, and other international recipes. - MediterrAsian.com
Showcases the benefits of the Mediterranean and the Asian diet and lifestyle, including over 100 recipes. - Night of a Thousand Dinners
Recipes from six mine affected countries, offered by N1KD to creates awareness of the global landmine crisis and raise funds. - Ricegourmet.com
Rice recipes from around the world, as well as information on rice varieties and cooking methods. - Sally's Place: Focus on Ethnic Cuisine
Serves specials focussing on a specific cuisine, offering historical and cultural background with selected recipes. - Salvatore's Kitchen
Large number of recipes from African to Thai and from appetizers to wings. - Secret Recipes
Weekly cooking series lifts the lid on the traditional recipes people cook up in Australian kitchens every day. - Serving the Guest: A Sufi Cookbook and Art Gallery
Recipes from the Maghreb to Indonesia, ranging from small helpings to substantial dishes and from soups to sweets. - Soup Song: International Soups
Soups from Algeria to Zimbabwe. - Spanish/Latin American Recipes
A dozen recipes such as Chicken Piccadillo, Sassy Mojo Pork, and Sangria Del Sol. - Whats4Eats
Ethnic dishes from Algeria to Vietnam, searchable by cuisine, recipe name, ingredient or method. - 1 World Recipes
Spicy dishes from the Americas searchable by course. - World Recipes
International recipes collected from around the world, with glossary of cooking terms and ingredients. - The Worldwide Gourmet
Country culinary specialties and traditions, descriptions of good products and how to use them, and recipes. - Wuzzle.org: International Recipes
Recipes from world cuisines from Algeria to Vietnam.
Random Indian Recipes:-
- 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 ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - 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. ... - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - 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, ... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - 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 ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - 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.