Recommendations for Avoiding Six Ski Resorts on Independence Day

Potatoes are an essential part of the kitchen, used to prepare various dishes, whether it's vegetable stews, fried donuts, or fries for children. However, it often happens that just a few minutes after peeling or cutting potatoes, they start to take on a light brown or black hue.

This occurs due to the oxidation process, where the starch of the cut potato comes into contact with air. This color change not only worsens the appearance of the product but can sometimes also affect its taste. If you plan to store cut potatoes in advance and want them to remain white and fresh, there are simple kitchen tricks that can solve this problem.

There are several effective methods to prevent potatoes from browning:

• Soaking in Cold Water: The simplest and most effective method is to immediately place the potatoes in a bowl of plain cold water after cutting. Water prevents direct contact between the potato and oxygen in the air, thereby stopping oxidation, and allows the potato to remain white for many hours.
• Adding Lemon Juice or Vinegar: If longer storage is required (for example, overnight or for several hours), half a teaspoon of lemon juice or white vinegar should be added to the water. The citric acid in the lemon completely blocks the oxidation process, preventing the potato's color from changing.
• Using Ice Water: When cutting potatoes for making fries or tikki, immediately placing them in ice-cold water helps remove excess starch. This not only prevents browning but also makes the potato very crispy when frying.
• Water with Salt or Coriander: Adding half a teaspoon of salt to the water containing the cut potatoes protects them from browning and helps balance excess moisture inside. This preserves both the taste and the appearance of the potato when cooking dishes.

On Independence Day, when a public holiday is declared, people prepare various dishes at home. While children fly kites on the roof, the enjoyment of eating 'Tiranga Idli' will make the celebration even happier. The main concern on a holiday is often choosing a breakfast dish, and making special 'Tiranga Idli' will help delight all family members.

Although the traditional South Indian snack idli is white, to celebrate the achievement of independence, it can be colored with the tricolor, adding a local touch. Such an idli will not only look beautiful but also taste delicious. Its flavor will be even better when paired with coconut chutney.

How to Make Tiranga Idli:

Here is a simple recipe for making delicious and fluffy 'Tiranga Idli' at home, without unnecessary hassle.

Ingredients Needed for Tiranga Idli

Idli Batter:

For Orange Color:

For Green Color:

Cooking Method

Preparing the Batter: Take ready-made idli batter and divide it into three equal parts, placing each in a separate bowl. Leave one part white, simply adding salt to taste.

Making the Orange Batter: Heat a little oil in a pan. Sauté mustard seeds, curry leaves, red peppers, chopped tomatoes, and carrots until soft. Once the mixture cools, blend it in a blender to obtain a smooth puree. Add this puree to the first part of the batter.

Making the Green Batter: Blend boiled spinach greens, green cilantro, green pepper, and ginger in a blender with a little water until a thin puree is obtained. Mix this green paste well with the second part of the batter.

Steaming Tiranga Idli: Prepare an idli steamer or fill a pot with water and set it to heat. Lightly grease the idli molds with oil.

Layering Technique: First, place one teaspoon of green batter in the mold. Carefully layer the white batter on top of this. Then, add a layer of orange batter on top. Place the idli mold in the pot and steam over medium heat for 10–12 minutes.

Checking Doneness: After 12 minutes, check for doneness by inserting a knife or toothpick. If the knife comes out clean, the idli is done. Let it cool, then remove it from the mold using a spoon.

Serving with Three Chutneys

Serve hot 'Tiranga Idli' with white coconut chutney, red tomato chutney, and green coriander and mint chutney. The sight of the tricolor on the plate will delight both children and adults.

Chef's Tip: If desired, before serving, you can lightly fry the idli by adding mustard seeds, curry leaves, and sesame seeds to give it the flavor of fried 'Tiranga Idli'.

Uzbekistan and the Philippines held a meeting to discuss prospects for deepening interaction in the field of tourism. The parties agreed to increase tourist exchanges and implement new joint projects.

The meeting took place on August 14 and was attended by S. Bobokalonov, Deputy Chairman of the Tourism Committee of Uzbekistan, Roberto G. Manalo, the Philippine Ambassador to Uzbekistan, and Behbat Sodnoma, the Honorary Consul of the Philippines.

Participants discussed the further development of ties between the two countries in the field of tourism and the expansion of mutual tourist flows. Representatives familiarized the delegation with the historical and cultural heritage of Uzbekistan, as well as the country's potential in areas such as pilgrimage, gastronomic, ecological, and other types of tourism. Information was presented on measures being taken in Uzbekistan to attract foreign tourists.

Furthermore, the parties exchanged views on developing practical cooperation between representatives of the tourism industries of both countries. Potential tools for cooperation considered included business meetings, presentations, familiarization tours, and other events aimed at promoting the tourism potential of Uzbekistan and the Philippines.

After the main part of the meeting concluded, the parties continued to discuss issues of further partnership in tourism and the promotion of joint initiatives.