Ingredients



  • lemon juice

    Lemon juice, a fruit juice, is the juice of lemons (citrus). Fresh lemon juice is obtained by squeezing lemons. Lemon juice, either in natural strength or concentrated, is sold as a bottled product most of the time, usually with the addition of ascorbic acid (vitamin C) and a preservative such as sodium metabisulfite. Lemon juice can be used to make lemonade, and is, along with lime juice, an important part of many cocktails. Lemon juice has a pH of around 2.3 [1] and is good for removing the tarnish from pennies that are made from mainly zinc. It can be used to make cream cheese as it is effective in curdling milk

  • Lemon rind

    Lemon rind or zest is the oil rich outer skin of a lemon. The volatile oils in the zest make it extremely flavorful, which is why some recipes call for the addition of lemon zest in addition to lemon juice or lemon essence. The process of removing lemon zest is known as “zesting,” and many kitchen supply stores sell tools which are specifically designed to remove lemon zest. Other citrus fruits can be zested as well for an infusion of intense flavor in a wide range of dishes. The peel of a citrus fruit contains two top layers; the zest, and the pith. The zest is shiny, brightly colored, and textured; it is the outer surface of the fruit which consumers can directly see. The pith is a white, fibrous membrane directly below the zest which helps to protect the fruit inside. While the pith of a citrus fruit is often edible, it is not very exciting, so when a fruit is zested, the zest is gently separated from the pith to isolate the flavor.

  • Lentil

    "Lentils are legumes, related to beans and peanuts, and to some comparable to dried split peas in appearance, although they are not as sweet. Botanists believe they originated in the Near East and were likely one of the first domesticated crops there. This is important given their nutritious nature. Like beans they have a high protein content, about 26%. In fact, the only legumes superior in protein to them are soybeans. Lentils are available in many varieties and in a plethora of colors. Many may be familiar with slightly tan colored or green versions, but you can also find them in various shades of red, orange, golden and even black. There’s not significant difference between the varieties in terms of taste, though green lentils are somewhat nutritionally superior to other forms because they tend to have a higher dietary fiber content. In regards to nutritional quality, these legumes are a superior food. In addition to being composed of about 26% protein, a single serving of lentils, about half a cup (about 113 grams) uncooked, has 60% of the recommended daily allowance (RDA) of iron, 67% of the RDA for Vitamin B1, and a whopping 31 grams of dietary fiber. The high fiber content may be instrumental in helping to reduce total cholesterol, and can easily help you meet recommended daily requirements for fiber. They’re an excellent food, adaptable to many dishes, and certainly rank as one of the most nutritious foods available in the human diet.S1_d8695172-aff1-4f79-b81e-cd47082684aa.jpgY2011-03-31 17:00:58.4572011-04-05 17:44:31.080 326134Lettuce leaveslettuce-leavesSalad ke patteLettuce (Lactuca sativa) is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important as the leaf. Both the English name and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”, referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad. The nutritional value of leaf lettuce varies, depending on the cultivar. Like other leafy greens, leaf lettuce can have lots of calcium and other minerals, especially if it is grown on rich organic soil.S1_fcbd004b-445b-4c81-8556-c59eda7e2aef.jpgY2011-03-31 17:03:16.8932011-04-05 17:48:25.830 327137Lotus leaveslotus-leavesKamal ke patteThe lotus leaf (Nelumbo nucifera) is an aquatic perennial that is closely related to the common water lily (Nelumbo lutea). This plant has white flowers with light green leaves and grows throughout the tropical regions of Asia and the Middle East. Known by many other names including the sacred lotus, Indian lotus, Chinese arrowroot, and Egyptian bean, it has an extensive history. In fact, the sacred lotus has been used as a medicinal herb for thousands of years. The entire lotus plant has been used in Chinese medicine for treating everything from diarrhea to bleeding ulcers. Lotus leaves were also highly regarded as a weight-loss cure, as the plant is a diuretic. One of the main functions of the lotus leaf plant is to stop bleeding associated with excessive menstruation, hemorrhoids, and vomiting of blood. All parts of the plant can be used as an astringent and cardio tonic. In addition, lotus is employed as a treatment for mushroom poisoning. Used with other herbs, the plant can help treat sunstroke, fever, diarrhea, and dizziness. Lotus leaf is also become popular for lowering blood lipids and treating liver conditions, such as jaundice. An active ingredient found in the lotus plant, called nuciferine, is also thought to help reduce muscle spasms.S1_fa4635e9-c24b-465b-852a-80f4c8459b60.jpgY2011-03-31 17:05:41.8932011-04-05 17:52:26.660 3284Lotus rootslotus-rootsKamal kakdi/Bhenhe lotus root is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet. Preparation of the lotus root involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. When eaten raw, sections of lotus root can be used with dips or eaten alone, much in the same manner as celery or carrot sticks. Chopping lotus root into smaller pieces also makes it ideal for inclusion in cold salads as an extra layer of sweetness to balance out the overall flavor of the greens and the dressing. Sections of the root can be hollowed out and filled with such tasty fillers as cream cheese or pimento cheese, making a colorful and welcome addition to any tray of finger foods.S1_62aa5019-fea1-4b65-bbcb-fbfa840f812e.jpgY2011-03-31 17:06:42.707NULL 3293MacemaceJavitriMace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks. Mace is readily available in many cooking supply stores in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it. Mace can be used much like nutmeg would in things like cakes, scones, and spice cookies. It can also be used in curries, soups, cream sauces, roasts, and a range of other ingredients. To refresh mace which has gone stale from long storage, lightly toast it before use.S1_87e1e0d3-6713-4da2-968d-dd59a1f86587.jpgY2011-03-31 17:10:09.3002011-04-05 17:59:48.363 33011MackerelmackerelBangdaMackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. Common features of mackerel are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. A female mackerel lays about one million eggs at a time. Shearwater, tuna, dolphins, whales, orca, seagulls, marlins, sharks, and humans may hunt mackerel. Mackerel are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning—it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi.S1_95d31a86-7059-45ac-89f4-0d3a65249e9c.jpgY2011-03-31 17:16:37.380NULL 331123Malt vinegarmalt-vinegarSirkaMalt vinegar, or alegar, is a type of vinegar which is made by malting barley, turning the barley into a beer, and then allowing the beer to turn into vinegar. The flavor of malt vinegar is quite distinctive, and very familiar to many fans of fish and chips. In addition to being used as a condiment, malt vinegar is also commonly used in chutneys, and it can be added to pickling mixtures. The strong flavor makes malt vinegar less suitable for more mild, delicate sauces and dressings. Most malt vinegar is light brown, and it is often aged before sale to allow it to mellow. Fresh malt vinegar can have a raw, assertive, aggressive taste which is a bit intense, while well handled aged malt vinegar is creamy and soft. The acidity pairs with the distinctive malted flavor to create a very unique condiment. Unfortunately for fans of malt vinegar, some companies make imitations of this popular vinegar which are dyed with ingredients like caramel; these products may be labeled as malt vinegar, but they lack the complex, layered character of true malt vinegar."""

  • Mango

    Mango - the king of the fruits, is one of the most popular, nutritionally rich fruit with a unique flavor, fragrance, taste and heath promoting quality making it a common ingredient in new functional foods often labeled "super fruits". Mango is a tropical tree cultivated in many regions of India and now distributed wide across the world in many continents. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.

    Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Mangoes are a very good source of Vitamin C.

    Selecting a perfect mango needs some skills. Choose the ones with intact skin without any bruises or cuts. Unripe mangoes can be kept at room temperature for few days, and to ripen, keep them in paper covers. Ripen ones should be stored in the refrigerator. Bring back to normal temperature when the fruit is to be eaten to get the natural taste and flavor.

  • Mango pulp

    Mango pulp is the inner fleshy yellow, sweet part of the mango. Pulp of mango can be easily extracted by peeling any variety of mango and then crushing it. In order to extract mango pulp, crush using your hands or put the pieces in a mixer or food processor and blend to a pulp.

  • Mangoes (Raw)

    The greener version of mangoes, Raw mango is an aromatic fruit which is liked by al for its tart flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. Raw mangoes have firm skins and gives off tart smell.

  • Meat

    Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and poultry

    The quality and quantity of usable meat depends on the animal's plane of nutrition, i.e., whether it is over- or underfed. Scientists disagree, however, about how exactly the plane of nutrition influences carcase composition.[33]

    The composition of the diet, especially the amount of protein provided, is also an important factor regulating animal growth. Ruminants, which may digest cellulose, are better adapted to poor-quality diets, but their ruminal microorganisms degrade high-quality protein if supplied in excess. Because producing high-quality protein animal feed is expensive, several techniques are employed or experimented with to ensure maximum utilization of protein.

  • Milk

    Milk is an important food with many nutrients. The importance of milk in human culture is attested to by the numerous expressions embedded in our languages, for example, "the milk of human kindness". In ancient Greek mythology, the goddess Hera spilled her breast milk after refusing to feed Heracles, resulting in the Milky Way.

    In African and Asian developing nations, butter is traditionally made from fermented milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.

    When raw milk is left standing for a while, it turns "sour". This is the result of fermentation, where lactic acid bacteria ferment the lactose in the milk into lactic acid. Prolonged fermentation may render the milk unpleasant to consume. This fermentation process is exploited by the introduction of bacterial cultures to produce a variety of fermented milk products. Some of these products include sour cream, yogurt, cheese, buttermilk, viili, kefir, and kumis.

  • Milk Products

    Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent, from other mammals such as goats, sheep, yaks, camels, or horses. Dairy products are commonly found in European, Middle Eastern and Indian cuisine, whereas they are almost unknown in East Asian cuisine.

    Most dairy products contain large amounts of saturated fat.

    Some dairy products may cause health issues for individuals who have a lactose intolerance and milk allergies. Some dairy products such as blue cheese may become contaminated with the fungus Aspergillus fumigatus during ripening, which can trigger asthma and other respiratory problems in susceptible individuals.

    The dairy products, which have originated in India, are called indigenous dairy products. The products can be broadly classified in to khoa based and channa based. The importance of the dairy products were known to Indians since time immemorial or it could be roughly estimated to be around five thousand years ago and the development could be considered as an art.

  • Millet

    The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments such as those at risk of drought. They have been in cultivation in East Asia for the last 10,000 years. Millet has high concentrations of numerous vitamins, as well as a high volume of protein—a little over one tenth of the grain is protein. In addition, millet is gluten free. Millet also grows quickly and can be harvested as soon as three months after planting, providing an opportunity to get two or even three crops in a year. It is less susceptible to pests than some other grains, and can be grown without the use of expensive pesticides as a result.