Eastern Arab Cuisine

 Eastern Arab cuisine is rich and diverse. Traditional dishes often include lamb, chicken, rice, and a variety of spices such as saffron, cardamom, and cinnamon. Popular dishes include mandi, biryani, kabsa, and falafel.

History Of Cooking

 Cooking has been an essential part of human history for thousands of years. The earliest humans likely ate raw food, but at some point, they discovered that cooking food over an open flame or in hot embers made it more palatable and easier to digest. Archaeological evidence suggests that humans were cooking with fire as far back as 1.9 million years ago.

As humans began to settle in one place and develop agriculture, cooking became even more important. Cooking allowed people to preserve food, making it last longer and be more easily transportable. It also allowed for the creation of new dishes by combining different ingredients in different ways.

Throughout history, different cultures have developed their own unique styles of cooking and cuisine. For example, Chinese cuisine is known for its use of stir-frying and steaming, while Indian cuisine is known for its complex use of spices and flavors. European cuisine has been heavily influenced by French cooking techniques, which emphasize the use of sauces and precise knife skills.

The industrial revolution in the 18th and 19th centuries brought about significant changes in cooking. The development of new technologies and the ability to transport food over long distances allowed for new ingredients to be introduced and for food to be prepared more quickly and efficiently.

Today, cooking is a popular hobby and profession, with countless cookbooks, cooking shows, and cooking schools dedicated to the art and science of cooking. The availability of fresh ingredients from all over the world, as well as innovations in kitchen equipment and techniques, have made it easier than ever to prepare delicious and healthy meals at home.

Sandwich in my style

Sandwichwhat is the different types of sandwiches handroll, soft Bun & slice sandwiches.

try these filling so you can't resist  

Mozzarella, falafel, grilled chicken. turkey, tuna or veggies, or just hard egg boiled filling.

but good condiments to make them taste better is key ie mayonnaise, mustard, or some kind of relish.

 

 Lets cook Shish Tawook 

1 KG or 2 Pound Chicken Breast Cut into cubes

1/2 Cup Plan Yogurt

1/4 Cup apple cider vinegar

1/4 Cup Vegetable Oil

4 Cloves minced Garlic 

1 Tbsp Paprika

!/2 Tsp Salt

1tdp turmeric

1/2 Tsp ground black pepper

1/2 Tsp ground Cumin

1/2 Tsp Curry Powder

Make marinate & keep aside then wash & cut chicken into cubes & mix marinate mixture & keep for at least two hours more time is better for chicken to be tender.

Cook chicken in a griller ,Brush or sprinkle oil on top.turn & cook well on both sides.

serve with pita bread or garlic Nan.

Eat healthy food

Pre cooking preparation 

Offer chutney chat masala on our dining table.it help to digest food well because of herbs & spices    

try to roast meat or grill as too fried food is not good for your body.

correct way to cut Avocado

best way to take out pulp from Avocado. Just cut into two half then twist a little  and scoop the middle flesh part.

add to your smoothies,& ssalads.   

Different type of Masala

In Pakistani cooking  different type of spices are used to enhance the taste of the meat,chicken or fish
for the convenience of my readers I am writing the different masalas recipes.these combinations are my family recipes or I had developed  along with a dear friend Sara although these days many brand of masala are available but freshly grind  spices has their  own taste and aroma.for good result in your cooking alway try to use fresh masala

Biryani Masala
Red Chillies 1tbsp
Salt 1tbsp
Cloves 12 pieces
Kashmiri red chilly 4tbsp
Coriander  or Dhania 4tbsp
Haldi 1tsp
Dried plum 15pieces
choti Elachi 10pieces
Dalchini 2 sticks
Zeera 2tbsp
Star anise flower 5pieces
Black zeera 1tbsp
Pepper corn 1tbsp
Bay leaves 4
grind and mix them together
to  sprinkle on  top of rice at the time of simmer (dum)
Clove powder  1/2tsp
Nutmeg powder 1/2 tsp
Jalfil powder 1/2tsp