Aryan Cuisine

  Chikar cholay is an Urdu language word, the word chikar means ‘mud’ or mash, while choley or channe means chickpeas. This dish is also known as “Chikar Channe”. In Pakistan, it is common as breakfast, but desi people eat it with paratha (oily chapati), but many of these people eat it with Nan (made with sourdough). This dish is very rich in nutritional diets as well as healthy diets. It has many benefits for any sick people or also for whom which have many diseases like diarrhea etc. It is a traditional Punjabi dish. You can make it on your own instead of going to buy from the hotel. This dish is available at many restaurants either local or famous, many hotels, dhabas, etc. For making chikar choley at best quality and flavor, soak the chickpeas overnight and then boiled it at early in the morning because of this it takes much taste and aroma and much softer than before. Traditional Chikar Choley According to legend, when the Mughal Emperor Shahjahan was imprisoned by his son Aur...

Haleem is traditionally slow cooked overnight, while two to three people are required to continuously stir it. True to the dishes’ cooking time, ‘Haleem’ in Arabic means ‘patient”. The lentils, rice and the meat and spices are cooked separately. Thereafter they are combined and pounded together to achieve a unique paste-like consistency. Lastly, it is garnished with nuts, berista (caramelized onion), herbs like coriander and mint, green chilies and lemon juice. The word Halim comes from the Arabic language meaning shredded meat. Halim is a very popular food in the Middle East, Central Asia, and the Pakistan/Indian subcontinent. There are many varieties of Halim based on different regions. Persian Haleem is different from the Haleems served in the Arabic countries, Same like in Lahori is different from Karachi or Kashmiri. About a thousand years ago, the Alawites used to cook Haleems only on sacred nights, and by morning they would hand out the food they had prepared to people. This ac...

  Experienced and amateur bakers alike often confuse them due to their similar names and appearances. This article explains the differences between baking soda and baking powder and how interchanging one for the other may affect your baked goods. Baking soda and baking powder are both odorless white powders that work their magic in our cakes. Though they’re both white powders, the two are certainly not interchangeable. Let’s talk about the facts behind these baking essentials. Baking soda is also known as sodium bicarbonate. When sodium bicarbonate meets with heat, carbon dioxide gas is formed. It’s this gas that gives rise to our favorite cakes, cookies and biscuits. There is one drawback to the production of this gas. When heated, sodium bicarbonate also produces sodium carbonate, which doesn’t taste very good. If you’ve ever eaten any metallic tasting cakes or biscuits, you know what I’m talking about. Thankfully, the metallic taste of sodium carbonate can be neutralized by...

  If a recipe requires both leavening agents, there’s a good chance there’s acid included in the recipe, yet not enough to trigger a full reaction when combined with just baking soda on its own. In such cases, baking powder comes in as reinforcement to do most of the leavening, while baking soda is there to neutralize the acid (lessening the astringent taste) and contribute some lifting power. What to do if you don't have one — can you substitute with something else? To put it briefly: Don’t substitute if you can help it, but should you be in a pinch (maybe in the middle of mixing your brownie batter when you realize you’re missing baking powder) there are a few options to swap in. Some may be sitting in your kitchen as we speak! It’s important to keep in mind that these ingredients are happy to step in and do a good job, but they won’t perform absolutely the same as the original leavener called for in the recipe.  Substitutions for baking soda Baking powder: Ba...

  Afghan cuisine draws significant influences from Pakistan, Iran, Indian, Central Asian, North Asian (Ex. Russian States) and Mediterranean cultures. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc. and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolves around rice-based dishes, while various forms of naan is consumed with most meals. Green Tea with Safran or Honey flavored is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. Afghan cuisine incorporates a wide array of spices l...

  The yak (Bos grunniens) is a long-haired mammal that is native to the Himalayan region of South Central Asia, including parts of Tibet, Nepal, Bhutan, and India. It belongs to the family Bovidae, which also includes domestic cattle, bison, and buffalo. Moreover, Yaks are well adapted to living in high altitudes, with thick fur to protect against the cold and low-oxygen environments. They are herbivores, primarily grazing on grasses, herbs, and lichens. In addition to their meat, yaks are also used for their milk, which is high in fat and protein, and for their wool, which is used to make clothing and other textiles. Yaks are an important part of the culture and economy of the Himalayan region, and they are also used for transportation, as pack animals, and in traditional ceremonies and festivals. Yaks are members of the bovine family and are related to cows and buffalo, all of which are likely descended from aurochs, an extinct species of cattle. The key diffe...