Vickythegastronaut Photos & Videos

9 days ago

I had a dream last night about eating tons of spicy fermented green garlic !! You can make your dream@come true 😂. Massage the green garlic with some sea salt . I added some Mathania Chillies from Rajasthan to it. Pushed it down in my fermentation jar and topped it with a very light brine of aged ginger flavoured soy sauce (circa2012) and water to top it up. Stashed it away . See you in a week my new Hot & Funky Green Garlic !!! #fermentation #fermentedfoods #tbt #tuesdaymotivation #chef #vickythegastronaut #home #homekitchen #chef #food #foodporn #guthealth #gutfeeling #adaptogens #condiments #pickle #funky #mathania #chillies #rajasthan #flavorgod #flavour #flavoursofindia at Mumbai, Maharashtra

2k39
9 days ago

#blackcarrots Black carrots are also an excellent source of anthocyanins. Anthocyanins help lower bad cholesterol (LDL) along with helping protect the arteries against oxidation. Anthocyanins also help protect us against various forms of cancer. This variety has high nutraceutical values and is rich in anthocyanins, phenols, flavonolds ß-carotene, calcium, iron, and zinc. Its anti-oxidant activity is four times higher than red carrot. The fresh black carrots are suitable for salad, juice, pickle and kanji which are good appetizer. Cultivated carrots originated in the Afghanistan region and were at that time, yellow and purple. From this center of domestication carrots they were grown as a root crop to the East and the West with the incorporation of several characteristics contrasting the environmental conditions appertaining to two geographic regions. The Eastern carrot spread to central and north Asia and then to Japan. Red coloured carrot is typical for India and also was introduced to Japan. In contrast, Western carrot type is characterized initially by yellow and later by orange root colour. This carrot type spread to the West and now dominates in carrot production around the world. Black carrots have a unique taste, decidedly different than white or orange carrots. Black carrots have an unexpected sweetness to them, as well as a subtle spicy aftertaste. Although these carrots are black on the outside, many of them will be paler in color in the center. Black carrots are most commonly available in the East, where they are grown, but in specialty and import stores you can still find these uniquely colored vegetables. Black carrot extract is also widely used for its health properties. #carrot #gajarkahalwa #shikanji #vickythegastronaut #chef #food #foodporn #foodphotography #tbt #winter #india #instapic #gourmetgyanbyvicky #fermentation #fermentedfoods #guthealth #guthealing at Konar Dam

2k38
11 days ago

A BBQ for me has always been about meat , Fish , shellfish and game ! Yesterday was. #gamechanger My first ever #plantfood #bbq inspired by this family The Bhandari’s who grow their own veggies and eat only what they grow. A quick trip to the Bada Bazaar in Udaipur to pick some spices and then spent the morning harvesting carrots , Radish, cauliflower , broccoli , beets , arugula , spinach , lemon balm, marjoram , basil and tomatoes . Fired up the grill and these veg chops with a mix of red chilli paste, fresh green garlic , fennel, cumin, lemon juice , alll the herbs mentioned above with some@really good fruit olive oil. Smeared the veggies and kissed them on the grill This Lang forward BBQ platter was served with a rocket and spinach salad with cherry tomatoes and radishes tossed with a Garam Masala Beet Balsamic dressing. @shriyansb thanks for a smashing day . #plantbased #plantsofinstagram #plants #plantbaseddiet #vegetarianrecipes #vegetarian #tbt #food #foodporn #market #farmtotable #farmtofork #fomo #seasonal #homegrown #foodphotography #foodie #chef #vickythegastronaut #chefsoninstagram #insta #instagood at Eklingji, Rajasthan, India

2k11
12 days ago

Jag Mandir is a palace built on an island in the Lake Pichola. It is also called the "Lake Garden Palace". The palace is located in Udaipur city in the Indian state of Rajasthan. Its construction is credited to three Maharanas of the Sisodia Rajputs of Mewar kingdom. The construction of the palace was started in 1551 by Maharana Amar Singh, continued by Maharana Karan Singh (1620–1628) and finally completed by Maharana Jagat Singh I (1628–1652). It is named as "Jagat Mandir" in honour of the last named Maharana Jagat Singh. The royal family used the palace as a summer resort and pleasure palace for holding parties. #udaipur #jagmandir #rajasthan #igersrajasthan #india #vickythegastronaut #chef #cheflife #tbt #instapic #instatravel #instagood #winter #india #2019 at Jag Mandir

3k32
14 days ago

#mysore #mysorebuns #bananabread #doughnuts #frieddough #puris #buns #mangalorean #cuisine #breakfast #snack #teatime #tiffin #food #foodporn #tbt #vegetarianrecipes #vegetarian #petitdejeuner #cibo @suniel.shetty #anna #annapurna #instapic #vickythegastronaut #india #fermentedfoods Buns is a popular breakfast and tea time snack in Udupi-Mangalore region. Buns are sweet, soft fluffy puris made using banana. Usually, served with a spicy coconut chutney and sambar, but they also taste great without any accompaniment. They're amazingly flavourful & delicious. They're super soft, super fluffy and is amazingly delicious with a hint of sweetness from bananas used. I obviously love them extra sweet. ☺ To make them we mix plain flour along with bananas, sour buttermilk, ghee, vanaspati and let them rest overnight to give us a super soft fermented dough. So that when deep fried, they give you an aerated, super soft, puffed doughnuts or what we in India call, puris. Ripened Mysore banana and Pachbale - 2 varieties of banana that are best suited for making buns, as they add sourness to the dough and in turn add to the softness, fluffiness of the buns. More ripe the bananas are, the better. #mangalorebuns at Poornima Restaurant

3k28
15 days ago

Ber fruit are also referred to as Indian Jujube, Beri Fruit, Indian Plum, and Indian Cherry. There are some 90 cultivars of Ber fruit. A tropical and subtropical plant, Ber is related to the more common Chinese jujube, which grows in milder temperatures. The Ber tree may yield as many as 30,000 fruit per year, which is primarily harvested for consumption, however, a pigment extracted from the Ber fruit is also used as a natural dye for silk. Ber fruit have antioxidant, anti-inflammatory and antibacterial properties, and they contain vitamin C, thiamin, riboflavin and pectin. Ber fruit are also high in flavonoids and bioflavonoids, which are essential for the absorption of vitamin C, and which help to stimulate digestion, promote circulation and prevent allergies. Ripe Ber fruit are typically consumed raw. In Asia, they may be made into pickles, chutneys and candies, or crushed in water to make a cooling drink. Ripe fruits are often preserved through the sun-drying method. Under-ripe Ber fruit may also be eaten raw, seasoned with a sprinkling of salt. Store fresh Ber fruit in sealed bags in the refrigerator, where they can last up to a week. Ber fruit features in mythology of India. It is said to be “the tree that removes sorrow”, and is sacred to Shiva, the god of destruction and transformation. Tradition has it that one can heal ailments by taking a bath under the Ber trees in the lakes of the holy city of Amritsar. Used in Ayurvedic Medicine, Ber fruit is classified as a cooling fruit, and is used to treat indigestion, burning sensations, fevers, and thirst, as well as lung and circulatory system issues. In India, Ber is also a common home remedy for digestive problems. #ber #jujube #india #juicy #crisp #floral #greenapple #chef #vickythegastronaut #food #fruit #berry #foodporn #local #inseason #foodporn #chef #foodphotography #foodie at Mirzapur, India

2k14
16 days ago

Green garlic is the younger form of the real garlic and this is collected before the cloves start to mature. The formation looks like a scallion and the vegetable has a deep green stalk and there is the bulb of the pale colour at the end. The farmers bring the green garlic directly to the market and these are in great demand these days as the green garlic comes with innumerable health benefits these days. The most impressive health benefits of green garlic include its ability to strengthen the immune system, stimulate circulation, protect heart health and prevent certain types of cancer, among others. When cooking with green garlic, many parts of the plant are used. You can chop the stems, leaves, and even the immature white bulb, which can eventually be separated into cloves. The most popular culinary uses of green garlic are in salads, soups or stir-fries. You don’t need to peel immature spring garlic bulbs but roots are to be removed before cooking. Cutting up the leaves and stalk also makes for an ideal pizza topping. #green #garlic #winter #produce #market #seasonal #inseason #mumbai #vickythegastronaut #chef #marketing #mercato #marche #gourmetgyanbyvicky #food #foodporn #foodphotography #community #foodie #foods #garlic #aglio #fresh #fresco #instapic #instagood #tbt #cibo. Tastes best with soft scrambled eggs courtesy @kainazkhambata at Lokhandwala Market

3k54
18 days ago

Opposite Federation Square and joining Flinders Lane with Flinders Street, the cobblestoned Hosier Lane is arguably the central point of the city's street art scene. Spend a long while checking out every little bit of this overflowing art cluster – a creative mark has been left on almost anything with a surface and sometimes it's the smaller, easily-overlooked pieces that really astound. about Melbourne’s street art the name Hosier Lane is sure to pop up. Perhaps the most famous of the street art lane ways Hosier Lane, located just a short walk from Federation Square, is full of some of the best street art Melbourne has to offer. Melbourne is the art capital of Australia, but what most visitors don’t realise is that there is also a side to Melbourne’s art culture that is often mistaken for vandalism. Melbourne holds the reputation for having the best street art in world and attracting both local and international artists to contribute to the growing scene. Walking through the city of Melbourne, or suburbs on the city fringe, it’s hard to miss the ‘graffiti’ which lines the alleys. From stencil work to poster art, or perhaps ‘instillations’: although some may look down on it, the fact is that though it will continue to change and evolve, it is there to stay. #australia #melbourne @australia @visitmelbourne @restaurantaustralia #undiscoveraustralia #vickythegastronaut #chef #cheftraveller #tbt #instapic #hosierlane #graffiti #art #streetart #travelgram #aussie #australia #victoria @cityofmelbourne @ngvmelbourne @tastingaustralia at Hosier Lane Street Art

1k20
21 days ago

The many wonderful health benefits of bitter melon overlap with what the bitter taste provides. Bitter melon, for example, supports a healthy pancreas, it supports balanced blood sugar levels in the normal range, and it helps to maintain normal blood glucose metabolism. Further, it has an affinity for the blood and brings these cleansing, purifying qualities into the entire circulatory system. Much of the plant can be used—leaves, gourds, seeds, juice, and all. Add the chopped gourd to soups, stir-fries, curries, or even salads (younger gourds are less bitter, and are sometimes used like fresh raw cucumbers). Fresh leaves can be used as a bitter green. Fresh bitter melon tea can be made from the gourds and leaves by making an infusion or decoction. One of the main process in the preparation of bitter gourd is the salting. It is recommended that you do not skip this part as soaking the gourds in a salt solution will remove much of the bitterness and will make them much more palatable. The fruit has a textured skin and a spongy centre where the seeds reside. Depending on the intended use, the skin may be scraped off and the seeds removed. #bittermelon #bittergourd #karela #healthy #vegetarian #vegetarianrecipes #vegetable #vickythegastronaut #chef #food #foodpornography #foodporn #foodphotography #shotoniphone #iphoneography #instalike #instapic #instafood at Vastrapur

1k9
21 days ago

Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Kohlrabi is an important part of the Kashmiri cuisine and one of the most commonly cooked foods. It is prepared with its leaves and served with a light soup and eaten with rice. Although kohlrabi may look like a root vegetable, it is actually related to cabbage. Kohlrabi has a cabbage-like smell and the taste of broccoli stems. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves that are attached in a rosette, like a cabbage. It has long, leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sauteed, roasted, stuffed, creamed, in soup or stew, as well as countless other ways. #kohlrabi #kohl #brassica #food #vegetarian #vegetable #vegetarianrecipes #food #vickythechef #vickythegastronaut #chef #market #winter #india #delicious #gourmetgyanbyvicky at Apmc, Vashi

84315
22 days ago

#happynewyear #happy2019 Let’s get the year started with some good eating and some #foodstories . To many more. 🙏❤️ #Barberries are a small berry that, in their dried form, are prominent in Persian cuisine. They resemble a currant or a dried cranberry, as you can see here. Barberries have a distinctive taste that starts sweet but ends These little red jewels are incredibly useful things to have in the store cupboard - sprinkle them on to a dish of rice or couscous or strew over pot-roasted chicken, and they'll bring a burst of gorgeous colour and an explosion of tart flavour. Being dried (fresh ones are very hard to come by), they keep well, too. Just a little light soaking, frying or simmering is all that's needed to plump them up and release their delicious flavour - like tangy, lemony currants. Barberries are an important ingredient in Iranian cookery, and you're most likely to see them in a Persian restaurant or a Middle Eastern grocer's, where they may be labelled under their Persian name, zereshk. This makes them seem exotic, but barberries used to grow all over the place: Europe, Asia and north America, as well as the Middle East. High in pectin, they were much valued for jams and jellies by English cooks, who called them 'pipperages'. ncorporating barberries into your cooking is a simple process, yet as most barberries are sold in a dehydrated form they will need to be soaked before you can get most of the nutrients out. #vickythechef #vickythegastronaut #gourmetgyanbyvicky #food #foodporn #berries #arabic #foodphotography #market #marketplace #pilaf #pulao #stew #weddingrice #jewelrice #delish #tbt #instapic #instalike at Souk Al Mubarkiya

83010
27 days ago

The morning rays light up the first few works of another happy commission that we've embarked on! ▫▫▫ This is a particular glaze of ours which showcases a range of beautiful shades of grey. ▫▫▫ Reacting in moody, subtle ways with the firing environment, depending on where it's placed within the kiln - we describe it as a rather emotional colour! ▫▫▫ Continuing in the emotional vein, as artists, we trip on projects we get to do with people who share our passion & madness - and there's nobody quite like @vickythechef in that department! His sheer positive energy is incredible - every call / every discussion is just so enthusing - even the ones when we're cringing at not meeting the deadlines! ▫▫▫ And now to get back to the unglamorous part of the job - packing & despatching boxes! ▪▪▪ #curatorsofclay #beautiful #handcrafted #highfired #ceramics #glazeswag #shadesofgrey #discerningclients #chefswag #commissioned #tableware #handmadeexcellence #artforeverydayuse #plates #tumblers #fulltimepotters #makersofbeautifulthings @curatorsofclay #vickythegastronaut #chef #crockery #plates #love #tbt #tableware #handcrafted #instagood at The Bandra Project by Pizza Express

3335
28 days ago

#Tirphul / Tripala is the least known spice in South India. It is the most common konkani spice that is used extensively in Coastal Karnataka and Goan cuisine. Teppal is a close cousin of sichuan peppercorn and has a strong biting taste. Very little of this spice is used as its very strong and can make the tongue numb if too much of it is added. The Teppal berries are dried and the seeds are discarded. The outer coating is what is used as a spice to flavor the curries. It is usually not eaten. It is discarded at the end just like the normal spices – cinnamon, clove etc.. It can flare up the tongue when accidentally bitten into just like #sichuan #peppercorn. mostly used in Fish preparations and a few vegetarian dishes, with a coconut masala. This has a strong woody aroma, so it should not be ground with coconut , if it is ground by mistake, the dish gets a very strong and biting taste. The tongue starts tingling While using in gravy, these are slightly crushed in 1 tbl spn of water and added to masala. At the time of eating, teppal is not consumed and discarded. : These are the fruits of the plant. The tree bears fruits in Monsoon. During this time, the fresh fruits are used for all the dishes. They are dried and stored for the use in other seasons. When dried, they open up and the black colored seeds can be seen. The seeds are discarded and only the outer layer of the fruit is stored. Appearance : When they are fresh, the fruits are dark green in color. They dry to a dark brown color and split to reveal a creamy white interior. #spice #india #konkani #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #chef #travel #food #foodporn #foodphotography #iphone #shotoniphone #india #goa #fishcurry #tbt #instagood #nomnom at Panjim Market Goa

73018
29 days ago

#Mangosteen is a pretty, mandarine-sized, purple-skinned fruit with a thick velvety stalk. Its waxy skin is very thick: inside lie 5-7, juicy white segments. The fruit segments have a soft, melting texture and delicious fragrant flavour and occasionally contain seeds. Queen of Fruits, and the Food of the Gods, Mangosteen is the sweet and tangy fruit grown in various parts of South-East Asia like Thailand, Malaysia and Singapore. It also happens to be the national fruit of Thailand. Purple in colour, the fruit has a white fleshy pulp, segmented with seeds. While the scientific name of the fruit is Garcinia mangostana, in a varied country like India, the much loved fruit is popular and consumed under the names of Mangustan (Hindi), Kaattampi (Malayalam), Kokam (Marathi), Hannu (Kannada) and Kao (Bengali). The tropical fruit has won the fancy of many chefs and home cooks for its refreshingly tangy flavour #kokum #antioxidants #immunity #skincare #weightloss #digestion #tasty #versatile #tbt #vickyratnani #vickythegastronaut #gourmetgyanbyvicky Good mangosteens have healthy-looking green caps and a nice glossy sheen on their outer skins. The fruit should be firm and have no cracks. Make sure the fruit is bug-free. Do not buy fruit that has hardened beads of yellow resin on the outer rinds as those often contain sections that have suffered from resin seepage. at Tanah Lot Bali

92113
30 days ago

The tradition of turkey at Christmas rapidly spread throughout England in the 17th century, and it also became common to serve goose which remained the predominant roast until the Victorian era. ... The pudding course of a British Christmas dinner may often be Christmas pudding, which dates from medieval England. Prior to the turkey tradition Christmas fare included roast swan, pheasants and peacocks. A special treat was a roast boars head decorated with holly and fruit. Henry VIII was the first English king to enjoy turkey, although Edward VII made eating turkey fashionable at Christmas. These happened #aboutlastnight #turkey #merrychristmas #poultry #butterball #slowcooking #tradional #familygoals #feast #fiesta #festa #natale #vickythegastronaut #chef #tbt #foodphotography #food at Mumbai, Maharashtra

2k13
1 month ago

#Hot sand frying is a common cooking techniquefor street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with black sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen. Hot sand frying is also used in many villages throughout Asia. A common cooking technique in Villages is to wrap fish or other meat in a banana leaf, tie it off, and then place the banana leaf in the heated sand one side at a time. Puffed rice is also a common snack in India and is one of their oldest foods. The puffed rice is made by heating sand in a wok over a fire in a traditional indian stove, then pouring the rice into the sand and quickly stirring the rice. The puffed rice is then quickly removed with a metal seive and set to cool. Many other foods are fried with Hot sand, even in common households because it is a healthy, oil free, cheap way to cook without needing any fancy household appliances such as an air cooker. sand #sandroasted #groundnuts #peanuts #nuts #healthyfood As we know that substances having a low specific heat capacity gains or looses less amount of heat very quickly.sand has low specific heat capacity.when the ground nut is fried along with sand.sand takes small amount of heat quickly from frying pan and looses quickly the ground nut.Due to this,the ground nut is fried ... #healthyfood #healthylifestyle #india #streetfood #tbt #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #chef #cheflife at Mumbai, Maharashtra

62413
1 month ago

All of us are aware of oranges and their benefits, but not many are aware of the kinnow fruit, which is a type of citrus fruit cultivated mainly in the Punjab province of Pakistan. And Pakistan is the largest kinnow producing country in the world. 95% of the citrus fruits produced in Pakistan come from the Punjab province, and out of these, 70% are kinnow mandarin fruits. Although the kinnow fruit looks similar to the orange, there are a number of differences through which people can differentiate the two fruits. The kinnow fruit is a hybrid of two cultivars – Citrus nobilis, also known as the “King” and Citrus deliciosa, also known as the “Willow Leaf”. Stomach / Gut strength an effective medicine for stomach health problems. It helps in kickstarting the metabolism and keeping one healthy for a long time. For those recuperating from illness, the fruit acts as an energizer. Aids Digestion One of the best qualities about Kinnow is that it absorbs into stomach and aids in digestion without placing any burden or load on stomach. Those with weak stomach are recommended to take kinnow juice instead of milk. Relieves Acidity Since Kinnow is rich in mineral salts, it helps in alleviating acidity. The fruit is very helpful for those leading sedentary lifestyle. Intestinal Health Kinnow is helpful in reducing sluggishness of intestines resulting from intake of junk and various sub-standard foods. It helps relieve chronic constipation. Anti-Poison Kinnow is known as one of the best anti poison medicine. The juice is when prepared with clean distilled water enhances appetite and pancreas functions. It expedites the process of elimination of harmful toxic elements from the body and keeps it healthy always. With so many benefits of consuming Kinnow fruit, it is start adding these to daily dietary routine. The citrus fruit rich in vital minerals and vitamins keep you fit and healthy. It is also good for skin health. #kinnow #citrus #mandarin #lorange #fruit #india #punjab #pakistan #california #malta #vickyratnani #vickythegastronaut #food #foodporn #tbt #instagood #chef #healthy #foodphotography #foodie #travel #travelphotography #seasonal #winter #sexy at Delhi, India

2k18
1 month ago

@TheRunway_Project brings singles together under the Mistletoe this #Christmas! Experience the two-fold love at one of your favourite spots in Mumbai. Who says you can’t share love? Let’s fall in love at the first bite while we look for our #SoulPlate with some great singles around town! Watch the video to find out. #FindYourSoulPlate #MeetUnderTheMistletoe #FestiveCuratedMenu #ChristmasSpecial #Christmas2018 @thedinomorea @sakshimalikk #xmas #christmas #itsthemostwonderfultimeoftheyear #celebration #behappy #tbt #instagood #instachristmas #single #singlegirl #singlemom #couples #couplesgoals #love #lovers #partnerincrime #vickythegastronaut #festivemenu #outnow @theprojectin at The Runway Project

1301
1 month ago

#merrychristmas #xmas #delish #santa #tbt #vickyratnani #vickythegastronaut #love #eat #cook #bake #food #foodporn #elves @PizzaExpressIn is all set to spread joy in the streets of Mumbai this #Christmas! Here’s your entry into the magical experience that awaits you at the #PizzaExpress outlets across #Mumbai! Watch the video and experience the true meaning of festive joy #WithLoveFromLondon! #Pizza #ChristmasAtPizzaExpress #HappyHolidaysFromPizzaExpress #ChristmasCheer #PizzaExpress

6217
1 month ago

#papdi #flatbeans #surtipapdi #winter #local #produce #seasonal #vegetarianrecipes #vegetables #market #marchand #mercato #India #winter #tbt. In India, the winter has arrived. People are getting a relief from the heat and are enjoying the cool winter. Along with onset of winter, the markets are flooded with the winter vegetables such as small brinjal, ratalu, sweet potato, surati papdi, green peas, green pigeon peas (tuvar), lima beans, methi leaves, spinach, fresh green garlic. The season of making #Undhiyu has also arrived. Be it any festival or celebration, Undhiyu would be on the menu. Undhiyu is a dish made by combining all winter vegetables – surati papdi, green peas, green pigeon peas, potato, brinjal, sweet potato, ralatu, green fresh garlic, methi muthia with special masala made by mixing roasted peanuts, dry coconut or fresh coconut, and all green masala or dry masala. The seeds of the surti papadi are called dana/seeds. They are generally green to greenish brown in colour and are used in varieties of Indian cuisine. Oondhiya is the most famous Gujarati delicacy in which surti papadi seeds are used. A delicious plate of surati papadi seeds spiced up with masala also tastes best with puffed Pooris, served with onions and a slice of lemon and also varities like oondhiya and rice delicacies can be prepared using these beans. These can also be sprouted and used in variety of dishes. #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #instagram When purchasing look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain beans of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. Choose smaller ones as they tend to be sweeter. To test the quality of beans, snap one open and see whether it is crisp. They should be bright green in color, firm and plump. at Behram Baug Parsi Colony

3936
1 month ago

Thogarikaalu or Fresh green Tuvar or Pigeon peas make their appearance in winter. I love these little beauties! Each one of them look different and come in several colours and sizes! I love shelling fresh pigeon pea pods for the surprise factor involved! You never know what you might find inside…  they could be vibrant green, pretty pink or even spotted! They are not only very nutritious but also totally delicious!! They are creamy when cooked well and have a very mild bitter aftertaste. Use a teaspoon of dry red chili powder along with salt if you want your stir-fry to be hotter. Both Carom seeds and asafetida have strong flavors so if you don’t like them you can skip them.  They add a distinct taste to the dish though. Winter season brings in fresh vegetables and herbs. The cold air tempts us to eat something spicy and tasty. In Gujarat, India, you will find stalls of fresh tuvar (pigeon peas), peas, surati papdi, val ni papdi, fresh coriander, green garlic leaves, green chili, ginger everywhere. The tuvar is fresh and cheap during the winter.  The ladies in the houses are busy buying tuvar, peas, surati papdi, val ni papdi. These green pods requires cleaning and removing the seeds from them. This becomes extra work for the cooks in the house. They store them in the freezer for the remaining months. Many dishes are prepared such as Lilva paratha, Lilva Kachori, Undhiyu, Papdi Muthia nu shaak, Tuvar dana bhaat, chutney from the above ingredients. #cheflife #instagood #fresh #india #gujju #fresh #local #seasonal #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #tbt #food #foodporn #foodphotography #shotoniphone at Padra City

72519
1 month ago

There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, pizza toppings, pastas, meat preparations, dips - you name it! It has the power to instantly liven up any dish and treat some of the most common ailments. While garlic is a common ingredient in every kitchen, in the ancient times, it was highly valued for its numerous health benefiting properties, which are still followed in many cultures today. Our ancestors have used it as a bug-repellant, Medieval Europe against plague and the Egyptians would even bury it along with their dead! Some benefits of garlic are credited to the presence of the sulphur-containing compound, Allicin, found in fresh, crushed or chewed garlic, due to which it has anti-bacterial and anti-fungal properties. Some startling claims mention that it may help prevent some forms of cancer too. The health benefits of garlic are aplenty. Garlic is a part of the onion family and the 'bulb' of this herb typically consists of 10-20 smaller sections called the 'cloves'. Each small clove is a powerhouse of flavour as well as medicinal properties. #garlic #aglio #aglioolio #food #f52grams #instagood #tbt #instagramers #foodporn #foodphotography #vickyratnani #vickythegastronaut #gourmetgyanbyvicky

76510
1 month ago

The earliest archaeological finds of peas date from the late neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250–1750 BC. In the second half of the 2nd millennium BC, this pulse crop appears in the Ganges Basin and southern India. Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange tout and "sugar peas", or the flatter "snow peas," #seasonal #local #fresh #produce #market #mutter #aloomutter #healthy #protein #vickyratnani #vickythegastronaut #chef #gourmetgyanbyvicky #food #peas #green #greenpeas #petitpois #piselli #foodporn #foodphotography #foodie #f52grams at Mumbai, Maharashtra

72411
2 months ago

Visit to a market is therapeutic. taking a closer look at the roselle, a hibiscus plant that grows very easily in our gardens and backyards. Not only does it have great culinary potential, its leaves are fibre rich and calyces are nutrient dense. To put it simply, it is a super (tasty) food that is, unfortunately, underrated and underused . “Roselle juice concentrate is a nutritional drink with natural vitamins and minerals such as calcium and potassium that quenches thirst and revitalises the body The roselle leaves can be eaten raw in salads or cooked as greens either on their own, or with other leafy vegetables and meat. The Indians often add them to curry to impart a sour taste . Roselle Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces of the roselle flower. It is consumed both hot and cold. It has a tart, cranberry-like flavour, and sugar or honey is often added to sweeten it. #healthy #local #unlearnandrelearn #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #food #foodporn #foodphotography #foodie #ambadi #gongura #india #healthy #chutney #jam #tea #tbt #instagramers #instagood #wellness #sorrel at Tollygunge, West Bengal, India

1k32
2 months ago

#waterchestnut #Singhara Singhara is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney, and spleen ailments. It is a bitter, astringent, diuretic, and antiseptic plant. It is a cooling food, ideal to counter summer heat. The juice relieves nausea and can improve the appetite. A paste of the seed helps to treat cracked heels. The acrid juice is used to control diarrhea and dysentery. Powdered singhara relieves cough. The fruit reduces inflammation and may act as an aphrodisiac. Applied regularly, singhara seed powder, mixed with lemon juice, will help treat eczema. Nutrition Benefits Gluten-free Low in fat Cholesterol-free Low in sodium High in potassium Rich in minerals, including calcium, iron, zinc, and phosphorus Contains moderate amounts of fiber Good source of energy Culinary Uses for Singhara The nuts can be eaten raw, though they are usually boiled. When they are dried, they can be milled into a flour called singhara atta, or chestnut flour, which is used to make Indian roti or flatbread. This flour is used to prepare foods for religious festivals, including Navratri. It is an allowed food during fasting days because it is not made of grain. The preparation of one such dish, singhara poori, the fried Indian bread The flour is also added to milk to make milk creamier and it can be used to make batter for deep-frying. #india #healthy #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #india #food #foodporn #foodphotography #streetphotography #chef #tbt #unlearnandrelearn at Mumbai, Maharashtra

2k26
2 months ago

My largest batch of Students of the Year!! When #teambuilding . #communication #team #goals #targets #listening #execution are few more are communicated and demonstrated through cooking , you come out as a #winner Thanks a ton team @hdfcbank you are shining stars ! To get a group of over 135 people in a room and make them cook and how was a mission but we hit it out of the park !! #kudos #congratulations #grateful #gratitude #vickythegastronaut #vickyratnani #pathshaalabyvickyratnani has now begun. For collaborations please message #connect #unlearn #unlearnandrelearn #educate #share #teach #coach #mentor

7559
2 months ago

The joy of hitting a market early morning in any city I travel in the World is the best feeling ever. This mornings happiness thanks to @chefshaunkenworthy who took me to his local market in lake gardens was such a treat. Winter greens , gorgeous radishes , beets and black chillies stole my heart away. Thanks a ton !! #vickyratnani #kolkatadiaries #vickythegastronaut #cook #inspire #food #produce #vegetables #instagood #tbt #chef #cheflife #market #markets #foodporn #nomnom #nomad #culture #india #winter #radish #mooli at Lake Gardens

7155
3 months ago

Graham Street a street in Hong Kong and the location of Graham Street Market, one of the oldest continuously operating street markets in Hong Kong. The market dates back more than 160 years.The street is narrow but allows a row of stalls on either sides and sells various foodstuff. One of the earliest cinemas in Hong Kong, the Bizhao Dianying Yuan, opened in Graham Street in 1907. #truth #vickythegastronaut #hongkong #closing #endoftheroad #food #marketing #market #mercato #mercado #instafood #instapic at Graham Street

2582
3 months ago

These ladies know their product very well. So impressed with Preeti, Farzana and Rita who made me feel at home. The knowledge about wine and service exceeded my expectation. @shine67me @srishti.sawhney we have a common pal !! Thanks a to. @cathaypacific and the ladies who Shine On !! #hongkong #cathaypacific #inflight #airport #airportdiaries #vickythegastronaut #chef #cheflife #upintheair #sky #skies #cabincrew #proudtobeindian #businesswoman #airline #travel #cook #eat #learn #share #likeforlikes #likesforfollow #likes #instagood #women #womenempowerment @cathaypm at Hong Kong

80715
3 months ago

Ralph Lauren opened the first Ralph’s Coffee in Asia, at Ocean Terminal, Hong Kong, adding to the iconic designer’s celebrated hospitality portfolio that also includes restaurants and bars in New York, Chicago, London, and Paris. Ralph’s Coffee—located adjacent to the newly renovated Ralph Lauren store—will serve a selection of coffee and light fare for takeaway service. One hundred percent organically grown beans from Asia Pacific and South America come together in this bold, balanced blend with rich silky tones and moderate acidity. Developed especially for use with the drip brewing process and grown by experts dedicated to environmentally responsible farming, this distinctive blend is the ultimate everyday brew. @harbourcity @ralphlauren @ralphscoffee #coffee #robust #beans #roast #tbt #coffeeroaster #roast #vickyratnani #vickythegastronaut #decaf #caffeine #reboot #boost #cafe #caferacer #caferacersofinstagram #chef #beverage #coldbrew #nitrocoldbrew at HarbourCity

3617
3 months ago

The name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them dandan noodles, referencing the street vendors. Literally, the name translates as "noodles carried on a pole", but may be better translated as "peddler's noodles". Dandan noodles or dandanmian is a traditional Chinese: is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables lower enlarged mustard stems, or ya cai upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. A perfect preflight meal in the lounge . Absolutely delicious. Also available at @typhoonshelterind in mumbai #noodles #noodleworship #sichuan #food #foodporn #foodphotography #airport #airportdiaries #cusine #lounge #chef #cheflife #vickythegastronaut #vickyratnani #nomnom #chilli #scallions #peanutbutter #peanut #instagood #instafit #instapic #instagram #picoftheday at The Pier, Cathay Pacific Business Lounge

4636
3 months ago

All great things also have a epic end !!! Thank You #hongkong . I love you too much !! #cook #eat #shop #trek #drink #learn #explore #hike and more. I will be back soon. It’s been amazing time at the #dineandwinefestival2018 sampling some great #wines and treats from some really cool Restaurants and hotels . Hiking on Lamma Island and eating and drinking at some great eateries. Market hopping in the morning looking and learning. #insearchforflavor #vickyratnani #vickythegastronaut #chef #cheflife #nomnom #hongkong #food #foodporn #foodphotography #instagood #sunset #skyporn #grateful #gratitude #blessed #time #timelapse #timetravel at Hong Kong

2083
3 months ago

Originally from China, persimmon trees have been grown for thousands of years for their delicious fruit and beautiful wood. Their orange-colored fruits called persimmons are known for their sweet, honey-like flavor. While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular. The heart-shaped Hachiya persimmons are astringent, meaning they are very high in plant chemicals called tannins that give the unripe fruit a dry, bitter taste. This type of persimmon needs to be fully ripe before eating. Fuyu persimmons also contain tannins, but they are considered non-astringent. Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe. Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings. Not only are persimmons tasty, they’re packed with nutrients that can benefit your health in several ways. persimmon added to a variety of dishes to provide an extra boost of nutrition. These fruits can be enjoyed fresh as a simple snack or used in delicious recipes. In fact, they pair excellently with both sweet and savory foods. Here are some ways to add persimmons to your diet: Slice persimmons onto a salad for a flavorful addition. Top your morning yogurt or oatmeal with fresh or cooked persimmon for a burst of natural sweetness. Roast persimmons in the oven and drizzle with honey for a tasty and healthy dessert. Mix dried or fresh persimmon into muffin, bread or cake mix. Combine with berries and citrus fruits for a delicious fruit salad. Broil persimmon and serve with baked Brie for a tasty appetizer. Bake persimmons with chicken or meat for a unique flavor combination. Throw frozen persimmons into your favorite smoothie recipe for extra nutrients. Slice and dry persimmons in the oven to make natural fruit strips. #healthy #seasonal #vickyratnani #hongkong #taste #vickythegastronaut #gourmet #gourmetgyanbyvicky #foodporn #foodporn #foodphotography #smoothie #eat #cook #cooking #foodie #tasty #nomnom #chef #cheflife #tbt #followforfollowback at Yaumatei Market

66212
3 months ago

This city has always blown my mind away !!! Behind d the entire fabric of wealth ,antiques and designer ware , there is any amazing underbelly of Hongkong . Traditional food, produce ,amazing walking paths and Bohemia !! This picture is just an expression of how far you can go out here !!! #setnolimits #hongkong #city #asia #china #foodie #taste #food #foodporn #vickythegastronaut #vickyratnani I am just kinda warming up !!! Watch this place do more #instagood #instagram #instapic #instastyle #instaclick #igershongkong #likeforfollow #sky #skyscraper #building at Hong Kong

6367
3 months ago

F Royapuram fishing harbour, also known as Chennai fishing harbour or Kasimedu fishing harbour, is one of the major fishing grounds for catching fishes and crustaceans located at Kasimedu in the Royapuram area of Chennai, India. The harbour is located north of the Chennai Port and is under the administrative control of the Chennai Port Trust. The harbour is also a shipbuilding facility, chiefly building fishing boats. The nearest railway station is the Royapuram Railway Station. Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market #fish #tamilnadu #chennai #chennaiexpress #poisson #pesca #local #foodie #food #vickythegastronaut #pic #picoftheday #sustainableliving #taste #tastemade #instagood #instapic #gourmetgyanbyvicky at Kasimedu Fishing Harbour

64613
3 months ago

Figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree. During this period of history, at least 29 varieties of figs were already known. Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain They are great for weight loss , reduces blood pressure #fig #figs #fruit #healthy #cleaneating #smoothie #smoothiebowl #vickyratnani #vickythegastronaut #chef #cook #food #eat #eater #chefmode #f52grams #delicious #seasonal #produce #figleaf #turkey #spain #egypt #portugal #india In India, fig is considered to be a minor fruit crop and the commercial cultivation of common (edible) fig is mostly confined to Western Parts of #Maharashtra, #Gujarat, #Uttar Pradesh (Lucknow & Saharanpur) #Karnataka (Bellary, Chitradurga & Srirangapatna) and #Tamilnadu (Coimbatore). Pic courtesy Chef Vicky Ratnani at Purandhar, Maharashtra, India

95824
3 months ago

#A pitaya or pitahaya is the fruit of several different cactus species indigenous to the Americas. Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Hylocereus, both in the Cactaceae family. Dragon fruit looks like a soft pineapple with spikes, and can have either pink, red or yellow skin and white or red flesh. The fruit also has overlaid or scale-like leaves, similar to an artichoke,3 and an abundance of small, black edible seeds. Its flavor is mildly sweet, like a blend of kiwifruit and pear, and has a crunchy texture. Dragon fruit contains a surprising number of phytonutrients.6 It is also loaded with antioxidants,7 and is home to carotene, protein, vitamin C (said to be near 10 percent of the daily recommended value), polyunsaturated (good) fatty acids and B vitamins that may be needed for carbohydrate metabolism .8,9 In addition, this tropical fruit doesn’t contain complex carbohydrates, which may allow vitamin B1 (thiamin) along with other B vitamins in the body to break down food more easily in the body.10 The dragon fruit is also a source of other nutrients like calcium that may help develop strong bones and teeth, iron that may assist in forming healthy red blood cells, and phosphorus to aid in promoting tissue and cell growth, maintenance and repair #dragonfruit #pitaya #fruit #frutta #fruitsalad #tbt #chefmode #nomnom #food #foodporn #sexy #smoothie #smoothiebowl #trippy #delish #instagood #instahealth #instagood #instafit #cleaneating #thailand #vickyratnani #vickythegastronaut #food #foodphotography #foodie #picoftheday

7517
3 months ago

The Royal Bombay Yacht Club (RBYC) is one of the premier gentlemen clubs which was founded in 1846 in Colaba (formerly Wellingtion Pier) of Mumbai in India. The Bombay Yacht Club was founded in 1846 with Henry Morland as club commodore and 30 years later - on the recommendation of Sir Philip Edmond Wodehouse and patronage of Queen Victoria became known as Royal Bombay Yacht Club. The seafront clubhouse was built in 1881, and received a number of prominent visitors within its first ten years including: H.R.H. Prince Arthur, their Royal Highnesses the Duke and Duchess of Connaught and American railroad tycoon and yachting enthusiast Mr. William Kissam Vanderbilt - also part owner of the 1895 America’s Cup winner #sailing #yatch #club #gentleman #gentlemensclub #sail #sailor #gatewayofindia #mumbai #india #colonial #britishroyalfamily #architecture #architecturephotography #vickythegastronaut at Royal Bombay Yacht Club

49312
3 months ago

#singhara #waterchestnuts is actually not a nut at all, but an aquatic vegetable that grows in marshes. The name "water chestnut" comes from the fact that it resembles a chestnut in shape and colouring. Indigenous to Southeast Asia, it has been cultivated in India and China since ancient times. Sometimes called Singhara nut in India, the floating leaves are about 5 to 8 cm long and have hairy petioles 10 to 15 cm in length. The fruit is about 2 cm in diameter. Fresh water chestnuts are available year-round in Asian markets, either packaged or in bins. Unless you live in an area where they are grown locally, they are generally not available in local groceries .they chestnuts should be washed thoroughly to get rid of any traces of dirt. Remove soft or brown patches and discard any damaged or fermented water chestnuts. A pair of very sharp knife makes peeling water chestnuts easy. Immerse them in boiling water and boil for 10-15 minutes to get boiled water chestnuts. Boiling water chestnuts in water makes the best drink for measles patient. need to be peeled and the top cut off before using. Before using canned water chestnuts, rinse them under warm running water to remove any "tinny" taste. · Water chestnuts are frequently added to stir-fries, stuffing, and dumpling fillings for extra texture and a sweet flavour · When steamed, the outside covering becomes blackened and it tastes starchy, sort of like a potato. #india #mumbai #streetstyle #food #foodporn #foodphotography #vickyratnani #instagram #instagood #vickythegastronaut #nomnom #chef #chefmode #food #vegetarian #vegetables #delish #healthyfood #healthy #healthylifestyle #vegan #veganrecipes

5407
3 months ago

King Coconuts are indigenous to Sri Lanka, the small island that sits just off the southern tip of India. This is where most King Coconuts are grown; however, they can be found growing on other islands in Indonesia. In Sri Lanka, the coconuts grow without any human intervention and are often found in the wild. They are primarily found in an area called the “Coconut triangle” which stretches between three cities in the island country. King coconut water production is considered to be more sustainable than that of the young green coconuts, which are harvested before the flesh and husk is developed enough for use. Since 2015, various companies from Australia, the United States and the United Kingdom have been selling King coconut water and its use has increased in other areas of the globe. King coconuts are generally only available in Sri Lanka and in some areas of Indonesia.they tops of 20 to 30-meter-tall palm trees, which are a bit shorter than other coconut palm varieties. They grow in clusters of up to 20 nuts, growing from smaller branches on a large stalk. King coconuts have an elongated oval shape, much like a football, with a pointed end opposite of the stem. The skin has a bright orange hue, and it may have the occasional dark mark or abrasion. King coconuts measure from 20 to 30 centimeters in length. They are harvested at around 7 to 8 months of maturity, which is about twice the age of a typical, young green coconut. The sweet and flavorful liquid within the nut contains electrolytes and minerals that mirror the needs of the human body. The liquid is hydrating, refreshing and has a cooling effect on the body. Seasons/Availability King coconuts are available year-round. #coconut #coconutwater #nariyalpani #coco #chef #vickyratnani #vickythegastronaut #srilanka #srilankatravel #food #sustainableliving #sustainability #food #healthy #vegan #clickoftheday #tbt #tasty #foodporn #foodphotography #foodie #streetstyle King coconuts are used primarily for their “milk” or the liquid contained within its rind. #gourmetgyanbyvicky #delish #delicious #wholefoods #real #truth

47410