#soya bean recipe

[farmerstrend]

Do You Want to Cut Your Poultry Feed Cost? Here is A Comprehensive Guide

Discover how Kenyan poultry farmers can cut down on high poultry feed costs and boost productivity with homemade chicken feed solutions. Learn more in our detailed guide! Explore the struggles of Kenyan poultry farmers facing high feed costs and uncover practical, cost-effective strategies for making high-quality chicken feed at home. Read now! Learn how to overcome the high costs of chicken feed…

[harmeet-saggi]

Health Benefits Of Soyabean : Its Use And Side Effects

Are you looking for a versatile and protein-rich food to add to your balanced diet? Have you ever wondered about the health benefits of soybean and its potential side effects? In this comprehensive blog, we'll explore the world of soybean, from its numerous uses and benefits to its potential drawbacks. So, let's dive right in and discover why soybean deserves a special place in your healthy diet!

[cookedresolve]

Tofu pad thai

Ingredients for 4 portions:

300g rice noodles

250g tofu, extra firm

2 shallots

4 eggs

4-5 spring onions

200g bean sprouts

2 cloves of garlic

1 dl garlic chives

2-3 cm fresh ginger

1-2 teaspoons dried chili flakes

3 tablespoons fish sauce

2 tablespoons apple cider vinegar

2 tablespoons sugar

1 tablespoon soya

5 tablespoons tamarind paste (if you dont have tamarind, use 3 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon white wine vinegar and mix with 5 tablespoons of brown sugar)

sesame oil

(optional) a handful of fresh cilantro and a small handful of coarsely chopped unsalted peanuts, for topping

Preparation:

Mix fish sauce, apple cider vinegar, sugar, soya and 3 tablespoons of tamarind paste. Taste test with tamarind until the sauce is to your liking. Set aside for later.

Cook the rice noodles as per the instructions on the packet. Wash them in cold water afterwards to prevent them from clumping together.

Dice scallots, press and finely chop garlic, finely grate ginger, and finely chop the chili.

Chop the spring onions at an angle. Cut the garlic chives into an appropriate length.

Press the water out of your tofu (in a tofu press if you have one, or using a frying pan or something if you don't) and cut it into cubes.

Heat up olive oil in a wok or pot and add scallots, garlic, ginger, chili and tofu. Fry it quickly, until the tofu has started to get some color. Add noodles and keep stirring. You can add more oil so the noodles don't clump together.

Push everything to the side and add a little more oil to your pot. Crack the eggs and let them fry for about thirty seconds, then mix them with tofu and noodles. Add the pad thai sauce, along with bean sprouts, garlic chives and two thirds of the spring onions.

Serve by topping with the rest of the spring onions, along with fresh cilantro and chopped peanuts.

[slavic-roots-western-mind]

Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

[rjalker]

Hey look, food.

“Ginger, garlic, onions, mushrooms, pernooms, all a good start for cooking,” Zirana explained as she started a fresh cooking bowl, pouring in a quick daub of oil and then throwing in many of the ingredients she’d listed. The smell of ginger, garlic, and pernooms wafted up enticingly. Zirana passed the spoon to Fiona. “You try.”

Fiona gave her a startled look before taking the spoon and quickly swirling the ingredients around the bowl.

“No burning, no sticking,” Zirana instructed. “Just stir fast.”

As Fiona did so, Zirana started throwing in sliced onions, followed by a darkish sauce.

“From soya bean,” Zirana explained, smiling as she poured it on. “Now meat.”

And Zirana scooped in a cup of thinly sliced wherry meat.

The aroma arose mouth-wateringly from the bowl and Fiona’s stomach gave a lurch, suddenly reminding her that she’d missed lunch. Zirana must have noticed, for she said, “Cooks always hungry, never eat.” She patted her flat belly. “Stay thin!”

Under Zirana’s guidance, Fiona constructed three more dishes, then the cook surprised her by saying, “Now you make your own.”

“What?” Fiona cried in surprise.

“Make your own,” Zirana repeated loudly.

“You’re letting her make her own, Zirana?” Tannaz called from her cooking island. She told Fiona, “You should be honored. She wouldn’t let me cook for a whole Turn.”

“That’s because you’re Igen,” Zirana retorted, shaking her head. “Igen only think thick food.”

Fiona let the conversation wash over her as she looked at the ingredients waiting to be cooked. Garlic, lots of garlic, she decided, throwing it in the sizzling bowl and stirring it quickly. She found a pepper mill and ground it over the garlic, tossing in only a drop of the soya sauce before stirring more. The smell wafted up enticingly. Pernoom, Fiona decided, looking among the various edible Pernese fungi for the one she wanted the most. It had a special flavor, piquant, and unlike any other flavor, hearty yet fresh. There! Sagooms. She only needed a few and that was just as well as they were always hard to find. She shredded three and poured them on. The smell changed again and she looked for some vinegar. Yes. Then she was ready for the vegetables. Broccoli, carrots, onions. She added beef and, when it was brown, more soya sauce. A bit more pepper, she decided.

“Done?” Zirana asked, intruding into Fiona’s reverie. She didn’t wait for Fiona’s answer but spooned up a small piece of meat and tasted it. “Good,” she declared. “You serve this to Weyrleader.”

“Me?”

“Weyrleader and wingleaders,” Tannaz called across from the hall. “It’s a Fort tradition.”

Fiona’s eyes widened and she looked accusingly at Tannaz. Tannaz understood the look perfectly and laughed. “Not telling you is also a Fort tradition.”

“Weyrwomen must cook,” Zirana said in agreement.

“It smells good,” Ellor added. “Save us some, will you?”

“I’ve written down the recipe,” Kentai said from an out-of-the-way corner, holding up a slate. “You can make more later.”

[hookitall]

Ok so when I see a company doing something I immediately "we have that at home" it. I just do. I'm not spending 'a corporation I already don't rate highly made the price tag' money to try something I can do in my own kitchen.

This entire post was catalysed by James Hoffmann going to Milan and trying Starbuck's Oleato drinks (olive oil infused). Link: https://youtu.be/XewgO7j6y-E

Which, side note, this feels like the most Italian thing to come out of Italy since Aeneas ate a table and, on that basis, I'm here for it 🇮🇹

I made something like it in my kitchen.

Equipment:

Moka pot (3 cup -130ml/4.4oz- or preference)

Aerolatte wand (I'm sure you could use a whisk if you wanted)

Coffee grinder (mines a cheap-ish vevok chef)

A kettle and stovetop (for the coffee)

Ingredients;

Asda own brand barista style oat milk or your other favourite milk alternative*

Taylors or Harrogate Rich Italian coffee beans

Filippo Berro extra virgin olive oil

Boiled tap water (what do you want from me?)

My three cup moka pot:

I have the Italian tricolour bialetti because I'm just extra like that when it comes to Italian things, and also it was cheaper than the standard one when I bought it. A Moka pot is a Moka pot. Buy the one you like and works for you if you're shopping for one.

If you don't know how to use a Moka pot I follow the method of James Hoffmann's video on it on YouTube. I don't bother with adding a paper filter as I prefer the mouthfeel of a metal filter. Link: https://youtu.be/BfDLoIvb0w4

Coffee:

Taylor's of Harrogate Rich Italian roast beans with the yellow bag and the 4 on the front. Fiver a bag at the supermarket. Really nothing fancy. Any coffee you like, Moka pots prefer darker roasts in general though.

This is advertised as a medium roast (hence the 4/6 number on the front) but it's a lot darker than other medium roast.

Tip: Do buy beans and grind yourself if you can, it's cheaper long term as beans are cheaper than pre-ground and you get a far superior brew that's worth the effort.

Reasoning: I wasn't using anything fancy for a test plus this stuff really shines as a thick heavy medium dark roast without being ashy brewed in a Moka pot as standard.

Oat milk Vs regular, and is barista edition worth it:

In the James Hoffman video where he tries these things he does mention that most of the drinks he tries come as standard with oat milk. Apparently the people at Starbucks think that's the way to go. It makes sense. Adding oil to cows milk is going to taste really fatty and gross.

Do get the barista style oat milk if you can, if you just buy standard oat milk it won't foam as easily and the mouth feel is different unless you're whip it within an inch of its life.

I see no reason you can't use another milk alternative. I'd avoid soya as that would make it sour but almond might add some sweetness to cut the oil. Haven't tried it. Let me know if you do, please.

Coffee grind:

Ground at number 1 setting on my vevok chef hand grinder. If you paid less than £100 for your hand grinder just go as fine as you can or whatever works best for you usually in a Moka pot. Shouldn't be espresso fine, but finer than v20 or AeroPress grind.

Base recipe:

My 'mokuchino' recipe is usually 2:1 barista style oat milk to hot/boiled water whipped up with an Aerolatte wand. Before it's whipped the water and milk usually takes up about 1/3 of my cup, after its foamy about 2/3 of it. Tinker with what you like.

I just added like a quarter of a teaspoon of bog standard Filippo Berro Extra Virgin Olive Oil to that water:milk mix and whipped it into foam.

I pour the Moka coffee on top when it's brewed (all of it, I use a 3 pot because I want more coffee in my coffee- my standard coffee shop order is a 3 shot oat milk cappuccino and that's what I'm recreating here). This is the right recipe for me for a pint mug.

Oil amounts:

The amount of oil in those drink James Hoffman was trying looked like way too much. Olive oil leaves saltiness on the palate which I think is what's counteracting a lot of the bitterness and the sharper sour notes cheap coffee gives you sometimes too. Hence why he was having drinks with a shot of olive oil and I added a quarter of a teaspoon. Your bowels and throat will thank you for cutting the dose; link: https://www.shefinds.com/collections/starbucks-customers-reporting-stomach-issues-olive-oil-infused-coffees/

My drink experience:

So on first drink you don't notice it. It's a smoother but no real taste. Like the difference in mouthfeel between cadburys and galaxy milk chocolate. That makes it a hit in my book.

As it cools to drinkable you really taste the fresh mown grassy-ness of the olive oil. It's weirdly nice. It leaves just a bit of itself on the top of your palette and sits there after the coffee is down your throat.

It also draws out hitherto undiscovered sweetness in a dark roast coffee, and even a little acidity. Not a lot. Just enough to cut through the oily texture so you don't feel greasy. Like it's more of a light to medium roast than dark medium roast. But it keeps the rich full bodied mouth feel and chocolatey taste of a medium-dark roast. Much more milk choc than dark though. There's also a touch of citrus that is definitely from the oil, like the back of the throat feel of the smell of fresh mown grass.

As it cools further you get more oiliness and it really rounds out the bitter sharpness of the coffee that you get from cheap darker roasts as they cool down. Not bad oiliness. It's a 'i just ate an olive before this sip of coffee' oiliness. And even more acidity that you can taste now you don't have the usual mouthful of ash. It leaves the slight sourness in your mouth that tickles as it dissipates. It's a green sourness though, and it's oddly pleasant. I can feel the oil on my lips though. Just a bit. And it is definitely not unpleasant.

If you let it go cold (room temp) you get a lot of acidity. I mean a lot. More like tea than coffee and also a salty aftertaste which weirdly doesn't make me want another drink though. It is not bitter at all. It's full bodied from the texture of the oil, acidic, bright and sweet.

An hour later: yeah, don't drink it cold. It tastes like I'm starting with a sore throat or I've shouted too loud. An astringent taste in the back of my throat. I'm not thirsty even though the saltiness lasted like 20 mins.

Conclusion:

I think this is how you get all the benefits of dark coffee with the brigness of light coffee. Even stone cold it's not unpleasant. I would drink it down at just lukewarm though so you don't get the salty aftertaste and harsh feeling in your throat. It's a very springlike flavour, fresh grass, birds singing, sun bright in the sky kind of coffee.

Honestly, I wouldn't do it to every cup but with your morning brew. Add it. It'll set you up for a pleasant drink as you look out the window and enjoy the early morning signs that spring is in the air, very cheaply, and that tiny bit of olive oil might just help your digestion a bit especially if you're a little sluggish in the morning (not medical advice, YMMV etc).

Is this whole thing utterly ridiculous and so Italian it bleeds red white and green to the bouncy strains of Inno di Mameli? Absolutely🤌

But I see the logic.

Let me see if I can walk you through how I think the development of the idea went.

We all know that generally Starbucks coffee hasn't been so much roasted as cremated and tastes accordingly. That's not a value judgement. It's just a statement of fact. I like medium/dark roast coffees. The Taylors Rich Italian beans i used here are my daily coffee at home. If I had a Starbucks, Caffe Nero, and a Costa in front of me I'd hit Caffe Nero for my fix. I like dark roasts.

That's what I'm getting at here. But Starbucks tastes like ash and the shattered hopes of a plant that tried really really hard and still flunked out of taste school (to me). And if it tastes like that to me, whose palette for coffee is about as refined as a sledgehammer, there is no way Weird Coffee People™️ would be caught dead drinking it with ANY other option on the table (including carrying their own beans and an AeroPress with them).

So we have a company that is famous for the kind of coffee you can use as paint stripper, who temper that with enough sugar to give a horse diabetes (please don't test this, it's a metaphor not an idea), trying to do something to draw in more footfall.

Like, let's be real here. A 16oz Starbucks cappuccino is like 93% sugar and milk by volume. It's a coffee milkshake designed to be so sweet you can't taste the coffee.

We also know that fat in milk and salt both temper sourness and bitterness of over or under extracted coffee. Which means the skill level required to pull an espresso shot that you're going to add a slightly salty fatty thing to before you drown it in sugar and more fat goes to zero. Perfect for a chain store.

So...

Bitter cheap coffee burned to a crisp before it ever reaches the cup, plus sugar, plus more sugar, probably over and/or under extracted, plus oat milk, plus olive oil equals- a very nice drink that anyone who drinks Starbucks is going to think is a revelation.

The olive oil is doing 90% of the heavy lifting of the coffee flavour in a cup you add it to.

How to make burned robusta taste like a light-medium specialty coffee? Add olive oil and oat milk.

Now I've tried it, I have to say. Italy has had coffee for a good few centuries and olive oil for millenia at this point.

At this point the cultural identity of Italy, especially from the outside, is that if you poured out Scipio's helmet it would be the source for three mythical rivers of coffee, olive oil and tomato sauce.

This combination was inevitable. It feels like something that should have been drunk by Da Vinci, Puccini and Luis XVI because someone imported an Italian thing to Versailles and just said it was French; coughoperacough.

I have an image of an Italian telling me (with Italian hands) that of course it works, it's how nonna used to make.

Which begs the question: what took so bloody long? 🤌

[sab-teraa]

Recommend some South Indian dishes. Preferably vegetarian

Hello :) I am South African, so I am not entirely familiar with what classifies as South Indian dishes as we have our own version of Indian food. That being saiiiiiiiiid, here are some of my faveeeeee veg dishes: - Dal tadak (i eat this almost everyday) - Aloo gobi (potatoes, peas and cauliflower curry) - South African style cabbage curry (its kinda like a cabbage fry with tons of chilli) - South African-style butternut curry - Khichdi (you can eat just like that, but v popular in SA to serve with a tomato chutney e.g. https://foodlikeammausedtomakeit.info/2020/04/khitchri-recipe/) -Beans curry and puri - Soya prawns chutney (soya prawns fried in ghee and then cooked in the tomato chutney mentioned above) - Soya prawns briyani (soya prawns and potatoes fried in ghee, and then usual briyani steps) _ Veg briyani served with dhall - Rasam (i usually eat this when I am sick, but its sooooo yum) - Aubergine or Spinach pakoras

Super sorry that I couldnt be more help and suggest as you requested! If any of my mutals have any recs, please feel free to share <3

[sakhshimandal]

Protein-Rich Indian Vegetarian Foods for Daily Nutrition

For vegetarians in India, ensuring adequate protein intake can sometimes be a challenge, especially since many traditional Indian meals are rich in carbohydrates but may not provide enough protein. However, Indian cuisine is full of vegetarian ingredients that are excellent sources of plant-based protein. Incorporating protein-rich Indian veg food into your daily diet is essential for maintaining muscle mass, promoting healthy metabolic functions, and supporting overall health. Here’s a guide to some of the best protein-rich vegetarian foods in Indian cuisine that can boost your daily nutrition.

1. Lentils and Legumes (Dal)

Lentils, commonly referred to as dal, are staples in Indian cuisine and are among the best sources of plant-based protein. Lentils like moong, masoor, urad, and toor dal are rich in protein and fiber, making them essential for a balanced diet. A single serving of cooked lentils (about 100 grams) provides approximately 9 grams of protein. Lentils are also low in fat and high in complex carbohydrates, which help in maintaining energy levels throughout the day.

Dal is an incredibly versatile dish that can be enjoyed in many ways—whether as a simple dal curry, dal fry, or paired with rice or roti. Including lentils in your diet regularly ensures a steady intake of essential amino acids, contributing to overall protein intake.

2. Chickpeas (Chana)

Chickpeas, or chana, are another powerhouse of protein-rich Indian veg food. Both black chickpeas (kala chana) and white chickpeas (kabuli chana) are high in protein, providing about 19 grams of protein per 100 grams. Chickpeas are also loaded with fiber, iron, and other vital nutrients, making them a nutritional boon for vegetarians.

Popular dishes like chana masala or chole offer a delicious way to consume chickpeas, and they can also be added to salads, made into hummus, or roasted as a crunchy snack. These dishes are easy to prepare and can be enjoyed as part of a balanced meal.

3. Paneer (Indian Cottage Cheese)

Paneer is a favorite ingredient in Indian vegetarian cuisine and a fantastic source of protein. It is especially beneficial for those looking for a dairy-based protein option. One hundred grams of paneer contains around 18 grams of protein, making it one of the highest protein-rich vegetarian options.

Paneer can be cooked in a variety of ways, including in curries like palak paneer or matar paneer, grilled as tikka, or even scrambled for a quick snack. It’s an excellent addition to a high-protein diet, especially for those who are trying to build muscle or maintain a healthy weight.

4. Quinoa

Although not traditionally Indian, quinoa has become a popular addition to the Indian vegetarian diet due to its high protein content. Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body needs. A 100-gram serving of cooked quinoa provides about 4 grams of protein.

Quinoa can easily be incorporated into Indian meals as a substitute for rice, added to salads, or used in pulao and upma recipes. Its versatility and high protein content make it a valuable addition to the list of protein-rich Indian veg food.

5. Soya Products

Soybeans and soy-based products like tofu and soy chunks are excellent sources of protein for vegetarians. Soy chunks, in particular, contain around 52 grams of protein per 100 grams, making them one of the richest sources of plant-based protein available.

Soya is highly versatile and can be added to curries, stir-fries, or even kebabs. Tofu, which is sometimes referred to as bean curd, can be used as a substitute for paneer in various dishes and provides about 8 grams of protein per 100 grams.

6. Green Peas

Green peas (matar) are another great addition to a protein-rich vegetarian diet. Peas provide around 5 grams of protein per 100 grams and are also rich in fiber, vitamins, and antioxidants. Green peas are commonly used in Indian dishes like matar paneer, aloo matar, and pulao.

Not only do green peas enhance the flavor and texture of dishes, but they also add a boost of protein that can help meet daily nutritional requirements.

7. Nuts and Seeds

Nuts and seeds such as almonds, walnuts, chia seeds, and flaxseeds are dense sources of protein, healthy fats, and fiber. While they may not be consumed in large quantities like other protein-rich foods, they are an excellent supplement to the diet.

Sprinkle them over salads, yogurt, or include them in smoothies for a quick and easy protein boost. Chia seeds, for instance, provide about 17 grams of protein per 100 grams, making them a perfect addition to any vegetarian diet.

Conclusion

Incorporating protein-rich Indian veg food into your daily meals is easier than you might think. With a variety of lentils, legumes, dairy products like paneer, and protein-packed ingredients such as chickpeas, soy products, and quinoa, Indian cuisine offers an abundance of vegetarian options to meet your protein needs. By focusing on a balanced diet rich in plant-based protein, you can ensure that you maintain your health and energy levels, even on a vegetarian diet.

[cookiedotdreams]

Plant-based Vanilla Cinnamon Milk Tea

Cozy up with a cup of plant-based Vanilla Cinnamon Milk Tea! This delightful recipe blends creamy vanilla and warm cinnamon for the perfect treat. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀-2 cups Water-2 cups plant-based milk (I prefer soya)-4 Cinnamon sticks or 2 teaspoons of ground cinnamon-4 Vanilla beans, split and scraped (or 4 teaspoons vanilla extract)-2 Star anises (optional)-4 tsp Loose-leaf black tea or 4 black tea…

[vasnadkarkitchen]

poya bean curry is made from soya bean and onion tomato paste and marinated masalas for dish brings extra flavor and it's north indian dish serverd with chapathi,roti,parota,naan,kulcha,jeerarice,gheerice,panner rice etc. Soya bean curry is serverd in lunch and dinner For detail recipe follow vasnadkar kitchens

[firstmedicaldiagnosticspvtltd]

Nausheen Ali Sardar says, "I went to every doctor for 3 years but no treatment worked"

When you suffer, you often suffer alone. That's exactly what was happening with Nausheen Ali Sardar. But did she talk about it? No. Was she worried about it? Yes. Putting up a brave front, she still continued her life as if nothing had happened.

She tried doing a lot of trial and error when it came to her diet, but despite all possible tricks in the book, could not fathom what her body was reactive to.

Would you believe it if we told you that she was largely allergic to oats and soya beans? And mind you, not that her body reacted immediately after consuming oats, soyabeans etc.

In fact, the allergy was a far delayed reaction, as late as three days?

Talking EXCLUSIVELY to ETimes TV, Nausheen said that she was suffering from it perhaps for more than three years. "It is only when the symptoms become visible that you realise you need medical help," she said.

Continued Nausheen, "So I tended to have puffy skin, weight gain. I felt a lot of water retention in my body and lower back pain. After 2 years, I realised that something is definitely not right.

I underwent the Prick Allergy Test, which requires one to have 200 pricks on hand. After just a few pricks, my skin started flaring up very badly and it seemed like love bites (laughs). The doctor said that he cannot continue the test as I was very sensitive to it. My problem only compounded then because I thought that I had reached the end of the tunnel. I went to several doctors and did many tests but nothing worked. I was told it could be gluten or lactose intolerance but all steps taken in that direction did not make me feel any better.

I was even told that I may be allergic to pets!

Thankfully, I am good at research. I sourced out a good lab ImuPro. It's a German lab. I contacted its head Mr. Neeraj Arora (Director of First Medical Diagnostics). Several political and glamour personalities have taken treatment for a similar issue that I was facing. I was told that a very popular actress had consulted them because she was having a constant pain.

Several people suffering for many years have taken this ImuPro Food Intolerance Test.

ImuPro test is available in 50 countries and samples are sent to Germany and my blood serum was sent to Germany for analysis and testing."

What is Delayed Allergy? Delayed Allergy is when a person gets hypersensitive to the food that his system cannot tolerate, but only after 3 to 4 days. This in turn could make it very difficult for one to backtrace the allergen.

And then? Nausheen continued, "I also have to refrain from sunflower seeds. But I am striking off oats and soya beans from my list for sure."

Medicinines being taken, currently? "None," replied Nausheen. "It's just that my allergic food items have to be kept at a safe distance from me."

Results seen? Pat came the reply, "Oh yes.

My face has shrunk. I had developed some pigmentation too; even that has disappeared. No lethargy. No back pain. I am feeling like a new person. I am feeling 20 years younger."

"Trust me. I had almost given up. Itne paise kharch kiye the. Bas ek last option try kar rahi thi. Thank heavens, it worked," Nausheen signed off.

#wellnessjourney #Lifestyle #wellnesstips #foodallergies #foodintolerancetes #lifestylevlog #healthcare #foodintolerancetest #celiacsociety #facebookviral #AllergyTesting #happycustomer #improvement #ImuPro #WellnessLifestyle #fmdindia #recipeoftheday #recipes #facebookreelsviral #healthyeating #AllergyAwareness #foodintolerancetesting #facebookpost

[40sandfabulousaf]

大家好! Besides yong tau foo, another healthy meal option for locals is lei cha (tea rice). Brown rice is commonly used in this dish, topped with choy sum (Chinese flowering cabbage), green beans, cabbage, tau kwa (firm tofu), chye poh (preserved turnip), peanuts and anchovies. It also comes with a green tea paste broth made from ground seeds, veggies and tea. I don't like basil and mint so I usually give the broth away. I don't like brown rice either except for congee but once all the toppings are mixed together with the rice, it's acceptable. MI, ML and CL introduced me to a lei cha stall and it was very tasty. The texture of the toppings was mostly crunchy, along with savoury notes from the anchovies and chye poh. YUM!

I thought of skipping news about the genocide in Gaza for this post but decided not to. There's too much suffering inflicted upon Palestinians. All the same, I'll need a short break to keep my spirits up, possibly for 1 or 2 weeks. I'll still be keeping abreast of the news and praying for an end to the war, but won't share articles for a short period of time. Maybe I'll post mukbangs or recipes, something more light-hearted and fun for abit before returning to the events in Gaza and the west bank.

I took leave on Friday so after my daily morning calisthenics, Pa and I treated ourselves to a buffet breakfast. First plate - cold soba, enoki mushrooms, seaweed and a tiny bit of soya sauce, smoked salmon, tofu with bakchoy and fish, steamed wong bak (Napa cabbage) with dried shrimp and conpoy, hashbrown and 2 eggs sunny side up. Next, more vegetables - mushrooms, wong bak, tofu with bakchoy and fish, topshell and cucumber salad, asparagus, braised chicken and siew mai. Third plate, fruit - watermelon, blueberries, dragonfruit, rock melon and delicious grapes. Finally, I shared waffles and ice cream with Pa. I was so stuffed, I went for a 15 minute walk/run at the park near my home later on to help with digestion; mostly brisk walking with about 5 minutes of running since I'm still new to running.

I introduced LL, my expat friend from China, to a place that serves 1 of the best meepok (flat yellow noodles) in Singapore. This isn't found at a hawker centre or hotel restaurant; it's a diner which specialises in siew lat (traditionally refers to roast pork and waxed duck, now commonly refers to roast meats). I ordered their char siew, green beans stirfried with garlic and har mai (dried shrimp), dong guai (angelica herb) roast duck and the star of the show, meepok. The char siew had a nice char and was lightly crispy on the outside and very tender on the inside. We adored it! Also loved their green beans which were fragrant and still retained a slight crunch. The duck was juicy with a robust herbal taste and that meepok, THAT MEEPOK! This is made in-house, not sourced from a supplier. It was slurpable, QQ and oh so smooooooth! This delighted our senses so much. Enjoy the video!

Well! It's the start of a brand new week and I'm feeling less exhausted after taking Friday off. There will be more to come as I clear my leave for the year and carry forward the number of leave days the company allows to 2025. Time really flies; we're approaching the end of the third quarter of 2024. My mini getaway with YL is also happening in 2 weeks. Can't wait! 下次见!

[wahjiwahofficial]

Discover the Best Soya Chaap in Delhi NCR at Wah Ji Wah

Introduction to Soya Chaap and Its Popularity in Delhi NCR

Best Soya chaap restaurant In Delhi NCR is a beloved vegetarian delicacy that's taken the Delhi NCR food scene by storm. Known for its meat-like texture and rich flavors, it's a favorite among vegetarians and non-vegetarians alike. If you're a foodie in Delhi NCR, you can't miss out on this delicious treat.

Brief History of Soya Chaap

Originally inspired by the North Indian tradition of tandoori cooking, Soya Chaap has evolved into a popular street food and restaurant dish. Made from soya beans and flour, it mimics the texture of chicken, making it a perfect alternative for vegetarians craving a hearty, savory meal.

Features and Specialties of Wah Ji Wah

Wah Ji Wah is a name synonymous with the best Soya Chaap in Delhi NCR. Here's why:

Unique Recipes: Wah Ji Wah offers a variety of Soya Chaap dishes, from creamy Malai Chaap to spicy Tandoori Chaap.

Quality Ingredients: Only the finest soya beans and spices are used to ensure every bite is flavorful and authentic.

Expert Chefs: The chefs at Wah Ji Wah are masters of their craft, bringing years of experience and passion to each dish.

Here are a few of their prominent outlets: When you visit Wah Ji Wah, here are some must-try Soya Chaap dishes:

Malai Chaap: Tender soya chaap marinated in a creamy, rich sauce.

Tandoori Chaap: Spicy and smoky, cooked to perfection in a tandoor.

Afghani Chaap: A milder, herbed version of the classic tandoori, perfect for those who prefer less spice.

Masala Chaap Roll: Soya chaap rolled in a paratha with tangy spices.Tips for First-time VisitorsTo make the most of your visit to Wah Ji Wah.

Arrive Early: Popular hours can get busy, so arriving early ensures you get a table without waiting.

Ask for Recommendations: The staff is friendly and knowledgeable, and they can suggest dishes based on your taste preferences.

Try a Variety: Don't limit yourself to one type of chaap; sampling different varieties will give you a fuller experience of what Wah Ji Wah Best Soya chaap restaurant In Delhi NCR has to offer.

[jaigurufoods]

soya chunks and receipes

 More and more people are seeking tasty and nutritious meatless meal options as plant-based diets gain popularity. Soya chunks offer an easy way to add protein and meaty texture to vegetarian and vegan dishes. Made from defatted soy flour, soya chunks plump up and take on a tender, meat-like consistency when soaked and cooked, absorbing flavors from sauces and spices. They are incredibly versatile, perfect for stir-fries, stews, curries, or as a substitute for ground meat in dishes like tacos, chili, and pasta sauce. With a neutral flavor, soya chunks make it simple to create delicious, satisfying meatless meals. From soya chunk kebabs to vegetarian mapo tofu, home cooks find it easy to go meat-free with this soy-based staple. For an accessible, nutritious, and tasty way to enjoy more plant-based proteins, stock up on versatile, protein-packed soya chunks from Jai Guru Foods.

Be Healthy!

Check out these recipes from Jai Guru Foods:

Soya Chunk Tacos

Fill taco shells with cooked soya chunks seasoned with taco seasoning, along with toppings like shredded lettuce, diced tomatoes, avocado slices, and salsa. Serve with lime wedges. For more ideas, visit Jai Guru Foods.

Soya Chunk Spaghetti Bolognese

Simmer cooked soya chunks in a rich tomato-based sauce with garlic, onions, carrots, celery, and Italian herbs. Serve over spaghetti and top with grated Parmesan cheese. Find more recipes at Jai Guru Foods.

Soya Chunk Stir-Fry

Stir-fry soya chunks with bell peppers, broccoli, snap peas, and carrots in a savory soy sauce, garlic, ginger, and sesame oil mix. Serve over steamed rice or noodles. Discover more dishes on Jai Guru Foods.

Soya Chunk Curry

Simmer soya chunks in a coconut milk-based sauce with Indian spices like curry powder, turmeric, cumin, coriander, and garam masala. Serve with naan bread or rice. Visit Jai Guru Foods for more inspiration.

Soya Chunk and Vegetable Skewers

Thread soaked soya chunks onto skewers with cherry tomatoes, bell peppers, zucchini, and mushrooms. Grill or roast until lightly charred. Serve with couscous or quinoa. Check out Jai Guru Foods for more recipes.

Soya Chunk Chili

Cook soya chunks with onions, garlic, bell peppers, kidney beans, diced tomatoes, and chili powder for a hearty vegetarian chili. Top with cilantro, cheese, and sour cream. For more recipes, visit Jai Guru Foods.

Soya Chunk Shepherd’s Pie

Top cooked soya chunks and mixed vegetables with creamy mashed potatoes. Bake until golden and bubbly for a comforting meal. More ideas at Jai Guru Foods.

Soya Chunk Shawarma Wraps

Marinate soya chunks in yogurt, lemon juice, garlic, and spices like cumin, paprika, and cinnamon. Grill or bake and serve in pita bread with lettuce, tomatoes, cucumber, and tahini sauce. Get more recipes from Jai Guru Foods.

Soya Chunk Fried “Chicken”

Coat boiled soya chunks in seasoned flour and shallow fry until crispy. Serve with mashed potatoes, gravy, and green beans for a vegetarian take on fried chicken. Find more at Jai Guru Foods.

Soya Chunk Stew

Simmer soya chunks with root vegetables like potatoes, carrots, and parsnips in vegetable broth with thyme, rosemary, and bay leaves. Serve with crusty bread. Discover more recipes at Jai Guru Foods.

These meatless meals made with soya chunks are delicious and packed with protein and fiber, making them satisfying and nutritious for everyone. Customize the recipes with your favorite ingredients and spices to suit your taste. Enjoy your meatless culinary adventures!

For more information, visit Jai Guru Foods.

[hebbarskitchen]

soya chunks curry recipe | soya bean curry recipe | soya bean recipe with step by step photo and video recipe. basically a thick creamy curry recipe prepared with soya nuggets and other indian spices. soya nuggets are by product of extracting soya bean oil. soya chunks are easy and quick to cook and turns to be juicy by absorbing the spiced curry.

[technicallyacook]

A curry base you can use for anything

I know that's a big claim. But as long as you're making a curry with a base of tomato, onion, ginger, and garlic, this base will serve you well. You can use it for chicken, rajma, chole, paneer, pav bhaji, etc.

And it's only $1 per serving. In Toronto.

I'm a busy woman and I make a lot of curry. I make a double batch of this recipe and freeze it in an ice cube tray then dump the cubes into a freezer bag to use later as needed. I use it in various curries throughout the week. And no, they don't all taste the same. How? Because this curry base doesn't have spices. You're just taking the most time-consuming part of curry (browning the onions, simmering and reducing the tomatoes, etc) and doing that ahead of time.

Here's my recipe (makes 6-8 servings):

1 can Tomatoes (without calcium chloride) or 1.5kg (3 pounds) fresh. (See my post about canned tomatoes and why they're better)

750g (1.5 pounds) Red Onion

1 head garlic, peeled

4 small spoonfuls ginger paste, or 1" fresh (see my post on how to make and preserve your own ginger paste to save money)

Ghee or oil

Peel and slice your onions. You could chop them roughly if you'd like, because later we will be blending it. However, I like slicing them thin, to give the onion more surface area for browning. More browning gives more flavor.

Heat a pot or saucepan on medium heat and add ghee or oil, about 1/4-1/2 cup (50-100mL). I prefer a pot as it prevents those splatters from getting all over the stove, but a saucepan will do fine.

Add your onions and stir frequently

While the onions are browning, peel your garlic. If using fresh ginger, remove the skin and cut into smaller pieces.

Once onions are nicely browned, add your garlic and ginger. Continue cooking for a few more minutes, stirring frequently, until garlic is lightly browned. Do not burn.

Add the whole can of tomatoes. If using fresh tomatoes instead, roughly cut first and remove the stem. Use a potato masher to break up the tomatoes a bit and release all the juices.

Once the mixture starts to bubble, reduce the heat to low and simmer. Allow to cook until very thick, up to an hour or possibly more. Stir regularly to prevent burning.

Once fully thickened, transfer to a blender or food processor. Blend until smooth.

Transfer to an ice tray. Freeze for at least 8 hours before transferring to a freezer bag.

To use your curry base:

Simply add when you're supposed to add your tomatoes in a curry recipe, along with water as needed for the correct consistency. Use to replace onions, ginger, garlic, and tomatoes. You may need to add additional onions, garlic, etc depending on the exact recipe, but usually you don't.

Here's an example recipe for rajma. You can use the same process for other legumes, just alter the spices. For meat/paneer/soya you can either follow the same process, or you can first marinate and fry the meat/paneer/soya separately before adding it to your finished tadka. For pav bhaji, I recommend first boiling and mashing the veggies separately before adding it to the curry. I also recommend adding some extra garlic paste for pav bhaji. Aside from that, just use your imagination! The possibilities are endless.

Rajma (makes 2-3 servings)

In an Indian pressure cooker on medium heat, add: a large spoonful of ghee, 1 cinnamon stick, 1 black cardamom, 2-3 green cardamom, and 1/2 tsp mustard seeds

Add 2tsp fennelseed powder, 1/2tsp tumeric, 2tsp coriander powder, 1/4tsp chili powder, 1/2tsp ground cumin, a pinch of hing, and salt to taste.

Quickly, before the spices burn, add a handful of frozen curry base cubes, and a splash of water. Let the cubes melt completely, then add more water to adjust the thickness. If it's too thick it will burn while cooking the beans.

Add red kidney beans. If canned, drain and rinse first. Close the pressure cooker and cook 20 minutes.

Release the pressure, open, and give the beans a slight mash with a potato masher. Adjust the thickness if needed with water. If too thin, simmer until reduced.

Finish with 1/2tsp garam masala. Taste and add any other spices as needed.