Sea Food (Shrimp with A Basic Sauce)

urmiladuhan said:
Cheese making is quite an art and has lot of science behind it. Except for Feta and Mozzarella, the other cheese mentioned above take a lot of time to get ready i.e., may be upto a year or so. Let's leave it for the professionals.
I have salad recipes that use Mozzarella, which I will be more than happy to share.
I am quite good with some Tandoor Items - I shall be posting about them soon.
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Bocconcini/Mozzarella Salad:

I prefer Bocconcini as it is softer and tastes better than a regular mozzarella. In a bowl, slice some tomatoes (either vertically/horizontally) and add the bocconcini balls (approx. 2 inch in dia., if bigger, you may cut them into half and use them that way) (after wiping all its drippings). About 1 ball per 2 medium sized tomatoes. Sprinkle with ground pepper and olive oil and throw in few basil leaves for color. Mix well. Ready! Really nice salad :)

p.s: there is a food festival (Aahaar) organized each year at Pragati Maidan - there they display various kinds of cheese. Sometimes, they are also for sale. Otherwise Sarojni Nagar in Delhi is a good place to buy cheese.
 
vpsingh said:
(मेरी जानकारी के अनुसार घर में जो दारु (wine) बनती है उसमे अंगूर बड़े से टब या होदी में डालकर पैरों से फोड़े जाते हैं जो काफी disgusting है ). If you have some information on this you may like to share).
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They are clean pair of shoes specifically kept for this purpose only (not for using elsewhere as on streets)
 
urmiladuhan said:
They are clean pair of shoes specifically kept for this purpose only (not for using elsewhere as on streets)
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No hard and fast rule. I remember having seen a documentary wherein grapes were being trampled bare-footed. But, on the small scale, even a juicer can do the job.
 
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