FOOD : MY WAY

The uniqueness of Japanese cuisine lies in its spirit and philosophy. No matter how simple and few ingredients, should be allowed to reveal their particular beauty and elegance. It has been said that Japanese cuisine should be eaten with eyes. Flavors and visual appeal, play an equal role in creating the perfect Japanese showpiece. As far as flavors are concerned, the Japanese like to concentrate upon the separate flavors of ingredients rather than on combinations. The common use of raw or very lightly cooked food is a demonstration of these principles. Japanese ingredients are simple: seafood, fish, vegetables(such as daikon - a white radish), soybean, and tofu. Raw fish of impeccable freshness, finely sliced and wrapped in seaweed, with vinegar marinated rice or vegetables is used in sushi and accompanied by radish and various sauces, in sashimi. Soya, a staple of Japanese cooking is inevitably used in some of the sauces. Tuna is commonly used for those dishes and special value is at...

It is a snack recipe popular in Maharashtra and Gujarat. Alu Leaves means Colocasia leaves in English.         These leaves are layered and rolled with mixed flavored(spicy, sweet, and tangy) coarsely grind mixture. This snack is prepared by two cooking methods. 1st it is steamed then it is generally shallow fry(with some tempering).       Alu Vadi is made through different methods and a variety of ingredients, which vary from place to place. Here I am sharing the recipe of my mother used to make for us. Alu Vadi   Ingredients:- Alu Leaves - 12-15 nos. For Stuffing Mixture - Besan - 1 Cup Grated Coconut - 1 Cup Rice Flour - 1 Tbsp Cumin Seeds - 1 tsp Ajwain - 1/2 tsp Hing - 1/4 tsp Garam Masala Powder - 1/2 tsp Jaggery - 1 &1/2 Tbsp Turmeric - 1 tsp Ginger - 1/2 inch Garlic - 3-4 cloves Green Chili - 2-3 nos. Tamarind Pulp or Lemon Juice - 1 Tbsp Salt - to taste Water - as required For Tempering -  Oil - 1 Tbsp Mustard Seeds - 1...

Sabudana other name such as 'Tapioca' or 'Sago'. Papadum is an Indian d elicacy, which is a kind of fritters, often had as an accompaniment with meal. Let' s have a quick look at simple homemade Sabudana Papadum recipe. To View more recipes and update Subscribe 👇👇👇  YouTube Channel - FoodMyway https://www.youtube.com/channel/UCqT_kOgvHPp1iAgOq0KsFWQ?

     A Pancake is a flat cake, often thin and round. It's traditionally having as breakfast. Pancake was invented by Greek Romans.           There are lot pancake variant by adding different toppings such as, banana, Pineapple, Chocolate, berries etc.           Also there are various kind of accompaniments served as per individual choice, like Maple Syrup, honey, Chocolate syrup, whipped cream, Ice-Cream etc. Let' s have a quick look at simple Pancake recipe.

               The food of Thailand is unique among the cuisines of Southeast Asia. Cooking that appeals to the senses is of principal importance in Thai cuisine. Fragrance, color, taste, and texture are an integral element for this cooking tradition. It has the quality and consistency of Chinese food and the spiciness of Mexican. The genesis and principal culinary influences on Thai cooking are Chinese and Indian.                 The skill of blending the five flavors: sweet, sour, salty, bitter, and hot is the hallmark of Thai dishes. Thai dishes are the flavors of coriander, lemongrass, galangal, Kafir lime, mint, basil, garlic, Fish Sauce, Shrimp paste, hot chilies, and sugar enhance the taste of skillfully prepared fruits and vegetables.                  Presentation is an important thing to the Thais; they love elegant simplicity. De...

Also Known as ‘Idli Podi’ or ‘Milagai Podi’           This is a popular south Indian spicy blend. It is a versatile product. Traditionally goes very well with Idlis. It also used with dosa or uttapams, can be used in gravies, rice preparations, marination or simply sprinkle on top of snacks. It adds zing and heat to the food. It has a perfect match along with ghee, also with coconut oil or sesame oil.  Here is the basic Podi Masala recipe which I have developed  Podi Masala Powder / Gunpowder Masala   Yield - 500 GM Gun Powder Masala Ingredients :  Channa Dal                         200 GM Urad Dal                             125 GM Roasted Channa Dal           125 GM Peanut                            ...

     Italian Cuisine is considered the source of the mother of all western coking and the fully developed cuisine in Europe. It is derived greek gourmet tradition. Throughout the century these culinary traditions became firmly established in Italy and gradually attained perfection in the country that had adopted them.                Modern Italian Cuisine can be identified by its two branches: the northern which uses rice, meat, butter and cheese, and the southern which uses pasta, fish, vegetables, and olive oil. Northern Italian Cuisine produced the culinary institute of cheese making, including soft mascarpone and the hard Parmesan.                Classic ingredients of Italian cooking are anchovies, breadcrumbs, capers, eggplant, mushrooms, olive oil, olives, onions, pancetta, Proscuitto Ham, mortadella sausages, salami, salt pork, tomato sauce/paste and a variety of cheeses incl...

An Aromatic blend of spices - the essence of Indian Food.              The basic concept of blending of different spices and masala is not only enhancing the flavor and aroma but also its physiological action beneficial to our system for e.g they act as a stimulus to our digestive system and help in digestion in many ways.              The name Garam means ‘heating the body’. In Ayurvedic Medicine also it is used for the same reason. The origin of using Garam Masala Powder for cooking purposes started by Mughals in their traditional dishes.               Every region of India has maintained some sort of their version of Garam Masala Powder by adjusting the Proportion and types of spices used. There is no authentic recipe as such which someone can claim.                Garam Masala Powder is comprising of the base body, aroma...