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Watch: Ranveer Singh Joins The 'Pawri Hori Hai' Trend With Gajar Ka Halwa


Viral: Ranveer Singh’s ‘pawri hori hai’ video has gone viral with about 8K views.

Highlights

  • Ranveer Singh joined the ‘Pawri’ trend with a hilarious video with a fan
  • The fan took to Instagram to share the video
  • The video has Ranveer having a ‘pawri’ with gajar ka halwa

The ‘Pawri Hori Hai’ trend has literally taken over the internet like nothing else. Not just us but even the celebrities are jumping on the bandwagon with some of the most hilarious videos. From Shilpa Shetty, Shahid Kapoor and Randeep Hooda to Deepika Padukone, Bollywood seems to be in love with the latest viral trend. Joining the list is actor Ranveer Singh with what could be an actual ‘pawri’ for a foodie! In one of the videos going viral on the internet, Ranveer is seen with a fan, holding spoons along with a box of gajar ka halwa.

(Also Read: Zomato, Swiggy And More Try Viral ‘Pawri Ho Rahi Hai’ Meme Trend)

In the video, Ranveer being his sporty self says, “Yeh hamara gajar ka halwa hai, yeh hum hai aur yeh hamari pawri hori hai”. As he is speaking, he is joined by a fan who also posted the video on her Instagram page. Take a look at the hilarious video here:

A ‘pawri‘ with gajar ka halwa is surely something we would love to join, don’t you agree? The video has so far garnered more than 8k views. The fan, who was visibly glad to have met the superstar wrote “Yeh Hamari Pawri ho rahi hai. The man with a golden heart, thank you for today baba you made my day. Proud to be your fan always and forever. Thank you everyone who made an effort to make this come true”.

Several Indian celebrities have caught up on the ‘#pawrihorihai’ trend which was originally started by a Pakistani influencer Dananeer Mobeen, who posted a video with her friends as they were having fun on a road trip.

About Aanchal MathurAanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.





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Make Restaurant-Style Soya Chaap Curry And Roomali Roti For An In-House Feast


Highlights

  • Soya chaap curry is a popular delicacy from North India
  • Soya chaap curry can be made at home too
  • Soya chaap curry is best paired with roomali roti

The tug of war between non-veg foodies and veg foodies is a never-ending one, yet there are some rare moments, or should we say there are some dishes that can unite the two, even if it is for a brief amount of time. A plate of rich soya chaap curry is one such dish that needs no introduction, especially up in the North. You can find it on the menu of all popular North Indian restaurants and dhabas. Soya Chaap is essentially a desi mock-meat. Soya beans are ground together and made into a chewy yet succulent meat-like substance. They are easily available in the market and come wrapped around sticks, resembling mutton chops or chaap. Soya chaap is a super versatile ingredient and can be used to make a gamut of snacks- the most popular being the soya chaap curry.

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The origins of the curried preparation are still unclear, but it is a very famous delicacy in Amritsar, the curry has many loyal fans even in neighbouring regions like Delhi and Haryana.

Soya chaap sticks are very easily available in the market

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This curry looks as intense and rich as that of malai kofta. Think oodles of cream, tomato pulp and onion paste. The tempting treat is made by roasting the soya chaap sticks until they are golden brown, so that they are crispy on the outside and soft and chewy on the inside. Once the sticks are roasted keep them aside. For the curry, start making the masala by adding a bay leaf, cumin seeds and onion paste in the same pan. Roast them a little, add turmeric and salt followed by ginger garlic paste, coriander powder, cumin and red chilli powder. Blend them all in with the help of water, then add the tomato pulp. This gives the gravy its characteristic reddish-orange hue. After mixing in the coriander powder, Kasturi methi and garam masala, add some cream. Stir well, finally add the roasted soya chaap. Serve hot. Here is the full step-by-step recipe.

(Also Read: )

You can serve it with rice or any bread of your choice, but if you want to have it ‘the dhaba style’ make some rumali roti. The word rumali roti comes from the word ‘rumal’, which means a handkerchief.  These rotis are so thin that they resemble a handkerchief. 

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nebmo9pgRumali roti can be made at home too

Here’s how you can make it at home.

Try this fabulous combination today, and let us know how you liked it in the comments section below
 

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.



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Dubai Restaurant Serves 'Most Expensive Biryani' With 23 Carat Gold! Would You Try It?


This biryani platter is said to be Dubai’s most expensive biryani.

Highlights

  • This Dubai restaurant launched ‘most expensive biryani’.
  • The biryani platter is served with the garnishing of edible gold leaves.
  • See what all you get in the platter and how much it costs.

Biryani, with its Mughal origin, spells royalty in every grain. The rice-based dish with rich ingredients and deep-set flavours imbued in the juicy meat is something that gets us drooling in every bite. Biryani is undoubtedly one of the most celebrated Indian dishes and is everyone’s favourite too. It is true that we don’t mind paying a little extra for scrumptious foods, but how far can you go to pay for a lavish platter of biryani? Will you be willing to pay a whopping amount of INR 20,000 for it?! We don’t know about you but this Dubai restaurant certainly expects its patrons to pay this much for their special biryani meal, which they claim as ‘Dubai’s most expensive biryani’.

Bombay Borough, a restaurant located in Dubai International Financial Centre (DIFC), recently launched the special biryani plate called the ‘Royal Gold Biryani’. The biryani is served in a large golden plate and is adorned with edible 23 carat gold leaves. The cost of one plate is Dh 1000, which comes out to be close to INR 20000!

(Also Read: After Flying Dosa, Rajnikanth-Style Dosa By A Mumbai Food Stall Goes Viral)

The luxury British-era Indian restaurant with an Indian name serves the huge royal biryani platter containing saffron-infused rice biryani topped with a variety of gold leaf kababs – the Kashmiri lamb seekh kababs, old Delhi lamb chops, Rajput chicken kababs, Mughlai koftas and malai chicken roast. The spread is rounded off with a wide selection of exquisite sauces, curries and raitas.

“It is the exuberant journey to experience Royalty. This royal meal is served in a Thaal and the Gold Biryani is garnished with 23 karat edible Gold. Need we say gold more? Pre-book yours now! Order on the spot will take up to 45 minutes for us to prepare, but we will make sure you have the meal of a lifetime,” wrote the post on the Instagram handle of the restaurant.

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Also Read: Viral ‘Flying Dosa’ By This Mumbai Eatery Has Divided The Internet, Seen It Yet?)

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.





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Paruthi Paal: Tamil Nadu's Unique Cottonseed Milk Is Full Of Goodness (Recipe Inside)


Highlights

  • Madurai is referred to as Thoonganagaram the city that never sleeps
  • Rich in nutrients, Paruthi Paal keeps your body cool in summers
  • Some Paruthi Paal recipes incorporate almonds

I first learnt about Obe Koowu, a traditional Nigerian soup made with cottonseed during a long 17-hour flight from LA to Dubai. I got talking to Abebi Abi, my Nigerian co-passenger, eventually the conversation drifted towards Nigerian cuisine. It was fascinating to hear about a soup made with the same cottonseed that is used for cotton wool and garments. This conversation took me back to a trip to Madurai in 2013, where I first tried a beverage made with cottonseed. You haven’t truly sampled the taste of Tamil Nadu if you haven’t visited Madurai. For centuries Madurai has been at the heart of Tamil culture. It’s also one of the world’s oldest continuously inhabited cities. The city has always been a busy trading hub, it was once the epicentre of the powerful Pandya dynasty – the legendary Madurai Meenakshi temple is evidence. Madurai is often referred to as ‘Thoonganagaram’ – the city that never sleeps. The city’s busy markets have attracted traders from across Southern Tamil Nadu, many of these traders have depended on the city’s food stalls and tiny restaurants that remained open even after midnight.  

Also Read: How To Make Karupatti Halwa – A Popular Dessert From Tamil Nadu

Paruthi Paal

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Madurai’s food scene truly comes alive as the sun begins to set. It’s also when you begin to see the first pushcarts selling paruthi paal or cottonseed milk hit the scene. Subrapandi (Subbu) is one of many people in Madurai who make a living out of selling Paruthi Paal. He followed the footsteps of his father who began his business over 50 years ago. I asked him why this beverage enjoys a cult following in Madurai to this day. What’s even more surprising is that you won’t find paruthi paal being sold on the streets of Coimbatore and Salem that are among Tamil Nadu’s major cotton production hubs. Subbu tells me that most of the cottonseed used in Madurai’s famous Paruthi Paal comes from outside the region and in many cases from outside the state.  

Also Read: This Madurai Stall Serves Tea In Edible, Chocolate-Flavoured Biscuit Cups!

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 Subrapandi (Subbu) is one of many people in Madurai who make a living out of selling Paruthi Paal.

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 Subrapandi starts his day at 4 pm in the Arasaradi area.

Like most of his counterparts, he starts his day around 4 pm in the Arasaradi area, a time that many daily wage labourers begin to wind up for the day. A glass of this beverage is the perfect boost for them after a long day and keeps them going till dinner. It isn’t just daily wage labourers, many of the paruthi paal sellers set up shop around the Collectorate and near the Meenakshi temple to catch both tourists and busy executives on their way back home. It’s particularly popular in summer when many of the city’s residents choose this hot beverage on days when the mercury crosses the 40-degree threshold.

Also Read: How To Make Rasam And Sambar Powder At Home 

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Paruthi Paal is believed to be a remedy for the common cold and cough.

Paruthi Paal doesn’t just score with its ability to cool your body, it’s also rich in nutrients. Lipids in the cottonseed possess antioxidant properties while paruthi paal is also favoured for its curative properties – it is believed to be a remedy for common cold and cough. It’s also believed to reduce the risk of cardiovascular diseases, improve blood circulation, digestion and induces sleep.  

Subbu remembers a time when Paruthi Paal was made in many homes in Madurai. But the tedious process has prompted many households to skip the process at home, choosing instead to buy it from the city’s many vendors who eventually became part of the city’s rich ‘foodscape’. This process involves soaking the cotton seed overnight, then grinding it and extracting the milk from it. This extract is combined with rice or millet flour, jaggery, dry ginger (sukku in Tamil), a hint of cardamom and coconut. Some home recipes also incorporate almonds. Many vendors like Subbu add traditional herbs and spices like thipili (long pepper) and chitharathai (also known as ‘lesser galangal’) that possess curative properties to their spice mix and also a hint of salt. You can try this recipe at home: 

How To Make Paruthi Paal | Paruthi Paal Recipe:

Ingredients: 

  • Cottonseeds: a small bowl 
  • Cardamom powder: a pinch 
  • Jaggery mixture: cleaned and drained – half a bowl 
  • Dry ginger: a pinch (or to taste) 
  • Grated coconut: half bowl 
  • Rice powder: 2 tablespoons 
  • Water: 2  bowls  
     

Method: 

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  1. Soak the cottonseeds overnight. Grind them and extract the milk with a sieve or a muslin cloth.
  2. Mix the cardamom powder, raw rice powder and jaggery mixture to the extract and bring. to boil in a pan after you add water.  
  3. Add the grated coconut as it thickens. 
  4. Add the dry ginger just before you switch off the stove and serve hot.  
     

You can find cotton seeds in many traditional medicine shops in Chennai or also online but if you find the process too cumbersome, you can order ‘ready mix’ cotton seed milk powder on online platforms and just stir it in hot milk or water.  

Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

About Ashwin RajagopalanI am the proverbial slashie – a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.



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Dastarkhwan-E-Awadh: A Celebration Of Awadhi Flavours At Elan, The Lodhi


Awadhi cuisine is the crown jewel of North Indian food. Influenced by Mughlai, Kashmiri, and even Hyderabadi food, Awadhi food is a rare combination that very few restaurants can ace. This cuisine has the ‘thehraav’ that gives any art form its depth and popularity. The Awadhi style of cooking which is popular for the ‘Dum’ technique and the ‘Gile Hikamat’ technique of slow cooking, has now spread across the country with people contextualizing these techniques to their taste and locally available raw material. The Awadhi cuisine, though somewhat inspired by Mughalai cooking, is actually very different in its cooking techniques and its unique focus on layering of different flavours by slow cooking.  

We were recently invited to the Awadhi Food Festival called Dastakarwan-e-Awadh hosted at restaurant Elan, at The Lodhi Hotel New Delhi. Because a lot of restaurants today claim to offer authentic Awadhi cuisine, we did not truly expect to be completely blown away by the food. But morsel after morsel, we were reminded of the legacy of true Awadhi cuisine and why there is merit in restoring some of these century-old recipes. The menu is curated by chef Nurul Bashar from the original recipes of the Khansamahs of the Nawabs of Lucknow. And we were almost tempted to spend the entire evening just talking to him about the uniqueness and simplicity of the Awadhi cuisine.  

We started the tasting melt-in-the-mouth Barra Kebab which was a mildly spiced mutton kebab almost like a galaoti kebab but with a surprise filling inside that almost provides a unique baseline to the spices in the kebab. This was followed by Tali Kasundi Macchi and Murgh Shami Kebab. Tali Kasundi Macchi was a generous fillet of pomfret marinated with rich Bengali kasundi and pan-fried to crispier than a papad. The Murgh Shami kebab was also a welcome change on the palate.  

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Barra Kebab

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Raan-e-Awadh

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Anjeeri Paneer Tikka

After the starters, we were inundated with pots of vegetarian and non-vegetarian dishes. When a true non-vegetarian has a plethora of options in front of them ranging from Nalli Nahari Gosht to delicious Kormas and you find yourself going back for more and more vegetarian dishes – you know the chef has been able to work his magic on the very humble Indian paneer and dal, which is the epicentre of restaurant dining for 95% of Indian vegetarians. Our strong recommendation is for you to try the Paneer Bemisal and the Subz Kehkashan. These dishes while might sound ordinary and a part of almost all menus, but the chef has been able to do something really magical with them. The Nalli Nahari and the Murgh Nakhlavi Korma is also must-try for the non-vegetarians.  The bread we liked the most and went well with our dishes was Naan-e-Bakhumach. It’s soft from the inside but crispy on the outside and slightly reminds you of the very popular khameeri roti which is usually eaten with Kormas. After having tasted all of this, we still had two voluptuous pots of dum biryani staring at us. We opened the deghs and the aroma of the mild spices and very well cooked mutton and Gucchi mushrooms filled the air around us and reminded us of the luxury that Awadhi food is known for. The chef’s special recommendation was the Dum Doodhiya Biryani which is a mildly spiced creamy biryani and the Gucchi Pulao, which transcended our expectations from mushrooms. 

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Nalli Nihari Gosht

To end this opulent Awadhi treat the chef brought to us Shahi Tukda Asal and his special Kulfi Falooda, both of which were a pleasant treat to our taste buds. 

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We want to give a special shout-out to the staff there – Lokesh Chandra Wariyal – who just made us feel so at home that we literally sat there for more than three hours.

Date: 8th – 25th February 2021
Time: Lunch and Dinner (12 noon to midnight)
Venue: ELAN at The Lodhi, New Delhi
Average Meal for Two: INR 4500 plus taxes



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High Protein Dosa: How To Make Egg Dosa Or Mutta Dosai


Highlights

  • Dosa is a South Indian dish
  • Dosa can be made in a multiple ways
  • Mutta Dosai is a super simple recipe you should try today

There are only a few things as satisfying as a well-made dosa. Dosa, as we all know, is our very own crepe-like dish that is made on a hot skillet and traditionally served with a portion of sambar or chutney. Dosas can be of many kinds; crispy, small, long, stuffed, plain. If your dosa can be so many of these things, why do you want to stick to the usual fare? Mutta Dosai is a popular street food of South India. Mutta is another word for eggs. This dosa is not only one of the most flavourful breakfasts you can cook yourself, it is also a treasure of protein.

(Also Read: )

Eggs are touted to be one of the best sources of protein. It is very easy for our body to assimilate protein from eggs; this is why nutritionists are quick to recommend eggs for almost all weight loss diet. Protein plays a key role in building muscles, and the more muscles you have, the lesser room there is for fat to accumulate. Additionally, protein also helps induce the feeling of satiety, which prevents you from over-eating or unnecessary snacking. Eating in controlled portions is a very crucial factor in a sustainable weight loss diet.

(Also Read: )

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Mutta Dosai is one of the easiest and quickest breakfast recipes that we are currently obsessing over. All you need to do is prepare dosa  batter in advance. Here’s a recipe ofdosa batter. If you do not have so much time at hand, you can also make do with our instant dosa batter recipe.

All the other ingredients are fairly common and easily available in every Indian kitchen. You would also need a hot tawa, greased well. You do not want the eggs or the dosa to stick to your skillet and end up with a  scrambled dosa, do you?

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Eggs are an excellent source of protein
Photo Credit: iStock

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Mutt Dosai or egg dosa can be made with just eggs and pepper, but we have also used onions and a bit of hot sauce to jazz it up a bit. It is completely optional.

Here’s a step-by-step recipe of Mutta Dosai or egg dosa for your high protein breakfast. Try it at home and let us know how you liked it in the comments section below.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.



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Want To Make Something Interesting For Family? This Uttapam Pizza Recipe Is At Your Disposal


Uttapam pizza recipe is a must-try.

Highlights

  • Looking for a unique recipe to surprise your family?
  • This uttapam pizza will surely please everyone.
  • Here’s an easy recipe to make it at home.

Weekends are mostly cheat days for everyone. The joy of freedom and no-stress feeling is doubled in the company of indulgent food. Which guilt-ridden food you and your family most crave for on such days? We are sure most of the answers will have ‘pizza’. Even the ones thinking of some other foods, certainly won’t mind having pizza as an alternative. But if you want to stick to homemade, healthier meals even during the weekend, we have a great option for you that will please your family and you as well.

We have a fusion pizza that combines both health and taste, along with the familiarity of ingredients that will appease the elders in the family too. Uttapam pizza recipe makes the bold move of brining the best of two different worlds together and surprisingly, succeeds too. South Indian uttapam has forever been our one of the topmost choice. It is healthy and highly flavouful. And Italian pizza always has our heart with its cheesy toppings.

Uttapam pizza brings the best elements of uttapam by the way of its soft, heathy base and the best feature of pizza – cheese, of course. The topping of veggies are common to both so we’ll give credit to both the dishes for it. To make uttapam pizza, you have to make sooji batter for uttapam the usual way. Just when you are cooking it on tawa, sprinkle veggies and lots of cheese on it, along with common pizza dressing.

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(Also Read: How To Make Keema Pizza At Home With Minced Meat)
 

Uttapam Pizza Recipe:
 

Click here to view the step-by-step recipe of uttapam pizza.

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About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.



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Ever Tried Aloo Aur Dal Ki Tikki? This Easy Way Of Making Aloo Tikki Will Win Hearts


Highlights

  • Aloo tikki is a popular street food
  • Aloo tikki is fairly easy to make at home
  • Aloo tikki can be prepared in an easier way too

Colourful, crunchy, greasy and steeped in flavour, the street food of India can mean multiple things for multiple people. You cannot walk down a busy street in this country stumbling upon at least 20 different types of street foods, each so unique on its own. But if we were to pick the most popular street foods of all time, we would have start with the aloo tikki. It is a special kind of potato patty that is made with mashed potatoes and chickpeas. It is served with a dash of yogurt, and mix of chutney and masalas. Some people also like to have it with a special chickpea curry. In Maharashtra, this delicacy is known as ragda patties.

(Also Read: 

Indian Street Food’s Love Affair With Potatoes

Potatoes were not even a part of Indian imagination until the 16th century when the Portuguese introduced us to this tuber- and there was just no looking back. Potatoes have a tendency of blending in with all kinds of preparation, which perhaps makes it a hot pick among the street food vendors of India.

(Also Read: )

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Potatoes are very versatile

From tikki, to chaat to bhaji and bhel puri, potatoes are omnipresent and we are not complaining. Aloo tikki is a hit among all age groups. Not just the street, it is difficult to imagine a North Indian wedding without a dedicated live tikki counter. You may have tried making the classic dish at home too, but have you tried a version with potatoes and chana dal? It is truly amazing, and we bet you will be compelled to get up for that second helping.

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Aloo tikki is loaded with flavours

Easy Way To Make Aloo Tikki, Yes, Please!

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This aloo and dal tikki is ideal for those evening cravings. It also makes for an ideal for brunch or potlucks. The DIY element of assembling these tikkis with chutney and masalas is an added appeal. The recipe uses commonly available ingredients like potatoes, chana dal, bread slices, garam masala, cumin powder, coriander powder, salt and lemon juice.

Make sure you use parboiled chana dal for this recipe for best results. These easy, crispy tikkis are too good to be true, serve it with any chutney of your choice. Here’s the step-by step recipe of  Aloo Aur Dal Ki Tikki. Try it and let us know.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.



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Watch: Easy Homemade Vanilla Sponge Cake Recipe For Beginners With Baking Tips


This vanilla sponge cake recipe is a must-try.

Highlights

  • Baking cake at home for the first time?
  • This vanilla sponge cake recipe is perfect for you.
  • Watch the recipe video to make it at home.

We all want to make homemade cakes but its’ not something that everyone can manage perfectly. When we try our hand at baking a cake for the first time, most of the time it turns out to be too hard. Here is a recipe for beginners to make cottony soft cake at home. This is the best spongy vanilla cake recipe that makes tasty, fluffy, moist, and yummy cake. The recipe was shared by food vlogger Alpa Modi on her YouTube channel ‘Something’s Cooking With Alpa’. 

Here’s the step-by-step recipe of vanilla spongy cake:

Step 1 – Take a small bowl of regular salted butter and beat it for 5 minutes till its colour starts to change, from yellow to white.

Step 2 – Add powdered sugar and beat thoroughly till sugar is mixed in.

Step 3 – Add 3 eggs, one at a time and beat every time you add one. 

Step 4 – Beat till you get a creamy mixture. Add vanilla essence and beat again for 30 seconds. 

Step 5 – Now take all-purpose flour, add baking powder and sift both through a colander and put it in a bowl. 

Step 6 – Add the flour gradually into egg and butter batter while folding regularly. Add milk at room temperature. 

Step 7 – Now grease baking tray/pan. Line with butter paper and grease it from top. Dust some flour on the sides of the pan. Once the sides are completely coated, turn it upside down and tap on it to remove excessive flour. 

Step 8 – Add cake batter and spread evenly. With a tooth pick run through the batter to leave some air for the batter.

Step 9 – Bake the cake in pre-heated oven for 40-45 minutes.

Watch the complete recipe video here – 

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(Also Read: 10 Amazing Baking Tips to Make Sure You Always Get Delicious Treats)

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.



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Woman Finds Husband's Secret Instagram Page With Recipes He Makes For Her


Husband shared recipes on Instagram secretly.

Highlights

  • A man shared recipes he made for wife on his Instagram page.
  • Wife didn’t know until she followed the account.
  • Check out how sweetly he desribed each recipe relating it to his wife.

For a long time, Tom impressed his wife with some creative recipes. Wife Rachael Sullivan was surprised to find out that Tom documented all the recipes and shared on his secret Instagram page! He even described each recipe, relating it to his wife. Isn’t it sweet!? It was some social media users who brought the Instagram page into her notice and she found out only when she started following it. Rachael was taken aback to see all those recipes of meals her husband had cooked for her over the past one year. He shared it with the world and she didn’t have a clue.

“Rach calls this her lovely little bowl of oats,” Tom refereed to Rachel in one of his recipe post of rolled oats mixed with strawberries, dairy free yogurt, flaxseed, pumpkin seed, sunflower seeds, walnuts and cashew butter. More recipes and descriptions like these featured on Tom’s page. 

(Also Read: Picture Of Exhausted Domino’s Workers Went Viral; See How Internet Is Reacting)

According to reports, Tom has been cooking for past many years. In an interview, he revealed that he used to read recipes and combine them with his own ideas to make something unique for his wife. It all started as a way of keeping a record of these innovative recipes. 

Another one of his recipes of dates and bacon tacos was made for Rachel to feel better at the end of her ovulation phase. Tom wrote – “Rach was ending her ovulation phase and starting the luteal phase (see chart post), so we ended up creating two taco combinations that incorporated 7 foods from the list and it turned into a surprisingly sweet and savory meal! Super easy & can also be great appetizers as well.”

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Also Read: ‘Face Diapers Not Required’ Sign By A Restaurant Divided The Internet On Face Mask Policy)

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.





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