#traditional indian corn flour soup | Explore Tumblr posts and blogs

bonespugsnharmony · 6 years ago

Text

Glossary of a few Traditional African American (slave) foods

Cala: Sweetened rice cake, African in origin, served with morning café au lait, formerly sold by black women in the French Quarter of New Orleans. In Georgia, this sweetened rice cake was called saraka. A women born in slavery in the 1930s recalls her mother making the cakes: “Yesium. I membuh how she made it. She wash rice, ann po off all duh watah. She let wet rice sit all night, and put in mawtuhm an beat it tuh paste wid wooden pastle. She add honey, sometime shuguh, add it in floot cake wid uh kams. Saraka, she call um.” (btw this kinda reminds me of the japanese treat called mochi)

Calalu: Thick soup or stew similar to gumbo. Ferdinand Ortiz traced calalu to African coilu, which is a Mandingo name for a plant resembling spinach. In Pointe Coupee, Louisiana, it is a rich soup or stew in which one or more kinds of calalu leaves are the chief ingredients. Calalu is also the name given to several plants having edible leaves, eaten as greens and in soup, or used medicinally.

Coffee: Word derived from Kaffa, region in Ethiopia.

Cowpeas: Vigna unguiculata, black-eyed peas. Used in the southern U.S. by both blacks and whites. Traveled from Africa to North America in holds of slave ships as food for the cargoes.

Cush, chushie: Sweet, fried cornmeal cake that first appeared in American English in 1770. Gullah kush or kushkush. Related to Hausa via Arabic kusha.

Fufu: Called “turn meal and flour” in South Carolina. A mixture of cornmeal and flour is poured into a pot of boiling water. From this fufu mixture, enslaved Africans made “hot cakes” in the fields, which were sometimes called ashcakes or hoecakes. These evolved into “pancakes” and “hotwater cornbread.” Fufu is a common food throughout Africa and the New World; it consists of yams, plantains, and cassava roots (manioc, tapioca) cut into pieces and boiled together; maize or Indian corn beaten into one mass and eaten with pepper, boiled in a pot with okra. A substantial dish of fufu is composed of eddoes, ochas, and mashed plantains made savory with rich crabs and pungent with cayenne pepper.

Goober: A Bantu word for peanut. Another word for peanut is pinder from the Congo word mpinda. The first known records of the word are in Jamaica in 1707, and in South Carolina in 1848. Pinder Town is the name of a place in South Carolina.

Grits: Enslaved Africans took hominy (the hauled dried kernels of Indian corn) and made grits by grinding the corn hauls and cooking them; grits is similar to eb, which is eaten in Africa.

Guinea Corn: Guinea Corn, also called sorghum and millet (Sorghum vulgave), is an indigenous African crop transported to North America by Africans.

Gumbo: This word is similar to the Tshiluba word kingombo and the Umbundu word ochingombo. It is a soup made of okra pods, shrimp, and powdered sassafras leaves. It was known to most southerners by the 1780s.

Gunger Cake: Gingerbread, which is a dark molasses cake flavored with the powdered root of the ginger plant, is thought to have originated in the Congo and been carried to North America by enslaved Africans.

Hop’n johns: Traditional West African dish of black-eyed peas and rice cooked together. It is common in AA cuisine.

Jambalaya: Bantu tshimbolebole, dish of tender, cooked corn. African-influenced dish similar to gumbo, particular to New Orleans. Africans brought to Louisiana from the Kongo.

Jollof Rice: Style of cooking red rice brought to the American South by the Mande of West Africa. Also related to red rice.

Juba: Traditional slave food. Refers to the food that enslaved Africans working in the plantation house collected from the “massa’s” leftovers. Such leftovers were called juba, jibba, or jiba. On Saturday or Sunday, the leftovers were thrown together; no one could distinguish the meat from the bread and vegetables. This juba was placed in a huge pot, and those working in the ‘Big House” shared it with those working in the fields.

Maluvu: Tshiluba maluvu, palm wine. Produced throughout Africa from sap or juice collected from palm trees. African Americans continued to make it in Savannah, Georgia; in South Carolina, the palmetto tree is the source of this potent brew. In some cases, African Americans extracted material from the center the palmetto tree, called palm cabbage or palmetto cabbage, and cooked or fermented it for wine.

Millet Bread: The seeds of various grasses made into bread were used as food on the slave ships that carried enslaved Africans to the Americas.

Okra: Abelmoschus esculentus, also called guibo and guimyombo, originated in what geo-botanists call the Abyssinian (Ethiopian) center of human food zones. It is still cultivated in present-day Ethiopia on the plateau portions of Eritrea, and in parts of the Sudan. It also became the essential ingredient of Louisiana gumbo.

Peanut Oil: First introduced by enslaved Africans in the American South, especially in deep-fat frying, a cooking style that originated in western and central Africa.

Pone Bread: Enslaved Africans made mush from cornmeal and called it pone bread, a mush cake similar to mush patties baked in African for centuries.

Kola: Cola acuminate and Cola nitida. Trees were native to western Sudan, and their fruit, the Kola nut, became the principal ingredient used in making modern cola drinks. During the slave trade, kola nuts were given enslaved Africans to suppress their hunger and thirst. They were used also as a medicine of sorts. A transatlantic slaver wrote: “The seed, brought in a Guinean ship from that country, is called ‘bichy’ by the Colomanty and is eaten and used for pains in the belly.”

Rice: Oryza sativa and Oryza glaberrimi, were indigenous varieties of rice imported in 1685 from the island of Madagascar to South Carolina. Some historians contend that enslaved Africans first showed white Americans how to cultivate rice. By 1740, rice had become a major staple in the South Carolina farming and slave-based economy.

Sesame: Sesamum indicum, or sesame, also known as benne seed in South Carolina were brought as seeds by West Africans to South Carolina. Slaves raised large crops of sesame, being fond of the plant’s nutritious seeds for making soups and puddings. They also used sesame oil for cooking and lighting lamps within private estates as well as on the public roads.

Tania: Colocasia esculenta, coco yam; eddo in West Africa; Tanya in West Indies. Appears indigenous to Central Africa with two known varieties: “Old coco yam” (Colocaccia antiquorum) probably originated in the Congo basin, with its earliest citation being made by the Portuguese in the 15th century; “Coco yam Tania” (Xanthosomaa sagitifolium) was a popular root plant in Sea Islands of Gerogia and South Carolina.

Watermelon: Citrullus vulgaris, spread from Sudan to Egypt during the second millennium B.C.E. Now, it is distributed throughout the world. The transatlantic slave trade served as a major vehicle in transporting watermelon to the New World, where it remained a favorite among blacks and whites alike. Enslaved field hands often planted watermelon in the fields so they could enjoy them in July and August, the two hottest months of the year, while they hoed and picked cotton.

#aa #african american #african american history #African American Culture #aa culinary history #culinary history #african american cuisine #slavery #african diaspora #food #cuisine

45 notes · View notes

dosaandmoreberlin · 3 years ago

Text

Best Meals to Enjoy When in Germany

Every country on every continent has a very unique and delicious cuisine to offer its residents and visitors. The cuisine of any place is made up from the flavours, the locals are accustomed to. Over the years these flavours have become the palette of the people belonging to that particular place. Europe has one of the widest range of dishes very similar to Asia. There is a remarkable influence of other countries and cuisines on the European cuisine. It almost seem like the food in Europe somewhat welcomes different people with distinguished palette from all around the globe.

The German cuisine has an exquisite range of dishes filled with rich flavours. Along with the basic traditional dishes there are various multinational restaurants like Indian restaurants in Germany. There are various cultural delights and delicacies that people in Germany enjoy. In Germany you will find a very subtle yet noticeable mix of local and international restaurants and meals available for the people to have. Germany is the third largest agricultural producer in Europe. While meats are consumed heavily in this country, the other groceries and ingredients are just as important and adored. Germany is also the third largest exporter of agricultural produce in the world. The German cuisine is also highly influenced by other International cuisines like Italian, Chinese, Indian, Asian, etc.

German seasonings include parsley, thime, mustard, chives, black pepper, basil, sage, nutmeg, cardamom, anise seeds, etc. The staple food grains of Germany are wheat, barley, corn, sugar beets, oats, rye, potato etc. It is observed that the Germany cuisine heavily focuses on certain ingredients like potatoes, bread, meat like pork, and greens like kale, cabbage etc. While there are multiple regional dishes served all over Germany the main dishes of the country or the national dishes are Rouladen, Sauerbraten and Einhopf.

Some of the most popular local German dishes are:

1. Wurst: Sausages are one of the most famous delicacies in Germany. There are around 1500 varieties or combinations of sausages with different ingredients made and consumed in Germany. These varieties are available on small stalls all over the country.

2. Rouladen: A traditional German dish made using onions, bacon, mustard, pickles all wrapped in beef or veal. This dish is found in almost all households, family dinners and during different festivals.

3. Käsespätzle: Similar to paste, this dish is made using thin egg noodles which are made using eggs and wheat. It is most commonly served with a side of gravy or meat.

4. Eintopf: A dish served on cold days. The name of this delicious, traditional German stew or soup means ‘one pot’ and refers to the way of cooking rather than the ingredients used.

5. Kartoffelpuffer: A classic German side dish or snackable. Kartoffelpuffer is made using potatoes, flour, egg, onion and seasonings.

6. Sauerbraten: One of the national foods in Germany is Sauerbraten. It is a meal full of protein since the basic recipe of Sauerbraten is heavily wine and spices marinated meat.

Along with many more such delicious and famous dishes like those mentioned above Germany also has a few delicious Asian and Indian restaurants like Dosa and More. Dosa and More is one of the good Indian restaurants in Berlin, Germany. For people visiting Germany or living there but wanting to try something different from the usual, Dosa and More is the perfect place. It has a wide range of South Indian delicacies and North Indian lip smacking meals.

The international influence on the German cuisine has helped people from all over the world feel more welcomed in the country. Once you feel like you are done and satisfied with the food and flavours of the traditional German dishes and local food items you can always try other dishes. Some international cuisines and dishes available in Germany are:

1. Italian: Pasta, pizza are easily available in Germany for people to try the German version of these Italian delicacies.

2. Thai: All your favourite Thai curries, stews, etc. are also up for grabs in this versatile country.

3. Indian: One can also get some traditional and delicious Indian delicacies at cheap restaurants in Berlin like Dosa and More. Subtle flavoured Dosas, idlis, chole bhature and Indian chaats all are available in Berlin at Dosa and More.

4. Peruvian: You can get a great deal on delicious middle eastern treats like causa and ceviche in Germany, to help you change and expand your flavour palette.

With such a wide range of dishes to choose from it can sometimes get confusing about what to try there. When in Germany one must try Dosa and More, an authentic Indian restaurant in Berlin that has very pocket friendly priced meals, which are filling, delicious and different. From dishes like Dosa and sambar to Chole bhature Dosa and More covers them all. Both vegetarian and non vegetarian dishes are available at Dosa and More for people to try. The best thing is it is perfect for locals as well as without losing the basic taste of the dishes, the flavours are tampered with to make them suitable for the people of Germany to enjoy without feeling overwhelmed with spices.

#Indian restaurants in Germany #good Indian restaurants in Berlin #cheap restaurants in Berlin #authentic Indian restaurant in Berlin

0 notes

diethelp-blog1 · 4 years ago

Text

Malaysian Food and Top Ten Must Eats

Eating is a favourite pastime in Malaysia. I don't know if it was a Malaysian who coined the term 'live to eat', but other than visiting the mall, Malaysians eat, eat and eat. In fact, we eat at anytime of the day. Or night. Or even midnight. Yes, there are plenty of 24 hours restaurants called 'mamaks' that cater to our midnight hunger pangs. In fact, the stereotype of a Malaysian is that he eats not just during breakfast, lunch and dinner, but in between as well! This used to be such a problem in civil service that the government had to eliminate brunch time in order to increase productivity!

In fact, in Malaysia, very often people do not say, "How are you?". Instead, they say, "Sudah makan?", which means, "Have you eaten?"

It's not surprising that Malaysia is truly a paradise for food lovers. Being a multi cultural and multi racial society, not only do we have the best food from each culture, cultural integration produces even more types of foods.

Let me introduce to you the cuisines of the three main races in Malaysia- Malay, Chinese and Indian. If you have tried Chinese or Indian food before and think you've tasted it all, think again. Malaysian Chinese and Indian food have adapted to the local palate and have evolved into cuisines of their own. And like other cuisines, there are many regional variations, but here I will give you a general overview.

Malay

Cooking Style

Let's begin with Malay food. Malay cuisine uses many types of fresh aromatic herbs and roots such as lemongrass, ginger, garlic, shallots and chillies. Many of these herbs and roots are native to this region. Spices are also important and they are called 'rempah'. Another important ingredient is coconut milk, which is added to make a dish creamy and rich. There is also a key ingredient called 'belacan', which is a fermented paste made from tiny baby shrimps mixed with salt and chillies.

Typical Meal

You can find Malay food everywhere in Malaysia. A typical meal that you might order is a rice dish with dried anchovies, cucumber, peanuts and a hard boiled egg, together with the meat of your choice, called 'nasi lemak'. The rice is cooked in coconut milk. You might even order plain rice and usually accompanied by three side dishes of your choice, such as chicken, mutton, or beef and a variety of vegetables- all cooked in Malay style. Accompanying your dish, you could have beef soup which is called 'sup lembu'; or mutton soup which is called 'sup kambing' - two very popular Malay soups. To wash it down, you may order a refreshing cordial drink called 'air sirap'; or a cordial drink with condensed milk called 'ais bandung'.

Other Delicacies

Other Malay delicacies include fish mousse, grilled slowly over a fire, called 'otak-otak' and a noodle dish garnished with cucumber, onion, and lettuce served in savoury fish soup called 'laksa'. There are many regional variations of 'laksa', so try one in every state. There is also a Malay salad, which is called 'ulam'; consisting of a combination of fresh aromatic herbs; mint, basil, lemongrass, kaffir lime leaves, turmeric leaves, and raw vegetables like bean sprouts, long green beans, shallots, and cucumber. Instead of Thousand Island dressing, the topping is a combination of salted fish, dried prawns, fish crackers, fried grated coconut, and other savory garnishes.

If you're in Kelantan, which is the north-eastern state of the Peninsula, try this regional dish that serves blue rice with a variety of side dishes, It's called Nasi Kerabu. The blue colour is a result of the cooking process, where certain types of herbs are thrown into the water during the cooking of the rice

Dessert

For dessert, try a bread-like puff with sugar, corn, and coarsely chopped nuts in the middle called 'apam balik'.

Chinese

Cooking Style

Next, we move onto Chinese food. Chinese food is typically considered milder in spiciness, but Chinese cuisine in Malaysia has taken a spicier touch. Chinese cuisine is varied, but in Malaysia the style is generally the Cantonese style of cooking. A common way of cooking is stir fry. Cantonese cuisine balances the yin and the yang, of food, a difficult concept to describe. You may hear people refer to it as the cooling or "heaty" effects of food. For example vegetables, some fruits and soup are considered cooling and meat is considered heaty rice vs roti nutrition facts.

Typical Meal

A typical Chinese meal can be found easily in many restaurants and hawker stalls in Malaysia. You can also go to a 'kopitiam', which is a traditional Chinese cafe. You might order 'economy rice', which has rice and a variety of side dishes. A common practice is to choose three side dishes- one meat, one vegetable and the last, a dish like tofu or egg. You might also order a noodle dish. There are many styles of cooking noodles such as Cantonese or Hokkien style. You can try the fried noodle with eggs, cockles and bean sprouts called 'char kuey tiao', or Chinese noodles with dumplings and roast pork called 'wan tan mee'. You could also order thick noodles fried with black sauce and pork lard called 'hokkien mee'. Chicken rice is also very popular in Malaysia. To wash it down, you could order Chinese tea, or herbal tea.

Other Delicacies

Other delicacies include Chinese spring rolls stuffed with steamed vegetables, bean sprouts, turnip and carrot, called 'popiah'. Another popular dish here is the pork rib soup called 'bak kut the'. The soup is cooked for many hours with garlic, pork ribs and a variety of herbs. Chinese dumplings are also a must-try. They are glutinous rice wrapped in a leaf along with pork, mushrooms, nuts and salted duck egg yolk. if you have heard of 'dim sum' before, you must try the Malaysian version. It is basically an assortment of bite size dishes, including seafood, meat and vegetables. Dim sum is usually eaten in the morning.

Dessert

For dessert, a well-loved Chinese dessert is curdled soy bean milk topped with syrup called 'tao foo fah'.

Indian

Cooking Style

Indian cooking is of course, very spicy and hot. it has also adapted to the local culture to create a new type of cuisine. Most of the Indian food in Malaysia (comes from) from Southern India, but North Indian food is also widely available. Spices are the heart and soul of Indian cooking. Spices like coriander, cumin, turmeric, fennel, cardamom, clove, cinnamon and star anise are widely used.

Typical Meal

Indian food is easily available in Malaysia. For a typical meal, you might want to have rice served on a banana leaf, accompanied by a variety of spicy hot dishes such as mutton, chicken, fish, squid and crabs. Or you might order bread, and there are many types of them. To name a few, thin rice pancakes or 'thosai', fermented rice and dhal or 'vadai', wheat bread or 'chapati', flour bread or 'roti canai'. Or you may also be interested in chicken tandoori- that's chicken slowly grilled in a clay oven.

Other Delicacies

There are 24 hour restaurants open if you're suffering from a midnight hunger pang. Affectionately called 'mamak', they have been institutionalized as a Malaysian icon. Mamaks are run usually by Indian Muslims. If Westerners hang out at bars, Malaysians hang out mamaks. Mamak food is distinct, and a popular drink here is the 'the tarik', or tea with condensed milk. Other popular food you can order in a mamak is the 'maggie goreng', which is fried Maggi instant noodle with eggs, vegetables and meat.

Dessert

For dessert, you may be interested in a sweet dish of rice noodles topped with coconut and coconut palm sugar called 'putu mayam.'

Other Cuisines

There are many other types of cuisines in Malaysia, such as Nyonya cuisine, which is the cooking of the Straits Chinese. Straits Chinese trace their ancestors to Malays and Chinese, and their cooking combines the styles of these two races. I'd recommend a chicken stew cooked with salted soy beans and coconut palm sugar called 'ayam pongteh'; and a chicken dish cooked with nuts from a type of mangrove tree found in Malaysia, which is called 'ayam buah keluak'.

The Portuguese, one of the many colonialists who set foot in Malaysia, left their mark too on local cooking. One (example) is the Devil's Curry, a dish made from vinegar, herbs and nuts and plenty of chilli- hence its name Devil's Curry.

Top Ten Must Eats

Alright. It's now time for the top ten must try foods in Malaysia. As with all cuisines, it is very difficult to compile a list of only ten, especially in Malaysia where there are definitely more than ten foods you must try!

However, if I were to compile a list, it would look like this:

Number One.Nasi lemak. This is the national dish of Malaysia. Nasi lemak literally means 'rice in cream'. There are many regional variations, but the most common ones consist of steamed rice that is cooked with coconut milk and pandan leaves, which is a kind of plant indigenous to this region. Traditionally served on banana leaf, the rice is topped with cucumber slices, dried anchovies, roasted nuts and hard-boiled egg. But the most important ingredient is the 'sambal', a kind of hot spicy sauce made from chilli, pepper and spices. In fact, how delicious a nasi lemak is really depends on how well the 'sambal' is made! Most people will eat nasi lemak accompanied by a dish like chicken, cuttle fish, cockles, beef, or beef rendang which is beef cooked in dried spices, and vegetables.

Number Two. Bak Kut Teh. The name translates into 'meat bone tea'. This Chinese dish is a soup with pork ribs, herbs and garlic cooked for many hours. Other ingredients include mushrooms, internal organs, and dried tofu. Green onions and fried shallots are sometimes added in as well. Bak Kut Teh is served with rice and 'you tiao', which are long fried pieces of dough. Chopped garlic and chilli in soy sauce served in tiny plates often accompany this dish. Chinese tea is a very important part of this dish and is drunk to balance the taste. Try Bak Kut Teh for an authentic Chinese meal.

Number Three. Laksa. Yet another favourite Malaysian dish, laksa has many different regional variations. The more common one is the asam laksa. It is a sour fish- based soup where the main ingredients are shredded fish, usually mackerel, and finely sliced vegetables including cucumbers, onions, red chillis, pineapple, lettuce, mint, and ginger buds. Thick white noodles are then added into the soup. To top it off, a thick sweet shrimp paste is added. Other variations of laksa are Laksa Sarawak, Laksa Penang, Laksa Kedah, Laksa Ipoh, Laksa Kuala Kangsar, Laksa Kari, Laksa Johor, Laksa Kelantan, Laksam, Laksa Lemak and many more.

Number Four. Satay. You might have heard of this one before. It's basically skewered meat served with peanut sauce, cucumber, onions and rice cakes. The choice of meat is varied- you can choose deer meat, rabbit meat and even fish, but the most common are chicken and beef. The marinated meat is skewered on bamboo sticks and grilled over charcoal.

Number Five. Char Kway Teow. It literally means 'stir fried rice cake strips'. Flat rice noodles are fried together with chilli, prawns, cockles, eggs, bean sprouts and vegetables. Sometimes it is fried with pork lard. It also has many regional variations, but the most famous one is the Penang Char Kway Teow.

Number Six. Nasi Kandar. A popular north Malaysia meal that originated in Penang, nasi kandar is widely available. It has rice, and a variety of spicy side dishes to choose from. In fact, it is the spices that make nasi kandar so unique. The dishes are laid like a buffet and you have to point to the side dishes that you want. After you have chosen your side dishes, the waiter will pour a variety of curries onto your plate, and this process is called 'banjir' or 'to flood'. If you can't take spicy food, ask for less curry.

Number Seven. Roti Canai. One of the most (widely consumed foods) in Malaysia, roti canai is a type of flatbread that is available everywhere. It is round and flat, and is eaten with lentil curry called 'dhal'. You can ask for your roti canai to be made in many ways. The more popular variations are: with eggs or roti telur, with banana or roti pisang, made smaller but thicker or roti bom, made thin and flaky like tissue paper or roti tisu. You can even be more adventurous and ask for roti kaya, spread with Malaysian jam made from coconut; or roti Milo, with chocolate powder sprinkled on top. Try a few and find your favourite roti!

Number Eight. Cendol. An all time favourite Malaysian dessert, cendol consists of shaved ice, smooth green rice noodles in chilled coconut milk and coconut palm sugar, or gula Melaka. Sometimes, red beans, glutinous rice and corn are added. If you have a sweet tooth, ask for more gula Melaka, as many Malaysians do!

0 notes

agilenano · 5 years ago

Text

Agilenano - News: 22 Best Spoon Storages

Vencer 4 Piece POP UP SET Glass Food Containers with Airtight Lids and Spoon,Equipped with Anti-Slip Silicone Pad,Kitchen and Pantry StoragesVencer 4 Piece POP UP SET Glass Food Containers with Airtight Lids and Spoon,Equipped with Anti-Slip Silicone Pad,Kitchen and Pantry Storages - For light cleaning a quick wipe with a damp cloth will suffice, dishwasher safe dry food, cereal, flour sugar, pasta, rice, coffee, nuts, snacks can be used with confidence with this containers storage set. Craft by borosilicate glass, more clear and thiner, but stronger enough, clear glass allows contents to be easily seen without removing the lid and stackable and modular design will save you space. Push the button on the lid is pressed for an airtight seal, pop the button back up to lift the lid these airtight storage canisters keep your foods fresh for a long time. 4 different sizes includes 500ml (43 x 43 x 45 inches), 900ml (43 x 43 x 59 inches) , 1200ml (43 x 43 x 75 inches) and 1700ml (43 x 43 x 95 inches) also includes a spoon for each canister, and silicone anti-skid base. Khandekar Stainless Steel Round Spice Box, Indian Masala Dabba with 7 Containers and 1 Spoon, Spice Storage Organizer for Kitchen – 22.5 cm, SilverKhandekar Stainless Steel Round Spice Box, Indian Masala Dabba with 7 Containers and 1 Spoon, Spice Storage Organizer for Kitchen – 22.5 cm, Silver - Dimensions length, 9 inches (225 cm), width, 9 inches (225 cm), height, 3 inches (75 cm) | package content, 1 round spice box with 7 small canisters, 1 lid and 1 spoon. The compact spice box helps in preserving the freshness of the spices and prevents contamination the double lids help keep the freshness in so that the aroma of the spices are preserved and maintained. The round shaped stainless steel spice box/masala box, measuring 9 inches in diameter and 3 inches in height, is easy to clean and upkeep the food grade material is hygienic and odorless. Pmkretail guarantees, if you are not 100% satisfied with your purchase, you can get a full refund or a free replacement, against your order within 7 days from the date of delivery without having to return the original product or reaching out to amazon simply touch with us via amazon buyer-seller communication and drop in your message with your any suggestion via our support id. The seven compartments help in organizing seven different spices in one box that is easy to reach and convenient it comes with one small spoon for handling the spices. Compostable Cutlery Set – BPI Certified Compostable And Disposable – Eco Friendly Alternative to Silverware And Traditional Plastic Utensils – Pack of 300 Incl Knives, Forks, Spoons And Storage TrayCompostable Cutlery Set – BPI Certified Compostable And Disposable – Eco Friendly Alternative to Silverware And Traditional Plastic Utensils – Pack of 300 Incl Knives, Forks, Spoons And Storage Tray - Guilt-free disposable silver ware cutlery is made from renewable and sustainable plant resources enjoy bbqs, picnics or family gatherings without worrying about harming the planet. Slices through meat and other tough to cut foods unlike traditional plastic utensils that bend, break or melt, our sturdy recyclable utensils are strong and shatter resistant. Products for everyday life at efiwasi products we create everyday essentials for you and your family that make life easier and your home and the planet healthier. Smooth and splinter-free unlike bamboo or wooden flatware sets, there’s no risk of getting splinters when you’re eating our heavy duty utensils are as smooth as they are strong. Comfortable and easy to use our large forks, knives and spoons allow for a firm grip while cutting, piercing or scooping food non-toxic, bpa free and safe for hot and cold foods. 4-Compartment Flatware Caddy Holder Cutlery Utensil Crock Organizer Chopstick Spoon Fork Straws Draining Holder Storage Box with Lid for Dining Table Countertop Wall Without Drilling (Pink)4-Compartment Flatware Caddy Holder Cutlery Utensil Crock Organizer Chopstick Spoon Fork Straws Draining Holder Storage Box with Lid for Dining Table Countertop Wall Without Drilling (Pink) - Installation item come with an extra hook sticker allows to hang cutlery holder on the smooth wall flat bottom design to ensure its free standing on the dining table or countertop as well. Detachable transparent dust proof lid, inner and outer parts of hemispherical box can be separated into 3, easy to clean even each hidden corner. Draining function the bottom of the utensil holder built-in drain holes to keep flatware, cutlery dry. Material plastic cutlery holder features reusable, eco-friendly and lightweight measures approx 39″(w) x 106″(h). Classification design cutlery holder designed with 4 compartments in one container for easy taking/storing items, more neat and orderly. Porcelain Coffee Sealed Canister with Valve Blocks Tea Cans Powder Candy Beans Jars Food Container Spice Storage Bottle with Lid Spoon (Mint Green, 35oz)Porcelain Coffee Sealed Canister with Valve Blocks Tea Cans Powder Candy Beans Jars Food Container Spice Storage Bottle with Lid Spoon (Mint Green, 35oz) - irtight seal and secure clamp keep contents fresh, these canisters include a silicone gasket and a clamp to ensure a tight fit every time, creating an airtight environment to keep contents dry, fresh, and free from insects or odors. 🎁style & versatility, whether giving as a gift or using in your own home, these containers will surely add charm to any kitchen. size cantainers for option, plus size canister measures 45 x 45 x 77″, large canister measures 45 x 45 x 67″, medium containers measures45 x 45 x 57″ , small canister measures 45 x 45 x 47″. 🎁simple, sophisticated, functional, this storage container can hold coffee beans, coffee grounds,dry tea-leaves,flour, sugar or other dry goods like oats, nuts and grains. 🎁love it or return it money-back oisii offers a free replacement or refund if it doesn’t meet your expectations. Luonita Pot Lid Holder – Pan Pot Cover Lid Rack Shelf Stand Holder Spoon Rest Stove Organizer Storage Soup Spoon Rest, Multifunctional Kitchen Cookware Chopping Board Organizer Storage Rack (Yellow)Luonita Pot Lid Holder – Pan Pot Cover Lid Rack Shelf Stand Holder Spoon Rest Stove Organizer Storage Soup Spoon Rest, Multifunctional Kitchen Cookware Chopping Board Organizer Storage Rack (Yellow) - Wave shaped design, break through the traditional kitchen with a rigid image, easy to solve the problems of pot cover and spoon storage small and light, fashionable and flexible, realize your new idea of kitchen. small size has a big effect the groove makes the spoon hard to move the close groove can effectively fix the pot cover groove design the surface is sanded, with no burr there are 4 foam anti-skid pads at the bottom to effectively prevent sliding. Save 40% each on qualifying items offered by luonita when you purchase 1 or more enter code 5czlofxm at checkout. Main material pp main material pp. Easy to use, wonderful tool in kitchen. Six Compartment Condiment & Spice Box Serving Set with Spoons – 2 & 4 Section Seasoning Storage Container Rack Combo Set with Removable Cruet Jars (5.75 oz capacity each) | by ImpiriLuxSix Compartment Condiment & Spice Box Serving Set with Spoons – 2 & 4 Section Seasoning Storage Container Rack Combo Set with Removable Cruet Jars (5.75 oz capacity each) | by ImpiriLux - Durable constructed of thick acrylic material for strength and durability the spice server is easy to clean by hand and is dishwasher safe. Versatile the set includes two trays (2 sections & 4 section) to use in multiple ways ideal for seasonings, spices, condiments, garnishes, taco bars use them in the office to store staples, rubber bands, paper clips and more. Attractive crystal clear design will look elegant on you counter and sophisticated on your desk. Convenient your six favorite and most commonly used spices will stay fresh and be easily accessible with the hinged lids and included serving spoons dishwasher safe or easy to hand wash. Superior quality pba-free plastic is food safe and appropriate for everyday use. Clear Seasoning Rack Spice Pots by AIQI – 4 Piece Acrylic Seasoning Box – Storage Container Condiment Jars – Cruet with Cover and SpoonClear Seasoning Rack Spice Pots by AIQI – 4 Piece Acrylic Seasoning Box – Storage Container Condiment Jars – Cruet with Cover and Spoon - Convenient premium spice jars with a removeable tray, it’s easy to clean by handwashing, easy for storage and anti-corrosive. Perfect design storage spice jar is made of high quality acrylic material, keep your spice or sugar fresh and odor-free, and prevent dust. Multi-purpose can be used to hold a variety of condimentspepper, sugar, salt, spice, chicken broth powder, corn starch and more. Advantage clear spice jar set can help you save some space and make your kitchen neat and generous. Size each box size is 83587cm/327228276in , and the whole set size is 1024402315in/261028cm. Syntic 12 Pcs 8 oz Spice Jars/Glass Food Storage Jars with Airtight Seal, Glass Canister Jars for Jam, Herbs, Spices, Coffee, Sugar, Extra Tag Strings and 12 Disposable Wooden Dessert Spoons IncludedSyntic 12 Pcs 8 oz Spice Jars/Glass Food Storage Jars with Airtight Seal, Glass Canister Jars for Jam, Herbs, Spices, Coffee, Sugar, Extra Tag Strings and 12 Disposable Wooden Dessert Spoons Included - ※Perfect for daily use, these baby food jars can be put into the oven, microwave oven, safe and healthy, the coffee jar comes with a tight fit cap, so once done prepping yogurt, parfait, or milk, you can store or transport without risk of spills applicable to these bathroom jars of jam, honey, parfaits, candies and beads or use this reusable glass jars with airtight lids instead of disposable containers. ※Make a thoughtful gift, each candle jars comes with its own tag string and spoons for you to easily write messages or names as identifiers decorate these with string, ribbons, bows, or twine to create one-of-a-kind creations and gifts, give your loved ones homemade cookies in these beautiful food jar as a unique and personal gift. ※Perfect size cookie jar and package, 12 pieces 8 oz glass jars with lids/canisters, each measures 5″h x 3″d, lovely candy jars seal tight to keep the contents fresh mason jars include glass lids with rubber grommets for a secure, tight-sealing fit perfect for keeping out as a apothecary jars, or for storing pantry items such as flour, sugar, rice, grains, and oats. ※Lifetime guarantee for complete satisfaction, these 12 pcs 8 oz herb jar are 5″ tall and 3 ” dia, organize your kitchen cabinets by placing the gift jars on your spice rack, in the pantry or in any cabinet if for any reason you are not 100% satisfied, then contact us and we will ensure your absolute happiness it is our intention to offer the best customer service on amazon. ※health & durability, made of durable quality glass with pp gasket seal-tight glass lid and knob airtight lids keep ingredients fresh and safe from pests or water hygienic, easy to clean and convenient to use as these canning jars can easily be used for various purposes a million times over, these christmas cookie jar are also very easy to clean it is dishwasher safe. 8oz 250ML Reusable Thick Clear Glass Storage Jar with Cork Stopper and Wooden Spoon For Keeps Food Dry Fresh for Home Kitchen Bathroom Cosmetics Gifts Travel8oz 250ML Reusable Thick Clear Glass Storage Jar with Cork Stopper and Wooden Spoon For Keeps Food Dry Fresh for Home Kitchen Bathroom Cosmetics Gifts Travel - Suitable for salt’s, spices,seasoning,soy sauce,vinegar,nut, honey, mask powder, craft materials, collections, and more. Thick clear glass storage jar with cork stopper and wooden spoon attached perfect for food bath salt soaps honey nuts and herbs. Come with the spoon and cork stopper it is more convenient to use sealing performance is good, you don’t have to worry about products will spill out. Reusable and recycle also can create elegant gifts for weddings, christmas, or and other holiday. Material glass capacity 250ml size 105mm x 75mm/41x295inch(total height x diameter) package 1pcs. Lid and Spoon Rest – Foldable for Easy Storage| Anti-slip base丨Utensils Lid Holder with Food-grade 304 Stainless Steel| Prevents Splatters Drips | Easy to Clean by KitchendaoLid and Spoon Rest – Foldable for Easy Storage| Anti-slip base丨Utensils Lid Holder with Food-grade 304 Stainless Steel| Prevents Splatters Drips | Easy to Clean by Kitchendao - 【 No need wing nuts 】 detachable for easy cleaning & foldable for easy storage & dishwasher safe. 【 2-in-1 】 spoon rest fits various sizes of lids, spoons, ladles, and cooking utensils, to keep your counters and stovetops clean and tidy lid holder is suitable for lids up to 34 cm/134 in, 3 kg/ 106 oz. 【 anti-slip feet 】enhance the stability and avoid scratches to the counter(could be easily installed if it falls off accidentally). 【 Lifetime 100% money back guarantee 】 we’re confident with the quality and function if you’re not happy with it, just send it back. 【 Premium quality 】 our newly released spoon rest and lid holder is made of premium 18/8 stainless steel which is anti-rust, non-stick, non-corrosive and far more durable than 18/10 stainless steel. Silverware Utensil Tray Wooden Cutlery Drawer Dividers 5 Compartments Organizer Storage Holder Bamboo Flatware Organizer Good for Knives Forks Spoons | Office Supplies|Cosmetics |Utility AccessoriesSilverware Utensil Tray Wooden Cutlery Drawer Dividers 5 Compartments Organizer Storage Holder Bamboo Flatware Organizer Good for Knives Forks Spoons | Office Supplies|Cosmetics |Utility Accessories - Superior design solutionsthe only bamboo drawer organizer that offers all-in-one features,made of bamboo mdf material extra depth, strong & durableavailable mainly in kitchen for utensils, forks, spoons, knives, and gadgets organization, office and bathroom for stationery makeup and jewelry storage. Easy to clean & maintainthe silverware tray is high quality bamboo which is a hardy mdf material the utensil tray is lightweight yet strong constructionwipe down with a damp cloth and warm water,not recommend dishwasher. Usa standard size our cutlery tray has 5 compartments, fits perfectly in almost all standard drawer sizes being 14x103x2 in easily store flatware, utensils and other kitchen gadgets but we suggest you measuring your drawer before ordering. Flatware drawer organizer perfect for storagesilverware tray fits in almost all standard-size kitchen drawers or deskthe stationery tray is also great to keeps your drawers and office supplies well and organized for easy holder and safe use,accessories,de-clutter junk bathroom etc. guarantee service enjoy our premium utensil organizer ,if you are not satisfied with flatware organizer, please let us know and we will send you a refund. Scavyn Engraved Bamboo Salt and Pepper Box Set with Spoons, Bamboo Storage Boxes with Magnetic Swivel Lids, S’ and ‘P’ Engraved on Lids, Spice Box, Salt Cellar, Wood Salt, Decorative Spice StorageScavyn Engraved Bamboo Salt and Pepper Box Set with Spoons, Bamboo Storage Boxes with Magnetic Swivel Lids, S’ and ‘P’ Engraved on Lids, Spice Box, Salt Cellar, Wood Salt, Decorative Spice Storage - Includes matching spoons that let you sprinkle spice accurately and with a delicate touch. Complete set salt & pepper kitchen set with two engraved boxes and two spoons great holiday gift. The best bamboo salt and pepper organizers on the market with an engraved lids and two spoons. Stylized seasoning shaker that’s perfect for storing your salt, pepper, herbs and other spices. Eco-friendly no pesticides are needed to grow bamboo bamboo grows quickly and is earth-friendly. elabo 4-Piece POP Glass Easy Open Food Storage Containers Set with Airtight Lids and Spoon, Equipped with Anti-slip Silicone Pad – BPA Free – for Dry Food, Sugar, Salt, Flour, Coffee, Rice, Nuts.etcelabo 4-Piece POP Glass Easy Open Food Storage Containers Set with Airtight Lids and Spoon, Equipped with Anti-slip Silicone Pad – BPA Free – for Dry Food, Sugar, Salt, Flour, Coffee, Rice, Nuts.etc - Airtight smart seal & pop-up, elabo airtight seal lids with a pop-up button can keep food stay fresh and crisp for longer one key to open and close can easily handle by one hand. Food safe storage, our kitchen pantry storage containers are 100% free of bpa and all harmful chemicals that should never come in contact with food. Space- saving organization, stackable and modular design will save you space this 4 piece set includes (1) 57 oz 18 qt, (2) 40 oz 126 qt, (1) 304 oz 095 qt and (1) 169 oz 053 qt , for space-efficient storage of dry foods in your kitchen or clutter-free organization of toys, crafts, and office supplies. High- grade quality, craft by borosilicate glass, more clear and thinner, but stronger enough than plastic can withstand an instantaneous temperature difference of -20°-150° clear glass allows contents to be easily seen without removing the lid. Convenient and smart design, built-in white small spoon, can be used together silicone pad on the base can protect the glass from damage dishwasher safe, the lid can be disassemble for cleaning. Storage Theory 4 Piece set of 2-in-1 Combo Measuring Cup & Spoon Kitchen Tools, GreyStorage Theory 4 Piece set of 2-in-1 Combo Measuring Cup & Spoon Kitchen Tools, Grey - Integrated measuring cup and spoon set, storage theory has transformed the standard measuring cup set to integrate teaspoons and tablespoons into the handle to save your precious kitchen space. Dishwasher safe, no need to hand wash the mess storage theory measuring cups are top rack dishwasher safe. Space saving, why keep track of a lone set of spoons and cups storage theory has freed up some kitchen space by offering an integrated cup/spoon set all of which nest inside of one another so easy storage. Fda food grade material, storage theory measuring cups are manufactured from 100% non-toxic, bpa-free, fda approved material. Sizing, storage theory measuring cup set includes the standard 1/4, 1/3, 1/2 & 1-cup with 1/4tsp, 1/2tsp, 1tsp & 1tbsp integrated into the handle. V-Resourcing Clear Seasoning Box, 4 Pieces Clear Seasoning Storage Container for Spice Salt Sugar Cruet,Condiment Jars with SpoonsV-Resourcing Clear Seasoning Box, 4 Pieces Clear Seasoning Storage Container for Spice Salt Sugar Cruet,Condiment Jars with Spoons - 4【anti-skid bottom design】 the four corners of the base is equipped with a black tpe and slip rubber, can prevent slippery and waterproof. 1【sturdy & durable】 made by durable & food grade ps material,which makes them completely safe for storing food items. 3【transparent seasoning box】 can easily distinguish variety of condiments in the seasoning box,easy for storage. 2【convenience components】 4 compartment condiment dispensers and 4 serving spoons included, with a non-slip tray to protect all seasoning box. 5【good for storage】 suitable for storing all kinds of condiments, seasoning and spicessalt, pepper, sugar, spice, corn starch and chicken broth powder and more. BESTonZON 5 Pcs Cotton and Linen Pouch Bag Straw Carrying Case for Stainless Steel Drinking Straws Cutlery Fork Spoon StorageBESTonZON 5 Pcs Cotton and Linen Pouch Bag Straw Carrying Case for Stainless Steel Drinking Straws Cutlery Fork Spoon Storage - 🍸 cotton and linen pouch bag, very durable and easy to wash whether children or the elderly, machine washing or hand washing all can be easily cleaned. 🍸 simple design but very convenient for you to storage the reusable strawsit can bring you a comfortable life experience. 🍸 lightweight and foldable, easy to sotrage when not use whether it is a student or an office worker, whether it is a picnic or a trip or camping, it is all suitable for use. 🍸 enough space of the bag for your daily use you can put others tableware in it for example, spoons, forks and so on. 🍸 bag mouth adopts drawstring design, protect your straws from fall out it won’t fall apart in a violent shake. mDesign Adjustable, Expandable Plastic Kitchen Cabinet Drawer Storage Organizer Tray – for Storing Organizing Cutlery, Spoons, Cooking Utensils, Gadgets – 2″ High – ClearmDesign Adjustable, Expandable Plastic Kitchen Cabinet Drawer Storage Organizer Tray – for Storing Organizing Cutlery, Spoons, Cooking Utensils, Gadgets – 2″ High – Clear - Functional & versatile this is a great drawer organizer for many rooms in your home use in your office desk drawer to keep pens, pencils, tape, scissors and other supplies organized try it in your bathroom vanity drawers to keep makeup brushes, lipstick, eye pencils, mascara, contour palettes, brow and lip pencils, tweezers, and eyelash curlers neat and organized crafters will also find this handy for organizing crafting supplies, paint brushes and scrapbooking supplies. Thoughtfully sized measures 1125″ x 1425″ x 2″ high expands from 1125″ to 20″ wide. Expandable customize to fit your drawers by expanding the tray for a perfect fit no hardware needed, it is easy to use, just slide to the width you need drawer organizer bins make it easy to organize small or crowded kitchen spaces and keep clutter away works well on counter, in cabinets, pantry, and more great for small spaces, homes, apartments, condos, college dorm rooms, rvs, and campers. 6 generous compartments multi-compartment drawer organizer separates kitchen essentials and streamlines drawers keep items organized and ready to use sort place setting pieces, knives, forks, spoons, spatulas, whisks, wine stoppers, bottle openers, bag clips, baking utensils and other kitchen gadgets get that junk drawer organized, perfect for containing pens, pencils, scissors and other kitchen clutter expand the organizer tray to fit any drawer width and create a sixth compartment. Quality construction made of durable bpa and chlorine free shatter-resistant plastic food safe metal accents with a chrome finish secure the non-slip feet easy care, clean with mild soap and water do not place in dishwasher. Spiretro Wall Mount Floating Shelf Organizer, Key Leash Mug Kitchenware Hook Rack Hang, Dish Recipe Mail Newspaper Display, Spoon Storage Home Decorative Entryway Kitchen Laundry, Rustic Torched WoodSpiretro Wall Mount Floating Shelf Organizer, Key Leash Mug Kitchenware Hook Rack Hang, Dish Recipe Mail Newspaper Display, Spoon Storage Home Decorative Entryway Kitchen Laundry, Rustic Torched Wood - Wall mounting screws and anchors hardware included for easy quick installation no assembly required. Great organizing also home decorative features 3 metal s hooks to hang coffee mugs and cups, apron, cookwarel hats, bags, leash hook rack small shelf to storage books, recipe, journals, newspaper, magazine, mail, plates, or decorative vases mason jar to hold spoons, forks, utensil or as hydroponic plants display glassware cast distressed hook to hanging dish towels, brushes, keys, leashes or more. A creative blend of rich, handy craft country rustic torched wood and industrial metal hooks, mason jar blends to create a country piece with a modern feel versatile and adds a rustic touch to any decorating style in your home (kitchen & coffe shop, bedroom & closet, hallway, bathroom, laundry, foyer, entrance, pantry, cubby, mudroom, nursery room) or office. Durable, smart, and functional wooden kitchen & coffee rack you can gain a refund should you not be satisfied with the quality order with confidence, click and add to cart now. Perfect size to build on wall approximate dimensions (in inches) large 16″ w x 45″ d x 97″ h. COSMOS Portable Travel Tableware Storage Box Case and Net Bag for Cutlery Kit Flatware Chopsticks Spoon Fork in Camping, Travel, Picnic, OfficeCOSMOS Portable Travel Tableware Storage Box Case and Net Bag for Cutlery Kit Flatware Chopsticks Spoon Fork in Camping, Travel, Picnic, Office - Box material eco-friendly bamboo fiber + pp plastic. Suitable for office, school, outdoor, picnic, camping, travel and more. Lightweight, very easy to clean great for use this box to storage your daily cutlery kit or your personal tableware. Package included：1pcs tableware storage box (not included cutlery) +1pcs net bag. Storage box inner dimension（l x w x h) 925 x 2 x 1 inches net bag (l x w x h) 10 x 3 x 04 inches,can be used together. Volwco Plastic Cutlery Tray and Utensil Storage Container,Storage Basket for Cutlery, Serving Spoons,with Cover and Drainer for Utensils,Utensil Storage ContainerVolwco Plastic Cutlery Tray and Utensil Storage Container,Storage Basket for Cutlery, Serving Spoons,with Cover and Drainer for Utensils,Utensil Storage Container - Storage made simple drawer organizer baskets separate kitchen essentials and streamline drawers keep items organized and ready to use sort place setting pieces, knives, forks, spoons, spatulas, whisks, wine stoppers, bottle openers, bag clips, baking utensils and other kitchen gadgets get that junk drawer organized. Size 28 x 126 x 71cm/11 x 496 x 279inch, suitable size is great store in the drawer or table. Instant organization drawer organizer bins make it easy to organize small or crowded kitchen spaces and keep clutter away works well on counters, in cabinets, pantry and safe for fridge or freezer use throughout the house to add stylish organization wherever needed. Transparent design and suitable size, the clear box made you easily locate all of your items without having to search around in various containers ,110 length x 50 width x 28 height inch , is great store in the drawer or table. With lid and drain design, the dinnerware tray with lid and drain ,cleverly drain water, keep the flatware dry. Ceramic Sugar Bowls with Bamboo Lids and Spoons-June Sky Muti-Functional Round Condiment Jar for Home- Spice Storage Canister,10.8 oz 320 ML,3 Pcs SetCeramic Sugar Bowls with Bamboo Lids and Spoons-June Sky Muti-Functional Round Condiment Jar for Home- Spice Storage Canister,10.8 oz 320 ML,3 Pcs Set - What you get, 3 porcelain spice jar, 3 bamboo lids, 3 mini ceramic serving spoon, 1 bamboo tray and june sky’s prompt and polite customer service. Capacity & size-320 ml (108 oz) approximate dimensions each jar with lid, 41 inch(h) x 314 inch(w) no more bulky sugar bags making your counter look clutteredbegin a nice tea morning. Stylish & elegant jar-the tiki wood finish really adds to the elegant look and provides a high end finishsweet, simply made and compatible with most kitchens. Humanized container set-the lid with a hole is handy for the little smoothly rounded spoon in and outboth the lid and rack are add the anti-slip design. Great cooking helper-if you are a cooking lover,don’t miss this practical must-have cooking helper to upgrade your diningserving sugar,garlic,creamer,black pepper,etcthe glamorous porcelain will also be a great housewarming gift for yourself or your darling family. #Storage

Agilenano - News from Agilenano from shopsnetwork (4 sites) https://agilenano.com/blogs/news/22-best-spoon-storages-2

0 notes

thevueindiatours · 5 years ago

Text

28 States for you to visit and 29 signature delicacies for you to rejoice!

In this exclusive issue by Vue India Tours, one the best destination management company, we bring to you the signature dishes of India to give you one more reason to engagingly explore the riveting legacy of every state. Without further ado, let’s jump into each of these twenty nine states and whet your appetite. Bite into these defining cuisines to get a taste of the mysteriously alluring cultures of India.

Gongura (The palatable spinach of good health) A special spinach with an appetizing sour-ish appeal cooked in oil, salt and spices. Give your taste-bud a tingly burst as you mix Gongura with steaming hot-rice. Exclusively cooked in Andhra Pradesh, this cuisine can only be wholly experienced in paradise (not if you take a trip to Andhra Pradesh).

Sengmora (The ungrudging spice that selflessly efface) Sengmora (spice) is native to the moist fertile lands of Arunachal Pradesh. It has an aroma–inducing essence that turns an ordinary dish into a mouth-watering cuisine. When heated it lends it color to the curry it is cooked with to give a mouthful of punch. Mutton curry cooked in Sengmora served with warm rice and traditional local rice beer hallmarks Arunachal Pradesh to its finest.

Mansor Tenga Fish (Stir your senses into a sizzling stupor) The gourmet that does not ever lose its novelty, Tenga Fish served in richly-textured gravy will leave your palate wanting for more. Freshly picked from the sea water, Mansor Tenga fish is cooked with lemon, dry mango, exotic spices and tomato. Behold the flamboyance of Assam in your plate.

Litti Choka (Stuffed dynamite that explodes in your mouth) This spicy snack is a wheat ball that is filled with gram flour, smashed potato and selected vegetables. They are typically eaten right off the meshed cooking tray, and also can be paired with pungent chutney to rile up your taste buds. This specialty is cooked in Bihar.

Dehrori (Syrup-fried dumpling made of squashed rice) Hailed as the crown jewel of Chattisgarh, Dehrori is specially cooked by bakers during diwali season. It is one of most eaten sweets in India after Jalebi. Seasoned with a hint of cardamom and crushed nuts, Dehrori will make you jump in joy!

Bebinca (Warm cake with frosty ice cream) Goa is the perfect holiday destination because of its contrast experiences. So is the gourmet of this state. Indulge in the hot and cold dessert of Goa which is nation’s favorite sweet and one that is never missed once you take a trip to the party capital of India.

Khandvi (Spicy rolls made with natural spices) Khandvi is the pride of Gujarat, the land of sweet’n’spice condiments. This signature snack is made with gram flour, sesame, mustard seeds, yogurt, green-chillies and coconut. Flavored with a punchy aroma, Khandvi will incite your taste-bud with every bite.

Khichdi (The soft squishy plateful of salubrious rice) Made in Haryana, Khichdi is palatial mixture of pearl millet, rice, pulses and sesame oil. Loaded with dense-calorie, this nutrient rich is an ideal balance diet to boost energy.

Madra (Savory chickpea curry made with yoghurt and coconut puree) Born and Bred in Himachal Pradesh, Madra is a mouth-watering cuisine that is prevalent almost in the entire North India. Get yourself a dose of good health by throwing yourself into chickpea curry made with coconut puree, raisins, almond, yogurt and spices.

Kalaadi Cheese (Food from Paradise on Earth) Kalaadi Cheese is a thick layer of cheese that is locally produced in Jammu and Kashmir. Its dense texture forms the perfect wrap for shredded meat or vegetables to give your mouthful of delicacy. You cannot afford to miss Kalaadi Cheese on your trip to the paradise of India.

Rugda (Nature’s miraculous finely shaped mushrooms) Rugda is a mushroom that is native to Jharkand. These luscious mushrooms are juicy and possess a taste of its own. When cooked in spice and eaten along with rice, Rugda will appeal to non-vegetarians as well for its appetizing aroma.

Pandi Curry (Delectable juicy pork curry) Pandi is telegu word for Pork. Cooked with care till the curry turns dark, the signature dish of Karnataka will have you crying for more. Served with indigenous flat bread ‘Akkiroti’ and is a celebrated cuisine of Karnataka.

Mutton Istu (Swim into a flavorsome mutton stew) Loosely pronounced as Istu instead of Stew, this Kerala specialty will make for a bountiful meal. You’ll have your taste-bud salivating for more when this chopped meat cooked in coconut milk washes on your palate. Ask for a vegetable istu, in case you wish to try the vegetable delight.

Bhutte ka kees (Mashed corns sprinkled with grated coconut shreds) Made from squashed sweet corns as the name suggests Bhutte is an Indian word that means Corn. Another spicy dish from central India, i.e Madhya Pradesh, will make you addicted to the city.

Thalipeeth (Indian multi-grain Pan cakes) Thalipeeth is a multi-grain spicy pancake made with proprietary blend of herbs, peppers and condiments. Being a traditional dish of Maharastra, this dish is served with Buffalo cream. Although there are many other traditional snacks, Thalipeeth is one of the most distinguishing of them all.

Khaman Asinba Kangshoi (Savory vegetable soup with whole fried fishes) Manipur’s contribution this list is feisty one. Imagine having the savory delight of freshly-cut vegetable soup with fried fish dipped to make for an appetite booster. It is the staple of Manipur and one that you should definitely try when you visit here.

Jadoh (The idea of biryani redefined) Presenting to you from the house of Meghalaya, a biryani that has been completely re-imagined and given a distinct punch from its counterparts. A bowl full of red hill rice grown on the floral bed of the crest of the Meghalayan hill. Served with garnished mutton or chicken with slices of pickled mangoes, this feast will stir up your spirit.

Sawchiar (Experience the refreshing aroma of boiled delicacy) Another dish that is provides a savory taste and a bowl of good health is Sawchiar. Cooked exclusively in Mizoram, this cuisine is boiled with rice, meat and secret spices that turns an ordinary soup into delectable indulgence.

Dry Bamboo shoots (Minced pork sewn around a bamboo shoot) Nagaland signature dish is Dry Bamboo Shoots laced in minced Pork. Pork is cooked with bamboo shoots, chillies, herbs and served with boiled rice. The dish is very spicy and has a strong flavor.

Chhena Poda (Indian version of Ricotta Cheese) Baked in the ovens of Odisha, this ricotta cheese is toasted and shaped like a cake. The sweet delicacy will leave you wanting for more because of its rich taste, texture and appeal. It is one of the sweets that are available throughout the year for you to enjoy.

Makke ki Roti (Richly prepared corn-powder bread that is heavier than pizza) Punjab has the most fertile soil in the entire country because of the presence of five rivers in the state. Naturally, the Indian Bread of Punjab is kneaded with manually-grown organic corn that reeks of organic aroma. Makke ki Roti borrows the savor from the corn that kneads it and when served with mustard spinach, it will make your burst with joy.

Malai Ghewar (India’s very own donut) Prepared in Rajasthan, this round shaped sweet is a delight in every bite. Ghevar is made in three forms; plain, mava or malai ghevar and is 8–10cm in diameter. Not only significant to the festivals of Rajasthan, but is one of most sold sweet in Rajasthan. You don’t eat Malai Ghewar, you take a slice of tradition!

Phagshapa (Broiled pork with a hint of inciting curry) As you saunter through the street of Sikkim, imagine hovering and being drawn to a restaurant. Yes, the strong magnetic aroma of Phagshapa will tempt you have a mouthful of this spicy meal. Made from pork-chop, whole red chillies and carefully chosen spices, Phagshapa is must have in your holiday tour to India.

Kambu Koozh (Chilled antacid drink with a twist) Stirred and mixed in Tamil Nadu, this is a traditional drink that is served in mud pots to preserve the aroma and frigid factor. It is delicious and also nutritious because it made from millet grains. You’ll be licking your lips dry when you’re served along with onions, fried chilly or pickle.

Hyderabi Biryani (Essence of royalty in your plate) In the state of Telangana, the royalty and recipe of Nawabs have been passed over a century to finds its way into the modern way as the king of biryani. Aromatic rice garnished with spices and whole cut chicken will spiral your mind into frenzy because of its lip-smacking taste.

Awan Bangwi (The flagship rice cake) Tripura is a modest city located in the north-eastern side of the country and is the famous for its mind-blowing rice-cakes. Make sure you control your food-instinct when you visit here. Yoked with guria rice, ginger, onion, cashew, ghee, raisins, pork and other condiments, this delicate savory is wrapped in exotic Lairu leaves to allow the heat seep into the core to make for a feisty meal.

Baingan ki Lonje (Semi-cooked eggplants) Although there are more than 100 specialties in Uttar Pradesh, Baigan ki Lonje tops the chart for its unique flavor and distinct appeal. It is whole eggplants incised at the center sprinkled with Kalonji seeds. The outer skin is fried till is sparkling brown, you get good health and an unforgettable delight in every bite.

Bal Mithai (Sweeter than Hershey’s and Burdick Chocolates) Uttarakhand is state that attracts millions of tourist because of its breath-taking hill-stations and Bal Mithai makes them keep coming back for more. Being the chief sugar-cane producer of India, Bal Mithai is in essence made from roasted milk and sugar-cane juice evaporated together to form dollops of the mithai. This is further re-shaped and garnished with small white sugar balls.

Daab Chingri (Iconic pride of West Bengal) Daal Chingri will completely reinvigorate your spirit because of its soulful blend of spices that dates back to original of Bengali Culture. Let yourself slide into the lake of juicy gratification as you bite into luscious fresh-water prawns cooked in coconut milk and mustard. Served by placing the prawn in a green coconut (Daab) along with boiling rice.

It’s time you let out your love for food and pack your bags as you embark on your holiday tours to India. Let Vue India tour take care of your travel hassles and make sure you ask for the limited festival exclusives and unique experiences of your visit when you talk to us.

#travel and tour #India Tourism #tour package india

0 notes

howtoloseweightfastsafely · 6 years ago

Text

7 Steps To Reduce AGEs and Slow Aging

Eat real food.

Processed foods usually have all of their fiber clean out of them and are very soft, meaning that your body breaks them down quickly - and uses them quickly, too.

Processed foods also generally have sugar (which binds to proteins to create AGEs) added to them to make them taste better - and boy, are some processed foods delicious as a result! They taste good now, but God forbid you ever get sick when you're older - you're going to wish you'd eased up on the GoGurt and Kraft Macaroni and Cheese.

Stay away from anything that has comes packaged with more than 1 INGREDIENT. Yes, I'm serious. There are a few exceptions to this rule, but for the most part, you will be much better off if you eat foods in their natural, singular form.

Chicken? From chemical/hormone-free pastures... 1 ingredient. GOOD

Beef? From pastured-raised cattle... 1 ingredient. GOOD

Chicken Nuggets? Made in a factory. Upwards of 20 ingredients and tons of allergens, chemicals, and "mechanically separated chicken". AVOID AT ALL COSTS.

Hot Dogs? Made in a factory. Bare minimum of 5 ingredients, but usually many more. Heavily processed and full of chemicals, fillers, etc. AVOID AT ALL COSTS.

Rice? Made in Rice Paddies....1 ingredient. GOOD

Beans/Lentils? Grows Naturally in Plants...1 ingredient. GOOD

100% Whole Wheat Bread?Made in a factory. Anywhere from 5-35 ingredients... AVOID AT ALL COSTS.

Eat as much as you cook in a broth or soup - or eat steamed, boiled, or raw.

There are tons of delicious slow-cooker recipes out there, and many more soups, stews, porridges and other dishes that don't require you to brown the proteins of the food you're eating.

The ancillary benefits of eating raw vegetables, fish (or even beef tartare) are many - you don't soften your food, so your body takes longer to digest it, and you don't cook any nutrients or enzymes out of your food.

Also, you can significantly lower natural inflammation in your muscles, joints and organs by eating more vegetables and un-browned proteins and less anti-nutrient laden grains like corn, wheat, and processed flours.

Note that the raw veggies we discussed earlier (that are unsafe to eat raw) should be steamed, boiled, or cooked on low heat with a fatty substance like coconut oil or butter to allow for proper absorption of nutrients.

Eat less sugar.

If you're currently consuming large amounts of sugar - whether through your food (candies, baked goods, too much fruit, etc.) or through beverages (soda pop, juice, beer and wine) - you're taking in too much sugar, and your body is being forced to produce too many AGE products.

Your body will use as much sugar as it can for energy, but at some point, it won't be able to use the rest.

These free-floating sugars in your bloodstream will find themselves a nice, unassuming protein to latch on to and turn into an AGE product. This is in addition to the fact that extra sugar that cannot be used for energy is likely to be stored entirely as fat.

Eat fewer carbohydrates. Carbohydrates - even whole grains - are broken down into sugar by your metabolism.

Your body will however much carbohydrate it can and the rest will turn into fat and/or attack your proteins.

On a somewhat relieving note, the more complex a carbohydrate, the longer it takes your body to digest it.

Because these carbohydrates break down slowly, it gives your body a chance to use them as energy as they become available (assuming you're active), which will produce less waste AGE products.

Drink less coffee or swap it completely for tea. Yes, it's hard to believe anyone could suggest this, but it's true (especially me...I LOVE coffee). Coffee is roasted. At a high heat. Which means it's loaded with AGE products.

If you're also the type of person that adds in AGE-loaded creamer, milk and/or sugar, then for you, "the best part of waking up" may actually be a steaming cup of poison.

For starters, drink your coffee black! I personally am a walking zombie without coffee, so I have 1 cup in the morning and make sure I don't add any sugar or allergy-inducing milk. Besides the benefits of less AGEs, one cup of "clean" black coffee ensures that I'm not adding unnecessarily to my waistline. (I'll occasionally mix with coconut oil and/or grass-fed butter if I'm fasting in the morning.)

On the same token, have ONLY 1 cup a day, just in the morning to get you going. The rest of the day, drink one of the many varieties of tea. You'll still get some caffeine, but you won't be pumping yourself full of AGEs (and furthering your caffeine addiction).

I personally used to have upwards of 3 cups a day, but I now feel much better, relaxed, and focused with 1 morning cup and then 1-2 healthy cups of tea. Try it for yourself...it works.

Make the switch to green tea All teas are generally healthy for you, but green tea has tons of added benefits. Not only is it a well-known superfood (it seems like scientists are discovering something amazing about green tea every other week), it's also an excellent natural fat-burner.

Best part? It's been shown that green tea slows your body's natural glycation process, which means you create less AGEs during your metabolic process.

There's green tea leaf extract in the InvigorateNOW supplement so you should be covered...but extra green tea can't hurt, and it tastes awesome, so go for it!

Avoid food cooked on high heat.I'll admit, BBQ chicken, wings, and cajun-blackened Salmon are some of life's greatest pleasures. But food cooked at that high of a heat - anything seared, blackened, braised, etc. - is overflowing with AGE products. Have these only on special occasions (in other words, when your mom makes BBQ chicken and you haven't seen her in 3 months, eat the chicken!). The rest of the time, cook with water-based methods and you'll be fine.

Cook food low and slow. You don't have to give up cooked meat! Here's the thing to remember: Higher temperatures will create more AGE products, and lower temperatures will create less.

There's no "magic number" of AGE products you should or shouldn't eat - you should just be doing your best to lower the amount you take in, as much and as often as possible.

Whenever possible, bake meats at a lower heat with some water in the pan, rather than broiling or pan-frying in high heat.

Use water as a medium.AGEs will not be created when you cook with water.

Learn to eat your steaks rare or medium-rare (this means they've been cooked to a lower temperature, and I personally think this tastes better anyway) rather than ordering it "well done."

Try various stews, curries, soups, and more

Pro-tip: There are tons of delicious Thai and Indian recipes that are cooked in either water or coconut milk. The liquids should help drastically cut out AGE formation.

Here's the bottom line...

If you EAT REAL FOOD, keep the amount of high-heat cooked foods in your diet low, and the amount of liquid-based foods high, you're unlikely to be taking in dangerous levels of AGE products.

Interested in losing weight? Then click below to see the exact steps I took to lose weight and keep it off for good...

Read the previous article about "A Recipe For Rapid Aging: The "Hidden" Compounds Stealing Your Youth, Minute by Minute"

Read the next article about "The 10-second Trick That Can Slash Your Risk Of Cardiovascular Mortality By 37% (Most Traditional Cultures Have Done This For Centuries, But The Pharmaceutical Industry Would Be Up In Arms If More Modern-day Americans Knew About It)"

Moving forward, there are several other articles/topics I'll share so you can lose weight even faster, and feel great doing it.

Below is a list of these topics and you can use this Table of Contents to jump to the part that interests you the most.

Topic 1: How I Lost 30 Pounds In 90 Days - And How You Can Too

Topic 2: How I Lost Weight By Not Following The Mainstream Media And Health Guru's Advice - Why The Health Industry Is Broken And How We Can Fix It

Topic 3: The #1 Ridiculous Diet Myth Pushed By 95% Of Doctors And "experts" That Is Keeping You From The Body Of Your Dreams

Topic 4: The Dangers of Low-Carb and Other "No Calorie Counting" Diets

Topic 5: Why Red Meat May Be Good For You And Eggs Won't Kill You

Topic 6: Two Critical Hormones That Are Quietly Making Americans Sicker and Heavier Than Ever Before

Topic 7: Everything Popular Is Wrong: The Real Key To Long-Term Weight Loss

Topic 8: Why That New Miracle Diet Isn't So Much of a Miracle After All (And Why You're Guaranteed To Hate Yourself On It Sooner or Later)

Topic 9: A Nutrition Crash Course To Build A Healthy Body and Happy Mind

Topic 10: How Much You Really Need To Eat For Steady Fat Loss (The Truth About Calories and Macronutrients)

Topic 11: The Easy Way To Determining Your Calorie Intake

Topic 12: Calculating A Weight Loss Deficit

Topic 13: How To Determine Your Optimal "Macros" (And How The Skinny On The 3-Phase Extreme Fat Loss Formula)

Topic 14: Two Dangerous "Invisible Thorn" Foods Masquerading as "Heart Healthy Super Nutrients"

Topic 15: The Truth About Whole Grains And Beans: What Traditional Cultures Know About These So-called "Healthy Foods" That Most Americans Don't

Topic 16: The Inflammation-Reducing, Immune-Fortifying Secret of All Long-Living Cultures (This 3-Step Process Can Reduce Chronic Pain and Heal Your Gut in Less Than 24 Hours)

Topic 17: The Foolproof Immune-enhancing Plan That Cleanses And Purifies Your Body, While "patching Up" Holes, Gaps, And Inefficiencies In Your Digestive System (And How To Do It Without Wasting $10+ Per "meal" On Ridiculous Juice Cleanses)

Topic 18: The Great Soy Myth (and The Truth About Soy in Eastern Asia)

Topic 19: How Chemicals In Food Make Us Fat (Plus 10 Banned Chemicals Still in the U.S. Food Supply)

Topic 20: 10 Banned Chemicals Still in the U.S. Food Supply

Topic 21: How To Protect Yourself Against Chronic Inflammation (What Time Magazine Calls A "Secret Killer")

Topic 22: The Truth About Buying Organic: Secrets The Health Food Industry Doesn't Want You To Know

Topic 23: Choosing High Quality Foods

Topic 24: A Recipe For Rapid Aging: The "Hidden" Compounds Stealing Your Youth, Minute by Minute

Topic 25: 7 Steps To Reduce AGEs and Slow Aging

Topic 26: The 10-second Trick That Can Slash Your Risk Of Cardiovascular Mortality By 37% (Most Traditional Cultures Have Done This For Centuries, But The Pharmaceutical Industry Would Be Up In Arms If More Modern-day Americans Knew About It)

Topic 27: How To Clean Up Your Liver and Vital Organs

Topic 28: The Simple Detox 'Cheat Sheet': How To Easily and Properly Cleanse, Nourish, and Rid Your Body of Dangerous Toxins (and Build a Lean Well-Oiled "Machine" in the Process)

Topic 29: How To Deal With the "Stress Hormone" Before It Deals With You

Topic 30: 7 Common Sense Ways to Have Uncommon Peace of Mind (or How To Stop Your "Stress Hormone" In Its Tracks)

Topic 31: How To Sleep Like A Baby (And Wake Up Feeling Like A Boss)

Topic 32: The 8-step Formula That Finally "fixes" Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested (If You Ever Find Yourself Hitting The Snooze Every Morning Or Dozing Off At Work, These Steps Will Change Your Life Forever)

Topic 33: For Even Better Leg Up And/or See Faster Results In Fixing Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested, Do The Following:

Topic 34: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 35: Part 1 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 36: Part 2 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 37: Part 3 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 38: Part 4 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 39: How To Beat Your Mental Roadblocks And Why It Can Be The Difference Between A Happy, Satisfying Life And A Sad, Fearful Existence (These Strategies Will Reduce Stress, Increase Productivity And Show You How To Fulfill All Your Dreams)

Topic 40: Maximum Fat Loss in Minimum Time: The Body Type Solution To Quick, Lasting Results

Topic 41: If You Want Maximum Results In Minimum Time You're Going To Have To Work Out (And Workout Hard, At That)

Topic 42: Food Planning For Maximum Fat Loss In Minimum Time

Topic 43: How To Lose Weight Fast If You're in Chronic Pain

Topic 44: Nutrition Basics for Fast Pain Relief (and Weight Loss)

Topic 45: How To Track Results (And Not Fall Into the Trap That Ruins 95% of Well-Thought Out Diets)

Topic 46: Advanced Fat Loss - Calorie Cycling, Carb Cycling and Intermittent Fasting

Topic 47: Advanced Fat Loss - Part I: Calorie Cycling

Topic 48: Advanced Fat Loss - Part II: Carb Cycling

Topic 49: Advanced Fat Loss - Part III: Intermittent Fasting

Topic 50: Putting It All Together

Learn more by visiting our website here: invigoratenow.com

#weightloss #diet

0 notes

healthbolt-blog · 6 years ago

Text

New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/cooking-with-cornstarch-healthy/

Cooking With Cornstarch Healthy

Contents

Indian cooking: 140 simple

Cooking classes oops

… kimball launched

-pot budget meals

In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha … Add shrimp mixture, and cook, stirring occasionally, until shrimp is co…

Dumplings are always a crowd pleaser, as folks just never can seem to get enough of them, with their savory filling, chewy-tender wrappers, and salty dipping sauce.

When it comes to thickening soups, you have a few more options than just a flour or cornstarch thickener. Depending on the recipe you’re making, you can use eggs, a roux, or a puree of some of your ingredients for a liquid thickener.

Understanding the complex processes that go on in the kitchen allows us to go further than the recipe to improve our … corn …

Healthy Cooked Baby Carrots May 20, 2015 · Baby Carrots – Directions. Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots … Everyone has now vowed to eat only healthy … common imperator carrot. Scrub or peel carrots, depending on your tastes. Cut … Scrub or rinse organic carrots to remove dirt and preserve the peel. Non-organic produce can be rinsed with a mixture of warm water and vinegar to remove pesticides, according to MedlinePlus. Packaged … How To Cook Fish In The Oven Healthy How To Cook Mushrooms For Breakfast Healthy The team looked at how different cooking methods — like grilling, frying, boiling, and microwaving — impacted the nutritional profile of these types of mushrooms. The scientists found boiling and frying to be a poor choice, as boiling resulted in a loss of vitamins while frying resulted in a loss of protein and spiked the fat content of mushrooms. Portobello Mushrooms Breakfast Recipes 556 Recipes. How much time do you have? < 30 Minutes < 45 Minutes No Restrictions. Skip. Last updated Jan 04, 2019. 556 suggested recipes. Cheesy Portobello Mushroom And spinach breakfast skillet afrovitalityeats. 85. … Hake Healthy Recipes. But I maintained a healthy … on bottom of pot. Cook, without moving, until well browned, about 8 minutes. Transfer chicken … Cooking For A Healthy Life healthy asian cooking vegan indian cooking: 140 simple and Healthy Vegan Recipes [Anupy Singla] on Amazon.com. *FREE* shipping on qualifying offers. This beautiful follow-up to Anupy Singla’s widely praised first cookbook, the Indian Slow Cooker Owner Anna Su showed viewers how she prepares Shabu-shabu, also known as Asian … is a fresh, healthy choice for dining with … The healthy butcher cooking classes oops! This Cooking Lesson is available only for Web cooking classes members week 9 or higher. This is an excerpt. You do not have sufficient rights to view the full … They are also rich in B vitamins, which promote a healthy metabolism. Along with protein, carbohydrates help your body make n… Meal Prep Classes. Each month, we offer new menus – Paleo and Traditional. The ingredients are fresh and delicious – no junk here! Every meal features premium Southern Steer Butcher meats and … kimball launched the healthy eating initiative in 2013 … For those who still want the comfort of Southern and Creole cookin… Healthy Indian Cooking With Alamelu Healthy Meals To Pre Cook For The Week Being healthy is not and all or nothing viewpoint. A good rule is to choose healthy options 80 percent of your week and eat … to make gourmet meals to be successful in eating healthy. Many times peo… “I’m a busy mom, just like Toby, and I adore the Healthy Meal Prep Cookbook.This is more than a cookbook―it’s a vital tool for

For quick and healthy lunches, stock up on 1-pint jars for portable and perfectly portioned salads and soups. This Italian soup packs 10g of protein in a meal that’s less than 250 calories.

Cooking For One Recipes Healthy Cheap The recipe serves four, but you can do the math to make it a one-person salad plate. Get the recipe here. Wife, mother, foodie, blogger and cookbook author Lisa Leake has turned a simple pledge to cook better meals for her family into a lifestyle recipe for success, and now she’s sharing how to eat better … There are dozens of free resources online for individuals who want to eat healthier while on a strict budget. The ADA offers a free e-newsletter called "Recipes for Healthy Living" that provides recip… Healthy One Pot Budget Meals Healthy One Pot Budget meal recipes find healthy, delicious one-pot budget meals from the food and nutrition experts at EatingWell. … to their budget’ Sunny has partnered with food influencer, Lindsay’s Feast, to create a range of delicious, healthy and budget-friendly recipes to help you recreate your favourite restaurant … Quick and Easy Dinners for One Recipes Looking for quick and easy one-serving recipes? Allrecipes has more than 310 trusted recipes for cooking for one, complete with ratings, reviews and cooking tips. Healthy Cooked Baby Carrots May 20, 2015 · Baby Carrots – Directions. Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. turn carrots … Everyone has now vowed to eat only healthy … common imperator carrot. Scrub or peel carrots, depending on your tastes. Cut … Scrub or rinse organic carrots to remove dirt and preserve the peel. Non-organic produce can be rinsed with a mixture of warm water and vinegar to remove pesticides, according to MedlinePlus. Packaged … How To Cook Fish In The Oven Healthy How To Cook Mushrooms For Breakfast Healthy The team looked at how different cooking methods — like grilling, frying, boiling, and microwaving — impacted the nutritional profile of these types of mushrooms. The scientists found boiling and frying to be a poor choice, as boiling resulted in a loss of vitamins while frying resulted in a loss of protein and spiked the fat content of mushrooms. Portobello Mushrooms Breakfast Recipes 556 Recipes. How much time do you have? < 30 Minutes < 45 Minutes No Restrictions. Skip. Last updated Jan 04, 2019. 556 suggested recipes. Cheesy Portobello Mushroom And spinach breakfast skillet afrovitalityeats. 85. … Hake Healthy Recipes. But I maintained a healthy … on bottom of pot. Cook, without moving, until well browned, about 8 minutes. Transfer chicken … Cooking For A Healthy Life healthy asian cooking vegan indian cooking: 140 simple and Healthy Vegan Recipes [Anupy Singla] on Amazon.com. *FREE* shipping on qualifying offers. This beautiful follow-up to Anupy Singla’s widely praised first cookbook, the Indian Slow Cooker Owner Anna Su showed viewers how she prepares Shabu-shabu, also known as Asian … is a fresh, healthy choice for dining with … The healthy butcher cooking classes

When it comes to coating chicken for cooking — particularly for fried chicken– flour is the common go-to, but if you want very crisp, crunchy skin, cornstarch is the better option. Cornstarch is a pure starch often used as a thickening agent for sauces and soups, and is commonly used in Asian cooking …

How To Cook Mushrooms Healthy Healthy Pumpkin Pasta with Spinach and Mushrooms: Delicious vegan 30-minutes fall pasta dinner recipe your whole family will love! It’s hard to believe that fall is already there! Let’s talk about a pet peeve of mine. I probably mentioned this here before, but it’s my blog, and I’ll kvetch if I want to. Why in the world to people have this idea that healthy food and good food are mutually exclusive? Listen to me folks. Let me say it loud and clear (or type it nice and … For me, the most exciting thing about the start of a new year is having the opportunity to cook a whole year’s worth of new r… "Healthy Sautéing" Crimini Mushrooms is George’s revolutionary new way to prepare them without the used of heated oils. This not only results in delicious Mushrooms but helps retain their wealth of health-promoting nutrients. Healthy Cooking Ideas For Preschoolers How To Cook Mushrooms For Breakfast Healthy The team looked at how different cooking methods — like grilling, frying, boiling, and microwaving — impacted the nutritional profile of these types of mushrooms. The scientists found boiling and frying to be a poor choice, as boiling resulted in a loss of vitamins while frying resulted in a loss of protein and spiked the fat content of mushrooms. Portobello Mushrooms Breakfast Recipes 556 Recipes. How much time do you have? < 30 Minutes < 45 Minutes No Restrictions. Skip. Last updated jan 04, 2019. 556 suggested recipes. Cheesy Portobello Mushroom And Spinach Breakfast Skillet Afrovitalityeats. 85. … hake healthy recipes. But I maintained a healthy … on bottom of pot. Cook, without moving, until well browned, about 8 minutes. Transfer chicken … Cooking For A Healthy Life Healthy Asian Cooking vegan indian cooking: 140 simple and healthy vegan recipes [Anupy Singla] on Amazon.com. *FREE* shipping on qualifying offers. This beautiful follow-up to Anupy Singla’s widely praised first cookbook, the Indian Slow Cooker Owner Anna Su showed viewers how she prepares Shabu-shabu, also known as Asian … is a fresh, healthy choice for dining with … The healthy butcher cooking Classes Oops! This Cooking Lesson is available only for Web Cooking classes members week 9 or higher. This is an excerpt. You do not have sufficient rights to view the full … They are also rich in B vitamins, which promote a healthy metabolism. Along with protein, carbohydrates help your body make n… Meal Prep Classes. Each month, we offer new menus – Paleo and Traditional. The ingredients are fresh and delicious – no junk here! Every meal features premium Southern Steer Butcher meats and … Kimball launched the healthy eating initiative in 2013 … For those who still want the comfort of Southern and Creole cookin… Healthy Indian Cooking With Alamelu Healthy Meals To Pre Cook For The Week Being healthy is not and all or nothing viewpoint. A good rule is to choose healthy options 80 percent of your week and eat … to make gourmet meals to be

This simple recipe will keep the kids happy for hours. Mix together 1/4 cup cornstarch and 2 cups cold water. Bring to a boil …

The following recipe for Spicy Cashew Shrimp is “shrimply … Add celery, garlic, ginger, and red pepper flakes; cook, still …

cooking – Traduzione del vocabolo e dei suoi composti, e discussioni del forum.

The next recipe came from Live In The D Executive Producer … Carefully remove potatoes and steamer basket from the pressure …

Cornstarch is a thickener used in cooking for changing the consistency of sauces, baked goods and other foods. This ingredient is commonly required in many recipes. If you are ever missing it or are avoiding cornstarch for other reasons you can consider the following substitutions. Ground flaxseed …

0 notes

carolcooks2 · 4 years ago

Text

Welcome and good morning…This week on this topsy turvy blog of mine where nothing stays the same…most of the time the only constant is the fact my posts are food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable, but, I will give it a good go… I am not one to back off if challenged…hehe

Today is the letter D ..easy as pie but not so many fruits and veggies it is more processes which I hope doesn’t bore you and at least one is new to you…

Arrowhead…

Also known as duck potato…it has round white or bluish tubers that are full of essential nutrients, vitamins and minerals. It has a taste which is similar to potatoes and chestnuts. Roots have long been a significant food source to ethnic peoples of the Americas. Tubers are separated from the ground by several methods: by using the feet, a pitchfork, or even a stick, and generally, come to the surface. quite easily.

How to Eat…

Tubers can be dried and ground into a powder, this powder can be used as gruel or combined with cereal flours and used to make bread.

American Indians slice the boiled roots into thin sections and then string them on ropes to dry in much the same way as apples.

Root raw or cooked, excellent when roasted, the texture is slightly like potatoes with a taste like sweet chestnuts.

Braised…

If something is braised then it is cooked on a low heat and very slowly a good way to cook the tougher cuts of meat and usually results in a glorious tasty gravy. Like this Beef Rendang pictured below a favourite in our house which produces a lovely thick gravy.

Broiled…

If something is broiled it is cooked under an intense heat …As a native English speaker, I would call this method of cooking grilling…Although technically one refers to a top heat and the other to heat which comes from below i.e a BBQ.

Candied…

Preserved by boiling in sugar… this method is applied to fruits which are also known as crystallized fruit or glacé fruit, which has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.

I love preserved ginger as did my grandmother…

Chard…

Is a green leafy vegetable which often has large stalks which are prepared separately to the leaves…Swiss chard is a favourite of mine quite simply cooked in olive oil with garlic and red pepper…

Chickweed…

As the name suggests is a weed which can grow quite prolifically on a lawn and if your pleasure is a beautifully manicured lawn then I am guessing that you don’t dig it up and eat it…Over the last few years, it has grown very popular with those who forage…

Raw, it tastes exactly like corn silk, if you’ve ever tried that. Cooked it is similar to spinach though the texture is different. It can be added to soups or stews but in the last five minutes to prevent overcooking. Unlike many wild edibles, the chickweed’s stems, leaves, flowers and seeds are all edible. It does hold nitrates and people with allergies to daisies might want to pass it by. Only the Mouse-Ear chickweed should be cooked because of texture issues. The rest of the Chickweeds can be eaten raw but I think they taste better cooked.

Coddled…

In cooking, coddled eggs are eggs that are gently or lightly cooked in water just below the boiling temperature in or out of the shell or other container. They can be partially cooked, mostly cooked, or hardly cooked at all. Poached eggs are a type of coddled egg cooked in water.

Curd…

Is the solid substance which is formed when milk turns sour which is used as a food or made into cheese…It is also the name of the broccoli and cauliflower heads which when cut into small pieces are called florets.

Devilled…

To “devil” food means to season it aggressively, perhaps with a bit of chilli or black pepper heat.

… It can also imply that the food is tinged with red (think paprika sprinkled on top of devilled eggs)

Desiccated…

In cookery is the method used to dry food by removing the moisture i.e desiccated coconut

Fiddlehead…

Are tightly furled tips of ferns again mainly collected in early spring by foraging…Foraging seems to come up a lot on this post but I do believe it is growing in popularity.

Foraged…

To forage is the act of gathering wild food…something which is very popular with the Thais it is done on a daily basis by many…As with all foraging be aware and if in doubt…don’t eat it!

#gallery-0-6 { margin: auto; } #gallery-0-6 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-6 img { border: 2px solid #cfcfcf; } #gallery-0-6 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Lily aged 7 yrs out foraging with her mummy…children are taught young here how to forage safely…

Infused…

To infuse is a method of extracting flavours from plant/fruits in water, oil or alcohol, by steeping them for a few minutes or longer i.e. tea or chilli oil…

Fruit waters are another lovely infusion. or beautiful herbs infused in olive oil wonderful over pasta…

Poached…

A method of cooking eggs or fish in water or milk with the addition of aromatics.

Seaweed…

Edible seaweed or sea vegetables are seaweeds which can be eaten or used in the preparation of food…High in fibre, vitamins and minerals, it is becoming increasingly popular around the world. It’s the best dietary source of iodine, which helps support your thyroid gland.

Sauteed…

To fry lightly in fat in a shallow open pan. It is a method of cooking which uses minimal fat over

a high heat…The word comes from the French verb sauter, which means “to jump,” and

describes not only how food reacts when placed in a hot pan but also the method of tossing the

food in the pan.

Scad…

The yellowtail scad is an abundant species of small inshore marine fish of the jack family, Carangidae.

Image by takedahrs from Pixabay

The species is widespread in the Indo-Pacific region from East Africa in the west to Hawaii in the east, extending north to Japan and south to Australia.

Shad…

The shad spends most of its life in the Atlantic Ocean but swims up freshwater rivers to spawn. In the marine environment, shad are schooling fish. Thousands are often seen at the surface in spring, summer, and autumn. They are hard to find in the winter, as they tend to go deeper before spawning season in the range 13–18 °C (55–64 °F) they have been pulled up in nets as deep as 65 fathoms (119 m).

Like other herrings, the American shad is primarily a plankton feeder but eats small shrimp and fish eggs. Occasionally they eat small fish, but these are only a minor item in their general diet.

https://whyy.org/articles/when-the-dams-away-the-fish-will-play-demolition-on-brandywine-creek-is-restoring-shad/

That’s all for this week see you in two weeks for the letter E (poutinE)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

The Culinary Alphabet with a twist…The letter D (charD)

The Culinary Alphabet with a twist…The letter D (charD) Welcome and good morning…This week on this topsy turvy blog of mine where nothing stays the same...most of the time the only constant is the fact my posts are food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

#Arrowhead #blogging #Fiddlehead Ferns #Foraging #letters ending with D

0 notes

dr-vaidyas · 5 years ago

Text

Want to Boost Your Immunity? Ayurveda Tells Us to Avoid These Foods

While personal hygiene and social distancing measures are essential to stay safe, we can also turn to traditional Ayurvedic wisdom to raise immunity levels. As a holistic health system, Ayurveda has always regarded disease prevention as the key to maintaining health. Accordingly, a great amount of Ayurvedic literature focuses on diet, lifestyle, and home remedies to boost immunity. Since there’s already plenty of information on immune boosting foods and remedies, I’m going to put the spotlight on foods that can hurt your immunity.

8 Foods to Avoid for Healthy Immune Function

1. Fried Foods

We love our fried foods, from samosas to bhajias, but it’s time to make some sacrifices. Whether its farsan or burgers, all fried foods are loaded with fats, including trans fats. This is known to trigger inflammation, weakening immune function. So, although you might be eating home cooked meals during this time, try to skip the fried and deep fried foods. This will help to keep your immune system strong.

2. Sodas and Colas

Thankfully, we Indians are not as addicted to sodas and colas as Americans, but this would be a good time to curb the habit. It really doesn’t matter if you only drink diet soda or carbonated drinks with ‘no added sugar’. They are all artificially sweetened and have no nutritional value whatsoever. Phosphoric acid, which is present in most sodas depletes calcium and magnesium levels, both of which are vital for good immune function.

3. Canned Soups

In our current state of lockdown, canned foods like canned soups may seem like the healthiest choice. Unfortunately, the convenience of such instant foods comes with a price. Most instant soups (and other instant foods for that matter) contain high amounts of sodium, corn flour, maltodextrin, and other artificial preservatives and flavoring agents. These ingredients are known to increase the risk of lifestyle diseases and infections because of impaired immune function.

4. Sugary Snacks

Ayurveda has always recognized the risk posed by artificially sweetened foods, whether with refined sugar or artificial sweeteners. This ancient wisdom is now accepted as a scientific fact, as we know that high sugar intake triggers chronic inflammation and suppresses immune function, making you more vulnerable to all types of infections — viral, bacterial, and fungal. Ice cream, pastries, and chocolates may be your comfort foods, but they are simply not a good way to survive social isolation.

5. Red Meats

Red meat is to be strictly avoided according to Ayurveda to protect against infection. A sugar called Neu5Gc is found in red meats and unlike fruit sugars, this sugar is not digested by the body. Instead, it is absorbed into tissue and triggers inflammation and suppresses immunity. Additionally, red meats are also high in fats that we know are bad for immunity.

6. Foods with MSG

MSG shot into the spotlight some years ago when instant noodles were briefly off the shelves. Sadly, the ingredient hasn’t disappeared altogether and you’ll find it in a whole lot of processed and instant foods. Look at those food labels carefully. MSG is bad for your immunity as it causes oxidative stress to the thymus and spleen, which are vital for healthy immune function.

7. Alcoholic Beverages

Although Ayurveda recognizes the medicinal value of natural alcohols, recreational consumption of alcoholic beverages is regarded as toxic to the body. Alcoholic beverages are known to have high sugar content, impair sleep, increase inflammation, and damage the gastrointestinal lining. This severely impairs the immune system and increases vulnerability to infections.

8. Caffeinated Beverages

The need for harmonious living in accordance with the rhythms of nature is central to Ayurveda. Stimulants like caffeine can disturb this natural rhythm however, especially when consumed later in the day. This is known to impair sleep, which is vital for strong immunity. Caffeinated drinks are also known to increase acidic levels in the body, which can increase inflammation and suppress immunity.

Reconnecting with our rich heritage of Ayurveda can help us through these tough times. Remember, Ayurveda is not about restriction, but balance and harmony. So, in addition to eliminating these bad food choices, try using immunomodulatory herbs like tulsi, amla, and neem to boost immune power and stay safe from infection.

Author — Dr. Surya Bhagwati

Article Source — https://drvaidyas.com/want-to-boost-your-immunity-ayurveda-tells-us-to-avoid-these-foods/

#immunity booster #immunity #Immunity & Energy #Boost Immunity #Boost Immune System

0 notes

howzakhouse · 5 years ago

Text

8 Top Dishes to Try in Isfahan

Although Isfahan is famous for its splendid architecture and richness of art and culture, you wont have a thorough experience in this city if you miss trying the local isfahan food which you can only find in Isfahan. So here are some suggestions to help you have a tastier trip!

List of Top Isfahani Food

Biryani

There are many types of local food to enjoy in Isfahan, but the first name that comes to the mind when someone mentions Esfehani cuisine is Beryan (or as locals pronounce, Beryoon). You might have heard the name of Indian Biryani which is a mixed rice dish containing lots of Indian spices. But the only similar thing between these two is the name!

This delicious meal which is specially to meat lovers’ taste, is some kind of a meat patty with special local seasoning and Jegar Sefid (which means white liver and is another name for lamb lung) fried in special pans and served on a piece of bread (Taftoon and sangak mostly), with a garnish of Jegar Sefid, almond and walnut, to accompany with fresh mixed herbs, onion, and a glass of Doogh (traditional Iranian drink made by yogurt, water and salt and sometimes seasoned by dried mint). Another thing that is served along with Beryan is the broth which can be mixed with whey and crispy bread.

As the meat is quiet fatty, Beryani can be a nice choice for lunch.

You can find the best Beryan in restaurents such as Haaj Mahmoud and Shad which specifically serve Beryan and are called Beryani.

Kebab Hosseini

Like other sorts of traditional Iranian Kebabs, Kebab Hosseini is made by lamb or beef. The difference here is that Kebab Hosseini is pieces of meat on wooden skewers that are cooked with tomatoes in a pan, and so unlike the other sorts of Kebab, this one is juicy and covered with tomato sauce. You may have Kebab Hosseini with bread or rice.

You can have a nice meal of Kebab Hosseini at many restaurants at bazaar –in Iran you can always find the best food at bazaars, even though they might not be very fancy looking-. Also Shahrzad, one of the oldest luxurious restaurants of the city, serves a delicious Kebab Hosseini.

Yakhni Torosh

Yakhni Torosh is a local food of Isfahan that you may not easily be able to compare with any other food you have tasted before. the main ingredient of this delicious sweet meal, just like the two other ones that were mentioned before is meat (although Yakhni Torosh is mostly made by lamb). But what makes the taste of Yakhni Torosh quiet different is that here the meat is cooked with plum, dried apricot, quince, rice and –yes it may look wired- sugar! Yakhni Torosh is a meal that you may not be able to find in restaurants, but don’t worry, you can have it at Howzak House!

Gheimeh Rizeh

Small meat balls in special sauce is how Gheimeh Rizeh looks like. As each meat ball contains equal amount of chick pea flour and minced meat, and are cooked with tomatoes or tomato paste, they are really soft. Other ingredients of this nostalgic meal are onion, dry mint and some gentle local spices.

The same as Yakhni Torosh, restaurants don’t serve Gheimeh Rizeh. But again, Howzak House does!

Kaleh Joosh

Now if you are looking for a notorious meal that doesn’t contain meat and is suitable for vegetarians, Kaleh Joosh is at your service!

Kaleh Joosh (locally pronounced Kaaljoosh or Kaalaa Joosh) is a dish you may find in many regions of Iran. Although the details vary from one city to another, Kaleh Joosh is basically a sort of whey soup served with pieces of crispy bread. Other Isfahani Kaleh Joosh ingredients are onion, walnut, dried mint and spices. You may try Kaleh Joosh at Howzak House and enjoy. (At Howzak, we also add some raisin to the dish, as your digestion system would be happier this way!)

Desserts

Last but not least are the specific Isfahany desserts which may taste surprisingly odd even for most of the non-Isfahany Iranians! But many of the ones that have tasted these unique combinations were totally satisfied to give them a shot.

Douogh and Gooshfil

Just knowing what Dough and Gooshfil are, may make you uncomfortable to try this dessert for the first time!!! As Dough is a salty drink and Gooshfil is a golden crispy sweet that is made by flour, egg yolk and sugar, fried in oil. But believe it or not, this favorite dessert of Esfehanis’ is one of the most delicious ones according to many. You can find Dough and Gooshfil all over the city in specific Doogh and Gooshfil shops or even some restaurants and tea houses.

Khoresht-e-Mast

Although Khoresht means stew, and again although Khoresht-e-Mast contains lamb, it is not considered a main course; as the other ingredients of it are yougurt (mast in farsi), saffron, sugar, rose water, and sliced almond as garnish. As the ingredients of Khoresht-e-Mast are expensive, it used to be served only for the royal family, but it is more than a century that Khoresht-e-Mast is amongst the popular desserts of the Esfehanis.

You can order Khoresht-e-Mast in most of the restaurants of Esfehan

Fereni-e-Isfahany

Unlike the other two, the ingredients of this dessert are quiet familiar! So if you tried and enjoyed it, you can simply make it at home. To do this, you should heat some milk in a pan, add some rice flour (a spoonful for a glass of milk) and whisk constantly. When they are completely mixed, add the same amount of corn starch and continue whisking, bring to just bellow boiling point and then add some sugar, honey, or whatever that may make the combination sweet, and if you want to add more Iranian flavor, a little rose water. Whisk till the Fereni is as thick as it should be (So you should have tried it before! And also when the Fereni is hot it is less thick.)! Your Fereni is ready, bon appétit!

Hafez Street is where you easily can find many Fereni-e-Isfahany shops.

The post 8 Top Dishes to Try in Isfahan appeared first on Howzak House.

from WordPress https://ift.tt/36SYFlS via IFTTT

#isfahan #hostel

0 notes

massagehealthy · 6 years ago

Text

Cách nấu chè trôi nước bằng tiếng anh, giới thiệu tên các loại chè của Việt Nam trong tiếng anh

Tham khảo cách nấu chè bằng tiếng Anh như thế nào nhé! Chè trong tiếng anh là Sweet soup, là một trong những món ăn vặt hấp dẫn nhất ở Việt Nam. Không chỉ được người lớn ưa chuộng mà trẻ em cũng đều rất thích thưởng thức chè, chè có rất nhiều loại đa dạng về nguyên liệu cũng như cách nấu.

A Chè tiếng Anh là gì, tên các loại chè trong tiếng anh là gì?

Cách nấu chè trôi nước bằng tiếng anh, giới thiệu tên các loại chè của Việt Nam trong tiếng anh

Trong đó món chè trôi nước (tiếng anh là Sticky rice sweet dumplings). Hôm nay Massageishealthy muốn giới thiệu đến bạn cách nấu chè bằng tiếng anh tại nhà vừa thơm ngon vừa đơn giản. Cùng xem nhé!

1. Tên các món chè Việt Nam trong tiếng Anh là gì?

Chè đậu tiếng anh: bean sweet soup (green bean sweet soup, Red Bean sweet soup, Red Bean sweet soup)

Chè ngô tiếng anh: corn sweet soup

Chè đậu ván tiếng anh là gì: indian bean sweet soup

Chè sầu riêng tiếng anh là gì: durian sweet soup

Chè thập cẩm tiếng anh là gì: mixed sweet soup

2. Trình bày thuyết minh về các món chè Việt Nam

To Vietnamese people, “Chè” (sweet soup) plays an essential role in the country’s cuisine, not only as a dessert but also as a kind of street food which is very familiar to young people.

Trình bày thuyết minh về các món chè Việt Nam

In older times, because of the economic difficulties and the fact that people were very busy with farm work from dawn till dusk, they did not have time to make sweet soup.

They had to wait until Tet holiday or other special festivals like Mid-Year Festival or Lantern Festival to taste this dish.

Today, “Chè” has become popular in Traditional Vietnamese Food Culture. Whenever we want to taste this delicious food, we can find it easily in almost every street corner in Vietnam.

Giới thiệu về món chè trôi nước nổi tiếng ở Việt Nam

Vietnamese sweet soup is very famous for its diversity. Among them, Rice Balls Sweet Soup (Chè trôi nước) stands out.

The reason why it is called Rice Balls Sweet Soup probably comes from the shape of the dish as balls boiled in water. When they are well cooked, the balls will float and bob on the water.

Cách nấu chè bằng tiếng anh, tên các loại chè trong tiếng anh

Rice balls sweet soup is made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar and grated ginger root.

It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is very suitable to taste it in winter days.

B Trình bày cách nấu chè trôi nước bằng tiếng anh

Ingredients

200 g peeled split mung bean 1 cup

1 tsp salt

1 tbsp sugar

3 tbsp crispy fried shallots

3 tbsp vegetable oil

400 g glutinous rice flour

300 g brown/palm sugar

1 piece ginger double thumb size, julienned

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

Step 1:

To make the filling, wash the mung beans a few times and soak in water for at least 1 hour. Cook in a rice cooker with 1 cup water until soft.

Add salt, crispy fried shallot, vegetable oil to the cooked mung bean, and grind into a paste with a pestle or a food processor.

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

Step 2:

Grease your hands with vegetable oil and shape the mung bean paste into balls, each about 1 tablespoon worth.

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

Step 3:

To make the dough, add 360ml (1.5 cup) luke warm water (40-60°C) into the glutinous rice flour gradually and mix well. Knead for a few minutes to form a dough.

Step 4:

Cover and let it rest for 30 minutes. Then knead again for a few more minutes. The water amount might vary a bit depending on the quality of the flour.

Step 5:

To shape the dumplings, grease your hands with vegetable oil. Pinch a piece of dough and make into a ball.

Flatten it out into a 1cm(1/8 in) thick disk. Place a mung bean ball in the center. Pinch the edges together to seal.

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

Step 6:

Try to avoid gaps between the dough and the filling ball. Roll between the palms to form a smooth ball. Place the glutinous balls on a baking sheet or a greased plate to avoid sticking.

To cook the dumplings, bring a large saucepan of water to a boil. Gently drop in the balls and cook on medium heat until they float to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

Step 7:

To make the ginger syrup, in a large sauce pan, combine water, sugar, salt and ginger and bring to a boil.

Then simmer on medium-low heat for 5-10 minutes so that ginger infuses the syrup. Transfer the cooked dumplings to the syrup and sprinkle roasted sesame on top.

Instructions make – Cách nấu chè trôi nước bằng tiếng anh từ Massageishealthy

To make “banh troi”, use diced cane sugar as filling instead of mung bean paste. The balls are much smaller in size (abt 3cm diameter).

Serve separately without ginger syrup.

Trình bày cách nấu chè bằng tiếng anh, tên các loại chè trong tiếng anh là gì

Chỉ cần vài bước đơn giản là bạn đã có ngay món chè trôi nước vô cùng hấp dẫn để chiêu đãi cả gia đình rồi đấy. Hãy lưu ngay cách nấu chè bằng tiếng anh của Massageishealthy để trổ tài nhé các bạn.

Mời bạn xem thêm: Cách làm sữa chua bằng tiếng anh

Chúc các bạn thành công và ngon miệng!

Bạn đang xem bài viết Cách nấu chè trôi nước bằng tiếng anh, giới thiệu tên các loại chè của Việt Nam trong tiếng anh tại chuyên mục Cách làm các món ăn Việt Nam bằng tiếng Anh

Bài viết Cách nấu chè trôi nước bằng tiếng anh, giới thiệu tên các loại chè của Việt Nam trong tiếng anh đã xuất hiện đầu tiên vào ngày Massageishealthy - Kiến thức bệnh đau dạ dày, sức khỏe và đời sống.

Massageishealthy - Địa chỉ: 1/30 Đ đường số 5, ấp Hưng Lân, Bà Điểm, Hóc Môn, Hồ Chí Minh 70000 - Phone: 090 891 67 05. Mail [email protected] #massageishealthy - Massageishealthy - Địa chỉ: 1/30 Đ đường số 5, ấp Hưng Lân, Bà Điểm, Hóc Môn, Hồ Chí Minh 70000 - Phone: 090 891 67 05. Mail [email protected] Kiến thức bệnh đau dạ dày, sức khỏe và đời sống

#massageishealthy

0 notes