Baking Cooking Method

baking cooking method

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • (of the sun or other agency) Subject (something) to dry heat, esp. so as to harden it

  • cooking by dry heat in an oven

  • (of food) Be cooked in such a way

  • as hot as if in an oven

  • making bread or cake or pastry etc.

  • Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • Orderliness of thought or behavior; systematic planning or action

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • In object-oriented programming, a method is a subroutine that is exclusively associated either with a class (in which case it is called a class method or a static method) or with an object (in which case it is an instance method).

  • a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

Sfeha Straight from the Oven

Sfeha Straight from the Oven

Preperation Time 30 mins (plus standing time)
Cooking Time 10 mins

Dough Ingredients:
- 150g plain flower
- 7g dry yeast
- half teaspoon salt
- 1 tablespoon olive oil
- 125ml warm water
- olive-oil spray.

Lamb topping Ingredients:
- 100g lamb mince
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- half teaspoon pepper
- quarter teaspoon chilli powder
- half an onion cut finely
- pine nuts
- 2 teaspoons pomegranate molasses

Cooking Method:
1- Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in warm place about 1 hour until dough doubles in size.
2- Meanwhile, make lamb topping by combining the ingredients in a small bowl.
3- Pr-heat oven to moderately hot. 200C (400F) Gas Mark 6
4-Knead dough on lightly floured surface 5 minutes, roll dough to 2cm thickness. Using 7cm cutter, cut 20 rounds from dough, place rounds on oiled tray.
5- Divide topping among rounds, press a little to ensure it sticks.
6- Bake uncovered in oven about 10 to 12 minutes.
7- You could also make other shapes such as boat shaped with the edges up etc.
8- Enjoy with yoghurt, salad and Syrian dips such as hummos and aubergine dips.

Baked Costa Rican-Style Fish with Pineapple, Black Beans & Rice

Baked Costa Rican-Style Fish with Pineapple, Black Beans & Rice

Original recipe from the Food Network courtesy of Ingrid Hoffmann.

2 lbs of fish fillets (Pollack, Tilapia, etc.)
1 cup long grain white rice
2 cups low-sodium chicken broth
1/4 cup orange juice
1 lime, juiced
1/4 cup finely chopped fresh cilantro
2 garlic cloves, minced
1 tsp sugar
Salt and pepper to taste
2 cups salsa
15 oz can black beans, drained and rinsed
1 cup diced pineapple
Sliced limes

Cook the rice the with the chicken broth in the method like.

Preheat the oven to 400 F.

Meanwhile mix together the orange juice, lime juice, cilantro, garlic and sugar in a bowl. Add salt and pepper to taste. Rinse the fish and pat dry. Add the fish to the marinade. Let the fish marinate at least twenty minutes.

When the rice is done, place in a 3 qt baking dish and mix in the salsa, black beans and pineapple.

Place the fish on top and slice some limes to place on top of the fish. Bake in the oven for 30 minutes or until the fish is cooked through. Add some more cilantro for garnish.

This was very, very good. I used Pace Chunky Salsa of medium spiciness.

Used white rice this time around, but would be just as good with brown rice.

baking cooking method

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Basmati rice cooking - Healthy oil cooking.

Basmati Rice Cooking

basmati rice cooking

    basmati rice
  • Basmati (??????, ???????, ??????, ???????, ??????) is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice.

  • Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.

  • A special aromatic kind of rice from India.

  • (cook) someone who cooks food

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

basmati rice sauté

basmati rice sauté

Saute garlic in a non-stick pan with a drop of sesame oil, then add the brocolli and toss. Add 2 tbsp of water and cover for about 3 minutes. Add the cherry tomatoes, cooked cold basmati rice, spring onion, and a tbsp of soy sauce. Saute for a few minutes further then add fresh thai basil and coriander to taste. (and salt, if you like)

Cinnamon and cardamom basmati rice

Cinnamon and cardamom basmati rice

Sometimes I give fair trade ingredients cooking class. Yesterday night, among the other recipes, I made a simple basmati rice cooked in a cinnamon and cardamom flavoured water.

basmati rice cooking

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Common cooking spices - Cooking greens.

Common Cooking Spices

common cooking spices

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

  • A piece of open land for public use, esp. in a village or town

  • having no special distinction or quality; widely known or commonly encountered; average or ordinary or usual; "the common man"; "a common sailor"; "the common cold"; "a common nuisance"; "followed common procedure"; "it is common knowledge that she lives alone"; "the common housefly"; "a common

  • (in the Christian Church) A form of service used for each of a group of occasions

  • belonging to or participated in by a community as a whole; public; "for the common good"; "common lands are set aside for use by all members of a community"

  • park: a piece of open land for recreational use in an urban area; "they went for a walk in the park"

  • A russet color

  • (spice) aromatic substances of vegetable origin used as a preservative

  • An element providing interest and excitement

  • (spice) make more interesting or flavorful; "Spice up the evening by inviting a belly dancer"

  • (spice) zest: add herbs or spices to

  • An aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace

8 - Common Spices

8 - Common Spices

Here are some of the classic spices used in Indian cooking. The spices are used for flavorings, of course, but Karuna also noted that much of Indian cooking is built around Ayurvedic principles, so they are also being used to help maintain good health. Once you get into Indian Cooking, these larger packages might be a good value, especially when you compare them to grocery store prices, without requiring the same cleaning that you might need to do with the bulk. Karuna thought these brands were some good ones to look for. For all of these, check the packages closely to be sure the seeds seem plump and not shriveled or wrinkled.

Coriander=Dhania. Seed of the cilantro plant, it shares some of that leaves' lemony brightness. Bladholm notes "It is a major component of many ground spice mixtures, curry powders, and curries...It also aids digestion, reduces flatulence, and eases headaches."

Cumin=Jeera. Along with coriander, one of the most widely-used flavors. Peppery, savory. Believed to help with digestion, and is used as a sort of tea for colds and fevers.

Mustard seeds=Rai. Also a major essential spice. One of my favorite parts of cooking Indian food is toasting the little seeds in hot oil and listening to them sputter and pop. Indian cooking tends to use this darker brown seed, but the lighter tan kind can be substituted if that's what you have on hand.

Tumeric=Haldi. You can find fresh whole tumeric at some of our local Asian markets (it looks like a big ginger) but in Indian cooking you will likely mainly find it dried and ground. Tumeric is used extensively, both for its flavor/color, but also for food preservation and its antiseptic qualities. It's also thought to be a blood purifier. Bladholm describes it as having a "pungent, acrid, scorched-earth aroma and a musky, butter taste." Also be careful! Tumeric can stain.

The Chemistry of Spices

The Chemistry of Spices

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.

common cooking spices

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Cooking Ca

cooking ca

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (preceding a date or amount) Circa

  • California: a state in the western United States on the Pacific; the 3rd largest state; known for earthquakes

  • calcium: a white metallic element that burns with a brilliant light; the fifth most abundant element in the earth's crust; an important component of most plants and animals

  • Circa (; often abbreviated c., ca., ca or cca. and sometimes italicized) means "approximately", usually referring to a date , and also, less frequently, to a measurement of length or mass, as in "c25mm" or "c1oz"

Cá Diêu H?ng n?u Cà Chua và rau Thì Là...

Cá Diêu H?ng n?u Cà Chua  và rau Thì Là...

Co khi ch? c?n m?t mon an nhu mon nay la d? cho m?t b?a an c?a gia dinh toi ma khong c?n them mon gi khac, vi ca s? du?c v?t ra m?t cai dia da co nu?c m?m va t?i v?i ?t d?m cay cay .

Chung toi la ngu?i mi?n Nam cho nen khi an co th? chan canh vao chen com d? an, va g?p ca ch?m v?i nu?c m?m nhu m?t mon m?n v?y.

Toi thich mui Thi La trong mon canh ca, vi no lam cho toi d? th?, thong ph?i, c?n vao c?ng rau don don, bui bui , toi th?y b?a an r?t ngon. Ch? co toi va hai con thich rau Thi La, ong xa thi khong quen , ch? thich C?n tay thoi. Nhung doi khi toi khong khoan nhu?ng, toi mu?n t?p cho ong xa an t?t c? m?i th? ma Thu?ng D? da ban cho con ngu?i...V? l?i , rau Thi La r?t t?t cho s?c kh?e .

To canh nay r?t thom ngon, mui c?a Thi La, mui c?a ca tuoi va Ca Chua, toi con v?t them vao to canh c? m?t trai chanh ( vi doi khi Ca Chua len gia, toi ch? co th? mua vai trai d? n?u, dung chanh d? h? tr? la bi?n phap khon ngoan ma r?t thom ngon va b? du?ng ).

CAC CA-25 Winjeel

CAC CA-25 Winjeel

Designed to a 1948 RAAF specification for a basic trainer to replace the Tiger Moth, the Winjeel first flew on 23 February 1951. After an extensive period of testing and modifications to the two prototypes the first of 62 production Winjeels flew in February 1955, with the final delivery to the RAAF in January 1958.

cooking ca

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Cooking Classes In Mumbai

cooking classes in mumbai

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Assign or regard as belonging to a particular category

  • (class) classify: arrange or order by classes or categories; "How would you classify these pottery shards--are they prehistoric?"

  • (class) a collection of things sharing a common attribute; "there are two classes of detergents"

  • (class) a body of students who are taught together; "early morning classes are always sleepy"

  • A city and port on the western coast of India, capital of the state of Maharashtra; pop. 9,990,000

  • a city in western India just off the coast of the Arabian Sea; India's 2nd largest city (after Calcutta); has the only natural deep-water harbor in western India

  • Mumbai (; ?????, ', ), also known as Bombay''' , is the capital of the Indian state of Maharashtra. It is the most populous city in India, and the most populous city in the world, with a population of approximately 14 million.

  • Mumbai is a upcoming Bollywood Terrorist movie directed and produced by Deepak S. Shivdasani. The film stars Shahid Kapoor, Arjun Rampal and Kareena Kapoor in the film. It also stars Celina Jaitley. The film is being filmed so it will be released in late 2010.

Thomas Cook & Co Building - Bombay

Thomas Cook & Co Building - Bombay

Hornby Rd, Fort.
The rise of the British Empire coincided with the golden age of transport and communications; railways, steamship lines, the opening of the Suez Canal (1869) and advances in telegraph all helped to make the world seem smaller and far-flung places more accessible. Established in England in 1841 Thomas Cook & Co expanded from rather modest domestic excursions to become the leading British travel agent, organising anything from small train trips to the Grand Tour of the Empire. Touring the outposts of Empire (no doubt to celebrate imperial pride in British achievements), became the fashionable thing to do for wealthy British tourists. From its grandiose offices in London's Ludgate Circus, Thomas Cook & Co trumpeted itself as:-

"Originators of the European Excursion and Tourist System. Established 1841. Bankers, Army, Civil Service, and Colonial Agents. Tourist, Steamship, and Forwarding Agents."

The first Indian office was opened in Calcutta in 1881; soon afterwards, the Bombay office opened to cater for arrivals by steamship. The company arranged travel and accommodation, it published guidebooks, had a reading-room and offered advice on travel and cost. It also offered banking facilities for travellers. The 1912 guidebook "India, Burma & Ceylon: Information for travellers and residents" published by Thomas Cook & Co stated the following:-

"With Offices and Correspondents in every quarter of the world, we are prepared to extend exceptional facilities to Travellers, and are enabled to offer unequalled advantages as Bankers, Army, Civil Service, Colonial, Shipping, and Forwarding Agents.

Acting under the special authority of the Government of India, and of the Secretary of State for India, as well as of the Railway Administrations of India and Australasia, and being the recognised Agents of the principal lines of steamers and of the railways in all parts of the world,
it will be evident that our Passenger and Tourist system, based on an experience of seventy years, may be relied on as complete and practical.

In our Army Agency, Banking and Exchange Departments in Bombay, Calcutta, Colombo, Rangoon, Hong Kong, Shanghai and Yokohama, we are in a position to transact every description of business on favourable terms.

Our numerous representatives are prepared to render useful assistance to Passengers and Residents ; our Interpreters, in uniform, will be found in various large cities and Tourist centres ; and at both European and Eastern ports our baggage clerks meet steamers to assist in the clearance of baggage through the Customs."

The same publication quoted 640 Rupees for the "Comprehensive Tour in India" whose itinerary was. From Bombay to Bombay. Visiting Indore, Udaipur, Ajmere, Jaipur, Agra, Delhi, Amritsar, Lahore, Cawnpore, Lucknow, Benares, Calcutta, Darjeeling, Rangoon, Waltair, Madras, Bangalore, the Nilgherries, Hyderabad, Poona; and occupying about three-and-a-half months. Inclusive fare, First Class, Rs. 64o.

Named after William Hornby, Governor of Bombay from 1771 to 1784, Hornby Road is at the heart of the European centre of the Fort area of Bombay. This busy streetscape retains its heritage architecture, a medley of Victorian neo-Gothic, Indo-Saracenic, neo-classical and Edwardian structures linked together by a continuous ground floor pedestrian arcade mandated by government regulation in 1896. The pedestrian arcade provided shelter from rain and the sun and remains among the early urban design statements of colonial India.


Bata Wada Jai Maharashtra

Bata Wada Jai Maharashtra

Date: 03/07/2006 Time: 11:11 PM Visits: 18
Bata Wada Jai Maharashtra
Batata wada is a poor mans meal and staple diet as a breakast for Maharashtrians..
Mumbai is the prestigious capital of Maharashtra.. to the west of India..
Mumbai is a coastal city.. the language is Marathi..
Marathi is a compulsory language of the educational syllabi.
English is the main language ..but the main language can be any other language too.. the school is known as vernacular school.. so it can be Marathi , Urdu or Hindi medium.

My mother tongue is Urdu.. I can only speak it.
Arabic is a must to read the Holy Koran.. but it never entered my soul as a language... when I spent two years in Muscat the early 80s after marriage.
And I dont like to work for Arabs..who treat Indian Muslims as second class citizens..
I think the Arabs have a lot to learn from us about hospitality and upkeeping the faith..
Saudi Arabia should hand over the upkeep of the holy cities to some more professional management authority..or pehaphs to India or Iran..

I prefer French..but I am rusty in the vocabulary.

Jesuit run schools are called convent oriented schools, at the Bandra Kurla Complex is the American School.. very expensive.. for the elitist of the upper class..or the consular class.

I am convent educated Holy Name High School or my primary one run by English teachers all dead Private European the alcove of the Weslyan John the Baptist Church..
John the Baptist Mary Magdalene both got a raw deal..biblically.

Well back to Bata wada is made by crushing potatoes corriander chillies and covering the same in gram flour or Besan or Channe ka atta.. chana means gram,atta means flour.
And this is fried in a cauldron of Oil..and its eaten with Ghati red masala.

The Batata Wada I am eating is South Indian style so it has in the little plate coconut milk chutney.. and bread or pao.
And I had the same this morning too at Bandra Bazzar Road..

Near Nandi Galli at the station on SV road you get giant size Bata Wadas and my wife does not eat all this only cooked home food..she has stopped Jimmis Kitchen too.. chicken is what we are eating at home these days at Rs 15 a kg.. but the rate of cooked chiken tandoori is still the same Rs 100 for a full one in eateries and restaurants.Bird Flu .

And at Dadar a Maharashtrian locality you get some amazing Batata wadas.. huge crowds ..
My plate cost me Rs 13/
The guy across my shop charges Rs 5 / with pao.
I used the spoon to light the bata wada from the side..I took aim and shot.
Culinary pictorial curiosity...rembrandt lighting..ha ha ha..

If you Dogpile search Orkut you will be transported to Maharashtra , Mumbai Bata Wada , Shiv Sena and all.

cooking classes in mumbai

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baking cooking method

Author:baking cooking method
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