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ravika-spices · 8 months

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How to Make Delicious Non-Veg Dishes with Ravika Masala

If you are a fan of non-vegetarian cuisine, you know how important it is to use the right spices and masalas to enhance the flavor and aroma of your dishes. Whether you are cooking chicken, mutton, fish or biryani, you need a good quality masala that can bring out the best taste of your ingredients.

That’s why we recommend Ravika Masala, a brand of spice powder and masala that offers a range of products for different non-veg dishes. Ravika Masala is made from natural ingredients, without any artificial flavors, colors or preservatives. It is also hygienically packed and easy to use.

In this blog post, we will show you how to make some mouth-watering non-veg dishes with Ravika Masala. You can buy Ravika Masala online from Flipkart1 or JioMart at best prices.

Ravika Biryani Masala

Ravika Biryani Masala is a perfect blend of spices that can make your biryani delicious and aromatic. It contains ingredients like cardamom, cinnamon, cloves, bay leaf, cumin, coriander, turmeric, red chilli, salt and more. You can use it for any type of biryani, such as chicken biryani, mutton biryani or vegetable biryani.

To make biryani with Ravika Biryani Masala, you need to follow these simple steps:

Wash and soak basmati rice for 20 minutes. Drain and keep aside.

Heat oil or ghee in a large pot and fry sliced onions until golden brown. Remove some onions for garnishing and keep aside.

In the same oil or ghee, add Ravika Biryani Masala and sauté for a few seconds.

Add the meat of your choice (chicken, mutton or vegetables) and fry well until coated with the masala.

Add water as required and bring to a boil. Lower the heat and cook until the meat is tender.

In another pot, boil water with salt and a few drops of oil. Add the soaked rice and cook until almost done. Drain and keep aside.

In a large baking dish or oven-proof pan, layer the rice and meat alternately. Sprinkle some fried onions, chopped mint leaves, coriander leaves and saffron soaked in milk over each layer.

Cover the dish with a tight-fitting lid or aluminium foil and bake in a preheated oven at 180°C for 15 minutes or until the rice is fluffy and the meat is cooked through.

Serve hot with raita, salad and papad.

Ravika Chicken Masala

Chicken is a versatile ingredient that can be cooked in various ways. You can make curries, gravies, tandoori, tikka, roast or fry with chicken. But to make your chicken dishes more flavorful and tasty, you need a good chicken masala.

Ravika Chicken Masala is a specially formulated spice mix that can give your chicken dishes a spicy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of chicken dish, such as chicken curry, chicken tikka masala or butter chicken.

To make chicken curry with Ravika Chicken Masala, you need to follow these simple steps:

Wash and cut chicken into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Chicken Masala for 30 minutes.

Heat oil in a pan and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add tomato puree or chopped tomatoes and cook until soft.

Add water as required and bring to a boil. Lower the heat and simmer until the gravy is thickened.

Add the marinated chicken pieces and cook until done.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Mutton Masala

Mutton is a rich source of protein that can be cooked in various ways. You can make curries, kormas, kebabs or pulao with mutton. But to make your mutton dishes more succulent and tender, you need a good mutton masala.

Ravika Mutton Masala is a special blend of spices that can give your mutton dishes a robust and savory flavor. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, cardamom, cinnamon, cloves, bay leaf, nutmeg and more. You can use it for any type of mutton dish, such as mutton curry, mutton korma or mutton rogan josh.

To make mutton curry with Ravika Mutton Masala, you need to follow these simple steps:

Wash and cut mutton into medium-sized pieces. Marinate with some salt, yogurt and Ravika Mutton Masala for 2 hours or overnight in the refrigerator.

Heat oil or ghee in a pressure cooker and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add the marinated mutton pieces and fry well until browned on all sides.

Add water as required and pressure cook for 4 to 5 whistles or until the mutton is tender.

Release the pressure and open the lid. Adjust the salt and spice level as per your taste.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Fish Masala

Fish is a healthy and delicious food that can be cooked in various ways. You can make curries, fries, tikkas or baked dishes with fish. But to make your fish dishes more crispy and flavorful, you need a good fish masala.

Ravika Fish Masala is a unique blend of spices that can give your fish dishes a crispy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of fish dish, such as fish curry, fish fry or fish tikka.

To make fish fry with Ravika Fish Masala, you need to follow these simple steps:

Wash and cut fish into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Fish Masala for 15 minutes.

Heat oil in a pan and shallow fry the marinated fish pieces until golden and crisp on both sides.

Drain on paper towels and serve hot with onion rings, lemon wedges and mint chutney.

We hope you enjoyed this blog post and learned how to make some delicious non-veg dishes with Ravika Masala. Try these recipes at home and share your feedback with us. You can also check out our other products like Ravika Upgrade Your Kitchen, which is a combo pack of 10 different masalas for your everyday cooking needs.

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indianrestaurantganesha · 8 months

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A Gastronomic Excursion: Encountering Genuine Indian Food in Amsterdam

Introduction

Amsterdam, a city known for its dynamic culture and different culinary scene, offers plenty of feasting choices for local people and sightseers the same. Among the various worldwide flavors, Indian cooking stands apart with its rich history and fragrant flavors. In this article, we dive into the brilliant universe of Indian gastronomy inside the core of Amsterdam, investigating a first-class Indian café that embodies the substance of the subcontinent's culinary legacy.

A Brief look into Indian Cooking:

Indian cooking is an amicable mix of flavors, flavors, and customs that have developed over hundreds of years. It differs enormously across the tremendous subcontinent, with territorial dishes conveying one of a kind quality. As a cultural melting pot, Amsterdam is home to a few Indian restaurants that want to show visitors and locals this diversity.

Legitimate Indian Café in Amsterdam:

Concealed in a comfortable corner of Amsterdam's clamoring roads, "Zest of India" is an unlikely treasure, offering a legitimate and vivid Indian feasting experience. Laid out by a gathering of energetic food devotees hailing from various pieces of India, this eatery goes past serving tasty food; it is a tribute to the craft of culinary narrating.

Mood and Style:

As you step into Zest of India, the warm and welcoming feeling quickly establishes the vibe for an important eating experience. A charming fusion of traditional and contemporary aesthetics is achieved through the tasteful incorporation of elements from various Indian states into the decor. Every aspect of the restaurant conveys a sense of cultural diversity, from vibrant murals depicting Indian landscapes to intricately carved wooden furniture.

The Dishes: An Excursion through Indian Flavors

The café's broad menu takes burger joints on an enrapturing venture through India's different culinary legacy. Cautiously organized by the group of culinary specialists, it brags a plenty vegan and non-veggie lover choices that take care of each and every sense of taste. The dishes are nicely ordered into segments, each addressing an alternate locale of India.

Starters: Start your culinary experience with a variety of tempting starters, incorporating firm samosas loaded up with flavored potatoes, delicious roasted kebabs marinated in fragrant flavors, and flavorsome chaats overflowing with tart and sweet notes.

Main Dish: The fundamental course is a festival of India's provincial delights. From the velvety and fragrant north Indian curries to the blazing beach front dishes of the south, Flavor of India investigates every possibility. The exemplary margarine chicken, smooth dal makhani, and zesty vindaloo are among the must-attempt dishes that guarantee to take your taste buds on a rollercoaster ride.

Vegan Pleasures: For veggie lover food devotees, the café offers a plenty of heavenly choices. The rich and soothing palak paneer, the liberal navratan korma, and the smoky baingan bharta are a portion of the group top choices that never disappoint.

Biryani and Breads: The sweet-smelling biryanis, fragrant with saffron and cooked flawlessly, are a culinary magnum opus by their own doing. Match them with newly prepared naans and rotis directly from the oven for a bona fide eating experience.

Desserts: Traditional desserts like the mouthwatering gulab jamun and the delicate rasgulla, both of which are sure to satisfy your sweet tooth, are an essential part of any Indian meal.

Superior Hospitality and Service:

Aside from the exceptional cooking, Zest of India highly esteems offering flawless support and real neighborliness. The staff, knowledgeable in Indian culinary practices, are anxious to direct burger joints through the menu and offer the tales behind each dish. Their glow and mindfulness make an inviting climate that reverberates with the eatery's ethos of encouraging a feeling of local area.

Comprehensive developments and Celebrations:

Spice of India regularly organizes cultural events and festivals throughout the year to commemorate various Indian customs and celebrations. From Diwali to Holi, these occasions offer an opportunity for visitors to encounter Indian traditions, music, and dance, making the café a social center for both Indian expats and inquisitive local people.

Conclusion:

All in all, Flavor of India remains as a demonstration of the momentous culinary variety and social lavishness of Indian food in Amsterdam. The restaurant transports diners to the vibrant streets of India by providing an authentic and immersive dining experience through its carefully curated menu, warm atmosphere, and exceptional service.

By embracing the particular flavors and cooking strategies from different districts of the subcontinent, Zest of India exhibits the quintessence of Indian gastronomy, catching the hearts of local people and guests the same. The enthusiastic group of culinary experts and staff go past only serving food; they share the narratives behind each dish, making a feeling of association and encouraging a genuine appreciation for the culinary legacy of India.

Additionally, the eatery's devotion to facilitating widespread developments and celebrations further builds up its obligation to advancing Indian practices and customs. These gatherings not only bring Indian expats together, but they also give Amsterdam's diverse community a chance to experience India's colors, sounds, and spirit.

Spice of India is now a culinary haven where foodies and curious diners alike can enjoy a delightful culinary journey. It has effectively spanned the geological hole among India and the Netherlands, permitting visitors to enjoy legitimate Indian flavors without leaving Amsterdam's energetic roads.

As Amsterdam keeps on being a mixture of societies, the presence of a café like Flavor of India assumes a fundamental part in improving the city's culinary scene. In this way, whether you're an Indian cooking specialist or a bold food darling looking for new flavors, Zest of India guarantees a feasting experience that entices the taste buds and has a never-ending effect of the quality of Indian cooking.

#indian restaurant amsterdam #ganesharestaurant #food #restaurant

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sskitchen · 1 year

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Here are three different mutton recipes you can try:

Mutton Curry

Ingredients:

1 kg mutton, cut into pieces

3 onions, finely chopped

3 tomatoes, finely chopped

2 tablespoons ginger-garlic paste

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

2 tablespoons oil

Water as required

Fresh coriander leaves for garnishing

Instructions:

Heat oil in a pressure cooker or a large pot. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for another minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.

Add mutton pieces and mix well so that the masala coats the mutton pieces.

Add enough water to cover the mutton pieces.

Pressure cook for 6-7 whistles or until the mutton is tender.

Garnish with fresh coriander leaves and serve hot with rice or chapati.

Mutton Biryani

Ingredients:

1 kg mutton, cut into pieces

2 cups basmati rice, soaked for 30 minutes

2 onions, finely chopped

2 tomatoes, finely chopped

2 tablespoons ginger-garlic paste

2 tablespoons biryani masala powder

1 teaspoon turmeric powder

Salt to taste

3 tablespoons oil

Water as required

Fresh coriander leaves for garnishing

Instructions:

Heat oil in a pressure cooker or a large pot. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for another minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add biryani masala powder, turmeric powder, and salt. Mix well.

Add mutton pieces and mix well so that the masala coats the mutton pieces.

Add enough water to cover the mutton pieces.

Pressure cook for 6-7 whistles or until the mutton is tender.

In another pot, boil water and add soaked rice. Cook until the rice is almost done.

Drain the water from the rice and add the cooked mutton and its gravy over the rice.

Cover and cook for another 10-15 minutes on low heat.

Garnish with fresh coriander leaves and serve hot with raita.

Mutton Korma

Ingredients:

1 kg mutton, cut into pieces

2 onions, finely chopped

2 tomatoes, finely chopped

2 tablespoons ginger-garlic paste

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

3 tablespoons oil

Water as required

1/2 cup yogurt

Fresh coriander leaves for garnishing

Instructions:

Heat oil in a pressure cooker or a large pot. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for another minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add coriander powder, cumin powder, turmeric powder, red

#youtube #recipe #mutton #mutton recipes

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onlinebloggerpro2 · 1 year

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Different Variety of Biryani | Online Blogger Pro

Biryani is the best dish because it has a lot of different ingredients and is full of flavor. It is a common dish in South Asia, where, depending on the state and culture, it can be served in a variety of ways.

The components of biryani are rice, meat (goat, chicken, beef, seafood, and lamb), and condiments. Occasionally with the potatoes and eggs or meat. https://www.onlinebloggerpro.com/

Origin of Biryani In India, biryani is a popular dish for celebrations. According to some research, the Mughal emperor introduced the term "biryani," also known as "biryan" or "beriyan," to India in the Middle Ages. There are numerous varieties of biryani in India, each with slightly different condiments.

The biryani originated in Mughal India, according to historical records. But researchers say that the dish was brought to India by the Babur conquerors before the Mughal emperor. The book Biryani was written by Pratibha Karan; This South Indian dish was brought with them by Arab traders. The preparation of the biryani dish is similar to that of pulao. Both are haphazard.

India's pulao is a typical dish in Focal Asian and Center Eastern cooking. The flavors and methods of cooking Pulao, which only require a light gravy and take less time to prepare, are referred to as "one-pot meals." Gravy and a variety of condiments are part of biryani. The bottom layers frequently take longer to cook. Biryani is more spicy and requires more effort to prepare.

Despite differences of opinion and cooking methods, the end result is a delicious meal that pleases everyone.

Ingredients for Biryani The main ingredient in biryani is rice, but the other ingredients can vary by region and meat type (goat, chicken, beef, prawn, fish, and lamb). Occasionally include meat and vegetables.

Ghee, mint, ginger and garlic paste, onions, tomatoes, green chillies, fennel seeds, pepper, cloves, cardamom, cinnamon, bay leaves, coriander leaves, nutmeg, mace, and occasionally saffron are some of the condiments used in biryani. Any place you are, the flavors will contrast.

Biryani can be served with a variety of sweet, sour, or spiced side dishes, such as onion raita, brinjal, Korma, boiled eggs, and salad. On the other hand, many of the accompaniments include seafood.

Indian biryani varieties There are numerous varieties. The various kinds of biryani came from Muslim neighborhoods in Delhi, Rampur, Lucknow, and other north Indian cities. South India, particularly the Tamil Nadu regions of Ambur, Vaniyambadi, Dindigul, Chettinad, and Salem, as well as Kerala, Karnataka, Hyderabad, and Telangana's Malabar region. The Muslim community brought a lot of their food culture with them when they arrived.

Outside of the Indian subcontinent, the varieties of biryani varied. There are many different kinds of biryani on the Indian subcontinent.

One of the most well-known biryanis in the Indian subcontinent is the Ambur/Vaniyamabadi Biryani. It is in the neighborhood of Tirupattur. It is said to have been introduced during the time that the Nawabs of Arcot ruled the region. The Biryani, which is made with Jeera samba rice or basmati rice, is known as Ambur Biryani. its most pronounced flavor and smell. The curd and spice mixture will ensure that the rice and meat are completely absorbed into the gravy. In South India, ambur-style biryani is a popular street food.

In India, chettinad biryani is a well-known dish. They serve the Biryani with a gravy made of goat or chicken meat. Podi kozhi or nenju elumbu kuzhambu, a popular choice for the meat in the biryani, is a popular choice for the gravy. Jeerka samba rice is used to prepare the biryani.

Due to its distinctive cuisine, Hyderabadi Biryani is India's most popular biryani. The Mughal Emperor served the Hyderabad biryani while Asaf Jah I was governor of Deccan. On basmati rice, layers of meat and seared onions serve as the foundation. Standard chicken is used in Hyderabadi biryani. For the enchantment of the aroma, it is lefts with either a dum or a low flame.

Lucknow's style is exemplified by Kolkata Biryani. Kolkata received the style from Wajid Ali Shah. Potato is frequently included in Kolkata Biryani recipes along with meat or eggs. The spices make it much lighter, but the aroma enhances the flavors.

The flavors of biryani vary widely outside of India.

The preparation of Burma Biryani is done in a slow cooker. Included is the name "danpauk." Typically, they celebrate and raise funds by selling their food. Long-grain rice, yogurt, cashews, peas, raisins, chicken, cloves, cinnamon, saffron, and a bay leaf were all included in the dish. A soup, fried chillies, and a crisp salad of onions, cucumber, cabbage, and lemons were served alongside the Biryani. Dry fruit is one of the innovations of the "danpauk" style.

Most biryani in Malaysia and Singapore is made in the Nasi style. It is quite possibly of the most vital part in Indian food. On Malaysia and Singapore Street, the biryani is famously served in fine dining establishments, food stalls, and food courts.

Western Asia claims that Biryani is found in Iraq. The meat was primarily flavored with saffron in the biryani dish, which was particularly popular among the Assyrians. Vermicelli, fried onions, fried potato cubes, almonds, and raisins can be sprinkled on top of the rice in Western biryani. Spicy or sour tomato sauce may occasionally accompany them. https://www.onlinebloggerpro.com/

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tastesoftamriel · 2 years

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Hello Tal, I am not sure if you have answered this already, so please feel free to ignore if you already have. However, I was wondering if you have any idea about what special foods the different races of Tamriel would prepare and eat for wedding celebrations or if there are any interesting traditions which surround them, such as smashing cake in your spouse's face. Thank you! :)

Hello! Funnily enough, while I have written about celebratory foods in the past, I've not focused specifically on weddings (yes, odd as a married woman). Time to amend that!

Altmer

High society Altmeri wedding ceremonies are the culmination of decades, if not centuries, of meticulous preparation for marriage. Needless to say, no expense is too much when it comes to the wedding banquet. Everything from singing champagne fountains to sixty course degustations are possible. And the cake! Never in my life have I witnessed such finesse and skill in baking! My personal favourite would have to be the five-tiered ice cream cake smothered in meringue, and set on fire after a quick splash of cherry blossom brandy. Quite a sight!

Argonians

Argonian bonding ceremonies, as described in my previous post on celebratory foods, have a focus especially on seafood. However, I managed to neglect mention of the desserts- a shocking oversight on my part. Argonians are real partiers, and love having an array of sweets and small cakes to nibble as the night wears on. You'll find unique cakes made from glutinous rice flour and dyed bright, auspicious colours, and sometimes filled with ingredients like red bean paste, bananas, and lotus seeds.

Bosmer

If there's one thing to look forward to at a Bosmer wedding, it's the cheesecake! Unlike most other races, wedding cakes aren't tiered, but they are enormous! Baked in a huge outdoor earth oven, wedding cheesecakes are sweetened with honey and often flecked with bits of candied bacon, crickets, or sweetgnats. Cake fights have been known to break out too, because it's generally eaten with your hands, and hands full of cake can only end in mischief!

Bretons

Right up there with the Altmer in terms of wedding foods, the Bretons don't mess around. Both the bride and groom present to their guests a selection of their personal favourite dishes, both from High Rock and across Tamriel. As such, you'll find many Breton weddings to feature certain other Provincial dishes that have become mainstays in Breton cuisine. Elsweyr fondue, jazbay grapes and custard, mild Khajiiti korma, and Redguard kebabs are easily found in big cities, and those looking to host a more fashionable and cosmopolitan wedding will have a greater variety of Tamrielic dishes available.

Dunmer

Dunmeri weddings are equal parts solemn and joyful, and food offerings extend to ancestors as much as to the living present. As such, traditional Morrowind dishes are standard wedding fare. Things like nix-hound and scathecraw in scuttle sauce, guar meatballs, baked saltrice with kwama egg, and bantam guar pot pies are standard old-fashioned dishes that aren't particularly remarkable, but are nonetheless delicious. And for the cake? Nothing other than something featuring comberry and marshmerrow, obviously!

Imperials

Not that Imperials need an excuse to throw a banquet, but weddings are the ultimate reason to go all out with the catering! Weddings are wildly different between classes and families, and when my parents were married in the Imperial City, they hosted a buffet. In addition to the cake, a minimum of eight to twelve dishes should be present, including starters and sweets. Every Cyrodiilic gastronomic favourite is bound to be present, from Bruma barley soup to spicy calzones, Blackwood stuffed banana leaves to Gold Coast squid ink paella, you're bound to find something you'll enjoy at an Imperial wedding banquet.

Khajiit

A little known fact is that Khajiiti wedding cakes are actually made according to the phase of the moons on the wedding day. It's therefore possible to have a whole array of cakes, some of them particularly rare. For example, a cake for a wedding during the waxing of Masser and Secunda features jasmine-infused honey cake, with a caramelised moon sugar and jasmine fudge frosting. Weddings on a full Masser and waxing Secunda call for a coconut cake with pandan-coconut jam, black tea infused coconut cream, and macadamia praline.

Nords

While weddings in Skyrim are a simple affair, the food is certainly not, especially the cake! Fermented honey cake is made by either the bride or groom for up to a month in advance, and is left to he day of the wedding, where it is cut and shared among guests. This sticky sweet cake is said to represent the growing love of a couple as it ages over time- oddly poignant for Nords. Due to the expensive ingredients, as well as the amount of care and time put into fermented honey cake, it is treated with utmost respect; no cake fights allowed!

Orcs

Clan chief weddings are truly something else, and the food served is a good deal more interesting than standard Orcish fare. Horker pies with cloves and bay, clam chowder with echatere milk, mountain goat basted with frost mirriam on a spit, whole roast mammoth...you can smell the charcoal grill from here, can't you? For the cake, it is traditional to have a "root cake": a ginger-spiced carrot cake made with potato flour, and frosted with honey-sweetened echatere cream cheese. Is anyone else getting hungry?

Redguards

Most Hammerfell weddings are elaborate and even pompous affairs, and this means that couples and their families are constantly trying to out-compete each other in terms of wedding banquets. I've seen everything from soup cooking in a giant assassin beetle carapace to goat seekh kebabs arranged in the shape of a giant sword. Other ridiculous wedding foods include spontaneously combusting coconut creme brulee cake, and an inexplicably fishy version of the turducken (including tuna, sea bass, mackerel, sardines, whitebait, and shrimp). Magnifica Falorah, is that you?

#the elder scrolls #tes #Asks #worldbuilding #world building #wedding #Marriage #Food #Cooking

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jedi-valjean · 3 years

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As Risuno was preparing dinner for the old bishop, she glanced over her shoulder at him where he worked. “Observation: That is quite a storm outside.” Sister Risuno always prefaced her speech with a tone indicator, as vocabulators had not yet advanced past monotone when she had been constructed millennia ago. “Statement: I hear there’s a new arrival in town.” “Is there now.” The old man glanced up only briefly, feverishly scribbling a written account onto a datapad with a stylus. “I wonder if he will make his way here. “Commentary: I hope not,” replied Sister Risuno, jerking her head slightly with a whir. She lifted the cutting board and tipped the vegetables into the pot. “They’re saying he’s dangerous.” “People say a lot of things.” Korma set down the stylus and rubbed the bones of his dark, wrinkled hands. Though he was making some effort to pace himself, his writing muscles were cramping as he otherwise tirelessly transferred the data. It was time for a rest. Stars In Their Multitudes — Book I: Entrapment — Chapter Four: The Bishop

Full Chapter | Beginning | Navigation | Other Fics

Taglist: @alicedrawslesmis @findswoman @thecyndimistuff @hannagoldworthy @grantairezee @percyjacksonwriter @day-dreaming-fox @a-little-fall-of-pain @bobcatmoran @absolxguardian @maemae2998 @milf-feral-opress @oldspongeyoda

#reblogs appreciated!#swfic: stars in their multitudes #sitm part i: entrapment #star wars #star wars ocs #star wars fanfiction #my writing

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mr007pennyworth · 3 years

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Feeding Barry Headcanon

“Is this a bad time to bring up my blood sugars?”

If there was one thing Bruce had to make sure he calculated for when he built the Justice League was making sure his speedster didn't go hungry.

Money, was never the issue, the real issue came about making sure Barry had someone TO MAKE SURE he was eating enough to cope.

On an average day, just from watching Barry consume a full 18 inch pizza by himself and a guess from looking at the details of some of the foods he’d listed online, that he and Alfred would have there hands full.

Well, more Alfred.

Cue, Alfred.

When Bruce explained Barry’s apatite to Alfred at first, he didn't quite see the issue, Bruce downed 3,500 calories a day most of it just proteins so, another mouth to feed wasn’t all that hard, Dick had been on the same by the time he’d hit 16.

But when Bruce ran the simulation of Barry’s metabolism on the computer, they both began to panic.

How was a boy his age managing to feed himself the MINIMUM of DOUBLE Bruce’s calories a day on his budget?!

Alfred came to the conclusion that unless Barry ate roughly 7,000 calories a day at minimum, he’d start losing weight.

Bruce was in the trash in ten minutes, digging up the MacDonald's takeaway containers he’d bought Barry just that afternoon.

He’d given the kid his card and said go. Now he sat here with the boxes of 3 Bigs Mac’s, 6 double cheeseburgers, 3 packets of large fries, 20 chicken nuggets, a black coffee, a large irn bru and 5 apple pies. That was roughly 9,087 calories from what they could add up from the nutritional info.

That was LUNCH. That was...Barry’s minimum daily needs and only $50 out Bruce’s pocket.

$50, was pretty much Barry’s budget for THREE days of meals not just one.

Bruce went to argue with Barry that he needed to move in, Alfred managed to stop him.

Barry was all grown up and had been independent for too long to allow Bruce to walk into his life and smother him.

But something had to be done.

It took awhile but Barry did move in with some carefully plying by Alfred and the Butler managed to start tracking his food intake.

By making sure Barry got 6 meals a day for his 7,000 calories out of Bruce’s pocket, letting Barry add the rest became routine.

Breakfast, Brunch, Lunch, Afternoon Tea, Diner and Supper, Alfred was finally back to using his cook books that had been gathering dust.

Each meal had to have 1,160 calories and 30g or more of proteins to be any use to Barry’s development. Now, Alfred could have just given the boy a lump of cash and let him go bonkers on fast food, but the fat’s and sugars were the bigger hurdles, as much as it met his calories and his proteins in meat from burgers...it didn’t meet everything else.

Barry’s malnutrition he found didn’t just come from the lack of food, it was the lack of the RIGHT foods. Even though Alfred balanced all six of Barry’s meals a day to cater for vitamins and such it wouldn’t be enough in places, that was where medication would have to come in, now he finds one afternoon after offering the boy some ibuprofen, that they didn’t work, his metabolism swallowed the effects in just a few minutes. Even tripling the dose, it was out of his system in just 12 minutes. That ment that to account for the speed at which his body used it’s building blocks everything had to be at least TWENTY times the rate of a normal human every day just for Barry to get a close enough dose of his nutrition.

To put into perspective, an average male needs 500ug of Vitamin D a day, thats...30 minutes of sun. Barry, on the other hand needed over 10,000 a day just to function. Something that was easily helped with him being able to travel, a couples of hours in Australia and he’d get a solid top up, but running back ment using his powers, ment burning his body’s reserves, it was one hell of a game. Tablets, were Alfred’s go to. Ten dissolvable multi vitamin tablets in a 2 liter bottle of OJ a day and Barry was good to go, with his meals included, Alfred was glad to see Barry starting to look better after the first few months.

Until, he wasn’t.

Going to work without breakfast, had Alfred concerned, but he had his packed brunch and lunch, he had his extra cash for snacks. To find that the lunch had only been half eaten when he came home was massive question mark.

Dinner Time...he said he wasn’t hungry and Alfred had him dragged towards the cave in just a moment.

Just the ONE day of not eating his minimum calories and all the work that they had progressed on was fading. Barry still as much as he’d gotten off his chest about the anniversary of his mothers death, refused to eat.

IV’s it came too then.

Dragging the boy back upstairs, he handed him off to Bruce who situated him in his room while Alfred set about getting Barry on some IV drips.

Barry muttered on about the fuss but didn't fight Bruce keeping him in the bed as Alfred put IV catheters in both arms. 6 bags of 20% dextrose fluids wouldn’t do the job his meals should have but it would prevent him from going hypoglycemic for the rest of the day. In the mean time, Bruce set about finding his weak spot, his food weak spot. Now Barry liked a lot of food, he liked many different foods and Bruce was pretty willing to pay anything for him to eat something.

He returned a few hours later with takeaway Chinese food , Indian Food , Italian food as well as three large pizzas, Mexican food meals, nearly every MacDonald's burger, Fried Chicken bucket meals, Kebabs, 48 Krispy Kreme Dounuts, nine different 12 inch sub sandwiches, Frozen meals from several different supermarkets and even a huge three tier chocolate cake. Bruce had been about to run back out of the door when he recalled a Brazilian takeaway just outside of town as well as another chicken shop when Barry came out of his room pulling the IV stand with him woken up at all the kerfuffle Alfred was making.

“Master Bruce it’s midnight I doubt the boy is going to eat”

Barry, pulling out the IV’s then sat down at the table quietly as they argued, looking over everything Bruce had bought him slightly shy of the money he could imagine he’d spent. A smile broke out on his face at the sight of the brown bag.

“He’s just started gaining weight, Alf if he doesn't-” “I’m fully aware, Bruce look, one day won't kill him, the IV’s will hold on off the worst of the hypo-”

*crunch*

They turned to see the boy happily munching prawn crackers.

Alfred pretty much dropped to the sofa in relief. Bruce just started laughing before pulling out a chair to sit opposite the speedster who was now eyeing up the cake as he packed prawn crackers into one of kebabs.

Nobody said a word until Barry had consumed at least five of the items on the table and paused for a can of lemonade.

“Barry?”

The pup looks up to Alfred on the sofa who was sat with a cup of tea, paper work spread out across his lap as Bruce sat beside him with a his laptop. It was just past one one in the morning.

“Promise me something?”

Barry paused in reaching for the rice pot next to the Korma to indicate he was listening. “When this happens again, you’ll tell me when you’ll eat again before giving us a heart attack won’t you?”

The younger nodded and fought the laugh he almost made at Bruce getting whacked with the folder in Alfred’s hand at his old man response.

Suddenly, Curry wasn't what he wanted. He’d had a kebab, a pizza, three burgers, a subs sandwich and a whole bucket of chicken...he needed something sweet, picking up one of the boxes of dounuts he pads over to the sofa dropping himself between Alfred and Bruce who shared an intrigued look, Barry picks a dounut before pushing the box into Alfred’s lap with a cheeky smirk.

Alfred sighs, the boys puppy brown eyes were too hard to resist and picks one out putting it in his mouth before passing the box back over to Bruce, the vigilante grimaced and went to give them back but caught Barry’s look of confusion.

“Okay, okay, just one, I guess it won’t ruin my diet”

Grabbing the remote, Alfred passes it to Barry as he puts away the paperwork, Bruce does the same tucking away the laptop and watches as Barry flicks for a movie.

“Coffee, Dounuts and bad horror movies at one in the morning...I guess it beats being out in the rain eh” Bruce laughs licking chocolate off his fingers as Barry snuggles into Alfred’s side.

“It’s perfect” Barry smiles around a mouthful of dounut, pulling a face as Alfred goes to wipe the caramel dripping off his chin.

Feeding Barry was always going to be a challenge, but for our vigilante and Butler Dad, it was worth it just to see him happy.

#mr007pennyworth #Alfred and Barry Headcanon #Feeding Barry Headcanon

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vasundharabenganisworld · 3 years

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Indian food is as diverse as its people and geography. Indian food or cuisine is recognizable by its unique flavor as it uses numerous ingredients, deploy a wide range of food preparation styles, cooking methods and culinary presentation.. Each dish is made with specific spices and it has its own smell and flavor. Spices are one of the vital taste enhancers in India. Oil is the important part of Indian cuisine like coconut oil and mustard oil. Vegetables and fruits vary according the region and season in India. Generally food is prepared using different cooking methods and in a specific way based on whether in north, south, east or west of India. Each section (north, south, east or west) has its own food style. In the common Indian household people usually sit on the floor and food is eaten with hands or fingers. Diverse serving style varies vary within India. A common way of displaying food throughout India is called “thali”(a large plate with different samples of Indian food on it).and ayurveda had exerted a strong influence on Indian food recipes and eating pattern. Indian food and spices has nutritional as well medicinal properties also. Indian food is invariably complex. I

Introduction

Indian culture is the Indian’s way of life because of the population diversity, there is immense variety in Indian culture. Indian food is one of the world’s most diverse diverse cuisines, characterized by its sophisticated and subtle use of many spices, vegetables,grains and foods grown across India.

One of it is Food that plays an important part of Indian culture, playing role in everyday life as well as in festival .In India it’s not just for eating but it is a way of socializing, getting together with family, friends and relatives. Indian cuisine varies from region to region shows people ethical, inclusiveness and cultural diversity. Generally Indian cuisine is split into north, south, east, and west. Various uses of spices (From ultra spicy food to delectable confectionery) and various ingredients are integral part of Indian food preparation. Indian cuisine is full of colors, flavors and aroma. Indian cuisine is based on matching opposite flavors such as hot and sweet taste.

The beauty of thali is that it is significant part of our it is a wholesome, meal and it tells us the scientific approach of nutrition as it represents the food pyramid of today like carbohydrates from grains, dietary fiber from fruits and vegetables and nutrients from dairy products like yoghurt, milk, curd and electrolytes from water. It is a balanced diet where variety is at its best. .Meals are served in thali, in which the food being served. An arrangement of small metal cups, or katoris, glasses, spoons etc... Is filled with single servings of food and condiments and arranged on the thali culture and usually sit on the floor,on pillows,or on very low stool and food is eaten with hands in India.

Indian cooking has unconventional style of making or cooking things which make them unique and it has its own cooking techniques, methods and equipments. Various cooking techniques are:

Tadka (tempering): it is the most common way of cooking. It essentially means frying whole spices in a little amount of different oil, ghee or butter. It is the aroma released from the spices which give the unique flavor or taste to the main dish which is being cooked, be it vegetables,dals,legumes,cereals or sometimes chicken,meat,fish etc. A tadka commonly has mustard or cumin seeds in oil.

Bhuna (curry): This is way of cooking curries. Here the spices are fried or dry roasted to form a paste. Curries which are served in thick spiced sauce form are made using the Bhuna style. The main ingredients of the dish are later cooked slowly in the paste. It has some variations depending upon what all spices are added in or is there water or milk or curd or yoghurt added to make it in a gravy form.

• Dum (steaming over coal): It is a process of steaming food but without using the actual appliances. A virtual compression is made in the cooking pot. Dough is used to seal the lid on the handi (pot or vessel, so the moisture gets trapped within and the food gets cooked on the flame. The recipes involving dum are usually cooked on coal fire and coal is also placed on the lid to ensure cooking. The most commonly cooked food is the famous Dum Biryani, meat etc. Cooking in dum style gives a unique aroma of the spices and warmth.

• Dhuanaar (smoke seasoning): Dhuanaar actually refers to smoky way of cooking food. The smoky flavor is imparted while cooking. The process involves burning charcoal in a small pot and then keeps it in a bigger pot, around which the meat or vegetables or fish are cooked. Dry spices and ghee are poured over the coal and a lid is place quickly over, so the smoke remains within the pot and infused the smoky flavor within the dish.

• Tawa Cooking: Tawa is a round thick iron griddle, slightly concave in centre and most commonly used for unleavened bread like chapattis, rotis, etc. It is also used for some unique dishes which require fast cooking and in large quantity, with outer rim is used to keep the dish warm. It’s served straight out of the tawa and eaten instantly.

• Talna (frying): Food is fried in different oils in a wok or khadai. It should be shallow or deep fried depends on the dish being cooked.

• Tandoori (clay oven): It is the highlight of the Indian cooking. Here the marinated food is cooked in the clay oven over charcoal fire (approx 550F).The marinated food is put on skewers and cooked inside the hot pit, buried and enclosed. Like rotis, meat, kebabs etc. •

Balchao (pickling): It is a Goan style of pickling where vegetables like eggplant or seafood like prawns are pickled in sugar, vinegar and spices for a day or two.

Foods of India are better known for its spices or vast array of spices used — both whole and ground, which are often combined into complex spice mixed. Common spices that we use in our kitchen are actually not common as it provide health benefits as well as flavor and aroma also. Every spice has its own unique taste and completes the dish as only salt cannot do the magic to satisfy our taste buds. Even now scientist is curious to explore the Indian kitchen to find out more about it. But consumption should be in moderation as everything in excess is bad.

The most commonly used spices are :

Turmeric (haldi): This is the most common spices of India. It comes with yellow color and flavor that can make a wide range of meals like sambar, dal, kadhi, marinating meat etc... to look good and taste good. Turmeric comes with a feature that makes it great for health like prevent cancer, act as antioxidants, prevent inflammation etc...

Asafoetida (hing): This is one of the strongest spices with a sharpy strong taste. It will change the taste and the aroma of any food. It is used to make dal, sambar.lemon rice etc. This spice comes with a number of health benefits like treating asthma, whooping coughs, chronic bronchitis; it’s antimicrobial and even detoxifies body.

Cumin Seeds (jeera): It pungent, sharp and astringent used in wide variety like soups,candies,lassi,pongal etc.It is caraway shaped seeds usually medium brown. Frequently used in curry and seasonings. The health benefits are prevents cancer, used as stimulant and carminative agent

Ginger: It is mildly pungent and has sharp burning sensory stimulation. Dry ginger is more pungent and valuable for the zest it gives to blander spices and used as masala in pulav, non-vegetarian dishes, mango salad etc .whole root is used in tea, chutneys, pickles, lime juice, buttermilk etc.Its health benefits are ,antioxidant, reduce inflammation and pain in joints, detoxifies carcinogens, good for cold and cough etc.

Cardamom (eliachi): It is specie belonging to the ginger family, whose seeds are used as spice. The fruit contains brownish black seeds. It is mainly used for flavoring sweet preparations, cookies, breads, cakes and preserves. It is very good for digestion.

Black Pepper (kali mirch): It is a small round berry of a tropical vine with small white flower and it has pungency and aroma. It’s native to south India and used for both its flavor and as a medicine the health benefits of black pepper includes curing illness such as constipation, diarrhea, and heart diseases, etc.

Cloves: Cloves are well known for their warm, sweet and aromatic taste along with medicinal benefits. Clove has lots of healing properties and used for upset stomach and tooth ache, etc Saffron (kesar):Saffron known as the golden spice of India for its expensive and exotic richness and are found in Kashmir valley and it gives yellow colour.It is used in ice-cream, thandai, rasmalai, kesar milk, in rice dishes, soups, sauces etc .its health benefits are used as sedative and used for eye infection. Cinnamon (dalchini): Frequently consumed spices and is relatively inexpensive. It is a thin tinner bark of the cinnamon tree. It is used in pulav, biryani, korma, cakes, cookies and puddings etc.health benefits are prevent for diabetes,keeps digestion proper etc

Mustard Seeds Most Indian households use mustard seeds or its oil for various purposes; it can help control symptoms of asthma, packed with B-complex vitamins and help to relieves rheumatoid, arthritic and muscle pain. Indian cuisine is an assortment of zealously guarded culinary skills, ranging from sharpest to the sublest.

Four directions of India east, west, north,south region greatly influence the religious and cultural aspects giving the wide Varity of cuisine .

North Indian Food Food in the north India, to begin with, Kashmir cuisines. In Kashmir, mostly the dishes are made from the main course of rice found in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. But on the other hand states like the Punjab, Haryana and Uttar Pradesh also show high consumption of chappatis as staple food. Again, these chappatis are prepared with a wide variety of flours such as wheat, rice, Maida, besan, jowar etc. Besides chappatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan, lachha paratha etc. However in the northern region impact of Mughlai food is quite obvious. And some popular dishes are chapattis, biryani (made with rice and cooked with various spices, vegetables.meat etc), tandoori chicken (it is marinated with spice cooked in tandoor and prepared with yoghurt and spices).

West Indian Food In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves), papads is used that simply lack of fresh vegetables in these areas. In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Mumbai Prawn and Pomfret.In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.

East Indian Food In the eastern India, the Bengali and Assamese styles of cooking are there. The staple food of Bengalis is the mouth watering combinations of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

South Indian Food In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply perceive the Tamil Food from other cuisines. The cooking method of Andhra Pradesh is supposed to make more use of chilies, which is used to improve the taste of the dishes. In Kerala, some of the mouth watering dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Snacks and Drinks The Indian snacks not only tempt Indians but they also tempt the non-Indians. The delicious snacks can be prepared as salty, sweet or spicy or oily dishes. Pav bhaji is one of the popular Indian snacks. Here slice of bread is served with mashed and fried vegetables. The pani puri perhaps hits the top position among snacks served in India. It is liked by youngsters as well as elderly people. The puffed and hollow bread is stuffed with spicy potato and onion and served with tamarind water. A shot of lime juice, cumin powder, paprika, roasted nuts enhance the taste of the pani puris. Some more mouthing tempting snacks are like pakoras, samosas, jalebi dhokla, bhelpuri, mattra kulcha etc. Tea is the most popular drink in India. It is prepared with milk, sugar and aromatic tea leaves. At different parts of India, tea is boiled with clove, cinnamon, ginger, nutmeg, cardamom to enhance the rich taste. Lassi is another Indian drink made from buttermilk or sweetened yogurt. The drink is sometimes flavored with rose syrup and mango juice. More drinks like nimbu pani, thandai, rassam etc.

Conclusion

Food is the integral part of Indian culture and its very unqiue.It has a perfect blend of flavors using different spices Food gives us an enormous insight into the culture as it sheds light on the regions indigenous crops, cooking techniques, different spices, different food and even the reflects the history of an area. Food has been recognized as an important component of intangible heritage. In India food are better known for its spiciness but it has some nutritional and medicinal properties also.

#indianfood #studyspo #food #spices #health & fitness

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laurafruitfairy · 5 years

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VEGGIE KORMA 🥘 who wants a bowl like this? 🙋🏻‍♀️ I’m taking an evening walk after spending all day in my home office. The leftovers of this korma are waiting for me after this. 😍🤤 In my highlight “photography” I showed you how I shot this using artificial lighting. 📸 The second picture is the unedited version for comparison. I’m finally done & happy with my food preset collection & ready anytime for release! ♥️ Stay tuned! FYI: Korma is a dish originated in the Indian subcontinent based on a thick, creamy sauce or glaze. Have you tried it before? For this vegan version, you need: A handful of cashews 3 garlic cloves 1 medium-sized onion 1-2 Tbs fresh ginger ________________________ 3 bay leaves 2 tsp coriander 1 tsp ground cumin 1 tsp curry powder (spice mix) 1/2 tsp cardamom 1/2 tsp turmeric Salt and pepper to taste _________________________ 200g full-fat coconut milk 1 large tomato, diced 1 can tomato chunks in tomato sauce 4 potatoes 1 carrot 1/2 head of cauliflower 2 thick kale leaves 300g frozen peas HOW TO: Process the first 4 ingredients in a small food processor. Heat some oil in a large pot and fry the paste. Add in the diced tomato and the spices. Stir until fragrant. Add canned tomato, coconut milk and the hard veggies (potato + carrot). Boil for a few minutes, then add cauliflower and kale. Cover the pot and let the korma simmer on low heat until the veggies are fork-tender. Lastly, throw in the frozen peas and cook for another 2-3 minutes before serving. Frozen peas are pre-cooked so no need to cook them longer. 😉 Serve with rice or millet + fresh lime juice. ENJOY. ♥️ (at Düsseldorf, Germany) https://www.instagram.com/p/B3fJDa7p2jj/?igshid=166jtdibgxl7z

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foodtheywrote · 4 years

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food+drink from AYESHA AT LAST by Uzma Jalaluddin

(these are all Kindle highlights. please let me know in the comments if you have other mentions of food and/ or drink in this book.)

This book also had a number of food-making sequences but those are dense (one more reason to read it!)

1. ...took a bite of the clammy scrambled eggs Farzana had prepared for breakfast.

2. Farzana neatly flipped another paratha flatbread onto her son’s plate, though he had not asked for more.

3. Humming to herself, she placed a small pot on the stove, adding water, milk, cinnamon, cloves, cardamom, and tea leaves for chai.

4. I sneak them rice and dal sometimes.

5. ...Maple donuts and Tim Hortons hot chocolate.

6. Which meant takeout pizza and...

7. Their community also boasted the best kebabs, chicken tikka, dosa, sushi, pho, and roti in the city...

8. ...stirring a fragrant curry and sprinkling minced coriander on top...

9. Are we going for bubble tea this weekend?

10. When he was younger, he would make desserts and simple pasta dishes for Zareena.

11. The pakoras were delicious...

12. She accepted the tea...

13. ...wiping down counters and frying samosas in the kitchen...

14. “I’ll get chai all over my new shalwar.”

15. ...a bowl of spicy Indian chaat mix, and a plate overflowing with samosas.

16. I made the cookies...

17. ...cook at least three different types of rice, twelve or more meat dishes, and at least as many vegetable curries.

18. ...you just had tea...

19. I wish to purchase an apple fritter...

20. “Two steeped teas double-double, and one apple fritter please.”

21. She placed two overcooked paratha flatbreads on his plate...

22. ...silently mopped up his spicy tomato and egg curry with the second paratha and washed it all down with the watery chai...

23....eaten the kheer I made.

24. It was probably the extra-large helping of chicken curry...

25. His biryani burps kept him staring at the ceiling for hours.

26. He removed some sourdough bread from the fridge and beat three eggs...

27. ...fried the French toast, spreading each slice with a peanut butter and Nutella mixture.

28....a large mug of chai.

29. ...slid over his ears like caramel.

30. Nani already fried the samosas...

31. ...Saleha offered tea. Nilofer requested sparkling water—“Perrier, if you have it.”

32. ...tray laden with water, tea, and cookies.

33. She ordered a lychee mango drink and waited.

34. ...makes a yummy pad Thai.

35. Your saag paneer and kofta kebab have become the stuff of Christmas party legend.

36. Your forgiveness for a kofta?

37. ...filled with rice and peas, kofta meatball curry, and a packet of homemade crispy papad lentil chips.

38. My sister always loved my pasta.

39. ...too busy to learn how to fry frozen samosas.

40. The first time I cooked an egg...

41. Ayesha could still taste the basmati rice on her lips...

42. ...compliment her on the chai she brings for you.

43. She balanced a tray of tea and snacks...

44. My son loves pasta.

45. ...help me make some more chai for Farzana Aunty.

46. Can I pour you some more tea?

47. ...give him a lesson on how to make your delicious parathas.

48. ...Nani got out some canned mango pulp, and they all sat to eat at the kitchen table. She told them she hadn’t known how to cook when she was first married. “We ate a lot of eggs,” she said.

49. ...a plate of samosas in front of him.

50. Best butter chicken in the city.

51. ...revealing teeth stained red with betel nut.

52. ...offered her a plate of sizzling chicken tikka.

53. ...but he kept his gaze on the lamb biryani.

54. ...taking a bite of spinach pakora.

55. He took a bite of the biryani—it was quite good, though heavy on the ghee. “Butter chicken is popular...

56. ...who was sipping a cup of tea.

57. ...ladled out a generous serving of rice, chicken, and naan.

58. Khalid swallowed the rice, which was too salty, and took a bite of chicken...

59. ...looked at the stale bagel she had packed that morning. In her rush to be on time for school, she hadn’t even prepared it with cream cheese or peanut butter.

60. “Rob made pad Thai,” Clara said, wheedling. “He bought halal chicken...

61. Maybe there would be time between the faux-wine and pad Thai to apologize.

62. ...Khalid said sugar dates are a superfood. I’m gonna put them in your morning smoothie...

63. ...offered her the noodles first, before serving himself.

64. Rob took a big swallow of cola.

65. ...two iced slushies and a box of Twinkies. “Blue watermelon or red raspberry?”

66. ..boxes of sweets were being passed around.

67. Ayesha’s mother sat down beside her, nibbling on a chum chum..

68. She silently filled a glass with water and handed it to Ayesha.

69. Nana sipped his chai, his face unconcerned.

70. ...I brought chickpea salad.

71. ...offered her water or tea.

72. Farzana returned with a small cup of tea, and Nani noted the absence of the usual cookies or snacks.

73. She took a sip of the tea—it was weak and lukewarm.

74. The uncles expect tea.

75. ...plates with biryani, butter chicken, and aloo gobi.

76. Would you like tea?

77. How about coffee?

78. ...putting another greasy, overcooked aloo paratha...

79. ...held out a granola bar to Khalid.

80. I want butter chicken, vegetable tawa, palak paneer, veal korma, and meat biryani. ... We’ll have Amritsar fish pakoras and channa chaat for appetizers.

81. ...I want mango kulfi and ras malai.

82. ...lecture on the right brand of paneer.

83. Would madam like some chai?

84. Would sahib like chicken tikka instead?

85. Hafsa was sitting in the food court of the mall, a container of fries in front of her...

86. Tarek suggested they grab coffee...

87. ...after they’d ordered their drinks and donuts.

88. The group broke for coffee and cookies...

89. Amir filled a Styrofoam cup with strong coffee, grabbed a jelly cookie...

90. What if I bring you some kofta and paratha...

91. She was surrounded by half-empty cups of tea...

92. ...in the food court eating chili-cheese fries.

93. ...a small carton of 2% milk, almond Daim cake, and vegetarian meatballs. Khalid’s stomach felt queasy, and he settled for a cup of coffee, black with three sugars.

94. She took another sip of chai...

95. ...an overcooked egg that had somehow cooled to freezing, paired with dry toast.

96. His chicken karahi is amazing...

97. “He made me donuts,” she said simply. “All the things I was craving: poutine, pizza, spaghetti, cheeseburgers.”

98. Khalid was sipping his double-double when Amir and Idris slouched into the Tim Hortons.

99. ...finished their coffee and donuts.

100. Hafsa was waiting for Ayesha with chicken wings, two pizzas...

101. Make me a tea too...

102. Not even a cookie?

103. They split a frozen pizza and bagged salad...

104. ...walked past with a tray of mango lassi.

105. ...steel dome–covered dishes of mutton biryani, haleem, and Mughlai chicken.

106. He handed a cup of tea to Nana.

107. ...taking a swig from his Budweiser. Khalid took a sip of his club soda.

#e-book #Library Book #Ayesha At Last by Uzam Jalaluddin #Ayesha At Last #Uzma Jalaluddin #Food in Books #Drinks in Books #Food and Drink

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inwintersolitude · 5 years

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- June 29th 2019 -

How much money did your last vacation cost? Around $4,500.

Have you ever taken a physics class? Yes, three. Well, technically four. Aerodynamics was essentially a physics class.

Do you still have any living grandparents? If so, how old are they? Yes. My Granny is 82 and my Granddad is 87.

Have you ever driven a truck? Countless times. I own a truck, and I also used to drive them at both my charter jet operations job and my airport snowplowing job.

What are your thoughts on celebrity idolization and 'fangirling/fanboying?' I think obsessing over celebrities is a bit bizarre, honestly. I find it odd that people can have such a strong interest in someone they don't even know on a personal level.

What is the messiest area in your home? The garage. I need to put more shelving in there so I can organize it better.

Who was the last person you called? My husband.

What's your favorite computer game genre? Real-time strategy games.

Do you have any exes your parents never liked? I don't have any exes.

Do you ever keep things just because they might be useful someday? Only if I know I'll definitely use it in the foreseeable future. I don't keep stuff just in case there's only a small chance that I'll eventually use it someday, because then it's just clutter taking up space at that point.

Do you take public transportation to work? I'm not working now. But the only time I ever took public transportation to work was when I was 19-20, before I bought my first car, and I'd use the campus bus system to get to my job at the university airport.

What extracurricular activities did you do when you were growing up? Girl Scouts, swim lessons, horseback riding lessons, soccer leagues, softball leagues, skiing lessons, and piano lessons.

Has anything unusual happened to you recently? Yeah, sort of. I've developed a patulous eustachian tube in my left ear, which is a fairly uncommon condition. My left eustachian tube sometimes randomly gets stuck open, which makes me hear my own breathing and voice really loudly in that ear. It's super annoying, especially when it happens when I'm in the middle of saying something because it makes me suddenly unable to speak, since the sound of my voice is so loudly amplified in that ear to the point of causing ear pain. I already have bad sound sensitivity and ear pain thanks to hyperacusis, and PET just makes it worse. It only happens at most 3-4 times a day, though. And if I'm lucky, sometimes I'll go like a week or two without it ever happening at all.

Do you like chicken korma? Yes.

Are you frequently in a bad mood? No.

Do you ever fill out surveys while in a bad mood? No.

What was the last type of tea you drank? Decaf vanilla tea, with a little bit of milk.

Have you ever been severely mentally ill? No.

What was the last website you were on, before this one? I was on Reddit, browsing the r/science subreddit.

Where is the most interesting place you could go that's within day-trip distance from your house? Washington D.C.

Do you ever rearrange your furniture? Sometimes. Not drastically, though. I just move smaller pieces of furniture to different places in the room, or to different rooms. I almost never rearrange the big stuff.

Have you ever been to Toronto? Yes.

Have you received financial help from your parents in the past 5 years? No.

Are you a fast or a slow eater? In between. Maybe a little bit more of a slow eater.

What room(s) of your house did you last vacuum? The upstairs hallway, the master bedroom, the spare bedroom that's used as an office, and the spare bedroom that's used as a lounge.

How old were you when you had your first relationship? 20.

Why did your last relationship end? I don't have any previous relationships. Still in my first.

What was the last thing you purchased from a small local business? It was either a new bottle of GABA capsules from the local health food store, or potted flowers from the garden center. I can't remember which one was more recent.

Do you get dental checkups at least once a year? Yes, I get a cleaning/checkup twice a year. But I'm in the middle of treatment for my temporomandibular joint disorder, so I've been going to my dentist for more than just checkups. Appointments for my treatment are 1-2 times a month.

Is there anyone in your family/household whom you frequently argue with? Nope.

Do you live in a high cost-of-living area? It's definitely a bit higher than the national average, and much much higher compared to most places globally. But thankfully it's not as insanely high as it is farther in towards D.C., and within the District itself. The average home price in that area is almost 3x the national average.

Have you ever used chewing tobacco? Nope.

If you could change one thing about today, what would it be? I would have woken up a little bit earlier.

#survey #surveys #personal blog

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curutquit · 3 years

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Garden peas in coconut curry. I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers Just made a moc version, as i have today coconut milk, onion, coconut oil, frozen veggies, fresh snap peas from the garden, and. EASY coconut curry with chickpeas and Indian spices. A classic easy coconut curry with chickpeas, inspired by Indian flavors.

How to make Usal, Konkani Style Vegetarian Green Peas and Coconut Curry Matar Masala Curry Recipe►A vegetarian masala curry made with green peas cooked in. While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, garden peas in coconut curry. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Garden peas in coconut curry is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They're nice and they look fantastic. Garden peas in coconut curry is something which I've loved my entire life.

I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers Just made a moc version, as i have today coconut milk, onion, coconut oil, frozen veggies, fresh snap peas from the garden, and. EASY coconut curry with chickpeas and Indian spices. A classic easy coconut curry with chickpeas, inspired by Indian flavors.

To get started with this particular recipe, we must prepare a few ingredients. You can have garden peas in coconut curry using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Garden peas in coconut curry:

{Prepare 250 g of fresh green peas.

{Prepare 1 of onion.

{Prepare 1 of small grated carrot (optional).

{Take 1 tsp of garlic.

{Take 1 tsp of ginger.

{Prepare 1-2 of tomatoes blended.

{Take 1 tsp of coriander seeds/ powdered.

{Make ready 1 tsp of cumin seeds/powdered.

{Take 1/2 tsp of turmeric powder.

{Get to taste of Salt.

{Take of Cooking oil.

{Get 1 cup of coconut milk/1-1/2 cups if peas are not boiled.

To Make Zucchini and Green Coconut milk gives the curry a creamy sweet taste that neutralizes the bitterness of the spices. Add tofu and wine to pan. Reduce heat to low, and stir in the chili sauce, turmeric. I've added broccoli, cauliflower, peas, and zucchini along with the peppers and onion and have loved it every which way. side dishes for shrimp curry.

Instructions to make Garden peas in coconut curry:

Roast the seeds and grind to powder. Set aside.

Blend the onion, garlic and ginger to a smooth paste..

In a pan or pot, heat oil and fry the cumin seeds (if whole) then add the onion paste, fry till it begins to brown..

Now add the tomato puree and saute for 3 -5 mins. Add carrots.

Add in your spices, turmeric, coriander- cumin (if blended together) and salt, mix well..

Then add your peas and mix well..

Now add the coconut milk, mix well and cook for 3-5 mins..

Once it thickens, switch off gas. Best served with rice, roti or chapati and some dry fry meat on the side or on it's own..

Instant Pot Cauliflower and Pea Coconut Curry. posted by Marina Delio A delicious vegetarian or vegan Gobi Matar Korma (cauliflower and green pea coconut curry) made easy in the Instant Pot pressure cooker. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results. Serve over rice and sprinkle with cilantro. This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

So that's going to wrap it up with this special food garden peas in coconut curry recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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