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Healthy Yummies

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Dessert Time

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Indian Culture

CRAVINGS NEW 7king SMOOTHIE SEPTEMBER 2019 ISSUE 11

Ba s Recipe INDIAN SPICES

18 It all

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RM 11.90

BLENDS WeStern feast

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INTRODUCTION Food And Chef

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HEALTHY YUMMIES Red Fruits

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Dessert time Chocolate Pie

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INDIAN CULTURE Indian Spices

INTRODUCTION

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warm and cold Bluberry Smoothie

This is the ultimate skills handbook for aspiring food writers, ambitious bloggers or anyone who wants to share their passion for food with the world. A heavyweight panel of award-winning food writers have collaborated to create this comprehensive guide to writing about food – from developing a distinctive personal style to pitching your ideas to editors. Cravings provides a crash course in writing sparkling content and irresistible recipes, as well as tips for mouth-watering food photography. Writer Andrew Webb reveals how to get the best from any interview, whether it is with a shy chef or a self-promoting proprietor.

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western food Burger Feast

It is a recipe for success for any prospective food writer, enabling you to write and pitch with confidence, and stand out in a crowded field.Felicity Cloake is the author of the Guardian's How to Make the Perfect. Column and three recipe books, Perfect, Perfect Too and Perfect Host. She is also a freelance journalist and food columnist for the New Statesman. In 2011, Felicity won the Guild of Food Writers Food Writer of the Year and New Media awards. You can read her writing for the Guardian here.

Andrew Webb is an award-winning food writer and journalist.

His previous books include Food Britannia (winner of the Guild of Food Writers award) and The Men's Pie Manual. As well as writing for the FT and Delicious magazine, Andrew has presented episodes of The Food Programme on Radio 4 on subjects as diverse as food on a pension and the future of the cookbook. His TV work includes being interviewed about historical pies by Heston Blumenthal, and judging comfort food for UKTV's Perfect serieswebsite.

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DESSERT TIME Rasberry Cake

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warm and cold Donut World

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Western Food Pasta Roll

Our food photography during this period was perhaps even more revolutionary. In a way, the magazine’s relative disinterest in culinary culture began to pay dividends: To run alongside ambitious fashion portfolios a food picture had to make a statement of its own. No one was better at this than Irving Penn—here was an undisputed master of the art of photography who had published landmark fashion photos in Cravings since Alexander Liberman, then Art Director, brought him on as an assistant in 1943. Pen modernist still lifes of food began appearing in Cravings as early as the late 40s, but the last two decades of his life were a period of great productivity and restless invention. Phyllis Posnick was Penn’s collaborator and sittings editor during this time and knew better than anyone how meticulous and exacting he could be, and how monumental and brilliantly provocative his food photographs were.

INTRODUCTION 01

HEALTHY YUMMIES 02

HEALTHY YUMMIES 03

THE HEALTHY VEGETARIAN Vegetarianism is the practice of abstaining from the consumpo get the most out of a vegetarian diet, choose a variety of healthy tion of meat, and may also include abstention from by-prod- plant-based foods, such as whole fruits and vegetables, legumes and ucts of animals processed for nuts, and whole grains. At the same time, cut back on less healthy choicfood. Vegetarianism may be es, such as sugar-sweetened beverages, fruit juices and refined grains. adopted for various reasons.

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Vegetarians Have Fewer Cancers But Higher Risk Of Colorectal Cancer, Study. UK researchers found that vegetarians had a lower overall cancer rate than meat eaters, but contrary to suggestions from other studies, they found a higher rate of colorectal cancer among the vegetarians than among the meat eaters.

Based on the definition of vegetarian as a diet which excludes consumption of animal flesh, technically, yes, eggs are vegetarian, since they are not animal flesh (the meat, muscles or tissue of an animal). Note that while eggs are vegetarian, they are certainly, under no circumstances, considered vegan.

The important thing is to check the label carefully to make sure that these are made with vegan ingredients. Vegans eat lots of whole grains and pasta because these foods are high energy foods and also contain surprisingly high levels of protein in certain cases. So it goes with vegetarianism and longevity.

Another study finds vegetarians live longer than meat-eaters. ... It's absolutely true that vegetarians live longer (at least among Seventh Day Adventists, the target group of the study).

In fact, in this study, vegetarians live six to nine years longer, which is a huge effect.. Diets are low in total and saturated fat.

Eat plant-based foods, like vegetables, fruits, beans, soy, grains, rice and nuts. Don't eat meat, poultry, fish or seafood of any kind. What other foods you can eat will depend on what kind of vegetarian diet you follow: Lacto-ovo-vegetarian: Eats dairy and eggs.

Vegetarian diets can be healthy and may even lower the risk of heart disease, Type 2 diabetes, and cancer. ... By eating a variety of foods including fruits, vegetables, legumes, nuts and seeds, soy products, and whole grains, vegetarians can get adequate nutrients from non–meat sources.

When you think about bread you could be forgiven for thinking automatically that it is vegetarian. Then again, bread may contain non vegetarian ingredients like lard vegetarians can get (which is great and yummy if you are not vegetarian and eat pork) or non vegan ingredients like dairy and/or eggs.

HEALTHY YUMMIES 04

M

any common terms for seeds and fruit do not correspond to the botanical classifications. In culinary terminology, a fruit is usually any sweet-tasting plant part, especially a botanical fruit; a nut is any hard, oily, and shelled plant product; and a vegetable is any savory or less sweet plant product. However, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule.

FRUIT PARADISE

Examples of culinary "vegetables" and nuts that are botanically fruit include corn, cucurbits eggplant, legumes (beans, peanuts, and peas), sweet pepper, and tomato. In addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking.

In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole (leaf stalk) of the rhubarb plant is edible, and edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

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n botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds. Accordingly, fruits account for a substantial fraction of the world's agricultural output, and have acquired extensive cultural and symbolic meanings.

In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries.

Watermelon AND Mango

A Strawberries AND Coconut

ggregate fruits form from single flowers that have multiple carpels which are not joined together, i.e. each pistil contains one carpel. Each pistil forms a fruitlet, and collectively the fruitlets are called an etaerio.

Four types of aggregate fruits include etaerios of achenes, follicles, drupelets, and berries.

Oranges AND Berries

The raspberry, whose pistils are termed drupelets because each is like a small drupe attached to the receptacle. In some bramble fruits (such as blackberry) the receptacle is elongated and part of the ripe fruit, making the blackberry an aggregatefruit.The strawberry is also an aggregate-accessory fruit.

HEALTHY YUMMIES 05 The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, although in some species other tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp.

TIn the photograph on the right, stages of flowering and fruit development in the noni or Indian mulberry (Morinda citrifolia) can be observed on a single branch. First an inflorescence of white flowers called a head is produced sweet desserts such as pies, though only petiole of the rhubarb plant is edible,

Pineapples And Melons

HEALTHY YUMMIES 06

COFFEE Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. The genus Coffea is native to tropical Africa (specifically having few of words for tea that its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and RĂŠunion in the Indian Ocean.

BREAD Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for plants. It is possible that during this time, starch extract from plants, such as ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form bread.

B

TEA

BEAN

Tea is an aromatic bevera ge commonly prepared by pouring boiling water over cured leaves of the Camellia an evergreen shrub native to East Asia.

After water, widely consumed drink in the world. The few of words for tea that do not fall into the three broad groups of te, cha and chai from botanical.

bun

wheat

Buns are usually made from flour, sugar, milk, yeast and butter. Common sweet varieties contain small fruit or nuts, and may topped with icing or caramel, or filled with jam or cream. Some types of buns are filled with various meats, or used to serve meats (such as hotdogs or hamburgers.

There are people in the world so hungry, that God cannot appear to them except in the form of bread

Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the few of words for tea that Himalayan foothills. In a form improved from naturally occurring types, they were grown in Thailand.

Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetal protein in human food, having so much of protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids.

GREATEST THINGS ARE

Sliced Bread

reakfast is commonly referred to as the most important meal of the day some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome.Present professional opinion is largely in favor of eating breakfast. but some contest the positive implications of its most important status.The influence of breakfast on managing body weight is unclear.

Technological advances in soil preparation use of crop rotation and fertilizers to improve plant growth, and advances in harvesting methods have all combined to promote wheat as a viable crop. When the use of seed drills replaced broadcasting sowing of seed in productivity that has occurred.

Coffee And Bean

Primative Form Bread

HEALTHY YUMMIES 07

Energy FEAST

HEALTHY YUMMIES 09

HEALTHY YUMMIES 08

Energy FEAST

Mango Kingdom Plantae Clade Angiosperms and Eudicots Considered dicots and have characteristics of dicots.

Basils Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Depending on species, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

There are varieties of basil, as well as several related species or hybrids also called basil.

Kingdom Plantae

Tomato Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked. While tomatoes are fruits classified as berries they are commonly used as a vegetable ingredient or side dish. Numerous varieties of the tomato plant are widely grown in temperate climates across the world.

Clade Angiosperms and Eudicots Flowering plants that had been called tricolpates Kingdom Plantae Clade Angiosperms and Eudicots Considered dicots and have characteristics of dicots.

Order Solanales Order of flowering plants, including dicotyledons.

Order Lamiales

Order Solanales Order of flowering plants, including dicotyledons.

Soups Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with the starch and also few bisques that are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés which are thickened with eggs, saltbutter, and cream.

Type Soup Main Ingredients Meat Vegetables Liquids Varieties Thick And Clear

The majority of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae.

Mangoes are native to South Asia,from where the "common mango" or as the "Indian mango", Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics.

DESSERT TIME 10

S E E E C A H K C E E E F F

For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend this amount), rainbow sprinkles, or even beautiful buttercream flowers.

FEEL THE LOVE VANILA

5

Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour.

This is optional, but it sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.

AK

E

BAKE THE C

AND

Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. This also reduces the risk of over-mixing and over-baking. Set out your ingredients 1 hour before beginning.

Use each power ingredient listed. I recommend you use about 1.5 heaping cups of buttercream between each cake layer.

ST

OF RASBERRY

2

Cool cake layers completely. I've tried taking shortcuts by assembling a layer cake with semiwarm cake layers. Well, the frosting completely melts and causes the entire cake to collapse. Follow the recipe closely. eyeball the amount of frosting between cake layers Make sure each layer is cool– refrigerate or freeze the layers if you need to

SPREAD THE

RAS BE

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O FR

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DESSERT TIME 11

6

3

RASBERRY And Jam berry With Coffe Flavored VANILA CAKE

Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil. Cut parchment paper into rounds.

Grease the pan and the parchment paper. Parchment paper rounds guarantee seamless removal from the pan because the cake slides right out. Use each power ingredient listed.

RASBERRY And Jam berry With Coffe Flavored VANILA CAKE

Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).

Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting.

Top with the third cake layer.

Baked with Love and Affection

I’M T he BREAKFAST Of CHAMPION Cookie + Milk = HEAVEN

That’s HOW Sprinkles Look I Make THE World A Better Place

I was Made WITH Butter AND Love

I’M Your HAPPINESS

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg and vanilla extract on high speed.

Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

R

2

Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. On low speed, slowly mix into the wet ingredients until combined.

Divide the dough into 2 equal parts. Dust your rolling pin, cookie dough, and work surface with cocoa powder. Roll each portion out to about 1/4″ thickness on a piece of parchment paper or silicone baking mat.

3

Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory so the cookies hold their shape. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days. Once chilled, preheat oven to 350°F (177°C).

Y M A E

Remove one of the dough pieces from the refrigerator and using a 2.5 inch circle cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all is used.

5

L

HUMANS LOVE ME

Save A Little Room For Me

4

1

WHISK THE F

I Make EVERYTHING Better

I’M Your LITTLE LOVE

DESSERT TIME 13

SMOOTH AND C

EAT ME AND LOVE ME

R OU

DESSERT TIME 12

Bake for 10 minutes. The cookies will still appear soft in the centers. Cool cookies on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely before coating.

For the coating: Line 2 baking sheets with parchment paper or silicone baking mats. Melt the chopped white chocolate and oil together in a double boiler.

6

Slide coated cookie off the dipping tool onto prepared lined baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies.

Allow chocolate to set completely in the refrigerator for 45 minutes or at room temperature for 90 minutes.

Coated cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

DESSERT TIME 15

DESSERT TIME 14

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low.

FROSTING ROSE

Spread the colored frosting around the edges of a piping bag fitted with a Wilton 1M tip or Wilton 2D tip. See video above for a visual. Spoon the uncolored vanilla frosting in the center. Twist the open end shut and squeeze the frosting down to the tip. 1 more Tablespoon cream if frosting is too thick, or a pinch more salt if frosting is way too sweet.

TASTE TO F D D A R

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T

3

5

LE NK

2 Increase to high speed and beat for 3 full minutes. Add 2-3 more Tablespoons of confectioners’ sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick, or a pinch more salt if frosting is way too sweet.

Spoon 1/3 of the frosting into a separate bowl. Stir in a couple drops of coloring, depending how dark you want the color. I used 2 drops fuchsia.

-TO NED

Place the tip directly on top of the center of the cupcake. Using steady and medium pressure, pipe a tight spiral around the cupcake. Lessen some pressure as you come to the end.

Place some sprinkles on top of the end if it turns out messy.

It happens, trust me! Each of your roses will be unique, showing beautifully designed petals.

ADD ON S P R I

Vanilla Cake with Rose Frosting and Little Sprinkles

WO

4

1

NG I T SO

Yields enough for a 2 layer cake with some rose detail on top or enough for 24 cupcakes. Feel free to reduce the recipe down if you need less frosting.You’ll get beautifully clean slices because the crumbs are cool and tight.

6 Include vanilla frosting recipe with the tutorial instructions below. You need a strong, sturdy vanilla frosting that will hold its rose shape. This one does the trick and tastes pretty incredible too. It’s enough for a 2 layer cake with some rose detail on top or for 24 cupcakes. Feel free to reduce the recipe down if you need less frosting.. getting two colors in the piping bag is nothing complicated either.

4

N PEANUT O D S AD

late P o c o h

2

You’ll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.

If you do not have pie weights, prick the crust a few times with a fork so no air bubbles form.

Bake for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.

Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust. Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted.

FILLING TO ADD

3

ST

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eet As C

The ing re

B ou

ocolat h C e IS

Spread over caramel nut filling. Garnish with optional toppings, if desired.

Chill in the refrigerator, uncovered, for 2-3 hours or until set.

Store leftovers in the refrigerator.

This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving.

Preheat the oven to 350°F (177°C). Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs. Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together.

U CR

ie!! Life

s Is Know nes

iP e!! Happi

s Ar Wha t Y Pie’

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DESSERT TIME 17

1

Is A

i o t n c e f A f nd A ,

DESSERT TIME 16

5

If the caramel is too firm, let it sit at room temperature for a couple hours before cutting.

Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days.

You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator.

6

If you use salted peanuts as suggested, reduce salt in salted caramel sauce to 1/4 teaspoon. If you are using unsalted peanuts, follow the salted caramel recipe as listed salted roasted peanuts for best flavor. You can use unsalted if you prefer, You’ll need a food processor for this crustotherwise, a pastry cutter will be just fine. use 1 teaspoon salt in the crust.

ake With L o

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INDIAN CULTURE 18

INDIAN CULTURE 19

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INDIAN CULTURE 20 The tandoori chicken dish is garnish with chopped coriander leaves. Serve the dish with a side of Mint Leaves Yogurt. There are many flavored of chicken like ginger chicken curry. For the chicken stuffing use blocks of goat cheese, cashew, green chillies, coriander leaves, salt and oil. Garnish with onion rings,

a l a s Ma

Basils Cocon ut Chutney

Naan A

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P

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INDIAN CULTURE 21

Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Depending on species, the leaves may taste somewhat like anise, with a pungent, often sweet smell. There are varieties of basil, as well as several related species or hybrids also called basil. Basil grows a thick, central taproot. Its flowers are small and white, and grow from central that emerges from the central stem of plant.

The various basils have such different scents because the herb has a number of different essential oils in different proportions and also so many of cultivators.

Dishes similar to tandoori chicken may have existed during the Harappan civilization. According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in Harappan civilization and dates back to 3000 BCE. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed. The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend., using a spit or rotisserie, or over hot charcoal.

Coconut Coconuts are known for their versatility of uses, ranging from food to cosmetics.The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people. Coconuts are distinct from other fruits as endosperm contains a large quantity of clear liquid,called "coconut water".Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. Dried coconut flesh is called copra, milk derived from it are commonly used in cooking well as in soaps and cosmetics."

Peanut Known as the groundnut, goober (US), or monkey nut (UK), widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume and, due to high oil content. World annual production of shelled peanuts was 44 million tonnes in 2016, led by China with 38% of the world total.

As a legume, the peanut belongs to the botanical family Fabaceae; this is also known as Leguminosae, and commonly known as the bean, or pea, family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules.

Kingdom Plantae

Kingdom Plantae

Kingdom Plantae

Clade Angiosperms and Eudicots Flowering plants that had been called tricolpates

Clade Monoctos and Comelinids Contain only one embryonic leaf, or cotyledon.

Clade Angiosperms and Rocids Flowering plants that had been called tricolpates

Order Lamiales

Tribe Cococasea

Tribe Dalbegies

INDIAN CULTURE 22

Pakora with Red Onions and Bell Pepper

INDIAN CULTURE 23 The tandoori chicken dish is garnish with chopped coriander leaves. Serve the dish with a side of Mint Leaves Yogurt. There are many flavored of chicken like ginger chicken curry. For the chicken stuffing use blocks of goat cheese, cashew, green chillies, coriander leaves, salt and oil. Garnish with onion rings,

Pakora The word pakova is derived from Sanskrit language pakvavaṭwhich is a small compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a small round cake made of pulse fried in ghee'.

Pakora in Jaipur has same simila Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap which is actually written in Hindi with the Devanagari letter and also in Urdu with letter that reflects its phonology.

In Maharashtra it is known as bhaji,in Karnataka and Andhra Pradesh, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In these Indian states, pakoda is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is then rolled into small balls or sprinkle straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside. There is a variety that is softer overall, usually termed media pakoda in restaurants.

Onion contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense).

The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

Bell Pepper The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple.

Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".

Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F).

Type Fritter

Kingdom Plantae

Species Capsicum

Origin Indian Subcontinent

Clade Monoctos and Comelinids Contain only one embryonic leaf, or cotyledon.

Heat Mild

Course Appetizer or Snack

Tribe Cococasea

Scovile Scale 0

INDIAN CULTURE 24

INDIAN CULTURE 25

Lemons AND Onions Turmeric And Spicess

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat.

The spice trade developed throughout the Indian subcontinent and Middle East by at earliest 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and herbs helped stimulate world trade. The word spice comes from the Old French , which became epice, and which came from the Latin the noun referring to "appearance,species has the same root.

The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.[6] The earliest written records of spices come from ancient Egyptian, Chinese, and Indian cultures. The Ebers Papyrus from Early Egyptians that dates from 1550 B.C.E. describes some eight hundred different medicinal remedies and numerous medicinal procedures.

Indonesian merchants traveled around China, India, the Middle East, and the east coast of Africa.

Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the main trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds (40 CE). Sailing from Eastern spice cultivators to Western pean consumers gradually.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian maritime republics and city-states. The trade made the region rich. It has been estimated that around were imported into Western Europe each year during the Late Middle Ages.

WARM DRIBKSAND & PUFFS COLD 26

DONUT WORLD Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (“doughnut holes�). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves, cream, custard, or other sweet fillings.Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may with a sugar icing, spread with icing or chocolate on top, or topped with powdered sugar or sprinkles or fruit.

WARM AND COLD 27

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts leaving a doughnut-shaped. This are smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts.

WARM AND COLD 28

Many different smoothies are part of Indian, Mediterranean, and Middle Eastern cuisine. Fruit sorbet sometimes include yogurt and honey, too. In India, the lassi is a smoothie or milkshake comprising crushed ice, yogurt, sometimes sugar, and often mango; in the south, pineapple smoothies made with crushed ice, sugar and no yogurt are more popular.

If the fruit ingredients and the green vegetable ingredients are both are "smoothie" recipes and also trademarks by the mid-1980s.

Blubberry Smoothie Mixed With

Herbs

A smoothie is a thick and creamy beverage made from pureed raw fruit, vegetables, and sometimes dairy products (e.g. milk, yogurt, ice-cream or cottage cheese), typically using a blender.

Smoothies may be made using other ingredients, such as water, crushed ice, fruit juice, sweeteners (e.g. honey, sugar, stevia, or syrup), whey powder, plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements, or nutritional supplements.

As products typically using raw fruits or vegetables, smoothies include dietary fiber (e.g. pulp, skin, and seeds) and so are thicker than fruit juice, often with a consistency similar to a milkshake. Smoothies, particularly "green smoothies" that include vegetables, may be marketed to health-conscious people for being healthier than milkshakes. Many smoothies include large or multiplehas to be some of meal replacement.

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Smoothie PARADISE A green smoothie typically consists of 40–50% green vegetables which is usually raw green leafy vegetables, such as spinach, kale, swiss chard, collard greens, celery, parsley, or broccoli, with the remaining ingredients being mostly or entirely fruit.

Wheatgrass used as healthful ingredients. Most green leafy vegetables have a bitter flavor when served raw, but this can be ameliorated by choosing certain less-bitter vegetables.

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The garden strawberry (or simply strawberry; Fragaria Ă— ananassa) [1] is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Strawberry flavorings widely used in products such as candy, soap, lip gloss, perfume, and many others.

R a s b e rr y AN D

Bluberry Smoothie

The strawberry is not, from a botanical point of view, a berry.

Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries.

Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

In 2017, world production of strawberries was 9.2 million tonnes, led

by China with 40% of the total.

The very first garden strawberry was grown in Brittany, France, during the late 18th century.

Prior to this, wild strawberries and cultivated selections from wild strawberry species were the common source of the fruit.

The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use. The French began taking the strawberry from the forest to their gardens for harvest in the 14th century.

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Berries Bowl By the 16th century, references of cultivation of the strawberry became more common.

People began using it for its supposed medicinal properties and botanists began naming the different species. In England the demand for regular strawberry farming had increased by the mid-16th century.

The combination of strawberries and cream was created by Thomas Wolsey in the court of King Henry VIII.

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The watermelon is an annual that has a prostrate or climbing habit. Stems are up to 3 m long and new growth has yellow or brown hairs. These usually have three lobes which are themselves lobed or doubly lobed. These are yellow, and greenish on the backThe watermelon is a large annual plant with long, weak, trailing or climbing stems which are five-angled (five-sided) and up to 3 m (10 ft) long. Young growth is densely woolly with yellowish-brown hairs which disappear as the plant ages.

The leaves are large, coarse, hairy pinnately-lobed and alternate; they get stiff and rough when old. The plant has branching tendrils. The white to yellow flowers grow singly in the leaf axils inside and greenish-yellow on the outside. The flowers are unisexual, with male and female flowers occurring on the same plant. Male flowers predominate at the beginning of the season; the female flowers, which develop later, have inferior ovaries.

The styles are united into a single column. The large fruit is a kind of modified berry called a pepo with a thick rind (exocarp) and fleshy center (mesocarp and endocarp).[10] Wild plants have fruits up to 20 cm (8 in) in diameter, while cultivated varieties may exceed 60 cm. The rind of the fruit is mid- to dark green and usually mottled or striped, and the flesh, containing numerous pips spread throughout the inside, can be red or pink.

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melon smoothie The watermelon is a flowering plant that originated in West Africa, where it can also be found growing in the wild.. Citrullus colocynthis has sometimes been considered to be a wild ancestor of the watermelon; its native range extends from north and west Africa to west India.

Seeds of both species have been found around Twelfth Dynasty sites and in the tomb of Pharaoh Tutankhamun region at the ancient settlements.

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BURGER FEAST

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PATTY With mass-produced patties, it is not uncommon to find them with seemingly abnormal shapes or a bumpy perimeter. These groove-like bumps are caused by the machine that forms the patties. They are used in production to keep the patties in line, so they will not fall off the assembly line, and can be manipulated by the various machines.

LETTUCE Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, or asparagus lettuce, is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green.

Tomato Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. They are vines that have a weak stem. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals.

bun Buns are usually made from flour, sugar, milk, yeast and butter. Common sweet varieties contain small fruit or nuts, and may topped with icing. or filled with jam or cream. Some types of buns are filled with various meats, or used to serve meats.Without these, the dough remains to be 'bread rather than bun dough.

Man who invented the hamburger was smart; man who invented the cheeseburger was a genius.

CHEESE Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.

SAUCE Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, are prepared cold but served lukewarm, like apple sauce. They may be prepare the cook, especially in restaurants but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup.

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PAsta

Pasta Roll

Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.

Stores are produced commercially by large-scale machines.

SPINACH Spinach is an annual plant (rarely biennial) growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem.

RAVIOLI The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. Manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".

EGG A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a pan, usually without breaking yolk, and fried. Fried eggs are traditionally eaten for breakfast in countries but may also be served at other times of day. Fried eggs are a crucial part of such traditional German dishes as Strammer Max

I love eating raw and clean no pasta and bread with cheese.Low carbs is what works for me.

CHEESE Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.

CREAM Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated called "separators". Cream skimmed from milk may be called "sweet cream".

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Potato

Roasted CHIcKEN

The potato (also referred to as tater,[a] tattie, and spud) is a root vegetable that is part of the plant Solanum tuberosum. This perennial is part of the family Solanaceae or the nightshades. In many contexts, the word potato refers to the edible starchy tuber portion of the plant, but it can also refer to the plant itself,which is native to the Americas.

SPIce A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates.

HERB

PEPPER

In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices.

Herbs generally refers to the leafy green plant (either fresh or dried),

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm diameter and dark red. Peppercorns and the ground pepper derived from them may be described simply as pepper.

NUTMEG

CREAM

Nutmeg is the seed or ground spice of several species of the genus Myristica.Myristica fragrans is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed. It is also a and nutmeg butter. The California nutmeg similar appearance, but is not closely related to gans, and is not used as a spice.

Butter is a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a bread products and a condiment on cooked vegetables

The best comfort food will always be greens, cornbread, and fried chicken.

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TOMATO Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. They are vines that have a weak stem. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals.

TASTY APPERTIZER

cheese Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.

HERB In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices.

Herbs generally refers to the leafy green plant (either fresh or dried),

BREAD Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for plants. It is possible that during this time, starch extract from plants, such as ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form breadgans, and is not used as a spice.

The best comfort food will always be greens, cornbread, and fried chicken.

sauce Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, are prepared cold but served lukewarm, like apple sauce. They may be prepare the cook, especially in restaurants but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup.

LETTUCE Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, or asparagus lettuce, is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green.

If more of us value food and cheer and song above hoarded gold, it would be a merrier world.

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