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Indian Cookbooks
Indian cookbooks are cookbooks written in India, or about Indian cooking. Some of the oldest cookbooks were written in India Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking. Spices play a major role in Indian cooking. Early Indian texts and cookbooks Ayurvedic Samhitas (4th century BCE) suggests foods are used to support and bring out the three qualities of mind, namely sattvic foods, rajasic foods, and tamasic foods. Several Samhitas from Ayurveda texts describe and discusses methods to cook food and recipes, it mentions recipes for cooking rice in different ways, khichadi (rice-lentil dish), takra (curd dish), yusha (lentil dish), vesavara (minced meat dish), different methods to cook grains and pulses in various ways etc. Texts further discusses different ways to use meats, milk and milk products, vegetables, fruits, leafy greens, roots, oils, sugarcane products to prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. ''Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is ''kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word (''rotikā''), meaning "bread". Preparation Roti dough may be rolled out with a rolling pin to create flat, round pieces. This may be done on a circular, flat board called a roti board. Variants File:Roti-obaid.jpg, Roti in the Indian subcontinen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ain-i-Akbari
The ''Ain-i-Akbari'' ( fa, ) or the "Administration of Akbar", is a 16th-century detailed document recording the administration of the Mughal Empire under Emperor Akbar, written by his court historian, Abu'l Fazl in the Persian language. It forms Volume III and the final part of the much larger document, the ''Akbarnama'' (''Account of Akbar''), also by Abu'l-Fazl, and is itself in three volumes. Contents The ''Ain-i-Akbari'' is the third volume of the ''Akbarnama'' containing information on Akbar's reign in the form of administrative reports, similar to a gazetteer. In Blochmann's explanation, "it contains the 'āīn' (i.e. mode of governing) of Emperor Akbar, and is in fact the administrative report and statistical return of his government as it was about 1590."Blochmann, H. (tr.) (1927, reprint 1993). ''The Ain-I Akbari by Abu'l-Fazl Allami'', Vol. I, Calcutta: The Asiatic Society, preface (first edition) The ''Ain-i-Akbari'' is divided into five books. The first book calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malwa Sultanate
The Malwa Sultanate ( fa, ) (Pashto: ; ''lit: Mālwā Salṭanat'') was a late medieval Islamic sultanate in the Malwa, Malwa region, covering the present day Indian states of Madhya Pradesh and south-eastern Rajasthan from 1392 to 1562. It was founded by Dilawar Khan, an Afghan (ethnonym), Afghan governor of the Delhi Sultanate. Dilawar Khan had ceased to pay tribute to Delhi after 1392. Following Timur's invasion and the disintegration of the Delhi Sultanate, in 1401/2, Dilawar Khan made Malwa an independent realm. History The sultanate of Malwa was founded by Dilawar Khan, Dilawar Khan Ghuri, the governor of Malwa for the Delhi Sultanate, who asserted his independence in 1392, but did not actually assume the ensigns of royalty till 1401. Initially Dhar was the capital of the new kingdom, but soon it was shifted to Mandu, Madhya Pradesh, Mandu, which was renamed Shadiabad (the city of joy). After his death, he was succeeded by his son Hoshang Shah of Malwa, Alp Khan, who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ni'matnama
The ''Ni'matnāmah Naṣir al-Dīn Shāhī'' ( Naskh: ; ) (c. 1500) is a medieval Indian cookbook, written in Persian language using Naskh script, of delicacies and recipes, and some accompanying paintings illustrating the preparation of the recipes. It was started for Ghiyath Shah (r. 1469–1500), the ruler of the Malwa Sultanate in central India. After he was forced to abdicate, it was completed for his son 'Abd al-Muzaffar Nasir Shah. (r. 1500–10). Some of the illustrations have women painted wearing men's various types of Persian and Indian garments and turbans, including a specific style of turban which is also featured in Turkman style paintings of 1470s. The style of the surrounding landscape are influenced by the Turkmen style of the last third of the 15th century. The Manuscript is in the British Library, London. It was first written about by Robert Skelton, museum curator and scholar of Indian art (1929–2022), in 1959. At least two artists collaborated in illustrati ... [...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] |
Haleem
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran to this day. Popular variations of haleem include keşkek in Turkey, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; harisa in the Arab world and Armenia; halim in Iran, West Bengal and Bangladesh; and khichra in Pakistan and India. Preparation Haleem is made of 4 main components: * Grain: with wheat or barley being almost always present. Pulses (such as lentil) and rice are used or not depending on the originating region of a recipe. * Meat: usually beef or lamb and mutton; goat meat; or chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halva
Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Halva is popular in Iran and the Middle East. Etymology The word ''halva'' entered the English language between 1840 and 1850 from Romanian, which came from the ota, حلوى, helva, itself ultimately derived from the ar, حلوى, ḥalwá, a sweet confection.Halvah , 2009 The root in ar, ح ل و, ''ḥ-l-w'', links=no, means "sweet". ...
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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] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hindi-Urdu ''qormā'' (क़ोरमा, قورمہ), meaning "braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish.Singh, D. ''Indian Cookery'', Penguin, 1970, pp. 24–25"korma" Merriam-Webster, accessed 30-01-18 All these words, and the names of dishes such as the ian [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yahni
Yakhni ( fa, یخنی , ar, يخني, ur, یخنی, hi, यख़नी, el, γιαχνί), yahni (Turkish), or yahniya ( bg, яхния, Serbian, mk, јанија) is a class of dishes prepared in a vast area from South Asia to the Balkans. History A meat stew named ''yakhni'' originated in Medieval Persia. The name derives from the covered clay pot in which it was originally cooked. The meaning of the Persian word is "store of food". Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans. Varieties In Iranian cuisine, ''yakhni'' is a meat stew akin to khoresh, while ''yakhni-polow'' is a pilaf cooked in a stew. In Arab (especially Palestinian), Greek, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil. In Romanian cuisine, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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