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irefindia · 9 months

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Food India Expo 2023 Elevates Rice Export Dialogue with IREF's Dr. Prem Garg as Chief Guest

The Food India Expo 2023 is a major event in India's food industry, serving as the country's largest international platform for bringing together food machinery manufacturers, traders, dealers, and exporters from both India and other countries. This event is set to take place from December 28-30, 2023, at Biswa Bangla Mela Prangan, near ITC Sonar in Kolkata, India.

This expo focuses on a wide array of sectors within the food industry, including rice, pulses, wheat, flour, spices, sugar, fortified products, tea, coffee, and various types of food processing machinery. Notably, the expo also showcases products and technologies like Paddy/Grain Dryers, Parboiling Plants, Color Sorters, Air Compressors, Grain Storage and Material Handling, Packaging Solutions, Dairy Equipment, Poultry/Cattle Feed Technology, Waste Water Treatment, Grain Chillers, and more.

The event is not just an exhibition but also a platform for training the younger generation and promoting well-established businesses. It facilitates networking and brand promotion for these businesses both in India and internationally. Additionally, the expo includes seminars and conferences conducted by professionals, offering insights into the latest trends and technologies in food processing.

The Food India Expo 2023 aims to cater to a diverse range of visitors, including CEOs, managing directors, business heads, owners, employees, managers, brokers, mediators, distributors, researchers, processing experts, scientists, and technologists, among others. It's an excellent opportunity for professionals in these areas to explore new technologies, network with industry experts, and gain insights into the latest market trends.

In terms of exhibitors, the expo welcomes a wide range of participants from various sectors such as rice mills, flour mills, pulse mills, and those involved in processing, distribution, and technology related to the food industry. The event also garners interest from government officials and representatives from industry associations.

The Food India Expo is more than just a trade show; it's a comprehensive platform for learning, networking, and exploring the latest innovations in the food processing industry.

For more detailed information about the Food India Expo 2023, you can visit their official websites at Food India Expo and Food India.

Chief Guest Dr. Prem Garg

Dr. Prem Garg is a notable figure in the Indian rice export industry and is associated with the Indian Rice Exporters Federation (IREF). He is recognized for his innovative approaches and leadership in the rice export sector, contributing significantly to positioning India as a global leader in rice exports. The IREF operates with the motto "One Nation, One Trade, One Policy," striving to foster unity and coherence in India’s rice export sector. The federation plays a key role in policy advocacy, trade negotiations, and ensuring the interests of a wide range of stakeholders in the rice export industry are represented.

However, there's no specific information available linking Dr. Prem Garg directly to the Food India Expo 2023 as a chief guest or in a similar capacity. For the most current information about the expo, including details about guests and speakers, it's recommended to regularly check the official websites of the Food India Expo here and the Indian Rice Exporters Federation here.

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Website :- https://iref.net/

Address:- Office at 73 LGF World Trade Centre, Hotel Lalit, Connaught Place, New Delhi 110001

Phone no- +918383810826

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dramantedrinks · 10 months

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Product Insight 02

Hello and welcome to Dramante’s second product insight! In this edition (02) we will take a closer look at Masons of Yorkshire - Tea Edition which is available on our website!

Masons Gin

Karl and Cathy Mason created the brand in 2012 and launched their first gin a year later on World Gin Day, 13 June 2013.

Masons Tea Edition Gin

Uniquely characteristic, Masons Tea Edition combines inherently dry Yorkshire Tea with smooth juniper flavours, sharp citrus and warming spice for a refreshingly long, dry finish. Subtle notes of cardamom and coriander spice are lifted by lemon citrus, leading to a long, dry, black tea finish. Masons Tea Edition has won some of the world’s most prestigious gin awards, including Gold Outstanding at the International Wine and Spirits Competition in 2019, Best British Contemporary Gin at the World Gin Awards 2019 and Gold at the New York Wine & Spirit Competition in 2017.

How to drink Masons Gin

For a highly refreshing G&T, it is recommended to serve with plenty of ice, premium Indian tonic water and garnishing with a twist of lemon zest.

Alternatively, Masons Tea Edition is a perfect partner to Fever-Tree Lemon Tonic or Double Dutch Cucumber & Watermelon Tonic. Masons Tea Edition Gin is also an ideal base for the driest of martinis.

There are as many different cocktails that the variety of editions from Masons Gin can be enjoyed with such as:

Strawberry Mai-Tea Gin Cocktail

Naugh-Tea Iced Tea Gin Cocktail

Red Rose Negroni

Tropical Gin Punch

Karl’s Aviation

Summer Punch

Distiller’s Martini

Pear Raiser

What food to eat with Gin

Gin has made a significant comeback recently, inspiring an increasingly popular trend dubbed “ginstronomy,” which refers to the art of gin and tonic food pairings in order to create a uniquely satisfying gastronomic experience.

Seafood is an unbeatable gin and tonic food pairing candidate. Complement the floral and herbal notes in a classic gin and tonic with smoked salmon or gravlax topped with cream cheese and cucumbers.

Strongly flavoured cheeses seasoned with herbs also pair beautifully with gin and tonics. Indulge in Fourme d’Ambert, Camembert, Saint Marcellin, Brique, Manchego, Stilton, or Comté. Nibble these cheeses on their own or topped on crackers, providing a creamy texture and a wonderful earthy tone that is sure to satisfy any G&T lover’s cravings.

Gin makes an excellent palate cleanser for sushi, sashimi and is perfect with a range of berries, charcuterie, nuts, chocolate and anything spicy!

Masons of Yorkshire Distillery

Set on the edge of the Yorkshire Dales in the market town of Bedale, Masons Yorkshire Gin were the first to establish a distillery in Yorkshire back in 2014, the year after they launched. It’s very much a working distillery, housing three 250 litre copper alembic stills which currently distil 5 days per week and are usually surrounded by continual activity since bottling and labelling is also done on-site.

At their state-of-the-art distillery in the heart of Yorkshire, you can discover the magic and marvellousness behind Yorkshire’s favourite gin. Learn the art of distilling, develop your senses with guided tastings of their range or join them for a sophisticated cocktail evening where you will learn the coveted art of mixology - the ultimate gin connoisseur experience!

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mainsinvestments · 2 years

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Sarawak peppercorns

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Siew’s unsmoked peppercorn version, his Lightly Salted Malaysian Peppercorns. Grind our Smoked Malaysian Peppercorns on meats, potatoes, eggs and anywhere you want to bring the BBQ inside.Īlso be sure to check out Mr. Siew’s pepper is infused with a big, beautiful, sweet and smoky aroma that will trick your inner Homer Simpson into thinking BACON! (Even though there is no actual bacon involved.) He slowly smokes the peppercorns with local mango redwood. Sarawak Black Pepper From the island of Borneo in Malaysia, these medium-sized peppercorns have a woodsy and resinous character, with notes of bright tropical. As a result, his peppercorns retain heat (these are hotter than our Tellicherry), beautiful aroma and a pleasing dry and crackly texture.įor his Redwood Smoked Peppercorns, Mr. Email ThisBlogThisShare to TwitterShare to FacebookShare to Pinterest. Note: This is my last FOC food column written for Chinese readers in New Zealand for Mandarin Pages. Also available in Royale Peppercorn Blend, or French Peppercorn Blend. Our European Peppercorn blend of black Tellicherry and white Sarawak peppercorns is ideal with chicken, veal, tofu, pork and other delicate proteins. Siew dries his pepper berries in pressure cookers at intense temperatures. (Matcha) The Benefits of Drinking Matcha. It is no surprise, then, that pepper today is essential in cuisines across the globe. He has come up with new ways to achieve exceptional flavor and texture. Traditionally, fresh pepper berries are dried in the sun for several days until they turn black and hard. Siew from Sarawak, Malaysia who is doing revolutionary things with peppercorns. And that’s saying something for a spice that’s been around for thousands of years. Recently, I came across a small farmer named Mr. Black Pepper is the most famous agriculture product in Sarawak, with Adjustable Grinder seem stylish and portable, very easy to operate and clean. The white pepper comes from peppercorns harvested when fully ripe (red in colour).

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I’m happy to say that I’ve struck pepper gold again. Sarawak Sarawak white pepper from malaysia, 75 g - Order on the website Peugeot - Free return and secured payment. Over the years, I’ve been searching the globe to add worthy pepper companions. I realize that there’s a good chance you know Reluctant Trading for our signature Tellicherry peppercorns from Kerala, India. Sarawak Peppercorns Local Business in Miri, Sarawak 5 5 out of 5 stars. White peppercorns contain less essential oil than black peppercorns, as this is in the skin, so they have less aroma and a sweetish pungency to them. High quality, naturally cleaned Sarawak white peppercorns. There is almost no limit to the number of ways it can be used, simply think of it as a very sophisticated and interesting pepper!īlended and packed in Australia from imported ingredients.Do you love bbq food? Do you love spicy food? Do you love bacon? Are you nodding like a bobble-head? If yes, then our Malaysian Smoked Black Whole Peppercorns are for you. Sarawak White Peppercorns are known for their superior flavor, aroma, size and color. One of Herbie’s favourites is to crush a tablespoonful of melange of pepper in a pestle and mortar, rub it onto white or red meats with a little salt and then pan-fry, grill or barbecue the meat. The melange of pepper blend adds a wonderful full-bodied flavour to soups and casseroles, whether a teaspoonful or two is tossed in during cooking, or tied up in a muslin bag for later removal. Schinus pink peppercorns (from Reunion) for their sweetness and delightful appearance.Indonesian cubebs (tailed) pepper for their savoury juniper-like flavour Pure white pepper hailing from Sarawak, one of the most well known producer of high quality pepper in the world.Chinese Sichuan pepper (fagara or prickly ash) for its tangy zing.Green, firm late-picked Indian peppercorns for their fresh taste.Black and white Sarawak peppercorns for the traditional aroma and heat of pepper.This fragrant, lightly-spiced, tasty blend is made up of six different types of pepper. Herbie has made his own melange of pepper blend, inspired by the produce he saw. As the key distributor of Authentic Sarawak Peppercorn, we offer a comprehensive list of pepper selection from peppercorns to pepper powder. During Herbie’s visit to the south of France in the spring of 2001, he was particularly interested to find an unusual blend of peppercorns being sold in the markets in Cavaillon (just north of Marseilles).

#Sarawak peppercorns

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lastevia · 2 years

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caffeineivore · 5 years

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Commission#4

For @vchanny-og

Prompt: Makoto teaches the girls to cook. To commission me please click here for information! To see what other people are offering up commissions please see here!

The recipe for peanut butter cookies is fool-proof, three-ingredients. Four, if you added chocolate chips. The first time that Makoto had made them, Usagi had eaten two dozen by herself, and when she’d found out how easy they were, she’d begged and whined and pouted until Makoto had agreed to teach her.

“Mamo-chan would love these, don’t you think? Especially if we add chocolate! And peanut butter is healthy and has lots of protein so he wouldn’t even disapprove!”

Eggs. Crunchy peanut butter. Sugar. Chocolate chips. Parchment-lined baking sheet for 11 minutes at 170 degrees Celsius.

Makoto lines up all the ingredients on the counter, helpfully preheats the oven to the correct temperature. She goes out to her balcony to check on her plants, and is halfway through dead-heading some leggy basil when the smell of smoke comes wafting through the open door. Thoroughly alarmed, she drops her clippings and runs in, yanks the oven open to find lumps of what look to be charcoal. Usagi’s wail could pass for a fire engine careening onto the scene complete with lights and sirens.

“I don’t know what happened, Mako-chan! I didn’t do anything except what you asked, and now everything is ruined and there are NO COOKIES and you are probably going to be mad at me!”

With a long, windy sigh, Makoto checks the counter. Peanut butter, check. Sugar, check. Chocolate chips, check-- and if she’s not mistaken, Usagi dumped in about half a cup more than the recipe called for. A bowl of cracked open eggs, yolks almost mockingly bright orange, winked up at her.

Makoto shakes her head, sends Usagi out to the bakery, and cuts up some peppers and tomatoes, retrieves her snipped basil. It seemed like she’d be having omelettes for dinner.

“So we sear the steak at a high temperature in a cast-iron skillet to take advantage of the Maillard reaction for the sake of optimal flavour.” Ami scribbles some type of complex chemical molecule diagram on the margins of the recipe that she’d meticulously copied from Makoto’s cookbook, and does a few equations, and murmurs to herself. “I suppose that makes sense. The temperature of the cooking surface will exceed 140 degrees Celsius, which will cause the reactive carbonyl group of the sugar present in the molecule interact with the nucleophilic amino group of the amino acid.”

“Yeah. Something like that. And then you finish in a low and slow oven so you don’t overcook the meat. This is an expensive cut of steak-- you don’t want it to be cooked to death.”

Makoto did not care over-much about the complex chemical reactions and science behind the process-- it was enough, really, to know that as long as one controlled the temperature and time, and seasoned the pricey cut of beef simply but well (sea salt, coarse-ground pepper and a few sprigs of rosemary), one could have a fancy date night meal in the comfort of one’s own home. “Medium rare is the optimal doneness for steak, in my opinion. Use a food thermometer, cook it to 54 degrees Celsius, then rest for three minutes before slicing, and you’re good to go.”

“I understand the reasoning behind safe internal cooking temperatures,” Ami muses as she follows Makoto’s lead, carefully wiping down the cherry-red surface of her steak with a paper towel to dry it, then sprinkling on salt and pepper on both sides. “Obviously, you don’t want harmful disease-causing microorganisms to grow within your food product, and it either needs to be too hot or too cold for the bacteria and viruses and fungi to survive. But why are there exceptions to the rule? Your recipe says that a rare steak reaches the internal temperature of 51 degrees, a medium rare of 54, a medium of 58 and so on. Doesn’t that put the person who prefers to eat their steak rare at greater risk? How does a restaurant get around that liability? It’s not as though it can do a medical check of the customer to ensure that they have no history of immunological disorders or gastrointestinal problems. And what about nations which choose to ignore these limits altogether? We serve sushi and sashimi here in Japan, which is certainly not cooked to 62 or highter. The French have their Carpaccio and tartare. The Lebanese have their kibbee nayee, and so on.”

Makoto watches as Ami grinds exactly three shakes of pepper onto each side of her steak, then rolls her eyes. “How does your guy like his steak cooked? That’s all I need to know.”

Ami blushes almost as red as the meat she’s fiddling with. “Umm. Medium rare is fine. And he’s hardly ‘my’ guy. More of Mamoru’s, wouldn’t you say?”

“You’ve already split hairs over the science of cooking. I don’t think I have enough energy to argue over the exact nature of your relationship with the mouthy blond menace. Do you think you can put together a nice green salad to go with these steaks? That way we can get done quicker, and I can make myself scarce before he comes here.”

Makoto knows better than to attempt to teach Rei anything too outlandish in the kitchen. Rei is a traditionalist in every sense of the word, and probably would not be caught dead in some hipster gastro-pub serving deconstructed salad of micro-greens topped with lobster foam something-or-another no matter how many Michelin stars and James Beard awards the place might have won. Rei is also reasonably competent with her hands and not particularly accident-prone, so something like steamed gyoza seems right up her alley. Sure, making the filling and dough from scratch is an extra effort, but her friend had never been the type to settle for mediocre and ordinary.

Her first warning that things might not turn out quite so well is when Rei takes a full step back when she sets the food processor on the counter. “What is that?”

Her tone could only have been snottier had the food processor been possibly coated in dung and mildew and maybe plastered with boy band stickers. “It’s a food processor. So we can easily chop up the chives, grind up the pork.”

“I have a perfectly serviceable set of knives here.” Rei turns up her aristocratic little nose and points to the knife-block, which, to be fair, holds a set of heirloom-quality blades. Trust the senshi of war to know her sharp objects, Makoto thinks drolly, but she acquiesces. “All right. You can mince the chives with that, I guess. But I’m using the food processor to grind the meat.”

They both get to work, and Rei glares at the machine as soon as it starts up as though the noise offended her on a personal level. She’s not bad-- indeed, her cuts are decent even by chef standards, but by the time Makoto has finished up her meat and mixed in soy sauce and ginger and garlic and a pinch of allspice and an egg, she’s only about a quarter of the way done with her chives. Slowly and stubbornly, she soldiers on as Makoto measures out flour and water and a pinch of salt.

“What in the world is that?”

Now, the question is directed towards the stand mixer plugged into the wall outlet. Makoto doesn’t even dignify that with a response, and dumps in flour, salt and water, lets fly. Sure, she can knead the dough by hand if she wanted to. And stretch it, cut it, roll it out for the dumpling wrappers. And maybe, if he’s very, very lucky, Jun would have gyoza sometime within the next two years. She’s just about ready to start rolling the dough when Rei finally finishes cutting the chives by hand, and dumps them into the bowl of the ground meat mixture, scowling at the way the damp green mince clings to her fingertips. Makoto finishes mixing the filling, then shows Rei, quickly, how to pinch the edges of the dumpling shut.

She waits until the knives are washed and put away and the pot is simmering before turning to her friend with a mischievous look, tongue firmly tucked in cheek. “Well. I’m sure Jun will appreciate your painstaking work on this meal, doing things the old-fashioned way by hand. He’ll know just how much you care from the sheer effort you went through.”

If looks could kill, Makoto would be buried six feet under complete with an ugly angel-shaped monument and an elaborate wreath of flowers on her grave. She manages to keep a straight face while she takes the dumplings out the pot, then excuses herself. She’s still laughing when she arrives at her own apartment a good half-hour later.

Leave it to Minako, of course, to want to learn the most complicated, exotic dish of them all.

“I think it would be perfect! He doesn’t eat pork or beef, and I love spicy food, and I know you’ll help me and it will turn out wonderfully!”

Makoto eyes the recipe bookmarked on Minako’s phone-- very heavily starred on Pinterest, and apparently the handiwork of some world-renowned celebrity chef. “Indian lamb curry, though? That’s… quite ambitious of you, Minako.” Indeed, the list of ingredients is daunting in and of itself, even for a seasoned home cook, and Minako’s idea of gourmet home cooking generally involved cracking an egg over her boiling ramen noodles.

“Oh don’t you worry. I’ve watched a TON of youtube videos. And cooking reality shows. That Gordon Ramsay is HILARIOUS. And it all goes into the slow cooker, so it hardly requires fancy techniques and knifework and the like. All I have to do is toss everything in there and push a button and spend the rest of my time making myself look gorgeous and sexy, right??”

Makoto eyes the recipe again. She’s pretty sure that Minako has never heard of the term ‘garam masala’ in her life. “Maybe you should at least let me taste it before you serve it. Just in case.”

Six hours later a mostly-decent-looking sample of the dish is placed in front of her. The curry is an appetizing orange-brown colour, and the kitchen smells invitingly of spices. Minako had even taken the time to toss some finely chopped parsley onto the meat for a pop of bright green. Makoto is pleasantly surprised, and gives Minako an approving smile which lasts all of three seconds-- the three seconds it takes to put a piece of the meat in her mouth. She gags, and spits it out. “Oh, GOD! What did you put in this?! It tastes like the Dead Sea… if the Dead Sea were on fire!”

Minako shoots her a wide-eyed look from those baby blues, thoroughly bewildered. “Welllllll… all these videos said to salt with every step of the cooking pricess. So I did. It was probably like close to half a cup of salt total, because I added some after every other ingredient. And then I didn’t have tomato paste so I substituted ketchup. Basically the same thing, you know? And I didn’t have the tablespoon of fresh ginger, so I used a tablespoon of ginger powder, and shelled pistachios look just like cardamom pods for like a tenth of the price, and I used Old Bay seasoning instead of Bay leaves… But the only thing I absolutely couldn’t figure out at all was this ‘garam masala’ stuff! So I left it out.”

Without a word, Makoto dumps the entire contents of the slow cooker into the trash, picks up her phone, and dials the local Indian restaurant, Within short order, two takeout containers are delivered-- an Indian lamb curry, and an accompanying container of cheese naan and rice.

“Just… put it in your own plates,” Makoto tells the other girl, shaking her head between gulps of water. “The kitchen smells like you’ve been cooking all day. It’ll be our little secret and he will never, ever know.”

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pallabsarkar · 3 years

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Description:

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biophytopharm · 5 years

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Garcinia Cambogia - Miraculouse Tropical Fruit

Garcinia Cambogia FRUIT FIGHTS THE FAT Appetite curbing drugs can be dangerous. But HCA (Hydroxycitric Acid), a natural appetite suppressant found in a tropical fruit, is working wonders in the weight loss war. Jan Pleshette has the facts. HCA comes from the rind of small tropical fruit, Garcinia cambogia, one of the citrus family. Too acid to eat raw, the rind has been used for centuries as a spice in Indian and Thai cooking. Its also been used as a food preservative. Now HCA is being hailed as a star performer on the weight loss front. One recent study shows that 22 people lost an average of 11lb each by taking HCA with chromium over eight weeks. The volunteers in this survey didn't even diet. There was no calorie counting, they simply ate the same foods as their families. All reported a decrease in sugary cravings and an increase in energy. Bulge Buster HCA is not a stimulant or appetite-suppressing drug. Such drugs can contain powerful chemicals that act directly on the brain and turn off appetite - but with risks of severe side effects. Instead, HCA - found by researchers to be non-toxic, acts indirectly. It both satisfies the body's demands for energy and causes the liver to signal to the brain when enough food has been taken. As well as decreasing appetite, HCA discourages fat storage and encourages calorie burning. The result is more energy and less bulk, and while HCA accelerates the breakdown and dispersal of fat already laid down, it also reduces excess cholesterol. HCA works best combined with chromium, an essential mineral which helps the body to control its blood sugar effectively - cutting sweet cravings. Often we lack chromium as we get older. FLP Garcinia

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Garcinia Cambogia Tropical Fruit If you're out you have to make sure that you take the tablets with you. "Over the last twelve months I haven't noticed any side effects of HCA and it works just as well now as it did when I started. I always feel very well and my energy is high. You can buy Garcinia Cambogia from amazon here: amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "gardensnurs0b-20"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "Garcinia Cambogia"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "ee48a5e8069e79cf6f1edda582ce6a45"; Follow us: Facebook, Twitter, Instagram, Pinterest (adsbygoogle = window.adsbygoogle || ).push({}); Read the full article

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grocio · 5 years

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WHY NOT TAKE A STRESS BUSTER RECIPE IN THIS SUMMER : MASALA CHICKEN RECIPE

Masala chicken – This word itself defines its significance in the life of a Gourmand. It’s a delectable blend of aromatic spices and tender chicken. It’s a perfect North Indian Recipe for special occasions and can be served with rice, butter naan and chapatti. There are various ways to cook this recipe but we gonna tell you the perfect one so that you demand for one more. And I bet you that this delicacy will certainly make your dinner/lunch more delightful. Try this recipe once at your home and do share your experience to us and you can buy all the ingredients from one place and at discounted rates i.e. GROCIO.

TOTAL TIME : 45 MINUTES | SERVINGS : 4

INGREDIENTS REQUIRED TO PREPARE THIS RECIPE : (CLICK HERE TO BUY)

1 1/4 kilograms washed & dried chicken

3 cup sliced onion

2 cup minced tomato

1 cup finely chopped coriander leaves

1 tablespoon garlic flakes

1 teaspoon cumin seeds

1 tablespoon chilli powder

1/2 teaspoon powdered turmeric

1/2 cup grated coconut

5 tablespoon refined oil

1/2 cup curry leaves

1 teaspoon salt

2 inches ginger

3/4 teaspoon mustard seeds

1 teaspoon peppercorns

3 tablespoon coriander powder

3/4 cup water

1 1/2 tablespoon poppy seeds

HOW TO MAKE MASALA CHICKEN RECIPE :

· Step 1

Masala Chicken is one of the most delicious non-veg preparations. Made with some easily available ingredients. It might look difficult to prepare, but we have found the easiest recipe to prepare this amazing delicacy. Here’s how you can cook it, in the restaurant style at the convenience of your home. Soak the chicken pieces in some lukewarm water with a small pinch of salt, this will reduce the time required to cook the chicken and will make the pieces soft & tender.

· Step 2

Then clean and rinse the pieces properly. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn. Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.

· Step 3

Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes. Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.

Step 4

Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.

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arplis · 5 years

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Arplis - News: Mercilessly Beautiful Coffee Wall Decor

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Arplis - News source https://arplis.com/blogs/news/mercilessly-beautiful-coffee-wall-decor

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bigfooodies · 6 years

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To get this recipe and many more every week subscribe to our Youtube channel, The link is given here: https://www.youtube.com/channel/UCu72ljuuwJVGytVqGS3nPBg/?sub_confirmation=1

Simple yet delicious aloo ki sabzi is one of the best quick indian recipes that can be made in minutes and paired up well with almost all Indian breads. this easy vegan recipe of aloo (potato) also uses routine indian curry spices and its simply irresistible. Sukhi Aloo Sabzi and Thepla/Puri is one of the most popular among all their travel foods as they are relatively mess free for travel and stay fresh for a long time because of its salt and spice content. When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely Aloo ki Sukhi Subzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular Potato subzi. It is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis. You can have this as side dish with your main meal, or can simply eat this with chapatti, puri, or stuff it in between bread slices and make a grilled sandwich. Feed it to your young ones, as sandwich or with any bread, and they will love it. Follow the recipe and learn how to make simple, easy and delicious sukhi aloo ki sabzi (dry potatoes) with just a few ingredients.

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Concord Cookware 10.5 Quart Stove Top Pressure Cooker http://amzn.to/2EyPI3W

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Hawkins-Futura Induction Compatible Pressure Cooker, 4-Liter, Stainless Steel http://amzn.to/2EtGkhP

Presto 8-Quart Stainless Steel Pressure Cooker http://amzn.to/2E6GnCw

#aloo alu potato potatorecipe aloosabzi sabzi sabji sukhisabzi alookisabzi alookisabji jeeraaloo mustard travel jainfood jain noonion nogarli

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anufoods-blog · 6 years

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Papad Manufacturers in India - www.anufoods.in | www.anuappalam.com | www.appalampapadum.com - Anufoods - Anu Appalam & Joy Papad - ISO 9001:2015 certified Poppadom Company from India. It’s time to Buy Best Papadum from India.

Established in 1928, "Anufoods" has emerged as leading manufacturer and exporter of high quality handmade Indian Papads (Appalams, Udad Papad, Urad Dal Papad, Plain Papad, Papadum, Pappadam, Poppadum, Papadam, Popadam, Poppadom, Pappad, Pappadum), Spices & Masala powders (Chilli Powder, Turmeric Powder, Coriander Powder, Jeera Powder, Cumin Powder, Fennel Powder) and Flours (Rice Flour, Gram Flour) - that are rich in taste and hygienically made.

Anufoods is the Indian company certified from ISO 9001:2015, FSSAI (India), HALAL (India), APEDA, SPICES BOARD, HACCP, FDA (USA) & DUNS (USA).

Papad is the main dish on indian meal. We are the #1 Papad Brand and the leading Appalam, Papadum and Papad Manufacturers, Suppliers, Wholesalers and Exporters in Madurai, Tamil Nadu, India.

Being the reputed manufacturer, exporter, supplier and wholesaler, we are offering the wide variety of Appalams, Papads, Papadums, Poppadoms and Pappadams. All our products are optimum in quality, advanced in variety and are high in demand.

Our product range of Papads includes Pappadum, Poppadum, Papadam, Popadom, Appadam, Happala, Pappadam, Poppadam, Papadum, Popadam, Appadum, Pompadum, Pappad, Pappadom, Poppadom, Papadom, Popadum, Appalum, Appalam, Plain Papad & Lentil Wafers. ________________________________________________ ###### We are Quality Certified Company. #####

ISO 9001:2015 certified Indian Poppadom company HALAL India certified company FSSAI (Food Safety and Standards Authority of India) certified company APEDA India certified company SPICES Board of India certified company HACCP (Hazard Analysis Critical Control Point) certified company FDA & DUNS USA approved company Accredited by AIAO-BAR (American International Accreditation Organization) USA ________________________________________________ Anufoods - Papad Manufacturer And Exporter In Madurai, India www.anufoods.in | www.appalampapadum.com | www.anuappalam.com | www.appalam.net

Retail Shopping Portal: http://shop.anufoods.in/

Buy from #Amazon: https://www.amazon.in/Anu-Appalam-Plain-Indian-Papad/dp/B07BLX3PNT ________________________________________________

For Updates, Follow us on - Facebook: https://www.facebook.com/AnufoodsMadurai/ Google+: https://plus.google.com/+AnufoodsMadurai? Twitter: https://twitter.com/AnufoodsMadurai Youtube: https://www.youtube.com/c/AnufoodsMadurai Pinterest: https://in.pinterest.com/AnufoodsMadurai/ Tumblr: http://anufoods.tumblr.com/ Linkedin: https://www.linkedin.com/company/anufoods ________________________________________________

We welcome trade inquiries for Papads from overseas countries. Western United States, Canada, Mexico Europe (EU) United Kingdom, Ireland, Germany, France, Spain, Norway, Denmark, Netherlands, Estonia and Cyprus Asia (AP) Singapore, Srilanka, Nepal, Maldives, Mauritius, Brunei, Thailand, Indonesia Middle-East Gulf Dubai, United Arab Emirates, Qatar, Saudi Arabia, Oman, Kuwait, Bahrain Australia, New Zealand and South Africa.

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undertheblueskyblog-blog · 7 years

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Body Beautiful

Everyone who lives in New York has a favorite kind of coffee. A specific coffee bean, type of milk, type of cream and spice. It is very common if someone in front of you in the Starbucks line goes ‘ Can i get a grande size, extra hot, double shot, praline flavored latte’. I too have a favorite, even though much less specific - a soy milk latte. I drink at least a cup of it almost everyday , sometimes maybe two. My barista knows, thats the drink I order, she asks me if I want it extra hot on a cold day. I love the personalization, something that tells me that my choice matters. If I seek out for something specific, I will have options and that if tomorrow I wanted to get a vodka spiced latte, I will be able to find it.

When I first moved to New York, i spent significant amount of time understanding consumer products, consumers needs and behavior. I spoke to a lot of women, observed them shopping for clothes, shopped a lot myself and was pleasantly introduced to the world of choice. In clothes there was petite, regular, tall ,plus and maternity. In shoes there was a broad,a narrow, a wide calf, a regular calf and so on. It looked like consumers wanted choice (demand) and the market was willing to give it to them (supply). Basic economics. So simple.

Not so simple. And heres why. The US consumer market addresses body diversity. They know that selling fitted pants to a petite Asian lady will earn higher margins than expecting the lady to pay for fitting a regular pant. Or that plus sized women also love being fashionable and do not necessarily want to hide their bodies behind an extra large ‘pillow case’ looking t-shirt. My consumer discovery journey made me come across several women who celebrated their body types. They talked about how they wanted a more roomier jeans for their heavier asses, they openly spoke about how their torso was too short/long, their boobs too big/small, their arms lean/fat and their skin color being tanned/washed out/ colored etc. They told me how they did not care if they weren’t born as ‘twigs’, but still wanted to look super fashionable. They wanted to look glam on a date night with their husbands while being 8 moths pregnant. Their voice and their demand was clear. They wanted something to suit their bodies and were vocal about it. Mind you, all these women valued being active, fed their bodies with nutritious food and strove to live a balanced life. But they did not feel bad or ashamed if their waistlines did not compare to that of a models.

The body beautiful dialogue doesn’t come that easily. At least definitely not to Indian women. Growing up a lot of us have been subtly told to loose weight to look good, to use face creams to look fairer or have seen advertisements where fat and dark people are sad and thin and light skinned people are not only happy but are successful too! Matrimony ads demand for fair, thin, and ‘thus’ beautiful brides. Aunties sheepishly hide their bellies behind their saris or feel ashamed to grab a second serving of the dessert in a party. All this feeling of shame pretty much translates into what products are women offered in the market. Seeking out for a 16 size wedding lehenga would probably make you rethink the idea of getting married at all. Or walking into a one in a million store that sells exclusively plus size, will make you feel that the social CCTV camera is watching you. How dare you buy clothes from such a store? Why not sweat it out in the gym for a million years and then buy clothes from a ‘normal’ store instead? A few years back a high-end store in the heart of Mumbai was accused of telling a customer to hit the gym, if they wanted anything they have to fit them. How do we know this? Well, the woman involved was angry and irritated enough to talk about it publicly and get the particular salesman involved fired. Is this one case? No, this is one case ‘reported’.

The question here is two-fold. One, who decided what the ‘normal’ standard should be? Two, what would it take for us to start the ‘body beautiful’ dialogue? Several behavioral studies have shown that people get attracted to proportionate bodies. Studies were conducted with barbies, one wearing a fitted at the waist dress and the other wearing a loose gym t-shirt. Children were asked to pick out the one they liked and they picked the first one. So? At an individual level, why do I care if as a young woman I am attractive to every second guy on the street? Is there more to ‘attraction’ than just a thin waistline? Embracing the way your body is, with the extra jiggle here and the extra flab there is important. We need to know that not everyone needs to fit a single frame. By this I am by no means am discounting the need to have a healthy life, be active, feed your body with healthy, nutritious food. But to silently cry about why that size zero dress is out of reach, or how all your pictures are not ‘instagram’ standard is nothing but unnecessary.

Coming back to our point of choice and personalization. Clothing brands in the US, embrace diversity in size. They have jeans that are curvy, slim, short, tight etc etc. The reason they do is, one there is diversity in size and two women celebrate their bodies. I would feel no shame to ask a salesperson to get me the roomiest pair of trousers. But back in India, I would feel the shame having to ask for a size, which is non-existent. Not because there are no other women who want it but because no woman should want it. Now, talking about the business opportunity here. What should brands really do to fill in this huge demand gap? Is starting a clothing line with different sizes the answer? Yes and no. No because, what is first important is to make women feel that it is okay to be not ‘thin’ and that every body is beautiful. This is really a question of awareness building, right marketing and making women come out of their closets and demand fashionable wear for their ‘not so perfect’ bodies. To create campaigns that represent ‘real women’. To start a dialogue that real life is not really a dreamy picture from Pinterest or that perfect 100th shot taken for Instagram. Real life is about being the perfect ‘imperfect’.

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fitnesshealthyoga-blog · 7 years

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New Post has been published on https://fitnesshealthyoga.com/7-basic-daily-weekly-indian-skin-care-routine-tips-home-hashtag-life/

7 Basic Daily/Weekly Indian Skin Care Routine Tips! Home Hashtag Life

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7 Basic Daily/Weekly Indian Skin Care Routine Tips! Home Hashtag Life Here I have share 7 basic skin care tips or my daily/weekly skin care routine which I follow to keep my skin healthy and glowing. In spite of a busy schedule this skin care routine can be helpful for all house wives and working women as I have shared a simple routine, you can also call it as skin care routines for beginners.

For those 7 tips-

1. Organize your skin care products at one place. 2. Use microfiber cloth for cleaning face. 3. Keep your face towel separately. 4. Do not rub towel, dab gently around the face. 5. always use sunscreen before going out. 6. Drink plenty of water. 7. Eat lots of fruits. 8. Be happy 🙂

As always I hope these tips will be helpful for you to take a good care of your skin on daily or weekly basis.

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Products used in this video-

1. MICROFIBER FACE CARE TOWEL- 2. Face Towel Set- 3. Lotus Anti Ageing Exfoliator- 4. Lotus Skin Perfecting and Rejuvenating Fruit Pack- 5. Sunblock- 6. Kama Ayurveda Pure Rose Water- 7. Olay Total Effects 7 in one Anti-Aging Night cream- 8. Cetaphil Moisturising Cream,-

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More Organization Videos From Our Channel- Kitchen Pantry Organization- Kitchen Small Food Cabinet Organization- Fridge Organization- Spice Organization- Kids Closet Organization- Kids Learning Toy Organization- Shoe / Entryway Organization- Budget Friendly Home Office Organization- Cleaning Cabinet Organization- Medicine Cabinet Organization-

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More Cleaning Videos From Our Channel- Kitchen Deep cleaning- Daily Cleaning Routine- Home Deep Cleaning Check list- Cleaning Routine Habits-

More Home Tips/Tricks Videos From Our Channel- Grocery shopping Tips- 7 Useful Kitchen Tips- Rental Apartment Tips/Tricks- Pomegranate Peeling Tricks-

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Thanks for watching. Do not forget to subscribe Home HashTag Life by Jaya for more such videos. Links contain affiliates.

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neilmillerne · 7 years

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What the Heck Is a Jackfruit: A Look Inside This Funky Fruit

While you may have seen images of jackfruit floating around Pinterest, we bet you don’t know jack about it. These Southeast Asian mega-orbs — which are usually 10–20 pounds, but can weigh up to 80 pounds for a single fruit — hail from India, but grow anywhere tropical and humid, including the East Indies, the Philippines, eastern Africa and Brazil. In vegan, vegetarian and clean-eating circles, jackfruit is quickly becoming a go-to for sandwiches, tacos and stews because the unripened fruit has a meaty texture that appeals to people wanting to eliminate or reduce meat in their diet.

Bland on its own, jackfruit is a culinary canvas ready to absorb strong flavors, such as curry or barbecue. At 150 calories per cup and zero cholesterol, this low-fat, wheat- and soy-free food brings protein and fiber to the table in place of pork, beef, seafood and more.

Most North American cooks aren’t going to tango with whole, fresh jackfruit. Fresh jackfruit, particularly the unripe fruit, can be difficult to source, even if you’re lucky enough to live near a good Asian market. Even if you can find them, the yield is too much for most households. Note that the ripe fruit is sometimes available, but its “perfume,” a stench many equate with rotting onions, is about as popular with Westerners as durian.

FRESH VERSUS CANNED

The jackfruit is one of those rare types of produce that we encourage you to skip fresh in favor of prepared or canned. The shortest route between you and jackfruit is a product like Uptons’ Naturals ready-to-eat jackfruit in flavors like barbecue, chili-lime carnitas and Thai curry. Pair it with a tortilla or a bowl of rice. The Jackfruit Company also sells pre-cooked, pre-seasoned frozen entrees in flavors like teriyaki and Tex-Mex, as well as ready-to-eat ripe and tropical jackfruit for smoothies and snacking. Unlike the fresh stuff, there’s no foul odor, and the flavor is very tropical (think: mango and banana).

Most home cooks prefer to get their jack-attack from canned fruit, because it’s inexpensive, ready to eat and a manageable quantity for a single meal. Edward & Sons sells a canned organic jackfruit ready for your recipe under the Native Forest label, but almost any Indian, Filipino or Thai market will have plenty of canned jackfruit on hand. For savory cooking, look for the unripe jackfruit packed in brine, rather than the sweet, ripe fruit packed in syrup.

READ MORE > 5 CHEFS’ TRICKS TO MAKE VEGETABLES IRRESISTIBLE

HOW TO COOK WITH IT

To cook with unripe jackfruit, drain it, squeeze it out and either shred it by pulling it apart with your fingers or cut it into chunks. Though it can be eaten on its own, its neutral taste is livened when paired with flavorful ingredients. Jackfruit is best sautéed with strong flavors like onions, garlic, chili and ginger. Most recipes for the fruit turn to barbecue sauce, Jamaican jerk seasoning or rich Indian, Thai or Malaysian curry spices. Try Barbecue Jackfruit Sandwiches with Avocado Slaw or Southeast Asian-inspired Jackfruit Curry.

Atop rice, slapped onto a hamburger bun like a sloppy Joe with pickles or wrapped into a tortilla with beans and cheese, you’ll marvel at jackfruit’s toothsome, satisfying texture. Need more inspiration? Jackfruit365 makes jackfruit flour that can be baked into a variety of Indian dishes, including Aloo Paratha, a griddled, potato-stuffed bread, and Dal Vada, a fried, spiced fritter of jackfruit flour and lentils.

Give tofu and seitan the night off by using jackfruit and share your favorite recipe in the comments below!

The post What the Heck Is a Jackfruit: A Look Inside This Funky Fruit appeared first on Under Armour.

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#What the Heck Is a Jackfruit: A Look Inside This Funky Fruit

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almajonesnjna · 7 years

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What the Heck Is a Jackfruit: A Look Inside This Funky Fruit

FRESH VERSUS CANNED

READ MORE > 5 CHEFS’ TRICKS TO MAKE VEGETABLES IRRESISTIBLE

HOW TO COOK WITH IT

Give tofu and seitan the night off by using jackfruit and share your favorite recipe in the comments below!

The post What the Heck Is a Jackfruit: A Look Inside This Funky Fruit appeared first on Under Armour.

http://ift.tt/2vWt2cB

#What the Heck Is a Jackfruit: A Look Inside This Funky Fruit

0 notes