Get free content for your website
Search for articles that your audience will appreciate and reprint them for free. Ideal for finding content for your blog, website or other publication. Read our publishers guide to get started.
Articles by M B John
In a two-month chicken soup odyssey, wandering the streets of New York searching for the headiest, tastiest chicken soup, I slurped classic presentations and discovered versions with unique twists and secrets.
Substitutions And Variations: Egg Soup
The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before.
Cooks around the world know that making soup is one of the most economical ways to enjoy the fruits of the sea, as a relatively small amount of fish is needed for each portion. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish's natural taste.
A simple, straightforward way of cooking cod. The recipe for Red-Hot Tartar Sauce also is really good on fish tacos. We tried it recently with tilapia fillets that had been salted and peppered, then dredged through corn flour
Fried Calamari With Hot Garlic Sauce
Calamari need to be either cooked quickly on high heat, or cooked for a long period on a slow simmer. Anything in between can lead to a chewy result. Fried for just under a minute in hot oil as in this recipe results in tender, crispy rings of calamari. Use your favorite dipping sauce to serve, although I like to use a simple tomato sauce spiced up with a pinch of red pepper flakes.
Pakota needs to be deep-fried which means big dangerous pots of hot oil. These pakotas are flat, however, which means they can be fried in a frying pan with about three centimetres of oil in it. This is marginally less hazardous and has the added advantage that the temperature of the oil is easier to control.
Indian Favoites Chicken Lallipops
These lollipops are an absolute blast to eat. Granted, they are very labor intensive to prepare, but when it is all said and done, the sheer fun of eating these tasty creations makes it worthwhile. This Indian influenced chinese dish is very very popular in India. The original idea for this dish came from our friend Amit who made this once for us and it was delicious.
Cauliflower is generally believed that it was the Arabs who introduced the cauliflower to Europe after the fall of the Roman Empire. I ran out of excuses. I avoided cooking cauliflower till now. The cauliflower flowerets are split in half lengthwise. The potatoes are cut as wedges lengthwise.
Crunchy Okra Pods Sith Smoky Chili Powder
Okra is slimey. Some folks don't object to this characteristic and stewed okra with tomatoes and squash is popular with some Southerners. And as Ladygoat noted in her missive to okra, it's a frequent additon to gumbo where the negative becomes a positive by adding body to the stock. Okra is also a popular pickle and, as such, is not in the least bit slimey. But okra's best incarnation is fried.
India is full of diversity. Every state is unique in its traditions and its food. In fact, food from one region may completely be different from another region. The common thread that runs through most of the Indian food though, is the use of numerous spices to create flavor and aroma.