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Aloo Matar
Aloo mutter (also spelled ''aloo mattar'' or ''aloo matar'' or ''alu'') is a vegetarian North Indian dish from the Indian subcontinent which is made from potatoes (''Aloo'') and peas (''mattar'') in a mildly spiced creamy tomato based gravy. It is a vegetarian dish. The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic. Aloo mutter is also available commercially in ready-to-eat packets, which need to be heated and served. It is also used as a filling in some variations of dosa. It is served in most North Indian restaurants and is one of the most iconic dishes of North Indian cuisine featured in the West. See also * Aloo gobi * Keema Matar * List of legume dishes This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agricultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka."Indian subcontinent". ''Oxford Dictionary of English, New Oxford Dictionary of English'' () New York: Oxford University Press, 2001; p. 929: "the part of Asia south of the Himalayas which forms a peninsula extending into the Indian Ocean, between the Arabian Sea and the Bay of Bengal. Historically forming the whole territory of Greater India, the region is now divided into three countries named Bangladesh, India and Pakistan." The terms ''Indian subcontinent'' and ''South Asia'' are often used interchangeably to denote the region, although the geopolitical term of South Asia frequently includes Afghanist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin Seeds
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of Pakistan and India, England, Canada, America, and in many other parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include (a stew whose main ingredient is mustard greens) and ''makki di roti'' (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Legume Dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legume dishes 0–9 * * A * * * * B * * * * * * * * * * * * * * * * * * * C * Callos * Caparrones * Cassoulet * Chana masala * Chapea * Cholent * Chili con carne * Chole bhature * Ciceri e Tria * Cocido lebaniego * Cocido madrileño * Cocido Montañés * Cowboy beans D * * * * * * * * * * E * F * * * * * * * * * * G * * * * * * * H * * J * * K * * * * * * * * L * * * * * M * * * * * * * * * * N * O * P * * * * * * * * * * * * * * * * R * * * * * * * * * * * S * * * * * * * T * * * * U * * V * W * Y * See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keema Matar
Keema matar (English: "peas and mince"), also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat). History "Keema matar" was popularly eaten in the courts of Mughal India. Name The dish was originally called "keema matar" but is referred to as "matar qeema" nowadays. In Pakistan, due to the way the letter ق is pronounced, the dish is spelled with a "q" (qeema), but in India and Bangladesh it is written with a "k" (keema). Variations A popular variation of this dish is aloo keema (potatoes and minced meat). It is commonly cooked in North Indian and Pakistani households. Keema is also used as a filling for samosas. Ingredients Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat lamb or beef. All other ingredients include Indian sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aloo Gobi
Aloo gobi, alu gobi or aloo gobhi () is a vegetarian dish from the Indian subcontinent made with potatoes (''aloo''), cauliflower (''gobhi''), and Indian spices. It is popular in Indian cuisine. It is yellowish in colour due to the use of turmeric, and occasionally contains black cumin and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. There are a number of variations and similar dishes. See also * Aloo gosht * Bombay potatoes * List of potato dishes The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about of potato. The potato was fir ... References Rajasthani cuisine Uttar Pradeshi cuisine Bihari cuisine Indian curries Bengali cuisine North Indian cuisine Pakistani curries Potato dishes Punjabi cuisine Brassica ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western World
The Western world, also known as the West, primarily refers to the various nations and state (polity), states in the regions of Europe, North America, and Oceania.Western Civilization Our Tradition; James Kurth; accessed 30 August 2011 The Western world is also known as the Occident (from the Latin word ''occidēns'' "setting down, sunset, west") in contrast to the Eastern world known as the Orient (from the Latin word ''oriēns'' "origin, sunrise, east"). Following the Discovery of America in 1492, the West came to be known as the "world of business" and trade; and might also mean the Northern half of the North–South divide, the countries of the ''Global North'' (often equated with capitalist Developed country, developed countries). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hindu
''The Hindu'' is an Indian English-language daily newspaper owned by The Hindu Group, headquartered in Chennai, Tamil Nadu. It began as a weekly in 1878 and became a daily in 1889. It is one of the Indian newspapers of record and the second most circulated English-language newspaper in India, after '' The Times of India''. , ''The Hindu'' is published from 21 locations across 11 states of India. ''The Hindu'' has been a family-owned newspaper since 1905, when it was purchased by S. Kasturi Ranga Iyengar from the original founders. It is now jointly owned by Iyengar's descendants, referred to as the "Kasturi family", who serve as the directors of the holding company. The current chairperson of the group is Malini Parthasarathy, a great-granddaughter of Iyengar. Except for a period of about two years, when S. Varadarajan held the editorship of the newspaper, the editorial positions of the paper were always held by members of the family or held under their direction. Histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosa (food)
A dosa, also called dosai, dosey, or dosha, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are served hot, often with chutney and sambar. History Dosas originated in South India, but its precise geographical origins are unknown. According to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka. However, according to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century. Achaya states that the earliest written mention of dosa appears in literature of present-day Tamil Nadu, in the 8th century, while the earliest mention of dosa in the Kannada literature appears a century later. In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Telegraph (Calcutta)
''The Telegraph'' is an Indian English daily newspaper founded and continuously published in Kolkata since 7 July 1982. It is published by the ABP Group and the newspaper competes with ''The Times of India''. The newspaper is the eighth most-widely read English language newspaper in India as per ''Indian Readership Survey'' (IRS) 2019. ''The Telegraph'' has three editions Kolkata, South Bengal and North Bengal. History ''The Telegraph'' was founded on 7 July 1982. The design director of London's ''The Sunday Times'', Edwin Taylor, designed the newspaper and provided a standard in design and editing. In 31 years, it has become the largest-circulation English daily in the eastern region published from Kolkata. In 1982, M. J. Akbar used to edit and design the daily newspaper; thus it had a major impact on newspaper journalism in India. ''The Telegraph'' is published by media group Ananda Publishers closely associated with ABP Pvt. Ltd; the group also published ''Anandabazar Pat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
MidWeek
''MidWeek'' is a weekly United States tabloid shopper and advertisement periodical published in Honolulu, Hawaii and distributed throughout the Islands of Oahu and Kauai. It is owned by Black Press and is a sister publication of the ''Honolulu Star-Advertiser''. History The shopper started in 1984 to provide advertisers with an alternative way to reach more customers. Publisher Ken Berry helped secure deals with Safeway and Pay ‘n Save to advertise with the fledgling publication. Berry sought out cover stories and columnists that would increase readership. The first issue of ''MidWeek'' was published on July 18, 1984 and featured local newscaster Joe Moore on the cover. The first ''MidWeek'' editor was Cheryl Deep. 1984 to 1987, followed by Vera Benedek, 1987 to 1994, and Don Chapman who joined the newspaper in November 1994. Ken Berry left ''MidWeek'' in 2001 and associate publisher, Ron Nagasawa, who has been with the company since 1984, stepped up to the publishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garam Masala
Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"title="rom Hindustani language">Hindustani / (''garm masala'', "hot spices")is a Spice mix">blend of ground spices originating from India. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. Ingredients The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking. A typical Indian version of garam masala contains (with Hindi/Urdu names in parenthesis): * Fennel (''saunf'') * Bay leaves (''tej patta'') * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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