#paneer recipe for breakfast
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Only FOR VEGANS it's PANEER RICE and PANEER FRY LIKE COMMENT IF YOU LOVE
#cooking#food#healthy eating#delicious#cookingismypassion#food blogger#foodie#breakfast#paneer biryani recipe#dinner#paneer tikka#desi style paneer
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veg frankie recipe | veg kathi roll recipe | veg frankie roll recipe with step by step photo and video recipe. traditionally frankie recipes were known as kathi kebab which was typically prepared in layered paratha's. however, these days many variations of frankie recipes has evolved, especially after introduced as street food.
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Poha Biryani: The Easy and Delicious Way to Enjoy Biryani.
#food#recipe#foodie#bread#dessert#cooking#breakfast#baking#dinner#foodies#lunch#low cal lunch#foods#lunchtime#biryani#poha#poha recipe#paneer#veggies#vegan#vegetarian#vegetables
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High-Protein Diet: How To Make Delicious Paneer Paratha For Healthy Breakfast
We all have many staple breakfast dishes that we will gorge on any day. For some, it will be a bowl of idli dipped in piping sizzling sambar. For others, it will be a easy fried egg and toast. No matter what your alternative of breakfast could also be, it’s a good suggestion to start out the day on a power-packed word. Eating a healthful and nutritious breakfast acts as gas for the remainder of…
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#paneer#paneer benefits for health#paneer paratha#paneer paratha recipe#protein abundant foods#protein-rich breakfast
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High-Protein Diet: How To Make Delicious Paneer Paratha For Healthy Breakfast
We all have several staple breakfast dishes that we indulge in on any given day. For some, it will be a bowl of idli dipped in piping hot Sambhar, For others, it would be a simple fried egg and toast. It doesn’t matter what your breakfast of choice is, it’s a good idea to start the day on a power-packed note. A wholesome and nutritious breakfast serves as fuel for the day and also enriches the…
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#A kind of cheese#paneer is beneficial for health#Paneer Paratha#Paneer Paratha Recipe#protein rich breakfast#protein rich foods
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How to make Restaurant style cheese chili at Home ?
Cheese Chilli is an Indo-Chinese dish. It is made by mixing cottage cheese, onion and capsicum with a variety of spicy chutneys. It is most commonly served with starters, but can also be served with rice, noodles or even on toast. The cheese chili has many variations in the country of origin, but it is normally served with garlic roti.
The cheese chili recipe calls for the use of fresh ingredients such as tomatoes, onions and capsicum peppers. You can make Restaurant style cheese chili at Home by using some ingredients. You can also easily make cheese chili sauce by simmering these ingredients in water until they are soft and then adding water or cream to get the desired consistency.
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Part 1 - Part 2 ◇
Warnings: none
Content: osamu x reader, Angst (to fluff in the next chapters), hurt/comfort
A/n: Guess the Song of Achilles reference! :)
It has been around three weeks since you last saw Osamu that day: you took your chance to scurry away when he went back into the kitchen briefly, leaving your payment to Tsumoto.
The memory of his embrace with another woman still lingered in your mind, but you were able to distract yourself with the hundreds of books on your shelf and the dogs in the shelter.
You took this time to explore other places in the city, from the cozy Indian restaurant near your workplace, where the taste of salty chapati mixed with matar paneer melted in your mouth like butter, to the Mexican fast food spot at the corner of the library, where you savoured the taste of chiles en nogada followed by elotes. Yet, nothing compared to Osamu’s handmade onigiris, the taste of his love surpassed any food you’ve ever tried.
You don’t believe he didn’t notice your absence, but it wouldn’t bother him that much, you assume, since you’re nothing more than a friendly regular.
Or at least, you used to be a regular.
Now you are just a girl who spends her days between work and shelter, occasionally going out to drink with the few friends you have. You know it’s wrong to use alcohol to dull the suffering, but sometimes it’s the only way to remind yourself that life still holds meaning, and that happiness, however fleeting, can be found.
But not going to Osamu’s restaurant has its consequences, like going to the grocery store to buy all the necessities to make a healthy meal and right now you are not exactly having fun doing all this.
When you were a child, your mother always told you to learn how to cook and clean because “someday you’ll have to do it for your future husband”, so, as an act of rebellion, you refused to learn anything other than the most basic dishes of your culture; this act of rebellion ended up biting your ass now because you are tired of eating the same basic things over and over again and you miss Osamu’s food.
You wander through the aisles, searching for the ingredients of the recipe you want to try.
it has been at least half an hour now and you’re meticulously selecting each item, trying to get the correct amount of food. You always tend to buy more than necessary, which ends up with you never using that specific product again and making it go to waste—like the honey syrup you bought for your pre-made pancakes that now sits untouched. You don’t even have time to eat breakfast most of the time.
You are trying to understand which vegetables are less decayed than others when someone approaches you slowly.
“That one will go bad in like 2 days.”
You startle at first, but you freeze completely the second you meet his eyes.
“Hey.” he smiles.
Oh my god oh my god oh my god, please why did he have to come here out of all the grocery stores in the city?
You tried to forget about him like an unwanted pest, avoiding all the places he could be at, you even chose a longer path home so you wouldn’t bump into him while he closed the restaurant. You are old and tired and so is your heart, it can scarcely bear the burden of yet another heartbreak.
You drew in a slow, steadying breath before replying.
“Hi Osamu, long time no see.” you try your best to beam at him, like nothing has touched you, like you don’t want to run away this instant, like you don’t want to scream at him and hurl all these vegetables at him because you hate him for shattering the last remnants of hope you had left in you.
Like you don’t love him at all.
You tend to buy more than necessary, just like you tend to let your feelings grow more than necessary, and then, then they stay there, growing and decaying at the same time, festering with pests and resentment.
“Yeah, because someone hasn’t been coming to my restaurant lately.” He remarked with a petty edge to his voice.
Well, you jumped into that one.
A nervous laugh leaves your lips, “I was just … busy. We got a few more dogs in the shelter and it’s been a little hectic.” your voice is barely a whisper, laden with the weight of your lies.
Coward, liar, ugly.
He nods in quiet understanding, picking a zucchini with a pristine surface, a stark contrast to your rotten life. “Take this one. What’re ya making?.”
You take the vegetable from his hands and place it in your bag, his kindness pressing against the walls you've erected around your fragile heart “I don’t know,” you sigh, “I'm trying to make some vegetarian lasagna, but I already know it's going to suck. I’m a terrible cook.”
“You can always learn, you know.” he counters, a playful smirk gracing his lips “I wasn’t born with a knife in my hand.”
You roll your eyes, pushing your cart forward. “I’m lazy. And I don’t have anyone to teach me in a fun way.”
“I could teach you. Although I'm not sure if I can do it ‘in a fun way’” he signs with his fingers, “you won't die of boredom, I guess?”
“I’m always having fun with you, Osamu.” And it’s true.
“That’s crazy considering that you haven’t come to meet me in three weeks.”
“Oh god, you’re so petty!”
“Hell yeah, I am!”
You stare at each other before bursting into loud giggles; his eyes crinkle as he looks at you and you try so hard to ignore the warmth of your cheeks.
(and the warmth in your chest).
You are not used to being loved but you are used to love, and you can’t help wanting to stay around those you love, can’t ignore the tugs of your heartstrings. You know it will only end up in heartache and you are already regretting what’s coming out of your mouth, but you can’t stop it.
“Well? Will you teach me then?”
He smiles, and his face is like the sun.
Reblogs are really appreciated!
Tag: @lees-chaotic-brain
#osamu x reader#osamu comfort#haikyuu x reader#haikyuu comfort#osamu angst#haikyuu angst#osamu fluff#haikyuu fluff#osamu miya
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I have a pretty low spoons recipe that's a staple in Iranian breakfasts: noon-paneer, which literally translates to bread-cheese. Basically you rip a piece of pita (or any flat bread, really) to be bite sized, put some cheese inside (try it with feta or cream cheese), and eat it. Repeat until full.
You can eat it just like that, but there are so many options for your third ingredient: fresh herbs, honey, walnuts, jam, dates, fried eggs, tomato, even watermelon! It works with both sweet and savory flavors, so its easy to change it up and keep it interesting. If you have access to nondairy cheese, it can be vegan too.
I'm sure the idea of bread and cheese isn't super unique, but sometimes I find that making a whole sandwich can be exhausting. It's just easier for me to make a bunch of little portions, if that makes sense.
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Indian breakfast recipes, super soft Idlies from the South Indian breakfast, Paneer paratha from North Indian breakfast and delicious breakfast with bread.
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Dinner, 7/18/23:
Main: Saag with tofu
I’ve written about this recipe before I think but it’s always worth revisiting because tbh I think it might be better than saag paneer (made at home) I know that’s controversial but most grocery store paneer tastes so bland to me?? It’s never as tangy as the restaurant ones. The tofu seasoning described in this recipe gets it just right though. I basically follow this recipe exactly but I skip the step with cauliflower and cashew and just stir in some yogurt at the end. I also add 3/4 tsp garam masala with the other spices because it just doesn’t taste right without it, and often a big squeeze of lemon juice to brighten it up. I ran out of lemons making the marinade this time so I used acv and it was fine. I also used 16 oz frozen spinach because I wanted to avoid going to the store today.
Main: this dal recipe from Madhur Jaffrey’s Vegetarian India:
It’s really really good. I just used whatever dal mix we had in the cabinet which included split urad, whole urad, moong dal, red lentils and green lentils so I’m sure any available small legume mix would work. I soaked mine for 4 hours before cooking because the urad and moong dals are a bit tough usually but I’m sure it would have been fine. I also cooked it in half broth because I had some and it tasted AMAZING. I could literally eat a bowl of this for breakfast. You’re going to want to double the crispy fried shallots on top, trust me on this.
Side: basmati rice
which we are running out of. Also plain yogurt, tamarind chutney and a green Indian hot sauce that I definitely need to buy again.
Dessert: lime blueberry loaf
it’s tiny sour perfect wild blueberry season here in the northeast so I bought a pint last weekend at the farmers’ market. And then I made my one and only cake recipe (ok I guess I will eat 4 or 5 others including my lemon Bundt cake, my mom’s carrot cake, my brother’s ginger cake and my other brother’s marble yogurt cake but THATS IT. NO OTHER CAKES I DONT LIKE THEM) which is lemon yogurt anything cake but as stated above I was out of lemons so I used 4 limes. It’s quite unexpected and not overly sweet at all! And truly the texture is so good. Most of my problem with cake is how dry so many of them are, but this one (and my lemon bundt) is soaked in citrus syrup which keeps it very dense and not crumb-y at all. And there’s no frosting. Just fresh citrus juice and powdered sugar, as god intended.
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paneer paratha recipe | how to make paneer paratha with step by step photo and video recipe. these paratha's can be easily consumed as it self or perhaps with a big slice of butter or curd. but certainly it would taste great with any curries recipe too. additionally, these paratahas can be prepared in any shape like square, triangle and even heptagonal.
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Winter Diet: 5 Quick And Easy Breakfast Recipes For Chilly Winter Mornings
Winter Diet: 5 Quick And Easy Breakfast Recipes For Chilly Winter Mornings
What might be higher than a filling and wholesome breakfast to begin the day? We can all agree {that a} satisfying breakfast units the temper for the day. However, placing up a lavish breakfast unfold is a faraway dream for many people. So, we always seek for options which can be fast, easy, and fuss-free. We search meals which can be easy but hearty, significantly all through the winter. Given…
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#aaloo methi paratha#bathua paratha benefits#beetroot cheela#gur poha#healthy breakfast recipes#nutritious breakfast#palak paneer cheela
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Jeux de Peau (Serge Lutens)
In a 1938 photograph taken by Roger Schall, the great French novelist Colette sits at a rustic dining table buttering a slice of bread. To be more precise, she's solidly paving it with thick shingles of fresh butter-- and quite a job she has ahead of her, too, since the slice she holds is itself the length of a house brick. An expression of intense concentration dominates her face; she caresses the rough-textured surface of the bread with both her eyes and the rounded point of the knife, seeming to note with rapacious delight each place where she might first choose to sink her teeth.
Yes, Colette surely knew on which side her bread was buttered… because she wouldn't dream of delegating that task to anyone else. But Colette did not just eat her good buttered bread. She also thought about it-- and wrote on the subject at length.
La mère et le fils venaient de prendre ensemble leur petit déjeuner et Chéri avait daigné saluer de quelques blasphèmes flatteurs son “café au lait de concierge”, un café au lait gras, blond et sucré que l’on confiait une seconde fois à un feu doux de braise, après y avoir rompu des tartines grillées et beurrées qui recuisaient à loisir et masquaient le café d’une croûte succulente. (Mother and son had just finished breakfasting together, and Chéri had condescended to praise with an oath his cup of 'housemaid's coffee', made with creamy milk, well-sugared, with buttered toast crumbled into it and browned till it formed a succulent crust.)
--CHÉRI (1920); translated from the French by Roger Senhouse (Farrar, Strauss & Giroux, 1951)
There is in Chéri a reference to a “café au lait de concierge” that has aroused -- and I choose my words advisedly -- a hungry curiosity, which I have until now left unsatisfied. A concierge once gave me this recipe for a breakfast guaranteed to dispel the shivers on winter mornings.
Take a small soup tureen -- the individual soup tureen you would use for a soupe gratinée -- or a sturdy bowl in fire-proof china. Pour in your milky coffee, prepared and sugared according to taste. Cut some hearty slices of bread -- use household bread, refined white will not do -- butter them lavishly and lay them on the coffee, ensuring that they are not submerged. Then all you have to do is place the whole thing in the oven and leave it there until your breakfast is browned and crusty, with fat, buttery bubbles sizzling here and there on the surface.
Before breaking your raft of roasted bread, sprinkle on some salt. Salt counteracting the sugar, sugar with a faint taste of salt, that is one of the great principles of cooking that is neglected in a number of Parisian puddings and pastries, which taste bland simply because they lack a pinch of salt.
--Article authored by Colette for Marie-Claire, January 27, 1939; excerpted in Colette: A Passion For Life by Genevieve Dormann (Abbeville Press, 1985); translated from the French by David Macey
Serge Lutens has also thought about bread a good deal-- not to mention the lait gras that best accompanies it. In Jeux de Peau ("skin games"), he and Christopher Sheldrake have wedded together notes of creamy comfort and roasted warmth to recreate Colette's café au lait de concierge for the wrists rather than for the breakfast table.
Though a yeasty, sweet quickbread loaded with toasted pecans is the main dish here, I can't overemphasize how great an effect this fragrance's milky element has on me. If the first thing you learned as a kid in the kitchen was how to properly scald milk for béchamel, then you know well the curiously maternal aspects of this process-- tending the flame with an anxious eye, taking the milk's temperature as solicitously as one would a child's (except that in this case, a fever of 180°F is considered no cause for alarm).
Then, of course, there is the skin-- a thin film of protein which collects on the surface of heated milk. Known as kajmak throughout Eurasia, paneer or malai in Southeast Asia, Devonshire or clotted cream in Great Britain, and natas de leche among the Basques of Spain, it possesses an intriguing texture and sweet, creamy flavor worthy of its round-the-world following. Serge Lutens surely is teasing us with his knowledge of this unique treat. In fact, amongst the children of the above cultures, it's agreed the best destination for it is -- what else? -- a slice of toasted bread.
If you are looking for spiritual nourishment (or simply a barrier against winter's chills and ills), I suggest you avail yourself of some Jeux de Peau. Spray it on your wrists and wear your sleeves long. When needed, lower your nose into the protected warmth of your cuff and breathe in the golden scent of succor.
Scent Elements: Milk notes, coconut, licorice, osmanthus, apricot
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Indian breakfast recipes, super soft Idlies from the South Indian breakfast, Paneer paratha from North Indian breakfast and delicious breakfast with bread.
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Hi! Don’t let your tired brain fool you, that new chapter was a good read! Not everything you put into the world is going to make you wriggle with excitement but that doesn’t make it any less wonderful.
As for get to know you questions, my favorite to talk to people about is always food, so what’s your comfort food and/or drink?
thank you! i really appreciate you saying that 💕
my comfort food at the moment is a garlic pasta recipe my husband adapted from one on serious eats. i also LOVE tofu pad thai and paneer tikka masala with garlic naan.
as for drinks, i love english breakfast tea with milk and sugar, or a hot chocolate with salted caramel bailey’s. if i’m in the uk i always have lemonade and lime cordial, and my favorite cocktail at the moment is a chambord bramble made with lavender syrup.
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Easy and healthy breakfast in 5 minutes | Healthy food recipes | 5 minutes healthy breakfast
Hello everyone.. In this video let's see how to make Easy and healthy breakfast in 5 minutes using very few ingredients. This recipe is very easy and simple to prepare but very tasty and delicious.. This healthy recipe can be served as Breakfast, Lunch or dinner.. Don't miss to try this easy breakfast recipe at home and let us know your valuable feedback in the comments below.. Ingredients used for this recipe: Rice flour - 1 cup Salt to taste Grated carrot - 1/4 cup Grated paneer - 1/4 cup Green chilli - 2 (Chopped) Onion - 1/4 cup Coriander leaves (Chopped) Sesame seeds - 1 tsp Jeera / Cumin seeds - 1/2 tsp Ghee / Clarified butter - 1 tsp Chilli powder - 1/2 tsp breakfast | healthy breakfast ideas | healthy breakfast | healthy recipes | healthy breakfast recipes | easy recipes | healthy meals | meal prep | healthy meal prep | breakfast ideas | easy breakfast ideas | breakfast recipes | easy breakfast recipes | instant breakfast recipes | 5 minute foods | weight loss recipe | low calorie meals | food | tasty | how to | indian food
#breakfastrecipe#easybreakfastrecipes#healthyfood#healthyrecipe#cookingvideos#venieasycooking#foodie#food#healthy#healthy recipes#recipes#weight loss recipes#cooking#healthy drinks#healthy eating#recipe cooking#coocking#healthy cooking
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