Are you a professional basketball player and still have no idea what diet you should follow in order to meet your true potential on the field? Or you’re just a passionate supporter who has run out of ideas of game-watching recipes? No worries, you will find here some very useful tips for both.
If you’re a supporter
If you’re going to a Superbowl party, there are endless options of foods you can pack in a casserole and bring with you to the celebration. Most would go for XXL pizzas, beer or even beergeritas! Beergerita is a special beer-based cocktail, recently invented and currently in fashion.
If you’re spending the Superbowl season at your own house, then any munchies would do, from pizza, to chips and dip or the white trash party mix, which is a combination of pretzels and nuts , rice, wheat and corn chex with white chocolate.
If you’re a professional player
A training program can seriously drain your resources. Even an amateur sport will find out he needs to consume more food than usual after a few training sessions. The explanation is quite simple: exercise burns calories. An unbalanced diet can sabotage your efforts to exercise, because fatigue will install faster if you have not eaten enough and exactly the foods your body needs.
The nutritionist Wendy Martinson, at the British Olympic Association, said that a sportsman diet should be balanced, and rich in carbohydrate foods such as whole grains, rice and potatoes. All experts recommend that meals should be served several hours before the training sessions, because the body needs to pause for digestion. 30 minutes after exercise we recommend a high-carbohydrate snack, and for energy it is important to keep hydrated. It is advisable to seek the opinion of a nutritionist who can recommend a suitable diet for the basketball.
The proteins are meant to maintain and increase muscle mass; they repair damaged muscles, maintains muscle mass and the force of contraction. A professional basketball player needs 1.25 to 1.5 grams of protein / kg body mass.
A balanced diet for basketball players will include a sufficient amount of carbohydrates, a moderate amount of protein and many vegetables and fruits rich in vitamins and minerals. Resources with best carbs are vegetables (peas and beans), cereal products (pasta), fresh or dried adjustable single and potatoes. Special products, such as carbohydrate bars or sports drinks are also recommended, providing that they are consumed one hour before training.
Many make the mistake of supplementing their intake of fats and protein right before physical activity. Most times, sportsmen have enough fat reserves to face training, and proteins contribute in a rather small measure to replace the energy consumed fast. In fact, a surplus of fat and protein may slow them down if not properly digested.
After training: if you’re not hungry right after training, you tend to postpone eating especially if there’s no particular exercise scheduled within the next 24 hours. In case training or an important game is going to take place in the afternoon, carbohydrates should be the main ingredient in the menu. Moreover, despite the powerful myth spread, a moderate amount of sugar in food or drink is also allowed.
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The American Election Day involves a series of food-related events, from charity fund raising for various causes, to the Election Day Food Fest organized by the women at the First United Methodist Church, who have celebrated this year with a real enthusiasm and many goodies, including a bake sale and a $7 lunch box especially created for this event. The “Cast-a-Can When You Cast Your Vote” food raising campaign is also another notable episode of this year’s Election Day, and important figures all around America have struggled to popularize it. For instance, Woodbridge Township Mayor John E. McCormac, together with teachers and students from Colonia,Wood bridge and John F.Kennedy Memorial High Schools. As part of the “Woodstock Helping Woodstock” charity actions, the firemen volunteers and the Fire Association has helped raising money and over 16 boxes of food for the low-income residents in the city of Woodstock.
Free Election Day Food
Taking advantage of this special occasion, many food companies, retailers and bakers have used this opportunity to advertise for their products. Several food chains all across the United States have even offered free food for anyone, whether they planned to vote or not. The international doughnut chain, Krispy Kreme offered free doughnuts, while Ben and Gerry’s, the founders of the nine-month mentoring courseClimateChangeCollege, gave away ice-cream and Starbucks supported the event with free coffee and chicken fingers. Funny thing, in Georgia Starbucks decision of offering every person a tall brewed coffee raises suspicions, as the law here prohibits the offering of any type of free “gifts” during the Election Day.
What people eat during the Election Day
In American households, plenty of wives used their imagination and talent to create election-themed food, with either sarcastic nuances or the purest, genuine intentions. The drinks were as varied as the food courses. Non-alcoholic, bright colored punches for kids, blue fruit juice, carbonated sodas or simple lemonades, and spiked versions of these drinks for adults only. Of course,Champaignshould not miss from any table, as you might want to celebrate the outcome of the day.
- The Asheville Citizen-Times suggests a wide range of foods for the election night that includes all-American apple crostata, sweet potato pie, peanut soup and the classic Hawaiian poke.
- Boulder Daily Camera have thought of a red and blue dinner theme, where they served blue drinks, such as Blue Hawaii cocktail, or Green Apple (actually prepared with blue curacao), blue crab souffle and other similarly colored foods.
- Atlanta Journal-Constitution had the funny idea to come up with food adapted to each political candidate; Barack Obama was represented by the Turkey or Cheesy chili, John McCain was complimented by southeastern dishes, Joe Biden – eastern coast seafood dishes and Sarah Palin was the lucky candidate who got the salmon grilled maple.
- Jane Black’s Culinary Proposal has come up with the greatest ideas about Election Day menu; in her opinion, Election Day must represent the traditional American food and no such dish should miss from any household: roasted pumpkin seeds, homemade red wine with pepper biscuits, ricotta and spiced apricots, and, of course, a fancy selection of American cheeses.
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Initially, Veterans Day in the US was dedicated to veterans of World War I and was called “Armistice Day”, recognized as a national holiday in the United States in 1938; after the end of World War II and after the Korean War, the became a day of American veterans from all wars and wounded by all weapons.
On November 11, the day the First World War ended, parades and veterans’ associations and the president make a wreath at the Monument of the Unknown Soldier, located in Arlington National Cemetery in Washington DC.
Public evidence of patriotism is essential, says War Veterans Organization, which deplores the fact that for some, Memorial Day has become just “another day off from work.” The sacrifice is meaningless if it no longer fits in memory of the living, if forgotten, say veterans. Too often the nation as a whole take for granted the freedoms that Americans enjoy. Some of these freedoms, recalls Veterans Organization, were paid with the lives that few have known, actually. And this is a national debt that can not really be paid but only by every American.
How people celebrate Veterans Day
Veterans Day is a national holiday and every American in theUScelebrates it in their particular manner. The young take this day off, while the adults do not have to go to work, however all federal employees are getting paid for this day and those who work during Veterans Day sometimes receive a larger fee.
Many families celebrate Veterans Day by gathering around table and serving lunch or dinner together. Most of them cook ravioli for this special occasion. This might appear as strange, since ravioli does not seem to be an American traditional dish; however, the custom of serving ravioli for Veterans Day dates back to World War I when President Wilson invited over 2000 soldiers coming home from war to the White House, assuming they were longing for a cooked dish and served them ravioli, cooked by his chefs; he himself has aided at the preparation of this dish.
The Ravioli traditional dish
Pasta remains a generator of infinite options when it comes to dishes; they come in hand and can be easily prepared even on short notice. Ravioli are small pasta “cushions” filled with meat, cheese or spinach, which, as in most other kinds of pasta, you can prepare in less than half an hour. Ravioli originate fromItaly; each region has its way to mold them: they may be round shaped, square, rectangle with jagged margins. Depending on their filling, you can serve them with various, delicious sauces.
Other traditional Veterans Day dishes
Besides ravioli, there are many other types of food Americans like to prepare on this special occasion. The Mushroom-Barley Soup is a delicious dish, made from light vegetables, which one can eat even if they are on a diet. Applebee’s Hot Artichoke and Spinach Dip are other two favorite dishes, together with Kookaburra Wings, Merchant Marine Soup, Blueberry Pie or pizza. Listen
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Are you not sure what knife to use when you cut chicken to prepare it for cooking? Are you afraid that you won’t be able to cut onions properly with a knife for meat? Have you seen some amazing cutting items at famous chefs and you aren’t sure whether you should purchase them for your kitchen? Here is an article that will satisfy your desire to find out more about kitchen knives.
Knives are the oldest cutlery used by men, even though their initial purpose was not to help people eat, but instead – to help them as fighting weapons. Knives with rounded ends were invented by the French king, Louis XIV, who felt that their shape was quite threatening, so he ordered their pointed ends to be cut off.
In every kitchen there should be at least three different types of knives, which are considered the very basic: the main chef knife, a knife for peeling and a serrated knife blade. You can add to them other knives of various sizes which are variations of the three basic knives aforementioned, but you can find sets that contain a knife for cutting bread, a knife to loosen flesh from the bones, which is thin and slightly bent.
The chef’s knife is the one you will use most in the kitchen. You can use it to chop, slice or cut into cubes different foods. The most recommended chef knives for home use are the ones with 20 inches long blades, while the restaurant cooks usually prefer knives with a blade of 30 inches. The size of the knife you use depends on how well you can handle its weight, so you should try on the knives before buying them for your kitchen; hold them in your hand and try to use them to cut imaginary food. If you try a chef’s knife with curved blade, do not worry, its particular shape is meant for the use to handle it better.
It wasn’t until two hundred years ago, however, when Ed.WÜSTHOF Dreizackwerk ofSolingen’s passion for sharp objects has turned this apparently ordinary kitchen utensil into a really valuable, priceless for some, asset for cooking. For two hundred years now, the company founded in 1814 by the German entrepreneur has been producing knives of the finest quality, made of the most durable materials. The WÜSTHOF knives need to pass 38 different steps of manufacturing so they can be declared safe and ready for the use of public. Each step is performed with the greatest care for detail, and according to the exacting standards, by skilled employees, trained for months specifically for this process.
These knives blades are forged from one piece of a steel alloy designed to resist corrosion. Ergonomic handles are made of resin and are attached with three rivets for safety. The Soling-en knives turn cooking into a joy because you have at hand the right knife, whatever ingredient you want to cut with it.
WÜSTHOF produce several collections of knives, grouped under different names: Classic, Le Cordon Bleu, Culinary, Grand Prix II and Gourmet. The company has an extended offer that covers almost all kitchen purposes, preferences of size, color, material and weight of knives.
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For a blender to be worth its name it needs that, besides its basic functions of mixing, beating and homogenizing, to also perform the tasks of a mincing machine; in addition, In addition, it must have special knives to cut / slice, chop and knead dough. However, you need to decide what features you need your blender to have and act accordingly. Some people confuse the blender with the juicer; while the juicer separates the juice from the fruit pulp, but the blender mixes them and homogenizes this mixture.
Whether you want to chop an onion or drink delicious fruit shakes, you need a good, strong and powerful blender. If you are going to buy such a device, which can leverage your work in the kitchen, here are some elements you need to consider.
The container and its capacity
Blenders usually come in two versions: plastic or glass. Glass is preferred by most people because it is more durable, more stable, while the plastic container is more sensitive, is more likely to crack and scratch quickly. Meanwhile, the capacity of the container is very important. Choose a vessel that has at least 1 L capacity. From this point of view, here are some suggestions of purchases you can make: KitchenAid Gloss Cinnamon Bar Blender, Cuisinart Chrome Duet Blender/Food Processor or Waring Brushed Stainless Professional Bar Blender.
The base of the blender
If you have to choose between plastic and metal, opt for the base metal – it is stronger, more durable and more stable than plastic ones (it does not move, nor vibrate). Of course, a blender with the base metal is more expensive.
As many features as possible
Check the number of possible settings to determine if the device is the best choice for your needs. A device that gives you more options (large or small chop, blending, breaking ice, etc.) will be more useful to you in the future even if you do not realize it at the moment. A good option is the “PULS” option, an option which allows you to provide more power for a better or a faster result (some sort of Turbo option).
Resistant and high-power blades
If you plan to prepare drinks with ice with your blender, look for a device that has highly resistant, stainless steel blades; the instructions should also mention that the machine is fit to be used for breaking ice, or else you might realize it breaks down the first time you attempt to prepare an ice drink. Also, if you intend to break the ice with it, acquire a more powerful device with resists to high power (of at least 350 W). Vita-Mix Brushed Stainless Bar Blender, KitchenAid Empire Red Bar Blender and Cuisinart White Duet Blender/Food Processor are devices known to resist breaking ice cubes.
Search for online reviews of the products
If you already decided to purchase a certain blender, don’t run out and buy it in that very second. You can ask your acquaintances or friends whether they know anything about that product or you can search for online reviews of the blender. Another great tool for deciding which product to buy is Price Rhythm’s mobile app. Price Rhythm’s Personal Shopping Advisor app can help you fit the best product for your needs. The app is currently available for Android, iPhone, Windows Phone 7 and even Blackberry’s playbook.
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Before you buy pots, pans and cooking sets, you should inform yourself about the differences between cooking vessels. This will help you choose the best options for you from many possible options. A quality cooking pot for deserts must have the following characteristics:
- It shouldn’t react chemically with the desert that is prepared in it;
- It should be sustainable over time without damaging or change its shape or properties;
- It should be a good heat conductor, to ensure a uniform preparation of food in it;
- It should be comfortable in use, in terms of design, material, weight and other properties;
- It should be easy to clean and it should not allow the food to stick to the pot or burn.
Which are the materials cake pans are usually made of?
There are five main types of materials used to manufacture bake ware utensils: stainless steel, copper, aluminum and hard aluminum, iron, and ceramics.
- Stainless steel: Stainless-steel is an alloy of chromium and nickel. The ideal ratio is 18% chromium and 10% nickel. This mixture is considered to be the perfect one to insure the steel quality. Stainless steel cake pans last very well in time and maintain the appearance of “brand new”, qualities which are due to their chromium compound. The interaction of chromium with oxygen at the surface of the pan forms a thin protective coating a film that does not react with other materials and protects the pan in time. Examples of cooking pans made from stainless steel: Chicago Metallic Nonstick Muffin Top Pans or Nordic Ware Cake Pan with Lid. The latter can hold a typical 9 x 13-in. cake and can keep the baked sweets in good condition some time after they’ve been prepared.
- Copper: Copper is the best heat driver available on the market. It conducts the heat 9 times better than stainless steel. Its major disadvantages are high price and that it chemically interacts with the food, which can lead minor effects such a change in taste of food, or major ones like severe poisoning. For this reason, copper should not come into direct contact with food, but used outside the pan instead or covered in a protective material. In addition, copper is a malleable material that bends easily if you accidentally hit the pan. Generally, copper is used in stir fry pans and less in the composition of cake pans.
- Aluminum is a very good material for cooking tools, because it is good conductor of heat and light (5 times better than stainless steel). In raw form, aluminum is a soft and less durable than stainless steel. Unprotected aluminum will scratch easily and begin to look worn. For this reason, aluminum is hardly used today without being coated with a layer of protective material – usually a non-adhesive material inside and a protective layer, usually colored on the outside. Cuisinart Nonstick Round Cake Pans are great examples of aluminum pans that are durable, easy to clean and never burn the food.
- Cast iron is associated, traditionally, with cooking on wood or charcoal fire and is ideal for this type of heat source. Cast iron is a heavy and thick material, which warms hard but retains heat long after the heat source was removed. These properties make it ideal for long cooking at low heat or baking.
- Ceramic is a very good cooking material having similar thermal properties of iron, which accumulates and releases heat evenly. Compared with iron, pottery is lighter by about 30% but is much weaker and can break or chip.
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What do I need in order to start my homemade brewery?
For starters you need beer manufacturing equipment for amateur brewers and one or more beer kits. The equipment consists of flask fermentation container with lid, tap,
thermometer strip and exhaust valve, cleaning products, such as the One-Step™ No-Rinse Cleanser, that doesn’t have to be rinsed and uses oxygen for cleaning, or BTF Iodophor Sanitizer, that functions on the same principle; a filling beer bottles device, which you can purchase individually or in a bottling system, consisting of reusable plastic or glass bottles with screw caps, which can hold carbonated beer, a hand bottle capper and a set of labels; beer bottle washing brush – most of beer bottle brushes are made of nylon and feature a wire-brain handle; mixing spatula.
When it comes to raw materials, you also need a certain amount of water and a certain amount of sugar (both amounts are specified in the recipe kit that comes with the beer kit). Then you need a place where you can carry on your activities (most people with home made breweries use their own kitchen) and a cool place where you can store the bottles or beer to mature (ideally a basement or a cellar, but in their absence you can store the beer in your fridge).
The beer kit
A beer kit contains a liquid extract of malt and hops which, rehydrated in certain circumstances, leads to obtain wort – the wort must ferment in order to obstain beer. Thus, the content of beer kit saves you all the manufacturing stages you have to go through to get this beer wort.
How long will it take before you can drink the homemade beer?
The average manufacturing time is: 5-7 days for the first fermentation, five days for the second fermentation (in bottles) and then at least 15 days of aging. Overall, you need to wait for 4 weeks before you can drink the beer. You can serve it before it ages; however the taste isn’t the ones specified by the kit manufacturer, as in the process of aging the beer flavor finalizes and the beer clarifies.
What type of sugar can I use?
In order to obtain the quantity of alcohol specified in the recipe, you need to use a certain amount of sugar. You can use regular granulated sugar. However, beer kits manufacturers recommend using other types of sugar: Belgian manufacturers recommend candle sugar, while the British ones use a particular sweetener made of 50% dextrose and 50% malt extract to help improve the taste and foam collar.
Why hygiene is so important
As in any process of fermentation, the appearance of any bacteria or other microorganisms can change the natural course of the process. In the case of beer fermentation, this change may lead in the end to the beer taste alteration. Therefore, the emphasis is on hygiene equipment parts and everything that comes in contact with the ingredients in beer fermentation process.
The water you should use
You can use tap water but, given that, depending on the region, water quality differs, it is recommended that water tap should be boiled and cooled. This way any microorganisms disappear and you can get a beer close to the qualities specified by the manufacturer.
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“Tell me what kind of wine you drink, how and with whom you drink it and I will tell you who you are”. (Norbert Got).
Why taste the wine?
Tasting the wine you get the chance to appreciate all the efforts made by people who produced it. You can discover what types of wine you like and which ones you dislike, and, most important, which is the reason behind your preferences.
Maybe you will discover that you love old, white wines aged in oak barrels, and that you don’t fancy at all the red ones, which contain more tannin. Thus, you can choose only wines that you want to drink or learn to appreciate the recommendation made to you by the waiter or merchant.
How to taste a wine
The color: Pour some wine into a glass, but not more than one third of its capacity. Hold the glass against a light source and examine the color of the wine, its intensity, clearness, shine and fluidity. The color is related, primarily, to the type and age of the wine. Professional tasters consider both the intensity and the color hue, as there is a great diversity in this area. If the white wine ages in barrels, that leads to yellow shades and a lower acidity causes golden hues.
The smell: The optimum temperature for consumption and tasting is 10-12 degrees for white wines, and 17-18 degrees for the red ones. Pour a little wine in the titled glass and avoid touching the cup with your hand, so that you don’t change its temperature. Then bring the glass as close to your nose as possible and breathe deeply. What does it smell like? Check the palette of flavors.
The taste: Take a sip of wine and walk it through your mouth, like you chew it. Professional tasters also inspire some air while sipping the wine, which allows them to air wine and inhale its smell at the same time with sipping.
With a little practice, you can reach this performance. You will feel the sweetness of the wine on the top of your tongue, its acidity on the sides of your tongue, and the tannin – on the walls of the cheeks. Whenever you want to cool the wine, never store it in the freezer or add ice cubes into the glass.
Other things you need to consider
The most important thing is to see if the wine is good. If it has an unpleasant smell, of mold or vinegar that means that it’s altered. Also, try to identify its flavors. The preparation of glasses is also important. They should be slightly narrow at the top for a better appreciation of the flavor and bouquet.
How to serve the wine
Serve the wine before the first dish, so you can better appreciate its flavor. Traditionally, you should serve the white, dry wines first, then the red ones and then the sweet, white wines. Lighter wines should be served before the strongest ones and white wines are served before the mature ones.
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Smoothies are very easy to prepare, they are delicious and can be drank anytime. The history of smoothies begins in 1930 in the U.S., when the bio shops in West Coast begun to sell some 100% natural drink, obtained by sieving fresh fruit, after a recipe originated inBrazil. The drink became popular in the ‘60s; however, with the advent of electric blender on the market and the increase in popularity of the vegetarian current, smoothies encountered a real success. In 1970, inCalifornia, the first smoothie drink was produced by a profile company.
Popular, nutritious and easy to prepare
Today, smoothies are among the most consumed drinks inAmerica, as both the favorite drink of many celebrities, but also highly appreciated by ordinary people. Why is the smoothie so popular? Because smoothies satisfy everybody’s tastes: it’s nutritious, full of vitamins, nourishing and easy to prepare even at home, it can lead to weight loss and, most importantly, it’s very tasty! Smoothie recipes are very simple. All you have to do is buy your ingredients, make sure they are always fresh, and mix them well in a blender. The fibers, enzymes, vitamins, salts and minerals, natural sweetness and fruit flavors are stirred in a blender until they completely smooth.
Green smoothies can be prepared from water and vegetables / green fruits. In this category are included:
# Turnip (with its leaves)
# Radish leaves
# Wild garlic
# Wheat / barley / oats germinated
# Green apples
Green plants are full of antioxidants, vitamins, minerals, live enzymes, phytonutrients and amino acids. For all these elements to be properly absorbed into the body we should chew each piece for about 30 minutes! As many of us would rather spend less time chewing, juices are the perfect choice. Mixing the leaves in powerful blenders helps the perfect cell decomposition, releasing all nutrients and vitamins.
What do green smoothies contain?
Have you ever thought that such an ordinary drink like the green smoothie can be a health bomb? The green smoothie contains proteins, Calcium, iron, magnesium, manganese, copper, zinc, vitamin C, A, K, E, B1, B2, B3, B5 and B6, omega 3, potassium and fibers.
How can green smoothies help your health?
Smoothies strengthen your immune system, improve your memory and digestion, help you lose weight, strengthen your hair and make it shine, equilibrate the PH of your body, give you more energy and improve the health of your teeth, normalize the blood sugar levels, help with insomnia and sight problems, increase the libido, cure many skin problems including acne, irritations, rashes and help reduce caffeine addiction.
If prepared properly, smoothies are delicious and the taste will exceed anyone’s expectations. Of course, there are people who dislike it only because the color, not to mention their taste. However, smoothies can be consumed by all age groups: children, adults, elderly.
Sensational Smoothies, by DaNae Johnson is an exceptional book which presents over 180 smoothies recipes you can get inspired from.
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Indian cuisine has ancient origins and is a combination of many different ways of cooking ethnic groups living in that country. These combinations have given birth to a true art which varies depending on religion, wealth, taste and especially the climate. The incredible aroma ofIndiadoes not only reside in the scent of jasmine and roses, but also in specific foods and flavors, prepared with many spices.
Indians use approximately 20 different spices, among which the most common are pepper, saffron, ginger, mint, coriander, rhododendrons, cumin and nutmeg. Although not all people here are vegetarian, Indians cook more vegetarian food than people in Europe and theUS.
The key to success when you cook Indian recipes lies in the science of blending spices rather than in any sophisticated cooking techniques. The traditional Indian cuisine is based more on instinct than on precise measurement of quantities. It leaves the creativity unleashed, and the dishes, cooked differently by each chef, are unique and very personal. This is one of the reasons why the same dish, cooked in the same area of the country, may look different and has different taste, depending on who cooks it. Aromatic herbs are added to food during cooking, for taste and aroma, but spices, some used only for taste, or just for flavor, color or texture, play a much more complex role.
In Indian cuisine, spices can be divided into two broad categories: those that are added to the food at the end of the process, and those which are added at the beginning or in the process, and are removed at the end of cooking. The first group gives taste, texture and color. The spices in this group include turmeric, coriander, cumin and garam masala, all in powdered form. The spices in the second group give flavor to food. They remain identifiable at the end of cooking, because most of them are used whole.
The food ritual
In many parts ofIndiapeople eat in “Thalia” (a metal plate or a banana leaf). Both in the north and south, a Thalia contains several bowls, arranged on the circumference, each filled with one vegetarian dish. In the center of the thalia there is rice, “pure” (wheat bread circular fried in oil) or “chapati” (wheat bread fried in little oil).
A traditional meal includes a meat dish, poultry or fish, a dish of fresh or dried vegetables, served with rice or bread, accompanied by yogurt, chutney or pickles. A dinner party includes a second type of meat or fish, then another of vegetables and ends with a dessert.
In the north, due to a colder climate, the meals contain more meat; the focus is on the spices, but not on chili. In northern areas ofIndia, rice is not very popular. In the south, where the climate is very hot, many people are vegetarians (influence of Hinduism), and rice is very appreciated, and eaten by hand.
Northern and western India have been much influenced by the Muslim occupation, so there are dishes related to the Middle East and Central Asia, such as kebabs, biryani and Kofta:
- Rogan Josh (spicy lamb);
- Gushtaba (spicy meatballs in yogurt);
- Delicious Biryani (chicken or lamb in orange flavored rice sprinkled with sugar).
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