Italian Food calorie chat | Nutrition Data

Italian Food Calorie Content

Italian Food	Calories per typical serving
Starters
Melon	40
Melon with Parma ham	150
Mozzarella and tomato salad (no dressing)	190
Mixed fish salad	220
Bruschetta	220
Minestrone soup	240
Tuna and bean salad	300
Garlic bread, 4 pieces	400
Main courses
Spaghetti arrabiata	400
Mushroom risotto	475
Scampi provençale	500
Cannelloni	500
Ravioli	510
Chicken risotto	550
Spaghetti napoletana	630
Lasagne	650
Spaghetti marinara	690
Spaghetti bolognese	720
Pizza	750
Spaghetti carbonara	1,020
Desserts
Gelati	140
Cassata	150
Zabaglione	185
Tiramisu	440

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

American and Mexican Food calorie chat | Nutrition Data

American and Mexican Food Calorie Content 

American and Mexican Food	Calories per typical serving
Starters
Barbecue ribs	360
Tortilla chips and salsa	515
Chicken wings with barbecue dip	520
Potato skins with sour cream	565
Tortilla chips and guacamole	590
Quesadilla	650
Nachos	1,000
Main courses
Caesar salad	535
Chicken burrito	600
Chicken enchilada	615
Chicken chimichanga	675
Beef burritos	695
Beef enchilada	700
Beef chimichanga	765
Chilli cheeseburger and fries	775
Chilli con carne	800
Vegetable fajitas	810
350g/12oz well-done sirloin steak with fries	860
Chicken fajitas	1,035
Beef fajitas	1,300
Double cheeseburger with fries and coleslaw	2,120
Desserts
Chocolate fudge cake	400
Banana split	400
Key lime pie with whipped cream	560
Mississippi mud pie	570
Pecan pie	690

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Indian Food calorie chat | Nutrition Data

Indian Food calorie content:

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Indian Food Calorie Content

Indian Food	Calories per typical serving
Starters
Cucumber raita, 1tbsp	20
Tomato sambal, 1tbsp	20
Mango chutney, 1tbsp	60
Poppadom, each	65
Lime pickle, 1tbsp	70
Onion bhaji, each	190
Vegetable samosa, each	260
Meat samosa, each	320
Main courses
Tandoori chicken	300
Aloo gobi	330
Vegetable curry	350
Keema madras	450
Aloo saag	500
Beef madras	540
Vegetable biriyani	550
Lamb bhuna	680
Chicken tikka masala	680
Chicken curry	700
Rogan josh	700
Chicken dhansk	720
Beef kheema	780
Chicken korma	870

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Healthy Eating Habits - Tips and Guide

Developing Healthy Eating :

Make the most of your life- Live The healthy way:

Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love. Rather, it’s about feeling great, having more energy, stabilizing your mood, and keeping yourself as healthy as possible– all of which can be achieved by learning some nutrition basics and using them in a way that works for you. You can expand your range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet.

Healthy eating tip 1: Set yourself up for success

To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a healthy diet sooner than you think.

• Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety, and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more delicious.
• Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking.  As your small changes become habit, you can continue to add more healthy choices to your diet.
• Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy, and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

Healthy eating tip 2: It's not just what you eat, it's how you eat

Healthy eating is about more than the food on your plate—it is also about how you think about food. Healthy eating habits can be learned and it is important to slow down and think about food as nourishment rather than just something to gulp down in between meetings or on the way to pick up the kids.

• Eat with others whenever possible. Eating with other people has numerous social and emotional benefits—particularly for children—and allows you to model healthy eating habits. Eating in front of the TV or computer often leads to mindless overeating.
• Take time to chew your food and enjoy mealtimes. Chew your food slowly, savoring every bite. We tend to rush though our meals, forgetting to actually taste the flavors and feel the textures of our food. Reconnect with the joy of eating.
• Listen to your body. Ask yourself if you are really hungry, or have a glass of water to see if you are thirsty instead of hungry. During a meal, stop eating before you feel full. It actually takes a few minutes for your brain to tell your body that it has had enough food, so eat slowly.
• Eat breakfast, and eat smaller meals throughout the day. A healthy breakfast can jumpstart your metabolism, and eating small, healthy meals throughout the day (rather than the standard three large meals) keeps your energy up and your metabolism going.
• Avoid eating at night. Try to eat dinner earlier in the day and then fast for 14-16 hours until breakfast the next morning. Early studies suggest that this simple dietary adjustment—eating only when you’re most active and giving your digestive system a long break each day—may help to regulate weight. After-dinner snacks tend to be high in fat and calories so are best avoided, anyway.

Healthy eating tip 3: Fill up on colorful fruits and vegetables 

Fruits and vegetables are the foundation of a healthy diet. They are low in calories and nutrient dense, which means they are packed with vitamins, minerals, antioxidants, and fiber.

Try to eat a rainbow of fruits and vegetables every day and with every meal—the brighter the better. Colorful, deeply colored fruits and vegetables contain higher concentrations of vitamins, minerals, and antioxidants—and different colors provide different benefits, so eat a variety. Aim for a minimum of five portions each day.

Some great choices include:

• Greens. Branch out beyond bright and dark green lettuce. Kale, mustard greens, broccoli, and Chinese cabbage are just a few of the options—all packed with calcium, magnesium, iron, potassium, zinc, and vitamins A, C, E, and K.
• Sweet vegetables. Naturally sweet vegetables—such as corn, carrots, beets, sweet potatoes, yams, onions, and squash—add healthy sweetness to your meals and reduce your cravings for other sweets.
• Fruit. Fruit is a tasty, satisfying way to fill up on fiber, vitamins, and antioxidants. Berries are cancer-fighting, apples provide fiber, oranges and mangos offer vitamin C, and so on.

Apple pie Grandmon Recipe

Make Delicious American Apple Pie 

Know your Apple pie:

Apple pie - Traditional form Recipe

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Original Recipe Yield 1 - 9 inch pie

 

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Footnotes

• Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Nutritional Information 

Amount Per Serving  Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg

For your Knowledge fact:

Apple pie in American culture

An apple pie is one of a number of American cultural icons.

In the English colonies the apple pie had to wait for carefully planted pips, brought in barrels across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the eighteenth century, and it has since become a very popular dessert.

Apple pie was a common food in eighteenth century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: “Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children.

A mock apple pie made from crackers was apparently^{[clarification needed]} invented by pioneers on the move during the nineteenth century who were bereft of apples. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Although apple pies have been eaten since long before the European colonisation of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.”The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball, hot dogs, apple pie and Chevrolet". There are claims that the Apple Marketing Board of New York State used such slogans as "An apple a day keeps the doctor away" and "as American as apple pie!", and thus "was able to successfully 'rehabilitate' the apple as a popular comestible" in the early twentieth century when prohibition outlawed^{[citation needed]} the production of cider.

The unincorporated community of Pie Town, New Mexico is named in honour of the apple pie

American Potato salad classic food recipe

How to Make the Classic Potato salad 

Know your Potato salad:

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

A Classic American Potato salad with tomato ,cucumber & lutes dressing

It's the feels n looks yummy.  Actually there are various ways to prepare this salad and you could have various flavours based on the ingredients.

The Way to Prepare the Dish:

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8 servings

Ingredients:

• 2 pounds small red-skin or Yukon Gold potatoes, scrubbed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared white horseradish
• 1 tablespoon dill pickle juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 small cucumbers, halved lengthwise, seeded, and thinly sliced crosswise (1 1/2 cups)
• 1/2 cup chopped green onions
• 1/3 cup finely chopped dill pickle

Preparation:

1. Bring a large pot of water to a boil. Add the potatoes, cover, and cook over medium heat for 12 to 15 minutes, or until firm-tender. Drain and let cool until warm.

2. Meanwhile, make the dressing: In a large serving bowl, whisk the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt, and pepper until well blended.

3. Stir in the cucumbers, green onions, pickle, and warm potatoes. Gently toss to mix and coat. Cover and refrigerate for at least 1 hour for the flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate it in an airtight container for up to 2 days ahead.
• Potatoes of equal size will cook in the same amount of time. Cook potatoes for a salad just to the firm-tender stage. Overcooked potatoes will absorb too much of the dressing and become mushy.
• When selecting potatoes, choose those that are fairly clean, smooth, and firm. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Potatoes with a low-starch content are recommended for the potato salad because they will hold their shape in a salad. Low starch varieties include the blue of purple, Yukon Golds, red-skin and fingerlings.
• Add a can of drained tuna or salmon, drained kidney beans, black beans, or chick-peas, or ham chunks to the salad for a heartier version of this potato salad.
• For a colorful version of this salad, use a mix of small blue potatoes, red-skin and Yukon Gold. 

Cheesy Chicken Enchiladas Mexican food recipe home made

Cheesy Chicken Enchiladas:

Let me take you to the world crusine. From my favorite bag today I will guide you to prepare Mexican recipe Enchiladas.

Let me give a brief  history on Enchiladas:

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845. An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Ingredients

• 2 cups cubed, cooked chicken meat
• 1/4 cup chopped onion
• 4 cups shredded Cheddar cheese
• 1 cup sour cream
• 8 (8 inch) flour tortillas
• 1 1/2 cups chopped tomatoes
• 1/2 cup black olives

Method :

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Chicken cheese Enchiladas 

kadai paneer Restaurant type Home made recepie

Kadai Panner (Indian cottage chese )

The name has it all. I can bet most of the time when we visit a restaurant or we are cooking daily or a special occasions  we always have a paneer dish. 

Kadai paneer is one of them. My fav is kadi panner with butter naan. Let me share with you a home cooking style to make the magical kadai paneer taste like resturant with amazing flavour.

To start with we need following ingredients. 

Required ingredients onion tomato capsicum green chilli

1.   2 cups paneer, cubed
2. Half a capsicum / green bell pepper, cubed
3. 1 large onion
4. 2 green chillies
5. 3-4 pods of garlic, crushed
6. 1" piece of ginger, crushed (or 1tsp ginger garlic paste)
7. 1 tomato, pureed
8. 1 tbsp tomato paste (or another pureed tomato)
9. A generous pinch of kasuri methi / dried fenugreek leaves
10. 1 tsp red chilli powder
11. A pinch of turmeric powder
12. 1/2 tsp jeera / cumin seeds
13. 1 tsp coriander powder / dhania powder / malli podi (I add a little more than this)
14. 2 tsp oil
15. Salt to taste

Chopped coriander leaves to garnish

Method

1. Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.

2. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.

3. To this, add the tomato paste and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.

5. Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the bell pepper is cooked but still crunchy.

7. Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.

Garnish with coriander leaves and serve hot with your favorite bread- Naan,roti,chapati or rice

Kadai Panner

Restaurant style Paneer Butter Malsala

INDIAN RECIPES : PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is delicious Punjabi recipe. Learn how to make/prepare Paneer Makhani by following this easy recipe.

Paneer Butter Masala Recipe Difficulty Average Rating 8.9 / 10  Recipe Type Veg Ingredients: • 250 gm Paneer • 2 Onions (blanched and pureed) • 2tbsp Butter • 3 tbsp Tomato puree • 1 tsp Ginger garlic paste • 2 tbsp Cashew nut paste • 2 tbsp Kashmiri chili powder • 1 tsp Coriander powder • 1 tsp Turmeric powder • 1 tsp Garam masala • 1 Cup Fresh cream How to make Paneer Butter Masala: • Cut Paneer in cubes and fry. Soak them in warm water so that they become soft. • Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste) • Add Ginger garlic paste to the brown paste mixture and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime. • Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready.

Chicken Tandoori - Best way to Prepare the Yummy Indian Magic

Chicken Tandoori  Made at home on  wood fire 

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Total Time: 9 hours, 30 minutes

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chickenseveral times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.