Food is very important for all living things. Food is necessary to live. Food basically comes from plants, animals. Farmers work very hard to get grains produced. Especially Indian farmers work very hard. There are three types of people who eat food. First vegetarians, second non-vegetarians and third omnivores. Vegetarians who avoid all animal and animal-derived products.Vegetarian diets contain various levels of fruits, vegetables, grains, pulses, nuts and seeds Etc. And non-vegetarian people eat any meat, poultry, game, fish, shellfish or by-products of animal slaughter. An omnivore is that people who eats both plants and animals for their main food. Mostly people in humans are vegetarians or omnivores.
The first is nutritional absorption. Nutrients provide energy to our body so that we can grow and stay active and healthy. In other words, the first function of food is to keep us alive.
The second is meeting our psychological needs. Food serves a function to influence one's emotion and behavior. He gives the example of chocolate cake. It is tasty but not necessary for the body to survive.Food gives us the strength to fight diseases in our body. This gives us a good and long life. Eating healthy diet is very important to stay healthy.
10 Spicy Food Ideas for Breakfast, Lunch & Dinner
Breakfast :
Breakfast is the first meal to start the day. Morning breakfast is very important for us, it gives you good energy for morning work, so that you can work with your mind. Breakfast speeds up your metabolism, which helps you burn calories throughout the day. It also gives you the energy required to do the work.
Several studies have linked breakfast to good health, including better memory and concentration, lower levels of "bad" LDL cholesterol, and a lower chance of diabetes, heart disease, and being overweight.Skipping your morning meal can upset your body's fasting and eating patterns. When you are awake, the blood sugar your body needs to keep your muscles and brain working at their best is usually low. Breakfast helps replenish it.
In today's fast-paced life, people also care about their health, people do not fast due to being early in the morning, doing so can have a bad effect on their health. Your body needs food even before lunch. If you're dieting, don't think that cutting calories by skipping meals will help. Studies show that most people who lose weight and keep the weight off eat breakfast every day. It is not necessary that you eat heavy food in breakfast, but something should be eaten within an hour of waking up.
Here some Breakfast ideas for you -
Oat and Tahini Breakfast Cookies :
Cookies are perfect for breakfast. It will not take much time for you to prepare it and it is also healthy. These cookies, like most drop cookies, will keep well for about 5 days in a closed container if you can keep them longer, can also be stored in a freezer zip bag for about 3 months.
How to make Oat and Tahini Breakfast Cookies :
Ingredients to be used -
1/4 cup pepitas
1/4 cup walnuts, coarsely chopped
1/4 cup whole almonds
1 1/2 cups old fashioned rolled oats, divided
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, at room temperature
1/4 cup brown sugar
1 large egg
1 large egg white
1/4 cup tahini
1 teaspoon vanilla
1 tsp finely grated orange peel
3/4 cup raisins, dried apricots, and/or cranberries, alone or in combination.
Recipe -
1. Heat the oven.
2. Toast the seeds and nuts.
3. Grind 1/2 cup oats.
4. Mix the dough.
5. Mix oats, nuts and dry fruits.
6. Place the cookies on the baking sheet.
7. Bake cookies.
Spicy Mexican Breakfast Casserole :
This Mexican breakfast casserole is packed with bold flavors like salty chorizo, creamy scrambled eggs, and gooey cheese. Topped with fresh pico de gallo and avocado, it makes a wonderful breakfast.
Ingredients to be used -
1. 1¼ cups country-style potatoes, or freshly sliced potatoes.
2. cup green capsicum, chopped.
3. cup paprika, chopped.
4. 1 cup canned black beans, drained and rinsed.
5. cup frozen corn, thawed.
6. 2 to 3 Tbsp roasted green chilies, fresh or canned.
7. 6 large eggs.
8. tsp salt.
9. tsp black pepper.
10. tsp ground cumin seeds.
11. cup green onion, chopped.
12. 2 tbsp fresh coriander leaves, chopped.
13. 1½ cups shredded cheddar, pepper jack, or cheddar jack with jalapeo pepper cheese mixture.
14. Sour cream, as desired.
15. Salsa, as desired.
16. Extra virgin olive oil, for frying.
Recipe -
1. Heat the oven to 375 degrees Fahrenheit.
2. Grease a 9-inch square glass pan with olive oil or spray oil.
3. In a medium sauté pan, heat about 2 tablespoons olive oil.
4. Add potatoes and fry for about 3 minutes.
5. Add capsicum and fry for 3 more minutes.
6. Then remove from heat and mix in beans, corn and green chilies.
7. In a medium bowl, whisk together eggs, salt, pepper and cumin.
8. Mix in cilantro, green onion, and 1 cup cheese.
9. Stir in vegetable mixture.
10. Pour the contents of the bowl into the prepared pan.
11. Sprinkle remaining 1/2 cup cheese over the top.
12. Bake at 375°F for 30 to 40 minutes or until the casserole is lightly browned and set in the center.
13. Let rest for 5 minutes before serving. Serve with chopped salsa.
Poha :
Poha is a very tasty quick snack. Apart from being very good in the test, it is also healthy. Children also eat it very fondly. Serve it with tomato ketchup to children, they will like it very much. Poha recipe is a popular Maharashtrian snack made with flat rice.
Ingredients to be used -
1. 1.5 cup Poha (thick variety) – Red or white beaten rice or flat rice.
2. cup finely chopped onion or 1 medium sized onion.
3. 1 tsp turmeric powder.
4. 1 tsp mustard seeds.
5. 2 to 2.5 tbsp peanuts.
6. 10 to 12 curry leaves.
7. 1 tsp chopped green chilies or serrano peppers or 1 to 2 green chilies.
8. Add 1 tsp sugar or as required.
9. 2 tbsp oil - sunflower, peanut or any neutral flavored oil
Salt as required.
For garnish -
1. 2 to 3 tbsp coriander leaves (cilantro).
2. Add 1 tsp lemon juice or as required.
3. Add 2 to 3 tbsp grated coconut or as required.
Recipe -
1. Wash 1.5 cups coarse poha in water till they become soft. Use a strainer or colander to rinse these light rice flakes. Remember not to overwash them, or they will break and become mushy. During rinsing, they will absorb water and become soft.
The poha flakes should ideally be soft but more intact in shape. If they don't soften, sprinkle a few splashes of water on them so they absorb some of the extra water.
2. Drain all the water. The phone will lose its crispness, crispness and when you break them between your finger, they get crushed or mashed easily.
3. Now add 1 tsp sugar salt as per taste and spoon turmeric powder in the poha and mix it gently with a spoon.
4. In a heavy pan, roast 2 to 2.5 tbsp peanuts till they become crunchy.
5. Heat 2 tbsp oil in the same pan.
6. Then add cup finely chopped onion to it. Fry them till they become slightly pink and soft.
7. Add 10 to 12 curry leaves and 1 tsp chopped green chilies. Fry for few seconds.
8. Add the roasted peanuts and mix.
9. Add poha and mix gently.
10. Cover and steam on low flame for about 2 minutes.
11. Switch off the flame and keep the poha covered for 1 to 2 minutes.
12. Remove the lid and sprinkle 1 tsp lemon juice, 2 to 3 tbsp chopped coriander leaves and 2 to 3 tbsp grated coconut.
13. Mix gently and serve with ginger tea.
Here some Lunch ideas for you -
Allahabad ki Tehri (Vegetable Pulao) :
It is perfect for a vegetarian food lunch. It is full of various spices and vegetables. A spoonful of ghee from above gives its test of a different level that you will keep licking your fingers. This dish is tasty as well as full of protein. You must try this vegetarian rice dish once.
Ingredients to be used -
1. 100 ml mustard oil
2. 2 stick cinnamon
3. 2 bay leaves
4. 4 brown cardamoms
5. 8 green cardamom cards
6. 8-10 black pepper
7. 8 cloves
8. 2 onions, chopped
9. 50 grams garlic, chopped
10. 50 grams ginger, chopped
11. 3-4 green chilies, chopped
12. 2 tbsp cumin (ground)
13. 2 tbsp coriander seeds (ground)
14. 1/2 tsp turmeric powder
15. 1/2 tsp red chili powder
16. 1/2 tsp asafoetida (asafoetida dissolved in water)
17. 5 potatoes (chopped), boiled
18. 3 carrots, chopped
19. 100 grams green beans, chopped
20. 100 grams cauliflower, chopped
21. salt to taste
22. 200 grams curd
23. 2 1/2 cups basmati rice
24. 6 cups vegetable stock
25. 50 ml ghee
26. 1 bunch fresh coriander
27. 1 lemon
Recipe -
1. Heat mustard oil in a heavy bottom pan and add cinnamon sticks, bay leaves, big cardamom, green cardamom, black peppercorns, cloves, onion, garlic, ginger and green chillies. Stir for 2-3 minutes.
2. Add ground cumin and coriander, turmeric powder, red chili powder, asafoetida water and fry the spices for 5-6 minutes.
3. Add boiled potatoes, chopped carrots, chopped green beans and cauliflower to the masala base.
4. Add salt as per taste. Cover it and let it cook for 15 minutes till the vegetables are about 75 percent cooked.
5. Add in yogurt and mix well.
6. Next, add the pre-washed basmati rice and stir until the rice is evenly coated with the base.
7. Pour in the vegetable stock, cover and cook on low heat till the rice is cooked.
8. Garnish with a drizzle of ghee, fresh coriander leaves and some lemon juice.
9. Serve hot and enjoy a delicious lunch with family and friends. Ymmmmmmmmmm!!!!
Amritsari Chole or Puri :
One thing that sets the mood for a relaxing day is indulge in some comfort food. Here is a meal that you will not only enjoy cooking but will also enjoy eating it with your family.An excellent combination of strong masala chole that envelops your protein in a meal, hot puffed puris are served straight from the pan to your plate, along with some crunchy salad of onion rings and curd. Serve it when you have a few guests. A meal that will never disappoint.
Ingredients to be used -
For Puri :
1. 2 cups Whole Wheat Flour.
2. 2 teaspoons Oil, to knead and more to deep fry.
3. 1 teaspoon Kalonji.
For Chole :
1. 1 cup Kabuli Chana (White Chickpeas) , soaked overnight (8 hours)
2. 1 Tea bags
3. 3 tablespoons Ghee
4. 1 Onion, finely chopped
5. 1 Green Chilli , finely chopped
6. 2 inch Ginger , finely chopped
7. 1 Tomato , finely chopped
8. 1/2 teaspoon Turmeric powder
9. 1 tablespoon Amchur (Dry Mango Powder)
10. 1 teaspoon Black Salt (Kala Namak)
11. Salt, According to taste
12. Coriander (Dhania) Leaves, as required, for garnishing
13. Amritsari Chole Masala Powder
14. 1 inch Cinnamon Stick
15. 5 Cloves
16. 1 Brown cardamom
17. 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
18. 1 tablespoon Cumin seeds
19. 2 tablespoons Coriander Seeds
20. 1 tablespoon Dried Anardana Seeds
21. 5 Dry Red Chillies
22. 1 teaspoon Whole Black Pepper Corns
Recipe -
For Chole Masala :
1. To make Amritsari Chole, first prepare all the ingredients.
2. Make sure the chickpeas are soaked in water for 8 hours or overnight. Put the soaked gram in a pressure cooker, add a teaspoon of salt and a tea bag. Make sure the water level is at least 2 inches above the level. Why gram?
3. Adding tea bags while cooking the chana helps in giving a lovely dark color to the Amritsari chole. If you do not have tea bags then you can make a small bundle and put dark colored tea leaves in it and tie it with a cotton thread and put it in the pressure cooker.
4. Pressure cook the chickpeas/kabuli chana on a medium flame for about 35 to 40 minutes. The pressure cooker will start whistling several times. After the first 15 minutes, reduce the flame to low and continue pressure cooking for the remaining time.
5. Switch off the flame and let the pressure release naturally.
6. In this we will make Amritsari Chole Masala Powder.
7. Preheat a skillet over medium heat; Add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, cardamom, red chillies, pomegranate seeds and black pepper.
8. Fry all these on medium flame for about 5 minutes till you get the aroma of roasting and the spices start getting roasted colours.
9. Make sure you keep stirring it while you roast - so that they get roasted from all sides.
10. Once done, switch off the heat and let it cool down a bit. When cool, add the roasted chole masala spices to a small jar of a mixer grinder and blend to a smooth powder.
11. Keep the Amritsari Chole Masala Powder aside.
12. The last step is to bring all the spices together.
13. Put 2 tbsp ghee in a pre-heated pan over medium heat; Add onion, ginger and fry till onion becomes soft.
14. When the onion becomes soft, add dry Amritsari chole masala, chopped tomatoes, turmeric powder and black salt and fry the tomatoes till they become soft and tender.
15. Once the tomatoes become soft. Add the cooked chickpeas/chickpeas to the chole masala. Shake to mix well.
16. Cover the pan and boil the Amritsari Chole Masala well for 15 minutes.
17. After boiling for 15 minutes, keep the pan open and keep it open till the gravy thickens in the Amritsari Chole Masala. Mash the chickpeas little by little so that the chana becomes thick if needed. Check for salt at this stage and add more if necessary.
18. Once done, add the remaining 1 tbsp of ghee and let it simmer on high for a minute and switch off the flame.
19. Finally garnish with green coriander and serve hot.
20. Serve Amritsari Chole with Bhature, Poori or Kulcha and serve with Lachha Onion, Boondi Raita and some Green Chillies for a special weekend lunch.
For Puri :
1. To make the complete recipe, firstly, in a large bowl, mix all purpose flour, fennel seeds and salt together and then add 2 teaspoons of oil. Knead a hard and soft dough by adding water little by little to the flour mixture.
2. Add the remaining one teaspoon of oil to coat the dough and knead again. Cover and keep aside for 15 minutes. Knead the dough for a minute and divide the dough into 20 equal parts.
3. Heat oil in a deep frying pan on medium heat. With the help of a rolling pin, roll each ball into a 5-7 inch round shape by pouring some oil so that it does not stick to the base. Continue the same process with the remaining dough. Keep the rolled dough aside.
4. When the oil is hot and ready around 190°C, slowly drop a rolled dough into the oil. Fry the bread with a slotted spatula, constantly but gently pouring oil over the frying lard and let it rise.
5. Once the puris puff up, turn over and fry for a few seconds. Using a slotted spatula, scrape the oil off the sides of the pan and remove from heat. Place the fried puris on a paper towel to absorb the excess oil. Continue frying with the rest of the rolled vegetables and serve hot.
6. Serve Puri with Chana Masala and Aamras for a lunch.
Chicken Caesar veggie wraps :
Chicken Caesar veggie wraps not only taste great to eat, but are also a little lighter and healthier for you. This is the perfect food for lunch. It gets ready very easily and quickly.
Ingredients to be used -
1. 2 corn kernels
2. 1 tablespoon olive oil
3. 4 Coles Australian RSPCA Approved Chicken Thigh Fillet (about 550g)
4. 4 Coles White Soft Wraps
5. 3 heads baby gem lettuce, leaves separated
6. 1 Lebanese cucumber, sliced into thin wedges
7. 200 g perino tomatoes, halved
8. Yogurt Caesar Dressing
9. 3/4 cup (210 grams) light Greek yogurt
10. 1/4 cup (20 grams) grated Parmesan
11. 1 1/2 tbsp fresh lemon juice
12. 1 tablespoon Dijon mustard
13. 1 tablespoon extra virgin olive oil
14. 2 anchovies
16. 1 garlic clove
Recipe -
1. To make dressing, blend yogurt, Parmesan, lemon juice, mustard, oil, anchovies, and garlic in a blender until smooth. Season with salt and pepper.
2. Prepare barbecue for medium-high heat. Coat the corn with 2 tablespoons oil. Season with salt and pepper. Barbecue, turning occasionally, for 18 minutes or until charred. Cut the kernels from the cobs into a bowl.
3. Meanwhile, coat the chicken with the remaining oil and season with salt and pepper. Barbecue for 5-6 minutes on each side or until cooked through. Set aside to rest for 5 minutes. Finely chop the chicken.
4. Place the wraps on the work surface. Top with lettuce, corn, chicken and cucumber. Fold the top third of the filling under and roll up. Wrap the dressing as desired and serve with the tomatoes.
Here some Dinner ideas for you -
Thai Spicy Minced Beef :
Ingredients to be used -
1. 200 g lean beef mince
2. 2 tbsp lemon juice
3. 1 red onion finely chopped
4. 4 tablespoons chopped fresh mint
5. 2 tbsp fresh coriander finely chopped
6. 1 tbsp lemongrass stalk thinly sliced
7. 1/2 tsp fresh red chilli finely chopped
8. 1 tablespoon fish sauce
9. 2 tbsp Rice Ground
Recipe -
1. In a pan over high heat, fry the beef till it is cooked.
2. Take out the remaining ingredients and mix.
Lentil and cauliflower curry :
Cauliflower rice and lentil curry is easy to make. Not only this, it is also diabetic friendly. The amount of protein in this lentil is high and it is enough for dinner. Serve Cabbage Rice and Dal Curry with Palak Raita or Kachumber Salad.
Ingredients to be used -
1. 2 tsp coconut oil
2. 1 brown onion finely chopped
3. 2 tbsp Coriander stalk chopped
4. 1/2 tsp curry powder
5. 1/2 tsp ground turmeric
6. 1/2 cauliflower cut into small pieces
7. 1 can washed and cleaned brown lentils
8. 1 can coconut milk
9. 1/2 cup water
10. 2 handfuls spinach leaves
11. 1 pinch salt and pepper to taste
To serve
1. 1 1/2 cups brown rice cooked
2. 1/4 cup cashews toasted
3. 1 chilli
4. 1 bunch coriander leaves
Recipe -
1. Heat coconut oil in a large saucepan over medium-high heat. Fry the onion for 2-3 minutes or until translucent.
2. Add coriander stems and spices, and saute for 2 minutes or until fragrant.
3. Add cauliflower and stir to coat in curry spice mixture. Allow to brown for 2-3 minutes before adding lentils, coconut milk and water. season to taste.
4. Simmer before reducing the heat for 10 minutes or until the cauliflower is cooked through. Add the baby spinach to the saucepan and stir well. Take it off the flame.
5. Serve with brown rice or quinoa, roasted cashews, chilli and coriander leaves.
Chicken 65 :
Chicken 65 is a very tasty and famous dish. Although it is an Indo-Chinese dish, but now it is famous not only in India but all over the world. As much as this dish is delicious to eat, it is also attractive in appearance. Seeing whom you feel like eating and water comes in your mouth. Whoever comes to your house, whether it is a friend or relative, you do not need to go to the restaurant outside. The more good spices you add, the more taste will come in your chicken 65. If you want to eat it with naan or roti, you will get a lot of taste in both. The seasoning of your chicken should be good, the taste itself will be good, then just make delicious and hot chicken and feed it to everyone.
Ingredients to be used -
1. 1/2 Boneless Chicken
2. 1/2 cup yogurt
3. 1 tsp lemon juice
4. 2 tsp rice flour
5. 2 tsp oil
6. 2 tsp red chilli
7. 2 pieces ginger
8. 3-4 pieces garlic
9. 2 tsp coriander
10. 1 tsp black pepper
11. Salt to taste
Recipe -
1. First of all take chicken pieces and wash them thoroughly with water and clean them. After doing this dry the pieces.
2. Now make a paste by grinding ginger garlic onion etc. Now take a bowl, put the ground spices in it, as well as prepare a solution by adding curd, lemon juice, rice flour, salt, coriander, red chili, black pepper etc.
3. After doing this, put the cleaned chicken pieces in the mixing bowl and mix it well in the solution. Keep in mind that the batter and chicken pieces should mix well.
4. Now keep the bowl containing this mixture for some time so that everything gets mixed well.
5. When this is done, take a pan and heat it by adding oil. When the oil becomes slightly hot, then put the mixture prepared with the chicken in the bowl in the pan and fry it.
6. Lower the flame of the gas and fry till the oil starts coming above the chicken pieces. In this your chicken will be cooked well and raw taste will not come in the food.
7. After doing this for some time, turn off the gas, your hot chicken 65 is ready, take it out in a plate, add lemon juice and serve it hot. Your Chicken 65 is ready.
Masala Khichdi :
Khichdi is a quick digestible food. Most of the khichdi is made of lentils and rice. But if green vegetables and spices are added to this khichdi, then the khichdi looks very tasty and becomes more nutritious. Mostly Saturday in Bihar is considered as the day of making Khichdi.
Ingredients to be used -
1. 1 tsp ghee
2. 1 bay leaf
3. 2 cardamom
4. 1 inch cinnamon
5. 3 cloves
6. 1 tsp cumin
7. pinch asafoetida
8. 1 onion, finely chopped
9.1 chopped green chili
10. 2 tbsp peas
11.1 tsp ginger garlic paste
12. 1 tomato, finely chopped
13. carrot, finely chopped
14. 2 tbsp capsicum, chopped
15. tsp turmeric
16. tsp Kashmiri red chili powder
17. 2 tbsp coriander, finely chopped
18. tsp garam masala
19. 1 tsp salt
20. cup rice, washed
21. cup moong dal, washed
22.3¼ cups water
Recipe -
1. First of all, heat 1 tbsp ghee in a pressure cooker and add 1 bay leaf, 2 cardamom, 1 inch cinnamon, 3 cloves, 1 tsp cumin and a pinch of asafoetida and fry it lightly.
2. While frying it, add 1 onion and then add 1 chopped green chili and 1 tsp ginger garlic paste.
3. Simultaneously cook 1 tomato till it becomes soft.
4. Also add vegetables like 2 tbsp peas, carrots and 2 tbsp capsicum and cook for a minute.
5. Now add tsp turmeric, tsp chilli powder, tsp garam masala and 1 tsp salt and cook on low flame.
6. After this, add a cup of rice and a cup of moong dal and cook on low flame for a minute.
7. Now add 3¼ cups water and 2 tbsp green coriander to it and mix well.
8. Cover it and cook it in a pressure cooker on medium flame till 5 whistles come.
9. Finally serve masala khichdi with curd or pickle.