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ajantafoodproductseo · 1 year ago

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Vibrant and Flavourful Pav Bhaji: A Delicious Street Food Delight

Pav Bhaji is a popular Indian street food dish that consists of a spicy vegetable curry (bhaji) served with buttery pav buns. If you'd like to add a vibrant touch to your dish, you can incorporate blended food colour from Ajanta Food Products, which is one of the leading food colour manufacturers in India. Here's a recipe for pav bhaji with blended red food colour from Ajanta Food Products:

Ingredients:

Potatoes: 2 large, boiled and mashed

Cauliflower: 1 cup, boiled and mashed

Green peas: 1/2 cup, boiled

Carrots: 1/2 cup, boiled and mashed

Capsicum (bell pepper): 1, finely chopped

Onion: 1, finely chopped

Tomatoes: 2, finely chopped

Garlic: 4-5 cloves, minced

Ginger: 1-inch piece, grated

Pav Bhaji masala from Everest: 2 tablespoons

Red chili powder from Everest: 1 teaspoon

Turmeric powder from Everest: 1/2 teaspoon

Pinch of blended red food colour from Ajanta Food Products. It offers the best quality of food colour preparation in India.

Salt: to taste

Butter from Amul: 4 tablespoons

Pav buns: 8

Lemon wedges and finely chopped onions (for serving)

Tip1:

Check out https://bit.ly/3KXA7vy to buy baking combo from Ajanta Food Products. This combo contains Baking Powder, Cocoa Powder, Custard Powder, Vanilla essence.

Tip2:

Make delicious cake by trying out flipkart to buy Ajanta 2 Cocoa Powder (50g each) 2 Drinking Chocolate (100g each) Pack of 4 Combo (300g).

Tip 3:

Click https://bit.ly/3Ilv8Dh to visit flipkart and buy Ajanta Combo of Baking Powder 100gm, Cocoa Powder 50gm, Custard Powder 100gm, Vanilla Flavour 20gm Combo (100 gm, 50 gm, 100 gm, 20 gm).

All the products are ISI mark and are made from high quality ingredients. This combo is perfect for making any cake. All these products are FSSAI approved and with ISI marked to ensure high standards of quality.

Instructions:

In a large pan, melt butter from Amul over medium heat. Add chopped onions and sauté until they turn translucent.

Add minced garlic and grated ginger. Sauté for a minute until the raw smell disappears.

Add finely chopped capsicum and cook for a couple of minutes until they become slightly tender.

Add chopped tomatoes and cook until they turn soft and mushy.

Add pav bhaji masala from Everest, red chili powder from Everest, turmeric powder from Everest, and salt. Mix well and cook for a minute to allow the spices to blend.

Add mashed potatoes, mashed cauliflower, mashed carrots, and boiled green peas to the pan. Mix everything together.

Add pinch of blended red food colour from Ajanta Food Products to the mixture. Mix well until the color is evenly distributed. Adjust the quantity of food colour from Ajanta Food Products as per your preference.

Using a potato masher or the back of a spoon, mash the vegetable mixture until it reaches a smooth consistency. You can leave it slightly chunky if you prefer.

Add a little water if needed to adjust the consistency of the bhaji.

Cook for a few more minutes, allowing the flavours to meld together.

In a separate pan, melt a little butter from Amul.

Split the pav buns horizontally and toast them in the melted butter from Amul until they become golden brown and crispy.

Serve the pav bhaji hot, garnished with a dollop of butter from Amul and accompanied by the toasted pav buns. Serve lemon wedges and finely chopped onions on the side.

Now you can enjoy your flavourful and colourful pav bhaji with blended food colour from Ajanta Food Products. The vibrant dish will surely add a visual appeal to your meal while still offering the authentic taste of this beloved street food.

#Food Colour Manufacturers in India #Food Colour Preparation in India

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ramona-ratguider · 5 years ago

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Food in Witchcraft

This post took forever to put together. Here are some common foods and spices and their properties and associations.

DON’T FORGET TO LEAVE AN OFFERING FOR ANY DEITIES YOU WORK WITH <3

Alfalfa - Earth. Associated with grounding and stress relief.

Allspice - Associated with luck, prosperity and health. Fire.

Almond - Earth. Associated with healing, wisdom, protection and prosperity. Sacred to Thoth, Hermes and Mercury.

Apple - Sacred to the Goddess. If cut in half one would see a pentacle formed within by it’s seeds. Associated with love, healing, happiness and divination. It was said that sliced apples could help one foretell the future.

Apricot - Happiness, romance and peace. Feminine energy.

Artichoke - Associated with personal growth and safety.

Avocado - Associated with fertility, beauty, love and virility.

Bagel - Ruled by Adonis. Put different toppings on for different effect.

Banana - Ruled by Mars. Provides safety when travelling and luck. Used to increase male sex drive, prosperity and love. Associated with heroic energy.

Basil - Draws money and sexual energy. Associated with love, protection and prosperity. Calming and sanitizing properties.

Bay - Enhances psychic abilities. Used to connect to deity. Associated with protection, strength and purification. Sacred to Vishnu.

Beans - Grounding, prosperity and luck.

Beef - Associated with prosperity and grounding. Sacred to Hathor.

Beer - Associated with purification and immortality. Sacred to Shoney. Earth and water.

Beetroot. Associated with love, beauty and passion. Sacred to Aphrodite.

Blackberries - Associated with prosperity, agriculture and sex.

Blueberries - Protection, peace and calm. Protection from psychic attack.

Bread - Associated with kinship and sustenance. Sacred to Isis

Broccoli - Associated with protection, strength, leadership and physical improvements. Sacred to Jupiter.

Cabbage - Associated with protection and the moon.

Caraway - Protection from theft and negativity. Promotes trust.

Cardamom - Increases strength of partnerships. Burnt as an offering to the gods.

Carnation - Associated with pride and beauty.

Carrot - Ruled by Mars. Associated with fertility, male masculinity and sex, also vision and grounding.

Catnip - Associated with rest and joy. Used in cat magic. Sacred to Bast.

Cauliflower - Associated with moon and water related magic.

Caviar - Sex

Celery - Associated with sex, grounding and peace.

Cheese - Associated with joy, manifestation, and health. Used to reinforce personal or spiritual groundwork. Sacred to Apollo.

Cherry - Associated with love and female sexuality.

Chicken - Associated with healing and well-being. Used in Sunrise magic.

Chili Powder - Used in Hoodoo and other forms of folk magic. Used to banish and for protection.

Chives - Associated with protection and breaking bad habits.

Chocolate - Increases power and virility as it was a sacred food to the Aztecs and Mayans. Also associated with happiness, romance, sex, friendship, grounding and nurturing. Used in both solid and liquid form.

Cider - Health and healing.

Cinnamon - Associated with abundance, fortune, protection, prosperity and love. Sacred to Dionysus.

Clams - Aphrodisiac. Used to reveal secrets.

Clove - Associated with fun love, protection, piercing illusions and prosperity.

Coconut - Associated with luck, diversity, flexibility, spirituality and purification. Sacred to Athena and Ganymede.

Coffee - Associated with magical abilities, energy, alertness and sex.

Coriander - Ruled by Mars. Associated with love, sex, well-being and intelligence..

Corn - Associated with protection, eternity, agriculture and cycles. Sacred to Quetzalcoatl.

Cowslip - Associated with grace. Used in Faerie magic

Cranberries - Associated with protection.

Cucumber - Health and healing.

Cumin - Ruled by Mars. Associated with love, lust and protection.

Crab - Sacred to Apollo. Helps ground spiritual energy.

Daisy - Associated with innocence, fidelity, dawn and new beginnings.

Dandelion - Sacred to Hecate. Associated with wishes, psychic abilities and opening doorways to the spirit realm.

Dill - Protection of children. Sacred to Horus. Associated with courage and sexual desires.

Eggs - Fertility, protection, sex and grounding. Ancient questions and mysticism.

Elder flower - Protects from the Fae. Associated with blessings and wishes.

Fennel - Love and protection. Sacred to Dionysus.

Figs - Fertility, prosperity, sex and magical abilities.

Fish - Happiness, love, sex and peace.

Flour - Used to reveal hidden matters.

Garlic - Associated with health, protection, banishing, breaking hexes and healing. Sacred to Hecate.

Ginger - Associated with health, cleansing, vibrant energy and prosperity.

Grape - Fertility, dreams, vision and prosperity.

Grapefruit - Associated with purification and health.

Green peppers - Associated with growth and prosperity.

Guava - Associated with love, fantasy and relieving sorrow.

Ham - Associated with dramatic energy and theatrical flair.

Hazel - Associated with luck and wishes.

Honey - Happiness, love, sex, health, healing, magical ability, purification and peace. Sacred to Ra and Demeter.

Jelly - Associated with joy, pleasantness and energy.

Lamb - Associated with kindness, sensitivity and warmth.

Lavender - Associated with comfort, sleep and spiritual vision.

Lemon - Associated with health, love, purification, marriage and faithfulness. Sacred to Min.

Lettuce - Ruled by the element Water and the Moon. Associated with financial wealth, prosperity, happiness and divination.

Lilac - Associated with love, youth and joy.

Lime - Associated with love and purification.

Lobster - Associated with reincarnation, rebirth and growth. Sacred to Ares.

Mango - Associated with sex, love and protection. Sacred to Buddha.

Milk - Associated with fertility, prosperity, nurturing, peace, love and purity. Goddess Energy.

Mustard - Associated with fair and mental alertness. Sacred to Aesclepius.

Nuts - Fertility, sex, health, prosperity and healing.

Nutmeg - Associated with fidelity and luck. Sacred to Hermes.

Oats - Associated with agriculture, prosperity and sustenance.

Olives - Happiness, healing, spiritual pursuits and peace. Sacred to Aten.

Onion - Masculine. Associated with protection, purification, money and lust.

Oranges - Associated with magical ability, love, joy, inspiration and the sun. Also used in magic associated with love, protection, purification and abundance.

Oregano - Ruled by Venus. Associated with love, happiness, luck, protection and enhancing psychic ability.

Parsley - Associated with prosperity, sex and protection from accidents.

Pancakes - Luck.

Papaya - Love.

Passion Fruit - Associated with happiness, love and peace. Used to promote kinship

Pasta - Ruled by Mercury. Used to enhance creativity, protect and improve communications. Can also be used in romantic love.

Peaches - Happiness, love, healing and peace.

Pepper - Associated with protection, cleansing, banishment and purification.

Peppermint - Associated with wealth, sex, purification, health and luck.

Peanuts - Associated with grounding and male energy. Used in Earth magic.

Pears - Associated with prosperity, longevity and luck. Sacred to Venus.

Peas - Associated with love and prosperity. Used in Goddess magic.

Pineapple - Health, love, magical ability, prosperity, protection and healing.

Pizza - Ruled by the Sun. Associated with happiness, luck and perseverance.

Pomegranate - Associated with fertility, hospitality, prosperity and wishes. Sacred to Persephone and Ceres.

Poppy Seeds - Fertility and love.

Pork - Associated with fertility.

Potato - Ruled by the Moon. Associated with folk healing, protection and grounding. Used in Earth magic.

Pumpkin - Associated with health, prosperity and healing.

Radish - Protection.

Raspberries - Associated with happiness, love, protection and peace.

Red peppers - Associated with energy, vitality and strength.

Rice - Associated with fertility, sex, protection and abundant blessings.

Rose - Happiness, love and peace.

Rosemary - Used to enhance psychic ability. Associated with love, protection and purification.

Rum - Ruled by Ellegua and Chango. Channels the spirits of the Gods and when offered, attracts their favour. Associated with magical abilities, sex and protection.

Sage - Health and healing. Sacred to Zeus and Jupiter.

Salt - Strong purification spice. Absorbs negative energy and provides protection from evil. Helps with grounding. Sacred to Osiris and Set.

Sesame Seed - Fertility and protection. Sacred to Ganesha.

Soup - Purification.

Strawberry - Associated with Aphrodite and Freya. Aphrodisiac. Associated with love, healing, fertility and luck.

Sugar. - Ruled by Venus, the Goddess of love. Used to draw attention and sweeten spells or potions. Associated with love. Sacred to Kane.

Sunflower seeds - Protection. Helios, Demeter, and Apollo

Tea - Magical abilities and prosperity. Divination and meditation.

Thyme - Ruled by Venus. Associated with Faeries, purification, pleasant dreams, good health, fortune, love, courage and enhancing psychic ability.

Tomato - Ruled by Venus. Aphrodisiac. Associated with prosperity, health, attracting love, protection and healing.

Tulip - Associated with devoted love.

Vanilla - Associated with love and sex.

Vinegar - Associated with protection and purification.

Violet - Associated with grace, modesty and expression.

Water - Purification.

Wine - Happiness, love and peace. Sacred to Dionysus, Bacchus, Osiris, Horus, and Isis.

Yellow peppers - Associated with creativity.

Zucchini - Ruled by Jupiter. Associated with sexual desire, protection and prosperity.

#witch #witchcraft #witchy #pagan #pagans #witches #witches of tumblr #witchblr #paganism #kitchen witch #green witch #hearth witch #pagans of tumblr #deity #food associations with deity #properties of food #food in witchcraft #ritual food #witch food

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jmarjanah838 · 3 years ago

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🧀 CHESEY TIKKA CREPES 🧀. Cheesey Chicken Tikka Crepes Recipe ~ How To Make Chicken Tikka Crepes ~ Snack ~ iftar RecipeDear Friends. It is very delicious and unique recipe. Recipe: Tasty 🧀 CHESEY TIKKA CREPES 🧀Learning.

Best of Unique Appetizing Corn ChaatSolve. Recipe: Perfect Tawa fish sticksLow cost. Recipe: Perfect Crepe egg rollsLow priced. You can cook 🧀 CHESEY TIKKA CREPES 🧀 using 33 ingredients and 8 steps. Here is how you cook that.

Ingredients of 🧀 CHESEY TIKKA CREPES 🧀

Prepare of Crepes.

It's 1/2 tsp of salt.

You need 1/2 of powdered sugar.

Prepare 2 tbsp of butter or refined oil.

Prepare 1 of cup+1/4 cup milk.

Prepare 2 of eggs.

It's 1 cup of plain flour.

You need of Chicken marination.

Prepare 250 g of chicken (cubes).

Prepare 1/3 tsp of salt.

You need 1/3 tsp of chilli powder.

It's 1/4 of pepper powder.

Prepare 1/2 of tap cumin powder.

You need 1/2 tsp of ginger paste.

It's 1/2 of garlic paste.

It's 1/2 of lemon juice.

You need 1 tbsp of ketchup.

It's 1 of tblsp tikka massala.

It's of Frying.

You need 1 of onion.

You need 1 of capcicum.

It's 3 of tblsp oil.

It's of Cook the chicken.

It's 1/3 cup of water.

You need of Marinated chicken.

You need 2 of tblsp oil.

It's of Filling.

You need of Fried vegitable.

You need of Cooked chicken.

You need 2 cup of mozerella cheese.

You need of Laii.

It's 3 tbsp of maida.

You need of Water as required.

Chunks of chicken simmer in a spicy tomato and cream sauce for the bright orange chicken tikka masala you crave. This is THE Tikka Masala recipe for the masses as well as the elites! Simple to prepare and wonderful to consume! I recommend preparing this dish just as it is written.then modify.

🧀 CHESEY TIKKA CREPES 🧀 instructions

Aik bowl main eggs,salt, powder sugar,butter,plain flour dalen aur achi tarah mix kar lain aur ahista ahista milk dalen ke lumbs na bne smooth better bana lain phir oss ko dhak kar 15 minutes ke lye rakh dain.

Phir doosre bowl main chicken,salt, chilli powder, pepper powder, cumin powder,ginger paste, garlic paste, lemonjuice,ketchup,tikka massala daal kar marinate kar lain oos ko 15 minutes raken.

Phir aik pan main oil dalen aur oss mein capcicum aur onion daal kar saute kar lain.

Phir doosre pan main oil dalen aur marinate ki hui chicken ko daal dain jab ye fry ho jaye to pani daal kar 10 minutes gla lain.

Phir is chicken main shimla, onion daal kar mix kar ke thanda kar lain.

Phir non stick tawe par jo smooth better bnaya tha ooska 1/4 cup better le kar pan main dalen omlette ki tarah phaila dain jab aik side par bubble a jaye to doosri side palat dain sub crepes isi tarah bana lain.

Aik crep ko le kar is mein cheese dalen aur jo stuffing ready ki hai wo dalen aur 4 corner par laii lagakar fold kar lain.

Phir fry pan main thodey se oil main aik ke baad aik shallow fry karen is tarah dish ready yummy 😋.

Chicken Tikka Crepes l How to make crepes l Cooking with Benazir This video contains English Subtitles. These Chicken Tikka Crepes are just amazing. Try this fusion and enjoy the weekend #HappyCookingToYou #Monsalwa #FoodFusion. Chicken Tikka Crepes l How to make crepes l Cooking with Benazir This video contains English Subtitles. Trouvez les meilleures vidéos gratuites sur le thème « rouleau de crêpes tikka ».

#recipesfood

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wijakartuya · 4 years ago

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Crispy crunchy KFC ZINGER BURGER.

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, crispy crunchy kfc zinger burger. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Crispy crunchy KFC ZINGER BURGER is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. They're nice and they look fantastic. Crispy crunchy KFC ZINGER BURGER is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook crispy crunchy kfc zinger burger using 36 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Crispy crunchy KFC ZINGER BURGER:

{Take of For marination.

{Make ready of Chicken breast as req.

{Get of soya sauce.

{Prepare of oyester sauce.

{Take of hot sauce.

{Get of black pepper.

{Make ready of garlic powder.

{Prepare of onion powder.

{Prepare of ginger powder.

{Make ready of Salt as req.

{Take of sirka.

{Get of red chilli flakes.

{Take of Oil for frying.

{Get of For coating better.

{Make ready of flour.

{Make ready of hot sauce.

{Make ready of soya sauce.

{Take of sirka.

{Prepare of black pepper.

{Make ready of red chilli flakes.

{Make ready of garlic powder.

{Prepare of Salt as req.

{Make ready of For assembling.

{Make ready of Salad leaves as req.

{Take of Buns as req.

{Get of Ketchup as req.

{Take of Smokey mayonese as req.

{Make ready of French fries as req.

{Get of Colslaw as req.

{Take of Water as req.

{Take of For dry coating.

{Get of maida.

{Make ready of peprika powder.

{Prepare of black pepper powder.

{Make ready of mustard powder.

{Get of Salt as req.

Instructions to make Crispy crunchy KFC ZINGER BURGER:

Subse phele chicken breast ko cut kar lein aur phir hammer se thora press kar lein..

Ab ek bowl me chicken aur marination ke sub ingre dal ke ache se marinate karen aur 3 hours chor dein kamaz kam.ap whole night marination b kar sakte hain ziada acha flavour ayega..

Phir better ke ingre ko ek bowl me add karen aur thora thora pani add karte hue thick sa smooth better bana lein..

Oil ko garam hone rakh dein.aur dry ingre ko b alag se mix kar ke rakh lein..

Ab ek piece lein usay phele better me ache se coat karen phir dry maiday me dal ke fingers se ghomayen aur jhatkay halka sa phir isi tarah karen ta ke achi si coating ajaye..

Ab direct fry hone dal dein aur 5 min take koi spoon use na karen phir side change karen aur same yehi karen jab take ache se golden brown na hojaye..

Ab phele bun ki ek side lein us me ketchup lagayen salad leaves rakhen phir fry chicken us me mayo dalien aur dusra bun piece rakh ke ready karen..

French fries aur colslaw ke sath mazedar zinger enjoy karen..

So that is going to wrap this up for this exceptional food crispy crunchy kfc zinger burger recipe. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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bournetocook-blog · 7 years ago

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Batagor

Walau sering dikenal dengan nama-nama lain yang masih satu genus (siomay goreng, cuanki, bakwan), batagor menjadi nama jajanan yang selalu ada di hati para penggemarnya. Kami tidak terkecuali. Tak punya ulekan atau food processor pun bukan masalah, karena chunky peanut butter adalah jawaban dari beberapa doa.

Peralatan: 1) Mangkok untuk mencampur adonan 2) Pisau 3) Talenan 4) Garpu 5) Sendok 6) Wajan Bahan

Batagor: 1) Ayam Cincang (bisa dicampur dengan udang atau ikan jika mau) 2) Tepung Tapioka 3) Telur 4) 1 sdm Minyak Wijen 5) Air 6) Daun Bawang 7) Garlic Powder 8) Ginger Ground 9) Garam 10) Gula 11) Merica 12) Minyak Goreng 13) Tahu 14) Kulit Pangsit Saus Kacang: 1) Peanut Butter (Selai Kacang) 2) Air Panas 3) Bawang Merah 4) Cabai 5) Kecap Manis Metode Batagor: 1) Potong tahu hingga berbentuk segitiga, keruk sebagian dasarnya sebagai tempat untuk meletakkan adonan nantinya, sisihkan 2) Iris tipis daun bawang 3) Campur ayam, tepung tapioka, sedikit air, telur, minyak wijen, bawang daun, garlic powder. ginger ground, garam, gula, dan merica, aduk hingga tercampur rata 4) Isi tahu dan kulit pangsit dengan adonan 5) Panaskan minyak 6) Goreng tahu dan pangsit dengan api sedang hingga kecoklatan dan matang Saus Kacang: 1) Iris tipis cabai dan bawang merah 2) Campurkan Peanut Butter dengan irisan cabai dan bawang merah, aduk 3) Tambahkan air sedikit demi sedikit hingga mencapai konsistensi yang diinginkan 4) Tambahkan sedikit kecap manis

Batagor kuah, or batagor kering: that is the question. —William Shakespeare

#recipe #homecooking #bournetocook #melbkitch #indonesian food #batagor

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nature-is-punk · 7 years ago

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Curing the Common Cold: The Witches’ Way

Ah, it’s that time of the year again. Nearing the end of summer, and starting up...the cold season. For everytime our craft has drawn us to go outside in cauld winter weather, there’s a time it draws us to an herbal remedy! For more posts like this, check out my Instagram @witches.corner

This is meant for the common cold only. Do not use in place of medical attention if you suspect something more serious is at hand or if you are immunocompromised.

Let’s start with teas!

1) Licorice Tea

2/4 a cup licorice root

Freshly peeled ginger finger

2 quarts water

Licorice has a myriad of health benefits for fighting the common cold. It helps to thin mucous and reduce coughing, thus reducing symptoms of a scratchy throat. Licorice is also sweet, making it perfect for children stubborn to take cough syrup. It is also known to support the immune system. DO NOT USE IF ON BIRTH CONTROL.

2) Peppermint Tea

1 tablespoon peppermint

1 tablespoon sugar

16 oz boiling water

Peppermint helps break up sinus congestion, as well as relieve pain of headaches or nausea. I like to use this one cold as well, or make ice cubes out of it.

3) Ginger Tea

1/2 a cup peeled ginger

drop of honey

1 tablespoon lemon juice

3 cups water

Ginger is perhaps one of the best known cold treaters. It is also widely used for relief from vomiting or nausea. It is seen in treating arthritis, digestive problems, and as an appetite stimulant. For colds, ginger can boost the immune system, soothe pain, and fight inflammation. It’s also a safe alternative to anti-nausea medicines that have sedative side effects.

Herbal Immune Soup

8 cups (237 ml) water

1 tablespoon (15 ml) olive oil

1 onion, diced

1 bulb garlic (at least 10 cloves), minced One 1 1⁄2 inch

(3 1⁄2 cm) piece of fresh ginger root grated

1 1⁄2 cups salted vegetable soup stock, chicken broth, what have you

5 pieces sliced dried Astragalus Root

2 cups fresh, sliced shiitake mushrooms

1 large reishi mushroom

Cayenne powder

Bring water to boil in large pot. Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours. Remove from heat, allow to sit for two more hours. Remove astragalus and reishi mushrooms. Reheat. Add salt and pepper to taste, and cayenne powder if desired. (Just enough to bring out a light sweat.) Traditional Chinese medicine practitioners encourage an Astragalus Root soup once a week to prevent colds during winter months.

Stinging Nettle Soup

1 lb stinging nettle

1/4 a cup basmati rice

4 cups vegetable/chicken broth

2 teaspoons salt

1 tablespoon olive oil

1 white onion, diced

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

Oils:

Tea Tree - fights congestion

Pine - relieves sore throat, clears nasal passages

Lavender - antiseptic and antimicrobial properties, gentle enough for use with children.

Peppermint - antiseptic and anti-viral properties, can be useful as an expectorant. Steam should not be inhaled by children or babies.

Thyme - to help fight congestion. Do not ingest if you have high blood pressure.

Lemon/Orange - boosts production of white blood cells, helps with circulation

Eucalyptus - helps open blocked nasal passages, soothes inflammation and fights bacteria

Rosemary - eases discomfort, stress, encourages appetite

Thieves - eases sore throat, antibacterial

***Not all oils are safe for ingestion, inhalation, or on the skin.

***Research oils if you live with pets, babies, infants, young children, asthmatics, allergy sufferers, etc.,

Deities Associated With Health, Hygiene, Longevity

African: Agwu, Igbo god of health and divination Jengu, water spirits that bring good fortune and cure disease !Xu, sky god of the Bushmen of southern Africa who is invoked in illness Osanyin orisha of herbalism Aztec: Ixtlilton, god of medicine. Patecatl, god of Pulque and healing. Celtic: Airmed, Irish goddess associated with healing and resurrection. Alaunus, Gaulish god of the sun, healing and prophecy associated with Greek god Helios-Apollo Atepomarus, Gaulish healing god associated with the Greek god Apollo Borvo, Celto-Lusitanian healing god associated with bubbling spring water Brigid, Irish goddess associated with healing Dian Cecht, Irish god of healing Glanis, Gaulish god associated with a healing spring at the town of Glanum Grannus, Gaulish god associated with spas, healing thermal and mineral springs, and the sun and associated with Apollo Hooded Spirits, hooded deities associated with health and fertility Ianuaria, goddess associated with healing Iovantucarus, Gaulish healer-god and protector of youth associated with Lenus Mars Lenus, Gaulish healing god associated with the Greek god Ares Maponos, god of youth, associated with the Greek god Apollo Mullo, Gaulish deity associated with the Greek god Ares and said to heal afflictions of the eye Nodens, Gallo-Roman and Roman British god associated with healing, the sea, hunting and dogs Sirona, Gallo-Roman and Celto-Germanic goddess associated with healing Chinese: Wu Ben (Baosheng Dadi, the King of Medicine) Shennong, a mythical emperor who spread knowledge of herbs and medicine. Hua Tuo, the God of Surgery Pian Que, Medicine God-King Sun Simiao, Medicine King & God of Internal Medicine Wei Chizhuang, Medicine King Wei Shanjun, Medicine King Wei Gudao, Medicine King Pi Tong, Medicine King Wang Wei, God of Acupuncture Li Shizhen, God of Herbal Medicine Tàiyī Zhǔshén, God of Qi Táokāng Gěyán, God of Essence Zhang Guolao, one of the Eight Immortals, whose wine was considered to have healing properties He Xiangu, one of the Eight Immortals, whose lotus flower improves one's health, mental and physical Li Tieguai, one of the Eight Immortals, who alleviates the suffering of the poor, sick and needy with special medicine from his gourd Wong Tai Sin, a god with the power of healing Jiutian Xuannü, goddess of longevity (long life)[1] Gods of the Nine Chambers Jiànggōng Zhenren (Heart) Dānyuángōng Zhenren (Kidneys) Lántáigōng Zhenren (Liver) Shàngshūgōng Zhenren (Lungs) Huángtínggōng Zhenren (Spleen) Tiānlínggōng Zhenren (Gall Bladder) Xuánlínggōng Zhenren (Small Intestine) Wèijìngōng Zhenren (Large Intestine) Yùfánggōng Zhenren (Bladder) Gods of Hygiene/Cleanliness/Sanitation Língbǎo Huǎnzhàosī Língguān Yùqīng Tōngbiàn Shèmó Hīnghuì Língguān Dāntiān Jiǔfèng Pòhuì Língguān Wǔfāng Wǔdì Xièhuì Xiānguān Tiānhé Dōngjǐngjūn Yuànzhào Fūren Egyptian: Sekhmet, goddess of healing and medicine of Upper Egypt Heka, deification of magic, through which Egyptians believed they could gain protection, healing and support Serket, goddess of healing stings and bites Ta-Bitjet, a scorpion goddess whose blood is a panacea for all poisons Isis, goddess of healing, magic, marriage and perfection Etruscan: Fufluns, god of plant life, happiness and health and growth in all things Menrva, goddess of war, art, wisdom and health Greek: Aceso, goddess of curing sickness and healing wounds Aegle, goddess of the healthy glow Artemis, goddess of the hunt, wild animals, the wilderness, fertility, plague and good health, girls and young women Apollo, god of the sun and light, music, poetry, prophecy, archery, healing, medicine and plague Asclepius, god of medicine and healing Chiron, a centaur known for his knowledge and skill in healing Eileithyia, goddess of childbirth Epione, goddess of the soothing of pain Hebe, goddess of eternal youth, and cupbearer to the gods Hygieia, goddess of health, cleanliness and sanitation Iaso, goddess of cures, remedies, and modes of healing Paean, physician of the gods Panacea, goddess of the universal cure Telesphorus, demi-god of convalescence, who "brought to fulfillment" recuperation from illness or injury

Mesopotamian: Anahita, Indo-Iranian goddess of fertility, healing and wisdom Namtar, god of death and disease Ninazu, god of the underworld and healing Ningishzida, god of the underworld and patron of medicine Nintinugga, goddess of healing Ninurta, god of the South Wind and healing Native American: Kumugwe, Nuxalk underwater god with the power to see into the future, heal the sick and injured, and bestow powers on those whom he favors Angak, a Hopi kachina spirit, represents a healing and protective male figure. Norse:

Eir, goddess associated with medical skill Roman: Angitia, snake goddess associated with magic and healing Apollo, Greco-Roman god of light, music, healing, and the sun Bona Dea, goddess of fertility, healing, virginity, and women Cardea, goddess of health, thresholds and door hinges and handles Carna, goddess who presided over the heart and other organs Endovelicus, god of public health and safety Febris, goddess who embodied and protected people from fever and malaria Feronia, goddess of wildlife, fertility, health and abundance Valetudo, Roman name for the Greek goddess Hygieia, goddess of health, cleanliness and hygiene Vejovis, god of healing Verminus, god who protected cattle from disease Sami: Beiwe, goddess of the sun, spring, fertility and sanity, who restored the mental health of those driven mad by the darkness of the winter Slavic: Żywie, goddess of health and healing Thracian Derzelas, god of abundance and the underworld, health and human spirit's vitality Yoruba and Afro-American Aja, spirit of the forest, the animals within it and herbal healers Babalu Aye, spirit of illness and disease Erinle, spirit of abundance, the healer, and Physician to the Orisha Loco, patron of healers and plants Mami Wata, a pantheon of water deities associated with healing and fertility Sopona, god of smallpox

Hope this helped my fellow cold sufferers. Remember to practice safely, and read all labels + do research before using an oil, herb, or ingredient, even if it seems basic. You can find me on Instagram @witches.corner :)

#witchcraft #witches #witch #witchy #pagan #paganism #witchy things #wiccan #wicca #spells #spell #emoji spell #witchcraft spells #gods #health #healing #botanical #plantbased #plants

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eimhjanlurima · 6 years ago

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13 Resipi Viral Menggunakan Roti Putih Yang Popular. | Selera Kita

https://www.hokaloh.news/resipi/13-resipi-viral-menggunakan-roti-putih-yang-popular-selera-kita/

13 Resipi Viral Menggunakan Roti Putih Yang Popular. | Selera Kita

Roti sumber karbo yang popular untuk dijadikan sajian makanan sekeluarga. Banyak resipi yang boleh dihasilkan dengan menggunakan roti, berikut 13 resipi yang viral sesuai dijadikan hidangan pagi, tengahari dan malam. Selamat mencuba!

1. KARIPAP ROTI SEDAP DAN SEMPOI

BAHAN-BAHAN:

Roti gardenia (berapa keping korang nak)

Inti （resepi ni guna inti karipap)

Tepung jagung (kalo xde guna tepung gandum pon bole)

Air

*sila bancuhkan tepung jagung dgn air dgn kelikatan yg agak likat jugak macam gam

CARA MEMASAK:

Mula2 kita prepare kulit nya dulu

Roti gardenia sekeping demi sekeping digelek, untuk kasi nipis, make sure bhgn tepi tu ditrim

lepas tu sapukan bancuhan tepung jagung dengan air tadi di sekeliling roti (tengok pic）, untuk tujuan menge’gam’ kan dia

letak inti kat tengah2 roti tadi

Kemudian sila la cantumkan hujung ke hujung roti membentuk segitiga. alah cam nak buat sandwich tu.

Pastu amik garfu then tekan2 kan kat keliling bahagian yang dicantumkan tadi.

Tujuannye nak kasi tutup rapat, lagi satu elok sikit menengoknye dak.

So sila la buat utk kesemua roti anda satu demi satu.

eh tu goreng.sila jgn guna minyak yg terlalu banyak ok.

Siap. Inilah dia karipap roti anda yg dah siap untuk dingap

Kredit: Canteq.blogspot

2. CUCUR ROTI

BAHAN-BAHAN:

5 keping roti putih (potong dadu kecil2)

2 biji bawang merah (potong dadu kecil2)

1 biji cili merah (potong dadu kecil2)

2 biji telur ayam

2 sudu besar tepung gandum

2 tangkai daun sup dan bawang (hiris halus)

Sedikit ikan bilis (ditumbuk)

1/2 sudu kecil serbuk kunyit

Garam secukup rasa

Sedikit air

CARA MEMASAK:

Gaul kesemua badan sehingga sebati. Masukkan air sikit demi sedikit. Jangan terlalu banyak. Nanti cair tak sedap pula.

Panaskan minyak dan buat jemput2 bulat. Goreng dengan api sederhana

Terbalikkan cucur tersebut, dan biarkan seketika. Lepas tu boleh angkat.

Kredit: mamaqaireen.com

3. ROTI KAYA GORENG BUTTER

BAHAN-BAHAN:

2 biji telur

4-5 keping roti putih

kaya secukupnya

1sm susu cair @ segar

garam dan serbuk lada sulah secukupnya

sedikit butter

sedikit gula icing

CARA MEMASAK: 1. Telur, susu, garam, lada sulah- dipukul sebati. 2. Sapu kaya pada roti, lipat dua jadikan 3 segi. 3. Celupkan dalam bancuhan telur, biarkan sebentar. 4. Panaskan butter dalam kuali non stick, masuk roti tadi, goreng hingga garing. Balik balikkan supaya semua sisi masak. 5. Angkat, sejukkan sebentar dan taburkan gula icing jika suka.

4. ROTI GORENG SOSEJ

BAHAN-BAHAN:

Roti keping (terpulang jenama apa tapi saya guna Gardenia)

Sosej

Telur

Secubit garam dan gula

Sedikit tepung gandum/tepung beras

Sedikit soda bikarbonat (agen perangup)

Sedikit tepung gandum (untuk dijadikan gam dicampurkan sedikit ke dlm telur)

CARA MEMASAK:

Potong sosej mengikut selera anda. Jika potong sosej kepada 2, roti pun bahagi kepada dua. Kalau potong 3, roti pun bahagi kepada 3 bahagian. Biasanya saya potong 3, tak lah besar sangat dapat pun banyak.

Tips: Sebelum roti dipotong, tekan atau penyekkan sedikit roti tu atau boleh juga gunakan penggelek untuk memadatkan roti tu. Tujuannya adalah untukmengelakkan roti terlalu kembang masa dicelup ke dalam telur dan jugamengelakkan roti menyerap minyak berlebihan ketika digoreng. Jangan risau kerana roti akan mengembang semula ketika digoreng.

Selepas dipenyekkan, potong roti dan gulungkan sosej yang dipotong tadi dengan roti. Kemudian dihujung roti tersebut, gamkan dengan tepung yang dibancuh dengan sedikit air. Jangan terlalu cair ya, nanti tak lekat pula. Selepas dilekatkan biarkan sekejap sementara kita siapkan telur.

Pecahkan telur. Masukkan tepung, soda bikarbonat, garam dan gula. Pukul sehingga sebati dan agak kembang atau kalau nak senang masuk blender je. Lepas tu celupkan roti tadi dan terus goreng dengan menggunakan minyak yang banyak dan panas.

Setelah agak keperangan, angkat dan toskan minyak atas tisu dapur.Siap untuk dihidang.

5. ROTI TELUR CHEESE

BAHAN-BAHAN:

CARA MEMASAK:

Letakkan 2 keping keju diatas roti, kemudian letakkan sekeping lagi roti di atas keju tersebut seperti sandwich.

Salutkan roti tersebut dengan telur yang telah dipukul. Panaskan minyak dan gorengkan.

Setelah keperangan, angkat roti.Roti telur cheese sedia untuk di hidang

6. MUFFIN ROTI BUTTERSCOTCH

BAHAN-BAHAN:

12 – 16 keping roti gardenia butterscotch

3 biji telur

2 cawan susu segar

1 cawan tepung

1 sudu teh baking powder

1sudu teh esen vanilla

3 batang sosej

Cheese mozarella

CARA MEMASAK:

Gelek roti hingga nipis dan tekap menggunakan tumbler plastik/cawan plastik untuk membentuk bulat.

Didihkan air dan rebus sosej dalam 5 minit dan potong berbentuk mancis

Sapu acuan dengan marjerin/butter. Bentukkan roti macam kulit tart.

Masukkan sosej dan cheese

Masukkan telur, tepung, baking powder, susu segar dan esen vanilla ke dalam mangkuk.

Pukul menggunakan wisker hingga sebati.

Tuang bancuhan telur ke dalam roti.

Bakar pada suhu 180’C selama 15 – 20 minit

Kredit: resepicikguani.blogspot.my

7. ROTI EPAL PIE

BAHAN-BAHAN:

10 keping roti putih

Minyak untuk goreng

Inti:- untuk 8-10 pie

3 biji green apple

3 sudu brown sugar

1 sudu tepung jagung/tepung gandum

1 sudu butter

1/2 sudu teh cinnamon powder

Secubit garam

Gam: 1 sudu besar tepung gandum bancuh dengan 2 sudu air

CARA MEMASAK:

Kupas kulit apple

Belah 6.Buang tengahnya yang keras & potong dadu

Panaskan pan & masukkan apple,cinnamon powder,butter,garam & kacau hingga gula cair.

Bila apple dah nampak kecut & mendidih,taburkan tepung gandum.Jika guna tepung jagung lebih cantik.

Tutup api & biarkan sejuk.

Stimkan roti supaya tidak terlalu menyerap minyak bila digoreng.Kemudian gelek hingga nipis. **my mom just letak tapis atas rice cooker masa nasi tengah mendidih & stim roti sekejap sahaja.

Isi inti memanjang atas roti yang sudah digelek.

Sapu gam tepung gandum sebelum melipat.Tekan supaya melekat & potong kulit roti supaya kemas

Buat hingga selesai. ***Jika nak bawa bekal esok.simpan dalam peti ais & goreng esok pagi la.

Goreng dalam minyak panas hingga golden brown & tos atas kitchen towel.surve panas2.yummy..!!!

Kredit: namakucell.blogspot.my

8. ROTI TELUR CHEESE

Bahan-bahan sekeping roti telur cheese:

1 keping roti

1 biji telur

1 keping sosej.Dihiris nipis

sedikit mix herbs

sedikit white pepper

keju

aluminium foil dan dibentuk seperti kotak kecil sebesar saiz roti.Tinggikan sedikit tepinya supaya menjadi seperti mini loyang.

CARA MEMASAK:

Roti ke dalam aluminium foil.Letakkan sosej yang dihirs mengikut kegemaran anda.

Pecahkan sebiji telur ke atas roti tadi.Mini loyang aluminium tadi akan menampung telur supaya tidak jatub meleleh ke sisi.

Tabur sedikit mix herbs dan pepper.Tabur keju di atas telur tadi

Bakar dalam magic pan atau oven sehinggan telur masak.Hiaskan dengan sedikit cili sos.

9. ROTI JOHN

BAHAN-BAHAN:

6 keping roti gardenia

3 biji telur

2 keping daging burger

Segenggam kubis hiris nipis

Daun bawang

Daun sup

Bawang besar (setengah bji potog dadu)

Cili besar (ikut suka nak banyak mana)

Halia(sikit je)

Perasa.(gula/garam)

Untuk topping boleh letak Cheese, Sos Cili, Timun, Tomato, ikut kreativiti masing masing.

Daging burger di potong kasar.

Kacau bersama dengan telur biar sekata.

Campurkan semua bahan sayuran tadi.

Tuangkan semua sekali ke dalam pan tadi. Ratakan semua bahan.

Susun lapisan Cheese. .lagi banyak lagi sedap tau.

Tutup dengan roti di atas Cheese tadi.

Terbalikkan pan & taruk sos n mayo

Lipatkan roti tadi.

Kredit: FB Haz Anna Hasan

10. LASAGNA ROTI

BAHAN-BAHAN:

•1/2 bawang besar •1/2 Tube daging cincang • 1 genggam mixed vegie • sos cili & tomato • salt & pepper • roti • telur • susu • mozarella cheese

CARA MEMASAK:

1. Masak inti dulu. Tumis bawang, masukkan daging biar sampai empuk. 2. Masukkan sos cili dan tomato,salt dan pepper dan mixed vegie. masak smpai kering sikit. Rasa masin manis inti tu. 3. Siapkan bahan roti. Pukul telur dan susu. 4. Celupkan roti dalam telur dan susu tu. Then letak inti yg dh masak then tabur mozarella cheese. Ulang semula dari roti, buat 2 layer. 5. Bakar suhu 180c sampai garing sikit.

11. PIZA ROTI

BAHAN-BAHAN:

1 buku roti

Tomato puri

Cheddar cheese

sosej

cendawan butang

lada benggala

kepingan ayam | dipotong dadu

mozarela cheese

CARA MEMASAK:

Dapatkan 1 buku roti gardenia. Susun dalam loyang dan renjiskan dengan air supaya roti kekal lembut selepas roti dibakar nanti. Selepas itu, sapu roti tersebut dengan tomato puri.

Letakkan kepingan cheddar cheese ke atas roti yang telah disapu tomato puri tadi.

Kemudian, letakkan kepingan sosej, cendawan butang, lada benggala, kepingan ayam dadu atau apa sahaja ikut selera masing-masing (tapi pastikan bahan mentah seperti sosej atau ayam di rebus separuh dahulu sebelum di taburkan ke atas roti tadi).

Akhir sekali, taburkan mozarela cheese

Kemudian, bakar pizza tersebut di dalam oven lebih kurang 15 minit..

Hias dan potong pizza yang telah siap dibakar tadi.

12. GARLIC BREAD

BAHAN-BAHAN:

1)1 sudu butter 2) dua keping roti 3) parsley – boleh beli yang kering dalam botol（banyak jual kat giant, tesco atau pasaraya）Parsley flakes dia tulis, bahagian rempah ratus ya. 4) yang ni ada dua optinal,korang boleh guna satu biji bawang putih ataupun macam aku,aku dah siap beli serbuk garlic tu.

CARA MEMASAK:

Ambik satu sudu butter, campurkan dengan parsley dan korang punya garlic tadi.

Bagi yang guna bawang putih.just tumbuk-tumbuk sampai hancur pastu gaul kan sekali.senangkan.lima minit pun dah boleh siap dah.

2 dan 3 lepas dah siap tu,sapu la dekat roti tu.uapa2 roti pun boleh guna.tak kisah pun.Pakai roti gardenia je pun best dah.

Bakar dalam periuk ajaib je.bakar lima minit je.jadila jumlahnya 10 minit saja untuk kita buat garlic bread yang sangat simple tapi sedap ni.

Garlic bread sedap dicicah bersama mushroom soup. （Boleh rujuk resepi kat wall saya sebelum ni. pernah buat dah）

13. BEBOLA ROTI GORENG

BAHAN-BAHAN:

12 keping roti (plain white bread) – potong kecil

2 biji telur – saiz besar

3 biji cili merah – dihiris

sedikit daun sup/bawang – dipotong pendek

1 biji bawang besar – kalau dah pakai daun bawang guna 1/2 je

2 sudu teh serbuk lada putih

garam secukup rasa

1/2 kiub perasa ikan bilis – ABM guna perasa ayam

3 sudu besar mayonis – ABM tambah

2 keping fishcake – dihiris kecil (ABM tambah)

Minyak untuk menggoreng

CARA MEMASAK:

Masukkan roti didalam mangkuk besar dan masukkan telur kedalamnya.

Kemudian, masukkan kesemua bahan kecuali minyak untuk menggoreng kedalam mangkuk. Ramas2kan sehingga sebati.

Bulat2 kan roti sehingga siap. Jangan terlalu besar pula ye. Agak2 lah saiznya.

Goreng dalam minyak penuh sehingga keemasan. Toskan dan siap dihidang.

Kredit: Nisak Abu Hasan

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#KITA #MENGGUNAKAN #Popular #PUTIH #resipi #roti #Selera #viral #Yang #Resipi

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keluargatabi · 7 years ago

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Let’s Create Something: Pamungkas GTM

Duuh, GTM! First World Problem emak-emak ya. Ngadapin anak yang tetiba susah makan. Udah 3 hari terakhir Tabina susaaah banget di suruh makan. Ga mau makan nasi. Maunya susuu aja.

Oke, Umma anggap ini adalah tantangan yang harus diselesaikan secara kreatif. Karena dari kemaren Tabina ga mau makan nasi, akhirnya saya berupaya membuat kreasi nasi-nasian. Tapiii, berhubung hari ini hectic, saya ga bisa membuat sesuatu yang ribet-ribet.. hmmm hmm hm

Oke deh, mari kita buat bola-bola nasi crispy isi mozarella. Ini pernah 1x saya buat tatkala Tabina susah makan nasi juga. Respon waktu itu sih lumayan sukses. Dan yang paling menenangkan, ini makanan super high calories. Ukurannya lumayan besar. Jadi walaupun Tabina ga mau makan apa-apa lagi, yoweslah makan 3-5 pcs aja kayaknya cukup buat kebutuhan nutrisi batita.

Bola-bola nasi crispy isi mozarella

Bahan:

- Nasi 1 piring

- 1 butir telur

- Tepung panir

Bumbu:

- 1/2 sdt garam

- 1/4 sdt merica

- 1/2 sdt garlic powder

- 1/2 sdt oregano

- 1/2 sdt chia seeds

- suwir ayam kecil-kecil secukupnya

- keju cheddar parut

- keju mozarella potong dadu

- 1 pc sosis iris tipis-tipis

Cara buat:

1. Kocok lepas 1 butir telur. Tambahkan garam, merica, garlicpowder, chia seeds, suwir ayam, keju parut cheddar, oregano = aduk rata 2. Campurkan telur kocok dan nasi (porsi 1 piring) 3. Bentuk pipih. Masukkan keju mozarella yg sudah dipotong dadu dan sosis yg diiris tipis2. Lalu bentuk bulat2. 4. Gulingkan ke tepung panir 5. Masukkan ke kulkas 30 menitan sampai set 6. Goreng

Nah ini dia penampakannya

Hasilnya? Tabina tetep ga mau makan :(

Oke gorengan batch pertama saya hibahkan kepada Abba Tabina. Ludes

Kedua, saya bujuk Tabina makan. Saya ajak Tabina ke dapur, dan saya biarkan Tabina melihat proses menggoreng bola-bola nasi ini. Tabina excited dan ingin membantu. Karena rada bahaya ya kontak langsung dengan minyak panas, saya suruh Tabina taruh bola nasi yang belum di goreng ke sutil yang saya sodorkan. Ia menaruhnya (sperti naruh kelereng ke sendok pas lomba 17an hehe). Lalu saya masukkan bola nasi tadi ke minyak panas memakai sutil.

Makanan sudah jadi, tapi Tabina berlarian ke sana dan kesini. Saya kembali dihadapkan dengan susaahnya membujuk Tabina makan. Jarang-jarang Tabina begini, biasanya gampang-gampang aja deh makannya. Saya putar otak lagi. Mungkin pengalaman makan yang harus dimodifikasi biar dia tertarik. Akhirnya saya tata kursi mungilnya. “Siapakah yang mau duduk di kursi kerajaan?” Kata saya lantang. Tabina menengok dan mendekat. Ia senyum-senyum sendiri dan ingin duduk di sana. Saya taruh piringnya di bangku yang ceritanya jadi meja. Wow Tabina akhirnya mau makan dan duduk dengan tenang. Alhamdulillah

Malam pun datang. Saya bingung gimana lagi ya cara membujuk Tabina makan malam. Setelah goreng bola-bola nasi andalan, saya ajak Tabina ke kamar. Dan bertanya, “Gimana ya rasanya makan sambil gelap-gelapan?”

Tabina tampak excited. Saya matikan lampu utama, dan saya nyalakan lampu tidur dengan cahaya yang supeeer redup. Dan kita pun makan bersama sambil cekikikan :D

#kuliahbunsayiip #tantangan10hari #level9 #becreative #day6

0 notes

thiswillbereportedtomanagement · 7 years ago

Quote

Though some lifestyle gurus may claim to subsist on “chemical free” food, such a thing does not exist. Like the entire world around us, food is made up of complex chemical systems, and those systems can be manipulated to make olive oil powders, cocktail spheres, or cheese sauce from any cheese, even the ones that don’t melt so well. If you know someone who views their kitchen as a laboratory, these gifts are for them.A Sous-Vide Immersion CirculatorPrecise temperature control yields predictable, consistent results, and that is exactly was a sous-vide system gives you. I love both the Anova Precsion Cooker and ChefSteps’ Joule, though the latter requires the use of their (very sleek) app. Whichever machine you choose to give, know that you are giving the recipient the gift of perfectly cooked food with less stress.$95From amazon15495 purchased by readersGizmodo Media Group may get a commission$112From amazon4483 purchased by readersGizmodo Media Group may get a commission$179From amazon1819 purchased by readersGizmodo Media Group may get a commissionA Vacuum SealerThough you can cook food sous-vide in freezer bags, a vacuum sealing system makes it a bit easier. Not only does it help your bag-o-food stay submerged in the bath, but the thicker material won’t break at higher temperatures. In addition to sous-vide cooking, a vacuum system will keep all of your food fresher for longer, no matter how you cook it.$137From amazon78 purchased by readersGizmodo Media Group may get a commissionAny Book From Modernist Cuisine Every single Modernist Cuisine book is a wealth of very specific answers to questions you didn’t know you had, teaching one the science behind great cooking in great depth. Modernist Cuisine at Home is thorough enough for most home cooks but, if you’ve spotted a friend or family member checking out counter-top centrifuge systems, the original five-volume set might be for them. There’s also a new, very extensive book dedicated to bread which—considering how much goes on at the molecular and bio-molecular level there—makes total sense.$106From amazon43 purchased by readersGizmodo Media Group may get a commission$500From amazon175 purchased by readersGizmodo Media Group may get a commission$554From amazonGizmodo Media Group may get a commissionA Kitchen TorchNothing looks quite as “mad scientist” as a blazing torch. Besides being a ton of fun to use, the kitchen torch can help you form crackling bruleed crusts, char some peppers, or add a bit or browned goodness to any food that could use a bit of flame. (You can also use it to torch marshmallows indoors, on a whim, which I think is very valuable.)$41From amazon24 purchased by readersGizmodo Media Group may get a commissionFuel for Your TorchYour torch will need fuel. Get this fuel.$21From amazonGizmodo Media Group may get a commissionAn Immersion BlenderProper emulsification is the key to truly excellent sauces and aioli, and an immersion blender is the best tool for the job. Silky soups, fluffy whipped cream, perfect mayonnaise, and heavenly hollandaise are all a cinch with this workhorse stick blender, and no kitchen—molecular or not—is complete without one.$25From amazon6040 purchased by readersGizmodo Media Group may get a commissioniSi Whipping Siphon and ChargersThe molecular-obsessed are quite into foams—espuma if you’re truly fancy—but these pressurized canisters can also be used to infuse flavor into booze, quick pickle vegetables, and carbonate pieces of fruit.$101From amazon34 purchased by readersGizmodo Media Group may get a commissionFrom amazonGizmodo Media Group may get a commissionMelting SaltsNot all cheeses like to melt. If you’re a grilled cheese enthusiast, you’ve no doubt noticed a difference between the smooth, evenly-melting American and a harder cheese like cheddar, which can separate into an oily mess if overheated. Melting salts prevent this tragic separation by acting as an emulsifier, increasing the pH of the cheese and making the proteins more soluble. Simply put: these salts can make any cheese melt like American, or even Nacho, cheese—a feat I think should be classified as a “Christmas miracle.”$15From amazonGizmodo Media Group may get a commissionBaking SteelThere are pizza stones, and then there is the Baking Steel. This steel sheet is super conductive, which means crispier, more evenly cooked pizza crusts both in the oven and on the grill. It can also help you roast a turkey faster and, when popped in the freezer, can be used as a cold plate or anti-griddle (which means you can make your own ice cream rolls).Stuff for Making Fancy Food PearlsSpherification is the precious process of taking any flavorful liquid and giving it the appearance and texture of caviar. It can be done with booze, juice, broth, syrups, or any flavorful liquid, as long as it has a pH of 3.6 or greater. All you need is a syringe, plus to the two chemical compounds below, and a sense of culinary whimsy.$4From amazonGizmodo Media Group may get a commission$8From amazonGizmodo Media Group may get a commissionMaltodextrin for Making Tasty PowdersIf you have a friend or a loved one just dying to make powders out of Nutella, bacon fat, or olive oil, you need to get that person some maltodextrin. This stuff can turn any high-fat liquid into a powder for culinary dusting purposes and—at a mere nine bucks—it makes a great stocking stuffer.$9From amazonGizmodo Media Group may get a commissionA pH MeterWhen getting truly molecular, there are times—such as during the above spherification process—when one needs to know what pH they’re working with. There is no way to eyeball this, so a pH meter is needed. Beyond fancy molecular techniques, it can also keep you safe from botulism when making fermented garlic honey, which is something you should definitely be making.A Modernist Cooking Starter KitIf you’d rather give a kit than a bunch of little bags of chemical compounds, consider this one from Modernist Pantry. Not only does it have all the little bags your budding gastronomist will need to make spheres, powders, and foams, but it also comes with a spherification set up, a scale, and a book full of recipes and techniques. This gift guide features items chosen by our editorial team, without input or guidance from the business or commerce teams, or from Tile. If you purchase an item, we may receive a commission, but this has not influenced edit’s decision to include the item in this guide. For more information, visit our Privacy Policy and Terms of Use. Happy gifting.

https://skillet.lifehacker.com/gifts-for-the-wannabe-molecular-gastronomist-1820618594

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mbaiyya · 7 years ago

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Dua minggu lalu bikin ini buat bakulan sy sebenernya 😁 tapi yang bikinnya mau juga, alhamdulillah bobocah jg doyan. Ini favorit adikku sih, she's my number one big fan haha 😝 karna yg bikin dirumah selalu lebih enak dibanding yg beli diluar. kalo dulu sih sering pake daging cincang jg, tapi yg ini sosis doang.. biasanya kita masukin kejunya lebay jd asin dr keju doang. mama jg doyannya gitu karna dia ga doyan manis jd kudu segala asin. BAKED MACARONI With Cheesy Bechamel Sauce ala @mbaiyya Bahan: 200 gr makaroni (aku pake yg pipa) 2 sdm minyak sayur 1 sdt garam Bahan isi: 2 sdm salted butter untuk menumis 1 buah bawang bombay besar, iris memanjang 5 buah sosis, potong kotak (aku pake bratwurst yg gede) 175 gram cheddar cheese, parut 3 sdm parmesan bubuk (or more +++) dried thyme+oregano sesuai selera garlic powder secukupnya lada bubuk secukupnya 400 ml susu cair kaldu bubuk bila suka 5 butir telur ¾ sdt garam (sesuai selera) mozarella parut dried parsley utk taburan Bahan Bechamel Sauce: 2 sdm salted butter 2 sdm terigu 175 gram cheddar cheese 200 ml susu cair lada bubuk secukupnya Cara: Didihkan air di panci, masukkan makaroni. Tambahkan garam, masak sampai makaroni empuk. Angkat, tiriskan. Beri minyak spy ga lengket, sisihkan. Tumis bawang bombay sampai wangi, masukkan sosis. Tambahkan thyme, oregano, garlic powder, kaldu bubuk dan lada bubuk. Aduk rata, matikan api. Angkat dr kompor. Masukkan susu cair, makaroni, lalu keju. Aduk rata. Kocok lepas telur+garam dengan hand whisk lalu masukkan ke adonan makaroni. Aduk rata. Tata di wadah tahan panas. Panaskan butter dan terigu, aduk rata. Masukkan susu cair perlahan, aduk terus. Tambahkan keju dan lada bubuk, aduk rata. Matikan api. Tuang sauce ke atas makaroni, ratakan menggunakan sendok. Beri taburan mozarella parut, taburi dried parsley. Panggang 175C selama 15-20 menit (kalo pake loyang gede panggang sekitar 30-35 menit ya). Keluarkan dr oven, dinginkan sampai set. Sajikan dengan saos/sambal. Semoga bermanfaat. #henimaria_giveaway1 #semuaorangbisamasak #resepfavorit_mbaiyya (at Bandung)

#henimaria_giveaway1 #semuaorangbisamasak #resepfavorit_mbaiyya

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binsofchaos · 7 years ago

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Let’s Go To Jerusalem For Soup Again

In 1994, I spent my first year of college at a university in Israel, in Ramat Gan, near Tel Aviv. Each Thursday and Saturday night, all of us American students would take a bus or a cab down to Ben Yehuda Street, in Jerusalem, and find the place exploding with the other American students. We sat on the floor of a lounge and drank hot wine in sugar-rimmed glasses. We danced at a club to a playlist that began with Ace of Base and ended with “Hotel California” every single night. We ate pizza made by people who had never met an Italian off of cardboard squares instead of plates. The boys ate shawarma, which I objected to for feminist reasons (meat being showcased on a spit—I don’t know, I felt strongly about this at the time) and we ate our weight in hummus and falafel. A month in, as we wandered the cobblestone streets of Jerusalem, I found a small, cafeteria-style vegetarian café called the Village Green. I ordered the vegetable soup. There was a never-ending loaf of bread that lived on the counter, and you could help yourself to as much as you wanted. “Have you ever had soup like this?” I asked my roommate, Marni. I ordered another bowl.

Marni and I went two times each week—in addition to Thursday and Saturday nights, which were party nights—because I loved this soup so much. Forty minutes to Jerusalem was nothing. We had no children. We had no jobs. We didn’t know what time was: How does a fish know water; how does a human know air? You want some soup? Well, then, go get some soup.

Back in Ramat Gan, we went to the market to try to re-create the soup. We bought carrots and tomatoes and onions and garlic. We bought powdered spices—it didn’t occur to us to use fresh herbs. We bought a root because it looked like something one would put in a soup. Literally, Marni said, “That looks like it belongs in soup.” (Years later I would learn to call this root parsnip.) Every night we didn’t go to the Village Green, we tried to make this soup in our dorm kitchen. Every night it didn’t taste like the soup at the Village Green. All our efforts amounted to something I can only call wet vegetables.

My mother, who lived in Israel until she was a teenager, came to visit me in March that year, bringing along my youngest sister, who was just a toddler. I introduced her to the soup, and she loved it, too. “Let’s go to Jerusalem for soup again,” she said to me on one of her last days there. She thought it was fancy and funny to go to a different city for soup, like saying, “Let’s go to Paris for lunch.” It was just me and her and my tiny sister, all our lives barely started, eating this wonderful soup and the hunks of bread you could just pull off by yourself. June came and Marni and I lay on our backs in the amphitheater, staring up at the sparkling sky, while we waited for a cab to pick us up to take us to the airport.

I can’t tell you exactly how or when it happened, but the sun went up and down and up and down and up and down and the earth tilted on its axis so that it became fall, then winter, then spring. I returned home for college. I wore a graduation gown. I wore a bridesmaid’s dress at Marni’s wedding. I wore a blazer to my first job interview. I wore a wedding dress. I wore maternity jeans, and right when I was ready to put them away I pulled them out again. I pushed a carriage down the street, then I pushed a carriage while I also wore a Baby Björn. I moved from here to there and back. I made hundreds of vegetable soups, and exactly none of them were remarkable. I made these soups and told whomever I served them to about the soup at the Village Green. I told them that every soup I made was an attempt, a tribute, a prayer.

My mother got older and still lovelier and now only eats soups she makes herself because of the salt. My youngest sister got married and had a child and then moved to Jerusalem, from Brooklyn, and had another child. I hadn’t met my new niece yet, so I took my younger son, the one who has picked up a surprising amount of Hebrew, and off we were on an El Al flight to Ben Gurion airport. A day off the plane, we took my sister and her two children to Ben Yehuda Street. “Just you wait,” I told her.

The Village Green has two locations now; neither is the one I remember. The first location closed a year after I left Israel, moving just two blocks away. It remained cafeteria style. A second location, this one with table service, opened just around the corner. It was not just vegetarian but vegan. On a shelf was Diet for a Small Planet, maybe even the same copy I had read over the many soups I ate a million years ago. I spoke with the owner of the restaurant. He told me he and his wife had developed all the soup recipes when they first opened, and that the recipe for the vegetable soup hadn’t varied at all. I ordered some hummus and cucumbers for my son and a bowl of vegetable soup for me.

How can I say this? The soup, it wasn’t familiar to me. It didn’t look like I remembered it. It didn’t smell like home or nostalgia or youth or a memory. I couldn’t find the taste of it anywhere in the neural superhighway of foods that mean something to me: my mother’s tuna sandwich, my father’s mashed potatoes. It was just a soup. It was just a vegetable soup. It wasn’t the thing I’d been chasing all these years (but if it wasn’t, what was?). And really, yes, it was good. It was fine. But I couldn’t reconcile this thing here with the thing I had dreamed of. I sat back in my chair and stared at the bowl. The soup was a stranger to me.

I turned 40 last year. I last ate that soup half my lifetime ago: before I was a mother, before I was a wife, before I was successful enough as a person that you would send me to Israel because I wanted to eat some soup. I have an excellent life. But like all things that grow tall, I’ve become increasingly rigid. I can’t sleep just anywhere anymore: My neck will hurt if I don’t have a particular medium-firm pillow; I started sleeping with an eye mask and earplugs. I can’t eat strawberries because the seeds get in my teeth. I won’t sit in the middle seat; I won’t sit in the back row; I won’t sit near the toilet. I won’t wear heels. I won’t go to the movies after the trailers have started. I won’t see the dentist’s partner because the dentist is sick today.

Everything is off. Everything is boring. Everything is derivative. I read that already.

None of this is about soup, I know, I know. But hear me out. A long time ago, I was someone who was given something simple: water, carrots, tomatoes, a little cumin—and I found delight in it. I was someone who was given something that was good and received it as something that was perfect.

It is impossible to believe now, but I was someone who could be pleased by simple things once. Back then, everything was new to me: all the world and all the people and all the soups. My eyes were open. They haven’t closed since.

But who could know that it was youth and inexperience that was so delicious? Who could know that a condition of your growth and experience in the world would be that soup would go from perfect to good to okay? Who knew that growing taller would actually make you smaller? It would give you more preferences; it would make you too cynical to try something again in a new way. Eventually you would have to choose. If you loved the soup, you could stay with it and be content for life. But also if you loved the soup, you could go in search of it again and again, and each time it would wilt a little more on your tongue until suddenly you needed leeks and dill to make it palatable, until the leeks and the dill stopped working and nothing was good enough anymore.

God, I’ve made it all too complicated. That’s what I thought when I stared down at that soup, devastated by its regularness—by its very soupness. These days, the conditions for me to enjoy a hamburger are contingent on the bun having sesame seeds and astrological order and my menstrual cycle so that I won’t spit it into the sink or sneer at the person who made it for me. These days, I can’t put butter on bread without the bread having a texture to it, and I can’t eat vanilla ice cream unless there is something to bite like a chip or an almond in it. These days, if I am going to eat a vegetable soup, it has to be a vegetable soup that defeats ISIS and fades liver spots and cures belly fat, a vegetable soup that will send people screaming into streets like a postwar victory parade, grabbing women and kissing them and throwing babies in the air and catching them with big whoops. I will never enjoy simplicity again; it will never be good enough for me. I require so many more ingredients; I require so much more technique. I need to be danced for and entertained. I have made the region of my delight a tiny head of a pin. Did anyone tell me that it would be this exhausting to get older?

There’s no hunk of bread at the Village Green anymore. When I returned, the owner told me that people didn’t quite know how to handle the bread. They took too much. There was too much waste. Now they give you two slices at the register. It is still good bread. It is still good soup, really. There is a cream of spinach and broccoli soup I’m going to try next time, though. I turned my attention to my son, who was asking to try my soup, and then more and then more.

#Let's go to jerusalem for soup again #soup #soup again #saveur #taffy brodesser-akner #age #growing older #getting older #aging #memory #food #food memory

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jmarjanah838 · 4 years ago

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Cookpad beef mince bread in pateela.

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, cookpad beef mince bread in pateela. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cookpad beef mince bread in pateela is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it is quick, it tastes delicious. They're fine and they look wonderful. Cookpad beef mince bread in pateela is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cookpad beef mince bread in pateela using 36 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Cookpad beef mince bread in pateela:

{Prepare of For dough.

{Prepare 2-1/2 of , cup all-purpose flour.

{Take 1 table spoon of powder sugar.

{Take 3 tablespoon of oil.

{Prepare 1 table spoon of yeast.

{Prepare 1 tea spoon of salt.

{Take 2 table spoon of milk powder.

{Get 1 of egg.

{Prepare of Lukewarm water for kneeding.

{Make ready of For mince Marination.

{Take 2 cup of beef mince.

{Take 2 tablespoon of homemade barb'q masala.

{Take 1 table spoon of paste of kacha papeta.

{Make ready 2 tablespoon of Shan seekh kabab masala.

{Take 1 table spoon of adrak lehson paste.

{Make ready of For bar b q masala.

{Prepare 1 table spoon of dry roast zeera.

{Get 1 tea spoon of sabit kali mirch.

{Make ready 1 tea spoon of long.

{Get 1 of Bari elaichi ke seeds.

{Prepare 2 tablespoon of khashkhash.

{Take 1 tea spoon of crushed red chilli.

{Make ready of For mince cooking.

{Prepare 2 tablespoon of oil.

{Prepare 1 of chopped onion.

{Get Half of teaspoon haldi.

{Get 1 tea spoon of crushed red chilli.

{Get 1 tea spoon of garam masala powder.

{Take 1 of chopped tomato.

{Get of Salt as per taste.

{Take 1 table spoon of hot sauce.

{Prepare 1 tea spoon of soya sauce.

{Get 2 tablespoon of chilli garlic sauce.

{Get 4 of chopped green chillies.

{Get of For washing.

{Get 1 of beaten egg for washing.

Instructions to make Cookpad beef mince bread in pateela:

Sub sa phly ik bowl MN all-purpose flour add krn phir is MN milk powder, sugar, yeast mix kar ke crumbs jaisa krlain phir, Os MN oil And egg Daal kar Bht achi trhn mix krn or lukewarm water sa achi trhn gondh lain or bowl ko oil sa Grease Kar ke Os MN dough rakh kar ik ghanty ke liye rise hny ke liye rakh dain.

Ub jab take dough rise horhi hai hum qeema ki marination krty hn jis ke liye phly barn q masala tyyr krty hn.

Barb q masala tyyr krrny ke liye ik fry pan MN zeera, long, Bari elaichi ke seeds, or long ko dry roast krlain Os ke bad kash Kash ko bh dry roast krlain.

Ub isy grind krlain.

Ub qeema MN 2 tablespoon Bar'b q masala, adrak lehson paste, Shan Tika seekh masala or kacha papeta add krdain.

Ub ik pateela MN oil Daal kar is MN chopped onion dalain or pink hny take fry krn Ub is MN qeema add krn sath he tomatoes or green chilli salt bh add krdain or achi trhn bhon kar galny take pakaen.

Phir soya sauce, hot sauce and chilli garlic sauce add Kar ke achi trhn bhon Lain or flame off krdain.

Ub dough ko rise hojany ke. Bad bowl sa nikal kar punch krn or phir sa Knead krn Ub isy bail kar is MN qeema ki stuffing Kar ke bread ke alphabet Tyr krlain or pateela ko preheat krn 15 minutes.

Ub in alphabets ko mould mn rakh kar egg wash krn or sesame or kalonji sprinkle Krn.

Ub mould ko pateela MN rkhn or flame low krdain or 40 to 50 minutes bake krn lkn rkhny ke 15 minute bad check zaror krlain qk sub ki stove ka flame different hata hai.

Ub jab bake hojy to flame off krdain or pateela sa nikal kar Os par butter lagaen.

Now mayo chilli sauce ke sath serve krn😍😍😍😋.

So that is going to wrap it up for this exceptional food cookpad beef mince bread in pateela recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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type2diabetestreatments-blog · 8 years ago

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Study: Probiotics May Help Lower Cholesterol and Blood Pressure in Type 2 Diabetes

New Post has been published on http://type2diabetestreatment.net/diabetes-type-2/study-probiotics-may-help-lower-cholesterol-and-blood-pressure-in-type-2-diabetes/

Study: Probiotics May Help Lower Cholesterol and Blood Pressure in Type 2 Diabetes

There may be some heart disease risk protection from taking probiotics, say researchers.

Probiotics are live bacteria that are beneficial to our gut health. Probiotic supplements contain one or more strains of beneficial live bacteria in varying potencies.

Researchers reviewed a multitude of relevant data to find out if there were any positive effects of taking probiotics on blood pressure and cholesterol levels of patients with type 2 diabetes.

Where Did Researchers Search?

In their study abstract, researchers wrote that they looked through PubMed, ISI Web of Knowledge, Scopus, The Cochrane Library, ClinicalTrials.gov, ProQuest Dissertations, and Theses databases until May 2016.

The data they noted of greatest importance was systolic and diastolic blood pressure, total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride levels. Also important to note were biochemical response and adverse effects in patients taking probiotics.

When they could, researchers took data from included studies and pooled in meta-analysis. Pooling results strengthens the power of the statistical analysis.

How Might Probiotics Help People with Type 2 Diabetes?

The researchers found 11 eligible randomized controlled trials involving 641 participants. Pooling data from these trials showed that taking probiotics “significantly” decreased systolic blood pressure, diastolic blood pressure, LDL cholesterol, total cholesterol, and triglycerides in people with type 2 diabetes compared with those taking a placebo.

Researchers noted that “The methodological quality varied across trials included in this study.”

They concluded that based on this systematic review of data, probiotics may be helpful to control cholesterol and high blood pressure in people with type 2 diabetes.

Study authors also wrote that, “Conducting more trails with large sample size and long follow-up time still is necessary to develop clinical practice guidelines for management of cardiovascular risk factors in patient with type 2 diabetes.”

How Do I Take Probiotics?

You can purchase a probiotic supplement which often comes in capsule to swallow, a powder to dissolve into liquid, or even a gummy to chew. There is a wide range of price points available. You may expect to pay more for higher live bacteria amounts as well as higher quality claims.

You can also buy natural foods that contain fermentation, and thus probiotics. These kinds of foods include yogurt, miso soup, sauerkraut, kombucha tea, kimchi, tempeh, and pickled foods.

Probiotics require prebiotics–nondigestible food ingredients that probiotics need to feed on in your gut. Prebiotics include chicory root (try chicory coffee), artichoke, onions, raw leek, banana, dandelion greens, and raw garlic. Different bars and ice creams nowadays include a prebiotic, too, such as inulin or gum arabic.

Eating some of these healthy prebiotic foods along with naturally probiotic foods would be a safe way to get health benefits of probiotics into your diet.

Probiotics are generally considered safe. The National Institute of Health states that “In people who are generally healthy, probiotics have a good safety record. Side effects, if they occur at all, usually consist only of mild digestive symptoms such as gas.” If you want to take a probiotic supplement you could always ask your healthcare provider for guidance.