tag:blogger.com,1999:blog-48129479095479351592024-02-19T17:46:36.018-08:00Explore Share InspireThe experiences, positive or negative, that we feel most deeply, and through which we truly live; not mere experiences, but Experiences.
Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-4812947909547935159.post-66676235269020482642023-10-17T20:52:00.000-07:002023-10-17T20:52:49.269-07:009 Best Navratri Vrat Recipes for 9 DaysNavaratri is a special celebration that takes place in India when the goddess Durga is venerated and is accompanied by a special diet for 9 days. During this period a series of rituals are performed that include from fasting to special meals and those that should be avoided. For example during the Navratri people avoid meals with garlic, onion, rice, wheat flour, semolina, chickpea flour, corn starch, flax seeds, oats, legumes. <br />
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In this fast-paced world where we look for everything to be done quick and easy, there is one thing that we are compromising on is our food habits. In this busy schedule, we look for fast foods that are junk and unhealthy, and can lead to a lot of health problems in the future. So why not change into a healthy alternative that is not only tasty, but also quick and easy to cook as well.<br />
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<p><img alt="Navratri Vrat Recipes images" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUOtLNmNLigRBwxkhdxca1lga0kzHiPLWx990EloGcZ_sMXoFUoWF0s0BA_6N3esOKa3QDQC5q_-vG8JO1O5xG8tOpsvqK_0nKmns3CVfG8fQcccQNN5nC4WnCq6wzzkpUqP6_Z9UPk0/s1600/diwali-sweets.jpg" /></p><br />
<h2>1. Sabudana Vada</h2><br />
The vada are traditional fried snacks in several regions of India. The sabudana vada made with potato and tapioca pearls, are usually prepared during the navratri period. Women prepare alternative meals with the rest of foods that are allowed, such as sabudana vada.<br />
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For this recipe we must first make them soft, but if we cook them they will be too soft and then too hard. So we leave them to soak in cold water, avoiding the heat (if it is very hot leave it in the fridge). Mix them with the rest of the ingredients. Proceed to their cooking by adding in oil until the whole mass is golden. If we do not increase the heat it will also be when the tapioca pearls have softened enough to be able to eat the whole preparation without noticing hard balls.<br />
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When the dough has little potato it melts and breaks in the oil. The tapioca pearls, which already retain water, soften. If there is too much tapioca in the dough, it all comes together and forms a salsita that does not do well oil. If you make the first sabudana vada and break it, and they remain as translucent, it is that the dough needs more potatoes.<br />
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They can also be grilled, with little oil, in a non-stick pan, covered. In that case make them a little flatter and put the fire a little lower, since they will be in contact with the pan all the time. Cook both sides and leave a moment on absorbent kitchen paper. I have not tried the oven, but you can try it too.<br />
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With the base of the recipe (tapioca pearls hydrated + potato + peanuts) you can invent your own similar vada. And if we start to vary it with whatever we want, we can add hard tofu (shredded with hands), cooked quinoa (and drained), carrot cooked and cut into small pieces, fresh parsley, chopped shiitake mushrooms, and roasted pumpkin.<br />
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<h2>2. Kuttu Ka Dosa</h2><br />
This Navratri moves beyond the usual Puris Kuttu and raises something different. A crunchy dosa recipe made of kuttu ka atta (buckwheat flour) with potato filling.<br />
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One of the simplest and easiest recipes are dosas or pancakes. Make a batter out of the Jowar flour and cook some delicious Jowar dosas or pancakes and have it hot with a spicy chutney. You can mix chopped or grated vegetables into the batter to make uthappam or vegetable dosa or make plain dosa by mixing Jowar flour and curds. Onion and Coriander can be spread over the dosa to make a crispy onion dosa for a change.<br />
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Godhi dosa is prepared using wheat flour and little bit rice flour with coconut chutney and onion sabzi. It is best when you add jaggery to dosa. A good masala dosa has three broad elements:<br />
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A thin but crisp and firm dosai that holds its shape even with the filling inside. The batter should be made especially for dosai and it should be neither too fermented nor too fresh. But, it shouldn’t dry out in the AirCon air to become poppadom. And when you soak the dosai, use it to hold the potato filling and dip it into the sambar and or chutney, it should not become a gooey mess. <br />
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The individual elements should stand apart but in total alignment with one another. The onion has to be shredded thin, fried with minuscule bits of ginger (garlic is optional here), turmeric powder, a finely chopped green chilli, red chilli powder that is not too hot, some green peas along with the boiled and mashed potato. The peas should still be whole and not mashed in. <br />
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Potato should not be mashed totally. A couple of fried cashew nuts can up the game by several notches. Even shallots should be small because you can’t handle large vegetables and dosai and chutney and masala in one go. A smashed yellow pumpkin gives a great consistency and mild sweet aftertaste without jaggery. It should be thick enough to soak dosai. <br />
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Too thick? That’s for rice, not for dosai. The chutneys have to be fresh. Not more than two/three hours old. A good coconut chutney with fresh broken coconut. A green chutney with coriander, mint and coconut. A red chutney with tomato and onion. Groundnut chutney and gun powder are not for masala dosa.<br />
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<h2>3. Parathas</h2><br />
Bread lovers can bake a healthy bread by replacing maida or all purpose flour with Jowar flour. This is easy to make and healthy recipe as jowar contains a lot of fiber. You can add some dry fruits to the bread dough if you are someone who does not fancy plain bread.<br />
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Paratha is one of the favorite dishes of the majority of Indian families, especially in Northern parts of India. This recipe, which is easy to cook and a staple food in many households is generally made from Wheat flour. Jowar flour can replace wheat flour to make it more healthy and taste different. Jowar can give a twist to your taste buds with the most familiar Parathas.<br />
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You can also add different vegetables or paneer to spice up the plain paratha. A special Chutney made from Groundnut, onion and garlic, is preferred by many as a side dish with Jowar Paratha. Any side dish that is usually cooked with parathas will taste great along with your jowar parathas.<br />
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They also make chapathi which is dry and crisp from Jowar flour which has a shelf life of 5-6 months! Khadak Roti is the local term for this and this Roti is good for consumption during travels, for supplying to places which are affected by floor, earthquake etc.<br />
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<h2>4. Idli</h2><br />
Idli is considered as one of the best breakfast by the WHO. Idli is a perfect combination of carbohydrates (rice) and protein (dal) with a good amount of fiber content. The batter is made by a fermentation process which makes it best for gut health. It is soft and fluffy which makes it suitable for all age groups. <br />
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Idli is light and easy to digest. It is cooked by a steaming method without adding oil and without direct contact with heat. All these make it a best breakfast option. One can eat 3-4 idlis per meal based on their health goals. Best time to eat idli is at breakfast. It can also be had at dinner. To enhance the protein content, have idli with sambhar.<br />
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This is for all those who want an easy way to grind idli batter. Soak 3 cups of idli rice (boiled rice), one cup dosa rice (raw rice) and half cup of good urad dhal with a little fenugreek seeds. Soak them all together after mixing and washing them in a big vessel in the morning. Grind after 6 hrs. Mix salt. Let ferment. At night it will be ready if the temperature is warm. <br />
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It may swell up faster in hot temperature. Keep in the fridge. Use next day to make soft idli. Have with sambar/chutney/idly spicy powder with sesame oil.<br />
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<h2>5. Poha</h2><br />
Moist it nicely. Soak Poha in water, drain the excess water and leave it for 4 to 5 minutes before cooking. Let the moisture get inside the Poha flakes. Always cook Poha in low flame. No matter how hungry you are, never cook Poha in high flame. After Mixing Poha with spices just cover the lid and cook it in low flame for 2 to 3 minutes (not more than that otherwise it will blow away the moisture). <br />
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After cooking for 2 minutes just turn off the heat and leave the lid ON for another 2 to 3 minutes. Let the Poha flakes cooked in its own steam. This will not only soften the flakes but also make it fluffy. <br />
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To prepare Dahi poha soak a cup of brown poha (brown rice flakes) in two cups of curd. Add a pinch of salt, chat masala, fresh chopped coriander, small green chilly chopped into tiny pieces and pomegranate seeds to it. Mix well and eat.<br />
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<h2>6. Rotis</h2><br />
Roti or rotti is a popular breakfast food in South India. Generally, rice flour is used to make roti and is called Akki Rotti. This soft and crispy dish is relished with chutney. But making this using Jowar flour is a good option as it will be crispier and healthier.<br />
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Vegetables like Carrot, Cabbage, Methi, cucumber etc. can be used along with onion. Just grate or cut any vegetable into small piece, cut some fresh coriander leaves and one green chili, mix it with Jowar flour and make delicious roti on tawa for a healthy and tasty breakfast.<br />
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Those who do not like Khadak Roti or Rotti can try soft roti. The procedure is simple, just boil 1½ cups of water, when water starts boiling, add little oil or ghee, salt and then add Jowar flour while stirring continuously. The mixture turns into solid dough. When this dough cools, knead it with little oil, make small balls, roll it into thin layers and bake it on tawa. <br />
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This can be served with dry vegetable curry or gravy one or with simple chutney. Makes a good breakfast recipe for elders also as it is soft and full of fiber.<br />
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<h2>7. Dal Makhani</h2><br />
Dal Makhani is a pure delight from Punjabi cuisine. It’s black lentils that have been simmered for hours in butter, spices, and cream. It’s so indulgent, so tasty, so comforting. You can eat it with rice, but my favourite thing is to eat it with plain naan. At the Golden Temple in Amritsar, the Dal Makhani is cooked for over 10 hours.<br />
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<h2>8. Kakara Pitha</h2><br />
It is a sweet dish from <a href="https://www.travtasy.com/2021/03/best-places-to-visit-in-odisha.html">Odisha</a>. They are made from cardamon flavored semolina (suji) and wheat flour. Chitau Pitha makes its appearance in the Odia homes on the occasion of Chitalagi Amabasya, also known as Chitau Amabasya. Basic ingredients are rice and coconut. Tastes nice if served with chutney or khir (khiri).<br />
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<h2>9. Sambar</h2><br />
Cook the Toor Dal or Moong dal or mixture of both separately in a pressure cooker. Add small amount of ghee or oil while cooking which will give soft even cooking. Choose the vegetables for sambar wisely. Always choose vegetables in pair. Either local vegetables like brinjal, Drumstick, ladies finger or English vegetables like carrot, beans.<br />
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Always use the home ground red chilly powder and coriander seed powder or use the best tried commercial chilly powders. When making Tadka use mustard, cumin, fenugreek seeds, red chilly flakes and asafoetida. Shallots (small onions) are preferred over the big onions as shallots give more taste to sambar. Use country tomatoes rather than the salad one as the country tomatoes give more sourness and taste.<br />
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Make fresh Sambar powder which contains the roasted powdered grams like urad dal, channa dal, rice, till seeds, pepper corns, grated coconuts. Always add the Sambar powder at the end so that the flavour remains in the mixture. Add tamarind water extracted from a small sphere (goli gundu) size tamarind after the vegetables are added. That will complete the dish.<br />
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For breakfast sambar add small jaggery bits. Use generous amount of corriander leaves.<br />
<br />Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-73353222836936212732023-04-15T07:38:00.010-07:002023-04-15T07:44:36.735-07:00How to Choose the Best Olive Oil<p>If there is a precious commodity currently in supermarkets, it’s olive oil. This basic ingredient of Mediterranean cuisine takes your dishes to the next level. But let's start at the beginning. Olive oil is one of the fundamental elements of the Mediterranean diet and has a long history. It is proven that thousands of years ago men knew how to extract juice from olive to obtain it and use it both for cooking and for other uses.</p>
<p>We are so used to having this product in the shopping cart that we hardly realize that it is essential. Despite everything, we know very little about this oil, beyond its use for almost everything in the Mediterranean diet. We could start by noting that supermarkets sell three different types of olive oil. There is the category of olive oil, virgin olive oil and extra virgin olive oil.</p>
<p>Considering these three categories, we can establish a first classification. Olive oil exclusively contains olive oils subjected to refining treatment and oils obtained from olives. Virgin olive oil is an olive oil obtained directly from olives and only through mechanical procedures.</p>
<p>Virgin olive oil is the juice of the olive. It is obtained mechanically, placing the olive in a press that crushes it and extracts its juice. If the oil is not obtained through this traditional process, it cannot be considered virgin.</p>
<p>The secret of a good extra virgin olive oil is that it has no secrets. Extra virgin olive oil is pure olive juice. No more. The extra virgin olive oil is of a superior category, obtained directly from olives exclusively through mechanical procedures. It is healthier and its flavour is better. It is also the most expensive, although the price difference is not very large.</p>
<p>The quality of olive oil depends on the quality of the olive and the speed of the production process. It is worth noting that the most purchased by consumers is virgin olive oil. However, this type of oil is not usually in all supermarkets. Then, the virgin olive, the extra, are those of a higher category. The difference, as explained, is trivial: if it has a defect, it is not extra and if it does not it is.</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPCPQyaaYVsO_yQuA1XdmZLGlqm0o-drwg54Qzb9aJ3jpFhsi_jxgcuNdeSjBfgf_WJFosfmV1YQcjbTY6GuN3jDFm88fUHg1D_RVLqrWY4wWU8z0X1b6tqjHFAujF6c4DIyp_uAc9p0/s1600/oldest+oil.jpg" alt="what are the health benefits of olive oil"/>
<p>In the article, we give you the keys to choose the best brand of virgin olive oil.</p>
<h2>Don't look for savings, look for quality</h2>
<p>You go to the supermarket in search of olive oil. Don't look at the price, look at the quality. Yes, you read that right: don't look at the price. What should you look for to buy one brand or another of olive oil? The taste. Buy extra virgin, we recommend it for these reasons:</p>
<ul style="list-style-type: square;">
<li>Its flavour is superior.</li>
<li>If you buy with your pocket in mind, you will lose quality and only save a few rupees.</li>
<li>Extra virgin is much healthier than other olive oils.</li>
</ul>
<h2>Value the quality</h2>
<p>"The most important thing about extra virgin olive oil is its flavour." To fully appreciate the taste of an oil, it is best to do a tasting at home. Take a tablespoon of an extra virgin and chew it slowly and gently until your tongue is well soaked. "A fruity, bitter and slightly spicy flavour is a sign of a good oil made with healthy olives.</p>
<p>Don't focus on the colour. It is the least important thing. The tastings are done in blue glasses so that the taster does not notice the colour of the olive oil. The colour of an extra virgin is not related to its quality, but rather to the month in which the olive was harvested.</p>
<h2>Can You Fry With Extra Virgin Olive Oil?</h2>
<p>Dress your salads and your dishes with extra virgin olive oil. Even the simplest dish has an exquisite flavour. You can also use extra virgin olive oil for frying. It is being used more and more in frying because it is healthier, more aromatic and tastier than vegetable oils. But in addition to gaining health, if you cook with extra virgin, you save money.</p>
<p>If the oil has not deteriorated during the first frying, it can be reused. To do this, you have to strain it after cooking using a piece of paper or gauze. It withstands high temperatures very well without degrading. It gives dishes aroma, flavour and texture. Likewise, in extra virgin olive oils we find a great variety of nuances.</p>
<h2>Is olive oil actually healthier?</h2>
<p>Virgin olive oil is good for health. To start with one: consuming it frequently can reduce the chances of suffering a heart attack. It is known as liquid gold due to its numerous properties. It is one of the healthiest fats that exist and one of the most appreciated treasures in nutrition.</p>
<p>It has been shown that EVOO (acronym for extra virgin olive oil) prevents the appearance of cardiovascular pathologies, regulates intestinal transit and collaborates in the formation of brain tissue. And its benefits do not end there. It also contributes to bone development by promoting calcium absorption, is an antioxidant, provides fat-soluble vitamins (A, D, K and E) and regulates cholesterol levels. Few foods give more for less.</p>
<p>Olive oil is good for health due to its high content of monounsaturated fats and polyphenols, which reduce the level of bad cholesterol and increase good cholesterol. The more virgin the oil, the higher the concentration of these substances. That is to say: extra virgin olive oil is the healthiest of all.</p>
<p>Dress or cook your dishes with extra virgin every day. To have a healthy and balanced diet you should consume olive oil between 3 and 6 times a day. Some EVOOs are fruity, others bitter, others aromatic, some sweet and sometimes with almond flavours.</p>
<h2>How to choose the best olive oil?</h2>
<p>First golden rule: make it extra virgin. Any other type of olive oil is a refined oil that will not have the properties of EVOO. The extra virgin are oils that are made with cold extraction, that is, at less than 27ºC and that lack organoleptic defects.</p>
<p>When buying it, in the first place it is better to choose extra virgin olive oils whose packaging is opaque. EVOO oxidizes quickly and because of this, it is best to preserve it from light.</p>
<p>Another important issue is to buy an oil that indicates the date of packaging. With a good container and at the right temperature, EVOO keeps well for a year. It can even last in good shape for up to two years (depending on the variety) if storage conditions have been good. Beyond that time, it is better not to buy or consume it.</p>
<h3>Saffola Aura Extra Virgin Olive Oil</h3>
<p>The flavour of olives is perceived from the aroma it gives off. The <a href="https://fittify.in/products/saffola-aura-extra-virgin-olive-oil-pack-of-2-250-ml-1-ltr?_pos=4&_fid=5966d7e2c&_ss=c" target="_blank">Saffola Aura Extra Virgin Olive Oil</a> that I purchased from Fittify is a gift for the senses. Its aroma is elegant and wild at the same time. Its balanced flavour is the perfect harmony between bitter and sweet and is ideal for your freshest dishes. It also has a small bitter touch and something spicy at the end, which delights our palates.</p>
<p>I use it raw especially. It makes simple boiled vegetables delicious. I also use it to dress salads. I must say that the price is also very good. It is a really very good extra virgin olive oil and absolutely delicate and adapts to any food and preparation with inviting aroma and colour and fruity, not “sour” at all. It is particularly light.</p>
<p>Excellent raw and for cooking, I have not found any defects and it will become a product to keep in the kitchen. With exceptional value for money, scent of fresh and ripe olives, very balanced taste with an average persistence, I recommend it for daily use!</p>
<p>This Extra Virgin Olive Oil is tasty at the right point, with the right degree of acidity. It is suitable for dressing salads, but it is also excellent for cooking. Its fruity flavour, with a slight bitter and spicy touch, makes it an essential in your kitchen.</p>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-53294831984912848122020-10-02T04:01:00.000-07:002020-10-02T06:37:51.423-07:00Easy Chilli Paneer RecipePanner is Indian cheese, but it can be substituted for tofu (soy cheese), a lighter and vegan choice. The Chili Paneer recipe is very popular and is originally from Punjab. Chili Paneer can be served with rice or bread. It can be re-heated in the same pot or in the microwave on medium power and let it rest for 2 minutes before serving.<br />
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The paneer is a light homemade cheese, very easy to make at home, cutting the milk with lemon juice. This curd, once drained, is the base of many vegetarian dishes in India, such as palak paneer with spinach, sautéed with spices, for a healthy dish full of flavors.<br />
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The advantage of paneer is that, unlike most cheeses, it holds up very well without melting. It also does not contain animal curd or chemicals. It keeps well two or three days, refrigerated. Although paneer can be bought fresh, it is very easy to make at home.<br />
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It is often used as a substitute for meat in many lacto-vegetarian dishes in India. In addition to stews with spices like the one we offer you, it can be grilled, seasoned with spices (paneer tikka) and you can also use it as a filling for traditional breads, such as stuffed naan bread.<br />
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Prepare the panner by heating the milk until it boils, put in a saucepan. Lower the heat, add the lemon juice and stir over medium heat for a couple of minutes, to separate the whey and form a grainy curd. It is important to use fresh pasteurized milk, which is usually sold refrigerated in supermarkets. <br />
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Remove from heat and strain the curd directly over a large colander covered with a muslin or fine napkin to drain the whey. Fold the napkin over the curd, without taking it out of the strainer. Cover with a plate and place a weight on it (I have used a stone mortar), letting it drain for 20-30 minutes. Once drained, remove the napkin and dice. Reserve cold. It is best to consume it immediately.<br />
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<img alt="Chili Paneer" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIOKR1zXFL5w10pEwIDo-ta7bj7LhvCmN6l2BhMqQL8cbxNn9RgakJXjRV0KKO4cJQKyc50_BU079XS72zL465e6L5oTS5gdbLUpPIdCvqO70cIg9oXMC6ZVlStOG1q-388gSpeNDP4k/s1600/57e20522-e172-43bf-aacf-f61fce812ab6.JPG" /> <br />
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<b>Ingredients</b><br />
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250 gram paneer<br />
2 green bell peppers<br />
2 red bell peppers<br />
4 green chilis <br />
2 tomatoes<br />
100 ml Soya sauce<br />
2 teaspoons oil<br />
2 cm ginger<br />
1 clove garlic<br />
1/2 teaspoon paprika<br />
1/2 teaspoon chilli powder<br />
1 teaspoon curry powder<br />
1 Onion <br />
2 Bay leaves<br />
Salt<br />
Pepper<br />
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<b>Method</b><br />
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<a name="step1">1. Grate garlic and ginger and fry a few seconds in oil, together with the bay leaves.</a><br />
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<a name="step2">2. In the meantime, pass the tomatoes through a blender until a homogeneous consistency is obtained. Add the tomato sauce and green chilis, cover and cook over medium heat for 15 minutes. If the mixture gets too dry, add half a glass of water.</a><br />
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<a name="step3">3. Season with salt, pepper, bell peppers and all the spices.</a><br />
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<a name="step4">4. Press and cut the paneer into cubes of about 1 cm and a half.</a><br />
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<a name="step5">5. Add the paneer to the sauce and cook for about 5 minutes.</a><br />
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<a name="step6">6. Pour in the soy sauce and mix well for a couple of minutes more.</a><br />
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<a name="step7">7. Serve hot accompanied by vegan naan, roti or jeera rice.</a><br />
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"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhYZ_fV0HtHalf5tfw-t-7e4olxa_F1qzkbAiBT-dN2v9kiH8AqPH24fG2RQuXHeeDSbtH-Nci6Huy4ZBMLHfl1MI2XKXv04HnGbIT7Ns9FxqnJ7mfKMzXCjDBbrifkA2S4z8OtaHn17v/s320/IMG_4013.JPG",
"text": "In the meantime, pass the tomatoes through a blender until a homogeneous consistency is obtained. Add the tomato sauce and green chilis, cover and cook over medium heat for 15 minutes. If the mixture gets too dry, add half a glass of water."
},{
"@type": "HowToStep",
"name": "Season with salt, pepper, bell peppers and all the spices.",
"url": "https://www.exploreshareinspire.com/2013/06/chilli-paneer-sanjeev-dry-gravy-recipe.html#step3",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRpT4jQJUbmasG569ELDKU9kerrv1SmtPp3JQMXQvBRkr0sawbAjTYGR5jY6EVQEQfUTMDc0w9uJFdhyzMsn6oT20A99XBa0yIiJBWpDcWoq1yFg8TvbduL-FOdaXMX95ivhYDnmvKW3F/s320/IMG_4017.JPG",
"text": "Season with salt, pepper, bell peppers and all the spices."
},{
"@type": "HowToStep",
"name": "Press and cut the paneer into cubes of about 1 cm and a half.",
"url": "https://www.exploreshareinspire.com/2013/06/chilli-paneer-sanjeev-dry-gravy-recipe.html#step4",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB7PaCZVdoDF_mgjtjjJEJF7qAFyoN3V1rfr1ZAB8QdrXMigqwupJSX2qkqHcWWDcfqvDYjzUnzfY8BsWUj-KBLt4x0xTEt2GBICiH25zypnpO0jf5F9u5QCKfK14HxzCSJQD-shh6PZE/s320/IMG_4004.JPG",
"text": "Press and cut the paneer into cubes of about 1 cm and a half."
},{
"@type": "HowToStep",
"name": "Add the paneer to the sauce and cook for about 5 minutes.",
"url": "https://www.exploreshareinspire.com/2013/06/chilli-paneer-sanjeev-dry-gravy-recipe.html#step5",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwXYBfF0obMHw5hrGofbn9ejO9WBUbyOgaRnGBrCCYOroJypbG2DigCWVt0EWwivJBo4Nb7wC6X_Yr_YVA4SSA2_NmM218NLF8IupLd9rjui-RIxfqT-kdzzY-z4ih3qLnuJrqeq9R0vJ/s320/IMG_4018.JPG",
"text": "Add the paneer to the sauce and cook for about 5 minutes."
},{
"@type": "HowToStep",
"name": "Pour in the soy sauce and mix well for a couple of minutes more.",
"url": "https://www.exploreshareinspire.com/2013/06/chilli-paneer-sanjeev-dry-gravy-recipe.html#step6",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhNoX06otLb16WlQDuF0ipA84rsfaynQuwcnMn-vshMuSNcCHbNdr6lVbE1pLCjJPNFQdg96WYjvnRtLK9pPrRBTM6wLRFY3LhdtBQKk4X0MGHFDHCegOJC8SVJ_oFYwtq5gBUZTmQUB4/s320/IMG_4019.JPG",
"text": "Pour in the soy sauce and mix well for a couple of minutes more."
},{
"@type": "HowToStep",
"name": "Serve",
"url": "https://www.exploreshareinspire.com/2013/06/chilli-paneer-sanjeev-dry-gravy-recipe.html#step7",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGolqhQWkKDloJYA-q6QJOC4B-xejLs1pzMYcZICf1aw__DPZKHWiGS7c0tbnPnTzjcCR27YW4Lix9AjtD6srAy-zgoEhoWVXvYXOOyNGpzEZg_YXU8yF9_FPTTPwrxtTv-So_d-0B9Uc/s320/1.jpg",
"text": "Serve hot accompanied by vegan naan, roti or jeera rice."
}],
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"@type": "AggregateRating",
"ratingValue": "4",
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"description": "Chili Paneer recipe is very popular and is originally from Punjab. It can be re-heated in the same pot or in the microwave on medium power and let it rest for 2 minutes before serving."
}
</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-51352923868229046672020-09-26T03:40:00.000-07:002020-10-02T06:38:05.878-07:00Kiwi Sorbet Recipe for KidsThe kiwi is a fruit from the pulp of green or yellow color produced by plants of the family Actinidiaceae, whose main variety is made up of Actinidia deliciosa. Its skin is brownish tint and inside the fruit are numerous black seeds. Its flavor can be more or less acidic, depending on the level of maturity and its taste is refreshing. <br />
<br />
The kiwi is a fruit particularly rich in vitamins. It presents a quantity of 85 milligrams of vitamin C per 100 grams. Eating a kiwi fruit a day helps to keep constant the daily intake of this vitamin for the body. The kiwi is low in sodium, but rich in potassium, a feature that allows you to rebalance the levels of these important minerals in our diet. <br />
<br />
The composition of kiwi sees the presence of water for 84% of the fruit. It contains about 9% of carbohydrates and, for the remaining part of the fruit, traces of fat and protein. The kiwi fruit is a low calorie, able to make about 44 kilocalories per 100 grams of product.<br />
<br />
In addition to vitamin C, kiwi fruit contains vitamin E, which is useful to protect our body from the effects of aging of the tissues. The kiwi is considered a powerful antioxidant . As regards mineral salts, 100 grams of kiwi provide 70 milligrams of phosphorous, 25 milligrams of calcium, 0.5 milligrams of iron and not more than 5 grams of sodium. The Kiwis also contain vegetable fibers useful to assist the smooth functioning of the intestine<br />
<br />
The high presence of potassium (400 milligrams per 100 grams) makes a kiwi fruit especially recommended for those who suffer from high blood pressure, because at the basis of hypertension may be an imbalance in the relationship between sodium and potassium taken daily, that it is possible to balance the diet. The kiwi is considered a beneficial food in order to protect the body from diseases like cancer and for the protection of DNA.<br />
<br />
The kiwi also helps to protect the body from disease, because of its high content of vitamins and minerals. According to a study conducted at Rutgers University, the kiwifruit is the greatest density of nutrients. Enjoy the kiwi can also be a help for those who suffer from asthma , since scientific studies have shown its ability to reduce the most typical symptoms, such as nocturnal cough attacks and breathing difficulties.<br />
<br />
The fiber content of this fruit helps to decrease the levels of cholesterol in the blood, as well as to adjust the absorption of sugars in the course of digestion, while its wealth of vitamin C is considered beneficial not only in order to strengthen the immune system, but also to protect the blood vessels to improve circulation and reduce oxidative stress in our bodies.<br />
<br />
Kiwi can be eaten not only the seeds and pulp, but also the skin, especially in the presence of an organic fruit, after it has been thoroughly washed and scrubbed. The very ripe kiwi can be divided in half without being sliced, to taste the pulp with a spoon directly. The kiwifruit can be used for the preparation of jams and jellies, alone or in combination with apricots and red fruits. <br />
<br />
Can be one of the main ingredients in the preparation of salads or fruit skewers, on the occasion of the snack, a ploy that will allow the fruit to be loved by children. With kiwi and lemon can make a compote sour, suitable to match even in savory dishes.<br />
<br />
A kiwi can be one of the fruits to be consumed at breakfast, after being sliced and seasoned with lemon juice. It can be added to muesli and can definitely get to be part of the ingredients for making smoothies and detoxifying benefits to be enjoyed at any time of the day. <br />
<br />
The kiwi can be also used for the preparation of pies, sherbets and ice creams, as well as icicles fruit healthy. The kiwi can be prepared with vegetables like zucchini and peppers in the preparation of summer salads. With the Kiwis can be prepared homemade beauty treatments.<br />
<br />
A quick kiwi face mask can be done by pressing the pulp with a fork in a very mature fruit and mixing it with a teaspoon of almond oil. And therefore can spread it on your face and let sit for 15 minutes before rinsing your face with warm water. By kiwi seed extract is also an oil-free moisturizer and emollient, useful to make skin brighter and in case of eczema or psoriasis.<br />
<br />
We propose a kiwi sorbet recipe to prepare a refreshing kiwi dessert, with a beautiful green color. This lightly carbonated dessert is pleasantly refreshing and suitable for all ages, is perfect on a sunny afternoon or after practicing sport or game outdoors.<br />
<br />
In addition to cool drinks, with the heat we like slushies or sorbets much more. There is a great advantage to making these soft drinks at home, they are not made from powders and many sugars, but quite the opposite, the base and most of its content is natural fruit, as in this recipe for kiwi sorbet.<br />
<br />
And to this we must add that slushies and sorbets are very easy to prepare and even that we can make them instantly if we previously prepare the fruit. There is almost nothing to do, just peel the fruit, chop it and freeze it. Then the food processor does the rest, so take note of the recipe for instant kiwi sorbet.<br />
<br />
<img alt="kiwi sorbet" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl30TMhqNHRlyIQ2c96uTCKoAfRyklC-MbYr0B5qvbbzfmN02NlEr-HGC95B51Mbksk32P8jh_z3Z_kXzQR7lawf87i8qwH3rDIktUeApfdakMwmYxtPBCNCBzYK_Jj6b_Q_4k1hRYZVlx/s1600/sorbet3.JPG" /> <br />
<br />
<b>Prep Time</b>: 10 mins ♥ <b>Total Time</b>: 1 hour 20 minutes ♥ <b>Yield</b>: 1 serving<br />
<br />
<b>Nutrition</b>: 93 calories, 0.6 grams fat<br />
<br />
<b>Ingredients</b><br />
<br />
5 kiwis<br />
100 grams of water<br />
50 grams of sugar<br />
1/2 lime<br />
<br />
<b>Recipe</b><br />
<br />
<a name="step1">A few hours before making the kiwi sorbet, peel all the pieces of fruit, cut them into slices and spread them out on a tray. If you use a tray, it is advisable to wrap it in film. Put the kiwi in the freezer and leave it long enough for it to be frozen.</a><br />
<br />
<a name="step2">Also prepare the syrup with some time to cool, as simple as putting the water and sugar in a saucepan, bring it to the fire and let it come to a boil, then lower the temperature and let it cook for a couple more minutes. Remove from the fire and let cool. To make the instant kiwi sorbet you must use a powerful food processor. Add the frozen fruit, the juice of half a lime and the syrup. Blend until you get a creamy, icy paste.</a><br />
<br />
<a name="step3">Once done, you can serve it in a glass or tall glass, but you can also store it in a container with a hermetic lid and reserve it in the freezer, having it available at any time of the day. If you keep it in the freezer for several hours, before serving it should be at room temperature for about five or ten minutes, and thus be able to serve the kiwi sorbet comfortably, both in a glass or by making balls with the ice cream spoon.</a><br />
<br />
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"text": "A few hours before making the kiwi sorbet, peel all the pieces of fruit, cut them into slices and spread them out on a tray. If you use a tray, it is advisable to wrap it in film. Put the kiwi in the freezer and leave it long enough for it to be frozen."
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"text": "Also prepare the syrup with some time to cool, as simple as putting the water and sugar in a saucepan, bring it to the fire and let it come to a boil, then lower the temperature and let it cook for a couple more minutes. Remove from the fire and let cool. To make the instant kiwi sorbet you must use a powerful food processor. Add the frozen fruit, the juice of half a lime and the syrup. Blend until you get a creamy, icy paste."
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"text": "Once done, you can serve it in a glass or tall glass, but you can also store it in a container with a hermetic lid and reserve it in the freezer, having it available at any time of the day. If you keep it in the freezer for several hours, before serving it should be at room temperature for about five or ten minutes, and thus be able to serve the kiwi sorbet comfortably, both in a glass or by making balls with the ice cream spoon."
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</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-15986424162287307272020-09-20T05:29:00.000-07:002020-10-02T06:38:19.272-07:00Boneless Chilli Chicken Recipe A very popular Indo-chinese dish, Chilli chicken must be the most popular dish that comes to mind when thinking about chinese food. Chilli Chicken is a popular Indo-Chinese chicken dish of Chinese Hakka origin. In India, this can include a variety of dry chicken preparations. Although boneless chicken is mainly used in this dish, some people also use boneless chicken.<br />
<br />
Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use boned chicken too.<br />
<br />
<img alt="Chilli Chicken" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaK6QbEaNmbKeXv8aeVrtE-O0y0XAvtYH4axX1jbKArnANbb1PkBFkH8y_di8uWL6oJUyxWq5wD_9od3F_nskBNtqbklHoUAkkCu_T4o-kwrAjh-0w-d_Rd4PoYkEmKdVE_0jA_TMPTo/s1600/IMG_0857.jpg" /> <br />
<br />
Here is a recipe of the Chilli Chicken:<br />
<br />
<b>Servings</b>: 2<br />
<b>Prep Time</b>: 15 mins<br />
<b>Cook Time</b>: 35 mins<br />
<b>Total Time</b>: 50 mins<br />
<br />
<b>Ingredients</b>:<br />
<br />
500 gms boneless chicken<br />
2 tbsp soya sauce<br />
1 egg<br />
2 tbsp corn flour<br />
5 green chilies, finely chopped<br />
2 onions, finely chopped<br />
1 tsp garlic paste<br />
Salt to taste<br />
1 tsp white pepper powder<br />
1 tsp sugar<br />
2 cups water<br />
2 tbsp oil<br />
<br />
<b>Method</b>:<br />
<br />
<a name="step1">Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate cubed chicken pieces in the the mixture for about 15 minutes.</a><br />
<br />
<a name="step2">In a wok heat oil and add garlic paste and green chilies and sauté for few seconds. Add sugar, pepper powder, salt and remaining Soya sauce. Add chicken pieces to it and deep fry the marinated chicken pieces till golden brown. Add water and bring to boil and cook for few minutes. Add the remaining corn flour to the curry stirring constantly to avoid lumps. Cook for 3 minutes. Garnish with chopped onions, green chilies.</a><br />
<br />
<a name="step3">Serve chilli chicken with hot steamed rice.</a><br />
<br />
<b>Microwave Chilli Chicken</b><br />
<br />
Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 15 minutes.<br />
<br />
Grind the green chillies. Heat oil in a microwavable pan for 2 minutes on full power. Add the pepper, sugar and chopped onions to it; cook for 5 minutes on 80 percent power.<br />
<br />
Add garlic paste and mix it well. Cook for 3 minutes on 80 percent power.<br />
<br />
Pour the marinated chicken into the pan with the marinade and stir to mix. Cook it for 5 minutes on 80 percent power.<br />
<br />
Mix the contents of the pan with the paste of green chillies and other spices you made. Cook for 4 minutes on 80 percent power.<br />
<br />
Add 1 cup of water; cover and cook for 8 minutes on 80 percent power.<br />
<br />
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"recipeIngredient": [
"500 gms boneless chicken",
"2 tbsp soya sauce",
"1 egg",
"2 tbsp corn flour",
"5 green chilies, finely chopped",
"2 onions, finely chopped",
"1 tsp garlic paste",
"Salt to taste",
"1 tsp white pepper powder",
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"name": "marinate cubed chicken pieces",
"url": "https://www.exploreshareinspire.com/2012/08/chilli-chicken-gravy-recipe-video-dry.html#step1",
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"text": "Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate cubed chicken pieces in the the mixture for about 15 minutes."
},{
"@type": "HowToStep",
"name": "Cook",
"url": "https://www.exploreshareinspire.com/2012/08/chilli-chicken-gravy-recipe-video-dry.html#step2",
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"text": "In a wok heat oil and add garlic paste and green chilies and sauté for few seconds. Add sugar, pepper powder, salt and remaining Soya sauce. Add chicken pieces to it and deep fry the marinated chicken pieces till golden brown. Add water and bring to boil and cook for few minutes. Add the remaining corn flour to the curry stirring constantly to avoid lumps. Cook for 3 minutes. Garnish with chopped onions, green chilies."
},{
"@type": "HowToStep",
"name": "serve",
"url": "https://www.exploreshareinspire.com/2012/08/chilli-chicken-gravy-recipe-video-dry.html#step3",
"image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVDCc3wNnZZsFm-Jah1c3L6ZWnMfsjQa5MqNfhGJjNqOD-wbJ4oHWg1NH0qSMAJDwjWb1AuzJEI8qgitzV1spYR9RNwB6X9pFK2TKafaIUfcV_-DTfStHN_NYoy7ae36Y_iZPYwf9-U0/s1600/image_1.jpeg",
"text": "Serve chilli chicken with hot steamed rice."
}],
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4",
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"description": "Chilli chicken is one of the most popular Indo-chinese style chicken appetizer or starter that is served in Indian restaurants across the globe. This easy chilli chicken dish is the sort of snack we need in the winters to warm up on a cold evening."
}
</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-87610527270398716812017-10-27T20:44:00.000-07:002020-09-10T08:34:12.774-07:00Sample Fantastic Food on a Holiday to Sri LankaA holiday to Sri Lanka gives you the chance to sample a wide range of food, not least of all because the country’s cuisine draws on influences from all over the world.<br />
<br />
Not only was the island a popular destination for traders in the 15th and 16th centuries, but its period of being a colony under British, Portuguese and Dutch rule has resulted in various European, Indian and Chinese cooking practices having a significant impact on the dishes available in the country.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiM0nnKHMoOlpfnkncTN3U_s1rGplpU_IqFzzat8zldeF1OjZmd2EQuf7eeZ2dX4VFZdjo-KnaOonMLW1aFSaJ5GE-RnEK1uA_7BJLU5gk7VGsJVseqwqmkRbWikuATBwW4u-y_oEQIZx/s1600/Pol+Sambol.png" title="Sample Fantastic Food on a Holiday to Sri Lanka" /><br />
<br />
With such a rich culinary history to explore, you are bound to find something to tickle your taste buds and for a tasty way to start your day, why not try indiappa?<br />
<br />
Consisting of steamed noodle-like strings of rice-flour dough, indiappa, also known as string hoppers, are a popular breakfast and lunch dish among Sri Lankans. These can be eaten plain although if you are going to have them for your midday meal, you may want to try indiappa with maalu ambulthiyal, a kind of fish curry.<br />
<br />
Hoppers, or appa, are another popular Sri Lankan dish and can also be eaten for either breakfast or lunch. These bowl-shaped pancakes are made from a fermented batter of rice flour and coconut milk, one of the country’s most used cooking ingredients, and are crispy around the edges yet soft in the middle.<br />
<br />
You can eat these by themselves, although many people like to add a poached egg to their hoppers. If you have a sweet tooth, you can drizzle your pancakes with honey, although lunu miris, a side-dish made from red onions and dried chilli flakes, may be a better accompaniment if you like your food to have a kick to it!<br />
<br />
If you’re feeling peckish between breakfast and dinner, stop by one of the country’s Short Eat stores and restaurants. These specialise in ‘short eats’, the name given to a wide range of bite-sized snacks that include pastries and mutton rolls – the latter of which sees potato and tenderised pieces of lamb seasoned and placed in a wrap.<br />
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Curries are a large part of cuisine in Sri Lanka, as is the case in many other parts of south Asia. However you should be aware that the food here tends to be much spicier than in neighbouring countries, something which you may find to be the case when having kottu.<br />
<br />
This curried dish originates from the eastern city of Trincomalee and can be made with a range of meats, including beef and chicken, served with godamba roti bread.<br />
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Alternatively, why not try lamprais? This unique dish is influenced by Dutch cuisine and consists of rice – which has been pre-boiled in beef stock – vegetables and meat being wrapped in a banana leaf and baked at a low temperature.<br />
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Wash your food down with a refreshing cup of tea. Sri Lanka is one of the world’s biggest tea producers, with black Ceylon among the many varieties you can sample.<br />
<br />
But if you want something a little stronger, you may like to try toddy. This type of wine is made from the sap of palm trees, although if distilled it can create arrack, a spirit that has a much higher concentration of alcohol.<br />
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With so much great food and drink to try, you can enjoy Sri Lankan cuisine from dawn right through to dusk!Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-56977088325245421732017-10-27T19:26:00.000-07:002020-09-10T08:36:44.846-07:00Fried Bitter Gourd with Salted Egg Recipe Bitter Melon with Duck Eggs is a Taiwanese favorite. In Taiwan it is considered to be extremely good for you. It is medicine on the vine in all of Asia. But what is it and how does it taste?<br />
<br />
A White Bitter melon is easy to tell by its bumpy, warty oblong-like fruit. It looks like a cucumber with warts that is bent out of shape. Even its flesh can be mistaken for a pale cucumber. It has a spongy and stringy center with seeds, similar to a cucumber. It looks a lot more like a cucumber than a melon. It is the only melon that does not require peeling. Like a cucumber, you can eat peel and flesh.<br />
<br />
The inside is pale green to white and has layers of seeds. They can be washed, air-dried and then planted. As this melon ripens, the seeds go from white to red. There is no real taste to the bitter melon itself, it is just bitter. The younger the fruit is on the vine, the more bitter. It is only eaten in soups, stir-frys, and casserole type dishes for the most part. The Taiwanese like to cook bitter melon in a wok with Duck Eggs.<br />
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Bitter melon is used throughout Asia as medicine. Bitter melon is rich in iron, calcium, Vitamin C and B. It has many other vitamins and minerals. If bitter melon is in the garden, it is used as medicine. It is thought to be good for the liver and has been proven to lower the need for insulin for the diabetic. Bitter melon is antiviral, and has anti-tumor properties. It has been used to treat colds, coughs, flu, and fevers. Bitter melon is one of the kings of the medicinal plants.<br />
<br />
<img src="https://lh5.ggpht.com/Anhc2Qisk7cYoxTJPozLFLqs5w2bg4N26xoK_TgRI6H76To8wZC4HHgux8G6tsgcxje7AcA0vKoVf-WZI6ImxVK0=s800" title="Fried Bitter Gourd with Salted Egg Recipe " /><br />
<br />
So lets look at two very different recipes for cooking bitter melon. The first one is a traditional Taiwanese style recipe.<br />
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<b>Fried Bitter gourd (Bitter melon) with Salted Egg (Taiwanese)</b><br />
<br />
1 mid size bitter gourd (Bitter melon)<br />
1 cooked salted duck egg, minced<br />
1 fresh chicken egg, beaten<br />
2 cloves garlic<br />
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<b>Method</b><br />
<br />
1. Cut the bitter gourd and remove the pith with a spoon. Cut bitter gourd into slices. Blanch the bitter gourd in boiling water for 2 mins and drain.<br />
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2. In a frying pan/ wok, heat 2 tbsp of oil. Add the 2 cloves of garlic and fry for a min until fragrant.<br />
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3. Add minced salted egg and fry until ‘foamy’ and fragrant. Add blanched bittergourd and fry to coat with salted eggs. Add the beaten chicken egg and fry quickly to set.<br />
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The second recipe is a fusion recipe between the West and the East. This is an American style Taiwanese recipe. It has been adapted for the Cajun/American Taiwanese. In this recipe, Lamb is added to the stir fry.<br />
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<b>Cajun Lamb with Bitter Melon and Salty Duck Egg</b><br />
<br />
1 Bitter melon seeded<br />
200g sliced lamb for stir fry<br />
5 pepper corns<br />
salt to taste<br />
1 chilli sliced seeded-optional<br />
1 clove of garlic roughly crushed<br />
2 slices of ginger<br />
<br />
<b>Method</b><br />
<br />
1. slice bitter melon into fine strips at 45 degree angle and then put sliced melon into a bowl of water to take away the bitterness<br />
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2. Roughly chop salted duck egg and then set aside<br />
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3. heat oil in a wok until oil is hot (do not let oil smoke/burn) put in sliced ginger and let them infuse the oil for 10 seconds then add sliced lamb only cook until they are just cooked. take them out and sit aside<br />
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4. heat oil in a clean wok, and then add crushed garlic and leave it to infuse the oil for 1 sec. Drain the bitter melon then add to the wok (it’s ok if it is a bit wet) cook until they are all turn into pale transparent green then add roughly chopped salty duck egg. keep stirring for 1~2 mins then add pepper corns and 2 pinches of cajun spices. Make sure all ingredients are well combined then add a pinch of salt or to taste. then add chilli if you prefer to have a bit of a kick<br />
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5. dish it up and serve. This dish goes well with garlic bread or plain boiled rice.<br />
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<br />
Now you have two very different recipes for using Bitter Melon. The first is the more traditional Taiwanese style and the second an American Taiwanese fusion of a traditional recipe. Bitter melon is easy to grow in the garden and is available in almost every Asian Market. Try it wherever you live.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-59432257632303210472017-07-14T08:26:00.001-07:002017-07-14T08:40:44.811-07:00The Only True Crispy French Fries RecipeToday we prepare the French fries recipe. French fries are deep-fried elongated chips made from potatoes. Originally found in Belgium, it is nowadays available as an accompaniment and snack. The inhabitants of Namur, Huy and Dinant had the habit of fishing in the Meuse and then fry their catch. As the waters were frozen in winter and fishing was difficult, the inhabitants cut potatoes in the form of fish and then fry them. <br />
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Today fries are considered as a simple accompaniment to grilled meat, fish, and sausage. It is popular outside Belgium also in France and the Netherlands. They are often served with ketchup, mayonnaise, mustard, remoulade, peanut sauce and partly with vinegar especially in the UK. In the UK, French fries are often served with Italian food such as spaghetti and lasagna.<br />
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In Belgium, the snack stands usually offer a variety of different sauces to the french fries. The most common include not only ketchup and mayonnaise. It also has joppiesaus (curry and onions), tartar sauce (with chives), bearnaise sauce, cocktail sauce, andalouse sauce (with mayonnaise and tomato paste) samourai sauce (with sambal and with pickles).<br />
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French fries have the reputation of having fat, but the fat content is only 10 to 15 per cent. If low-temperature grease is used, the fat content increases. There may also be high-fat sauces such as mayonnaise. McDonald's has a fat content of 15 percent, Burger King has 16 percent for its fries.<br />
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Burger King and McCain now also has fat-reduced French fries on the American market. It has a fat content of only about 3-9 percent. The lower fat content results from an altered recipe of the batter dough covering the french fries. This low-viscosity one-pot has to be added with viscosity increasing HPMC. Pre-fried and chilled french fries for cooking in the oven contain about 5 to 8 percent without further fat addition. French fries have a high proportion of trans-fatty acids.<br />
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In New York City in the USA, only the use of cooking oil, margarine and fats has been permitted by law since July 2007 for the preparation of French Fries. In addition, the proportion of trans-fatty acids per serving must not exceed 0.5 grams. In Denmark too, the content of trans-fatty acids in food is legally limited to 2 grams trans-fatty acids per 100 grams of fat.<br />
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In Germany there is no legal food labeling. Thus, the consumer receives only a reference point by the term partially hardened fats when purchasing fries. The lower temperature on the other side makes fries more greasy and also form less of the desired aromas. In the written form French fries is the leading variant, which is expressed in French as French Fry. Pommfritt is also derived from this.<br />
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The term French fries is commonly used in Switzerland and Austria and Germany. Otherwise, the short form French Fry is widely used. The term frites continues to be the usual form, derived from the French term and the Dutch term frieten,<br />
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In the US, French fries became known after the return of US soldiers from Europe after the World War I, where they learned about French fries from French-speaking Belgian troops. In North America, since then all potatoes baked in deep fat are referred to as French Frying. The process of potato frying was known for a long time in the USA. Thomas Jefferson already served crispy fried potatoes in the White House in 1802, but not under the name of French Fries. <br />
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In British English, only the long thin potato slices are known as French fries, while the deep fried potato slices and pieces are still called potato chips. Frozen fries are increasingly industrially produced in the UK, in particular, traditional British dishes such as Fish chips and Fish fries. A distinction is made between dry, greasy, American French fries of American fast food chains and juicy, low-fat, hearty, traditional British chips.<br />
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French Fries was sold as Freedom Fries in the cafeterias of the US House of Representatives. During the Iraq war in 2003, the restaurants in the United States replaced the usual designation of French Fries to Freedom Fries as France was opposed to the US war. Meanwhile, the term Freedom Fries is no longer in use. French fries with ketchup and mayonnaise are sometimes referred to as french fries. <br />
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French fries are produced industrially as a semi-finished product. For this, they are deep-chilled after the first frying. It must be fried or baked in the oven for consumption. French fries are also made from mashed potatoes or potato granules. For the industrial production of french fries, oblong potatoes are mainly used. <br />
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In this case, potato varieties with a somewhat yellow color are preferred, so that the finished product looks golden brown and not gray and at the same time with a high starch content. <br />
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After washing, the potatoes are peeled in a steam peeler, then blanched, water jetted, pre-dried in band dryers and then baked in large, continuously operating fryers. This is followed by cooling and freezing in refrigerators/freezers. The steam peeling and the blanching causes loss of flavor and the product contains more water than traditional French fries.<br />
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The largest manufacturers worldwide are McCain Foods, Simplot and Lamb Weston.<br />
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<noscript><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo0WJWJAYlppM39tSNGCg_mgsduvDWl-CvkVB2JJfIzPgURzIsN890obBU9gXjCxsQJGpqB5DNpEQuNIq9pYExlAkWbGIp3nSunCZsSZ-JSTe-wyzuGW3lBLyCD6CBqmAdq6Cz8noLrk/s640/Pickled-French-Fries.jpg' alt='French Fries Recipe images'></noscript><br />
<br />
<h2>French Fry Recipe</h2><br />
To prepare French fries, peel large potatoes. Cut them longitudinally into strips. Wash off the starch. Dry on an absorbent paper.<br />
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Mix them with vegetable oil or with bovine fat. <br />
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Cook for the first time at a temperature of 140 to 180 ° C until they are pale yellow. After cooling them cook at about 190 to 200 ° C for the second time until it assumes a golden color. Before serving, drain excess oil off the fries and sprinkle salt.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com9tag:blogger.com,1999:blog-4812947909547935159.post-3109484734758308442017-05-07T20:44:00.000-07:002017-12-28T06:31:21.290-08:00Mint Julep: A Cocktail with History and TraditionThe origins of Mint Julep remain a great mystery. It is a cocktail with a lot of tradition and history. Although I must say that the origins of this cocktail which is recorded as one of the official cocktail of the International Bartenders Association (IBA) are not very clear. Over time, it has more than help clarify its origin made the history of the cocktail much more diffuse, not being quite possible that we will ever know. <br />
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Its first appearance was in a book by John Davis published in London in 1803. Here it was described as a dram of spirituous liquor that bears mint, taken by Virginians in the morning. Davis did not specify whether the bourbon was the liquor used.<br />
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Another of its stories is that the Mint Julep emerged in the southern United States, probably during the eighteenth century. Kentucky Senator Henry Clay, took the drink to Washington DC, the Round Robin Bar's famous Willard Hotel during his stay in the city.<br />
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Another theory is that the origin of Julep is in the Middle East. For centuries, there was an Arabic drink made with water and rose petals called Gulab. The drink had a delicate and refreshing aroma. It is more than likely that this practice of putting rose petals are made to make the water more palatable. <br />
<br />
However, oddly enough, in those days people were not much given to drinking water. It was a last resort because people were used to drink other beverages such as beer, wine and all kinds of alcoholic beverages. Water was used to add bitters, herbs and different spices for flavor, smell and even color.<br />
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The word comes from the Arabic "yulleb". This in turn derives from the Persian "gulab," which means "rose water". It is assumed that when the Gulab was introduced to the Mediterranean countries, the native population replaced the rose petals containing the original potion with mint leaves, a plant native to the Mediterranean area already used in many other concoctions as medicinal remedies<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawKUkiTF6nEePme8668K3cYWd7Qio6IS1h87bcpsXXswZHYbfbCDrRXM0BYWbTYJZlVgRssgiOlFAZNODwDskZz6xgWVYE993M0_iH84bRHTYla9aTkmV4E-ETV87pFFcWgLYtoVQxpw/s640/Mint+Julep+glass+tools.jpg" title="mint julep recipe images" /><br />
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There is no doubt that the Gulab found his way to the New World. It settled in the agricultural regions of eastern and southeastern United States. So it is assumed that the Mint Julep was probably born somewhere in the area. It is not clear of the liquor used in the original recipe. It is very possible that it was Ron, Brandy or Cognac, since at that time there was still no bourbon whiskey. <br />
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It was not until the late eighteenth century, and past the Civil War or American Civil War, when definitely in whiskey is incorporated bourbon and in the Mint Julep. From then until now the bourbon is still the main ingredient of Mint Julep, along with water, sugar and mint leaves.<br />
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Refreshing Mint Julep became the official drink of the Kentucky Derby in 1938. The Kentucky Derby also called "The Run for the Roses" is one of the most famous horse races in the United States. The Derby winner each year is awarded a garland of 554 red roses. The race is held on the first Saturday of May each year at Churchill Downs, America's most famous racecourse, located in Louisville.<br />
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When the cocktail was first used in racing, the name or logo of the Kentucky Derby was printed in glasses of water at a price of 50 cents. Seeing that anyone who took a Mint Julep was carrying the vessel as a souvenir, it decided to charge 25 cents per glass. So the final cost amounted to 75 cents per drink. So was also born the tradition of acquiring these vessels as collectibles by attending the races.<br />
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During the Derby and the events held in the previous days 80,000 to 120,000 Juleps cocktails with mint are served. Over the years they have introduced different glasses and cups with the aim of collectibles. Some reach a cost between 750 and 1,000 dollars for being designed in silver and even some made of gold and silver, of course with a higher cost.<br />
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In the movie "Goldfinger" in 1964, the 007 saga, the villain Auric Goldfinger offers and shares a julep with James Bond.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-30373549983264331872017-04-29T08:04:00.000-07:002020-08-22T09:38:04.904-07:00Mexican Chicken Burrito RecipeMexican cuisine for many years has been internationalized and has always been a regular presence in the American fast food chains. However, in recent years this trend has spread. Today, when strolling through the streets of downtown Mexico City, anyone can realize the high number of locals dedicated to this meal.<br />
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Beyond the fast food restaurants, Mexican cuisine is an excellent resource to enjoy a dinner themed with friends. Its main virtues are its affordability, originality and, if the night lengthens, the ability to accompany them with a few Mexican beers or shots of tequila.<br />
<br />
For these reasons, from soul, heart, and life we offer a guide to make delicious burritos with which to surprise and succeed at the next meeting with colleagues.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5B0bCQNpyBcbc-1u1vE90FYe1TrvL6yaey2c4G5P6ZPf-1_m-PW6br055PuTQsjuLDyU75C1rmIg7lXJldn1DL68DesZ1HeYAyPBOVsqG8lo9IxrAi6d1VcsdTyvtypYeovkaINDzOA/s640/Burrito-Chipotle-Pork-Egg.jpeg.jpg" title="Mexican Chicken Burrito Recipe images" /><br />
<br />
<b>What are the burritos?</b><br />
<br />
Fajitas, enchiladas, quesadillas, tacos, burritos. Many are the terms we use interchangeably for Mexican food, but do not distinguish between them.<br />
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The main feature of the burrito is the way they seal it. Admittedly it is not easy. Sometimes there are different theories about the differential aspects of each. The quesadillas and enchiladas are the most easily distinguishable. The first is characterized by their main ingredient of cheese. They are bent (the filling is placed between two tortillas) and triangular cuts are usually carried out. Meanwhile, enchiladas stand out as being bathed in a sauce, usually chili.<br />
<br />
But the difference between fajita, burrito and taco is more complicated. First we will focus on the taco, which actually refers to a corn tortilla rolled with food inside, but not their ingredients. While, the wad is rolled tortilla and stuffed with meat cut into thin strips.<br />
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And the burrito and fajita differs from its form of preparation, as to wrap one side is closed, something that does not occur in the fajita (both ends are open). It is also said that to be called burrito, beans needs to be inside.<br />
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However, as we explained Lexiofiles, the burrito is a product whose origin is located in Mexico, particularly in the north, in Chihuahua, but then has spread much more to Texas than in the south of the Mexican country. These are the reasons why this food can be considered more tex-mex than purely Mexican.<br />
<br />
<b>The tortilla</b><br />
<br />
This is a basic aspect when making the burrito. Generally wheat or corn is used, although in this case the first will be better since then it will be more elastic. In order to differentiate a trick the corn have a yellowish color.<br />
<br />
<b>The meat</b><br />
<br />
As in any other prescription, quality is a very important aspect. You can choose chicken or pork, but must ensure that the butcher give the tenderest meat. In case you opt for chicken, a very comfortable option is to cook by baking. However, pork is best cooked over low heat. It is advisable to be aware of the meat so that it is juicy without being tough, but never dry.<br />
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Of course, when pouring salt and pepper, better bit much. Overdo the seasoning to the point where you no longer know meat is a common mistake, so it is preferable to dose, try and decide the point that is considered optimal to taste.<br />
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<b>Rice and Beans</b><br />
<br />
Many people, for convenience, choose to serve white rice. But if you want to enjoy condiment tastier, it is possible to cook a classic Mexico rice . In the blog La Cocina Mexicana Pily a simple recipe in which a sauce with chopped garlic and onion is done until rice is browned and then boiled in chicken broth explained. Carrots or peas can be added.<br />
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The beans are another basic aspect of burritos and Mexican food. There are different variants of this bean, but the most prominent, in this case is usually black and pints. As to how to consume, there are different alternatives. At the laziest it will not be difficult to find them already cooked in any supermarket chain, but no doubt that will be better and be healthier if cooked at home.<br />
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The easiest way will cook them in water with onion and garlic. But it is also common eating refried, in which the initial process is the same, and once cooked fried in oil and ground into a denser mass.<br />
<br />
<b>The sauce</b><br />
<br />
Here come into play the tastes of each. There are numerous saucesmore or less spicy flavor. The easiest thing to do at home is the tomato, as there are so just chop with onions, a pinch of salt and oil. If you want to give a strong touch, you can add jalapenos.<br />
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Another companion very usual is the guacamole, whose recipe, despite being a product that is often purchased already prepared, is quite simple. Only ripe avocado, lemon, salt and onion is needed. Onion and avocado (skinless) is chopped and added salt and lemon to taste. Some people add some tomato and garlic.<br />
<br />
<b>The cheese</b><br />
<br />
The cheese may be the stooge, but not as the main actor. The right choice is a cheese that melts easily, so the mild Cheddar is a more logical choice. To prepare, best on the tortilla, to be heated in the oven or skillet over low heat for two to five minutes, until cheese is melted and the tortilla is flexible.<br />
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<b>Final assembly</b><br />
<br />
There's nothing left! But should not err in a last step, which is more delicate than an inexperienced can believe. Once warmed tortilla with melted cheese must add the remaining ingredients. The best order to place it: beans, rice, meat and finally sauces desired. Here it is where comes in the skill and experience of each, because we must not overfilling to prevent can not close or leave it empty.<br />
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The clumsiest may be close at both ends and wrap with aluminum foil to eat more easily. Of course, they should be aware that this can lift the laughter and criticism from experts and purists.<br />
<br />
The burrito or taco de harina or flour taco is a dish that belongs to the Mexican cuisine and consists of a rolled wheat flour tortilla generally filled with chicken or pork pieces, roast beef and refried beans, which is then closed resulting in a thin shape.<br />
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The burrito is a typical Mexican street food and one of the symbols of the Tex Mex cuisine and consists of a tortilla corn filled with stewed meat, vegetables such as lettuce and tomatoes, corn, beans and hot spices, then served rolled up and accompanied by sauces such as guacamole, made with avocado, sour cream or other cheese-based sauces, garlic or hot peppers.<br />
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In the United States the filling also includes other ingredients such as rice, salsa and then the thickness of the burrito increases considerably. The tortilla flour is usually grilled slightly, so as to make it softer and more flexible. An American industrial version is made from corn flour.<br />
<br />
In contrast, a taco is generally formed by folding a tortilla in half around the meat, leaving the semicircular perimeter open. The latter is described as the American Tex-Mex version of taco. In Mexico, the taco is always done by rolling the tortilla around the filling, which can be practically any food or stew.<br />
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The word burrito is identified as a regional term of Guanajuato and is defined as a rolled tortilla, with meat or other food inside, which in Yucatan they call as bake, and in Cuernavaca as taco. Also, in some regions of Mexico as is the state of Tamaulipas, this type of food is known as flute. The name burrito is possibly derived from the appearance of rolled wheat tortilla, which vaguely resembles the donkey's ear, or the coiled blankets and packs that the donkeys carry.<br />
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There are many variants of the Mexican burritos, both for the filling and for size, consistency etc. Let's see some:<br />
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Fajita : in this case the tortilla acts as a base, like a plate, remaining open and above it are served meat and vegetables that is typical of Texas;<br />
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Chimichanga: A native of Mexico that spread to Texas, it is a burrito wrapped with a filling and then fried in oil;<br />
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Percheron Butter is California's version of the largest burrito served with cheese, guacamole, tomatoes, lemon and hot sauce;<br />
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Mission burrito : San Francisco burrito is larger and is also stuffed with rice, as well as meat and beans;<br />
<br />
Breakfast burrito is served in the US as breakfast, containing eggs, potatoes and bacon and served with chili sauce or cheese.<br />
<br />
What I propose is the classic Mexican burrito recipe. The meat can be chicken, pork or a mix of the two, according to taste. To give a more tasty touch, in Mexico people also use the chorizo, a spicy sausage, which is hard to find and can be replaced by spicy sausage or Calabrian nduja.<br />
<br />
Moreover, in Mexico they abound with spicy recipes with jalapenos or habaneros, which are among the hottest varieties in the world, but people are accustomed to spicy tastes from an early age. Everyone can adjust according to their own limits of endurance of spiciness.<br />
<br />
Preparation Time: 10 mins<br />
Cooking time: 10 mins<br />
Servings: 4 servings<br />
Calories: 659<br />
<br />
<b>Ingredients</b>:<br />
<br />
4 Mexican tortillas<br />
500 gm minced chicken<br />
2 tomatoes<br />
1 onions<br />
4 lettuce type salad leaves<br />
1 clove garlic<br />
1 red pepper<br />
1 fresh chili or jalapenos<br />
1 tsp hot paprika<br />
1 tbsp oil<br />
Salt and pepper To taste<br />
1 shot of tequila<br />
<br />
<b>Recipe Method</b>:<br />
<br />
In a pan fry onions and bell pepper, cut into thin strips. Then add the sausage and then the meat. Deglaze with the tequila and cook for a few minutes.<br />
<br />
When all the liquid is absorbed add the diced tomatoes, chopped garlic, paprika, chopped chili, salt and pepper and cook for about 10 minutes.<br />
<br />
Prepare each burrito by resting above each tortilla a lettuce leaf, at the center, then add the mixture with the meat and roll up each tortilla on itself, closing the edges inward.<br />
<br />
You can eat the burrito with your hands by cutting into slices, accompanied by salsa, sour cream , chili sauce or guacamole.<br />
<br />
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</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-31240437544577070682017-03-07T06:04:00.000-08:002020-08-22T08:33:59.299-07:00Pancakes Recipe: Breakfast with Delicious CrepesOne of the most typical dishes of France and even more of Nantes and the whole area around it are the crepes. It is a meal that can be coupled with whatever comes to mind, being able to eat sweet and savory and all meals. Pancakes are made with a very liquid mass, consisting of milk, eggs, some flour, and salt. <br />
<br />
After mixing well, it is fried in a pan for a short minute, which is the time it takes to curdle the thin mass. Once the crepe is cast, you can accompany it with anything, among which we find several supplements.<br />
<br />
Among my favorites are Sweet pancakes with cream or other cocoa or hot chocolate. There are crepes with mixed fruit, it being possible to eat with apple, banana, pear, orange, mango. And if it is accompanied by some hot chocolate it is the ultimate. There are sweet pancakes with vanilla. <br />
<br />
There are pancakes with cream (and a drop of hot white chocolate). There are savory pancakes with fried egg and bacon, in a kind of sandwich. You don't have a choice but to use cutlery because otherwise, it will spill. <br />
<br />
There are savory Crepes with fresh tomato, boiled egg, lettuce and tuna. There are savory Crepes with some chicken, fajita style. There are crepes with salted meats, and with some tomato sauce. It is very suitable for dinners with friends. There are savory pancakes with melted cheese, especially recommended if the cheese is spreadable. To lick your fingers! There are crepes with all kinds of cold cuts, either chorizo, loin, or ham.<br />
<br />
And as you can see, the crepes are like bread. In Saint Nazaire, there are specialized local crepe shops, where they put some of these varieties and other rather more daring, with an extensive menu for visitors. In Nantes, there are several creperies where you can eat very well and some of them, for a very good price. <br />
<br />
I was in Nantes before the Christmas holidays that coincided with the Christmas market in the city. I ate in the middle of a central square a couple of crepes made in one of the stalls there. I remember it took me less than five euros, about three or three and a half. And this if I remember correctly, was crepes with a fairly thin crust, but consistent with the time I ate with hot chocolate cream, and it was wonderful.<br />
<br />
Some of the creperies of the city of Nantes are the creperie de Sainte Croix, La Cordielèrie, which is probably the best known. The Heb-Ken creperie is located on a street I do not remember but I do remember it is fairly central. Au Vieux Quimper is another local one who makes good crepes.<br />
<br />
In short, the world of crepe is a very interesting world gastronomically speaking. And who travel, live or pass through France, is required to eat a French crepe in all its variants, like who's going to Valencia is forced to eat paella or who is going to Bilbao is forced to eat cod.<br />
<br />
Enjoy France and its magnificent crepes!<br />
<br />
The pancakes are typical of North American cuisine and, with many variations, in other parts of the world that are normally prepared for breakfast or brunch and served with honey or maple syrup, a natural sweetener with a taste reminiscent of honey, fresh fruit or jam. Easy and fast to implement, they are perfect for a brunch with friends. It is similar to the crepe. <br />
<br />
The recipe to prepare the pancake is fast and easy to implement. It is enough to cook in the pan for a few minutes and the batter and the cake are ready to be served hot. <br />
<br />
If you are planning a trip to the US, get ready to enjoy traditional American breakfast with delicious pancakes, and tasty small spongy discs that are waiting to be stuffed with more inviting treats. In the United States, the pancakes are also called hotcake, griddle cake or flapjack. British and Irish traditionally eat them during the Mardi Gras or Pancake Tuesday.<br />
<br />
Pancakes similar to those in North America, but smaller, are in fact consumed in the British Isles and are called Scotch pancakes. In Australia and New Zealand are called pikelet. They are served with cream and jam or just with butter. In the States, this is called silver dollar pancakes. In Scotland, they are rarely served at breakfast, while on the other hand are considered sweet or dessert. English Pancakes are similar to French crepes, but the traditional recipe is accompanied by sugar and lemon.<br />
<br />
In the Netherlands, the word Pannekoek is the literal translation of pancakes. The ingredients are the same as French crepe, but they cook less subtle. They are consumed as a second breakfast and in general, the restaurants selling pannenkoeken separate the list of those savory with cheese, ham, onions, ginger and those sweet with jam, raisins, and fruit. Simple Pannekoek is always available on the table with sugar syrup and powdered sugar.<br />
<br />
Even in Argentina, Chile and Uruguay, it is very popular and is stuffed with fresh milk or manjar and are called panqueque.<br />
<br />
But alongside this typical combination, we are allowed all possible variants, provided they are super delicious from the fresh fruit or syrup to creams to the chocolate sauces. Americans do not miss anything and often accompany the plate of pancakes with whipped cream tufts. <br />
<br />
For sure you will have your mouth watering, unless you want to wait for breakfast and can also prepare pancakes for tea, from our recipe! For the sweet tooth, they may also be accompanied by peanut butter or chocolate spread and hazelnuts. However, there are some variants, also see that the addition of cinnamon or honey or the use of yogurt instead of milk. <br />
<br />
The pancakes with Nutella are a gluttony that you cannot miss! I, after watching a video on facebook tried it with my classic dough. Well, you can use your homemade hazelnut cream spread too so as to make the healthiest recipe and adapted especially for the little ones. The thickness is due to the consistency of the dough and the presence of yeast. They can also be savory, with butter melted on warm pancakes, eggs or bacon.<br />
<br />
If you like pancakes, you can also try them in other versions, such as cottage cheese with stewed quinces, chestnuts, and pomegranates or with chocolate chips and raspberry. It is advisable to consume the pancakes immediately or store in the refrigerator for a day at most. We do not recommend freezing. The dough can be kept in the refrigerator covered with plastic wrap for up to 12 hours.<br />
<br />
For many of Disney readers, the pancakes are nothing but the pancakes of Donald, who like a good uncle prepared carefully for the three nephews Huey, Dewey, and Louie!<br />
<br />
<img alt="pancake Recipe images" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lemZmnzAh3TFftRM9ELeoGeAespNnxlc1Cjt2lwhXIkDO4JujttjtkuIlf0Zl2dSHw06PzbapA24YW4SJpHJXroNDpKA_QrBvLYfCgDC9cVkCa8afDQc0AQUY7XPbpan_icJzBAmfzc/s1600/IMG_3748-2.jpg" /><br />
<br />
<b>Servings</b>: 8<br />
<b>Prep Time</b>: 10 mins<br />
<b>Cook Time</b>: 20 mins<br />
<b>Total Time</b>: 30 mins<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 cups wheat flour<br />
1 teaspoon yeast or baking powder<br />
1 pinch of salt<br />
1 cup milk<br />
2 tablespoons sugar<br />
1 egg<br />
2 tablespoons oil<br />
1 teaspoon vanilla essence <br />
<br />
<b>Steps to follow to make this recipe</b>:<br />
<br />
<a name="step1">Mix the flour with the yeast and salt in a bowl. Sift all the mixture so that the batter of the American pancakes is fluffier and softer. We recommend using pastry flour, but if you don't have one, you can use another variety.</a><br />
<br />
<a name="step2">In a separate bowl, pour the egg and add the sugar. Beat until integrated and incorporate the glass of milk, the vanilla essence and the oil. Beat again until the mixture of the American pancakes is integrated. Transfer the dry ingredient mixture to the bowl with the liquid ingredients. Mix very well. We advise you to do it little by little so that it is easier for you to integrate the ingredients of these American pancakes. In this way, you will obtain a dough without lumps.</a><br />
<br />
<a name="step3">Put a non-stick frying pan to heat with a thread of oil. For easy-to-make homemade pancakes to come out fluffy and thick, we recommend that you use a small frying pan or a round metal pan. When hot, scoop up some homemade pancake batter with a ladle and cook over medium heat. When the edges of the fluffy pancakes begin to solidify, we turn them over with the help of a spatula and cook for a few more seconds. Your homemade pancakes will be ready! </a><br />
<br />
<a name="step4">You can accompany them with melted chocolate, honey, fruit jam, whatever you like the most!</a><br />
<br />
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</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-48917361811502093082016-12-29T20:07:00.000-08:002020-08-15T10:38:22.966-07:00American Blueberry Pie RecipeThe blueberry pie or blueberry cake is a simple, tasteful, great looking classic American pie that is almost as famous as the apple pie. The secret lies in a buttery and crispy crust and a sweet filling. With the heat, the blueberries, which are considered a super fruit, break and with sugar and flour make up almost a jam. <br />
<br />
The blueberry pie is a dessert typical of American cuisine but now is spread around the world with a crispy pastry shell, encloses a soft filling of fruit. The blueberry pie can be served fresh from the oven when it is still hot or cold. It is very tasty in both versions. If you love this type of cake, you should also try the apple pie.<br />
<br />
To cover the filling you can choose to get strips of dough or alternatively, you can completely cover the cake with a thin layer. Prick the top lightly with the tines of a fork to allow steam to escape during cooking. In the recipe that we propose the filling is made with blueberries, sugar and lemon juice. If you prefer you can replace half the blueberries with the same amount of other berries such as raspberries, blackberries, and currants. <br />
<br />
Blueberries have antioxidants and are anti-inflammatory, antibacterial and vasoprotective and is a fruit of exquisite and valuable health benefits. Consuming regularly can help prevent many diseases, but make sure it is from organic farms and then it's absolutely delicious.<br />
<br />
<img alt="blueberry pie recipe" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6RA1nPL_8HPUByKoOqjoiYBxsjAnv60Dq-4WFtoT2sJCj4eVB1W-O46Lfe7RQa3G3mt8z76ULkzRieEHT5L4ne8i7sveZAcU-GyHfm5_Aem38DsRB4CTfxyZX-e_HDe5ewjRVfUPO9w/s1600/IMG_1293.JPG" /><br />
<br />
<b>Preparation Time: </b>59 mins<br />
<b>Cooking time: </b>50 mins<br />
<b>Servings: </b>2 servings<br />
<b>Calories per serving: </b>250 calories per 100 gms<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>100 gm blueberries</li>
<li>1 lemon</li>
<li>1 tbsp lemon juice</li>
<li>100 gm flour</li>
<li>2 tbsp sugar</li>
<li>1 tsp cinnamon</li>
<li>50 gm butter</li>
<li>1 egg</li>
<li>1 cup milk</li>
<li>Salt to taste</li>
</ul><br />
<b>Recipe Method:</b><br />
<br />
<ol><li>In a large bowl, pick up 50 gm flour and mix with a fork. Add 25 gm butter. With a fork, mix the flour with the butter, but do not overdo it. The mixture will be grainy. Add in the sugar, a bit of lemon juice and salt and continue to mix with a fork until the mixture is crumbled.</li>
<li>Add 1 tbsp cold water and blend again until it forms a ball. Wrap half the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes. Do the same with the remaining dough, but, instead of in the fridge, transfer to a cold worktop (preferably marble). With a lightly floured rolling pin, roll out the dough into a 25cm diameter disc. Transfer it to the greased and floured disk in a ceramic baking dish.</li>
<li>For the filling in a bowl mix the remaining flour and sugar. Add the blueberries, a pinch of cinnamon, zest and the remaining lemon juice.</li>
<li>Take out the other dough from refrigerator, roll it out quickly on a marble surface and cover the pie. Make use of the spare dough to close the edges and create a cordon all around. Seal it with a fork or simply by pinching with your fingers. Refrigerate for 30 minutes.</li>
<li>Beat the egg and add milk and mix together. Remove the cake from refrigerator and brush the top with egg. Make 4 cuts on top of the Blueberry Pie in a radial pattern so as to let out the excess steam.</li>
<li>Preheat the oven to 220 ° C, bake the pie and cook for 15 minutes. The high temperature will be used to create a crunchy crust. Then, lower the oven to 180 ° C and cook for another 30 minutes. Remove from the oven, let cool slightly and serve your blueberry pie alone or, as per American tradition, accompanied by a scoop of vanilla.</li>
</ol><br />
<br />
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"In a large bowl, pick up 50 gm flour and mix with a fork. Add 25 gm butter. With a fork, mix the flour with the butter, but do not overdo it. The mixture will be grainy. Add in the sugar, a bit of lemon juice and salt and continue to mix with a fork until the mixture is crumbled.",
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</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-24308214865946847302016-12-09T22:54:00.001-08:002022-10-24T10:14:43.444-07:0013 Traditional Christmas Recipes full of Magic and Flavor<p>We are in one of the most magical and happy times of the year. Here, thousands of families gather for lunch and dinner to celebrate the arrival of Christmas. Some important dates are approaching in which the whole family gathers around the table to celebrate Christmas, like every year. These are special days indicated in the calendar of all the countries of the world in which the tradition of the whole family being together is present again year after year.</p><p>As a good popular tradition, Christmas is also reflected in our gastronomy. On these dates we take the opportunity to put on our aprons and prepare original Christmas recipes. We look for dishes that are different from those we prepare the rest of the year and with special ingredients.</p><p>We want to help you prepare your Christmas menus. For this we have prepared for you a selection of simple and above all cheap Christmas recipes designed so that you can surprise your guests with your skills in the kitchen, even if it is the first time that you are going to stand in front of the stove.</p><p>In addition, to make it even easier for you to organize your Christmas dinners and lunches, we have prepared a list of our best Christmas appetizers and also delicious Christmas desserts with which you will surely create an unforgettable menu for this Christmas.</p><p>If you are looking for specific Christmas recipes, you can also find easy and quick Christmas Eve and New Year's Eve recipes to make at home. In addition, you cannot miss the traditional King cake.</p><p>If you don't know what dishes to prepare for the different Christmas meals, continue reading this fabulous list.</p>
<p><img alt='Gastronomic Travel during Christmas' src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-CL3iTTfKfy85lmhWeByGQ18EFRzX9bI5P3HTuE43VJ58lOE1RrRR7wbsNOO4Esf6zdxfAkrvxKlawe3KSsFyc9qdN72fe_a4uJ9MyfdPjlsF8ZIanmGyqXjXGtQVUBJ-ik75EnKfgE/s640/wxp+(27).jpg" /></p>
<h2 style="text-align: left;">1. Suckling lamb or roast lamb</h2><p>The old cuisine treatises already describe the culinary processes. The air roasting technique generally has two stages. In the first, it is heated and when it reaches a "point", in the second, it is spread with butter and finished roasting.</p><p>The suckling lamb is a lamb that has not yet stopped being suckled. This is roasted in a clay pot or in a wood oven, becoming an exquisite dish that is highly appreciated throughout. Another option is the famous suckling pig. It is cooked with the same procedure that we have said before.</p><h2 style="text-align: left;">2. Loin in salt with chestnut</h2><p>This is a quick and easy dish to make for Christmas meals. Coarse or smoked salt will not give it an excessively salty flavor, since its function is to protect the meat so that it cooks without drying out. This salted loin goes well with just mashed potatoes, a vegetable sauce or some baked or steamed vegetables. At Christmas you have to be practical and prepare only what works for you and your guests like.</p><p>The cooking factor is very important, it is recommended to use a special food thermometer. A very acceptable temperature for a good cooking is when when you puncture the meat it marks 60º. You can invent your own crust: orange or lime zest, spices or nothing: just coarse salt and that's it.</p><h2 style="text-align: left;">3. Roast</h2><p>It is a cooking technique by which food (generally cuts of meat) is exposed to the heat of fire or embers so that they cook slowly. The heat is gradually transmitted to the food, which is usually suspended over the fire or near the coals. It is characterized by the use of the oven, traditionally made of clay or adobe, which uses holm oak or oak firewood as fuel.</p><h2 style="text-align: left;">4. Baked bream</h2><p>One of the most typical Christmas fish recipes is baked sea bream. Despite being a very simple recipe, its price can be very high. The white sea bream is the perfect option. This has a very powerful flavor. The price of white sea bream is much more affordable than that of red sea bream.</p><p>The preparation will not take you much time. Make three slightly inclined transverse cuts on one of its faces, and insert half a slice of lemon into each one. Add sliced potatoes and half an onion cut into julienne strips. Add water without covering the potatoes and a splash of olive oil. After this, the sea breams are placed, and we bake it at 190º for 45 minutes.</p><p>When they take 30 minutes, we can place a layer made with breadcrumbs, paprika and a clove of garlic on the fish. After the next 15 minutes, the dish will be ready to be enjoyed. It is very important to be careful with the thorns of this one, since they are treacherous. This is undoubtedly an excellent recipe to serve as a main course.</p><h2 style="text-align: left;">5. Stuffed Turkey</h2><p>Stuffed turkey is another of the star dishes of Christmas, and there are many ways to prepare it. This is a delicious meat and thanks to its size, it allows that with just a roasted turkey and a good stuffing of vegetables, a good number of dishes can be served.</p><p>Turkey can be purchased both frozen and fresh, but fresh is always recommended. Also, if you are a first-timer, ask the butcher to bone your turkey. After making the stuffing with the ingredients you have chosen, it is time to sew the skin of the turkey so that it maintains its shape after cooking. It is important that during the two hours that it has to be in the oven, every 15 or 20 minutes we water it with the juice that it releases.</p><p>Without a doubt, this will be a sure hit at your Christmas dinners.</p><h2 style="text-align: left;">6. Christmas cannelloni</h2><p>On December 26, it is the day of Saint Stephen, and in the homes there is a dish that does not fail on the table: the cannelloni of Saint Stephen. This dish is very traditional, and is prepared as a way of making use of leftover meat from Christmas Eve.</p><p>It is a dish deeply rooted in culture, with or without meat remains, it is usually present on Christmas tables in most homes. The way of cooking this meat, combining it with pork liver pâté, makes this dish one of my favorites when it comes to cannelloni.</p><p>The best thing about this recipe is that you can prepare it up to a day in advance and leave it well wrapped in the refrigerator until dinner, at which time we would put it in the oven and give it the final touch.</p><h2 style="text-align: left;">7. Octopus</h2><p>It is a traditional dish and basic in its gastronomy. It is a festive dish made with whole cooked octopus (traditionally in copper pots). The dish is recurrent both as a first course, as a tapa or as a portion. It consists of an octopus cleaned of its viscera and cooked whole in order to soften its meat. Some prefer to freeze it or hit it against a surface for the same purpose.</p><p>As a general rule, the octopus is cooked three times, that is, it is placed in boiling water for a few seconds and removed three times. This technique is called "scaring" and helps the octopus keep its skin once it is cooked.</p><h2 style="text-align: left;">8. Clams marinara style</h2><p>This dish works great as an appetizer. It is made up of a simple and classic recipe, which each family prepares in the same way but with its own special touch. When buying clams, we will find them in many prices and qualities. Therefore, each one will buy the ones that best suit their situation.</p><p>The clams are placed to soak for at least 2 hours, so that the clams loosen the sand. It is also important to change the water every half hour. After this, we steam them so that they open up.</p><p>On the other hand, we are making the sauce, to later join it with the clams. After this, we transfer the clams marinara style to a clay pot, where we serve them after sprinkling them with chopped parsley. As perfect companions we find a good white wine and a little bread for mojeteo .</p><h2 style="text-align: left;">9. Seafood Bisque</h2><p>This is one of the dishes that should not be missing from a Christmas menu, a starter that will thank both your stomach and your body. A bisque is more of a seafood cream, typical of French cuisine, which you have surely tried a thousand times, but have never dared to prepare. This can be made with various types of shellfish, it has many variants: lobsters, lobsters, mussels or prawns.</p><p>The bisque is originally a stew of poultry or game, strongly seasoned and spiced, which was used as a base for other preparations and which over time was garnished with ecrevisses or river prawns and which today have become its principal ingredient.</p><p>You can accompany this spectacular dish with decorative prawns strung three by three on skewers, and with a glass of very cold white wine.</p><h2 style="text-align: left;">10. Suckling pig</h2><p>This recipe is very common on Christmas dates so marked. It does not require a very complex elaboration, and the result will be exceptional. First you have to ask the butcher for a small suckling pig, which does not exceed 4 kg so that it fits well in the oven.</p><p>While we season the suckling pig or suckling pig and spread it with lard, preheat the oven to 190º. After 90 minutes, carefully turn the suckling pig and let it roast for another 30 or 40 minutes without touching the temperature. It is important to gratin it for 4 minutes, to achieve a perfect browning and a crispy skin.</p><p>This recipe combines perfectly with some poor-quality potatoes, however if you think it will be too heavy, you can accompany it with some lettuce hearts and some tomato wedges.</p><h2 style="text-align: left;">11. Prawns with garlic</h2><p> The ingredients that make up this dish are peeled prawns, garlic and olive oil, nothing more. It is usually served as a portion in bars. This dish is part of the typical dishes of the bar culture. It is so popular today that there are corners where they offer it as a main course.</p><p>They are usually cooked in a clay pot where garlic and parsley are previously fried in olive oil , and then added at the last moment. Slices of dried chilli are usually added to give the dish a slightly spicy flavor. Other preparations include a splash of sherry.</p><p>They are served directly from the grill in the mud and boiling oil, sprinkled with a little fresh or dried parsley. And they should be eaten quickly , as soon as their temperature allows it, but without getting cold .</p><h2 style="text-align: left;">12. Sirloin with foie</h2><p>The sirloin with sauce is a classic of all Christmas dinners. Normally we do not usually buy this piece of meat because its price is usually high, whether we buy it from veal, ox or foal. This is a dish that hardly has a recipe, just a few tricks with which to treat ingredients such as sirloin or foie with care and care that we cannot eat daily due to their price. </p><p>One of its keys is the Pedro Ximénez reduction, which gives it a special touch and flavor. As a side dish, a mashed potato and some cherry tomatoes are enough. Do not use envelope puree for this recipe, as it would completely spoil a delicious dish such as sirloin with foie.</p><h2 style="text-align: left;">13. Monkfish in green sauce with clams</h2><p>The success of this recipe, as in almost all fish and seafood dishes, is the freshness and quality of the ingredients. Monkfish is a very popular fish, and most people tend to like it. The best thing about this is that it comes without bones and has very juicy meat.</p><p>It is important to ask the fishmonger to cut the fish into slices, and reserve the head. This is because with it we will make a simple and rich broth to enhance the flavor of the sauce. The wine to use must be a Galician white wine.</p><p>The monkfish in green sauce with clams should be served quickly so that the sauce is very hot. Its companion will be the wine mentioned above, and a good bread to show off the phrase "this sauce is to take bread and dip".</p>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-2836857946840866432016-11-27T08:31:00.000-08:002018-11-04T19:13:05.043-08:00Tata Sampann: Journey through the Spices of India<p>In the earlier days, spices were crushed with a mortar stone, after which plain water was added to form a paste, if it was to be used immediately or preservatives were added, if it was intended to be used in future too, and then stored in airtight jars. Today, however, with limited or no time available for cooking, but with the mind having the desire to taste and feel the authentic aroma of the food cooked by our mother and grandmother, Tata Sampann> is here to help, with spices developed specially by the cult chef Sanjeev Kapoor.<br />
</p><p>Do you want know what’s cooking in my mind today? Follow me on this journey to discover the fragrance of a few common spices like the Punjabi Chole Masala, Paneer Masala, Dal Tadka Masala, Chilli powder and turmeric from the house of Tata Sampann that are made using finer assortment of whole spices sourced from the finest spice farms of <a href="https://icetrail.blogspot.com/2011/05/kerala-tourism-tour-tourist-packages.html">Kerala</a>.<br />
</p><p>They have another advantage of giving fresh natural superior quality flavor and aroma, as it retains the natural spice oil which is not drained out before packaging. The absence of natural spice oil also speeds up the breakdown of the flavour, which is why normally available ground spices have a shorter shelf life. Even inside a masala box, it is further separated into individual pouches, which ensures that they remain fresh, fragrant and pure and not get diluted due to constant use.<br />
</p><p>The very first glance of the spice package that arrived with an embroidery of satin threads and a fabric lace, that wrapped the spice packets in a warm and comforting embrace, gave an enchanting feeling where the mind drowned in the crescendo of soul pleasures and a basket that seemed to savor the smells and flavors of the spices that has been wrapped with great skill.<br />
</p><p>I try those spices that sing the magic and listen to the answer that will come where every dish gets a special color and a fragrance. And as I feel the aroma of these spices, I see that the spices wait for a lover and a bit of human love, to bring out its exquisiteness, which is eager to come out.<br />
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</b><b>Chana Masala and Paneer Masala</b><br />
</p><p>And I found the inspiration for the chole masala with chickpeas, peas and mushrooms, seasoned with tomato sauce, coconut milk and spices that enrich a simple but tasty dish accompanied by naan. For the Paneer recipe, I combined fresh cheese and flavored it with the sauce of spices. There is nothing like this, and for me is the best with a pungent mix of flavorful spices which are not too powerful, but well balanced. <br />
</p><p>I let myself be drawn to the rich colors of the dishes that lie on my table, with a little bit of aroma and lots of fantasy. The chole masala and paneer masala managed to transport me into a mysterious and magical world where these spices are the undisputed lord, and is far beyond the other spices that I used daily in the kitchen to flavor my dishes. <br />
</p><p><b>Dal Tadka Masala</b><br />
</p><p>The wise and creative use of these well known spices has the end result of always giving a subtle aroma, which has more than a violent assault on the senses, which I used fried or roasted, dried or in paste, in the beginning or at the end of cooking, either alone or in combination. <br />
</p><p>Then there are also the variants of the Tadka Masala, which instead I prepared by adding it to heated oil and when the aroma filled the air I add the sauce obtained to the other ingredients. The Dal Tadka Masala turned a simple dish of boiled rice into a pleasant and tasty meal that can also be taken with pulao, biryani and side dishes.<br />
</p><p>These spices only increases the desire to cook in these limited times, where I have to juggle between my daily office chores and those few minutes in the kitchen perhaps because of the scent that is released as soon as the packet covers are peeled, with essences that penetrate the soul and soften it.<br />
</p><p>Tasting the food made from these spices was like traveling through the scents and the magic of North India, where Punjabi Chole Masala, Paneer Masala and Dal Tadka Masala is a part of everyday life, that helped me with a gastronomic rediscovery of ancient and universal value of love that manages to soften the shell of the toughest seed.<br />
</p><p>If you are tempted to the idea and want to test yourself and can’t wait for the Goodness Ki Shuruaat, you can use these spice mixes from different parts of India that you can replicate in your kitchens and customize according to your taste and that of your guests.<br />
</p><p>These spices will immerse you in a world of aroma and magic because, believe it or not, these will always arouse a mysterious flavor in the ordinary dishes and this is a Masaledar Sach.</p><p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLsoFUxfrUDYnrayG_0ILdG4c0PH2178XWz6y1XCkDQtl1kduyRGMt9RD0jg8_a_UHgcY1fGM9Du1QIAHr3F1uhX0FoJq_b1Tgk9HmgQXz4qDw3hxTZXVCekCvunSXco1gCV1QWYVPDV7/s1600/IMG_9782.JPG" /></p>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-73008752941920089762016-07-29T09:41:00.000-07:002017-06-03T09:30:33.765-07:00Good Food Good Mood<noscript><img alt="street food wallpaper" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZXdvTMa9pyQCC8o-WK37E3kWFpRiJuE1btvkVjitYlQKQV9OpkQZcWwmASUN4EEenchQAp3cbokUTtlIVzZDtyK4lVhHpXxFXk5B91-EPyFGelAGVDquKyJ4DQFLJUi1KbIlxDOfJtMO/s640/hanoi-street-food-tour+%25284%2529.jpg" /></noscript><br />
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One of the most important aspects of any trip, in my opinion, is the food. Savoring new dishes, tasting the unique flavors of the place, I love to try everything, even a mouthful, but it's everything. There are few things you talk about the culture of a place as the food. It must be said that I would spend my life being able to eat. Indeed to taste everything.<br />
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Having to choose only one dish on the menu makes me go mad. I love to try a small amount of everything. That is why I always try to convince my fellow diners to choose a dish different from mine so I can taste a bit of everything. Eating is an integral part of the trip. Flavors and culture are intertwined in one bite that the traveler cannot get lost.<br />
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I speak not only of the food itself, but also the rites everywhere which are created around the eating with the conviviality at the table In Kolkata, the cakes in front of the TV with friends in Shillong, afternoon tea in Bangalore and Chennai, the tandoori food, biryani and raita in Hyderabad and Amritsar, which is the symbol of hospitality.<br />
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From these habits, you understand many aspects of a culture from the extrovertness of the Bengali people to the importance of family in Bangalore and Chennai, the elegance of the Marathis, the Punjabi determination, vitality and warmth of the Gujaratis, the composure and courtesy of Malayalees.<br />
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Observing people through the lens of food teaches you so much more about their culture. There are places to eat which are just an excuse to get together, others where it is normal to book a table for one person. There are places where they stay in a kitchen full day for the person they love, others where they always eat outside the home and do not go shopping for weeks.<br />
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There are places where they are at the table for hours chatting, others where they eat on the move walking alone between the office and home. Whether travelling for business or pleasure, a trip without going at least once (but believe me, it will be many more) to the local street vendor in Mumbai is unthinkable and eating freshly cooked food in front of you, as well as the fun to watch in the presence of the public, where the cooks duty is exalted, sneaking in improbable wacky culinary stunts, where you can see the preparation right in front of you.<br />
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While traveling, for me, it is essential to eat the local dishes, which is like taking a bite of a piece of the world.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-12403932449451358712016-04-07T20:31:00.000-07:002017-05-13T20:37:24.126-07:00Matcha Green Tea Powder Review<noscript><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7g_YXUiaOZpVBjROqlf5z80BAti7tGYhyphenhyphenoOQjg8FFgVkvKEeTRUfAoA84zSwpPgr2r8MOLsBvz0pDuJBjcMXnuvStZIIUWSWLD9aeWZFhQoh1OnH8egsLCxBxbUSNiWTk3erFxENYaC7m/s640/matcha.jpg" /></noscript><br />
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You know, I once hated green tea. I could not understand what everyone saw in it, with its bitter taste, awful smell that promised no stimulating effect. I decided to give it a second chance and bought loose green tea from a shop. I followed all the rules when preparing green tea and started liking it slowly! The next day I excitedly ran back to the store and bought all sorts of other species for which my nose sniffed a pleasant scent.<br />
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From then on I was so fond of Green tea, that I started to try and buy higher quality and better species, until I hit the one in which my journey stopped and reached the highest degree. I had to hit one, whose name I have from the beginning or could not pronounce. It's Matcha Tea. <br />
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Some may know it, others may not know it until now. I am glad I found it in a small shop which will now stay with me forever. And if you would like to read more of it with a lot of interesting information and also to find out where you can buy this tea, I suggest you visit this page today of Dream Matcha. Let's start first few details about the actual tea.<br />
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Matcha is a kind of green tea, which is ground to a fine green powder with interesting flavors and contains a strong group of antioxidants, which are known as catechins. Even matcha contains much higher levels of antioxidants than are found in other foods such as pomegranates or blueberries.<br />
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Matcha is 100% green tea from Japan, which is ground to a fine powder and during its production no fermentation is done and no colorants, additives or preservatives are added. The biggest surprise for me was that Matcha only grows in shaded boxes. Four weeks before the harvest, the field is completely covered and the tea finds itself in complete darkness and begins to produce chlorophyll. This creates a typical emerald green Matcha tea.<br />
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After the harvest, the leaves are steamed with hot steam prevents fermentation and ensure that all the nutrients remain in the tea. Then the tea is kept in sheets and dried before being ground using granite mills into a fine powder. Amazing, huh?<br />
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One serving of Matcha tea is worth 10 cups of plain green tea while two servings of Matcha tea a day will ensure sufficient intake of antioxidants. When drinking this tea additionally you consume the entire tea leaf, which is one of the reasons why Matcha is 10 times stronger than a typical cup of green tea.<br />
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Matcha supports your body's ability to burn food four times faster and helps reduce cholesterol and blood sugar as also calms the mind and improves concentration. Drinking this tea can deliver the required dose of energy and is very suitable to replace the classical coffee with it. And nutrients contained in this tea provide a gradual release of energy for 3-6 hours while coffee culminates stimulatory effects sometime till 30-45 minutes. And so I could go on and on. It's with the mind and not really a fantasy. I can confirm it myself.<br />
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You know that feeling when your morning alarm rings, and you do not want to get out of bed? You get to work half asleep and ideally would want to have a nap? But with Matcha this can be a thing of the past. I also found that now I ate much more than before drinking green tea but my weight is still being at the same value. That's why I started calling it a green miracle. For me it really is a miracle.<br />
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One thing Matcha draw attention is its aroma and flavor. With Matcha you can even cook and bake . You can add it to the various types of cakes, unbaked goodies and other sweet creations. This article I decided to write purely on my own initiative. I wanted to get acquainted with this tea and entice you to a true delicacy, which is definitely worth a try.<br />
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Before I had it at home, I really had no idea of how many possibilities using this tea has and what a miracle it is. Believe me, with this that conjure up much more than just a cup of afternoon tea. When I came across so many interesting possibilities for use, I decided a little experiment. Before the first experiment, I bet the simplest possible preparation is in the form of a classic tea.<br />
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Even here, however, you have plenty of options as you can do it in cold or warm variation, by adding milk, lime or other syrups to sweeten it. If you want hot tea, I recommend using a small bamboo whisk which comes with it. I tried to mix it into a fruit protein smoothie. In a blender I put banana, strawberry, vanilla and a bit of milk protein and I added Matcha Tea and put it even in oatmeal. So I made a delicious breakfast in Green!<br />
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In summary, this tea just got me and I'm glad I found it. With the effects of what it has you can really consider it as superfood. I also like that it is nicely packaged in small boxes which is really convenient. I personally really like it, and it's not a classic herbal tea, where you sprinkle herbs and strain and then drink. Preparing Matcha tea is very comfortable and easy. And it tastes really great. In addition, all those positive effects, what more could you want. <br />
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Well, now I can not even imagine a morning without it. It does not exactly come cheap, but for the quality and taste, it is definitely worth it.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-51139847792999989402015-10-26T02:13:00.000-07:002020-08-15T10:26:50.090-07:00Bengali Bhapa Ilish Recipe Hilsa or Ilish fish is one of the most popular fishes among the Bengalis living in eastern India. The Padma River is the source of the most delicious hilsa. It also took the western route to the Ganges in India. But the rivers of Bangladesh were known to be more abundant. Now there are more hilsa in the west, in areas near Indian waters. <br />
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The Bangladeshi hilsa is typical of a good monsoon dish and the last ilish is consumed after offering a pair of fish to the Goddess at Lakshmi Puja. Bengalis cease consuming it between between Lakshmi Puja from October to February till the Saraswati Puja. This period coincide with the season when the Khoka Ilish return from the rivers to the sea. The khoka ilish is cheaper and has a sweeter taste.<br />
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If you believe that the steamed fish is a dish lacking in taste, the bhapa ilish recipe or steamed hilsa has a refined and very delicate taste. The fish is steamed and the only condiment is a sauce made with fresh mustard paste and mustard oil, while the water used for steaming may be flavored with peppercorns, spring onions to gently perfume the dish. For steaming you will need a aluminum bowl, supported on a pot of water, flavored with lemon and herbs or you can make in a microwave too.<br />
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<img alt="Bhapa Ilish hilsa Recipe" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCofh7ND1WtKhCpNFoJXfzj4xR2KPr8MzVcyUUxjOfc15AgwN_lJAMzogpqYd-RlRdn3RZkLbyw-R4ifWEdacBr7cvw3FOl69oH4Uva-TIc033VM_J-V8QFgOmIxN8WkaHCkUmrUihoU_/s1600/food+016.jpg" /><br />
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<b>Preparation Time</b>: 15 mins<br />
<b>Cooking time</b>: 15 mins<br />
<b>Servings</b>: 4 servings<br />
<b>Calories per serving</b>: 225 calories per 100 gms</p><br />
<b>Ingredients</b>:<br />
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1 kg Hilsa<br />
2 tsp turmeric powder<br />
2 tbsp mustard seeds<br />
2 tbsp yogurt<br />
3 green chillies<br />
1 tsp red chilli powder<br />
1 inch piece ginger<br />
2 tsp poppy seeds<br />
4 tbsp mustard oil<br />
Salt to taste<br />
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<b>Recipe Method</b>:<br />
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Wash the fish well and sprinkle with salt and a tsp of turmeric powder.<br />
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Soak mustard seeds in lukewarm water for 10 minutes. Make a smooth paste of mustard seeds, poppy seeds, green chillies, ginger, salt, yogurt, chilli powder and remaining turmeric powder.<br />
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Pour the mustard sauce liberally on the fish pieces so that all the pieces are coated nicely. Place the slit green chillies on top. Marinate the fish for half an hour.<br />
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Pour three cups of water in the cooker and place a ring in it. Take a pan and spread little mustard oil. Place the fish pieces on a single layer. Pour mustard oil over the fish. Now place this pan on the ring in the pressure cooker. Cover with lid and steam the fish for 15 minutes, till it is cooked.<br />
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Serve hot with rice.<br />
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"name": "Kalyan Panja"
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"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4",
"reviewCount": "1"
},
"prepTime": "PT15M",
"totalTime": "PT30M",
"recipeYield": "4",
"recipeCuisine": "Indian",
"recipeCategory": "entree",
"keywords": "bengali mustard fish, steamed hilsa recipe",
"nutrition": {
"@type": "NutritionInformation",
"servingSize": "100 gm",
"calories": "225 calories",
"fatContent": "12 g"
},
"recipeIngredient": [
"1 kg Hilsa",
"2 tsp turmeric powder",
"2 tbsp mustard seeds",
"2 tbsp yogurt",
"3 green chillies",
"1 tsp red chilli powder",
"1 inch piece ginger",
"2 tsp poppy seeds",
"4 tbsp mustard oil",
"Salt to taste"
],
"recipeInstructions": [
"Wash the fish well and sprinkle with salt and a tsp of turmeric powder.",
"Soak mustard seeds in lukewarm water for 10 minutes. Make a smooth paste of mustard seeds, poppy seeds, green chillies, ginger, salt, yogurt, chilli powder and remaining turmeric powder.",
"Pour the mustard sauce liberally on the fish pieces so that all the pieces are coated nicely. Place the slit green chillies on top. Marinate the fish for half an hour.",
"Pour three cups of water in the cooker and place a ring in it. Take a pan and spread little mustard oil. Place the fish pieces on a single layer. Pour mustard oil over the fish. Now place this pan on the ring in the pressure cooker. Cover with lid and steam the fish for 15 minutes, till it is cooked.",
"Serve hot with rice."
]
}
</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com3tag:blogger.com,1999:blog-4812947909547935159.post-13420946458818827722015-09-05T05:26:00.000-07:002018-09-15T04:33:28.187-07:00Dash Diet - Enjoy a Trip with Mediterranean flavor In some books, they talk about the Mediterranean diet in which they say the countries that surround the Mediterranean follow this diet and then if you also eat this diet, you will lose weight. <br />
<br />
<b>Why Spanish cuisine is a good example of Mediterranean Diet?</b><br />
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Spain's gastronomy includes feeding the three pillars of the Mediterranean Diet. Olive oil as food cooking fat, seasoning, and flavoring. Consumption of whole grains, and legumes. The preponderance of fish. In addition, vegetable consumption is common either as a single dish, salads and side dishes. Some communities consume lots of oily fish and seafood. Although some communities do use meat a lot on their plates.<br />
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Fresh seasonal fruits and are often used in desserts and other preparations. It is also common to use different spices and seasonings to add flavor to dishes without using an excessive amount of salt. Among the culinary techniques include roasts, steam cooking, baked or grilled food. These preparations do not require excessive amounts of fat but retain the maximum nutritional quality of food.<br />
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<b>What are the benefits of the Mediterranean Diet gives us the Tunisian cuisine?</b><br />
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Tunisian cuisine is the result of a mixture of combinations of local culinary knowledge and contributions of diverse peoples. There are influences that have enriched Tunisian plates since the time of Carthage. Tunisian cuisine is strongly influenced by its North African neighbors. Here the Berbers brought the couscous to Tunisia, but also the Jewish community has a great impact on the Tunisian dishes.<br />
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The cuisine is based on olive oil and spices, whose proper mixing and dosing has created simple and inexpensive dishes. Like all Mediterranean countries, Tunisian cuisine is complemented by a wide variety of fish and meat such as sheep and beef, and fish mainly on the coasts.<br />
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One common component is the harissa, a mixture of ground chilies, garlic, salt and caraway, cumin type. Dates and nuts like almonds are part of the daily diet and are found in sweets and liqueurs. Another thing you can not stop doing if you visit Tunisia is taking a delicious tea in one of its many cafes. Although it is a Muslim country, alcohol is not prohibited and Tunisian wines are of excellent quality as well as boukha a brandy-like drink.<br />
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<b>Typical dishes of Tunisian cuisine</b><br />
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<b>Salad Mechuia</b>: This dish is made from tomatoes, sweet and hot peppers, onions, garlic, all well chopped and roasted sprinkled with olive oil, salt, pepper, lemon juice, olives, capers, tuna and chopped egg .<br />
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<b>Couscous</b>: This traditional Arabian dish is prepared with semolina wheat with pieces of lamb, beef, chicken or fish, vegetables and legumes. It served with a more or less spicy sauce according to taste diner.<br />
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<b>Tagines</b>: it is a typical dish that consists of an egg pie with vegetables, lamb, potatoes, parmesan cheese and leaves maluska, all simmered<br />
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<b>Masfuf</b>: is traditional dessert, like couscous, made with raisins, beans Granada, dates, and almonds.<br />
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<b>Mint tea</b>: is the most popular drink in Tunisia, and is usually served well loaded with a lot of sugar, and often served with pine nuts.<br />
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Tunisia is one of the countries that use olive oil and uses wine as part of their drinks. Many of the dishes are made with egg. Moreover, they use oily fish on their plates. Many of their desserts are made with nuts such as almonds and pinions, providing a source of vegetable protein and polyunsaturated fatty acids. However, these desserts contain a lot of sugar. Another interesting aspect of the Tunisian cuisine is employing many spices to flavor their dishes so that significantly reduces salt consumption in this area. <br />
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<img alt="dash diet" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNiyctirIVtkENHCOyqMLzw_2yNq0q17IMxIgoOwxzqzFyoCOgbFbIzAUCexHOhjbBonYM10_zKI-TthJemkVwwm3PERUEwEaepObQ-WnK4doSdLjZ0tCQ258dwu8G-iDGeKf1FwO9Ew8/s640/veges1.jpg" /><br />
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<b>Greek Mediterranean diet and food </b><br />
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Greek cuisine based on the Mediterranean diet has great influences from neighboring countries, especially Turkey. This results in a variety of flavors and sensations. It is characterized by its geographical location and its history, by the use of olive oil and spices.<br />
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The most used ingredients are Fresh vegetables such as eggplant, tomato, artichokes, spinach, onion or cucumber. Meats, especially lamb, which is usually present in all parties, but also sheep and beef. Fish, especially in coastal areas and islands. Highlights include lobster, octopus, squid, and cuttlefish. Cheeses, such as feta, Kasseri, the Kefalotyri, and mizithra. They have a large number of them own denomination of origin. Sauces, either Greek yogurt (called tzatziki sauce), lemon or tomato. Taramosalata also salsa, from Turkey is made from carp eggs, olives, onions, croutons and lemon juice, accompanied with pita bread.<br />
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<b>Typical recipes</b><br />
<br />
<b>Horiatiki salata</b>, known as Greek salad: Used as a starter or side dish, takes tomato, green pepper strips, red onion, Kalamata olives and Greek, gherkins and feta cheese. It is seasoned with olive oil, red wine vinegar, ground pepper, oregano and salt.<br />
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<b>Moussaka </b>is very similar to the Italian lasagna, which seems to be the key to its origin. It consists of layers of minced meat, eggplant slices and cheese on top that broil to bake. It can also be prepared with potatoes.<br />
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<b>Pilaffs </b>: These are dishes made of rice, and pieces of flavored lamb with onions and spices, which can be served mixed with Greek yogurt sauce, avgolemono sauce (leading lemon and egg), or tomato sauces spiced with coriander, pepper and cumin.<br />
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<b>Dolmades </b>: it Consists of grape leaves stuffed with lamb, rice, spices and pine nuts.<br />
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<b>Mezzedes </b>: This is a set of dishes used as a starter, among which are:<br />
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<b>Hummus </b> is a paste of chickpeas seasoned with lemon juice, garlic and sesame paste form (tahini).<br />
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<b>Greek-style burger</b> contains lamb, feta cheese, kalamata olives, onions and spices like garlic, parsley and pepper. You may also be added tzatziki sauce.<br />
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<b>Tyropita </b>is pie feta cheese and egg wrapped in filo pastry. One of its variants is the spanakopita, based on spinach and feta cheese with dill.<br />
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<b>Melitzanosalata </b>is a paste made from roasted eggplant, feta cheese, almonds, egg, garlic, olive oil, and vinegar.<br />
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<b>Sweets </b>:<br />
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<b>Bougatsa</b>, from Macedonia. It consists of a mass of minced meat, custard, and cheese wrapped in filo pastry.<br />
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<b>Thiples</b>, spirals or loops fried dough dipped in honey or syrup and served with nuts and cinnamon.<br />
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<b>Baklava</b>, a pastry puff pastry with walnuts and honey.<br />
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<b>Kataifi</b>, made with wires pumpkin and nuts.<br />
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These are just a few recipes from the wide variety of cuisine offered by this country, so go prepare and enjoy a taste of Greek cuisine at home. Although the Mediterranean diet consists of a gastronomic set of all the countries of the Mediterranean basin, Greek cuisine emerged in the Aegean islands. It is arguably was one of its bases, because as we've been seeing, the so-called triad or Mediterranean trilogy is present in the recipes like cereals, olive oil and wine. <br />
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<b>Why the Croatia cuisine has the benefits of the Mediterranean Diet?</b><br />
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Croatian gastronomy is based on common popular dishes in all regions of the Baltic Sea. The main courses of the coast are based on fish and seafood, both of great quality in the Adriatic Sea. Both prawns as prstaci, that is called clams are most important seafood. Meat dishes are the specialty of the inner regions, and also offers a wide variety of sausages and cheeses from all corners of the country, such as Dalmatian ham and cheese Pag.<br />
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All dishes, both meat and fish are cooked with olive oil, and is usually accompanied with different types of boiled vegetables. In addition, its proximity to Italy made the Croat's large specialists in preparing pizzas and pasta. In addition to its quality wines, they are known their intense plum brandy, cherries and pomace. To finish with good taste, they offer pastries with nuts, fruits and cheeses.<br />
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<b>Meet some dishes of Croatian cuisine</b><br />
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We bring you four typical recipes from the kitchen of Croatia, one salad, two fish and seafood, and dessert. <br />
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<b>Octopus salad</b>: This traditional dish is made with roasted Croatian baked with potatoes and onions, seasoned with wine, garlic and chopped parsley octopus.<br />
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<b>Prawns Makarska</b>: these prawns are a typical dish consisting of a stew prepared with prawns marinated in salt, pepper, garlic, olive oil and parsley, served together with pasta and a sauce made with smoked lobster, banana powder, paprika and white wine.<br />
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<b>Dalmatian Fish soup</b>: is a stew with onion, potato, carrot, laurel, olive oil, wine, and peppercorns, to which is added subsequently added rice, tomato sauce, and garlic.<br />
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<b>Krafne</b>: is a typical dessert that is usually made for Carnival and Easter. Some circles are made with flour, egg yolks, sugar, yeast and milk, which are allowed to stand for a while before frying, fried once and sprinkled with icing sugar.<br />
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As you have seen, all dishes are cooked with olive oil and wine, two of the three pillars that make up the Mediterranean Diet. It is a common denominator in the kitchen of the countries in the Mediterranean basin. Most dishes are based on fish and shellfish, such as sardines and anchovies. Also they accompany the dishes with boiled vegetables as a side dish.Kalyan Panjahttp://www.blogger.com/profile/14204258040442166274noreply@blogger.comtag:blogger.com,1999:blog-4812947909547935159.post-41264133614929816472015-04-11T11:35:00.000-07:002018-01-29T07:39:02.004-08:00Malibu Beach Beauty Tea ReviewOne of the criteria for a beautiful and healthy skin is definitely the brightness. If your complexion is dull and opaque perhaps you are not taking enough care of yourself and in fact, the watchword for a more beautiful skin is health. Of course, the beauty of your face does not necessarily need expensive creams and luxury of pharmacy.<br />
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Constant cleaning and a healthy diet can make a real difference and ensure an increasingly young and fresh skin. But another important factor is the hydration that we provide to our body through liquids we drink. The skin is normally acidic. But when the predetermined limit is exceeded, the acids are released too, causing rashes and inflammations.<br />
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Not only water but also other strictly natural vitamin cocktails, can help us to counteract the effects of stress, pollution, and exhaustion. It as well as can make us look always in great shape. Eating and drinking green is the necessary remedy to counter the natural acidity of the body. <br />
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Following even for a month our advice you will see your skin reborn. To achieve the desired result, there are more ways. The beauty of the skin is very dependent on its hydration and by the contribution of vitamins and minerals that it receives. So we suggest you to drink Malibu Beach Beauty Tea to have an increasingly young and fresh glowing skin.<br />
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There is no shortage of tea on supermarket shelves these days. It's everywhere you go but these types of tea are less able, less powerful. We can say for sure with them you will hardly get the beauty and the glowing skin that you really want.<br />
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<noscript><img alt='Malibu Beach Beauty Tea' src="https://1.bp.blogspot.com/_NjdBzKI5nYs/StBt-otwhuI/AAAAAAAACDs/tji5IQXwHyo/s640/tea+image.jpg" /></noscript><br />
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Instead the Malibu Beach Beauty Tea by Newport Skinny Tea is a powerful tea. It contains two of the most powerful teas available for eliminating toxins and nourishing your skin. Its formulation is better than any other tea of its kind. It has a unique blend of Young Hyson green tea, Black Tea, Calendula Flowers, Lavender Flowers, Red Clover Blossom, Rose Hips, Elder flowers, Peppermint Leaves, Chamomile Flowers, Lemon peel, Linden Leaf & Flowers, blackberry leaves, Privet Fruit.<br />
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These teas are traditionally used for their skin benefits and their incredible healing properties. And when they are combined together as in this case, they become a powerful resource for skin care that help the skin surface to get rid of dead cells that create the annoying gray color.<br />
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Malibu Beach Beauty Tea is rich in antioxidants which helps protect the skin while reducing the possibility of burns and inflammation. It helps to naturally increase the feel-good hormones, serotonin and dopamine. This not only improves the general mood. It also helps to calm the mind and body. It has a blend of herbs that can help clean the skin system, to increase the glow and thus to facilitate the nourishment of skin cells. <br />
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The thing that is most surprising for this tea is definitely the flavour. In fact you can drink safely and without added sugar. You will notice that your attractiveness has increased a lot and a skin that is envy for friends. Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-37182809705886848122015-03-28T20:34:00.000-07:002018-11-05T18:49:06.069-08:00The street food in the corners of CalcuttaWhile it is true that I was never in Mumbai, the business city of India, Calcutta, is the city that is most western I found of all visited so far. Not only for its physical appearance, with buildings such as the Victoria Memorial, but also for the infrastructure, its people and why not say its prices. <br />
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We arrived at 10 in the morning to the famous Howrah station. As soon as I get off the train, the overwhelming feeling returns to my body. As they had already told us, just after leaving the station we found the prepaid taxis. So the first thing we do is stop in a long queue, which in the end was not so much. In 15 minutes we were requesting our taxi to the backpacking neighborhood of Calcutta, Sudder Street, and its surroundings. <br />
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Our welcome to Calcutta could not be better. We were surprised by the monsoon as soon as we got off the taxi that left us in front of the hotel that was recommended in our Lonely Planet, which becomes our bible during a trip. So, we got into the first hotel but the rooms cost 2000 INR, a price that we were clear that we were not going to pay. We waited for it to stop raining to go out in search of more. <br />
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We ended up in a one that cost us 900 INR and the state was not at all comparable with its price. I do not remember the name but it was parallel to sudder street and on the way to the new market of Calcutta. We enjoyed some great chicken skewers at the end of Sudder Street, although I notice that they sting a lot! <br />
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Grabbing a rickshaw and giving some good walks I start the tour of the city. I visit its vibrant markets and not forgetting to taste the Bengali cuisine. The food stalls on the street are the most succulent. As I have already said many times, in India, there is a great culture of "eating". It is eaten anywhere, at any time of the day. <br />
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The street food in Kolkata, although not always healthy (only God knows how many times this oil is reused), has a price that makes it accessible to most of the population. For very little money, it takes away your hunger with a plate of noodles or a masala dosa. There is fried rice with vegetables. Any of these dishes, in one of the countless stalls on the street, will never exceed 15 or 20 rupees. And if you still want to spend less, or just want a snack, for five or, at most, ten rupees you can be equally satiated.<br />
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<noscript><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAp26MNa11rluDrujTxu3_pdErHAtP7X3Dr_Xkz8_P2GeITqpNmA-0gMdNNa7usnU7UAtnnnes9us5jgexbLM6PYFNtuSngNO5fFl_hqiHVCobJg5KH36Co9w5aM5r4GFKAMYTy3ZnWs/s640/Panta-2-738670.jpg" /></noscript><br />
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<b>Here are some of the popular ones:</b><br />
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<b>Samosas</b><br />
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The street food par excellence. Something like a dumpling, chubby and triangular, singara is made from a dough of flour and stuffed with vegetables, potatoes or even meat, less often than not. Watch out! They also carry chili and many spices, so it's better to have a bottle of water nearby. Once you get used to it, they are very good, and for five rupees you buy a piece (people usually eat them in pairs) that fills you up for a long time.<br />
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<b>Pakoras</b><br />
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Fried vegetables, as a donut, in chickpea flour. The most popular are those of spinach, onion, eggplant, cauliflower although it is also possible to find of meat (chicken). They are taken as a snack, or as an entree at meals. A good cone of newspaper paper full of them costs five rupees on the street.<br />
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<b>Kachori</b><br />
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Flour dough rounded and crushed, stuffed with moong dal (green soy), lentils, chickpeas. All very spicy and fried afterward. Like the samosas, they usually serve in pairs on a leaf like a bowl, bathed in different sauces. There is also a sweet version, filled with ingredients such as coconut and sugar.<br />
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<b>Aloo Tikki</b><br />
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Cooked potato and then fried that can be eaten alone, crumbled and bathed in different sauces (some spicy, and other sweet, to soften its flavor), served on a banana leaf. It is also not uncommon to find them in their original form (that is, without shredding) in hamburgers, as a substitute for meat. It is very popular, and it is seen everywhere.<br />
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<b>Fritters in general</b><br />
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There are so many that it would be impossible for me to name them all. For example, in the third picture of this entry (that of the pakoras), you can see some triangular things in the foreground. What are they? Well, nothing more or less than what it seems: mold bread. Fried bread mold in the same flour as the pakoras, on oil, and sometimes filled with meat or vegetables. <br />
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In addition to the fritters, the amount of carts with nuts, homemade cookies, fruit is immeasurable. Another of the star appetizers, of which I do not remember the name, is a kind of "salad" made from everything that the man could carry in his car, but especially chickpeas, parsley, tomato, pepper, onion, peanuts. all very minced and seasoned with chili, pepper and a splash of lemon. Despite its light appearance, it fills a lot.<br />
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<b>Sweets (Mithai)</b><br />
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The Indians love sweets. To prove it, you just have to go for a while on any street, and in less than five minutes you stumble upon two or three bakeries full of these little delicacies wrapped in aluminum foil (which, although your first instinct is to remove it, you must know that it is eatable).<br />
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Indian sweets are very sweet. Tremendously cloying, or delicious, depending on what you see. The base of all of them is sugar, flour, and milk, to which is added coconut, honey, dulce de leche, pistachio, almond ... depending on what you touch. The variety is so much that I'm just going to leave you with the photo, and everyone who imagines what they want.<br />
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Its flavor is at the height of its appearance. As a curiosity, the only one that I do not like at all, is also one of the most popular. The Jalebi is a dipped mass in syrup that is poured into a kettle full of oil where it is fried forming the most capricious forms. <br />
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<b>Paan</b><br />
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To finish the meal, nothing better than a good paan (or so say the Indians). The betel nut, lime pulp, spices and many condiments are all wrapped in a sheet with edible betel leaf. There are two varieties of the sweet and the salty, which also carries tobacco.<br />
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In theory, it is taken as a digestive and mouth refresher, but the betel nut also has narcotic-stimulating properties. It is rare to find an Indian who does not like it. That's why everyone has red-blackish teeth, since the consumption of betel, in the long run, rots the root of the tooth.<br />
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<b>Drinks: the chai</b><br />
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The chai is the national drink. The milk tea is very sweet and almost always, with many spices (masala chai), which give a very intense flavor. Simply delicious<br />
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Chai sellers are countless, and it is not uncommon to find five in the same corner (the Indians have no sense of competition), around which accumulate mountains of ice cubes of small clay containers used as a glass that go you know why they are of a single use.<br />
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<b>Drinks: the lassi</b><br />
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The lassi we have already spoken many times is a drink based on yogurt smoothie. The variants are plain lassi, with sugar or salt. Within the sweet variety, in any restaurant, we can find banana lassi, orange lassi, mango lassi and even chocolate lassi. The options are endless.<br />
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<b>Drinks: fruit juices</b><br />
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And to finish, there are the juices of orange, pineapple, mango, sugar cane. Made with fresh, refreshing and delicious fruit. For the watermelon, which I had not tried so far, I simply do not have words. One warning. If you drink on the street, be careful with water or ice!Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-69534792674986073392014-12-19T18:11:00.000-08:002020-09-03T10:57:45.108-07:00Easy Coconut Pomfret Curry RecipeWe invite you to know the wonderful world of India. By visiting it you will enjoy delicious dishes and traditional drinks from that country. As for fish, one of the most precious delicacies is called the Pomfret (Indian salmon). The fish is marinated in spicy coconut sauce, green chilies, cumin, lime juice, mint and coriander leaves and then carefully steamed being wrapped in a banana leaf. Before consuming the fish, the banana leaf is removed. <br />
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From Goa, we went to Bombay, a city full of contradictions. This is where the creme de la creme of Indian society lives, from top executives to the glittering stars of Bollywood. This makes it an expensive city for tourism. They showed us real holes for the usual budget and we ended up spending the most expensive night in India in a hostel.<br />
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On the other hand, Bombay also has the largest shanty town in Asia, where more than 5 million people live. In the absolute misery is where you find equality and solidarity, feed the elderly. They celebrate everyone's wedding and everyone grieves and cries with the dead. It is incredible that these people, in spite of everything, give us lessons about humanity.<br />
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We went to visit the nearby Elephanta Island. And here as elsewhere in India, instead of taking the stones to build temples, they built the temples making caves in the rock itself. And they did it with an amazing degree of detail. <br />
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Mumbai, the capital of Maharashtra boasts an amazing variety of food. Whether vegetarian or non-vegetarian, there is a wide variety of different types of cuisine. On its way to becoming the commercial capital of India from a village known mainly for fishing, Mumbai has come a long way in terms of gastronomy. On the other hand, the people who emigrated to Mumbai, from different parts of India hoping to make their dreams come true, have brought with them gastronomically delicious gems that have contributed to diversity. <br />
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<img alt="Pomfret Curry Recipe" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJBAuElT-BYKMSxcrOuMnJ5jDZ_ZIHaxZoWLA2y86NZeHziLH5uOciZHYgjCSyZax7XIMWd5VsYfmUD1tseydmJaO-feJRofxu_S857uBRqtk-m-zjxZAxAlr6glx4xL1WBPncikzna8/s1600/Goan+style+Pomfret+Curry.jpg" /><br />
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As a culinary note of this area, we have to talk about fish. Already wanting a fresh fish we went to the restaurants and ordered a lunch with pomfret curry. The waitress showed us all the fish in a tray to choose by eye. It was very rich and as you can see it had an Indian touch (spicy). For the most erudite in Indian food, you will have guessed that it was Tandoori style because of the redness.<br />
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Not in vain, seafood plays a major role in the coastal Indian diet, with fish often taking the place of meat. Common fish dishes include the Bombay duck, which is actually a fish called bombloe that is fried or curried, Doi Mach, curry fish with yogurt and a flavor of turmeric and ginger and the Chingri Malai Curry or curry prawns with coconut. You'll also find lobster, plentiful crab, prawns, and squids. The Konkan region is a particularly prized source of fish and seafood, including gigantic jumbo prawns the size of a well-fed crab. <br />
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Seafood is a good option if you're trying to avoid spicy foods. Fish is usually prepared in a fairly simple way. It is usually fried (sometimes by bread crumbs) or grilled and served with a touch of lemon or in a mild garlic sauce. However, you will find some fiery fish curries, while spicy seafood is also quite common. The spicy crab is particularly popular. <br />
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If you plan to visit Mumbai at any time in the future, then you should definitely try these local dishes that have won praises from people who belong to almost all social conditions. <br />
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If there is a recipe that makes us immediately think of India, is one of the curry. One of its variant here is proposed with fish. It is a spicy and savory dish that goes well with white rice or Indian bread. Pomfret is a very popular fish in India. Pomfret curry is one of the most popular and delicious dishes which can be enjoyed by everyone and tastes best when served with plain white rice.<br />
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Choose the fish tender and light and make sure it is fresh buying it from your supplier with confidence. Take special care then if the fish is still not clean, carefully removing the skin, bones and entrails. To give the Pomfret curry recipe a more exotic flavor, you can cook the fish with the sauce of the unsweetened coconut milk instead of plain water. The sweet and delicate flavor of coconut, in fact, creates a great contrast with the taste of curry and spicy and strong spices.<br />
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<b>Servings</b>: 4<br />
<b>Prep Time</b>: 10 mins<br />
<b>Cook Time</b>: 30 mins<br />
<b>Total Time</b>: 40 mins<br />
<b>Nutrition</b>: 442 calories<br />
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<b>Ingredients</b><br />
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2 pomfrets<br />
2 tsp vinegar<br />
4 large tomatoes<br />
1 onion<br />
2 garlic flakes<br />
1 inch fresh ginger<br />
4 green chillies<br />
3 tbsp coriander leaves<br />
1 cup groundnuts<br />
1 cup coconut<br />
1 tsp coriander seeds<br />
1 tsp cumin seeds<br />
1 tsp mustard seeds<br />
1 tsp turmeric powder<br />
1 tsp red chilli powder<br />
5 black peppers<br />
2 cloves<br />
2 bay leaves<br />
3 tbsp oil<br />
1 tbsp gram dal<br />
10 curry leaves<br />
1 lemon juice<br />
Salt<br />
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<b>Recipe Method</b><br />
<br />
<a name="step1">Clean and wash the fish. Slice the pomfret into thick slices. Apply salt, vinegar and turmeric powder to the fish pieces. Make paste of garlic, ginger, chillies, coriander leaves. Apply this paste to the fish pieces. Keep aside for 1 hour.</a><br />
<br />
<a name="step2">Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds and coconut. Cover the paste with 3 cups of hot water and set aside. Break the red chillies into pieces and shake out the seeds. Blanch the tomatoes in hot water. Dunk in cold water and peel. Then chop into pieces.</a><br />
<br />
<a name="step3">Heat oil in a pan. Add mustard seeds, pepper, cloves, curry leaves and bay leaves. Saute them on low flame for about 2 mins. Add onion and fry till golden brown. Add the fish slices and fry lightly for a few minutes till brown. Add the peeled tomatoes, chopped raw mango, red chilli powder and salt. Add the coconut paste and simmer for ten minutes until the curry starts bubbling and rising on low flame. Cook till fish is done and give the curry a good stir. Garnish with coriander leaves.</a><br />
<br />
<a name="step4">Serve hot with steamed rice or bread.</a><br />
<br />
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"2 pomfrets",
"2 tsp vinegar",
"4 large tomatoes",
"1 onion",
"2 garlic flakes",
"1 inch fresh ginger",
"4 green chillies",
"3 tbsp coriander leaves",
"1 cup groundnuts",
"1 cup coconut",
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"1 tsp cumin seeds",
"1 tsp mustard seeds",
"1 tsp turmeric powder",
"1 tsp red chilli powder",
"5 black peppers",
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"1 tbsp gram dal",
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"text": "Clean and wash the fish. Slice the pomfret into thick slices. Apply salt, vinegar and turmeric powder to the fish pieces. Make paste of garlic, ginger, chillies, coriander leaves. Apply this paste to the fish pieces. Keep aside for 1 hour."
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"text": "Heat oil in a pan. Add mustard seeds, pepper, cloves, curry leaves and bay leaves. Saute them on low flame for about 2 mins. Add onion and fry till golden brown. Add the fish slices and fry lightly for a few minutes till brown. Add the peeled tomatoes, chopped raw mango, red chilli powder and salt. Add the coconut paste and simmer for ten minutes until the curry starts bubbling and rising on low flame. Cook till fish is done and give the curry a good stir. Garnish with coriander leaves."
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"description": "To give the Pomfret curry recipe a more exotic flavor, you can cook the fish with the sauce of the unsweetened coconut milk instead of plain water."
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</script>Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com5tag:blogger.com,1999:blog-4812947909547935159.post-49670634967057213162014-09-06T00:16:00.000-07:002020-08-28T09:57:44.391-07:00Baked Puri Cheesecake or Chhena Poda RecipeThe Chhena Poda is a recipe typical of Orissa which is usually prepared during festivals, and great to taste and has the same shape of the cake, rather than opens it to be sweet is salty and has a much more spongy consistency. The preparation of Chhena Poda is handed down from generation to generation and each family has its own little secret in the kitchen that makes the recipe unique and is therefore difficult to determine and report a unique recipe and universal Chhena Poda.<br />
<br />
The Chhena Poda, a very flavorful and moist cake is a viable alternative to bread and original classic which your guests cannot say no, kids included. Who can resist a slice of Chhena Poda accompanied with tea or coffee. You do not always have the time to prepare elaborate meals and special, often after a day of work is still nice to have friends for a drink and while the cake is baked in the oven you can prepare sandwiches, creams of cottage cheese. It is important to use a good fresh soft cheese.<br />
<br />
Chhena or Chhana in Bengali is a fresh, unripened cheese widely used in India and Bangladesh. A moist and brittle cheese, similar to the paneer, Chhena is used in desserts. <br />
<br />
It is made with a process similar to that used to make paneer except that it is not pressed for long. It maintains a little more moisture, which gives it a smoother and more malleable texture. While in the north India people use a lot of Paneer in hot curry dishes, the use of Chhena is much more widespread in the eastern part of the country.<br />
<br />
Chhena is very popular in Orissa and Bengal. Made from domesticated water buffalo milk, the oldest references of this cheese date back to 1400 BC. In Orissa, the typical manufacturing process is like ricotta or the one used to prepare the cottage cheese. The milk is boiled and then curdled with a little whey. And the resulting coagulation is collected and wrapped in tight, crushed gauze to get a firm consistency. <br />
<br />
The texture is then kneaded in order to make a very soft and smooth consistency. Orissa is famous for desserts that carry chhena, such as the Rasabali and Chhenna Kheeri. A crumbly and moist form of farm cheese, it is used to prepare desserts such as <a href="http://icetrail.blogspot.com/2013/01/rasgulla-recipe-sanjeev-video-microwave.html">Rasgulla</a>. <br />
<br />
<img alt="Chhena Poda Recipe images" src="https://4.bp.blogspot.com/-OZrBjvFo-4A/UKPTXDlw0hI/AAAAAAAAGL0/r34fax7xU3w/s1600/chenna+poda+2.JPG" /><br />
<br />
<b>Ingredients</b><br />
<br />
10 cups milk<br />
1 tsp vinegar<br />
1 cup water<br />
1 tsp baking powder<br />
1 tsp cardamom powder<br />
1 cup sugar<br />
1 cup semolina<br />
1 tbsp cashew nuts and raisins<br />
<br />
<b>Chhena Poda Recipe</b><br />
<br />
Cut the butter into cubes and melt in a saucepan over a very gentle heat. Once the butter has melted, remove the white foam (casein) that has formed on the surface. Then pour the fatty substance delicately into another container to keep only the whey at the bottom of the pan. You finally get a clarified butter that has the advantage of withstanding higher temperatures.<br />
<br />
Bring the milk to boil and let it boil for 2 minutes. When it begins to bubble, lower the fire. Dilute the vinegar or lemon juice with a cup of water. Pour the diluted vinegar over the boiling milk slowly and when the milk curdles and the water separates, turn off the heat and pour the ice cubes. Let stand for 5 to 7 minutes.<br />
<br />
Rinse to remove lemon flavor. Filter through cheesecloth and let the cheese hang for 30 minutes. Take care not to dry the cheese too much.<br />
<br />
Take the cottage cheese in a big bowl and finely crumble it. Add half of the sugar, cardamom, baking powder and semolina and mix it. Add cashew nut and raisins and knead it till the mixture is absolutely smooth.<br />
<br />
Caramelize a little sugar and pour in the baking dish. Transfer the entire cheese mixture in the bowl and bake it at 200 ° C for 35 to 40 minutes. The cake should be lightly browned and should not crumble if you stick a knife. Once cooked, let rest for 20 minutes. <br />
<br />
Now turn it over on a plate and let it cool completely before slicing and your Chhena Poda is ready to serve. Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com1tag:blogger.com,1999:blog-4812947909547935159.post-66123679465170585882014-03-28T10:47:00.000-07:002020-08-28T23:31:04.623-07:00Homemade Grape Juice RecipeDuring my 20s, I had a fairly close relationship with Chile. However, and this may sound strange, I began to acquire my taste for wine when I was not there, but during later years, in Argentina. A month ago I returned to Chile with my friends. My return to this wonderful land meant, more than a reunion, a discovery of its viticulture.<br />
<br />
Two hours from Santiago in Chile there is a unique place in the country called the Colchagua Valley. There, surrounded by snowy peaks, grow ocher-colored vineyards for the art of producing one of the best wines in the world. <br />
<br />
Chilean wine has undergone very important changes in the last two decades. Perhaps the most decisive fact has been the rescue of the Carmenere strain, which had been considered extinct after a plague in France around 1860. More than a century later, in 1994, they discovered that it had been hidden in Chilean vineyards, next to the Merlot. Now, Chile is the exclusive producer of this type of wine.<br />
<br />
<b>Varieties for all tastes</b><br />
<br />
Thanks to climate diversity, advances in research and processes incorporated into the industry, the country have a great variety of high-quality wines. Best of all, they can be purchased at a moderate price, compared to productions from other countries. <br />
<br />
During my visit to the different Colchagua vineyards, I met experts in the varieties of wine produced in this area. There is the Carmenere, the Cabernet Sauvignon, the Syrah, the Pinot Noir, and whites such as Chardonnay and Sauvignon Blanc.<br />
<br />
To become familiar with the flavors of the grape, Syrah is a perfect one to begin. Another thing that is important to know is that Chilean wine is not a wine to keep or collect. Moreover, despite what we are told in movies or fiction, an old wine does not necessarily mean that it is better. In fact most of the time it is more likely that the opposite will happen.<br />
<br />
Chilean wines with good luck and in the best conditions can last 15 years at most depending on the strain. A Syrah or a Cabernet, for example, will last for its characteristics more than a Carmenere.<br />
<br />
<img alt='Wine in the Colchagua Valley in Chile' src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U0yyfoJ9_qQIiL6gbXnk3UZh_CYjIGBoum2n98Qnnc9SiDiVhEIV7O_FN5ezyZG6sqFsvSRBkq5MUQ1uAzbkhLJE_zePtW9ilb3r5cNgsKmSLSxN6V4er4wqsr4VctzOiOI05Yo_Vjg/s1600/IMG_2296.JPG" /><br />
<br />
<b>The art of tasting wine</b><br />
<br />
In the Montes Alpha vineyard, I learned to taste properly. The first step is to check "the tear" by making short circular turns with the cup. This process does not determine the quality of the wine we are drinking, but it does determine the amount of alcohol that it contains. The slower it slips, the greater the amount of alcohol. Then, we proceed to detect with the nose the aroma in motion, while walking through the mouth.<br />
<br />
Although the process may seem complicated or reserved for tasting experts, the aromas and flavors are rather personal appreciations that depend on memories and past evocations. Many people, for example, detect the taste of lychee (the Chinese fruit) in the Sauvignon Blanc. But if the taster has never tasted such fruit, he could associate the wine with other flavors that he has experienced, such as green apples or asparagus.<br />
<br />
In the end, although the wine experience may seem highly specialized and complex to master, it is enough to be encouraged to begin to open up in this fascinating world. And, believe me, Chilean wine is the ideal alternative to do it.<br />
<br />
The grape fruit a symbol of transition from summer to autumn, contains in its sugar content around the sun of the hot season. But it is also a treasure chest of active ingredients useful for our body to deal with the return to work or school. Among the allies of your health and your beauty stands out for its beneficial properties and then the grapes, a real concentrate of precious substances that give welfare. <br />
<br />
Grape juice is a powerful drink, healthy and natural great to prepare at home, the grape juice is full of benefits, to be used also to return from vacation.<br />
<br />
The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archaeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. <br />
<br />
The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars.<br />
<br />
The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shiraz wine. <br />
<br />
Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America.<br />
<br />
In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose.<br />
<br />
The grape juice is a concentrate of health, both for adults and for children. With its naturally sweet taste, the grape juice has a beneficial effect on the whole body, thanks to the great content of nutrients, vitamins, minerals and enzymes contained in grapes and a powerful enzyme, resveratrol, which is found in the skin. To make it even more effective than the grape juice add honey as a sweetener.<br />
<br />
Prep Time: 5 mins ♥ Cook Time: 5 mins ♥ Total Time: 10 mins ♥ Yield: 1 servings<br />
<br />
<b>Nutrition</b>: 60 calories, 0.6 grams fat<br />
<br />
<b>Ingredients</b>:<br />
<br />
5 cups grapes<br />
3 cups cold water<br />
2 cups lemon pop<br />
Lemon and lime slices<br />
<br />
<b>Recipe Method</b><br />
<br />
Crush the grapes in a blender. In container, mix juice concentrates. Stir in water.<br />
<br />
Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.<br />
Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com1tag:blogger.com,1999:blog-4812947909547935159.post-26828260986387516952014-02-21T08:15:00.000-08:002018-03-11T01:11:54.564-08:00Paper Boat Drinks ReviewSummer is the time to stack your refrigerator with fruit drinks when the season makes you feel the full force of the hot weather. This season is ideal as the non-alcoholic fruit drinks feel refreshing and thirst quenching and gives the much-needed chill, leaving you with a full of energy for a long time, for its characteristic vitamins that give you the charge.<br />
<br />
Today we talk about a great way to quench your thirst, and the product of which we are going to talk about is a fruit juice, which is good, and healthy as recent studies have shown that the health properties of fruit and vegetables are not only due to the vitamins and minerals but is as well as for the fibre and naturally contain some special compounds, like phytochemicals.<br />
<br />
Paper Boat is a new brand in the market for fruit-based beverages, and has been able to distinguish right from the start by marketing the colourful line of fruit juices, to launch the juices in attractive tetra packs, thus guaranteeing perfectly unaltered flavour and properties, and create good products in step with the times, staying close to the needs of consumers that has been an innovator in the market for fruit-based beverages.<br />
<br />
This fruit drink has variety of very specific tastes which are cool, non-carbonated good and healthy drink, creamy, delicious and special that is an innovator in the market for fruit-based beverages for the variety of very specific tastes with convenient packaging with flavours like of mangoes, jamun and jal jeera which are natural, and very tasty and definitely the natural supplements for our body with substances that have a protective action on the various systems of the body.<br />
<br />
The product can be found in specially designed Tetra Paks, comfortable and convenient to carry anywhere in single-dose packs of 250 ml, which mentions in its back all the ingredients and nutritional values. On the front are depicted the types of fruit that make up the drink. Finally, there are the name of the manufacturer, helpline number and the Internet addresses and expiry date. At the top are the caps with knurled sides for ease of opening.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPH0WkaujtyA9HU0ptVBpPY9xG8sAFH9wvdZoaYHjUZDpuyiHn18tQGC5spNTd8fg65iAUYO7-putwsUN9EOKeh5SUq1JeasBoOhO0RomtyzN9TAoSoCJxybhfJSrZ8eE5PpcSh8O9GvM/s640/Simply+Tadka-paperboat1.png" alt="Paper Boat Drinks" /><br />
<br />
The packaging is convenient because it is not made of glass and therefore there is no risk that it breaks, the shape is really handy because the soft plastic does not give in to the weight of the liquid inside when it is poured, which instead it happens with many other products with little packaging. The fact that it also has the cap then it is also a safety factor because the juice does not stay open and you can open and close depending on your needs.<br />
<br />
The drinks are very refreshing but at the same time very sweet and pleasant, sweetened to perfection, in light and comfortable packs presented graphically, each of which is characterized by a different colour having no colours or preservatives that tastes different which is better to keep in the refrigerator before serving, instead of adding ice cubes that dilute the drink.<br />
<br />
To taste the juices, you have to break the plastic seal by unscrewing the cap that would make your taste buds jumping for joy, just shake well before pouring to enjoy the full pleasure that these drinks can take you where as soon as you open the box you can smell the smell of the flavours and feel a delicate scent.<br />
<br />
However, it should be stressed that this drink contains the minimum percentages of juices that are added to 10 to 45% of fruit that contains no antimicrobial preservatives and coloring agents. The rests are water, sugar, generic flavorings (to enhance the taste) and other natural substances, so it must be taken into account for calorie intake.<br />
<br />
The juice is thick and creamy and, it is far from aqueous even if the water is the first among the ingredients, apparently, this must be mixed well before drinking and is definitely recommended for who like fruits and fruit juices accordingly.Kalyan Panjahttp://www.blogger.com/profile/00806730473428069202noreply@blogger.com0tag:blogger.com,1999:blog-4812947909547935159.post-63013568583698740692014-01-26T22:09:00.000-08:002020-08-29T00:59:10.570-07:00Healthy Banana Muffins RecipeIn southern rich breakfast muffins of Antequera are known for its tradition, but are easy to find throughout the region. Andalusian muffins have soft crumb, seasoned with butter from Iberian pigs. In Scottish cuisine we found something similar, the Scot Baps. They are soft, tender and very floury buns traditionally taken with stuffed egg and bacon breakfast or grilled tenderloin. It is prepared with a mixture of 50% water and milk and sprinkled liberally with flour before baking. In some recipes also they include lard in their composition.<br />
<br />
I spent so many years searching in vain for a particular type of muffins that I thought that did not really exist. In my strange role of Indiana Jones I have scoured muffins on every vacation for more than 5 years. I've tried dozens of muffins on the Costa del Sol and none has convinced me. <br />
<br />
At ten o'clock at night, calm disappears. At that time, the facilities of a small company on the outskirts of Antequera become a hotbed. There, a team works lovingly prepared to maintain one of the greatest traditions of their city. It's time to stick their hands in the dough and produce the most famous rolls of Andalusia muffins.<br />
The scene happens every night except Saturday at the San Roque oven. <br />
<br />
Flour, yeast, water and salt are the ingredients for some muffins that this family takes from the 50s of last century. Natural fermentation for about four hours (depending on ambient temperature) and oven cooking stove make each unit acquires perfect characteristics. And at six o'clock, freshly baked muffins begin to get into Antequera, where is almost 95 percent of production. <br />
<br />
<img alt="Muffin images" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDrnfEbPvyiNfHg5v3kWt-IG7zWeRlhJBR2BzXg5f3bqPX_6JrEEDcvz8cp4A7kZJ2WxKbAsc8Z_0CK5j10lupQsbhdEkYtYBQAedJQkqoi75eZKZmqGIB9SsA4tisRqwAU1jtOMcPIzC/s1600/muffins-758x380.jpg" /><br />
<br />
Muffin tradition in the city of El Torcal goes back several centuries. In fact, a few years ago a reference was found in a report chapter of the Archives of Antequera, 1775, in which approval was granted to a baker to knead French bread and muffins. Today, manufacturing has evolved and in most cases is produced industrially, with exceptions as Horno San Roque. <br />
<br />
One by one, with hands and much love of the family and a team of workers make every night hundreds of muffins. Everything is handmade. The secret is in the dough and the wood oven is essential.<br />
<br />
Muffin is recognizable by fluffiness, texture, flavor and, among other things, by their appearance: no two alike, either in form or in cooking. From there, the varieties of Antequera muffins are multipleBecause in the city almost every bakery produces their own. There are also several companies engaged in the manufacture of this local product, most linked to the family stops itself and the original oven Street San Roque, although each of processed differently. <br />
<br />
Yes, all start from the same ingredients but muffins differ greatly from each other according to the number and variety of flour, baking form or type of fermentation. Therefore, it is easy to find many differences when taking these breads in the city of El Torcal. Although other Andalusian cities are known for their muffins taste like Écija in the province of Sevilla or wait in Cadiz. <br />
<br />
In Andalusia , the most common is to take it with olive oil extra virgin, crushed tomatoes and serrano ham, but there are also those who prefer just butter and jam or homemade pate smeared. Woodstoves, traditional processing and unique flavors. We're going south in search of Andalusian muffins. A bread with only four ingredients but that is a whole universe of possibilities. <br />
<br />
We enter Malaga, Seville and Cadiz to find families that produce and learn its secrets. And, of course, we eat with the best local ingredients. Do you not smell of freshly baked bread?<br />
<br />
In the 50s of last century, Juan Paradas elaborated muffins for different bakeries in Antequera. In 1957 he established his own kiln in San Roque. At that time, it was a luxury, since most of the population could barely buy a small loaf of bread. Gradually, most local bakers stopped making muffins, but John kept it alive. <br />
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The use of good flour, drawing hand, natural fermentation (for up to four hours) and cooking in an exceptional traditional oven stove are some secrets. A craft formula which is also the reason that 95 percent of the production stays in Antequera. Maybe that's why the texture, fluffiness and taste are so characteristic, as its rhomboid shape. Without forgetting its bark, with greater presence because of the flames that also color each unit erratically.<br />
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It is difficult (and even unnecessary) to decide where is the best muffin in Andalusia, but is worth the search as an excuse to travel through Andalusia. There are families, styles and interpretations and ways of understanding bread in various places. The muffin is a good example, with notable differences in just a few meters and separate ovens with striking similarities in kilometric distances. <br />
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There are references of processing in Antequera that reach the eighteenth century, although each person consider theirs are best. <br />
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If you do not happen to live on the beaches of Zahara, a good decision is to divert to the north of the province of Cadiz in search of the beautiful White Towns of Andalusia. There await shady alleys, lime facades, colorful pots and original beauty as well as muffins. All its bakeries produce these breads. <br />
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In the 70s of last century, this county had five bakeries and a flour mill. For such a small town with only 4,000 inhabitants, it had so much competition. They can also be taken with Iberian pork and even dare with sausage from a copper with tomato. <br />
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To complete a round the world trip of muffin, we return to the region of Antequera to pass through Archidona, where it is common to make them circular. It is worth making a final stop in Villanueva del Trabuco, a village of 5,000 inhabitants surrounded by nature and some amazing limestone mountains 30 kilometers from Antequera. <br />
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Along the way they have been some other bakeries where you can know the secrets to make good this bread, but there is a storm that is approaching. So there is reason to return to Andalusia or to continue discovering their relatives in Badajoz, Galicia and other lands from the country. Any reason is good for traveling.<br />
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The fluffy and tempting banana muffin is delicious and very nutritious, ideal for breakfast or for a healthy snack and in fact a recipe designed for students struggling with the study for the exams banana in fact contain substances that regulate mood and anxiety. To make them even sweeter, you can substitute a tablespoon of flour with one of unsweetened cocoa powder, and add a tablespoon of sugar. If you love cinnamon, you can add a pinch to the dough.<br />
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A muffin is a cake similar to a plum cake, round with the top semi-spherical without glaze coating. Some varieties, such as cornbread muffins, are salty. You can prepare the filling In general, there are muffins that are held in the palm of your hand and you consume in one gulp. The muffins are made especially for use in the United Kingdom.<br />
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The word muffin is mentioned for the first time in England in 1703 with the writing moofin. Someone wants the term derived from the French moufflet, meaning understood as the soft bread, others want to derive the word from the German Muffen which means small cakes because it was the origin of small cakes.<br />
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The first versions of muffins were less noble. The baker's family initially cooked the muffins for the servants with the remnants of yesterday's bread and scraps of biscuit processing, mixing everything with mashed potatoes. Everything was fried by becoming the mixture obtained in muffins light and crispy. This preparation was discovered by becoming masters of the time doing this compound in favorite dish for tea time.<br />
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<b>Prep Time</b>: 10 mins ♥ <b>Cook Time</b>: 20 mins ♥ <b>Total Time</b>: 30 mins ♥ <b>Yield</b>: 2 servings<br />
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<b>Nutrition</b>: 292 calories, 14.6 grams fat<br />
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<b>Ingredients</b><br />
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1 banana<br />
1 tbsp butter<br />
1 cup flour<br />
1 cup milk<br />
1 tsp yeast<br />
1 tbsp pistachios<br />
1 egg<br />
1 tsp raisins<br />
2 tbsp sugar<br />
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<b>Recipe Method</b><br />
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Put the flour on a bowl. Combine the yeast, sugar, warm milk and knead. Then add the egg and soft butter. Work the mixture. It will be ready when it will begin to peel away easily from hands and will have assumed a homogeneous consistency. Now, form a ball, make it plain cross, cover with plastic wrap and a kitchen towel and keep in a warm place for 1 hour.<br />
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Blanch the pistachios. Drain them, and chop them. Just add them to already leavened dough with raisins and work the dough for a few minutes.<br />
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Combine the banana, mix and break down the mixture with the help of a spoon into paper cups arranged in as many muffin moulds. Remember that the mixture does not exceed the edge of the paper cups, because the muffins will swell during cooking and could get out of the cups.<br />
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Spread it on a greased baking tray. Cover with a cloth and make it rest for 1 hour.<br />
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Bake at 220 º C and, after 25 minutes, brush it with the remaining butter and sugar.<br />
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Continue cooking the cakes for another 5 minutes. Turn off the oven and leave the cakes inside for another 10 minutes. Then let it cool and powder with sugar. Serve with coffee or hot tea.<br />
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