1. Frittata :
A frittata is an Italian omelette with vegetables and cheese. i like the word
2. Crab :
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice are not true crabs.
3. Monica Gi Chakhum :
I have tried couple of recipes from Bajias Cooking and I love it. This was really easy to make and it came out great. Thanks to Bajias cooking. I followed all her instructions for this recipe except the following:Instead of pressure cooker, I used my Dutch oven. For the Masala I used Shaan Mutton Masala.
4. Poora Mach :
Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice.
5. Chasselas :
Chasselas blanc is a wine grape variety grown in Switzerland, France, Germany, Portugal, Hungary, Romania and New Zealand. Chasselas is mostly vinified to be a full, dry and fruity white wine. It is also suitable as a table grape, grown widely for this purpose in Turkey.
6. Panch Phoron Taarkari :
Heat the oil and add all the dry spices.Stirfry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly.Pour enough water and add milk to cook the vegetables.Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.
7. Muitru :
Peel of the bamboo shoots, cut into 34 cm. pieces of the tender part of the bamboo shoots. Make paste of the green chili, in a pestle. Washed the berma in a running water thoroughly. Peel of the garlic flakes and crush in a pestle. Prepare liquid paste of rice flour with water.