Archive for the ‘Food and Drink’ Category

Orange and Cucumber Water

Make this consume in summer and drink plenty of water. It has vitamins that will cleanse the stomach and boost your defense mechanisms. There are products in this consume that’ll decrease hypertension, cholesterol, and to some extent, it’ll prevent cancer. If you don’t like to consume simple/tap h2o, you should improve your consuming schedule to lemon and cucumber h2o. This consume has many benefits, I am sure if you’ll try it once, you will create it again and again.


One medium size cucumber

12 to 20 great leaves

2 to 3 Lemons


Before creating this consume, clean all the components by carefully massaging them under regular h2o.

Starting taking the consume by shedding the cucumber’s skin thoroughly. Cut the cucumber into three big items and takeout all the seeds from them. When you are done, piece those three big items into much smaller items. If you piece them, they will easy melt in h2o, along with other components.

Take great results in and cut them in half. Cutting will enhance flavor, and they’ll easily mix with other components.

Slice lemon into thin items and set them aside.

Take a jug and add 2 quarter h2o in it. Put the chopped cucumber in the jug and mix carefully for a minute. If you want, you can keep the jug in a fridge for an hour. This process will melt cucumber products in h2o.

Add great results in, lemon pieces, and mix for a minutes. Put ice cubes in this consume and serve as you want to.

Extra components and Information

There are some components you can add in this consume. In the end if you don’t like the flavour, you can add berries and blueberry to modify the flavour. You can also use orange instead of lemon, but for better flavor I personally recommend use of lemon. You have the option to add your favorite components beside berries and blueberry.

Note: If you exit this consume for 2-3 hours in the fridge, this consume will have much better flavor as compare to consuming instantly. Leaving it will allow products to melt in h2o, which in return will give a much stronger flavor.

My Experience

When I feel like I have had too much artificial beverages and unhealthy meals in past weeks, I modify my schedule to cucumber h2o and similar beverages. I usually add sensible meals in my diet, along with a little bit of exercise to live a proper and balanced life.

Evaluation Between Andhra’s Pannakam And Mughalia Gur Sherbet

As a kid, I was desperately awaiting the festivities of Ram Navami at the Delhi Telugu Academia. I really cherished the consume called PANNAKAM given to one and all present in the big area. I usually requested for for an extra cup to the man involved in the submission of it. He led me to the kitchen where many individuals were active in the last arrangements of the lunchtime to be provided to all visitors. Wow! I saw something which I cannot usually forget in my life. I learned how to get ready the Pannakam!


1) Jaggery-1 kg

2) Black Spice up Powder- 50 grams

3) Cold and relax Water-1 liter


Take a huge package and add h2o to it. Add the items of jiggery into the h2o and mix well with the ladle. Add black pepper powdered and mix well again. Keep it for some time and in the fridge. Provide it in the cups. It is excellent for wellness insurance in taste.

During the month of Ramadaan, I frequented the old area of Jama Masjid. In the old galleys of this area, I was trying to take pleasure from various recipes ready and marketed to the clients can use. These recipes are not new and modern recipes. What did I notice at one of the stalls! I saw a man promoting GUR SHERBET.I was curious to know more about it and contacted towards his wait.

My sight could not evade the basic instances of the Gur Sherbet. There was a huge package stuffed with the darkish shaded h2o. He took the fluid with the help of the ladle and loaded it into the cups. He took half-sliced piece of orange and placed it in a fresh freshly packed orange juice machine and packed the juice into the brownish h2o. He combined it with the help of a scoop and passed it to his clients. One such cup was given to me also. Ah ha! The same taste and similar taste -this brought to mind the PANNAKAM.

Out of fascination, I requested the source about the name of the consume. To my complete shock, he said,”GUR KA SHERBET”. That’s it.I noticed the resemblances and variations between the two drinks-GUR KA SHERBET and PANNAKAM.

I recognized the viewpoint behind this encounter of my own. Oneness in diversity-no problem kind of area we come from, somewhere or the other, there are intersecting points for us. This can be with regards to the lifestyle, music, traditions, food, outfits, faiths, traditions, etc. One cannot evade from its hold. One can encounter them in some form or the other. The excellent finding for me is the fact that I EXPERIENCED IT DURING THE RELIGIOUS CEREMONIES-RAMA NAVAMI AND RAMADAAN. Both of them are pious festivities recognized in Indian with great pomp and show.

No problem the encounters are shown to us, I learned the following lessons:

a) Jaggery is wonderful for wellness.

b) Beverages ready from it are perfect for intake.

c) It has relaxing effect to our intestinal areas.

d) The taste is really excellent.

e) It is wonderful for the diabetics also.

f) The addition of the black pepper and fresh freshly packed orange juice contributes the taste to the consume.

Cheese-Stuffed Poultry With Fresh Tomato-Pepper Sauce

Turn chicken dinner into a special event with a little spice up port and a marinade with some zip – in less than Half an hour.

Note: I pureed the prepared marinade components in a blender for a frothy blend. If you prefer a chunkier marinade with your chicken, simply miss the pureeing and serve it directly from the pan.


For the Sauce

1 tbsp olive oil
2 scallions, white parts only, chopped
1/3 each huge red, lemon, and yellow gong spice up, chopped
1 glass grapes tomato vegetables, quartered
2 garlic cloves cloves, chopped
1 chipotle chile in adobo marinade, chopped
1/4 cup veggie soup, plus more, as needed
1 tbsp adobo sauce
1 tsp dry oregano
1/2 tsp floor cumin
sea salt
fresh floor dark pepper

For the Chicken

4 6-oz boneless, skin free chicken sections, hammered to 1/4-inch thickness
olive oil for cleaning, plus 1 tbsp
sea salt
fresh floor dark pepper
2 tbsps sliced cilantro leaves
8 tbsps grated spice up port cheese


For the Sauce

Warm a pot over method heat and add the scallions and sweet peppers. Sauté until beginning to make softer, 3-4 moments.
Add the tomato vegetables, garlic cloves, chipotle chile, adobo marinade, soup, oregano, and cumin and year with spice up and sodium. Cook until the tomato vegetables break down, 3-4 moments.
Exchange the mix to a blender and beat until sleek, including a little more soup, if required, to reach the reliability. The marinade should be dense and sleek, but not drippy.
Return the marinade to the pan and keep warm over low heat while you prepare the chicken.

For the Chicken

Pre-heat the stove to 375 levels.
Lay the hammered chicken chests on a work surface and sweep with olive oil. Season with spice up and sodium and spread with sliced cilantro.
Scoop 2 tbsps of destroyed dairy products on each chests, making about 1/2-inch space around the ends. Move up as firmly as you can, tucking in the ends as you go.
Warm a huge, ovenproof container over method heat and add 1 tbsp of olive oil. Add the chicken seam-side down and sear until fantastic brownish on the bottom, 4-5 moments.
Convert the chicken over and place the container in the stove. (Press any open joints back together with a spatula.) Prepare 6 moments. Convert the chicken over again and bake until prepared through and fantastic brownish, 2-3 moments. Exchange the chicken to a cutting board and let rest 3 moments.