ITALIANS AND THEIR PASTA

Nobody can really tell where pasta originated. Almost every country all over the globe has a version of this food. Wherever there is wheat, there pasta seemingly is - in some form or another.

The Japanese refer to pasta as udon, the Chinese call it mein, French people call it nouilles, those who live in Poland refer to it as pierogi, Germans say it is spaetzle, and the Siberians, pel'meni.

The Italians bravely claim that pasta is all theirs from the beginning since it has fed the poorest southern Italian regions for hundreds of years. The gentle texture of pasta is a great partner to all sorts of toppings, spices and sauces. It has also been attributed to a lot of unique names as the Italians cannot seem to resist giving the strings, ribbons and other shapes with different names.

A passionate Italian eater of long ago - whoever he was - blessed pasta with its first name - maccheroni which is a derivation from the words ma che charini meaning, "My, what little dears."

Today, there are different kinds of pasta ranging from the humble snail (lumache), bridegrooms (ziti), little loves (amorini), to the one-of-a-kind kiss catchers (tira-baci). All these are flour and water mixtures reminiscent of Italian lifestyle and all can be paired with artful sauces.

You would be surprised that there are more than three hundred names for a hundred different shapes of pasta. This, again, reflects the expansive nature of Italians and how they love variety in all that they do. To them, it is not enough that there are farfelle or bow pasta. To give variety, there must also be little bows are what's known as farfallette. The bigger bows were christened with the name farfalloni.

All these descriptive words for a single food is not surprising when it comes to the animated nature of the Italians. This is a nation that is known for its artistry and gusto for life. Just imagine how their government is changed at least once every year and you will have a good grasp of who they are as a people.

Only a few people outside of Italy would understand the dramatic variations in pasta from one region to another. History says a lot about this and so does the Italian temperament. In spite of the 1861 unification of 19 different regions, there remained individualism when it comes to cuisine and culture. The cliffside Sorrento restaurant is likely to offer spaghetti alle vongole because it is near the Mediterranean Sea. In Sicily, it is not uncommon to find raisins with your pasta since this region was dominated by the Saracens for about two hundred years.

Generally speaking, southern pasta was traditionally made with a mixture of semolina, durum wheat, and water. This transformed into the coarse flour that southerners are known for.

On the other hand, northern pasta is known to be smoother since their pasta is made from white flour and eggs. Luxurious toppings and sauces often come with this smoother version.

Article Source: http://EzineArticles.com/9100462

FIVE FAMOUS 'PUNJABI DISHES' YOU LOVE TO EAT

When you talk about Punjab, everything ranging from its 'saundhi mitti' to the state's 'punjabi mutiyaran'; and from its dance forms - the famous 'bhangra' and 'giddha' - to its extra-amiable environment; is popular around the world. Well, and now, when we are talking about Punjab, it would be really unfair to miss on the punjabi food.

Probably, none of you would feel surprised. 'Punjabis' would be left all incomplete if we do not talk about food, a wide variety of which they love to have at any occasion (ordinary or special). Whether the cuisine is vegetarian or non-vegetarian, they simply are die-hard food-fans. Simple and healthy, yet delicious foods are on their plates. Also, unlike other boroughs using marinades like vinegar or lemon to add taste, the full of life Punjabis use 'masalas' for their first choice always includes a spicy cuisine.

Mornings are often incomplete for them if simple or stuffed 'parathas' with a bountiful 'desi ghee' content are not served. Even afternoon and evening meals are taken with a big role of ghee in them.

No doubt, Punjabis find rice as a fascinating dish, especially when 'rajma' is served along with them. The simple-to-make combination but is liked only occasionally. On a daily basis, as we all know, they prefer wheat over other things.

On the other hand, a colossal range of cuisines that Punjabis bring to us is famous not only in the Northern India, but in the whole country as well as outside India. Talk about vegetarian food such as sukhi dal and jeera rice or non-vegetarian like chicken kofta and keema kabab, desserts like kheer or flour preparations like aloo paratha or sweets such as gulab jamun and firnee, everything has its own sub-range. Besides, each single dish is lip-smacking and the assortments overshadow Bengali dishes, Mughali or even South Indian dishes.

Of course, after such lauds for Punjabi cuisine, you would like to try preparing one. So, let's talk about a few finger-licking dishes you would surely love to have. 'Makki di roti' (corn chapatti) and 'Sarson ka saag' (mustard leaves curry) are amongst the tempting cuisines. So, the same would be perfect to start with as well.

How to Prepare:

The meal is a perfect combo of taste and nutrition. The 'roti' is simple to make. Knead the 'Makki Ka Atta' adding salt and 'ajwain'. Sprinkle some water drops on both the sides of the 'peda' or ball, press it and put on a seasoned Tawa. Leave to cook for a few minutes, put atop ghee and flip. Your chapatti is all ready to be served hot with the 'saag' and a glob of butter.

To prepare the 'saag', you need a bunch of mustard leaves with water, oil, onions, tomatoes and ginger. Besides, salt, garlic, garam masala and red chilly powder would be added as required. Just wash the leaves, chop, boil, let them cool and then cook with the addition of fried onions and tomatoes later to garnish. The sunny winters would be embodied so well and easy, you won't believe.

Lassi - Visit any Punjabi 'Dhaba', the chilling and authentic drink made up of thick curd and milk with fresh cream, sugar and cardamom powder added to it would give you that cooling effect, which is much-needed all through the scorching summers. Serve adding water-soaked skin-removed 'badam' and rose petals.

Dal Makhani - Easy to prepare, the recipe needs whole 'urad daal' along with 'rajma' (the red kidney beans). All you need to do is pressure-cook the daal and rajma, adding salt and water. Fry oil, garlic paste and cumin seeds as well as green chilies, tomatoes, dry masalas, stir and add daal. Your mouth-watering Dal Makhani is ready to be served with butter on it. Naan can be a best match.

Punjabi Kadhi - Make small balls using a mixture of gram flour, potatoes (chopped), onions (chopped) with ajwain, salt and red chili powder. Deep fry the 'pakoras' in a kadhai with heated oil until golden brown. Prepare kadhi with yogurt and gram flour and appropriate masalas and serve hot with rice.

Don't wait! Start preparing now.


With this article, you will learn to prepare the famous punjabi foods which leave everyone licking their fingers.


Article Source: http://EzineArticles.com/9486293

GET COOKING - TIPS AND RECIPES FOR FAST WEEKNIGHT MEALS

Let's Get Cooking! Here are a few cooking tips and tricks to help you get a tasty meal on the table in no time and feel good about what everyone is eating.

1. Plan Ahead

You'll be more efficient and prepare healthier meals by planning ahead. Pick a day when you can take 20 minutes or so to inventory your fridge/pantry and to plan out your meals for the week. Prepare an organized grocery list and make a trip to the grocery store. Having a weekly meal plan will allow you to identify small do-ahead steps that you can knock out in advance; for example, making a marinade the night before for chicken cutlets or prepping several days of salad greens at once. No matter when you fit it in, planning ahead will set you up for fast (stress-free) healthy meals all week long.

2. Slow Cooker (aka crock pot)

Slow cookers prepare your meals for you while you are away so you can come home to a kitchen smelling like a yummy home-cooked meal. Slow-cooked dishes are ideal for making ahead and reheating for lunch or dinner tomorrow, or freezing for a quick meal next week.

3. Freezer Favorites

Stock your freezer with a few dishes that freeze and defrost easily so that all you have to do on those hectic weeknights is reheat. For example, bake a large tray of lasagna or a big pot of chili on the weekend, divide into 2 or 3 smaller meal-size portions, and freeze for easy reheating during the week.

4. Re-fresh Leftovers

Zapping leftovers in the microwave can definitely leave something to be desired. But when leftovers are transformed completely into another dish, it's a whole different (delicious) story. Using leftover chicken as a filling for tacos or combining it with cooked rice and veggies to make a stir-fry is genius and easy.

5. One-Pot (or pan) Meals Make Clean-Up a Snap

A quick and easy route to a healthy quick dinner is to make it in one pot or on one baking sheet. Not only does this save you the time of preparing a main dish and two sides, you have far fewer dishes to wash at the end.

6. Invest in a Pressure Cooker

Pressure cookers are amazingly useful tools with the ability to quickly tenderize meat and vegetables, and extract their delicious flavors. These simple pots trap steam, which in turn builds pressure, creating higher cooking temperatures and reducing cooking time. Today's models are nearly foolproof. A pressure cooker will put a hot meal on the table in less than 20 minutes. You can use them for almost any recipe that's based on moist heat like braised meat, beans, or a stew.

7. Have a few go-to meals.

Always have healthy ingredients on hand for a couple quick go-to meals you can make on any given day. Keep these meals as simple as possible. Here are five ideas for healthy dinners you can have on the table in 20 minutes or less:

• Grilled cheese or tuna melt with sliced tomato; cup of lentil soup; tossed green salad; and fruit
• Pizza prepared on a toasted whole wheat English muffin or whole grain tortillas, topped with tomato sauce, chopped veggies, shredded cheese; tossed green salad; and fruit
• Veggie omelet made with cheese and leftover veggies, whole wheat toast, and fruit
• Stir-fry shrimp and veggies served with brown rice; tossed green salad and fruit
• Microwaved sweet potato topped with black beans, salsa, and grated cheese; tossed green salad and fruit.

Article Source: http://EzineArticles.com/9288242

9 SURPRISING FOODS TO PAIR WITH CHOCOLATE

Can't decide on the food you want to serve at your party?

Chocolate is always a good starting place, but what should go with it?

You can mimic the techniques of gourmet chefs to make even very simple party food memorable. The main goal is to pair foods that bring a variety of flavors and consistencies together so that the individual foods enhance each other. Consider foods with a flavor that is nearly as strong or a little stronger than the chocolate. You don't want either food to overpower the other. Salty, tart, and spicy foods compliment chocolate well. Also, think of foods that can be described as crunchy or crispy.

These 9 Surprising Foods Compliment Chocolate

#1. Herbs and Spices

Cinnamon, ginger, and rosemary enhance the flavor of chocolate in unique ways. Flavor chocolate with ground spices, serve other foods seasoned with herbs, or offer whole items such as cinnamon sticks, depending on the type of chocolate being served. It could be fun to serve chocolate candies flavored with or paired with each spice so people can try them out and see which they like best.

#2. Cheese

The love affair between chocolate and cheese seems to be really hitting it off, according to gourmet specialists on the internet. I haven't personally tried it yet, but I think I need to. Cheeses are tart and have a distinctive taste, so this would pair well with chocolate.

Want a real shock? If you had asked me which cheese would pair worst with chocolate, I would probably have guessed parmesan cheese, but people are raving about it.

Again, this would be a great opportunity to lay out a chocolate and cheese bar and let people try out their own combinations. This way guests receive food, fun, and new experiences.

#3. Potato Chips

Most of us have probably stumbled upon this delight on our own because so many parties include chocolate cake and potato chips. These salty, crunchy and oh-so-lovable snacks make a delicious and fun food to serve with chocolate in all forms. Chocolate fountains, candies, cakes, and ice cream benefit from the taste and shape of potato chips.

#4. Peppers

Yes, hot peppers will dazzle partygoers. The strong, spicy flavor of the peppers enhances the smooth, sweetness of chocolate. This taste sensation is particularly powerful because your tongue gets a little numb from the peppers and leaves typically unnoticed taste buds ready to fully appreciate the chocolate.

#5. Salt

It seems to be easy for our mouths to enjoy salty and sweet things at the same time. You actually taste both of the items more.

Did you know that you can put salt in or on chocolate?

#6. Popcorn

Drizzle chocolate on popcorn or serve them next to each other, and your guests will be delighted. This could be another great food bar opportunity. It would be amazing to serve several types of popcorn, different kinds of chocolate, and toppings of diverse candy and nuts.

#7. Vegetables

This is another one I haven't tried, but apparently people have been pairing vegetables and chocolate together. You can dip vegetables in a chocolate fountain, serve vegetables covered in chocolate, and pair chocolate and vegetables together in a snack plate.

#8. Bread

Chocolate tastes delicious with sweet and savory breads. Vegetable based breads such as zucchini, cheesy breads, and nutty breads taste great served with and dipped in chocolate. Also, chocolate spreads make great party sandwiches.

#9. Mushrooms

Save this one for a party with very adventurous guests. Apparently, mushrooms and chocolate are something we are all missing out on, but you wouldn't want to force the pairing on someone. Cook them together, serve them together, maybe even dip it.

Pairing unexpected foods at your party will make your party stand out from the crowd, and it will add an extra element of fun when people get to try to new things.

Article Source: http://EzineArticles.com/9366840

APPLE CIDER VINEGAR AND SKIN CARE

Apple cider vinegar is a great treatment for warts, pimples, acne and other skin problems. It’s also a great everyday product to maintain and improve the overall health of your skin: it can make your skin look younger and feel smoother.

Apple cider vinegar, or ACV, is a natural remedy, and does not contain harsh chemicals. It is a tried and preferred method of skincare used over many centuries.

But first, why should we worry about the health of our skin? For one, because it performs a number of vital functions, including:

• Controlling body temperature.
• Protecting us from harmful elements of the environment.
• Receiving and conveying information from external stimuli.

So, skin health should be a part of any effort to maintain a healthy lifestyle. If you want to improve the health of your skin, read on to learn how apple cider vinegar can help.

Did You Know?

The ancient Greek physician and father of medicine, Hippocrates used apple cider vinegar as an elixir.

Apple Cider Vinegar Treatment for Acne and Pimples

Apple cider vinegar is a remarkably effective treatment for acne and pimples. It’s a natural therapy with no side effects.

Apple cider vinegar offers skin protection in many ways.

• It unclogs pores, preventing breakouts and allowing the skin to breathe properly.

• It helps in creating a protective layer on our skin, and helps in preventing our skin from becoming too dry.

To understand how cider vinegar works to give us healthy skin, we must first understand what causes our skin to become dry and develop acne and pimples

What Causes Breakouts?

Our skin has a protective outer-layer, known as the protective acid mantle. This mantle makes our skin slightly acidic, giving it a pH factor of between 4.5 and 6. (pH factor is an indicator of acidity level. Anything between 0 and 6 is acidic.) This acid mantle protects our skin from pollution, free radicals, and other harmful particles in the air.

When we wash our face, either with water or with face cleaners, we inadvertently remove this protective acid mantle.

Theoretically, our skin is designed to replenish the missing protective acid mantle but doing so may take time. In the meantime, our skin remains exposed to harmful radicals that can cause damage, rashes, acne, or pimples.

Did You Know?

On his voyage to the New World, Christopher Columbus brought apple cider vinegar with him to treat scurvy.

How Does Apple Cider Vinegar Treat Acne?

There are three main ways that apple cider vinegar helps your skin stay healthy:

• Beta Carotene. ACV has high levels of beta-carotene, which counteracts damage caused by free radicals, giving us healthy skin and a youthful complexion.
• Anti-bacterial properties. Apple cider vinegar has antiseptic and antibacterial properties which help protect our skin from pollution and harmful bacteria.
• pH balance. The most important benefit of apple cider vinegar for skincare is its ability to restore the balance of our pH factor. Apple cider vinegar has a pH factor of about 4.5 to 5.5, which is close to the ideal pH factor for skin too.

Precautions For Using Apple Cider Vinegar on Skin

Apple cider vinegar toner is very good for skin and is also very effective in treating skin problems like acne, pimples and other skin-related ailments. However, read these tips before using apple cider vinegar for skincare.

• Use it at night. Some people may find the smell too strong. In fact, one could say that it smells like sweaty socks that have been left under the bed for two weeks. Just like you wouldn't eat raw onion or garlic before a date, you wouldn't wear apple cider vinegar on your face before stepping out. If you can't stand the smell, simply use it at night.

• Watch out for skin irritation. While apple cider vinegar typically has no side effects, it may cause skin irritation in some cases. If you have extra-sensitive skin, apple cider vinegar may not be suitable for you. However, before giving up completely, try add more water to the mixture to dilute it. Alternatively, reduce the frequency with which you use the ACV wash. You may also find that the irritation subsides after a while.
• Watch out for “purging.” In very rare situations, some people may experience purging. Purging happens when ACV opens up blockages, causing your skin to push out impurities. As a result, existing pimples may get more inflamed before getting better. If purging happens you may want to stop using apple cider vinegar on your skin.
• Try it out first. Always use it on a small part of skin, and see how it reacts. Use generously diluted ACV first and get feedback.
• Use sunscreen. Apple cider vinegar can increase your skin’s sensitivity to ultra-violet rays. If you know you will be going out in the sun after applying apple cider vinegar, please use a good sunscreen lotion, so as to avoid any harmful effect of UV rays. In fact, this is another reason why you should use the face wash at night rather than during the day.

How to Make Apple Cider Vinegar Toner

Ingredients for ACV Toner

• 250 ml filtered water, tap water is also fine
• 250 ml apple cider vinegar, organic, unfiltered, and unpasteurized
• 1 plastic bottle, to store the ACV toner

Directions

1. Mix one part water to one part apple cider vinegar.
2. Before using, shake well so that the "mother" of vinegar – the cloudy sediment at the bottom of the bottle – gets mixed in.

Apple Cider Vinegar Skincare Tips

Using apple cider vinegar toner as a face wash is very easy: Take a cotton ball/pad, put some toner on it and gently dab the toner on your skin. Be sure to stay away from your eyes.

• Start Slow. Begin by using the wash just once a day and preferably at night so that you don't have to worry about the smell. Once you are sure that your skin won’t respond adversely, you can increase the frequency to twice a day.
• Start small. When using the toner for the first time, try it first on a small patch of skin to see if it causes any irritation.
• Wash it off. When applying the toner for the first time, you may want to wash it off after 5 minutes to minimize your exposure to any irritants. Once you know that you have a tolerant skin, you can leave it on.
• Those hard-to-reach-places. For difficult-to-reach areas like your back, try using a spray bottle instead of the cotton balls.
• Play with the mixture. Start by using a diluted mixture of one part water to one part ACV. If your skin becomes irritated, feel free to add more water. If your skin responds well to the toner, you can even reduce the quantity of water. Some people mix 2 part ACV with one part water. See what works. I highly recommend that you experiment with your ACV toner to get a feel for what works with your skin type.
• Don’t leave out the water. Never apply undiluted apple cider vinegar to your skin. It is highly acidic and can damage your skin at too high a concentration.
• Watch the eyes. Keep apple cider vinegar away from eyes and the area around eyes. It may cause a very painful burning sensation if you do get it in your eyes. If that happens, you should rinse your eyes with water or eye drops.
• Mix and match! If you like, you can even add other useful ingredients to your ACV toner, like green tea, aloe vera gel, or witch hazel.

What Kind Should I Buy?

Apple cider vinegar needs to be organic, unpasteurized and unfiltered.

Only unpasteurized and unfiltered ACV contains the "mother" of vinegar: the muddy, grainy substance that sits at the bottom of the bottle. This substance contains the beneficial enzymes and bacteria and is where all the skincare benefits of apple cider vinegar lie.There are many brands to choose from, so you should find one that's easily available in your area.

The bottom line is that it should be made from organic apples and should contain the mother of vinegar.

My Experience With Apple Cider Vinegar

I am a big fan of using apple cider vinegar for weight loss, for healthy hair and for glowing skin. I use it before going to bed, after removing my makeup and washing my face.

I really like it because afterwards, I feel fresh and clean, though the smell puts off my partner if I don't wash it off with water after a few minutes. I have also found apple cider vinegar effective in treating acne, though it takes a long time to remove existing acne.

It is not an overnight remedy and I use it mostly to prevent future breakouts rather than to treat existing ones.

Source: http://hubpages.com/style/apple-cider-vinegar-acne-skin

GET THE BEST DEALS WITH THE INDIAN GOURMETS

 For many India and south Asian who live abroad, the craving for their gourmets from home and sweets and snack which have the distinct Indian taste is endless. One can never have enough of their home food when they have to survive on foreign taste. Keeping in mind the craving of the immigrants in various parts of the USA from south Asia, the Indian Grocery Store have expanded their business over the online store as well from the base store in the Kansas region. Given the high density of Indian population in Kansas region, the retail store was initially thought of and established there. The majority of the items which you can find in this store are imported from the cities of India and particularly Chennai. The need for the Indian spices online is undeniable since a lot of Indian spices are unique to the country alone and they play a major role in any Indian recipe. The buyers can easily shop for organic as well as inorganic variants from this particular store.
Indian organic spices are famous for their aroma and taste. However, if you are not very sure about where you can find them at a retail store, then this website can come to your help. The online store has a number of options for filtering the contents. You can simply select the category of spices and from there sort the content according to the brand and the type and much more. Apart from the spices they also have other items like sweets, gourmets, biscuits, noodles, staples, cosmetics, movies and much more. One will have to navigate the site with proper care to ensure that they are thoroughly familiar with every detail that is.

There are many ways in which you can place your order and make payments. This is another major advantage of the website. You can be sure about the packaging and the delivery that is offered by the website. They are prompt and extremely professional about their approach to the entire dealing. Since a number of products are of rather delicate nature, if there is any damage during transit, you can simply apply for refund or replacement and it would be promptly completed. The buyer would not be harassed at all and hence you have access to safe and satisfactory shopping experience as well.
So, now that you are aware of how to get Indian products at the comfort of your home, you can easily shop for them and ensure that you have the best organic Indian groceries delivered to you. More and more people today rely on this servie and for those who are not very sure and still have some doubts, there is the customer service number where you can contact and resolve your queries easily. The team is always available to help you with your shopping and guide you to find the best on their website.

Source: http://www.sooperarticles.com/food-drinks-articles/get-best-deals-indian-gourmets-your-choice-online-store-1489199.html 

6 FOODS MAKE YOU HUNGRIER

Do you ever have those days when your stomach feels like a bottomless pit? The next meal feels like an eternity away and you’ve got a serious case of the “Hangries”. 

It’s natural for our appetite to fluctuate a little, depending on exercise, stress and hormones. But some foods will artificially amplify your appetite, driving you to distraction and blowing a balanced day of eating out the window!

Find out what 6 foods will rev up those hunger pangs, and some handy alternatives to eat instead!

1. White Toast

It’s fluffy. It’s slightly sweet and it’s oh-so-delicious. Yet this common breakfast choice has some deceptive qualities that are fully programmed to bring on an appetite attack!

Like any refined carbohydrate, white bread is made from a flour that is devoid of its bran and fiber content. This means that our body can digest the leftover starch very quickly, and convert it into sugar. 

The result? Blood sugar levels spike and we get a massive dump of insulin into the bloodstream. Then blood sugar levels plummet and we’re left wondering why we feel like devouring the kitchen. 

Throw in some butter (which sends happy, opiate-like signals to the brain) plus a sweet spread, and you don’t have a recipe for breakfast… You have a recipe for hunger!

Choose Instead: Toasted multigrain spelt, sourdough, gluten-free or sprouted essene bread. Choose a spread that is low in sugar, such a nut butter, pure peanut butter, tahini, avocado or chia jam.

2. Fries

In terms of top foods that are hardwired to make us eat more, and MORE, then still want more later - fries are certainly up there!

The hunger-driving effects of fries are twofold. Firstly, fries are totally oozing with fat and smothered in salt; two components that light up our brains with pleasure signals and stimulate our appetite. 

Fries are also undeniably delicious. This is also an important factor to consider when it comes to hunger, as humans don’t just eat for physiological reasons. We eat because it tastes good too! 

Choose Instead: A whole-baked jacket potato, sweet potato fries, homemade zucchini chips or even a healthified potato salad. 

3: Beer, wine and spirits… Or anything alcoholic! 

We’re often told that the occasional glass of red is good for your health. Rich in heart-healthy antioxidants and polyphenols, there’s a good argument in favor of enjoying red wine in moderation.

On the flip side, alcohol - of any kind - is a known appetite stimulant and will make most people eat more. Plus, it relaxes you and lower your inhibitions around food - which is probably not so good if you have heart disease. 

Choose Instead: If you’re going to drink, choose red wine for its antioxidant quality. Stick to one standard glass and drink it slowly throughout your meal. Always aim to have several nights a weeks which are alcohol free. 

4: Chinese Fast Food (MSG)

On paper, it would appear that Chinese food has many of the qualities which would usually help us feel full. Many dishes are high in protein, provide a half-decent serve of veggies (depending on where you go) and generally contains rice, which tends to be bulking in the stomach. 

Yet inside that delicious plate of sweet and salty deliciousness lurks a very clever little additive which has been engineered with one agenda in mind - to make us eat more. 

MSG, monosodium glutamate and E621 all refer to an artificial flavor enhancer that is commonly used in Chinese cuisine. Research shows that regular intake of MSG may override the satiety centres of the brain and therefore contribute to obesity. 

Choose Instead: Chinese restaurants that explicitly don’t use MSG or make your own delicious Chinese dishes at home! 

5: Sugary Cereals

Kids’ sugary breakfast cereals may be tastebud-pleasers, yet they are laced with all sorts of hidden nasties that aren’t too pleasing in other ways. 

For starters, did you know that the average kids’ cereal is loaded with almost twice the amount of sugar than adult versions? Hello blood sugar mayem!

This sugar also typically comes from high fructose corn syrup, which may interfere with the body’s release of leptin, the ‘fullness hormone’. Therefore, our body doesn’t get the normal signals to stop munching. 

Choose Instead: A wholesome granola, oatmeal, porridge or chia pudding. You can also check out these top tips for making a healthy breakfast. 

6. The Not-So-Sweet Sweeteners

Even though the label may read ‘diet’, don’t let this clever marketing deceive you. 

When our tastebuds detect the sweet flavor of artificial sweeteners, the body prepares for a rush of carbohydrate or sugar… That never comes. Effectively, these sweeteners hijack the brain’s centre that detects sweet foods, yet never follows up with the physical delivery of sweetness. 

We’re left hungry, unsatisfied and yearning for a real sweet treat - something to hit the sweet spot that our brain and body expected. 

Choose Instead: If you really, genuinely are craving something sweet, opt for something that is naturally sweetened (for example with honey, rice malt syrup, coconut sugar, rapadura or pure maple syrup). Many raw, nut-based vegan desserts are also a better option because they are micronutrient-dense, meaning that you still get a bunch of vitamins and minerals as you indulge.


Source:  http://foodmatters.tv/content/6-foods-that-can-actually-make-you-hungrier

FAMOUS STREET FOODS FROM TOP INDIAN CITIES

Chole Bhature: Delhi, The capital of India is one of the best place to have street foods, Delhi offers variety of road side food and stalls. Chole bhature is a Punjabi dish but very popular in major urban cities of India. Delhi is well famous for best chole bhature,  commonly eaten for break fast or snacks other famous road side food from Delhi are rajma chawal, prathe and most famous mouth watering snacks item chaat.

Poha-Jalebi: Indore, The biggest city and commercial capital of the state called “heart of India” Madhya Pradesh. Indore is most popular for its culinary rang and well known for wide range of namkeens, samosa, chaats, lapsi and the best one bafla. Poha-Jalebi is the best street food and the specialty of Indore served with sev & nukti and with jalebi. Indore felt proud of the poha and jalebi being the best in the world.

Litti Choka: Patna, The most famous dish and the soul food for people of Bihar, Jharkhand  and eastern Utter Pradesh. Litti Choka is looks like dal batti of Rajasthan but its completely different in taste as well as in recipe. The traditional dish of Bihar is made with sattu, grinded gram nut or chana served with chokha made out of potato, brinjal and tomato and a bowl of melted pure desi ghee. Litti Chokha is the best breakfast, lunch and dinner and one of the most important delicacy of Bihar cuisine. Never miss the chance to taste it on streets of Patna.

Aloo Tikki: Lucknow, The most popular snack dishes aloo tikki typically served at road-side tracks from stalls in Lucknow and all over India. aloo tikki is one of the most mouth-watering delicacies within the street food of  Uttar Pradesh. The North Indian snack is made of boiled potatoes and various spices served hot along with sauce. The dish vary from city to city with different name and forms like ragda pattice in Mumbai, Aloo chat etc, The royal cuisines of Lucknow, galauti kebab is a kind of road side food which is also one of the most famous food in streets of Lucknow. Other popular street foods in Uttar Pradesh included Bhel, pani puri, sev puri, dahi puri,jhalmuri and Puri-Subzie.

Vada Pao: Mumbai, The Indian version of burger and most popular road side food straight from the heart of Maharashtra. Vada Pao is the most loved and ultimate staple food item, consists of a fried potato dumplings called vada served in a bun, pav with condiments such as red or green chutneys and fried green chillies. The famous vegetarian fast food dish is native to Maharashtra few other are misal pav,pav bhaji, pav-sample, dabeli, batata wada and kande pohe.

Kachori: Bikaner, The royal state of India, Rajasthan is well famous for its awesome cuisines and delectable street foods. Its famous Bikaneri kachori and popular mirchi bada are the most favorite amongst the locals, and found in almost every street shop or stall. The desert state also known for its most popular dal-baati-churma, pakores and mawa, famous desert from alwar.

Dabeli: Ahmedabad, The most popular street food originate from the Kutch region of Gujarat and travel across street of Mumbai, Pune and other cities of India. Dabeli is a very popular and fantastic spicy snacks item made by boiled potatoes with a special dabeli spices and putting the mixture between the pav.

Egg Rolls: Kolkatta, Egg Rolls are one of the most popular of all street foods in Kolkata. A  fried egg wrapped inside a paratha served with chutney or sour dipping sauce in many roadside stalls. Another famous street side food item in Kolkatta is phuchka or golgappa.


Akki rott: Bangalore, The specialty of state is akki roti, A spicy bread made from rice flour and server with coconut chatney. The delicious street food is one of the most popular and common tiffin snack quick to make and tastes so good. The specialty of food street in banglore is dosa, there is a huge variety on dosa served here, other food items are sambar,rasam and curd rise.

Idli Sambhar: Chennai, The most favorite south Indian dish, common as breakfast item and served with combination of chutney and sambar. Sambhar which tastes so good with idlis and vadas is made with tamarind and pigeon peas. Idlis and vadas sambhar are the best food in the streets of Chennai, Tamil Nadu.

Mirchi Bajji: Hyderabad, The famous Hyderabadi style mirchi bajjis is a common snack or appetizer, stuffed green chili fritters. Though mirchi bajjis are found with different stuffing’s from at different regions in India but Hyderabadi style mirchi bajjis are the best one to have. Hyderabad is also famous for its Biryani, dosa, idli and Bonda.


Source: http://www.walkthroughindia.com/cuisines/11-famous-street-foods-from-top-indian-cities/

STRANGE FOODS TO TRY BEFORE YOU DIE

Snake wine, South-east Asia

Next time you're complaining about the tepid chardonnay you've been served in a pub, just be grateful that you haven't been served a nice glass of snake wine. This popular beverage is believed to have important restorative properties in countries including China and Vietnam. It can either be made by steeping a snake in rice wine, or by mixing snake bodily fluids, such as blood, with the alcohol.

Fugu, Japan

There aren't many meals which involve risking your life. One of Japan's most notorious dishes is the fugu, or pufferfish, which can be lethal if its toxic parts are not correctly removed. Over 20 people have died in Japan after eating the fish since

2000.

Witchetty grub, Australia

Probably high on the list of things not to tell your mother you did on your gap year is snacking on a witchetty grub, an Australian term for the large white larvae of several moths. They were traditionally foraged by Aboriginees.

Shiokara, Japan

If you turned up your nose at liver as a child, you'd better look away now. Shiokara is a Japanese dish made from marine animals such as squid which are fermented in their own viscera. It's no wonder that it's often gulped down and followed by a shot of whiskey.

Grasshoppers, worldwide

Grasshoppers are loaded with protein, and are a popular delicacy in many parts of the world. In Asia, you'll find them fried and sold in street markets, while in Mexico, a type called chapulines are often served with lime and garlic. Last month, the Mexican chain Wahaca launched a grasshopper dish at one of its London branches.

Sannakji, Korea

Fancy trying a live octopus? Sannakji is a traditional Korean dish of octopus cut into small pieces and served while the tentacles are still squirming. Unsuprisingly, it presents something of a choking hazard.

Beondegi , Korea

If larvae leave you hungry, why not try a few beondegi? These silkworm pupae are traditonally served as a snack in Korea.

Baby mice wine, China/Korea

Another drink supposed to have beneficial health properties is baby mice wine, wine filled with... well, you guessed it. Thankfully, we couldn't find a picture.

Surströmming, Sweden

The Swedish like nothing more than a bit of herring - preferably as sour and fermented as possible. The smell of surströmming is so strong when you open the container that it's generally eaten outdoors.

Balut, Philippines

Bored of eggs boiled, scrambled or fried? Then try yourself a balut – a fertiliized duck embryo boiled in the shell.

Tepa ("Stinkheads")

With a nickname like that, it's little wonder this traditional Alaskan snack hasn't caught on. Eaten by the indigenous Yupik people (pictured), it involves chopping the heads off fish and burying them in the ground with their innards until they achieve the required tang.

Source: http://www.telegraph.co.uk/food-and-drink/features/20-strange-foods-to-try-before-you-die