NEW YORK, July 20 — From lobster roll to fried pickles, Lay’s has developed eight new chip flavours that are supposed to represent the regional flavours of America.
As part of its summer campaign “Tastes of America,” Lay’s will be introducing a different chip flavor at food festivals across the country with YouTube celebrity Hannah Hart, who first rose to Internet fame with “My Drunk Kitchen” in which she would cook a recipe while getting progressively hammered, as the name suggests.
She also hosted I Hart Food on the Food Network in 2017.
Here’s a look at the eight flavours:
Central Gulf: Cajun spice — described as a mix of garlic, paprika, onion and oregano
Texoma, Mountain, SoCal: Chile con queso — flavours of Southwest and Tex-Mex
Mid-Atlantic: Chesapeake Bay crab spice — inspired by crab shacks along the Atlantic
Heartland and Mid-America: Deep dish pizza — inspired by the famous Giordano’s pizza recipe in Chicago
Midwest: Fried pickles and ranch dressing — a staple of Midwest state fairs
Northeast: New England lobster on a buttered roll
Southeast: Pimento cheese — the flavour of sharp cheddar with cayenne
Pacific Northwest: Thai sweet chili — a blend of sweet chili sauce and heat, to pay tribute to the food truck scene of the Pacific Northwest.
WASHINGTON, July 20 — Starbucks has announced plans to open its first signing store in the US for customers who are deaf and hard of hearing.
Due to open in Washington DC this October, the store will offer a customized store format that facilitates accessibility and employment for those who are deaf and hard of hearing, the company says.
All 20-25 staff will also be fluent in American Sign Language.
The US store will be modeled after the first Starbucks signing store which opened in Kuala Lumpur, Malaysia in 2016.
Earlier this spring, Paris saw the opening of Joyeux (which means joyful in French), a new café staffed by cooks and servers with Down syndrome, autism and other cognitive disabilities. — AFP-Relaxnews
As the light afternoon showers give way to a muggy evening, the languorous markets of Chittaranjan Park morph into bustling bazaars. Renamed Chittaranjan Park, after the patriot Chittaranjan Das, in the ’80s, the neighbourhood was earlier known as the EPDP (East Pakistan Displaced Persons) Colony. For the better part of the day, the markets are home to grocers who balance Bengali kitchen essentials such as kasundi (mustard sauce), muri (puffed rice) and bori (lentil dumplings) on top of each other, like a house of cards, along with fish vendors.
But just before sunset, a host of other shopkeepers raise shutters and those functioning out of kachcha shops, set up stalls. One such stall is Raju Puchka Wala in Market I, who came to Delhi 20 years ago from Kishanganj in Bihar. As his stall’s name suggests, he sells the Bengali cousin of gol gappa, but with other street delicacies inspired from the offerings of street hawkers of Delhi and Mumbai. While sooji shells are an option at Raju’s stall, an atta cup makes for a better bet — thin, crisp and just the right size. The mash of potatoes and chickpeas is warmer than in other parts of the city and you can choose between “meetha and khatta pani”. A variant of Delhi’s much-loved aloo chaat, is found in Aloo Kabli that gains from the addition of tamarind water, onions and green chillies to the regular recipe. Yet another delight from this rickety stall, is churmur. The popular chaat of West Bengal is a cross between aloo kabli and a deconstructed puchka. He deftly jumbles up crushed atta shells, chickpeas, tamarind, potatoes, green chillies, coriander and black chickpeas in a bowl. It’s advised to ask him to go easy on the chillies; he tends to be heavy-handed.
An all-time favourite jhaal muri. (Source: GettyImages)
Close by is the popular Kolkata Hot Kathi Role. Unlike the adjoining food shops, this one starts operations at noon and serves up kathi rolls, chicken and mutton chops, fish fry and fish rolls, prawn cutlets, Mughlai parathas and shawarma. Sandeep Basak, who came to Delhi 10 years ago from Bihar’s Islampur, has been working at the shop since and says that they added Chinese dishes to their extensive menu eight years ago, because of “public demand”. But their best-rated item remains the kathi that comes with a generous dollop of mustard and raw mango kasundi, raw onion and a dusting of their “special powder”.
Bengali sweets are an ubiquitous sight. From cham cham, rosogulla, pantua, sandesh to dudh pulisita bhog, chandrapuli and lobongo lotika can be found stacked atop each other, peering out of glass showcases, luring passers-by. At the relatively new Akshay Tritiya, Bengal’s rosogulla acquires intriguing hues. The slightly yellow ball is mango flavoured while the parrot-green one takes on the tone of a raw mango. It isn’t sour but retains some semblance of the fruit’s zest.
Another apple of the Bengali chowhound’s eye is jhaal muri. Visas Biswas came to Delhi 15 years ago and worked at Annapurna Sweets before setting up his own stall in Market II, that now stands only a few feet from the famed sweet shop. He separates the delicacies he dishes out — jhaal muri, ghugni, ankur chaat and aloo kabli — in separate boxes and his hands move like clockwork. While he is hailed as CR Park’s “jhaalmuriwala”, his mutton ghugni is second to no other. A toothsome dish of chickpeas and minced mutton garnished with onions, tomatoes and sev.
In the back alley of Market II, is Maa Tara. Established in 1997, the restaurant makes for the perfect introduction to Bengali food. The Maa Tara Special Thali comprises rice, moong dal, luchi, dhokar dalna, fish fry, a tangy tomato chutney, aloo bhaja and pabda sorisa or kosha mangsho. These markets stand as a metaphor for CR Park: a little Bengal built by those who left their homes decades ago.
Eating fat won’t make you fat, if you do it right.
Fat in food has gotten an unfair reputation as a belly-bulging demon that can wreck your diet and cause you to gain weight.
But the truth is, we need some fat in our diets to survive. The proper amount of the right kind of fat can fuel your body and help feed your brain. Many studies have shown that people who eat more fat don’t get more fat, nor do they have higher rates of other health problems like cancer or heart disease.
It’s true that fat packs a punch: it’s got more energy, calorie for calorie, than carbohydrates or proteins do, which means a little bit can go a long way. But you probably don’t need to track how much fat you’re eating every day.
Incorporating healthy fat into a diet can help people stay full, survive harsh conditions, and perhaps even live longer than their peers. One 2016 study followed more than 126,200 men and women for more than 30 years, and found that those who ate more healthy, unsaturated fat and less carbs were less likely to die from all causes.
One of the main reasons we need to eat fat is because it provides some essential fatty acids that our bodies can’t produce on their own.
That’s not an excuse to slather a layer of heavy lard onto everything you eat. The kinds of fats we consume make a big difference. Researchers have discovered that replacing just 5% of a person’s saturated fat intake with healthier polyunsaturated fats and monounsaturated fats is associated with a roughly 13% to 27% reduction in mortality. Eating the right kinds of fats, however, can help keep your body satiated, protect your cells, and keep your heart healthy.
Here are some prime examples of foods with the best fats that you could probably be eating more of:
Shanti May / Shutterstock
Eggs are a great fatty addition to your diet because the dietary cholesterol (that’s the term for the kind of cholesterol you eat) in them doesn’t have much effect on your blood cholesterol (the kind your doctor measures).
In fact, eggs can help regulate how cholesterol is absorbed in the body because of their high concentrations of phospholipids: special kinds of fats that can also help control inflammation. Eggs also contain lutein and zeaxanthin, which may help keep our eyes healthy.
Plus, eggs are a great protein source, which means you’ll stay fuller for longer after an eggy meal. They also deliver omega-3 fatty acids, which are some of the essential fats the body can’t produce on its own. (But there is not nearly as much omega-3 in eggs as there is in fish.)
For people with Type 2 diabetes, it’s possible that eating eggs could increase the risk of developing heart disease, but more research on that is needed.
If you’re otherwise healthy, go ahead and get that omelette – and don’t bother with the egg-white substitution.
Most people don’t think of oatmeal as a fat-rich food, but part of the reason the breakfast keeps people full is that it’s loaded with more fat than most other grains – mostly the good polyunsaturated and monounsaturated kinds.
Oats are also a great way to get more amino acids, as well as vitamins and minerals like B6 and iron. That’s all in addition to the protein and calcium oats are known to deliver.
Spirulina is a blue-green algae that people have been eating for centuries.
Spirulina is an ancient type of blue-green sea algae that has developed a cult following as a “superfood.” It’s often added to smoothies as a dark green powder.
The algae was a source of sustenance long before the age of blenders: The Aztecs dried and ate it in Mexico as early as the 1600s.
The cyanobacteria is rich in protein and iron, and also boasts a punch of amino acids and fat. Just two tablespoons of spirulina have a gram of fat. That’s not nearly as much fat as an egg or piece of meat contains, but it’s impressive for a piece of seaweed.
But be careful where you get your algae from – the National Institutes of Health warns that some contaminated spirulina can cause liver damage and harbor toxic metals and bacteria.
Seeds, especially chia, flax, and sesame.
Seeds aren’t just for the birds.
Options like ground flax, sesame, sunflower seeds, and chia seeds are all high in polyunsaturated fats and filled with omega-3s that can help lower your bad (LDL) cholesterol levels.
Just two tablespoons of chia seeds will give you 7 grams of unsaturated fat, and can also help lower cholesterol, decrease inflammation, and regulate blood pressure. Because chia seeds break apart easily when we digest them, you don’t need to grind them up like flax.
Of course, since seeds are small, it can be easy to overdo it; think of them more as replacements for less healthy saturated fats in your diet, and consume them in moderation.
Coconut oil (that’s the fatty, meaty part, not the water) is an efficient source of energy.
Coconut oil is high in saturated fat, but it’s not terrible for you.
About 50% of the fatty acid content in coconut oil is lauric acid, a kind that gets sent to the liver and used as energy by the brain and the body, instead of being stored as excess fat.
Coconut oil can can also help fill you up in a hurry, while the medium-chain triglycerides inside (MCTs) help you burn off more fat around your waistline, and lose weight all over. There’s even some evidence that the oil may help patients with breast and uterine cancers.
Still, nutrition experts like doctor Walter Willett at the Harvard School of Public Health caution that coconut oil should probably be used sparingly in your diet, since the health benefits of unsaturated fats and oils are more proven.
Nuts, especially walnuts
Flickr / Rebecca Siegel
Nuts are a great high-fat snack in general, but the health benefits of walnuts are unique.
They contain a kind of omega-3 fatty acid called alpha-linolenic acid (ALA), which is also in flax seeds, soybeans, hemp, and chia seeds. It’s one of two essential fatty acids that the body can’t produce on it’s own (the other is linoleic acid).
Brent Hofacker / Shutterstock
People don’t typically think of tofu as a high in fat, but it’s a nutritional wonder – a complete protein source bursting with good fat.
Just half a cup of the soybean curd can provide you with 20% of a day’s recommended protein intake and 6 grams of fat (and less than a single gram of that is saturated).
Like tofu, immature soybeans – or edamame – are a great source of fat. They’re also high in fiber and protein, and can be good for aging bones.
A single cup of cooked edamame will fill you up with eight grams of fat, but only a single gram is the saturated kind. The beans are also a good source of magnesium, potassium, and iron.
Olive oil gets promoted as a source of high-quality fat, and it’s a staple of many dietitians’ favorite Mediterranean Diet, but where do you think it comes from?
Olives have a special kind of healthy fat named after them: monounsaturated oleic fatty acid, which can reduce your risk of developing heart disease.
Consuming olive oil is a way to get more oleic acid and essential linoleic acid into your diet.
It may seem counterintuitive, but eating more heavy, full-fat dairy products can be a great way to stay healthy and trim.
A study of more than 3,700 healthy adults revealed those who ate more whole-fat dairy were more likely to have higher levels of the fatty acid trans-palmitoleate in their bodies. That, in turn, corresponded with slightly trimmer waistlines, less fat tissue, and more of the good kind of (HDL) cholesterol.
A much larger study of nearly 27,000 people from ages 45 to 74 found that participants who ate more high-fat dairy had the lowest diabetes rates.
“Those who ate the most high-fat dairy products had a 23% lower risk of developing Type 2 diabetes than those who ate the least,” study author Ulrika Ericson said in a statement.
That wasn’t true for people who ate more meat, which was linked to an increased risk of Type 2 diabetes, regardless of the fat content.
Fatty fish like tuna and salmon
This 400-pound bluefin tuna is brimming with healthy omega-3 polyunsaturated fats.
Fatty fish are filled with essential omega-3 fatty acids that can reduce the amount of fat in your blood, lower blood pressure, and keep your heart healthy.
The American Heart Association recommends adding salmon, mackerel, herring, lake trout, sardines, or albacore tuna to your diet a couple times per week.
Wheat germ is the meaty inner heart of a wheat kernel – the embryo that germinates to grow into a fully developed plant. Unfortunately, it is often stripped away in the creation of processed foods to help them last longer.
Wheat germ has tons of fiber and boasts some fat, too (about 1.4 grams per cup, most of it unsaturated). Some people sprinkle it on their cereal in the morning, or top fruit or yogurt with wheat germ for an extra nutrient-rich crunch.
Unsaturated cooking oils, especially olive oil
The kind of oil you consume can make a big difference to your heart.
Monounsaturated fats can actively lower your level of the bad (LDL) type of cholesterol. They’re called “mono” because the fat molecules have just one unsaturated carbon bond.
Oils like olive, peanut, and sesame are all high in monounsaturated fat, but there’s a lot of good research behind olive oil in particular.
People who use olive oil in their kitchen instead of going low-fat have been shown to have a lower risk of developing a heart attack, stroke or deadly heart disease. In one long-term study of 145,000 women, those who consumed at least a tablespoon of olive oil every day had a 10% reduced risk of developing adult diabetes.
And of course, avocados
You probably knew that avocado was going to make this list, but do you know why it’s so good for you?
What would a list of healthy fats be without the darling fat of our times, the humble avocado?
A cup of the creamy green fruit has a whopping 14 grams of monounsaturated fat, along with smaller doses of polyunsaturated (2.7 g) and saturated fat (3.1 g).
In addition to fat, fiber, and protein, avocados are a great way to get potassium, which is a natural antidote to salt and can help maintain healthy blood pressure levels.
So go enjoy a little more fat today. Just make sure you’re eating rich, filling, healthy fats that will treat your body right.
There’s nothing better than a house that smells of a freshly baked cake. But the effort to make it compels us to give it a miss. To make your life easier, we have curated a list of easy desserts and snacks recipes that can be served in no time and are a treat for your taste buds. And guess what is the star element in them? It’s the humble Parle-G biscuit which holds a special place in almost every Indian household.
Parle-G Iranian Mawa Cake
220g – All-purpose flour 30g – Custard powder 250g – Sugar 1½ tsp – Baking powder ¼ tsp – Salt ¼ tsp – Cardamom powder 200g – Mawa 2 packets small – Parle-G ½ cup – Clarified butter ¼ cup – Vegetable oil ½ cup – Milk 3 – Eggs 2 tsp – Vanilla extract
* Preheat the oven to 200 degree celsius.
* Take a bowl and add in half a cup each of melted butter and milk.
* Add in the oil, 3 eggs and 2 teaspoons of vanilla extract. Mix well with a whisk.
* Sift all the dry ingredients together on a sieve. Sieve the mawa/khoya separately.
* Now, combine the dry ingredients, sugar, mawa, Parle-G biscuits with the wet ingredients.
* Scoop the batter in muffin tins and bake for 22-26 minutes.
* Wait for the cakes to turn brown on the edges.
* Enjoy the delicious Parle-G Mawa Cake with a cutting chai or a cappuccino.
Written by Anjali Jha | New Delhi | Published: July 19, 2018 6:00:40 pm
Do you know what does the code sticker on your fruit mean? (Designed by Rajan Sharma)
Noticed the stickers or code labels which are stuck on fruits and even some vegetables? They aren’t there just to help the store manager figure out the price at the checkout counter. The PLU code or Price Lockup Code has a world of information, such as whether your fruit was grown organically or produced with genetically modified seeds or with the help of conventional farming methods.
The International Federation for Produce Standards (IFPS)= is the regulatory body which assigns codes to fruit sold all over the world. IFPS is a coalition of fruit and vegetable associations from the around the globe which was formed in 2001 with the aim of introducing a global standard for the use of international Price Look-Up (PLU) numbers.
If your fruit has a sticker with a five-digit number starting with 8, it is a genetically modified fruit or vegetable. So next time you go grocery shopping, pay closer attention to the numbers and choose wisely.