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The Evolution of Naan

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Evolution of naan

Cookwithmanali.com

Have you ever felt extremely inquisitive while munching something that in its vast variety today, and wondered where it originated from? That something is available in several forms today: Chappatti, Bhatura, Dosa, Rumali Roti, Puri, Lachha, Tandoori Roti, Pitta Bread, Kulcha, Paratha and of course, the Naan. Today, we will explore the evolution of Naan and its popularity across the UK, USA and Canada.

Evolution of Naan

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Naan was originally cooked at an Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanduri (cooked in a tandoor oven). During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals. Amir Kushrau, an Indo-Persian poet during the 1300 AD is considered the first person to mention about Naan.

Evolution of Naan

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The ingredients for making it usually consist of dry yeast, all-purpose flour, warm water, sugar, salt, ghee and yoghurt. The ingredients are used to make a smooth and stretchy elastic dough. Modern recipes sometimes substitute baking powder for the yeast. It is usually cooked on a tandoor, or clay oven and/or on a tawa.

Evolution of Naan

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Now a days, the modern Naan, unlike the one in Mughal days has several variations and derivatives. For example: Plain Naan, Garlic Naan,  Kulcha Naan, Keema Naan, Roghani Naan, Peshawari Naan and Kashmiri Naan, Paneer Naan, Amritsari Naan and so on.

Evolution of Naan

Metro.co.uk

Under several speciality foods, Naan has gained prominence.  The ‘World’s Biggest Naan Bread’ was made in 2004 by Honeytop Speciality Foods. It measured exactly 10ft by 4ft required five hours and eight staff members to carry it!

Another major record broken was by the restaurant called Indian Ocean. They broke the Naan World Record by making 640 Naan breads in just one hour and then distributed them to a charity in the UK.

In Birmingham’s Balti restaurants in the UK,  a ‘Family Naan’ can be ordered, which is a large table-sized Naan cooked for everyone to share with their balti dish.

The evolution of Naan originates from India but is today eaten in most types of South Asian restaurants and homes around the globe. It has transformed from a basic form of bread for many to experimental creations by chefs and food enthusiasts today with different fillings and flavours.

You may also like: Paranthe Wali Gali: A tale of twenty paranthas.

(Cringe) singer, French enthusiast, writer, self-motivator, grocery store wanderer (not in that order)

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Food

7 Delicious and Healthy Breakfast Smoothies

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Via Pinterest

Breakfast is the most important meal of the day. While we all love different pot meals to start our day, starting your day off with delicious, fruit-filled smoothie is not a bad idea! There are different ways to make smoothies. Some might be confusing some might be simple. It is a 5-minute recipe with hardly 4-5 ingredients but, the task is to gain the freshness and fruitiness in a perfect balance.

Here are 7 breakfast smoothies recipes to kick start your day- 

Base Mango Smoothie Recipe

  • 1 1/2 cup mango
  • 1 1/2 cup blending liquid
  • 1 tablespoon chia seeds

Isn’t the simple one, the best of all? Simple Mango smoothie is full of taste and refreshment.

Smoothie

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Anti-Inflammatory Turmeric Frozen Smoothie Packs 

  • 1 1/2 cups frozen pineapple chunks
  • 1/4 teaspoon of turmeric
  • 1 pinch of black pepper
  • 1 tablespoon chia seeds
  • 1 cup packed spinach or kale
  • 1 1/2 cups blending liquid

Turmeric with some greens? Why not call it a pure tropical bliss! As the name suggests, it is a pack full of anti-inflammatory resources.

Smoothie

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Smoothie

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Blueberry Coconut Water 

  • 1 1/2 cups frozen blueberries
  • 1/2 cup yogurt full-fat plain or greek
  • 1/4 teaspoon coconut extract
  • 1 tablespoon hemp heart
  • 1 cup coconut water

Full of anti-oxidant rich blueberries, hydrating coconut water. It also gets a boost of protein with hemp.

Smoothie

Via Pinterest

Smoothie

Via Pinterest

Green Mango Superfood 

  • 1 cup spinach packed
  • 1.5 cups frozen ripe mango chunks
  • 1 teaspoon ground flax
  • 1 tablespoon chia seeds
  • 1/8 teaspoon almond extract
  • 1 1/4 cups almond milk

Packed with nutrients in the form of chia, spinach and flax, this drink is surely one nutritional one. Moreover, some almond extract with mango makes it tastes up to the notch.

Smoothie

Via Pinterest

Smoothie

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Goji Peach Cherry 

  • 1 cup frozen cherries
  • 1/2 cup frozen peach slices
  • 1 tablespoon goji berries
  • 1 1/4 cup almond milk
  • 1 tablespoon chia seeds
  • 1 teaspoon ground flax

Cherries can improve your sleep pattern and we would proudly love to name this smoothie as “Good night wellness.” Surprisingly, a combination of goji berries and cherries will provide you with a subtle chocolaty flavour when mixed together.

Smoothies

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Smoothies

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Strawberry Mango Chai

  • 3/4 cup frozen mango chunks
  • 3/4 cup frozen strawberries
  • 1/4 teaspoon vanilla extract
  • 1 1/4 cups almond milk or more as needed to blend
  • 1/8 teaspoon chai spice blend
  • 1 tablespoon chia seeds
  • 1 teaspoon ground flax
  • 1 cup spinach

Subtly sweet with a great depth of flavours from vanilla and chai blend. A handful of chia seeds and spinach makes this even healthier!

Via Pinterest

Via Pinterest

Matcha Avocado Smoothie 

  • 3/4 cup frozen mango chunks
  • 1/4 cup frozen avocado chunks
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 teaspoon of this matcha powder
  • 1 1/2 cups almond milk

The avocado helps in making the smoothie green, creamier & thicker which is, of course, more healthy-looking and it tastes much better than the regular one.

Via Pinterest

Via Pinterest

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Food

Popular COVID Related Food Myths, Debunked!

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As we all are battling COVID since the past couple of months now, there have been a lot of popular food myths that are doing rounds. The riskiest thing while battling such a disease is to stay away from myths. So here we are busting popular food myths and giving you a proper fact check!

1. Myth: Eating frozen foods such as ice-cream spreads the Coronavirus.

Fact Check: False. There is no scientific evidence that hygienically made frozen foods and ice-cream spread the Coronavirus.

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2. Myth: Adding pepper to your soup or other meals prevents Coronavirus.

Fact Check: False. Hot peppers in your food do not help in the prevention or cure of the Coronavirus.

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3. Myth: Drinking lots of water every 15 minutes helps flush out the Coronavirus.

Fact Check: False. There is no evidence that drinking lots of water flush out the Coronavirus. However, for good health, it is recommended by WHO to have adequate water.

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4. Myth: Lemon and turmeric help prevent Covid-19.

Fact check: False. There is no scientific evidence that lemon/turmeric prevents COVID-19. In general, however, the WHO recommends consuming adequate fruit and vegetable as part of a healthy diet.

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5. Myth: Coronavirus can be treated by gargling with warm water mixed with salt and vinegar.

Fact Check: False. Coronavirus can not be treated by gargling with warm water mixed with salt and vinegar.

6. Myth: Eating garlic helps prevent infection with Covid-19.

Fact Check: False. Garlic is a healthy food that may have some antimicrobial properties. There is no evidence that eating garlic has protected people from Coronavirus.

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7. Myth: Drinking fresh bitter gourd juice can cure the Coronavirus.

Fact Check: False. Drinking bitter gourd juice cannot cure Covid-19.

8. Myth: Eating chicken causes spread of new Coronavirus.

Fact Check: False. Eating hygienically prepared and well-cooked chicken is safe and does not cause the spread of the Coronavirus.

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9. Myth: Using Mustard Oil in cooking can help prevent the spread of Coronavirus.

Fact Check: False. Mustard oil does not help to prevent Covid-19.

 

10. Myth: Spraying alcohol or chlorine all over your body kills the virus.

Fact Check: Spraying alcohol or chlorine all over your body can not kill the new Coronavirus.False.

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Food

Tips & Tricks To Bake The Perfect Cake

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Quarantine time has got everyone to be baking cakes. Be it for just getting rid of boredom or having to spend some quality time with family, cakes are a great way indeed! Perfectly baked desserts are easier than you think. Try these simple tips for moist, tender cakes that rise to any occasion. Bake a cake right away!

1. Everything At Room Temperature

Cake

Via Simply recipes

Everything in add in the cake batter mixture has to be in room temperature. That means the butter, eggs, milk everything. Creaming room temperature butter with sugar aerates it, giving your cake that light texture. Do not add anything directly from the fridge. Adding cold milk or eggs will solidify that creamed butter. Mixing up different ingredients at different temperature will be a messy business.

 

2. Use Abundant Parchment Paper

cake

Via Mashed

Grease first, then fit the bottom with a piece of parchment paper. Place the paper in the pan and grease the parchment. Add flour to the pan and tap until the bottom and sides are floured. Shake out excess. No matter what the pan shape, grease, line, and flour the pans. The cake will eventually peel off with ease when you use a parchment paper.

 

3. Do Not Mess With The Ratios Of Cake

Cake

Via serious eats

Don’t adjust the cake recipe unless you’re really experienced. You don’t want to make adjustments to the ingredients or you could throw off the ratios and you don’t want to change the mixing method because you could get a totally different texture than you expected. The one important factor your cake depends is the ratios. So you do not want to experiment and waste some precious batter out there.

 

4. Always Check Oven Temperature 

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Always check your oven temperature before popping in your cake batter. Get yourself an oven thermometer. They’re cheap. Pop it into your oven and make sure the degrees you’ve set your oven to, is what’s showing up on your thermometer, then adjust as needed. Some cakes need preheating of the oven. Some cakes like the mug ones do not need any any heating and are ready to go.

5. Be Patient While Baking The Cake

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This one might go without saying, but don’t open your oven a hundred times to check the cake. You’ll let out too much heat, which will hurt your baking time and could cause the cake to sink. Also, when baking cakes with fruit in them like banana, carrot, zucchini or pumpkin, let them sit overnight before serving them. This helps the flavors to meld together and they’re much tastier the next day.

 

6. Baking Powder Is Not Baking Soda 

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Don’t substitute baking soda and baking powder. They aren’t exactly interchangeable. Without going in to too much scientific detail here, you’ll use soda when an acid is added to the batter like lemon, buttermilk etc. Baking soda is much stronger than baking powder, so don’t try subbing them out equally. You could mix them both on occasion but always keep the quantity of baking soda to a minimum.

 

7. Remove Cake From The Pans To Cool

Via Spruce eats

Have you tried all the tips mentioned but still fail on the perfect baked cake? This tip might just be life saver in that cakes. For an evenly baked cake, you should flip the cake from the pan immediately after the specified time. The cakes will continue to bake in the hot pans. After removing from the oven, set the timer for 5–10 minutes. Invert the cake out of the pan and onto a wire rack to cool completely.

 

8. Creaming The Cake Is The Key 

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Cake recipes often call for beating, or creaming, butter with sugar for several minutes sometimes up to 10 or 15. Although it can be tempting to cut this step short, particularly when you’re using a hand mixer, it’s important to stick with it. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes, and it takes time to properly incorporate it into the batter. As you beat, the butter will lighten in color there is an increase in volume in the bowl.

Also read- Rum Cake And Why Is It So Special!

 

 

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