Bakers

Badam or the almond is a species of tree native to the Mediterranean climate region of the Middle East and South Asia but available across the world these days. The seed of the domesticated tree, also called Badam or Almond is consumed as food in various forms. While Badam is often eaten on its own, raw or toasted, it is also a component of different dishes. Badam milk is a refreshing and nutritious beverage that is ideal for the summers. Badam is rich in vitamins B & E, riboflavin, niacin, thiamine and folate as well as essential minerals like calcium, iron, manganese, phosphorus, potassium and zinc. It is also rich in dietary fiber and has the ability to lower LDL cholesterol. To Prepare Badam Milk Ingredients: Milk  Bakers Badam Drink Mix Preparation: In a cup of hot milk (150ml) add one tablespoon (15g) of Bakers Badam Drink. Stir it well and serve it hot. If desired keep it in a refrigerator to serve chilled Badam drink.

Place a couple of pieces of cardamom in the container where you store sugar to prevent ants from entering it. To prevent beetroot from losing colour when cooking add a couple of drops of lemon juice into the vessel. Adding a pinch of sugar when cooking carrot will improve its taste.

Noodles   are the staple food in many cultures but it is especially linked to the Far East. The reason is that although the word derives from the German word  Nudel  the oldest evidence of noodle consumption, from around 4,000 years ago, was found in China Noodles is made from  unleavened dough  which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. A single noodle   can be made and eaten, but it is more common to serve and eat many at once, and thus the plural form of the word is more used. While long, thin cylindrical strips may be the most common shape abounding, many shapes of noodles are available including those that are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with a dash of cooking oil   or salt   added. After cooking they are pan-fried or deep-fried. Noodles are generally served with an a...

Fried rice is a dish made of steamed rice stir fried in a Wok, often mixed with other ingredients like vegetables, egg and meat. It is usually served as the penultimate dish along with other rice items just before dessert. At home many a time it is made with leftover ingredients (including vegetables and/or meat) from other dishes leading to countless variations. Ingredients Cooked rice - 300g Green peas Carrot Beans Cabbage Bakers Fried Rice - 15gm packet Preparation Stir fry sliced vegetables(Green Peas, Carrot, Beans, Cabbage) in a pan until cooked. Add 300g of cooked rice and stir for 45 seconds Empty the contents of a Bakers Fried Rice 15g satchet and mix well for 45 seconds and serve hot. (No need to add salt)

Breakfast is the most important meal of the day Forty percent of our energy must come from our breakfast. If you don't have breakfast the brain doesn't get enough energy. Because of this you will feel lazy, listless and tired. If you are a person who doesn't eat between meals, it will be be 10-12 hours between dinner and breakfast. By this time the digestive process will be over and your stomach will be empty. This means that if you don't eat breakfast you are likely to have acidity. It may also lead to obesity.  For breakfast you should eat those foods that are easily digestible like iddli, dosa, puttu and idiappam. Of these iddli, puttu and idiappam are steamed and these dishes doesn't require too much spices and oil, not even in the side dishes. Especially try to avoid Malabar Porotta, Biriyani and items fried in oil.

When you pour honey using a teaspoon forst smear it with a little oil. This ensures that the honey doesn't stick to the spoon and you have a clear, free flow. To ripen a banana faster cover it with brown paper. If you are keeping lemon in fridge take it out 10 minutes before using and put it in hot water. This helps in squeezing out the maximum juice from the lemon.

Custard   is the term used for a variety of culinary preparations based on a cooked mixture of  milk or cream and egg yolk.   Most common custards are used as desserts and typically include sugar   and vanilla or some other flavour. Custard bases may also be used for making other savoury foods.   Custards baked in pastry, custard tarts, were very popular in the Middle Ages, and are the origin of the English word 'custard': the French term ‘croustade’ originally referred to the   crust   of a tart, and is derived from the Italian word crostata, and ultimately the Latin   crustāre. Custard powder was created by a Birmingham chemist named Bird in 1837. His wife was allergic to eggs and he wanted to create a custard powder that did not have egg yolk. The original custard powder contained cornstarch, salt, vanilla flavouring and annato coloring, and was cooked with milk to make pudding. Custard powder with the same ingredients is still av...