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

Tuesday, 22 July 2014

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

Simple Dinner Recipes Biography

Source:- Google.com.pk
Peasant foods are those dishes specific to a particular culture made from accessible and inexpensive ingredients and usually prepared and spiced to make them more palatable. They have often formed a significant part of the diets of those who may live in economic poverty compared to the average for their society or country. Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers and their farm workers,[1] and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also amenable to varied readily-available ingredients, and they themselves tend to contain offal and grains. Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these traditional dishes even when their incomes rise to the point where they can purchase any food they like.
Barbacoa, a form of slow cooking, often of an animal head, a predecessor to barbecue
Bulgur wheat, with vegetables or meat[2] Cholent, a traditional Jewish sabbath stew Gazpacho,[3] typically a tomato-based vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalusia. Greens, such as dandelion and okra[2] Head cheese, made from boiling down the cleaned out head of an animal to make broth, still made Hominy, a form of corn specially prepared to be more nutritious Horsebread, a low cost European bread, that was a recourse of the poor Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach Minestrone, the meal in one pot of ancient Italy that is still a basic part of Italian cuisine Mulligan stew, a stew often made by itinerant workers Mujaddara, an Arabian dish of lentils, rice, grains, and onions Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British isles Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food
Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam baking process, and a sour culture Ratatouille, the stewed vegetable dish Red beans and rice, the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand washing clothes Salami, a long lasting sausage, used to supplement a meat-deficient diet Scrapple, pig scraps, cornmeal and other flours and spices fried together Soul food, some aspects come from foods that could be taken on a transatlantic passage
Succotash, a blend of corn and beans Taco, foods placed on native flat breads in South and North America
See also[edit] Famine food, foods turned to in times of crisis, sometimes across whole societies
Farm-to-table Slow Food, a social movement inspired by home cooking and regional tradition as an alternative to fast food Social class Traditional knowledge
refers to the cuisine of the Pashtuns, who are predominant in Afghanistan and western Pakistan. The cuisine of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh fish. Accompanying these staples are also dairy products (yogurt, whey, cheeses), including various nuts, locally grown vegetables, as well as fresh and dried fruits. Cities such as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers of Pashtun cuisine.
Kabuli Palaw, also called Qabili Pulao (Pashto: کابلي پلاو‎; Persian: کابلی پلو‎) or simply pilav, is an Afghan pilaf dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb. It is one of the most popular dishes in Afghanistan, and is considered the Afghan national dish. Kabuli Palaw is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Kabuli Palaw is baked in the oven and may be topped with fried sliced carrots, raisins, orange peel strips, and chopped nuts like pistachios or almonds. The meat is covered by the rice or buried in the middle of the dish.

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