Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes

Thursday, 7 August 2014

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

English Food Recipes

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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and gamepies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, theForme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon."^[1]

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curriesfrom the Indian subcontinent, and stir-fries based on Chinese and Thai cuisine. French cuisine and Italian cuisineare also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots insustainable rural agriculture.

A light breakfast might consist of breakfast cereal, muesli, boiled or scrambled eggs, toast and conserves or sometimes poached kippers. Continental breakfasts and porridge are also eaten. In the 18th and 19th centuries, the upper classes ate elaborate breakfasts including such dishes as kedgeree and devilled kidneys. Now, the substantial breakfast is the full English breakfast or 'fry-up'.

A traditional full English breakfast includes bacon (traditionally back bacon, less commonly streaky bacon), poached, fried or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausages, baked beans andblack pudding, usually served with a mug of tea. It can even be a multi-course meal, with lighter breakfast ingredients such as fruit or cereal being eaten as a starter to the fry-up. As nearly everything is fried in this meal, it is commonly called a "fry-up". When an English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty. Full English breakfasts are usually consumed in the home on non-working days, when there is enough time to prepare them, or at a hotel or cafe. They can also be enjoyed at lunchtime or as a late supper. Some eateries specialise in the "all day breakfast", and serve almost nothing else.

It is a widespread stereotype that the English "drop everything" for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and Cornwall, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also fairy cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime meal has been replaced by snacking, or simply dispensed with.

The Sunday roast was once the most common feature of English cooking. It is traditionally eaten every Sunday. It includesroast potatoes accompanying a roasted joint of meat such as beef, lamb, pork, duck or chicken and assorted other vegetables, themselves generally boiled and served with a gravy or roasted with the meat in its juices, which are then used as or added to the gravy. Sauces and jellies are chosen depending on the type of meat: horseradish or various mustards for beef, mint sauce or redcurrant jelly for lamb, apple sauce for pork and cranberry sauce for turkey. Yorkshire puddingnormally accompanies beef (although traditionally served in Yorkshire as a starter, from the days when meat was scarce so was served first as a "filler" ^[18]), sage and onion stuffing for pork and usually parsley stuffing for chicken. Gravy is made fromgiblets or the meat juices in the pan by adding water, stock or wine.

Game meats such as venison and pheasant which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by celebrity chefs, although they are not usually eaten frequently in the average household. Game is only available from September to February unless farmed.

The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife's practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration that the household was prosperous enough to afford the cost of a better than normal meal.

An elaborate version of the roast dinner is traditionally eaten at Christmas, with almost every detail rigidly specified by tradition. Since its widespread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens's time.^[19] This is served with the usual accompaniments, as well as trimmings such as pigs in blankets, sausagemeat and sometimes Yorkshire pudding. Before the period of cheap turkeys, roast chicken would be more common than goose although chicken was still a once a year treat until the 1950s, goose being unsuitable for small groups of diners.^{[citation needed]} Today goose is still occasionally eaten at Christmas, traditionally served with roast apples stuffed with sausagemeat.

Traditional desserts are generally served hot and are highly calorific. There are a number are variations on suet pudding, and "pudding" is the usual name for the dessert course in England.

Suet puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding are based on bread.Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding. Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other traditional hot desserts include apple pie, treacle tart, Gypsy tart. Eton mess andtrifle are served as cold desserts.

There is also an elaborate dried fruit–based Christmas pudding, and the almond-flavoured Bakewell tart originating from the town of Bakewell. Banoffee pie, now known internationally, was invented by a Sussex restauranteur in the 1970s.

Traditionally, many desserts are accompanied by custard or cream, clotted or whipped.

For much of the 20th century Britain had a system where fresh milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by electric vehicles called "milk floats", though it has now been largely replaced by supermarket shopping. Some areas of the country still, however, enjoy door to door fresh milk to this day.

Dandelion and burdock was originally a lightly fermented beverage similar to root beer. Later versions were more artificially made and alcohol free. Soft ginger beerwas popular from the late 19th to mid 20th century. Tizer and Lucozade are British carbonated drinks, the latter marketed as an energy drink. Lemonade generally refers to a clear, fizzy beverage in the UK. International brands of cola and energy drinks have become popular since the late 20th century.

Barley water, usually flavoured with lemon or other fruit, is a traditional British soft drink. It is made by boiling washed pearl barley, straining, then pouring the hot water over the rind and/or pulp of the fruit, and adding fruit juice and sugar to taste, although ready-made versions are usually consumed.

Squashes and cordials are an alternative to carbonated beverages. They are a non-alcoholic concentrated syrup that is usually fruit-flavoured and usually made from fruit juice, water, and sugar, which needs to be "diluted to taste" before drinking. Some traditional cordials also contain herbal extracts, most notably elderflowerand ginger.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Indian Food Recipes

Source:- Google.com.pk

Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs,vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.

The development of these cuisines have been shaped by Dharmic beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society.There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule.Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, potato, a staple of Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit.Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

A normal diet in early India consisted of vegetables, fruit, grain, dairy products, honey, and sometimes eggs and meat. Over time, segments of the population embraced vegetarianism. The advent of Buddhism and Jainism affected this shift, as well as an equitable climate permitting a variety of fruit, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic or taamsic developed in Yoga tradition. The Bhagavad Gita prescribes certain dietary practices. During this period, consumption of beef became taboo, due to cattle being considered sacred in Hinduism. Many Indians continue to follow this belief, making the use of beef in Indian cuisine somewhat rare. Beef is generally not eaten by Hindus in India.

During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travellers to India during this time introduced new cooking methods and products to the region, including tea and spices. Northern India was later invaded by Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Indians consider a healthy breakfast important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd.People of western India prefer dhokla and milk and South Indians prefer idlis and dosas, generally accompanied by various chutneys.

Lunch in India usually consists of a main dish of rice in the south and east, or whole wheat rotis in the north and west. It typically includes two or three kinds of vegetables, and sometimes items such as kulcha, naan, or parathas. Along with dessert, paan (betel leaves), which aid digestion, are often eaten after lunch in parts of India.

Indian families often gather for "evening breakfast," similar to tea time to talk, drink tea and eat snacks. Dinner is considered as the main meal of the day.

There are many dietary restrictions that people follow based on the religion or faith they profess. Many Hindu communities consider beef taboo. Since it is believed that Hindu scriptures condemn cow slaughter, beef consumption has been banned in many states in India.Followers of Vaishnavism generally do not eat garlic and onions because they are advised against it in the Bhagavad Gita.Jains follow a strict form of vegetarianism, known as Jain vegetarianism, which in addition to being completely vegetarian, also excludes potatoes and other root vegetables because when the root is pulled up, organisms that live around the root also die.

Traditionally, meals in India were eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten with the right hand rather than cutlery. The left hand is used to serve oneself when the courses are not served by the host. Often roti is used to scoop curry without allowing it to touch the hand. In the wheat-producing north, a piece of roti is gripped with the thumb and middle finger and ripped off while holding the roti down with the index finger. A somewhat different method is used in the south for the dosai, the adai, and the uththappam, where the middle finger is pressed down to hold the crepe down and the forefinger and thumb used to grip and separate a small part. Traditional serving styles vary regionally throughout India.

Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture.

In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food.Leaf plates are less common today, except on special occasions.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Wednesday, 6 August 2014

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Diet Food Recipes

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Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle.
In addition to diet other words or phrases are used to identify and describe these foods including light, zero calorie, low calorie, low fat, no fat and sugar free. In some areas use of these terms may be regulated by law. For example in the U.S. a product labeled as "low fat" must not contain more than 3 grams of fat per serving; and to be labeled "fat free" it must contain less than 0.5 grams of fat per serving.

The process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some high-food-energy ingredient. This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke). In some snacks, the food may be baked instead of fried thus reducing the food energy. In other cases, low-fat ingredients may be used as replacements.

In whole grain foods, the higher fiber content effectively displaces some of the starch component of the flour. Since certain fibers have no food energy, this results in a modest energy reduction. Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy reduction.

In diet foods which replace the sugar with lower-food-energy substitutes, there is some controversy based around the possibility that the sugar substitutes used to replace sugar are themselves harmful. Artificial sweeteners have been the subject of intense scrutiny for decades, but according to the National Cancer Institute and other health agencies, there is no sound scientific evidence that any of the artificial sweeteners approved for use in the U.S. cause cancer or other serious health problems. Numerous research studies confirm that artificial sweeteners are generally safe in limited quantities, even for pregnant women.

In many low-fat and fat-free foods the fat is replaced with sugar, flour, or other full-food-energy ingredients, and the reduction in food energy value is small, if any.Furthermore, an excess of digestible sugar (as well as an excess of any macro-nutrient) is stored as fat. This unhealthy weight gain is only aided by the effects of preservatives and additives present in the food which are not accounted for in the 'diet food' label.

A healthy diet is one that helps maintain or improve general health. A healthy diet provides the body with essential nutrition: fluid, adequate essential amino acids from protein, essential fatty acids, vitamins, minerals, and adequate calories. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods. A healthy diet supports energy needs and provides for human nutrition without exposure to toxicity or excessive weight gain from consuming excessive amounts. Where lack of calories is not an issue, a properly balanced diet (in addition to exercise) is also thought to be important for lowering health risks, such as obesity,heart disease, type 2 diabetes, hypertension and cancer

Various nutrition guides are published by medical and governmental institutions to educate the public on what they should be eating to promote health. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Delicious Food Recipes

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When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such astapeworms and Toxoplasma gondii. Food poisoning and other illness from uncooked or poorly-prepared food may be caused by bacteria such as pathogenic strains ofEscherichia coli, Salmonella typhimurium and Campylobacter, viruses such asnoroviruses, and protozoa such as Entamoeba histolytica. Parasites may be introduced through salad, meat that is uncooked or done rare, and unboiled water.

The sterilizing effect of cooking depends on temperature, cooking time, and technique used. However, some bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive cooking, which then germinate and regrow after the food has cooled. It is therefore recommended that cooked food should not be reheated more than once to avoid repeated growths that allow the bacteria to proliferate to dangerous level.

Cooking prevents many foodborne illnesses that would otherwise occur if the food was eaten raw. Cooking also increases the digestibility of some foods because many foods such as grains, when raw, are inedible, and some are poisonous. For example kidney beans are toxic when raw or improperly cooked, due to the presence of phytohaemagglutinin which can be inactivated after cooking for at least ten minutes at 100 °C. Slow cooker however may not reach the desired temperature and cases of poisoning from red beans cooked in slow cooker have been reported.

Other considerations for food safety in cooking include preparation, handling, and storage of food. According to the USDA, the temperature range from 40 to 140 °F (4 to 60 °C), is the "Danger zone" where bacteria is likely to proliferate, food therefore should not be stored in this temperature range. Washing of hands and surfaces, and avoidance of cross-contamination are good practices in food safety. Food prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones other research however suggested otherwise. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with a diluted antibacterial cleaner, or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements

Proponents of Raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C, the vitamin elutes into the cooking water as well as becoming degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables.

German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labilephytonutrients. Sulforaphane, a glucosinolate breakdown product, which may be found in vegetables such as broccoli, has been shown to be protective against prostate cancer, however, much of it is destroyed when the vegetable is boiled.

Richard Wrangham from Harvard University argues in a 2009 book that cooking allowed Homo sapiens to develop a larger brain by increasing digestibility and freeing up time from foraging and chewing.

In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers. Studies suggest that around 32% of cancer deaths may be avoidable by changes to the diet. Some of these cancers may be caused by carcinogens in food generated during cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Many food, such as beef steak and broccoli, contain low concentrations of bothcarcinogens and anticarcinogens.

Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%. Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer.

Research has shown that grilling, barbecuing and smoking meat and fish increases levels of carcinogenic Polycyclic aromatic hydrocarbons (PAH). In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of diet – most intake comes from cereals, oils and fats. However, in the US, grilled/barbecued meat is the second highest contributor of the mean daily intake of benzo[a]pyrene at 21% after ‘bread, cereal and grain’ at 29%.

Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a possible carcinogen.

Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Torontosuggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colorectal cancer.Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked. This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist. "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, PhD, associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases.

Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins").These have been linked to ageing and health conditions such as diabetes and causing obesity.

Deep fried food in restaurants may contain high level of trans fat which is known to increase level of low-density lipoproteinthat may increase risk of heart diseases and other conditions. However, many fast food chains have now switched to trans-fat-free alternatives for deep-frying.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu

Simple Food Recipes
Source:- Google.com.pk

Food is material that comes from animals or plants. It is eaten by living things to provide energy and nutrition.Food contains the nutrition that people need to be healthy. People need to eat protein, fat, carbohydrates, vitamins, and minerals to be healthy. Liquids used for energy and nutrition are often called "drinks".

Food for humans is mostly made through farming or gardening, and includes animal and vegetable sources. Some people refuse to eat food from animal origin, like meat, eggs, and products with milk in them. Not eating meat is called vegetarianism. Not eating or using any animal products is called veganism.

Food produced by farmers or gardeners can be transformed by industrial processes (the food industry). Processed food usually contains several natural ingredients and food additives (such as preservative, antioxidants, emulsifiers, flavour enhancers, etc.).

At home, food is prepared in the kitchen, by the cook. The cook sometimes uses a cookbook. Examples of cooking utensils are pressure cooker, pot, and pan.

Food can also be prepared and served in restaurants (often workers, or in the evening for entertainment) or refectory (in particular for kids in school).

The utensils used may be a plate, knife, fork, chopsticks, spoon, bowl, or spork.

Most people do not grow their own food, so they have to buy food that was grown by someone else. People buy most of their food in stores, shops, or markets. But some people still grow most or all of their own food.

People may buy food and take it home to cook it, or buy food that is ready to eat from a street vendor, or in a restaurant.

Food shortage is still a big problem in the world today. Many people do not have enough money to buy the food that they need. Bad weather or other problems sometimes destroy the growing food in one part of the world. When people do not have enough food, we say that they are hungry. If they do not eat enough food for a long time, they will become sick and die from starvation. In areas where many people do not have enough food, we say that there is famine there. Food can make people sick if it is contaminated by microorganisms, bad metals, or chemicals.

If people do not eat the right foods, they can become sick. If people do not eat enough protein, they get the disease called kwashiorkor. If they do not eat enough vitamin B1 (thiamine), they get the disease called beriberi. If people eat too much food, they can become overweight or obese. This is also bad for people's health.

Many cultures or religions have food taboos. That means they have rules what people should not eat, or how the food has to be prepared. Examples of religious food rules are the Kashrut of Judaism and the Halal of Islam, that say that pig meat cannot be eaten. In Hinduism, beef is not allowed to be eaten.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu