Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Pakistani Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Pakistani Recipes Biography

Source(google.com.pk)

Find easy recipes of Vegetables and Pulses in Urdu and English on hamariweb.com. Vegetables and Pulsesare healthy meal and takes less time to cook therefore you can search for all the Vegetables and Pulses recipes here. Get extensive collection of unique vegetable recipes. Each recipe has an ingredient listing, preparation instructions Collection of Pakistani recipes for vegetables and pulses recipes.
n the cuisine of Pakistan there are abundant vegetable dishes. As Pakistan’s primary sector is agriculture, therefore it is not surprising to find rice, wheat and a variety of vegetables being the main part of the Pakistani diet. Particularly all dishes from rice and vegetables are seasoned with karri, which a mixture of spices including such obligatory components as powder is made of boiled and dried roots of turmeric, red chili pepper or cayenne pepper, seeds of fenugreek and coriander. Besides this zeera or the India caraway seeds, black pepper and garlic, ginger and saffron can be added to make a scrumptious vegetable dish. Recipes of the most refined vegetable dishes from Pakistan also contain cloves, cardamom, cinnamon and nutmeg to make the dish more oriental. Many of the dishes that you find with regard to vegetables in the cuisine of Pakistan also use meat in them, as Pakistani’s are meat lovers. Some of the desserts that you find in the cuisine of Pakistan are also made from some unique vegetables such as carrots, turnips, pumpkins etc.
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.1
The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.1 Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,23 while others consider them a separate food category;4 some cultures group potatoes with cereal products such as noodles or rice5 while most English speakers would consider them vegetables.
Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.The word vegetable was first recorded in English in the early 15th century from Old French,6 and was in origin applied to any plant. This is still the sense of the adjective "vegetable" in biological context.7 The word is taken from Medieval Latin vegetabilis "growing, flourishing" i.e. of a plant, a semantic change from a Late Latin meaning "to be enlivening, quickening", a derivation of the verb vegetare "enliven", which is derived from vegetus "to be alive,active" related to vigor, in reference to the process of a plant growing.
In 1767, the meaning of the term "vegetable" was specified to mean "plant cultivated for food, edible herb or root." The year 1955 noted the first use of the shortened, slang term "veggie".6 As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not — as in vegetable matter, vegetable kingdom, vegetable origin, etc.7 The meaning of "vegetable" as "plant grown for food" was

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals beef, pork, chicken, goat and sheep, dairy products especially cheese and various herbs and lots of spices.
While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage".

Mexican cuisine is as complex as any of the great cuisines in the world, such as those of India, China, France, Italy and Turkey.1It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then.2 In addition to staples such as corn and chili peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla,3as well as ingredients not generally used in other cuisines such as edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible.4 European contributions include pork, chicken, beef, cheese, herbs and spices, and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya custard apple are popular, especially in the center and south of the country.5 It has been debated how much Mexican food is still indigenous and how much is European.However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are

complementary foods.
The other basic ingredient in all parts of Mexico is the chili pepper.10 Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors.1]4 Chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added, and chili pepper is often added to fresh fruit and sweets.10 The importance of the chili pepper goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it.
Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada in tomato sauce, adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce red, green, chili pepper strips or mole. Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chili peppers. This includes street foods such as tacos, tortas, soups, sopes, tlacoyos, tlayudas, gorditas and sincronizadas.For most dishes, it is the type of chili used that gives it its main flavor.

Chef Munawar Latif initiated his cooking career twenty years ago as a chef in Inter-continental Hotel Karachi. There he worked for many years and then he continued his culinary journey to the gulf. He worked in very famous bakeries in Abu Dhabi. From there he left for central Asian countries like Uzbakistan, Kazakistan etc where he introduced traditional central Asian recipes.

Butter Rice – Chef Zakir Recipe
Butter Rice - This is a simple and easy really delicious recipe of rice. Rice is drenched in flavors with garlic and butter. An excellent side dish for just about any day or any party.
Ingredients
Butter Rice
Butter Rice
Almond A couple of, 1/2 pot
Salt to tastes
Garlic 6 cloves
Butter 2 tablespoons
Oil Several tbsp
Soya sauce 2 tbsp
Sugar One teaspoon
Chicken dice One particular
Flour (maida) A single tablespoons of
Crushed black pepper 1 tsp
How to make Butter Rice
Bathe grain regarding thirty minutes.
Empty your water through almond and facial boil them with several salt.
Prepare food these completely and keep away.
Combine butter and oil as well as fry garlic oil in it until gold.
Include rice, soya sauce, sugar, chicken dice, flour as well as dark spice up to the griddle along with stir fry.
Dish out whenever set as well as serve hot using your desired curry.
Butter Rice is ready to serve.
Prep Time: 15 minutes
Cook Time: 30 minutes

Bread Halva – I bet, this is the simplest dessert you have ever find. The constituents with this dessert are likely inside your kitchen right now. It cooks quickly might be enjoyed warm or cold.
INGREDIENTS
Bread Halva
Bread Halva
Bread slices Half a dozen (without corners)
Semolina as essential
Oil Four tablespoons of
Milk 1/2 litre
Almonds, pistachio 55 g
Sugar 1/2 cup
Screw pine 2 tbsp
Dried total milk (Khoya/Mawa) A hundred twenty five g
How to make Bread Halva

Bathe bread slices throughout water.
Toasted bread semolina in the skillet after which increase oil into it.
Put milk and make for 5 units.
Takeout your bread slices coming from water, squeeze out your water as well as fall apart them.
Increase the semolina as well as blend effectively.
Increase crushed almonds and pistachio along with make in minimal relationship.
While mixture actually starts to thicken, include sugar, screw pine and also dried total milk, combination well.
When almost all ingredients tend to be combined nicely, tasty bread pudding is prepared.
Bread Halva is ready to serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8