Foods to Avoid at The Office

This article focuses on the unhealthy foods that are rich in fat, high calorie, carbohydrate is not important and rich in sugar that you should keep it away if you value your commitment to lose weight, especially in an office environment.

Here are the three food groups that you should avoid in order not to consume too much of your time in office.

This article focuses on the unhealthy foods that are rich in fat, high calorie, carbohydrate is not important and rich in sugar that you should keep it away if you value your commitment to lose weight, especially in an office environment. These foods will increase your blood pressure, contain refined sugar and saturated fats that can be easily put on weight when you work in an office.

   1. High-calorie foods and sugar

      This food comes in the form of brownies, cupcakes, Twinkies, donuts and cakes. All these foods contain high sugar and fat “evil” that will boost your sugar levels. In a short time, these foods will make you feel hungry again. All that you want to do is take one of these foods, and the vicious cycle continues, which is slowly building an unneeded extra calories in your body. This food may be good when consumed as a snack a little, but if you consume too often, it will get you in trouble.

   2. Poor Food Nutrition

      Unhealthy food is usually in the form of potato chips, french fries or other junk food. Fried foods have little nutritional value. Not only contains high carbohydrate and fat, these foods do not give the slightest of fiber, vitamins or minerals needed to build a healthy body. Consume too much will just make you gain extra fat, something that not everyone wants.

   3. Pure sugar foods

      Examples of pure sugary foods such as all kinds of candy, ice cream, cake and other sweets. These foods contain high calories, but only provides very little nutrition. The tongue will feel satisfied after eating these foods, but in the end it will make you gain weight and make you dizzy deal. Especially if you spend a lot of your time in the chair, it is important to be extra careful of what you want to eat.

Awadhi Food Festival at Hotel K C Residency

The richness Awadhi cuisine lies not only in the variety of cuisine but also is the ingredients used in creating such a variety. The Nawabs of Awadh were renowned for their extravagance and their patronage of the best courtesans, craftsmen and cooks. 

Under dim lighting of Falak, the hotel's restaurant where everything bears a rural feel, from the mughal jharokas to the earthen warmth, the Chef recreates the nawabi delicacies. From a dessert made of lamb stock to a course of dal chawal prepared solely from dry fruits, the rich and ostentatious cuisine of the Muslim royalty has always made for a curious study. However, a cuisine that has remained unexplored till date is from Rampur, a city that once was home to hundreds of nawabs, a city that gave way to several gastronomic inventions, courtesy the Incessant experiments of the royal khansamas (cooks) and a city that still hold several food secrets in its belly.

Awadhi cuisine was never paid attention to, except for a few food enthusiasts like Mohammad Rehman who are now trying to gather these secrets from the predecessors of khansamas. Rehman, who has been researching on the cuisine for years, has developed a few royal flavours and organized Awadh food Festival at the K.C Residency these days. 

Rehman has not only worked on getting the flavours and techniques right but also on reviving the log -lost recipes from the royal kitchens. So you have something like Gosht ka Halwa ,a dessert made from mutton lamb and even Mirchi ka Halwa which is made of green chilles and was devised by khansamas after years of experiments to keep aliments like flu and stomach infections at bay. There are many dishes with sandalwood powder too, like Gobhi Musallam (cauliflower dish) and Rampuri jheenga (prawns) and in some, he has used khus attar (poppy seed fragrance). "The cooks then were so sharp that to suit their employer's royal taste, they created a recipe of dal chawal from badam (almonds) 

The cuisine still remains one of the most unexplored ones because its history was never documented anywhere."If you try hard, you many come across some culinary information in Persian. Whatever is left of this cuisine is through the passing on of the recipes from one generation to the other, "rues Rehman. Though a few gave away their secrets one the condition of confidentiality, most never divulged their methods & techniques. 

"Words like korma, sheema and pulao stumble upon in most Muslim royal cuisines, be it Kashmiri, Hyderabad or Awadhi and every khansama will claim it belongs to the cuisine of his state. The fact, however, is the truth got buried in the pages of history centuries ago, except for a few that were passed on from one generation to the other.Taar kormas, the dish, still an essential part of Rampur, got its due to the unique gravy which, when held between two fingers, produce a wire-like texture. "Its is a lamb dish and requires a good 24 hours of slow and continuous cooking. Lamb bones contain gelatin and the more you cook, the more they get gelatinized. Hence, the wire-like consistency,"he explains, adding, "It is because of prolonged cooking only that this cuisine acquires its character."

After the downfall of the royals, these cooks could not become popular, partly because of the lack of opportunities and partly because of what Rehman describe as "attitude problem."He says, "since most nawabs were hypersensitive about how their food tasted, they employed different cooks from different delicacies. For example, if someone excelled at the art of firni making ( rice dessert),he would make just that and not do anything else. Over the years, these khansamas developed an attitude which resulted in them finding it difficult to survive anywhere else other than royal kitchens. They don't like to be ill-talked - something that happens in most restaurant/hotels, they won't do any chores other than what they are expert at and things like that. That is why they are still confined to the smaller towns and cities. 

Lobster salad

Ingredients of the lobster salad:

4 large lobsters
Lettuce variety (to taste)
For the vinaigrette

Salt
Pepper
4 tablespoons olive oil
Lemon Drop
1 tablespoon Dijon mustard


How to prepare lobster salad:

We'll take the lobster and get in plenty of salted boiling water for about 6 minutes and let cool.

Chosen will wash lettuce and shall be cut, mix in a bowl, set aside.

Then separates from the shell of the lobster meat from tails and claws. Prepare a vinaigrette by mixing a source of lemon juice, mustard, olive oil and a pinch of salt and pepper.

Provided in the center of the plate above the bare lobster shell, is accompanied with a small bouquet of lettuce, all seasoned with mustard vinaigrette.

German sausage salad

Ingredients for German sausage salad:

2 tablespoons chopped parsley
2 eggs
300g thick German sausage
4 lettuce leaves
1 tablespoon mustard
Salt and pepper
3 tablespoons walnut oil
3 tablespoons white wine vinegar
1 onion
2 tomatoes

How to prepare German sausage salad:

First coceremos eggs, once cooked we will put in cold water and let cool.

On the other hand cut the German sausage into slices.

Will wash the lettuce leaves and brush off the water.

Also will wash the tomatoes and remove the stem and split them into quarters.

Peel the onions, wash and chop.

Prepare a sauce with vinegar, oil, mustard, salt and pepper.

Divide lettuce leaves among 4 plates.

Peel eggs and split them in half. Next, put half an egg on each plate. Give then the chopped tomato, chopped onion and sliced German sausage.

Sprinkle salad German sausage with sauce and garnish with parsley dishes.

Squid Salad

Squid salad and tomatoes stuffed with tuna

This is one of the salads more original, is very complete and very well stay with your guests, go ahead and prepare.

Ingredients squid salad and tomatoes stuffed with tuna for 4 people:

8 squid medium
8 lettuce leaves
4 tomatoes
12 salted anchovies
100 gr. of tuna canned


For the vinaigrette:

1 boiled egg into very small pieces
2 cloves of garlic
½ green pepper
1 cup oil
1 cup cider vinegar
Salt

Method of preparation of the salad:

This dish we will draw for rations.

First, clean the squid , cut them into thin rings and give a boil for 2 minutes in salted water to avoid getting stiff. Remove and reserve.

Cut the tomatoes in a crown and empty without breaking them and fill with the tuna .

We clean and cut the lettuce and place it in the bottom of the four plates, covering the lettuce put the squid and anchovies on top. In the middle of each plate place the tomato .

Chop very fine ingredients for the sauce and mix well in a bowl, alinamos each plate and serve. MTX43KJ3D2QN

Plum cake of chocolate and orange

Plum cake of chocolate and orange is a recipe for 8 people , the type desserts , difficulty Very easy and ready in 90minutes. Look how to cook the recipe.

ingredients
- 375 g flour
- 400 g sugar
- 200 mL of sunflower oil
- 200 ml of whey (can be replaced by whole milk or semi)
- 2 eggs (yolks and whites separated)
- 1 pinch of salt
- 1 packet of baking powder
- 3 tablespoons unsweetened cocoa powder
- The zest of 2 oranges
How to make chocolate cake plum and orange

 In a large bowl mix the flour, sugar, oil, buttermilk, yeast, cocoa powder and two buds. Beat well with mixer until well blended all the ingredients.

Then add the orange zest and mix well, this time with a spoon.

Finally assemble the egg whites until stiff with salt and gently incorporate outflanking the bottom up to the mass.

We covered a plum cake pan with parchment paper, fill with dough and bake in hot oven at 180 g for about 50-60 minutes.

It is important not open the oven during the first half hour but the cake may not rise.

We found that it is ready, as always, prick the cake with a toothpick or knife into the center comes out clean when you remove it if it means that the cake is ready.

Remove from the oven and let stand in pan about 5 minutes.

Desmoldamos and let cool on a rack and if possible, we keep in a tin box.

Nut Cake

Ingredients and method of preparation:
8 servings
350 gr. of flour
150 gr. butter
4 tablespoons water
2 tablespoons sugar
1 pinch of salt. For the cream
2 cups milk
1 vanilla pod
150 g. sugar
3 egg yolks
50 gr. corn flour. To cover
75 gr. toasted and peeled hazelnuts
50 gr. of currants
50 g. shelled walnuts
50 g. of peeled almonds
150 gr. apricot jam.

How to prepare: Pass the flour, sugar and salt screening. add butter, cutting it into small cubes. with the fingertips, work the mixture until it is crumbling. adding water little by little while mixing with a fork. cake dough into a ball. wrapped in a cloth and let stand in refrigerator about 30 minutes. flour the surface of the table and stretch with the roller. Place the pastry on a buttered circular mold. trim overhanging edge. Prick the bottom with a fork. Put it in the refrigerator and let stand 15 minutes. cover the dough with foil and place a weight on top of vegetables. Bake 10 minutes on high heat. remove the weight of vegetables with paper and bake 5 minutes more. Place a vanilla pod in the milk and bring to a boil. Beat the yolks with the sugar. pour hot milk over the yolks, dissolve the flour in a little milk and add to saucepan. simmer, stirring until the cream thickens. pour it over the drum light temperature and bake 10 minutes more. heat the jam and pass by the Chinese. Put the nuts on the cream. cover with jam

Process of making olives

Step forward in the process of elaboration of olives is harvested. We'll take a bucket and we will have to collect directly from olives olive branches, or cut the branch. Once the bucket, pass to the second step.

Second step is to take the bucket of olives, and placed in a container on the table not to be ducking all the time.

Prepare a kitchen mallet or stone washed well above the table will have a wooden base and then we will take one by one all the olives and give them a blow, thereby making them a good cut, crushing them. The crushed olives were deposited in a bucket. (This process is done in the olives will be dressed to be sour)

The process for the marinated olives is as follows: with a knife, one by one all the olives are cut arem medium without going over.

The third step is to take these buckets and fill them with water for 7 days to be changing the water.

In the next articles will be the next steps to develop:

Bitter olives
Marinated olives
Sevillanas Olives

Beauty Recipes with Oils

Oils have been used since the ancient times for beauty care. The ayurvedic system contains thousands of prescriptions using oil. Here we are referring to pressed oils, like olive oil, sesame seed (til) oil, mustard oil, coconut oil, almond oil, sunflower oil, castor oil, etc. They have been commonly used as massage oils for centuries.

In Aromatherapy, essential oils are used. They are very different from the pressed oils. Essential oils are present in a large number of plant products, like flowers, leaves, seeds, or even the bark of the tree. The fragrance of rose, sandalwood, jasmine, lavender and so on is due to their essential oils. Essential oils should never be used by themselves. They should be mixed with pressed oils, or with lotions like rose water. One also has to mix them in the right proportion. Fragrant Body Massage Oil: Add a few drops of rose oil or sandalwood oil to any pressed oil, like almond oil, sesame seed oil or olive oil. This makes a fragrant massage oil for the body. Sandalwood protects the skin from rashes and rose helps to improve blood circulation and tone the skin. Both these essential oils, due to their aromas, also induce relaxation of the mind. You can add 5 drops of essential oil to 50 ml pressed oil. 

Dry Skin: Mix egg yolk with a little olive oil and apply on the face. Wash it off with water after 20 minutes. If you wish to lighten skin colour, add lemon juice to the mixture. 

Face Mask for Normal to Dry Skin: Mix 2 teaspoons wheat bran (choker) with one-teaspoon orange peel powder, one teaspoon each of honey, curd and olive oil. Apply and wash off after 20 to 30 minutes.

Dry Hair: Egg yolk and almond oil can be applied on the hair too, to nourish dry hair, repair split ends and add shine. It will also add body to the hair. 

Cradle Cap: Babies also develop a scaly condition on the scalp, called "cradle cap." The scales should not be pulled out. They should be softened with pure olive oil, applying it with cotton wool. The next day, wash the baby's scalp with a baby shampoo that does not sting the eyes. 

Hands: Massage olive oil or til oil into the skin. Then take half teaspoon sugar and scrub on the hands till the sugar has dissolved. Wipe off with a moist towel. 

Nails: Heat almond oil and massage the nails and cuticles (skin around the nails). It can also be massaged into the hard skin of elbows and knees. 

Dark Circles and Wrinkles around eyes: Daily apply pure almond oil sparingly (very little quantity) around eyes and massage it lightly on the skin only with the ring finger for one minute under each eye. Leave on for 15 minutes and wipe off gently with moist cotton wool.

Hair oil with amla and methi: Take 10 to 15 gms of dry amla and one teaspoon fenugreek (methi) seeds. Grind both amla and methi seeds coarsely. Add them to 100 ml pure coconut oil or sesame seed (til) oil. Put all the ingredients in a glass jar with a tight fitting lid. Keep it in the sun daily for 15 days, shaking it each day in order to stir the ingredients. After 15 days, strain the oil through a clean muslin cloth and keep the oil in a glass jar. This oil may be used to apply on the hair. It will benefit all hair types, as well as dandruff conditions.

Crab Salad

Ingredients crab salad:

Crab sticks

Natural pineapple chunks

Mayonnaise

Boiled eggs

How to prepare the crab salad:

First boil the eggs. 

Once the pelaremos boiled and cut into chunks, reserve on a plate. 

We will take a large piece of pineapple and cut off also reserve. 

The crab sticks'll cut into strips, and we will take the boiled eggs, pineapple chunks and we will take the mayonnaise and mix it all and let the crab salad in the refrigerator a couple of hours.

Pizza dough

Dough ingredients of pizza:

(For 2 pizzas)

1 kg of flour

1 cup olive oil

2 glasses of water

Salt

(For 1 pizza)

Half a glass of olive oil

Half a glass of water

Half a kilo of flour

Dough ingredients of pizza:

(For 2 pizzas)

1 kg of flour

1 cup olive oil

2 glasses of water

Salt

(For 1 pizza)

Half a glass of olive oil

Half a glass of water

Half a kilo of flour