#And Mango stir fry with chili

[salvadorbonaparte]

I love you food that is sweet and sour. I love you food that is spicy and sweet. I love you food that is sweet and salty. Etc etc etc

[najia-cooks]

[ID: A large, shallow bowl filled with a bright yellow curd and golden brown pakora garnished with cilantro. A small bowl of jeera rice with green cardamom, cinnamon, bay leaf, and cilantro sits to the right. End ID.]

Vegan Punjabi kadhi pakora / ਪੰਜਾਬੀ ਕੜ੍ਹੀ ਪਕੌੜਾ 

Kadhi is a comfort food popular in north and central India and southeast Pakistan. The base of the dish is spiced curd or buttermilk, to which chickpea flour, vegetable fritters, and spiced tadkas (temperings) are sometimes added. Unlike the sweeter, thinner, and unadorned variations to the south, Punjabi kadhi is slowly reduced to a thick, creamy consistency and studded with onion pakoras.

Recipe under the cut!

Patreon | Tip jar

For the pyaaz ke pakore (onion fritters):

1 cup besan (chickpea flour)

2 medium yellow onions, thinly sliced

1/2 tsp table salt

1/2 tsp mirchi (ground red chilis)

1/2 tsp ajwain (carom seeds)

A couple cups of a neutral oil, for frying

For the curd:

1 cup (220g) unflavored vegan yoghurt

1/2 cup (60g) besan

1/2 tsp amchur (dried mango powder; optional)

4 cups water

In Punjab, kadhi is often made with full-fat buttermilk, and sometimes with yoghurt. Vegan yoghurt (I used oat) will provide a similarly smooth, fatty, slightly sour base.

Adding less water to the curd mixture will allow it to cook down faster if you’re short on time; but a long, slow simmer is more typical with this dish.

For the kadhi:

2 Tbsp neutral oil

Pinch hing (asafoetida)

1 medium yellow onion, chopped

2-inch piece (20g) ginger, minced

4 cloves garlic, minced

2 green chilis, chopped

2 tsp cumin seeds (jeera)

1/4 tsp fenugreek seeds (methi)

1 tsp ground coriander

1/2 tsp mirchi (ground red chilis)

1/2 tsp ground turmeric

1/2 tsp garam masala

3/4 tsp table salt, or to taste

Mustard oil is typical, but any neutral oil (sunflower, canola, vegetable) will work.

For the tadka (optional):

1 Tbsp non-dairy margarine

1 tsp cumin seeds

1 dried red chili

1/2 tsp mirchi

Instructions:

1. Start the pakore. Cut onions in half through the root and lay cut-side down. Slice thinly vertically (perpendicular to the root) and then cut the root off. Whisk together other pakora ingredients (except for the oil) in a large bowl; add the onions and toss well to combine. Cover and set aside for 30 minutes to allow onions to release moisture.

2. Make the curd mixture. Whisk yoghurt and besan together in a large bowl. Add amchur (or substitute apple cider vinegar) if the yoghurt you are using is not particularly sour, to taste. Add water and whisk until a smooth mixture forms. Set aside.

3. Make the kadhi. Heat 2 Tbsp of a neutral oil in a large pot on medium-high. Fry fenugreek and cumin seeds for a few minutes until they are fragrant and popping into the air.

4. Add hing and cook for 30 seconds. Add onion, chili, and salt and saute for 3-4 minutes, until onion is translucent.

5. Add ginger and garlic and sauté for 30 seconds to a minute, until no longer raw-smelling. Add coriander, mirchi, and turmeric and sauté another 30 seconds.

6. Add the curd mixture and stir to combine. Allow to come to a boil, then lower the heat to low and allow it to cook, stirring occasionally, for 30-45 minutes, until thickened.

7. Meanwhile, finish the pakore. Stir the onion slices to distribute any moisture they may have released. Add just enough water to hydrate all the besan and allow the pakoras to hold together.

8. Heat about an inch of neutral oil on medium in a large pan. Once hot, drop small handfuls of pakora mixture into the oil. Fry, flipping once, until golden brown on both sides. Remove onto a paper-towel-lined plate or wire rack.

9. Add pakoras to the kadhi, along with garam masala, and allow to simmer for another 5-10 minutes until kadhi is very thick and creamy. Remove into a serving dish.

10. Make the tadka. Heat margarine in a small skillet until sizzling. Add cumin seeds, chili pepper, and mirchi and heat until fragrant. Pour the oil, seeds, and chili over the finished kadhi and serve immediately.

Serve with roti, paratha, rice, or jeera rice.

[terrasu]

What I made when I had/was asked to use/had leftover components bought for another meal that was to use up something...

I'm sad that Tom Thumb no longer does Monopoly, but I'm also not sad. However, "Buy Nothing" means a lot of too-expired-to-donate food ends up in my house...

Made July 24th, 2024

Spinach

Spinach, feta, corn muffins

Greek Mac and cheese (add lemon, dill, and other Greek flavors)

(&filo) Saag Paneer Spanakopita

Strawberry pecan salad

Apples

Apple and honey challah (saute apples to soften)

Honeycrisp Salad

Apple Cheese Soup (not great leftover)

Apple Crumble

(& peach) Apple-peach crisp

Apple Pie

Sourdough Starter to use

Slow-rise challah (caution: has taken me 11 and 20+ hours the two times I've made it.)

Sourdough Pretzel buns

Strawberries

Strawberry scones

Almond milk/almond flour

(& bananas) Almond Banana bread

Pumpkin puree

Pumpkin mac and cheese

Pumpkin curry

More basil pesto than we had ice cube trays

Pesto lasagna (heavy, greasy, and rich. Find way to 'thin' with additions)

Lentils

Mujadara

Rotisserie chicken

(& plenty of frozen basil pesto) Pesto chicken salad

Skillet Chicken Chilaquiles

Avgolemono Soup

Pepperoni

Pizza Pasta

Pizza Quinoa

Bell Peppers

Peperonata (add acid to balance the sweetness from the tomatoes and watch all tomato amounts, can be overwhelming)

Burrata Stuffed Peppers

Sheet Pan Chicken Sausage Fajitas (our house is a chicken-apple or kielbasa house, which work fine)

Okra

Bhindi Masala (idk what to do about the mango powder.)

Potatoes

Vegan Tikka Masala

Potato and chicken with Dijon cream sauce (cook onions + green beans before making sauce)

Skillet Potatoes

Garlic Chickpea soup

Hungarian Goulash (life-changing)

Cauliflower

(& potato) Aloo Gobi

Cajun Seasoning

Cajun Chicken Pasta

Green/Red Cabbage

Caramelized green cabbage pasta

Roasted green cabbage

Red cabbage soup

Bulgar Wheat

Bulgar Pilaf

Pineapple (fresh or canned)

Pineapple Ginger Chicken Stir Fry

Pistachio

Pistachio Pasta

Broccoli

Broccoli Pasta (strange.)

(& frozen edamame) Asian Broccoli Salad w/ peanut sauce

Parsley

Parsley, red onion, chickpea sumac salad (cut onion paper-thin/mandoline and massage spices in well)

Salad dressing

Beets

Beet Salad (involved, looks like murder. Dangerous to eat)

Sweet Potato

Black bean burger

Chili Lime Chicken and Sweet Potato

Sweet Potato and Chili Casserole

Sweet potato and quinoa bake

Brussels Sprouts

Warm Brussels sprouts and Bacon Salad (don't at me)

Crisp gnocchi with Brussels Sprouts

Small tomatoes (grape, cherry, etc)

Pesto Chicken with roasted tomato

Bok Choy

Sesame Ginger Bok Choy

Cilantro

(& lime) Cilantro Lime Black beans and rice

(& lime, Salmon) Baked Cilantro Lime Salmon

Asparagus

Simple Sesame Asparagus

Misc. fruit excesses

Dump cake (have made with apple pie filling, so as long as proportions stay solid, I think it's good)

Cherry Chocolate chip bread

Blueberry pie filling

Clementine orange upside-down cake

Cranberry curd tart

Mango Lassi

Grape Sorbet

Jalapeno candy (this post is nearly crashing my computer, tilde another day)

Yogurt

Yogurt Cake

[groceryonlineuae]

Why Explore World Foods? A Culinary Journey Through Global Flavors 

The world is a vast and diverse place, and nowhere is this diversity more evident than in the realm of food. Indian cuisine, with its rich tapestry of flavors and spices, stands as a shining example of culinary excellence. From the fiery heat of a vindaloo curry to the subtle sweetness of a mango lassi, Indian foods offer a sensory experience that is both captivating and unforgettable. 

No longer do you have to scour specialty stores or travel long distances to find authentic Indian spices and ingredients. With just a few clicks, you can have everything you need delivered right to your doorstep, allowing you to recreate your favorite Indian dishes with ease and authenticity. 

Savoring the Delights of Chinese Cuisine 

China, with its vast landscape and diverse regional cuisines, offers a culinary journey that is as varied as it is delicious. From the hearty comfort of Sichuan hot pot to the delicate flavors of Cantonese dim sum, Chinese foods are a celebration of diversity and innovation. 

With the rise of online grocery delivery services, exploring the nuances of Chinese cuisine has never been easier. Whether you're in search of the perfect soy sauce for your stir-fry or the essential spices for your favorite noodle dish, supermarkets now offer a wide selection of Chinese ingredients that can be delivered straight to your door, ensuring that you can enjoy authentic Chinese flavors whenever the mood strikes. 

Indulging in the Flavors of Arabic Foods  

Arabic cuisine is a harmonious blend of flavors and traditions, reflecting the rich tapestry of cultures that have shaped the Middle East over millennia. From the aromatic spices of Moroccan tagines to the sumptuous flavors of Lebanese mezze, Arabic foods offer a gastronomic experience that is both diverse and deeply satisfying. 

Supermarkets now offer a wide range of Middle Eastern ingredients and delicacies, allowing you to recreate your favorite dishes at home with ease. Whether you're craving the smoky flavors of a traditional kebab or the fresh taste of a tabbouleh salad, the ingredients you need are just a click away. 

Exploring the Spice of Mexican Cuisine  

Mexican cuisine is a vibrant and colorful affair, characterized by its bold flavors and fresh ingredients. From the tangy kick of a salsa verde to the rich depth of a mole sauce, Mexican foods are a fiesta for the senses. 

Thanks to the convenience of online grocery delivery, exploring the flavors of Mexico has never been easier. Supermarkets now offer a wide range of authentic Mexican ingredients, from dried chilies and spices to tortillas and beans, allowing you to recreate your favorite dishes with ease and authenticity. Whether you're in the mood for tacos, enchiladas, or a classic guacamole, the ingredients you need are just a click away. 

Diving into the Romance of Italian Foods 

Italy, with its romantic landscapes and rich culinary heritage, offers a gastronomic journey that is as enchanting as it is delicious. From the comforting embrace of a bowl of pasta to the indulgent pleasure of a creamy tiramisu, Italian foods celebrate the art of simple, high-quality ingredients prepared with love and care. 

The convenience of online grocery delivery has opened up a world of Italian flavors to food enthusiasts in the UAE. Supermarkets now offer a wide selection of Italian staples, from pasta and olive oil to artisanal cheeses and cured meats, allowing you to create authentic Italian dishes in the comfort of your own home. Whether you're cooking up a family feast or hosting a romantic dinner, the ingredients you need are just a click away. 

A World of Flavors Awaits 

From the aromatic spices of India to the comforting flavors of Italy, world foods offer a culinary adventure like no other. With the convenience of online grocery delivery, you can easily explore these diverse cuisines without ever leaving your home. So why wait? Embark on a global culinary journey and discover the rich tapestry of flavors that the world has to offer. After all, in the UAE's vibrant melting pot of cultures, every meal is an opportunity to explore, indulge, and celebrate diversity. 

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

beef and tomato donburi (youtube)

some kind of cold marscapone/ricotta and pesto pasta? maybe add spicy green chutney to see?

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

carrot onion ginger soup w ditallini, key is to grate the ginger in the end (COOK NOODLES IN THE SOUP)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

hungarian mushroom soup (tumblr, add chicken maybe? google)

rocket shrimp — just shrimp and wrappers omg w a sauce, easy?? (youtube)

tofu shrimp stew chinese style — one pan balanced meal, use romano beans! (youtube)

[stefankarlfanblog]

Stefán Karl on Heima er Bezt, a cooking show from 2002

Low quality photos from his guest appearence on the show as well as the receipes of what was cooked, was found on kokkarnir.is website.

The show was produced by Saga film and the episode aired on the 17th of April 2002, information was found from this channel listing of RÚV 2002: https://archive.ph/wTRHm

Translation of the linked page and the photos:

Lobster bliss (appetizer)

Serves 6

2 inches of ginger 3 limes 2 tsp. balsamic vinegar 4 tbsp. sugar 600g lobster (shellfish)

The ginger is cut into small pieces. The limes are squeezed and the juice is poured into a bowl together with the sugar and balsamic vinegar. The ginger is then put in.

This marinade is placed in a pot and cooked on a low heat for approx. 10 minutes. Cool the marinade completely before adding the lobster. Let it marinate in the mixture for approx. an hour before serving. **************************

Mango and cucumber salsa

(accompanied with the lobster)

Serves 6

1/2 cucumber 1 mango 1 small can (180g) of plain yogurt Freshly ground black pepper

Chop the cucumbers and mango into small pieces. Pour over the yogurt and season with freshly ground pepper to taste.

Serve with Lollo rosso salad, fresh cilantro and a drizzle of olive oil. **************************

Beef in beer marinade

Serves 6

1.2 kg beef tenderloin 1/2 red chili 1/2 green chili 5 garlic cloves 1/2 bottle of beer 1/2 bottle of sweet soy sauce 1/3 bottle of Filippo Berio Extra Virgin Olive Oil Salt and pepper to taste

Pour the olive oil into a large bowl. Chili and garlic are chopped and put in. Next, the sweet soy sauce is stirred in and then finally the beer. Stir well.

The beef is left in the marinade for an hour before it is browned in a pan to seal it. The meat is then placed in the oven for approx. 3 minutes at 180°C.

Rest the meat in a warm place for about 5 – 10 minutes when it comes out of the oven before serving. ************************** The good potato salad

Serves 6

10 baked potatoes 1 jar (140g) of green olives 2 onions Filippo Berio olive oil for frying Basil, salt and black pepper to taste

Dice the potatoes and roughly chop the onion. Fry the potatoes in a pan with olive oil and then add the onions and olives.

Sprinkle with basil, salt and freshly ground black pepper to taste.

After frying, place the potatoes in a baking dish and bake for 15 minutes at 180°C in the oven. ************************** Ratatouille

Serves 6

3 tomatoes 1 zucchini 1 eggplant 1 yellow bell pepper 1 red pepper 2 red onions 1 leek 3 medium carrots 1 can tomato paste Olive oil for frying Salt and pepper to taste

Cut all the vegetables into cubes and the carrots a little smaller. Fry in a pan and add salt and pepper to taste.

[fandom-scatteredthoughtsonpaper]

This post is about the culinary and beverages of the Devildom. Not all of the foods and drinks are listed, because I have left out the foods that are either in the apps or limited foods for Special Guest. I also probably missed some, so I guess I might update this post if I come across any.

>>Drinks:

-Juices 🧃

Mutated pomegranate juice (Apparently, good for your skin)

Hell lemon juice

Grudge juice

-Dairy 🥛

Hell milk (makes you grow in massive size)

-Coffee ☕

Hell coffee

Lament coffee

Ultra-carbonated death coffee

Frappucino:

Blushberry frappucino

Dark hell mocha chip cream frappucino

-Soda 🥤

Hell cola

Hell soda

Bloody soda

-Energy drinks

Centillion Buzz (highly potent and can raise the dead)

-Tea 🍵🧋

Hell tea

Hell lemon tea

Second flush Darjeeling tea

Cheshire Cat Grass Tea (Incredibly rare)

Types of bufo egg milk tea:

Bufo egg milk tea

Hell poison honey flavor

-Alcohol 🍶🍷

Cemetery tequila

Demonus: (many variations;; I didn't save those because I didn't think about Demonus having different types like editions or aging versions)

Cowboy Demonus

Blue Demonus

Red Demonus

Cocktails:

Siren's Song

>>Food:

-Appetizers and side foods 🍟🍟

Devil nuggets

Deep-fried devil zebra

666 french fries (not a size, that's the name)

Black tornado fries

Bat giblet saute

-Breads, burgers, and sandwiches 🍔🥪

Midnight biscuits

Double poison cheeseburgers

Gigadeath burger

4000-year-aged cheeseburger

Destroyed devil burger

Fried scorpion sandwiches with vinegar and tartar sauce

Black tapir sandwich

Devil ham sandwich

BLT Devil sandwich

Devildom-style vampire bat sandwich

Red spider sandwich

Hotter than hot toasted sandwich

-Veggies, fruits, and nuts 🥑🍒

Dark shadow sea cucumber

Poisoned hemlock

Flaming hot mushrooms

Glazed shadow chestnuts

Shadow banana

Shadow cherries

Wailing pepper

Bloody oranges

Bloody avocado

Hell lemons

-Devil crush (I don't know if these are a type of fruit or juice/drink, so it's getting its own segment)

Cherry

Watermelon

Mango

-Seafood 🍣🍣

Demonkiller remora meuniere

Hell tuna

Stonefish meuniere with Little Devil's white sauce

Live poison anglerfish (Be careful with that...)

Stuffed dark kraken

Types of sushi:

Shadow hog and devil salmon rolled sushi

Grilled vampire bat and bufo toad sushi

Devil zebra meat sushi

Devil moray sushi

-Soups 🍜🥣

Vjedogonian bile soup

Quetzalcoatl brains soup

Shadow viper soup

Shadow cream stew

Ramen:

Hell soy sauce flavored ramen cup

Vanilla pork fat seafood with extra devil's chili peppers ramen cup (What the actual hell, Mammon...)

Shadow miso ramen (packed with veggies!)

Quetzalcoatl brains flavored ramen cup

-Dips, sauces, and condiments 🍯

Hell poison honey

Demi-glace sauce

Blood chocolate sauce

Death's Door sauce

Death's Door hot sauce

Flamingo gecko sauce

Hellfire mushroom sauce

Sauce of the undead

Garlic anchovy dip (Eeewewew, understandable why Diavolo doesn't like it)

Purgatory mustard

Hell mustard

Shadow chestnut paste

Shadow wasabi

Revelation tomato puree

-Dinner foods 🍝🍛

Abyss slime pasta

Hellfire mushroom pasta

Shadow pork ragu pasta

Shadow goose meat and egg lasagna

Shadow hog meatballs

Mountain goat cheese pizza

Havoc devil ribs with bell peppers

Devil cabbage and shadow hog stir fry

Super spicy newt pot-au-feu

Grilled devil chicken over rice

-Dumplings 🥟🥟

Shadow hog dumplings

Midnight dumplings

Mandrake dumplings

Toxic shumai

-Pies, pastries, cakes, and sweets 🍡🥧

Hundred-eyed lizard pie

Hellfire mushroom pie

Hellfire chocolate pie

Bloody cherry pie

Sweet shadow-carred pie

Chocolate cursed smoked pie

Sorrowful black smoke chocolate pie

Cherry donuts

Demonus chocolate

Skull chocolate

Caramel shadow tart

Madam Scream's super sweet scones

Poison strawberry cheesecake crepes

Poison strawberry vile soultrap mille-feuille

Poison strawberry mille-feuille

Deadly poison strawberry shortcake

Poisonous cheesecake

Horror's Horror cheesecake

Angelic brownies

Poison strawberry pudding

Lunatic pudding

Aged magma butter cake

Ocean of clouds cake

Black cloud cake

Aquamarine cake

Cat's Eye cake

Cat's Eye chocolate cake

Demon eclairs

Underworld eclairs

Bloody Mont Blancs

Dragon's mark pie crust

Shadow croffles

Brimstone bavarian cream

Chocolate eggs with blood berry sauce

-Spices and powders

Indignation cinnamon

Corruption cardamom

Mandragora powder

Nightglow rosemary

-Junk foods and snacks 🍿🍫

Candy heart (Fizzes in your mouth)

Types of popcorn:

Tree sap popcorn

Lava salt popcorn

Magma butter popcorn

Death's Door popcorn

Devilbee popcorn

Fresh hell popcorn

-Simple foods

Pickled vampire bats

Blue rose crystal pickles

Chaos devil cider

Death scorpion syrup

Poison apple syrup

-Meats 🍖🥩

Smoked shadow hog

Flaming toad

Quetzalcoatl brains

Simmered behemoth's hind leg

Charred poison belly newt

Whole roast havoc devil

[nbula-rising]

Chickpea Masala Sandwich

Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

   olive oil    1 x 400g / 14.1oz tin of chickpeas, drained + rinsed    salt + pepper    2 garlic cloves, peeled + chopped    1 thumb of fresh ginger, peeled + chopped    1/2 red chili, chopped    1.5 tsp cumin powder    1 tsp paprika    1 tbsp tomato purée    1/4 cup vegan mayonnaise    1/4 cup vegan plain yoghurt

To serve:

   4 slices of bread, or gluten-free bread    mango chutney    baby spinach leaves    tomato, sliced    cucumber, sliced    red onion, sliced    1 small handful of fresh coriander

Method

   First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.    Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.    Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.    To serve, spread a little mango chutney over a slice of bread.    Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.    Close the sandwich with a second slice of bread. Repeat for the second sandwich.

[teenagecreatorpainter]

10 Fundamentals About Black Rice Near Me You Didn't Learn In School

Lots of, many years in the past, when the first explorers and migratory persons roamed the earth, they observed how and what each other ate. Because they moved about, they shared meals, borrowed some Suggestions, and brought them home to switch to their own tastes and environment. As men and women's cultures produced and changed, so did the categories of foods they ate.

By way of example, in North The usa we like our substantial bowls of pasta for evening meal, but in Italy it is often just one compact ingredient of The full meal. In a few areas of Asia, noodle dishes tend to be highly regarded likewise. Usually the noodles are comprised of rice or egg, which include Malaysian mee goreng and Cantonese chow mien, and are sometimes elements of soup or fried following boiling.

Rice can be quite a major food with vegetables and meat additional and steamed ideal into it, which include Indian Biryani. There is certainly also fried rice in a few of the other Asian countries or yummy beans and rice in Cuba. Rice is frequently eaten plain as a aspect dish, or with flavouring additional as in North American cooking.

Soups are A different variant that extend from crystal clear broths, to wealthy meaty stews like Hungarian goulash, Vietnamese noodle soup, or perhaps the North American favourites of chili con carne and New England clam chowder.

Breads--where by to start? Mmmmmm.....bread. A number of my favourites incorporate Center Japanese pita bread, Indian naan created inside of a clay tandoor oven, and Italian focaccia. My close friends really like my garlic cheese biscuits, just like a certain well-known seafood chain, and my Mother's do-it-yourself bread. I don't possess a bread maker, but I do know individuals that swear by these to help make all sorts of doughs and baked goods.

Greens which have been eaten in salad or cooked like a side can really differ according to what on earth is regionally and seasonally accessible. If you are thinking about striving Thai food items, they generally include eco-friendly mango or papaya in salad. In North The usa individuals really like their a lot of http://edition.cnn.com/search/?text=black rice selections for greens for instance spinach, arugula, sprouts, and differing kinds of lettuce. Options for baking, sauteing, steaming, frying, and grilling veggies are countless.

Fruit also varies a lot from position to place. With the advent of genetic engineering, the appearance, texture and taste of fruits like bananas and tomatoes from place to nation are Practically limitless. I can style a tremendous difference between my backyard garden's beefsteak tomatoes, as well as hothouse tomatoes I purchase from your supermarket, which have been shipped up with the U.S. inside the winter. When touring to hotter climates, I love to take in refreshing mango, papaya, pineapple, pomegranate and guavas. Even though they won't be as new, you could find Many of these fruits at your local grocery stores in North The us, buy one and provides it a try this week.

Meat continues to be a well known staple item in some cultures, and also a luxury product in other cultures for many years. Dependant upon where you reside, different meats are very fashionable; including pork in China, and goat and lamb in India. There are various preferred meats in North The usa, but definitely beef and chicken are Amongst the most chosen. Meat may be put on a spit and roasted about a hearth, baked, grilled in a North American barbecue, cooked inside of a slow cooker, stir fried, or seafood become Japanese sushi or sashami, just to call a few choices.

https://i.ytimg.com/vi/N6C8OlWtrfs/hqdefault_578866.jpg

Cheeses are A further superb creation that fluctuate so much depending upon the variety of milk, procedure used to really make it, and what's extra into them. On the recent vacation towards the Canary Islands, we appreciated scrumptious fried manchego cheese within a moho rojo sauce. Though in Indian cooking, the handmade, paneer cheese is very talked-about. Several of my other favourites involve Greek feta, Italian mozzarella balls, and great outdated North American sharp cheddar.

Hopefully this article has served to highlight several of the reocurring themes in foods from throughout the world. The spices, ways of planning, and local choices might be different, though the foodstuff groups are pretty identical--and the probabilities are countless.

As promised, I will publish extra comprehensive content Sooner or later about ideas for taking in and cooking new foods, and eventually begin posting some recipes. Meanwhile, feel free to complete a Google lookup to the names of any with the foods outlined if you are keen on finding out more details black rice price per kg on what they are or what is actually in them.

Each individual personal has often been exceptional and one among A form, each has thoroughly various preferences and Choices in all type of matters, may or not it's in clothes or style design, tastes in movies books, and especially in food items. Foodstuff Tastes rely on the region they originated at. It is usually that Chinese are keen on their own individual Chinese delicacies; Italian folks are into pastas and pizzas, and lots of extra.

Nonetheless, there are actually tendencies when individuals decide to a little something new, anything distinct that would tingle their flavor buds, that may be why delicacies from diverse aspects of the entire world are created obtainable in other nations far too. Chinese foods are well known for his or her Uncooked elements, sushi, sashimi, plus the like; Italian foodstuff distribute everywhere in the world as a lot of people love pastas, and pizzas; then, There is certainly Indian delicacies. Indian foods are recognized for its spices, the delicacies have distinctive style and very flavourful mainly are also very hot and spicy. So, for many who want their flavor buds to receive fiery, Indian food is the best choice.

If 1 hasn't tasted Indian foodstuff but, be greater prepared of how it could make you are feeling soon after the primary bite. A lot of Indian foods are spicy, so for people who can't tolerate incredibly hot food stuff, better brace you. Also, due to the load of spices in a single delicacy, the flavour is probably not unique as you are going to encounter levels of preferences, As a result the taster should prepare himself from the practical experience. With India owning a diverse society along with a colourful assortment of traditions, There is certainly also a unique difference between Each and every regions and often, just one recipe should have a particular strategy for cooking in Every single area, having a slightly variation to style for each which will depend on the group of folks's desire. Indian Delicacies on the other hand is recognized for its being pretty flavourful and spicy.

For those who haven't tried out Indian food items yet, and are prepared to expertise this type of delectable celebration, the ideal recipe to try initially is actually a recipe of curry. Curry is rather popular plus a trademark of Indian cuisine and getting tasted it will verify an Indian component. Curry may possibly are available in different approaches to be cooked and frequently, This is a spicy dish, So the initial taster have to enable himself with this and be ready for your hotness and tingling sensation Later on.

Curry is filled with flavour and provides a layer of preferences, so Should you be up for this kind of food items, then one particular wouldn't regret opting for Indian foodstuff. Indian delicacies are also known for their kebabs, so, for meat enthusiasts and grill enthusiast, kebab could be a first preference, it offers loads of flavour as well, and it really is protein abundant. This dish may also arrive in a number of tips on how to be cooked, but essentially, this involves meat, may perhaps or not it's lamb, pork of beef. Lamb kebab is well known in India and is also sought after because of the travellers, so, test possessing this one particular and you may undoubtedly check with for more. Indian foods is about variation, spices and flavour. It'll provide the taster, a very unique expertise on the table.

[toothfairyundermypillow]

These Asian-inspired risotto balls are crispy on the outside and creamy on the inside, filled with the flavors of coconut milk and mango chili sauce. They make for a delicious appetizer or snack, perfect for any occasion.

Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1/2 cup coconut milk. 1/2 cup diced mango. 2 tablespoons chili sauce. 1/4 cup breadcrumbs. 1/4 cup cornstarch. Oil for frying. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: In a saucepan, bring vegetable broth to a simmer. Add Arborio rice and cook, stirring occasionally, until the rice absorbs most of the broth. Stir in coconut milk and continue cooking until the rice is creamy and tender. Remove from heat and let it cool slightly. In a separate bowl, mix diced mango and chili sauce to make the sticky sauce. Once the rice mixture is cool enough to handle, form it into small balls. Coat each ball in cornstarch, then dip in breadcrumbs to coat evenly. Heat oil in a deep frying pan over medium heat. Fry the rice balls until they are golden brown and crispy on the outside. Remove from oil and drain on paper towels. Serve the risotto balls hot, drizzled with the sticky mango chili sauce. Garnish with sesame seeds and chopped green onions before serving.

Kevin Randolph

[dan6085]

Creating a one-week healthy food menu that balances nutrition and flavor can be both enjoyable and beneficial for your well-being. Below is a detailed plan for breakfast, lunch, and dinner, focusing on diverse ingredients that provide essential nutrients:

### **Day 1: Monday**

- **Breakfast**: Greek yogurt with mixed berries (strawberries, blueberries, raspberries) and a sprinkle of granola. Add a drizzle of honey for sweetness.

- **Lunch**: Grilled chicken Caesar salad with romaine lettuce, cherry tomatoes, Parmesan cheese, croutons, and a light Caesar dressing.

- **Dinner**: Baked salmon with quinoa and steamed asparagus. Drizzle olive oil and lemon juice over the salmon.

### **Day 2: Tuesday**

- **Breakfast**: Oatmeal topped with sliced bananas, walnuts, and a spoonful of almond butter. Add cinnamon for extra flavor.

- **Lunch**: Turkey and avocado wrap with whole wheat tortilla, spinach, tomato slices, and a smear of mustard or hummus.

- **Dinner**: Stir-fried tofu with mixed vegetables (broccoli, bell peppers, carrots, snap peas) served over brown rice. Season with soy sauce and ginger.

### **Day 3: Wednesday**

- **Breakfast**: Smoothie bowl made with blended spinach, frozen mango, pineapple, and almond milk, topped with chia seeds and coconut flakes.

- **Lunch**: Quinoa salad with black beans, corn, avocado, red onion, cilantro, and a lime vinaigrette.

- **Dinner**: Grilled chicken breast with roasted sweet potatoes and sautéed green beans. Season with herbs like thyme and rosemary.

### **Day 4: Thursday**

- **Breakfast**: Whole grain toast with mashed avocado, poached eggs, and a sprinkle of chili flakes and feta cheese.

- **Lunch**: Lentil soup with a side of mixed greens salad with vinaigrette dressing. Include a slice of whole grain bread for dipping.

- **Dinner**: Baked cod with a side of couscous and roasted Brussels sprouts. Add a lemon-garlic butter sauce to the cod.

### **Day 5: Friday**

- **Breakfast**: Chia pudding made with almond milk, topped with fresh berries and a handful of almonds.

- **Lunch**: Grilled vegetable sandwich on whole grain bread with hummus, grilled zucchini, eggplant, bell peppers, and arugula.

- **Dinner**: Beef stir-fry with bell peppers, onions, and broccoli, served over cauliflower rice. Season with garlic, ginger, and soy sauce.

### **Day 6: Saturday**

- **Breakfast**: Scrambled eggs with spinach, mushrooms, and tomatoes, served with a side of whole grain toast.

- **Lunch**: Mediterranean bowl with falafel, hummus, cucumber, tomatoes, olives, and quinoa, drizzled with tahini sauce.

- **Dinner**: Shrimp and avocado salad with mixed greens, cherry tomatoes, cucumbers, and a citrus vinaigrette.

### **Day 7: Sunday**

- **Breakfast**: Whole wheat pancakes with a side of fresh fruit (berries, bananas, kiwi), and a dollop of Greek yogurt.

- **Lunch**: Grilled chicken and veggie kebabs with bell peppers, onions, and zucchini, served with a side of tabbouleh.

- **Dinner**: Stuffed bell peppers with a mixture of ground turkey, brown rice, diced tomatoes, and spices, baked in the oven until tender.

### **Snacks (Optional)**

- Apple slices with peanut butter

- Carrot sticks with hummus

- Handful of mixed nuts

- Greek yogurt with honey

- Fresh fruit (apple, orange, or a banana)

This menu offers a wide variety of flavors and textures while ensuring you get a balanced intake of proteins, healthy fats, carbohydrates, and fiber. Adjust portion sizes and ingredients to fit your specific dietary needs and preferences.

[adoctorx]

Photo by Jillian Kubala Making a tasty, kid-friendly dinner doesn’t have to be difficult or stressful. This Sweet ’n Tangy Mango Chicken Burrito Bowl makes a great case in point. You can make it in under an hour, so it’s an ideal choice for a quick, well-rounded weeknight or weekend dinner. The starring ingredient — mango — packs a sweet, zesty punch alongside the savory chipotle chicken and creamy avocado. The fresh veggies, queso fresco, black beans, and cilantro lime rice bring their own delicious flavors and textures. Each person can customize their own burrito bowl with the ingredients they like best, so it’s great for family members with different preferences. It’s also meal prep-friendly, meaning you can make a big batch and keep some in the fridge for future meals. Plus, kids of all ages can help you prepare this recipe by washing or measuring ingredients and assembling the bowls, depending on their age. For this recipe, you’ll be making three simpler recipes separately, then assembling them into burrito bowls at the end, along with the other ingredients. They are: cilantro lime rice chipotle chicken mango-pepper mixture Let’s get cooking! Avocado oil for high-heat cooking We’ve partnered with Primal Kitchen to bring you this recipe. Avocado oil is ideal for high-heat cooking, like baking, frying, and grilling — and drizzling too. Primal Kitchen rigorously tests for quality and purity in their avocado cooking oil. It has a mild, buttery flavor and contains good monounsaturated fats, making it a neutral cooking oil for everyday use. Sweet ’n Tangy Mango Chicken Burrito Bowl Serves 4 Mexican Dinner Cook Time: 45min Prep Time: 15min About this recipe: This filling, protein-packed burrito bowl is the perfect combination of sweet and savory flavors and is packed with good ingredients like chicken, avocado, mango, bell peppers, black beans, avocado oil, and queso fresco, a soft and salty Mexican cheese. This recipe is perfect for busy households as it’s customizable and sure to please the palettes of both kids and adults. Plus, you can make it in larger batches for meal prep. Ingredients: 2 cups brown rice 4 cups water 1 tsp salt (1/2 tsp for the rice, 1/2 tsp for the chicken) 1/3 cup cilantro (1/4 cup for the rice, the rest for the chicken) Zest from 2 limes Juice from 4 limes (2 limes for the rice, 1 for the chicken, 1 for the mango-pepper mixture) 5 tbsp Primal Kitchen Avocado Oil (1 tbsp for the rice, 4 tbsp for the chicken) 4 skinless chicken breasts 1 tsp chipotle chili powder 1.5 cups chopped fresh mango 1.5 cups finely diced red or orange bell pepper 1 cup chopped red onion 2 cups canned black beans, drained and rinsed 1/2 cup queso fresco 1 large avocado 1 lime sliced (optional) A dollop of sour cream or Greek yogurt (optional) Instructions: To make the cilantro lime rice, rinse the brown rice thoroughly in a fine mesh strainer. Add the rinsed rice, water, 1/2 tsp salt, and 1 tbsp avocado oil to a pot and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Remove from the heat and stir in the 1/4 cup cilantro, lime zest, and juice from 2 limes. Cover the cooked rice until you’re ready to serve. Once the rice has started cooking, make the chicken. Start by combining the chipotle chili powder, juice from 1 lime, the remaining cilantro, 1/2 tsp salt, and 2 tbsp of avocado oil in a small bowl. Coat the chicken breasts liberally with the chipotle blend on all sides using a spoon or basting brush. Add the remaining avocado oil to the bottom of a nonstick pan and heat the oil over medium-high heat. Once the oil is hot, place the chicken breasts in the pan and cook for about 8 minutes, then flip them and cook the second side for the same amount of time. The chicken should be browned and cooked through or until the internal temperature reaches 165ºF (74ºC).

Set the cooked chicken aside until cool enough to slice. To assemble the burrito bowls, combine the chopped mango, bell pepper, onion, and juice from 1 lime in a small bowl, stir, then set the mixture aside. Assemble the burrito bowls. Add rice, then top with sliced chicken, mango pepper mixture, black beans, queso fresco, and sliced avocado. Top the bowls with an extra squeeze of fresh lime, and add a dollop of sour cream or Greek yogurt if you'd like.

[yogahealthexpo567]

Plant-Powered Start: Easy 7-Day Vegan Diet Plan and Practical Tips for Newbies

Embarking on a vegan diet journey can be exciting and daunting, especially for beginners. A vegan diet means you don’t eat anything from animals., including meat, dairy, eggs, and honey. However, with the right knowledge and planning, adopting a vegan lifestyle can lead to improved health, reduced environmental impact, and a sense of ethical alignment with animal welfare. 

This blog will provide a comprehensive 7-day vegan diet plan for beginners and essential tips to help you navigate this new dietary path successfully.

7-day vegan diet plan for beginners

Here’s a 7-day vegan meal plan for beginners. Remember that how much you eat might differ from others, so you should change the amounts as needed. And before you make big changes to what you eat, it’s a good idea to talk to a doctor or healthcare expert.

Day 1:

Breakfast:

Overnight oats: Mix the flat oats with almond milk, chia seeds, sliced bananas, and a sprinkle of cinnamon. Let it sit in the fridge overnight.

Lunch:

Chickpea and vegetable wrap: Whole wheat tortilla filled with mashed chickpeas, diced veggies (bell peppers, cucumber, and spinach), and a tahini dressing.

Dinner:

Lentil soup: Hearty lentil soup with carrots, celery, onions, and spices. Serve with whole-grain bread.

Snack:

Hummus with carrot and cucumber sticks.

Day 2:

Breakfast:

Vegan yogurt parfait: Layer coconut yogurt with mixed berries, crunchy granola, and a little bit of maple syrup on top.

Lunch:

Quinoa salad: Cooked quinoa mixed with chopped kale, diced tomatoes, red onion, black beans, and a lemon-tahini dressing.

Dinner:

Stir-fried tofu and vegetables: Tofu cubes stir-fried with broccoli, bell peppers, and snap peas in a soy-ginger sauce. Serve over brown rice.

Snack:

Handful of mixed nuts.

Day 3:

Breakfast:

Smoothie: Blend spinach, frozen berries, banana, almond milk, and a scoop of plant-based protein powder.

Lunch:

Avocado toast: Take a slice of brown bread topped with mashed avocado, sliced tomatoes, red pepper flakes, and a sprinkle of nutritional yeast.

Dinner:

Vegan chili: Hearty chili made with kidney beans, black beans, tomatoes, corn, and spices. Serve with a side of cornbread.

Snack:

Rice cakes with almond butter.

Day 4:

Breakfast:

Chia pudding: Mix tiny chia seeds with coconut milk and leave it overnight. Top with sliced mango and shredded coconut.

Lunch:

Mediterranean wrap: Whole wheat tortilla filled with hummus, roasted red peppers, Kalamata olives, cucumber, and mixed greens.

Dinner:

Vegetable stir-fry: Sautéed mixed vegetables (broccoli, carrots, zucchini, snow peas) with a teriyaki sauce, served over quinoa.

Snack:

Apple slices with peanut butter.

Day 5:

Breakfast:

Vegan pancakes: Fluffy pancakes made with mashed bananas, almond milk, and whole wheat flour. Top with fresh berries.

Lunch:

Spinach and strawberry salad: Baby spinach leaves topped with sliced strawberries, candied walnuts, red onion, and a balsamic vinaigrette.

Dinner:

Stuffed bell peppers: Put cooked brown rice, black beans, corn, diced tomatoes, and taco seasoning inside bell peppers.

Snack:

Trail mix (nuts, seeds, dried fruits).

Day 6:

Breakfast:

Tofu scramble: Crumbled tofu cooked with diced bell peppers, onions, turmeric, and nutritional yeast. Serve with whole-grain toast.

Lunch:

Vegan Caesar salad: Romaine lettuce, croutons, and dairy-free Caesar dressing (made with cashews and lemon).

Dinner:

Eggplant and chickpea curry: Eggplant and chickpeas are cooked in a flavorful curry sauce, served with basmati rice.

Snack:

Rice crackers with guacamole.

Day 7:

Breakfast:

Açai bowl: Blend frozen açai with banana and almond milk. Top with granola, coconut flakes, and fresh fruit.

Lunch:

Lentil and vegetable stir-fry: Cooked lentils and mixed vegetables sautéed with a soy-ginger sauce, served over whole wheat noodles.

Dinner:

Vegan sushi rolls: Nori sheets filled with avocado, cucumber, carrot, and tofu. Serve with soy sauce and wasabi.

Snack:

Sliced bell peppers with hummus.

Helpful Tips for Switching to a Vegan Diet

Here are some valuable tips to help you navigate the transition successfully:

Educate Yourself: Before you start, take the time to learn about the nutritional aspects of a vegan diet. In plant-based foods, understand the sources of essential nutrients like protein, iron, calcium, vitamin B12, and omega-3 fatty acids.

Start Gradually: For some, going vegan overnight might be challenging. Consider gradually reducing animal products and incorporating more plant-based foods into your meals. This approach can make the transition smoother and more sustainable.

Plan Balanced Meals: Focus on creating balanced meals that include a variety of foods from different food groups. A well-rounded meal typically includes a source of protein (legumes, tofu, tempeh, and seitan), complex carbohydrates (whole grains), healthy fats (avocado, nuts, seeds), and plenty of colorful vegetables.

Experiment with New Foods: Embrace the opportunity to try new plant-based foods. There is a wide array of fruits, vegetables, grains, nuts, and seeds to explore. Try out different ways of cooking and adding flavors to your food to make your meals interesting and fun.

Batch Cooking: Prepare large batches of grains, beans, and veggies in advance. Having these staples ready makes it easier to assemble meals throughout the week, saving you time and effort.

Find Vegan Alternatives: Nowadays, there are numerous vegan alternatives for dairy, meat, and even eggs available in stores. While these can be helpful during the transition, remember that whole foods like fruits, vegetables, and legumes should form the foundation of your diet.

Read Labels: Be vigilant about reading ingredient labels, as some packaged foods may contain hidden animal-derived ingredients. Familiarize yourself with common non-vegan additives and preservatives.

Get Creative with Cooking: Cooking at home gives you control over the ingredients in your meals. Explore new recipes and cooking techniques to keep your taste buds engaged. Look for vegan cookbooks, blogs, and YouTube channels for inspiration.

Stay Hydrated: Drinking water is super important to keep your body healthy. Make sure to stay hydrated throughout the day. Herbal teas, infused water, and coconut water can add variety to your hydration routine.

Include a Variety of Foods: Eating a diverse range of foods ensures you get a wide spectrum of nutrients. Prefer to eat lots of fruits, vegetables, whole grains, nuts, seeds, and beans in your meals to ensure you get all the healthy stuff your body needs.

Monitor Protein Intake: Plant-based protein sources can be as effective as animal sources. To meet your protein needs, include beans, lentils, quinoa, tofu, tempeh, and seitan.

Mind Your Iron and Calcium: Plant-based sources of iron include lentils, spinach, tofu, and fortified cereals. Pair these with vitamin C-rich foods (citrus fruits, bell peppers) to enhance iron absorption. Include fortified plant milk, leafy greens, and fortified juices for calcium.

Be Kind to Yourself: Transitioning to a vegan diet is a journey. It’s okay to make mistakes or have occasional slip-ups. Approach the process with self-compassion and a willingness to learn.

Conclusion

Embarking on a vegan diet journey can be a transformative and rewarding experience. Following this 7-day vegan meal plan and incorporating the provided tips, you can kick-start your journey toward a healthier, more compassionate, and sustainable lifestyle. Remember, the key to success lies in preparation, exploration, and embracing the abundance of plant-based foods available.

Source: Plant-Powered Start: Easy 7-Day Vegan Diet Plan and Practical Tips for Newbies

[jeriflory]

Kundru Ki Sabji

Kundru is a kind of vegetable which is commonly grown in India and mostly this vegetable is preferred in North India. It is also known as "Ivy Gourd" or "Tindora" in English. Kundru is plucked and eaten by cutting its branches. The Kundru Ki Sabji Recipe can be made sour, sweet and spicy and it is delicious to eat. It is made with rice or roti in winters. Kundru can be made in various ways, such as raw vegetable, cooked vegetable, sambhar and kachori. The special properties of Kundru include vitamin C, folate, potassium, iron, and calcium, which are beneficial for the body. In addition, it also contains fiber, which helps in improving your digestion process and keeps you full longer after a meal.

The taste of Kundru vegetable is very good. One type of green vegetable is called Kundru. How much fiber is there in Kundru vegetable, as well as nutrients A and C are also found in abundance in it. Kundru's vegetable bhujia looks very tasty and attractive. Kundru curry is made in different ways in different states.

Kundru looks almost like Parwal, Kundru is also known as Kinru, Tindora, Tondli and few other names. Vegetable and chutney are very good in Kundru curry. Kundru is made in better places in many ways, here we will tell you how to make Kundru the North Indian way. Kundru Ki Sabji Recipe is very nutritious and tasty. We can also make Kundru's curry by roasting it and adding gram flour, especially Kundru's Bhujia looks very tasty. Kundru's curry is made by mixing all the flavors, due to which its taste increases a lot.

Kundru is a green vegetable and this vegetable is available fresh especially in the mid-year season. This vegetable is made in many good places like Kundru's spicy vegetable, dry vegetable, bhujia. However, today we will make a new vegetable of hot and tasty Kundru made of plastic. This vegetable is tasty and easy to make, it takes very less time to prepare. So let us start making the vegetable-

Ingredients to make Kundru recipe:-

500 grams Kundru

3 tbsp oil

1 tsp cumin

1 tsp punch phodon

pinch of asafoetida

2 green chilies finely chopped

½ tsp ginger garlic paste

2 onions finely chopped

½ tsp turmeric powder

½ tsp chili powder

¼ tsp garam masala

1 tsp coriander powder

½ tsp fennel powder

½ tsp salt

½ tsp dried mango powder

2 tbsp green coriander finely chopped

Method of making Kundru vegetable:-

To make Kundru vegetable, first of all, wash the Kundru thoroughly with clean water.

Now the beak has to be cut from both the top and the bottom side of the kundru and four parts have to be divided lengthwise from one kundru.

Now they have to keep one side and take a pan.

Put 1 tbsp oil in a pan and heat it, when the oil becomes hot, add the chopped shallots.

Now let the Kundru fry on medium heat for 6-7 minutes. Meanwhile, prepare the rest of your ingredients.

Now take out the Kundru in a plate.

Now pour the remaining oil in the same pan and heat it.

When the oil becomes hot, add cumin, punch boil and asafoetida to the oil and let it crackle.

After this, add finely chopped green chillies, onions and add ginger garlic paste and fry it well.

When the onion turns light golden, reduce the flame completely.

Now add turmeric, chili, coriander and fennel to it and fry the spices till the aroma comes.

Now add the fried kundru to the spices.

Now fry the kundru with spices for 5 minutes. Now add salt to it and stir well.

Now cover the lid and cook on very low flame for 10 minutes.

If you want to make little gravy or lipatma then you can add ½ cup of water.

Now the vegetable has to be kept stirring in between because continuous cooking can cause the vegetable to burn or burn.

Now after 10 minutes, remove the lid of the vegetable and add dry mango powder.

Now the vegetable has to be fried like this for 2 minutes, in the end you have to add finely chopped coriander to it.

Now the flame has to be turned off and the vegetable has to be taken out strictly.

Now your Kundru recipe is ready, you can eat it with roti or dal rice.

Its taste is wonderful to eat, after making this vegetable, it looks like a parbal vegetable.

For more information visit the link: https://cookingkhajana.in/kundru-ki-sabzi/

[halftheguilt]

Pineapple Fried Rice Recipe | Delicious and Healthy Rice Dish

Pineapple fried rice is a delectable dish that combines the sweetness of tropical fruit with the savory flavors of fried rice. This vibrant and nutritious recipe is not only visually appealing but also packed with essential nutrients. Whether you're a vegetarian or simply looking for a flavorful meal, pineapple fried rice is a great choice that can be prepared in no time. In this article, we will explore the background, health benefits, variations, and other informative aspects of this delightful recipe. Originating from Thai cuisine, pineapple fried rice is a popular dish that has gained worldwide recognition for its unique combination of flavors. The dish typically includes cooked rice, pineapple chunks, vegetables, and a medley of spices and sauces. Traditionally, it is served in a carved-out pineapple shell, adding a touch of elegance to the presentation.

Health Benefits of Pineapple Fried Rice

- Vitamins and Minerals Pineapple is rich in vitamin C, manganese, and vitamin B6, which support immune function, bone health, and energy metabolism. - Fiber-Rich The inclusion of vegetables in this dish provides dietary fiber, aiding digestion and promoting satiety. - Antioxidants Pineapple contains bromelain, an enzyme with antioxidant properties that may have anti-inflammatory effects in the body. - Healthy Carbohydrates The rice in this recipe offers a source of complex carbohydrates, supplying energy and fiber.

Variations

- Protein Options Add diced tofu, shrimp, or cooked chicken for additional protein. - Nuts and Seeds Sprinkle crushed cashews, sesame seeds, or peanuts on top to enhance the texture and add a nutty flavor. - Spicy Twist Include a dash of chili sauce or red pepper flakes for those who enjoy a bit of heat. - Vegetable Medley Experiment with different vegetables such as bell peppers, carrots, peas, or broccoli to personalize the dish. - Coconut Influence Substitute coconut milk for part of the water used to cook the rice to infuse a creamy coconut flavor.

Frequently Asked Questions

Can I use brown rice instead of white rice?Yes, brown rice can be substituted for white rice in this recipe. Keep in mind that brown rice may require a longer cooking time.Is pineapple fried rice suitable for vegans?Absolutely! This recipe is vegan-friendly as long as you ensure the ingredients you use are plant-based.Can I make pineapple fried rice ahead of time?Yes, you can prepare the ingredients ahead of time and stir-fry them just before serving. This helps retain the freshness and texture of the dish.How can I make pineapple fried rice less spicy?If you prefer milder flavors, reduce the amount of curry powder or omit any additional spicy ingredients.Can I freeze pineapple fried rice?It's generally not recommended to freeze this dish as the texture of the rice may change after thawing. It's best enjoyed freshly made.Can I use canned pineapple instead of fresh pineapple?Yes, you can use canned pineapple chunks if fresh pineapple is not available. Just make sure to drain them before adding to the recipe.What other fruits can be added to pineapple fried rice?Mango, raisins, or diced apples can be great additions if you want to experiment with different flavors and textures.Can I add eggs to pineapple fried rice?Yes, if you're not following a vegan diet, you can scramble some eggs separately and mix them into the fried rice for added protein and flavor.What side dishes go well with pineapple fried rice?This dish pairs well with stir-fried vegetables, tofu dishes, or a fresh cucumber salad.Can I use other types of curry powder?Absolutely! Feel free to use your favorite curry powder or experiment with different blends to customize the flavors according to your taste preferences. With its vibrant colors and delightful flavors, pineapple fried rice is a versatile and healthy dish that appeals to both the eyes and taste buds. Try out our recipe and get ready to embark on a culinary journey filled with tropical goodness. Enjoy! Read the full article

[clitoroid]

Mango chicken curry

2 tbsp desiccated coconut 

2 tsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp sweet paprika

(1/2 tsp cayenne)

1/3 cup tomato purée (or paste)

2 tbsp vegetable oil

2 small mangoes, diced

500g chicken breast fillets thighs, diced

1 brown onion, thinly sliced

1 2 red (& orange/yellow) bell peppers, thinly sliced

2 4 garlic cloves, crushed

2cm piece fresh ginger, peeled, finely grated

270ml can light coconut milk

1/2 cup Massel Salt Reduced Chicken Style Liquid Stock chicken broth

1/2 cup bag of frozen peas

500g packet frozen cauliflower rice regular rice with toasted cumin seeds, I know what I’m about

Sliced long red chili, to serve I don’t know what that is so use whatever hot pepper you got

Fresh cilantro, to serve

Lime wedges, to serve (optional)

Step 1: Heat a large frying pan over medium heat. Add coconut and spices. Cook, stirring, for 1 to 2 minutes or until fragrant. Transfer spice mixture to a small food processor. Process until coconut is finely chopped. Add tomato purée and half the oil. Process until mixture forms a paste (see note*). Transfer curry paste to a bowl. Add half the mango to the food processor. Process until smooth. Set aside.

Step 2: Heat half the remaining oil in the pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a plate.

Step 3: Reduce heat to medium-low. Add remaining oil to pan. Add onion. Cook for 3 to 4 minutes or until softened. Add bell pepper, garlic and ginger. Cook for 2 minutes. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Stir in coconut milk, stock and puréed mango. Return chicken to pan. Increase heat to medium-high. Bring to boil. Reduce heat to low. Simmer, partially covered, adding peas halfway through, for 8 to 10 minutes or until chicken is cooked through, peas are bright green and tender, and sauce has thickened slightly.

Step 4: Meanwhile, make rice. Spoon rice and curry into serving bowls. Sprinkle with chili, cilantro leaves and remaining diced mango. Serve with lime wedges.

*Note: The homemade curry paste can be replaced with 1/4 cup korma paste, if you prefer.