Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes : Food Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Monday, 21 July 2014

Food Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Food Recipes Biograohy

Source:- Google.com.pk
Food recipe 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.[5] 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.[6] 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.Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, mughals, British, and Portuguese influence added to the already diverse Indian Cuisine.
A normal diet in early India consisted of vegetables, fruit, grain, eggs, dairy products, honey, and sometimes meat. Over time, segments of the population embraced vegetarianism. The advent of Buddhism 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 Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17, Verses 8–10).[10] During this period, consumption of beef became taboo, due to cattle being considered sacred in Hinduism.[11] 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
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.A staple food, sometimes simply referred to as a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples.Staple foods vary from place to place, but typically they are inexpensive or readily available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples of staples include tuber- or root-crops, grains, legumes, and other seeds. The staple food of a specific society may be eaten as often as every day, or every meal. Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such storable foods are the only possible staples during seasons of shortage, such as dry seasons or cold-temperate winters, against which times harvests have been stored; during seasons of plenty wider choices of foods may be available.
Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava.[2] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains.[3] Staple foods may also contain, depending on the region, sorghum, olive oil, coconut oil and sugar.[4][5][6] Most staples are plant materials, but in some communities fishing is the primary source of nutrition.[7]

Food RecipesRecipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos