Romanian traditional food is not very healthy but it is tasty. Healthy food is that which contains vitamins and does not affect our body. I like to eat cereals, dairy products, fish, chicken, vegetables and fruits. Fast food is not healthy but we can eat it from time to time. All the people in the world have their special food, which is passed from generation to generation and is highly appreciated.
Romanian traditional food uses much meat. Cabbage rolls, sausages, and stews (like tocanita) are popular main dishes. You can also sample traditional Romanian fish dishes, like the salty, grilled carp called saramura. Romanian Traditional Food - Soups and Appetizers and Side Dishes in Romania: Soup – is made with or without meat, or made with fish - is usually offered on menus at Romanian restaurants. Zama is a green bean soup with chicken, parsley, and dill. You may also encounter pilaf and moussaka, vegetables prepared in various ways (including stuffed peppers), and polenta, a kind of “porridge” made of maize. Romanian Traditional Foods - Desserts of Romanian Cuisine: Traditional Romanian desserts may resemble baklava. Other pastries may best be described as danishes (pastries with cheese filling). Crepes with various fillings and toppings may also be on the typical Romanian dessert menu.
Hello !We are Miriam and Andreea students in the 7th grade We’d like to let you know something about Romanian traditional food. Check it out!
The name of this salad is “vinigret” which sounds like “vinegar”. But it existed in Russian cuisine long, long ago when there was no vinegar at all. It is very simple and good for your health.
Boil or bake potatoes, carrots, beetroot. Cut into small cubes. Mix vegetables with boiled beans or canned pees, add sauerkraut , or salted pickles, or salted herring. Add oil, mustard, and cut onions. Enjoy it! Ingredients: Potatoes Carrots Beetroot Onions Pees or beans sauerkraut or salted pickles or herring. Oil Salt Mustard
Belarusian Food Veronica Klimovich Daria Tatur Alexander Patachits Healthy, because it is prepared from natural products
Most popular food in the country are “ Draniki, Potato cakes, Pan cakes”. Belarusian people like these food. We think that this food is healthy and we eat it with pleasure.
1.2 eggs 2.4 spoons 3.10 potatoes 4.1 little spoon of salt
1.A little salt 2.8 potatoes 3.200 gr. meat Grate the potatoes and mix with the meat and sprinkle with salt, then heat the pan, throw back all these ingredients, cover the lid, and cook 25-30 minutes.
1.500 gr. Of flower 2.0,5 litter of milk 3.1 teaspoon of soda 4.1 teaspoon of salt 5.2 teaspoon of sugar 6.Sunflower oil Pour the milk into a large bowl. Warm a little, add salt, sugar and soda and mix everything. Add flour and mix all these ingredients together with the flour. Put the pan on the gas, pour oil and put dough on the pan And fry until golden brown color.
Hi, my name is Christina Sharon. I live in New Delhi, the capital of India. I study in ninth grade in St. Mark’s Sr. Sec. Public School (SMS) in New Delhi. I love making new friends. My hobbies include singing, reading books and surfing the internet. Now I would like to share my views on the Indian Cuisine.
Indian Cuisine is becoming the most famous cuisine all around the world. Cuisine in India is so diverse and full of variety and taste that it requires a life span to quench your lust for Indian food delicacies. The North Indian Cuisine, South Indian Cuisine, East and West Indian Cuisine, has nurtured there own culinary tastes using different combination of spices. Rich and diverse Indian cuisine is simply irresistible and sumptuous, Indian dishes are any food critic's delight. All those who think Indian cuisine begins and ends with curry, get ready for a big surprise. The character of cuisine in India is essentially regional; reasons for this must be found in the sheer size of the country which forced every area to develop a style of cooking of its own. In times gone by, transportation was a problem, and this meant that each area had to come up with a style of food which made do with the locally available materials. As a result, not only dishes, but flavors, colors, methods of cooking, down to even the style of cutting the vegetables prior to be cooked changes as often as the landscape does.
Diverse Cuisine Indian Cuisine is becoming the most famous cuisine all around the world. Cuisine in India is so diverse and full of variety and taste that it requires a life span to quench your lust for Indian food delicacies. The North Indian Cuisine, South Indian Cuisine, East and West Indian Cuisine, has nurtured there own culinary tastes using different combination of spices. Rich and diverse Indian cuisine is simply irresistible and sumptuous, Indian dishes are any food critic's delight. All those who think Indian cuisine begins and ends with curry, get ready for a big surprise. The character of cuisine in India is essentially regional; reasons for this must be found in the sheer size of the country which forced every area to develop a style of cooking of its own. In times gone by, transportation was a problem, and this meant that each area had to come up with a style of food which made do with the locally available materials. As a result, not only dishes, but flavors, colors, methods of cooking, down to even the style of cutting the vegetables prior to be cooked changes as often as the landscape does.
What has helped along this diversity is the amazing number of religions and the sects and sub-sects within them; each of them often have strict dietary codes. For example, Hindu Brahmins may not eat onions, ginger and garlic, meat which meant that a special cuisine came up around that bias and so on. Whereas Christians and Muslims favors meat eating. The most striking contrast in eating habits shows up between the meat-and-bread eating northern regions and the pulse- and-rice southern regions.
Famous North Indian Cuisine has become an important part of international cuisine, extending through the world's metropolitan centers and into the food cultures of many countries. Northern Indian cuisine is more favorite for its specialized Mughali dishes and famous vegetarian delicacies. The food from North India traces its descent from Persian ancestors who started filtering in India from the 11 th century A.D. onwards and then more definitely from the 16 th century A.D., when the Mughals came to power. The Mughals brought with them Persian and Afghan cooks who started North Indians on the rich and fragrant Persian rice dishes, such as pilafs and biryanis (meat-based pilafs). Garnished with pounded silver (vark), these dishes along with spicy kormas (braised meat in creamy sauces), koftas (grilled spicy meatballs) and kababs used to grace the tables of emperors. Even today, these dishes are cooked and eaten all over north India. You can sample excellent Mughlai cuisine in New Delhi.
Indian cuisine is more favorite for its specialized Mughali dishes and famous vegetarian delicacies. Southern India cuisine is full of mouth watering delicacies, the very mentioning of the name of South Indian cuisine, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. Southern India cuisine is much more than this that can really a lavish treat for you taste buds. South India vegetarian and non-vegetarian dishes have a generous blend of spices and coconuts not to be missed in any way on your South India vacation tours. Rice is served everywhere and always in south India and flour-based breads are rare, if at all. Rice is used to polish off the very spicy curries of the south, which are in a more liquid manner than those of the north. These curries are often pulse-based and if this sounds restricting, you'll be surprised at what a few spices here and there can do to completely change the taste of things. The south Indians put chillies, mustard, coconut oil and various other spicy seeds to very effective use to conjure up mouthwatering dishes like dosas (rice pancakes stuffed with potatoes and vegetables), idlis (rice dumplings served with sambar), and so on.
Eastern India comprises of 8 north eastern states of India, also much known for their famous cuisine. Eastern cuisine delicacies comprises of rice and fish, the northern Indian cuisine cannot be over until the Hilsa fish is served in the course, fish and rice makes the food for any festivity whether birth, ceremony, marriage or any other festival. Eastern India is close to the sea and gets plenty of rain. Hence rice and fish are staple all over here. Nothing in the east can be complete until the hilsa (a variety of fish) has been served and eaten – be it birth, death, marriage or anything else. Fish is almost the mascot of the passionate people of the East and their macherjhol (fish curry) is legendary all over India. Curry is not the only thing with which fish is eaten; it is smoked, grilled, fried, made into pakoras (patties), and stuffed into green coconuts and now into burgers too. Sweet Dish Delicacies The other good thing of the eastern cuisine is their delicate sweets. The difference here is that the sweets of the north India are based on khoya (milk which thickened slowly until it forms a sweet dough), which is quite heavy. However, those of east India are based on chena (light cottage cheese) and hence are much lighter on the palate.
The food of India offers a staggering range of dishes to the gourmet with an adventurous palate. The original cuisine of western India is principally vegetarian. This is largely due to the enterprising, but strictly vegetarian, Marwari community from Rajasthan, who have now spread all over the country. Wherever they went, so did their food of course. The Marwari cuisine is a good example of how the best was made of locally available stuff. It is spicy and extremely rich with almost everything being doused in ounces of ghee (clarified butter). This was to make up for the lack of variety in materials available in the spartan desert surroundings that they lived
There's a festival to every working day in India. Two things which come as a package deal with every festival are new clothes and – you guessed it – food. Almost every festival in India has a special dish, or dishes, as the case may be, associated with it. Traditionally famous Indian food is cooked at home, and in huge amounts because all festivals are open houses in India.
A lot of care and thought goes into the preparation of every Indian dish. A study into their recipes reveals a lot of surprises. Every single ingredient of the dish is there with a purpose and compliments each other. In fact, the succession of dishes also keeps in mind the flavor and 'nature' of the spices, whether hot or cool
Spices and herbs used in Indian cooking are either fresh or dried – in which case the flavor changes for each form. However, that is not all: the dried spices and herbs are used in various ways. They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well- done … all according to the taste that the cook wants to give to the eventual dish.
The word Tikka means bits, pieces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor. Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. Thread the chicken onto skewers and keep ready. Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Remove from skewers and put the chicken in a plate. Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated. Garnish the Chicken Tikka with these onion rings and serve. Ingredients: 1 cup fresh yoghurt (should not be sour) 1 cup finely chopped fresh coriander leaves 2 tbsps ginger paste 3 tbsps garlic paste 3-4 tbsps garam masala 6 peppercorns/ 2 dry red chillies 3 tbsps lime/ lemon juice 1/2 tsp orange food coloring 1 kg chicken (breast or thigh) skinless and cut into 2" chunks 1 large onion cut into very thin rings Lime/ Lemon wedges to garnish 1 tsp Chaat Masala (available at most Indian groceries)
Ingredients: 500 gms paneer cubed 200 gms shelled peas 2 large onions 3 medium tomatoes 1 tbsp ginger paste 2 tbsps garlic paste 2 tsps coriander powder 1 tsp cumin powder 2 tsps garam masala 1/2 tsp turmeric powder 2 green chillies chopped fine 6 tbsps of oil 1 1/2 cups water Salt to taste 3 tbsps thickened/ double/ heavy cream Coriander leaves chopped fine to garnish This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Preparation: Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.paneer In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).garam masala Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the flame and stir in the cream. Garnish with coriander leaves and serve. Mutter paneer tastes great with parathas, naans and even jeera rice.
I study in 9 th grade. I love creativity and books. I have great interest in both. I love drawing, coloring, and especially, Designing Dresses, I would love to do Fashion Designing. I also love reading books. I have a small collection of about 150 books. My favorite author is Roald Dahl.
Ingredients play an important part in Indian Food. The perfect blend of Spices, Vegetables, and Herbs bring them to a different level.
Indian Meals represent the history, cultural aspects, and religious beliefs of life’s of Indian People.
Indian Meals are traditionally served with Chutney ( CH-AT- NI), an add on to the various Main Courses to give a different effect to the meal. The different types of Chitins are Mint Chutney, Coconut Chutney and many more
Pickles are a major part of Indian Cuisines which bring texture, color, and flavor to all Indian Meals. This is why, one can’t resent the Indian Foods. Some different pickles are Mango pickle, Lime pickle, Mustard and Mango pickle etc…
The different food kinds are: South Indian Punjabi Guajarati Maharashtrian Bengali Rajasthani Kashmiri
Indian Cuisines are characterized by the use of the different kinds of spices, herbs and other vegetables. They are mainly popular because of their composition of vegetables
Indian Food is full of different kinds of sweets used as Desserts. They are mainly made with Ghee OR Oil.
In today hectic world people are searching for effective means of keeping fit. Everyone wants to look good and feel good. Many people feel guilty about eating too much and they do not always know what is good or bad for them.
Doctors constantly recommend us to eat more vegetables, especially carrots. The carrot is a vegetable which is very good for our health. It contains many good things for our bodies.It has lots of Vitamin A,and also Vitamins B,C and E,minerals and carotene. An apple a day keeps the doctor away
Drink green tea if you want a hot drink- it protects the body from serious illnesses. If you want something fruity, drink juice mixed with water.
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