Food from all across the world and lots more...

Try this snack of chopped cucumbers stuffed with seasoned cottage cheese.Makes a great eat for parties or barbecue lunches. Cucumbers-3 to 4 Cottage Cheese-200 gms (can be altered) OR Hung curd- 150-200 gms I am giving 3 suggested combinations. These ingredients are to be blended with Crumbled or Grated cottage cheese or hung curd. The proportion is suggestive,adjust according to taste Combo 1 Sslt-to taste Chilli flakes or pepper- 1 1/2 tbsp Oregano - to taste Basil- optional Combo 2 Honey- 2 tbsp Pepper- 1 1/2 tbsp Salt- to taste Oregano-1 tbsp Combo 3 Carrot grated- 1/2 cup Green chilli (chopped fine) Chopped coriander- 1 to 2 tbsp Oregano- sprinkle Salt-to taste Peel the cucumbers and cut into 2-3 pieces vertically. Carefully scoop out the seeds,an apple corer is quite useful. Make the pieces stand and stuff with the desired stuffing. Make about 15 minutes before serving Top with grated cheese,carrot or sprinkle seasoning. Can be served on a bed of lettuce or basil.Crackers or Na...

INGREDIENTS Curd/Yoghurt-500 gms Salt-1 1/2 tbsp (can be adjusted to taste) Options for flavours to be added 1.Garlic flakes 2.Freshly ground pepper 3.Red chilli Flakes 4.Oregano 5.Basil Hang the curd(preferably overnight) till all the water drains out. Hang in the refrigerator if possible. The Hung Curd is to be used. Whisk well adding salt and any of the desired flavours Use 100 gms. of a flavour if using in isolation or 50 gms. if in combination with another. Suggested combinations: 1.Salt and Pepper 2.Oregano and Pepper 3.Garlic flakes,Red chilli flakes and Pepper 4.Garlic flakes and Red chilli flakes 5.Basil and Oregano Whisk well and serve with breads and sandwiches. Is a healthy and tasty alternative that tastes exactly like cheese spread. Best used within 2 to 3 days when kept refrigerated. And actually,i realized the spread lasts a lot longer when kept in the fridge, only if we kept our hands off it!!

My Mother's recipe of stuffing this otherwise tasteless vegetable with a paste of spice powders and then cooking it. It turns out quite nice, pulling in the flavours and stewing in the tastes. I am giving the number of vegetables to be used and not the weight as I find this easier to determine the stuffing ratio. Ingredients Parwal- 12 Onion- 2 Powders Coriander pd (Dhania pd)- 3 tbsp Cumin powder (Jeera pd)- 2 tbsp [Freshly roasted and ground Cumin and coriander powders preferred] Chilli powder- 1 tbsp (Can be reduced to taste) Turmeric pd (optional)- 1 tsp Dry mango powder (Amchur) -2 tsp Salt- 2 tsp or to taste Water - 1/4 cup ( to make a thick paste) Oil- to fry Water- to cook Wash the Parwal and make a deep slit taking care not to cut it in half. Slice the onion fine. Mix the spice powders and water to make a thick paste. Take a small spoon and fill the parwal with the masala. Heat the oil, put the onions in and fry slightly. When it starts turning ...