Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Biography

Source(google.com.pk)
Before I begin with the many delicious Indian delicacies, I thought I’d dedicate a page or two on the basics of Indian cooking, my way – the easy way!

There’s a lot of difference between the way Mom and I come up with our creations. The taste might be very similar, but the way its made is not. Mom likes to use the traditional way, even if it means spending the whole morning to make lunch. And don’t get me started on when we have one of those lavish dinner parties!

I, on the other hand, love to find the shortest and easiest routes to get to my destination! I try to make my life so much simpler by having a food processor in close proximity, instead of pounding the life out of my mortar and pestle. There are many time savers, that when put together, makes cooking a breeze. And if you’re a believer of the old and traditional ways of cooking, I’ll encourage you to try out my recipes my way, and you’ll see that they are loaded with the same flavours.

Of the few complaints I get on Indian cooking, the one that stands most prominent is the myth that Indian cooking is just too hard. Yes, you heard me right, a myth! Now before you roll your eyes at me and say, yea sure, easy for you, you’re Indian!”, just hear me out. True, I was born Indian in an Indian household with a Mom who cooks the most delicious Indian food I know. But truth be told, and as much as I would like to believe, I wasn’t born with Indian culinary instincts in me. Yes, like any of you not familiar with the South-Asian cuisine, I too started off without much knowledge.

Try as I might, somehow, I can’t convince people enough on just how simple and quick and not to mention, healthy, Indian food can be. So here is where my mind got to work. I thought why not start a cooking class, and Indian food 101, if you will, introducing people to the simple basics of cooking Indian. A beginners course for all the eager enthusiasts willing to start from the top.

The series, Intro to Indian, is where I discuss how to make basic Indian food. We will begin with the essentials, and slowly move up to a point where you will be confident enough to throw in a pinch of this and a dash of that. Hopefully, through this series, you will see that once you know the bare minimum, the rest from then on is smooth sailing. And then maybe, just maybe, I will finally be able to dismiss the myth that Indian cooking is just too hard. Yes, you heard it right again, myth!

Coming back to the basics of easy Indian cooking, I’d like to give you an insight on what I have in my kitchen that makes Indian cooking seem like an easy task. Believe me when I say this is almost all that you will need to cook all these wonderfully delights that I share with you.

Lets start with the basic spices. Most of these spices are now easily available at regular grocery stores. In fact, it is very rarely that I have to drop in on an Indian speciality store to get the ingredients I need.

Indian Food Recipes

In India, food is linked to one's culture and identity so closely that it varies from region to region.

Rich in taste, texture and satisfying, Indian food, or at least that part of Indian food that is prepared with minimal oil and healthy cooking methods, is often considered one of the healthiest cuisines in the world. But, what exactly do we mean by 'healthy' within the Indian food context? Today, Dr. Simran Saini, Weight Loss Management Consultant at Fortis Hospital, tells us about the top 7 staple foods in the Indian diet and how healthy they truly are.

Roti aka Chappati: Usually a roti is made from wheat flour. However, ideally it should contain a combination of soyabean, black gram, and a small portion of bran as well. These can be grounded together in equal ratios to make flour. A source of energy in the body, roti is basically a source of carbohydrate and an ideal 25 grams based medium chapatti would be 60 Calories.

White Rice: White Rice is a cereal grain and polished form of brown rice which has the cover intact. Ideally, brown rice is better for health as it contains fiber apart from carbohydrates. A good source of energy and fiber, 200 grams of white rice would approx contain 420 calories.

Curries: The Indian curry's base is crucial. The oil isn't. Most curry recipes call for plenty of oil, which immediately puts off those of us who are trying to control our daily fats intake. Ideally, blend or roast whole spices for better

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi ghee, butter and cream to make the food lip smacking and finger licking. On the other hand, at home, people prefer using sunflower oil or some other refined oil for cooking, with the basic idea of making the food low in fat content.

Wheat is the staple food of Punjabis; however, they do enjoy eating rice on festivities and other special occasions. When it comes to food, each region in Punjab has an entirely different preference like people in Amritsar are particularly fond of stuffed paranthas and milk products. The philosophy of life for most of the Punjabis is to eat, drink and make merry. They are real lively people who are extremely fond of eating good food. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food.

Traditional Punjabi thali consists of varied kinds of breads; some are baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha, while others are dry baked on tava like chapatti and jowar ki roti. There is another fabulous variety of roti called rumali roti, which is larger in size as compared to the normal one and is also easily absorbable. Also, there are breads that are shallow fried such as parantha and deep fried such as puri and bhatoora.

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Indian Food Recipes In hindi Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Biography

Source(google.com.pk)
Peel and core, cut into slices or rings one-eighth to one-quarter inch thick. Peelings may be left on, however they tend to toughen during dehydration.

Fruits that are to be dehydrated are pretreated to prevent discoloration by oxidation, to keep a fresher color, to have a more pliable texture, and to help retain vitamin A and C.

Each of the following pretreatments perform a useful part of the dehydrating process and each has merit. Personal preference should be your guide.

Sodium Bisulfite:
Dissolve 2 teaspoons of sodium bisulfite in one quart of water and add cut fruit. Slices of fruit should be soaked for no more than 10 minutes. Drain and dehydrate. (CAUTION: Sodium Bisulfite can affect anyone with asthma, allergies or other respiratory problems.)

Ascorbic Acid:
Dissolve one tablespoon of pure crystalline ascorbic acid in one quart of cold water. Add cut fruit and soak for a few minutes; remove with a slotted spoon; drain well and dehydrate.

Lemon Juice:
Use one cup lemon juice to one quart water. Soak the fruit for no more than ten minutes. Drain and dehydrate. (Lemon juice is only one-sixth as effective as ascorbic acid.)

NOTE: After pretreating, the apple slices may be sprinkled with cinnamon or flavored gelatin crystals.

DRYING METHODS

Sun Drying.
This method takes 3-4 hot days (98-100 degrees F). Be sure to cover fruit with screen or cheese cloth to keep away insects. Bring in or cover at night to keep moisture from collecting. To "pasteurize" sun dried fruit in order to prevent contamination from insects, freeze for 28-72 hours.

Oven Drying.
This is generally the fastest method. The temperature should be no higher than 140 degrees, leave the door ajar; place a fan so it blows across the opening and carries the moisture away.

Dehydrator Method. The temperature should be 150 degrees for 2-3 hours, then reduce to 130 degrees until dry.

Fruit is dry when it is soft and pliable with no moist area in the center when cut.

CONDITIONING

To insure that sufficient moisture has been removed to prevent molding during storage, place the fruit in an air tight container for several days. Check daily for condensation on sides of container. If condensation appears, dry the fruit a little longer.

STORAGE

Properly dried and packaged foods have a very long shelf life. But for best quality and nutrient content, plan to use within one year.

REHYDRATING HINTS

Dried apples may be reconstituted and used in pies and cobblers. Here are some basic methods used to rehydrate:

Soak fruit in liquid. Various fruit juices, cordials and fruit liquors may be used.

Boil fruit in water. Add 1 cup water to 1 cup fruit. Use less water for a thicker consistency.

To soften fruit for cookies and cakes, steam for several minutes.

NOTE: Do not add sugar during first five minutes of rehydration because it will hinder moisture absorption.


 Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little air pollution. One advantage is that large quantities of food can be dried at the same time. Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4 to 5 days to dry in the sun) and insects -- even the finest insect netting won't exclude all of the no-see-ums attracted to your drying food, and larval infestation spells trouble.

Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be concentrated to raise temperatures and shorten drying times. With good construction, the insect threat can be reduced. As with open-air drying, you're dependent on the weather, and slight variations in conditions mean big temperature changes that will decrease the quality of the product.

Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven drying requires frequent tray rotation, and foods can easily become overly dry, making food tough or brittle. Because ovens create more heat than needed, energy costs are very high.

Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly, conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer huge amounts of drying surface yet occupy little countertop space. The ability to adjust temperature means foods dry quickly and evenly without tray rotation, and the highest level of natural nutrition is preserved.

times. Preserving seasonal foods by drying is still useful and convenient, and it has the added advantage of conserving storage space.

Materials you will need
Drying environment:
Home dehydrator (use product instructions)
Oven with drying racks & oven thermometer
Sun on drying racks if temperature is over 90 degrees and low humididty Fuyu persimmons - no blanching or sulfuring is necessary
Peel firm fruit
Slice 1/8 to 1/4 inch thick
No pretreatment necessary but lime juice rinse is nice

Instructions for drying in the oven
Time: start early as possible, could be ready by the time teacher goes home
Preheat oven to 160 F (71 C), then maintain at 140
Spread prepared fruit on metal bakers' cooling racks or equivalent
Prop oven open 4 inches
From outside aim fan so air is directed across oven, vary position of fan
At end of drying, temperature goes up quickly. Watch it
Rotate trays every couple of hours

How do you know when its ready?
Touching is the way to know. Children should have clean hands to touch fruit
When the fruit is not sticky any more, it has lost most of its water (80-90%).
It's ready when the fruit feels leathery but not sticky.

How do you store dried Fuyu?
Let the dried fruit cool.
Put into an air free environment like sealed plastic bag or glass jar with lid.

What do you do with dried Fuyu?
Enjoy the fruit after drying to snack on or use in granola.
Cut up in hot or cold cereal and use as raisins or dates in recipes
Reconstitute with soaking in water to use in fruit salads or compotes.

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Biography

Source(google.com.pk)
Chef Chuck Hughes is passionate about food, so much so that his favorites ones are tattooed on his arms — bacon, lemon meringue pie, lobster and arugula, to name a few.

It was Chuck’s mom who suggested he turn his affair with food into a full-time relationship. He enrolled in culinary school, started working in Montreal’s hottest kitchens and hasn’t looked back since.

In 2006, Chuck and his two best friends opened their own place, Garde Manger. Set in the heart of Old Montreal, this den-like restaurant is where Chuck puts his magical spin on comfort food as unique as its chef. The restaurant quickly developed an almost fanatical clientele of locals and tourists alike. The New York Times was “impressed that a place as rollicking as Garde Manger chooses to pay such close attention to what’s coming out of the kitchen” and the Today show raved about Chuck’s seafood platter.

In 2010, Chuck invited the world into his Garde Manger kitchen with his television show, Chuck’s Day Off, which followed him cooking for friends, family or suppliers on the day his restaurant was closed. Sandwiched in between the mouthwatering recipes were rock ‘n’ roll reality segments that gave the viewer insight behind the scenes of one of the city’s hottest restaurants.

The show started airing on the Cooking Channel in May 2010 to great response. The show is now in its third season and airs in more than 20 countries. It has garnered three Canadian Gemini nominations, and Chuck has received the Best Host Award from the original Factual Entertainment Awards in Santa Monica, Calif., which honors top international entertainment programming from around the world.

For Chuck, the most defining moment of his career took place this year when he walked into New York City’s Kitchen Stadium and became the youngest Canadian chef to win on Food Network’s popular Iron Chef America. He also became the only Canadian chef to beat the legendary Bobby Flay. The secret ingredient? Canadian lobster.

Rounding out a terrific year, Chuck can also be seen on the upcoming season of Food Network’s The Next Iron Chef: Super Chefs, where he will join an all-star group of chefs including Anne Burrell, Michael Chiarello, Elizabeth Falkner, Alex Guarnaschelli, Robert Irvine, Beau MacMillan, Spike Mendelsohn, Marcus Samuelsson and Geoffrey Zakarian as they compete for the ultimate title of Next Iron Chef. And on Cooking Channel, Chuck is taking a break from the daily grind of running his two restaurants as he trades in his black T-shirt and apron for a pair of shades and sunscreen as he travels to Mexico in Chuck’s Week Off: Mexico. Join Chuck as he makes his way across the country in search of culinary adventures and authentic Mexican food. Also this holiday season on the Cooking Channel, Chuck will be serving up his first Christmas special, entitled Chuckmas.

Teaming up with his partners again, Chuck opened a second restaurant, Le Bremner, in Montreal this August.

Chuck lives in Montreal and likes escape to nearby Magog with his dog, Fakey, whenever he can.



The co-star of the hit series Heat Seekers and Food Network’s Chopped, Aarón Sanchez is the executive chef and co-owner of Centrico Restaurant and Mestizo By Aarón Sánchez. He is also the culinary visionary behind Tacombi Tacqueria and Crossroads at House of Blues. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.

Aarón began his career with Food Network as co-host of Melting Pot. Today, Aarón stars on multiple Food Network shows, including Heat Seekers, Chopped, Chefs vs. City, Best Thing I Ever Ate and various specials.

In 2011 Aarón joined forces with FOX’s Utilisima to create Aarón Loves NY, a Spanish-language cooking series that airs in North America, South America and Latin America.

In 2004 Aarón opened Centrico in New York City, featuring contemporary Mexican cuisine, with renowned restaurateur Drew Nieporent of the Myriad Restaurant Group (Nobu, Tribeca Grill, etc.). In 2011 Aarón teamed with House of Blues to open 15 Crossroads across the country. Shortly after, he opened Mestizo By Aarón Sánchez near Kansas City.

Aarón’s first restaurant, Paladar, a pan-Latin inspiration in New York City, won Time Out New York’s 2001 awards for Best New Lower East Side Restaurant and Best Latin American Restaurant in its 2002 Eating and Drinking Guide. Funky but chic, Paladar incorporated the vibrant energy of the neighborhood with the relaxed intimacy and warmth of a Cuban paladar.

In 2005 Aarón was nominated as the Rising Star Chef of the Year by the James Beard Foundation. He was also named one of People's and People En Espanol’s 50 Most Beautiful People that year.

Aarón is a restaurateur, television personality, consultant, spokesperson and author. His book Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours was released in October 2011. His first book, La Comida del Barrio, was published in May 2003.

When he’s not in the kitchen or shooting his TV shows, Aarón spends most of his time with his family, writing and traveling the world exploring different and interesting cultures.

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Mexican Food Recipes easy Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Biography

Source(google.com.pk)
I spend a lot of my time prepping and making these 10 month old twins of mine foods.  All the foods! Sundays and weeknights are for making sure they have everything ready to go for day and week ahead.  They are eating us out of house and home already and that's a great thing.  They love to eat and at this stage they are still pure and eat what we give them, so we try to make good choices and hold off on the sugar and other crap we (my husband and I) eat until later.  It's inevitable, I know, but I can do my part to hold off as long as we can.  I learned from my sister in law who is extremely healthy and I've watched her through the years with what she gives her kids.   I have done a lot of research, but basically, I just give them good, balanced, healthy stuff and guess what?   They love it.  At least for now.


    These babies will still take spoonfuls from me for about half their food.  Mostly they finger feed themselves.  INDEPENDENCE, yeah.
    They are also learning baby sign language and you know my girl learned to say "no".  My boy does the "all done" and "more more more" signs pretty well.  They are so darn smart these babies.  Way smarter than we give them credit for sometimes.
    Of course when we are eating, they want to eat what we're eating, and we let them.  We've been out many times at this point at restaurants and other places and they LOVE trying new things.  As most babes do.  They are a blank canvas of curiosity right now.  It's wonderful.
    They don't do any meat yet.  As a vegetarian, I am asked all the time, "will you give your babies meat?"  Honestly, it hasn't come up as we just don't eat much meat.  My husband eats meat, but we never have it in the house.  At some point they will, but they get a very balanced diet, as I've been veggie for 22 years and KNOW HOW TO DO THIS well.  We will cross that bridge eventually but not yet.


This was something born out of necessity.  My boy stopped taking oatmeal from a spoon early on, and I still wanted him to have the good stuff, so I had to find a way for him to pick it up with his hands and feed himself.  Also, my girl hates bananas already.  She made that decision early on, and I can't say I blame her because bananas are disgusting in my little opinion.  But they are good for us, so I wanted to disguise them in something.  BINGO.  BAKE ALL THIS STUFF TOGETHER.  Here's my quick little recipe.
Heat oven to 350 - throw all this stuff in a big bowl
Combine a bunch of bananas - I use up to 4 or 5 at a time
Some pureed fruit if you have it, any kind - apple, pear, apricot
yogurt - I use a heaping few spoonfuls
THEN, a ton of oats!
MIX AWAY until the consistency is kind of thick and looks like a cookie dough, but still runny and a bit soft as you don't want these to be hard.
Spoon out onto baking sheets just like regular cookies and bake for 15 minutes or until golden.  Be careful not to bake too long, you want these soft and chewy for teeny baby teeth.
Cool, then store in fridge.I give the babes about 2 cookies each a sitting.  I tear up into bite size pieces.  They don't know they're getting all good stuff, they just like them.  I was quite proud of myself for this one, as these babies force me to problem solve in ways I have never had to before.

Set oven to 400 degrees.  I usually make a lot and it lasts about a week.
Cup up a couple sweet potatoes, a few red potatoes, a couple beets and a bunch of carrots into smallish, but not too small because you don't want them to disappear when roasting, pieces.
Throw in a big bowl and coat with some olive oil.  Sometimes I put some cinnamon in there and sometimes not.
Line two baking sheets with foil and spread all veggies out in one layer.
Roast until tender.
I keep this in the fridge and they love it.  They can feed themselves and they're getting good stuff.  Happy happy.
Peanut butter sandwich.  I KNOW!  I understand all the allergy stuff.  I ate so much peanut butter and peanuts while pregnant, I think they already knew what it was coming in.  Our doctor said it's fine to try and we have for a month now.  They love it.  A thin layer on wheat bread and torn up into bite size pieces.  PLEASE don't defer to me for anything, this is just what we do and I know how serious peanut allergies are. Sometimes we do a cheese sandwich but same principle.
Broccoli!  I always have a bunch of broccoli cooked and ready to go.  Just use frozen florets and tear apart.  They love it.
Avocado.  This was their first food and they still love it.  That and sweet potatoes.
Gnocchi.  Now this is funny.  My best gal is married to an ITALIAN CHEF.  We were at their house a few months ago and the babies tasted his homemade gnocchi and red sauce and just gobbled it up.   So now we have deliveries from them every so often and the babies just eat it all right up.  Easy to boil and combine with all natural, simple red sauce.  And small enough that it can be cut and put into little mouths.

Then more bottle or breastfeeding into the evening until bedtime, about 6:30pm these days.  They are both sleeping well FOR NOW and don't wake up for nighttime feedings.  So we wait until 6am the next morning and do it all over again.  This wonderful repetitive circle of sustenance and life.


DISCLAIMER - I am no expert. I'm just a mom like you doing what I feel is best for my kids.   This is just me sharing our deal.  I don't need anybody emailing me to tell me I AM DOING IT ALL WRONG and what I should be doing.   If you're not interested or don't agree, that's TOTALLY COOL.  Just move along and do your thing and I'll do mine.  We all do our own thing pretty damn well for our kids.  Respect.

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Baby Food Recipes 10 Months Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Biography

Source(google.com.pk)
Glamorous young food entrepreneur Ching-He Huang is the face of Chinese Food Made Easy and Easy Chinese: San Francisco. Born in Taiwan to Chinese parents, Ching was raised on freshly cooked home meals for which ingredients were always bought on a daily basis. Her major food influences stem from the traditional cooking styles of her farming-community grandparents, who lived in the countryside of southern Taiwan.

Alongside their paddy fields and bamboo farms, they also cultivated an orangery, a sweet potato patch and mango trees. For Ching, weekends were a chance to eat meals and snacks which originated from age-old recipes, fresh from the soil.

At the age of five, Ching and her family immigrated to South Africa where she was exposed to an entirely different diet and climate. As the only Chinese children in their school, she and her older brother caused a stir with their packed lunches of fried rice and vegetables with dried meat powder or cucumber pickle with chili.

The biggest change was to come when she was 11 years old. Ching moved again, this time to London. From her early teens, with her parents involved in running their own businesses and her mother often abroad, Ching had to cook the family meals. She was taught the basic philosophy behind Chinese cuisine (the emphasis on balancing yin and yang through hot and cold ingredients), but then was left to improvise alone.

As a self-taught cook, the experience was to be the inspiration behind launching her own food company. A TV presence seemed inevitable and, in 2005, Ching's Kitchen aired on UKTV Food. Since then Ching has made TV appearances on ITV's Saturday Cooks and Daily Cooks, UKTV's Market Kitchen and Channel Five's Cooking the Books. Ching's first cookbook, China Modern, was published in autumn 2006, and her second, Chinese Food Made Easy, accompanies the BBC TV series.

The hottest Chinese chef of the moment and known to her audience as ‘Ching’, international TV chef and cookery author, Ching-He Huang, is an ambassador for Chinese cooking around the globe.

Ching is recognised as a foodie entrepreneur having created her own food businesses and has become the face of Chinese cookery internationally through her TV shows, books, tableware range and involvement in many high profile campaigns and causes.

Ching’s culinary ethos centres on fresh, ethically sourced ingredients, Chinese heritage and modern flavours - her food is the perfect fusion of tradition and innovation. Ching makes Chinese cooking accessible and healthy, appealing to East and West alike.

Born in Taiwan but raised in South Africa and London, Ching moved to Britain when she was eleven years old. Cookery was a vital connection between Ching and her Chinese heritage; from an early age she developed a great passion for learning about Chinese food, preparing it and sharing this skill with others. Today, cookery is still the means by which Ching stays in touch with Chinese culture.

A self-taught chef, Ching launched her own catering company, Fuge Ltd, straight out of university. The large-scale London-based kitchen supplied food to blue chip companies (1999-2009) and it was from here that Ching quickly progressed to a career in TV.

Susanna came to the United States in 1967 to earn her Master of Arts degree in Library Science at the University of Pittsburgh. In 1979, Susanna moved to Philadelphia with her Chinese-born husband, E-Hsin, to join his family’s restaurant business. Soon after, she opened the family’s second restaurant, Hu-Nan of Philadelphia.
Culinary Career:

Susanna first acquired her love of food from her father. Her father had attended a boarding school in the 1920s and indulged in some of the best foods. He often told Susanna his fond memories of exquisite local lamb and duck dishes and elaborate imperial-style cuisine. Susanna’s childhood kitchen was one of fresh produce and meats her mother would acquire from the local shops and farmers.

Susanna learned Hunan-style cooking from her mother-in-law, Wan-Chow Foo, and Chinese Northern-style pasta from her cousin, Chao Su. Susanna met her mentor and teacher, the late Jacob Rosenthal, founder of the Culinary Institute of America, while she was at Hu-Nan. Rosenthal taught Susanna French-style cooking and encouraged her to take a course at the CIA.

In 1987, Susanna and E-Hsin opened their own restaurant, Susanna Foo Chinese Cuisine, in Philadelphia. Susanna and her restaurant have earned national acclaim for her fusion of Chinese and French cooking. Susanna uses ingredients from all over the world and always likes to use the freshest available. Susanna Foo also has a new restaurant, Suilan, in the Atlantic City's Borgata Hotel & Casino.

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Chinese Food Recipes With Pictures Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka