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At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in Venice. By 1867, Buitoni Company in Sansepolcro, Tuscany became an established pasta manufacturer. During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called "The Industry of Pasta". Ingredients : 1) 2 cups all-purpose flour (maida) 2) 1/2 cups semolina flour (suji) 3) a pinch of salt 4) 3 large eggs 5) olive oil - 2 tbsp Preparation : 1) Thoroughly sift together maida, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center, break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually inco

Many variations of flatbreads and roti pie are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. The roti is a traditional flatbread from the Indian subcontinent. It is normally eaten with cooked vegetables or curries. In Sri Lanka, there is a variant of roti called pol roti (coconut roti), made of wheat flour. The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. Roti for beginners Make roti (Indian flatbread) in few easy steps : Ingredients : 1. Wheat flour (atta) - 3 cups 2. Water - 1/2 cup 3. Salt - 2 pinches Preparation : 1. How to knead the dough ? Mix 3 cups of flour with 1/2 a cup of water, gradually mix, and knead a dough. If the dough gets sticky, this means it has a lot more water content, add little more flour to it. If the dough is hard, add

The word Biryani is derived from the Persian word Birian, which means 'fried before cooking' and Birinj, the Persian word for rice. Many historians believe that biryani was originated from Persia and was brought to India by the Mughals. Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao) : it states that the word "biryani" is of older usage in India. This is a tried and tested recipe from my kitchen. I had explained in easy steps the way of consuming biryani from Persia to your plate. Chicken biryani recipe : from Persia To your Plate Ingredients : Step 1 - Preparation of Biryani Masala : 1. Masala (dry) for biryani rice :    i) Bay leaves - 2 large   ii) Green Cardamom - 2 pc  iii) Black big Cardamom -1 pc  iv) Cinnamon - 2 1/2 inch stick  iv) Clove - 2 pc   v) Black Peppe

Garlic Naan Bread A note of naan bread was first mentioned in the writing of Indo-Persian poet Amir Khusroo in 1300 AD. It was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals. Now-a-days, it is an Indian cuisine served hot with some spicy curry, very popular as a South Asian food especially in  Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajizkistan and surrounding areas. brushing garlic butter on naan bread Ingredients : 1. All Purpose Flour - 2 cups 2. Baking Powder - 1 tsp 3. Baking Soda - 1/2 tsp 4. Yogurt/Dahi - 1/2 cup 5. Milk - 1/4 cup 6.Cumin - 1/2 tsp 7. Sugar and Salt to taste 8. Vegetable oil 9. Butter-garlic mix 10. Egg - 1(optional) Preparation : 1. Take 2 cups of flour (

              No more mushy, hard, or burnt rice! Try this easy fail-proof method to make the perfect fragrant and fluffy white rice ready in just minutes. YES please !!! A guide to rice in Indian cooking... Rice is our staple food. There are many varieties of rice. They are mainly four- Aus, Aman, IRRI, and Boro. Nearly half of the people of the world live on rice.Rice is found all over the world. It grows best in Bangladesh, Pakistan, Burma, India, China, Japan, Thailand, U.S.A etc. HOW TO COOK RICE IN HANDI Servings :    1/3 cup of rice =60 gm / person, 8 persons=500gms rice Cooking time:    25 mins (depends on the quality of rice) know your calories Prepare your meal : 1. Take the rice in a bowl and wash it properly under running tap water. Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circular motion or even with a strainer. Pour out the milky water, and continue to rinse until the water is clear. Drai