Lotus Root Bhaji (Dry Curry)
Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook ... [... more]
Mamta's Kitchen |
Rhubarb Wine
Rhubarb originated in Asia some 2,000 years ago. Initially cultivated for its purgative qualities, it was not until the 18th century that rhubarb was grown for culinary purposes here in Britain. Despite its being commonly regarded as a fruit, ... [... more]
Vegetarian Society |
Laying hens
Hens are descended from the red jungle fowl of Southern Asia All egg production systems involve the disposal of unwanted male chicks as they are of no use to the industry. Male chicks from selectively bred egg-laying strains are not suitable for ... [... more]
Vegetarian Society |
Paratha, Sorghum Flour and Fenugreek Leaves
I have been working on this a recipe recently, it is quite nice. Sorghum comes from grass family and it is the staple grain of poor people in Asia and Africa. It is quite similar to wheat in nutritional values. Indians usually make flat bread or ... [... more]
Mamta's Kitchen |
Lotus Root Curry with Gravy
Lotus roots or kamal kakri are eaten all over Asia. In north India, they are cooked either in a Curry Sauce or like a Soohki Bhaji. Some enterprising cooks even stuff the lotus root canals with meat or spices and then cook them whole, in an oven. ... [... more]
Mamta's Kitchen |
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