#Frozen Ras malai
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As a white person, Indian recipes are a mystery to me. I go to the Indian grocer and come home with MSG, sorghum grits, a package of frozen ras malai (who I will die for), a few boxes of spice mixes, hot Kashmir pepper, and... Indian trail mix. There are dozens of types of of lentil, pea, rice, grains (barnyard millet??), grits, hulls, pasta made from aforementioned grains and pulses, truly a celiacs dream. The grocer asks me, "where did you learn to eat Indian food?" Me, completely dumbfounded, I say, "what?" Yes I'm a white person who loves cheeseburgers but I'm also attached by an umbilical cord to cardamom and spicy food.
Then we discuss how he's a minority in the town but everyone here is friendly and he's thankful to live somewhere quiet and peaceful. He doesn't like the 2 Indian restaurants in town and I agree. I take home my groceries and make a super savory curry all thanks to that MSG 😎
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A Taste of Tradition: Exploring the Delight of Indian Sweets in Australia
The rich and diverse culinary scene of Australia is well-known all over the globe. Over the past few years, Indian cuisine has gained unmatched popularity in Australia. With Indian restaurants popping up all over Australia, the cuisine has made a strong mark in the hearts of the people. For most people, Indian cuisine has always been about heavy curries and rice preparations, but there is another irresistible part of this palate and that is sweets!
The fondness for Indian sweets and their fusion versions in Australia is worth taking note of. It can be rightly said that the growing Indian population in Australia and an increasing interest of the local population to try global cuisines has led to the popularity of Indian sweets in the country.
Dosa Hut, a fine dining restaurant in Whittington serves authentic Indian sweets along with several other Indian dishes such as North Indian curries and South Indian dosas and idlys. The full tables in Indian fine dining restaurants and small eateries are proof of Australia’s love for food and cultural diversity.
Are you all set to gorge on Indian sweets in Australia? Here are a few Indian sweets that will make your tastebuds dance with joy:
5 Mouth-Watering Indian Sweets You Must Try in Australia
1. Gulab Jamun
These sweet, syrup-soaked dumplings are a must-try for anyone looking to experience the magic and essence of Indian sweets. Known for its soft and succulent texture, Gulab Jamun can be rightly called the most popular Indian sweet. This iconic Indian sweet is not only an after-meal dessert but also a part of various festivals and celebrations. There are several regional variations of Gulab Jamun and to enjoy a fusion version of this sweet dish you can pair it up with Vanilla ice cream!
Try Gulab Jamun with Vanilla ice cream at Dosa Hut- the most loved Indian food restaurant in Whittington!
2. Ras Malai
Ras Malai is loved for its unique blend of flavours and texture. This Bengali sweet dish is a milk-based preparation wherein cottage cheese is kneaded and flattened into small balls. The balls are then dipped in sugar syrup until they are spongy. These sweet and soft balls are then cooled and soaked in flavoured milk which includes ingredients like saffron strands and cardamom. Served on special occasions, Ras Malai deserves one of the top spots on your bucket list.
3. Indian Kulfi
Traditionally, Indian Kulfi is a part of Indian desserts and not Indian sweets. However, this iconic preparation does deserve a mention in this list because of its popularity. Kulfi is a frozen milk-based preparation that comes in a variety of flavours. Kulfi is made by simmering milk with sugar. Once the milk base is prepared, flavours are added to it, and the whole mixture is frozen. This beloved dessert has a creamy and slightly chewy texture which makes it truly distinctive.
4. Gajar Ka Halwa
If you are looking for a comforting Indian sweet dish, then Gajar Ka Halwa has to be on your table. Rich in flavour, Gajar Ka Halwa is a simple sweet dish made from grated carrots, milk, sugar, and clarified butter. Garnished with almonds and pistachios, Gajar Ka Halwa has subtle hints of cardamom and saffron. The caramelised carrots combined with the delightful taste and harmonious fragrance, make this dish a culinary marvel.
5. Kaju Katli
If you are a fan of cashews, then Kaju Katli will surely charm your tastebuds. These diamond-shaped sweets are made from ground cashews, sugar, and clarified butter. The nutty flavour coupled with a melt-in-the-mouth texture will leave you craving for more. The simplicity of this sweet dish is unmatchable. Kaju Katli holds a special place in the world of Indian sweets because it is often exchanged as a gesture of goodwill and happiness among family and friends.
Many Indian sweets have now found a loving place in Australia. Whether you are celebrating a special event or simply want to satisfy your sweet tooth, Indian sweets definitely deserve a try. Savor the richness of these Indian sweets right near you at Dosa Hut — the most recommended fine dining restaurant in Whittington for Indian food.
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FROZEN FOODS/MEALS BY GOELD FOR BUSY DAYS
A bustling day expected? Don’t skip out on your meal.
Due to hectic schedules, it can be challenging to find time to prepare meals on some days. But with a little effort, you can enjoy a delicious meal without spending a lot of time. So, after a long day at work, all you’ll have to do is prepare a meal by just grabbing it out of the freezer. We often miss home cooked food if we part from family for education, work or personal reasons, Goeld frozen foods has you covered. We’ve got it all from south to north and east to west.
Here’s a curated guide to nurturing all your taste buds ranging from scrumptious breakfasts to wholehearted dinners and don’t forget the ever-so-fulfilling evening snacks and desserts by Goeld.
We offer many distinct breakfast dishes, one of which most of yours all-time favourite; Idli with Sambhar. This delicious and soft Idli and sambhar combination is to die for. Another breakfast item is Aloo Paratha, which is filled with heavy richness of potatoes and is garnished with onions, green chilies, and refreshing coriander leaves. To calm your grumbling tummy every morning, these 2 items will be ready within just a few minutes with minimum efforts.
Your either at work or home, these signature thalis’ from Goeld are the perfect lunch stunners. From Mughlai, Punjabi to Gujarati, and South Indian thalis, we have got each Indian cuisine covered. Every thali features a meal combination that will satisfy your taste buds by combining various curries and flavourings.
Additionally, the Hyderabadi Shahi Veg Biryani, a luxurious biryani like none other, is a royal delight with soft paneer, fine nuts, and spices. Sarson ka saag and makai ki roti make an excellent meal.
Goeld offers an enormous choice of evening munchies, which will be ready briskly. These snacks can satisfy all of your cravings because they are not only appetizing with the tangy sauce that goes with it, but also extremely filling. Ranging from Spinach cheese pockets, Mac and cheese pops, Veg nuggets, Punjabi samosa, Vegetables cheesy samosas, and many more. These mini mouth-watering snacks are sure to energise your tied evening.
Dinner would be incredibly wholesome because they serve exquisite Indian staples like Paneer butter masala, Malai kofta, Dal makhani, and Pindi chole. These curries are outstandingly flavourful and effortless to make. Moreover, you may want to enjoy your favourite curry with a wide range of Indian breads, such as Wheat chapati, Premium Malabar paratha, Multigrain paratha, Lachha paratha, and other Naan variants. These parathas are very nutritious and goes perfectly with the mains. This entire dinner will merely save you a substantial amount of time and turn it into a healthy and nutritious meal. What else can you ask for?
A meal is incomplete in Indian culture without a sweet. So it is worth ending your tired day with some awesome Desserts. The enticing desserts made available by Goeld include Gulab jamun, Ras malai, Papaya halwa, and Sewai kheer. These desserts are sure to make it a happy ending.
These frozen foods/meals from Goeld are undoubtedly a lifesaver since they are so straight forward to prepare saving you so much time from your already hassled life’s.
Grab your Goeld food now!
Keeping the Goeld Promise Alive Now and Forever:
As promised we embody highest standard in the world of food & allied industries. For us it is the best, or nothing. Product superiority and a commitment to push our limits to raise the bar of excellence across global markets is a ʻnon-negotiable-absoluteʼ for us. We are willing to stand up to stringent global scrutiny to meet our objective:
Products that makes the world proud of us.
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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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December.Sunday
Lâu lắm rồi mới có một tuần tình cờ như tuần này. Một tuần kịp gặp và nói chuyện với my most favourite doctors in this world. Và không phải là do ốm để gặp Doctors ạ =)))))))))))))))))
1. Chị
Thực ra đối với những người mình thực sự thân, nếu mình nhắc đến Chị, ai cũng biết mình nhắc tới ai, vì Chị thần thánh quá mà 😊))).
Mình nói với cả thế giới là Chị là Chị họ của mình, Chị hoàn toàn ok và thoải mái với cách gọi ý, nhưng đúng ra Chị là học sinh của Ông thôi.
Không có Chị thì mình đã không biết tới Concord, sẽ không có một chuỗi những kết quả mình đạt được như bây giờ.
Từ cách đây cả chục năm, Chị vẫn luôn là thần tượng của mình. Chị nhẹ nhàng nữ tính, NHƯNG chị học Natural Science ở Camb, Chị là Prefect ở Concord, Chị được bạn bè ai cũng yêu mến, Chị nấu ăn siêu ngon, baking và làm papercraft siêu đẹp, Chị có Brit accent, haha, kể về Chị cả ngày không hết,
Chị giỏi vậy nhưng Chị luôn nhắc về Ông như là người truyền passionate cho Chị. Mình vẫn nhớ chị dành chỗ trong vali mang đồ từ VN sang Cambridge để mang nồi cơm điện cho mình, rồi 1001 thứ linh tinh lang tang tâm sự với chị toàn đến 4-5 giờ sáng mỗi lần c về trường chơi, giấu chị trong tủ quần áo, =))))))))))))))))))
Hồi đấy cũng ngưỡng mộ bạn trai của chị, toàn các anh Camb với Oxf, ai cũng hết lòng vì chị,
Rồi đợt chị học xong Camb và kiên quyết đi theo ngành Y, coi như là bắt đầu lại từ đầu, ngang thời gian mình bắt đầu vào Uni, giờ chị cũng finally là Doctor, đang làm bác sỹ nội chuyên khoa I, câu chuyện học hành và thực tập vẫn còn dài dài ….
Catch up với chị chớp nhoáng được có chưa đầy 2 tiếng ở SG, thực sự cảm giác mình bé lại, cảm giác bình yên
2. Linda
Another Doctor in my life. Đến giờ vẫn không hiểu sao mình thân được với nhân vật đặc biệt nhất đảo Kuching này =))
Nó là một đứa “Banana” chính hiệu. Người Malai, gốc tàu, nửa chữ tiếng tàu ko biết, da ngăm ngăm, mọt sách, má lúm đồng tiền cute phô mai que, hiền thì không để đâu cho hết, passionate với màu xanh, có khả năng tính nhẩm và concentrate đến thần kỳ, cũng có khả năng biến mất không tỳ vết. Nàng mà đã không chủ động tìm ai thì chắc chắn có bới 10 năm cũng không thấy nó đâu. Trời xui đất khiến thế nào nó không cùng phòng tự học với mình, lại nằm trong bọn học sinh tháng 1 nhập học sau, chưa kể học khác hẳn set môn học, ở khác nhà năm đầu, mà cuối cùng lại thân nhau. Sự kiên trì, tốt bụng và kiên nhẫn của nó với tất cả mọi người xung quanh khiến việc đầu tiên mình có thể nghĩ là nếu con này nó không làm bác sỹ thì đúng là không biết có ngành gì hợp với nó hơn. Nó tỉ mỉ đến từng dấu chấm dấu phẩy, ai hỏi bài hay nhờ nàng giúp đỡ thì nàng có đang in a middle of an exam crisis thì nó vẫn sẵn sàng ngồi cùng và giảng bài cho người ta, rồi có đứa nó ghét đến đâu làm phiền, mình tức thay cho nó nó còn đi động viên mình …..
Học giỏi cũng không để đâu cho hết
Giờ nàng cũng đã là Doctor, năm 2 nội trú y, năm sau phân chuyên khoa
Là một nơi sẵn sàng nghe mình than thở bất cứ điều gì, nó cũng phải put up với cái tiếng anh càng ngày càng xuống cấp do mấy ông Nhật dở người mình làm việc cùng, nhưng không có nó thì tiếng anh của mình cũng không được như bây giờ, nó cũng là đứa ngồi sửa thư vào đại học cho mình, ngồi proof read luận văn từ đại học đến luận văn thạc sỹ cho mình =)))))))))))))))))))))))))))
Nó cũng hoàn toàn thông cảm việc mình không bao giờ hiểu được những gì nó phải trải qua. Nghe giờ trực của nó toàn từ 10h đêm đến 8h sáng hôm sau hoặc 5h chiều đến 1 giờ sáng. Nhưng nó lúc nào cũng chỉ bảo Nah I’m alright, that’s a part of my job. Rất vui vẻ và tình nguyện
Hai vị bác sỹ này, là những góc đẹp đẽ nhất trong mình, là nơi mình muốn bảo vệ nhất, là tài sản của riêng mình, không ai có thể chạm vào được. Vì mỗi lần nói chuyện với Chị hay Linda, Thảo sẽ lại là Thảo của chục năm trước, là một đứa vẫn luôn phấn đấu để bằng được 1 góc của Chị, vẫn là một đứa còn mơ mộng và nhiều hoài bão. Trước Linda, Thảo lại là Thảo, thoải mái lảm nhảm kể lể cả ngày, nhưng mỗi lần nhìn sự kiên nhẫn và passionate của nó trước mọi thứ nó làm, Thảo lại biết mình chưa cố gắng và chăm chỉ, tập trung được 1 phần của nó, để lại sốc nách bản thân cố gắng hơn, vì con bạn thân của mình nó còn làm được vậy cơ mà
Hôm nay ngồi hẹn lịch nch với nó mà theo lịch trực của nó, theo múi giờ của mình. Xong kể với nàng là tao ko chờ được đến lúc cái dự án đang làm finally on board, tao có thể có lý do officially xin resign again. Nó hỏi luôn là thế resign xong mày treat yourself cái gì đầu tiên sau bao nhiêu vật vã =)))))))))))))))))). Chẳng hiểu sao mình cũng chỉ bật ra một câu, tao sẽ save up, quay lại London, chơi với mày, đi những chỗ tao muốn đi. Nó bảo tao cũng đoán dù cái ý tưởng đấy chả hiểu ở đâu rơi vào đầu nữa.
3. The Miscellaneous:
Bắt đầu tháng 12 với cả ngàn thứ lo lắng. Một tháng đã thấy có quá nhiều việc, việc cơ quan thì có lẽ không nên nói nữa, nhưng việc cá nhân, cảm giác mãi chẳng progress được đến đâu. Hôm nọ bị cả bố lẫn mẹ đều nói, đi làm thì làm cả đời, nhưng phải biết thời gian nào là của mình, làm việc nào cho mình. Rồi dạo này nói chuyện với người nọ người kia, là đối tác mới sợ =))), có lẽ lâu rồi mình mới lại có cảm giác muốn có người yêu. Thực ra người yêu không phải là một người để làm hộ việc cho mình, hay để mình nhõng nhẽo bắt nạt . Hy vọng có một ngày, sẽ có một người để mình thoải mái chia sẻ chuyện tình cảm trước mọi người, giúp mình tự tin với mối quan hệ của hai người tới mức việc nói về nhau sẽ tự nhiên thoải mái như một phần tất yếu vậy….
Random note 1: đang yên đang lành giờ lại chuyển ra ở rõ là xa, lại còn bí, nên việc một tuần tốn một đống tiền về Starbuck gần nhà cũ ngồi cũng thấy mình dở người. Nhưng quen rồi, mặc kệ.
Nay ngồi trong quán, nghe giọng Mỹ, người ngợm có tý khó chịu =)))))))))))))))))
Random note 2: đợt vừa rồi tốn nhiều tiền cho quần áo vs mỹ phẩm, giờ mới thực sự biết là stress có khả năng làm mình tiêu tiền không lối thoát đến mức nào. Trên tinh thần suy nghĩ, em vui là được có phải không =))).
Random note 3: Thực sự thích quyển 20 bí mật sành điệu từ Madame Chic.
Nhận ra là để minimalise cuộc sống từ những thứ tưởng chừng như đơn giản nhất – cái giường. Cũng không hề đơn giản tý nào.
Random note 4: cho đến tận bây giờ, mình vẫn có một sự tự ti kỳ lạ. To be honest, mình không phải là một đứa go bold được. Mỗi lần mình nhìn vào các anh chị đã và đang ở bên kia, những đứa bạn mình đang làm corporate, nụ cười tự tin bất luận giời đất của chúng nó, mình cảm giác không bao giờ mình có được cái confident aura đó =))). Trước đây mình luôn nghĩ chúng nó giỏi hơn mình, à thì giờ vẫn nghĩ thế =))), nhưng giờ cũng biết là thả chúng nó vào môi trường và hoàn cảnh như mình thì còn lâu chúng nó mới đạt được như mình =))))))))))))))))).
Random note 5: Sau một thời tóc khói, nhuộm lại nâu si cu la, xong giờ đang lại loe hoe vì tóc bay màu, chưa bao giờ tóc tai lại ở thời kỳ quá độ kiểu này 😒
Không ra xù mì như đợt mới đi Nam Mỹ về, xoăn chẳng phải, thẳng cũng không. Uốn thì không ăn thuốc mà duỗi cũng đang nửa chừng đồi rồi =))))))))))). Giờ mỗi lần là hàng tóc thực sự muốn sửa lắm mà không biết có gì để sửa. Thôi thì tự vỗ về bản thân là cố tới Tết, tóc nó dài ra đoạn nữa, màu tóc có vàng hẳn thì chấm chân nhuộm lại một thể, chắc thêm vài sợi highlight honey tone cho sinh động nhỉ?
Random note 6: Tình hình rất cần học tiếng Nhật lại. Trong thâm tâm là muốn học, chứ không phải ai bắt ép như trước nữa, nhưng giờ vừa không biết sắp lịch vào đâu, vừa không ai dạy, và tự học thì thật là xa vời.
Random note 7: Chưa bao giờ mạng xã hội mở lên toàn ảnh cưới và lễ đầy tháng/đầy năm con các bạn
Random note 8: Chẳng biết chân khỏi hẳn nữa chưa. Đi lại nhanh thì có vẻ chân vẫn hơi nhức, Từ hôm ngã đến giờ cũng gần 3 tháng rồi, muốn đi tập lại mà vẫn rén, người ngợm cảm giác như đi mượn. Biết là béo mà không có chỗ dồn năng lượng =.=. Mà cái vụ chuyển hợp đồng PT làm mình cũng chưa có chiêm ngưỡng mặt mũi em PT ra sao, nàng ý nhắn cũng chảnh lắm
Random note 9: To watch list có frozen, last christmas, nut cracker ballet, mắt biếc, Knive out, Starwar, The Aeronauts. kể ra giáng sinh cũng dồn được nhiều thứ phết
Random note 10: Năm ngoái còn hì hục nấu nướng chuẩn bị xmas, cả team cả 20 người, năm nay bà host chính năm ngoái sửa nhà =)), mình thì ở studio, có khi là xmas đầu tiên mình thực sự không nấu nướng gì...
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1 carrot, 1 radish and a few beans: Cooking in the time of COVID-19
New Post has been published on https://apzweb.com/1-carrot-1-radish-and-a-few-beans-cooking-in-the-time-of-covid-19/
1 carrot, 1 radish and a few beans: Cooking in the time of COVID-19
I know this is not the place: it is, after all, a food column. But when I was asked to write it, focusing on the situation, something in me turned. The Hindu has readers who have access to food, but need ideas on how to cope with shortages. Shortages not of quantity, but of variety; in the worst-case scenario, maybe of traditional ingredients. And oftentimes of help.
A couple of weeks ago, an American magazine had a tongue-in-cheek article where the author, an accomplished baker, went to the local grocery, noted that yeast was clean off the shelves, and had a face-off with another customer over the last bag of flour on the top rack. He muttered — in his mind — about how the other chap had probably never baked bread before in his life, what a waste that bag would be, and how he knew the other would fail and get his comeuppance.
I am a grasshopper
It was slightly funny, in a superior, nudge-nudge, wink-wink sort of way. But deep down, it was a reminder of how privileged we are; we look for variety. When asked to give to those who have nothing, we hem and haw. I’m trying not to sermonise, but let’s count our blessings and do what we can to help others.
I can’t help but think of the ant and grasshopper fable because when the lockdown was expected, all the ants I know drove around loading their cars, stockpiling victuals. Grasshoppers like me didn’t, for vaguely moral reasons. And now we’re stuck with what we have in our cupboards. Which are, like Old Mother Hubbard’s, bare. Unfortunately, I’m a relentless cleaner-of-shelves, so no serendipitous delights await me, however far back I reach into fridges or cupboards. I know exactly what I can expect to find — how many stumps of drying cheese and how many inches of peanut butter in the jar.
I see what people post on social media about what they cook, of how they’re coping with the lockdown. And I’m amazed at the dishes home cooks are conjuring up. The Westerners all seem to have forgotten jars of sundried tomatoes in extra virgin olive oil so they can make flavourful pasta, and bags of buckwheat flour so they can make soba noodles, and bags of almond meal and boxes of cocoa powder so they can make gluten-free cake. This seems to be an opportunity to experiment. Some Indian cooks are making gatta curry, chana bhatura, gol gappa and ras malai.
Watching these posts gives me a complex, so I prefer to believe that they must be proficient cooks anyway. Maybe it’s to do with their now having more time to indulge a hobby, but I don’t know how to make complicated dishes and I’m dealing with a different challenge. Vegetables aren’t consistently available. Sometimes, if we have only handfuls of different vegetables in the house, I make combinations that may seem odd bedfellows, but I’ve always been charmed by the Bengali panch mishali. So we collect a single radish, a carrot, a handful of beans, a layer or two of cabbage, a few leaves of spinach, a chunk of pumpkin, a potato, half a cauliflower.
Making do
The principle we’ve adopted is to make do and to juxtapose textures: firm and soft-and-squishable. The varieties may be more or less than panch or five, the spicing may be different, but the method is broadly to temper mustard oil with a single spice like kalonji, nigella, or a standard combination like panch phoran, a couple of green chillies, and then cook the vegetables, having cut them into cubes or fingers and timing their addition at the appropriate moment to make sure they cook.
A bit of ginger juice freshens the flavour and probably helps digestion. Finally, I add a smidgen of ghee and a pinch of sugar and it lets me pretend it’s authentic.
We are a meat-eating family and there is no meat, fish or chicken. Egg supply is erratic. This week, the local Safal is well stocked with lentils and pulses. Fortunately, I have a full chest of spices. The upshot of all this is that I can only perk up flavour with unexpected combinations and spices. Because I’m one of the miraculously lucky élite whose only pressing concern is combating ennui.
A principle we learnt back in the days before liberalisation was to substitute, replace and adapt. I had a recipe for aubergine parmigiana that looked uncomplicated enough, but since it asked for Parmesan cheese and I had only stubs of Cheddar and Red Leicester, and because it asked for fresh basil and I had none, I did what I could. Because I had the main ingredients: aubergines and tomatoes. And the dish is elastic and accommodating.
Gone yeast
Meanwhile our local ‘artisanal’ bakery has temporarily shut shop, so last week, the baker-in-residence said he’d make bread. Unfortunately, the dough didn’t rise. When I told a friend this, she suggested that the yeast could have expired, and sent me, in the hope of better times, the link to a video describing how to make near-perfect toddy at home, with a mere three ingredients: coconut water, sugar and yeast. I’m saving it for when yeast is available.
Instead I made muffins. I wrote about them about 12 years ago, in one of my earliest columns here. Because they are so satisfying and so easy to make in these hard times, it seemed worth sharing again. As my mother, who taught me the recipe, said, “they’re very forgiving” — you can use any flour, any shortening, they take a few minutes, and if you want you can bung in whatever flavouring you have at hand, sweet or savoury.
SUNDAY RECIPE
Basic muffins
(makes 12)
Photo: Getty Images/ iStock
Ingredients
2 cups sifted flour
½ cup sugar
3 tsp baking soda
½ tsp salt
1 cup milk
½ cup vegetable oil
1 egg
Method
1. Preheat oven to 200° C (400° F). Grease bottoms only of 12 muffin-pan cups. Sift flour with baking soda and salt. Stir in sugar. In separate bowl, beat together egg, milk and oil.
2. Spread flour mixture in wide round bowl and make a well in the centre. Pour in egg-milk-oil mixture all at once. Stir with a fork just until combined. Spoon mixture into prepared muffin-pan cups.
3. Bake until golden, for about 25 minutes. Immediately remove from cups by inserting knife tip under each to loosen. Serve hot with butter.
When mixing batter, stir just until flour is moistened. Do not beat. Batter will be lumpy but makes for tender muffins.
Muffins can be frozen or kept for a few days. Wrap in foil and reheat in oven before serving.
From the once-forbidden joy of eggs to the ingratitude of guests, the writer reflects on every association with food. [email protected]
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The Amazing Features of the Polar Bear
New Post has been published on http://www.truth-seeker.info/refuting-darwinism/amazing-features-polar-bear/
The Amazing Features of the Polar Bear
By Harun Yahya
Apart from this, in water, it can close its nostrils and keep its eyes open, and its webbed feet, similar to those of ducks, make it a good swimmer.
If you saw a polar bear, which is one of the biggest animals on earth, you might assume it to be a giant snowman. This giant snowman weighs around 800 kilograms (1763 pounds) and is about two and a half meters (98 inches) long. Put the weight of ten men together and they will weigh a polar bear!
The polar bear has some amazing features which allow it to live at the North Pole. Despite the polar climate, glaciers, and snowstorms, as a miracle from Allah, a thick layer of fat underlying its skin protects the polar bear from cold. Its fur is thick, dense, long and fluffy. Have you ever thought about why polar bears with such characteristics do not live in the deserts of Africa? Certainly, the answer is that Allah has created him with features suited to the environment in which he lives. Think for a moment! If he were in the desert, he could hardly withstand the hot climate of the desert for a minute.
What makes the polar bear different from all other bears is that it is not very fond of hibernation. Only the female polar bears, especially those pregnant, hibernate for a long period. Allah, “Ar-Razzaq, the One Who continuously provides sustenance to all living beings,” has made food available for the new-born cub. The milk of polar bears contains a high amount of fat. This fatty milk is what the Cubs need most. They grow very fast, thanks to this fatty milk, and get ready to go out of their caves in the spring.
Have you heard that the polar bear is a very good swimmer and diver? That is true! The polar bear is a skilled swimmer and diver. While swimming, it uses its forelegs. That it can use its legs as paddles is something by which Allah has made life easy for him. Apart from this, in water, it can close its nostrils and keep its eyes open, and its webbed feet, similar to those of ducks, make it a good swimmer.
The polar bear lives in the coldest regions of the world such as the North Pole, Northern Canada, and Northern Siberia. But the feet of the polar bear never become cold. You could hardly keep your feet or hands-on ice for more than a couple of minutes. Surprisingly, however, the polar bear does not even feel this cold since its feet are covered with thick fur. Allah gave it just the right features so that it would not be affected by the cold. If it were covered with skin similar to that of human beings, it would never survive. Moreover, the fatty layer ten centimeters (four inches) thick under its skin provides heat insulation. Therefore, in icy waters, it can swim 2000 kilometers (1242 miles) at a speed of 10 to 11 kilometers (6 to 7 miles) per hour.
Do you know why the color of polar bears is white or off-white? It is hard to notice the white polar bear among the white snow-covered glaciers and the frozen wastes of the north that extend for thousands of kilometers. Imagine how difficult it would be for it to hide if its color were as black as a crow or as colorful as one of the parrots living in the tropical forests.
Polar bears’ sense of smell is so keen that they can readily smell a seal that hides under a layer of snow one and a half meter (59 inches) thick. While hunting, polar bears also employ some tactics. Now, visualize a polar bear with its snow-white fur looking like a snowman. Do you think anyone would notice it if it lays on the snow? If you only considered its white fur, you might have said “yes”. But, remember that the polar bear also has a black nose. On white snow, this nose makes perfect camouflage impossible. But the polar bear does something very intelligent and eliminates this problem. It covers its nose with its white forepaws. Totally hidden in the snow, it awaits its prey’s approach.
This point deserves particular attention because for a polar bear to employ hunting tactics it must be intelligent. Think for a moment: the polar bear is aware that its white color is a perfect match for the environment in which it lives. Moreover, it is wise enough to realize that it needs to cover its black nose, the only obstacle to its camouflage. As you can also imagine, it is unlikely that the polar bear would have found this tactic after a few unsuccessful hunting experiences! Bears are inspired by Allah and are taught to act in this way. Because, like all other creatures, they are also under the protection of Allah.
A Note by the Editor:
Allah the Almighty says in the Ever-Glorious Qur’an what means,
“Say: ‘Who is the Lord of the heavens and the earth?’ Say: ‘Allah.’ Say: ‘So why have you taken protectors apart from Him who possess no power to help or harm themselves?’ Say: ‘Are the blind and seeing equal? Or are darkness and light the same? Or have they assigned partners to Allah Who create as He creates so that all creating seems the same to them?’ Say: ‘Allah is the Creator of everything. He is the One, the All-Conquering.’” (Al-Ra`d: 16)
And,
“He [Allah] hath created the heavens without supports that ye can see and hath cast into the earth firm hills so that it quake not with you, and He hath dispersed therein all kinds of beasts. And We send down water from the sky and We cause (plants) of every goodly kind to grow therein. This is the Creation of Allah. Now show me that which those (ye worship) beside Him have created. Nay, but the wrongdoers are in error manifest!” (Luqman 31: 10-11)
And,
“We shall show them Our portents on the horizons and within themselves until it will be manifest unto them that it is the Truth. Doth not thy Lord suffice since He is Witness over all things? How! Are they still in doubt about the meeting with their Lord? Lo! Is not He surrounding all things?” (Fussilat 41: 53-54)
———
Harun Yahya was born in Ankara in 1956. He studied arts at Istanbul’s Mimar Sinan University and philosophy at Istanbul University. Since the 1980s, the author has published many books on political, faith-related and scientific issues. Harun Yahya is well known as an author who has written very important works disclosing the imposture of evolutionists, the invalidity of their claims and the dark liaisons between Darwinism and bloody ideologies. Some of the books of the author have been translated into English, German, French, Spanish, Italian, Portuguese, Albanian, Arabic, Polish, Russian, Bosnian, Indonesian, Turkish, Tatar, Urdu and Malay and published in the countries concerned. Harun Yahya’s books appeal to all people, Muslims, and non-Muslims alike, regardless of their age, race, and nationality, as they center around one goal: to open the readers’ mind by presenting the signs of Gods eternal existence to them.
#Allah#Creation#darwin#Darwinism#evolution#Featured#God#Refuting Darwinism#The Amazing Features of the Polar Bear#the Creator
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Online Food delivery
Valentine’s Day – Give a Sweet Treat to Your Beloved
Valentine’s Day is one of the best times to celebrate together and show you beloved how much special he/she is. This day is the holiday of dessert. Candy, chocolate, candlelight dinners etc. everything yell indulgence and there is nothing wrong with it. There are many places to go within India to celebrate the Valentine’s Day and no party can be celebrated without the presence of good food. In these parties, couples get to eat their favorite desserts, ice-creams and sweets just to name a few. Plus, they may enjoy a good DJ party and also eat unjustifiable amounts of food along with liquor.
Lots of married and unmarried couples want to celebrate Valentine’s Day at their homes so; here we discuss few delicious cuisines your Valentine’s Day party may be lacking. https://www.foodzappy.com/
Chocolate Cakes
Do you know that chocolate cakes are perfect solution to satisfy your sweet craving? People love to indulge in different varieties of cakes like chocolate cakes, plum cakes, butter cakes and many more. Cake is preferred for several occasions like wedding, anniversaries and birthdays, so it is also a great cuisine to enjoy the very special Valentine’s Day.
Online food delivery
service for sweets and desserts have improved considerably over the years as world is rapidly shifting towards e-commerce platform. Whether it is triple chocolate fudge cake or the famous choco lava cake, having a stream of warm chocolate inside, any party is incomplete without the presence of cake. Another tip to make this day memorable is by garnishing these delectable desserts if you are preparing these recipes at home.
Which Is Better A Sweet Or Dessert?
Dessert is a course that satisfies the sweet tooth and concludes the main meal. No doubt it increases our weight but we ignore this change for the sake of our taste buds. A perfect Valentine’s Day party necessitates the presence of desserts in our meal. Most couples, excluding diet conscious folks, enjoy ice-creams, candies, puddings and custards a lot. By making smart choices, a dessert can be made sweet and delectable without being a high calorie diet if we add fruits, which may act as natural sweetener. A candlelight dinner can be made very special by including frozen desserts, having flavors of vanilla or butterscotch. https://www.foodzappy.com/
A valentine’s party must include western foods like desserts and chocolates, but how would older couples make their valentine’s day special? As the older couples may have a traditional way of thinking, they may add Indian sweets in their dishes to celebrate the same. Sweets such as Gulab jamun, Rasgulla, Jalebi, Kulfi, Ras malai etc. may not be famous worldwide but they are mouth-watering and a much preferred choice among Indians.
Summary- Valentine’s day party is incomplete without the presence of desserts. It not only satisfies our sugar cravings but couples also enjoy the time being together and savor delightful sweets even if it takes a toll of our weight.
Get More In Details Now https://www.foodzappy.com/
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