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Gulgula (doughnut)
Gulgula is traditional sweet made in different regions of India. It is one of the most popular sweets in the market places, it is traditionally made on specific festive occasions in rural areas. They are common in Uttar Pradesh, Bihar, Punjab, Odisha, Haryana, Rajasthan and are also made by overseas Indians in Guyana, Trinidad and Tobago, Suriname, Jamaica, Mauritius, the United States, South Africa, and Fiji. They are similar to donut holes in USA, and are very simple to make. They use ordinary wheat flour, sugar (traditionally jaggery), and occasionally spices (fennel seeds are common) for flavoring. Yogurt, banana pulp, yeast or baking powder may be used. They are fried in oil or ghee just like donuts. In the Caribbean, they are made using overripened bananas are mixed with flour and spices and then fried. History Traditionally they were made with jaggery (gud गुड़). There is a popular Hindi expression - गुड़ खाना, गुलगुले से ... [...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] |
Doughnut
A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vadai
Vada is a category of savoury fried snacks native to South India. Vadas can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the Aloo Tikki. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav). History According to K. T. Achaya, Vadai (Vada) was popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malpua
Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. History Barley was the most prolific grain eaten by the ''arya'' of the Vedic period. One preparation was a sweet cake called malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation. Malpua and its varieties Malpua is popular in Bangladesh, Odisha, West Bengal, Bihar, Uttar Pradesh and Maharashtra and Nepal where it is served during festivals along with other sweets. The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot. In Odisha the Malpua fritters are dipped in syrup after they are fried. The Bihari version of thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''jerry'', ''mushabak'', ''z’labia'', or ''zalabia.'' The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imarti
Imarti ( bn, অমৃতি) is a sweet from India. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include ''Amitti'', ''Amriti'', ''Emarti'', ''Omritti'', ''Jahangir'' and ''Jhangiri/Jaangiri''. This dish is not to be confused with ''jalebi'' which is thinner and sweeter than ''Imarti''. ''Amitti'' is a popular Iftar item in Bangladesh. It is a specialty of Sylheti desserts for Iftari that is made without any food color. Ingredients Amriti or Jangri is made from varieties of black gram flour, also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in, Tamilnadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent. Saffron is added for colour. Preparation Black gram is soaked in water a for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Like funnel cakes, the batter is poured into geometr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Badushah
Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. Variations Balushahi Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup. Balushahi (Badshah).JPG, Balushahi Balushahi.jpg, Balushahi File:Balu Sahi.JPG, Balu Sahi Badushah Badushahs (also spelled bhadushah) are made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter , discs are shaped by hand, fried in ghee or oil and dunked in thick sugar syrup to make a sugar coating. They are very sweet, but tasty with a slightly flaky texture. Badushahs are sold in sweet shops in Andhra Pradesh, Telangana, Kerala, Karnataka and Tamil Nadu. Bhadushah.jpg, Bhadushah File:Badusha.jpg, Badusha File:Badhusha.JPG, Badhusha See also *List of fried dough foods *L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balushahi
Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. Variations Balushahi Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup. Balushahi (Badshah).JPG, Balushahi Balushahi.jpg, Balushahi File:Balu Sahi.JPG, Balu Sahi Badushah Badushahs (also spelled bhadushah) are made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter , discs are shaped by hand, fried in ghee or oil and dunked in thick sugar syrup to make a sugar coating. They are very sweet, but tasty with a slightly flaky texture. Badushahs are sold in sweet shops in Andhra Pradesh, Telangana, Kerala, Karnataka and Tamil Nadu. Bhadushah.jpg, Bhadushah File:Badusha.jpg, Badusha File:Badhusha.JPG, Badhusha See also *List of fried dough foods *L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adhirasam
Adhirasam ( ta, அதிரசம்), in Kannada, in Telugu, in Marathi, in Chhattisgarhi or in Odia) is a type of Indian sweet from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Chhattisgarhi cuisine, Marathi cuisine and Odia cuisine. The doughnut-like pastry has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert. Adhirasam is a popular as an offering to the relatives during Deepavali festival, both at home and in temples in Tamil Nadu and Karnataka. Historical and cultural significance According to inscriptions from the 16th century Vijayanagara emperor Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper. At the annual festival at the Panchavarnesvar Temple in Nallur (located near Kumbakonam, Tamil Nadu), an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods; the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomar
Tomar (), also known in English as Thomar (the ancient name of Tomar), is a city and a municipality in the Santarém district of Portugal. The town proper has a population of about 20,000. The municipality population in 2011 was 40,677, in an area of . The town of Tomar was created inside the walls of the Convento de Cristo, constructed under the orders of Gualdim de Pais, the fourth Grand Master of the Knights Templar of Portugal in the late 12th century. Tomar was the last Templar town to be commissioned for construction and one of Portugal's historical jewels. The town was especially important in the 15th century when it was a center of Portuguese overseas expansion under Henry the Navigator, the Grand Master of the Order of Christ, successor organization to the Knights Templar in Portugal. Geography Tomar lies in the most fertile region of Portugal, and one of the most fertile in the whole of the Iberian Peninsula: the Ribatejo ("by the river Tagus") meadows. It is lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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