Lose 10 Kg in 20 days

In current days overweight is the most common problem in this world because of our fast life. everyone is fast everyone wants to do everything in hurry. they want to be rich in a year, they won't gain weight a night. they want to lose weight in a day but every healthy thing takes time. if you achieve in a day they cause many issues. but I am here not to talk about fast life, I am here to talk about weight loss. I know you are here to read the above title and I am here to tell you this is not possible. I know you are now upset but I am here, to tell the truth not to spread lies.

I saw many articles like losing 1 kg in a day, losing 10 kg in 10 days, and losing 5 kg in a week. these all are diverting you and demotivating you. reality is that this is not healthy and even not possible. when you start weight loss you can lose 3 kg in just 3-4 days because its a water weight but after that, your weight loss is slow because of your real weight many problems are created, and almost every time we fail to lose our weight like cravings, illness, and many other things. I suggest you take healthy meals during weight loss take dry fruits, eat fruits, and drink juice. do exercise, do yoga or run do what you want but take time to lose weight and be motivated.

What we eat indian food during weight loss?

 As Indians, many people think that all Indian foods are healthy and many Indian people think that all Indian foods are unhealthy. we were always confused and discussed what we should eat or not during weight loss. I have a solution to this problem whether we eat or not.

Top Indian healthy things that we eat during weight loss.

Curd:

Per 100gm

Calories: 81 kcal

Carbohydrates: 4.6 gm

Protein: 3.5gm

Fat: 3.3gm

Fiber: 0gm

Besan ki roti:

Per 1 Roti

Calories: 150 kcal

Carbohydrates: 19 gm

Protein: 5 gm

Fat: 6 gm

Boiled Egg:

Per 50 gm

Calories: 77 kcal

Carbohydrates: 0.6 gm

Protein: 13 gm

Fat: 5.3 gm

Idli:

Per  1 Count

Calories: 28 kcal

Carbohydrates: 8 gm

Protein: 2 gm

Fat: 1 gm

Fiber: 2 gm

Mixed Dal:

Per  1 Serving

Calories: 132 kcal

Carbohydrates: 26.18 gm

Protein: 10.36 gm

Fat: 6.32 gm

Fiber: 20 gm

Here are the most common things that we do in our regular days and during weight loss dieting we avoid these things to eat we think that they are not good for our health but these all are myths for more details comment down.

Healthy and tasty noodles recipes for weight loss

 Healthy and Tasty Noodles Recipe for Weight Loss

We all want to eat tasty and healthy recipes, not for only weight loss but also for our regular life. We all want to eat healthily, with less oil, low calories, healthy carbs, and full of protein.

Now I have a solution for all of your this regular life problems about healthy and tasty noodles recipe for weight loss. Now let's see further about these healthy dishes and enjoy your life.

How do we make healthy noodles?

Let's start

• Firstly, we have to change our regular white noodles to brown noodles.

• Start with boiling noodles with a little bit of salt and 5 drops of olive oil. After boiling noodles wash noodles with water to remove the stickiness of noodles.
• Now, We proceed with vegetables. You can take any veggies that you love to eat Like broccoli, carrot, chicken, eggs, pea, etc. 
• Boil your favorite vegetable or meat as you like. Boiled with 4-5 garlic cloves, 1/2 teaspoon of salt, 1 dry red chili, and 1 teaspoon of olive oil. It's a bit half cooked.
• After half-boiled veggies or meat, we have to take a paan on the stove and put it in 2 teaspoons of olive oil. Now saute veggies and meal until it changes the color. 
• Add the spices you love with noodles but skip market sauces if you can. Use homemade sauces if you can but if you can have time to make the homemade sauce then use readymade sauce but in low quantity.
• After adding sauces add salt, chili, black pepper, chili flakes, and basil mixed it well. After mixing, now add noodles and mixed them well.
• you can also add cheese if you love it.
• After mixing all of these healthy and tasty noodles is ready to eat.

These homemade noodles are tasty and healthy. If you try it then definitely you will love these noodles. And don't forget to give us feedback through the comment section.

Paneer

History of paneer

Paneer is introduced by Afghans and Iranians Invaders During 75-300 CE, in the Kushan-satavahana era. But there is a debate between ancient India, Afghans and Iranians, and Portuguese-Bengali for the origin of paneer.

Paneer Cuisine

Paneer cuisine is hugely famous in India. every wedding and party is incomplete without paneer cuisine. There is a long list of paneer cuisine like Shahi paneer, paneer bhujri, Matar paneer, etc. 

There are some rare people who don't like paneer cuisine. Shahi paneer is famous all over India may be in the world everyone makes shahi paneer at home and it's a short and simple recipe.

Making Paneer at Home (Step by step)

Take 1 liter of milk and boil it on gas. after boiling squze 1-2 lemons. After dropping the lemon into the milk the khoya and water separate. Take khoya on a cotton soft cloth to separate all water from khoya.

take a heavy object at putting it on khoya. after one hour you see that khoya was made attached and made paneer. 

Now paneer is ready to make dishes.

Kebab

 History of kebab

Kabab is a dish of Mughals, royal royalty of Mughals dish. mughals started to rule India in the 15th century then Mughals' dishes, and clothes fabrics and starting introduced to India one of the famous dishes of Mughals that everyone liked in the 21st century. Kebab is a dish which has wide varieties in the 21st century today we make vegetables kabab but in our history kabab is made from boneless meat. Mainly the region of the kebab is the middle east but the looters in the 12th century are famous all over the world. its taste is spicy and a little chewy and smells like beautiful smokey. It usually cooks on coal. that's the authentic way to cook kebab.

Ingredients of kebab

1/2 kg Meat cut in small pieces as you want

50 gm Raw papaya paste

50 gm garlic paste

30 gm ginger paste

1 teaspoon red chili powder

1 teaspoon Hot spice Mixture

1 teaspoon Salt

1/2 teaspoon Cumin powder

1/2 spoon black pepper powder

100 gm Curd

200 ml Mustard oil

Recipe of kebab (Step by step)

Marinate

Mixed all ingredients and keep them aside for 3-4 hours.

How to cook?

Marinated meat has to be put in a metal seek and keep on a coal stove and cook until cooked and convert into beautiful color. 

Note: Cook on a coal stove is not easy. you have to be safe. Cook in a medium mode not too much fire and not less.

After cooking, the kebab applies Ghee over the kebab it generates a beautiful smell and increases in taste.

This is the authentic way to cook kebabs.

History of Biryani

Biryani has its own impression on the history of food. India has noticed many looters with every different culture and different cuisine. Muslim looters like Turkish, Arabians, Persians, and Afghans introduce binge-eat culture to India. The Mughal cuisine started famous in India during the 15th century and the Mughals began to rule India during the 19th century. The Mughals introduce a wide variety of dishes to India and they become very famous. Nowadays these dishes are famous as Mughals cuisine and many of us eat Mughals dishes with love. Like Biryani, Kebab, and Meat curry.

Types of Biryani

1. Hyderabadi Biryani
2. Kolkata biryani
3. Keema Biryani
4. Kabab Biryani
5. Mutton Biryani
6. Chicken Biryani
7. Paneer Biryani
8. Vegetable Biryani
9. Fish Biryani
10. Egg Biryani

Ingredients of Biryani

• Chicken/Mutton/Paneer/Fish/Vegetable
• Rice
• Curd
• Cashew
• Onion
• Garlic
• Ginger
• Red chili powder
• Salt
• Oil
• Milk
• Black Cardamom
• Small Cardamom
• Cinnamon
• Clove
• Caraway Seeds
• Lemon
• Curry leaves
• Coriander leaves
• Green chili
• Food color

Here, are some important things and history about Biryani Biryani that we all don't know about it we, love to eat Chicken Biryani from restaurants but we don't know the history of biryani.

Worls's Oldest Beverage

 World's Oldest Beverage?

There are many things that we take as a beverage but we don’t know the history about it we collect history to know the history. When was beer first invented? When was beer first discovered? What is the world’s first beer? What is the oldest recipe for beers?

  Beer 

Beer is one of the most consumable beverages in this world and the oldest also 45% of the population mostly drink beer over tea and coffee. It extracts with raw materials and with water or Hops and fermentation. Many flavors of beers on market like, smoky, toffee-like, oat-meal, etc.

When was beer first invented?

Beers are the Most favorable beverage in this world. beer was invented in 4000 BCE in the period of Sumerians.

When was the first beer discovered?

During the Agriculture revolution (10,000 BC), unrest was found accidentally by the assembling of native grains in the middle east. 

What is the world's first beer?

The world's first beer name is Kui made by china in ancient times around BCE. In the world's west, although, the process is now found as making beer in Mesopotamia at the god's tepe settlement now in modern Iran between 3500-3100 BCE.

What is the world's oldest recipe for beer?

There are different regions, different countries, and different types of people in this world and there are many types of beer recipes found by us written on stones or clay in ancient times and one of the oldest beer recipes we found is Brauerei Weihenstephan. 

Recipe of the world's oldest beer Brauerie Weihenstephan?

All Grains

Batch size: 5 gallons

Brewhouse efficiency: 72% OG:1.051

FG: 1.010

IBUS: 14

ABV: 5.4%

MALT/GRAIN BILL

INGREDIENTS

5.6 lb (2.5kg) German Wheat malt

1.9 lb (862 g) German pilsner

1.9 lb (862 g) German Munich malt (5-8L)

HOPS SCHEDULE

0.18 oz (5g) Herkules [14.5% AA] at 70 minutes 0.25 oz (7 g) perle [6% AA] at 65 minutes.

YEAST

Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, or similar strain.

Direction

Mill the grains and mash in at 113 ℉ (45℃), then follow the steps below for this double-decoction mash:

• Pull about one-third of the mash and heat it to 162℉(72℃), rest 20 minutes. Then heat it to 203℉(95℃), and rest for another 20 minutes.
• 
  
• Meanwhile, heat the rest of the mash to 131℉(55℃) and hold until the first decoction is complete.
• 
  
• Reunite the mash to bring it to about 149℉(65℃). Rest for 40 minutes.
• 
  
• For the second decoction, pull about one-third of the mash and heat it to 162 ℉(72℃), rest 20 minutes. Then heat it to 203℉(95℃) and rest for 15 minutes.
• 
  
• Reunite the mash to 172℉(78℃) and mash out.

Lauter and sparge to get about 6.6 gallons of water or more, depending on your evaporation rate. Boil 70 minutes following the hops schedule. After the boil, chill to 66℉(19℃), and aerate the wort and pitch of yeast. Ferment at 68℉(20℃) for 4 days. Optionally, if possible, add 1-2 quarts (946 ml-1.9 l) of fresh, unfermented wort (known as speise). Then ferment another 4 days at 68-72℉(20-22℃) before cooling to 41℉(5℃) 2 weeks. Package and carbonate to about 3.5 volumes.

Hence, In Modern days is not only time and drink beer to celebrate and enjoy. from 10,000 BC we used to drink beers to celebrate which is also the oldest Beverage to drink.