#Stuffed Bean Curd

[buffetlicious]

Mum is growing old and not as energetic as before so I told her to take it easy and not spend too much time preparing dinner. When it is just the two of us eating, just do one pot meals like this Yong Tau Foo & Pork Ribs Noodles Soup or I can always do takeout.

[tastesoftamriel]

Hey Tal! I was preparing stuffed jacket potatoes for my family and it made me wonder;

"If each race was given a baked potato (any veriety), what would they stuff it with? (Let's pretend the bosmer is non pact compliant but still likes honoring their roots.)"

Since you'll find potatoes in every other barrel across Tamriel, you can bet that stuffed baked potatoes are probably the most universal dish we know of. Whether you love them or were fed too many of them as a child, there's a baked potato out there for everyone in Tamriel.

Altmer

You know what, the High Elves really have to be fancy about everything. Instead of gutting and filling your regular jumbo jacket potato like literally everybody else, they make large hasselback potatoes and painstakingly insert ingredients between the slots before baking. These laborious (but admittedly delectable) potatoes are usually offered filled with either four cheeses; mozzarella, tomatoes, and pesto; roasted vegetables with tapenade, or pancetta, gruyere, and sausage.

Argonians

Baked potatoes are great for playing a heated game of teeba-hatsei with, much to the rage of many an Argonian parent who had painstakingly made dinner. When they're not being slapped around for a laugh, Argonians eat their baked potatoes by making a well in the centre and crack a hot quail egg in, before topping it with deep fried mealworms or crickets and a bit of lime sambal. Scramble it up and you're good to go!

Bosmer

To every Green Pact-abiding Wood Elf I'm about to sadden with this, I apologise in advance for what I'm about to propose. But imagine a lovely jacket potato stuffed with a good slathering of smoked timber mammoth cheese atop battered thunderbug eggs, smoked bristleback bacon, jalapeño mayo, and sweetgnat butter. I don't need to imagine it; I made one with my friend Berrilyn, and it was glorious. Definitely on the heavy side, but loaded with every good ingredient Valenwood has to offer!

Bretons

Cheap, filling, and delicious. That's all a baked potato needs to be in High Rock, making it one of the Province's most popular foods among the common folk. Just about every sauce-based dish you can think of can go onto a jacket potato, from melted roquefort, goose egg, and dry cured ham to the classic combination of tomato beans and candied bacon rashers, and even reusing yesterday's Tarragon Chicken! There aren't really any limits on what you can fill a jacket potato with in High Rock, as long as you have a good knob of butter in there!

Dunmer

While potatoes are a perfectly standard and valid ingredient in Morrowind, I know you all want to hear about jacket ash yams. Popularised by Ashlanders, who bake their potatoes on lava, jacket ash yams can be found at every tavern and cornerclub across the Province. Minced nix-ox in a spicy comberry ragout; scrambled kwama eggs with caramelised scathecraw; and even Hackle-lo and Scuttle Curry are at home on a big, piping lava-hot ash yam. Don't forget to get some crunchy deep-fried kwama scrib to go on top- well worth the gold, I promise!

If you get the hankering for a taste of Morrowind, try my Raven Rock Baked Ash Yams.

Imperials

There are two rules surrounding baked potatoes in Cyrodiil: the potatoes must always be Jumbo Potatoes, and you must always use olive oil instead of butter. With that flavour profile in mind, think simple, complementary toppings like sundried tomatoes with goat cheese and fresh basil; cheese curds and red wine gravy; bresaola, chili oil, and gorgonzola, and browned pine nut butter with a good smear of ricotta and creamed battaglir.

Khajiit

Northern and Southern Elsweyr have a distinct difference in their baked potatoes: the North likes them rich and spicy, while the South prefers sweeter flavours that complement moon sugar. Northern Elsweyr is famous for its fiery curry-filled jacket potatoes, filled to the brim with rich, generally tomato-based curries featuring local ingredients like braised jerboa, pulled terror bird, and diced mutton. Meanwhile in Senchal, you'll find your average baked potato partially filled with things like chicken satay pieces in moon sugar peanut sauce, haloumi with moon sugar syrup, and sweet crispy shrimp and pork floss. But wait, 'partially filled?' Yep! In Southern Elsweyr, the insides of the potato are scooped out and rolled together with powdered moon sugar to make horrifically sweet potato 'candy' for dessert after you've finished your jacket potato. Who am I to judge?

Nords

Mammoth cheese? Horker bacon and smoked kippers? Pulled pheasant in brown ale gravy? All very valid and very traditional Skyrim options. However, I'm jumping up and down at the thought of a baked potato topped with freshly baked salmon or gravlaks with dill, lots of sour cream, and a bit of mustard! Simple, good, and I will shout at anyone who calls this combination bland. You can take the girl out of Riften, but never the Riften out of the girl.

Orcs

Where Wrothgarian Orsimer are concerned, there's a joke that every other meal is a baked potato (and that's sometimes the unfortunate case when a Hearth-Wife isn't very good at her job.) Gooey, mouthwatering echatere cheese raclette is the favoured topping in the region, melted atop of a bed of fillings like spicy wrathberry gravy with echatere or beef chunks; chopped mammoth bratwurst; grilled chub loon with frost mirriam barbecue sauce, and deep fried horker lard bits and sweet-and-spicy minced horker. Indulgent, and by Malacath, they're filling too.

Redguards

Where the Orcs have their echatere cheese on jacket potatoes, Hammerfell loves its goat cheese. Whether it's aged chèvre log slices or fresh and crumbly, you can bet it's going on a baked potato. It's paired with a range of moreish fillings, like harissa and apricot chicken; tender goat mince with a cumin-based curry; battered, fried snake with a tangy and sweet lemon drizzle, and shawarma meat with creamy garlic sauce and caramelised onions.

[terrasu]

What I made when I had/was asked to use/had leftover components bought for another meal that was to use up something...

I'm sad that Tom Thumb no longer does Monopoly, but I'm also not sad. However, "Buy Nothing" means a lot of too-expired-to-donate food ends up in my house...

Made July 24th, 2024

Spinach

Spinach, feta, corn muffins

Greek Mac and cheese (add lemon, dill, and other Greek flavors)

(&filo) Saag Paneer Spanakopita

Strawberry pecan salad

Apples

Apple and honey challah (saute apples to soften)

Honeycrisp Salad

Apple Cheese Soup (not great leftover)

Apple Crumble

(& peach) Apple-peach crisp

Apple Pie

Sourdough Starter to use

Slow-rise challah (caution: has taken me 11 and 20+ hours the two times I've made it.)

Sourdough Pretzel buns

Strawberries

Strawberry scones

Almond milk/almond flour

(& bananas) Almond Banana bread

Pumpkin puree

Pumpkin mac and cheese

Pumpkin curry

More basil pesto than we had ice cube trays

Pesto lasagna (heavy, greasy, and rich. Find way to 'thin' with additions)

Lentils

Mujadara

Rotisserie chicken

(& plenty of frozen basil pesto) Pesto chicken salad

Skillet Chicken Chilaquiles

Avgolemono Soup

Pepperoni

Pizza Pasta

Pizza Quinoa

Bell Peppers

Peperonata (add acid to balance the sweetness from the tomatoes and watch all tomato amounts, can be overwhelming)

Burrata Stuffed Peppers

Sheet Pan Chicken Sausage Fajitas (our house is a chicken-apple or kielbasa house, which work fine)

Okra

Bhindi Masala (idk what to do about the mango powder.)

Potatoes

Vegan Tikka Masala

Potato and chicken with Dijon cream sauce (cook onions + green beans before making sauce)

Skillet Potatoes

Garlic Chickpea soup

Hungarian Goulash (life-changing)

Cauliflower

(& potato) Aloo Gobi

Cajun Seasoning

Cajun Chicken Pasta

Green/Red Cabbage

Caramelized green cabbage pasta

Roasted green cabbage

Red cabbage soup

Bulgar Wheat

Bulgar Pilaf

Pineapple (fresh or canned)

Pineapple Ginger Chicken Stir Fry

Pistachio

Pistachio Pasta

Broccoli

Broccoli Pasta (strange.)

(& frozen edamame) Asian Broccoli Salad w/ peanut sauce

Parsley

Parsley, red onion, chickpea sumac salad (cut onion paper-thin/mandoline and massage spices in well)

Salad dressing

Beets

Beet Salad (involved, looks like murder. Dangerous to eat)

Sweet Potato

Black bean burger

Chili Lime Chicken and Sweet Potato

Sweet Potato and Chili Casserole

Sweet potato and quinoa bake

Brussels Sprouts

Warm Brussels sprouts and Bacon Salad (don't at me)

Crisp gnocchi with Brussels Sprouts

Small tomatoes (grape, cherry, etc)

Pesto Chicken with roasted tomato

Bok Choy

Sesame Ginger Bok Choy

Cilantro

(& lime) Cilantro Lime Black beans and rice

(& lime, Salmon) Baked Cilantro Lime Salmon

Asparagus

Simple Sesame Asparagus

Misc. fruit excesses

Dump cake (have made with apple pie filling, so as long as proportions stay solid, I think it's good)

Cherry Chocolate chip bread

Blueberry pie filling

Clementine orange upside-down cake

Cranberry curd tart

Mango Lassi

Grape Sorbet

Jalapeno candy (this post is nearly crashing my computer, tilde another day)

Yogurt

Yogurt Cake

[veganrecipebox]

Yubuchobap (유부초밥) is a Korean recipe of fried bean curd pockets stuffed with sushi rice. It’s basically the Korean version of inari sushi. Sweet, savoury, sour, and addictive! I recommend making more than you think you’ll need, because I guarantee you’ll end up eating some as you assemble them along the way.

[don-dake]

「你睇下，英文餐牌喔！」

“Hey look, an ‘English’ menu!”

「呢個 ‘chicken to go’ 呢，係咩…外賣呀？」

“What is this ‘Chicken to go’? Do you mean like…takeaway/takeout?”

「我哋唔做外賣嘅！‘Chicken to go’ 即係走地雞！」

“We don't do takeway, it means free-range chicken!”

「噉呢個 ‘Pig red’ 係…」 「‘Pig red’ 我知！豬紅！」

“And ‘Pig red’ is…” “I know! Pig blood curd!”

* Pig blood curd=豬紅 (literally ‘pig red’ in Cantonese)

「噉呢個我知啦！‘Pig under the green’, 豬下青！」

“I know this one: ‘Pig under the green’, pork jowl (meat)!”

* Another literal translation, ‘Pig under the green’=豬下青

「但係呢個我又真係…」 “But this one is really…”

「老細呀！咩係 ‘Albert Yip’ 啊？」

“Boss! What's this ‘Albert Yip’?”

「牛柏葉！」 “Beef tripe!”

* In Cantonese, 牛柏葉 (beef tripe) is pronounced ngau4 baak3 jip6, which…can arguably sound like ‘Albert Yip’! Heh!

《法證先鋒 III》 (2011) 第十三集

This fictitious menu in this series was apparently inspired by a real Cantonese-to-English menu at a hotpot restaurant in Hong Kong. The menu went viral online for obvious reasons!

(pic of the real menu ↓; the real menu has loads more amusing and head-scratching translation faux pas! 笑)

The real menu that inspired the above scene in the series:

e.g.: 「野竹笙」, “Ueno Penny bacteria” anyone? 笑

* A direct and more accurate translation of 「野竹笙」 would be ‘wild bamboo fungus’. I'm still scratching my head to this day, with how the translator arrived at “Ueno Penny bacteria”! Even Google Translate didn't mess this one up!

And I spotted a mistake in the Chinese characters too!

「讓豆卜」, should have been 「釀豆卜」.

But would that have helped the translation of ‘Let beans Bu’ anyway? ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯ Your guess is as good as mine! 笑

* 釀豆卜 refers to stuffed tofu puffs by the way.

Anyway…to sum up:

「I love ‘Albert Yip’!」

[mooifyourecows]

What food do y’all have in good ol’ ‘Mercia?

all of it

honestly though it depends on where you are. America is a big immigrant country, with people from all over the world bringing their authentic food with them. if you're in a big city with a big variety of people (Chicago, NYC, LA, etc), you can pretty much find ANY kind of cuisine possible. If youre touring around Chicago and suddenly think "MAN i could really go for some moi moi rn..." you're in luck! you can easily find a nigerian restaurant to meet your needs no problemo!

now if you're in a small, podunk one stoplight town, variety is a lot harder to find. You WILL almost always have Mexican food as an option though. Good mexican food too. made by actual mexicans. i've been to a lot of mexican restaurants here in America on account of it is my favorite and I've never encountered one owned or operated by non mexicans. other than like... fast food like taco bell and such. white people mexican restaurants don't last long because they have to compete with authentic deliciousness and that's just not possible (obviously this is just my personal experience and i have not been to EVERY town in america so i'm sure there are some exceptions)

Different parts of the country have different popular foods. In coastal states you'll find a lot of seafood, naturally. Maine is rollin in lobster (joke about lobster rolls), and you'll find several different types of BBQ, from Texas to Kansas City to Memphis to a backyard near you 🫵. Southern Soul Food is one of my faves, what with the jambalaya and the gumbo and the corn bread and mac and cheese and so on and so forth, deliciously 🤤 (i swear if i ever make it to New Orleans one of these days, i'm not going home without gaining at least 50lbs)

We have a big pizza culture here and you can find different pizza types all over the country. There's some debate about which pizza is the BEST pizza, mainly with Chicago deep dish and NYC style in a neverending battle of butting heads. (personally i'm just happy to get any pizza so i can't say who is better)

Then there's the stuff like Philly Cheese steak, the Reuben, pies (so many pies, but namely apple and pumpkin are the big ones), New England Clam Chowder, buckeyes, cheese curds, tex-mex, etc.

Diners are kinda the backbone of American eating, if you ask me, because you're destined to find diners everywhere. they're comforting, they're familiar, they have big menus, and they're within budget. Diners usually serve breakfast all day too, so you can swing in late in the evening (or even in the middle of the night) and order a big plate of chicken and waffles and a warm slice of apple pie à la mode any damn time you want!

I hear non americans are always baffled by biscuits and gravy, because it definitely doesn't LOOK appetizing but it's SO good. country gravy with a spicy sausage on fresh, flaky biscuits? Yall i'm gettin hungry just thinking about it. that was the meal i ate, hungover, after my 21st birthday, and i didn't regret a single bite mmMMm

i also hear that non americans don't eat peanut butter and jelly sandwiches but those are a big part of American culture, especially when you're a kid. aint nothin hit harder at lunchtime than takin a big ol bite of a gooey pb&j and chasin it with ice cold milk

Thanksgiving dinners are also iconically American food culture. gettin 20 of your family members together in one house, cookin a big ass turkey and serving it with a plethora of homestyle sides like stuffing, cranberry sauce, green bean casserole, mashed potatoes, yams, mac and cheese, buttERNUT SQUASH, ACORN SQUASH, PUMPKIN PIE OH MAN OH MY i think i need to eat something before i gnaw through my arm

there's great native food too! frybread and succotash and what not. corn is a big thing for the indigenous people here and they popularized a lot of uses for it. I unfortunately haven't had a lot of it so i can't really speak on what's great and all, but if you just look up Native American food, you will see corn's influence lol

and OF COURSE we got the hamburgers and hot dogs. i know that fast food joints like mcdonalds have spread everywhere these days like a blight on the earth, but they're like... gas station burgers in comparison to the good stuff you can get. same with hotdogs. like i know that you can buy hotdogs from the store in a lot of places (for some reason in jars of liquid in the UK, i learned recently, which is..... fun) but they're not the same as getting a delicious hotdog with the works at a baseball game, you know? it's not the SAME. there's so much variety with what you can do with burgers and hotdogs! and Americans love to grill. it's pretty normal for households to have a grill they bust out every summer for backyard BBQs and cookouts.

anyway, i can't really tell you more about specific foods only in america because i genuinely don't know which foods here haven't either been brought over from somewhere else or have breached containment and gone off to other countries. i sometimes see restaurants in other countries have a "USA style" food and it seems to almost always be the most comically disgusting thing i've ever seen. (like pizza with fries and hot dogs as toppings lmaoooo)(ngl tho, i'd try it)

if anybody has some iconic American food to mention, feel free to do so! 👀

[calpicowater]

Week 7.5/52: February 13th - February 19th 2023 | Yakinunu & NEW TATTOO

First day off in so long and finally going out! Too bad the weather was shitty (ugh rain) but started off the day with Hai Di Lao with Jesslyn. $1.95 plates of beef and we ordered 8 plates and one serving of noodle and one plate of fried bean curd... ended up SO STUFFED. Def got too much meat... oops. Tried the new sukiyaki broth for the first time and it was quite good. On a mission to try all of HDL’s soup bases LMAO. 

After eating, I had my tattoo appointment. I claimed a flash while I was in Calgary and it’s of a white rabbit candy. I got it on my upper right arm (different arm than the one I got my rainbow on lol). Painless!!!!! And super cute!!! My artist was super detail oriented everything turned out nice. Super happy with it!!! Gonna slowly collect all the cute tattoos that I can find... hehehhe. I’m definitely Not Addicted but HAHHHAAHA cann’t get too many at once because we gotta be financially responsible LOL. 

Went to Gram for some fluffy souffle pancakes with Jess afterwards because we needed a place to go to spill more tea LOL (props to her for waiting for my tattoo for two hours hahhahahaha). Pancakes were yum! But not worth the $18... Glad I finally tried it after seeing it around YVR for like 4 years HAHAHAHA. 

[angel-petals]

to taste:

味わう（あじわう）

味見する（あじみする）

味がする（あじがする）

食べる（たべる）

飲む（のむ）

経験する（けいけんする）

food vocabulary

1. 食べ物 たべもの tabe mono Food

2. 日本料理 にほんりょうり nihon ryouri Japanese Cooking / Japanese Dish / Japanese Food

3. 朝食 ちょうしょく chou shoku Breakfast

4. 朝御飯 あさごはん asa gohan Breakfast

5. 昼食 ちゅうしょく chuu shoku Lunch

6. 昼御飯 ひるごはん hiru gohan Lunch

7. 夕食 ゆうしょく yuu shoku Dinner

8. 晩御飯 ばんごはん ban gohan Dinner

9. 夜食 やしょく ya shoku Supper

10. おかず okazu Side Dish

11. お八つ おやつ oyatsu Snack / Refreshment

12. 弁当 べんとう bentou Box Lunch

13. 駅弁 えきべん ekiben Train Station Box Lunch

14. 御飯 ごはん gohan Meal / Cooked Rice

15. 刺身 さしみ sashimi Sliced Raw Fish

16. 寿司 / 鮨 / 鮓 すし sushi Sushi

17. 天婦羅 てんぷら tenpura Tempura / Deep-fried Fish and Vegetables

18. 牛丼 ぎゅうどん gyuu don Rice topped with Beef and Vegetables

19. 親子丼 おやこどん oyako don Rice topped with Boiled Chicken and Eggs

20. 天丼 てんどん ten don Rice topped with Deep-fried Prawns & Fishes

21. 鰻丼 うなぎどん unagi don Rice topped with Glaze-grilled Eel

22. 鰻 うなぎ unagi Eel

23. 豚カツ とんカツ tonkatsu Pork Cutlet

24. カレーライス kare- raisu Curry and Rice

25. 鋤焼き すきやき suki yaki Thin Slices of Beef cooked with various Vegetables in a Heavy Iron Pan

26. お好み焼き おこのみやき okonomi yaki Thin and Flat Pancake cooked on a Hot Plate with bits of Meat, Seafood and Chopped Cabbages

27. 鉄板焼き てっぱんやき teppan yaki Grilled Meat cooked on Iron Plate

28. 焼き鳥 やきとり yaki tori Grilled Chicken / Broiled Chicken

29. 蛸焼き たこやき tako yaki Octopus Dumpling

30. 焼きそば やきそば yaki soba Pan Fried Noodle

31. 餃子 ギョウザ gyouza Dumpling stuffed with Minced Pork and Vegetables

32. 茶碗蒸し ちゃわんむし chawan mushi Steamed Egg Custard in Tea Cup

33. しゃぶしゃぶ shabu shabu Japanese Style Hotpot

34. 味噌 みそ miso Miso / Bean Paste

35. 味噌汁 みそしる miso shiru Miso Soup

36. ラーメン ra-men Ramen

37. うどん udon Noodle made of Wheat Flour

38. 蕎麦 そば soba Buckwheat Noodle

39. 餅 もち mochi Sticky Rice Cake

40. 餡パン あんパン anpan Japanese Bun filled with Red Bean Paste

41. 牛肉 ぎゅうにく gyuuniku Beef

42. 豚肉 ぶたにく butaniku Pork

43. 鶏肉 とりにく toriniku Chicken Meat

44. 羊肉 ようにく youniku Mutton / Lamb

45. 魚 さかな sakana Fish

46. 海老 / 蝦 えび ebi Prawn / Shrimp

47. 蟹 かに kani Crab

48. 豆腐 とうふ toufu Tofu / Bean Curd

49. 卵 たまご tamago Egg

50. 食パン しょくパン shoku pan Plain Bread / White Bread

51. 玉葱 たまねぎ tamanegi Onion

52. 胡瓜 きゅうり kyuuri Cucumber

53. 醤油 しょうゆ shouyu Soy Sauce

54. 酢 す su Vinegar

55. 山葵 わさび wasabi Japanese Horseradish

56. 油 あぶら abura Oil

57. 砂糖 さとう satou Sugar

58. 塩 しお shio Salt

59. 胡椒 こしょう koshou Pepper

60. 調味料 ちょうみ

りょう choumi ryou Seasoning / Condiment / Flavoring / Spices

Japanese English

1. yasai Vegetables

2. daikon raddish

3. nasu egg plant

4. nin jin carrots

5. bareisho(jagaimo) potato

6. satsuma-imo sweet potato

7. negi onion

8. tama-negi onion bulb

9. nin-niku garlic

10. kyuuri cucumber

11. kyabetsu cabbage

12. kabocha pumpkin

13. tomato tomato

14. kinoko mushroom

15. toomorokoshi corn

16. sato-imo taro

17. mame beans

18. daizu soy beans

19. shooga ginger

20. takenoko bamboo shoot

21. niga-uri bitter guard

22. horensoo spinach

23. seri parsley

24. hakusai chinese cabbage

アスパラ asparagus

おくら okra

かぼちゃ pumpkin

きゅうり cucumber

ゴーヤ bitter gourd

ごぼう burdock

さつまいも sweet potato

しいたけ shiitake mushroom

じゃがいも potato

ズッキーニ zucchini

だいこん Japanese radish

たまねぎ onion

ちんげんさい bok choy

トマト tomato

なす eggplant

にんじん carrot

ネギ leek

にんにく garlic

ピーマン green pepper

ブロッコリー broccoli

まいたけ hen-of-the-wood

モロヘイヤ Egyptian spinach

ルッコラ arugula

れんこん lotus root

[anant-tours-udaipur]

A Foodie's Guide to Udaipur: Exploring Rajasthani Cuisine

Udaipur, famously known as the "City of Lakes," is celebrated for its scenic beauty and rich cultural heritage. Beyond its majestic palaces and tranquil lakes, the city offers a culinary journey that showcases the essence of Rajasthani cuisine. Udaipur's food scene is a delightful blend of traditional flavors, local ingredients, and time-honored cooking techniques. For travelers and food enthusiasts, this guide highlights the must-try dishes, dining experiences, and tips to explore the authentic flavors of Rajasthan in Udaipur.

The Unique Essence of Rajasthani Cuisine

Rajasthani food reflects the state’s history, arid climate, and vibrant culture. The cuisine is known for its bold flavors, innovative use of spices, and dishes that focus on both preservation and rich textures.

Key Ingredients and Techniques:

Grains and Millets: Bajra (pearl millet) and jowar (sorghum) are staples, used in breads like bajra roti and khoba roti.

Pulses: Lentils are central to many dishes, with moong dal and urad dal frequently used.

Dairy: Ghee, curd, and buttermilk add richness to the dishes.

Spices: Aromatic spices such as turmeric, cumin, and hing (asafoetida) define the region’s bold taste.

Preserved Foods: Dried and pickled ingredients, like ker sangri and achar, are iconic in Rajasthani meals.

Must-Try Dishes in Udaipur

1. Dal Baati Churma

This quintessential Rajasthani meal combines three elements:

Dal: A hearty mix of lentils, spiced to perfection.

Baati: Hard, baked bread rolls often soaked in ghee.

Churma: A sweet dish made from crushed baati mixed with ghee and jaggery.

Together, these create a harmonious balance of flavors and textures that is emblematic of Rajasthan’s culinary heritage.

2. Gatte ki Sabzi

A vegetarian favorite, this dish features gram flour dumplings cooked in a tangy yogurt-based curry. The dumplings absorb the spices, making it a flavorful addition to any meal.

3. Laal Maas

A fiery red mutton curry, laal maas is made with red chilies and a medley of spices. Traditionally cooked with game meat, it’s now a staple in Udaipur's restaurants and perfect for spice lovers.

4. Ker Sangri

This unique dish combines dried berries (ker) and beans (sangri), cooked with traditional spices. Its tangy and spicy flavor pairs beautifully with bajra roti.

5. Mohan Maas

A royal delicacy, Mohan Maas is a mild and creamy mutton dish, slow-cooked with milk, cream, and a subtle blend of spices.

6. Rajasthani Kadi

Unlike its northern counterparts, Rajasthani kadi is spicier and thicker. Made with besan and yogurt, it’s a comforting dish that pairs well with rice or roti.

7. Malai Ghevar

A signature Rajasthani dessert, ghevar is a disc-shaped sweet soaked in sugar syrup and topped with malai (cream) or rabri.

8. Pyaaz Kachori

A popular snack, these flaky pastries are stuffed with a spicy onion filling and best enjoyed with tamarind chutney.

9. Mohanthal

A sweet treat made from gram flour, ghee, and sugar, Mohanthal is a must-try dessert that showcases the richness of Rajasthani sweets.

10. Rabri

A creamy, condensed milk dessert, rabri is often flavored with cardamom and garnished with nuts, offering a perfect end to a meal.

Experiencing Udaipur’s Food Scene

Street Food Delights

Udaipur’s streets are brimming with flavors that cater to every palate. From spicy mirchi vada to sweet jalebis, the city's street food is as vibrant as its culture.

Sukhadia Circle: A hotspot for street food enthusiasts, offering a range of local delicacies.

Chetak Circle: Known for its kachoris, pani puri, and chaats.

Traditional Dining Experiences

To fully appreciate Rajasthani cuisine, dine at traditional restaurants that serve meals on large platters, or thalis, loaded with various dishes.

Ambrai Restaurant: Famous for its lakeside ambiance and authentic Rajasthani cuisine.

Upre by 1559 AD: Offers a blend of traditional and contemporary dishes with stunning views of Lake Pichola.

Jagat Niwas Palace: A heritage restaurant known for its royal Rajasthani thali.

Local Markets and Ingredients

Visit Udaipur's bustling markets to discover the ingredients behind these iconic dishes. Bapu Bazaar and Hathi Pol Bazaar are great places to find spices, pickles, and local sweets.

Exploring Rajasthani Cuisine with Convenience

Udaipur’s food trail becomes even more exciting with reliable transportation. Whether exploring hidden eateries or iconic restaurants, having access to a trusted Udaipur Taxi Service ensures a hassle-free journey.

For seamless travel across the city, you can also rely on Taxi Service in Udaipur to make your culinary exploration smooth and enjoyable.

Tips for Food Enthusiasts Visiting Udaipur

Start Early: Many restaurants and food joints open early, allowing you to sample fresh snacks like kachoris and jalebis.

Ask for Recommendations: Locals often have the best insights into hidden gems and authentic eateries.

Experiment: Don’t hesitate to try unconventional dishes like ker sangri or desserts like malai ghevar.

Stay Hydrated: Spicy food and warm weather make staying hydrated essential.

Cultural Etiquette: Respect local dining customs, such as eating with your hands in traditional settings.

Conclusion

Udaipur’s culinary offerings are as captivating as its scenic beauty. From the bold spices of laal maas to the sweetness of ghevar, every dish tells a story of Rajasthan’s rich heritage. Exploring the city’s food is more than a meal; it’s an immersive experience that connects you with its vibrant culture and history.

Whether you’re wandering the bustling markets or dining at a heritage restaurant, Udaipur promises a gastronomic journey that leaves lasting memories. Plan your trip, indulge in its flavors, and let the “City of Lakes” captivate you, one bite at a time.

Pro Tip: Use Udaipur Taxi Service or Taxi Service in Udaipur to navigate effortlessly and make the most of your foodie adventure in this enchanting city.

[eatthegood]

Balanced Indian Meal Plan for a Healthy Lifestyle

A balanced Indian meal plan can provide all the essential nutrients, support sustained energy levels, and promote a healthy lifestyle without compromising on flavor. Indian cuisine offers a vast array of whole foods, grains, legumes, vegetables, and spices that make it both nutritious and satisfying. Here’s a detailed guide on structuring a balanced Indian meal plan, incorporating traditional ingredients, and leveraging unique spices and cooking methods to support overall health.

1. Core Components of a Balanced Indian Diet

A balanced meal plan typically includes a mix of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) to nourish the body and support healthy bodily functions. In Indian cuisine, you’ll find ample options to cover each of these components.

a. Carbohydrates: Choose complex carbohydrates such as whole grains (brown rice, millet, quinoa, whole-wheat chapati), as they release energy slowly, preventing spikes in blood sugar levels. In traditional Indian diets, whole grains like millet (bajra), finger millet (ragi), and sorghum (jowar) are popular and provide sustained energy.

b. Protein: Protein is essential for muscle repair, immune function, and hormone production. Indian diets offer plenty of plant-based proteins like lentils (dal), chickpeas, kidney beans, and tofu. Dairy products like paneer, yogurt, and buttermilk also provide quality protein. For non-vegetarians, lean meats like chicken and fish are great sources.

c. Healthy Fats: Healthy fats are crucial for brain function, cell health, and hormone production. Use oils like mustard, olive, or coconut in moderation. Traditional sources of healthy fats include ghee, nuts (almonds, walnuts), and seeds (flaxseeds, chia seeds).

d. Vegetables and Fruits: Fresh vegetables and fruits supply fiber, vitamins, minerals, and antioxidants. Leafy greens like spinach and fenugreek (methi), and vegetables like bell peppers, carrots, and squash, are staples in an Indian diet. Fruits like mango, papaya, pomegranate, and berries provide natural sweetness and essential vitamins.

e. Hydration and Herbal Beverages: Hydration is essential for overall health. Herbal teas (like ginger or mint tea) and spiced beverages (like jeera water) support digestion and detoxification.

2. Structuring a Day’s Balanced Indian Meal Plan

A balanced Indian meal plan can be divided into five or six smaller meals throughout the day, providing consistent energy while preventing overeating.

Morning Routine (6:30 AM – 7:30 AM)

Start with a glass of warm water with lemon or soaked chia seeds, which helps in hydration and kickstarts digestion.

Optional: Herbal tea like tulsi (holy basil) or green tea can be beneficial for metabolism.

Breakfast (8:00 AM – 9:00 AM)

Breakfast should be a nutrient-dense meal, combining fiber, protein, and complex carbohydrates to keep you full and energized.

Breakfast Options:

Vegetable Upma with Millets: A savory dish made with millets like ragi or jowar, mixed with vegetables and spices like mustard seeds, curry leaves, and green chilies.

Oats Chilla: A savory pancake made with oats, besan (gram flour), and vegetables. Pair it with mint chutney for extra flavor.

Dalia (Broken Wheat) Porridge: Made with milk or water, dalia is high in fiber. Top with nuts or seeds for added protein.

Paneer-Stuffed Paratha with Curd: A whole-wheat paratha filled with paneer, served with a side of probiotic-rich yogurt.

Mid-Morning Snack (11:00 AM)

A small snack keeps your metabolism active and helps you stay energized until lunch.

Mid-Morning Snack Options:

A handful of nuts and seeds: Almonds, walnuts, and pumpkin seeds provide healthy fats and protein.

Fruit with a sprinkle of cinnamon: Choose fruits like apple, papaya, or pomegranate.

Greek Yogurt with Chia Seeds: This snack offers probiotics, protein, and fiber.

Lunch (1:00 PM – 2:00 PM)

Lunch is the main meal of the day in many Indian households and should ideally include complex carbs, protein, and a good portion of vegetables.

Lunch Options:

Brown Rice, Dal, and Mixed Vegetable Sabzi: Brown rice is a healthy carbohydrate, while dal provides protein. Mixed vegetables add fiber, vitamins, and minerals.

Millet Roti with Vegetable Curry and Raita: A fiber-rich millet roti like bajra or jowar pairs well with vegetable curries (such as palak paneer or aloo gobi). A side of raita (yogurt with cucumber or carrots) aids digestion.

Khichdi with Lentils and Vegetables: This one-pot dish made with rice, lentils, and vegetables is light, easily digestible, and nutritious.

Quinoa Salad with Grilled Paneer or Tofu: Quinoa is a protein-rich grain, and paneer or tofu adds additional protein, while fresh vegetables add crunch and nutrients.

Afternoon Snack (4:00 PM)

A light snack in the afternoon keeps energy levels stable and prevents overeating at dinner.

Afternoon Snack Options:

Sprouted Moong Salad: High in protein and fiber, sprouted moong beans mixed with cucumber, tomatoes, and lemon make a refreshing snack.

Roasted Chana (Chickpeas) and Peanuts: This crunchy snack is filling and rich in protein and healthy fats.

Vegetable Juice or Smoothie: A blend of carrots, beets, and ginger provides antioxidants and fiber.

Buttermilk (Chaas): Buttermilk is low in calories, rich in probiotics, and excellent for digestion.

Dinner (7:00 PM – 8:00 PM)

Dinner should be light, emphasizing protein and vegetables for easy digestion and better sleep.

Dinner Options:

Mixed Vegetable Soup with Multigrain Bread: A bowl of vegetable soup (carrots, spinach, and tomatoes) is filling and nutrient-rich, and multigrain bread adds fiber.

Grilled Fish or Chicken with Steamed Vegetables: Fish like salmon or grilled chicken provides lean protein, while steamed vegetables offer fiber and essential nutrients.

Moong Dal Cheela with Green Chutney: A savory pancake made from green moong dal, served with mint or coriander chutney.

Stuffed Bell Peppers with Paneer or Tofu: Bell peppers stuffed with a mixture of paneer or tofu and vegetables, lightly seasoned with spices, make a satisfying low-calorie meal.

Bedtime Routine (9:30 PM – 10:00 PM)

Before bed, a light drink can help with relaxation and digestion.

Bedtime Drink Options:

Turmeric Milk (Golden Milk): Warm milk with a pinch of turmeric aids in digestion, reduces inflammation, and can promote restful sleep.

Herbal Tea: Caffeine-free teas like chamomile or mint tea are soothing and can help unwind after a long day.

3. Tips for Building a Sustainable Indian Meal Plan

a. Focus on Portion Control: Portion control is key to maintaining a balanced diet. Avoid overeating by using smaller plates and serving controlled amounts, especially when eating carb-rich foods like rice or bread.

b. Opt for Seasonal and Fresh Ingredients: Indian cuisine benefits from fresh, seasonal ingredients, which not only taste better but also offer optimal nutrients. Incorporate locally available greens, fruits, and vegetables into your meals.

c. Be Mindful of Cooking Methods: Use healthy cooking methods such as steaming, grilling, baking, and sautéing instead of deep frying. For example, instead of fried pakoras, you can make baked or air-fried versions.

d. Limit Processed Foods and Sugars: Processed foods and added sugars can disrupt blood sugar levels and lead to weight gain. Stick to whole foods like whole grains, fresh fruits, and vegetables, and avoid sweets and sugary drinks.

e. Use Spices for Flavor and Health Benefits: Spices like turmeric, cumin, coriander, fenugreek, and ginger are rich in antioxidants and have anti-inflammatory properties. For instance, turmeric can help reduce inflammation, while ginger aids digestion.

4. Sample Recipes for a Balanced Indian Meal Plan

Moong Dal Khichdi (One-Pot Lentil and Rice Dish)

Ingredients:

½ cup rice (brown rice or basmati)

½ cup split yellow moong dal

1 cup mixed vegetables (carrots, peas, spinach)

1 tsp cumin seeds

½ tsp turmeric powder

Salt to taste

Fresh coriander leaves for garnish

Method:

Rinse rice and dal thoroughly. In a pot, add rice, dal, vegetables, spices, and water.

Cook until the rice and dal are soft and the vegetables are tender. Garnish with coriander and serve hot.

Ragi (Finger Millet) Roti

Ingredients:

1 cup ragi flour

Salt to taste

Warm water

Optional: finely chopped spinach, coriander

Method:

Mix ragi flour, salt, and warm water to make a smooth dough. Optionally add spinach or coriander.

Roll out the dough and cook on a skillet until each side is lightly browned. Serve with yogurt or dal.

5. Final Thoughts on a Balanced Indian Meal Plan for a Healthy Lifestyle

A balanced Indian meal plan can support a healthy lifestyle when structured thoughtfully to include nutrient-dense foods in each meal. By focusing on portion control, using fresh and seasonal ingredients, and incorporating spices and herbs, you can create meals that are both nourishing and delicious. The beauty of Indian cuisine lies in its versatility, allowing you to enjoy a variety of flavors while maintaining a balanced diet to support overall well-being.

[dietitian-mansi-bhati]

 Weight Loss Diet Ideas by Dietitian Mansi Bhati – Delicious, Nutritious, and Easy to Find 

1. **Masala Oats Upma**

   - **Ingredients**: Rolled oats, mixed veggies (carrots, peas, beans, capsicum), mustard seeds, curry leaves, green chilies, and turmeric.

   - **Why it works**: Oats are high in fiber, which helps with satiety, while the veggies add flavor and essential nutrients without too many calories.

   - **Tip**: Top with a little chopped coriander for a fresh flavor.

 2. **Vegetable Daliya (Broken Wheat) Khichdi**

   - **Ingredients**: Daliya, mixed vegetables (carrots, peas, beans, spinach), cumin seeds, ginger, and turmeric.

   - **Why it works**: Daliya is high in fiber and low in calories. Mixed veggies add vitamins, making it a balanced, filling meal.

   - **Tip**: Add some curd on the side for extra protein.

3. **Besan Cheela with Tomato-Cucumber Salad**

   - **Ingredients**: Besan (gram flour), finely chopped onions, tomatoes, coriander, green chilies, and cumin powder.

   - **Why it works**: Besan is high in protein and fiber, supporting weight loss. The salad on the side adds freshness and crunch.

   - **Tip**: Serve with green chutney instead of ketchup for fewer calories and more nutrients.

 4. **Palak (Spinach) and Moong Dal Soup**

   - **Ingredients**: Moong dal, fresh spinach, ginger, garlic, cumin seeds, and black pepper.

   - **Why it works**: Moong dal is a great source of plant-based protein, and spinach is low-calorie but nutrient-dense, making this a filling soup for weight loss.

   - **Tip**: Add a pinch of turmeric for extra antioxidants.

5. **Paneer Bhurji with Mixed Veggies**

   - **Ingredients**: Low-fat paneer, capsicum, tomatoes, onions, green peas, and spices (cumin, turmeric, garam masala).

   - **Why it works**: Paneer is high in protein, which keeps you full. Adding vegetables provides fiber and vitamins, balancing the meal.

   - **Tip**: Use low-oil cooking methods like sautéing for fewer calories.

 6. **Lauki (Bottle Gourd) and Moong Dal Curry**

   - **Ingredients**: Bottle gourd, moong dal, cumin seeds, ginger, and turmeric.

   - **Why it works**: Lauki is low in calories, and combining it with moong dal provides a filling, high-fiber meal that is easy to digest.

   - **Tip**: Serve with a small portion of brown rice or roti for a balanced meal.

7. **Quinoa Salad with Cucumber, Tomatoes, and Lemon Dressing**

   - **Ingredients**: Cooked quinoa, cucumber, tomatoes, onions, chopped mint, lemon juice, and black pepper.

   - **Why it works**: Quinoa is rich in protein and fiber, making it great for weight loss. Fresh veggies and lemon dressing add flavor without extra calories.

   - **Tip**: Substitute quinoa with daliya if preferred for similar results.

8. **Vegetable Soup with Tofu Cubes**

   - **Ingredients**: Mixed seasonal vegetables (cabbage, carrots, bell peppers, tomatoes), tofu, ginger, garlic, and black pepper.

   - **Why it works**: The soup is filling but low in calories, while tofu adds protein to support weight loss and muscle maintenance.

   - **Tip**: Season with herbs like basil or coriander for added flavor.

9. **Sprout Salad with Green Chutney**

   - **Ingredients**: Mixed sprouts (like moong, chickpeas), onions, tomatoes, cucumber, coriander, lemon juice, and green chutney.

   - **Why it works**: Sprouts are high in protein and fiber, and raw veggies add crunch and freshness.

   - **Tip**: Add some lemon juice for extra flavor and vitamin C.

10. **Stuffed Capsicum with Quinoa or Daliya**

   - **Ingredients**: Capsicums (bell peppers), cooked quinoa or daliya, mixed veggies (carrots, peas, and corn), and Indian spices.

   - **Why it works**: This tasty, filling dish is packed with fiber and protein. Using quinoa or daliya reduces carbs compared to rice stuffing.

   - **Tip**: Bake the capsicums for a crispy texture without added oil.

11. **Kathi Roll with Whole Wheat Roti**

   - **Ingredients**: Whole wheat roti, paneer or tofu, onions, bell peppers, green chutney, and chaat masala.

   - **Why it works**: This roll is nutritious and satisfying, with protein from paneer or tofu and fiber from veggies and whole wheat roti.

   - **Tip**: Use minimal oil to cook the paneer or tofu.

12. **Cabbage and Carrot Stir-Fry with Sesame Seeds**

   - **Ingredients**: Cabbage, carrots, green chilies, sesame seeds, mustard seeds, and lemon juice.

   - **Why it works**: Low in calories but high in fiber, this stir-fry is a light but filling dish. Sesame seeds add healthy fats and flavor.

   - **Tip**: Garnish with fresh coriander leaves for more freshness.

For personalized guidance, contact **Diet Matters Clinic by Dietitian Mansi Bhati**:

Call for appointment :  +91 7379707170

Email:  Dietmatter25@gmail.com

Address:  Plot No 1014, Second Floor, Opposite Mahagun Metro Mall, Vaishali Sec-3, Ghaziabad, UP 201010

[buffetlicious]

For a quick easy dinner, mum will prepare this one pot meal of Noodles Soup (汤面). All the ingredients are cooked with the soup saved for the noodles and lettuces. When you are ready to eat, heat up the soup and throw in the lettuces. Pick a suitable amount of yellow noodles in a bowl and ladle the hot soup over, choosing a few of the ingredients to go along.

[shinykittenland]

5 Famous Foods of Himachal Pradesh

Himachal Pradesh is famous for its stunning mountain view and rich culture. There are so many places in Himachal to explore, like Shimla, Manali, Kasol and many more. Not just places are famous in Himachal but Himachali food is a must-try cuisine. Here are 5 local cuisines of Himachal that you can try.

Chana Madra

Chana Madra is a creamy curry made with yoghurt and chickpeas. With the mixes of Indian spices like cardamom, cloves and cinnamon. This dish tastes so delicious that you must try it while on the Shimla and Manali Tour.

Sidu

Sidu, or Siddu is a famous dish of Himachal Pradesh. It is made from bread, wheat flour and filled with mashed potatoes, paneer and walnut. You can also try it with Desi Ghee and spicy mint chutney.

Dham

Dham is a traditional dish that is served during festivals and special occasions in Himachal Pradesh. It comes from rice. Kidney beans, curd curry and cooed with spices and ghee.

Babru

Babru is similar to stuffed kachori. Made from wheat flour dough and stuffed with black gramme paste. You should try Babru, as it tastes delicious.

Chaa Gosht

Chaa Gosht is a mutton dish cooked with yoghurt, gramme flour, spices, and tea leaves. Chaa Gosht is a favourite among locals. If you are a non-vegetarian, you should try Chaa Ghost.

[one-world-news]

1. Mango Pickle (Aam Ka Achaar)

Mango pickle, or Aam Ka Achaar, is perhaps the most popular and widely loved pickle in India. This tangy and spicy condiment is made from raw mangoes, mustard oil, and a blend of spices such as fenugreek, mustard seeds, and red chili powder. The mangoes are cut into chunks and marinated with the spices, creating a flavor explosion in every bite. Mango pickle pairs wonderfully with a variety of dishes, from simple dal-rice to elaborate biryanis, adding a burst of tanginess that enhances the overall taste.

2. Lemon Pickle (Nimbu Ka Achaar)

Lemon pickle, or Nimbu Ka Achaar, is another classic Indian pickle that offers a perfect balance of sourness and spiciness. Made from fresh lemons, salt, and a mix of spices like turmeric, fenugreek, and red chili powder, this pickle is often sun-dried to enhance its flavors. Lemon pickle is known for its digestive benefits and is commonly enjoyed with parathas, curd rice, or as a zesty side with any meal. Its bright and zesty flavor profile can instantly uplift even the simplest of dishes.

3. Mixed Vegetable Pickle

For those who love a medley of flavors and textures, the mixed vegetable pickle is a delightful choice. This pickle is made using a variety of vegetables such as carrots, cauliflower, turnips, and green beans, all cut into bite-sized pieces. The vegetables are then pickled in a tangy and spicy brine made from mustard oil, vinegar, and an assortment of spices. The result is a vibrant and crunchy pickle that complements a wide range of dishes, providing a delicious way to include more vegetables in your diet.

4. Garlic Pickle (Lehsun Ka Achaar)

Garlic pickle, or Lehsun Ka Achaar, is a must-try for garlic lovers. This robust and flavorful pickle is made from whole garlic cloves, which are marinated in a mixture of mustard oil, vinegar, and spices such as fennel seeds, mustard seeds, and chili powder. The pungent aroma and bold taste of garlic pickle make it a perfect accompaniment to Indian breads like roti and naan, as well as rice dishes. Its unique flavor can transform a simple meal into a gourmet experience.

5. Red Chili Pickle (Lal Mirch Ka Achaar)

For those who crave a fiery kick, red chili pickle, or Lal Mirch Ka Achaar, is the ultimate choice. This pickle is made from fresh red chilies that are slit and stuffed with a spicy mixture of mustard seeds, fennel seeds, and fenugreek. The chilies are then soaked in mustard oil, allowing the flavors to meld together. Red chili pickle is not for the faint-hearted, but for those who enjoy heat, it adds a deliciously spicy dimension to any meal. It pairs exceptionally well with plain parathas, curd rice, or even as a spicy relish with sandwiches and wraps.

Indian pickles are a culinary treasure that bring a burst of flavor to any meal. Whether you prefer the tangy taste of mango pickle, the zesty zing of lemon pickle, the crunchy goodness of mixed vegetable pickle, the robust flavor of garlic pickle, or the fiery spice of red chili pickle, there is an Indian pickle to suit every palate. So, next time you want to elevate your meals, reach for one of these exotic pickles and embark on a flavorful journey through Indian cuisine.

Read more: About Latest News, Latest India News, Business News, Sports News, Entertainment News, Recipes Tips Healthy Lifestyle, Fashion & Lifestyle, Travel & Leisure and more from One World News

[veganrecipebox]

Yubuchobap (유부초밥) is a Korean recipe of fried bean curd pockets stuffed with sushi rice. It’s basically the Korean version of inari sushi. Sweet, savoury, sour, and addictive! 

[diabetesreversalprograminindia]

Best North Indian Breakfast for Diabetes

This article is originally published on Freedom from Diabetes website, available here. North Indian Include various regions like, Haryana, Bihar, Jammu & Kashmir, Punjab, Himachal Pradehs and Uttar Pradesh. These regions has collection of recipes. From these recipe we have special collection of diabetic friendly recipes. So diabetic peoples can eat with without worry.

Dahi vada: This is the popular food item from the north india. It consists of fried lentil dumplings that are dunked in yogurt. This is then garnished with coriander and spicy tamarind chutney. This FFD style Dahi Vada recipe, as we use vegan curd in it. The tamarind chutney is made using dates and not sugar. We have not use sugar here.

Rajma Tikki This is a beautiful North Indian Breakfast recipe. These tikkis are prepared from kidney beans (rajma), boiled potatoes, crushed bread, and spices. FFD style rajma Tikki includes useful seeds like Magaz and almond milk both of which are a good addition. Cutting the potatoes from it reduces the carb content too.

Galauti Kebab This kebab originated in Lucknowi Nawab's kitchen. Galauti means 'the thing that melts in the mouth". They are prepared from minced mutton a non-vegetarian dish. But here we are going to prepare a completely vegan dish made up of black chickpeas.

Besan Chilla This is a popular pancake from North India that is prepared and made from Bengal gram flour. It is not only healthy and tasty but simple to prepare.

Stuffed Puri Puri can also be called an Indian flatbread that is paired with different types of curries. It can be made by stuffing it too. Stuffed puri is a great breakfast option. FFD suggests the usage of emmer wheat flour to make it more healthy. We also suggest shallow frying to reduce the oil content.

These breakfast item's recipes are here, please go through this Link. Healthy Eating, Happy Living! Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!