Bringal bhorta is a delicious favourite bhorta in all over India.It is popular for smoky burnt flavor.#India

It’s a recipe of eggplant grilled on open flame which adds smoky flavour to the dish and it’s absolutely breathtaking.

A wonderful meal to bring to your table. So full of flavor, this roasted delight served with any side will be a family favorite

This spicy masala chai is packed with flavor. It tastes best when prepared fresh by grinding the spices individually but you can experiment with pre-grinding the spices to make it more quickly.

I've often cooked Chinese-style simmered chicken and daikon radish with star anise for 15 years. I added my own twist to the recipe that my friend learned 15 years ago in Singapore, and settled on this flavor.I usually use chicken drumettes, but I used chicken wings this time since they were for sale.Adding shredded white leek or boiled eggs at the end give more flavor.As long as you simmer for 1-2 hours even without a pressure cooker, the flavor will be absorbed well. Recipe by Gissele

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen!These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast!You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!

#goldenapron3Punjabi Kadhi Pakora (traditional curry with rice. Kadhi is a type of curry made with yoghurt or buttermilk, which is thickened with besan and seasoned with ginger, turmeric, chilies, and tempered spicesDeep-fried lumps of spiced Besan batter (pakoras)are also added.

They have a terrific flavor! Delicious additions to your stews, chilies or salads.

#reststyle - This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious. It is a very simple, easy to make and a yummy curry, best relished with plain steamed rice. Mor Kuzhambu is a common restaurant style dish served when ordering for a South Indian Thali.

I always make this dish, so my hands remembers how to make it.Caution:1) This dish is delicious seasoned simply with salt and tomatoes, so don't add other ingredients or vegetables or it'll mess up the dish. If you don't like the tartness of tomatoes, half the amount of tomatoes.2) Use salt and pepper if you don't have ground Sichuan pepper powder.1) Peel the tomatoes (tip at Recipe ID : 851662).2) Use slightly more salt than usual to bring out the tartness of the tomatoes. Adjust the amount of salt depending on the tomato size. You can add water to the stir-fry so it becomes soupy. Recipe by Beru

Cornish hens are young and most tender, but bland. The special flavors and aromas of native wild rice pilaf and sage are stuffed in this crust baked whole cornish hen, making them taste like quail or pheasant delicacies.A cornish hen is a small bird, slightly over one pound each, a cross between a cornish heritage breed and a plymouth rock chicken, bred for their tender breast meat. The wild rice and sage and raisins give flavor to the breast meat, the crust locks in the juiciness.Serve on bed of wild rice pilaf, recipe below.

It is very nice, slightly spicy soup for a cold night. It is very filling, I'm a good side man and I can barely finished 2 bowls