Takeout food, leftovers, and other storage containers come in handy for keeping all kinds of food fresh. But what you're using could contain the most toxic thing in your fridge — bisphenol A.The chemical is more commonly known as BPA. Manufacturing companies began using it to create plastic back in the 1960s. But it's still used in many plastic materials today. Many of these are food industry favorites like water bottles, Tupperware, and other plastic. It also can be used to "coat the inside of metal products, such as food cans, bottle tops and water supply lines," says the Mayo Clinic.When food comes into contact with the plastic, metal, or another material, there is a chance that it picks up some BPA. While the FDA reviews food before it is put into stores and online, they say a small amount is safe for consumption. (Related: 21 Best Healthy Cooking Hacks of All Time.)Yet, in 2012 and 2013 the FDA amended regulations regarding BPA-based polycarbonate resins in certain plastic products. These included baby bottles, sippy cups, formula, and other baby food containers. They didn't do it because of safety, though.The amendments were enacted because "that use has been permanently and completely abandoned," the FDA says. BPA exposure in unborn babies, infants, and children can affect the prostate gland and the brain says the Mayo Clinic. However, research says that there could be a link between BPA and a rise in blood pressure in adults.Doctors at Harvard suggest that you should be cautious about BPA consumption by using less canned food and opting for fresh produce. Another tip is to buy BPA-free items like water bottles and containers. Avoid putting plastics in the microwave or dishwasher, "because the heat may break them down over time and allow BPA to leach into foods," the Mayo Clinic says. Finally, there are other materials that don't contain the most toxic thing in your fridge. Glass, stainless steel, and porcelain are great alternatives.New research also shows You're Eating Plastic in Every Bite of This Food, New Research Finds.
You probably know about Starbucks' secret menu, which includes tons of candy-flavored Frappuccinos and super sweet lattes, but did you know there are ways to get special dishes at McDonald's that aren't on the menu, too? It's true! By using some ordering hacks, doing some assembling yourself, and being extra kind to the person behind the counter, you can create the McDonald's secret menu items of your dreams.Struggling to decide between an apple pie or a McFlurry for dessert? Put them together for an Apple Pie McFlurry. In the mood for both breakfast and lunch? Then get yourself a McBrunch Burger. It's time to combine different menu items for maximum McDonald's deliciousness. Because while Big Macs and McGriddles are great, these McDonald's secret menu items might be even better.And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback.1 McBrunch BurgerWhat to order: Cheeseburger or double cheeseburger, round or folded egg, and a hashbrownIf you can't decide between a breakfast sandwich and a burger, you can always build your own McBrunch Burger. Just order a regular or double burger and add an egg and a hashbrown to it. You might have to assemble it yourself, but it's worth it.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!2 Orange CreamsicleWhat to order: Soft serve and orange FantaThe secret McDonald's Orange Creamsicle is just a splash of orange Fanta on your vanilla soft serve. But this is another order you'll have to make at the counter because you can't add Fanta onto your ice cream on the McDonald's app either. We have to warn you that when you make this odd request, you might end up getting charged for a drink. But if your McDonald's has a Coca-Cola Freestyle machine, you can always create an Orange Creamsicle by adding the Fanta yourself.RELATED: Your ultimate restaurant and supermarket survival guide is here!3 Surf&Turf BurgerWhat to order: Cheeseburger and Filet-O-FishWho needs steak and shrimp when you can have a burger patty and a Filet-O-Fish patty on one massive sandwich, thanks to this McDonald's secret menu item?4 Land, Sea,&Air BurgerWhat to order: One cheeseburger, one McChicken, one Filet-O-FishIf you want to take the Surf&Turf Burger to the next level, throw in a McChicken and combine all three patties to make a Frankenstein-style secret McDonald's sandwich. Because you'll have to assemble this one yourself, you can add in another bun (or two) in the middle, Big Mac-style.5 Big McChickenWhat to order: Big Mac and three McChickensIs the Land, Sea,&Air Burger still not enough protein for you? Try this McDonald's secret menu item instead: the Big McChicken. To create this monstrosity, you'll have to order a Big Mac and three (yes, three) McChickens. When you get your sandwiches, replace the buns with the McChicken patties. It will get messy, but it will definitely help you hit that daily protein goal.RELATED: The easy way to make healthier comfort foods.6 Ice Cream SandwichWhat to order: McFlurry of your choice and two chocolate chip cookiesYou don't have to go to a fancy artisan ice cream shop to get an ice cream sandwich. You can make one at McDonald's by adding a couple of spoonfuls of a McFlurry between two chocolate chip cookies. It will get messy, but it will also be delicious.7 Hashbrown McMuffinWhat to order: McMuffin sandwich of your choice and a hashbrownReally, what isn't better with a crunchy McDonald's hashbrown? Just order your favorite McMuffin sandwich and add a hashbrown into it and voila: Hashbrown McMuffin.8 Apple Pie McFlurryWhat to order: Plain McFlurry and an apple pieThis McDonald's secret menu item requires some effort from employees, so it's probably not the best thing to order if there's a huge line behind you. That said, all you have to do is order an apple pie blended into a plain McFlurry. But if the employee doesn't seem game, you can always mash it in yourself.9 McCrepeWhat to order: Stack of Hotcakes and Fruit 'N Yogurt ParfaitIf you want a budget brunch, the McCrepe is a pretty easy McDonald's menu hack. Simply order a Fruit 'N Yogurt Parfait and put it on top of a stack of McDonald's Hotcakes. And there you have it!10 Poor Man's Big MacWhat to order: McDouble with no ketchup, add lettuce and Big Mac SauceIf you love Big Mac sauce but don't want that extra bun in the middle of your burger, you can save a bit of money by tricking out a McDouble instead to create the Poor Man's Big Mac. You'll have to order this one at the counter because you can't add Big Mac sauce to a McDouble through the McDonald's app. We promise it's worth it, though!And for more, check out these 108 most popular sodas ranked by how toxic they are.
When the summer is in, it's time to infuse the delectable Mango to various types of sweets and enjoy this rich delicate fruit. So here comes the traditional Rasmalai in its tropical delicious avtaar. In this Video Chef Yatharth Kapoor will show you how to make restaurant style Mango Rasmalai at home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: 4 cups All purpose flour 2 teaspoons Carom seeds ½ teaspoon Red Chilli flakes To taste Salt ¼ cup Clarified Butter Method: 1. In a mixing bowl, combine the flour, carom seeds, chilli flakes and salt with 2 tablespoons of clarified butter. Mix very well and knead in enough water to make a soft pliable dough. Cover with a moist muslin and keep aside for 10 minutes. 2. After 10 minutes, divide the dough in half. Roll out each half into a thick roti of about 12 to 14 inch diameter. 3. Beginning from the centre and moving outwards, pinch the surface of the roti to make a design on the roti. Repeat for the second roti. 4. Heat a griddle over low flame, place the roti design side up and cook over gentle heat. Drizzle a tablespoon of clarified butter along the edges and brush the surface with a tablespoon of clarified butter. When one side is cooked golden, carefully turn the roti over and cook on the other side. Repeat for other roti. 5. Serve hot with pickle. Here are some more easy recipes that you can try out at home, with Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More from Yahoo Brings Vikas@Home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. MUTTON DUM BIRYANI INGREDIENTS For Caramelized onion 2 tablespoons vegetable oil or clarified butter 2 onions, thinly sliced 2 green chilies, finely chopped For Mutton marinade 400 gm boneless mutton, cut into large chunks 2 tablespoons yoghurt 1 tablespoon ginger-garlic paste Salt to taste 1 green chili finely chopped For Mutton mixture 2 bay leaves 1 inch stick of cinnamon 3 – 4 cloves 1 tablespoon ginger-garlic paste Salt to taste ½ cup yoghurt, lightly whisked 1 tablespoon fennel seeds, coarsely crushed 1 teaspoon rose water For Rice 1 tablespoon oil 2 cups Basmati rice, soaked for 15 minutes & drained Salt to taste 1 teaspoon saffron strands, soaked in 2 tablespoons warm water Miscellaneous Earthenware Cooking vessel Semi-firm dough made of whole wheat flour METHOD • For caramelized onion, heat oil in a frying pan over medium heat, add onions and toss. Add green chili and sauté till onions turn golden. Remove from flame and keep aside. Reserve 2 tablespoons of caramelized onions in a small bowl for garnish. • In a large mixing bowl, combine all ingredients required for marinade and mix well. Cover and keep aside for 2 to 3 hours. • When mutton is marinated, return pan of caramelized onion to a medium flame. Add marinated mutton with bay leaves, cinnamon, cloves, ginger-garlic paste and salt and sauté for 2 to 3 minutes. Reduce flame and mix in yoghurt with fennel and rose water. Mix well, cover and cook till mutton is ¾ done. • For rice, heat oil in an earthenware vessel on low flame. Add rice and sauté for a minute. Mix in salt and 1 cup water and cook, stirring occasionally till rice is half done and moisture has dried. • Remove half the cooked rice into a bowl. Spread the rice in the vessel in an even layer and top with cooked mutton (with any pan juices). Spread the mutton over rice and cover with a layer of remaining rice. Add 2 cups water and sprinkle over with saffron water. • Shape dough into a long roll and place along the edge of the vessel containing layered biryani. Place lid on the vessel and press firmly to seal into the dough. Cook on low flame for 15 to 20 minutes or till rice and mutton are cooked. (The dough sealing the vessel will also have cooked and solidified to a crust.) • To serve, break open dough seal, garnish with reserved caramelised onions and serve hot. Here are some more simple recipes you can try out at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More from Yahoo Brings Vikas@Home
Eggplant Kaachri Ingredients: 2 thin long Eggplants (baingan), cut into 1/3rd of an inch thick slices to taste Salt 1 ¼ teaspoon Red chilli powder 1 cup Wholewheat flour (atta) 1 teaspoon Ground cumin 1 teaspoon Carom seeds ½ teaspoon Turmeric powder 1 tablespoon Chickpea flour 2 tablespoons Vegetable oil (or as required for shallow frying) Method: • Sprinkle salt and chilli powder on the eggplant slices and mix well to evenly coat each slice. Keep aside to marinate for five minutes. • In a mixing bowl, combine the wheat flour, cumin, carom seeds, turmeric, salt and chickpea flour. Mix well. • Dredge the seasoned eggplant slices in the flour mixture, making sure each slice is properly coated. • Heat oil in a griddle or frying pan on medium flame. Arrange the eggplant slices in a single layer on the hot griddle and drizzle oil on top as well. Cook for 2 to 3 minutes or till slices are golden. Turn over, drizzle lightly with oil and cook till eggplant is just done. • Serve hot. More videos from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS For Sauce 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 tomato, deseeded & finely chopped 1 teaspoon garam masala powder 2 tablespoons white sesame seeds Salt to taste ¾ cup yoghurt, whisked For Okra 1 tablespoon coriander powder 2 inch piece of ginger, finely chopped 4 cloves garlic, finely chopped 1 teaspoon chilli powder 2 teaspoons cumin powder 1 tablespoon fennel seeds, coarsely crushed Juice of 1 lemon Salt to taste 3 tablespoons vegetable oil 200 gm okra, tips cut off and slit lengthwise METHOD • For sauce, heat oil in a pan over medium heat and add cumin seeds. When cumin crackles, add turmeric and tomato and sauté for a minute. • Add garam masala powder and sesame seeds and cook for 2 minutes. Stir in about ¼ cup water and salt, reduce heat and simmer the mixture till it thickens. • Meanwhile, in a mixing bowl combine coriander powder, ginger, garlic, chilli powder, cumin powder, crushed fennel, lemon juice, salt and 1 tablespoon oil, and mix well. • Using a spoon, stuff the spice mixture into slit okra and keep aside. • Heat remaining oil in a fresh frying pan over medium flame and arrange the stuffed okra in an even layer on it. Reduce the heat to low, cover and cook for 3 to 4 minutes. • When tomato mixture is thick and almost dry, reduce heat to low and stir in whisked yoghurt. Cook, stirring constantly for a minute, then add sauce to okra. Cover and cook fro 2 to 3 minutes till flavours merge. • Serve hot with any bread of your choice. Here are more simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. MONK’S POTATOES INGREDIENTS 2 tablespoons sesame oil 6 to 8 cloves garlic, peeled & thinly sliced 2 dried red chillies 3 tablespoons sesame seeds 2 potatoes, diced with peel Salt to taste Juice of ½ lemon Sprig of cilantro METHOD • Heat oil in a pan on medium heat. Add garlic, red chillies and sesame seeds and sauté till garlic turns dark brown and is slightly burnt. • Toss in potatoes with salt and sauté for 2 to 3 minutes. Now add 1 cup of water and bring the mixture to a boil. Reduce heat to low and cook till potatoes are soft and cooked through. • Add the lemon juice and mix well. • Garnish with cilantro and serve hot with bread. Note: Make sure not to burn the garlic too much or it could turn bitter. More from Yahoo brings Vikas@Home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS 1 cup all-purpose flour (maida) 1 teaspoon baking powder ½ teaspoon baking soda 100 ml condensed milk 100 gm butter 1 teaspoon cardamom powder Zest of 1 lemon Juice of ½ lemon ½ cup milk Miscellaneous 6 muffin moulds, greased & dusted METHOD • Preheat oven to 150C/300F. Grease and dust muffin moulds. • In a mixing bowl, sift maida, baking powder and baking soda. Keep aside. • In a fresh large mixing bowl, combine condensed milk and butter. Whisk briskly till mixture is smooth and light in consistency. • Add cardamom powder, lemon zest and lemon juice. Mix well. • Gradually mix in dry ingredients in small batches alternating with milk to make a smooth batter. • Pour the batter into prepared muffin moulds till half filled and bake in preheated oven for 15 to 20 minutes or till toothpick inserted in the centre comes clean and surface of muffins is golden. • When done, remove from oven, demould and keep on a cooling rack to cool. Take a look at other simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: 1 cup split pigeon pea lentils, washed and soaked for 30 minutes 1 teaspoon red chilli powder Salt to taste ½ cup yogurt ½ cup cream ½ cup whole milk 4 fresh betelnut leaves 2 tablespoons vegetable oil, plus a few drops for smoking coal 6 to 8 cloves 4 green cardamom pods A pinch saffron 1 green chilli, finely chopped 5 to 6 cloves garlic, finely sliced 1 teaspoon cumin seeds a few sprigs fresh mint Miscellaneous A few pieces of charcoal Method: • Transfer soaked pigeon peas (with soaking water) to a medium saucepan and bring to a boil over medium flame. Add 1 cup water, chilli powder and salt and bring to a boil again. When mixture begins to boil, reduce the flame to low and cook the lentils till mushy, stirring occasionally and skimming off any scum that rises to the surface. • Meanwhile, combine yogurt with cream and milk in a mixing bowl and whisk till smooth. Keep aside. • When lentils are cooked, transfer to a strainer placed over a bowl and rub mixture through the sieve. Alternatively, transfer to a blender or processor and blend till smooth. • Place the charcoal on a wire rack and place over a high flame till red hot. • Transfer the strained (or blended) lentils to a clean saucepan and place betel leaves on the surface. • Drizzle the hot coal with a few drops of oil and as it smokes, place the smoking coal on the betel leaves using tongs. Cover the saucepan tightly and keep aside for 8 to 10 minutes. Using tongs, gently remove charcoal and carefully lift the betel leaves and discard. Place pan over medium flame. • Combine cloves with cardamom pods in a mortar pestle and crush coarsely. Add to the lentils. • Add saffron with yogurt-cream-milk mixture and whisk well. • Add green chilli and bring the mixture to a gentle simmer. • Heat oil in a small frying pan over medium heat. Add garlic and cumin and when garlic is fragrant, pour the mixture into the simmering lentils. Cover and remove from flame. • Mix gently and serve hot garnished with mint sprigs. More from Yahoo Brings Vikas@Home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS 2 tablespoons vegetable oil 2 teaspoons mustard seeds 10 - 12 fresh curry leaves 1 teaspoon asafetida 1 small onion, thinly sliced 1 green chilli, finely chopped 1 teaspoon turmeric powder 200 gm vermicelli 1 teaspoon sugar Salt to taste METHOD • Heat oil in wok or kadhai over medium heat and add mustard seeds, curry leaves, asafetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften. • Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens. • Add sugar and salt and mix well. Cook till sugar dissolves. • Serve warm. More wonderful recipes from Masterchef Vikas Khanna at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: For shallow frying Oil 1 nos. (large) Onion (finely chopped) 8-10 Fresh Curry leaves (shredded) 2 nos. (medium) Tomatoes (finely chopped) 1 teaspoon Turmeric powder 1 teaspoon Coriander powder 1 tablespoon Sugar To taste Salt 400 gm Hung Yoghurt ½ cup Semolina Method: 1. Heat 1 tablespoon oil in a saucepan over medium flame, add onion and curry leaves. Saute till onion turns golden brown. 2. Mix in tomatoes, turmeric powder and coriander powder and cook till mashed. Add sugar and salt, and cook till sugar dissolves. Remove from flame and cool to room temperature. 3. Add the hung yoghurt to the sautéed mixture and mix gently but thoroughly. Divide the mixture into small portions and shape into patties. 4. Spread semolina in a plate and roll the shaped patties to evenly coat with semolina. 5. Heat oil in a frying pan over medium flame, add the patties to the pan and shallow fry till golden. Gently remove and drain on absorbent paper. Serve hot with spicy green cilantro mint chutney. More simple recipes from Masterchef Vikas Khanna at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
chilli Paneer biryani recipe with step by step videos - mildly spiced and delicious dum cooked layered chilli paneer biryani. I have been wanting to post a recipe of chilli paneer biryani for a long time . This chilli paneer dum biryani recipe is very different than any chilli paneer biryani recipe you must have seen or read. Here I have just marinated the paneer cubes, layered with cooked rice and then dum cooked. So no gravy is made before. The paneer cubes do not become dense or hard as we are not cooking them twice.
People eat chutney mostly for taste. Be it parathas or any snack, people like sour, pungent and sweet flavored chutney with everything. People are upset if you are bored eating oatmeal and oats at breakfast. Don't be Including these chutneys in your breakfast will not only enhance the taste of breakfast but will also improve your health. So let's know the recipe for making five such chutneys.
Excess salt is harmful to health and you may have many serious diseases. Excess salt not only worsens the taste of your food, as well as many fatal diseases related to high blood pressure to heart. If you eat more salt than the prescribed quantity, then you are also at increased risk of getting a fatal disease like cancer. In such a situation, it is important to know how much salt you should eat throughout the day so that you stay healthy. Apart from this, you also have to keep in mind that there are many things that also have high salt content and they can harm you.
Ingredients- Sweet Corn,Onion,Yellow Capsicum,Green Capsicum,Spring Onion,Ginger ,Garlic,Red Chilli Paste,Chilli Sauce,Dark Soya Sauce,Vinegar,Black Peeper,Sugar,Chinese Wine,Salt
Buttery, vanilla-infused and delicately crumbly with a melt-in-your-mouth texture, these Austrian Vanillekipferl cookies will thoroughly win you over. They’re a shortbread cookie made with the addition of nuts and a generous dusting of vanilla sugar, which you can either buy ready made or easily make it yourself . Bonsai Hospitality Chef and Founder Akanksha shares the full recipe of Christmas vanillekipferl cookies. Bonsai Hospitality is a food and beverages consulting. It's one of the few companies run and owned by professional chefs. And consists a base kitchen for pursuing their passion to serve true and pure food products .
Christmas is almost here and people across the world are gearing up for the merry celebrations, especially plum cake that makes an important part of the festival. Here, Bonsai Hospitality Chef and Founder Harbir Singh Jolly shares the full recipe of Traditional Christmas Plum Cake. Bonsai Hospitality is a food and beverages consulting. It's one of the few companies run and owned by professional chefs. And consists a base kitchen for pursuing their passion to serve true and pure food products .