Food Directory

Food Home:- Regional: Asia: Science and Environment:

 

• ASOCON - Asia Soil Conservation Network for the Humid Tropics - Network assisting its member countries through information exchange, regional workshops, expert consultations and learning activities for those responsible for the development and dissemination of soil and water conservation practices for small-scale farmers.
• Asian Flora - Botanist Cédric Basset's photographs of many plants (identified by family, genus, or species) in their natural environments in Asia. English and French.
• East China Sea Fishery Research Institute (ECSFRI) - Involved in scientific and technological research for the development of fisheries in East China Sea.
• International Center for Agricultural Research in the Dry Area (ICARDA) - Serves the entire developing world for the improvement of barley, lentil and faba bean; and dry-area developing countries for the on-farm management of water, improvement of nutrition and productivity of small ruminants (sheep and goats), and rehabilitation of rangelands.
• International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) - With a mission to help developing countries in the semi-arid tropics increase farm productivity and food security, reduce poverty, and protect the environment through optimum use of the natural resource endowment, through partnership-based international agricultural research, particularly with NARS.
• International Rice Research Institute (IRRI) - A nonprofit international agricultural research and training center established to improve the well-being of present and future generations of rice farmers and consumers, particularly those with low incomes.
• Mekonginfo - An interactive system for sharing information and knowledge about participatory natural resource management (NRM) in the Lower Mekong Basin. Provides full-text and abstract, Reference and Case Studies, as long as a Contacts Database of individuals, projects and organisations, news, resources and a Forum.
• Regional Information Service Centre for Southeast Asia on Appropriate Technology - Resource on appropriate technologies in the fields of sustainable agriculture, waste management, textiles and renewable energy, primarily in Cambodia, Laos, Thailand, Vietnam and Yunnan province in China.
• South China Sea Fishery Research Institute (SCSFRI) - Involved in scientific and technological research for the development of fisheries in South China Sea.

Random Indian Recipes:-

• 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.
  
  
• 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.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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 ...
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• 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 ...