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Sarson Ka Saag
Sarson ka saag (as it is known in Hindi/Haryanvi or Sarson da saag in Punjabi or Sareyan Da Saag in Dogri) is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with Makki ki roti. Sarson ka Saag and Makki ki Roti is closely associated with Jammu, Himachal Pradesh, Haryana and Punjab and is considered a special dish in entire North India. It is eaten especially in the winter season. Etymology ''Sarson Ka Saag'' literally translates to leafy vegetable preparation of mustard. The word ''Sarson'' is derived from Sanskrit word ''Sarśapa'', the Sanskrit word for mustard. The Dogri word ''Sareyan'' is derived from the same Sanskrit root, and the word ''Saag'' is derived from Sanskrit word ''Śāka'' ''(Shaak)'' meaning greens or leafy vegetable. Mode of serving The dish is regarded as the traditional way to prepare saag and is usually served with ''Makki ki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saag
Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena. Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. ''Saag gosht'' or ''hariyali maans'' (spinach and mutton) is a common dish in the North Indian state of Haryana. Etymology The word ''saag'' is derived from the Sanskrit word ''shaak'' (''śāka'') meaning leafy green vegetables. Variations Odisha In Odia cuisin ... [...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] |
Indian Vegetable Dishes
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] |
Saag
Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena. Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. ''Saag gosht'' or ''hariyali maans'' (spinach and mutton) is a common dish in the North Indian state of Haryana. Etymology The word ''saag'' is derived from the Sanskrit word ''shaak'' (''śāka'') meaning leafy green vegetables. Variations Odisha In Odia cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palak Paneer
Palak paneer () is an Indian dish consisting of paneer (a type of cheese) in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the Anglosphere. However, saag paneer is different from traditional palak paneer in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. Dhaba restaurants often specialize in palak paneer. Preparation Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sautéed tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder and cumin. Serving Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pushpesh Pant
Pushpesh Pant (born 1946) is an Indian academic, food critic and historian. He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. He is one of India's leading experts on International Relations as well as Indian cuisine, and as a columnist has written for a number of major publications like ''Forbes'', ''Open'', ''Outlook'', ''Times of India'' and ''The Tribune''. His book, ''India: The Cookbook'' (2011), was named by ''The New York Times'' as one of the best cookbooks of the year. Prof. Pant was also featured in Raja, Rasoi Aur Anya Kahaniyaan, an Indian television series on Indian cuisine available on The EPIC Channel. The series gives an inside look into the royal kitchens of India and also explores the history behind the cuisine of the Indian royals, showing how dishes were discovered, and their significance in Indian history. He was also featured in an interview in The Australian. The Government of India awarded him the Padma Shri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accounti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...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] |
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] |
Sanskrit
Sanskrit (; attributively , ; nominally , , ) is a classical language belonging to the Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had diffused there from the northwest in the late Bronze Age. Sanskrit is the sacred language of Hinduism, the language of classical Hindu philosophy, and of historical texts of Buddhism and Jainism. It was a link language in ancient and medieval South Asia, and upon transmission of Hindu and Buddhist culture to Southeast Asia, East Asia and Central Asia in the early medieval era, it became a language of religion and high culture, and of the political elites in some of these regions. As a result, Sanskrit had a lasting impact on the languages of South Asia, Southeast Asia and East Asia, especially in their formal and learned vocabularies. Sanskrit generally connotes several Old Indo-Aryan language varieties. The most archaic of these is the Vedic Sanskrit found in the Rig Veda, a colle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punjab, India
Punjab (; ) is a States and union territories of India, state in northern India. Forming part of the larger Punjab region of the Indian subcontinent, the state is bordered by the States and union territories of India, Indian states of Himachal Pradesh to the north and northeast, Haryana to the south and southeast, and Rajasthan to the southwest; by the Indian union territory, union territories of Chandigarh to the east and Jammu and Kashmir (union territory), Jammu and Kashmir to the north. It shares an international border with Punjab, Pakistan, Punjab, a Pakistani province, province of Pakistan to the west. The state covers an area of 50,362 square kilometres (19,445 square miles), which is 1.53% of India's total geographical area, making it List of states and union territories of India by area, the 19th-largest Indian state by area out of 28 Indian states (20th largest, if UTs are considered). With over 27 million inhabitants, Punjab is List of states and union territories of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
