Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Monday, September 12, 2016

Spicy Malabar style King fish fry Jo's way!


It's one of my favourite fish recipe. This dish was born out of sheer boredom! Actually wanted to make steamed fish using green masala but I couldn't get good banana leaves. Besides I was tired of my usual dishes. Wanted little twist, so decided try this recipe using lots of curry leaves.

An experiment that turned out to be a perfect main course and a winner at many dinners!

  1. 500 grams King Fish steaks ( About 5-6 )
  2. ½ cup coconut or Vegetable Oil for shallow frying
For the Masala*:
  1. 1-2 sambar onions
  2. 10 Kashmiri or Byadagi Chillies
  3. 1 teaspoon black pepper corn
  4. 1 small marble sized ball of tamarind
  5. 15 cloves garlic
  6. 2 tablespoon rice flour
  7. 1 teaspoon turmeric
  8. salt to taste
  9. 2 spring curry leaves

For Garnish:
  • Juice of a lemon
  • Onion Slices
  • 2 spring curry leaves

  • Grind all the ingredients listed under masala* to a smooth paste in a blender adding half a cup of water. Make a really smooth paste and set aside.
  • Wash and clean the king fish steaks and apply the masala* paste on the fish making sure to rub it well on both the sides well with the hands. Let it marinate for 20 minutes in the refrigerator.
  • Heat vegetable oil in a non stick pan until really hot. Add 2 spring curry leaves and wait till it gets crisp. Take it out and drain on a paper towel.
  •  When the oil is hot, gently place the fish pieces and fry for 1.5 - 2 minutes on one side. After 1.5 - 2 minutes, carefully flip the fish and cook on the other side for another 1.5 - 2 minutes or  Cook till you get a lovely golden brown color on both the sides.
  • Remove from oil and drain on a paper towel.Garnish with fried and crushed curry leaves and squeeze some lemon juice on the fish and serve hot with some sliced onions.
  • Place only a few pieces of fish in the pan at one time so that they are not crowded. Frying too many at one time cools the oil down too much, causing the fish to absorb more oil. Fry consistent size pieces together so they cook evenly. 
  •  Fish steaks or fillets should not be thicker than 1 1/2 inches. Slice any pieces over 1 1/2 inches thick into thinner fillets. When frying, cook pieces with similar thickness together so that they cook evenly.
  • You can use any fish of your choice.

Tuesday, April 19, 2016

Healthy Ekpani/Brahmi/Ondelaga Thambuli

Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.

 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.


  1. 1/4 cup Brahmi leaves
  2. 1/4 cup Grated coconut
  3. 1 Cup Sour butter milk
  4. 3-4 Green chillies
  5. 1/2 tsp Jeera
  6. 1 inch piece Ginger
  7. Salt to taste


  • Wash brahmi leaves under running water and drain well.
  • Now grind all the ingredients to smooth paste using little buttermilk at a time.
  • Serve chilled along with rice right in the beginning of lunch.
  • If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.

Tuesday, March 29, 2016

Chunky Yam/Suran/Jimikand ki Chaat!

Suran Chaat

Easy and quick tongue tickling Suran chaat is one of the popular street food of North India. This recipe is so simple to make,which you can just relish it any time of the day!
          Suran is a vegetable widely found in India, also known as Yam, Elephant foot yam (as it resembles elephant foot), Jimikand and etc. It is a tuberous vegetable widely cultivated in the tropical countries of the world.

Jimikand ki chaat
Ingredients :
  1. 2 cups- Thick juliennes of Yam/Suran
  2. 1/2 tsp Chaat Masala
  3. 1/2 tsp Chilly Powder
  4. A small pinch of hing ( optional)
  5. Salt to taste
  6. Oil for deep frying
  • Apply some salt to the yam pieces and keep aside for 5-10 minutes.
  • Heat oil in a shallow pan.Squeeze the yam pieces and fry till its golden brown
  • Lift out the fried yam and drain on paper towels.
  • Now take a mixing bowl and add fried pieces and all the powder and give it a nice toss and serve immediately with lemon wedges. 

Thursday, March 17, 2016

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Saturday, December 12, 2015

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.


  1. 1/2 kg Squid (10-12 medium sized)
  2. 1cup - All purpose flour
  3. 1/4cup - Fine semolina
  4. 2tbsp - Corn starch
  5. 1tsp - Dried Oregano
  6. 2tsp - paprika 
  7. 1tbsp- Pepper Powder 
  8. Salt to taste
  9. Vegetable oil for frying

  • To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
  • Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
  • Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
  • Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
  • Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
  • Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  •  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
  •  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.

Wednesday, November 18, 2015

Katla Maach Bhaja/Fish fry

It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

  1. Katla Slices- 10-12
  2. 2 heaped tsp Chilli powder
  3. 2tbsp-Ginger-Garlic paste
  4. 1/2tsp- Turmeric powder
  5. Salt to taste
  6. 2tsp Kasundi/mustard paste

  • Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
  • Heat the kadahi on low flame and heat it well. 
  • Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.

  • The sides of the kadahi/Pan should get coated well with the oil.
  • (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
  • On low heat, let the oil heat till you can smoke from it.
  • With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
  • Now the kadahi is properly seasoned and will work as a non stick.
  • Now raise heat.
  • Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
  • Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
  • Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
  • Now raise heat and let it fry for around 2 minutes. 
  • Lower heat, remove cover and very carefully and gently turn the pieces over. 
  • Cover and let it cook for 2 more minutes.
  • Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
  • Remove all the pieces likewise and keep on aside. 
  • For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
  • Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
  • Continue in the same way for the rest of the fish pieces.
  • If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.

Tuesday, October 20, 2015

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

  1. 2 cups -Soya nuggets/chunks
  2. 2-3 - Medium Sized Potato boiled,mashed
  3. 1/4 cup -Chana dal
  4. 2 tsp -garam masala powder
  5. 1/2 cup -Freshly chopped coriander leaves
  6. Few fresh mint leaves,chopped
  7. 1- Garlic bulb, chopped fine
  8. 4-5- Green chillies chopped
  9. 2 tsp -Ginger chopped
  10. 2tsp Red chilly powder
  11. 1tsp Chaat masala
  12. 1tsp -Pepper powder
  13. Salt - to taste
  14. Butter 1/4 cup melted 

  • Wash and Soak Chana dal for about 1 hour
  • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
  • Boil soya nuggets in enough water and drain.
  • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
    Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
  • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
  • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
  • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.

Friday, October 2, 2015

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

  • Preparation time: 15 mins    
  • Rest period: 12 hours   
  • Cooking time: 15 mins    Serves: 5-6

  1. 1 kg chicken, cut into bite sized pieces
  2. 3tsp Green chilly,coarse paste
  3. 1 tbsp garlic paste
  4. 1 tbsp ginger paste
  5. 1 tsp cumin powder 
  6. 1 tsp coriander powder 
  7. 1 tsp chaat masala powder (optional)
  8. 1 tsp garam masala powder
  9. 1/4 cup  hung curd/ yogurt
  10. 2 tbsp fresh cream
  11. 2 tbsp grated cheese (any white cheese except Parmesan)
  12. 1 tbsp lime juice
  13. 1 tbsp butter
  14. salt to taste
  15. black pepper to taste


  • Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
  • Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
  • To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs
  • Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
  • Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
  • Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
  • Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
  •  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
  • Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney. 

Tuesday, September 1, 2015

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

  1. 250 gms of Paneer/cottage cheese( cut into cubes)
  2. 2 Large onions
  3. 10-12 Garlic cloves
  4. 2 Tomatoes,
  5. 6-7 Red chillies
  6. 10 Cahewnuts
  7. Kitchen king masala powder or any garam masala powder
  8. 2 cardamom pods
  9. 1/2 cup red or green Capsicum (bell peppers)
  10. 2tbsp Butter or oil
  11. 1tbsp coriander leaves chopped
For Roti Roll/wraps

  1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
  2. 1 Cup Multi grain flour 
  3. 1 Tablespoon Yogurt (Optional)
  4. 2 Tablespoons Ghee or oil
  5. Salt to Taste
  6. Oil for Frying
  7. 1/4 Cup Wheat Flour, for rolling

For Salad:
  1. 1 Tablespoon Green Bell Pepper (capsicum), diced
  2. 2 Onion,sliced
  3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
  4. 1/2 Teaspoon Red Chili Powder (optional)
  5. 1/2 Chat Masala
  6. Salt to Taste 
For Green chutney:

  1. 1/2 Bunch Mint leaves
  2. 1/4 Bunch Cliantro (Coriander leaves)
  3. 2 Tablespoon Peanuts
  4. 1 Clove Garlic
  5. 1/2 inch Piece Ginger
  6. 4-5 Green Chilies
  7. 1 Teaspoon Cumin Powder
  8. 1/2tsp Black salt
  9. 1 Tablespoon Lemon Juice
  10. Salt to Taste

Method For Lajawab Paneer Suffing :

  • Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
  • Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
  • Add the capsicum and saute for a few minutes.
  • Add the ground masala paste, and cook till the oil seperates.
  • Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
  • Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
  • Garnish with coriander leaves.
Method For Roti rolls/wraps:

  1. In a big bowl mix both the flours.
  2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
  3. Knead the dough very well, cover it and keep aside for 1/2 hour.
  4. Knead again and divide the dough into 5 equal portions.
  5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
  6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
  7. Roll into a 7 – 8 inch roti, then place it on skillet.
  8. When it starts bubbling on one side, apply little oil,turn it over.
  9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

  1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
  2. Sprinkle red chili powder, chat masala and salt, toss lightly.
  3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

  1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
  2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
  3. Add Lemon juice, salt and pulse it one more time.
Method For Kati Roll:

  1. Spread green chutney evenly on each roti / wrap.
  2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
  3. Spread one portion of the salad on top paneer filling and roll up tightly.
  4. When you want to serve, cook the rolls on a hot tava/griddle.
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.

Saturday, August 15, 2015

Thiranga idli...Happy 69th independence day!

Happy Independence Day!

A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 

Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)

Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice


  • First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
  • For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
  • Now separate the idli batter into 3 portions ie 1/2 litre each.
  • Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
  • Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
  • Finally add a pinch of soda to the last portion of the batter,mix it well.
Final procedure:
  • Boil 3cups of water in a idli steamer.
  • Grease desired shaped mould with ghee or coconut oil.
  • First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
  • Now open the lid and pour the plain idli batter and steam again for 2 minutes.
  • Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
  • Serve hot with chutney or sambar.

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