We make a Living by what we GET...
But.....
We make a Life by what we GIVE.
But.....
We make a Life by what we GIVE.
Rasgulla
There are rasgullas made of jaggery which are available in Bengal, as well as Orissa during festives. Rasgulla has become a very popular dessert in India. It has also served as the precursor to many other sweets like the rasmalai, raskadam, chamcham, pantua, malai chop and the kheersagar.
Good gracious , I believe I am.
I didn't have many friends; I might not have had any friends.
But it all turned out good in the end, because when you aren't popular and you don't have a social life, it gives you more time to focus on your future.
Manchego cuisine
Manchego cuisine (or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of Castilla–La Mancharegion of Spain. These include pisto (a vegetable stew with tomato sauce), gazpacho manchego, Manchego (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO).
The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Cervantes in his Don Quixote de la Mancha, where a number of traditional dishes are mentioned.
Sandesh
A sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas' Ramayana and lyrics of Chaitanya. However, the ingredients of this original dish are not known. This dish was most likely different from the modern chhena-based sandesh, being made of soldified kheer.
It is hard to determine when exactly did sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. But it is known that by the second half of the 19th century, sandesh commonly referred to the chhena-based sweet.
ALOO PARATHA
Known as one of the best and popular breakfasts of India,‘Parathas’ (Stuffed Bread) are a healthy, delicious and filling food. Anyone would agree that the best way to start a morning with a good appetite would be to indulge yourself into some steaming hot butter-dripping ‘parathas’.
Origin of Parathas
Parathas originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. The paratha is stuffed unleavened bread with various fillings that could be added according to your choice.
Traditionally Parathas and lassi go hand in hand and are inherent to Punjabi cuisine. The history of lassi like the paratha is unknown however it is known to have originated in Pakistan. Lassi is made from dahi, which is either made from the milk of the cow, buffalo or goat. Sometimes various flavours are added to it. Lassi can also be plain with the necessary addition of sugar.
TAWA ICE-CREAM
Stir-fried ice cream, or "ice pan"ice cream,is a dessert made on a teppan, or steel,grill,that is chilled to -35 c. Achoice of soy or dairy milk is poured onto the cold grill and mixed with fruit,green tea,coffee or other ingredients,the mixture is chopped and stirred while crystallizing,until creamy. In the U.S. there is one major company that has popularized this style of ice cream,10 below ice cream in New York City. Since its rapid rise to popularity , many other stir -fried ice cream shops have popped up in the northeastern US.A modified version of the dessert was also a product of Cold Stone Creamery, an ice cream parlour chain in the US, which involved combining their ice cream with different flavours into one dish on a frozen granite stone.
Veggie burger 🍔
A veggie burger is a hamburger-style, or chicken-style, patty that does not contain meat, but may contain animal products such as egg or milk. The patty of a veggie burger may be made from vegetables (like potato or corn), textured vegetable protein (like soy),legumes (beans), tofu, nuts, mushrooms, or grains or seeds, like wheat and flax.
History -:-
The patties that are the essence of a veggie burger have existed in variousEurasian cuisines for millennia, including in the form of disc-shaped grilled or friedmeatballs or as koftas, a commonplace item in Indian cuisine. These may contain meats or be made of entirely vegetarian ingredients such as legumes or other plant-derived proteins. While it is not possible, or even necessary, to identify the 'inventor' of the veggie burger, there have been numerous claimants.
The veggie burger, by name, may have been created in London in 1982 byGregory Sams, who called it the 'VegeBurger'. Gregory and his brother Craig had run a natural food restaurant in Paddington since the 1960s; aCarrefour hypermarket in Southamptonsold 2000 packets in three weeks after its launch.
Using the name Gardenburger, an early veggie burger was developed by Paul Wenner around 1980 or 1981 in Wenner's vegetarian restaurant, The Gardenhouse, in Gresham, Oregon.
MOMOS
Have you ever wondered about the journey of momo? Come to think of it, the momo has probably travelled the farthest of all foods. That, it is now quite at home on the streets of Delhi, as it is comfortable at posh five-star eateries, only confirms how thesestuffed dumplings (either with meat of one’s choice or assorted greens includingpaneer) have evolved over the years. And how India, which is not even its place of origin, has adopted it like its very own is also an interesting twist.
Today, there are food entrepreneurs whoprepare momos in bulk and supply them to vendors and kiosks whose only job is to steam and sell them piping hot with hot sauce to hungry customers who never seem to get enough of them. There was a time, not too long ago, when people associated momos with food from theNortheast. Far from it, it’s not really a part of their traditional cuisine. For instance, in Manipur's capital Imphal, restaurants may now be awaking up to the popularity of this food and including them in their menu with passion, but they can never get it right simply because it is not a traditional dishlike fish and rice is, as in the case in Tripura or other states in the region, with of course a few exceptions.
KHEER
Kheer. A sweet confection based on rice. When prepared as a ritual pucca' food, the rice is first lightly fried in ghee before boiling with sugared milk till the milk thickens. A kheer of jowar is mentioned in the fourteenth century padmavat of Gugarat, and other cereal products (vermicelli, cev, pheni) may be used as well. A thinner product is payasam, and both are popular desserts, routinely as well as on festive occasions. The Hindi word kheer derives from the Sanskrit ksheer for milk and kshirika for any dish prepared with milk."
FAST FOOD FACTS IN BRIEF
In 2010, researchers at the Yale Rudd Center for Food Policy & Obesity issued Fast Food FACTS. The report examined the nutritional quality of fast food menus, fast food advertising on TV and the internet, and marketing practices inside restaurants. Researchers found that the industry spent $4.2 billion on advertising to encourage frequent visits by young people to fast food restaurants, targeting children as young as two years old.
Three years after our first report - using the same methods as the original Fast Food FACTS - this report quantifies changes in the nutritional quality of fast food and how it is marketed to children and teens. These analyses focus on 18 fast food restaurants.
NUTRITION
Despite the addition of some healthy kids' meal options, less than 1% of all kids' meal combinations - 33 out of 5,427 possible meals -- met recommended nutrition standards.
Most restaurants offered at least one healthy side option and three-quarters increased healthy beverage options and McDonald's changed Happy Meal sides to automatically include half-portions of french fries and apples.The number of possible kids' meal combinations increased 54%, but there was no change in the number of combinations that qualified as healthy meals for elementary school-age children.Only 3% of kids' meal combinations met the food industry's own revised CFBAI nutrition standards or the National Restaurant Association's Kids LiveWell standards.
Although the number of regular menu items offered increased dramatically, the proportion of healthy menu items remained the same.
Menu items offered by McDonald's, Subway, Burger King, and Taco Bell increased 35%.Less than one-quarter of restaurants' regular menu items qualified as nutritious options for teens.Restaurants continued to offer large or extra-large soft drinks (350-850 calories) and large french fries (470-610 calories).
MARKETING TO CHILDREN AND TEENS
In 2012, fast food restaurants spent $4.6 billion in total on all advertising, an 8% increase over 2009. For context, the biggest advertiser, McDonald's, spent 2.7 times as much to advertise its products as all fruit, vegetable, bottled water, and milk advertisers combined.
Older children's total exposure to fast food TV and internet advertising declined.
TV advertising viewed by children ages 6 to 11 declined by 10% to 3.2 ads per day.Popular child-targeted websites from McDonald's, Burger King, and Dairy Queen were discontinued.
Most fast food restaurants stepped up advertising to children, and preschoolers' exposure to TV advertising did not change.
In 2012, preschoolers saw 1,023 fast food ads -- 2.8 per day.Three-fifths of fast food restaurants increased TV advertising to older children.McDonald's display ads for Happy Meals increased 63% to 31 million ads monthly. Three-quarters appeared on kids' websites, such as Nick.com, Roblox.com, and CartoonNetwork.com.
There were some positive trends in fast food marketing to teens but restaurants continued to target them with TV and internet marketing for primarily unhealthy products.
TV ads viewed by teens did not change, but average calories per ad viewed declined by 16%.Teens were more likely to see more TV ads for Taco Bell, Sonic, and Starbucks compared with adults.Display ads on youth websites declined by more than half, from 470 million monthly ad views per month in 2009 to 210 million in 2012. However, KFC, Subway, and Starbucks more than doubled display advertising on youth websites.
Fast food marketing via mobile devices and social media popular with teens has grown exponentially.
Six billion fast food ads appeared on Facebook - 19% of all fast food display advertising - including more than half of Dunkin' Donuts' and Wendy's ads.Smartphone apps offer interactive features such as order functions and special offers.
Fast food restaurants continued to target black and Hispanic youth, who face higher risk for obesity and related diseases.
Fast food advertising spending on Spanish-language TV increased 8%. KFC and Burger King increased their spending by 35% to 41% while reducing English-language advertising.Black and Hispanic youth were more likely than other youth to visit one-third or more of all fast food websites
RECOMMENDATIONS
Over the last three years, there have been some improvements to the nutritional quality of fast food, and to companies' marketing practices. However, the pace of improvement is slow and unlikely to reduce young people's overconsumption of high-calorie, nutritionally poor fast food.
Fast food restaurants should do more to improve the nutritional quality of kids' meals and regular menu items
Apply industry standards for healthy kids' meals to the majority of kids' meal combinations available for purchase - not a mere 3%.Automatically provide healthy sides and beverages as the default kids' meals.Increase the proportion of lower-calorie, healthier items on their menus and make them available at a reasonable price.
Fast food restaurants should stop marketing directly to children and teens to encourage consumption of unhealthy fast food.
Limit advertising on children's TV networks and third-party kids' websites to healthy kids' meals only.Stop unfair marketing targeted to children, including ads that focus on promotions, not food, mobile advergame apps, and online ads that link to advergame sites.Ensure that preschoolers are not exposed to fast food advertising, especially advertising on Spanish-language TV.Stop targeting older children as young as age 12 with marketing for unhealthy fast food that can damage their health.Establish age limits on fast food marketing to youth via social media and mobile devices that take unfair advantage of their susceptibility to peer influence and impulsive actions.
Ghewar
Ghewar is a delicious Rajasthani sweet, consists of rounded cakes of wheat flour which suger syrup is poured. Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor.
It is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.
Raisins (Sultanas)
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word "raisin" is reserved for the dark-coloured dried large grape, with "sultana" being a golden-coloured dried grape, and "currant" being a dried small Black Corinthseedless grape.
History indicates that raisins were discovered for the first time by accident when they were found in the dried form on vines as early as 2000 BC. Wall paintings from ancient times show that dried fruits were consumed and used as decorations in the Mediterranean regions of Europe. Historians tell us the ancient Phoenicians and Armenians took the first steps in perfecting viticulture, the process of grape growing and selection.
EGG
Heart healthy...
Eggs are rich in several nutrients that promote heart health such as betaine and choline. During pregnancy and breast feeding, an adequate supply of choline is particularly important, since choline is essential for normal brain development. If you are eating eggs during pregnancy however, ensure you cook until the whites and yolks are solid. In traditional Chinese medicine, eggs are recommended to strengthen the blood and increase energy by enhancing digestive and kidney function.
Eggs also contain more Vitamin D than they did 10 years ago, which helps to protect bones, presenting osteoporosis and rickets. And they are filling too. Eggs for breakfast could help with weight loss as the high protein content makes us feel fuller for longer. Eggs should be included as part of a varied and balanced diet.
KACHORI
Kachori History
Kachori (pronounced [kətʃɔːɽiː]) is a spicy snack popular in India, Pakistan and other parts of South Asia. It is also common in places with South Asian diaspora, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include Kachauri, Kachodi and Katchuri.
Kachoris have been popular in old Delhi, even before samosas gained popularity after the partition. Banarasidas, the author of biographical Ardhakathanaka, has mentioned buying Kachoris in Agra in 1613. For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.
Kachori is supposed to have originated inUttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another popular form of Kachori inJodhpur is the Mawa Kachori invented by Late Rawat mal ji Deora. It is a sweet dish dipped in sugar syrup.
In Gujarat, it is usually a round ball made offlour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.
In Delhi it is often served as chaat. Delhi also has another kind of kachori, called ‘Khasta kachori’ or ‘Raj Kachori’.
Potato chips 🍟
As a world food, potatoes are second in human consumption only to rice. And as thin, salted, crisp chips, they are America's favorite snack food. Potato chips originated in New England as one man's variation on the French-fried potato, and their production was the result not of a sudden stroke of culinary invention but of a fit of pique.
In the summer of 1853, American Indian George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. On Moon Lake Lodge's restaurant menu were French-fried potatoes, prepared by Crum in the standard, thick-cut French style that was popularized in France in the 1700s and enjoyed by Thomas Jefferson as ambassador to that country. Ever since Jefferson brought the recipe to America and served French fries to guests at Monticello, the dish was popular and serious dinner fare.
At Moon Lake Lodge, one dinner guest found chef Crum's French fries too thick for his liking and rejected the order. Crum cut and fried a thinner batch, but these, too, met with disapproval. Exasperated, Crum decided to rile the guest by producing French fries too thin and crisp to skewer with a fork.
The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners requested Crum's potato chips, which began to appear on the menu as Saratoga Chips, a house specialty. Soon they were packaged and sold, first locally, then throughout the New England area. Crum eventually opened his own restaurant, featuring chips. At that time, potatoes were tediously peeled and sliced by hand. It was the invention of the mechanical potato peeler in the 1920s that paved the way for potato chips to soar from a small specialty item to a top-selling snack food.
For several decades after their creation, potato chips were largely a Northern dinner dish. In the 1920s, Herman Lay, a traveling salesman in the South, helped popularize the food from Atlanta to Tennessee. Lay peddled potato chips to Southern grocers out of the trunk of his car, building a business and a name that would become synonymous with the thin, salty snack. Lay's potato chips became the first successfully marketed national brand, and in 1961 Herman Lay, to increase his line of goods, merged his company with Frito, the Dallas-based producer of such snack foods as Fritos Corn Chips.
Americans today consume more potato chips (and Fritos and French fries) than any other people in the world; a reversal from colonial times, when New Englanders consigned potatoes largely to pigs as fodder and believed that eating the tubers shortened a person's life—not because potatoes were fried in fat and doused with salt, today's heart and hypertension culprits, but because the spud, in its unadulterated form, supposedly contained an aphrodisiac which led to behavior that was thought to be life shortening
- Americans today consume more potato chips than any other people in the world.
- As a world food, potatoes are second in human consumption only to rice. And as thin, salted, crisp chips, they are America's favorite snack food.
- The potato chip did not leave the United States as a food item until 1921 when they were introduced in England. Since the words chips was already in use for what we in this country callfrench fries, the word crisps was used.
- The potato used for making chips is not the same brand of potato you get at the super market. Special varieties are grown specifically for chips. They are called “chipping” potatoes and have to be specially ordered.
Ice tea ☕
Iced tea with lemon
Iced tea (or ice tea; the glass in French) is a form of cold tea. Though usually served in a glass with ice, it can also refer to a tea that has been chilled or cooled. It may or may not be sweetened. Iced tea is also a popular packaged drink. It can be mixed with flavored syrup, with multiple common flavors including lemon, raspberry, lime,passion fruit, peach, orange, strawberry, and cherry. While most iced teas get their flavor from tea leaves (Camellia sinensis), herbal teas are also sometimes served cold and referred to as iced tea. Iced tea is sometimes made by a particularly long steeping of tea leaves at lower temperature (one hour in the sun versus 5 minutes at 180–210 °F / 80–100 °C). Some people call this "sun tea". In addition, sometimes it is also left to stand overnight in the refrigerator.
Cultural variations
Austria
Iced tea is popular in Austria, and is commonly known as Eistee (ice tea); it is usually drunk heavily sweetened. Pfanner andRauch are two of the most popular manufacturers.
Belgium and the Netherlands
In Belgium, the Netherlands (ijsthee), and various other parts of Europe, "Ice-Tea" is the brand name of a carbonated variety of iced tea marketed by Lipton since 1978. They also market a number of other non-carbonated iced teas under the "Ice Tea" brand. Winkle.
Brazil
In Brazil, particularly in Rio de Janeiro, one of the most popular beverages is mate, or cha mate. Unlike the Argentinian or gaucho mate (also known as chimarrão), the cariocarendering is consumed iced and sweetened. A preferred flavouring is lime juice (not lemon), referred in Rio as "mate com limão". It is a part of the local beach culture, where it is sold by walking vendors in thermic also tonnels. Mate dried leaves can be also bought in supermarkets to be made at home. The most popular brand is Leão, originally from Paraná, and later acquired by The Coca-Cola Company. It is generally left overnight at the refrigerator. Leão also markets mate as a non-carbonated soft drink.
Canada
In Canada, iced tea refers to sweetened iced tea, flavoured with lemon. The iced tea is usually made at home from drink powder or obtained in bottles or cans. Sweetened green teas and those flavoured with raspberry, peach, or pomegranate are also becoming more common via marketing efforts. Sweetened iced tea is often served as an alternative to other soft drinks, prepared by companies like Lipton, Arizona , Nesta and Brisk. Water, sugar and flavourings may exceed tea in terms of quantity in these drinks. Many health food and specialty stores carry iced tea made of whole leaf tea without additives. Fresh-brewed iced tea is also popular, particularly in smaller independently owned restaurants. Powdered or frozen iced tea is a common preparation at home, due to its ease of use.
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