Food and Drink Articles (Sorted by popularity)

An classic and popular dish, Gulab Jamun is a dessert of Bengali origin. In Hindi, gulab means rose and jamun means a brownish purple fruit. These rose flavored brown dumplings are made from khoya (reduced milk).

Ingredients * VEGETABLES: * 1 medium-size carrot, sliced * 1 small leek, sliced * 1 cup baby bok choy, or other Chinese cabbage * 2 celery stalks, cut into bite-size pieces * 5 or more shiitake mushrooms, sliced, or left in halves or quarters * 3...

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.

Ice cream is often called The Great American Dessert find out the history behind ice cream - sundaes and cones. Ice cream structure is both fascinating and confusing.

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt.

The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, it’s the taste which has made this dish an all time favorite.

Storing And Caring For WineOver the years, wine consumption has become more and more popular. With more and more money going into wine both as an investment and for later consumption, the history of the wine will always be in question.

There are places where one is always welcome not because one maybe rich or famous but simply because one showed up and took a liking to the what one found as well as the people.

Ingredients: * 3 medium potatoes, peeled and cut into 1" dice or slices salt * 1/2 oz flaked almonds * 2 tbsp poppy seeds * 2 tsp ground coriander * 1 1/2 tsp whole cumin seeds * 4 cloves of garlic, peeled and chopped * 1/2 tsp ground...

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate. Soak the gelatine in cold water for two hours.