BEAN CHALUPA

                     
Bean Chalupa is tasty and healthy by all means . Lets see how to make it.

1lb black beans, 1 chopped onion, 2 minced garlic cloves, 1tbsp salt, 2tbsp chilli powder, 1tbsp cumin, 1tsp oregano, some chopped green chillies, shredded Cheddar cheese, diced Avocado, diced green onion and tomato sauce. 

For Chalupa take corn chapattis. Cook beans, water, onion, garlic, seasonings and chillies in heavy pot till beans are tender. Now deep fry corn chapattis, take them out, spread beans over half of it and fold the rest half over it. Season it with shredded cheese and other toppings. Put cream on the top.

TTHUNNUWYKJJ  

FONDUE : A CHESSY SWISS DELIGHT

There are etiquettes of eating we all know but have you heard of etiquettes of eating a particular dish? Fondue is one such dish from Italy; we should know how to eat while attending any Fondue party.

The word “fondue” deriving from a French verb fonder, literally meaning melted, and this single  word simply explains the defining feature of the famous dish. Fondue is the dish of melted cheese served in a communal pot over a spirit lamp, and eaten by dipping long-stemmed forks with bread into the cheese. Fondue was originated in Switzerland.

There are a few dos and donts, which will help you eating politely as possible while dipping food in a communal pot. I was at a Fondue party at one of my American friend’s home in California, where I learned this one etiquette for sure that never ever double dip; this violates fondue etiquette to the extreme. If you have dipped into the pot once, and taken a bite of cheese covered bread, don’t add it back into the pot. It’s unlikely the way we eat our samosa with chutney, dipping it many times before finishing it. I wanted to load my bread piece with more cheese though out of old habits, but I resisted for sake of others in the party.

DANISH PASTRIES

Delicious Danish pastries have become popular in many parts of the world. These sweet rolls are rich, flaky and often iced.

Because of the name of popular pastry, the Danish is frequently assumed to originate in Denmark. In fact, the Danish actually originated from Austria.

It was because of the pastry’s massive popularity in Denmark that it was called the “Danish.” Today, the Danish remains one of the most popular goods sold at bakeries. In Denmark, the word for pastry is “wienerbrod”, or “Viennese bread.

The ingredients include flour, milk, yeast, eggs, and copious amounts of butter or margarine.The Danish can be topped with chocolate, sugar and icing and may be stuffed with either jam fruits or custard. Shapes are numerous including circle with filling in the middle, figure- eights, spirals and the pretzel-like kringles. In UK, various ingredients such as jams, custard apricots, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness. Such a heavenly taste, is addicted for sure.