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	<title>Recipes From Asia</title>
	<link>http://recipefrom.asia</link>
	<description>Easy Asian Recipes from Armenia,China,India,Russia,Georgia,Uzbekistan,Iran,Japan</description>
	<lastBuildDate>Sun, 31 Oct 2010 22:32:12 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>AYLAZAN</title>
		<description><![CDATA[METHOD OF PREPARATION COURSES:

Eggplant peeled and cut into slices, season with salt and leave for 10-15 minutes to remove bitterness, then overcome. The pods of beans washed, cleaned of lateral veins. Potatoes cut into cubes, onion half rings, sweet pepper - julienne, tomatoes, thinly.
Prepared vegetables to put in a pot in layers 1-2 cm, add oil. Repeat layers, interspersing their spicy herbs, pepper and salt, until all the vegetables do not have enough.
Simmer with a small amount of water until cooked at low heat with the lid closed.
For 5-7 minutes until cooked add the chopped garlic.]]></description>
		<link>http://recipefrom.asia/2010/08/aylazan/</link>
			</item>
	<item>
		<title>Arganak</title>
		<description><![CDATA[


YOU NEED:
chicken &#8211; 500 g
Water &#8211; 6 cups
Carrots &#8211; 1 pc.
onion &#8211; 1 pc.
egg yolk &#8211; 1 pc.
lemon &#8211; 1 / 4 pcs.
parsley &#8211; 1 / 2 bunch
For the stuffing:
venison, beef or lamb (meat) &#8211; 150 g
onion &#8211; 1 pc.
melted butter &#8211; 1 tbsp. spoon
rice &#8211; 1 tbsp. spoon
green coriander &#8211; 1 bunch
Black pepper &#8211; 1 pinch
salt



METHOD [...]]]></description>
		<link>http://recipefrom.asia/2010/08/asd/</link>
			</item>
	<item>
		<title>AKANDZH (Ears)</title>
		<description><![CDATA[You need
wheat flour &#8211; 2 cups
Egg yolks &#8211; 5 pcs.
brandy or vodka &#8211; 2 tablespoons. spoon
powdered sugar &#8211; 1 / 2 cup
vegetable oil &#8211; 2 tbsp. spoon
oil for frying
salt &#8211; 1 pinch
METHOD OF PREPARATION COURSES:
From the egg yolks, flour, salt with the addition of brandy or vodka make a dough. Cut the dough pieces weighing 4 g, roll [...]]]></description>
		<link>http://recipefrom.asia/2010/08/akandzh-ears/</link>
			</item>
	<item>
		<title>Amich</title>
		<description><![CDATA[You need:
chicken (or turkey) &#8211; 1 pc. (1,5 &#8211; 2 kg)
rice &#8211; 1 / 2 cup
melted butter &#8211; 4 tbsp. spoon
peeled almonds or apricot kernel seeds &#8211; 1 / 2 cup
dried apricots &#8211; 1 / 4 cup
Dates &#8211; 6 pcs.
green basil &#8211; 1 / 2 bunch
cloves &#8211; 2 pcs.
ground cinnamon &#8211; 1 tsp
salt
METHOD OF PREPARATION COURSES: 
Boil [...]]]></description>
		<link>http://recipefrom.asia/2010/08/47/</link>
			</item>
	<item>
		<title>Brinjal Bath</title>
		<description><![CDATA[1 cup of basmathi rice
1,5 cups of coconut milk
2 basil leaf
2  cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee
Grind coriander seeds and aniseed together. Dissolve this in half cup of water and keep about 10 minutes. Mix turmeric and keep aside.
Fry rice in 2 tbsp ghee [...]]]></description>
		<link>http://recipefrom.asia/2010/06/brinjal-bath/</link>
			</item>
	<item>
		<title>Lavash</title>
		<description><![CDATA[Lavash is a thin,flat bread of Armenian origin.
Traditional Lavash making in tonir.
Tonir is cylindrical hole on undergound Door of tonir
is on same level as floor.also it has simple ventilation
system for buring wood.when Burn is already sited (
no any tongues of flame).Its ready for making lavash.Dough
for lavash similar of dough  of simple breed.
Sited on floor [...]]]></description>
		<link>http://recipefrom.asia/2010/06/lavash/</link>
			</item>
	<item>
		<title>Beef cooked with quinces</title>
		<description><![CDATA[Beef cooked with quinces
750-800gr. beef, 100g. melted butter, 1 kg. quince, 1-2 onions, parsley and dill, 1 teaspoon black ground pepper, salt to taste. 
Beef, cut in 3 pieces per serving, fry in a skillet with butter, add water to cover meat, and ran until half-done.
 Add browned and chopped onion, salt, pepper, peeled and [...]]]></description>
		<link>http://recipefrom.asia/2010/05/beef-cooked-with-quinces/</link>
			</item>
	<item>
		<title>CRANBERRY FRITTERS</title>
		<description><![CDATA[CRANBERRY FRITTERS
8 oz Cranberry jelly, canned
5 tb Flour
1/2 ts Baking powder
1/2 ts Sugar
5 tb Water
Vegetable oil
&#8211; for deep-frying
Flour &#8212; for dredging
Cranberry tartness suggests the original Chinese
ingredient, a firm, gelatinous jelly flavored with the
hawthorn berry (or &#8217;shandza&#8217;, which in northern China
is pureed to make a delicious tart, thick, cooling
drink). Enclosed within a light, deep-fried batter,
the strips [...]]]></description>
		<link>http://recipefrom.asia/2010/05/cranberry-fritters/</link>
			</item>
	<item>
		<title>Harissa</title>
		<description><![CDATA[Harissa
1 kg chicken
1 kg  coarsely ground soaked wheat.
5 liter water.
Put on low fire .and not mix. After stewed and boned chicken .Finally add salt and mix with wooden beam. 
]]></description>
		<link>http://recipefrom.asia/2010/05/harissa/</link>
			</item>
	<item>
		<title>INDIAN PUDDING</title>
		<description><![CDATA[INDIAN PUDDING
* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile
bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5
minutes. Cover [...]]]></description>
		<link>http://recipefrom.asia/2010/05/indian-pudding/</link>
			</item>
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