#rice flour poori

[diabetesreversalprograminindia]

North Indian Diabetes-Friendly Sweets Recipes

This article is originally published on Freedom from Diabetes website, available here. Sweet dish is the main part in the every country, every region. A variety of sweet dishes from this region are famous all over the world. Here is the North Indian sweets recipes that are diabetes-friendly. Lets start with the Bakheer recipe.

1. Bakheer recipe:

This delicious recipe especially made during festivals like Dussehra, Ramnavami. This recipe made by rice, dark brown jaggery, and milk, along with the Dal Poori. We can say Gud Chawal ki Kheer also. But FFD has customized this recipe for diabetics people. FFD suggest avoid Animal milk, and use vegan milk. And Instead of Jaggery, we can use dates paste and stevia's drops.

Delicious and Diabetes-Friendly Bakheer by FFD

Wash and soak the rice in water, drain the water from it.

Then In a pressure cooker, add the rice, date paste, and water and cook through to 4 to 5 whistles. After sometime gently mash the rice.

Meanwhile, bring the milk plus water to a boil and then switch off the flame.

In a kadhai, dry roast the cashews and raisins until they have turned golden brown.

Then, add the vegan milk plus water, fried dry fruits, stevia, and cardamom powder to the cooked Bakheer. Mix well and Serve hot.

2. Date & Coconut Kulfi recipe:

Everyone loves the Kulfi. All's favouits sweet. Its main ingredient is khoya or milk solids and sugar and flavoring materials.

This is the FFD style Delicious kulfi, which avoid dairy. We are using coconut milk instead. The added coconut flour gives a nice grainy texture and date syrup makes it fuller in taste and more satisfying.

Ingredients: 1 Cup Coconut Cream 1 Cup Coconut Milk 1 Tbsp Coconut Powder/ Flour 1 Tbsp Date Syrup Few Drops Stevia ¼ Cup Sliced Almonds + Cashews

In a large mixing bowl, pour coconut milk and coconut cream. Use an electric hand mixer to beat the mixture.

Once it is fluffy and creamy start adding coconut flour, stevia, and date syrup a little at a time while continuously mixing with a hand mixer.

Beat until all of the ingredients are thoroughly intertwined and lastly taste whether or not it is sweet to you and if not and necessary to add a couple more drops more of stevia.

Mix in the sliced nuts.

Pour the mixture into a container and place it in the freezer.

Let it set for 3 hours. Now its a kulfi time.

So all these FFD style recipes are tasty and healthy for diabetes, due to their best ingredients selection by FFD. So diabetics can enjoy these recipes without worry. To know more about diabetic friendly sweet recipe, please visit this link. Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[subikshafoods]

Upgrade Your Mornings with Readymade Idli Dosa Batter (Madurai): Try it Today!

In the heart of South India, Madurai stands out not only for its rich cultural heritage but also for its culinary delights. Among these, idli and dosa occupy a special place representing both tradition and taste. However, the modern hustle and bustle often leaves little time for traditional cooking. Enter ready-made idli dosa batter — a game-changer for busy mornings. This article explores the convenience, benefits and joys of using Readymade idli dosa maavu in madurai and urges you to try it today.

Ready-made crafting facility:

Saves time and effort- Making fresh dough involves soaking rice and lentils, grinding them, and leaving the mixture to ferment overnight. This process is time-consuming and requires meticulous attention. Ready-made flour eliminates these steps, providing an instant solution without compromising taste or texture.

Consistent quality- Ready-made idli dosa flour ensures consistent quality. Leading brands maintain strict quality controls, and use premium ingredients and traditional fermentation techniques to deliver the authentic taste of homemade dough.

Available in Madurai- Ready-made flour is easily available in Madurai. It is available in supermarkets, local grocery stores and online platforms, ensuring you can enjoy fresh idlis and dosas whenever possible.

Advantages of using ready-made flour:

Health and nutrition- Idlis and dosas made from ready-made dough are packed with nutrients. The fermentation process increases the bioavailability of proteins and vitamins, making these foods tastier and more nutritious.

Versatile in cooking- Ready-made flour offers versatility. Apart from idlis and dosas, it can also be used to make uttapam (dense flat bread) and paniyaram (paniyaram), allowing you to diversify your breakfast menu effortlessly.

Perfect for a busy lifestyle- For those with a hectic schedule, ready-made flour is a lifesaver. This allows you to whip up a healthy breakfast in minutes, so you don’t have to skip the most important meal of the day.

Nutritional Benefits of Idli and Dosa:

Rich in carbohydrates and protein- The combination of rice and buckwheat provides a balanced intake of carbohydrates and proteins, which are essential for energy and muscle repair.

Low in fat- Idlis and dosas are low in fat, especially when cooked in less oil, making them ideal for weight-conscious individuals.

Probiotic properties- The fermentation process introduces beneficial bacteria, aids digestion and improves gut health.

In conclusion, Readymade idli dosa maavu in madurai is a boon for those who want to improve their mornings with minimal effort. It brings the authentic taste of South Indian cuisine to your table and ensures you enjoy a nutritious and delicious breakfast without the grind. Easily available in Madurai, this convenient option lets you explore different recipes and side dishes, brightening your mornings and making your meals healthier. Try it today and enjoy the perfect blend of tradition and convenience.

#InstantChapatiMadurai #InstantPooriMadurai #InstantParathaMadurai #WholeWheatParathaMadurai #IdlyDosaMavunearmemadurai #idli dosa maavu in madurai #Readymade Poori Madurai #Readymade Paratha Madurai #Readymade Whole Wheat Paratha Madurai #Readymade Idly Dosa Mavu near me madurai #Readymade idli dosa maavu in madurai #Readymade Chapati Madurai #InstantChapati #ReadyToCookChapati #SemiCookedChapati #ReadymadeChapati #ReadyMadePoori #InstantPoori #ReadyMadePuri #SemiCookedPoori #ReadyToCookPoori #ReadyToCookPuri #SemiCookedPuri #InstantParatha #ReadyToCookParatha #SemiCookedParatha #ReadymadeParatha #ReadyToCookParota #SemiCookedParota #ReadymadeParota #WholeWheatParatha #ReadyMadeWheatParatha #SemiCookedWheatParatha #IdlyDosaMavu #IdlyDosaBatter #Curd #Thirunagar3rdstop #Thirunagar6thstop #Vedarpuliyankulam #Thirunagar4thstop #Thanakankulammainroad #Thirunagar4thstop #SRVnagarharveypatti #Thirunagar #Mahaboobpalayam #Sscolony #Vanamamalinagar #Nehrunagar #Karimedu #Nearmathitheatre #Melaponnagaram #Neardinamalarofficechockalinganagar #Athikulammainroad #Bankcolony #Iyerbungalowmainroad #EBcolonystreet #Nearkarthiktheatre #survivorcolony #Pudurbusstop #Pudur #Mahatmagandhinagar #Valluvarcolony #Vishwanathapuram #Umatchikulam #Thirupalai #TVSnagar #Jeevanagar #Villapuramhousingboard #Agriniapartment #Avaniyapuram #Subramaniyapurammarket #Palanganatham #Annanagar #Gomathipuram #Karupayurani #KKnagar #Othakadai #Koodalnagar #Sikkandarchavadi

[indianyoghurt]

Interesting and lip-smacking dishes to prepare with Dahi

The popularity of Indian Dahi in Australia has been steadily growing. A variety of nourishing, filling, and comforting dishes can be prepared after buying Indian yoghurt in Australia. Here are a few of them:

Kadhi Pakora: Kadhi Pakora is a unique yogurt-based dish where a blend of rich and creamy yogurt and besan is simmered until it reaches a dal-like consistency. Just before serving, it is adorned with deep-fried vegetable dumplings inspired by South Indian sambar, utilizing various vegetables. The addition of besan imparts a creamy texture and a tangy yogurt flavor, while garam masala and fenugreek contribute to its robust spice profile. You can enjoy it with warm roti or jeera rice.

Dahi Aloo: Dahi Aloo is among the quickest potato-based yogurt recipes. If pre-boiled potatoes are available, the gravy can be ready in just 10 minutes. Alternatively, diced boiling potatoes can also be used, as per your liking. These potatoes can be shallow or deep-fried before being incorporated into the gravy, resulting in browned and slightly crispy edges that enhance the overall flavor. The yogurt-based gravy in this recipe features besan, preventing yogurt from curdling and contributing to a thickened consistency. Dahi Aloo pairs well with poori, paratha, roti, or rice.

Gujarati Kadhi: Gujarati Kadhi is a delightful variation that employs gram flour, spices, herbs, and seasonings to create a sweet, flavorful, and tangy dish. This uncomplicated kadhi version omits besan pakoras. When served with boiled white rice or paratha, it can be a satisfying lunch or dinner option.

Dahi Bhindi: Originating from Rajasthan, Dahi Bhindi is a traditional dish featuring sautéed okra immersed in a creamy, smooth, mildly flavored, and tangy sauce. This delectable yogurt-based recipe is easy to make and pairs well with hot Roti, chapatis, or Naan. The okra is expertly fried and combined with yogurt, ground spices, and dried red chili, creating a dish that is both flavorful and satisfying.

More details about the dishes you can prepare after buying Dahi in Australia can be found online.

[omg-roshanpatel]

Top Street Food Spots you must visit in Chardham Tour

One of the most well-liked pilgrimage locations in India is referred to as "Chardham," which stands for the four holiest temples in Hinduism. Chardham, which is in the state of Uttarakhand, is renowned for both its spiritual significance and its scenic beauty. However, Chardham is also a food lover's paradise, offering travellers a variety of options for street food. We'll walk you through the best places to eat street food in Chardham tour in this article.

1) kachori and jalebi In Haridwar:

The Chardham Yatra's starting place, Haridwar, is renowned for its mouthwatering Kachori and Jalebi. In contrast to Jalebi, which is a sweet, spiral-shaped delicacy made from deep-fried batter drenched in sugar syrup, Kachori is a deep-fried snack packed with spiced lentils or potatoes. These scrumptious foods may be found in Haridwar's numerous street food stands.

2) Aloo Tikki in Barkot:

On the route to Yamunotri, the town of Barkot is well known for its Aloo Tikki. A potato-based appetiser called Aloo Tikki is shallow-fried and served with chutney and seasonings. The Aloo Tikki in Barkot is a must-try treat because it is prepared with locally grown potatoes and spices.

3) Bhang Ki Chutney in Uttarkashi:

Bhang Ki Chutney is famous in Uttarkashi, which is on the road to Gangotri. Hemp leaves, garlic, and spices are combined to make the spiciness of Bhang Ki Chutney. It is a well-liked street food item in Uttarkashi and is served with rice and dal.

4) The Harsil Kumaoni Restaurant:

On the route to Gangotri, the town of Harsil is renowned for its Kumaoni food. Kumaoni food, like Chainsoo, Jhangora Ki Kheer, and Bhatt ki Churkani, is renowned for its distinctive tastes and ingredients. In Harsil, there are a lot of food stands selling Kumaoni specialties.

5) Kachmauli in Yamunotri:

One of the Chardham shrines, Yamunotri, is renowned for its Kachmauli. Kachmauli is a speciality of the region that is deep-fried and eaten with chutney. It is comprised of spiced mashed potatoes, flour and flour. In Yamunotri, it is a delicacy that you must try.

6) Aloo Poori in Guptkashi:

On the route to Kedarnath, the town of Guptkashi is well-known for its aloo poori. Popular breakfast food called Aloo Poori is made of spiced potatoes and deep-fried bread. It is a must-try street food item in Guptkashi and is served with chutney.

7) Singori in Joshimath:

On the route to Badrinath, Joshimath is well-known for its Singori. Khoya and coconut are combined to make Singori, a sweet that is cooked after being wrapped in a leaf. It is a well-liked street food dish in Joshimath and is excellent for satiating your craving for sweets.

8) Chhole and Kachori in Badrinath:

The Kachori and Chhole in Badrinath, the final station of the Chardham Yatra, are well-known. While Chhole is a fiery curry made with chickpeas, Kachori is a deep-fried snack filled with spiced potatoes or lentils.

[hyderabadiruchuluvideos]

Rice Flour Sweet Puri

New Post has been published on https://hyderabadiruchulu.com/rice-floor-sweet-puri/

Rice Flour Sweet Puri

Rice Flour Sweet Puri

  Rice Flour Sweet Puri is a delicious sweet poori that is dipped in sugary syrup. These pouris can be a great treat for all during festive seasons. Please find below step by step process of making Rice Floor Sweet Puri. For more Snacks for Kids Recipes and Breakfast Recipes , follow our website Hyderabadi Ruchulu

Ingredients

1. Rice Flour – 1 cup

2. Jaggery – 1/2 cup

3. Coconut Powder – 2 tablespoons

4. Cardamom powder – 1/2 teaspoon

  Let’s see how to make breakfast cum sweet dish, jaggery puri.

This is a very tasty and easy recipe

This dish can be made very quickly

Here I used 1 cup rice flour

For 1 cup rice flour, use 1/2 cup jaggery

Heat a pan and add the jaggery

Add 1/2 cup water and mix till the jaggery melts

As the jaggery melts, add 1/2 teaspoon cardamom powder, 1 teaspoon clarified butter (ghee) and mix

After the clarified butter (ghee) melts, add 2 tablespoons coconut powder

Here I added dried coconut powder

Mix and put the stove on low flame

add rice flour and mix

Close lid and cut off the stove

Let it sit and cool down till it is bearable to knead it by hand

Then knead the dough

If necessary, sprinkle some water and knead it

Make small balls out of the dough

Press it into a poori

We can make small puris and fry or make one big puri and use a bowl to make them

Let’s fry them now

Heat oil for deep fry

Add pooris and press them with spoon

This will make it puffy

Fry on medium flame

Flip and fry till they turn light brown

Frying for long time will make the puris crispy

Rice flour sweet puris are ready!

Serve hot!

  For more home cooking  Snacks for Kids and Indian Breakfast, follow our YouTube channel Hyderabadi Ruchulu

[blahblahblaw18]

"A tear-jerker"

I've always loved cartooning, I remember I was in 8th grade when we were given an assignment by our Hindi teacher, in which we were supposed to draw different expressions on the face templates that were given in our workbook. (It was related to a lesson on facial expressions) and that was the first time I took to doodling. I did doodle several times after that but mostly it was just copying stuff from Pinterest.

These days whenever I find myself cut off from access to the internet, I find myself zoning out and spit balling my thoughts. It was on one such occasion when I was in the office (interning) that I came up with the idea for this comic strip. The office uncle (if you have read my blog about my first day as an intern you'll know who I am talking about) gave me some Mandakki with onions to munch on (if you don't know what Mandakki is, it's basically puffed rice that's eaten as an evening snack... It is very popular here in Karnataka, it's sometimes also called puri, (not to be confused with poori, which according to Wikipedia is to be defined as a "deep-fat fried bread made from unleavened whole-wheat flour") and is usually consumed in the form of 'Churmuri' which btw is my most favourite snack ever, you should try it when you come to Karnataka). I was sitting in my chair, laid back, eating my Mandakki and staring at the onion pieces in front of me, when a thought crept into my head, and I said to myself "Hey, what do you think onions would talk about if they could converse with each other" and the first thing that came to my mind was an image of two onions bragging about their tear-conjuring abilities and that was how I came up with this insignificant piece of cartoon that no one should really care about.

I feel like a movie director discussing the thought process behind the creation of her film. 😂.

[abhilasha05]

Gujarati Food

Gujarati food originated from Gujarat, the western coastline state of India, often referred to as "Jewel of Western India". Although the long coastline ensures huge variety of seafood, the influence of Jain culture and philosophy makes the region a predominantly vegetarian barring some communities who incorporate non-vegetarian items such as goat, chicken, eggs and seafood in their platter. Gujarati cuisines are not only varied and lip smacking but also high in nutritional value. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes are stir fred, while others are boiled. Gujarati food is more often served on a silver platter. Gujaratis use a combination of different spices and flavours to cook their meals and this is what makes their food truly exotic. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.

Traditional Gujarati Thali

The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national boundary.  A typical Gujarati thali served as lunch or dinner in households and restaurants consists of an array of selective dishes arranged in a thali or plate. The platter usually consists of rotli or chapatti that is homemade bread; rice; a shaak/sabzi, that is a sweet or spicy dish prepared out of varied combinations of vegetables and spices; and either dal (lentils) or kadhi, a thick gravy made of chickpea flour, yogurt and vegetable fritters known as pakoras. A farsaan (snacks item) such as pathra, dhokla and samosa among others; a dish made of whole beans or pulses; a sweet dish or mishthaan such as jalebi and mohanthal also find place in the platter.    

While the daily meal of the Gujaratis prepared in households which they often refer as dal-bhat-rotli-saak remains simple, special occasions or festivals witness dozens of items in a Gujarati thali including a variety of farsans and mithais or sweet dishes, adhering strictly to the dietary rules regarding combinations of items to be served. For instance when kadhi is served, a dal preparation like mug ni dal or vaal is also served in the platter. The sweet dish for this particular platter would be items like shrikhand or doodhpak that is the ones based on milk or yogurt, but raita although made of yogurt would not compliment such a thali. Sweets like ladoo or lapsi that are wheat-based would find place in festive meals that are dal based.

The varied dishes that can be served in a Gujarati Thali include items like steamed basmati rice; chapati; Gujarati khatti mithi daal that is lentil sweet and sour in taste; bhakhri, a round flat unleavened homemade bread crispy and thicker than rotli; badshahi khichdi, a preparation made of rice and lentils (dal); undhiyu that is a preparation of mixed vegetable cooked with paste of spinach; ringana methi nu shak, eggplant or aubergine prepared with methi or fenugreek leaves; aloo rasila, a thin curry made of potato and tomato; and bhindi sambhariya, that is a ladyfingers curry among others complimented with kachumber salad comprising of freshly chopped cucumbers, tomatoes and onions dressed with curd or vinegar and a varied range of chutneys that is sauces or dips made out of different ingredients.

Distinct Features of Gujarati Food

Gujarati cuisines vary in flavour and other aspects with different regions; the most distinct being the ones from Surat, Kachchh, Kathiawad and North Gujarat. Tastes also differ according to choice and preference of families. A bent towards sweeter taste is quite palpable from many of the popular dishes of the region. Traditionally sugar or jaggery is used in preparing some vegetable items and dal which give them a more sweet flavour and offsets the otherwise insipid vegetables. Again some of the dishes taste spicy, salty and sweet at the same time. As the region remains quite hot and dry in summers with temperature soaring to around 50 °C, ingredients like lemon, tomatoes, salt and sugar are used commonly in preparing different dishes to avoid dehydration. The cooking style of Gujarati food is also quite unique. While some dishes are stir fried other are steam-cooked with the vegetables along with spices or dal being boiled and then vaghar (Chaunk) is added to it to enhance flavour of the dish. Vaghar is a cooking technique where depending on the dish a specific combination of whole spices and sometimes other ingredients are fried in ghee or oil following which these ingredients along with the oil is poured in the boiled vegetables or dal. One of the staples of the region is khichdi prepared out of rice and lentils and served with items like pickles and chaas or buttermilk, a yogurt based drink quite popular in different parts of India.

Cuisines of the populace vary round the year with availability of different seasonal vegetables and fruits. For instance, during the summer when mangoes are available, the traditional Gujarati dish ‘Keri no Ras’ or Aamras usually dominates a Gujarati platter. This dish, which is generally savoured with rotli or pooris, (unleavened roundish deep-fried homemade bread) comprises of sugared fresh mango pulp.

There is a custom of consuming moong dal on Wednesdays in many Gujarati families. Gujaratis also have the habit of keeping fast regularly with their diet being restricted to dried fruits, nuts and milk. In recent times, the populace has shown a knack towards more fried and spicy items. Although predominantly a vegetarian state, some of the communities consume non-vegetarian items like fish, chicken and eggs. For instance the Kharwa community developed a style of cooking that comprise of fresh as well as dried fish. Some of the seafood usually consumed includes prawns, lobster, pomfrets, crabs and khandwas among others. Many new recipes have emerged from a blend of Gujarati and Western cuisines courtesy modern chefs.  

Commonly Used Spices & Seasonings

Spices play a pivotal role in most of the Gujarati dishes. The spices and seasonings commonly used in preparing Gujarati cuisines includes hardar or havej (turmeric powder), elaichi (cardamom), jeeru (cumin), kothmir (coriander), aambli or aamli (tamarind), kesar (saffron), god (jaggery), kokum (garcinia indica), methi (fenugreek seeds and leaves), pudina (mint), hing (asafoetida), laving (cloves), soonth (ginger powder), lal marchu (cayenne pepper), chaat masala, mitho limbdo (curry leaves), lilu marchu (green chilli) and garam masala ( a combination of spices roasted and powdered). Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. Again some of the spices or combination of spices are avoided or used in lesser proportions during summer months such as Garam masala and its components.      

A sneak Peak at the Different Items of a Meal

Bhat (Rice)

Rice forms an integral part of a Gujarati thali, however its form may vary. It can be plain rice; a Khatta-mittha bhat that is a rice preparation boiled with spices and potato having a sweet and sour taste complimented with lemon peel; a biranj that is rice seasoned with sugar, dried fruits and saffron; a pulao where rice is prepared with vegetables, and khichdi. A rice pudding called doodhpak prepared by boiling rice with sugar and milk and seasoned with saffron, cardamom, almonds, cashews and raisins usually forms part of dessert in a thali.

[homecookingshow]

Banana Recipes #Bananacake #pazhampori #Bananapoori Pazham Pori Prep time: 10 minutes Cook time: 10 minutes Number of Servings: 4 persons Ingredients Banana(Nendran Pazham) Maida/All Purpose Flour - 1/2 cup Rice Flour - 2 tbsp Turmeric Powder - 1/4 tsp Sugar - 2 tbsp Cardamom Powder - 1/4 tsp Oil Water Salt Method 1. In a bowl, add all purpose flour, rice flour, turmeric powder, sugar, cardamom powder, salt and water. 2. Mix everything well to get a thick batter. 3. Cut the bananas into halves. 4. Meanwhile, heat some oil for deep frying. 5. Dip the bananas in the batter and deep fry them. 6. Fry them till you get a golden brown color. 7. Serve them hot. Banana Cake with Buttercream Frosting Prep time: 60 mins Cook time: 60 mins Number of Servings: 4-5 persons Ingredients Ripe Banana - 3 Nos Maida - 3 Cups Salt - 1/2 Tsp Baking Powder - 1 Tsp Baking Soda - 1 Tsp Cinnamon Powder - 1/2 Tsp Unsalted Butter - 3/4 Cup Sugar - 1 Cup Brown Sugar - 1/2 Cup Vanilla Essence - 2 Tsp Egg - 3 Nos Thick Buttermilk - 1 1/2 Cups Walnuts - 1/2 Cup Finely Chopped (Optional) Butter Paper To Make Buttercream Frosting Unsalted Butter - 200 Gms Vanilla Essence - 1 Tsp Powdered Sugar - 2 Cups Fresh Cream - 1/3 Cup Method Banana cake 1. Preheat the oven to (180°C) and grease a pan. 2. Mash the bananas. Set mashed bananas aside. 3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. 4. Beat the butter till it is smooth and creamy for about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. 5. Add the eggs and the vanilla. Beat on medium-low speed until combined, then add in the mashed bananas. 6. Add the dry ingredients and buttermilk alternatively. Mix it until well combined. Finally add chopped walnuts and mix well 5. Spread batter into the prepared pan. Bake for 60 minutes. 6. Remove the cake from the oven and set on a wire rack. Allow to cool completely. 7. Cut the top of the cake, to even out the top surface 8. Spread the buttercream frosting on top of the cake 9. Cut the cake into pieces and serve it Buttercream frosting 1. Beat the butter on medium speed until smooth. 2. Add the powdered sugar and mix it u 2. Slowly stream in 1/3 cup of the heavy cream. Turn the mixer up to medium speed and mix for 1 minute until creamy. Add additional heavy cream, if a creamier frosting is desired. Banana Poori Ingredients: Wheat flour - 1 1/2 cup Cumin seeds - 1/2 tsp Cooking soda - 1/4 tsp Oil for frying For Blending Banana - 1 Cardamom powder - 1/2 tsp Sugar - 2 tsp Yogurd/Curd - 1 tbsp Method: Banana Yogurt Blend 1. Peel the Banana & add it to the mixer, 2. Add 1/2 tsp Cardamom powder, 2 tsp Sugar, 1 tbsp Yogurt (Curd) & blend together. Wheat flour mix 3. Take 1.5 cups Wheat flour 4. Add 1/2 tsp Cumin seeds, 1/4 tsp cooking soda & mix well. 5. Gradually mix the banana yogurt puree & knead it well till you get a pliable dough. 6. Let it sit for about 30 minutes. 7. Take a small piece of dough & roll it flat like chapatis. 8. If you wish, use a canister cover to get a perfect circular shape. 9. Make sure the Oil is hot & drop the puri in. 10. Toss oil on the puri & turn it as desired 11. Once the puri turns to light brown in color take it out. 12. Enjoy the Banana Puri/Arati Pandu Puri. You can buy our book and classes on http://bit.ly/2R8N5hU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://bit.ly/2l7s73S FACEBOOK - http://bit.ly/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - http://bit.ly/2kmxStn A Ventuno Production: http://bit.ly/1rUehhV by HomeCookingShow

[amritsarjunctionedmonton]

Guide to Indian Bread

We serve you the same fantastic Indian cuisine that we enjoyed growing up in India, complete with the same beautiful memories and sensations. Amritsar Junction is certain to become your new go-to restaurant in Edmonton thanks to our excellent service, genuine scents, wonderful Indian food, and savoury, home-cooked dishes. See what we have to offer and sample the greatest Indian bread Edmonton has to offer now.

Here is a list of breads from India: 1. Roti:-While rice is the primary cuisine in South India, roti (or chapati bread) is the primary diet in North India. Unleavened roti is a simple, griddle-fried bread made using whole wheat flour. It can be served alongside traditional dals or creative curries. Chapati is soft and somewhat chewy with a nice melty edge. For numerous savoury or sweet relishes in India, the word "Chapati" is derived from the Hindi word "Chapat," which in English means "flat." The bread is regularly broken so that the flavour can be enjoyed.

2. Paratha:-  The Indian subcontinent is where the paratha, a flatbread, was initially made, and it has subsequently spread to many other countries. The paratha, a flat bread, is made from whole wheat dough. The bread has a thicker consistency than Chapati. In Tiffin, paratha is a popular breakfast or snack item (tea-time meal in India). Locals commonly load bread with mashed, seasoned potatoes and lentils (dal). Veggies like paneer, cauliflower, or radishes can also be used. You can improve the flavour of the bread by including butter, pickles, yoghurt, or chutney. You can also roll a paratha and drink tea while consuming it.

3. Naan:-  Naan is one of the most popular Indian breads. This fluffy, leavened Indian flatbread is a great accompaniment to other well-known dishes like paneer, dal, rajma, chicken, and many more, in addition to being great for soaking up the liquid in curry meals. Hot servings are preferred.

4. Poori:-  Because there are numerous regional variations within India, Puri has a unique name for each language. India's puri is a golden-brown, crispy deep-fried treat. It is produced with whole-wheat flour without yeast and is a specialty of the Indian subcontinent. A meal called puri is served during religious rituals like pooja. Serve this bread with potato-based curries or other savoury dishes like Chana masala or Korma for an explosive dinner. Semolina is used to make the dessert accompaniments halwa and kheer. Puri is frequently served with chole, paneer, curry, or bhaji in India to add flavour and fragrant spices. But it also features a gorgeous Indian dessert that will satisfy your appetite.

One of Edmonton's most well-liked Indian restaurants, Amritsar Junction, is well-known for its cuisine. In a pleasant setting, our traditional Indian cuisine is presented with flawless service. Each meal is expertly prepared by our experts utilising the finest and freshest ingredients. Everybody may find something they like on our varied buffet menu, which also includes vegan and vegetarian alternatives.

[curriesncravingsfrisco]

Chicken Keema Dosa

Tap into your cravings for a meaty treat! Crepe made with rice flour batter and filled with minced chicken spread.

Get your favorite south indian breakfast at www.curriesncravings.com

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Busy Bee Breakfast: Whip Up Quick & Nutritious Idli Dosa with Mavu Nearby

In today’s fast-paced world, finding time to prepare a healthy breakfast can be a challenge. For those juggling multiple responsibilities, the thought of whipping up a hearty breakfast can seem daunting. Enter idli and dosa, two staples of South Indian cuisine, which are not only delicious but also quick to prepare, especially when you have Idly Dosa Mavu near me madurai. Let’s explore how to make a quick and nutritious busy bee breakfast using idli dosa batter.

The power of a nutritious breakfast:

Why is breakfast important? Breakfast is often said to be the most important meal of the day, and for good reason. It stimulates your metabolism, fuels your body for the next day, and can significantly affect your overall health and well-being. Skipping breakfast or choosing unhealthy options can lead to a dip in energy levels and decreased productivity.

Benefits of Idli and Dosa: Idli and dosa are not just breakfast foods; They are nutrient powerhouses. Made primarily from fermented rice and gram flour, these foods are rich in carbohydrates, proteins and essential vitamins. The fermentation process improves their nutritional profile, making them a great source of probiotics to aid digestion.

Convenience of Readymade Maavu: What is maavu? At the heart of idli and dosa preparation is the Tamil word maavu. Making flour at home will save you a lot of time and effort. You can make your maavu from scratch or buy fresh, ready-to-use flour from local shops.

Advantages of using readymade maavu: The primary advantage of using ready-made maavu is convenience. This eliminates the need for soaking, grinding and fermenting ingredients, which can be time-consuming. Ready-made flour makes a healthy breakfast perfect for busy mornings in minutes.

Improving nutritional value:

Adding vegetables- Add finely chopped vegetables like carrots, spinach or bell peppers to the batter to increase the nutritional content of your idli and dosa. Not only does it add a burst of colour, but it also boosts the fiber and vitamin content of your meal.

Using multigrain flour- Consider using a multigrain flour made from a combination of rice, lentils and other grains such as millet or quinoa. This variation increases the nutritional value and adds a unique flavor to your idli and dosa.

Connects nutritious pages- Pair your idli and dosa with nutritious sides like coconut chutney, which is rich in healthy fats, or tomato chutney, which provides antioxidants. Sambar, a lentil-based stew, is another great addition to your diet that adds protein and fibre.

A busy bee’s breakfast doesn’t have to compromise on nutrition or taste. With Idly Dosa Mavu near me madurai, you can have a quick and nutritious breakfast that is satisfying and healthy. Whether you prefer the soft, fluffy texture of an idli or a crispy, golden dosa, having flour nearby is possible. Embrace the convenience of instant cooking while enjoying the rich, traditional flavors of South Indian cuisine.

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Awadhi cuisine is an indigenous part of the city of Nawabs, Lucknow. The dishes and cooking style of this city is inspired and influenced by the Mughals. The chefs and cooks of the region invented the dum style of cooking or the art of cooking over low heat, which has become popular and synonymous with the city today Presenting Lucknow's Mouthwatering Awadhi Cuisine Date - 27th November 2021 Non Veg Thali - $16.99 Menu includes : Galouti kabab (Soft kebabs made with minced chicken & Awadhi Spices) Shakarkandi ki chaat (Sweet Potato chaat) Bedmi Poori (Poori Made with urad dal & wheat flour) Nargisi Kofta (Boiled eggs wrapped in spiced lamb/goat and cooked in a yoghurt tomato sauce) Avadhi Biryani (Pukki Biryani - Rice & meat cooked separately and then layered in a pot & slow cooked) Sultani Daal (Dal cooked in Milk, Cream & Yoghurt) Gobhi Musallam (Whole Cauliflower Baked with Cashew Onion Tomato Paste & spices) Arbi ka Salan (Colocasia root prepared in a yoghurt spice gravy) Nimona (Green pea potato cooked in a Green Pea gravy with other spices) Makhana ka Raita (Raita Made with lotus seeds) Mango Chutney (Spicy Chutney Made with raw Mango) Mint Coriander Chutney Shahi Tukda (Dessert made with ghee fried bread, thickened sweetened milk, saffron and nuts) Veg Thali - $15.99 Menu includes : Rajma Kabab (Kababs made with Kidney Beans & Spices) Shakarkandi ki chaat (Sweet Potato chaat) Bedmi Poori (Poori Made with urad dal & wheat flour) Zarda Pulao (Delicious, rich and sweet Pulao that has a subtle flavour of whole spices like cloves, cinnamon, cardamom) Sultani Daal (Dal cooked in Milk, Cream & Yoghurt) Gobhi Musallam (Whole Cauliflower Baked with Cashew Onion Tomato Paste & spices) Arbi ka Salan (Colocasia root prepared in a yoghurt spice gravy) Nimona (Green pea potato cooked in a Green Pea gravy with other spices) Karela ka Dulma (Stuffed Bitter Gaurd in a Yoghurt Gravy) Makhana ka Raita (Raita Made with lotus seeds) Mango Chutney (Spicy Chutney Made with raw Mango) Mint Coriander Chutney Shahi Tukda (Dessert made with ghee fried bread, thickened sweetened milk, saffron and nuts) #lucknow #delhi #mumbai #india #uttarpradesh #lucknowblogger #instagram (at Vinnies South Indian) https://www.instagram.com/p/CWGi55tpPMy/?utm_medium=tumblr

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Beat The Diabetes Using Jackfruit Powder

What is Jackfruit and Where is it Found?

Jackfruit is a tropical fruit that belongs to the Moraceae family and is mainly found in tropical regions of Asia like India, Thailand, Malaysia, Nepal, Sri Lanka, Bangladesh, and Brazil. It is the largest tree-borne fruit in the world, and it weighs nearly 3.5 to 10 kg and can reach up to 25 kg.

Jackfruit tastes sweet when ripe. The bulbs are thick patches of flesh that encircles the seed. When raw, jackfruits like mango are creamy white in colour and tastes neutral. Thus, it can be cooked and turned into a side dish for rice and roti. Its sweet and distinguishable aroma marks the ripening of jackfruit. Jackfruit can also be consumed as an alternative to rice and roti thanks to it being a rich source of protein and carbohydrates.

Nutritional and Chemical Facts

Apart from the sweet taste, and a pleasant smell, every part of this exotic fruit is medically beneficial. The primary nutrients and vitamins in jackfruit make it an excellent fruit for those who are looking for healthier alternatives. Let's talk about the breakdown of the nutrients in jackfruit first.

Calories – 94 per 100 gram

Fat – 0.3 mg

Dietary Fibre – 2 g

Protein – 1 g

Potassium – 303 mg

Calcium – 34 mg

Carbohydrate – 24 g

Folate – 14 mcg

Iron – 0.6 mg

Alongside all these nutrients, jackfruit also contain Vitamin A, C, thiamine, riboflavin, calcium, potassium, phosphorus, iron, sodium, zinc, niacin, and more.

It is also one of the few fruits that contain B-complex group vitamin and B6.

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5 Ways in Which Jackfruit Acts as a Miracle Healer

The nutrients and unique components are what make jackfruit a miracle fruit. Its ability for curing and preventing various health concerns ranging from cancer to weight loss and more depends on these constituents. So, let's take a look at jackfruits five significant health benefits.

Weight Loss

A cup of raw jackfruit contains half the calories than two rotis and much lower calories than a cup of boiled rice. However, it offers higher satiation due to its high fibre and water content. Thus, you end up satisfying your hunger for longer with fewer calories that help you lose weight.

Beat Diabetes

Raw jackfruit unlike ripe jackfruit is excellent for diabetes. Studies conducted at Sydney University's Glycaemic Index Research Service (SUGiRS) found that raw jackfruit contains much lower glycaemic load (increase in blood glucose level) than rice and wheat. Thus, switching from rice/ roti to jackfruit can help you witness decreased glucose levels. Nevertheless, people taking medication for diabetes should consult their doctor before consuming jackfruit.

Reduced Cholesterol Levels

Raw jackfruit contains a higher percentage of soluble fibre than ripe jackfruit. Intaking raw jackfruit provides you with enough soluble fibre, which helps remove cholesterol from your body. This fruit is definitely better than the oats we import from other countries.

Prevents Colon Cancer

Jackfruit is commonly termed the jack of fibre. Switching to jackfruit provide you with enough carbohydrates and insoluble fibres to fulfil your body's daily requirement. This helps improve bowel movement as the fibre acts like a bottle brush which cleanses your intestines, preventing colon cancer.

Increases Longevity

Thanks to its low acidity, jackfruit is the only fruit that can be consumed as a meal to replace the regular condiments you usually consume as carbohydrates supplements. A study conducted by the National Health Service, UK, lower consumption of fruits and vegetables shortens life than the lack of exercise. Hence, consuming raw jackfruit as a meal instead of rice can be beneficial when consumed for a whole week.

Jackfruit Powder – Consume Jackfruit 365 Days of the Year

The development with raw jackfruit and the research surrounding it has resulted in the discovery of raw jackfruit powder that acts as a binding agent similar to rice and wheat flour. This enables you to make a wide array of Indian dishes from idli to puttu, appam, upma, poori, paratha, and more without a change in taste.

Being totally natural, jackfruit is a straightforward solution to many health issues. Even better, it makes your skin shine and looks healthy. Therefore, if you are contemplating adding jackfruit to your diet, there is no better time to do it than now.

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How many Types of Indian Breads are there?

The most heard of breads or the most consumed breads nationally might be 3 or 4. However, there are over 25 types of breads in India. These breads are usually eaten as a savoury or are had as a main meal. Due to cultural influences in various states, breads differ in the styles they are made and consumed. Few breads among these different types of breads are-

Chapati /Phulka/Roti- Almost every Indian household diet consists of chapati or phulka or roti. It is made with kneading together wheat flour, oil, water, and a pinch of salt. It is proven one of the healthiest Indian breads and is consumed with curries made with any vegetable.

A paratha we can say is the upgraded version of roti. Paratha separates into different layers and is usually made with stuffing of vegetables, spices, potatoes, paneer, cheese, sugar and dals. Parathas are thicker than rotis and are considered as heavy food. Parathas are most Indians’ staple and favourite.

Naan means bread in Persian. Naan is a soft, spongy bread from Central Asia and is a part of Mughlai food. Naan is a bread and hence is kneaded with milk rather than water to make it softer and is cooked in a tandoor.

Puri is kneaded similar to roti- made with whole-wheat dough or coarse wheat flour or refined wheat flour but unlike roti, puri is deep fried. Salt, cumin (in some places) is used while kneading the dough which is then made flat and deep fried. Puri is served with all veggies as well as sweet savouries such as kheer, halwa but puri and boiled potato vegetable (puri-bhaji) is the most famous.

Bhakr is a thick bread made from flours of different grains such as Ragi, Bajra, Rice, Jowar. It is a thick bread and is most consumed in the regions of Maharashtra, Gujarat, and Rajasthan. It is thicker than roti or chapati and is served with gravies of veggies or chutneys

Luchi is a different variant in the puri family and is consumed mostly in Bengal. Refined flour is used to make luchi instead of whole wheat flour.

Kulcha is again a type of flat bread made with refined flour and cooked in tandoor just like naan. It can be made simply with flour or with stuffing. Kulcha as we can say is a Punjabi variation of naan.

Bhatura is nothing but a variant in the puri family. Bhatura is again a bread which is crispy, deep fried in butter or oil and and larger than poori. it is served with chole (chick peas) gravy in most places known as the famous “chole bhature”.

Thepla is one among the staples and most loved dishes of Gujarat. Fenugreek leaves is the game changer in thepla along with mild spices which are used while kneading the dough. Thepla is served commonly with pickle or any vegetable gravy.

Roomali is an extremely thin flat bread. Rumal which means a handkerchief and hence the name roomali as the bread is as thin as a handkerchief. Roomali is a combination of maida and whole wheat atta and is cooked on top of a Kadhai.

Sheermal is again a bread cooked in tandoor and has Persian origins but now is a part of traditional Awadhi and Nizami cuisine. It is baked in an iron tandoor and is kneaded with ghee, flour, saffron and yeast, and milk. Sheermal is chewy, faintly aromatic and slightly sweet sheermal. It is consumed mostly with kebabs and niharis, and also with a cup of tea

Litti is a traditional dish in Jharkhand and Bihar. It is famous with some spicy chokha (mashed and spiced potato). Litti is smaller compared to all other breads is stuffed with roasted chana dal flour along with spices before being roasted and tossed in ghee.

Laccha paratha is a speciality of Punjab. The dough is similar to regular dough. Only difference is lachha parathas have lot of layers. It is served with gravy of almost every vegetable.

These are few types of Indian breads that are most commonly consumed and are staple foods in almost many states in India. There are other Indian breads too which are prepared using traditional ingredients and recipies.

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Favorite Indian comfort food

Pretty much every Indian is a foodie. Indians love their food and it is a required part of each event, huge or little. Although the scope of indulgences is endless in Indian food, there are sure dishes that are exceptionally extraordinary for each Indian. These particular treats bring back recollections from youth, address the pressure in the existence of individuals and even residents who live abroad will in general discover places in different nations that can serve them these dishes. Here is a rundown of these solace food sources that have stayed as consistent help for Indians through each age. 

Each season has its own different scope of dishes, each state has its own specialties and each local area has a stamped dish that characterizes their customs. Food isn’t only a sustenance supplier for the occupied in India, it is a feeling. The places in Gujarat prefer eating dishes like Dhokla, Kakhra, Undhyu while south Indians generally eat Dosa, uttapam, Idli, Sambar. But the most famous dishes among them are

Batata vada or Samosa

Though it is true that these are not the healthiest of all options, who can deny a plateful of these deep-fried triangle-shaped samosas when served with some hot tea and chutney? Almost every nook and corner of India has a stall dedicated to this soul comforting food and every state has combined their most craved foods with a samosa in some way or the other. Delhi has its own samosa chaat, Mumbai has mixed samosa inside the pavs, Chinese food lover has stuffed noodles inside samosa and many more such interesting combinations rule the foodie’s world of Indian people.

Parathas

Paratha are the most mainstream Indian Snacks and one of the simple Indian foods to get ready in fast time. There is a tremendous assortment of Paratha or sautéed Indian level bread accessible all through India, It’s a customary north Indian dish and shifts fit as a fiddle three-sided or round from one spot to another with taste. For the most part there are two kinds of Parathas: plain and stuffed, which is additionally isolated in the method of cooking either on tawa or in the oven. There is a popular path of Paratha or Gali Paranthe Wali at Chandni Chowk in Old Delhi, where a wide range of Parathas are served. Probably the best Indian Parathas are Plain Paratha, Tandoori Paratha, Lachha paratha, Jalebi Paratha, Crispy paratha and extremely delightful jowar and bajra paratha.

Gulab Jamun

Gulab Jamun is accepted to have originated in India, somewhere near the archaic period yet you will be stunned to realize that your number one sweet dish is from Persia. Gulab jamun is ready by milk strong, which you get from continually blending milk over low fire. Milk solid or say khoya is blended in with flour and made into a mixture. Then, at that point it is shaped into little balls and broiled. These little balls are subsequently plunged into sugar syrup which is enhanced with green cardamom and rose water, kewra or saffron. This is the way the most customary and basic Gulab Jamun is ready.

Daal Chawal

While we had been going crazy over pizzas and burgers as the greatest solace food that we Indians might have at any point requested! Incidentally, then again, the world is occupied with investigating our own personal ‘Daal-chawal’ as the ‘Marvel Diet’. Astounded! All things considered, that is valid and it has been as of late brought to consideration when a news office uncovered a report that recommends lentils with a side of rice is the eating routine that can save the world from the worldwide food emergency.

Biryani

Biryani is frequently expressed as food as well as a feeling. There are in excess of 50 sorts of biriyani all over India and the world and pretty much every state in India has its own variation. However, in many cases, the best 5 variations are Mughlai biryani, Lucknowi biryani, Kolkata biryani, Hyderabadi biryani and Ambur biryani, yet practically every one of the sorts have something extraordinary with regards as they would prefer and surface. Although this is only a dish which has rice cooked with meat and flavors, from the Kings of archaic India to the twenty to thirty year old's of the 21st century all have consented to the bliss this dish can bring to them.

Jalebi

Jalebi has fans in every last one of us. Regardless of whether you had the unassuming breakfast of poori-sabzi or the evening nibble of Samosa and chai, devoured alone, in milk or with curd, jalebi can be appreciated as sweltering, cold or even daylong lifeless. 

So, what are you waiting for? Go grab a plate full of these dishes and click here for related products.

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Palak Saager Chorchori and Phulka #PalakSaagerChorchori #Phulka #SoftPhulka Palak Poori recipe - http://bit.ly/2Sko5ox Palak Panner recipe - http://bit.ly/2GajYWz If you are a fan of dry dish made using a lot of veggies, then this yummy Palang Saager Chorchori recipe is something that you would love to enjoy! This is a traditional Bengali recipe prepared using spinach, and a mix of veggies along with a melange of spices. You can pair this side dish recipe with phulka or steamed rice. Prep time: 20 mins Cook time: 40 mins Number of servings: 4-5 persons Ingredients   Spinach - 1 bunch Radish - 2 Red pumpkin - 150 gms Brinjal - 4 Sweet potato - 2 Potato - 2 Green chili - 4 Turmeric powder - ½ tsp Red chili powder - 1 tsp Cumin seeds - ½ tsp Fenugreek seeds - ¼ tsp Aniseeds - 5 Mustard seeds - ½ tsp Nigella seeds - ½ tsp Bay leaf - 1 Sugar - 1 tsp Mustard oil Ghee Salt Method 1. Wash and peel the vegetables. Cut into 2 inch sized pieces 2. Blanch the spinach leaves and keep them aside 3. Heat oil and fry the brinjals and keep it aside 4. Heat oil till smoking point and temper with the whole spices (cumin seeds, fenugreek seeds, aniseeds, mustard seeds, nigella seeds, bay leaf) 5. Add green chilies, turmeric powder and chili powder 6. Add all the vegetables except the spinach and saute them 7. Add salt, sprinkle some water, cover and cook 8. When the vegetables are almost done, add the fried brinjals and the blanched spinach leaves 9. Add sugar  and ghee and cook everything together 10. Adjust seasoning and serve hot with phulkas. To Make Phulka Prep time: 20 mins Cook time: 20 mins Number of Servings: 4-5 persons Ingredients 2 cups - wheat flour Warm water for kneading Salt Method 1. Firstly in a mixing bowl, add the wheat flour, salt and mix it well 2. Add warm water gradually and knead it to get a soft dough or give good punches to the dough. 3. Cover the dough with a muslin cloth and rest it aside for about 15 minutes. 4. Once the dough is rested, knead it again 5. Divide the dough into small equal sized portions. Take each portion and make round balls out of it. 6. Use a rolling pin and board. Onto the board dust some wheat flour. Take a round portion of the dough and place it on the flour dusted area. 7. Start rolling out the dough until we get a round or circular disc like shaped roti. The size of the phulka should not be too thick or thin. 8. Heat the tawa/skillet. Place the roti on the tawa. 9. Cook the bottom side for few seconds on medium flame. 10. When slight air bubbles appear at the top flip the roti and cook the other side very well. 11. Lift the phulka roti with the help of pair of tongs, flip it and place the roti directly on the flame. The side which was cooked for few seconds should be facing the flame. 12. Once the roti is placed on the flame, it begins to puff up. Immediately take the roti on a plate. 13. Apply ghee/butter. Serve hot. You can buy our book and classes on http://bit.ly/2R8N5hU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://bit.ly/2l7s73S FACEBOOK - http://bit.ly/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - http://bit.ly/2kmxStn A Ventuno Production : http://bit.ly/1rUehhV by HomeCookingShow