Indian Food – Joy Peppers Sun, 02 Jan 2022 23:06:43 +0000 en-US hourly 1 Indian Food – Joy Peppers 32 32 Government’s refusal of FCRA will hamper humanitarian work during Covid: Oxfam India Sun, 02 Jan 2022 20:02:01 +0000 A day after the Home Office (MHA) refused to renew Oxfam India’s registration under the Foreign Contribution Regulation Act (FCRA), the organization said the action would hamper its work humanitarian aid in 16 states, including the establishment of oxygen factories. and other Covid relief work.

“The Indian government’s decision to deny the renewal of Oxfam India’s Foreign Contribution Regulation Act (FCRA) registration will seriously affect the organization’s ongoing critical humanitarian and social work in 16 states across the country. This includes setting up oxygen factories, providing vital medical and diagnostic equipment such as oxygen cylinders and ventilators, and delivering food to the most vulnerable communities during the Covid-19 pandemic. Oxfam said in a statement.

On December 31, 2021 at midnight, the FCRA registration of Oxfam India with 5,932 other NGOs lapsed. MHA sources said that while 5,789 of these NGOs did not request renewals, the others’ requests were rejected due to “various irregularities.” Oxfam India and the Indian Medical Association (IMA) were among these NGOs.

“Oxfam India has been working in the public interest with the country’s government, communities and frontline workers for decades now. During the Covid-19 pandemic, Oxfam India joined with health departments, district administrations and ASHA workers across the country to provide life-saving equipment and support. We are also working with various state governments to bridge the learning gap in school education caused by Covid-19, ”said Amitabh Behar, CEO of Oxfam India.

“We have worked to improve women’s livelihoods and worked with forest dwellers to ensure that they are not denied their rights. We have worked in some of the most flood prone districts to make communities resilient and provide a sustainable solution. The decision of the Ministry of the Interior to refuse the renewal of the FCRA’s registration will seriously hamper these collaborations which relieved those who needed it most in times of crisis, ”he added.

Behar, however, said the ministry’s actions would not “undermine Oxfam India’s commitment to serving vulnerable communities in the country and upholding the values ​​enshrined in the Indian Constitution.” “Oxfam India will contact MHA and urge it to lift funding restrictions to ensure that vulnerable communities continue to receive the support they need during this critical time of the pandemic,” Behar said.

According to Oxfam, as part of its Mission Sanjeevani initiative, Oxfam India has provided six oxygen power plants and distributed more than 13,388 life-saving medical equipment such as oxygen cylinders, BiPAP machines, concentrators and ventilators. , over 116,957 safety and PPE kits, over 9,929 diagnostic equipment such as thermometers and oximeters, and 20,000 test kits in 16 states.

“We have reached over 141 district hospitals, 171 primary health centers and 167 community health centers,” he said.

He said he trained and provided safety kits to more than 48,000 ASHA workers in nine states and distributed food rations to more than 5.76 lakh people. He also claimed to have made money transfers to more than 10,000 people to the tune of Rs 3.53 crore to help them meet their immediate needs during the pandemic.

“Since March 2020, Oxfam India has been at the forefront whenever Prime Minister Narendra Modi called on NGOs and civil society to join the fight against Covid-19 by helping the government to strengthen health services and accelerate the pace of the vaccination campaign. The Supreme Court also recognized the contribution of NGOs in providing relief during the pandemic, ”said Oxfam India.

The organization said that apart from that, it has worked extensively with tribal communities, educating girls and helping people during natural disasters such as cyclones, floods and landslides.

Citing its long heritage, the organization said: “While Oxfam India became a fully Indian organization in 2008 with prominent Indian citizens as board members, Oxfam had been working in India since 1951. During these Seven decades, the organization has always supported Indians. laws, propagated the constitutional values ​​of the country and worked tirelessly for the Indian people.

The organization first arrived in India in 1951 to help with famine in Bihar. Since then he has been involved in the Amul cooperative movement, helped recruit doctors and medical students to provide medical assistance to refugees from East Pakistan to India in 1971, provided crucial relief supplies communities on the Indian side of the border during the Kargil War and provided relief and rehabilitation during the tsunami.

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Guide to Eating Well: Start Your 2022 Without “Blood Diet”, “Egg-Only Diet” and Other Fads From 2021 Sat, 01 Jan 2022 05:06:06 +0000 Diets are tough, trendy and controversial. Every day a new diet trend hits the internet. You won’t run out of diets that promise to achieve your health goals. Although there are many fads, most lack scientific evidence, are rapid treatment regimens, and do not address the nutrition Needs.

The wellness industry has been swarming with diet fads over the past year, with little long term success. Much of the world’s population becomes overweight or obese over time and tries to find ways to lose weight fast, causing the food industry to flourish. Almost all weight loss diets produce short-term results, so people often neglect to choose a more nutritious diet.

Let’s take a look at some popular 2021 diet fads and how to avoid them by adopting a healthy, balanced, and sustainable eating habit.

Blood group diet – This type of diet has been popular for two decades now. In 1996, Dr. Peter D’Adamo, a naturopathic doctor popularized it in his book ‘Eat Right 4 Your Type’ – a New York Times bestseller. This diet advises to adapt the eating habits to the four blood groups – A, B, AB and O. According to the principle of this diet, people of type A are called agrarians or cultivators and should avoid eating red meat. Their diet should contain plant-based foods. Type B is known as the nomad and can eat plants and most meats, except chicken and pork. Type AB is called the puzzle and can eat a mixture of plants and animal foods except corn, kidney beans, beef, and chicken. The last of the group is type O who is known as the hunter and recommended a high protein diet based on meat, fish, poultry, some fruits and vegetables, but limited in grains, legumes and dairy products. This diet is very similar to the paleo diet in principle.

All of these types of eating habits provide certain health benefits, but scientific evidence is that they are not related to blood type. A review Existing evidence on the blood type diet was conducted in 2013, but no studies could prove the scientific basis of the blood type diet or any of its positive health outcomes. Another one to study involving 1,455 participants, the type A diet was associated with reduced cardiovascular risk. However, these results have been seen in people of all blood groups, not just those with blood group “A”. The authors concluded: “… these associations were independent of an individual’s ABO genotype, so the results do not support the ‘blood type’ diet hypothesis. “

The Egg Diet – This diet fad comes after the blood type diet and is based on consuming multiple servings of hard-boiled eggs, other lean proteins, low-carbohydrate vegetables, low-glycemic fruits that promise weight loss. faster weight. Evidence-Based Health and Wellness Blog Health Line rated this diet as 1.33 out of 5. A rich source of essential nutrients such as lutein, choline, and first-class protein, eggs are considered a nutritional powerhouse. But, an egg diet is nutritionally deficient. Although the egg diet promotes weight loss like other low-carb, low-calorie diets, it is considered a fad due to its restrictive nature, lack of well-controlled studies, and the elimination of fat. ‘an entire food group. In addition, the weight loss obtained with this diet is short-lived, and it is quickly regained as soon as you return to a normal diet.

The commodification of “immunity” – The Indian dietary supplement market has been inundated with numerous immunity boosters during the COVID 19 pandemic. In fact, sweets have been sold as immunity boosters in some places in India. There were relatively few regulations evaluating the safety and effectiveness of products available to enhance immunity. Considering that Covid is an ongoing threat, people are naturally more focused than ever on their immune health. A to study Google Trend reported for the words “immune stimulation” and “immune stimulation” rose sharply in February 2020, around the time concerns about the virus escalated.

Fill your plate with vegetables, colorful and versatile fruits, enough protein, probiotics and antioxidants (Source: Pexels)

Additionally, the #immunebooster hashtag increased over 46% on Instagram posts from April 15, 2020 to May 15, 2020. Most of these products had business interests with little or no scientific training. You have to remember that building immunity requires a long-term process, which cannot be accomplished with just one food or supplement. An individual’s immunity is influenced by factors such as eating a healthy diet, sleeping well, exercising regularly, and managing stress.

Cleaning juice – Recently, fruit and vegetable juices have become extremely popular. As a meal replacement, commercial juices promise to cleanse the blood of toxins and promote rapid weight loss. The juice removes 90 percent of the dietary fiber from fruits and vegetables. A diet high in dietary fiber has been associated with a lower risk of noncommunicable diseases such as type 2 diabetes, hypertension, dyslipidemia, cancer and obesity. Comparing the consumption of whole apple to clear apple juice, a to study found that people who drank the juice had an increased level of low density lipoprotein (bad cholesterol) by 6.9%. In addition, the human body has a complex and autonomous mechanism for eliminate toxins and does not require any special assistance to do so.

Your goal in 2022 – Diet fads are all the rage, quick fixes that often fail to deliver substantial results. To achieve optimal health and prevent noncommunicable diseases, the golden rule in nutrition is to stick to a healthy, balanced diet that includes all the essential nutrients. Fill your plate with vegetables, colorful and versatile fruits, enough protein, probiotics and antioxidants. To avoid monotony, follow the 80/20 rule – 80% of the time eat nutritious foods and 20% of the time have a treat. Most importantly, develop a nourishing relationship with food to maintain healthy eating for a long time.

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“Food for Skin and Soul”: Dipannita Sharma Shares 2-in-1 Avocado Hack Thu, 30 Dec 2021 14:30:05 +0000 Our the skin needs double protection and care in winter due to extremely dry conditions. While regular application of creams and moisturizers can help to some extent, it is necessary to apply soothing masks for healthy, glowing skin.

Actor and model Dipannita Sharma shared a face mask hack with a attorney. But, not only, she also used avocado for a tasty recipe!

“Here is the problem skin care… This is not a “makeover”! It’s sort of a diligent process that spanned many years. Slow, steady and you have to take care of your skin even if you have genetically good skin. Here is my super basic mask with avocado and coconut oil for the winter. The goal was to nourish the skin, ”she said.


Coconut oil


* Cut a attorney
* Scrape the inside of half of the avocado
* Mash the mixture.
* Mix with coconut oil

How long to keep it?

Apply and keep the face mask for 30 minutes, then wash off with water at room temperature.

“Food for the skin and the soul. Nothing better than that for winter,” she said.

Meanwhile, along with the other half, she toasted!

Avocado Toast


Chilli flakes


* Rare the other half of the avocado.
* Mash the mixture.
* Add salt, chilli flakes and pepper to the mixture.
* Distribute over a Grill.
* Enjoy

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Finalize the purchase of food, fuel on Indian credit: Ranil Wickremesinghe Tue, 28 Dec 2021 17:55:17 +0000 Ranil advises government, warning of food shortage by April Claims harvest of local crops has fallen 40% year-over-year

BY Buddhika Samaraweera

Former Prime Minister and outgoing United National Party (UNP) chairman and parliamentarian Ranil Wickremesinghe called on the government to finalize the purchase of food and fuel on credit from India, which is currently under discussion as there will be inevitably a food shortage in the country as the Sinhala and Hindu holiday season approaches.

In a media statement yesterday (28), he said that by the time of the upcoming Sinhala and Hindu New Years holiday season, there will inevitably be a food shortage in the country, adding that this year’s harvest of crops in many areas was only 60% of last year’s harvest.

“Think about the political context we would have to face if such a situation arose. In such a situation, there will be a rash among the enraged general public. It affects both government and parliament. Therefore, in order to develop the country, the occurrence of such a situation should be avoided, ”he noted.

Claiming that the government is currently in talks with India to purchase fuel and food on credit, Wickremesinghe said those talks should be concluded and the relevant agreements finalized.

“Borrowing or borrowing goods will not solve the current currency crisis in the country, but I urge the government to implement the program of buying food and oil on credit, at least for temporary relief. ”

The former prime minister also commented on the US dollar (USD) crisis in the country. He said the dollar deficit was now “serious” and businesses were collapsing, the middle class was deteriorating and jobs were being lost as a result. Therefore, he said the government should take immediate action to address these issues.

“Despite the Covid-19 pandemic, a number of countries have made economic progress in 2020/2021, so we need to address these issues. ”

Meanwhile, following controversial remarks regarding a possible food shortage in the country in the future, the Secretary of the Ministry of Agriculture, Professor Udith K. Jayasinghe-Mudalige, was dismissed from his post on December 22. . Speaking to the media, he said there is a possibility of food shortage due to the crisis situation in the country.

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sagar: India provides food aid to Mozambique as part of SAGAR mission | India News Mon, 27 Dec 2021 03:08:00 +0000 NEW DELHI: The large Indian amphibious warship INS Kesari delivered 500 tonnes of food aid, two rapid interception devices and military self-defense equipment to Mozambique, as part of the eighth such deployment in 15 “countries foreign friends ”as part of the SAGAR mission (security and growth for all in the region).
The 500 tons of food aid were dispatched by INS Kesari, which entered the port of Maputo on Saturday, to help Mozambique cope with the ongoing drought and the accompanying challenges of the pandemic in the country.
“As India also remains committed to supporting the capacity building efforts of the Mozambique armed forces, the two rapid interception devices and the self-defense equipment have been handed over to them,” said a naval officer.
Deployments of the SAGAR mission to India’s Extended Maritime Neighborhood are being carried out in close coordination with the Ministry of Foreign Affairs and other Indian government agencies.
INS Kesari had undertaken similar missions in May-June 2020 to provide humanitarian and medical assistance to the Maldives, Mauritius, Seychelles, Madagascar and Comoros, including the deployment of Navy medical assistance teams in several places.
“The Navy has deployed ships to 15 friendly foreign countries on SAGAR missions since May of last year. These deployments lasted over 215 days at sea and provided a cumulative assistance of over 3,000 tonnes of food aid, over 300 tonnes of liquid medical oxygen, 900 oxygen concentrators and 20 cryogenic containers, ”said the officer.
“During these missions, Indian ships have traveled a cumulative distance of nearly 40,000 nautical miles, nearly double the circumference of the Earth,” he added. Source link

United Arab Emirates: Prime Minister’s visit: India-United Arab Emirates trade deal finalized Fri, 24 Dec 2021 23:39:00 +0000 NEW DELHI: India and the United Arab Emirates have completed negotiations for a bilateral trade agreement, an announcement to be made during Prime Minister Narendra Modi’s visit to the West Asian country during the first week of 2022, which should boost trade with countries in the Gulf as well as in Africa.
In addition to lower tariffs, the trade pact – only the second since that with Mauritius – is expected to include key provisions to facilitate the movement of Indian professionals and workers to the Emirates. While the UAE is already the largest base in India’s diaspora, companies should be given more leeway to hire workers from the country, and some of the eligibility test requirements should also be relaxed, people told TOI. sources close to the deliberations.

In addition, there will be a post to signal easier investment standards as UAE entities are expected to inject money into the creation of critical infrastructure in India. On the import tariff front, some of the areas of interest to India, such as food products, should be granted concessions in order to be able to compete more favorably with products from other parts of the world. In turn, some of the products in the petrochemical value chain will benefit from lower tariff access in India. Government sources said that efforts had been made to ensure that imports from third countries were not channeled through minor added value to the United Arab Emirates, including those from other Gulf and Gulf countries. China.
The UAE is part of the Gulf Cooperation Council (GCC), which negotiated a free trade agreement with India several years ago, until talks were dropped. India as well as the GCC had suspended talks with several trading partners. The bilateral trade deal with the UAE also marks a significant shift in India’s stance, with the Modi government virtually halting talks with all countries until it lifts its inhibitions after exiting RCEP. due to the dominant presence of China.
Since then, he has started negotiations with the EU, UK, Australia and Israel with some of the FTAs ​​expected to be worked out in the coming months. With bilateral trade of $ 43 billion, the United Arab Emirates was India’s third-largest trading partner in the past fiscal year, behind China and the United States. From April to October of this year, it was the second largest export destination for Indian products. Source link

“I wouldn’t have Woon without mom”: Keegan Fong | Good food Thu, 23 Dec 2021 08:01:33 +0000

We all know warm, fuzzy stories about spending time in the kitchen alongside mom. But imagine turning that sweet, syrupy story into a business plan. Keegan Fong did just that. Woon kitchen in Historic Filipinotown is his collaboration with his mother Julie Chen Fong, aka Mama Fong.

Keegan’s background in fashion marketing, combined with Mama Fong’s creativity behind the wok, has made Woon a destination for irresistible beef noodles. But then COVID-19 threw curve balls.

Keegan and Mama Fong share their trip to In The Weeds this week.

From the parallel project to brick and mortar

Keegan Fong: “The journey to open Woon is quite long. At first it started as a sort of side project to passion. I would come home and want to work on something other than my day job. So I came up with the concept of my mom’s noodle shop and was working on a business plan. Every night I would come home just to spin my wheels. And finally, it became a reality when we were presented with the opportunity to become a pop-up.

We had pop-ups all over LA on the weekends, whenever we had time. We would be in different bars and places. And we frequented that alley in Koreatown, behind our friend’s studio called Studio Pico. So we would host random noodle pop-ups [with] BYOB and DJs and all. And that sort of thing turned into a little underground thing for us that we did every couple of months or so.

Finally, I wanted to… make Woon a real brick and mortar. And I convinced my mom, or even forced her, to be the executive chef behind this concept and I built Woon from scratch with friends and family, and obviously my mom at the helm with her recipes. .

A great leap of faith for Mama Fong

Mum Fong: “Actually, my involvement started when we got the cart and everything. So yeah, I was involved with my noodles early on when we were making the new noodle pop-ups. But when it comes to the concept of having a restaurant, I’m quite skeptical, as I’ve never worked in a restaurant before and I kind of had reservations about it. But eventually, Keegan’s determination convinced me that it was going to be okay, that I could do it in a professional kitchen. Because I’ve always been a home cook, behind the home kitchen, so it’s a big leap for me.

As a boy, Keegan wasn’t really involved in cooking or anything. He was skateboarding, snowboarding and all that. But he always came home and asked for food. He wanted my comfort food. So I would make him some kind of Chinese dish, like a wrap that he could put in the fridge and come home and grab a bite to eat when he’s hungry. So there was always food in the kitchen available for him and his sister. Wherever mom is, there is food. It is therefore a matter of comfort for him.

Mama Fong’s extra care

Keegan Fong: “I remember my mom was in the kitchen all the time. Whenever I think back to the house I grew up in, I was always looking for my mom and she was in the kitchen. I remember opening the fridge and coming home from school and finding a Tupperware full of cucumber tofu salad we were serving, and I just ate.

And then also when I woke up, my mother always said that breakfast was the most important meal of the day. And if I had a test that day, she would make me a giant bowl of instant ramen. But she would add her fancy stuff to it. For lunch too. I was known to have the most extravagant breakfasts among my friends. She would go above and beyond by giving us these lovely lunches that weren’t just Chinese food, but also lovely sandwiches that she wrapped in wax paper and then string. And all my friends were just like, “What the hell is this?” But I would open it, then they would steal half of it and ask my mom to make one for them too.

Conflicts and trust

Mum Fong: “He’s a very good boy since day one. But the point is, going to work with him is another story. I admire him now because of his persistence and his intellectual side of the business that I have never seen before. I’m really proud of him and what he does.

And then, of course, we have conflicts because I nagged sometimes. … I will say, “I left one day, why does the food taste different? and ‘Hey, he’s not doing a good job, why has my dish changed a bit?’ So things like that. He would think I was nitpicking. But in fact, that’s how I see food, sweet, savory, whatever I’m used to. So my palate already knows what’s wrong with the food.

But on the other hand, I let him do what he does, because he does a very, very good job. And he knows what he’s doing. I think it really brings us together. And I know him better than before. And he knows me. So we try to get to know each other more and more. “

Mom is still here

Keegan Fong: “At the end of the day, it’s my mom’s recipes. And she’s very protective of them. And I try to respect that as much as possible. Because in the end, I wouldn’t have Woon without Mum. … When we first opened this place, we had to train the staff, and we had to train them without specific recipes [or] measurements or something like that. So we had to do it along the way.

When I first opened this restaurant, my mom was getting radiation because she was diagnosed with breast cancer right after the lease for this place was signed. So she would come in from the radiation, go straight to the kitchen and train our staff. And she did it for me, and she did it for Woon, whom I respect so much and will never forget. Before COVID, she was in the kitchen every day, about eight to ten hours a day. And it got to the point where I kept telling her that she didn’t need to do this. But she was obviously very protective of her recipes. And his name was on those recipes. And she started to build relationships with clients. So she felt like if she wasn’t there when they came, they would be missing out.

And I remember on March 13 we decided it would be her last day in the kitchen until she was safe again. We had no idea it would be over a year later. But, honestly, for me, I think it was a good thing because there had to be a moment for my mom to get out of the kitchen and for the kitchen to run on its own. So in a way I think it really helped us scale and it helped us take the next step of the business. She was still very involved during COVID, actually, and texting me and our sous-chef, and asking him to send pictures of the pork belly and everything. So she wasn’t physically there, but I think she was still there in that sense.

What to eat in Woon?

Mum Fong: “If you come to Woon, I would recommend the noodles first. It must be the noodles, because it’s very special. I would also recommend having our fried chicken, which is marinated in the special sauce I make. And many others like fish cakes are another thing that you don’t normally see outdoors. It’s more like something I created when the kids were little. It is fish paste that I marinate, season, and stuff in a small pocket of tofu, then we fry it. And then we have the salads. Keegan’s favorite is the cucumber tofu salad, with a hint of spice, like chili, and our own marinade.

And the pork belly is to die for. I would say so. We cook it for three hours on the stove. And so all the umami and taste is in the pork belly. And then we serve it with a bao and also all the garnishes, such as pickled cucumbers, carrots, and also mustard greens. So these are our specialties that people come to eat. And when the summer season arrives, we will have what we call “the crushed radish”. I have been eating it since I was little, because my mother made it. We crush the radish then we put green onions and a special vinaigrette. And so these are all foods that are quite popular in Woon. ”

Owner Keegan Fong and Julie Chen Fong, aka Mama Fong, have teamed up for Woon Kitchen, a tiny noodle pop-up-turned-culinary destination in historic Filipinotown. Photo by Cody James.

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Indian beef keema recipe brings a little comfort Tue, 21 Dec 2021 11:45:00 +0000

Here we are on the cusp of the holiday season and once again the coronavirus proves Christmas is its favorite time of year, looming like an ever-present shadow doing its best to put a wrench in them. works.

And just as the public began to see a light at the end of the tunnel, planning trips and vacations for the next year, Covid isn’t quite ready to back down and is proving it still has a few tricks in his bag.

Hoping that the vaccination program is the tool that allows us to fight against this period and save this Christmas and our mental health.

Staying strong during a time of anxiety

Old fears and anxieties boil below the surface again, fear of the virus itself, fear of returning to the shield and fear for my family and friends.

But I do the best I can against these old anxieties by acknowledging them and taking the time to rationalize them, say them out loud, and talk about them with my husband. It helps me enormously in my fight not to get lost again.

Debbie enjoys using local produce in her cooking.

From a health perspective, the past few weeks have been mixed. The days when I’m doing well and days not so well seem to be the way to go at the moment. My journey with Crohn is bumpy, full of twists and turns. Just when I think I’ve got stuff nailed down it happens and pulls the rug out from under me, I can literally hear his evil laugh as it undermines my confidence and self-esteem.

But like all warriors who live with chronic illnesses, you get up and keep going. What else is there? But some days it’s easier than others, and you keep hoping that the good will always outweigh the bad.

Cooking on good and bad days

Cooking for the past few weeks has once again been limited due to my Crohn’s disease, even my tried and trusted smoke pot caused problems. But on good days, I tried to stick to my basics of local, organic, no over-processed ingredients wherever possible.

Taking those ingredients and doing something a little different makes things interesting and can sometimes be a challenge during bad times.

But challenge or not, I tried. So instead of making our regular cottage pie, we made a chicken and potato pie. The same principle but using a creamy chicken filling topped with creamy mashed potatoes and cheddar cheese – a winning combination if you ask me.

Debbie’s Chicken and Potato Pie.

I will try to add other ingredients like ham shank or chorizo ​​to add another element and mix that as well.

I have frozen portions of everything I cook to make sure that even on work days I have a home cooked meal, rather than grabbing something from the supermarket on my way to work in the morning. I work long days with a short period of time for lunch so long term planning is essential.

The family’s favorite meal this month was Indian beef keema, which is my minced meat and tatties are made a little differently. Served with rice and mango chutney, it’s a warming week-long meal that is sure to please the whole family.

Indian beef keema

For 4 people


  • 500g of ground beef
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon of ground, ginger
  • 1 large potato, cut into small pieces
  • 2 carrots, sliced
  • 1 tablespoon of tomato puree
  • 2 tablespoons of curry powder
  • 500 ml of vegetable broth

To serve:

  • Rice
  • Mango chutney, a spoonful per person
  • Mini poppadoms


  1. First, brown the mince over medium-high heat in a pan and drain the fat, then set aside.
  2. Add a tablespoon of butter to the pan and melt, then add your onion, garlic and ginger and tenderize over medium heat, stirring regularly to prevent the onions from burning. It will take about 8-10 minutes.
  3. Now add the potatoes, carrot, tomato puree and curry powder and cook for a few more minutes, stirring well to coat the vegetables with the spices.
  4. Gradually add your broth, stirring well each time to allow it to mix with the spices. This will give you a nice thick sauce.
  5. Now add your mince to the pot and simmer over medium heat for about 20 minutes, stirring occasionally. Then serve with rice, mini poppadoms and mango chutney.

To find out more about this series …

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Entrepreneurs will provide food for patients | Nashik News Sun, 19 Dec 2021 23:21:00 +0000

Nashik: The Nashik Municipal Corporation (NMC) has decided to deploy sub-contractors by division to provide food to Covid patients at its Dedicated Covid Hospitals (DCH), Dedicated Covid Health Centers (DCHC) and Care Centers Covid (CCC) in the city.
NMC will provide breakfast, lunch and dinner for Covid patients during the planned third wave of Covid. The civic body has already issued tenders for this purpose and contractors by division must be nominated for all six divisions once the tendering process is completed.
During the second wave, NMC had provided food to Covid patients at some of the Covid facilities, while NMC had also enlisted the help of NGOs and social organizations to provide the food.
This time, NMC has planned to provide food on its own.
The second wave was bigger than the first wave. While the number of active Covid patients rose to 6,200 in the first wave of Covid, active cases reached 28,000 in the second wave.
Considering that there may be a spike in Covid cases, the NMC administration has already planned for more beds.
NMC plans to create 13,000 beds in civil and private hospitals. Of the 8,500 beds ready, NMC has 3,500 beds prepared for Covid patients.


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Vir Das makes a confession, shares the article that “travels the world” with him Thu, 16 Dec 2021 14:00:54 +0000 We all have one favorite thing that we just can’t live without. Whether it’s our favorite pillow or our water bottle, some basic things become an indispensable part of our daily routine and we make sure to take them everywhere, even when traveling. Comedian Vir Das is no different as he recently took to Instagram to make a ‘confession’ about something he can’t live without.

Das, who travels frequently for his shows, said he couldn’t eat without his Indian steel thali. Yes, you read that right ! “Confession. I can’t eat without it thaali. Travel the world with me, ”he wrote.

Explaining the reason, he said, it “fits in well with recording, washes easily instead of multiple dishes, works for desi food, works for sushi, sashimi and soy, works for Italian meats and cheeses, pretty much any kitchen, helps with portion control, and great for standing at a party where pretentious people can’t balance bowls on fancy ass plates. Most of the time. time, I don’t like my food mix unless I plan to mix it. #teamthaali (sic). ”

His comments section was quickly inundated with people who agreed with him.

One user wrote: “Fabulous! This is one of the best travel hacks for #zero waste! “

“I like these thalis too, I totally agree with you,” commented another.

For many, these thalis capture the essence of their homes. “It’s another thing that screams home for me,” one user commented.

Do you prefer to eat in a thali?

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