Get Organized
It is usual that kitchen is place of various tiny but important items. So every item should be placed in organized way to save time and get the works done properly. One good organizational way is to keep the most used items close to the stove, sink and refrigerator.

Don’t buy frequently
Don’t try to go to groceries to buy items every time you want to try a new recipe. If you want to make your cook easier try to keep the basics on hand in your cupboards. Some main items like flour, sugar, herbs, spices, grains and oils keep in orderly and get your fridge stocked with milk, butter, ice cubes and other often-used refrigerated items.

Buy quality but easy cooking tools
Using quality cookware can make your work proper and easy and also it is very easy to clean. Quality cookware might prevent you from buying dish washing liquid. So choose every tool carefully. You can easily find enormous information about quality cooking tools through online where digital publishing books, blog or website regarding cooking might help you a lot.

Buy Packaged Goods
Buying prepared entrees is another great way to save time. Some packaged mixes offers to add water and meat and frozen mixes that you can heat up on the stovetop or in the oven. So choose the ways of packaged mix or partially prepared ingredients and whole meals that can help you speed up your kitchen duties.

Cook in Batches
Would you like to save more money and time in kitchen? Then go for cooking large batches of food and freezing what you don’t use right away. A large pot of spaghetti or chili will take about the same amount of time to make as a small one, but cooking a larger batch could yield double the number of meals but less time consuming.

Safety first
Remember always Safety First. So a fire extinguisher should be kept in your kitchen and learn how to use it. Nothing will upset your timetable more than an unexpected grease fire. Keep a first aid kit around, too, and make sure it’s stocked with bandages and burn ointment.

• 5tbsp parmesan cheese, finely grated
• 4 x chicken breast(s), boneless, skinless
• 400g new potatoes, cut into small cubes
• 140g peas, frozen
• Baby spinach, good handful
• 1tbsp white wine vinegar
• 2tsp olive oil
• One egg white

How to cook

1. First burn the grill to medium heat and put the grill in line in pan with foil. Thrash the egg white on a plate mix with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 minutes, turning once until browned and crisp.

2. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, and then serve with the chicken.

1. Almonds: To Peel the skin off of almonds easily, soak them in hot water for 15-20 minutes.
2. Ants: To keep the ants at large from sugar put 3-4 cloves in the sugar container.
3. Biscuits: Place a piece of blotting paper at the bottom of the container and it will keep biscuits fresh for a longer time.
4. Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
5. Banana: Apply mashed banana over a burn on your body to have a cooling effect.
6. Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place.
7. Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
8. Celery: Wrap the celery fish in a alumunium foil and keep it in refrigerator to keep the fish fresh for longer time.
9. Burnt Food: Put some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
10. Chili Powder: Put a small piece of hing (asafoetida) in the same container will store chili powder for long time.
11. Chopping: Never chop in a plastic board plastic pieces may go with the vegetables. rather use wooden board to chop. plastic pieces may go with the vegetables.
12. Cockroaches: Get rid of nuisance from the cockroaches put some boric powder in kitchen in corners and other places.
13. Coconut: Keep coconut plunge into water for 1/2 an hour to remove its hust.
14. Egg peeling off: Peel the skin off of egg easily make a small hole in the egg by piercing a pin before boiling it.
15. Potato : Keep potatoes and onions separate. Potatoes will rot quickly if stored with onions.

In mayanmar , “Tin-wa” “pencil tube bamboo” is used in making Bamboo-tube sticky rice among the large array of bamboo grow there. Old-age bamboo and newly fresh sticky rice are used to get an aromatic seasonal food called Bamboo-tube sticky rice.
Method/Steps:

• Firstly Bamboos are cut up by a saw to have hollow bamboo opening with other-joint-end closed.
• Put the rice into a large bowl and fill the bowl with cold water.
• Immerse the rice in water for at least 6 hours, then drain, rinse thoroughly, and drain again.
• Each tube fully filled-up with sticky rice is hit against the ground to become dense.
• Place the bamboo sticks serially in vertical order l in a large container. And then each stick is kept one by one verticallyacross the fire stove to bake.
• Then, they are backed on open fire using dried leaves and bamboo wastes.
• Heat the bamboo sticks continuously until the water in the bamboo sticks starts boiling, you have to turn each stick around.
• When the sticky rice bamboo tubes are boiled up again, each sticky rice bamboo stick opening is closed with straw and then they are turned upside down and continued to keep them on fire with the remaining heat.
• When these heated bamboo-sticks are cooled, the blocks of straw at each end of sticks are then removed and the outer-coverings of bamboo-sticks are peeled off by chopping with knife.
• Then the closed-end of bamboo-joints is marked with small chopper cuts to open the bamboo-sticks easily.
• Peel the bamboo strips off and you have a lovely cylinder of sticky rice encased in a thin membrane only from the type of Tin-wa “Pencil tube bamboo”. It gives a nice flavor.

Ingredients
• Chicken drumsticks or thighs – 10
• Cumin Powder – 3 teaspoons
• Red Chilli powder – ½ teaspoon or to taste
• Tumeric powder – ¾ teaspoon
• Cardamom – 3-4 whole pieces
• Cinnamon – 2-3 small pieces
• Onions – 2 cooking onions
• Garlic – 3-4 cloves
• Ginger – 50g whole ginger (a finger length)
• Tomato – 1
• Salt – 1-2 teaspoon to taste

Methods/Steps

1. First Separate the skin from the chicken then clean it thoroughly four to five times.
2. Remove the skin from the onions and finely chop them.
3. Cut the garlic into very fine pieces and mash or cut the ginger. Smash the whole
4. cinnamon and cadamom (with shells) together to a coarse powder.
5. Pour enough oil to just cover the base of a dry medium to large saucepan and heat until
the oil is very hot but not smoking.
6. Mix the garlic and the onions to the oil .
7. Fry until the onions brown. Remove the saucepan from the heat and leave to stand.
8. Put all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel.
9 Add about half a cup of water and mix.
10.Pour the spice mixture into the onions.
11.Fry on a medium heat until most of the water evaporates but ensure that the spice
mixture does not burn.
12.Add the chicken and stir until all the chicken is coated.
13.Reduce to low heat. Add the salt, tomato and ginger and cook for 10 – 15 minutes. Then
add enough water to just cover the chicken.
14.Place a lid on the saucepan and bring to boil.
15.Reduce to medium heat and simmer for 30 minutes or until the chicken is tender.
16.Add the cadamom / cinnamon powder 10 minutes before the chicken is served.

Extra Tips
Begin the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Fry intensively for 5 minutes on a high heat and pour enough water to cover the chicken. The curry is ready in 30 minutes. It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling. remember frying the onions thoroughly is vital as this ensure the quality of the curry sauce.

When you will be in restaurant, always order salad dressings or sauces on the side, as this way you have control over how much you add to your meal. Try to avoid extra butter or oil added food. Always try to drink plenty water diet soda, instead of alcoholic drink. Cream based soups are high in chubby than other soups. So avoid cream based. Choosing foods made with whole grains, such as whole wheat bread and dishes made with brown rice is a great way to eat healthy while eating out at a restaurant. Always look for broiled, grilled, steamed baked or poached food. These types of food have less fat and also much lower in calories. Others, if you like side dishes, get a steamed vegetables or baked potato instead of French fries. Dessert is one of the common things at last of your food; remember that half of the dessert will equal half of the calories. The most important thing is when you are full, stop eating; never eat over than your limit. Pay attention to your stomach and what it tells you. If you think about wastage of your restaurant food then take the rest of your meal home.

Today, it is very expensive to go to a restaurant for a something to eat. So, why you will gain some illness and fat from the restaurant? Order the healthier food and take it for your healthy life. Moreover, here are some people who never fit with restaurant food. If you are one of them then don’t disappointed. There is huge collection of online recipe communities where you will get various best restaurant recipes out there to tempt your taste buds at house with healthy quality.

Ingredients:

1. The primary element is of course fresh broccoli. 2 heads will do for a standard sized salad. Chop the stem off and cut the flowerets into bite sized pieces.
2. Next include a few chopped vegetables. The favorites are carrots, cauliflower, onion, celery etc. Just mix as much as you like until it looks like a good mix.
3. A number of people like to add bacon. Fry up 6 to 8 strips until crispy, drain oil and set aside. Disintegrate bacon after it’s cooled and add to salad just before serve.
4. Any sort of cheese can be used. It can be crumbled, cubed, shredded, or creamed as part of a dressing. Fruit is frequently added to these salads, generally raisins. Also popular are mandarin orange pieces, cranberries, chopped apple, grapes or any dried fruit.
5. Adding sunflower seeds or nuts to the mix gives the salad a little additional crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavor of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

Dressings:

The average dressing for this salad is a basic vinegar/ mayonnaise /sugar mix:

1. 1/4 cup vinegar
2. 1 cup mayonnaise
3. 1/4 cup sugar

Mayonnaise can be mixed with yogurt to lighten it up.  Flavored vinegar can be also used or substituted with lemon or lime juice.  Artificial sweetener can be used instead of sugar. Moreover, an oil/vinegar dressing can also be used:

1. 1/4 cup vinegar
2. 1/2 cup salad oil
3. 1/2 tsp. salt
4. 1/4 cup sugar

The Method:  Attach broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using bacon bits put in them just before serving.  Add your dressing, combine and refrigerate 2-4 hours or overnight. Mix salad again previous to serving.

People use thousands of dollars on skin preparations to make your skin appear vibrant and bright. They’re all topical products – products that we put on top of our skin. But if we used up just a fraction of the money we spend on these preparations on RAW FOODS, we’d begin to see an immediate change in the texture of our skin.

When you eat raw foods, you put more of the necessary vitamins and amino acids your body needs into it. You’re also adding moisture – of course. Raw foods have much higher damp content than ripe foods, simply because the cooking process takes out so much vital moisture.

Your skin is an imitate of what’s going on in the rest of your body. And when your organs and blood are fed the nourishment they need to function properly, that shows in your skin. Get your vitamins and moisture from foods like apples and carrots. When you do, then phrases like “inner beauty” and “inner glow” will be applied to YOU. Your skin is what’s presented to the rest of the world and healthy, glowing skin makes the best first impression.

When you begin adding raw foods to your go on a diet, things will just obviously fall into place. You’ll feel better. You’ll look better. People will react to you extra positively. You’ll have so much more energy for your work, your friends, and your family. And this kind of energy is a self-perpetuating thing. You don’t need self-help books and expensive moisturizers and plastic surgery. When your body and skin are getting their essential nutrition with raw, uncooked foods, you’ll look and feel your best, naturally!

This is a real delight for the beef eaters. The roots of this recipe are Portuguese; Basically you cut the beef into small cubes and fry in the spicy ingredients. It’s so yummy and it goes well with white rice.

Ingredients

• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
• 2 pounds beef, cubed
• 3 cups chopped onion, divided
• 5 green chilies peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 tbsp of rooh afza chilli sauce
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Method

To make the Masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
Place the beef cubes, Masala powder, 2 cups chopped onion, green chilies, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
Stir in the beef mixture, black pepper, rooh afza chilli sauce and lemon juice. Cook until nicely browned and heated through, about 8 minutes.