#colour capsicum farming

[khetkisantv]

Farmer's Story | Capsicum Cultivation Success Story | शिमला मिर्च Farming in India | KhetKisanTV

[jaigny]

♔ From a far away place across the blue seas at the Dominican Republic (Virgin Islands) in the heart of Barahona  where beautiful lush forests meet sparkling white sand and crystal clear blue waters... two identical twins receive an invitation...  ♔

Bios!

Prince Colton Larimar

(oldesest twin)

Gemini 

Bisexual

BOD : 1st of June (12am)

Age:18.5

Fave food: Rum! (White & dark!), Mauby, Passionfruit and Curried Fish Soup

Dislikes: Cassava , Brussel Sprouts ,Cauliflower and Sorrel

Fave colour: Silver, Turquoise , White & Gold

Fave flower: White Spider Lily

Being the oldest twin and the only male heir besides his sister, He grew up quite an intelligent , family involved/focused but sometimes a little arrogant and certainly an prodigy young man with a hell of a temper when provoked. Whether that’s from his sister and her usual pranks/arguments/squabbling or when the stress gets to much and he needs time to vent his frustration and anger.

Despite that he loves fencing,swordplay with his sister and their instructor and have both come to a point of mastering it as well as other hobbies such as violin,reading/writing, handiness, athletics mainly rock climbing,horseriding (he didn’t get those muscles from just being a lazy potato!) and playing the arts such as the piano, organ and violin!

He was once married young at the age of 15-16 years but unfortunately his young wife Marina and their child died in child birth. It’s been many years now  since he was wed and lost someone he did indeed treasure despite being so young and Marina’s health problems. But now he’s healed and wants to try again and with interest in the fiery Princess Kaye of Denmark.

*Colton winks and a slight mischievous half smirk curves on his lips* 

------------------------------------------------- ♔ -----------------------------------------------------

Princess Peyton Larimar

(Youngest twin)

Gemini

Bisexual

BOD : 1st of June (12:30am)

Age:18.5

Fave food: White rum, Pineapple, Coconut Water and Certain Bell Peppers/Capsicum Callaloo soup

Dislikes: Caribbean Christmas Cake/Black Cake, Cassava,Sorrel  and Brussels Sprouts

Fave colour: Silver, Turquoise, Blues, Peach/Nude , White & Gold

Fave Flower:  Royal Poinciana and Frangipani

Mischievous, fiery like her brother yet innocent Peyton, being the youngest of her older twin brother Colton certainly has lived a very interesting life as also named an heir besides her brother. She certainly doesn’t like those boring droll lessons kept up inside  on beautiful sunny days and most the time can be seen taking her studies in the royal gardens under the alcove/gazebo with her instructors or even just seen there alone or playing the violin/painting or merely just chatting or annoying her brother or even just spending time in his company doing something such as reading.

As the youngest she certainly has had her moments where she got away with certain thing by her instructors or parents like fashion choices or what she wants and needs turning her into a confident intelligent person despite her innocence that all young flowers share on the cusp of adult life’s experiences despite her clumsiness!

She loves her hobbies, as one can get quite bored in their large home no matter how beautiful it is mostly the same like her brother like fencing/swordplay, violin,reading/writing, playing the arts (such as the piano, organ and violin),horseriding and archery. She mastered archery when she was 13 years old due to her great eye and being naturally quick on her feet in training situations.

Despite her brother’s loss of marina, Peyton has only kissed a few boys she’s dated never really finding the right man for her due to she mostly thinks of the nobels she grew up as friends and much closer ones as family. (I mean how weird and awkward would it be if your best friend you thought as a brother had to marry you? Yuck!

*Peyton pulls a disgusted yet amusing facial expression*

------------------------------------ x -------------------------------- x --------------------------------

Family History:

The Lairmar’s are highly know in the gemstone business with all their precious diamonds, lairmar and precocious/semi precious  unique gemstones

They also have businesses in farming and alcohol.

The children with their never around busy parents (they still deeply love their children!) live in the lush greens yet close to their own private beaches of white sand and crystal clear water of Barahona

Their royal flower is the Ixoria (There’s many different species!)

@fauxrishi

[curutquit]

Basa fish cutlets. #fishcakes #seafood #fishrecipes #howtomakefishcakesThey are simple, classic and tasty. For a quick lunch or dinner, its perfect and delicious. Find basa fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

High on nutrition and low on calories. Fishes like Bhetki, Tuna, Salmon, Pomfret that have single or fewer For preparing this recipe I am using basa fish fillet. Frozen Basa fish fillet is very easily available in.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, basa fish cutlets. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

#fishcakes #seafood #fishrecipes #howtomakefishcakesThey are simple, classic and tasty. For a quick lunch or dinner, its perfect and delicious. Find basa fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Basa fish cutlets is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Basa fish cutlets is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have basa fish cutlets using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Basa fish cutlets:

{Prepare 1 of basa fish tin.

{Take 3 tbsp of oil.

{Prepare 1 tsp of cumin.

{Take 1 of onion chopped.

{Take 3 of green chillies chopped.

{Make ready 1 tbsp of ginger,garlic and chilli paste.

{Make ready 1 tsp of red chilli powder.

{Get 1 tsp of turmeric powder.

{Get 1/2 cup of mixed yellow and green capsicum.

{Make ready 1 tsp of salt + 1 tsp when you add potatoes.

{Get 2 of medium potatoes boiled.

{Get 1 tsp of garam masala powder.

{Get leaves of Some chopped coriander.

{Make ready 2 of eggs.

{Make ready As needed of Spicy bread crumbs.

If you're wondering how to cook this fish, here are a couple of basa fillet recipe suggestions that can help. A basa fish is a type of catfish found in Southeast Asia. Valued mostly as a food, basa fish are known for their mild Most basa fish farmed in Vietnam are done so by local farmers along the Mekong River. Boil or steam Fish o fish Basa fish fillets till tender.

Instructions to make Basa fish cutlets:

First throw away the oil from the can.now heat oil in a pan then put cumin seeds, onion and chillies.saute few seconds and add in turmeric powder and chilli powder..

Now add ginger,garlic and chilli paste with salt and saute few minutes then add the basa fish chunks and mix well.cook for at least 5 mins..

Now remove pan off the flame and add capsicum, grated potatoes and mix well.now add garam masala powder..

Add salt with coriander leaves and mix well.now take some batter give a round shape use some bread crumbs. Makes 10 cutlets.keep in fridge for at least 5 mins..

Now take a bowl,whisk 2 eggs with a pinch of salt.now dip each cutlet into egg then fold into crumbs. Now shallow fry them..

Serve hot with lemon wedges and enjoy😋.These cutlets are crispy outside but soft and creamy inside.This can also be freezed for a week..

Dip each cutlet in egg white and roll it on the bread crumbs. In a flat pan, shallow fry all the cutlets till they are golden brown in colour. Easy recipe for deep fried fish cutlets. These fish cutlets can be made quick and it can be These fish cutlets are very easy to do and can be done within minutes. The only prep work that is needed is.

So that's going to wrap this up for this exceptional food basa fish cutlets recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[sproutsfresh-blog]

Here's some newly grown #capsicum from our farm. ~🥙 Good source of: Vitamin A, Vitamin B1,Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E, Vitamin K, Manganese Potassium.. Good source of fibre. ~ Capsicums, available in a multitude of colours. This versatile vegetable can be stuffed, roasted, used in stir-fries or simply eaten raw. 🍃 #FreshSprouts A grin with some green ••••••••••••••••••••••••••••••••° www.freshsprouts.in . . . #vegetables #soil #homegardening #urbanfarmer #healthyfood #hidroponikmurah #hidroponiksurabaya #fresh #grow #growyourfood #verticalfarming #hidroponikkediri #hydrofarm #hydroponic #urbanfarming #hidroponik #hydroponics #hydroponicsystem #hidroponikindones #greenhouse https://www.instagram.com/p/B-Or-C5gks1/?igshid=ycnnr7ptvvsh

[mevivefoods]

Masala / Instant Gravy Ingredients- Supplier, Manufacturer, Exporter

Masalas are one of the things that make Indian food very distinct and so full of flavour. An essential to Indian cuisine, masalas are an aromatic blend of spices, made in the traditional way. Typically, a vast array of whole spices are toasted and ground into a finely-powdered complex spice mixes for maximum flavour.

The most common form of spices that go into Masalas or even Instant Gravies and their quantities, combinations and variations are just endless. Instant masalas are not only made up of these spice mixes but also carry the distinct fragrance of vegetables in varied forms. These include,

Dehydrated Vegetables:

With their concentrated flavour, dehydrated vegetables add a great zing to various culinary delicacies that call for fresh ones. Light and crispy, dehydrated vegetables give strong veggie hits by adding an intense and natural aroma. So, these versatile staples are loaded with nutritional value too.

Onion Powder- Light and crisp, Dehydrated Onions are powdered and carry the perfect balance of sweet and tart flavour. Garlic Powder- Pale yellow, Dehydrated Garlic carries a strong and slightly spicy flavour. Green Chilli Powder- They give a superior spicy taste, adding a natural colour. Tamarind Powder- Pure and fresh, it adds a sour yet tangy delicacy. Ginger Powder- Known for its medicinal value, it offers sweet and spicy flavour and aroma. Amchur Powder- Pale in colour, it is wonderfully aromatic with a tart yet fruity flavour. Potato Powder- Widely acclaimed as a thickening agent, it is of supreme nutritional value. Capsicum Powder- Processed from finest of capsicums, it has a rich taste and tangy flavour. Beans Flakes- Light and crisp, they are nutritionally rich and add a great taste and colour. Carrot Flakes-Bright orange-red in colour, they offer a perfect blend of health and taste. Cabbage Flakes-Widely acclaimed for its taste and texture, it adds great aroma and flavour.

Dried Leaves:

Natural and pure, Dried Leaves are directly taken from the fresh leaves of the plant and sun-dried. Dried Leaves add an extra flavour and a mild and pleasant leaf-like flavour to a variety of dishes and cuisine that make these delicate Dried Leaves, a wonderful garnish on almost any dish.

Curry Leaves Powder: It makes food healthy and tasty along with the pleasing aroma. Mint Leaves Powder: An aromatic and flavourful condiment, it makes dishes and beverages all the more appetising. Kasuri Methi Leaves Powder: A popular spice, it has a bitter taste and a pungent odour. Lemongrass Powder: A subtle citrus Earthy flavour, it is convenient for consistent use. Thyme Powder: It is used for seasoning, as it is naturally fragrant and tastes great. Oregano Powder: An aromatic, spicy and pungent flavour, it is used for flavouring savoury dishes. Rosemary Powder: Permanent to the mint family, it lets out a strong aromatic flavour.

Spices:

Indian cuisine is known for its wide variety of spices that add bold and complex flavours. Spices focus on delivering heat, pungency, bitterness, sweetness, and plenty of earthy flavour. Popular Indian spices are great for preparing flavourful and intense curries and sumptuous gravy dishes.

Chilli powder: The scorching aroma adds a tongue-tingling effect with their sharp, spicy and zesty flavour Turmeric powder: Other than beautiful hue, it has a distinct pungent and earthy fragrance. Pepper powder: Woody, piney and highly pungent, it tastes sharp and spicy. Coriander powder: It is a warm, nutty, spicy, and orange-flavoured traditional spice. All Spices: A blend of cinnamon, cloves, and nutmeg flavour, it is a sweet spice that may be gently crushed to release more of their flavour.

Spray Dried Powder:

Free-flowing and low hygroscopic by nature, Spray Dried Powders match the richness of a typical fresh vegetable or milk products or any ingredient (for that matter) with its characteristic natural flavour and a sweet-and-sour taste.

Cheese Powder- Its non-granular, smooth and creamy texture provides great taste (when mixed with other ingredients) Curd Powder- All-natural powder and rich in taste, it can be added to a variety of recipes. Tomato Powder-Made out of farm-fresh and choicest tomatoes, it is used in an array of food applications. Lemon Powder-This tangy flavoured powder tastes 100% natural and rich in nutrients.

[helenlworld-blog]

Winestone is a Modern-European restaurant, late-night bar and wine retail store, serving affordable wines and authentic European cuisine. It is located within Novotel Singapore on Stevens, catering to both locals and expatriates around the neighbourhood, as well as international guests and foodies in Singapore.

Over the past year, the passionate culinary team continuously fine-tuned the signature hearty Winestone dishes, while experimenting on new recipes to satisfy guest palates. The new menu includes an array of appetisers, dishes from the farm, dishes from the sea, a taste of Italy and signature burgers.

During a dinner tasting, we sampled the following dishes from the new menu:

Mediterranean Meze – a variety of fragrant truffle butter, fresh tomato pesto and fine tapenade spread served with handmade Lebanese bread

Fattoush – mixed salad dressed with fresh tomatoes, pomegranate pulps, radish and olives

Cremini Mushroom – diced porcini mushroom with a dash of truffle oil mixed to a rich creamy texture, $14

Rigatoni Prawn – fresh prawns with rigatoni, smoked-roasted capsicums and mixed with rich-tempered tomato parmesan sauce, $26

Ragout Tagliatelle – classic homemade ground beef ragout mixed with tagliatelle and topped with grated parmesan cheese, $25

Beef Tenderloin 250g (sampling half portion) – 150-days grain-fed MS2+ beef tenderloin evenly-seared and served with foie gras, vine tomatoes and asparagus with a side of handmade green peppercorn sauce, $87

Close-up of the beautifully seared tenderloin with a delectable slice of foie gras atop

Pan-seared Turbot Fish – golden brown pan-seared turbot fish glazed with balsamic vinegar, served with braised endives, oven-roasted shallots and crispy chickpeas, $32

Chocolate Fondant – soft chocolate cake with a rich and creamy chocolate sauce served with a scoop of vanilla ice cream, $14

This was my first time dining at Winestone and their Mediterranean signatures like the homemade Lebanese bread and Fattoush salad didn’t disappoint. Mediterranean cuisines are known for their selection of freshly baked breads, relying on a natural mix of nuts, fruits and greens to present a colourful plate. On this note, Winestone’s starters ticked all the right boxes.

The pasta dishes are not typical of Mediterranean themed restaurants, but were delectable additions to give a wider selection to the Modern-European menu concept. Both pasta dishes were reasonably good and taste of homemade goodness with the right texture and flavours.

For the mains, the tenderloin serving was huge for a half-serving. The full 250g should be enough for sharing for two pax for lighter eaters if you find the $87 price tag a tad steep. Having a slab of prime steak served together with a slice of foie gras on top is downright decadent and a sinful indulgence I wouldn’t mind digging into. For a healthier, lighter alternative, there are pan-seared cod fish and turbot fish alternatives.

For those who like to drink while savouring your meal, the restaurant offers a large selection of affordable wines which the wait staff would be able to recommend and pair for your dining enjoyment.

Winestone

Address: Orchard District, 28 Stevens Road, /> Singapore 257878 Tel: +65 6491 6100 Fax: +65 6491 6085 Email: h9543@accor.com

Call +65 6491 6100 or email H9561-FB4@accor.com to reserve a table.

Lunch: Monday – Saturday, 12:00 noon – 2:30 pm Dinner: Monday – Saturday, 6:00 pm – 11:00 pm daily Bar Bites: Friday & Saturday, 10:00 pm – 12:00am midnight (extended operating hours till 1:00am for English Premium League Screenings)

The post Winestone at Novotel Singapore on Stevens appeared first on Alvinology.

[byamylaurens]

Random Garden Updates - Maybe A Regular Feature?

So, the Spousal One and I would really, really like to one day have a small hobby farm. This is a Thing. It nearly actually became a Thing back in 2017, when we were the underbidders on a gorgeous hill’s worth of land, but alack.

We keep talking about this dream, though, and how, once we get some land, we want to chronicle its progress. In various conversations on the weekend, blah blah, context, details, I decided I’m just going to start doing garden updates here-and-now, with the hope and expectation that one day, I’ll have a much more exciting garden to blog about.

In the meantime, this keeps me motivated to tend what we do have 😉

So.

It’s growing season here in Australia, and if I’m going to plant a summer garden, I’m running out of time. The problems are that a) we are renting, so can’t add any new garden beds; b) what space we do have is Not Great Soil; and c) it’s tiny, so I can really only grow one or two things, which in Amy!brain makes me question whether it’s really worth the effort at all.

Which is silly, right, because a little of what you love is still better than none.

I have some herbs in pots doing alright, having survived my winter neglect – the sage and rosemary are doing great, the marjoram has survived – and all the fruit trees are started to get lil tiny fruit buds (if they haven’t already). The apricot isn’t as lushly covered as last year (they tend to have one great year followed by a quieter year, rinse-repeat) but there’s still a decent amount of fruit there for how tiny the tree is, and I’ve been delighted to see that the pear tree is, for the first time ever, bearing fruit! Yay, reaching the age of maturity!

We also have a bunch of tomato seedlings that we’ve started indoors (along with a bunch of other things from when one of the major supermarket chains was doing a ‘free seeds with every $50 purchase’ promotion last year, but the tomatoes are the only things that have actually come up), and I need to make A Decision about where they’re going to go outside and actually start hardening them off during the day and planting them out…

And then decide what I’m going to put in the small amount of space we have left.

Do I just double down on tomatoes, which at least we can preserve? (Spousal One makes GREAT pasta sauces, for example.) Do I throw in some beets, which are at least fast growing? (I’d do carrots, but the soil is too heavy and they’ll just end up mutilated.) Eggplants (aubergines) and capsicums (peppers) are options, but I’ve tried those (once) in the past and they needed a LOT of babying to get even tiny edibles. (Our soil is Not Great, did I mention that? :P) Lettuce and silverbeet would be useful, I guess, and the silverbeet did okay last year in the poor soil. (Usually, spring onions/green onions would be a gimme, but they did terribly in the soil we have here, so…)

…I guess that means it’s tomatoes, beets, and leafy things (silverbeet and lettuce) for now then, doesn’t it. Ha!

See? This is very motivating. Next weekend I’ll spread through some of the leaf compost we semi-accidentally made by coralling all of autumn’s leaf fall in a pen (should have spread this out a month ago to let it get into the soil before planting, but better late than never) and start hardening off the tomatoes, and then I’ll go get some lettuce and beets to add to the tomatoes, I guess.

And then sit down and write a second-daily reminder in my diary to water the plants, because if I don’t do that they’ll go a week between waterings and the seedlings will give up and die before they even have a chance :’D

Read more:

Colour Theory Like Whoa

You Are Amazing

EEE My Favourite Dance Troupe + My Favourite Composer = SQUEEEEEEEEEEEE

Random Garden Updates – Maybe A Regular Feature? was originally published on Amy Laurens

[angsarapblog]

Did you remember those days when you mom told you not to waste food? You might have though you have done your part by scraping all those bits and pieces on that plate but that is not enough, because worldwide we are wasting a lot of edible meat cuts by not consuming those odd internal organs of the pig, cow, sheep, chicken and other farmed animals. To give you an idea how much meat is wasted, when slaughtering, the cow parts such as the head, tail, organs, blood, hide, and any inedible parts from the animal are discarded. With cows and sheep, this is around 40% of the animals’ body weight-, with pigs and chickens it is around 25-30%. Remove around 10% from that since they are inedible you are left with still a large portion of meat that you can eat.

On a global scale there are 1.3 billion tonnes of food being thrown away each year, a portion of that are offal meats and eating them will help alleviate that problem. Another good thing with that is by eating more offal you could help cut meat emissions by 14 per cent since you are eating more from one animal. We all know that eating meat is a major driver of climate change and there was a study that around 14.5% of global greenhouse gas emissions was from rearing livestock, beef production accounts for nearly a half of that. So let’s do our part and eat more offal, while it may look gross for some, it can become a delicious meal plus these undesirable cuts of meat like the liver, heart, brain and kidneys are packed full of valuable nutrients such a vitamin B12, Iron, folic acid and vitamin A.

In the developing countries of Asia this is not so much of an issue as we consume almost all the bits from an animal from head to toe, it was the case for a long time since these cuts are very cheap and sometimes free, its budget friendly specially for those who are struggling financially. Because of that our cuisines have incorporated these off cuts and make something delicious out of them.

Today we are showcasing these dishes, so I have in line with you 39 Filipino Offal Recipes that will make you love Organ Meats. Offal in Tagalog is “Laman Loob” which means “internal contents” which literally it is, it might look scary at first but once you tried it, I bet there is something in this list that you will love. Let’s start.

Filipino Blood Stew

Let’s start this 39 Filipino Offal Recipes that will make you love Organ Meats list with blood. Yes, we eat blood, in a cooked form of course, sometimes we coagulate them together with rice and put on soups, grill them on charcoal or cook them with stews. When serving it to your kids just tell them it’s chocolate stew, is what I was told when I was young 🙂

Dinuguan – The most basic blood stew in the Philippines, made with pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood and vinegar sautéed in garlic, onions, ginger and chillies. Crispy Dinuguan – Almost similar to the above but instead of just cooking the meat in the stew, pork and pork fat is usually deep fried first to a crispy state. Tinumis sa Sampaloc – A variety of dinuguan where it is cooked with tamarind instead of vinegar.

Soupy Mixed Offal Dishes

Dishes presented in this category are perfectly served during cold rainy days or even as a hangover cure, there is nothing better that a bile soup that can bring you back to your senses.

Pinapaitan – This dish from the Northern Part of the Philippines originally consists of goat and ox innards and its meat flavoured with bile, tamarind and chillies. Pinapaitan in English means “to make it bitter”, and there is nothing better than bile that can do the job. Sinanglaw – Almost similar to pinapaitan but this one is prepared with beef and beef offal flavoured with a sour fruit called kamias and bile. Taghilaw – Now instead of goat and beef this one is made with pork and offal such as intestines, liver and kidneys sautéed with garlic and onions then cooked in vinegar. Yes bile is not used on this one. Yusi – Another pork soup/stew made with fatty chopped pork neck, pork, liver, chives and a dark seaweed similar to the Japanese nori called gamet. This is a great dish if you want to add some greens on it 🙂 Kaleskes – A dish from Dagupan Pangasinan prepared with carabao or cows’ intestine, pancreas, tripe and other internal organs cooked with vinegar and other spices. Gotong Batangas – The last on this category, this dish is prepared with different beef offal like liver, tripe, lungs, heart and tendons together with beef shanks with lots of garlic and ginger. It is also distinctively red in colour, thanks to the annatto seeds.

Finely Chopped Mixed Offal Pieces

If you want to start something in here, I suggest try one item on this list, they are chopped so finely, you won’t even recognize it, which makes it less scary to eat.

Sisig – Anthony Bourdain loved it, so why wouldn’t you. This finely chopped broiled pigs head, chicken liver and pigs’ brain is seasoned with calamansi, onions and chili peppers then tossed in a sizzling plate topped with raw eggs. Bopis – If you want things spicy then this one is for you, this finely chopped pork or beef lungs and heart is sautéed in chilies, onions, red bell pepper and annatto seeds. Kandingga – Similar to Bopis but this is Bicolano’s way of preparing it, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and coconut milk, spiked with chillies Pulutok – If you hate chopping bits into tiny pieces then why not mince them? This dish is made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies. Macho Sisig Nachos – Basically its nachos topped with sisig! This can easily trick out anyone.

Iron Rich Liver Dishes

Now if you are iron deficient then dishes listed in this section is for you. I know liver have that gamey taste and weird texture but if you combine it with something else and cook it right then you might start liking them.

Kilayin– This Kapampangan delicacy is made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices. Igado– This dish is nearly similar to the Filipino Menudo, but it’s done the Ilocano way. Usually cooked with pigs’ internal organs such as kidneys, lungs, heart and lots of liver, it is then flavoured with Ilocos Vinegar. Paklay – If you’re complaining most of the dishes here are so meaty then try this one, a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar. Dinaldalem – Another Ilocano dish prepared with pork meat, pork liver, chickpeas and red capsicum cooked in soy sauce and vinegar. Yes it tastes similar to adobo. Higadillo – You want it a bit sweet then try this one out, made with pork and liver slowly simmered on vinegar, lechon sauce and soy sauce with lots of garlic giving a sweet, sour and savoury flavour. Liver Steak – Nothing but pure liver! Pan fried then served with a savoury sour gravy. Filipino Style Liver Spread – This is not your ordinary Pâté; it uses beef liver and a bit rough as opposed to something creamy.

No need to Gripe with this Tripe

We call Tripe in the Philippines “tuwalya” a Tagalog word for “towel”, you see the similarity? while it may look alike, trust me they don’t taste alike, those little pockets from that offal cut is a good carrier for sauces similar to those unusual pasta shapes hence this thing is good with anything saucy.

Kare Kare – This peanut stew is probably the most popular item on this 39 Filipino Offal Recipes that will make you love Organ Meats list, usually sold on most Filipino restaurants and served on Filipino gatherings. While modern Kare Kare uses beef meat and/or pork hock, traditional ones uses tripe and cow skin, oooooh that cow skin is amazing when cooked right, its gelatinous. Callos – Italians and Spanish will have something similar, basically this dish is made with ox tripe cooked in tomato sauce with tons of garlic. Menudong Nagcarlan – This type of menudo uses chayote, green beans, potatoes, carrots and tripe instead of the usual ingredients, it also uses a creamy sauce as opposed to the tomato-based sauce traditional Menudo uses. Goto – Another perfect snack or hangover cure, this popular Filipino rice porridge is cooked with Ox Tripe and topped with crunchy chicharon. Trust me this warms your soul.

Chicken Liver is not just about Pâté

Chicken Liver must be the most popular offal since it is used widely on pâtés around the world but there is more dishes to make beyond that, in Philippines chicken liver is added in many dishes like Pancit, Chopseuy and Arrozcaldo to name some but for dishes where chicken liver is the star check out these ones below.

Chicken Liver and Gizzard Adobo – As the name suggest, it’s an abodo cooked with chicken liver and gizzards. Chicken Liver and Chicken Heart Adobo – Not a fan of chicken gizzards and love to cook something similar to the above, then replace it with chicken hearts. Chicken Liver, Gizzard and Quail Eggs with Green Peas – Tired of adobo? Then try something creamy like this.

Ears that’s good with Beers

  Items on this list are definitely good with beers or any liquor, hence you see some of these on Philippine bars. So what’s special with pigs’ ears? Well its fatty and crunchy, those are the qualities that goes well as a drinking food. Best part is the one near the neck!

Tokwa’t Baboy – Deep Fried Tofu and Boiled Pork Ears, it’s a nice texture contrast. Always served with spicy vinegar on the side. Dinakdakan – Broiled pork ears and cheeks served in mayonnaise dressing with onions, ginger and chillies, another perfect beer match. Warek Warek – Almost similar to the above but this one is twice cooked, first boiled then broiled, seasoned with lemon, ginger, onion, garlic and chillies then tossed in mayonnaise

Let’s all Cuddle and eat these Noodles

Batchoy Tagalog

While most of the dishes in this 39 Filipino Offal Recipes that will make you love Organ Meats list are usually enjoyed with rice, offal can be enjoyed on noodles too!

La Paz Batchoy – This is a popular noodle dish in the Philippines that originated in La Paz, Iloilo, its main ingredients are pork offal like spleen, kidneys and liver. Served on a deep bowl with a very hot soup it is garnished with garlic, pork cracklings, spring onions and raw egg Batchoy Tagalog – This is one of the variants of the first dish in this category, the difference is that meats and offal used in this version are smoked. Hi-Bol – From the word “High Voltage”, this dish will definitely shock your taste buds, sour and bitter soup best served really hot with chillies. This is basically a version of pinapaitian served with pancit lusay, a dish that even though uses unused food trimmings it is still delicious. Batangas Lomi – Not your typical lomi, this one is served with loads of pork meat, pork offal, chicharon and kikiam. Batsui – The Kapampangan version of Batchoy, usually prepared with pork meat, pork spleen, pork kidneys and pork liver together with ginger and flour vermicelli.

One type wonder

If you’re loyal to only one offal then this is you jam, made with solely one item at a time whether its fried or grilled.

Ginabot – Deep fried intestines, nuff said, certainly anything fried will turn out good, am I right? Grilled – This one is a whole new list but, in a gist, these street side wonders is what Manila smells like during the late afternoons, grilled intestines, grilled ears, grilled chicken feet, grilled chicken liver, grilled gizzard, grilled oesophagus, grilled chicken head, you name the offal we grill them. Chicharon – The most sinful of all items on this 39 Filipino Offal Recipes that will make you love Organ Meats list, coming from the biggest animal organ of all the skin. Sun dried pork skin then deep fried until it puffs to this delicious treat.

Now what would you try in this 39 Filipino Offal Recipes that will make you love Organ Meats list? Let me know from the comments below? Now does this list make you stop wasting food?

39 Filipino Offal Recipes that will make you love Organ Meats Did you remember those days when you mom told you not to waste food? You might have though you have done your part by scraping all those bits and pieces on that plate but that is not enough, because worldwide we are wasting a lot of edible meat cuts by not consuming those odd internal organs of the pig, cow, sheep, chicken and other farmed animals.

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2 days or more on Phu Quoc, the pearl island

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2 days or more on Phu Quoc, the pearl island

Here is all you need to know to visit this popular place in southern Vietnam.

Best time to visit 

The ideal time to travel to Phu Quoc, Vietnam’s biggest island, is from November to April. 

This is the dry season in southern Vietnam, and the sea will be calm and the weather perfect for outdoor activities. It is the best time to unwind and relax on the beach or take a dip in the cool water.

Backpackers and those who want to go on an adventure should be mindful and bring enough water and sun-protection gear since things can get really hot.

From April to October is the rainy season. But it is also the peak season on Phu Quoc since it is the summer vacation. The island gets extremely crowded and all prices go up.

How to get there 

The best way to travel to Phu Quoc, from both Hanoi and Ho Chi Minh City, is by plane. Vietnam Airlines and Vietjet Air have daily direct flights.

Phu Quoc International Airport is around five kilometers from the downtown. You can take a shuttle bus from the airport or call a cab.

Visitors from HCMC have other options like getting here by motorbike, car or bus and then a ferry or speedboat.

From HCMC, drive or take a bus to either Rach Gia (6-hour drive) or Ha Tien (7.5-hour drive). The bus fare is VND150,000–230,000 ($6.43 – $9.86) depending on the operator.

At Rach Gia, take a speedboat to get to the island. The boats usually depart at 8:00 a.m, 8:45 a.m, or 1:00 p.m and tickets cost VND230,000-250,000 ($9.86–$10.72). The trip takes around an hour. The speedboats allow motorbikes on board though prior reservation is needed.

If you are the kind who gets seasick in a speedboat, you can take a ferry from Ha Tien at the Thanh Thoi Wharf to Da Chong Port (Bai Thom, Phu Quoc). The ferry takes nearly three hours and the ticket costs VND185,000 ($7.9). However, Da Chong Port is not too close to the town centre, and it could take up to 40 minutes to reach the resort area.

Where to stay

Since the island has become popular among both Vietnamese and international tourists, there are many choices of accomodation available.

Those who want to stay in the comfort of professional lodging can choose from a number of places scattered around the island, ranging from luxurious resorts to cheap hotels.

Homestay services are also worth consideration to get more in touch with the local lifestyles, and saving money at the same time.

8 must-try experiences

Phu Quoc is divided into four main tourism areas: the centre (Duong Dong town) and the southern, northern and eastern areas. Depending on the intinery, it will take at least 2 days to get the most out of your trip.

Take a dip in the ocean.

It might seems obvious but one of the things, if not the first, visitors should do is jump in and take a dip in the ocean. In Phu Quoc, there are many beautiful beaches with clear blue water, gentle waves and water that is shallow and safe to swim in such as Truong, Sao, Dai, Khem, and Ong Lam. Each has its own character, so try them and pick your favourite.

Snorkeling in the coral reefs

It would be a shame not to go snorkeling to see the dazzling colours of the coral reefs and their diverse marine life, especially since coral reefs are not very common in Vietnam. Scuba diving services are available. 

Hon Thom Island is the ideal place to explore the coral reef since the water is relatively clear and the reef remains somewhat wild. This is also one of the largest aquaculture and pearl farming areas in Phu Quoc.

Watching the sunset

Phu Quoc was named by the National Geographic as one of the best places in the world to watch the sun set. One of the best places on the island to behold this glorious moment is Mui Dinh Cau (Cape Dinh Cau). Here, visitors can get an unobstructed view of a sky painted with splashes of red, orange, purple, and blue as the sun slowly sets in the distant horizon.

Squid fishing at night

A squid fishing tour usually starts in the afternoon and ends at around 10:00 p.m. Visitors can either hire their own boat if in a large group, or join other small groups. The ticket is around VND330,000 ($14.20) per person. The price might vary, depending on the company and season. Freshly caught seafood will be cooked and served right on the boat.

Catch the sunrise

Waking up early and catching the first rays of the sun on the ocean is definitely a worthwhile experience. Not only will visitors get to see another beautiful display of colours and light, it is also an opportunity to see the fishing villages transform from peaceful little places into bustling markets.

Explore untouched islands

There are still many small, pristine islands around Phu Quoc. Visitors can hire boats to travel to some of these islands such as Hon Dam and Cape Ong Doi and explore their wilderness. However, visitors should only visit the smaller islands when the weather is good and the sea is calm and with a local guide on board. Do not go by yourself.

Take a walk in a national park

Located in the northeast of Phu Quoc, the Phu Quoc National Park is home to many unique species of flora and fauna, evergreen forests and mountains. Most parts of the park are protected though tourism activities such as camping, hiking, bird-watching, and photography are allowed at some places. Here is the 565-meter Mount Chua, the highest point on the island. From the top, visitors can get an amazing panoramic view of the whole island.

Visit Phu Quoc Prison

Take a step back and learn about the gruesome things that happened on the island during the war at Phu Quoc Prison. This notorious old prison was built by the French in the late 1940s. Now, much of the site comprises eerie dummies of Vietnamese soldiers reenacting the torture that was once routine here. There is also a war memorial to the south of the prison.

8 Must- try foods

Raw herring salad

This is a signature dish of Phu Quoc. It can be found in almost all the restaurants on the island, from high-end to budget. 

The salad is usually served with fresh vegetables and herbs, coconut and peanuts, wrapped in rice paper with fish sauce as a dipping sauce. The dish is a wonderful combination of flavours and textures. The natural sweetness and softness of the fresh fish, the sourness of the vinegar and lime juice, the minty taste of the herbs, the crunchiness of the vegetables, especially the coconut, and a hint of saltiness from the fish sauce, are what make this dish so savoury and popular.

Ham Ninh crab

The crabs here are not big but their meat is fresh, sweet and they are reasonably priced. Depending on the season, the price is VND200,000-500,000 ($8.6 – $21.5) per kilogram. Choose the female crab to enjoy the eggs, and choose the male crab for more meat.

Grilled pen shell

This is also a very popular dish among gastronomes. It can be grilled with many different things like scallions and oil garnish or salt and chillies. Unlike when boiled or fried, grilled pen shell retains its chewiness, and that’s what makes it a popular favorite.

Sea cucumber

This is another one of Phu Quoc’s specialties. It’s liked by many people for its high nutritional value. Sea cucumbers dishes are usually served stir-fried with bitter melon and capsicum or stewed with goat meat or pork. Some cook them in porridge. But sea cucumber is expensive at around VND1 million per kilogram ($43)

 Sea urchin

In Phu Quoc, sea urchins are mostly cut open and grilled on charcoal with scallion and garnish added on top. There are other delicious sea urchins dishes such as sea urchins sour salad, roasted sea urchins and sea urchins porridge.

Abalone

Phu Quoc’s abalone is famous for being very nutritious. It is also used in traditional eastern medicine.

Bitter bolete

This species of mushroom can often be found after the first rains of the season in the melaleuca forests. Although the mushroom can be a bit bitter, hence the name, it is believed to be a cure for tiredness, flu and headache and beneficial to internal organs. 

Thanks to the mangrove oil in the mushroom , it is also said to have detoxification properties, which is a great remedy for hangovers. The mushroom season only lasts for around a month, so it is not guaranteed to be available all year round.

Bun ken (Ken noodles)

This dish can also be found in Chau Doc and Can Tho, but bun ken in Phu Quoc has its own characteristics. The dish consists of fish cooked in tasty curry soup seasoned with lemongrass and coconut milk. 

However, while elsewhere they use striped snakehead, in Phu Quoc it is made with minced nhau or yellowtail scad, fishes that can be found in plenty in the sea around the island. 

A bowl of bun ken is served with a layer of fermented papaya salad on top and the fish soup and vegetables underneath the noodles. Not as common as the other foods in this list, bun ken is found only at two places on the island: at the Dinh Cau Night Market and Ut Luom’s, a street stall known by all the locals.

Last Tips

Do not go to Phu Quoc during the storm season.

If you plan to visit during the peak season, you need to book rooms a month in advance due to the high demand.

There are a few areas in Phu Quoc where visitors are not allowed to enter. Be mindful and do not trespass.

Remember to check the schedule for the high-speed boat and ferry to Phu Quoc.

Story by Kim Cuong

Photo by Vy An, Thanh Luan, Goday, Vi Trieu, Ngoc Thanh

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Type of Venue: Cafe, Coffee roastery Cuisine: Modern Australian brunch, Vegetarian and Vegan-friendly Highly Recommended: Coffee, Smoothies, Bircher Muesli, Tofu Scramble, Autumn Greens Bowl, Vegan Oreo Peanut Butter Brownie

From little things, big things grow… And it all starts with World Vision Australia’s new hospitality venture, Little Things Coffee. Tucked in between automobile workshops and industrial buildings, this daytime cafe serves healthy and wholesome food and drinks inside its coffee roasting warehouse. Chosen as the flagship store and roastery for Little Things Coffee beans, this Blackburn cafe is paving the way for future hospitality ventures in Australia by the well known charity group. An admirable concept, all of the profits from Little Things Coffee are donated towards the charitable endeavours of World Vision Australia. Potentially one of the first of its kind in Australia, its inspiration is a similar World Vision-owned cafe in New York City, famously endorsed by Hugh Jackman.

Only having been open for 7 weeks, Little Things Coffee continues to be discovered by more locals each day, whether they work on the same street, or live close by. Its industrial setting fits in well with its surroundings, though it still lacks proper signage out the front. A handful of umbrella-covered tables and chairs front the venue, complimented by a strong focus on grey cement surfaces, and an open-vented ceiling. Rows of green pot plants add natural freshness and vibrancy to the otherwise regimented layout, whilst shelves are similarly lined with coffee brewing accessories and take-home packs of the Little Things Coffee blend varieties.

From a customer’s perspective, the cafe runs like a well-oiled machine with staff swapping friendly banter with customers, and food and coffee orders arriving in a timely manner. An air of professionalism and proficiency is sensed, which is no surprise given that Jacinta Price is at the helm. Seasoned within the hospitality industry, Jacinta is an experienced chef and restaurant manager, having worked in various restaurants and cafes throughout Melbourne, the most recent being at Fourth Chapter cafe in Prahran. Her love for learning and being innovative steered her to create the current menu at Little Things Coffee from scratch, whilst her entrepreneurial way of thinking is also a beneficial attribute when it comes to managing and running both the floor and the kitchen alongside her staff.

Following a vegan lifestyle, Jacinta is passionate about creating dishes that are vegan-friendly and health-focused, with her point of difference being that her vegan-inspired creations taste and look like the original, non-vegan varieties, and satisfy your hunger cravings for hours thanks to the use of wholesome, low-GI ingredients. However, non-vegans can rejoice, as the menu still features animal-derived products in the form of eggs, dairy, prosciutto and smoked salmon, available in meals or as add-ons. The decadent Croque Madame is one such example, made with Noisette Bakery brioche bread, bechamel sauce, ham, gruyere and a fried egg. There are some classics that you just can’t alter.

For a non-vegan such as myself, I was excited to brunch a little differently and try some of the menu’s vegan, vegetarian and gluten-free items. A handful of wholesome sweet dishes feature on the menu, with more decadent options (think, pancakes or hotcakes…) to be added in the future. The Bircher Muesli was my sweet pick for the day, made with oats, almond milk and coyo, garnished with a vanilla poached pear, figs, blackberries, a pecan crumble and rose petals. The various textures and use of seasonal fruits decadently compliments the soft-soaked oats, mildly resembling a cold temperature version of porridge that has been expertly cooked with a slight bite.

Bircher Muesli ($15.00)

An exciting salad comes in the form of the Autumn Greens Bowl, showcasing a mixture of quinoa, roasted pumpkin, spinach, kale, dill, avocado, seeds and almonds, tossed in a tahini dressing, and served with a smear of white bean hummus along the side of the bowl. Delicately balanced in terms of seasoning and textural consistency, every ingredient in this salad has a purpose, enhancing the enjoyment of devouring such a nourishing bowl. Special mentions go out to the softness of the roasted pumpkin, enabling the knife to slide right through it without any resistance, and to the intentional roughness of the white bean hummus, promoting a false sense of indulgence in its nutritious conception.

Autumn Greens Bowl ($15.00) + added Poached Egg ($2.00)

A clear example of Jacinta’s imaginative expertise, the Tofu Scramble features tofu as the main ingredient instead of egg, with an addictive crunchiness provided by chopped tomatoes, onions, capsicums and mushrooms, all seasoned with various spices (including soy and turmeric) to give it a fine-tuned balance of salty, sweet, sour and umami flavours. Finished with coriander, Noisette Bakery sourdough bread and a zingy side serving of relish, I would order this dish time and time again, it’s that good.

Tofu Scramble ($17.00) + added Macadamia Fetta ($3.00)

To help quench your thirst, the Little Things Coffee blends are deliciously creamy and smooth, with a rich finish that lingers on the palate. Their range of blends are available to buy on location, with an emphasis on small batch roasted blends to not only produce a concentrated flavour of the coffee bean, but to also respect the sustainable farms on which the beans are grown. The Probat 12kg and 25kg machines in which the beans are roasted can be seen next to the dining area of Little Things Coffee, alongside mesh bags of beans piled high.

Of the non-coffee variety, Pink Rose Latte presents pretty as a picture, exhibiting a light, floral taste from the use of rosewater syrup, with its distinct pink colour a result of beetroot powder, and the use of oat milk following the vegan theme.

Pink Rose Latte ($5.00)

It’s rare to come across a cafe that doesn’t make their own smoothies, and Little Things Coffee is no different from the majority. Banana Espresso is a blend of almond milk, vanilla plant protein, almond butter and granola, whilst the Mango Coconut contains coconut milk, macca, cashew butter and frozen mangoes. These smoothies are perfect to sip on during warmer weather, as they have a cooling effect that keeps you coming back for more.

Banana Espresso Smoothie ($9.00) + Mango Coconut Smoothie ($9.00)

For a little sweet treat, the display of house baked treats such as Vegan Peanut Butter Oreo Brownies, Courgette & Lime Cake, and vegan Hot Cross Buns are accompanied by ACE Cookies and Noisette Bakery croissants and pastries. In house baked treats change daily depending on the demand, whilst a selection of sandwiches and daily-fresh salads entice local workers seeking a quick lunch back at the office.

  A seemingly nondescript venue from its plain black exterior, Little Things Coffee is anything but. Its humble presentation is actually an endearing factor, much like many of Melbourne’s best eateries hidden amongst its many laneways and basements. The kempt condition of this contemporary cafe, along with the impeccable presentation and flavours of its ingestible offerings, make this cafe a must-visit whether you live near or far. Rivalling many of Melbourne’s trendy cafe’s located in the city and inner northern suburbs, Little Things Coffee puts Blackburn on the foodie map. And the fact that all proceeds go towards World Vision Australia makes a visit even more worthwhile.

Note: I dined as a guest of Little Things Coffee. Thank you to World Vision, Jacinta and her team for their generous hospitality throughout our experience.

Little Things Coffee 78 Railway Road Blackburn, VIC 3130 Ph: (03) 9894 1336 Hours: Mon-Fri 7:30am-3pm, Sat 8am-1pm, Sun Closed.

    A health-focused cafe by World Vision Australia: Little Things Coffee, Blackburn. Type of Venue: Cafe, Coffee roastery Cuisine: Modern Australian brunch, Vegetarian and Vegan-friendly Highly Recommended: Coffee, Smoothies, Bircher Muesli, Tofu Scramble, Autumn Greens Bowl, Vegan Oreo Peanut Butter Brownie

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Agriculture - Current Affairs Questions & Answers for Competitive Exams

Agriculture - Current Affairs Questions & Answers for Competitive Exams

General Agriculture Quiz, Agriculture Competitive Exam Questions And Answers, Agriculture Current Affairs 2017 Pdf, General Agriculture Objective Questions Ebook, Agriculture Question Bank With Answers Download, Agriculture Mcq With Answers Pdf, Interview Questions Answers Agriculture, Agriculture Current Affairs 2016 Pdf, Latest Current Affairs And News About Agriculture, Indian Agriculture General Knowledge Pdf , Agriculture General Knowledge Objective Questions, Objective And Practice Questions For Agriculture, Gk Questions: Indian Agriculture, Agriculture Question Answer, GK Quiz, General Knowledge, Agriculture Question Answer, Agriculture GK Quiz, General Knowledge on Agriculture, Objective Agriculture Question and answer, Agriculture Competitive Exam Questions and Answers, Agriculture MCQ Questions Answers, Agriculture Mcq With Answers 2017, General Agriculture Mcq Pdf   Dear Readers, Welcome to daily Current Affairs quiz questions with answers on Agriculture. These objective type (MCQ) questions on Agriculture are useful for competitive exams like IBPS, Bank PO, SBI PO, RRB, RBI, LIC, Specialist Officer, Clerk, SSC, UPSC, Railway etc. Try Objective type Question For Agriculture Subject Competition.   Covering various important national and international topics, the chosen questions help you improve your general knowledge (GK) and perform the best. Every year mostly 2 or 3 questions from this topic are asked in various competitive exams like SSC, IBPS, Railways etc. Agriculture Question Answer, Agriculture GK Quiz, General Knowledge on Agriculture, Objective Agriculture Question and answer.   

Agriculture - Current Affairs Questions & Answers for Competitive Exams

  Learn and prepare with these daily current affairs quiz and practice test questions on Agriculture to crack current affairs section of any competitive exam. These questions are from the topic of Indian Agriculture. Questions are very useful for competitive exams and General Knowledge.    1. Red Delicious is a variety of– (a) Apple (b) Guava (c) Mango (d) Papaya (Ans : a) 2. The ratio between marketable crop yield and water used in evapotranspiration is known as– (a) Water use efficiency (b) Consumptive use efficiency (c) Field water use efficiency (d) Economic irrigation efficiency (Ans : a) 3. Which of the following elements is not essential element of plants but proves to be beneficial for some plants? (a) Copper (b) Sodium (c) Boron (d) Iodine (Ans : b) 4. In Jute growing areas the usual alternate crop is– (a) Sugarcane (b) Wheat (c) Cotton (d) Rice (Ans : d) 5. Which one of the following fertilizers is known as ‘Kisan Khad’? (a) Ammonium Sulphate (b) Urea (c) Calcium Ammonium Nitrate (d) None of these (Ans : c) 6. The colour of tomato is due to the presence of– (a) Xanthomonas (b) Anthocyanin (c) Lycopin (d) Carotene (Ans : c) Latest Jobs : Assistant Agricultural Officer Posts 2017 7. The cropping intensity of maize-potato-tobacoo is– (a) 200% (b) 100% (c) 300 (d) None of these (Ans : c) 8. In India post-harvest losses of fruit and vegetable is ………. Per cent of the total production. (a) 25 – 30 (b) 40 – 45 (c) 15 – 20 (d) 50 – 50 (Ans : a) 9. Neelum is variety of– (a) Papaya (b) Mango (c) Grape (d) Apple (Ans : b) 10. Which one of the following is not a primary nutrient? (a) N (b) S (c) K (d) P (Ans : b) 11. TPS technique is related to– (a) Tomato (b) Potato (c) Sugarcane (d) All of these (Ans : b) 12. Where do the female mango leaf hoppers lay their eggs? (a) On the dorsal surface of leaves (b) On the ventral surface of leaves (c) Inside the mid-rib of leaves (d) inside the tissue of leaf margin (Ans : b) 13. Seed rate of American cotton is– (a) 12 kg/ha (b) 20 kg/ha (c) 30 kg/ha (d) 35 kg/ha (Ans : b) 14. ‘First blight’ of sugarcane is due to deficiency of nutrient– (a) Zn (b) Mn (c) Fe (d) P (Ans : b) 15. In India, gene bank of wheat is located at– (a) IARI, New Delhi (b) Karnal (c) Ludhiana (d) Kanpur (Ans : b) 16. ‘Chanchal’ is a variety of– (a) Tomato (b) Brinjal (c) Chilli (d) Capsicum (Ans : c) 17. The Commission of Agricultural Costs and Prices fixes the– (a) Retail price (b) Support price (c) Wholesle price (d) None of these (Ans : b) 18. ‘Pusa Jai Kisan’ is a somaclone of– (a) Basmati rice (b) Indian mustard (c) Citronella java (d) Khesari (Ans : b) 19. SRI is a technique used in– (a) Rice (b) Wheat (c) Maize (d) Groundnut (Ans : a) 20. In maize plants– (a) Tassels appear first (b) Silk appear first (c) Both of these appear at same time (d) None of these (Ans : b) 21 Seed plant technique is followed in– (a) Wheat (b) Paddy (c) Potato (d) Bijra (Ans : b) 22. Citrus tristeza virus is transmitted through– (a) Aphid (b) Plant hopper (c) Thrips (d) Nematode (Ans : b) 23. Parthenocarpy occurs in– (a) Mango (b) Jackfruit (c) Peach (d) Banana (Ans : b) 24. Isolation distance for foundations seed of rice is– (a) 30 metre (b) 50 metre (c) 35 metre (d) 3 metre (Ans : d) 25. Guttation occurs in plants through– (a) Stomata (b) Hydathodes (c) Both (a) and (b) (d) None of these (Ans : c) 26. Sulphur–coated Urea contains N– (a) 30% (b) 40% (c) 21% (d) 26% (Ans : a) 27. Khaira disease of rice can be controlled by spraying– (a) Borax (b) Copper sulphate (c) Zinc sulphate (d) Calcium sulphate (Ans : c) 28. Recording of milk production in dairy farm is done mainly for– (a) Quick selling of milk (b) Increase in production of milk (c) Selection of good producer (d) Ensuring Quality of milk (Ans : c) 29. Ratna is a variety of– (a) Wheat (b) Rice (c) Barley (d) Maize (Ans : c) 30. Which two crops of the following are responsible for almost 75% of pulse production in India? (a) Gram and moong bean (b) Gram and pigeon pea (c) Moong bean and lentil (d) Pigeon pea and moong bean (Ans : b) 31. Milk Sugar is– (a) Fructose (b) Lactose (c) Maltose (d) Sucrose (Ans : b) 32. Blind hoeing is recommended for– (a) Wheat (b) Maize (c) Groundnut (d) Sugarcane (Ans : d) 33. Among the following crop rotations, which is good for increasing soil nutrient status? (a) Sorghum – Wheat (b) Rice – Wheat (c) Pearlmillet – Wheat (d) Groundnut – Wheat (Ans : d) 34. Which one of the following plants belongs to family Anacardiaceae? (a) Orange (b) Papaya (c) Cashewnut (d) None of these (Ans : c) 35. Gynodioecious varieties papaya produce– (a) Only male plants (b) Only female plants (c) Female and hermaphrodite plants (d) Male and hermaphrodite plants (Ans : b) 36. The Green Revolution has mainly been successful for– (a) Rice (b) Wheat (c) Maize (d) Gram (Ans : b) 37. The number of essential mineral elements of plant is– (a) 20 (b) 16 (c) 13 (d) 21 (Ans : b) 38. Damaging stage of potato tuber moth is– (a) Larva (b) Adult (c) Pupa (d) All of these (Ans : a) 39. Vinegar contains, ……….. per cent acetic acid. (a) 10 (b) 5 (c) 20 (d) 15 (Ans : d) 40. Botanically pineapple is a– (a) Pome (b) Berry (c) Baluster (d) Sorosis (Ans : d) 41. Which of the following is glyceride? (a) Coconut oil (b) Kerosine oil (c) Essential oil (d) Catechol (Ans : d) 42. Prabhat is an early short duration variety of– (a) Green gram (b) Black gram (c) Red gram (d) Gram (Ans : c) 43. Rice and wheat has how many stamens? (a) 3, 3 (b) 6, 6 (c) 3, 6 (d) 6, 3 (Ans : a) 44. Greening of potato results in– (a) Increase in nutritional quality (b) Decrease in nutritional quality (c) Increase in disease resistance (d) Decrease in disease resistance (Ans : b) 45. Damping-off disease of vegetable nursery can be controlled by– (a) Solarization (b) Mixing of fungicides in soil (c) Seed treatment (d) All of these (Ans : d) 46. Which one of the following can be suitable for cropping as a wheat mixed crop? (a) Mustard (b) Jowar (c) Cotton (d) Cabbage (Ans : a) 47. Groundnut pegs when developed in the soil form– (a) Roots (b) Stems (c) Tubers (d) Fruits (Ans : d) 48 The optimum cardinal temperature point for germination of rice seeds is– (a) 20°C – 25°C (b) 18°C – 22°C (c) 37°C – 39°C (d) 30°C – 32°C (Ans : a) 49. Numbers of agro-climate and ecological zones classified by ICAR respectively are– (a) 8, 131 (b) 131, 8 (c) 15, 131 (d) 21, 15 (Ans : c) 50. Pink bollworm is a pest of– (a) Mustard (b) Cotton (c) Okra (d) Gram (Ans : b)

v List of Folk Dance Form in India – State Wise For Bank Exam

v Famous Palaces in India

v LIST OF SPACE RESEARCH CENTERS IN INDIA

v Famous Temples in India

v Major Tiger Reserves of India

v Union Territories with their capitals and governing bodies

v Important Indian Towns and Cities situated on River Bank

v List of Longest, Largest, Highest, Tallest Places in the India

v List of Waterfalls in India

v List of First in India

v List of Indian Government Schemes

v India’s Rank on different index 2018

v List of Insurance Joint Ventures in India

v Important Missiles of India

v List of Indian Ambassadors to Foreign Countries

v Thermal Power Stations & Hydro Stations In India

v Major Religions of the World

v Memorial Places of Famous Indian Leaders

v 50 Major Airlines of the World

v Cities and Their Nicknames

v Nick names of Famous Persons & Sportsperson

v Indian Political Parties & their Leaders & Symbols

v State Symbols of India

v Countries visited by Narendra Modi (2014-2017)

v National Parks of India

v Important Museums In India

v Recently Appointed Brand Ambassadors

v All Chief Justices of India Since 1950 Till Date

v Important International Boundary Lines

v Famous Cricket Stadium In World

v Major Lakes in India

v ‘Father of the Nation’ of Different Countries

v Indian Cities and Their Nicknames

v Highest, Longest, Biggest, Largest, Deepest, Smallest of the World & India

v 50 Famous Sports Personalities in India

v List of 29 Indian States and Their Capitals + Chief Ministers in 2018

v National Symbols of India

v Indian Railway Zones Headquarters & Divisions

v List of Bharat Ratna Award Winners 1954 – 2017

v Difference Between Private And Nationalised Banks?

v Khel Ratna, Arjuna & Dronacharya award winners for 2017

v Jnanpith Award Winners 2017

v Man Booker Prize Winners Complete List (1969-2017)

v Agriculture GK Objective Question & Answers MCQ

v Socio – Religious Reform Movements In India

v Best Famous Slogans/Quotes By Indian Freedom Fighters

v Important Wars & Battles in Indian History

v Important Years/Dates in Indian History 1851 to 2010

v Regional Rural Banks ( Sponsors & States )

v List Of National & International Airports In India

v 14 Major Seaports in India, Indian Sea ports

v Joint Military Exercises Of Indian Army With Other Countries 2018

v Bank, Headquarters, Tagline/Slogan & Their Chairman/Head 2018

v CEOs, MDs & Heads of Indian Banks 2018

v Foreign Banks in India And Their Headquarter 2018

v Heads of Important Offices in India :Latest

v Important Indian Organisations And Their Headquarters 2018

v List of 35 UNESCO World Heritage Sites in India

  v List of Folk Dance Form in India – State Wise For Bank Exam

v Famous Palaces in India

v LIST OF SPACE RESEARCH CENTERS IN INDIA

v Famous Temples in India

v Major Tiger Reserves of India

v Union Territories with their capitals and governing bodies

v Important Indian Towns and Cities situated on River Bank

v List of Longest, Largest, Highest, Tallest Places in the India

v List of Waterfalls in India

v List of First in India

v List of Indian Government Schemes

v India’s Rank on different index 2018

v List of Insurance Joint Ventures in India

v Important Missiles of India

v List of Indian Ambassadors to Foreign Countries

v Thermal Power Stations & Hydro Stations In India

v Major Religions of the World

v Memorial Places of Famous Indian Leaders

v 50 Major Airlines of the World

v Cities and Their Nicknames

v Nick names of Famous Persons & Sportsperson

v Indian Political Parties & their Leaders & Symbols

v State Symbols of India

v Countries visited by Narendra Modi (2014-2017)

v National Parks of India

v Important Museums In India

v Recently Appointed Brand Ambassadors

v All Chief Justices of India Since 1950 Till Date

v Important International Boundary Lines

v Famous Cricket Stadium In World

v Major Lakes in India

v ‘Father of the Nation’ of Different Countries

v Indian Cities and Their Nicknames

v Highest, Longest, Biggest, Largest, Deepest, Smallest of the World & India

v 50 Famous Sports Personalities in India

v List of 29 Indian States and Their Capitals + Chief Ministers in 2018

v National Symbols of India

v Indian Railway Zones Headquarters & Divisions

v List of Bharat Ratna Award Winners 1954 – 2017

v Difference Between Private And Nationalised Banks?

v Khel Ratna, Arjuna & Dronacharya award winners for 2017

v Jnanpith Award Winners 2017

v Man Booker Prize Winners Complete List (1969-2017)

v Agriculture GK Objective Question & Answers MCQ

v Socio – Religious Reform Movements In India

v Best Famous Slogans/Quotes By Indian Freedom Fighters

v Important Wars & Battles in Indian History

v Important Years/Dates in Indian History 1851 to 2010

v Regional Rural Banks ( Sponsors & States )

v List Of National & International Airports In India

v 14 Major Seaports in India, Indian Sea ports

v Joint Military Exercises Of Indian Army With Other Countries 2018

v Bank, Headquarters, Tagline/Slogan & Their Chairman/Head 2018

v CEOs, MDs & Heads of Indian Banks 2018

v Foreign Banks in India And Their Headquarter 2018

v Heads of Important Offices in India :Latest

v Important Indian Organisations And Their Headquarters 2018

v List of 35 UNESCO World Heritage Sites in India

Read the full article

[agribusinessworld]

Climate Change- Rural Livelihoods - Migration

Agriculture and allied sectors are highly sensitive to Climate change. It is directly touching livelihood and human being as well. India is basically agriculture based country where majority of the population is associated with Agriculture and allied services. The unrelenting droughts and floods are affecting the livelihood of millions of people worldwide who depend on agriculture with other countries India where 70% of the population lives in rural areas and in one way or other they are associated with Farming are getting affected.

Climate change has a ruthless impact on the rural livelihoods mainly focussing on small and marginal farmers globally. With the passage of time the income of small farmers and marginal farmers of developing countries are gradually decreasing day by day due to various factors and one of the major factor is climate change. This insecurity among rural population is hovering which leads to migration of younger generation between the age group of (15yrs to 30yrs)  to distant far off places in search of work.

We all know very well that main reason of climate change is global warming, the temperature of Mother Earth is increasing due to excess release of CO2 from industries and burning of fossil fuels which make a thick layer on Earth that leads to the rise in temperature of the Earth and the sea water level is increasing rapidly.

In the context of developing nations such as India, where agriculture continues to support the livelihoods of more than two-thirds of the population and impact of climate change on agriculture and people’s livelihoods assumes important is getting badly affected every day. Small and marginal farmers mainly depend on weather for the cultivation of their crops so due to rapid change is the weather they are facing problem in cultivation. Agriculture and allied activities, such as livestock and fisheries, constitute an important component of India’s Gross Domestic Product (GDP) contributing nearly 25 per cent of the GDP and providing livelihoods to two-thirds of the population. Still the farmers and rural population who are directly or indirectly associated with farming are not encouraging their next generation to get into farming.  According to FAO Globally the most Rural Youth Distress migration takes place within the country and it is about 740 million and there are many root causes of migration and one of the main causes is Environmental Degradation. If this kind of environmental degradation will continue then it is very difficult to reach UN SDG Mission “Zero Hunger” by 2030.

The quantity of production of crops are  getting affected in some areas where the sea water level is increasing and the land is going under the water or the land is becoming unfertile due to salty water  and on the other hand in some places where lands are becoming barren due to rapid fall of ground water level  .

Due to this factor Rural Youth Distress migration is becoming a major concern in present days scenario. In this situation one FARMER PRODUCER COMPANY has come forward in the district of Hooghly,West Bengal keeping in mind the three factors climate change -Rural livelihoods- migration.

Hooghly Vegetable Growers Producer Company Ltd, promoted by National Vegetable Initiative For Urban Cluster (NVIUC) Govt of India in the year 2010-2011 Balagarh, Hooghly is the first FPC in the District which has come forward to take the  initiative to promote Poly house or Green House farming among the farmers in rural areas of Hooghly and helping farmers getting a sustainable source of Income.  Coloured Capsicum, Bell pepper, Tomato, Green Chilly, Horticulture flowers (Gerbera) are mainly grown under poly house as the farming is under full controlled system related to water usage, fertilizer usage so it has become very popular. The main objective of the FPC is to reduce the wastage of water, fertilizer and increase the income of the farmers. The FPC is closely working with NABARD, District Horticulture Office Hooghly, Government of West Bengal and Hooghly KVK to attract younger generation youths to stop migration and Providing them alternative source of income through cultivation under Poly-house/Green House.

[wionews]

Will PM Modi’s Israel visit bring the second Green Revolution to India?

What do olive, mango and pomegranate orchards have to do with Prime Minister Narendra Modi’s ongoing visit to Israel? A lot it seems. 

These food items are fast emerging as important planks of diplomatic relationship between India and Israel. With India suffering from acute farm crisis, and farmers committing suicide as there is not enough return from the market, the country desperately needs a second Green Revolution, which needs to be very different from the first Green Revolution of the 1960s. While the latter helped to boost up yield of foodcrops, the next one needs to concentrate on better utilisation of  scarce resources. And that is where Israel can be of help to India. 

In his current trip to Israel, PM Modi has signed a MoU with Israel to undertake a 3-year long programme of agricultural development, stretching over the period from 2018 to 2020, to introduce “smart” technologies and practices to boost income and condition of farmers in the country. 

Decades back, it was the golden wheat fields of the US which fired the imagination of the agricultural scientists to introduce high-yielding varieties Mexican seeds among Indian farmers. Roughly forty-years later, the flowering tomato and olive plants of Tel-Aviv farms are capturing the Indian imagination again. From a cereal-centric poor man’s diet, which is rich only in carbs, India is ready to shift to more vitamins. It is the sign of rising opulence of the Indian middle-class.

Moving beyond the Green Revolution

Agricultural technology, or more specifically food production technology, has always been a crucial geopolitical tool. In the heydays of Cold War politics, helping India to grow more rice and wheat became an important aspect of America’s anti-communism drive. With millions going hungry in India, the US feared that it is creating the ideal breeding ground for communism in rural India. So, while the US send in shiploads of wheat aid to India as part of the PL-480 programme, it initiated through the Rockefeller Foundation scientists working in India a plan to revolutionise Indian foodgrain production. The culmination of the whole effort was the Green Revolution of the late 1960s. 

While the Green Revolution ensured that there is enough cereals for the Indian masses, the resource-intensive nature of the farming system opened up a pandora’s box of trouble. Critics soon started pointing out that the huge amount of fertilisers and round-the-year irrigation needed to grow the crop is a drain on the small farmers of India who are the numerical majority. Environmentally speak, the criticism ran that the Green Revolution technology is harming the soil, depleting the groundwater resources and chemically polluting the air. 

By the 1980s, the fertiliser and irrigation-induced high yield witnessed in the Indian farming sector reached a plateau. The hope of pumping in more inputs to raise the output proved to be unsustainable in the long run. Now, with increasing number of farmers committing suicide over the input costs and diminishing return from the market, Israel’s role in finding a solution in India’s farming problems is gaining increasing significance in the bilateral relationship. 

Olive trees in the desert

In the arid deserts of Rajasthan where farmers are struggling to meet ends, millions of olive trees have been imported in the recent past to transform the landscape. With affluent middle-class Indians fast taking to cooking and using olive oil in food, India needs to produce more olive. As of 2013, the country had been importing 11,158 tons of olive oil with Spain providing more than 50 per cent of this demand. Such has been the rate of profit from this growing oil market, which is both domestic and international, that the Spanish olive oil companies have started a campaign called, “Join the olive oil revolution”. 

Instead of allowing the foreign companies to ride the high crest of this wave, Indian and Israeli governments signed a three-year plan on agriculture that would introduce several crops associated with the Middle East and Mediterranean to India. So, olive was followed by pomegranates, dates and other citrus fruits. As did veggies, such as tomato, brinjal, seedless cucumbers and coloured capsicum. 

Much of the farming success of Israel is being attributed to the drip irrigation technology which the country has perfected. An arid land with very little fresh water resources, Israel had no option but to make better use of available water, even dirty and salinated water. Israel is land scarce too, a constraint which the country have been struggling to overcome through vertical farming. Both these agricultural innovations have great use in India, as the farmers are hard pressed to make maximum use of groundwater resources and shrinking acreages.

The diplomacy of “Green” technologies

MASHAV- Israel’s Agency for International Development Cooperation under the Ministry of Foreign Affairs has tied up with the Ministry of Agriculture of India since 2008 to introduce 28 Centers of Excellence whose two primary goals would be to develop a sustainable agricultural production technology for India and diversify the food basket of Indians. Maharashtra, Haryana, Gujarat and Bihar are the states where the centers are operating to best of their potential.

Mashav, for instance, reports 20,000 farmers visit the center at Haryana every year where vegetable production has gone up by 5 to 10 times. While production has gone up, the expenses incurred on pesticides and fertilizers have significantly gone down from INR 45 to 10 thousands and 25 to 12 thousands respectively.

So, drip irrigation and orchard management have become as crucial as buying fighter jets and sharing space technology between the two countries. With India and Israel bonding over agricultural know-how, the bilateral relations are entering a new constructive phase, involving the masses and civilian experts. This is a far cry from the militaristic posturing of the two countries where the sole goal is to collaborate over defense matters, incurring humungous expenses and working in total secrecy.  

Experts urge that for India, it will be diplomatically prudent to keep discussing and gaining from these soft diplomatic manoeuvres. The two countries, particularly India, should not confine their diplomatic narratives around defense strategies. In order to build a healthy, long-term and mutually beneficial economic front for both states, it is imperative that the two countries find areas that are of mutual interests beyond the highly-charged arena of anti-terrorism. 

In the murky waters of international diplomacy, alliances suffer through duress as political agendas of government change. The Palestine cause, for instance, will continue to be a thorny issue in India-Israel bilateral relation. The present Indian government may have put the Palestine issue in the back burner but future governments may not. Especially because the Congress-led governments in the past had been particularly sympathetic of the Palestine cause. Even PM Vajpayee of Narendra Modi's party followed the Congress's set path when it was in power. Under the circumstance, it is prudent to keep other avenues of dialogue and cooperation open, even if the two countries may not always agree on how Israel deals with the Palestinian people and their aspiration of freedom from "Israeli occupation". 

  ]]>

[theladyjstyle]

ITI holder creates wonders in polyhouse farming

Boranchu Srikanth Reddy grows capsicum and cucumber crops of multiple colours and registers an extraordinary yield.

https://telanganatoday.news/iti-holder-creates-wonders-polyhouse-farming

[graciedroweuk]

15 Covertly Clever Ways to Sneak More Vegetables in Your Diet

Blend the veggies before incorporating them to some formula or reduce them into small items. This way, they’ll be fussy people wont actually understand that they’re having a veggie they hate and less clearly observed.

If you have actually attempted to supply a kid veggies, you understand there is anything unappealing about them. Occasionally it is simpler and much more enjoyment to consume something which is not as good for all of US despite the fact that they taste great. Veggies really are an essential section of a diet that is healthier . They’ve been demonstrated to avoid several illnesses, including heart and melanoma disease. Among the greatest issues you certainly can do for oneself as well as for your household would be to make sure that most people are obtaining two of veggies every day or a helping. What is a house-cook when no body really wants to consume these great to complete, however -for you vegetables? Here are to get everybody to consume their veggies, even when they’re the pickiest of people, some excellent suggestions.

Veggies could be choked in a meal player of any taste to show them right into an address that was tasty. For instance, to create a carrot dessert, consider acrylic white sugar, and eggs in a dish and beat on the combination until mixed. For this, include vanilla flour, nutmeg, cooking soda, and sodium. Defeat to get a moment. Today mix in with almonds and peas.

Lots of veggies for example much more and tomato, potato, zucchini, kale, squash, mushroom may be used to create pancakes. For example, to create a pancake, blend, processed pumpkin puree butter. Today include this combination towards the player comprising all-purpose soil ginger, sugar powder flour, sodium, and cloves. Soften some butter by flowing within the player and create pancakes.

Veggie drinks are created mainly of plant sprays or mixed veggies. Fruits like grapes or oranges could be put into the drinks to enhance their taste. They’re frequently recommended as reduced-glucose options to fruit drinks and therefore are laden with supplements that were important. Veggies for example cucumbers, kale, and beets are a few excellent options for drinks, they possess a great taste and therefore are laden with vitamins because. Additional vegetable options for drinks are cabbage, carrots and wheatgrass.

Yogurt Sauce With More Vegetables

Another method of having veggies is currently sinking them in a contrasting and quick gravy or drop. the veggies can slice and also have them uncooked or prepared. Stove the veggies of one’s option should you choose them prepared and period them with sodium, pepper rosemary oregano, and acrylic. Make garlic drop a tasty and steamy yogurt or perhaps a veggie marinade of one’s option. Today drop the vegetables inside it and revel in your dinner.

Lasagna With Vegetable Sugar

Pizzas are to carry a heap of vegetables an excellent automobile. An additional flavor is given by veggie toppings for your lasagna. By the addition of vegetables of one’s option along side some technique oneself that you don’t like. Virtually any veggie like roasting squash, or tomato, peppers could be put into a pizza-topping.

Dinner With Vegetables

One more thing that sets normally with veggies is entree. There are lots of innovative methods to mix them. You can include the entree and lots of vegetables and veggies for example spinach cauliflower and weeds. Steam or toast and put them atop entree that is grilled. For extra taste, you are able to sauté some cloves of garlic and some oil using the veggies and blend nicely right before helping.

Omelet With Spinach And Green Peas

Omelet With Vegetables And Parmesan

If you should be producing an omelet include some vegetables such as for example kale sliced spinach when the cooking is performed.

Veggies In A Grill Pot

Cooking vegetables makes them taste. Veggies for grilling’s most effective options contain eggplant beans, bell pepper zucchini corn and asparagus. Slice the veggies in ways so for cooking that a skewer could be tell you them. Corn could be set on the grate.

To show them completely enchanting, cooked carrots could be applied having a small olive oil, salt and pepper, cooked asparagus could be whipped up having a small garlic aioli, zucchini could be marinated with balsamic and basil or peppermint before grilling, pesto could be put into cooked tomatoes, eggplant could be marinated with balsamic vinegar, garlic, basil, and olive oil before grilling, and green beans could be marinated having a small olive oil, sodium, and pepper before grilling.

Vegetable Soup With Parsnips

Veggies may be used in soups and sauces to include a towards the flavor. You can include a can of potato or tomatoes towards the soup. This can create a soup that is tasty and you’ll obtain an opportunity to slip veggies that are additional inside it. In a menu, you can include sweet-potato carrot, or squash mix. By pairing veggies another method of creating a wholesome soup is.

The quickest and finest way is in a shake. Shakes are a very good way to obtain the vitamins you’ll need. Excellent foods are made by many shakes, and nothing beats on a chilly shake on the summer evening that is warm.

Begin with a fluid foundation like dairy or liquid. Coconut-milk certainly will create your shake flavor as an area beverage, and is a superb supply of calcium. Then add protein like peanut butter. You may also put in a number of vegetables or almonds. Subsequently, include vegetables and some fruits of one’s option. Your shake mightn’t become the absolute most delicious colour in the event that you incorporate a few vibrant- fruits and tinted vegetables, but may taste incredible. Mix it as well as some snow and consume your veggies.

Red vegetables like peas, pumpkin, butternutsquash, and special apples are full of metal and Vitamin – A. Additionally they include color and sweetness to some shake. Broccoli, kale, oatmeal, and natural peppers will also be excellent choices for a shake because they are full of important vitamins required for your everyday diet. You are able to mix a nice berry and the vegetables to improve the taste, which makes it more straightforward to digest them.

Broccoli With Melted Cheese

Broccoli With Melted Cheese

Obstructing your veggies with anything more tasty is a superb method to induce individuals to consume them if you should be not concerned about calories. Cheese on broccoli is incredible. Over simmering water, steam the broccoli. Then put over broccoli with salt. Before cheese melts today, spread cheese and stove. You should use any kind of cheese such as for example cheese, or cheddar. Benefit from the handle.

Salad with Ranch Dressing

Tossed Salad With Ranch Attire

Dressing on soups could make chowing on these abundant vegetables less down of the task. Soups could be laden with cucumbers clean vegetables, tomatoes, capsicum and much more. Mix all one’s option in a sizable bowl’s veggies. Throw them with farm dressing to layer. Period with salt. You may also chop veggies and can include them in a salad or perhaps a chicken or tuna salad.

Snacks, Hamburgers, Systems and Much More

Wraps With Vegetable Stuffing

Hamburger With Plant Stuffing

You can include a of veggies in between levels of lasagna systems, or hamburgers. You can actually conceal veggies inside your hamburgers by utilizing ground-beef, dicing the veggies truly little, and producing your personal patties using the vegetables nestled in.

Provide an offer to consume these vegetables whenever everything else fails. Allow oneself possess a bit of candy when you have a whole kale salad. Allow them possess a little information of icecream in case your children eat-all their broccoli. After beating your hate to get a particular veggie handle yourself having a meal of one’s option.

One typical cause not to contain veggies in dishes may be the period it requires to reduce them. A good way to avoid it would be to reduce vegetables and inventory up them or purchase pre-slice types. Intend to discover new dishes offering veggies.

You may also choose each day of the week whenever you includes perhaps a vegetable that your children or you hate, or a veggie that you don’t usually do. Choose each day whenever you may have only food of the week whenever you may move meatless or perhaps a week each month. This way you’ll be including veggies in what you eat.

While you believed consuming your veggies is not as hard. All you’ve got to complete is conceal them in perhaps a shake or a meal or include anything to create them more tasty. Before you realize it, your children as well as you is likely to be wanting for that meals which contain veggies, and also you will not be ready to maintain them.

from network 4 http://www.church-papers.com/15-covertly-clever-ways-to-sneak-more-vegetables-in-your-diet/

[marketingadvisorvietnam]

2 days or more on Phu Quoc, the pearl island

Marketing Advisor đã viết bài trên http://www.ticvietnam.vn/2-days-or-more-on-phu-quoc-the-pearl-island/

2 days or more on Phu Quoc, the pearl island

Here is all you need to know to visit this popular place in southern Vietnam.

Best time to visit 

The ideal time to travel to Phu Quoc, Vietnam’s biggest island, is from November to April. 

This is the dry season in southern Vietnam, and the sea will be calm and the weather perfect for outdoor activities. It is the best time to unwind and relax on the beach or take a dip in the cool water.

Backpackers and those who want to go on an adventure should be mindful and bring enough water and sun-protection gear since things can get really hot.

From April to October is the rainy season. But it is also the peak season on Phu Quoc since it is the summer vacation. The island gets extremely crowded and all prices go up.

How to get there 

The best way to travel to Phu Quoc, from both Hanoi and Ho Chi Minh City, is by plane. Vietnam Airlines and Vietjet Air have daily direct flights.

Phu Quoc International Airport is around five kilometers from the downtown. You can take a shuttle bus from the airport or call a cab.

Visitors from HCMC have other options like getting here by motorbike, car or bus and then a ferry or speedboat.

From HCMC, drive or take a bus to either Rach Gia (6-hour drive) or Ha Tien (7.5-hour drive). The bus fare is VND150,000–230,000 ($6.43 – $9.86) depending on the operator.

At Rach Gia, take a speedboat to get to the island. The boats usually depart at 8:00 a.m, 8:45 a.m, or 1:00 p.m and tickets cost VND230,000-250,000 ($9.86–$10.72). The trip takes around an hour. The speedboats allow motorbikes on board though prior reservation is needed.

If you are the kind who gets seasick in a speedboat, you can take a ferry from Ha Tien at the Thanh Thoi Wharf to Da Chong Port (Bai Thom, Phu Quoc). The ferry takes nearly three hours and the ticket costs VND185,000 ($7.9). However, Da Chong Port is not too close to the town centre, and it could take up to 40 minutes to reach the resort area.

Where to stay

Since the island has become popular among both Vietnamese and international tourists, there are many choices of accomodation available.

Those who want to stay in the comfort of professional lodging can choose from a number of places scattered around the island, ranging from luxurious resorts to cheap hotels.

Homestay services are also worth consideration to get more in touch with the local lifestyles, and saving money at the same time.

8 must-try experiences

Phu Quoc is divided into four main tourism areas: the centre (Duong Dong town) and the southern, northern and eastern areas. Depending on the intinery, it will take at least 2 days to get the most out of your trip.

Take a dip in the ocean.

It might seems obvious but one of the things, if not the first, visitors should do is jump in and take a dip in the ocean. In Phu Quoc, there are many beautiful beaches with clear blue water, gentle waves and water that is shallow and safe to swim in such as Truong, Sao, Dai, Khem, and Ong Lam. Each has its own character, so try them and pick your favourite.

Snorkeling in the coral reefs

It would be a shame not to go snorkeling to see the dazzling colours of the coral reefs and their diverse marine life, especially since coral reefs are not very common in Vietnam. Scuba diving services are available. 

Hon Thom Island is the ideal place to explore the coral reef since the water is relatively clear and the reef remains somewhat wild. This is also one of the largest aquaculture and pearl farming areas in Phu Quoc.

Watching the sunset

Phu Quoc was named by the National Geographic as one of the best places in the world to watch the sun set. One of the best places on the island to behold this glorious moment is Mui Dinh Cau (Cape Dinh Cau). Here, visitors can get an unobstructed view of a sky painted with splashes of red, orange, purple, and blue as the sun slowly sets in the distant horizon.

Squid fishing at night

A squid fishing tour usually starts in the afternoon and ends at around 10:00 p.m. Visitors can either hire their own boat if in a large group, or join other small groups. The ticket is around VND330,000 ($14.20) per person. The price might vary, depending on the company and season. Freshly caught seafood will be cooked and served right on the boat.

Catch the sunrise

Waking up early and catching the first rays of the sun on the ocean is definitely a worthwhile experience. Not only will visitors get to see another beautiful display of colours and light, it is also an opportunity to see the fishing villages transform from peaceful little places into bustling markets.

Explore untouched islands

There are still many small, pristine islands around Phu Quoc. Visitors can hire boats to travel to some of these islands such as Hon Dam and Cape Ong Doi and explore their wilderness. However, visitors should only visit the smaller islands when the weather is good and the sea is calm and with a local guide on board. Do not go by yourself.

Take a walk in a national park

Located in the northeast of Phu Quoc, the Phu Quoc National Park is home to many unique species of flora and fauna, evergreen forests and mountains. Most parts of the park are protected though tourism activities such as camping, hiking, bird-watching, and photography are allowed at some places. Here is the 565-meter Mount Chua, the highest point on the island. From the top, visitors can get an amazing panoramic view of the whole island.

Visit Phu Quoc Prison

Take a step back and learn about the gruesome things that happened on the island during the war at Phu Quoc Prison. This notorious old prison was built by the French in the late 1940s. Now, much of the site comprises eerie dummies of Vietnamese soldiers reenacting the torture that was once routine here. There is also a war memorial to the south of the prison.

8 Must- try foods

Raw herring salad

This is a signature dish of Phu Quoc. It can be found in almost all the restaurants on the island, from high-end to budget. 

The salad is usually served with fresh vegetables and herbs, coconut and peanuts, wrapped in rice paper with fish sauce as a dipping sauce. The dish is a wonderful combination of flavours and textures. The natural sweetness and softness of the fresh fish, the sourness of the vinegar and lime juice, the minty taste of the herbs, the crunchiness of the vegetables, especially the coconut, and a hint of saltiness from the fish sauce, are what make this dish so savoury and popular.

Ham Ninh crab

The crabs here are not big but their meat is fresh, sweet and they are reasonably priced. Depending on the season, the price is VND200,000-500,000 ($8.6 – $21.5) per kilogram. Choose the female crab to enjoy the eggs, and choose the male crab for more meat.

Grilled pen shell

This is also a very popular dish among gastronomes. It can be grilled with many different things like scallions and oil garnish or salt and chillies. Unlike when boiled or fried, grilled pen shell retains its chewiness, and that’s what makes it a popular favorite.

Sea cucumber

This is another one of Phu Quoc’s specialties. It’s liked by many people for its high nutritional value. Sea cucumbers dishes are usually served stir-fried with bitter melon and capsicum or stewed with goat meat or pork. Some cook them in porridge. But sea cucumber is expensive at around VND1 million per kilogram ($43)

 Sea urchin

In Phu Quoc, sea urchins are mostly cut open and grilled on charcoal with scallion and garnish added on top. There are other delicious sea urchins dishes such as sea urchins sour salad, roasted sea urchins and sea urchins porridge.

Abalone

Phu Quoc’s abalone is famous for being very nutritious. It is also used in traditional eastern medicine.

Bitter bolete

This species of mushroom can often be found after the first rains of the season in the melaleuca forests. Although the mushroom can be a bit bitter, hence the name, it is believed to be a cure for tiredness, flu and headache and beneficial to internal organs. 

Thanks to the mangrove oil in the mushroom , it is also said to have detoxification properties, which is a great remedy for hangovers. The mushroom season only lasts for around a month, so it is not guaranteed to be available all year round.

Bun ken (Ken noodles)

This dish can also be found in Chau Doc and Can Tho, but bun ken in Phu Quoc has its own characteristics. The dish consists of fish cooked in tasty curry soup seasoned with lemongrass and coconut milk. 

However, while elsewhere they use striped snakehead, in Phu Quoc it is made with minced nhau or yellowtail scad, fishes that can be found in plenty in the sea around the island. 

A bowl of bun ken is served with a layer of fermented papaya salad on top and the fish soup and vegetables underneath the noodles. Not as common as the other foods in this list, bun ken is found only at two places on the island: at the Dinh Cau Night Market and Ut Luom’s, a street stall known by all the locals.

Last Tips

Do not go to Phu Quoc during the storm season.

If you plan to visit during the peak season, you need to book rooms a month in advance due to the high demand.

There are a few areas in Phu Quoc where visitors are not allowed to enter. Be mindful and do not trespass.

Remember to check the schedule for the high-speed boat and ferry to Phu Quoc.

Story by Kim Cuong

Photo by Vy An, Thanh Luan, Goday, Vi Trieu, Ngoc Thanh

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