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Baati
Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. Baati can either be plain or have various kinds of fillings, including onions, peas, and ''sattu''. ''Bafla'' is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney. '' Churma'' is a popular delicacy usually served with ''baatis'' and dal. It is coarsely ground wheat crushed and cooked wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rajasthan
Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the seventh largest by population. It is on India's northwestern side, where it comprises most of the wide and inhospitable Thar Desert (also known as the Great Indian Desert) and shares a border with the Pakistani provinces of Punjab to the northwest and Sindh to the west, along the Sutlej- Indus River valley. It is bordered by five other Indian states: Punjab to the north; Haryana and Uttar Pradesh to the northeast; Madhya Pradesh to the southeast; and Gujarat to the southwest. Its geographical location is 23.3 to 30.12 North latitude and 69.30 to 78.17 East longitude, with the Tropic of Cancer passing through its southernmost tip. Its major features include the ruins of the Indus Valley civilisation at Kalibangan and Balathal, the Dilwara Temples, a Jain pilgrimage site at Rajasthan's only hill stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Baati
Daal Baati is an Indian cuisine, Indian dish of Dal, daal (lentils) and baati (hard wheat rolls). It is popular in Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Rajasthan, Maharashtra’s Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh. Daal is prepared using Pigeon pea, tuvaar dal, chana daal (prepared by removing skin of split chickpeas), Mung bean, mung dal, Vigna aconitifolia, moth dal, or Vigna mungo, urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning ''rai-jeera'' (mustard and cumin seeds) is added into the hot oil. Then green chili pepper, chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. Finally, the boiled daal is added and cooked. ''Baati'' is a hard bread made up of wheat flour commonly known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churma
Churma wahi wala is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat crushed and cooked with ghee and sugar. In Haryana, churma is made by mashing up roti in ghee and jaggery. It is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas.Bite this! Festivals and the Sweet Haryanvi , 20 October 2016. It is usually served either with a tall glass of warm milk, , or with sour |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Litti (cuisine)
Litti, sometimes, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh Uttar Pradesh (; , 'Northern Province') is a state in northern India. With over 200 million inhabitants, it is the most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 .... It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. It is baked over coal or wood and tossed with large amounts of ghee. Although very often confused with the closely related Rajasthani dish, baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with curd, brinjal chokha, potato chokha, and papad. The litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed. Herbs and spices used to flavour the litti include onion, garlic, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Bati Choorma
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (mean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Baati Rajwadi Thali
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (mean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaggery
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree. Etymology Jaggery comes from Portuguese terms , , derived from Malayalam (), Kannada (), Hindi () from Sanskrit () or also in Hindi, (gur). It is a doublet of sugar. Origins and production Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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