Recipes - Vijay Foods

1 Mar, 2021

webo2,868 CommentsMarch 1, 2021Blog

MAJOR FOODS TO AVOID FOR A HEALTHY LIVING

When you’re used to Indian food and it’s always best to have a diet that moderately uses your staple products. Second, many nutritious foods such as whole grains, fresh vegetables, healthy fats, low fat milk and fruits are part of the Indian diet itself. Indian cuisine also uses a number of spices that are not only nutritious but also medicinal in the food.

Turmeric is one such example that helps cure various diseases such as heartburn, diarrhea, gas, bloating, stomach ache, etc. Similarly, cardamom tends to cure certain illnesses as well. An Indian diet also has 70% of vegetables in it, which is a very significant component of the diet.

To keep the body healthy and revitalize the tissues, fresh produce is incredibly vital. Yoghurt is another favorite that helps make Indian food great for diets. Yoghurt is filled with calcium from fermented milk, which protects the body from acquiring extra fat and makes the digestive tract healthy as well.

Bland foods such as soups and salads are part of most Western diets, but Indian foods are rich in flavor and spices and thus small portions satisfy the appetite. Indian foods often have a range of tastes and meals that will help you not get sick of nutritional food.

The best diet chart for weight loss should not consist of foods or drinks that are refined, high in calories or high in sugar. They not only contribute to weight gain, they are bad for the general health and contribute to chronic diseases such as diabetes, heart disease and obesity.
It is strongly recommended to limit or completely avoid the intake of these foods.
Here is the list of foods to avoid while you are on Indian diet plan for weight loss.

• Sweeteners like sugar, honey, condensed milk
• Foods which have high sugar such as candy, ice cream, cakes, cookies, rice pudding, high sugar cereals etc.
• Foods which have high fats such as French fries, chips, fried foods etc.
• Trans fats like Vanaspati, margarine, processed foods
• Refined oils such as canola oil, soybean oil, grapeseed oil etc.
• Refined grains like white bread, white pasta
• Highly sweetened beverages such as soda, aerated drinks, sports drinks
Occasional therapies are good, but consistently consuming them can have debilitating effects on your weight loss and your health

22 Feb, 2021

webo18 CommentsFebruary 22, 2021Blog

India’s traditional foods and spices

INDIA’S TRADITIONAL FOOD & SPICES

India’s traditional food has been widely praised for its fabulous use of spices and herbs. India’s share of the world economy is 15 per cent.

Indian cuisine is renowned for its wide choice of dishes. The style of cooking varies from area to region. By having large number of restaurants and hotel resorts for its multi-cuisine is reminiscent of harmony in diversity.

The use of different spices, herbs and other vegetables, and sometimes fruits grown in India, as well as the widespread practise of vegetarianism in Indian society, are characterised by Indian cuisine. India’s food is best known for its spiciness.

Spices are used generously in food in India, be it North India or South India. But it should not be overlooked that every single spice used in Indian dishes has some nutritional and medicinal properties.

North India

Kashmiri cuisines represent strong Central Asian influences in the north of India, to start with.In Kashmir, most of the dishes are cooked around the main rice course that is abundantly located in the beautiful valley. The ‘Saag’ is another delicious item cooked here, made with a green leafy vegetable known as the ‘Hak’.

Western India

On the other hand, however, states such as the Punjab, Haryana and Uttar Pradesh display high consumption of Chapatis as staple foods.

Again, a number of flours such as wheat, rice, maida, besan etc. are prepared with these chapatis. Tandoori, Rumaali and Naan etc., in addition to Chapatis, are other closely related breads baked in these areas. The influence of Mughlai food in the northern region, however, is very evident.

The desert cuisine in western India is renowned for its distinctive taste and food varieties.

The states reflecting the dessert taste of Indian food are Rajasthan and Gujarat. A wide selection of dals and achars (pickles/preserves) is used here, which literally replaces the relative absence of fresh vegetables in these areas.

Eastern India

The Bengali and Assamese types of cooking are visible in eastern India. The yummy combination of rice and fish is the staple food of Bengalis. They have great taste buds for sweet popularly known as the ‘Roshagulla’ .

Central India

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles.

Along the coastline of Mumbai a wide variety of fishes is available. Dishes such as the Bombay Prawn and Pomfret provide some of the delicious preparations.

One can find Portuguese influence both in the cooking style and in the dishes in Goa, which is further down to the south.

The sweet and sour Vindaloo, duck baffad, sorpotel and egg molie, etc., are some of the main dishes of this region.

South India

The States make great use of herbs, fish and coconuts in Southern India, as most of them have coastal kitchens. The use of tamarind is widely used in Tamil Nadu foods to add soundness to the dishes. The Tamil food simply separates it from other cuisines.

15 Feb, 2021

newAdmin0 commentsFebruary 15, 2021Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Spinach Idli

Spinach Idli

Servings - 4

Preparation Time - 5 Mins

Difficulty Level - Easy

Cook Time - 15 mins

Ingredients

Idli Batter

2-3 cups Spinach , roughly chopped

1 tsp Red Chilli powder

1/4 tsp pinch garam masala

Salt to taste

Oil to grease

5-6 Cashew nuts, slit (optional)

Procedure

Wash the spinach leaves and boil them in hot water for 3 minutes. When cooled, puree them in a mixer/blender.

Pour a cup of idli batter in a mixing bowl and transfer the spinach puree into the bowl, add salt, red chilli powder, garam masala and mix well with a fork.

Grease the idli moulds in idli steamer using oil, put a spoonful of the batter into idli moulds, add a piece of cashew nut on top of the batter (optional) and steam till the idlis are cooked.

Cool a bit and de-mould the idlis with the help of spoon, or smooth side of a knife.

Serve the idlis with coconut chutney and/or sambar for a nice combination for breakfast.

Latest Recipes

No post found

newAdmin0 commentsFebruary 3, 2021Breakfast, RECIPES, Veg Appetizers

Jini Dosa

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ desktop_display=”display-block” pofo_title_element_tag=”h2″ pofo_heading=”Jini Dosa” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]

[pofo_feature_box pofo_feature_type=”featurebox2″ feature_box_preview_image=”featurebox2″ pofo_icon_list=”fas fa-coffee” pofo_feature_title=”Servings – 5″ pofo_icon_color=”#ec1c24″ pofo_separator_height=”2px” pofo_separator_color=”#00a651″ class=”recipee”][/pofo_feature_box]

[pofo_feature_box pofo_feature_type=”featurebox2″ feature_box_preview_image=”featurebox2″ pofo_icon_list=”fas fa-fan” pofo_feature_title=”Difficulty Level – Easy” pofo_icon_color=”#ec1c24″ pofo_separator_height=”2px” pofo_separator_color=”#00a651″ class=”recipee”][/pofo_feature_box]

[pofo_feature_box pofo_feature_type=”featurebox2″ feature_box_preview_image=”featurebox2″ pofo_icon_list=”fas fa-clock” pofo_feature_title=”Preparation Time – 15 Mins” pofo_icon_color=”#ec1c24″ pofo_separator_height=”2px” pofo_separator_color=”#00a651″ class=”recipee”][/pofo_feature_box]

[pofo_feature_box pofo_feature_type=”featurebox2″ feature_box_preview_image=”featurebox2″ pofo_icon_list=”fas fa-dumpster-fire” pofo_feature_title=”Cook Time – 35 mins” pofo_icon_color=”#ec1c24″ pofo_separator_height=”2px” pofo_separator_color=”#00a651″ class=”recipee”][/pofo_feature_box]

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_element_tag=”h2″ pofo_heading=”Ingredients” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%22pofo_list_value%22%3A%221%2F2%20cup%20dosa%20batter%22%7D%2C%7B%22pofo_list_value%22%3A%221%20tsp%20butter%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20onion%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20cabbage%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%22%202%201%2F2%20tbsp%20capsicum%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20spring%20onion%2C%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%221%2F2%20tsp%20schezwan%20sauce%22%7D%2C%7B%22pofo_list_value%22%3A%222%20tsp%20tomato%20sauce%22%7D%2C%7B%22pofo_list_value%22%3A%221%2F2%20tsp%20pav%20bhaji%20masala%22%7D%2C%7B%22pofo_list_value%22%3A%222%20tbsp%20mozzarella%20cheese%20or%20cheddar%20cheese%2C%20grated%22%7D%2C%7B%22pofo_list_value%22%3A%22Salt%20to%20taste%22%7D%2C%7B%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make” pofo_link_color=”#000000″]

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_size=”45px” pofo_heading=”Procedure”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%22pofo_list_value%22%3A%22Pour%20dosa%20batter%20on%20hot%20tawa%20and%20spread%20gently%20and%20simmer%20for%20a%20minute%2C%20allowing%20dosa%20to%20cook.%22%7D%2C%7B%22pofo_list_value%22%3A%22Rub%20butter%20evenly%20keeping%20the%20flame%20on%20low.%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20onion%2C%20cabbage%20and%20capsicum.%22%7D%2C%7B%22pofo_list_value%22%3A%22Now%20add%201%2F2%20tsp%20schezwan%20sauce%2C%202%20tsp%20tomato%20sauce%2C%201%2F4%20tsp%20pav%20bhaji%20masala%2C%201%20tsp%20butter%20and%20pinch%20salt.%22%7D%2C%7B%22pofo_list_value%22%3A%22Mix%20well%20and%20spread%20the%20stuffing%20covering%20the%20entire%20dosa%22%7D%2C%7B%22pofo_list_value%22%3A%22Cut%20the%20dosa%20into%20thin%20strips%20using%20a%20pizza%20cutter%20or%20sharp%20knife.%22%7D%2C%7B%22pofo_list_value%22%3A%22Now%20grate%202%20tbsp%20mozzarella%20cheese%20%2F%20cheddar%20cheese%20uniformly%20all%20over%20the%20dosa%22%7D%2C%7B%22pofo_list_value%22%3A%22Simmer%20till%20the%20dosa%20turns%20crisp%20and%20cheese%20melts%20completely.%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20the%20cheese%20melts%2C%20scrape%20the%20dosa%20strips%20and%20roll%20tight.%22%7D%2C%7B%22pofo_list_value%22%3A%22Finally%2C%20serve%20the%20jini%20dosa%20topped%20with%20more%20cheese%20and%20spring%20onion.%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make”]

[pofo_section_heading pofo_heading_type=”heading-style5″ heading_preview_image=”heading-style5″ pofo_title_element_tag=”h2″ pofo_heading=”Related Recipes” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px” pofo_title_line_height=”45px”]

[pofo_feature_box pofo_feature_type=”featurebox15″ feature_box_preview_image=”featurebox15″ pofo_feature_title=”PANEER MAKHANI TART” pofo_image=”23543″ pofo_box_hover_bg_color=”rgba(0,165,80,0.64)” pofo_title_font_size=”30px”][/pofo_feature_box]

View Recipe

[pofo_feature_box pofo_feature_type=”featurebox15″ feature_box_preview_image=”featurebox15″ pofo_feature_title=”South Indian Style Egg Curry” pofo_image=”23529″ pofo_box_hover_bg_color=”rgba(0,165,80,0.64)” pofo_title_font_size=
“30px”][/pofo_feature_box]

View Recipe

[pofo_feature_box pofo_feature_type=”featurebox15″ feature_box_preview_image=”featurebox15″ pofo_feature_title=”TOMATO CHUTNEY” pofo_image=”23462″ pofo_box_hover_bg_color=”rgba(0,165,80,0.64)” pofo_title_font_size=”30px”][/pofo_feature_box]

View Recipe

23 Jan, 2021

webo18 CommentsJanuary 23, 2021Blog

THE WHEAT INDUSTRY AND ITS IMPACT IN THE ECONOMY

THE WHEAT INDUSTRY AND ITS IMPACT IN THE ECONOMY

We have been seeing the agro industry growing at a rapid speed that feeds millions of people and accounts for the economy.

In terms of trade value and as a staple in household diets, wheat is a main global commodity. Wheat prices, including climate yields, oil prices, lagging prices, and imports, are affected by many factors. These market drivers are likely to have an impact on world prices and, ultimately, food security, in addition to the gradual and steadily increasing global demand for wheat.

An extensive literature survey on wheat market fundamentals was conducted to investigate how these factors differently affect wheat markets, as well as a trend analysis using a uniquely compiled data set specific to significant wheat-producing areas.
Previous studies show that, among other factors, imports, climate, oil prices, and past prices have a significant relationship with changes in the price of world wheat.
For the time frame from over two decades, this study compiles and compares these same key variables from five major wheat export countries or regions.

Due to increase in resource scarcity and demand for food, there is a tension between natural resources and food production systems that has fuelled interest in analyses that inform stakeholders about the dynamics of the food market.
There is a clear increase in demand for all foodstuffs, with both the world population and the wealth of developing countries increasing, whereas the supply of natural resources is limited or, if renewable, can only be maintained or increased gradually.

Grains are currently the most significant contributor to the global supply of human food. Approximately 21% of the world’s food depends on the annual harvesting of wheat crops, often with relatively low stocks.
Wheat-based foods are consumed majorly in many developing countries, which means that increase in wheat prices will have a noticeable impact on food costs and food safety.
Studies that simultaneously consider the impact on the dynamics of the wheat market of global weather changes, oil prices, and imports are somewhat rare, particularly studies that consider the relationship between precipitation and wheat prices on a global scale in a region.

Such an integrated approach could provide a clearer understanding of the price of long-term wheat, but many studies on this subject consider the impact of only one of these variables at a time. Thus, in an era of climate change, a more integrated approach can help inform our discussion of cross-cutting issues for wheat markets.

11 Sep, 2020

newAdmin2 CommentsSeptember 11, 2020Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Thandlachi Bhakri

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Servings - 2

Preparation Time - 60 mins

Difficulty Level - MEDIUM

Cook Time - 60 mins

Ingredients

1 cup Vijay foods Rice flour

2 cups water

salt to taste

Procedure

BRING TWO CUPS OF WATER TO A BOIL AND ADD 1 TSP SAT TO IT

IN A LARGE PLATE ADD 1 CUP OF RICE FLOUR AND MAKE A HOLE IN BETWEEN

ADD THE HOT WATER SLOWLY AND COMBINE THE FLOUR TO MAKE A SMOOTH DOUGH

REST FOR 20 MIN

MAKE SMALL PEDAS OF THE DOUGH

ROLL OUT THE PEDAS TO THE SIZE OF YOUR LIKING

COOK IT LIKE HOW YOU WOULD MAKE CHAPATHIS TILL YOU SEE A GOLDEN BROWN COLOR ON EITHER SIDES

ENJOY WITH MUTTON PUDINA CHOPS

Nutrition Facts

Servings: 6
Amount per serving
Calories	146
% Daily Value*
Total Fat 6.4g	8%
Saturated Fat 0.8g	4%
Cholesterol 0mg	0%
Sodium 565mg	25%
Total Carbohydrate 16.9g	6%
Dietary Fiber 3g	11%
Total Sugars 4.2g
Protein 5.6g
Vitamin D 0mcg	0%
Calcium 21mg	2%
Iron 2mg	9%
Potassium 261mg	6%

Latest Recipes

No post found

11 Sep, 2020

newAdmin0 commentsSeptember 11, 2020Appetizers, Breakfast, RECIPES, Veg Appetizers, Veg Breakfast, Vegan Appetizers, Vegan Breakfast

Avalakki Unde

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Servings - 5

Preparation Time - 5 mins

Difficulty Level - MEDIUM

Cook Time - 10 mins

Ingredients

1 cup Vijay foods POHA

2 TBSP GHEE

DRY FRUITS OF CHOICE

HALF CUP OF SUGAR

1 CUP OF WATER

2 TBSP JAGGERY

1 TBSP CURD

Procedure

DRY ROAST SOME POHA IN A PAN FOR 5 MIN TILL IT GOLDEN BROWN

SAUTE YOUR DRY FRUIT IN 1 TBSP OF GHEE

MAKE A SEMI THICK SUGAR SYRUP WITH 1 SUP OF WATER ,SUGAR AND JAGGERY

AFTER THE ROASTED POHA COOLS DOWN MAKE IT INTO A FINE POWDER

COMBINE ALL THE INGREDIENTS MAKING A SMOOTH MIXTURE FINISH WITH 1 TBSP OF CURD AND 1 TBSP OF GHEE

SHAPE IT INTO SMALL BALLS

Tips for Cooking

Deep Fry the dough to have it crispy

You can store it for 1 week in a air tight jar.

Latest Recipes

No post found

6 Aug, 2020

newAdmin1 CommentAugust 6, 2020Main Course, Non-Veg Main Course

CHICKEN CREAM DIP