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Zarda Rice, Sweet Spiced Rice :
Bright yellow, sweet, spiced and enriched with dried fruits, nuts, candied fruits, saffron and rose water; it's an ultimate indulgence .

HAPPY HOLI TO ALL FRIENDS !

Get Recipe Here
http://www.foodaholic.biz/zarda-rice-sweet-spiced-rice/

#dessert
#vegetarian
#zardarice
#marianasirrecipes

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With all Holi sweets around , made this crunchy , crispy Masala Peanuts. One of the most addictive Tea time snack for many of us. Learn to make this crispy , tasty and delicious masala peanuts with tips , do's and don'ts with detailed pics on my blog post.
#holirecipes #snacks #festivalofcolours #indianfood

Written Recipe -->> http://bit.ly/2YdYn4W

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♥️ Good morning dear friends ♥️
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Fúróng Dàn - Authentic Cantonese 'Egg Fu Young'

An authentic Cantonese 'omelette' filled with traditional Chinese ingredients pan fried until fluffy and crispy. Full of flavor and texture, easily altered to use any vegetables and leftover cooked meat you may have to hand, and really simple to make. Long viewed as Chinese takeout cliché, make the authentic 'egg fu young' for yourself at home and serve it over some rice to make a complete meal for breakfast lunch or dinner.

Egg fu young looks similar to a Western style omelette but, the omelette and egg fu young originated on opposite sides of the globe and are created in completely different ways. Beyond the difference in 'fillings' used between the two (Asian vs Western), egg fu young uses only vegetable oil in its preparation, never the butter used for a Western style omelette. In making egg fu young, the eggs are partially deep fried meaning that it uses more oil than the omelette, the partial deep frying makes the eggs puff up and gives it a very light texture. Another difference between the two is that the omelette is always cooked until the egg is just set (or slightly browned) while egg fu young is pan fried until golden brown which would be considered over cooked for an omelette.

'Fúróng Dàn' and 'Fu Young' both literally translate as 'Lotus Egg' (so in the case of 'egg fu young' the use of the word egg is redundant) - Legend has it that the dish was invented in the 18th century during the Ching Dynasty by the scholar Zhu Shanxiang. It is said that one day, while working in the province of Yunnan, he was attracted by a local egg delicacy which he described as having the appearance of the beautiful lotus flower. Zhu Shanxiang loved to eat this local dish so much that when he returned to Zhenjiang, he improvised the dish in an attempt to recreate it and eventually popularized it in Guangdong. He called it ‘lotus egg’ referring to its appearance, and the name has stuck ever since.

'Egg fu young' is authentic Cantonese cuisine and there are hundreds of variations of the basic dish but the one thing that is consistent across the board is the lack of 'brown gravy' poured over the top throughout East and Southeast Asia. The 'brown gravy' served with egg fu young is a American-Chinese invention that is found in almost every American Chinese restaurant but not in China. I have included the recipe for the 'brown gravy' for those of you that want your egg fu young 'restaurant style' but I have to stress that it is not authentic Chinese or specifically Cantonese - Download the recipe, print it, make it, share it, and ENJOY!

Get the recipe: https://goo.gl/sG5gH8

Pin it for later: https://goo.gl/TuexGs

Have a great week and, Stay Inspired!
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Pindi Chole, Masala Chickpeas with Pathoray, Puffed Fried Bread :

A unique recipe for chickpeas simmering with tea leaves and spices that smell so irresistible, it's hard to wait till they are cooked .

Paired with soft and crispy, perfectly puffed up Pathoray - the essential better half of any Chole curry.

A double treat to make your festivities uber delicious.

Recipe Pindi Chole at
http://www.foodaholic.biz/pindi-chole-recipe-masala-chickpeas/

Recipe Pathoray at
http://www.foodaholic.biz/pathoray-recipe-punjabi-puffed-flatbread/

#FestiveRecipes #holi
#marianasirrecipes

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