Food & Drink

Aug 27, 2008

Rosé has enjoyed a major revival in recent years and currently is a very popular wine choice. Light and fruity, Rosé wine looks good and is easy to drink. Follow our simple tips below to make sure you get the most from it.

Aug 27, 2008

Food and wine go great together but it is often difficult to match a wine with a food type. This article talks about white wines and which go well with certain foods.

Aug 14, 2008

Vegetables and protein (fish, poultry, meats, and beans) are the most common food aversions. Some children even reject fruits. The diet becomes extremely restricted to bland, white foods, including sweets, breads, pasta, crackers, pretzels, chips, and macaroni and cheese. These foods are glycemic and raise blood glucose, quickly increasing the demand for insulin production.

Aug 14, 2008

"Click and Order", that’s the mantra world has been buoyed by, and it certainly doesn't matter if it’s the product that you can eat or the one you can't! Advent of e-commerce, has by large, made it possible.

Aug 13, 2008

Wine is a great summer drink. In fact it is so versatile that whatever your taste you are bound to find something you like. This article talks about summer wines and give you some tips on using wine in different ways.

Aug 13, 2008

Red Wine is great with a variety of foods. This article gives a few suggestions of wines and foods that go together well. Whatever your favourite food is there is bound to be a wine that goes with it.

Aug 13, 2008

This article discusses the best wines to drink with friends and suggests wines for certailn occassions. In fact whatever the occasion there will be a wine that is perfect for it.

Aug 11, 2008

Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve.

Aug 10, 2008

Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili in a sauce pan over medium-high heat. Add the rest of the vegetables, and continue stir-frying another minute or so. Again, add wine or water as needed to keep the vegetables frying.

Aug 2, 2008

Inflation got you down? Don't sacrafice all of life's pleasures, just learn to find the best values. "15-Bucks a Week" is your source for the best cheap eats in New York City.

Jul 22, 2008

In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoons oil in wok. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Add meat and marinade gravy.

Jul 22, 2008

You can smoke the paneer with Heeng ( Asoeftida) before putting it into the gravy. You would see asoeftida smelling smoke coming out of the oil. Leave the cover on for 5 minutes, you can switch off the heat. The idea is to let the smoke mingle with the paneer cubes.

Jul 22, 2008

Begin by making the peanut sauce. Place the peanut butter, soy sauce, 1 tbsp of the lime juice, caster sugar, 1 tbsp toasted sesame oil, chilli and garlic into a food processor with 3 tbsp cold water. Puree and pour into a bowl. Finely shred the chicken breasts and mix into the dressing. Set aside.Finely slice the red pepper, cucumber, carrot and spring onions. Place in a large mixing bowl with almost all the coriander leaves.

Jul 16, 2008

Champagne looks chic, tastes great and is always a favourite at parties and celebrations. But because of that, there is a certain amount of pressure to “get it right”. So follow these simple tips below and you’ll be impressing your guests in no time.

Jul 11, 2008

After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet. You will need to weigh this down; by using a heavy cast iron pan or skillet, a saucepan filled with water or even a foiled covered brick will work. Use your imagination and creativity. After 30 minutes, your paneer is ready to use. Carefully unwrap the paneer and cut into 1-inch cubes, pan fry in a little oil or ghee until golden brown on all sides.

Jul 11, 2008

For the confit, at least 1 day before serving, place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate. For the calamari, heat the oil in a 10-inch nonstick skillet over high heat until just smoking. Season the squid with salt, pepper

Jul 11, 2008

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chilies and chopped ginger-garlic with a little water.In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.

Jul 5, 2008

Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside. Blend garlic and ginger with 3 fl oz of water in a food processor.Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown.

Jul 5, 2008

For relish, combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees F with an instant-read thermometer, turning once halfway through cooking.

Jul 5, 2008

Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there. The way I like okra - and many other people - is breaded and fried.