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Kalari Cheese
Kalari or Kaladi is an Indian traditional ripened cheese product. It is indigenous to Ramnagar in the Udhampur District of the Jammu division, within the union territory of Jammu and Kashmir and a cherished food snack among ethnic Dogras. It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in donas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying. As the ambient temperature is low and the sun is strong in the Shivalilk mountains, the Kalari becomes dry from outside yet retains moisture from inside. Some times fungus grows on this and gives it a unique flavor. Background Kalari, ... [...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] |
Kulcha
Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. Recipe Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the dough but not much. The flour is kneaded again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven ("tandoor") until done. When baked, it is often brushed with butter or ghee, although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as ''chole'' is the dish of choice for being eaten with kulcha. Variations In the first variant, instead of using water to knead the dough, milk or yogurt can be used; this results in the dough becoming softer and more rubbery. This type of kulcha is know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cheeses
Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asian ethnic groups, referring to people of the Indian subcontinent, as well as the greater South Asia region prior to the 1947 partition of India * Anglo-Indians, people with mixed Indian and British ancestry, or people of British descent born or living in the Indian subcontinent * East Indians, a Christian community in India Europe * British Indians, British people of Indian origin The Americas * Indo-Canadians, Canadian people of Indian origin * Indian Americans, American people of Indian origin * Indigenous peoples of the Americas, the pre-Columbian inhabitants of the Americas and their descendants ** Plains Indians, the common name for the Native Americans who lived on the Great Plains of North America ** Native Americans in the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiri Cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is ''haakh-batta'' (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms). Kashmiris consume meat voraciously. Kashmiri cuisine is of two distinct types — ''wazwan'' is the food of the Muslims, and the Pandits have their traditional ''batta''. They share a love for lamb; the love a Kashmiri has for meat is unparalleled. They are, per capita, the highe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jammu
Jammu is the winter capital of the Indian union territory of Jammu and Kashmir (union territory), Jammu and Kashmir. It is the headquarters and the largest city in Jammu district of the union territory. Lying on the banks of the river Tawi River, Tawi, the city of Jammu, with an area of , is surrounded by the Himalayas in the north and the Indo-Gangetic Plain, northern-plains in the south. Jammu is the second most populous city of the union territory. Three battles have been fought in the city: first by the founder Raja Mal Dev against Timur in Battle of Jammu (1399), second by Sardar Bhag Singh against Mughal army in Battle of Jammu (1712) and the third by Mian Dido & Maharaja Gulab Singh against Ranjit Singh's army in Battle of Jammu (1808). Known as the ''City of Temples'' for its ancient temples and Hindu shrines, Jammu is the most visited place in the union territory. Jammu city shares its borders with the neighbouring Samba district. Etymology According to local tradit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poonch (town)
Poonch (or Punch), (called ''Prunts'' in the Kashmiri, Gojri & Pahari languages) is a town and the administrative headquarters of the Poonch district, in the Jammu division of Jammu and Kashmir, India. It is located near the Line of Control – the ''de facto'' border with Pakistan administered Jammu and Kashmir. History Based on the Mahābhārata evidence, and the evidence from the 7th-century Chinese traveller Xuanzang, the districts of Poonch along with Rajauri and Abhisara were under the sway of the Republican Kambojas during epic times. Poonch has witnessed many historical eras. Around 326 BC when Alexander the Great invaded the lower Jhelum belt to fight with Porus, this region was known as Dravabhisar. In the 6th Century AD, the famous Chinese traveller Huien Tsang passed through this area. According to his observation, this region was known as part of Kashmir also known as mini Kashmir. Around 850 AD Poonch became a sovereign state ruled by Raja Nar, who was bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujjar
Gurjar or Gujjar (also transliterated as ''Gujar, Gurjara and Gujjer'') is an ethnic nomadic, agricultural and pastoral community, spread mainly in India, Pakistan and Afghanistan, divided internally into various clan groups. They were traditionally involved in agriculture and pastoral and nomadic activities and formed a large homogeneous group. The historical role of Gurjars has been quite diverse in society, at one end they have been founder of several kingdoms, dynasties, and at the other end, some are still nomads with no land of their own. The pivotal point in the history of Gurjar identity is often traced back to the emergence of a Gurjara kingdom in present-day Rajasthan during the Middle Ages (around 570 CE). It is believed that the Gurjars migrated to different parts of the Indian Subcontinent from the Gurjaratra. Previously, it was believed that the Gurjars had migrated earlier on from Central Asia as well, however, this view is generally considered to be speculativ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Etymology The word ''paneer'' entered English from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of sour m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dogri Language
Dogri (Name Dogra Akkhar: ; Devanagari: डोगरी; Nastaliq: ; ) is an Indo-Aryan language primarily spoken in the Jammu region of Jammu and Kashmir, India, with smaller groups of speakers in adjoining regions of western Himachal Pradesh, northern Punjab, and north-eastern Pakistani Punjab. It is the ethnic language of the Dogras, and was spoken in the historical region of Greater Duggar. Currently in Districts : Kathua, Jaamu, Samba, Udhampur, and Reasi, it is a majority language. Dogri is a member of the Western Pahari group of languages. Unusually for an Indo-European language, Dogri is tonal, a trait it shares with other Western Pahari languages and Punjabi. It has several varieties, all with greater than 80% lexical similarity (within Jammu and Kashmir). Dogri is spoken by 2.6 million people in India (as of the 2011 census). It has been among the country's 22 scheduled languages since 2003. It is also one of the 5 official languages of the union territory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
