Dehydrated Food

admin — Sat, 19 Jun 2021 09:12:52 +0000

Hey friends!

I hope everyone’s healthy and safe. In these challenging times, food is playing a crucial role in keeping us fit. Our Ayurveda and masala box is a lifeline. Nobody knows what our future will be like, but atleast we can prepare ourselves for that.

What can we do? We can make our bodies fit, have a better mental balance to cope up with the future. Whether things get better or worse, we can be benefitted both ways. How? By eating healthy, meditation and exercise with positive thoughts.

“I don’t know how to cook food. I’m scared of contamination if I order from outside. How to get healthy and tasty food?”

We need food that we can prepare ourselves but can buy from the market too. It should be hassle-free prep and hygienic and homemade, and with no preservative. If it would be without onion and garlic, it will be sone pe shuhaga. So keeping all this in mind, I found dehydrated food a very pliable idea.

Advantages of dehydrated food:
– Homemade( with good quality masalas and ghee/oil)
– Hygienic (neat and clean place and cook just like homecooked)
– (Boil water, add product, let it come to a boil and eat. Boiling kills germs and makes the food taste fresh)
– Shelf life: 4 months (buy once and store)
– No preservative (old style with modern technology used to keep it nutritious but preservative-free)
– Handy (takes 5-7 minutes to prepare)
– Anywhere, anytime, anyone (whether a traveller or a student or someone on a business trip or to enjoy a lousy day)
– Retained taste, freshness and nutrition (controlled temperature retains 95-99% nutrition, taste and freshness once reconstituted)
– NO ALUMINIUM CONTAINERS used to cook (only steel or copper are used which adds benefit to food)

All above specifications are true in concern of dehydrated food range introduced by SEAL TO SERVE. An upcoming dehydrated food company with flair to serve the best quality food to its consumers without any compromises.

The post Dehydrated Food first appeared on Seal to serve.

Mexican-Style Flour Tortillas Recipe

Shubham Parab — Thu, 25 Feb 2021 06:22:18 +0000

The flour tortilla is as ubiquitous in Northern Mexican cuisine as sourdough in San Francisco and as bagels in New York. It’s a distinctly regional flatbread associated with the states of Chihuahua, Durango, Sinaloa, and Sonora, one that owes its existence to a turn in agricultural history almost 400 years ago. In Sonora, white Sonoran wheat was first introduced by a Spanish missionary named Padre Lorenzo de Cardenas somewhere between 1640 and 1650. This wheat was made into masa, which was then formed into the same shape as tortillas made from corn. Ever since, wheat flour tortillas have been a staple in Northern Mexico and in the Southwest United States.

Like corn tortillas, flour tortillas are best when made fresh daily. A typical breakfast in Sonora consists of warmed flour tortillas alongside scrambled eggs and machaca (dried, pounded beef), while in the afternoon the tortillas might be filled with beans and folded into a small burrito. My parents grew up in Hermosillo, the capital of Sonora, and they recall enjoying what are called chivichangas, a kind of small, griddled burrito, a fresh flour tortilla wrapped around stewed or grilled meat. On their way to baseball games they’d first stop at a restaurant across from the park for these “chivis,” which were served with a side of fresh, crunchy vegetables like radishes and lettuce.

Even though flour tortillas are a staple of the cuisine, not every family makes them. For example, my father’s family would buy them from a neighbor who had set up a comal to cook pillowy, lard-laden tortillas for all the neighbors. My mother’s parents, on the other hand, made most of their meals at home, including flour tortillas. Along with her nine siblings, she’d help her mother make the masa, form the dough into balls, and cook them over a comal for the family. It’s a recipe that evolved only slightly over the years, and which she still makes today.

Why It Works

Using milk instead of water enhances browning and adds to the tortillas’ richness.
A touch of baking powder ensures the tortillas are light and airy.

The post Mexican-Style Flour Tortillas Recipe first appeared on Seal to serve.