benefits of eating raw onion with food

⁣Here’s a simple and delicious recipe for Antojitos Minis, perfect for appetizers or party snacks. These mini Mexican-inspired pinwheels are bursting with flavor!

Antojitos Minis Recipe
Servings: 24 minis (approx.)
Ingredients

4 large flour tortillas (8-10 inch)
8 oz (225 g) cream cheese, softened
1 cup shredded Mexican blend cheese
1/4 cup finely chopped bell peppers (red, green, or yellow)
1/4 cup finely chopped green onions
1/4 cup chopped black olives (optional)
1 tsp taco seasoning (store-bought or homemade)
1/4 tsp garlic powder
Salsa, sour cream, or guacamole (for dipping)


Instructions


Prepare the Filling:

In a mixing bowl, combine the softened cream cheese, shredded cheese, taco seasoning, and garlic powder. Mix well until smooth.


Add Veggies:

Stir in the chopped bell peppers, green onions, and black olives (if using). Make sure all ingredients are evenly distributed.


Spread the Mixture:

Lay a tortilla flat and spread a thin, even layer of the filling across the entire surface.


Roll It Up:

Tightly roll the tortilla into a log shape. Repeat with the remaining tortillas and filling.


Chill the Rolls:

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes. This helps the filling firm up and makes slicing easier.


Slice and Serve:

Remove the plastic wrap and cut each roll into 1-inch slices to create mini pinwheels. Arrange on a serving platter.


Serve with Dips:

Pair your Antojitos Minis with salsa, sour cream, or guacamole for dipping.



Tips:

For added spice, include chopped jalapeños or a dash of hot sauce in the filling.
Use spinach or whole wheat tortillas for added variety.

Enjoy these colorful, flavorful bites! 🌮

⁣Ahi Poke Recipe
Ahi poke is a delicious, fresh, and flavorful Hawaiian dish made with raw tuna, marinated in a savory sauce. This dish is perfect as an appetizer, a light meal, or a side dish for a tropical-themed dinner.
Ingredients:

1 lb sushi-grade ahi tuna (yellowfin tuna), cubed
1/4 cup soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or sugar
1 tablespoon fresh lime juice
1 tablespoon grated ginger
1-2 cloves garlic, minced
1/4 cup green onions, chopped (scallions)
1 tablespoon sesame seeds (optional)
1/2 teaspoon red pepper flakes or 1 small chili (optional for heat)
1/4 cup cucumber, thinly sliced (optional)
1/4 cup avocado, diced (optional)

Instructions:


Prepare the Ahi Tuna:
Cut the sushi-grade ahi tuna into small, bite-sized cubes, about 1/2-inch in size. Place the tuna cubes in a large mixing bowl.


Make the Marinade:
In a separate small bowl, combine the soy sauce, sesame oil, rice vinegar, honey (or sugar), lime juice, grated ginger, and minced garlic. Stir well until the sugar dissolves and all ingredients are combined.


Marinate the Tuna:
Pour the marinade over the cubed ahi tuna. Gently toss to coat the tuna evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 15-30 minutes, allowing the flavors to meld.


Add Optional Ingredients:
After marinating, add the chopped green onions, sesame seeds, red pepper flakes (or chili), and cucumber to the bowl. Gently mix everything together. If you like, you can also add diced avocado for extra creaminess.


Serve:
Serve the ahi poke immediately, garnished with additional sesame seeds or green onions if desired. It can be served on its own, over a bowl of steamed rice (for poke bowls), or with crispy wonton chips as an appetizer.


Tips:

Sushi-grade Tuna: Be sure to use sushi-grade tuna for the freshest and safest experience, as this will be consumed raw.
Customize: Poke is highly customizable. Feel free to add ingredients like seaweed salad, radishes, or even pineapple for a tropical twist.
Marinating Time: If you let the tuna sit in the marinade for too long, it can become "cooked" due to the acid in the marinade, so don't exceed 1 hour of marinating.

Enjoy this refreshing, healthy, and flavorful Ahi Poke, perfect for summer or any time you're craving a light, vibrant dish!

⁣Spiral-Sliced Ham Recipe
This easy, flavorful recipe for spiral-sliced ham is perfect for holidays, family gatherings, or any special occasion. With minimal prep, this tender ham will be a showstopper at your next meal.
Ingredients:

1 spiral-sliced ham (about 8-10 pounds)
1/2 cup brown sugar
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves (optional)
1/2 teaspoon ground ginger (optional)
1 tablespoon butter (optional, for a rich glaze)

Instructions:


Preheat the Oven:
Preheat your oven to 325°F (165°C). Prepare a roasting pan by lining it with aluminum foil for easy cleanup.


Prepare the Ham:
Remove the spiral-sliced ham from its packaging. If your ham has a glaze packet, you can discard it or use it as an extra flavor base. Place the ham, cut side down, into the prepared roasting pan. Cover it loosely with foil to keep the moisture in.


Make the Glaze:
In a small saucepan, combine the brown sugar, Dijon mustard, honey, apple cider vinegar, cinnamon, cloves, and ginger. Stir over medium heat until the sugar dissolves and the mixture is well-combined. If you want a richer glaze, add the tablespoon of butter and stir until it melts into the glaze.


Glaze the Ham:
Brush the glaze generously over the top of the ham, making sure to coat the slices between the spiral cuts. Reserve some glaze to brush on later as the ham cooks.


Bake the Ham:
Place the ham in the oven and bake for about 1.5 to 2 hours, or until heated through and caramelized on top. Baste the ham with the glaze every 20-30 minutes, ensuring it stays moist and flavorful.


Finish and Serve:
Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven. Let it rest for about 10 minutes before serving, allowing the juices to redistribute. Slice and serve, drizzling with any leftover glaze.


Tips:

For extra flavor: Add some fresh herbs like rosemary or thyme to the roasting pan for a fragrant touch.
Leftovers: Spiral-sliced ham makes great leftovers for sandwiches, soups, or salads!

Enjoy your tender, sweet, and savory spiral-sliced ham that’s sure to impress your guests!

⁣Today, in our village, we cook a halwa recipe using biscuits. Usually, halwa is made with wheat flour, but we use biscuits instead of any flour. This is a very easy snack recipe that everyone can easily cook in minutes.

We add milk, palm jaggery, and some nuts to make the halwa tastier and more traditional.

We taste the warm halwa on a rainy day evening!

The taste is Delicious!

⁣Today in our village, we cook sweet and spicy chicken wings recipe! We first fried the chicken wings then we made it smokey chicken by keeping it on smoke. We made Hot and Sweet chicken sauce by using Honey and Poprica. Before adding sauce, the chicken wings are so crispy then it is tasty!

⁣Today, in our village, we cook a spicy chicken recipe using Chili, Garlic, and sauces. First, we fry marinated chicken and mix it with some veggies and sauces in an open vessel. This chicken recipe is best for starters, and it will be delicious with a slight spiciness.

⁣Today in our village, we cook Fried baingan recipe using big-sized brinjal. First, we sliced the brinjal then we apply special masala and fried it in a big tawa with traditionally made gingelly oil.

We use traditional special Chettinad masala to fry this eggplant. We use the rest of the brinjal pieces to cook brinjal curry.

The taste is delicious!

⁣We cook tasty Fried rice recipe by adding fried chicken and eggs. Fried rice is one of the famous South Indian street food recipe in our area. Evening time we enjoy this tasty street food with friends and family.

Today we cook this recipe on our own in our village area. The taste is realistic as street food.

⁣Today, in our village, we are cooking a delicious egg recipe with hot oil. First, we add eggs directly into boiling oil. Then we made an egg puffs recipe with vegetables and fried eggs. Normally, puffs are made in the oven, but we make them without the oven.

Finally, we enjoyed this snack recipe with tea. Yummy!

⁣Today in our village, we make traditional indian street food recipe. Vada pav recipe is one of the famous street food in mumbai. It is look like burger and the making proccess is also similar with each others. We cook the vada pav at the rainy season and eating the vada pav at rainy day is also makes the place heaven.

⁣Today in our village, we cook a French Fried Potato recipe. This French Fries recipe is a simple and easy snack recipe that everyone can cook quickly at home. We first boiled the sliced potatoes, then we sun dried them to make crispy Frech Fries.

Finally, we eat this snack in the evening by adding some hand-ground species masalas. Yummy and Crispy.

⁣PRAWNS FRY | Crispy Shrimp Fry Recipe Cooking in Village | Tasty Fried Shrimp Seafood Recipe


⁣Today we cook prawns fry recipe with adding some unique ingredients like Varki, Coconut, and some more. Prawn is all time tastiest seafood item by using any type of cooking method and adding any additional ingredients.

We just cook fried shrimp recipe by adding ingredients which are available in our village. Taste is crispy!

⁣PESHAWARI CHAWAL | Pakistan Special Golden Pulao Recipe Cooking in Indian Village | Mutton Recipes


⁣The world has a lot of most tasty pulao recipes with different names like Chana Mewa Pulao, Zaiqa Chawal, and more. Today we cook Pakistan's special Beef Chana Mewa Pulao recipe using mutton instead of Beef.

We use Chana and Dry grapes as the main ingredients for this pulao recipe.

That taste is delicious!

⁣⁣FULL CHICKEN BIRYANI | Whole Chicken Biryani Cooking & Eating in Village | Arabian Biryani Recipe


Today, in our village, we cook a chicken biryani recipe using whole chicken. Traditional biryani masala, homemade ghee, coconut oil, and other fresh ingredients give the biryani a pleasant aroma and taste.

We eat full chicken biryani in the evening. The taste is perfect!

⁣INSIDE MUTTON BIRYANI | Full Goat Mutton Cooking with Stuffed Biryani | Mutton Inside Biryani Recipe


⁣Today we cook mutton inside biryani with three full goats. We cooked biryani first, then we stuffed it in the goats. Then we steam all three goats.

This biryani taste like mutton mandi biryani. The taste is delicious!

⁣MANDI BIRYANI | Underground Cooking | 3 Full Goat Arabian Mutton Mandi Recipe | Kuzhi Mandhi Biryani


⁣Today in our village, we cook mutton mandi recipe by cooking three full goats. Kuzhi Mandi recipe is one of the famous Arabian food which is cooking meat and rice together in underground. We do the same traditional Arabian method to get the real taste of the mandi Recipe.

We tasted Mutton Mandhi for the first time in our life! Really Tasty!

⁣Today in our village, we make caramel pudding cake using bread and eggs. We bake the mixing for 2 hours in our open cooking vessel then we freeze it in the cooling. Finally, we enjoyed the cake in the evening!

⁣Today, in our village, we cook goat testicles using chicken eggs. Goat testicles are one of the parts of the mutton meat. It's a nutrition-rich part of whole meat.

First, we cook goat balls and eggs separately, then mix them with masalas and spices.

⁣Today in our village, we cook 100+ mutton bone marrow with the traditional Chettinad method. Mutton bone marrow is one of the tastiest piece in the mutton recipe.

We collect a huge amount of bone marrow to make this mutton recipe.

We enjoy this traditionally cooked mutton bone recipe with our mutton gravy.