Food Directory
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- Cajun Blackening Spice
Recipe for seasoning used to make Blackened Red Fish and other New Orleans fare. - Cajun Cookery
Authentic recipes of New Orleans and Southeast Louisiana, including beverages, soups and snacks. - Cajun Cooking Recipes
Includes weekly cooking newsletter with recipes, cooking tips and advice. - Cajun Creations Recipes
Offers indexed recipes including gumbo, boiled crawfish, and blackened red fish. - Cajun Don's Hideaway Recipes
Offers lobster omelette, oysters carnival, crab casserole, alligator sauce piquante and shrimp creole. - A Cajun Family's Recipe Collection
Over 2,600 recipes for appetizers, entrees, side dishes, seasonings, marinades, soups and desserts. - Cajun Recipe Archives
Collection includes beignets, muffalettas, and over two dozen varieties of gumbo. - Cajun Recipes
Collection of Cajun recipes developed by the Better Homes and Gardens test kitchen. - Cajun Recipes
Cajun recipe collection including seasoning blends and dirty rice. - Cajun Sole
Microwave stuffed fish recipe. - Chef John Folse & Company
Vast collection of recipes from appetizers to stocks and sauces from noted New Orleans chef. - eLook Recipes: Cajun
Instructions on a large selection of recipes. - Fine Louisiana Cajun Cuisine
Describes ingredients and techniques used in cajun and creole cooking. Provides recipes including main dishes using beef, seafood, poultry, and pork as well as desserts and sauces. From The Cajun Chef. - Great Cajun Cooking
Offers cooking tips including how to make a roux as well as recipes and links. - Gumbo Gator's
Recipes include Crab Au Gratin, Shrimp Creole and Acadian Syrup Cake. - Hungry Cajun Foods
Small collection of Louisiana favorites including gumbos and outdoor recipes. - Hungry Cajun Recipes
French Quarter favorites including Catfish Courtboullion, Boulettes, and Turkey and Andouille Sausage Gumbo. - Illustrated Cajun Recipes
Featured dishes including Alligator Sauce Piquante, Corn Maque Choux and Catfish Courtbouillon. - Justin Wilson
Printer-friendly versions of recipes from the Cajun chef and humorist. - New Orleans Flavor
Family recipes such as Butter Beans and Rice, and Sweet Potato and Pecan Casserole. - New Orleans Recipes
Louisiana favorites such as Oyster Pie, Boeuf au Mi-Sel, and Strawberry Beignets. - Old Time Cajun Recipes
Acadian favorites such as Ragout d'patate, Chicken Fricassee, and Seafood Boulettes. - RealCajunRecipes.com
Recipes handed down from one Cajun cook to another, ranging from appetizers to desserts. Includes photos, a Cajun culture weblog and a glossary. - RecipeSource.com: Cajun Recipes
Featuring more than 500 dishes common to South Louisiana.
Random Indian Recipes:-
- 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. - 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 ... - 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. - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - 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 ...