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Whole Fish Cooked in Chinese Style With Pepper and Baby Corn

10:59 AM / BY Miss Y
This is a very delicious healthy recipe. I can take the raw flavor of fish so fried a little but if you can then steam the raw fish. It taste awesome.Fish is a really nutritious food, being rich in protein, vitamins and minerals which are essential to maintain good health. Frequent consumption of white fish, improves blood pressure, lowers cholesterol and reduces weight,...

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Dal Soup

9:32 AM / BY Miss Y
Dal soup is a very delicious yummy creamy soup recipe.It is made with urad dal it's the dehusked splited black gram dal. You will get this dal in any Indian grocery store it's very tasty and creamy in texture.Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. Also...

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Easy Schezwan Fish

8:56 AM / BY Miss Y
Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.Today I am sharing with you a delicious but easy to make schezwan recipe with fish.I am sure you will love...

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7 Tips To Make Fat Burning Meals

8:37 AM / BY Miss Y
Today let me introduce Diana Keuilian who will share with you all 7 Tips To Make Fat Burning Meals.    My name is Diana Keuilian, I’m the creator of Family Friendly Fat Burning Foods and today I’d like to share with you my top 7 Tips To Make Fat Burning Meals. Wouldn't it be great if all your favorite comfort meals naturally promoted...

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Shell Pasta With Gooey Egg Scramble

9:28 AM / BY Miss Y
Shell pasta are actually known as conchiglie in Italian. A miniature variety called conchigliette. I am sure you all will like this easy but delicious and healthy pasta recipe with conchigliette, that I am sharing with you all today. You can make water poached egg and top it with if you want this recipe to be more healthy but this gooey style of...

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