QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Irradiation does not make food radioactive.
Eating irradiated food does not present long-term health risks. In the United States, the Food and Drug Administration (FDA) has approved irradiation for eliminating insects from wheat, potatoes, flour, spices, tea, fruits, and vegetables. Irradiation also can be used to control sprouting and ripening. Approval was given in 1985 to use irradiation on pork to control trichinosis. Using irradiation to control Salmonella and other harmful bacteria in chicken, turkey, and other fresh and frozen uncooked poultry was approved in May 1990.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Irradiation of Food
Irradiation of food has been approved in 37 countries for more than 40 products. The radiation of interest in food preservation is ionizing radiation, also known as irradiation. These shorter wavelengths are capable of damaging microorganisms such as those that contaminate food or cause food spoilage and deterioration. Irradiation is known as a cold process. It does not significantly increase the temperature or change the physical or sensory characteristics of most foods.
Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacteria that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes.
Because irradiation destroys disease causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients. Irradiated foods are wholesome and nutritious. All known methods of food processing and even storing food at room temperature for a few hours after harvesting can lower the content of some nutrients, such as vitamins. At low doses of radiation, nutrient losses are either not measurable or are not significant. At the higher doses used to extend shelf-life or control harmful bacteria, nutritional losses are less than or about the same as cooking and freezing. As in the heat pasteurization of milk, the irradiation process greatly reduces but does not eliminate all bacteria. Irradiated poultry, for example, still requires refrigeration, but would be safe longer than untreated poultry. Strawberries that have been irradiated will last two to three weeks in the refrigerator compared to only a few days for untreated berries.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Ragi Adai (Special Recipe for Diabetic Patients)
Ingredients
Ragi Flour - ½ cup Channa Dhal - 1 tbsp Gram Dhal - 1 tbsp Curry Leaves - 1 tbsp Onion - 1 Chopped Salt to taste Chillie powder - to taste Oil - 1 tsp Water - as required
Method
Soak Channa dhal and Gram dhal for 20 - 30 minutes and grind coarsely. With the Ragi flour add salt, chillie powder and the ground mixture and mix well with water to a thick consistency.
In a hot tava pour this and sprinkle chopped onions and curry leaves on it.
Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Stuffed White Chillies
Ingredients
White Chillies - 500 gms. Tamarind - In the size of a big lemon Oil - 6-7 tbsp. Salt - ½ tsp. Good Thread to tie For Stuffing: Channa Dal Flour - 200 gms. Omum - 1 tbsp. Sugar - 1 tbsp. Salt to taste Red Chilli Powder - ½ tsp. Oil - 100 gms
Method
While buying chillies see to it that all the chillies are of similar size. Slit the chillies and remove the seeds. Soak the tamarind in water and collect the extract. Add salt to the extract and let it boil. Soak the chillies in the hot tamarind extract for 10 to 15 minutes. In the meanwhile mix dal flour, omum, sugar, salt, red chilli powder and oil together evenly.
Remove the chillies from the extract and squeeze excess water carefully. Stuff the mixture inside the slit chillies without any gap. Tie the chillies with the thread, so that the stuffing does not come out. In a broad-bottomed pan heat some oil and drop the chillies one by one carefully. Sprinkle some water whenever necessary. Keep tossing the chillies periodically and see to it that the chillies do not get broken while tossing. Cook till it becomes soft. Before serving, remove the thread. Serve hot with chappatis.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Hummus bi Tahina (Chickpea and Sesame Dip)
Ingredients
125 g (4 oz) chickpeas, soaked for a few hours juice of 2 lemons 3 Tbs. tahina 2 garlic cloves, crushed salt GARNISH
1 Tbs. olive oil 1 tsp. paprika a few sprigs of parsley, finely chopped
Method
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping. Serves 4-6.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Vada
Ingredients
Chicken - 500 gm. Maida - 4 tsp. Ginger and garlic paste - 2 tsp. Onions - 2 (finely chopped) Green chillies - 3 (finely chopped) Coriander leaves - small cup (finely chopped) Egg - 1 (beaten) Chilli powder - 1 tsp. Garam masala - 2 tsp. Turmeric powder - a pinch Salt as required Oil as required Bread crumbs - 1 cup
Method
Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .
Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aakhri kuch theek nahin lag rahi kyunkay oos ka matlab hai kay tumhari dosti roshni hai jis nay dukh kay badel hata diye u said aankh chhhalki? main nay sahi kaha?
