#exploringplates

[greenscapenexus]

exploring plants

understanding roots

[etreasuryvala]

Mackerel / Bangada Fish Quick Facts The Indian Mackerel or Bangda is an oily fish found in warm shallow waters along the coasts of India and Western Pacific oceans. Bangda is a species of mackerel in the scombridae family. It is a delicious, nutritious with an intense creamy taste packed with rich Omega-3 fatty acids. Taste: Strong flavored Freshness Indicators: Intact & Transparent eyes Firm Texture Red Gills Bright colour Most preferred cuts: Headless, Head-on, Skin-on Fillets Colors:- Blue-green above with a silvery underbelly Shapes:- 12 to 22 inches in length, slim and cylindrical shaped oily fish Flesh colors:- Red color outer meat and light color inner meat. Calories:- 231 Kcal./cup Major nutrients:- Vitamin B-12 ()696.67%, Selenium (82.55%), Isoleucine (57.83%), Lysine (57.63%) ,Tryptophan (53.41%) Health benefits:- Prevents heart disease, Lowers risk of diabetes, Immunity, Controls blood pressure levels, Reduces symptoms of rheumatoid arthritis, Help Prevent Cancer, Lose weight, Lower Cholesterol, Improves cognitive function, Increases survival chance of bowel cancer patients Favourite Dishes curry rice with mackerel/bangda and eggs, Basic Tandoori Mackerel/bangda and chips, Spicy Tamarind Stewed Mackerel/Bangda & Oakra, Grilled Mackerel/Bangda ~Erik Baji Treasuryvala #Mackerel, #Bangda, #fishfry, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery, #Likes, #Likeforfollow, #like4like, #follow4follow, #Followforfollow, #commentforcommentback, #comment4comment, #followers, #Instagram, #specialfood, #homemadefood

[fashiongossipglitter-blog]

#Repost @bhuka_atma (@get_repost) ・・・ Evening Chai Time with Pakodi and Jalebi 😋 . . . . #chai #chailover #pakodi #jalebi #cold #bangalorefoodies #paneertikka #tandoorichicken #southindianfoodies #thegreatindianfoodie #tasteabit #exploringplates #khau_gali_foodie #theforkeddiaries #eattreat #foodtalkindia #vegbriyani #foodies_of_bhubaneswar #foodnetwork #khantiberhampuriya #delhifoodwalks #berhampuriya #mumbaifoodies #brandylove #foodporn😋 (at Delhi, India) https://www.instagram.com/p/BsDFGoqBpg4/?utm_source=ig_tumblr_share&igshid=116qptgq3gbpd

[saurabhgulab]

HALWA CHANA POORI 😍 . . TAG YOUR BHUKKAD FRIENDS 👇 . . FOLLOW @our.delhi & #ourdelhi FOR AMAZING UPDATES 🔥 👻saurabh_gulab . . #halwa #halwapuri #poori #chanamasala #poorichana #sodelhi #foodtalkindia #sodelicious #delhi #delhifoodblog #delhistreetfood #delhifoodie #delhifood #delhi_foodie #dfordelhi #saadidilli #delhifoodguide #saurabhgulab #khaopiyoaishkaro #brunch #foodporn #food #foodie #foodiegram #eatingforinsta #foodphotography #foodblogger #delhifun #mumbai @beautifulfoodie @food.mad.gal @khau_gali_foodie @f_o_o_d_i_eee @spottingfood @sodelhi @hunger_killer_ @exploringplates @delhiflavours @foodoveranything_ @foodmapdelhi @foodytadka @delhifoodguide @saadidilli @delhikachatora @delhikebhukkad @delhihai (at Delhi, India) https://www.instagram.com/p/Bpv2e2CAJ9h/?utm_source=ig_tumblr_share&igshid=19idfogbu1uru

[omg-mymeanderingmind-rupal-blog]

Shruti Kakkar: "Kya pata, aaj frendship kar raha hai, kal I love you bol dega." 🤷🏻‍♀️ Bittu Sharma: "Nahi yaar, BREAD PAKORE ki kasam, aisa kuch nahi hoga." 🙈 Instantly got recalled this iconic dialogue from the movie Band Baja Baraat after seeing this pic of delicious bread pakodas by @exploringplates ! ❤️❤️ Do you love having these too? 🤤😋😋😍 . . . . Follow @mymeanderingmind_ for more updates! . . . #lunch #goodafternoon #foodstagram #foodislife #vscofood #cooking#indianfood #delhite #delhigram #delhifoodblogger #desifoodblog #indiancuisine #spicyfood #foodcoma #foodstagram #yummy #l4l #streetstyle #travelgram #foodphotography #flatlay #foodphoto #homecook #nomnomnom #instagood #vscocam #mymeanderingmind #mumbaifoodie #picoftheday #food52

[etreasuryvala]

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A post shared by Erik Treasuryvala (@etreasuryvala)

11 days in Mumbai Pilonidal Sinus (Tailbone) Surgery @ Parsee General Hospital. From 24th April 2018 to 4th May 2018 Here's the Video Hii Guys & Girls, I was Admitted on 24th of April 2018 for a Pilonidal Sinus ( Tailbone Surgery), was in Parsee Generally Hospital Mumbai for 11 days out of which 7 to 8 days was on liquid diet and then gradually resumed normal diet with restriction on Apple, Banana 🍌 as well spicy food got Discharged on 04 May 2018 at night. The whole Parsee General Staff and My Family has been by my side as a strong Pillar. My Dr T. E. Udwadia Surgeon and like a family Member has been really supportive and been kind enough to help us out too. The coming Wednesday which an dressing will happen at the Operation Theatre not in OPD as per dr say it's much safer and little complicated to do there. The Most Important Thing Is our Journey Together shall not stop I will post Pics, Articles, Videos of our Passion For Food all that I have made and have backed up or will buy as of now till I get well and as health permits will post be with me and give me Strength to Resume my work mode and be more active for You guys soon. I can only wish that your Likes Shares and Followers do not Diminish as well as help me to Gain More in this time of need. ~ Erik Baji Treasuryvala #family #spreadlove #spreadinglove #happiness #wishes #food #foodbeast #eatorpass #mumbaifoodblogger #mumbaifoodexplorer #exploringplates #foodiedilse #indianfoodiye #cookingdiary #designedbite #Likes #Likeforfollow #like4like #follow4follow #Followforfollow #commentforcommentback #comment4comment #followers #picoftheday #foodphotography #Instagram #foodgasm #foodgram #2018 #etreasuryvala

[etreasuryvala]

Hii Guys & Girls, I was Admitted on 24th of April 2018 for a Pilonidal Sinus ( Tailbone Surgery), was in Parsee Generally Hospital Mumbai for 11 days out of which 7 to 8 days was on liquid diet and then gradually resumed normal diet with restriction on Apple, Banana 🍌 as well spicy food got Discharged on 04 May 2018 at night. The whole Parsee General Staff and My Family has been by my side as a strong Pillar. My Dr T. E. Udwadia Surgeon and like a family Member has been really supportive and been kind enough to help us out too. The coming Wednesday which an dressing will happen at the Operation Theatre not in OPD as per dr say it's much safer and little complicated to do there. The Most Important Thing Is our Journey Together shall not stop I will post Pics, Articles, Videos of our Passion For Food all that I have made and have backed up or will buy as of now till I get well and as health permits will post be with me and give me Strength to Resume my work mode and be more active for You guys soon. I can only wish that your Likes Shares and Followers do not Diminish as well as help me to Gain More in this time of need. ~ Erik Baji Treasuryvala #family #spreadlove #spreadinglove #happiness #wishes #food #foodbeast #eatorpass #mumbaifoodblogger #mumbaifoodexplorer #exploringplates #foodiedilse #indianfoodiye #thecutsteve #cookingdiary #designedbite #Likes #Likeforfollow #like4like #follow4follow #Followforfollow #commentforcommentback #comment4comment #followers #picoftheday #foodphotography #Instagram #foodgasm #foodgram #2018

[etreasuryvala]

Mackerel / Bangada Fish Quick Facts The Indian Mackerel or Bangda is an oily fish found in warm shallow waters along the coasts of India and Western Pacific oceans. Bangda is a species of mackerel in the scombridae family. It is a delicious, nutritious with an intense creamy taste packed with rich Omega-3 fatty acids. Taste: Strong flavored Freshness Indicators: Intact & Transparent eyes Firm Texture Red Gills Bright colour Most preferred cuts: Headless, Head-on, Skin-on Fillets Colors:- Blue-green above with a silvery underbelly Shapes:- 12 to 22 inches in length, slim and cylindrical shaped oily fish Flesh colors:- Red color outer meat and light color inner meat. Calories:- 231 Kcal./cup Major nutrients:- Vitamin B-12 ()696.67%, Selenium (82.55%), Isoleucine (57.83%), Lysine (57.63%) ,Tryptophan (53.41%) Health benefits:- Prevents heart disease, Lowers risk of diabetes, Immunity, Controls blood pressure levels, Reduces symptoms of rheumatoid arthritis, Help Prevent Cancer, Lose weight, Lower Cholesterol, Improves cognitive function, Increases survival chance of bowel cancer patients Favourite Dishes curry rice with mackerel/bangda and eggs, Basic Tandoori Mackerel/bangda and chips, Spicy Tamarind Stewed Mackerel/Bangda & Oakra, Grilled Mackerel/Bangda ~Erik Baji Treasuryvala #Mackerel , #Bangda ,#fishfry #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

[etreasuryvala]

Stuffed Cheese Roti Chapati, phulka, roti – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine table essential as rice. And while North India is known to be particularly fixated about this oldest flatbread, there is no denying that it is one of the easy-to-take-to and yet one of the tricky dishes to make – both shape and softness wise. But have you ever wondered when and how this meal essential originate? There are several theories about the flatbread’s origin. One says that the roti came from Persia, was thicker and made of maida. Another version states that roti travelled all the way from East Africa, where the production of wheat and the making of round flatbreads without any need of fermentation, was evident. in various old texts suggest that chapati or roti existed in India in the Harappan Culture as well, where agriculture was a major occupation and people knew how to grow wheat, bajra, millet and vegetables. Which brings me to the question — Do we really know when did chapatis originate? Well it’s still debatable, but aren’t we glad that it did. ~Erik Baji Treasuryvala #follow4follow, #Followforfollow,#Likes,#like4like, #commentforcommentback, #Roti, #Rotis, #flatbread #comment4comment,#followers, #Likeforfollow,#potatoes,#loveforfood, #food, #foodbeast,#tryit, #brinjals, #mumbaifoodblogger, #mumbaifoodexplorer, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery, #baingainbharva,#loveforfood, #food, #managementlesson, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates,

[etreasuryvala]

Happy Jamshedji Navroze Mubarak from Treasuryvala's to You all God Bless You #jamshedjinavroz , #navroj, #newyear, #springbreak , #parsi , #family , #spreadlove , #spreadinglove , #happiness , #wishes, #food, #foodbeast, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

[etreasuryvala]

IMAM BAIYILDI(the imam fainted).”-STUFFED AUBERGINE 😂😂 Another common name especially in India is “Brinjals” is known as king of vegetables as almost all vegetable this one is added. Let the story begin “A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man. Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the imam fainted).” ~Erik Baji Treasuryvala #follow4follow, #Followforfollow,#Likes,#like4like, #commentforcommentback, #Aubergines, #comment4comment,#followers, #Likeforfollow,#potatoes,#loveforfood, #food, #foodbeast,#tryit, #brinjals, #mumbaifoodblogger, #mumbaifoodexplorer, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery, #baingainbharva,#loveforfood, #food, #managementlesson, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates,

[etreasuryvala]

IMAM BAIYILDI(the imam fainted).”-STUFFED AUBERGINE 😂😂 Another common name especially in India is “Brinjals” is known as king of vegetables as almost all vegetable this one is added. Let the story begin “A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man. Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the imam fainted).” ~Erik Baji Treasuryvala #follow4follow, #Followforfollow,#Likes,#like4like, #commentforcommentback, #Aubergines, #comment4comment,#followers, #Likeforfollow,#potatoes,#loveforfood, #food, #foodbeast,#tryit, #brinjals, #mumbaifoodblogger, #mumbaifoodexplorer, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery, #baingainbharva,#loveforfood, #food, #managementlesson, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates,

[etreasuryvala]

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A post shared by Erik Treasuryvala (@etreasuryvala)

National Potato Chip Day March 14, an Indian invention of Potato chips slicer ~Erik Baji Treasuryvala #potatochips , #potato ,#potatoes #chips, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

[etreasuryvala]

Sali Kheema Is minced meat good for you? Meat is a good source of protein, vitamins and minerals such as iron, zinc and B vitamins. It is one of the main sources of vitamin B12, also found in milk. Advice from the Department of Health is to consume healthier meat or meat products, such as lean cuts of meat and lean mince and cut down on processed meat.It's loaded with nutrients and antioxidants, including vitamin B6, and alpha lipoic acid. These are responsible for creating antibodies and keeping blood sugar levels in check. A 3oz serving of 95% lean ~ Erik Baji Treasuryvala #Salikheema , #Dinner , #lunch , #chef , #food , #foodie , #foods , #Vitamins , #Spices ,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#protien, #kheema , #potatostraws, #commentforcomment , #tryitordiet, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary , #foodbeast, #tryitordiet, #designedbite, #yummyfoods, #chompeatery ,

[etreasuryvala]

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A post shared by Erik Treasuryvala (@etreasuryvala)

National Potato Chip Day March 14, an invention of Potato chips slicer ~Erik Baji Treasuryvala #potatochips , #potato ,#potatoes #chips, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

[etreasuryvala]

Fried Eggs with Tomatoes, Capsicum & Chillies with a set of Spice's Fried Egg is a cooked dish commonly made using a fresh hen's egg, fried whole with minimal accompaniment. Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day. In India, fried eggs are most commonly "known as bullseyes, as a reference to "bullseye" targets, Bullseyes are a common street vendor dish in South India. They are commonly served alone or as an accompaniment to a variety of breads including dosa, paratha, or roti, with a variety of oils such as mustard oil and vegetable oil. During or after the frying stage, they are sometimes sprinkled lightly with condiments such as black pepper, chili powder, green chilies, and salt. Street food expressions uses "half-fry" as a base term with "half fry bina palti" (un-flipped) meaning sunny side up and "half fry palti maarke" or "alti palti" (flipped) meaning over easy/medium/hard where the customer oversees the flip and says when. ~Erik Baji Treasuryvala #loveforfood #food #foodbeast #tryitordiet #foodmaniacindia #eatorpass #mumbaifoodblogger #mumbaifoodexplorer #exploringplates #foodiedilse #indianfoodiye #thecutsteve #cookingdiary #designedbite #yummyfoods #chompeatery #Likes #Likeforfollow #like4like #follow4follow #Followforfollow #commentforcommentback #comment4comment #followers #Instagram #specialfood #homemadefood #foodgasm #foodgram #2018