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Patrode
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also adapted in the Himachal Pradesh region, UP & Bihar as "Rikvach" and some other names in other parts of India. It is known as ,"Patrodé" in 'Tulunadu' region, Patra in Gujarat, Chembila Appam in Kerala , Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Tulu Nadu & Patrodu in Himachal Pradesh. Patra in Sanskrit & its derivative languages means leaf & vade/vado means dumpling. It is also known aRikvachin UP and Bihar and Saina in Fiji. It is made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). In July 2021, it has been identified as one of the ''traditional food recipes'' from the AYUSH system of medicine by the Union Ministry of AYUSH. according ministry of AYUSH, Iron-rich colocasia leaves help in improving the hemoglobin level. The leaves contain phenols, tanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saheena
Saheena (also spelled sahina or sahiena) are a street-food and snack of Indo-Trinidadian, Indian origin in Trinidad and Tobago cuisine, Trinidadian cuisine. History and etymology The dish traces back to Indentured servitude, indentured labourers from India. After the end of slavery in Trinidad in 1840, the plantations (that dominated Trinidad's economy at that time) needed a cheap substitute for the slaves' labour power. It was found in contract workers from British India. From 1840 on workers were recruited in large numbers who had to commit themselves for five years minimum and were promised five acres of land as a reward. Until World War I 145.000 mainly East Indian workers migrated to Trinidad, adopting their recipes to the supply of ingredients found in their new home. According to the ''Dictionary of the English/Creole of Trinidad & Tobago'' the term ''saheena'' derives from the Bihari languages, Bihari family of languages and means ''delicious'' or ''savoury''. The term ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Himachal Pradesh
Himachal Pradesh (; ; "Snow-laden Mountain Province") is a state in the northern part of India. Situated in the Western Himalayas, it is one of the thirteen mountain states and is characterized by an extreme landscape featuring several peaks and extensive river systems. Himachal Pradesh is the northernmost state of India and shares borders with the union territories of Jammu and Kashmir and Ladakh to the north, and the states of Punjab to the west, Haryana to the southwest, Uttarakhand to the southeast and a very narrow border with Uttar Pradesh to the south. The state also shares an international border to the east with the Tibet Autonomous Region in China. Himachal Pradesh is also known as , meaning 'Land of Gods' and which means 'Land of the Brave'. The predominantly mountainous region comprising the present-day Himachal Pradesh has been inhabited since pre-historic times, having witnessed multiple waves of human migrations from other areas. Through its history, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maharashtrian Cuisine
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, ''jowar'', ''bajri'', vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture. The urban population in metropolitan cities of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishes ''idli'' and ''dosa,'' as well as Chinese and Western dishes such as pizza, are quite popular in home cooking, and in restaurants. Distinctly Maharashtrian dishes include ''ukdiche modak'', , Kande pohe and Thalipeeth. Regular meals a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or Korean stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colocasia Esculenta
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram Flour
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] |
Philodendron
''Philodendron'' is a large genus of flowering plants in the family (biology), family Araceae. , the World Checklist of Selected Plant Families accepted 489 species; other sources accept different numbers. Regardless of number of species, the genus is the List of Araceae genera, second-largest member of the family Araceae, after genus ''Anthurium''. Taxonomically, the genus ''Philodendron'' is still poorly known, with many undescribed species. Many are grown as ornamental and indoor plants. The name derives from the Greek (language), Greek words ''philo-'' or "love, affection" and ''dendron'' or "tree". The generic name, ''Philodendron'', is often used as the English name. Description Growth habit Compared to other genera of the family Araceae, philodendrons have an extremely diverse array of growth methods. The habits of growth can be epiphyte, epiphytic, hemiepiphyte, hemiepiphytic, or rarely terrestrial plant, terrestrial. Others can show a combination of these growth habits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Snack Foods
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] |
Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika (food), Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods Rice dishes, * Lists of foods by type, Rice dishes Korean cuisine-related lists, Rice dishes World cuisine, Rice dishes Lists of foods by ingredient, Rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fijian Cuisine
Fijian cuisine has traditionally been a mix of forage and farm based ingredients. Native Fijians have a tuber and coconut based diet, though since the colonial period staples such as rice, flour, and tea have also become basic goods. Higher calorie ingredients such as cassava, taro, and yams have also been staple ingredients grown by natives for thousands of years. Fijian cuisine is noted for its seafood and varieties of leafy vegetables such as Bele, a spinach-like weed also known as slippery cabbage, and Ota, a forest fern which is harvested young to be eaten. In most Fijian homes, dishes from other cultures are often eaten, most frequently those brought to Fiji by Indian and Chinese arrivals. Fijian cuisine has been heavily influenced by its recent history as part of the British Empire, as the British system of indentured servitude brought many Indians to the islands, greatly contributing to the modern cuisines. Breakfast in many households may include items such as brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konkani Cuisine
Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian dishes. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some dishes also use kokum, dried kokam ( amsul), tamarind, and raw mango (kairi). The Malvani masala, a form of dried powder masala, is a combination of 15 to 16 dry spices. This masala is coarsely ground and stored in jars to be utilized when required. However, not all of the cuisine is hot and spicy; the Konkanastha Brahmin style of food is an example of less spicy food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Chard
Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white or a colorful yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
