Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi PHotos: Hamburger And Rice Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.

Hamburger And Rice Recipes Biography.

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MOS Food Services, Inc. (株式会社モスフードサービス Kabushiki-kaisha Mosu Fūdo Sābisu?), doing business as MOS Burger (モスバーガー Mosu bāgā?) (Japanese, "MOS" [mosɯ̥] or "Mountain Ocean Sun"), is a fast-food restaurant chain (fast-casual) that originated in Japan.

It is now the second-largest fast-food franchise in Japan after McDonald's Japan (an independent Japanese company), and owns numerous overseas outlets over East Asia, including Taiwan, Singapore, Hong Kong, Thailand, Indonesia, Australia, South Korea and, until 2005, Hawaii. It is also the name of the standard hamburger offered by the restaurant, being its first product when it opened in 1972.

Its headquarters are in the ThinkPark Tower in Ōsaki, Shinagawa, Tokyo.[1] At one time its headquarters were in Shinjuku, Tokyo.[3][4]

As of February 2014 the publicly traded company runs 1,730 MOS BURGER and several AEN, Chef's V and GREEN GRILL stores. One slogan used within its stores is "Japanese Fine Burger and Coffee".[1]

In April 2011, MOS Burger opened its first store at Sunnybank Plaza, in Brisbane, Queensland Australia. As of March 2013, the company had five stores in Australia.[5]

MOS Rice Burger[edit]

The MOS Rice Burger uses a bun made of rice mixed with barley and millet.

Rice was first used as a bun in 1987, when the restaurant served the Tsukune Rice Burger, filled with ground chicken and daikon, and seasoned with soy sauce. The Tsukune Rice Burger is no longer on the menu in Japan.

The MOS Rice Burgers currently include the 'kaisen kakiage rice burger' ('fresh seafood shrimp fritter rice burger'), the 'kinpira rice burger' ('fried burdock and carrot rice burger'), and the 'buta shōga yaki rice burger' ('grilled pork and ginger rice burger'). There used to be a 'yakiniku rice burger' ('grilled strips of beef rice burger') (available in Hong Kong, Singapore, Taiwan and Brisbane Australia branches).

The MOS Rice Burger has been imitated by the Taiwanese division of McDonalds,[6] where the rice bun was pan-seared, but it remains a MOS-exclusive item in Japan and other markets.

Takumi Burger[edit]

In 2003, MOS Burger introduced an ultra-premium Takumi Burger (meaning artisan taste) series, which was expanded further in 2004.[7] The 'Nippon's Burger Takumi' hamburger was made with Tasmanian beef and ten toppings, including sliced avocado, grated wasabi, and other gourmet, seasonal ingredients. It was available for a limited time and cost 1,000 yen (9.14 euros or 11.72 USD), making it one of the most expensive burgers offered by a fast-food chain. The 'Nippon's Burger Takumi Lettuce' was added in 2004, with lettuce instead of buns to sandwich the hamburger.[8]

he word congee comes from Tamil கஞ்சி (kanji),[1][2] a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese. In other Asian cultures, it is also called kanji (Tamil/Tulu), kaṇhji (Malayalam),[3] pakhal bhat (Oriya), ganji (Kannada/Telugu),"bor bor" ([Khmer]), juk (Hakka, Cantonese, Korean), muay (Hokkien and Teochew), zhōu (Mandarin), cháo (Vietnamese), deythuk (Tibetan), chok (Thai), kayu (Japanese), lúgaw (Tagalog), Bubur or kanji (Indonesian and Malay) or jaou (Bengali) which is derived directly from the Chinese character 粥 ( which means gruel), canja (Portuguese). It is also called xifan (稀飯) in some Chinese provinces.

Preparation[edit]

To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short or long grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.

In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food.[4]

By country[edit]

Burma[edit]

In Burma (now called Myanmar), rice congee is called ဆန်ပြုတ် hsan byok [sʰàmbjoʊʔ], literally "boiled rice". It is very thin and plain, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions. As in other Asian countries, rice congee is considered food for the unwell.[citation needed]

China[edit]

Chinese congees, or jook, (Chinese: 粥; pinyin: zhōu) vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly thick, white porridge (Pinyin: báizhōu).[5] Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies.

Congee is often eaten with zhacai, salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meat or century eggs.

Other seasonings, such as white pepper and soy sauce, may be added. Grilled fish may be mixed in to provide a different texture.

Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery, or can be drained so it has a texture similar to Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook.

Besides being an everyday meal, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.

The origin of congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visited the temples,[citation needed] as a way to stretch the rice supply to feed more people.

In China, congee has also been used to feed young infants. However, the cooking time is much longer than for okayu and, because it is for infants, the congee is not seasoned with salt or any other flavoring. Often it is mixed with steamed and deboned fish.

Congee made from other grains, such as cornmeal, millet, barley, and sorghum, are common in the north of China[citation needed] where rice does not grow as well as other grains suited for a colder climate. Multigrain congee mixes are sold in the health food sections of Chinese supermarkets. Congee with mung beans is usually eaten with sugar, like red bean congee.

India[edit]

In Tamil Nadu, a plain rice porridge, or the thick supernatant water from overcooked rice, is known as kanji. Kanji or Congee is also prepared with different grains available in different parts of Tamil Nadu, for example minor millet or pearl millet,[6][7] finger millet,[8] broken wheat, maize.The people of Kerala also call this preparation of rice in a watery state kanji, and it is eaten as a porridge with green lentils or chutney.[citation needed] Kanji is prepared with rice or ragi. Nuts and spices are added to the kanji depending on the economic status or health requirements. Rice kanji is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually jaggery) or curd (yoghurt) and salt are added. Ragi kanji is prepared by drying ragi sprouts in shade, and then grinding them into a smooth powder. This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste. Ragi kanji can be given to infants after six months. Another kanji preparation uses jevvarisi (sago in English, sabudana in Hindi) in kanji. Sago is dry roasted and powdered with/ without sugar. Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months.

In the state of Kerala, during the Malayalam month of Karkkidakam, a medicinal kanji is made using Ayurvedic herbs, milk and jaggery. Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system.[9]

According to the Indian writer Madhur Jaffrey, kanji is, or is derived from, a Tamil word for "boilings", referring to the porridge and also to any water in which rice has been cooked.[citation needed]

Muslims of south India especially tamil muslim, Mappila and Beary prepare speacial kanji during month of Ramadhan which is called "nombu kanji" literally meaning fasting porridge .This is prepared by adding spices like turmeric,dry ginger,pepper,onion to the to the rice along with coconut paste and sometimes fenugreek seeds are added to it to enhance the flavour

In the Goa, Udupi and Mangalore districts, people usually eat rice ganji in a variant manner made by Kannada-speaking, Tulu-speaking or Konkani people in and around Udupi and Mangalore (Karnataka, South India). There, parboiled rice (kocheel akki in Kannada, oorpel aari for black rice, bolenta aari for white rice in Tulu or ukde tandool in Konkani) is steamed with a large amount of water. Jain ganji matt are famous in these districts. Usually, simple ganji with pickle and milk are served, in jain matts. Fresh coconut is grated, and the resulting milk skimmed and added to the ganji (called paez or pyaaz in Konkani), which is served hot with fish curry, coconut chutney, or Indian pickles. In Goa, it is normally served with dried or fresh cooked fish, papad or vegetables.[citation needed]

In the state of Andhra Pradesh, it is called ganji in Telugu and mostly eaten by the very poor.[citation needed]Ganji is made by boiling Rice is large amount of water and then the liquied is filtered known as Ganji. Ganji mixed with buttermilk brings good taste also suggested by doctors for recovering the patients health.

Pakhal bhat is an authentic and traditional Oriya dish. People in Odisha like it because of its unique taste. It is a soup-based dish like dal, but tastes a little sour. This is a very healthy dish as lots of vegetables and curd are used as main ingredients.[citation needed]

Indonesia[edit]

Bubur ayam, Indonesian chicken congee

In Indonesia, congee, called bubur, is a favourite breakfast food, and many food vendors pass through the streets at dawn, calling "bubur" to sell it to householders. A popular version is bubur ayam, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately.

The food hawkers sometimes have sate to go with it, made from quail egg or chicken intestine, liver, gizzard, or heart.

On Bali's north coast, famously in the village called Bondalem, there is a local congee dish called mengguh, a popular local chicken and vegetable rice congee that is spicier than common bubur ayam and more similar to tinutuan, using a spice mix of onions, garlic, coriander seeds, pepper, and chili.[10]

In another region of Indonesia, Manado, very popular is tinutuan, or bubur Manado (Manadonese porridge), another porridge with ample vegetables. A bit different from the one sold on Java Island, it is made from rice porridge and enhanced with water spinach or kangkung, corn kernels, yam or sweet potato, dried salty fish, lemon basil or kemangi leaves, and melinjo or Gnetum gnemon leaves.

Sago flour is made into porridge in eastern Indonesian, as the staple food of Maluku and Papuan people. The sago congee is called papeda, and usually is eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.

Japan[edit]

Nanakusa-gayu (七草粥), seven-herb porridge

Rice porridge breakfast in Kyoto

Okayu (お粥?) is the name for the type of congee eaten in Japan,[11] which is less broken down than congee produced in other cultures.[citation needed] For example, a Cantonese-style congee typically uses a water-to-rice ratio of 12:1, but okayu typically uses ratios of 5:1 (zen-gayu) or 7:1 (shichibu-gayu).[citation needed] Also, its cooking time is shorter than other types of congee: okayu is cooked for about 30 minutes, while Cantonese congees cook for an hour or more.

Okayu may be made with just rice and water, and is often seasoned with salt. Eggs could be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour; negi (a type of green onion), salmon, roe, ginger, and umeboshi (pickled ume fruit) are among the most common. Miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a setting for okayu.

In Japan, okayu is popularly known as a food served to the ill.[12] Because it is soft and easily digestible, okayu is commonly the first solid food served to Japanese infants; it is used to help with the transition from liquids to normally cooked "plain" rice, gohan (ご飯?), as it is a major part of the Japanese diet. It is also commonly eaten by the elderly for the same reasons.

A type of okayu called nanakusa-gayu (七草粥, "seven herb porridge") is traditionally eaten on 7 January[13] with special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish, nanakusa-gayu serves as a break from the many heavy dishes eaten over the Japanese New Year.

Zōsui (雑炊?) is a similar dish, which uses already cooked rice, rather than cooking the rice in the soup.

Korea[edit]

A bowl of Korean take-out olgaengi (melanian snail) juk

See also: Juk

In Korea, the dish goes by the name juk 죽 (IPA: [tɕuk]), a word derived from Chinese. More than 40 varieties of juk are mentioned in old documents.[14] Depending on the ingredients and consistency, juk can be considered as a food for recuperation (much like chicken soup in modern American culture), a delicacy, or famine food.[14]

The most general form of juk is simply called huin juk (흰죽, white juk), which is made from plain white rice. Other varieties include different ingredients, such as milk, vegetables, seafood, nuts and other grains. Being largely unflavored, it is served with a number of more flavorful side dishes, such as jeotgal, various types of kimchi, pickled cuttlefish, spicy octopus, and others.

Notable varieties include jatjuk made from finely ground pine nuts, jeonbokjuk made with abalones, yulmujuk made from Job's tears, and patjuk made from red beans.

Juk is considered the ideal choice of food for babies,[15] the ill or elderly, as it is easily eaten and digested. It is sold commercially by many chain stores in South Korea, and is a common takeout dish.[16]

Laos[edit]

In Laos, congee is called khao piak, literally "rice wet" (Lao: ເຂົ້າປຽກ, IPA: [kʰaːo piːək]). Lao congee is prepared similar to Thai congee. It is cooked with rice and chicken broth or water. The congee is then garnished with fried garlic, scallions and pepper. The dish will sometimes be served with chicken, quail eggs, century eggs or youtiao. In Laos, congee is usually eaten as breakfast and during the cold season.

Philippines[edit]

Bulacan LTB (Lugaw, tokwa, baboy)

Native lugaw

Hispanized Arroz caldo

Lugaw (pronounced ['lugaw]) is the Tagalog name for congee. Otherwise similar to Cantonese-style congee, lúgaw is typically thicker, retaining the shape of the rice, but with a similar texture. It is boiled with strips of fresh ginger. Other flavors may be added according to taste. Most often it is topped with scallions and served with crispy fried garlic. As with Japanese okayu, fish or chicken stock may be used to flavor the broth. Lúgaw can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (brain [of pig]), dílà (tongue [of pig]), lítid ([beef] ligaments), and with calamansi, patís, and soy sauce. It is often served to the ill and the elderly, and is favoured among Filipinos living in colder climates because it is warm, soft, and easy to digest.

Some provinces prefer the Spanish-influenced arroz caldo (an anglicisation of caldo de arroz, literally "rice soup"), which is often thought to be a European dish because of its name. Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines.

Arroz caldo is usually spiced with safflower and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo is more popular among people of Ilocano heritage, although those of other provinces, such as Cebu, often eat it with the addition of prawns, olive oil, bay leaf, and Chinese sausag...........?

Hamburger And Rice Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.