sahilrajput03

What can I eat?

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How long can white eggs last without getting stale?

The shelf life of an unrefrigerated egg is 7 to 10 days and for refrigerated egg it’s about 30 to 45 days. Source

Drinks

Have 1-2 glass of water on waking

It helps you to feel fresh and juicy throughtout the day. And for the next 30m you can prepare for your before-exercise-meal.

You can prepare boiled potatoes (2 potatoes, 3min to start boil + 5mins boil time with low simmer). You can take tomato, onion and cheese as ingredients for the sandwich along with some milk is awesome.

Sproutings

Salad

Soya Chunk Salad Recipe (non-cooked):

Recepies

Kheer - Youtube Shorts Video: Click here

High Protein Soya chunks recepie: Ingredients: - 1 bown nutri (soak for 10 mins in 1 extra-large size bowl of boiled water with some black salt for soaked taste) - panner as needed - chooped carrot (1 medium sized) - chopped/longslided capscicum - broccoli - chopped tomato (1/2) - chopped onion (1/2) - masale? - Black salt, garam masala, red-chilli powder. - soya sauce, tomato ketchup Procedure: - (5m 44s) - [video@YT](https://www.youtube.com/watch?v=OrgEumTgSl4) - (3m 25s) - [video@YT](https://youtu.be/m-U_ILG-7gs)

Soya Fried Rice:

Fried rice: Procedure: - Keep 1cup rice in 2.5 cup water for 15-20 mins. Keep 5.5 cup water + 1 full spoon salt + 1/4 of a neembu and start boiling...when started boiling add rice and boil till rice gets soft to crush (check by finger crushing and it should mash actually not break) and filter rice via sieve (chalni) and spread in full PLATE. - NOW IN ANOTHER PAN/KADAHI: BOIL 1.5 spoon oil and heat it and add gajar+1/2onion+beans+2 hari mirch(chooped)+5lahsun(chopped) and cook for 30 secs. - NOW ADD namak+kaali-mirch+agino-motto+red-chilli-sauce+green-chilli-sauce+soya-sauce+some-onion and cook more. NOW add your plate's rice to the mixture in pan.
Porridge/Daliya - Commonly known as Dalia, Oats or Porridge. - 4 Types: Wheat(Sweet/salty), Oats(Jayee ka dalia, patanjali), Barley(jo ka dalia), Mixgrain(patanjali). Procedure: *Cooking Tip: For mix-grain you must do 1 whistle at medium flame and then having additional 7 whistle at low-flame(you must allow the 7th whistle to be kept and let it out on its own ~ typically takes 5-10 minutes and then open the cooker.* - Boil half cup of any dalia with 1.7 (for *all types*) glass of water in cooker and add salt, haldi, black pepper, chopped green chilli, nutella badi, chopped potato and chopped capsicum, chopped cabbage(patta gobi). While the daila is boiling capscium and cabbage leaves gets cooked properly. - Additives: {Mix below ingredients just before serving so enjoy the raw flavor of each thing -> Tomato, Onion, small pieces of cutted Kheera(not Muli)}, Maggi Masala or Chings Fried Rice masala (not Pasta masala), or {maggiMasala + Chings Manchurian} after you have stopped cooking dalia else the masala will not be much tasteful, Chilli Achar/other achaar. ;; Serving: You an use 2spoon ghee, curd with dalia to eat it too.
CHAWMIN Note: If the noodles are too long then break it into half .. and still they will be large enough to be enjoyed. - Are Chawmin and Noodles different? : Noodles is basically a type of food that is made from dough, while chow-mein is a dish made with noodles. Actually, chow mein is coined from two words `chow` which means fried, and `mein` refers to noodles. So the moral of the story is all chow mein are noodles, but all noodles are not chow mein. Procedure: - Put noodles in boiling water(least enough water so noodles are immersed into) and boil for exactly 4 minutes and boil on medium flame. - Now put out boiled noodles and keep them in big bowl/plate and add two full tbsp of oil/ghee into it and mix well the oil using two chop sticks/ fork. This makes sure that noodles wont stick to each other. - Now put 2 tbsp of oil/ghee in a pan and boil it and add all the nice small chopped veggies and cook for 3-4 min on mid flame and dont overcook else the texture of veggies would get bad and wont be enjoyable when served. - Now add the noodles into pan, keep flame at medium. Use two chop sticks/fork to mix noodles and maggi masal/chingsFriedRiceMasala/chingsChawMasala {do add few drops of water on top of masala so it mix easily} and cook for 3-4 more mins. NOW ITS READY TO BE SERVED!!.;
ICE-CREAM RANVEER KITCHEN (only single freeze needed) Prerequisites: - Amul 250ml whipping cream( blue color: Rs. 63, but check if you can get red coloured packing coz thats actually heavy whipping cream and works good for icecream and cakes as well). - Milk powder - Milk - 300ml (approx: 2 x 140ml cups) - Sugar Procedure:: - Take 2 cups of milk powder(300ml) and add 1 teaspoon of baking soda to it. This helps in fluffiness. Keep this mixture aside. - Now take 140ml(1 small cup) crystal sugar and 140ml(1 small cup) milk{prefer the red packet of milk of possible} and put it on flame and keep boiling it till it gets light stickyness in it. Now add mixture 1 into this. And boil for 5-10 more minutes and turn off the flame. NOTE: Thok k nhi pakana hai~ Ranveer Kitchen. So our condensed milk is ready!. - Now take chilled cream(amul whipping cream Rs.63 - 250ml) and chilled container(say keep blender(its container as well)/mixer container in the fridger for atleast 2 hrs before use) and add 1 ICE CREAM to it as well. You need to whip it now for approx 8-10 minutes till you get sharp spikes of our whipped cream. NOTE: If you over do it then it will turn itself into butter and it would be of no use.., so the safer the merrier. - Now mix 1:3 of condensed milk i.e, 200ml : whipped cream i.e., 600ml. Tip: You can have ratio 2:3 of condensed milk i.e., 200ml : whipping cream(un-wipped cream) i.e., 300ml(bcoz whipling cream after whipling gets doubled in volume). - Now mix both condensed milk and our whipping cream thoroughly and keep it in fridge for 8-10hrs for good texture. - SPECIAL: Add nicely broken almonds, kishmish and other dry fruits. - EXTRAS: - CHOCOLATE :: Add melted chocolate + coco powder + hershey etc. - VANILLA: Add vanilla food flavour to it. Or instead of condensed milk you can simply use heavy made cutard milk. - FYI: sucrose -> glucose + fructose. - FYI2: Crystal sugar is sucrose.
Custard milk Procedure: - Add sugar to milk and start boiling the milk. - Use a glass to mix some cold milk or normal temperature (half glass) and add custord to that milk and mix it throroughly with spoon. - Now, start adding the cutord mix to the boiling sugared milk slowly and cook for 2 more minutes, yikes! And its ready to be served. Special: You can add nicely sliced fruits like apple, grapes, nicely cut dry fruits, etc. Now keep this mixture in fridge for atleast 2 hrs.
Custard Icecream: - Follow similar to above mixture with quantities like: ALERT: Quantity of custard is 2tbspn for a total of 300ml(for easy ratios: take 50ml of cold milk mixture and 250ml of hot sugared milk) of milk to make the end custard extra flavoured. - Boil the milk for 5 minutes alone sugar. - Add the custard mix and boil for 5 more mins. Turn off the flame. Now get the hot mix to the room temp and ocassionally sitr it. NOTE: This is going to be extra thicky already. - When it reaches room temp, frreze it for 1 hr. - Take 150ml of whipping cream(amul whipping cream 250ml blue coloured i.e., Rs. 63, take red coloured if possible coz that is heavy ehipping cream) and keep it in freezer for atleast 2hrs and also place the container and blender( or place mixi container in freezer for atleast 2 hrs). Now whip it for around 8-10 minutes. You can store this whipped cream in fridge for 2-3 days of use. You should keep the cream in fridge else it will start melting. - Now add the custard mix to this whipped cream and mix with blender for 2-3 mins. You can add other slecial things now like nicelg cut dry fruits to it as well.b - Now place the mixture in a air-tight container put it in freezer for 3 hrs and whip the whole mixture again. Again keep it freezer for 8-10 hrs for a good textured icecream. - Now its ready to be served.

6 easy momos recipes | 6 ways of dumplings design

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Moong daal (optionally +arhar daal) Procedure: - Keep 1 bowl moong dal with water for 15 mins. (water:dal ratio 3:1) FYIIIII: (for arhar daal i.e, full yellow daal you must keep keep it for 1 hour) - Put all this to cooker now and heat container with stove and take it off just before the first whistle bcoz arhar dal is easy to get fluffy. Ingredients: - 1 big spoon oil - 1/2 tbsp jeera - 1/2 tbsp sarsoon (TODO: ADD MORE FROM BELOW TO HERE) Procedure (Step-2): - In kadahi keep 1 big spoon of oil. - Now when the oil is hot, add 1/2 tbsp cumin seed (jeera) {+1/2 tbsp sarsoon (or rai ke daane)} and let it fry for few seconds. - After some time add 1/4 tbsp of Asafoetida (heeng) and let it fry for few seconds. - Now add 1 chopped onion (length wise) and :::: fry till golden brown. - Now add 1 tbsp chopped Ginger(adrak)+Garlic(lahsun) and also add choped green chilli and :::: FRY FOR 1 minute. - Then add two normally chooped onion and ::::FRY FOR 1-2 MINUTES. - Add 1 tbsp garam masala (mixed spices) + 1/2tbsp coriander(dhania powder) + 1tbsp turmeric (haldi) + 1tbsp red chilli powder. - :::::::: NOW MIX WELL TILL THE MIXTURE GETS LITTLE THICK AND ADD SOME WATER ACCORDING TO NEED. - Add boiled moong daal now and mix well with spices and add water according to gravy(you only have to cook for 3-4 minutes in total now else your daal will get too much fluffly and thats not good). - Add some chopped green coriander leaves (dhania patti) and add salt according to taste. - Now close the lid and let it cook for sometime on stove.

Bread Recepies

Drinks with bread recipies: Hot Milk, Tea, Chocolate Shake

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Chicken Recepies

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