I parse the following xml using TBXML parser. I have 5 buttons namely Type,Cuisine,Popularity,Difficulty,Quickmeals. once i click on Cuisine button the data respective to cuisine attribute should display in tableview, just like that for each buttons respectively.
Note:Inside the cuisine button there is a table view which shows American,Britain,Asian.on clicking anyone of type the data respective to that cuisinetype should display.
<Menus>
<Menuname type="Soups" id="1" Cuisine="American Cuisine" Popularity="1" Difficulty="Easy" Quickmeal="Cookingtime(0-30 minutes)">
<item title="French Onion Soup">
<ingredients>2 teaspoons olive oil
6 onions,thinly sliced
1 teaspoon sugar
3 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices French bread,toasted
1/4 cup shredded Gruyère cheese</ingredients>
<recipe> Heat oil in Dutch oven or large pot over medium-low heat. Add onions and sprinkle with sugar; cook, stirring frequently, until onions are deep brown.
Add water, broth, salt, and pepper to pot; bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, covered, 20 minutes.
Preheat broiler.
Set 4 flameproof bowls on baking sheet. Ladle soup evenly into bowls. Float 1 slice of bread in each bowl and sprinkle with rounded tablespoon Gruyère. Broil about 5 inches from heat until cheese is melted, about 2 minutes.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Salads" id="2" Cuisine="Asian Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Macroni Salad">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Starters" id="3" Cuisine="Britain Cuisine" Popularity="3" Difficulty="Hard" Quickmeal="Cookingtime(1 hour)">
<item title="Chicken Spring Rolls">
<ingredients>90 g cellophane noodles
2 tsps sesame oil
2 cloves garlic, minced
2 tsps minced fresh ginger
2 cooked chicken breast halves, diced (about 500ml (2 cups) )
250ml (1 cup) grated carrots
250ml (1 cup) finely sliced cabbage
2 tbsps reduced-sodium soy sauce
2 tbsps freshly chopped spring onions
12 spring roll wrappers
Lettuce leaves</ingredients>
<recipe>Soak cellophane noodles in hot water for 10 minutes, until tender.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 1 minute. Add chicken, carrots, cabbage and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and spring onions and toss to combine.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the centre (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent. </recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Soups" id="1" Cuisine="American Cuisine" Popularity="3" Difficulty="Medium" Quickmeal="Cookingtime(1 hour)">
<item title="Chicken Soup">
<ingredients>90 g cellophane noodles
2 tsps sesame oil
2 cloves garlic, minced
2 tsps minced fresh ginger
2 cooked chicken breast halves, diced (about 500ml (2 cups) )
250ml (1 cup) grated carrots
250ml (1 cup) finely sliced cabbage
2 tbsps reduced-sodium soy sauce
2 tbsps freshly chopped spring onions
12 spring roll wrappers
Lettuce leaves</ingredients>
<recipe>Soak cellophane noodles in hot water for 10 minutes, until tender.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 1 minute. Add chicken, carrots, cabbage and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and spring onions and toss to combine.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the centre (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent. </recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Salads" id="2" Cuisine="Asian Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Broccoli Salad">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Starters" id="3" Cuisine="American Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Panner tikka">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
</Menus>
Note:Inside the cuisine button there is a table view which shows American,Britain,Asian.on clicking anyone of type the data respective to that cuisinetype should display.
<Menus>
<Menuname type="Soups" id="1" Cuisine="American Cuisine" Popularity="1" Difficulty="Easy" Quickmeal="Cookingtime(0-30 minutes)">
<item title="French Onion Soup">
<ingredients>2 teaspoons olive oil
6 onions,thinly sliced
1 teaspoon sugar
3 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices French bread,toasted
1/4 cup shredded Gruyère cheese</ingredients>
<recipe> Heat oil in Dutch oven or large pot over medium-low heat. Add onions and sprinkle with sugar; cook, stirring frequently, until onions are deep brown.
Add water, broth, salt, and pepper to pot; bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, covered, 20 minutes.
Preheat broiler.
Set 4 flameproof bowls on baking sheet. Ladle soup evenly into bowls. Float 1 slice of bread in each bowl and sprinkle with rounded tablespoon Gruyère. Broil about 5 inches from heat until cheese is melted, about 2 minutes.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Salads" id="2" Cuisine="Asian Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Macroni Salad">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Starters" id="3" Cuisine="Britain Cuisine" Popularity="3" Difficulty="Hard" Quickmeal="Cookingtime(1 hour)">
<item title="Chicken Spring Rolls">
<ingredients>90 g cellophane noodles
2 tsps sesame oil
2 cloves garlic, minced
2 tsps minced fresh ginger
2 cooked chicken breast halves, diced (about 500ml (2 cups) )
250ml (1 cup) grated carrots
250ml (1 cup) finely sliced cabbage
2 tbsps reduced-sodium soy sauce
2 tbsps freshly chopped spring onions
12 spring roll wrappers
Lettuce leaves</ingredients>
<recipe>Soak cellophane noodles in hot water for 10 minutes, until tender.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 1 minute. Add chicken, carrots, cabbage and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and spring onions and toss to combine.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the centre (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent. </recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Soups" id="1" Cuisine="American Cuisine" Popularity="3" Difficulty="Medium" Quickmeal="Cookingtime(1 hour)">
<item title="Chicken Soup">
<ingredients>90 g cellophane noodles
2 tsps sesame oil
2 cloves garlic, minced
2 tsps minced fresh ginger
2 cooked chicken breast halves, diced (about 500ml (2 cups) )
250ml (1 cup) grated carrots
250ml (1 cup) finely sliced cabbage
2 tbsps reduced-sodium soy sauce
2 tbsps freshly chopped spring onions
12 spring roll wrappers
Lettuce leaves</ingredients>
<recipe>Soak cellophane noodles in hot water for 10 minutes, until tender.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 1 minute. Add chicken, carrots, cabbage and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and spring onions and toss to combine.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the centre (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent. </recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Salads" id="2" Cuisine="Asian Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Broccoli Salad">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
<Menuname type="Starters" id="3" Cuisine="American Cuisine" Popularity="2" Difficulty="Medium" Quickmeal="Cookingtime(30-60 minutes)">
<item title="Panner tikka">
<ingredients>280g elbow macaroni, cooked, rinsed, and drained
35g diced celery
25g minced red onion, soaked in cold water for 5 minutes, drained
5g minced flat-leaf parsley
75g diced vine-ripened tomato (optional)
120g prepared mayonnaise
¾ tsp dry mustard
1½ tsp sugar
25ml cider vinegar
35g sour cream
½ tsp salt, plus more to taste
Freshly ground black pepper</ingredients>
<recipe> In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.</recipe>
<FYI>The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures a rich flavor.</FYI> </item> </Menuname>
</Menus>