Gourd Curry

• Peel the gourd.

• A potato peeler is useful for removing the sharp ridges.

• Cut into sliced crossways.

• Heat oil in a saucepan and fry the curry leaves, onion and chilies until the onions are golden brown.

• Add the ground spices and stir for a few seconds.

• Then add the gourd, stir and fry for a few minutes.

• Add the coconut milk and salt and let it come to the boil, stirring occasionally.

• Simmer until tender, not covering the pan for this might cause the coconut milk to curdle.

• Serve.

Chocolate Cake

Ingredients:

4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
7. Melt finely chopped dark chocolate over hot water.
8. Beat the egg yolks with 2 oz sugar until white.
9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12. Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Mufallaq

Ingredients:
* 3 cups crushed wheat
* 4 cups water
* 2 tablespoons oil or shortening
* 1 pound lamb or beef cut into large chunks
* 2 large tomatoes, chopped
* salt and pepper to taste
* 2 onions, chopped
1. Wash wheat and soak for two hours in water to cover.
2. Brown meat in oil or shortening.
3. When browned, stir in chopped tomato, salt, pepper and 1 cup water.
4. Simmer until meat is tender and set aside.
5. Drain wheat and fry gently in oil or shortening in a separate skillet large enough to hold all ingredients.
6. Cook, stirring, until grain begins to turn color.
7. Add meat mixture and the remaining 3 cups water, cover, and cook until all water is almost absorbed and the wheat is fluffy.
8. Fry onion and place it in a depression in center of wheat.
9. Cover and allow to steam over a very low flame for about 1 hour.
10. Stir onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.

Spicy Sautéed Shrimp

Ingredients:
12 to 18 jumbo shrimp
½ cup pumpkin seeds (pepitas in Mexican markets)
1 small onion, cut into chunks
3 garlic cloves
½ bunch fresh cilantro, leaves only
1 large tomato, peeled, cut into chunks
3 to 4 dried hot chiles
1 red bell pepper, cut into chunks
½ tsp coriander seeds
4 tbsp olive oil
clam juice, if needed
juice of 1 lemon
1. Cook eggs for 7 minutes cool down and peel.
2. Crush them with a fork and mix with the spices and salt.
3. Garnishing is best with olives and mild chilis.

Shish taouq

Ingredients:
2 kg whole chicken
50 grams lemon juice
75 grams olive oil
20 grams garlic
1 dash salt
1 dash white pepper
1 dash chopped fresh oregano
300 grams mushrooms
200 grams sliced eggplant
100 grams sliced sweet pepper
2 tbsp white wine
6 whole tomatoes (medium)
24 tbsp tomato sauce
50 grams cooking oil for grill
2 tsp mustard

1. Remove the bones and skin from chicken,.
2. Cut the chicken into cubes.
3. Marinated with lemon juice, crushed garlic, oil, oregano, mustard, salt and pepper and white wine.
4. Keep them in refrigerator for 3 hours.
5. In a bamboo sticks insert 4 marinated chicken cubes.
6. Grill them on a grill or on a charcoal grill.
7. Serves guideline: pour 4 tablespoon of tomato.
8. Sauce in a dinner plate top with one cup of cooked rice ,.
9. Arrange 2 grilled shish taouq around the rice.
10. Garnish with grilled slice of eggplant, 2 pieces grilled mushrooms, grilled tomatoes and grilled slice of sweet pepper.

Prawns Arabian

Ingredients:
8 x Tiger prawns, (cleaned, shelled and deveined) with tails
Salt and pepper to taste
3 x Eggs, beaten
Seasoned flour as required
Oil
75 gm Cheese, grated
4 tbl Finely chopped Spring Onion, (60 g.)
2 tbl Green Garlic, (30 g.)
2 tbl Parsley, chopped fine (30 g.)
1 x Lettuce
2 x Tomatoes, chopped (200 g.)

1. Dry the tiger prawns with tail with a kitchen napkin.
2. Apply salt and pepper.
3. Dip them in beaten egg and roll in seasoned flour and deep fry till done.
4. Remove from oil.
5. Add the grated Cheese on top.
6. Toss together with spring Onion, garlic and parsley.
7. Serve with lettuce leaves and chopped tomatoes.

Samboosa

Ingredients:
Egg Roll wrappers
1 lb Lamb or hamburger
5 x Potatoes
2 tbl Cilantro
1/2 tsp Onion, chopped
1/2 tsp Curry Powder
1/2 tsp Cinnamon
Salt to taste

1. Wash meat, dry and cook; break into small pieces.
2. Boil potatoes; cut into small pieces.
3. Mix meat, Potato, cilantro, Onion and seasonings.
4. Place small amount in corner of an egg roll wrapper; fold wrapper in half so it is triangular in shape.
5. Use milk to seal.
6. Deep fry.

Mujadarra

Ingredients:
4 med Yellow Onion peeled
3 tbl Olive Oil
1 cup lentils
3 1/2 cup Cold water
1 cup Long-grain rice raw
2 tsp Salt

1. Dice 3 of the onions.
2. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions.
3. Saute until quite brown and set aside.
4. In a 4-quart covered pot place the Lentils and water.
5. Bring to a boil, covered, then turn down to a simmer.
6. Cook for 15 minutes.
7. Add the cooked Onion to the Lentils, along with the rice and salt.
8. Cover and simmer 20 minutes until rice and Lentils are soft.
9. If a bit of water remains unabsorbed remove from heat and let stand 5 minutes and it will soak in.
10. Slice the remaining Onion into rings.
11. Heat the frying pan again and saute the rings in the remaining olive oil.
12. To serve, top the Lentils with the sauteed Onion rings.
13. Accompany with plain yogurt and a lemony green salad with tomato wedges on the side.

Hashweh

Ingredients:
2 cups water
1 cup long-grain rice raw
½ lb finely ground lamb
½ lb finely ground beef
1 pinch ground cinnamon
¾ tsp ground allspice
salt to taste
freshly-ground black pepper to taste
3 tbsp butter
4 medium tomatoes, tops cut off and hollowed out for stuffing.
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.

4 medium bell peppers, tops cut off and cored and seeded for stuffing.
1. In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.
2. Drain and cool before proceeding with the recipe.
3. Mix the cooked rice thoroughly with the stuffing ingredients.
4. Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered deep skillet.
5. Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
6. Check water to see that it is not evaporating. If it gets low add more hot hater.

Kofta Melissa

Ingredients:
1 lb beef
2 x onions, finely chopped
3 tsp rice
1/4 bn finely chopped parsley
1 tsp finely chopped fresh mint
1 tsp salt
1 tsp Ground Black Pepper
1 tsp ground cinnamon
4 x eggs
1/2 cup flour
1 tsp Baking Powder
1 1/2 cup oil for frying

1. Wash the rice and add to the meat with the parsley, Onion, mint, spices and salt.
2. Mix thoroughly.
3. Take a small piece of the mixture and roll into a ball between wet palms; place in a pan.
4. Continue until all the mixture is used.
5. Pour half a cup of warm water over the koftas, cover the pan and cook over low heat until the rice is soft.
6. Remove from heat and leave aside until cool.
7. Mix the eggs with the flour, baking powder, a pinch of salt and half a cup of warm water.
8. Mix to a batter. Heat the oil, dip the koftas in the batter, place in hot oil and fry until golden brown.
9. (Note: Koftas should be evenly sized and trimmed of excess batter.)
10. Serve hot.

Arnavut Cigeri

Ingredients:
* 2 small onion, peeled, sliced ⅛ inch thick and separated into rings
* 1 tbsp salt
* ¼ tsp salt
* ¼ cup parsley, finely chopped and preferably flat leaf
* ¼ tsp hot red pepper, crushed
* 1 lbs lamb liver, trimmed and cut into ½ inch cubes, or 1 lb calf's liver, trimmed and cubed
* ¼ cup raki , or ouzo or pernod or any other anise flavored aperitif
* ¼ cup flour
* ¾ cup olive oil
* black pepper, freshly ground
* 2 red peppers, long, italian type, cut in half, deribbed

1. Place the Onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly.
2. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
3. In a large bowl, toss the onions, parsley and red pepper together until well mixed.
4. Set aside.
5. Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
6. Then pour off the raki.
7. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
8. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
9. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
10. Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
11. With a slotted spoon, transfer the liver to paper towels to drain.
12. Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once.

Arabian Lamb Casserole

Ingredients:
2 tbl oil
750 gm lean lamb, cubed
1 pkt Tomato & Vegetable Soup
1 cup water
1 tbl dried mint
1/4 cup natural yoghurt

1. Heat oil and brown Lamb.
2. Add soup mix, water & mint.
3. Simmer until Lamb is tender, above 30-40mins.
4. Mix yoghurt with 1/4 cup of the gravy, spoon over the top of the Lamb and serve.

Potato's Barbecue

Ingredients:
3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish

Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.

Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Blueberry Muffins

Ingredients:
1. Unsalted Butter – 1 stick/1/2 cup, 113 gm
2. All purpose flour – 2 cups, plus more for the pan
Baking powder – 1 1/2 tsp
Salt – 1/2 tsp
3. Blueberries – 2 cups, fresh/frozen
4. Sugar – 1 cup
5. Eggs – 2 , large
6. Vanilla essence – 2 tsp
7. Milk – 1/2 cup


Preheat oven to 375 F/180 degree. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess. In a medium bowl, sift together the flour, baking powder and salt. Toss the blueberries with 1/2 tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.

Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time,beating until combined. Mix in the vanilla essence.

With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula fold in the blueberries. Divide the batter evenly among the prepared muffin cups.

Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Let it cool for sometime. Serve warm or at room temperature.

Palappam

Ingredients:
1. Mutton – 1/2 kg
2. Onion – 2 medium
Crushed ginger & garlic – 1 tablespoon each
3. Chilli powder – 1 tablesppon
Coriander powder – 1 tablespoon
Turmeric powder – 1/2 teaspoon
Garam Masala – 1 teaspoon
4. Curry leaves
5. Coconut Milk – 1 cup medium & 1 cup thick coconut milk
6. Coconut oil
7. Small onion – 4
8. Salt

Heat oil in a pan & add all the masala ingredients. When the coconut becomes golden brown remove from fire. Grind these masala ingredients & keep aside.Heat oil in another pan. Saute onion, ginger & garlic. When onion becomes soft add all masala powders & stir for 5 minutes. Add curry leaves. Add medium thick coconut milk.
When it starts boiling add mutton pieces. When mutton pieces are cooked well add the grounded masala & mix well. Add thick coconut milk & keep for 5 more minutes.
Heat oil in a pan & splutter mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry. Serve hot with Pathiri, chappathi or rice.

Hummus

Ingredient:
1. Dried chickpeas (garbanzo beans) – 1 cup
2. Tahini – 1/4 cup
3. Lemon juice – 1/4 cup
4. Olive oil – 1/4 cup
5. Garlic – 2 cloves
6. Cumin powder – 1 tsp
Chili powder – 1/2 tsp
7. Salt
Soak the chickpeas in water overnight. Cook the chickpeas till it is done. Let it cool. Reserve a bit of cooking water. In a food processor combine all the ingredients except cumin powder. If the mixture is too thick add reserved cooking water and adjust the consistency. Its usually made in a paste form and not watery, hence adjust the texture accordingly. Sprinkle cumin and chili powder on top and drizzle some olive oil. Serve with warm pita bread.

Chicken Lollipop

Ingredients:
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Pepper powder ¼ tsp.
Chicken masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Red colour A pinch
Water ½ cup
Oil for deep frying
Salt to taste.

Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.

Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes. Remove and cool.

Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

Serve hot.

Avalose

Heat ghee in a pan and fry the cashew & raisins. Keep it aside. Add rawa to the same pan & fry it till it starts changing colour, about 3-4 mins. Add sugar & coconut. Mix it well. Fry it till it becomes golden brown colour. Sprinkle the cardamom powder & stir it. Remove from gas & let it cook. Powder the cooled rawa mixture. Add the fried cashews & raisins to this & mix well. Store in an airtight container.

Stuffed Potato Snakes

In a medium mixing bowl, add the food coloring to the potatoes a few drops at a time, stirring to combine. Add more coloring to achieve the desired shade of green. Spoon 1 cup of the mashed potatoes into a plastic, zip-top sandwich bag; press out the air and zip it closed. Snip one inch off of one corner at the bottom of the bag.
On a microwave-safe plate, pipe a 4-inch diameter circle by squeezing the potatoes out of the hole in the bag. Continue to pipe concentric circles toward the center of the plate. When the bag is nearly empty, lift and squeeze the remainder to form the head of the snake. (Keep in mind that if you don't like the looks of your snake you can scrape the potatoes back into the bag and start again!). Repeat with the remaining potatoes on 3 additional plates to make a total of 4 snakes.
To finish, carefully remove the pimientos from the olives. Snip each pimiento nearly in half lengthwise to form forked tongues. Cut slices from the olives for the eyes. Place tongues and eyes on the snakes, and finish eyes by inserting corn kernels inside the olive slices.
If additional decoration is desired, combine 4 drops of food coloring with 2 teaspoons water in a small bowl; using a small, clean, paint brush, paint stripes or dots down the backs of the snakes.

Reheat the snakes in the microwave and serve.

Omelette

Beat the eggs & salt together. Add milk & beat again. Heat oil/butter in a deep frying non stick pan. Pour in the egg batter. Sprinkle the chopped onions, tomato, green chilly, grated carrots and cheese on top of the egg base. Sprinkle the crushed pepper & other seasonings too. Cover and cook for 2-3 mins on low flame. When one side is cooked, flip the omelet and cook the other side. Serve hot with some salad and there you go with a power packed breakfast.

Mixed Fried Rice

Boil the water & keep it aside.Soak the rice in water for 25 minutes. Drain out the water completely.Melt butter in a pan & add rice. Fry the rice. When the rice starts cracking add boiled water, lemon juice & salt. When the water is dried & rice is cooked well, remove from fire. Heat oil in another pan & add cooked vegetables,chicken,prawns & egg. Add Soya sauce & stir for 5 minutes. Add the rice & mix well. Serve hot.

Soya Chunks Tomato Kurma

Add Soya Nuggets to boiling water for 5 minutes. Then remove and drop it into the cold water. Squeeze out the water from Soya nuggets and cut it into pieces. Chop Onion and Tomato into pieces. Keep all this aside.
Grind grated Coconut, Fennel seeds and Coriander leaves with little water in blender.
Heat 1 or 2 tspns of oil in a pan. Add Brinji leaf, Cinnamon, Cloves, Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and Onion, fry till onion turns into golden brown.
Add Ginger Garlic paste and fry till the raw smell goes.
Add Soya nuggets and fry for 2 to 3 minutes. Then add Turmeric powder, Chili powder, Coriander powder and fry till the smell of masala goes.
Add Tomatoes and fry till it becomes soft. Then add the ground ingredients(prepared in step 2), 1 or 2 cups water and Salt to it.
Cover and cook till the masala blended with the curry and it becomes thick. This may take 15 - 20 minutes.

Mutton Curry

Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chili powder, Turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles). Make sure that mutton is well cooked.
Heat a pan and roast Cinnamon, Cloves, Cardamom, Fennel seeds, Black pepper, Cumin seeds without Oil till it gets little brown.
Grind the fried items.
Heat Oil in a pan. Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items. Fry till the water evaporates. Again fry for 4-5 minutes and sever hot.

Karaikudi Fish Curry

Cut Onion, Green chili, Tomato into small pieces. Soak Tamarind in water for 15 minutes. After that extract a cup of tamarind juice from it. Keep all this aside.
Heat 1/2 tspn of Oil in a pan. Add Dry red chili, Coriander seeds, Cumin seeds, Fennel seeds, Pepper corns, Toor dal, Fenugreek seeds, Curry leaves and Coconut then roast them till they are almost brown. Then remove from heat and let it cool on then grind into a very fine paste by adding little water.
Heat 2 to 3 tspns Oil in a pan. Add Mustard seeds and Urad dal, once it starts spluttering add Curry leaves, Onion and Green chili, fry till they are golden brown.
Add Ginger garlic paste and fry till the raw smell goes out. Add Tomato and mash it with the spatula.
Then add Turmeric Powder, ground paste (from step 2) and fry for 2 to 3 minutes.
Add Tamarind juice, 1 cup of water, Salt and Sugar to it. Bring this curry to boil once, then reduce the heat to medium, cover the pan with a lid and cook for 10 minutes. At this stage curry becomes thick.
After that add Fish pieces and cook for 5 minutes or till the fish and gravy are cooked.

Beef Patty With Mushroom Gravy

reheat grill to medium-high.
Combine ground beef, ketchup, bread crumbs, salt and pepper. Form into four patties, flatten to 1/2–inch thick.
Place one beef patty on each sheet of aluminum foil.
Combine gravy, mushrooms and basil, spoon over each patty. Arrange beans around patties.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Grill 14 to 16 minutes in covered grill.
Serve with noodles.
Can also do in a 450 degree preheated oven
place on cookie sheet and bake 20 - 25 minutes

Kanchipuram Idly

Idly is a most popular and old south indian dish made of rice and dal batter. It is very soft and very healthy food for all ages. Idlies are prepared using idly molds or idly plates. The idly batter is poured into this idly molds and it will be placed in to a pot that can hold these molds. You can get this idly molds or plates from indian stores.There are many varieties in idly. Here we have tried a one such variety called Kanchipuram idly.

Jambalaya

Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya.
There are many myths about the origin of the name "jambalaya." The most commonly repeated folklore is that the word derives from the combination of the French "jambon" meaning ham, the French article "à la" a contraction of "à la manière de" meaning "in the style of", and "ya", thought to be of West African origin meaning rice.Hence, the dish was named jamb à la ya. European explorers had imported rice from Asia and Africa. Enslaved Africans already had a native name for this crop; they called it "ya". As Europeans learned the term "ya" for rice, it became included in the name of the dish. However, this theory is largely discredited. Ham is not the signature element of the dish, so there is no reason why it would be featured in the name. Furthermore, there is no known African language in which "ya" means "rice." There are two African languages in which "ya", or a variant on "ya," refers to the grain sorghum. "Rice" is virtually always some form of "riz" or "arroz."

Kacchi Biryani

Kacchi Biryani is a special preparation of the dish which is cooked with mutton. The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacy of Old Dhaka, Bangladesh.

Danbauk

In Myanmar, biryani, known in Burmese as danpauk/danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.

Iranian Beryani

In Iran, this dish is made in Isfahan with baked mutton and lung that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually "nan-e taftoon" but also sometimes "nan-e sangak".

In its more original form, the dish is known with the general name of "Dam Pukht/ Dan-pukhtak". The compound in Persian means "steam-cooked"—a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides "biryani". In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as 'danpauk'

Introduction

The word 'food' is a very common thing. We can make various kinds of foods with different tastes by using different formulas. Bangladesh is very famous for her tasty foods in the world. There are many areas in our country where people make their foods in different ways with different tastes. There are two major sides in our country- one is urban & the other is rural area. In the urban area, people like to take various ready made tasty foods. On the other hand rural people like to take their foods in there traditional system. Amazing foods are available both in the home and foreign countries. Various tasty foods are shown in my blog.