food recipes! .... need major help

Hello people i need major help well my cooking/home economics teacher wants some indian or pakistani food recipes she loves cooking and trying new recipes! Well i was wondering if u people can give me some recipes from different countries doesnt have to be indian or pakistani recipes it could be recipes of food from any country ! Thanks!

plzzzzz people i need help!!!

finally found the topic 😃 ok this is how i make.. different people make it differently...
ingredients
1 can chole
1 large tomato finely chopped
2 onions finely chopped
2-3 green chillies finely chopped
2 spoon tomato paste
1 spoon cumin seeds
finely chopped coriander
1 small piece of ginger
2-3 small flakes of garlic
oil for frying
1 spoon red chilli powder
1 spoon garam masala
1 spoon turmeric
1 spoon punjabi chole masala
salt to taste
method
firstly soak chole overnight or atleast 6-7 hours... after soaking pressure cook them for 15-20 mins.. add a little salt it will be faster.

finely chop ginger,garlic,green chillies,onions,tomato,coriander

then heat oil/ghee in pan.. add cumin seeds, ginger, garlic, green chillies fry them till they turn little golden colour, add finely chopped onion fry them till they turn light brown, add finely chopped tomatoes... fry this paste for few minutes, then add chole to this paste.. & add 2 glasses of water to get gravy... add salt to taste & add 1 spoon turmeric. add 1 spoon punjabi chole masala... mix them well & let them boil for some time.. when gravy turns thicker add finely chopped coriander ... now take off from gas... now add 1 spoon red chilli powder, garam masala & mix them well ...
its ready serve it with roti or bhature....
😃 😃

ok now for vegetable biryani
ingredients
1 cup rice
1 onions medium size finely chopped
1 tomoto finely chopped
1 carrot cut in small pieces
1/4 cup peas
1/4 cup potatoes
ginger/ garlic paste
fresh mint
1/2 small bunch of coriander
1/4 cup yoghurt
salt & chilli powder
dhania powder
1 tbsp oil
method
cook rice separately.
finely chop onions, tomatoes,
marinate it with yoghurt & ginger garlic paste.(i.e. grind together ginger,garlic& chillies into a paste)

heat oil in fry pan.. add onions, fry till they turn light golden... add tomatoes...add mint,coriander..carrots..
pour in the marinated mixture...mix with chilli powder & dhania powder.... cover & cook till all veggies are tender.
mix in lemon juice & fry till moisture is absorbed
add ice & mix it gently...
let it settle evenly before serving

njoy cooking these two... 😃 😃

Is Italian food okay?

Spaghetti with Basil Pesto:

Ingredients:

1 box of spaghetti
3 cups of basil
4 cloves of garlic, minced
1 lemon, juiced
4 TBS of Parmesan Cheese
4 TBS of Pine nuts, Toasted
4-6 TBS of Extra Virgin Olive Oil (as per your desired consistency)
Salt and Pepper, to taste

Directions:

1. Cook spaghetti as directed on box.
2. Meanwhile, put basil, garlic and pine nuts in a food processor/blender. Pulse together a few times.
3. Add in lemon juice and pulse again.
4. Slowly add in the olive oil, while the blender is running.
5. Take the paste out of the blender, and transfer to a bowl. Stir in cheese, salt, and pepper.

ya italian is good thx hun!!!

Made this with my mom yesterday...It won the best entree award in the Vegetarian Times magazine. Took time, but was excellent!

VEGETABLES WELLINGTON:

INGREDIENTS

1 Tbs. plus 1 tsp. olive oil, divided
1 lb. asparagus, cut into 1 1/2-inch pieces
1 red bell pepper, cut into thin strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5-oz. pkg. baby spinach leaves
1 10-oz. log goat cheese
1 4-oz. jar prepared pesto sauce
1 egg
1 17.3-oz. pkg. frozen puff pastry, thawed



DIRECTIONS

Preheat oven to 425F. Coat baking sheet with cooking spray. Heat 1 Tbs. oil over medium-high heat. Add asparagus, bell peppers, and onion, and saut 5 to 10 minutes, or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Cool.

Combine goat cheese and pesto in bowl. Beat egg with 2 tsp. water in separate bowl.

Lay 1 sheet puff pastry on well-floured work surface. Cut into 8 rectangles. Brush edges of rectangles with egg. Scoop 2 Tbs. sauted vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining puff pastry sheet into 8 rectangles, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Chill 10 minutes.

Bake 25 minutes, or until pastry is golden brown. Meanwhile, heat tomato sauce in saucepan until warm.

To serve: Spoon 1/4 cup tomato sauce (optional) onto plate and top with Wellington.

SOME NOTES

We had some of the vegetable mixture and cheese mixture left over. We had an extra sheet of puff pastry, so we used up the vegetable and cheese mixtures. If you don't want to do so, you could use the vegetable mixture in a fajita, and the cheese mixture on top of toast.

Enjoy!

hi,

Pease try this site for Indian food recipes
http://www.pachakam.com/

Thanks,
Suma

hi,

for Pure Indian food recipes you can visit http://www.pachakam.com/

thanks,
Suma