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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 |
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] |
Dal Bati Churma
Dal Bati Churma is the most popular dish in Rajasthani cuisine. It is made of three components of '' bati'', ''dal'', and ''churma''. Dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. ''Churma'' is a popular delicacy usually served with ''baatis'' and ''dal''. It is coarsely ground wheat crushed and cooked with ''ghee'' and sugar. Traditionally it is made by mashing up wheat flour baatis or left over rotis in ghee and 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 .... External links Rajasthan Cuisine {{Legume dishes Rajasthani cuisine Legume dishes gu:દાલ બાટી hi:दाल बाटी चूरमा ... [...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] |
Rajasthani Cuisine
Rajasthani cuisine ( hi, राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredients in an arid region.Krishna Gopal Dubey, The Indian Cuisine, PHI Learning Pvt. Ltd., pp.193 Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Pyaaj kachori. Other famous dishes include ''Dal Baati'', ''malaidar special lassi'' (lassi) and ''Lashun ki chutney'' (hot garlic paste), ''Mawa lassi'' from Jodhpur, Alwar ka mawa, ''Malpauas'' from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of ... [...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. Then, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wrestling In India
Wrestling is one of the oldest sports in India. Several regional styles and variations in folk wrestling exists in the country. Indian wrestlers have won numerous medals at international competitions in freestyle wrestling. History Wrestling has been popular in India since ancient times, it was mainly an exercise to stay physically fit. The wrestlers, traditionally, use to wear a loincloth, langota. In Ancient India wrestling was most famously known as ''Malla-yuddha''. One of the premier characters in Mahabharata, Bhima was considered to be a great wrestler of the time, and some of the other great wrestlers included Karna, Jarasandha, Keechaka and Balrama. In the other Indian epic, Ramayana also mentions wrestling in India and Hanuman is described as one of the greatest wrestlers of his time. During the Mughal rule who were of Turko-Mongol descent, the influence of Iranian and Mongolian wrestling were incorporated to the local Malla-yuddha to form the modern Pehlwani. Wrestling ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Besan
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hmont'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl Millet
Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum''; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. Description Pearl millet has ovoid grains of 3 – 4 mm length, the largest kernels of all varieties of millet (not including sorghum). These can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g. The height of the plant ranges from 0.5 – 4 m. Cultivation Pearl millet is well ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl Millet
Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum''; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. Description Pearl millet has ovoid grains of 3 – 4 mm length, the largest kernels of all varieties of millet (not including sorghum). These can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g. The height of the plant ranges from 0.5 – 4 m. Cultivation Pearl millet is well ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadhi
Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti. Varieties of karhi include those from Rajasthan, Maharastra, Gujarat, Punjab and Sindh, which are located in present-day India and Pakistan. India Kadhi is generally considered an staple everyday food in many parts of India, and is thought to aid in digestion. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is a little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made ideally from buttermilk, as this gives it a smoother ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lassi
Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet lassi is like milkshake. Lassi may be infused with cannabis in the form of bhang. Etymology Lassi is derived from the Sanskrit word ''Lasika'' () meaning serous or saliva like.Alternatively, it is also spelled as ''Lāsī'' ''(Laasi).'' Lassi originated in Punjab. Preparation Lassi is prepared by blending yogurt, water, and other spices. However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi. Lassi is traditionally served in a clay cup known as '' kulhar''. Variations Sweet lassi Sweet lassi is a form of lassi flavoured with sugar, rosewater or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Punjab, Rajasthan, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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