Author Archives: Pride Speaks

CHINESE CHEESY SIU MAI

( A Chinese national starter, served with a tender soft mildly flavored cottage cheese filling delicately steamed and relished with a tantalizing dip of your choice ) Ingredients: Filling: 250 gms fresh paneer 50 g water chestnuts 1/2 sq. inch … Continue reading

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MOROCCAN HUMMUS’d DEVILED EGGS

A new twist on an old favorite! Try this easy appetizer recipe for deviled eggs with Moroccan hummus, instead of egg yolks. Ingredients: 6 hard boiled eggs, peeled and cut lengthwise 2 cups of desired hummus Preparation: Remove eggs yolks … Continue reading

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AVGOLEMONO

( This is a favorite soup Greek Food culture serves as a first course at the fine dining of a traditional Greek food affair. This is a very tasty and easy Greek soup which may be served cold or hot. … Continue reading

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HERB SCENTED COTTAGE CHEESE in PESTO INDIANA

( A delicate and exotic fusion recipe of cottage cheese well folded in Italian pesto – a’la Indiana – a wonderful snacks preparation ) How to make home made herb scented cottage cheese 2 litre full-cream milk ½ tsp citric … Continue reading

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RAMPURI MAJLISI ANDE

Majlisi Ande is a classic recipe from the kitchens of the Rampuri cuisine which is articulately stuffed in colored bell peppers to give a touch of a very presentable novel way to serve the rare recipe of a Rampuri Majlisi … Continue reading

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TIBETEAN EGG MOMOS

( An all time favourite Tibetean national starter, served with a lip smacking juicy eggs mildly flavored filling delicately steamed and relished with a tantalizing dip of your choice ) Ingredients: Filling: 04 eggs 50 g ginger 50 gm garlic … Continue reading

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BAKED ALASKA : An ageold world famous classic dessert

A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of Egg meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. … Continue reading

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FRONTIER CHICKEN KEBAB SATAY

Ingredients: 2 chicken legs and thighs (boneless and skinless) spice paste marinade 2 cups hung yoghurt ½ tsp green cardamom powder ½ tsp aromatic garam masala – freshly pounded Few strands of saffron dissolved in 2 tbsp of milk 1 … Continue reading

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Chilled Essence of Green Asparagus with Truffle Asparagus Salad on Herbed Croute

Yield: 50 Portions Ingredients Asparagus: 3 Bunch and the Trimmings Onions: 1 Ea Olive oil: 3Fl oz Chicken stock: 3 Pints Cream Fresh: 1 Pint Truffle oil: Few drops Brioche bread: ¼ of a loaf Herbed butter: 2 Tbsp Shave … Continue reading

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DUM KE DOODHIYA BHOOLEY

( A vegetarian master creation from the kitchens of nizam which was influenced by their greek food cultures . Buttersoft cottage cheese rolled with assortment of veggies and rich dry fruits and seared on a mahi tawa ) – this … Continue reading

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