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Bihari Cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with '' sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of roasted eggplan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India ( Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magahi Cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with ''sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of roasted eggplant ( ... [...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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mattha
Mattha ( bn, মাঠা, Māṭhā, hi, मट्ठा, Maṭṭhā) is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal and Bangladesh Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar. Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in Nepal. See also * Lassi * Ayran * Leben * Doogh * Dahi * Milkshake * List of smoked foods * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dahi (curd)
Curd, also dahi, is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ''curd'' is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term ''yogurt'' refers to the pasteurized commercial variety known as ''heat treated fermented milk''.Codex Alimentarius Yogurt rules FAO Preparation Curd is made by bacterial fermentatio ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm and milk or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk. As an attributive, the word ''dairy'' refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. Terminology Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sattu
Sattu is a type of flour, mainly used in India and Tibet. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein. Etymology The Hindi word ''Sattu'' is derived from Sanskrit word ''Saktu'' meaning coarsely ground parched barley meal. References to ''Sattu'' ''(Saktu)'' can be found throughout Ayurvedic literature such as the Caraka-saṃhitā, Aṣṭāṅgahṛdayasaṃhitā and the Suśruta-saṃhitā. History The Origin of Sattu is Magadh Region of Bihar. The process of preparing sattu is ancientHarkesh Singh Kehal. ''Alop Ho Riha Punjabi Virsa''. Pub. Lokgeet Parkashan. . and is popular over a wide area of Northern India, particularly Bihar and Uttar Pradesh.Sattu is also famous in telangana done as prasadam or Nivedyam for Batukamma. There is One Drink Make from Sattu Called "Sattu Ghol" in Magadh. Use ... [...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. 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, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with ''murgh korma'' (a creamy chicken curry) or ''chokha'' (a vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aegle Marmelos
''Aegle marmelos'', commonly known as bael (or ''bili'' or ''bhel''), also Bengal quince, golden apple, Japanese bitter orange, stone apple or wood apple, is a rare species of tree native to the Indian subcontinent and Southeast Asia. It is present in India, Bangladesh, Sri Lanka, and Nepal as a introduced species, naturalized species. The tree is considered to be sacred by Hinduism, Hindus. Description ''Aegle marmelos'' is a deciduous shrub or small to medium-sized tree, up to tall with slender drooping branches and rather open, irregular crown. The Bark (botany), bark is pale brown or grayish, smooth or finely fissured and flaking, armed with long straight spines, singly or in pairs, often with slimy sap oozing out from cut parts. The gum is also described as a clear, gummy sap, resembling gum arabic, which exudes from wounded branches and hangs down in long strands, becoming gradually solid. It is sweet at first taste and then irritating to the throat. The leaf is tri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sharbat
Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink. Popular ''sharbats'' are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, '' bael'', hibiscus, lemon, orange, mango, pineapple, grape, '' falsa'' (''Grewia asiatica'') and chia seeds. ''Sharbat'' is common in homes of Iran, Turkey, Bosnia, Arab world, Afghanistan, Pakistan, Sri Lanka, Bangladesh and India, and popularly consumed by Muslims when breaking their daily fast during the month of Ramadan. A South Indian version commonly called ''sarbbath'' is popular in Kerala, Tamil Nadu and Andhra Pradesh, regions wherein a specially made syrup of Indian sarsaparilla and lemon is dissolved in milk or soda water. An Indonesian, especially Java ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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