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Sour Grilled Chicken

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This Beijing Duck is delicious. How to make Beijing Duck.

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This Beijing Duck is delicious. How to make Beijing Duck.

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Step1. Rinse duck inside and out; pat dry. Cut off tail and discard.
Step2. Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.
Step3. Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.
Step4. Preheat the oven to 375 degrees F (190 degrees C).
Step5. Roast duck in the preheated oven for 30 minutes.
Step6. Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
Step7. Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
Step8. Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
Step9. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

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Coffee Crisp

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Cretons

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https://www.youtube.com/watch?v=xP9s2npXWxI

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Laham Mandi | Mutton Mandi | Lamb Mandi | Arabic Mandi

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Mutton Mandi
Ingredients

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powde2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

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2 tbsp coriander seeds

1 tbsp cumin seeds

4 green cardamoms

1 tsp whole black pepper

1/4 tsp cloves

1 small cinnamon stick

1 bay leaf

2 dried red chillies

1 tsp ginger powder

1 pinch of saffron threads

1/4 tsp grated nutmeg

1 tsp turmeric powder

2 tsp paprika powder

Meat Ingredients

1 kg lamb/mutton or goat meat, cut into large pieces

1 tsp ginger paste

1 tsp garlic paste

1 tsp mandi spice

water, as needed to boil the meat

salt, as needed

Rice Ingredients

3 cups long grain basmati rice

3 medium onions, chopped

1 tsp garlic paste

2 tbsp mandi spice

4 tbsp oil

stock, as needed

salt to taste

1 loomi/dried lime (or 1/2 tsp lime zest)

1 piece of coal for smoking the meal

Basting Ingredients

2 tsp mandi spice

1 tsp paprika powder

2 tbsp yoghurt

2 tbsp lemon juice

1 tsp garlic paste

1 tsp ginger paste

3-4 tbsp oil or melted butter

Instructions

Making the Mandi Spice:

Roast the coriander seeds, cumin seeds, green cardamoms, black pepper, cloves, cinnamon stick, bay leaf and dried red chillies. Turn off the heat and add in the ginger powder, saffron, grated nutmeg, paprika and turmeric. Grind into a fine powder and store to use as needed. Any left over spice can be stored in an airtight container for the next use.

Cooking the Laham/Meat:

Put the meat in a pan, preferably a pressure cooker, cover with water and add the meat ingredients (salt, mandi spice, ginger and garlic paste). Bring to a simmer and skim off any foam, then cover and cook until the meat is tender. In a pressure cooker this should take about 20-30 minutes depending on the size of the meat cuts and how young the lamb/goat is. It will take longer in an open pan, just keep an eye on it and check regularly.

Once done, carefully remove the meat pieces and set them aside on a tray to cool down. In the meantime, save the stock to cook the rice in.

Cooking the Rice:

Wash and soak the rice for 30 minutes. In a large pan, heat the oil and add the chopped onions. Saute until aromatic and translucent. Next add the garlic paste. Then add 2 tbsp of mandi spice and stir until well combined and aromatic.

Add the stock reserved from having cooked the meat. You will need 1 and a half cups of liquid for each cup of rice. Adjust by adding water if the stock you have is less than what you need and then remember to taste/adjust for salt. Also add the loomi (dried lime) or zest at this stage.

Bring to a simmer and then add in the rice. Cook over medium low heat giving an occasional stir until almost all the water is gone. Cover the pan with a tight fitting lid and place on very low heat to continue steaming for about 15 minutes.

Basting the Laham/Meat:

Mix the butter/oil with all the other basting ingredients and stir well to combine. Brush this sauce all over the meat pieces, ensuring every inch of meat is well coated. Place the tray of basted meat under a very hot grill to get a crisp outer coating and a nice golden brown colour to the meat. This should take anywhere from 10 to 20 minutes, but keep an eye on the meat to ensure it does not burn.

Once the rice is done, open the pan and fluff up the rice gently. Place the meat pieces on top. Light a coal and place it on a piece of foil right in the centre of the dish. Drizzle a few drops of oil onto the lit coal and quickly cover the pan as it begins to smoke. Allow the smoke to infuse the meal for about 5 minutes or longer for more intensity. Then open the pan and discard the coal. Serve the meal on a large platter with the meat pieces on top.

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This restaurant is open from 11 a.m. to 9 p.m. and is a restaurant famous for mutton & chicken mandi, kabab and chicken & mutton biryani etc.

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Chocolate donut.

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Savory cinnamon rolls.

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Chocolate tart.

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Tourtiere (meat pie ). This dish specially back in France but became staple meal here in Canada.

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Poutine taste delicious. It's taste like crispy, creamy and juicy.

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INGREDIENTS
1 can 540 mL maple syrup
DIRECTIONS

1. Empty maple syrup into a medium pot. Boil syrup over high heat until it begins to foam. To prevent syrup from boiling over, stay close so you can take the pot off the burner to bring down the foam. Reduce heat to medium-low.

2. Using a candy thermometer, bring syrup to 115°C (240°F) or leave it to boil until it thickens to a syrupy texture. The syrup should reduce by half. Test the syrup: if it is too runny, return the pot to the burner and continue to boil a few minutes longer. If it is too thick, return to heat, adding a bit of water.

3. Cool before serving.

4. In a large serving dish, place clean snow or crushed ice, pressing it into the dish. Pour syrup over top using a ladle.

Chef’s tip: Never stir boiling syrup, as it will crystallize.
I have never tasted maple taffy, but my gut feelings says it tastes like sugar candy.

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I have tasted poutine, and it's so delicious and crispy.

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Rice $ sweet.

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Cashew nut salad
Ingredients
Chicken breast 1piece
Carrot-1cup
Red Capsicum- 1 cup
Yellow Capsicum -1 cup
Green Capsicum-  1 cup
Cashew nuts - 1 cup
Tometo cessap - 1 cup
Olive oil -1 table spoon
Salt -1/2 tea spoon

Making processe- All ingredients need to shadow fri and mixing tometo casup and salt. Now serve to hot.

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We enjoyed this in our free time or celebrated our special day or occasions.

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Croissant

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Nananimo bars

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It's a hearty dish of French fries,, fresh cheese curds and it's so brown gravy.

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Poutine
I like it.

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Beef biriyani

It's so yummy and teste 😍, and basically it made beef with rice.

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Fish kabab,and its really testy and very crispy 🥰

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Rice & fish

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Ingredients

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1 ½ cups water

¼ cup butter, melted

Directions

Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.

Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.

Warm a greased frying pan over medium heat.

Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.

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I tried the poutine, it was delicious and it's my favorite Canadian food.

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I like Syrian kibbeh.

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French fries
Ingredients
2 big potatoe
Water
Oil as needed
Salt
Making:
First clean this poteto
And skip it's skin then cut it finger  sizes,, and taking some boil water when it boiled then drop the poteto untill it cooked 80% then put it and wait to be cool. And when it become cool then fried it in the hot oil untill its look brown.

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How to Make French Fries At Home ! Crispy Delicious ,  Incredibly Easy

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Ingredients

2 ½ cups

Sprouted Moth Beans

1

Tomato (quartered)

2

Green Chilies

1 ½ inches

Ginger (rough chopped)

6

Garlic Cloves

1 tablespoon

Coconut (dry shredded, unsweetened)

4 tablespoons

Oil

1 teaspoon

Black Mustard Seeds

¼ teaspoon

Asafetida (hing optional)

10

Curry Leaves

1

Medium Yellow Onion (finely diced)

1 tablespoon

Red Chili Powder

2 tablespoons

Mom's Garam Masala (see notes)

1 tablespoon

Ground Coriander

1 teaspoon

Ground Cumin

½ teaspoon

Ground Turmeric

3 teaspoons

Kosher Salt

3 cups

Water

½ cup

Cilantro (chopped)

12

Soft Buns

2 tablespoons

Butter (or ghee)

2 cups

Sev Farsan

1 cup

Red Onion (diced)

6

Lemon Wedges

Directions

1. Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste.

2. Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, 1/4 cup ci...

Read full directions

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Urben Spice Restaurant this is a best plece for me and my family whenever we miss our country food we order from here .

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Mr. Noodles

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Savory Buns

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canadian Apple Pai

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The french fries provide crispness and saltiness—two must-haves for any savory snack. The cheese is mellow and creamy. Combine that with a rich gravy that marries the two while also adding savoriness and you’ve got a winner of an appetizer (or meal!).

The experience of eating this street food is a bit like a choose-your-own-adventure story. Some fries will be crisp on one end and laden with gravy on the other. Other bites will be covered in wonderfully stretchy cheese. Just be sure to grab a fork (or plenty of napkins) to eat those last bite

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French Canadian Trifle

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i have eaten spicy chicken sandwitch.
I like the that and it is very delicious .

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Butter Tarts

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Falafel Burger Recipe | Vegan Burger | Plant-Based Burger Recipe

This homemade falafel burger recipe is crispy from the outside and green and juicy from the inside. Exactly like the famous falafel balls recipe, just in a burger shape that is much more fun to eat. This burger recipe is absolutely vegan and it’s pretty easy to make. Great burger recipe for parties and holidays. These burgers can be bakes for a healthier version or can be fried for a tastier version

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Beans and rice with meat

Beans and rice with meat is one of the most popular and delicious Iranian dishes, which is known as a luxury dish. This delicious food is usually used for important gatherings and parties, and for this reason, it is less commonly cooked at home. Of course, it is not necessary to prepare a piece of neck meat for each person or to use a lot of meat, we can easily use pieces of stewed meat to cook this delicious dish. The amount of meat in Beans and rice is important, but if we use good seasonings and flavorings, we can make this dish with less meat, to see the full cooking tutorial and step by step how to prepare Beans and rice with meat, follow.

How to prepare pilaf beans with neck

Necessary ingredients for 4 people

4 cups of rice

2 cups of beans

4 tablespoons of dry dill

50 grams of butter

Cinnamon 1 teaspoon

Sufficient salt and oil

How to prepare beans and rice with meat

first stage

To prepare Beans and rice, first, depending on the type of rice, we soak the rice for 30 minutes to 3 hours with lukewarm water and some salt. Next, pour the beans with 2 cups of water into a suitable pot and put it on medium heat.

second stage

After the water reaches the boiling point, it foams a little on the water and we have to catch the foam and throw it away. We let the beans boil for about 15 to 20 minutes, then we rinse them and put them aside.

third stage

After the rice is well soaked, we fill a suitable pot to half of the water and put it on high heat. After the water reaches the boiling point, add 1 tablespoon of salt and 1 tablespoon of liquid oil to the pot.

fourth stage

Now add the soaked rice to the boiling water along with the soaked beans and let them cook for 7 to 10 minutes, then rinse them. Next, we put a suitable pot on a low heat.

fifth stage

At this stage, we pour some salt into the pot and use sliced potatoes or lavash bread as desired for the bottom of the bean and rice pot, then cover the bottom of the pot completely with the bean and rice mixture.

sixth stage

Now we pour some dill and cinnamon on the rice and beans, then add the mixture of rice and beans and put cinnamon in a layer in the pot until the ingredients are finished, then we spread the butter on the rice.

seventh stage

Now we put a clean steamer on the lid of the pot and increase the heat under the pot so that steam collects inside the pot, then we reduce the heat and let the pilaf beans brew for 45 minutes to an hour.

Ingredients for meat

Boneless meat 600 grams

2 onions

Tomato paste (optional) 1 tablespoon

Garlic 2 cloves

4 tablespoons of brewed saffron

2 tablespoons of lemon juice

Cinnamon ½ teaspoon

Sufficient salt and black pepper

How to prepare beans and rice with meat

first stage

To prepare the delicious meat for Beans and rice, we first wash and dry the meat well, then chop it as desired. Next, we put a suitable pan on the heat and add a little oil.

second stage

At this stage, we add the chopped meats to the pan and fry well until they are completely fried. Of course, we should not fry the meat too much, because the meat may become a little hard and dry at the end.

third level

After frying all the meat parts, we take them out of the pan and put them aside, then we cut the onions into slices and add them to the pan along with a little oil and fry them well.

fourth stage

Now we grate the garlic and add it to the pan along with a little turmeric. We continue to fry until the ingredients are homogeneous, then if desired, we add tomato paste to the pan and fry a little.

fifth stage

At this stage, we add the fried meat to the pan again, then add 2 glasses of water to the pan and close the lid of the pan so that the meat cooks for 2 hours and 30 minutes to 3 hours and becomes completely soft.

sixth stage

In the last 30 minutes of cooking the meat, we add cinnamon along with sour lemon juice, saffron and some salt and black pepper to the meat and let the meat cook for another 30 minutes, then serve it with beans and rice.

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Schwartz's

Schwartz's, also known as the Montreal Hebrew Delicatessen, is a Jewish delicatessen restaurant and take-out, located on Saint-Laurent Boulevard in Montreal, Quebec, Canada. It was established in 1928, by Reuben Schwartz, a Jewish immigrant from Romania. Its long popularity and reputation has led to it being considered a cultural institution and landmark in Montreal.

The staff of Schwartz's credits the unique flavor of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 90 years' worth of buildup.

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Hickory Sticks snack

Description

Love 'em for the crunch, love 'em for the munch, love 'em for the taste! Thin cut, lightly seasoned and delicious! Hostess Hickory Sticks Original Flavor Potato Sticks there’s nothing else like them!

Ingredients

Specially Selected Potatoes, Vegetable Oil, Seasoning (Corn Maltodextrin, Salt, Monosodium Glutamate, Spice, Torula Yeast, Onion Powder, Paprika Extract, Malic Acid, Natural Flavors, Color, Artificial Flavors).

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Canadian Cheese Soup

3 · 45 minutes · My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup. —Jolene Roudebush, Troy, Michigan

Ingredients

Meat

• 6 oz Canadian bacon

Produce

• 1 Carrot, medium

• 2 Celery, ribs

• 1 Onion, small

• 4 Potatoes, medium

Canned Goods

• 3 cups Chicken broth

Baking & Spices

• 2 tbsp All-purpose flour

• 1/8 tsp Pepper

Dairy

• 2 tbsp Butter

• 2 cups Cheddar cheese

• 1 cup Whole milk

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Grandma's Blackberry Cobbler

Ingredients:

15 ml (tbsp) lactose free butter, melted

3 cups fresh or frozen blackberries

125 ml (1/2 cup) brown sugar

250 ml (1 cup) all-purpose, unbleached flour

5 ml (1 tsp) baking powder

250 ml (1 cup) sugar, divided

250 ml (1 cup) Dairyland 3.25% Lactose Free Milk

3 ml (1/2 tsp) vanilla extract

Directions:

Preheat oven to 180°C (350°F).

Pour the melted butter into an 8-inch square baking dish. Thoroughly coat the dish.

Add the blackberries and brown sugar and stir until combined. Set aside.

In a bowl, combine the flour, baking powder, sugar, milk, and vanilla until mixture is smooth; pour into the prepared dish. Pour onto the batter.

Bake in the oven until golden and the fruit is tender, 45 to 50 minutes.

Note: Serve it hot.

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Poutine

Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So, if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered! If you’d like to learn more about Poutine, read on!

What cheese to use for poutine?

When it comes to poutine, it’s really all about the cheese curds. Real cheese curds are what makes a poutine “authentic”. Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow color. White cheese curds are the ones you want for poutine.

Substitute for Cheese Curds in Poutine:

If you can’t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella – use the kind you’d shred to put on top of pizza). You want it in chunks so it doesn’t melt completely. Don’t be skimpy. Some cheese curds are the size of my baby finger. That’s part of the poutine experience – the chunks of warm, softened cheese and shredded just won’t cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don’t taste like it. The taste is much more mozzarella-like – soft, pliable, subtle taste, squeaky :)

How do you make poutine gravy?

I’ve included a perfect poutine gravy recipe below for you! If you’ve eaten a lot of poutines, you’ve probably experienced a wide range of gravy tastes. Some are clearly chicken; some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let’s face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened-up beef gravy. I think it’s perfect.

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Soupe aux pois

Considering soupe aux pois means “pea soup,” you won’t be too surprised to learn that yellow peas are the main ingredient of this comfort-food staple. This traditional dish from the cuisine of Québec is also made of salt pork, herbs and garden vegetables such as carrots, celery, leeks, onions and chives. To top it all off, the soup is usually served with bread garnished with creamy butter.

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Three Sisters Soup Recipe

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

Three sisters’ soup is a classic Indigenous recipe stooped in the folklore of the three staples of Indigenous cultures of North America. Corn, squash, and beans set the base for this hearty and delicious recipe.

Ingredients

2 cups canned white or yellow hominy corn. Drained (can be substituted with regular corn).

2 cups fresh green beans. Trimmed and snapped.

2 cups butternut squash. Peeled and cubed.

1 1/2 cups white or yellow potatoes. Peeled and diced (for something sweeter you can use sweet potatoes).

5 cups water.

1 1/2 tbsp chicken bouillon granules.

2 tbsp butter. Melted.

2 tbsp all-purpose flour.

1/4 tsp pepper.

Instructions

In a large pot combine the hominy, green beans, squash, and potatoes.

Add water and chicken bouillon.

Bring to a boil. Then reduce heat to low and simmer until vegetables are soft (approx. 10 minutes).

Melt butter and blend it with the flour. Stir mixture into the soup.

Increase heat to medium and cook until soup thickens (approx. 5 minutes).

Season with salt and pepper and serve.

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I love Canadian steak

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I like butter chicken.

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I have eaten steak. I think of delicious.

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Broad bean rice with lamb shank( Baghali Polo Ba Mahiche):

For Lamb Shank :

2 pieces Lamb shanks

2 Medium onions diced in silvered shape

2 cloves Garlic diced into small pieces

Salt as much as required

Turmeric as much as required

Pepper as much as required

Brewed saffron as much as required

1 Cinnamon stick

Oil as much as required

For Broad bean rice :

2 units of Rice

1 unit of Broad beans

1 unit Fresh dill chopped finely

Brewed saffron as much as required

Melted butter as much as required

INSTRUCTIONS
Preparing Lamb Shank:
First, wash and dry the lamb shank. Grease a pot with oil and heat it. Add half of the chopped onions and fry until soft and golden. Add the lamb shanks and fry on both sides. Add the remaining onions, garlic, pepper, turmeric, cinnamon stick, and saffron. Stir and let the fragrance develop. Cover the pot and cook on low heat for 3 hours without stirring. After 3 hours, add salt to the shanks and flip them. Cook for another 1.5 hours until the juice is condensed.

Preparing Broad Bean Rice:
Wash and soak the rice with salt for 2 hours. Clean and soak the broad beans. Cook the beans for 5 minutes, then rinse and set aside. Boil water in a pot, add rice, and cook for 3 minutes. Add cooked beans and chopped dills, and stir. Rinse and dry the pot. Layer the rice, make holes, and add oil and water. Cover with a lid. Steam for 30-45 minutes. Mix a little saffron with rice, garnish, and serve. Remove the cinnamon stick from the shank and serve separately. Enjoy your traditional Baghali Polo Ba Mahiche!

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This is Peking Duck.

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Creton(Spicy Pork Pate)

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I have tasted steak

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Ingredients.
Rice.1 glass
Mutton.1kg
Onion 2 medium sized
Garlic.10-15cloves
Tomatoes.3 medium sized
Green chilies.3
Yougart.4 tablespoons.
Lemon.1
Oil.12tablespoons
Cinnamon,salt, turmeric powder , coriander seeds ,cumin seeds , ground black peppers .
Water.2glasses(if you are making rice the quantity of water is doubled of  the rice)if you want good results it’s better cook in big nonstick pot.

Before start cooking Wash your hands  and start the burner ,let’s start the cooking first of all take a pot and put washed 1 kg mutton in it and then cutt a medium size onion and some garlic cloves (8)not chopped, and chopped ginger and put water .if you are making 1 glass of rice put 2 and half glasses of water  put one and half teaspoon of salt pinch of turmeric powder and 1 cinnamon stick one teaspoon of black pepper and cover with lid until meat is  not tender.After that take another pot and fry one onion until brown  put mutton in that pot (only mutton not it’s water,we will put it after that stained that mutton )put some chopped garlic and ginger and then fry for 2 to 3 minutes ,put coriander seeds1 teaspoon (crushed with your palms)and cumin seeds 1 teaspoon.add chopped tomatoes and 1 chilli and then add yogurt and fry for 4 minutes and Make a cutt between green chilies and put in the pot and then put that water which we cooked with mutton-after boiling definitely it remains 2 glass when the boils comes starts taste the salt and put rice(you have to washed rice and soaked for 15 to 20 minutes)now throw the water of rice and put rice in the pot ,don’t move spatula again and again it will break the rice -salt should be more then need (spicy)because the rice will suck that salt after that it will ok -after drying that water cut a lemon in circles and garnish with lemon ,cover with foil paper and lid .turned off the heat.after 5 to 10 minutes you can enjoy yummy mutton pulaoo..😋and remember me in your prayers.

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Poutine

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Butter tarts are so simple, but oh so good. They’re made by taking flaky pastry shells and filling them with a butter, sugar and egg filling. This is traditional Canadian food at its best, and you’ll be craving these long after you’ve left the country.

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Butter tarts are so simple, but oh so good. They’re made by taking flaky pastry shells and filling them with a butter, sugar and egg filling. This is traditional Canadian food at its best, and you’ll be craving these long after you’ve left the country.

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Broad bean rice with lamb shank

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Poutine

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Pringles.Kirkland nuts bars.caramel popcorn

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Chicken lettuce wraps.

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Saskatoon Berry Pie

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It’s salty ,it’s made with chicken gravy cheese and fries.

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Dolma (Stuffed grape Leaves)

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Fizza  Popeyes  gravy and poutine it’s yummy  and mind blowing ,when I feel something special and yummy I ordered it.

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Fizza  Popeyes  gravy and poutine it’s yummy  and mind blowing ,when I feel something special and yummy I ordered it.

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Beans, rice and meat

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Fizza.                                                                  

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Fizza.                                                                  

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Mutton pulaoo.

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MI have tasted putin

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Hot and Sour Noodles

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my favorite food

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Tanwi
Rasogulla

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sweet rice dumpling

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Eritrean popular dishes and those are called injera and zigni.
I also wants to share one of my favorite dish from Eritrea.

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Today I cooked this food " Grilled Fish". It is easy to cook. It is delicious. You can watch my video and try. LoL

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How to Make Authentic Falafel from The Mediterranean Dish

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Leelya

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Candy:                             Grilled Fish                             It is my favorite food in Chinese style. It is delicious. 

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Candy:                             Grilled Fish                             It is my favorite food in Chinese style. It is delicious. 

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Shawarma

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Pierogi Recipe