Moong Dal Soup Recipe by Sonia [email protected]
Source: https://www.youtube.com/watch?v=Z34G650fTAc The mung bean (Vigna radiata), alternatively known as the moong bean is mainly cultivated in Pakistan, India, China, Korea, and Southeast Asia. * 50 gram Moong bean * 5 coarsely chopped garlic flakes * 1 finely chopped carrot * one piece cinnamon * 1 medium sized onion finely chopped * 1 finely chopped tomatoes * 4 cloves of garlic * half teaspoon black pepper powder * salt as per taste to make * 300 ml water |
Soaked moong dal for 10 minutes. Heat 1 TSP oil in a pressure cooker and add cloves and cinnamon stick, after a while add garlic and onion in it. And all the remaining ingredients and 300 ml water in it and close the cooker, bring it to full pressure on high heat. Reduce heat and cook for 5 minutes. Let cool naturally now remove cloves and cinnamon. Steve the mixture. Nutritious and delicious moong dal soup is ready. Add lemon juice in it as per taste and garnish it with chopped coriander leaves and serve it hot.
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Nam Prik Pao is a Southeast Asian condiment has become one of the pillars
of Thai cooking. Chop the chili peppers into small pieces, removing the stems. Place in a skillet or saucepan on high heat, and cook without using any oil. Make sure to keep the peppers moving, so as not to burn them. After about 10 minutes, the pieces will become crispy and brown. Place pepper pieces into a coffee grinder and ground into a fine powder. Heat coconut oil on medium heat in a small sauce pan. Add garlic and shallots and saute until lightly browned. Remove sauce pan from the heat and remove the garlic and shallots from the oil, placing them in a small bowl. Place the garlic, shallots, lime juice, brown sugar, fish sauce, tamarind paste, shrimp paste, water and the chili powder prepared above in a small food processor and blend together. The consistency should be that of a paste. Scoop the paste back into the sauce pan with the coconut oil, and simmer on low heat while stirring repeatedly. Once you've reached a desired texture and taste, remove saucepan from heat and pour the contents into a small jar. Your Nam Prik Pau will keep for about 4 months if refrigerated. Nam Prik Pao is added to soups, salads, stir fries, stews. |
INGREDIENTS
4 shallots, minced 6 tbsp. brown sugar 2 tbsp. lime juice 1/2 cup coconut oil 4 big cloves of garlic, minced 1tbsp. water 2 red chili peppers, dry roasted and ground into powder 2 1/2 tsp. of shrimp paste* 4 tbsp. fish sauce* 1 tsp. tamarind paste* |
Join The Baker's Club
Modern up your traditions with creative baking kits delivered every other month, just in time for sweetening the season with friends and family. https://foodstirs.com/ |
Once Upon a Farm
https://livingmaxwell.com/once-upon-a-farm-organic-baby-food-jennifer-garner-john-foraker Provides yummy and nutritious “farm-to-family” foods to kids of all ages. Make cold-pressed, organic baby food and applesauces that parents would prefer over the highly-processed, shelf-stable alternatives. Recipe Traditional Bavarian All-Souls Braid
2 eggs 600 g flour 100 g sugar 170 g butter 7g active dry yeast 200 ml warm milk 100 g ground hazelnuts pinch of salt some vanilla sugar some raisins swig of rum |
Not all flours are interchangeable!
Use bread flour when you want a tight and chewy crumb (bread or pizza!). Use cake flour when you want a soft and tender crumb (pound cake!). Use all purpose flour when you want an in-between texture (muffins or cookies!). Gluten-free flour Gluten-free recipes use non-wheat flours that don’t contain gluten. When using gluten-free flour, a binding agent must be added to the batter to replace the elasticity lost without the presence of the wheat flour protein; use a commercial gluten-free flour which contains rice flour, potato starch, pea fiber, tapioca starch and xanthan gum. The xanthan gum acts as a binder to replace the structure provided by wheat gluten. Without gluten the structure is weaker so a gluten-free baked good usually won’t rise as high as one made with wheat flour. |
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Essential Oils
Essential oils have gained popularity thanks to aromatherapy, but these naturally occurring plant compounds also make great scent additions to homemade cleaning products (particularly if you’re not into the smell of vinegar). Essential oils are generally considered safe, but these extracts can trigger allergies—so keep this in mind when choosing scents |
Many DIY cleaners tout Borax (a boron mineral and salt) as a non-toxic alternative to mainstream cleaning products; however, the issue is pretty hotly debated. Some research suggests Borax can act as a skin and eye irritant and that it disrupts hormones
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Castile Soap
Castile soap is a style of soap that’s made from 100 percent plant oils (meaning it uses no animal products or chemical detergents). Popularized by the Dr. Bronner’s line of products, castile cuts through grease and cleans. |
Vinegar
Thanks to its acidity, vinegar is nothing short of a cleaning wunderkind—it effectively (and gently!) eliminates grease, soap scum, and grime. Lemon Juice Natural lemon juice annihilates mildew and mold, cuts through grease, and shines hard surfaces (It also smells awesome.). |
A note on mixing products: Most of these ingredients can be used in combination with each other; however, many sources advise against mixing castile soap with vinegar or lemon juice. Since castile soap is basic (i.e., high on the pH scale) and vinegar and lemons are acidic, the products basically cancel each other out when used in combination (though it’s fine to wash with a base—like castille soap—and rinse with an acid—like vinegar!)
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Hand Soap . To make a non-toxic, foaming hand soap, mix together liquid castile soap and water (and an essential oil if you feel like it) in a foaming soap dispenser. Fill about one fifth of the bottle with soap, then top it off with water.
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Air Freshener
Defeat less-visible bathroom “uncleanliness” with this homemade, non-toxic air freshener. All you need is baking soda, your favorite essential oil, and an old jar with a lid you don’t mind poking holes in (follow the link for full instructions). |
Credit: Dora Goldsmith
Ancient aroma: Ingredients in one of Goldsmith and Coughlin's perfumes include wine (counterclockwise from top left), pine and pistachio resins, myrrh, calamus, cardamom, almonds, and olive oil. |
Myrrh! What is it good for? Credit: Manny Morone/C&EN Smell like an Egyptian: Researchers recreate perfumes once made in the Nile delta.Perhaps more pleasant than sorting through your colleagues’ fecal samples is sifting through recipes for millennia-old perfumes. That is the task of Dora Goldsmith, a PhD student at Free University Berlin. Goldsmith’s research has focused on finding discussions of smell in ancient Egyptian texts, which was associated with health and social strata. “Olfactory appearance and visual appearance went hand in hand in ancient Egypt,” she says. “You can’t be beautiful and attractive and stink.” In 2018, she started recreating some of those scents using ingredients available in antiquity, including the quintessential Christmas commodities frankincense and myrrh. That same year, Goldsmith was approached by archaeologists from the University of Hawaii at Manoa and the University of Tyumen who were excavating Tell Timai, a former industrial area in a city the ancient Greeks called Mendes, located in the Nile delta. The site was known for making the once-renowned Mendesian perfume. The archaeologists hoped Goldsmith could recreate the scent. But rather than being written in Egyptian, the only known recipes for Mendesian perfume are written in ancient Greek and Latin, from the period when Egypt had been conquered by Greece and Rome. Enter Sean Coughlin, a historian of philosophy and science at Humboldt University of Berlin who studies Greco-Roman texts. “In antiquity the boundaries between chemistry, medicine, and cosmetics weren’t always clearly defined,” he says. He read through scientific and medical texts such as those by Theophrastus and Pliny the Elder, and he and Goldsmith pieced together a modern Mendesian fragrance by preparing oils and cooking and fixating aromatic plants and resins. Finally, this year, the perfume was featured in an exhibit at the National Geographic Society about the queens of ancient Egypt. Goldsmith and Coughlin now await the results of the archaeologists’ analyses of perfume residues found on ceramics at Tell Timai to glean more information on the authentic Mendesian recipe. Manny I. Fox Morone wrote this week’s column. Please send comments and suggestions to [email protected]. |