New Pickle Jars – Mixed & Mango flavors
Introducing your favorite Mixed and Mango Pickle in an all-new jar, with induction foil sealing to enhance freshness. Ab enjoy karo wohi chatpata maza, ek naye andaaz main!
National Pickles - Mixed
Enjoy the chatkharaydaar variety of National Pickles- Spicy Chilli, Flavourful Garlic, Tangy Mango and everyone's favourite, National Mixed Pickle!
National Pickle- Mango
Enjoy the deliciously tangy taste of National Mango Pickle.
Pineapple Salsa Recipe - Canning and Making our Favorite Salsa
Making Pineapple Salsa from a recipe my dad gave me. I apologize for not knowing who the originator of the recipe is, a coworker gave him the recipe.
National Pickles - Garlic
A burst of flavourful garlic in each bite, National Garlic Pickle!
how to make ginger pickle - how to prepare ginger pickle | ginger chutney By Indian Healthy cooking
Ginger (Zingiber officinale) is a flowering plant, in the family Zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the lush tropical jungles in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent. The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant has grown in that region. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans. India is now the largest producer of ginger.
The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.
Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a spice in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.
Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced Masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. Tea can be made using ginger.
TAMARIND SEEDS : How to Prepare Eat Them! (+ Tamarind Seed Vada Recipe) - Weird Fruit Explorer
Tamarind Seeds (Tamarindus indica) : How to eat them and make Tamarind Seed Vada
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DARBHANGA FOOD Tour I UNIQUE Onion Pakoda I LOCAL fish & Meat भात I ORANGE Rasgulla I KADHI Samosa
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Situated in the heart of Bihar's Mithilanchal region, Darbhanga is one of the oldest and heritage rich cities of this north Indian state. Due to the presence of numerous architectural marvels and glorious heritage of arts and music, it is often referred to as the cultural capital of Bihar. This historical city with a splendid past, that was at the zenith during the rule of Raj Darbhanga, is also renowned for fishes, abundant fox nut cultivation, paan and mangoes. We were there for a day to explore the popular foods. So let's see what all we ate during this day long food tour.
We started the food tour from Manoj tea stall opposite Bandhan bank. The reticent Manoj Ji had placed a big pot of ghugni on a small table outside the stall. This ghugni was being served with littis or bhunja. We went for the bhunja ghugni combo. It was crisp, spicy, tangy and flavourful. This was followed by an invigorating cup of special tea from the same place, which had a little coffee in it.
Then we took the main road and reached Mirzapur to eat at Sardaar Pakodewala. Situated near Gurunanak Singh Sabha Gurdwara, this popular snack point actually doesn't have a proper name. Here we met the smiling Gurmeet ji who told us about their bestseller fare i.e the Pyaji Pakoda. It was a unique fritter made with one large onion that was first cut like a blooming lotus flower, then sprinkled with spices and double fried. They served it with chole and chutney. The simultaneous sweetness and sharpness of the onion came through well and the crisp and savoury besan coating was fun too.
After that pakoda and a brief chit chat with the genial Gurmeet ji, we reached this amusing place outside whom it was written Hum Lassi Yahin Peete hain. The huge sofas placed inside made it appear like a furniture shop but the lassi counter outside affirmed its actual identity. Those sofas were the part of the fancy seating arrangements inside the shop. So we grabbed a glass of hand churned lassi and went inside. It was rich, creamy and luscious. The topping of grainy khoya added to it's opulence.
Then we strolled down the adjacent vegetable market and kela mandi to reach Suraj Meat House. This humble looking eatery is one of the city's most popular non veg destinations. Darbhanga being a land of fishes, the menu here is dominated by fish dishes. More than the affordable and delicious menu, it was Suraj Ji's warm and hospitable persona that was a crowd puller. Here we polished off some parboiled rice with rewa fry, sighi curry, jhinga masala and mutton curry. The food was great.
As we headed further in search of more flavours, we spotted an old man selling Balushahi. This traditional sweet native to Running Saiyadpur in Sitamarhi bihar was a syrup rich cooked chena ball. Ram kishore Ji, the vendor procures it from the above mentioned place and sells it over here at Barabazar.
We then took a paan break and moved on to try small samosas from Jagdish Samosewale near Poonam Cinema Hall. But as the place was closed, we had it from Ravi kumar Samose wala. The bite sized samosa served with kadhi and onions made for a hearty snack.
From there we reached station road to check out an old snack shop named Sri Chakradhari Bhojanalaya, whose dalmoth, sev and nimki were a favourite at Anubhav' maternal grandparents house. But unfortunately we realized that its glory has drastically faded and now it is barely surviving with limited fares.
With a sense of longing we took an auto ride to our last destination Sweet Home swet shop Laheriasarai. At this Bengali shop we tried orange, raskadam and chhena jalebi. We also visited their sweet making facility.
This was a gratifying tour where not only did we stuff ourselves with tasty food but also garnered some lovely inspirations from the amiable vendors.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Thank you for watching!
Design and filmed by Rahul Singh
Text by Swetaleena Nayak
Amazing Vinegar Appetizer in Mexico | Daily Life in Mexico
About the different vinegars at the grocery store in Mexico. A pickled vinegar appetizer restaurant in Oaxaca. Ideas how to create your own healthy, super delicious pickled snacks at home.
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Disclaimer - We are attempting to help others find retirement in Mexico but we are not responsible for any mistake you make during the process. We do our best to prepare you but you must do some investigating yourself and please watch all of our videos as it does help in the process when you watch them all LOL
We do not give professional advise” . We creat videos about our experience only. Please read and educate yourself at the library or other venues, as well.
Always recheck all information and research on your own. Each case is individual. Legalities and procedure do change. Interpretations are different.
Home-Made Mutton Gravy, Liver Fry With Recipe/அசத்தலான வீட்டு மட்டன் குழம்பு, ஈரல் வறுவல்
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Last Sunday, my wife cooked amazing mutton gravy with liver fry along with white rice and it turned out to be an afternoon to remember. Watch the video and enjoy
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AWESOME CAMBODIAN CONGEE-KHMER RICE PORRIDGE SOUP!! ASIAN FOOD-VILLAGE HOMEMADE FOOD!!
My daughter and I were craving for Baw Baw Cheam Chruk, which is rice porridge using pork organs and blood. It's very delicious and easy to make. Normally Baw Baw Cheam Chruk is eaten for breakfast but I say it's good at anytime of the day!
Links to some of my videos in Khmer:
ស៊ុបកន្ទុយគោទឹកប្រហុក!! OXTAIL SOUP!!! -
AWESOME ឆាក្ដាមស្រម៉!!!ហាហាហា!! -
THE BEST គុយវទាវភ្នំពេញ!!!!-
នំល្ពៅ-THE BEST CAMBODIAN KABOCHA DESSERT!!!-
មឹកអាំង THE BEST GRILLED SQUID!!!-
យ៉ៅហន The Best Hot Pot Soup/Yao Hon At Camping!!!-
ឆាមីកូរ៉េហើរ 2X SPICY KOREAN NOODLE-
Links to some of my videos in English:
YUMMY OXTAIL SOUP!!- My dad village food -
AWESOME DUNGENESS CRAB and NOODLE!!! -
Phnom Penh Noodle-
2X SPICY KOREAN NOODLE CHALLENGE-
Papaya Salad with Long Green Beans and Rice Noodle-
Honey BBQ Pork Sticks-
Pickle papaya, daikon, carrots-
Asian fusion crawdads-
Links to get some of the cooking utensils:
Mortar & Pestle-
Dine Around Downtown: Cooking At Home Edition With Taïm’s Chef Einat Admony
Host Rocco DiSpirito chats with Author/Owner/Chef Einat Admony of Lower Manhattan’s Taïm. Chef Einat will show participants how to make a delicious Eggplant Sabich Salad and Cauliflower Shawarma. (Recipe available here:
This program is part of a continuing effort by the Downtown Alliance to support businesses that are being adversely impacted by the spread of COVID-19. Please support the staff of Taïm’s sister restaurant Balaboosta by making a donation directly to their team through the Balaboosta Employee Support Fund:
We Made Kool-Aid Pickles, A Mississippi Delta Treat
Editor's note: Koolickles are more commonly known as Kool-Aid Pickles. They reportedly originated in the Mississippi Delta region of the United States, which has a Black majority population. Insider regrets this omission. Additionally, the recipe is more often made with water, not pickle brine, or simply dipped in Kool-Aid powder.
The producer followed the below recipe:
Koolickles are pickles soaked in Kool-Aid. They are popular in the Mississippi Delta region of the United States. We made them at home and brought them to work to see what our coworkers think.
#KoolAid #Pickles #FoodInsider
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We Made Kool-Aid Pickles, A Mississippi Delta Treat.
Menu: Escovitch Fish and Bammy with Mango Mojito What's Cooking With Chef Noel Cunningham - Cui...
Menu: Escovitch Fish and Bammy with Mango Mojito
What's Cooking With Chef Noel Cunningham - Cuisine by Noel: Live on Jamaicans.com |
In this week's episode chef Noel will show you how to make a Jamaican escovitch fish and fried bammy with a Mango Mojito
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Documentary | National Foods
National foods takes you on a journey to explore its commitment towards innovation, development and convenience to transform your food experience according to the contemporary trends while retaining the traditional taste and superior quality.
Exploring the science behind pickling
Why were pickles used 5,000 years ago? How were they made? What are the different kinds of pickles around the world? Learn about the history, science and cultural nuances of pickling. I will also show you how to DIY two recipes of easy mango and lemon pickles..enjoy :D
నోట్లో నీళ్లూరించే 6 రకాల నిల్వ పచ్చళ్లు || How to Prepare Pickles in Telugu | Nilva Pachallu
నోట్లో నీళ్లూరించే ఈ 6 రకాల నిల్వ పచ్చళ్లు వేడి అన్నంలో తింటే మీ అమ్మమ్మ ఇల్లు గుర్తుకు రాకమానదు
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Andhra Tomato Pickle.
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Andhra Tomato Pickle.
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Devilled chilli paneer recipe from London’s coolest Sri Lankan restaurant | Condé Nast Traveller
Learn how to make this super-popular vegetarian Chinese-Sri Lankan dish with Hoppers’ director Karan Gokani, who has gained a loyal following at the restaurant's outposts in Soho, Marylebone and King's Cross over the past five years. Here, he shows how to put a non-traditional twist on a Sri Lankan favourite: devilling paneer with a spicy homemade sauce.
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Recipe for devilled chilli paneer from London’s coolest Sri Lankan restaurant | Condé Nast Traveller
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How to Make Golden Fried Prawns | Restaurant style food at home | by Chef Debjit | Easy and Tasty |
Learn how to make Batter or Golden fried Prawns easily at home. Make restaurant style fried prawn with spicy mango coulis and fresh vegetable pickle with a very easy and fast recipe.
This is very soft and flavourful golden fried prawn which bring a high end specialised restaurant feel at your home.
This accompaniments makes the dish out of the world and one of the best to present your style to your special one.
Perfet for evening snacks, bar snacks or serve as a complete meal it self.
All the tips and techniques given my Chef Debjit, can upgrade the taste and texture easily at home.
This detailed and very easy recipe is full of love.
Enjoy your favourite seafood but with a twist and spread amongst loved one.
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My other Recipes are below
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How to make a Haleiwa Christmas infused spirit
(Video by Kimberly Yuen)
1 whole pineapple, sliced into long batons
2 inch piece ginger, peeled and sliced
1/2 vanilla bean, split lengthwise
1 (750 ml) bottle vodka, tequila, or rum
Add all ingredients to 2 quart glass jar or non-reactive container with a lid. Let infuse for one week in a cool, dry and dark area. Strain and keep refrigerated. Will last for up to two months.