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Pitla Venkata Subbaiah
Jhunka or Zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is also known by the name of pithla or pithle. The dish is also referred to as ''jhunka bhakar'' or ''pithla bhakri''. Pithle is also known as ''chun'' in Vidarbha region of Maharashtra. Jhunka with bhakar is considered quintessential peasant fare of Maharashtra. It is accompanied by ''kharda'' or ''thecha''. In recent times, ''pithla bhakri'' has become inseparable part of treks to mountain forts such as Sinhagad. Zunka/pithla is considered a nutritious food because of its balanced content of fiber, protein, carbohydrates and potassium. Preparation Jhunka is made by mixing gram flour (''besan'') with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pithla
Jhunka or Zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is also known by the name of pithla or pithle. The dish is also referred to as ''jhunka bhakar'' or ''pithla bhakri''. Pithle is also known as ''chun'' in Vidarbha region of Maharashtra. Jhunka with bhakar is considered quintessential peasant fare of Maharashtra. It is accompanied by ''kharda'' or ''thecha''. In recent times, ''pithla bhakri'' has become inseparable part of treks to mountain forts such as Sinhagad. Zunka/pithla is considered a nutritious food because of its balanced content of fiber, protein, carbohydrates and potassium. Preparation Jhunka is made by mixing gram flour (''besan'') with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maharashtra
Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union territories of India by population, second-most populous state in India and the second-most populous country subdivision globally. It was formed on 1 May 1960 by splitting the bilingual Bombay State, which had existed since 1956, into majority Marathi language, Marathi-speaking Maharashtra and Gujarati language, Gujarati-speaking Gujarat. Maharashtra is home to the Marathi people, the predominant ethno-linguistic group, who speak the Marathi language, Marathi language, the official language of the state. The state is divided into 6 Divisions of Maharashtra, divisions and 36 List of districts of Maharashtra, districts, with the state capital being Mumbai, the List of million-plus urban agglomerations in India, most populous urban area in India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Karnataka
North Karnataka is a geographical region in Deccan plateau from elevation that constitutes the region of the Karnataka state in India and the region consists of 13 districts. It is drained by the Krishna River and its tributaries the Bhima, Ghataprabha, Malaprabha, and Tungabhadra. North Karnataka lies within the Deccan thorn scrub forests ecoregion, which extends north into eastern Maharashtra. Transport Bus * North Western Karnataka Road Transport Corporation NWKRTC, serves the north western part of Karnataka. * Kalyana Karnataka Road Transport Corporation KKRTC, serves the north eastern part of Karnataka Air Airports in the region are * Belgaum Airport * Hubli Airport * Jindal Vijaynagar Airport * Bidar Airport * Gulbarga Airport Airlines and destinations Belgaum Airport is an airport in Belgaum, a city in the Indian state of Karnataka. Built in 1942 by the Royal Air Force (RAF), Belgaum Airport is the oldest airport in North Karnataka. The RAF used the ai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vidarbha
Vidarbha (Pronunciation: Help:IPA/Marathi, [ʋid̪əɾbʱə]) is a geographical region in the east of the Indian state of Maharashtra and a Proposed states and union territories of India#Maharashtra, proposed state of central India, comprising the state's Amravati Division, Amravati and Nagpur Division, Nagpur divisions. Amravati Division's former name is Berar Province, Berar (Varhad in Marathi language, Marathi). It occupies 31.6% of the total area and holds 21.3% of the total population of Maharashtra. It borders the state of Madhya Pradesh to the north, Chhattisgarh to the east, Telangana to the south and Marathwada and North Maharashtra regions of Maharashtra to the west. Situated in central India. The largest city in Vidarbha is Nagpur followed by Amravati, Akola, and Chandrapur. A majority of Vidarbhians speak Varhadi and Zadi dialects of Marathi. The Nagpur region is known for growing Orange (fruit), oranges and cotton. Vidarbha holds two-thirds of Maharashtra's mineral re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thecha
Thecha is a spicy condiment prepared in the state of Maharashtra. It has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or Mortar Pestle, but modern kitchens often rely on grinding in food processors. It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the ''varhadi thecha''. It has been described by Sanjeev Kapoor as a popular relish A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with ho .... It gets spoilt after 10 to 15 days References {{reflist Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'', also known by its abbreviation ''TOI'', is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. It is the third-largest newspaper in India by circulation and largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is an Indian " newspaper of record". Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (B.C.C.L.), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. Reuters rated ''TOI'' as India's most trus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinhagad
Sinhagad is an ancient hill fortress located at around 49 km southwest of the city of Pune, India. Previously known as ''Kondhana'', the fort had been the site of many battles, most notably the Battle of Sinhagad in 1670. The Sinhagad (''Lion's Fort'') was strategically built to provide natural protection due to its very steep slope The walls and bastions were constructed only at key places. There are two gates to enter the fort, the Kalyan Darwaza and Pune Darwaza, positioned at the south-east and northeast ends. The fort was also strategically located at the centre of a string of other Maratha Empire forts such as Rajgad Fort, Purandar Fort and Torna Fort. Geography Perched on an isolated cliff of the Bhuleswar range in the Sahyadri Mountains, the fort is situated on a hill about 760 metres above ground and 1,312 metres above mean sea level. History Early history Some of the information available about the fort, suggests that it could have been built 2000 years ag ... [...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] |
Bhakri
Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness. Grains and variants Different types of millets (jowar, bajra, ragi) are the more common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. # Jowar bhakri - Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. # Bajra bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. # Makai bhak ... [...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] |
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