Food Directory
Food Home:- Home: Cooking: World Cuisines: Oceania: Australian:
- Aussie Cooking
Articles, reader submitted recipes, and a directory of everything related to cooking in Australia. - Australian English Trifle
An English sweet Australian style. - Australian Food and Wine
Recipes for soups, breakfasts, bicuits and slices, curries, and desserts. - Australian Recipe Collection
Authentic recipes with cooking help. - Australian Recipes
Small collection of Australian recipes including pavlova, ANZAC biscuits, and meat pies, as well as recipes made with macadamia nuts, wattle or seafood. - Australian Recipes
Recipes from Helen South's Kitchen on Tamborine Mountain, South East Queensland, Australia. Includes pavlova, pumpkin fruit cake, mango salad, and a traditional Christmas pudding recipe. - Australian Recipes
British born Chef Ian Parmenter's television programme Consuming Passions, is in its tenth series and screens in many countries. - Australian Recipes
Recipes for two classics, Damper and Pavlova. - Australian Recipes from RecipeSource.com
A collection of just under 50 authentic recipes, including a quick conversion guide for Ozzie measurements. - Australian Recipes from The Epicentre
Gourmet recipes featuring lemon myrtle, macadamia nuts, and wattleseed. One recipe offers emu egg substitution for hen eggs. - Awesome Australia
Recipes for the barbecue: sauces, rubs, glazes and marinades. - The Backyard - Recipes
Archive of local and regional recipes from an ABC radio program. - Chow Down...Down Under
Real fairdinkum Aussie recipes, many with pictures. Also includes a page with some Australian history. - Cookings
Features a few Aussie recipes such as date tart and zucchini slice, and other dishes such as Norwegian bread, couscous, curry, and North African lamb. - Dining Downunder
Recipes from the new Australian TV series, Dining Downunder. - eLook Recipes: Australian
Collection of various recipes. - Fiona's Recipes
Featuring some recipes from Australian Gourmet Traveller magazine, and other personal favorites. - Fruit Cordial
Cordial is to Australia what Kool-Aid is to America. This is a recipe for a homemade version of the fruit drink concentrate. The recipe uses tartaric and citric acid. - Great Australian Recipes
Tried and true recipes submitted by Australian expats living all over the world. - Innovative Australian Recipes and More Menu Ideas
Recipes for dishes using Australian ingredients offered by Vic Cherikoff Food Services. - Mulataga's Chef Recipes
Recipes for barramundi, crab, yabby, lobster, and mussels from this Australian supplier of aquaculture products. - Old Australian Food Recipes
Large collection of traditional recipes. Includes bread, cake, pastry, meat, soup, salad, and seafood categories. - The Origins of the Pavlova
There is much debate on the origins of this dessert. This article seems to give the answer. - Real Australian Recipes from Ettamogah Wildlife Sanctuary
Recipe for meat pie, pavlova, and lamingtons. - Recipes From Australia
Recipes representing Australia's multicultural cuisine. - Recipes from Australia
Renowned chefs, lovers of Australian cuisine, Australian celebrities and many big Australian names share their favourite recipes. - A Taste Of Australia
GobalGourmet.com offers sample recipes from this book. - Use of Insects by Australian Aborigines
Article on the role of insects in Australian Aborigines food culture.
Random Indian Recipes:-
- 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 ... - 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. ... - 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. - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - 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 ... - 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. - 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 ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - 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. - 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 ...