Wellnutrion

Pesara dosa (also known as pesara attu or mung bean dosa) is the national dish of India and one of the most popular breakfast foods in Andhra and Rajasthan. A dosa is a paper-thin pancake made from an earthy dough that is left to ferment and rise for eight to ten hours. It has a bubbly texture and a unique, mixed, toasty and buttery flavor. Pesara dosa is made from ground mung beans and dough, resulting in a unique bread that is healthy and quick to prepare. Additionally, ginger, cumin seeds, onions, and green peppers can be added to enhance flavors. Served hot or cold, pesara dosa is usually accompanied by upma and ginger, tamarind or coconut chutney and garnishes.  

Bánh canh is a traditional Vietnamese noodle soup. The thick noodles are made from tapioca or rice flour, while the soup is made with different ingredients such as ham (bánh canh gio heo), snakehead fish (bánh canh ca loc), or crab (bánh canh cua). This noodle soup is generally thicker than other Vietnamese soups, and the consistency of the liquid is more like gravy than broth. The base is usually made from pork bones or sometimes chicken and flavored with sugar, salt and fish sauce. Side dishes include Vietnamese mint and finely chopped scallions.  

3 cups medium or long grain white rice, 3 tablespoons of vegetable oil 2 tablespoons of sofrito 120 g tomato sauce 1 can gandulli (pigeon peas), partially drained 2 tablespoons of alcaparrado 1 pack Sazon with Achiote 1/2 pack of ham flavoring 1 teaspoon of adobo 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/8 teaspoon ground thyme Salt and pepper (start with 2 teaspoons of salt) 4-6 glasses of hot water Rinse the rice thoroughly with water and set it aside. In a medium or large saucepan (about 6 quarts), heat the oil and sauté the sofrito until tender. Add tomato sauce and cook for 2 minutes. Mix the gandules, alcaparrado, all the spices and 4 glasses of water. Taste and readjust the seasonings, adding additional salt 1 teaspoon at a time. The broth should be heavily seasoned and salty. Bring to a quick boil, then add the rice and mix. You may need to add more water to make sure the rice is covered with 2 cm of water. Bring the heat to a gentle boil and allow most of the liqu...

Blodpudding is one of the traditional Swedish dishes made with animal blood. It is typically prepared with pork blood mixed with flour, beer or svagdricka, butter and spices and then baked in the oven. After it is prepared, it is thinly sliced ​​and fried with a little butter or oil until the surface is slightly crispy. Traditional way of serving is red blueberry jam, crispy bacon. A variation of this dish is blodkorv (blood sausage), to which lard, raisins and spices are added, along with the usual ingredients. As intriguing as this dish may sound to a foreigner, blodpudding is a very popular and common food for lunch or dinner in most Swedish families. In fact, the Swedes did not abandon their habit of eating foods made with animal blood, as they found this substance very nutritious and healthy. Children are often served at school with potato cake (potatisbullar) and blueberries.

Insalata di riso is a delicious Italian salad packed with healthy ingredients like rice, tomatoes, tuna, peas, bell pepper, mushrooms, mozzarella, and pine nuts. It is usually served as a side dish, although it can be consumed alone as a light meal. The dish is incredibly versatile, so almost any ingredient can be added to rice, but chopped vegetables are the most popular choice. In Italy, there is a specific canned vegetable mix, called condiriso, which is used for insalata di riso, only available in summer. The salad is very popular because it is easy to prepare and is believed to taste even better when marinated in its own juices. It is recommended to decorate the insalata di riso with a few boiled eggs.

  500 g Brussels sprouts 1 carrot ½ onion 1 teaspoon of honey 3 glasses of hot water ½ teaspoon of olive oil 1 teaspoon salt Chopped onions are fried in heated olive oil until they turn yellow. When the onions turn yellow, add finely chopped carrots and fry for another 5 minutes. Salt and honey are added along with the cabbages and mixed a little more. Hot water is added and served when the vegetables are soft.

1 cup of rice 1 cup of boiling water 7 tablespoons of tomato puree 1 cube of beef broth 2 tablespoons of butter 1 teaspoon of salt Rinse 1 cup of rice through hot water and wash it roughly. Thus, it will be purified from excess starch. Open the bottom of a preferably shallow pressure cooker. Add the drained rice and 7 tablespoons of tomato puree to the pot and mix until it gets hot. Or you can grate 2 large tomatoes and cook for 2-3 minutes and add. Then add 1 cube of broth and 1 glass of water to the pot and close the lid. The whistle will rise quickly as the pan is hot. Bake for 7 minutes after the disc has risen. At the end of 7 minutes, depressurize the pot and open the lid. Add 1-2 tablespoons of butter and let it brew for 3 minutes.