#Zarda recipe

[indischwindisch]

How to Make Irresistible Zarda: Tips from My Mother-in-Law

I was never a fan of Zarda until I had the one made by my mother-in-law. There was something special about it that made it stand out. Sharing her recipe with tips and tricks to make the best Zarda. My husband asked my mother-in-law to make her special Zarda. I wasn’t very keen on trying it but when I did, I couldn’t stop eating it. I was surprised because up until now, I wasn’t a fan of Zarda.…

[gordansumanski]

Dawat-e-Biryani

Dawat Yan Banquet is proud to present Dawat-e-Biryani, a collaboration between Mariam Magsi and her beloved, Gordan Sumanski. Biryani has the ability to bring people together. The yield is large, enough to satisfy all that partake in the eating of this layered, complex, historical and dynamic rice-based dish. Biryani is enjoyed in a variety of unique ways. In some parts of South Asia, like in the Sindh province of Pakistan, it is consumed with potatoes, while in other parts of the continent, such as South of India, it is eaten with eggs. Depending on the area, community, province and even family, within Pakistan itself, Biryani is created and consumed in many diverse ways and there are many healthy rivalries and culinary competitions amongst varying communities, about whose is the most authentic.

Within one Pakistani household, some members of the family may enjoy plums in their Biryani while others forego the dried fruit. Some folks like it plain, while others drown their Biryani in Raita (yogurt with cucumber). Some people eat it with their hands, while others prefer to cradle the colourful grains of rice with spoons and forks. Some like it sweet and spicy, and may even mix Zarda (a vibrant, colourful, sweet rice-based dish) with their Biryani, while others find the sweet and savoury mix to be an absolute abomination.

One aspect that qualifies Biryani for the Dawat Yan Banquet is the dish’s unique ability to unite people from all backgrounds, in feast, and in community, making the basis for the Dawat Yan Banquet. The food is inclusive, historical, and has connections to the Old Silk Road. Regional variations have all the common elements, the cause and effects of historical trading, and colonialism in the South East Asian subcontinent. Biryani brings a unique perspective to Dawat Yan, making the viewer question borders, race, culture and authenticity.

Dawat Yan Banquet is virtually hosted by Eric Chengyang and Mariam Magsi between the months of February and April, as part of the Art Gallery of Ontario's AGOxRBC Artist in Residence program, 2022. The Dawat Yan Banquet is part of Dawat Yan Project: dawatyanproject.tumblr.com - Visit the blog for archives, audio+video interviews, recipes, historical food tours, poetry and more.

Video Credits-:

Featuring: Gordan Sumanski Videography: Mariam Magsi Audio + Video Editing: Mariam Magsi

Audio Credits-:

Poetry: Adeen Taji aka Mohtarma Rubina Magsi Vocalist: Ustad Ghulam Abbas Album: Thehriye Production Studio: Saregama, 2017

Location: Toronto, Canada Archives derived from the Magsi family in Karachi, Pakistan

[emblematicemblazer]

World building and theories of Engage

The Dishes of Solm

The dishes of Solm reflect the Mediterranean and Arabian influences in the cuisine of Sicily, the country Solm is inspired by. These dishes fall into various categories:

Special occasion food eg; milk nut pie, tiramisu,

Cold food suitable for the hot climate eg; chilled vegetable soup, berry sauce panna cotta,

Sharing food eg; classic pizza, seafood paella,

Easy to create and preserve eg; salt pork, meatballs and beans, tomatoes in sweet vinegar

Street food/take away food eg; soft candies, churros

Milk Nut Pie - This dish seems to be inspired by baklava. The foundation of all baklava, whether it is Mediterranean or Arabia, is: nuts, dough, butter or oil and syrup. Traditionally baklava is served at special occasions and was considered an aphrodisiac because of the ingredients.

Rice Nut Pudding - This dish seems to be inspired by zarda. Zarda can be served as a celebratory dish. The simplicity of the recipe and small number of ingredients make this a meal that can be enjoyed by commonfolk and nobility. 

Dome Bread - This dish seems to be inspired by Panettone. Panettone is served at special occasions because of the long time it takes to prepare. 

Chilled Vegetable Soup - This dish seems to be inspired by gazpacho. The reason the soup is cold is to reflect the hot weather of Solm. It is a refreshing soup that can be made with any fruit and vegetables available, traditionally tomatoes are the star ingredient.

Prosciutto - These thin slices of ham can be enjoyed as a light meal by themselves, placed in a sandwich or panini, in salads or as an antipasto. The uncooked ham suits the hot climate.

Kebabs - This dish is inspired by chicken kebabs. From the amount of meat Timerra consumes and the different places she cooks her kebabs it is clear that meat is plentiful. Kebabs can be marinated in a variety of spices and sauces to maintain moisture. It can be simply made as well as being as complex as desired. 

Seafood Paella - This dish can be with simple ingredients or with complex flavours. Paella is a Valencian word that means ‘frying pan’, it is named after the fact it can be cooked in just one pan. In the Mediterranean it is traditional to create huge paella to share at festivals or village gatherings. 

Meatballs and beans - This dish seems to be inspired by Cannellini bean and meatball stew. Just like the paella in that it can be made and served in one pot. Large quantities can be made to share at festivals. Stews and paellas are great for using up leftovers and ingredients of less quality.

Tiramisu - The name comes from the Italian ‘tirami su’; 'pick me up'. One slice of this Italian dessert is meant to cheer you up. It is often eaten as a celebratory treat. The great is always meant to ‘pick you up’ in another way because it is considered an aphrodisiac.

Berry Sauce Panna Cotta - The name means ‘cooked cream’ in Italian. This dish represents culinary artistry and elegance. It can be served as a snack or as a dessert to finish a meal. It is served cold, perfect to refresh in the Solm weather.

Seafood medley with garlic - This dish seems to be inspired by Cioppino. The word “cioppino” comes from the Ligurian dialect “ciuppin” and means ‘chopped to pieces’. This stew is easy to make and is the ideal meal for mariners and port workers in Solm. 

Fried Sardines - This dish seems to be inspired by ‘Sarde Fritte’, Fried Sardine Fritters. They can be served with a dip or with various sidedishes such as rice or salad. They are quick and easy to create.

Vegetable Stir Fry - This dish seems to be inspired by ‘sauted vegetables'. The dish can be made with any available or seasonal vegetables, it can also be a quick and simple method to use up leftover ingredients. 

Tomatoes in Sweet Vinegar - This is a way to reconstitute tomatoes for easy use. The tomato is hydrated in vinegar or oil and can be used in antipasto, as a snack on crusty bread. 

Crème Brûlée - In French ‘Crème Brûlée’ means ‘burnt cream'. This dish has a topping of a layer of hardened caramelized sugar with custard underneath. The top is slightly warm but the custard underneath is cold. It is traditionally a celebratory dish. In Solm's hot weather it is a refreshing dish.

Churros - Churro is onomatopoeic, it imitates the sound of frying. Churros are often sold by street vendors as a tasty treat. In so w reasons of Spain and Portugal they are eaten for breakfast with chocolate sauce.

Soft candies - This dish is inspired by ‘torrone'. It is a type of nougat made of honey, sugar, egg whites and nuts. They can be shaped into bars or a round cake. It can be eaten as a dessert good or a high energy snack.

Classic pizza - This dish is one that can be made in huge patches and stored. It can be eaten hot or cold to suit the climate of Solm. It is also traditionally a shared meal.

Risotto - Risotto means ‘young rice’ in Italian. Risotto is not the easiest meal to cook despite the few ingredients needed to make it. Risotto should be rich and creamy while al dente with distinct separation of the grains. The texture should be fluid and if spread there should be no watery pool. It should be eaten once it is ready. It can be eaten as a main course or as a side dish.

Rice croquettes - These are often sold as street food, served as a side dish or eaten as a tapas.

Rosetta Bread - This dish can also be known as michetta or rosette so ate.  The bread is shaped into a rose shape and is expected to puff up. They take a couple of days to make but make for a versatile bread. 

Acqua pazza - Acqua pazza means ‘crazy water’ in Italian. It is a recipe for poached white fish in a herb broth. This was traditionally eaten by fisherman but clever Italian peasants would make it with leftovers from wine making. 

Veal rolls - Solm is based on Sicily so it would be appropriate to call this dish ‘veal involtini’. In the Middle Ages beef was considered a coarse, tough meat to eat. Veal was considered tender so many peasant farms would slaughter a cow for their meat once their milk had dried up. 

Salt pork - This dish is inspired by pancetta which is often used to add depth to stews and soups. This meat can be preserved by curing. 

[kushi-s]

Kesari Bath | Sweet Rice - Ganesh Chaturthi Special Recipe | Zarda | Mee...

[santarana]

“Complete Your Meal: 7 Sides That Perfectly Complement Egg Biryani”

The egg biryani recipe is an Indian popular dish. biryani is made with rice, eggs, and raw spices. It is an alternative to the traditional biryani, which is typically made with chicken and mutton. In egg biryani, boiled eggs are added to the rice along with raw spices like cumin, coriander, turmeric, and biryani masala, along with onions,( onions are the key ingredient in biryani) tomato paste, and yogurt for added flavor in biryani. It is a flavourful dish. biryani is India’s favorite dish and is often enjoyed as a main course in India. biryani is garnished with crispy onions and chopped coriander leaves.

we can pair egg biryani with the right side dishes to boost the taste and add variety to the meal. From cooling raita to tangy pickles, here are five delicious side dishes that complement egg biryani perfectly:

Chicken Korma:

For those who enjoy side dishes, chicken korma is an outstanding choice to accompany egg biryani. This is a buttery and long-serving dish. curry adds tender pieces of chicken cooked in a flavorful yogurt and nut-based sauce. The richness of the korma intensifies the flavors of the biryani, and chicken also adds protein to the meal which is good for the health.

Mixed Vegetable Raita:

This is a delicious and energetic side dish, which we can make easily at home Mixed vegetable raita enhances the flavor of egg biryani. This refreshing side dish is made with yogurt and finely chopped vegetables such as carrots, bell peppers, onions, and tomatoes, and seasoned with spices. As per our choice, we can add any vegetables to this raita. The crunchy texture of the vegetables and the creamy yogurt create a refreshing contrast to the rich and spicy flavors of the biryani. with biryani, raita is necessary for Indians.

Pickles and Chutneys:

A selection of pickles and chutneys can add a boost to the flavor of your egg biryani. Mango pickles, lemon pickles, and mixed vegetable pickles are popular choices and these pickles have a tangy and spicy kick. also, mint chutney or tamarind chutney can complement the richness of the biryani with its refreshing, spicy, and tangy flavors. we can easily make pickles and chutney at home and store them for a long time

Zarda:

Zarda is a sweet dish that is made with rice, saffron, ghee, and sugar. zarda is especially popular in Pakistan, India, and Bangladesh. we can add our favorite color to it but commonly we use vibrant yellow or orange colors for a rich, aromatic flavor. Zarda is often garnished with nuts like almonds, pistachios, and cashews, as well as dried fruits like raisins and apricots, adding texture and sweetness. This dessert is commonly served during festive occasions, weddings, and celebrations, symbolizing joy, prosperity, and hospitality.

Vegetable Curry:

A simple vegetable curry it is made with potatoes, carrots, peas, and tomatoes and can be served alongside egg biryani. The hearty vegetables complement the rice and eggs, adding substance to the meal. and also vegetables contain lots of protein which is good for health.

Lentil Soup (Dal):

A warm and comforting lentil soup, known as dal, can be served as a side dish with egg biryani. Its creamy texture and earthy flavors contrast the biryani's bold spices, making it a perfect accompaniment for a hearty meal.

Vegetable Kurma:

Vegetable kurma is a creamy and flavorful South Indian curry made with a variety of vegetables cooked in a rich coconut-based gravy. Its mild yet aromatic flavors provide a perfect balance to the spiciness of the egg biryani. The creamy texture of the kurma complements the tender eggs and rice, creating a harmonious combination that is sure to please your palate.

mutton gravy:

Mutton gravy is a sumptuous dish featuring tender mutton pieces cooked in a flavorful gravy. Marinated with an array of spices, including cumin, coriander, turmeric, and chili powder, the meat absorbs a rich blend of flavors. Sautéed onions form a fragrant base, while tomatoes contribute to a thick and hearty gravy. Slow-cooked to perfection, the mutton becomes tender and succulent, infused with aromatic spices. This comforting dish is often served piping hot, accompanied by rice or bread, delighting palates with its savory richness and satisfying texture. Mutton gravy stands as a beloved centerpiece in the diverse tapestry of global culinary traditions.

This mouth-watering and refreshing dish is enjoyed across India, and Pakistan and Egg biryani is Hyderabad’s Key Dish. and everyone loves Hyderabadi biryani. Hyderabad is also famous for its biryani. egg biryani is also the best option for people who do not eat chicken or mutton the egg biryani recipe takes less time than chicken biryani and mutton biryani is also an easy-to-make recipe this biryani is easy to make that anyone can cook.

"Ready to impress your loved ones with your cooking skills? Try our egg biryani recipe and watch them savor every bite. Don't wait – let's turn your kitchen into a biryani paradise!"

[mariammagsi]

Image 1: Biryani on the Beach, Karachi edition. This Biryani feast was organized by my sister on my last trip home. We enjoyed it outdoors at French Beach.

Image 2: This special Biryani was created by my mother’s cousin - It was cooked during the last days of Ammi’s life at Aga Khan Hospital in Karachi, and though she was not able to enjoy it herself, she was beyond grateful to see her kids, and family members, enjoying Biryani together.

Image 3: Biryani dinner organized for a reunion with friends at our family residence in Karachi.

Image 4: Biryani on the Beach, Toronto edition. This Biryani was created by my beloved and we enjoyed it with his family at Woodbine Beach. His sister made a delicious, cooling mint-cucumber yogurt dip to compliment the spicy dish. We enjoyed it to our heart’s content. My beloved is from the Balkans and it has been a joy to witness his deep and growing love for desi food.

Image 5: Repeated attempts at making and perfecting the Sindhi version of Biryani.

Image 6: My beloved's first attempt at making the dish in Toronto, upon returning to Canada from Pakistan, after carefully collecting our family’s recipes.

Image 7: Repeated attempts at making and perfecting the Sindhi version of Biryani. This particular Biryani was created for the Dawat Yan Project and will launch next week on dawatyanbanquet.com

Image 8: An array of spices and tomatoes, key ingredients that go into the Sindhi version of Biryani that is enjoyed throughout Pakistan.

Biryani has the ability to bring people together. The yield is large, enough to satisfy all that partake in the eating of this layered, complex and dynamic rice-based dish. Biryani is enjoyed in a variety of unique ways. In some parts of South Asia, it is consumed with potatoes, while in other parts of the same region, it is eaten only with eggs. Depending on the area, community, province and even family, within Pakistan itself, Biryani is created and consumed in many diverse ways.

Within our household, for example, some of us like it with prunes, while others like it without. Some of us like it plain, while others drown our Biryani in Raita (cucumber-yogurt). Some of us eat it with our hands, while others prefer to cradle the colourful grains of rice with spoons and forks. Some of us like it sweet and spicy, so we may mix Zarda (a vibrant, colourful, sweet rice-based dish) with our Biryani, while others find the sweet and savoury mix to be an absolute abomination.

[zaiftv]

"'Zarda Rice" Mother's Recipe | مزیدار "زردہ" کی ترکیب۔ |

[trulydesionline]

Eid delicacies don’t just end with sewaiyan, there are numerous others like sheer kurma, zarda pulao, phirni etc. You can have these in a healthy way using A2 Cow Milk, Organic Vegetables and other necessary ingredients from Truly Desi.

[allworldnews]

Zarda Recipe | Meethe Chawal (Indian Sweet Rice)

Whether you call it Zarda Pulao or Meethe Chawal, one thing remains the same: this bright and sunny dish is perfect for festive occasions. This is a fragrant, sweet pulao or sweet rice made with basmati rice, nuts, dry fruits, and saffron. Best of all, you only need 8 ingredients and 30 minutes of active time to make my Zarda recipe at home. About Zarda Recipe Zarda pulao is so named because…

[vanitasmagickitchen]

Basant Panchami Special Meethe Chawal Recipe | How to make kesariya pulao for Sarsaswati Puja

One of the popular Basant Panchami recipes is Meethe Chawal that can serve both as main course and dessert.

Vasant Panchami, also called Saraswati Puja in honor of the Hindu Goddess Saraswati, is a festival that marks the preparation for the arrival of Spring. The yellow color is a symbol of spring that’s why people wear yellow color clothes and also yellow colored desserts are made for this festival to offer to the goddess.

Ingredients Golden Sela Rice- 1 Cup Green Cardamom- 4-5 Cloves- 6-7 Orange Red food color- a pinch Milk -1/2 Cup Saffron threads Ghee- 5-6 Tbsp Almonds Cashews Raisins Coconut Sugar- ¾ Cup

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Biye Barir Shahi Jorda Recipe | Traditional Biye Barir Shahi Jorda | Homemade Shahi Jorda

[kushi-s]

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[irhaskitchen]

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#Shahi #zarda #Recipe #By #Maano is #Cooking