Food Directory
Food Home:- Home: Cooking: World Cuisines: Asian: Chinese:
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- Authentic Chinese Cuisine
Offers details regarding a variety of Chinese cuisines. - China Cookbook
Information on Chinese food and tea culture, with small collection of recipes. - China Fun Cuisine
Small collection of recipes, cooking tips, manners, and methods. - Chinese at Table
Chinese food writer and consultant Deh-ta Hsiung shares Chinese recipes and essays. - Chinese Chicken and Cabbage Soup
A distant descendant of the duck and cabbage soup traditionally made from Peking Duck. - Chinese Cuisine
Recipes, articles and links, from About.com. - Chinese Cuisine and Drink
Introduction to the main Chinese cuisines, food culture, and etiquette. - Chinese Recipe from Rumela's Web
Vegetarian and non-vegetarian dishes. - Chinese Recipes
Recipes include Pork and Shrimp Egg Rolls and Oriental Chicken Salad with Soy-Ginger Dressing, from Better Homes and Gardens. - Chinese Recipes
Popular dishes from Barbequed Pork to Year of the Dragon Beef. - ChineseFoodDIY.com
About a hundred healthy Chinese recipes with cooking tips. Also has a free recipe newsletter. - Chopstix
Find suggestions and resources for Chinese cooking; recipes available via email. - CuisineNet: Chinese Cuisine
Overview of the menu, cooking methods, and common ingredients. - Dim Sum
Sampling of recipes for these small Chinese delicacies. - EatChinese.org
Exploring the reach of Chinese food. Discussion board and links to food blogs. - eLook Recipes: Chinese
Large collection of dishes. - Family Wok
Chinese style cooking done with the entire family. - Healthy Chinese Recipes
Quick and easy Chinese recipes that do not require deep frying. - Lee Kum Kee
Chinese recipes from oyster sauce company, available in member section. - MereChina.com
Small collection of recipes such as Buddha over the Wall. - oRecipes
Chinese recipes using authentic ingredients, with photographs. - Outdoor Stir Fry Recipes
Collection of stir fry and other recipes including squid roll, eel, and spinach. - Pai's Chinese Food
Small selection of recipes, such as Chinese Chives Cake and Five Colored Shredded Chicken. - RecipeSource.com: Chinese Recipes
About 900 recipes from Aged Tofu to Za Jiang Mein. - Recipezaar.com: Chinese Recipes
About a thousand recipes, with several search options. - SoYouWanna Cook a Chinese Dinner?
How to make a four-course Chinese meal. - Vegetarian Recipes Around the World - Chinese
Recipes for Chinese and stir-fry dishes. - A Wok In The Kitchen
Chinese cooking group at Yahoo! - Wok With Me
Wok-and-Roll Chinese recipes to satisfy all Chinese food lovers, including Dim Sum section. - Yutopian's Cooking Page
Brief history of Chinese cooking, famous banquets and recipes.
Random Indian Recipes:-
- 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. - 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 ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - 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. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - 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.