Food Directory

Food Home:- Wild Foods:

 

• Back to the Future: Where Now for Bush Foods? - Article written in 1999 discussing the commercial viability of certain native Australian plants. Includes photographs and bibliography.
• Bush Tucker Plants or Bush Food - Australian native food plants - Contains information on Aboriginal, Colonial, and Modern usage of various varieties present before European colonization, along with descriptions.
• Catching Blue Crabs - Provides general information on the activity, in addition to details on the life cycle. Includes recipes.
• Edible Flowers - North Carolina State University horticulture information leaflet. Provides information on growing and harvesting, as well as a table with common names, scientific names, flavors, colors, and comments.
• Facts on Edible Wild Greens in Maine - University of Maine Cooperative Extension bulletin with descriptions of and recipes for dandelions, fiddleheads, yellow rocket, lamb's-quarters, orache, and purslane.
• Facts on Fiddleheads - University of Maine Cooperative Extension bulletin with picture, description, recipes, safety notices, and information on cooking and pickling the young coiled fern leaves.
• How to Tap Maple Trees and Make Syrup - Includes information on yield, tree physiology, step by step instructions, where to go for help, additional reading, and references. [PDF]
• Laurel (Bay) - Description and information on Laurus nobilis.
• Our Bushtucker Website - Literacy project by students at Larapinta Primary School. Includes photograph, description, habitat, and method of collecting for each plant or animal, as well as information on the climate, geography and indigenous languages of Central Australia.
• Our Wild Foods to the World - Australian edible plants information page. Includes photos.
• Razor Clams - Instructions on digging, cleaning and cooking razor clams along the west coast of the USA. Includes photographs.
• Razor Clams, Oregon Coast - One page of instructions for digging, catching, cleaning and cooking razor clams.
• Samphire - General information about Crithmum maritimum or sea fennel.
• Sassafras - Information and description on Sassafras officinale.
• School of Self-Reliance's Wild Food Foraging Page - Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle.
• Seattle Times: The Geoduck Chronicles - How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required]
• The Forager's Virtual Wild Food Field Guide - A guide for helping find, identify, and use several edible wild mushrooms and plants of the northeastern US.
• University of Kentucky Entomology for Kids: Bugfood! - Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography.
• Use of Insects by Australian Aborigines - Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art.
• Wild Harvest - Information on gathering and cooking mushrooms, fiddleheads, ramps, and leaks. Calendar of seasonal availability, recipes and tips.
• Wilderness Survival: Edible Plants - Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties.
• You Can Become a Hardcore Forager - Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish.
• Disgusting critter just needs a new image ... and gravy. - Humorous article from The Standard-Times containing information on eating nutria. (November 19, 1997)

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 ...
  
  
• 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 ...
  
  
• 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, ...
  
  
• 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 ...
  
  
• 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 ...
  
  
• Lasun Chakli
  In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ...
  
  
• 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.
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.
  
  
• 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 ...