Low Sodium Alternatives for Party Favorites

StarBuzz Weekly, Toronto-ONTARIO-Pepperoni Evolves Beyond Pizza

MISSION, KS--(Marketwire - Dec 15, 2011) - (Family Features) Americans love their pepperoni. In fact, the Italian-American creation has become the most popular pizza topping in the U.S. But when it comes to pepperoni, pizza isn't the only use for the popular ingredient. Americans have found additional methods for incorporating pepperoni into snacks, side dishes and flavorful main dishes as well.

How to Throw an Elegant and Easy Dinner Party

Photo courtesy of GetMaineLobster.com

StarBuzz Weekly, Toronto-MISSION, KS--(Marketwire - Dec 15, 2011) - (Family Features) Hosting a dinner party is one of life's greatest pleasures, but choosing the menu can be both exciting and intimidating. A dinner party is about sharing good food and enjoying one another's company. So why not create something easy, convenient and unique for your next party and indulge your friends in a dinner they won't soon forget?

Diet Recipes - Maple Mustard Pork Chops With Steamed Broccoli

StarBuzz Weekly, Toronto-Author: soeace
One of the hardest things people face when it comes to losing weight is knowing what foods are the best to eat. Often times they think that have to eat foods that don't taste great and has no flavor. In all reality, the so called "healthy food" can taste just as good, if not better, than the junk foods you have been consuming.

Celebrate the grape harvest in style

Perfect time of year to put Niagara on your travel itinerary

StarBuzz Weekly, Toronto-NIAGARA FALLS, Ont. — As Niagara’s winemakers turn their attention to harvesting the grapes that will become the 2011 vintage, the time is perfect to plan a visit to the picturesque vineyards of the Niagara Peninsula.

Some of the best Ice wines and Asian foods for your best ever dining experience

Niagara Ice wine festival is a gala time in Ontario region in Canada. People from across the world, flock to Canada to participate in the unending joys of exotic wines and foods in the second week of January every year

StarBuzz Weekly, Toronto-Aug 10, 2011 - Niagara Ice wine festival is a gala time in Ontario region in Canada. People from across the world, flock to Canada to participate in the unending joys of exotic wines and foods in the second week of January every year.  Canadian people, especially those from the Ontario region pride themselves in offering the wines made with different procedures and blending techniques. They pick the frozen grapes from bunches in the cold nights of the coldest season in Canada to produce some of the best tasting ice wines in the world.  For more information visit: http://www.pellericewine.com

Ice wine-an exceptional drink

 

According to a Journal on Wine, not Bordeaux, not Champagne and not even Port, but the Canadian ice Wine touts to be the second highest priced bottle in wines all over the planet.

The Diverse Varieties plus Classification of Wine

StarBuzz Weekly, Toronto-Author: vijayjannair123
Wine is certainly one of the most popular, stylish and classiest alcoholic drinks which are equally enjoyed by everyone worldwide. Regularly prepared by fermenting of grapes, Wine has also a wide range of other fruits in it. The addition of different fruits also helps in improving and enhancing the taste of wines. Some of the mostly used fruits are several types of berries. Apart from fruits, there are numerous other things that can be utilized while wine making to reinforce the taste. This really is the reason why every wine tastes unusual from each other. Further, the quantity of every ingredient is absolutely different for each type of wine. Even, every region produces various kinds of grapes that taste another way. Because of different tang of grapes, the final wine also tastes different from each other. Apart from grapes and components, there are various other elements that affect the tang of the wine. Several of this kind of elements are fermentation process, storage place, bottling containers, fermentation period and storage container.

Basic Wine Tasting Tips

StarBuzz Weekly, Toronto-By: winecents - Don't panic. Two words to live by, whether you find yourself stranded in the woods or it is that moment when the sommelier pours the first bit sip of wine into your glass. Don't worry, anyone that is unfamiliar with the process feels intimidated by it. Trust me.
The following article will provide you with some basic wine tasting tips that will not only help you to determine if that bottle of wine you ordered for dinner is okay to drink, but it will also help you when it comes time to compare wines during a tasting.

Wine & Cocktails:Creating your Own Champagne Cocktails

StarBuzz Weekly, Toronto-Using particular approach a dazzling wine was made known as champagne. It originated from France inside the city of Champagne.

Even though you may drink champagne  by itself, others mix it with their selection of ingredients to add an inviting and bubbly taste. It is referred to as champagne cocktails when champagne is combined with other ingredients.

Master Chef SANJEEV KAPOOR'S exclusive recipes for StarBuzz: POTATO CHEESE TIKKI

StarBuzz Weekly, Toronto-

Ingredients

Potatoes, boiled and peeled                    3 large

Cheese, grated                                       1 cup   

Bread crumbs                                        1 cup

Sago (sabudana), soaked and drained  2 tablespoons

Onion, finely chopped                            1 medium

Salt                                                        to taste

Black pepper powder                            to taste

Coriander powder, optional                   ½ teaspoon

Chaat masala, optional                         ½ teaspoon

Oil                                                         to deep-fry

Method

1. Mash the potatoes, add one fourth cup bread crumbs, sago, onion, salt, black pepper powder, coriander powder and chaat masala and mix well.
2. Divide the potato mixture into twelve small balls, flatten them and stuff cheese in the centre and shape into tikkis.
3. Coat the tikkis with the remaining bread crumbs. 
4. Heat sufficient oil in a kadai and deep fry the tikkis till golden brown. Drain on absorbent paper.
5. Serve hot with tomato or green chutney.

-By Sanjeev Kapoor – Master Chef, Author, Television Host. Reach him at enquiry@sanjeevkapoor.com

Master Chef SANJEEV KAPOOR'S Recipe: KATHI ROLL

Ingredients

Refined flour (maida) rotis                    4-6                              

Boneless chicken, cubed                       300 grams                   

Ginger paste                                         ½ tablespoon                                                               

Garlic paste                                          ½ tablespoon                                                   

Salt                                                      to taste

Oil                                                        2 tablespoons                                                  

Cumin powder, roasted                        ½ teaspoon     

Coriander powder                                ½ teaspoon

Red chilli powder                                  ½ teaspoon                             

Chaat masala                                      ¼ teaspoon                 

Onions, sliced                                       2 medium                                                        

Carrot, cut into strips                            1 medium                                

Green chutney                         4-6 tablespoons                                               

Fresh coriander leaves, chopped           2 tablespoons

Method

1.      Mix together the ginger paste, garlic paste and salt and marinate the chicken cubes in the mixture for one hour, preferably in the refrigerator.

2.      Heat the oil in a pan and sauté the chicken cubes till tender. Add the roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. Keep warm.

3.      In a bowl, mix together the sliced onions and carrot strips.

4.      To make each kathi roll, put one teaspoon of oil on a tawa and lightly heat the roti.

5.      Spread one teaspoon of green chutney over the roti, place six to eight pieces of cooked chicken on top and sprinkle with the remaining green chillies and coriander leaves.

6.      Spread a spoonful of onion and carrot mixture on top and sprinkle salt. Roll the roti up tightly and serve.

By Sanjeev Kapoor – Master Chef, Author, Television Host. Reach him at enquiry@sanjeevkapoor.com

Watch for Master Chef SANJEEV KAPOOR'S exclusive recipes for the readers of StarBuzz

sanjeev

Master Chef SANJEEV KAPOOR

 About SANJEEV KAPOOR:

Sanjeev Kapoor probably needs little introduction being the most celebrated face of Indian cuisine today. At his best, he can be Chef Extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards! He is living his dream of making Indian cuisine the number one cuisine in the world. He has been honoured with the National award for ‘Best Chef of the Year 2008’ by the Ministry of Tourism, Government of India. Khana Khazana, the cookery show he has been hosting on television, has entered its 18th year and will reach the 900 episode milestone this year. It has won ‘Best Cookery Show’ award by Indian Television Academy (ITA) this year as also many times in the previous years. It has also been awarded the Indian Telly award.